Text 139, 93 rader
Skriven 2008-01-01 13:23:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: WINE CHOICES?
=====================
On 11-25-07 MICHAEL LOO Scribbled to GLEN JAMIESON about WINE CHOICES? 

ML>Carol and I were recently sitting in a friend's living room, just
ML>having savored a bottle of Certan de May, and the conversation wended
ML>its way from good wine to memorable wine to memorably bad wine, and
ML>the name Mateus came up, and Jeff got this funny look on his face
ML>and retrieved a minibottle of Mateus from his wine closet. Apparently
ML>it had been a gift - probably in a hotel welcome basket - and he had
ML>kept it for some years just for the hoot value, for which it earned
ML>its keep yet again on that occasion.

ML> GJ> Several months ago I saw a bottle on sale, and bought it, just
ML> GJ> for the memory. All I need is to find someone who will help me
ML> GJ> drink it this summer. BTW, for all you people who crave a
ML> GJ> bottle, it now comes with the modern screwcap, so will keep a
ML> GJ> lot better.  Seeing that both

ML>Perhaps you too could keep it for entertainment/shock
ML>value/frightening off unwanted guests.

Or I could send him the remnants of the MD20-20 that, as noted earlier 
in this packet still is providing the night light for my Philco ice box.

That should scare enough unwanted guests away - until Kevin finds it - 
to make it worth the freight charges. Or, it might work for paint 
stripper.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kale, Chorizo & Potato Soup
 Categories: Pork, Potatoes, Soup, Greens, Poultry
      Yield: 4 servings
 
      1 lb Kale; stemmed
      1 lb Chorizo or other spicy
           - sausage
    1/2 ts Salt
      6 lg Red potatoes; in 1/2"
           - slices
     10 c  Chicken broth
      8 sl French-style bread; grilled
           - or toasted
           Fresh ground pepper
 
  Full of robust flavors, this is a winter soup to serve after coming in
  from the cold. The potatoes are cooked separately, pureed and then
  added to the simmering kale and broth, thickening the soup, and
  filling it with flavor. From cookbook author and Chronicle
  contributor Georgeanne Brennan.
  
  Mince the kale. A food processor does this job well. Bring a saucepan
  of water to a boil. Prick the sausages with a fork and add them to the
  saucepan. Reduce heat and simmer for 15 minutes. Drain and cut into
  thin slices.
  
  Meanwhile, fill another saucepan with water, add the salt, bring to a
  boil, then add the potatoes. Cook for 10 to 15 minutes, or until
  tender. Puree the potatoes, adding enough of their cooking liquid to
  make a thick paste.
  
  Bring the chicken broth to a boil in a soup pot. Reduce heat and add
  the kale. Simmer for 5 minutes, then little by little, stir in the
  potato paste, which will thicken the broth. Add the sausage, heat
  through and taste for seasoning.
  
  To serve: Put a slice of grilled or toasted bread in each soup bowl.
  Ladle soup over bread and sprinkle with pepper.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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