Text 14397, 72 rader
Skriven 2008-09-29 23:41:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Allen Prunty
Ärende: Re: Does this make me a
===============================
 -=> On 09-26-08  08:25,  Allen Prunty <=-
 -=> spoke to All about Does this make me a bad p <=-

 AP> I feel very guilty as a best friend stayed with me during the big
 AP> lights  out here in Louisville.  She is ... um ... very Jewish and the
 AP> morning  she got power and went home, and she caught me eating a big
 AP> ham and  cheese sandwich made on her kosher Jewish rye bread.

Nothing to feel guilty about, IMO.

 AP> Damn good sandwich... I hope I did not offend her... but the look on
 AP> her  face was priceless.

Did she think that you were orthodox?  Back when I was working full
time, I regularly had lunch with various orthodox friends.  We both
brought lunches, and mine was often not kosher.  They never seemed to
object to what others ate -- it was a personal decision as to what they
ate and did not carry to others.

The offense would be if I had attempted to serve something non-kosher to
someone who was orthodox.  Pretty much on the same level as serving a
wine dish to someone who abstains from all forms of alcohol (and I know
it).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Melon Brulee
 Categories: Dessert, Fruit, Herb
      Yield: 4 servings
 
      1 sm Honeydew melon, peeled
           ;seeded, cut in chunks
      1 sm Cantaloupe, peeled
           ;seeded, cut in chunks
      1 tb Sugar
      2 ts Grated orange zest
    1/2 c  Orange juice
      1 c  Sour cream ("lite")
    3/4 c  Light brown sugar
           ;firmly packed
      2 tb Fresh mint, finely chopped
 
  Place melons in 1 qt. oven-proof souffle dish or casserole.  Toss with
  sugar, orange zest and orange juice.  Let stand at room temperature
  for 1 to 2 hours.
  
  When ready to serve, preheat broiler. Spread melons out in an even
  layer; spread sour cream over top of the melon chunks.  Sprinkle over
  a layer of brown sugar.  Place dish under the broiler, keeping it 5"
  from heating element, for 2 to 3 minutes until the brown sugar
  bubbles and begins to caramelize.  Watch carefully to avoid burning.
  Top with fresh mint and serve immediately.
  
  Shepherd notes that this is good served either by itself or over pound
  cake.
  
  Yield: 4 to 6 servings.
  
  Recipe in 1994 Shepherd's Garden Seeds Catalog.  Pg. 30.  Posted by
  Cathy Harned.
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM



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