Text 15745, 104 rader
Skriven 2008-10-28 07:15:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Re: Dandy Lions
=======================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> Then I got some starts of crabgrass and mint ... planted them on the
 DD> south side of my lot. Crabgrass is a pretty light green and does not
 DD> grow very tall. Mint will take over unless you fight it constantly.
 DD> But, it makes your grass clipping smell very nice indeed.

 NB> And, did they invade his yard?  :)

You betchum, Red Ryder! And the veins in his neck stood out like purple
spaghetti. Hee, hee, hee.

 DD> When I sold up and moved to a different house I am sure that Mr.
 DD> Neighbour celebrated ... except the person to whom I sold was aware of
 DD> the situation and had a very evil grin on his face when he said "Let
 DD> him eff with me!"   Bv)=

 NB> Did you ever go back for a visit to see how things were proceding?  (G)

I think the neighbour died of terminal henpeckedness a couple years after I
moved. I know that five years after I moved I was going down that street an
remarked to my companion in the car - "That lawn used to look like the practice
green at Illini Country Club. Looking a litle shaggy these days."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Corn Soup W/Roasted Red-Pepper Sauce
 Categories: Soups, Sauces, Vegetables, Chilies
      Yield: 6 servings
 
MMMMM----------------------RED-PEPPER SAUCE---------------------------
      2    Red bell peppers
      1 tb Extra-virgin olive oil
    1/4 ts Fresh lemon juice
    1/4 ts Hot sauce; to taste
    1/2 ts Fine sea salt

MMMMM----------------------------SOUP---------------------------------
      4    Ears of corn
      1 md Onion; chopped
      2 ts Extra-virgin olive oil
      5 c  Water
    1/4 c  Rolled oats
      2 ts Fine sea salt
 
  Garnish: chopped flat-leaf parsley or cilantro
  
  Don’t be turned off because this soup is actually good for
  you. The secret to the silky texture of this soup is oatmeal.
  Rolled oats have their own starch and give body and creaminess
  when blended, adding extra fiber to your diet as well.
  
  Roast peppers for sauce: Roast peppers on racks of gas
  burners on high, turning with tongs, until skins are
  blackened all over, 10 to 12 minutes. (Or broil peppers on
  rack of a broiler pan 5 inches from heat, turning
  occasionally, about 15 minutes.) Transfer to a bowl and let
  stand, covered, 10 minutes.
  
  Make soup while peppers roast and stand: Cut kernels off cobs,
  then scrape cobs with knife to extract “milk.ö
  
  Cook onion in oil in a heavy medium pot over medium-high
  heat, stirring occasionally, until golden, about 5 minutes.
  Add corn with its “milk,ö water, oats, and sea salt and
  simmer, uncovered, stirring occasionally, 15 minutes.
  
  Finish red-pepper sauce while soup simmers: Peel peppers
  (do not rinse), then halve lengthwise, discarding stems
  and seeds.
  
  Purée peppers in a blender with oil, lemon juice, hot sauce,
  sea salt, and 1/4 teaspoon pepper until very smooth, 1 to 2
  minutes. Season with hot sauce and salt, then transfer to
  a bowl.
  
  Finish soup: Purée soup in 2 to 3 batches in cleaned blender
  until smooth (use caution when blending hot liquids), then
  strain through a fine-mesh sieve into a large bowl if desired.
  
  Reheat soup if necessary, then season with salt.
  
  Serve soup drizzled with some red-pepper sauce and serve
  remaining sauce on the side or reserve for another use.
  
  Cooks’ note: Soup and sauce keep separately, covered and
  chilled, 3 days.
  
  ADAPTED FROM DIANE CARLSON, THE CONSCIOUS GOURMET CULINARY
  RETREAT, SANTA FE, NEW MEXICO, AND ANNEMARIE COLBIN
  
  May 2008 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 04 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Around the sun we go, the moon goes round the Earth."
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