Text 37871, 80 rader
Skriven 2010-05-17 23:15:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Wretched Excess
===========================
 -=> On 05-17-10  16:20,  Dave Drum <=-
 -=> spoke to Dale Shipp about Wretched Excess <=-

 DS> Make sure that you go have a pair of horseshoe sandwiches as a shadow
 DS> picnic.

 DD> Uuuuuhhhhh, that would be nice. Except, I visited my croaker this
 DD> morning for my semi-annual "Hi, how are you feeling?" visit. My BP was
 DD> 92/64, my blood sugar was 101 and my weight was up 13# from last visit
 DD> in December. Not good. o

The BP is pretty good, albeit even low.  Wish mine were that good. Don't
know what the blood sugar number means.

 DD> he put me on a four month leash instead of a six month. When I see him
 DD> again in September I plan to have shed those 13 pounds and another 13
 DD> to keep them company.  Bv)=

Good luck to you on achieving that goal.


 DD> No horseshoes for me, it seems.

How about having a virtual horseshoe?  Do they have a web page you can
go stare at?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jalapeno & Red Pepper Corn Sticks
 Categories: Appetizer, Side dish, Peppers
      Yield: 14 servings
 
           Vegetable oil
      1 c  All-purpose flour
      1 ts Sugar
      2    Eggs
      1    Jalapeno pepper; deveined &
           -seeded; chopped
      1    Medium red bell pepper;
           -deveined, seeded
      2 tb Melted butter
      1 c  Blue cornmeal**
    1/2 ts Salt
      1 tb Baking powder
      1 c  Milk
 
  **Blue cornmeal is available in Mexican specialty stores and the
  ethnic department of major supermarkets. Blue cornmeal originated in
  Santa Fe, New Mexico, where the dark exotic corn is a staple. Blue
  cornmeal is coarser, heavier, and nuttier tasting than yellow
  cornmeal. One may be substituted for the other quite easily.

  Using a cast-iron corn or muffin pan produces a delicious crunchy
  crust. The chile adds bite, while the sweet, mild bell pepper adds
  color.

  Preheat oven to 425F. Liberally grease a corn stick pan with the
  vegetable oil. In a large bowl, combine the cornmeal, flour, salt,
  sugar, and baking powder.

  In a small separate bowl, beat the eggs with the milk. Make a well in
  the dry ingredients and add the wet ingredients all at once. Stir just
  to combine, the batter will be lumpy.

  Gently fold in the peppers and butter. Fill the molds almost to the
  top with the batter and bake 20 minutes. Serve warm with lots of
  butter.

  This recipe is from: PEPPERS - Hot & Sweet and is delicious! (But
  HOT!) Posted by RITA TAULE, Prodigy ID# BTVC62A.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:20:01, 17 May 2010
___ Blue Wave/DOS v2.30

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