Text 23081, 62 rader
Skriven 2009-04-09 09:16:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: HEIRS  90409
====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 DD> I have no heirs
 
 GJ> I sorta collect them; six or nine, depending on who you count
 GJ> legal or honorary.

 JW> Roslind's family is like that too. I'm not even sure how many nieces
 JW> and nephews, real, step and honorary we are up to by now.

Yeah, like my Manila in-laws.  Every time I go back there I am
presented with a new crop of nephews/nieces and grand-nephews/nieces.
20+ years ago one of my sisters-in-law had a daughter at the same time
that her eldest daughter did likewise.  Those 2 girls were like twins,
and grew up together, always getting into mischief.  By the time I
next return to Manila they will probably be doing their bit to
over-populate the country.  Time passes so quickly...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Korma Sadah (Simple Indian Braised Mutton)
 Categories: Main dish, Indian, Lamb/mutton, Casseroles
      Yield: 6 Servings
 
  1 1/2 lb Boned mutton or lamb
  2 1/2    Inches ginger root; peeled
      5    Shallots
      6    Cloves
      5    Garlic cloves
      2 oz Coriander or parsley leaves
    1/4 ts Salt
      4 oz Clarified butter
    1/2 ts Dried basil
      5 fl Yoghurt
      1 pn Mace (generous)
      1 tb Chives; chopped
    1/2 ts Paprika
 
  Wipe meat with a damp cloth and pat dry. Cut into almond sized pieces.
  Grind the ginger with peeled shallots and garlic and the cloves.
  Mince the coriander (or parsley) leaves and mix with the ginger
  mixture, a scant quarter of the butter, and the salt to make a paste.
  Rub this into the meat pieces. Heat half the remaining butter in a
  heavy pan and put in the meat. Cok and stir till dry. Aromatize with
  basil and beaten yoghurt. Boil until dry (boiling such small pieces
  of meat is permissable, for the inside and outside are cooked
  simultaneously). when dry and sticking a little to the saucepan,
  enrich with the remaining butter, mace and chives. Cook gently until
  brown, then raise heat, stirring all the time until meat is well
  reddened. If the meat is not yet tender, add a sprinkling of water,
  and dry off; repeat, if necessary. Add paprika, mix well. Place,
  covered, in a slow oven for 25 minutes. Serve.
    Recipe Dharamjit Singh "Indian Cookery"
    MMed IMH c/o Georges' Home BBS 2:323/4.4
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)