Text 16485, 55 rader
Skriven 2008-11-16 19:00:08 av Michael Loo (1:18/200.0)
  Kommentar till text 16424 av Ruth Haffly (1:396/45.28)
Ärende: mooo 219
================
 RH> And you know we have gone very low meat to semi vegitarian at times.

Yep; many of my health-conscious friends have done similarly.
I made a vegan soup for a potluck today, as the hostess's
daughter doesn't eat meat. But next to it was a pot of sausage
and chicken pieces so people could ladle some into their vegan
soup - I called it "the antidote."

 RH> BTW, what did you have in the spiedie marinade besides rosemary?

Garlic, onion, vinegar, oregano, a bit of olive oil. Janis
might have been out of oregano, and if so, I used marjoram
instead (a closely related herb).

 RH> I'd probably be labeled with a slight case of it as well.

At this point, everyone probably can be labeled with a slight
case of something. Not to worry; we generally cope.

 RH> If I get a packet of giblets in a chicken, I'll usually separate them
 RH> out.  Some get cooked quickly, others get held for stock, soup or
 RH> whatever.  Steve usually gets the liver & gizzards cooked for him. (G)
 
Neck: kept for stock; skin fried up for crunchies.
Heart: stir-fried.
Liver: stir-fried.
Gizzard: muscle cut up and stir-fried; tough parts
either stewed or kept for stock.

Pear Butter
cat: spread, breakfast
Yield: about 1 c, depending on your pears

6 ripe to overripe pears
2 Tb sugar
1 pn Kosher salt
1/2 lg lemon, juice of

Peel, core, and chop the pears into small pieces.
Combine the pears, sugar, and salt in a heavy-bottomed
saucepan over medium heat. Cook, stirring occasionally,
until most of the pear juice has cooked down, the color
has darkened slightly and the mixture is thick and syrupy,
about 1 hr. Cool for 30 min, then stir in lemon juice.
Store, covered, in your fridge for up to a week.

(This spread is also great on buttered toast and in salad dressings.)

Joy Manning
Originally published in Philadelphia magazine, November 2008

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