Text 1452, 77 rader
Skriven 2008-01-28 09:08:46 av Glen Jamieson
     Kommentar till en text av Janis Kracht
Ärende: GOOD MEAT 80128
=======================
 -=> Quoting Janis Kracht to Glen Jamieson <=-

Hello Janis,

 >>> I would love to go to Sicily some day .. I understand from speaking
 
 >> Don't hesitate; go.  Don't be put off by the prices quoted by

 >> My oldest sister was talking about all of us taking a trip, and I
 >> think it would be great to do so :)  We'd better apply for passports

 JK> certainly can't hurt to get them now in advance of any trip.
 
 JK> I'm thinking it could be possible now.. never thought we'd have the $$
 JK> for such a trip.. given the cost of living over here (heating, etc.) :(
 JK> But my sister told me today that she belongs to some type of "travel
 JK> club" where flights are discounted, etc.  and she can give the tickets
 JK> to whomever she wants to. (Lucky for me, she and I have always been
 JK> "favorite sisters" of each other

That sounds great!  There are cheap flights and tours out there,
usually considerably cheaper for two or more people travelling together
and sharing accommodation.   If you apply for your passport now, and
plan on a trip in September/October, it should all work well.

 JK> Ah.. I had so many of the Romagnoli's cook books at one point.. then
 JK> when we moved from NY to KY, the moving company lost a few boxes of our
 JK> books... and of course the ones they lost had ALL my cookbooks and all
 JK> my gardening books... what a painful experience that was <g>. But there
 JK> are things one doesn't forget <g>. I love their use of battuto's.  It
 JK> is how my mom cooked :) 

I have eaten some glorious food in Italy, from Venice to Naples, but I
haven't yet got to Sicily and their specialities.  Something for the
future.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sicilian Eggplant Caponata
 Categories: Mains, Italian, Euro-c, Newsgroups, May.rec
      Yield: 6 Servings
 
      1 lg Eggplant
           Salt and pepper to
      1    Cooking oil
      2 md Onions
           ;chopped
      2    Garlic cloves
           ;crushed
      3    Celery stalks
           ;chopped
      1 cn Italian plum tomatoes
      1 lb Can
     10    Green olives
           ;pitted, quartered
      3 tb Pine nuts
    1/4 c  Capers; large
    1/4 c  Wine vinegar
      2 tb Sugar
 
  Wash eggplant. Do not peel, Cut into 1" cubes. Season with salt and
  pepper. Fry in heated oil until tender. Take out and set aside. Saute
  onion in the same oil until tender. Add garlic, celery, tomatoes, and
  olives. Cook slowly for 10 minutes. Add eggplant, pine nuts and
  capers. Heat vinegar and stir in sugar. Add to vegetable mixture.
  Season with salt and pepper. Cook for 5 minutes longer. Serve chilled
  as an appetizer or relish.
  
  From: "Maxistep" <muzzie@netspace.Net.A
 
MMMMM
 

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