Text 11320, 90 rader
Skriven 2008-07-29 20:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Houses in Seattle
=============================
-=> Quoting Hap Newsom to Dale Shipp <=-

 HN> You've never seen Sleepless in Seattle? Tom Hank's 
 HN> home in the movie was one of our houseboats. And 
 HN> in fact the one used in the movie is currently for sale!

I have a bigger one for one tenth the price, although nobody famous
has slept in it.

 HN> As for the containers, many folks get them and use
 HN> them as on site storage for all sorts of things...you 
 HN> need some? I can get em really cheep!!

Used 40 foot Sea-Cans are worth $4000 a piece up here.

I forget.... are you one of the many who despise rutabagas? I think
the honey might make them almost tolerable.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Honey-Glazed Turnips Wedges
Categories: Vegetables
  Servings: 4

      3    turnips, trimmed and peeled
      2 TB olive oil
    1/2 c  honey 
      1 TB hot water
        pn ground cinnamon
        pn ground nutmeg
    1/4 ts kosher salt 

The last time I had turnips the weather was cold. I was surprised by
how great a turnip could taste; they warmed my insides and made me
real happy. It's for that reason that I still associate them with
the chilly season. 

When I recently picked up a batch of turnips at the farmers' market,
I did so out of memory of their deliciousness, but when I brought
them home I had a lot of difficulty coming up with a recipe. Most of
them seemed way too hearty and heavy, I wanted something quick and
acidic, yet all the recipes I found were roasted and bathed in fat.
Sure, it would taste good, but would I really want to eat that in
the sweltering heat?

Why not? Roasted turnips may be a bit hearty and heavy for the
weather, but it's also delicious. The turnips get perfectly crisp in
the oven and are a great alternative to the obligatory roast potato.
While the honey glaze is a little sweet, it helps balance out some
of the aggressiveness of the turnip. This may not make a great
summer afternoon meal, but it does do very well sided up to some
roast chicken and other meaty meals. For me, I probably won't make
this until my bones get cold. I need to thank, once again, Barbara
Kafka for the great recipe. 

About the author: Nick Kindelsperger is a co-founder of The Paupered
Chef, a blog dedicated to saving time and money while enjoying food
in every way possible. He sells wine for a living and lives in
Columbus, Ohio.

1. Preheat oven to 500 F.

2. Cut the turnips in half, and then each half into three wedges. 

3. In a small roasting pan, pour in the olive oil. Toss in the
wedges, and cut them on all sides in the oil. Place in the oven for
15 minutes. Remove, flip the turnips onto an uncooked side. Place
back in the oven for 7 minutes. Remove from the oven and turn on the
last uncooked side. 

4. Meanwhile, whisk together the honey, hot water, cinnamon, nutmeg,
and kosher salt in a small bowl. Pour over the turnips. Place back
in the oven for a final five minutes. Remove and serve. 

Adapted from Roasting: A Simple Art by Barbara Kafka.
Posted by Nick Kindelsperger
From: Www.Seriouseats.Com
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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