Text 19166, 81 rader
Skriven 2009-01-06 06:23:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Encouragment
====================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 JW> Charlee got drums and a mini-Karaoke and Lexi got a harmonica and a
 JW> guitar.  What was I thinking!?!

 DS> My mom always made sure there were "musical" gifts every Christmas
 DS> from the time any kid in the family could so much as swing a stick.
 DS> It pays off in the long run:  Lynn has always sung with choral groups
 DS> (and is looking for a non-school-affiliated one to join now); her
 DS> cousin Andrew plays guitar and trumpet; I play blues harp, sax and
 DS> clarinet and noodle around with various electronic composition tools...

 DS> It's worth the noise.  Really.

Funny you never impressed me as another Charlie Musselwhite, or Carey Bell for
that matter. But, anyone who blows blues harp AND Saxophone is all right in my
books.

I began on piano - we had a grand in the front room. Switched to clarinet, then
to trombone and finally wound up on drums - playing in a local/regional cover
band called the Bearded Clams for a few years. After the group broke up (and I
was married, etc) I gave it all over and haven't played much besides the radio
since. I sort of miss it ... but, not enough to expend the effort to get good
at it again.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek-Spiced Lamb Chops W/Creamy Dill Spinach
 Categories: Lamb/mutton, Greens, Citrus
      Yield: 4 Servings
 
  2 1/2 tb Olive oil; divided
      2 cl Garlic; fine chopped
      1 ts Dried oregano
    1/4 ts Ground allspice, rounded
  2 1/4 lb (1/2" thick) lamb shoulder
           - chops
      1 lb Baby spinach
    1/2 c  Plain whole-milk Greek
           - yogurt
    3/4 c  Coarsely chopped dill
    1/2 ts Fresh lemon juice
 
  From the dill to the yogurt to the aromatic spice mixture,
  this entire dish is a testament to the classic flavors of
  Greece—in an easy, elegant presentation.
  
  Preheat broiler.
  
  Stir together 1 1/2 tablespoons oil, garlic, oregano,
  cinnamon, allspice, 3/4 teaspoon salt, and 1/2 teaspoon
  pepper. Rub spice mixture all over chops, then broil on a
  broiler pan 2 to 3 inches from heat, turning once, 6 to 7
  minutes total for medium-rare.
  
  Meanwhile, heat remaining tablespoon oil in a 5- to 6-quart
  heavy pot over medium heat until it shimmers, then cook
  spinach, stirring, until wilted and tender, 3 to 4 minutes.
  Transfer to a colander and press gently to remove excess
  water. Return spinach to pot and add yogurt, dill, and lemon
  juice, then heat over low heat, stirring, until yogurt is
  just warmed through (do not let boil). Season with salt and
  pepper.
  
  Serve chops with spinach.
  
  Recipe by Andrea Albin
  
  May 2008 | Gourmet
  
  Serves 4
  
  MM Format by Dave Drum - 11 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "..wild duodenum are lurking in the trees..."
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