Text 8959, 100 rader
Skriven 2006-12-17 22:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Chop sticks
===================
 -=> Quoting Sean Dennis to Jim Weller <=-

 -=> JIM WELLER wrote to BARBARA MCNAY <=-
 
 JW> a digital camera today! She has been snapping
 JW> pictures all day long and reviewing them on the built-in screen. She is
 JW> ecstatically pleased with herself. And I am inordinately proud of her.

 SD> I've read that at her age, the brain builds nerual pathways so fast
 SD> that they can learn nearly instantly.  I think it's neat that your
 SD> granddaughter is using a digital camera - maybe that's a sign of things
 SD> to come. :) 

I'll send you a copy of her better ones. You'll be amazed at her sense
of framing and composition. I won't send the first twenty when she was
learning from her mistakesthough. [G] She now knows to hold the camera
level and remove or move around clutter in the foreground.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Eggplant #2
 Categories: Vegetarian, Main dish
      Yield: 8 servings
 
      4 sm Eggplants, Japanese
      2 ts Olive oil
      2    Garlic cloves; finely minced
      1 lg Onion; diced
      2 lg Tomatoes, ripe; peeled and
           -chopped
           Salt
           Pepper
      1 tb Parsley; chopped
 
  Rinse eggplants and cut in half lengthwise; do not peel. With sharp
  knife, score out sides of eggplant. In large saucepan, add 2 inches
  water and eggplant, cut-sides down; place over high heat and bring to
  a boil. Reduce heat to medium; cover and steam about 10 minutes or
  until flesh softens. Remove eggplant; carefully scoop out as much
  flesh as possible from each half, being careful not to pierce skin.
  Dice eggplant flesh and set aside.
  
  Preheat oven to 325. Grease a 12- by 8-inch baking dish. In medium
  sized saucepan over medium heat, heat oil. Add garlic, diced eggplant,
  onion and tomato; season with salt and pepper to taste. Cook 2 to 3
  minutes, or until onion is softened, stirring often; stir in chopped
  parsley. Pile mixture into eggplant shells, mounding slightly. Place
  shells in prepared baking dish. Bake 20 to 30 minutes, or until
  heated. Serve warm or at room temperature.
  
  Low Fat Meals, VOL III, NO 5/MM by DEEANNE
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Eggplant Pickles
 Categories: Relishes, Pickles
      Yield: 10 Servings
 
     10    Japanese eggplants
      1 bn Celery
           Vinegar
           Salt
           STUFFING:
    1/2 sm Head cabbage
      1 lg Red bell pepper
      1 sm Head garlic, peeled &
           -separated
      1 bn Fresh dill
           Celery leaves
 
  Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too
  soft.  Drain & cool.  Squeeze out the moisture.  Place a heavy object
  over the eggplants & let stand overnight. Boil whole ribs of celery
  till soft & set aside. Slit eggplants lengthwise, stopping just short
  of the end, be careful not to cut through to the other side. Stuff
  with the filling. Tie each eggplant with the celery ribs to keep the
  filling in.  Place in a clean jar with a tight fitting glass top.
  Combine enough vinegar to cover the eggplants, with the salt (2 ts
  salt for every cup of vinegar used). Pour over the eggplants.  Cover
  jar tightly, let stand 2 to 3 weeks. When ready, keep refrigerated.

  STUFFING: Shred cabbage, mince pepper, garlic, dill & celery leaves.
  Mix together.
 
MMMMM


Cheers

Jim, in Yellowknife




... No gags, no sex, no dynamite!  Whatta rotten echo!
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