Text 28795, 99 rader
Skriven 2009-09-16 00:05:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: clubs 169
=====================
 -=> On 09-14-09  19:05,  Carol Shenkenberger <=-
 -=> spoke to Michael Loo about clubs 169 <=-

 CS> This is one that could be tripped over unknowing.  I'm not saying that
 CS> guy was blameless, I'm saying i could have been caught that way looking
 CS> stupid had you not warned me.  I dont travel airlines like you do, and
 CS> have never been in one of their clubs.

I doubt that anyone here travels airlines like Michael does:-}}

We have a credit card from USAirways that includes one free entry into
the club at airports.  We've not cashed in that freebie once in the two
years we've had the card.  Our airport (BWI) has a club, but we are
usually more interested in getting to the gate on time, or in getting
the heck out of the airport and headed home.  Our transfers at other
airports have had barely enough time to make the next gate and so
"clubbing" there is also out of the question.



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lentejas En Adobo (Lentils with Chilies, Pork and Fruit)
 Categories: Mexican, Pork
      Yield: 4 Servings
 
    1/2 lb (1 heaped cup) lentils,
           -brown if available
    1/2 sm White onion
           Sea salt to taste
           PORK:
      1 lb Boneless stewing pork, cut
           -into 1-inch cubes
           Sea salt to taste
           SEASONING AND FINAL COOKING:
      5 sm Chilies anchos, cleaned of
           -veins and seeds and
           Lightly toasted
    1/4 lb Tomatoes, broiled
      1    Garlic clove, peeled and
           -roughly chopped
    1/4 ts Dried oregano, Mexican if
           -possible
      1    Whole clove
  1 1/2    Inch cinnamon stick
      1 tb Melted lard or safflower oil
      1 md Plantain (about 8-oz),
           -peeled and cut into
    1/4    Inch cubes
      2    Thick pineapple slices,
           -peeled, cored, and cut into
           Small triangular wedges
 
  Serves 4 to 6
  
  LENTILS:
  
  Run the lentils through your hands to make sure there are no stones or
  other foreign bodies in them.  Rinse them in two changes of water and
  put into a pan.  Add onion, salt to taste, and enough water to come
  about 2 inches above the surface of the lentils.  Set over medium
  heat and bring to a fast simmer.  Continue simmering until the
  lentils are quite soft - about 3 hours, depending on their age.  Keep
  a pan of near-boiling water on the side, ready to add if necessary.
  
  Put the pork pieces into a pan; add salt to taste and water to cover.
  Bring to a fast simmer and continue simmering until the pork is
  tender but not soft - about 25 minutes.  Strain, reserving the broth,
  and set broth and meat aside.
  
  Cover the dried chilies with boiling water and leave to soak for
  about 15 minutes, until the chilies have softened and become fleshy.
  Drain and put into a blender with 1 cup of the reserved pork broth,
  the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend
  until smooth, adding more broth only if needed to release the blades
  of the blender.
  
  Heat the lard in a small frying pan, add the blended ingredients, and
  fry over medium heat, stirring and scraping the bottom of the pan,
  until reduced and well seasoned - about 4 minutes.  Add to the
  lentils and add the pork, remaining broth, plantain, and pineapple;
  simmer together for about 30 minutes.  Adjust salt and add water if
  necessary. The mixture should be like a thick soup.
  
  The Art of Mexican Cooking
  
  Posted by Jim Vorheis. Converted by MMCONV vers. 1.00
  
  From: Teri Chesser                    Date: 04-10-99
  Home Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:11:14, 16 Sep 2009
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