Text 33966, 86 rader
Skriven 2010-01-27 01:06:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: lake effect  was: ne
================================
 -=> On 01-25-10  22:41,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about lake effect  was: newspap <=-

 RH> Cactus do have very deep roots but it also take a long time to
 RH> establish them.  If the front yard sauguaro is one that was taken
 RH> (illegally) from the desert, it has to re-establish a root system and
 RH> will need lots of water.  Did you know they don't start growing their
 RH> arms until they are at least 75 years old?

We did not know either of those facts until our trip.  They pointed out
to us that it was illegal to harvest sauguaro from the wild, and that it
took that long to start sprouting arms.  They are big magnificent
things.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: YANKEE LAMB STEW
 Categories: Meat, Soup
      Yield: 6 servings
 
      3 lb Lamb shoulder
           - cut into 2-in cubes
    1/2 ts Salt; or to taste
           Freshly ground black pepper
           - as desired
      4 tb Vegetable oil
      1 md Onion; quartered
      4 md Carrots; peeled
           - and cut into 1/2-in rounds
      2    Celery stalks
           - cut into 4 pieces
      1 tb Finely minced garlic
      2 tb Tomato paste
    1/4 c  All-purpose flour
      1 c  Dry white wine
      5 c  All-purpose stock
           -OR low-sodium chicken broth
    1/2 tb Whole black peppercorns
      2 tb Chopped fresh thyme leaves
           -=OR=-
      1 ts -Dried thyme
      1 md Potato; peeled
           -and cut into 1/2-in cubes
      2 tb Unsalted butter
      2 md Turnips; peeled
           -and cut into 1/2-in cubes
    1/2 c  Peas
 
  PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and
  pepper as desired. Heat the oil in a large covered casserole or Dutch
  oven over high heat on top of the stove. Add the meat, without
  crowding, in batches if necessary, and brown well on all sides.
  Remove pieces to a plate as they are done and reserve. Repeat until
  all meat is browned. Pour off any remaining fat, and replace the
  casserole over medium heat. Add the onion, half the carrots, celery,
  garlic and tomato paste. Cook 5 minutes, stirring occasionally. Use
  your spoon to loosen and dissolve the brown bits stuck to the bottom
  of the casserole. Add flour and cook, stirring, an additional minute.
  Add the wine and cook for about a minute to burn off the alcohol.
  Replace the meat (and any juices on the plate) in the casserole and
  add the stock, peppercorns and thyme. Cover, bring to a boil and
  place in the oven for 1 1/4-to-1 1/2 hours, or until meat is tender.
  Meanwhile, combine potatoes, remaining carrots and butter with 1/2
  cup of water in a medium saucepan over medium heat and cook for 5
  minutes. Add the turnips and cook, stirring occasionally, until all
  water is evaporated, leaving the vegetables bathed in butter, about
  another 5 minutes. Add the peas, remove from the heat and set aside.
  Remove the casserole from the oven. Using a slotted spoon, remove the
  meat from the sauce and place it in a bowl. Pour the sauce through a
  fine strainer into another bowl and discard the vegetables and spices
  that remain in the strainer. Replace meat in the pot, add the cooked
  vegetables and the sauce. Cover and place over medium heat for 5
  minutes. Serve piping hot.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:09:02, 27 Jan 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)