Text 18907, 111 rader
Skriven 2009-01-01 23:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Happy New Years All
===============================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 -> I'm just heading out the door now to the annual bonfire/racing dogs/
 -> fireworks and bagpipes party even though it's -45 F tonight and a
 -> bit chilly to hang out in a tent.

 DS> That temp makes the 4 F I've got right now seem balmy.

10 degrees colder than normal is always cold no matter where you
live. Glen and Kevin whimper if it goes below 20 C. Same logic
applies to hot. I'm uncomfortable at anything over 30 but it takes
42 to bother them.

 DS> REALLY need to get this house insulated, though.  The stove is going
 DS> full bore and it's still just 62 in here.

Which makes you worse off than me. QED.

We took all three g-kids and two of Neekha's friends to the bonfire
party. They all enjoyed it. Charlee learned two new words: "party"
and "happy" as in "Happy New Year".  They loved the huskies, the
house dogs, the fire, the bagpipes, all the good food and of course
the fireworks. The two youngest spent a considerable amount of time
happily locked up in carry kennels pretending to be puppies. (I
should get some of those for when I have to baby sit and they are
not be angelic.)

Charlee wouldn't nap that afternoon as she was too excited about the
party and having all the older kids around and she made it to 12:15.
Lexi stayed up with the older girls until 1:45 and was most
reluctant to go to bed. I went to sleep at 1:45 as wsell after
warning the girls not to cook anything, use butcher knives or light
the fireplace. They had to survive on microwave popcorn and ice
cream. They tell me today that they did each other's hair (Roslind
astill has that one chair salon in the spare room from the old days)
and talked until 4 AM!


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

     Title: A-Train's Winter Vegetable Medley
Categories: Vegetables
  Servings: 4

      4 lg parsnips
      1 c  baby carrots or
      3    regular carrots
      2 c  brussels sprouts, halved
           lengthwise
           salt, pepper
           herbs of your choice
           olive oil

Make friends with parsnips.

Here at Grocery Guy headquarters in the bowels of Brooklyn, we
endorse brussels sprout consumption. We eat them at least once a week
this time of year, usually pan-seared with garlic and pine nuts. The
problem is that we're often left with a handful uncooked brussels
that didn't fit in the pan. What to do? Roasted winter vegetables,
my friend.

For the past month or so I've been polling various cooks I admire
about their parsnip preferences. Every time I'd ask, Tom would give
me this vaguely terrified look, like I was going to feed him spiders
later with a crazy grin plastered across my face. There were lots of
glowing references for soups and purees, but I wanted an everyday,
lazy girl's parsnip recipe. In the end I just roasted them. I had
about two cups of brussels leftover from earlier in the week and
quarter bag of baby carrots (Shut up, they're easy for cooking and
snacking and stuff) so I just mixed them all together with olive
oil, herbs and salt and pepper.

It was a mistake though, to roast them all at once, as the carrots
ended up looking like tiny shriveled fingers and the brussels sort
of disintegrated. You live, you learn. Here's my revised, perfected
and super-easy recipe.

Peel the parsnips and cut them into more or less uniform sticks,
about twice the size of a french fry. Toss in a bowl with salt,
pepper and a good coating of olive oil. Throw in some rosemary or
thyme if you're feeling sassy. Put in a 400 degree oven for half an
hour.

In the meantime, toss the carrots and brussels in the same bowl,
with the same salt, pepper, olive oil and herb mix. If you have real
carrots peel and cut them in the same manner as the parsnips. At the
30 minute mark for the parsnips take the pan out of the oven (a
cookie sheet with sides, works, so does a cake pan) and add the
carrots and brussels. If ambitious, place all the brussels cut side
down on the pan's bottom so they'll brown better. Put the pan back
in the oven and check after 15 minutes. Are the carrots still too
crunchy? Another 10 minutes. Just about right? Pull 'em out and
serve with pork chops, braised chicken thighs and all things good.

Posted by A-Train


  From: Http://Groceryguy.Blogspot.Com  
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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