Text 18326, 119 rader
Skriven 2008-12-23 10:26:00 av Michael Loo (1:18/200.0)
  Kommentar till text 18192 av Hap Newsom (1:124/311)
Ärende: Seasonal Cheer 421
==========================
 HN> I'm making my way slowly in that 
 HN> direction...but I fear the holidays will
 HN> put a detour in that path!

Isn't it always the way.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Friendship Brandied Fruit
 Categories: Mom's best, Fruits, Christmas
      Yield: 3 Cups

      2 c  Brandied fruit starter
           Sugar
           Drained sliced peaches
           Pineapple chunks
           Drained maraschino cherries
           Brandy

  Combine brandied fruit starter with 1 cup sugar and 1 cup peaches in a
  large covered jar or crock. Let stand for 2 weeks, stirring
  frequently. Add 1 cup sugar, and 1 cup pineapple chunks. Let stand
  for 2 weeks, stirring frequently. Stir in 1 cup of sugar and 1 cup of
  cherries. Let stand for 2 weeks. Repeat entire process. Add 1/2 oz
  brandy. Store at room temperature, adding fruit and sugar as needed
  and 1/2 oz. brandy every 2 months. Serve over ice cream. Nutritional
  information for this recipe not available.

  Source: Hazel C. Moore, George Washington HS, Danville, VA
  Home for the Holidays Cookbook

  Typed for you by Linda Fields

  FROM: Uncle Dirty Dave's Kitchen      A FIDO Cooking Echoes REcipe

MMMMM

 ->  HN> fiber is fiber I suppose, but they bleach
 ->  HN> kleenex to get them so white. Blech!
 -> Use the brown all-natural stuff. Tastes better, too!
 HN> Way more expensive though!

Cheaper 'n tortillas!

 HN> Being a grating obnoxious Sunny beach, is usually
 HN> enough to warrent a whollop or two. Bad mouthing
 HN> ladies (regardless of whether it's true or not) is simply
 HN> bad form...and should earn a goodly whacking. Good thing
 HN> you didn't cut yourself on his teeth! Remember a good
 HN> backhand fist can be more effective than a frontal whack.
 HN> More momentum!

I talked to the young lady in question today: I'm beginning
to be inclined to agree with him, though I say so who shouldn't.

 -> Was the price differential worth the trip to Portland plus
 -> the hotel? 
 HN> Let's put it this way...Anne and I can 
 HN> afford the extra expense more than a 
 HN> grad student (even though she does
 HN> fairly well for a grad student). She saves
 HN> almost $100 each way by flying into Portland
 HN> than Seattle

I'd have suggested "just send her a check for 200 bucks," but ...

 ...and just by coincidence
 HN> the Seattle Airport was in a turmoil all day
 HN> and getting in or out was dicey at best.

well, well, well.

 HN> So, even considering that I had a tough
 HN> drive down, and a hotel room as well, it 
 HN> was a better choice than flying into 
 HN> Seattle.

Makes one almost want to believe in karma, which I don't.

 HN> off and on snow since then and what looks
 HN> to be about 13-16 inches out there

We have about a foot, which melted somewhat and then after
a touch of freezing rain glazed over as glare ice. I had a
heck of a time walking the three blocks each way to the
store. Had to stop by the local watering hole for a burger
and a beer. [g]

Bagnet vert
cat: sauce
yield: 1 batch

1/4 lb parsley
1 clove garlic
2 salted anchovies
2 sl day-old bread, crusts removed (or more)
3 sm mild pickles (dills will work, though pickles
- without dill would be better)
1 ts capers (in either vinegar or salt) rinsed
7/8 c red wine vinegar
3 oz olive oil (or a little more)

Soak the bread in the vinegar. Bone and wash the
anchovies. Mince the parsley with the garlic, anchovies,
and pickles. Gently squeeze the bread to drain it, and
add it to the mixture; continue mincing for 2 min, then
transfer the mixture to a bowl. Using a wooden spoon,
slowly stir in the olive oil, working the mixture well
so as to obtain a fairly fluid sauce.

Serve with bollito misto.

italianfood.about.com


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