Text 15047, 76 rader
Skriven 2008-10-12 14:41:08 av Michael Loo (1:18/200.0)
  Kommentar till text 14918 av Ruth Hanschka (1:123/140)
Ärende: things fall apart 49
============================
 RH> At the moment I'm more afraid I'm going to live.  The neurologist gave
 RH> me steroids for the MS flare-up, and now I've picked up some sort of
 RH> virus on top.  I'm hoping it's just a cold being more annoying than
 RH> usual. 

Steroids, as they trouble your proper immune system as well
as your improper one, can have the most icky effects.

 -> to have smoked turkey bits (tails, wings, drums) on occasion:
 -> they were way too smoked and way too dry. I suppose they were
 -> meant to serve in the place of pork bones, but I don't see the
 -> point of that, either.
 RH> They serve the same purpose for people who (gasp) don't eat pork. 
 RH> I've used smoked turkey wings often enough; they work nicely in soup
 RH> stocks and such.  IIRC a lot of Jamaicans won't eat pig, and we have a
 RH> big Jamaican population.

I wonder about those Jamaicans.

=
 RH> Excedrin?  It's there to help make a headache go away.  I don't use
 RH> it, because it also contains acetiminophen which for me is an incactive
 RH> ingredient.  Other folks who get tension headaches swear by the stuff,
 RH> and it does have some use against migraines.  Obviously you should
 RH> avoid the stuff. 

Most analgesics cause me problems: they make me bleed, or
screw up my kidneys, or put me into a deep slumber, or
some combination of these. Whatever this was (it was at a
friend's and was unlabeled, but I figured, why not) had
plenty of stimulant value.

___------- Recipe via Meal-Master (tm) v8.05

      Title: Stoba (Goat/lamb with Peppers)
 Categories: Lamb
      Yield: 1 Servings

      2    Single habanero *
      1    Single small bell pepper,
           -chopped
      2 lb Boneless lamb (goat) **
      2 tb Vegetable oil
      2 md Onions, chopped
      4    Cloves garlic, chopped
    1/2 c  Celery chopped
      1 ts Finely chopped fresh ginger
      2 md Tomatoes, peeled & chopped
      3 tb Lime juice
      1 ts Ground cumin
      1 ts Ground allspice
      1 tb Vinegar
      1 lg Cucumber, peeled, chopped
    1/4 c  Pitted green olives
      1 tb Capers

  * (6 jalapeno) chiles stems ** cut into 2 inch cube

  Brown the meat in oil; remove and drain. Add the onions, garlic, celery,
  ginger, chiles, and bell pepper to the pan and saute until the onions are
  soft. Combine the meat, onion mixture, tomatoes, lime juice, cumin,
  allspice and cover with water. Simmer the mixture until the meat is very
  tender and starts to fall apart, about 1 1/2 hours, adding more water if
  needed. Add vinegar, cucumber, olives and capers and simmer another 15
  minutes. Heat Index = 5

  Mike and Karen Stock tread here....

  Source: Mike Stock, The Dinner Table

___--

___ Blue Wave/386 v2.30

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 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)