Text 11611, 172 rader
Skriven 2008-08-05 23:00:38 av Janis Kracht (1:261/38)
  Kommentar till text 11579 av Carol Shenkenberger (17883.cooks)
Ärende: cooking echo Picnic Fri. night Dinner out on the town?
==============================================================
Hi Carol!

> Hi!  I'm handling mail then going to email you a password etc for my areafix
> for the FTSC echo.  I *think* it works in remote if you send a note to all
> and rescan the area.  It has not been tested that way.

Sounds great.. looks like vlist is being the stubborn dutchman again (g). Not
that I'm married to one and know what it's like to deal with (laugh).

>> Wow, that is something if you've been able to make such progress that way..
>> Still sad that it happened, but what can you do..

> Not much but fix it at this stage.  It's got little spots like your place has
> but not too much left.

I think all I need to do is to tell Ron that we're having another Fidonet event
and he must continue finishing everything LOL  Seriously, we're close.. just
some staining/finishing on the center island, then stain the wainscoating for
the eating area... we have the wallpaper/trim already to go..

>> Ron has a lot to do with the finishing 'touches' of the center isle but it
>> looks great right now, and everything is working.. so that's fine by me..
>> later, when he has time, he can put some finishing touches on it (just
>> appearance stuff).

> Looked great to me!

Thanks :)  Ron is really something (g).  I don't know if I showed you the
picture on Pierre Franey's Cookbook that inspired the kitchen setup? I showed
Ron that picture and said, "This is what I want" :) And he did it :)

>I recall you mentioning a cracked tile someplace but I
> didnt see it.  Probably we had so much food all over the counter, we never
> noted it.

It was the grout that cracked around a few tiles near the dishwasher,
actually.. when the dishwasher went in, there was a 2x4 support in the island's
interior that got in the way of the leveling feet.  We did it another way and
the dishwasher went in just fine. The grout cracked though as we were trying to
force the dishwasher in before that though (g).. Not a big deal as you say, and
we can regrout that one area after we get all the trim, etc. on it.

>> I'd bet.. I've read about charges for carryons, etc.. if you have more than
>> one.. we rarely fly unless the company Ron works for pays for it.. they do f
>> most of the conferences we have to go to.

> If i recall right, it was pretty close to 1000$ each to fly.  It cost about

Ouch :(  Boy that's so expensive :(

> 120$ to drive.  Even if further hunting for flights made it 1/2 that, it
> still would have been 1000$ for both of us which would have knocked us out of
> the market for attending with our current payoff.  As it is, we had a

Glad you drove :)

> *WONDERFUL* time for about 650$ including the restraunt meal, gas, and hotel.

Hey so glad you came and it was a good time for you both :)

>> I truly don't know what we spend a month on food.. I try to stock up when we
>> because it's so darn tiring... and when you buy grass-fed meats, they typica
>> only come frozen because of Federal and State laws, inspections, etc. (so I
>> a lot (grin).  Most of the small farmers we go to aren't allowed to sell fre
>> meat.  Doesn't bother me.. I cook the hamburgers frozen, and let the steaks
>> defrost (g).

>Hehe I watch that one pretty close.  I have a local fellow who sells good stuf
> f of his truck and come by. It's a bit more pricy than exchange for 'beef'
> but it'a all GOOD stuff.  Not sure of it being grass fed, but filet minion
> (sp?) at 3$ a lb works for us and it's really *nice* filet mingnon.  Don's
> making up 3 of them for dinner just now.


Sounds yummy :) :)  Local farmers around here are really producing great
quality meats we've noticed.

>> it was during the time when the darn Tomamax the dr. had me on, was doing in
>> legs..I had trouble even standing out there for 5 minutes early in the sprin
>> :( Oh well.. maybe I'll pull a couple plants out tomorrow and move them to a
>> pail or something.

> Hehe wasnt time.

hahaha yep.. There was no time, that's for sure :)  Maybe tomorrow.. I was
watching TV with Alex today, keeping him company some, and I fell asleep Lol..
Sitting there watching TV :) :)

> I was eyeing the green onion stems but ended up not needing
> them.

yes, those are great.. everbearing scallions.  I love them.  They come up every
year :)

> Check the small fridge in the main kitchen.  The tofu will last about 4 days
> and does not freeze well.  The baby bok choy may or may not be organic but
> was at the door cubby.  The rest is all sorts of veggies, some from me and
> some from others.

I noticed :) :)  The vegetables you left look GREAT - Thanks so much!  That
eggplant especially (g).. I'll be cooking asian all week :)

> There is a bag of fresh peanuts, about 1 lb? still in shell.  They will last
> probably 2 months in your climate just out on a shelf.

Yep, Alex has been enjoying those :)  Also the rice cakes that Dale left.. boy
are they good :)

> The best meal at Corteses' was mine <g>.  The scallops with sherry sauce.
> They were positively orgasmic ;-)
> xxcarol

Lol :)  Glad you liked it :)  I ordered Veal Saltimbocca - it's one of our
favorites.. the wine sauce was definitely orgasmic :)  here's a recipe that I
came up with after Ron and I had Red Snapper Saltimbocca at a little
hole-in-the-wall restaurant in Warwick:

===Saltimbocca with Red Snapper===

Years ago, Ron and I enjoyed this dish in a small restaurant in Warwick, NY.
I've been making it since then.


For the fish:

salt, pepper
flour for dredging
1 Tablespoon extra virgin olive oil 1 Tablespoon butter
2 cloves of garlic, minced
1/2 cup parsley chopped
1 1/2 lbs. Red snapper fillet
1/2 cup good white wine
1 1/2 Tablespoons butter
1 teaspoon lemon juice



Salt and pepper the snapper lightly, and then dredge it in  flour. Warm the
olive oil and add 1 Tablespoon butter. Saute the garlic for a moment or two
(don't let it brown).

Add the parsley, saute just for a moment, and add the fish. Turn gently after a
minute or so, being careful not to break the fillets.

Add the  wine.  Cover and steam for 3-5 minutes. Remove the fish and keep warm.

Add 1 1/2 tablespoons butter to pan drippings, and scrape and stir until
thickened slightly. Add the lemon juice and stir.  Remove from heat.


For the Spinach:

1 Tablespoons olive oil
1 Tablespoon butter
2 cloves garlic, chopped
1 pound fresh spinach


Heat olive oil and butter,  and add the garlic to the pan. Saute the garlic
until golden. Rinse the spinach. Shake off the excess water lightly.  Add the
spinach to the oil and garlic and immediately cover and steam for 6 minutes.

Place the spinach on a warmed platter. Arrange the fillet on the spinach, and
pour the wine sauce over all.
===


Take care,
Janis

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