Text 1519, 80 rader
Skriven 2008-01-29 15:17:26 av Ruth Haffly (1:396/45.28)
   Kommentar till text 1466 av Janis Kracht (1:261/38)
Ärende: BlueWave                                                 [2]
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Hi Janis,


 JK> > It was; we don't have a starter going now so I'd have to do some
 JK> > thinking to recreate it.

 JK> Yes, I don't normally keep it around though I did for a while when I
 JK> was making a lot of sourdough bread :)

We had this one going for several years, even dried it out when Steve
went into the Army and reconstituted it when we got settled.  Gave it
away when we packed out for Germany.  Since then, we've had others going
but not nearly that long.

>> known > as red soup, green pea soup was green soup.  Broccoli and
>> cauliflower > are known as trees and brains.

>> haha.. my grandchildren call broccoli "trees" :)

 JK> > Are you going to be a fun grandma and tell them about brains too?

 JK> hehehe.. I sure will :)

And I can hear their parents now...............WHAT?????????????????


 JK> > I have eaten them; most of them are too rich for us. Steve also has
 JK> > problems with dairy (as does Deborah) so we are safer with red

 JK> I can understand that since that's exactly my problem with them :)
 JK> Here's one that isn't rich at all (yep, it's from the "southern"
 JK> italian side <g>)... this is really the best kind of white sauce :)

 JK> =====White Chicken Sauce and Linguine======
 JK> 1 2 1/2-3 lb chicken, cut up into serving pieces 3 Tablespoons Olive
 JK> oil 2 cloves garlic
 JK> 2 large onions, sliced
 JK> 2 cups water
 JK> 2 chicken bouillion cubes
 JK> 1/4 cup flat-leaf Parsely
 JK> Salt and pepper to taste
 JK> 1 lb. linguine, cooked Al Dente

 JK> simmer until the chicken is done, about 30-45 minutes. You may want to
 JK> reduce the broth and substitute the equivalent amount of white wine in
 JK> this recipe.  You can also add sliced fresh mushrooms before you add
 JK> the broth or wine, and let them cook for a few minutes.  What's funny
 JK> about this recipe is that in all the years I've made it, it's the

Looks good and easy but we'll stay with the broth instead of wine. I may
sub in some home made broth instead of the water/bullion to reduce the
salt.



>> ===Spaghetti with Mussels in White Sauce====
>> 3 dozen mussels, scrubbed

 JK> > Wow, is that ever rich!

 JK> I know.. it's probably deadly too, cholesterol-wise <vbg> Normally I
 JK> don't cook like that to start with.. I follow more of a mediterranean
 JK> diet, with olive oil and garlic being the main ingredient in just
 JK> about everything <g>..

We don't follow any one particular diet but overall, just try to eat
healthy, avoiding the white rice, sugar, flour & salt when cooking.  We
use both olive and canola oil, sometimes a mix of both.


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... If your mind goes blank, remember to turn off the sound.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)