Text 40466, 155 rader
Skriven 2010-07-29 21:10:27 av Ruth Haffly (1:396/45.28)
  Kommentar till text 40401 av Janis Kracht (1:261/38)
Ärende: Herbs and such                                           [1]
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Hi Janis,

>> We're heading up to my daughter's house on Sunday since that works out
>> best for everyone.. I'll bring an angelfood cake (and candles (g))

 JK> > Hope you had a good time there.  I presume that Eion's chicken pox
 JK> are > well gone by now.

 JK> Yep, both boys that got it (Eoin and Drew) are past it.  Alex had a
 JK> vaccine when that vaccine first came out, so he didn't get it at all
 JK> which is good. Hope it doesn't loose efficacy 'later' in his life.

We got it for both of our girls.  They were in the age range when it was
suggested (at the time, early 90s) that a second might not be a bad idea
so I made sure they had it.  A few years later registering Deborah for a
new school, the nurse noticed she had it and thanked me for making sure
I'd taken care of it already.


>> ==How to Fill an AngelFood Cake==
>> Whipped Cream or Vanilla Ice Cream

 JK> > I've seen the same ideadone with different cakes.  As long as you
 JK> have > the basic tube shape, it's easy to do say a lemon cake with
 JK> lemon curd, > chocolate cake with a chocolate mousse, etc, etc.

 JK> Funny you should mention Lemon Curd.. that's what I finally did :) :)
 JK> I was planing first on doing the ice cream and berries then had second
 JK> thoughts since it would eventually melt, etc.  and of course whipped
 JK> cream wasn't an option over there.. so the night before I made lemon
 JK> filling as for Lemon Merigue pie, and filled it in the morning :)

It was just a random thought that sounded like it would be good.  Maybe
the thought of cool lemon curd on a hot day?  I looked at frozen
lemonade (Minute Maid brand), thinking it would be nice.  Decided it
wouldn't be so nice with HFCS in it, as one of the main ingredients.


 JK> can > think of; this was the best one yet. An Olive Garden is getting
 JK> ready to > open in town (newer part) soon.  We'll go, probably just to
 JK> check it out

 JK> I've only eaten there once in Louisville.  The food was acceptable,
 JK> though not especially authentic.. but I wasn't expecting it to be (g).

It's ok for some Italian style entrees.  Steve likes their pasta fagole;
I like the salad & breadsticks.  We didn't like the attitude of some of
the management at the one in Savannah so we've not been to one in a
while.


 JK> > but probably go back to La Foresta more often.  Another Italian
 JK> place > has opened up on the Lowe's (grocery) plaza; we'll have to
 JK> check that > one out as well.

 JK> That's always exciting to do, as long as the food ends up being good
 JK> (smile)..

It was very good!  My pasta actually lasted for 3 meals.  Since I'd
eaten all the veal from it, for the last one I added some bits of
rotissire chicken.  It was good with that too.


 JK> ==Veal Marsala==
 JK> This recipe is good with chicken breast, as well. 4 Tablespoons olive
 JK> oil 1/4 cup butter plus another 1/4-1/2 cup for the sauce. 1 - 2 lbs
 JK> veal cutlets 1 cup flour
 JK> 1 clove garlic, minced
 JK> 1 chopped onion
 JK> 1 cup Marsala wine or simmer for a few minutes: 1/2 cup water and 1/2
 JK> cup   lemon juice, slightly sweetened. It's not the same as marsala,
 JK> and no doubt   marsala is what the resaurant used.
 JK> 1/4 cup chicken broth or beef broth  (I like to use chicken broth)
 JK> salt, pepper 1 pound sliced mushrooms

Actually, like a lot of Italian dishes, a bit of initial fuss but then
some good eating.

>> Darn!  Another one of my favorites :) :)  Now I'm starving for the two
>> of them :)

 JK> > Come visit and we'll take you over there.

 JK> Perhaps when funds are not overtaken by puppies, spaying/neutering,
 JK> cars, etc. It would be very nice to do that :)  Imagine a week without
 JK> puppies Lol

I understand.  Seems like there's always something to take up the time
and money.

 JK> >I mentioned the fried ravioli
 JK> > to several of the ladies at church today.  A couple sad that it
 JK> didn't > sound appealing; the other one didn't understand why fry it.
 JK> Guess
 JK> > we'll have to educate them more about good Italian cooking. (G)

 JK> Not so strange for a number of culinary types :)  It reminds me of the
 JK> chinese fried dumplings or their fried dumplings filled with cream
 JK> cheese (rangoons).. So it's not so strange to me, though the only
 JK> other type of 'ravioli' I've had is a cookie.. filled with a
 JK> combination of choclolate, ground ceci beans, raisins and more (g).
 JK> It's a great dessert.  Grandma used to make it every Christmas. It's a
 JK> classic that you don't see people making often any more.  I can post
 JK> the recipe if you're interested (g).

Go ahead & post it; there's bound to be some interest.  And, for all we
know, those ladies may have some ethnic foods in their background we'd
consider odd. (G)

>> Neat idea, it does sound good :)

 JK> > We saw Giada Di Laurentis do it on the Food Network some years back
 JK> & > were intrigued by the idea.  Next time Steve orders from Amazon, I
 JK> want > him to get me the cheese making book and her "Everyday Italian"
 JK> cook
 JK> > book.  I've browsed thru it and it looks like a good one to add to
 JK> my > collection.

 JK> I'll have to take a look - I'm not sure I saw the Italian book you
 JK> mention.


I saw it in the store a few years ago but never got around to buying a
copy.  I browsed thru it enough to know I wanted to get it tho.  I also
checked out a Mario Battali cook book but liked Giada's more so.

>> delicious 'white' sauce involved, Linguine has been our favorite.

 JK> > The veal I had was more of a brown butter with herbs--very good!  We

 JK> Yes, that's how it comes out.. not really dark brown, but a light
 JK> brown.

And very good. (G)


 JK> > asked about a whole wheat pasta; the waitress said that they're
 JK> > considering adding one.  The penne was a nice al dente.

 JK> Keep asking, eventually people will include it :)  That's what I'm
 JK> hoping.. even if they use the 'combination pastas' with wholewheat and
 JK> semolina, etc.. I think Barrilla makes

>> CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Matthew 7:7 |... seek, and ye shall find;

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