Text 22530, 79 rader
Skriven 2009-03-29 00:08:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Shoes
=============
 -=> On 03-28-09  17:08,  Ruth Hanschka <=-
 -=> spoke to Carol Shenkenberger about Re: JUst gotta hope! <=-

 RH> One word - Zappos.com  - they carry darned near everything.  I wear
 RH> size 10.5 - medium in the front, AAAA in the back.  They don't even
 RH> sell my size locally most of the time, comfortable or not. I have
 RH> what's know as a morton's toe - the middle toe is as long as or longer
 RH> than my big toe, so most shoes are cut wrong.   The Zap carries
 RH> anything and everything.   

How do you tell them your specifications?  It has to be more than just a
single shoe size.  I can see a need for a speciality shop on line, and
if they have a way of custom fitting you, they would be more likely to
satisfy your needs than a local shoe store.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: JAMAICAN CHICKEN
 Categories: Poultry, Main dish, Low fat
      Yield: 4 servings
 
      4    Chicken breast halves
           -- (4 oz each)
           -- skinned, boned
  2 1/2 tb All-purpose flour
      1 tb Flaked coconut, minced
      1 ts Curry powder; divided
    1/2 ts Salt
    1/4 ts Pepper
      1    Egg white; lightly beaten
           Vegetable cooking spray
      2 ts Reduced-calorie margarine
           -- divided
      1 md Banana; cut into 1/2" slices
    3/4 c  Unsweetened pineapple juice
      3    Green onions; cut diagonally
           -- into 1/4" pieces
      2 c  Cooked long-grain rice
           -- (cooked w/o salt or fat)
 
  Place the chicken between two sheets of heavy-duty plastic wrap and
  flatten to 1/4" thickness, using a meat mallet or rolling pin.
  Combine the flour, coconut, 1/2 teaspoon curry powder, salt and
  pepper; stir well. Brush both sides of each chicken breast with the
  egg white; dredge in the flour mixture.  Set aside.
  
  Coat a large nonstick skillet with cooking spray; add 1 teaspoon of
  the margarine.  Place over medium-high heat until the margarine
  melts.  Stir in the remaining curry powder.  Add the banana and saute
  two minutes or until the banana is lightly browned.  Remove the
  banana from the skillet and set it aside.  Wipe the drippings from
  the skillet with a paper towel.
  
  Coat the skillet with cooking spray; add the remaining margarine.
  Place over medium-high heat until the margarine melts.  Add the
  chicken and cook two minutes on each side or until browned.  Add the
  pineapple juice and green onions.  Cover, reduce the heat and simmer
  ten minutes or until the chicken is tender.  Serve over the rice.
  Garnish with the banana slices.
  
   Per Serving:
  Calories: 364           Protein: 32 grams       Carb: 42 grams
  Sodium: 357 mg          Fat: 6 grams (15% of calories)
  
  * Source: Cooking Light Cookbook 1993
  * Published in "Nutrition Action Healthletter" (January/February 1994)
  * Typed for you by Karen Mintzias
  Downloaded from the WWW site of Dave & Georgette Burnside
  www.synapse.net/~gemini/mealmast.htm
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:10:50, 29 Mar 2009
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