Text 26950, 70 rader
Skriven 2009-08-03 20:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: TROLLING  90802
=======================
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> While I'm not advocating violence
 
There are times when it is called for. The knack is in knowing when.

 SD> Now Neekha is your granddaughter, right?

Yes, the oldest. She is the daughter of my stepson Ray. My
stepdaughter Raine has two girls, Alex (Lexi), age 4 and Charlee,
age 2.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baby Beets with Spring Onions
 Categories: Vegetables, Cheese
      Yield: 4 Servings
 
      2 tb Balsamic vinegar
      1 tb Walnut oil
      1 tb Olive oil
     16    Baby beets, greens attached
           -assorted varieties
      2 tb Olive oil
      3    Sprigs fresh thyme
      6 md Spring onions; stems trimmed
           Coarse salt
           Freshly ground pepper
      2 tb Crumbled blue cheese
 
  Whisk together balsamic vinegar, walnut oil, and olive oil to
  make vinaigrette. Set aside. Heat oven to 400 degrees. Remove
  leafy greens from tops of beets; reserve greens and discard stems.
  Rinse greens thoroughly, and refrigerate. Pare away tough skin at
  top of beets. With a firm-bristle vegetable brush or the back of a
  paring knife, scrub beets clean under cold running water. Place
  beets in a small roasting pan. Add 1 tablespoon olive oil and the
  thyme. Season with salt and pepper. Add enough water to just cover
  the bottom, and cover tightly. Cook 20 minutes, remove lid, and
  continue cooking until beets are tender to the tip of a sharp
  knife, about 10 to 15 minutes.

  Slice the onions in quarters lengthwise. In a large saute pan over
  medium-low heat, add butter and onions, and saute 5 minutes.
  Reduce heat to medium-high, and continue cooking until
  caramelized, about 5 minutes. Transfer the onions to a bowl, and
  set aside. Remove beet greens from refrigerator. Using the same
  pan as the onions, saute greens over medium high-heat until just
  wilted, about 2 minutes. Transfer immediately to serving plate.
  Place onions over greens. Trim "tails" from beets and slice larger
  ones in half. Arrange over wilted greens with onions. Drizzle
  vinaigrette over beets and greens. Sprinkle with blue cheese.
  Serve immediately.
  
  Source: "Martha Stewart Living

  From: Lynn Thomas

MMMMM

Cheers

YK Jim


... If it weren't for Edison we'd be using computers by candlelight

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