Text 36704, 68 rader
Skriven 2010-04-11 09:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: warm/cold 49
====================
 SD> I don't know if we're coming or not, but now it will probably not be a
 SD> money issue, but time.  I think I will not be able to get any time off
 SD> within 90 days after April 12, so if the picnic were a month later, I
 SD> think I could pull it off, but doubt it this year.

Things don't always fit in. Unfortunately, next year is likely
to be a northern one, if things go according to pattern.

 SD> Anyhow, no need to worry.  Maura and I have a very nice queen-sized
 SD> Swiss Army inflatable air mattress we can bring with us.  We've used it
 SD> often when visiting family and friends.  Barring that., we can actually
 SD> put it in the back of our VUE and sleep in it.  The mattress will even
 SD> fit nicely in the back of my pickup, but at 8 MPG on the highway, I
 SD> don't think I'd be driving the truck to Carol's. :)

8 MPG? That's appalling. And costly. How much does the thing
weigh? I have but one (additional) word for you: green.

=

 ML> Conspiracy theory: I had another message written, to
 ML> ALL I think, but it disappeared.
 SD> It's a conspiracy!

Eh, don't be concerned, the little drama all took place locally
on my laptop.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Posole Stew
 Categories: Stews, Numex, Pork, Vegetables, Heavy metal
      Yield: 1 Batch

      1 lb Lean pork shoulder
      2 lb Frozen posole (hominy)
           Juice of one lime
      2 T  Coarse red chili
      3    Cloves of garlic
    1/4 ts Dried oregano
      3 T  Salt

  Cook the pork in a pressure cooker, with water to cover, for 20
  minutes. Reduce pressure under cold water.  Open pot and add
  posole, lime juice and chili.  Add water -- about twice as much
  as the amount   of posole.  Cook for 45 minutes under pressure.
  Reduce pressure under cold water.  Remove the pork and cut up.
  Put posole, pork, garlic, oregano, and salt in a large, heavy
  covered pot and simmer for 1 to 3 hours, or until the hominy
  kernels have burst and are soft but not mushy.  Serve alone or
  as a side dish. Freezes well.

  Note:  These times are for high altitudes.  At lower altitudes,
  where  the boiling point is higher, you may wish to try shorter
  cooking times at first.

  Mary Muller
  Indian Country Dining Guide 1997
  Gallup, New Mexico

  MM Format by John Hartman
  Cerrillos, NM
  1 Dec 1997

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)