Text 12676, 124 rader
Skriven 2008-08-25 23:33:24 av Janis Kracht (1:261/38)
  Kommentar till text 12651 av Carol Shenkenberger (18990.cooks)
Ärende: cooking echo Picnic Fri. night Dinner out on the town?
==============================================================
Hi Carol,

>> <laugh> The 'wake up' call was more to for me to pay more attention to what'
>> going on :)

> I bet we snapped a few of Burt lounging on that corner stool.  I'll have to
> go look again.

haha.. I will have to check that out as well :)

> (on inside out squid)

>> > Kinda like the outer skin as it is though.  Might try that one for a
>> > difference?
>>
>> Yeah... When you turn a squid shell inside out and stuff the thing, it has t
>> revert back to it's normal shape.  hahaha I wonder who told Alton.. wouldnt'
>> it be funny if it was HIS grandson :) Darn kids :)

> It would be funny if so!

Yep :)  Well, you still have to clean them as you would normally, but I find
not having to bother with toothpicks a big plus :)

>> That's the thing.. RIGHT after the picnic, maybe 2 or 3 days later we found
>> more lumps on the back of her neck... not good.  We were already concerned
>> about the big one in front (it's gotten larger than it was) but like you say
>> the dog doesn't seem to care about it.. She -is- having problems breathing a
>> eating though.. well she does it but I hear her saying ouch :(  :(


> Oh I hope all is well.

Yeah, and right now is a bad time.. grandkids need school clothes and my
daughter just started a new job - which when she starts getting paid, will be
great.. just bad timing right now.  They're also moving to a new house that
they need some $$ help with.. so poor priscilla will have to wait a bit.
Probably just 2 weeks.  Obviously if something changes, I'll run her over to
the vet and put it on my credit card..

>> > I was interested in the plaintain leaves.  Might get some here to try out
>> > wrappers.
>>
>> Or grape leaves? they are used a lot in American cooking... a real 'fusion'
>> haha Isn't Plaintain mexican? I forget :) I read today that if you put a gra
>> leaf in your cucumber pickles it will make them extra crispy.. I have both,
>> now I want to try it :)

> Humm, can peel a few over the back fence.

Yep.. did you get any grapes from their vines this year?  hehe.. my neighbors
were really funny this year, but it was good for the kids next door.. I guess
our trellis really covered the back of the 'privacy fence' that the previous
owners of our house put up, and so the kids were able to pick grapes on their
side of the fence like crazy - I kept hearing things like "OH!! THIS ONE WAS
GREAT!!" haha.. meanwhile on my side, I also had tons.. there's still more out
there, have to get the ladder to get them though :) They are way up in the pine
tree next to the grape arbor.

>> Oh yeah.. you don't want to skin a japanese eggplant.. it is so tender and
>> sweet.

> No need!  Thats the only kind I eat. Tried the big USA sort and hated them.

They are almost so different, it's hard to imagine they are both eggplant :) :)
The american version is tastless compared to the japanese version for sure..
but no doubt that's why someone thought of eggplant parmigian (laugh).

> (on bell peppers)

>> > No worries!  I've got heirlooms here now cropping up.  Nice strong taste v
>> > the mostly water big stupormarket sort.
>>
>> Aw.... no fair.. ;)  Well glad it working for you.. over here, we seem never
>> have the right timing..

> My plant is still making more!  Dang thing is the engerizer bunny of bell
> peppers!

hahahaha :)  That's neat.. Well, my cucumbers are going ape and I have to start
pickling them.. they're taking over the kitchen ...  and so are my chinese long
beans.. we ate a bunch of those beans tonight and Ron couldn't get enough of
them :) We had those, some steak and potatoes from my 'tater patch :)  I have
to check some of my other plantings.. busy day today, hopefully tomorrow will
be slower :)

===Lentil Loaf ===
Great for sandwiches, hot or cold.

1 cup dried red lentils
2 cups vegetable stock or water
1 Tablespoon olive oil
2 Tablespoons dried bread crumbs
2 slices of bread, torn up
1/2 cup finely chopped mushrooms
1 diced onion
1 stalk celery chopped
2 Tablespoons parsley
1/4 cup flour
1 cup tomato juice
1/2 teaspoon salt or more to taste
1/2 teaspoon pepper or more to taste 2 eggs, lightly beaten
2 Tablespoons dry breadcrumbs for the pan

Put the lentils and stock  in a saucepan.  Bring to a boil. Cover, reduce heat
and simmer for 15 - 20 minutes or until all the liquid is absorbed and the
lentils are soft.  Remove the bay leaf. Heat the oven to 375°. Grease a loaf
pan with olive oil,  and sprinkle the bottom of the loaf pan with 2 Tablespoons
dry bread crumbs. Stir the mushrooms, onion, torn bread, celery, parsley,
flour, salt and pepper into the cooked lentils.  Add the Tomato juice and eggs
and mix well. Spoon the mixture into the loaf pan and smooth the top. Bake for
1 hour or until golden brown.

Allow to cool for 5 minutes, then  loosen around the edge with a knife and
place the loaf on a serving plate. Garnish with lemon slices and pieces of
parsley. I like to cover the top with ketchup; some people like to add 1/2 cup
of shredded cheddar cheese to the mix before baking.
===

Take care,
Janis

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