Text 32702, 93 rader
Skriven 2009-12-26 17:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Christmas Eve
=====================
-=> Quoting Dale Shipp to All <=-

 DS> We have always done our gift exchange on Christmas Eve -- perhaps
 DS> dating back to when my mother usually worked as a nurse on Christmas
 DS> Day.

My English-Canadian tradition was Christmas Day; Roslind's French
one was to open presents right after Midnight Mass. Our compromise
is one small gift opening on Christmas Eve, the rest must wait for
morning.
                
Other changing traditions: as a kid I burnt my letter to Santa in the
fireplace knowing that the smoke went to the North Pole. Roslind
placed her letter on the mantle knowing that the elves picked up the
letters on Dec. 23. Our kids mailed letters with the postal code H0H
0H0 (and got answers!) Judy, a friend of Roslind's and a retired
nun who now runs a counselling service, was one of the volunteer
Santa writers at the post office and admitted to Neekha this year
that she handled one of her letters a few years ago. Today the
g-kids email and text Santa (and get answers!)  

 DS> The two youngest grandkids got most of the boxes
           
Same here. After the older two generations bought for the third (and
gave them money beforehand so they could reciprocate and buy for
each other) we limited ourselves to a name draw and just one present
each. I made it be known to anyone who might consider buying me a
present that I did not need any more ties, sweaters or gadgets and
in fact was giving away duplicates from prior years and hinted that
only consumables, especially wine and chocolate, would be welcome. I
am now happily in possession of a dozen interesting bottle of wines
and five boxes of chocolate ranging from a Terry's orange to some
excellent truffles.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Sengsun Meuntang (Spicy Fish with Vegetables)
 Categories: Main dish, Fish, Korean, Chilies, Shrimp
      Yield: 4 servings
 
      1 lb Cod fillets
      4    Scallops
     20    Shellfish (eg, cooked
           -mussels, prawns etc)
      1 md Onion
     20    Button mushrooms
      1    Red pepper
      1 cl Garlic
      4    Spring onions (trimmed)
      1    Courgette
      1 ts Chili powder
      1 tb Chili sauce
      1 ts Salt
           -Garnish:
           -cress
           -enokitake mushrooms (opt)
 
  Cut the cod into bite sized pieces retaining the skin.  Remove the
  scallops, mussels and prawns etc. from their shells.  Peel the
  onion and cut into eighths.  Wipe and trim the mushrooms. Halve
  the red pepper and remove the seeds, then cut each pepper half
  into quarters to make 8 pieces altogether.  Peel the garlic then
  grate or crush it. Cut the spring onions into 2.5 cm (1 inch)
  pieces. Trim the courgette and cut into 8 equal pieces.
  
  Bring 600ml (1 pint) of water to the boil in a large saucepan.
  Add the chili powder, chili sauce and the salt, then all of the
  prepared fish and vegetables, except for the spring onions and
  courgette. Bring the water back to the boil, add the spring onions
  and courgette then simmer for 10 minutes or until the ingredients
  are just cooked. Be careful not to overcook the stew - the fish
  pieces should remain whole and the vegetables should retain their
  shape.
  
  Divide the ingredients and liquid equally between 4 warmed
  individual bowls and serve immediately garnished with small
  bunches of cress and enokitake mushrooms (if using).

  From: Kathryn Cone Date: 01 Oct 97 Home Cooking Ä
 
-----


Cheers

YK Jim


... Mom says I was a gifted child; she certainly wouldn't have paid for me

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