Text 15764, 90 rader
Skriven 2008-10-29 16:41:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: NE Trip report(s)
=============================
-=> Dale Shipp wrote to All <=-

 DS> Gail and I recently took a coach tour of New England.  The tour started
 DS> out at the Sheraton Bradley at the Hartford airport, which is really
 DS> closer to Enfield than it is to Hartford.  Along the way, we took a
 DS> moderate number of pictures.  I have uploaded the pictures to the
 DS> photobucket web site --

 DS> URL = http://s311.photobucket.com/albums/kk451/dale5351/ ,

Nice report. We are finally getting more colour change around here. Last week
whilst out on my delivery route I noticed a group of what is called locally
"sumac" trees. Now these guys normally turn their leave a rich buttery yellow
or a deep Tuscan red.

This particular patch looked like a variegated clown wig - from a creamy ivory
- almost white in the centre through several shades of yellow and red and spots
of a bright blue not often seen in nature. Hmpf! Chemical spill thinks I.

And as I am more a verbal than a visual person I had to search to find my
little Ajax digital camera and take a test shot to be sure it still worked
(batteries, etc). So, I packed it along the next three days - and could not
find that stand of vegetation. Which is strange as I follow a set route when on
my rounds.

Drat!

Meanwhile the sugar maples are going scarlet, the rock maples going a wonderful
orangey gold, the oaks are a nice rusty red-brown. And of course the poplars,
sycamores and cottonwoods (broadleaves) are going a mottled bananana yellow and
brown.

But, lots of deciduous trees are still green. And some of the cornfields have
yet to go brown and dry enough to harvest. The soyabeans are various shades of
brown to a dusty gray and are being harvested at a great rate.

And the already picked fields are either green (freshly sprouted winter wheat),
the tan/brown of stubble, or the black of freshly plowed earth.

It has been a odd season in Illinois, so far.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus, Peas & Basil (Piselli Con Asparagi E Basilico)
 Categories: Vegetables
      Yield: 6 servings
 
    1/4 c  Finely chopped shallots
      3 tb Unsalted butter
      2 lb Asparagus; trimmed, in 1"
           - pieces
    3/4 lb Shelled fresh peas
           +=OR=+
     10 oz Pkg thawed frozen peas
    1/2 ts Fine sea salt
           Handful of torn basil
           - leaves
 
  "What grows together, goes together" is a concept that often
  holds true, but disparate denizens of the garden sometimes
  need coaxing to harmonize. Ferrigno sets about the task with
  wise restraint—just a little butter, shallot, and fresh basil
  turns asparagus and peas into the best of friends.
  
  Cook shallots in butter in a 12-inch heavy skillet over med
  heat, stirring frequently, until just tender, about 4 mins.
  
  Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper,
  then seal skillet with foil. Cook over medium heat until
  vegetables are tender but still slightly al dente, about 8
  minutes. Stir in basil and sea salt to taste.
  
  Cooks’ note: Peas can be shelled and asparagus cut 1 day
  ahead and chilled, covered.
  
  Recipe by Ursula Ferrigno
  
  April 2008 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 15 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A competent and reliable dishwasher never starves." - Heinlein
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