Text 35420, 72 rader
Skriven 2010-03-03 21:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Climate Change
======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> It's not "global warming" - that's a misnomer popularised by the press
 DD> and various pundits. Correctly, the phenomenon is "climate change" ...
 DD> which affects weather patterns, warming some places and cooling others.

Climate change at regional levels with overall warming on a planetary
basis.

 JW> damned [...] glaciers

 DD> And Illinois. Thank you very much.
  
You're welcome. [grrr]

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

     Title: Isabelle's Chipotle Pork Chops With Mango Black Bean Salsa
Categories: Chilies, Pork, Salsa
  Servings: 4

           Pork Chops
      4    boneless pork loin chops,
           approx 3/4" thick
      3    canned chipotle peppers in
           adobo sauce
      5    cloves garlic
      1 sm onion, coarsely chopped
    1/2 c  orange juice
           Zest and juice of 2 limes
      1 ts dried oregano
    1/4 ts allspice
           Salsa:
      1    ripe mango, diced
      1 sm red onion, finely chopped
      1 sm red pepper, diced
      1 sm jicama
      1 cn black beans, drained and
           rinsed
    1/4 c  cilantro, chopped
           Juice of 2 limes
           Salt and pepper to taste

Place the chops in a large Ziploc bag or a shallow dish. In a
blender, combine the chipotles, garlic, onion, orange and lime
juice, lime zest, oregano, and allspice; puree until smooth. Pour
over the pork and seal the bag (or cover the dish, if using).
Refrigerate for 12-24 hours, turning periodically to ensure the meat
marinated evenly. Preheat grill to medium-high. Grill the chops for
6 to 8 minutes per side, or until barely pink in the middle. Remove
from grill, cover with aluminium foil and set aside to rest.
Meanwhile, in a medium bowl, combine the mango, red onion, red
pepper, jicama and black beans. Mix in cilantro and lime juice,
seasoning to taste with salt and pepper. Let stand for 5-10 minutes
to allow the flavours to meld before serving alongside the grilled
chops.


  From: Isabelle Boucher Http://Messycook
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Vampires have become rarer in recent years due to climate change.

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