Text 32364, 81 rader
Skriven 2009-12-18 22:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: BBQ
===========
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> It's hovering about 35F here and we are all hunkered indoors.
 CS> Even Cash

 > I think you're crazy to live on a part of the planet that can get to
 > 110!

 CS> Want really funny?  Watch cash outrun the husky at 110F, arthritic and
 CS> all (evil grin).  Watch huskey get 100 yards (if they make it that far)
 CS> then try to sit on hot pavement and burn 'delicate portions' while
 CS> southern pooch laughs as he's in his element.  (black tarmac, 110F in
 CS> sun, 130F at least, blisters bare feet and any other body part not well
 CS> protected). 

We would bother suffer if we traded places and so would our pets.
But one becomes acclimatized to anything after a while though. There
was an article in today's paper about swearing in new citizens and
how diverse Yellowknife is. One family from Mauritius and another
one from Zimbabwe have survived here for 5 years and plan to stay.

I grew up in an area that had just two ethnicities, Scottish and
Irish, until 1940 when a new mine attracted English-Canadians
(including my parents) and a few Americans and Brits. Still not much
in the way of diversity. So I was delighted to read that
Yellowknife's 74 newest Canadians were from 31 different countries
and that the judge who presided over the ceremony was Lebanese.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Slow-Cooker Pork Stew
Categories: Crockpot, Pork, Stews
  Servings: 6

      1 lb fingerling potatoes
      3    carrots; cut into 2-inch
           chunks
      2    stalk celery; cut into
      2    inch chunks
      3    clove garlic; smashed
      2    inches piece ginger; peeled
           and grated
    1/3 c  all-purpose flour
           Kosher salt and freshly
           ground pepper
      3    bay leaves
      1    bone-in pork shoulder or
           pork sirloin roast
      1 ts dried thyme
    1/2 ts ground allspice
     14 oz can diced tomatoes

Combine the potatoes, carrots, celery, garlic and ginger in a slow
cooker. Toss in half of the flour and season with salt and pepper.
Scatter the bay leaves over the vegetables.

Season the pork generously with salt and pepper, sprinkle with the
thyme and allspice and toss with the remaining flour to coat.
Place the pork over the vegetables in the slow cooker. Add 2 cups
water and the tomatoes, cover and cook on low 8 hours.

Discard the bay leaves. Remove the pork roast and slice or pull the
meat off the bone into large pieces. Serve in bowls with the
vegetables and broth.

Published in: Food Network Magazine

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------


Cheers

YK Jim                                          

... White People love ethnic diversity but only in restaurant menus.

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