Text 24631, 80 rader
Skriven 2009-06-02 02:52:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Motorcycles
=======================
 -=> On 06-01-09  11:03,  Dave Drum <=-
 -=> spoke to Hap Newsom about Re: Motorcycles <=-

 DD> Just remember, like when you rode before - you have to drive every
 DD> vehicle around you. All the time. Especially with chirrun and their
 DD> cell phones oblivious to the rest of the world. And little old people
 DD> peering *through* their steering wheels and unable to see anything
 DD> smaller than a Chrysler New Yorker.

That very much describes one of my aunts.  She never owned or drove
anything but a Cadillac.  She was very short, perhaps 4 foot 6 inches or
less.  She had no choice but to peer out through the steering wheel of
her monster car.  I think that the last one she owned was 10-12 years
old and had 8000 miles on it when she sold it to her son.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Polenta With Tomatoes & Olives
 Categories: Vegetarian, Side dish
      Yield: 6 servings
 
      8 oz Polenta
      3 oz Stoned olives (optional)

MMMMM--------------------FOR THE TOMATO SAUCE-------------------------
  1 1/4 lb (generous) canned tomatoes
      1 lg Onion
      1 tb Olive oil
           Garlic, bay, rosemary, thyme
           -- (or herbs of your choice)
 
  Bring 1-3/4 pints salted water to the boil.  Reduce the heat to low
  and add the grain as though you were making porridge: let the polenta
  trickle slowly through your fingers and stir the contents of the pan
  very vigorously all the time to prevent lumps forming.  Cook over the
  gentlest possible heat for about 20 minutes, stirring more or less
  continuously - like porridge and semolina, polenta is a great
  sticker.   The mixture is ready when it begins to come away from the
  sides of the pan, is perfectly smooth and so thick that your wrist
  aches from stirring.  Away from the heat beat in 1 tablespoon oil,
  the stoned olives if using them, and some salt and pepper.  Use the
  remaining 1 tablespoon oil to grease the interior of an 11-12 inch
  frying pan.  Turn the polenta into the frying pan, pack it down
  smoothly and level the top with an oiled spoon.  Set aside for a
  couple of hours until the polenta is cold and solid.  Loosen it with
  a palette knife, turn it out of the pan and cut into 6-8 wedges.
  
  To make the sauce, chop the onion finely and sweat it in the oil for
  10-12 minutes.  Add the roughly chopped tomatoes and their juices,
  several cloves of finely chopped garlic and a little bouquet of
  rosemary, bay and thyme, or plenty of well-flavoured herbs of your
  choice.  Let the mixture bubble away gently for 40 minutes or so,
  just stirring occasionally, until reduced to a rich and fragrant
  sauce.  Remove the bouquet of herbs, season with salt and pepper and
  add extra fresh chopped herbs to taste.
  
  Fry the wedges of polenta in very hot olive oil or unsalted butter,
  or a mixture of the two, for 4-5 minutes on each side until lightly
  crusted and heated right through.  Serve piping hot with the garlicky
  tomato sauce, and with a bowl of olives or grated Parmesan if you
  wish.  In the Veneto polenta sometimes accompanies small silvery
  fried fish, or a dish of Fergato alla Veneziana.  Quail or other tiny
  game birds threaded on to skewers and cooked on a spit, or a saute of
  chicken livers, and grilled sausages, are other good choices but
  polenta can be served on its own just as well.
  
  Source: Philippa Davenport in "Country Living" (British), February
  1988. Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:01:21, 02 Jun 2009
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)