Text 35808, 127 rader
Skriven 2010-03-14 11:00:09 av Sean Dennis (1:18/200)
  Kommentar till text 35803 av RUTH HANSCHKA (1:123/140)
Ärende: shopping excursions
===========================
Hello, RUTH.

Saturday March 13 2010 at 23:29, you wrote to me:

 RH> We don't have a real general merchandise store locally, oddly enough.
 RH> All of the big box retailers are concentrated in a few areas.  None a
 RH> really close enough to just run in.

We live on the southeast side of town and a majority of the shopping is on the
north side of town with the "new" Wal-Mart about six miles west of me and the
"old" Wal-Mart, across the street from K-Mart, Home Depot, Lowe's and a whole
mix of other chain stores, is about four miles north of me.  The nearest "run
in" place is a Walgreens, about six blocks east, and the nearest real grocery
store is Food Lion, about two miles south of where I live.  I'm just on the
edge of town where you start heading out into the boondocks.

 RH> You couldn't order it on like from Radio Shack, or don't they even
 RH> carry components any more?  Around here they're pushing cell phones
 RH> and gadgets. I stay out

Radio Shack went downhill about 20 years ago and has never recovered.  We hams
like to call RS "Radio Shaft" or "Radio Sh-t" because they occasionally have a
part you need at a very high premium.  There is a small electronics store I can
go to here to get some parts but there again at a high premium.  Unfortunately,
for things like wire, unless I'm ordering 500 feet or so of it and want to pay
the high shipping cost, I'm kinda stuck.  Maura and I are trying hard to find
the time and money to make a trip down to the Atlanta area not only to visit
her mother but to do some "necessities" shopping for stuff we can't get up
here.

We'd dearly love an ALDI or a Trader Joe's up here, but the closest ALDI to us
is an hour's drive south of us in Asheville, NC.  The closest TJ's is in
Knoxville, about an hour and a half drive west of us.  We've discussed, once I
start working again, making a monthly trip down to ALDI to stock up on things
we like from there.

For me, I'd head down to ACK Radio Supply Company (http://www.acksupply.com) in
downtown Atlanta to stock up on any needed toy^H^H^Hhobby parts.  That is
assuming, of course, that I actually /have/ the money. <G>

Another place we love to go to is IKEA down on 17th Street in Atlanta.  Not
only is the furniture interesting, but in their cafeteria, I can get my
much-beloved swedish meatballs and ligonberry juice.

I guess I've rambled on long enough.  Suffice to say that if we go down to
Atlanta again, I'll be pulling a trailer with a few ice chests in it so we can
bring back some food we like that we can't get here.

Since it's cold and damp outside:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Enchiladas with Pasilla Chili Sauce
 Categories: Chicken, Mexican, Cheese
      Yield: 16 Servings

      2 tb Peanut oil
      1    2-oz. package dried pasilla
           Chilies, stemmed, seeded,
           Torn into 1-inch pieces
    1/2 c  Whole blanched almonds,
           Chopped
      4    Chicken breast halves
      6 c  Chicken stock or canned
           Low-salt broth
    1/2 ts Cumin seeds
      4    Plum tomatoes, cored,
           Quartered
    1/2    Onion, quartered
      4    Cloves garlic, peeled
      2 tb Firmly packed golden brown
           Sugar
      1 ts Coarse salt
           Peanut oil (for deep frying)
     16    Corn tortillas
  2 1/2 c  Grated Montery Jack Cheese
      1 c  Creme fraiche or sour cream
      1    Avocado, peeled, seeded,
           Sliced
           Fresh cilantro sprigs

  Heat 2 tablespoons oil in large pot over high heat.  Add chilies and
  almonds.  Saute until chilies darken and almonds are golden, about 2
  minutes.  Using slotted spoon, transfer chilies and almonds to bowl.
  Reduce heat to medium.  Season chicken with salt and pepper.  Add to
  same pot and brown on all sides, about 5 minutes.  Add stock; simmer
  until chicken is cooked through, aobut 20 minutes.  Transfer chicken
  to another bowl using slotted spoon; cool.  Reserve stock in pot.

  Toast cumin seeds in heavy small skillet over medium-low heat until
  aromatic, about 1 minute.  Mince cumin seeds.  Add cumin, chili
  mixture, tomatoes, quartered onion, garlic, sugar and salt to stock.
  Simmer until all ingredients are very soft, about 45 minutes.

  Working in batches, puree stock mixture in blender.  Return to pot.
  Boil until reduced to 4 cups, stirring occasionally, about 20
  minutes. Season with salt and pepper.  (Can be made 1 day ahead.
  Chill chicken and sauce separately.)

  Remove skin from chicken and discard.  Cut meat from bones and shred.
  Transfer to bowl and combine with 1/2 cup sauce.  Set filling aside.

  Oil two 13X9-inch glass baking dishes.  Pour oil into deep skillet to
  depth of 1/2 inch and heat to 375-degree F.  Fry tortillas 1 at a
  time until softened, about 5 seconds per side.  Using metal sapatula,
  transfer to paper towels.  Spread 1 tablespoon sauce over each
  tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon
  chooped onion. Place 1/3 cup chicken down center of each tortilla;
  roll up. Place seam side down in baking dishes.  (Can be made 1 hour
  ahead. Cover.)

  Preheat oven to 350-degree F.  Pour remaining sauce over enchiladas.
  Sprinkle with remaining cheese.  Bake until heated through, about 20
  minutes.  Top with creme fraiche, avodado and clinatro.

  SOURCE: BON APPETIT, April '93

MMMMM

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

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