Text 23035, 79 rader
Skriven 2009-04-08 00:29:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Chicken
===============
 -=> On 04-06-09  16:18,  Michael Loo <=-
 -=> spoke to All about higher than a kite 445 <=-

 ML> Landed a little early, and I had time to stuff my face at
 ML> Bojangles, where the chicken, though fresh, was inadequately
 ML> seasoned, and the dirty rice was made with pork sausage.

I think that we have had Bojangles, but there are none of them close
enough to us to use.  My memory says somewhere between Popeye's and KFC.
What say you?

On a sad note -- our closest Popeye's has closed.  It was in the
Columbia Mall, and one of the busiest I have ever seen.  Busy equates to
good hot chicken.  Its curious as to why -- perhaps high rents drove
them out.  They were in a food court area where there is a lot of
traffic for many of the food places.

We got the hankering for Popeye's chicken a few nights ago, and their
location was boarded up.  Had some clue though -- Gail looked on the
web, and the Popeye's web site only listed the ones on Rt. 40 and in
Laurel as being close to us.  We've been to the one in Laurel, and got
less than good chicken, probably because of low traffic volume


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggplant In Tomato-Wine Sauce
 Categories: Digest, Mar95, Archive, Fat free
      Yield: 1 servings
 
      2    + cups dry pasta shells (I
           Used small shells)
    1/3    Water
    1/4 c  Vinger (favorite flavor, I
           Used white)
      1 lg Eggplant, peeled and cubed
      1 sm Red onion, chopped
    1/2    To  1 cup mushrooms,
           Chopped
      1    Green pepper, chopped
    1/2 c  Chopped chives
      2 tb Finely chopped/minced
           Garlic
      1 md Tomatoe, chopped
     10 oz Tomatoe sauce
      4 tb Oregono (adjust, start w/3
           Also try italian herbs)
    1/8    To 1/2 tsp salt (taste)
      1    Ground pepper (fresh best)
    1/4 c  Red wine
 
  Cook pasta shells.  While cooking pasta heat a large skillet with the
  water and vinegar. When getting hot add the cubed eggplant, onion,
  chives, garlic, green peppers, and mushrooms. Saute till soft (I
  sauted at fairly high heat for about 15-20 minutes stirring a lot. I
  like eggplant to be prettty).  When done add to the pasta along with
  the tomato sauce, oregano, salt, pepper and red wine. stir and heat
  gently (on low). This was actually fairly easy to make, the only time
  consuimg paret was peeling the eggplant and chopping veges.
  
  Posted to the Fatfree Digest Tue, 21 Dec 93 08:38:04 By
  jf_adams@unhf.unh.edu (Jonathan Adams - UNH Graduate School)
  
  Individual recipes copyrighted by originator. FATFREE Recipe
  collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  
  1.80á
  ... From the file FATFRE11.ZIP
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:12:45, 08 Apr 2009
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