Text 16906, 110 rader
Skriven 2008-11-26 22:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: RE: 51st. Wedding Annive
================================
-=> Quoting Sean Dennis to Jim Weller <=-

 JW> We lived together for nine and eleven months first. We were both
 JW> gun shy on marriage after our divorces.

 SD> the day after their respective divorces were final, they
 SD> were married.

Not gun shy at all.

 SD> I still remember one minute having one sister and the next
 SD> minute having four. <G>  Instant family

That has happened a lot in our extended family which keeps getting
bigger. Some of the kids aren't even related just informally
adopted. I spotted a Japanese kid in a family reunion photo and
asked Roslind who he was. It turned out that his Mom divorced his
Japanese father, lived with and then married my BIL, then split to
marry a third guy. When given the choice of living with his birth
father or his mother and husband #3, he choice neither but elected
to stay with my BIL.... and he did. So he is still part of our
family.

 SD> I don't call my stepfather a stepfather normally unless I'm clarifying
 SD> like I am now-he's my dad.  In my eyes, he always was and will
 SD> continue to be.
 
I am careful to use the "step" label with my kids, not because I'm
not close to them but because I didn't meet them until they were
teenagers and they were in frequent contact with their real father
all their lives. (I get along great with him, better than Roslind.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Plum Salad With Aged Gouda And Pecans
Categories: salads, grill, fruit, cheese, nuts
  Servings: 4

           FOR THE DRESSING:
      2 TB sherry vinegar
      1 ts honey
    3/4 ts kosher salt
           black
      3 TB olive oil
           FOR THE SALAD:
      4    ripe plums, pitted and
           quartered
      1 ts olive oil
           salt and pepper
      4 c  escarole leaves, torn
      1 bn watercress, stems trimmed
      4 oz aged Gouda, thinly sliced
    1/4 c  pecans, halved and toasted

I'm a lover of bitter greens, which is probably why I originally
fell for this salad. It wasn't the grilled plums or the aged Gouda,
but the escarole and the peppery watercress. Perhaps they are just a
welcome reprieve for bland lettuces, but it's a passion that I would
indulge in often if the wife happened to share even a little of my
enthusiasm. She does care for grilled fruit in her salads, though,
and perhaps unwittingly, she picked this recipe out herself from the
Food Network Kitchens Cookbook.

When all the components line up on the fork, it's a delicious bite.
The bitter greens are balanced by the tangy dressing, sweet plums,
creamy cheese, and hard nuts. Unfortunately, the fruit and escarole
were a little too unwieldy at times, so beware of unbalanced bites
too. 

Next time I'll just cut everything up a little smaller.
Surprisingly, I've actually already remade the dressing, which I
used it as a simple vinaigrette for some green beans the next day.
It's incredibly tasty and an unexpected find in this very good
salad. 

To make the dressing, combine the vinegar, honey, salt, pinch of
black pepper in a bowl. Gradually whisk in the the olive oil. Set
aside.

Place a grill pan over medium-high. Season the quartered plum with a
little salt and brush with the teaspoon of oil. Place the plums on
the grill pan cut side down and cook for about 1 minute. Flip to the
other cut side and cook for another minute. The plums should be
soft. They should develop nice grill marks if at all possible. Cut
these pieces in half.

Toss the plums, escarole, watercress, Gouda, and pecans into a large
bowl. Pour in the dressing, and toss until combined. Season with
salt and pepper if needed.

From: Dinner Tonight

Posted by Nick Kindelsperger, co-founder of The Paupered Chef

From: Serious Eats
 
MMMMM-------------------------------------------------





Cheers

YK Jim


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