Text 34914, 76 rader
Skriven 2010-02-16 23:52:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Winter
==============
 -=> On 02-15-10  21:09,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about good & bad 783 <=-

 RH> That's why we raved over Uncle Bubba's and Fiddler's Crab House when
 RH> we lived there; we knew they always used local shrimp.

If we ever get back to Savannah, we'll have to give that place a try.
We did like Bubba Gump's in Charleston -- not connected in spite of the
similarity in name.  Bubba Gump's is a small chain -- how about Uncle
Bubba's?

You've seen us talking about the horrific snow accumulations here.  Last
night we saw another aspect of it.  About midnight, we looked out the
front door and saw a few deer walking up the street that runs up the
hill in front of our house (the one that is essentially an extension of
our driveway).  They stopped every few feet and looked at the empty lot
across the street -- where they have sometimes been seen to feed.  It
had three or four feet on it, with five to six foot piles where the snow
removal crew had cleared the street.  Absolutely no chance of food
there for the deer.  They continued up the street searching.  After
about 10 minutes the herd came back down, still just walking slowly.  We
counted 11 deer as they crossed under the street light across the
street.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CASSOULET
 Categories: Soup, Main dish, French
      Yield: 6 servings
 
      1 lb White navy beans
      1 sm Duck
           - cut into 8 serving pieces
    1/2 lb Pork stew meat
    1/2 lb Lamb stew meat
      2 md Onions; diced
    1/4 lb Slab of bacon
           - cut into 3/4-in cubes
      2 tb Minced garlic
    1/2 lb Spicy pork sausage
      4 c  Water
           Salt as desired

MMMMM-----------------SPICED TIED IN CHEESECLOTH----------------------
     12    Black peppercorns
      2    Sprigs thyme
      4    Bay leaves
      1 sm Sprig rosemary
 
  PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place
  a heavy pot on the stove over medium heat and cook the duck pieces on
  both sides to render some of the fat. This takes about 15 minutes
  total. Remove the duck and set aside. Increase heat to high and add
  the pork. Brown well, remove from the pot and set aside. Brown the
  lamb. Remove and set aside. Preheat oven to 300F. Pour off and
  discard most of the fat, leaving just about 3 tablespoons in the pot.
  Lower heat to medium and add the onions. Cook, stirring, until onions
  soften, about 7 minutes. Add drained beans, bacon, garlic and herbs
  and replace the duck, pork and lamb. Add 4 cups water, cover and
  place in the oven for 2 hours. Add the sausages and salt as desired.
  Replace in the oven another hour. Remove herbs in cheesecloth. When
  it's time to serve dinner, place the casserole on the table.
  
  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. 00:01:42, 17 Feb 2010
___ Blue Wave/DOS v2.30

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