Text 22227, 89 rader
Skriven 2009-03-22 13:32:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Komix
=============
-=> hap newsom wrote to BURTON FORD <=-

 hn> Good to see you back at the table again!!

 -> hn-> I hates to tole you this my chile....but
 -> hn-> you hai'nt going near far enough inland
 -> hn-> to 'scape that humidcity!! Thet's a mizzable
 -> hn-> place in the summer times! (can you tell I've
 -> hn-> just been reading Lil' Abner? )

 -> Where?

 hn> I get them delivered to me via email every day!
 hn> Go to comics.com and you can choose your
 hn> comic strips and have them delivered to you
 hn> each day!

There is a limit of three when you do that. Which I do. But, I follow more at
comics.com ... as a subscriber.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curried-Squash And Red-Lentil Soup
 Categories: Squash, Soups, Curry
      Yield: 5 servings
 
MMMMM----------------------------SOUP---------------------------------
      3 tb Oil
      2 tb Unsalted butter
  1 1/2 lb Butternut squash; peeled, in
           - 1/2" pieces
      1 lg Onion; chopped
      1    Carrot, chopped
      1    Celery rib; chopped
      2 cl Garlic; minced
      2 tb Minced peeled ginger
      1 tb Madras curry powder
      1 c  Red lentils; rinsed
      2 qt Water
      1 ts Fresh lemon juice; to taste

MMMMM------------------------CILANTRO OIL-----------------------------
    1/2 c  Chopped cilantro
    1/2 c  Vegetable oil
 
  Accompaniment: cooked basmati rice
  
  Sweet butternut squash, earthy red lentils, and curry powder
  are the stars of this lively vegetarian soup that’s wonderful
  ladled over basmati rice. A drizzle of cilantro oil heightens
  the wow factor.
  
  Make soup: Heat oil with butter in a large heavy pot over
  medium heat until foam subsides, then cook squash, onion,
  carrot, celery, garlic, ginger, and 1 teaspoon salt, stir
  occasionally, until vegetables are softened and beginning
  to brown, 15 to 20 minutes.
  
  Stir in curry powder and 1/4 teaspoon pepper and cook, stir
  frequently, 2 minutes.
  
  Add lentils and water and simmer, covered, until lentils are
  tender, 25 to 40 minutes. Stir in lemon juice and season with
  salt and pepper.
  
  Make cilantro oil:
  
  Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
  
  Serve soup drizzled with cilantro oil.
  
  Cooks' note: Soup, without cilantro oil, can be made 3 days
  ahead and chilled.
  
  by Ruth Cousineau
  
  Yield: Makes 4 to 6 (main course) servings
  
  Gourmet | February 2009
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Man with one chopstick go hungry - Confuzius
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