Text 18495, 79 rader
Skriven 2008-12-27 06:54:00 av Dave Drum (1:124/311)
     Kommentar till en text av ALLEN PRUNTY
Ärende: Freecycling
===================
-=> Allen Prunty wrote to All <=-

 AP> This year I received several new kitchen items. and today I placed all
 AP> the older ones that they replaced on the Local Freecycle board.  If you
 AP> don't know what freecycle is. go to freecycle.org.

 AP> It's a fantastic program designed to keep stuff out of the landfills.
 AP> finding homes for perfectly usable old things. so my old hand mixer
 AP> that was replaced by a nice stand mixer went to a family nearby that
 AP> needed it.

 AP> I don't need to have my old stuff taking up space for the new stuff. so
 AP> I decided to give it directly to someone who needs it.

I have been preaching that sermon here for a couple years now. The most amazing
stuff rolls through Freecycle. I got enough marine glued plywood to lay a new
floor in my bathroom, for instance.

Also a 1960s edition of the New York times Cookbook to replace a favourite that
got burned up in my house fire several years ago.

One caveat for those looking to join - unless you want your inbox overloaded
with e-mails - sign up for the"digest" version. Around here I get a digest
every twenty five messages and one at the end of the day with whatever is left
over. Still average six to eight "digests" daily.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chestnut Soup With Leeks & Apples
 Categories: Soup, Nuts, Fruits
      Yield: 4 servings
 
      2 tb Unsalted butter
      2    Leeks (white and tender
           - parts only); well rinsed,
           - fine chopped
      1    Onion; fine chopped
      2    Apples; peeled, cored,
           - diced
      2 md Celery roots; peeled, diced
    1/2 lb Roasted and peeled fresh or
           - canned chestnuts
      6 c  Water
      1 c  Heavy cream
           Salt and pepper
 
  From Richard Reddington of Redd in Yountville. The play of distinctive
  chestnut and celery root flavors mediated by apple is extraordinary.
  Don't rush this slow process of cooking the leeks and onions, known in
  professional kitchens as "sweating." Slow cooking gently releases the
  sweet flavor of the vegetables.
  
  Melt the butter in a large saucepan over low heat. Add the leeks and
  onion, cover and cook very slowly, stirring occasionally, until soft
  and translucent, about 20 minutes.
  
  Add the apples and celery root and continue to cook over low heat
  until the apples begin to fall apart, about 30 minutes.
  
  Add the chestnuts and water. Increase heat to medium-high and simmer
  until the chestnuts are very tender, about 20 minutes.
  
  Stir in the cream and season with salt and pepper. Return the soup to
  a boil; remove from heat. Cool slightly, then puree in a blender until
  smooth. Strain. Rewarm, if necessary.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 13 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Allow me to introduce you to the airlock, Mr. Bond" - Hugo Drax
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