Text 40495, 90 rader
Skriven 2010-07-30 17:13:00 av Dave Drum (43276.cooking)
     Kommentar till en text av Glen Jamieson (43160.cooking)
Ärende: Depression
==================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> As do most of the family. She seems to be keeping herself
 DD> incommunicado. I may (probably will) make the drive to Beardstown and
 DD> knock upon her door. But, until then phone calls remain unreturned and

 GJ> Please do (unless you have, already).  Force your presence on her, and
 GJ> get her to talk.

 DD> e-mails go unanswered. <shrug>  She *does* suffer (or did) from a
 DD> diagnosed clinical depression - so, this may be a function of that sad
 DD> affliction.

 GJ> Sounds like it.

I made the trip the other day only to learn from a neighbour that she and her
daughter Erin (who suffers from the same gene linked spinal degeneration
problems) had made the trek to a specialist near Chicago. No joy. No word of
the results of the trip, either.

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

      Title: Spiny Lobster Tail w/Asparagus Pasta
 Categories: Seafood, Pasta, Vegetables
      Yield: 2 servings

    1/2 lb Spiny lobster tails; in
           - shells *
      3 tb Butter
    300 g  (1/2 lb.) asparagus spears;
           - thin sliced
    200 g  Spaghetti (10 oz)
      2 cl Garlic
      4    (to 5) cherry tomatoes
      1 tb Olive oil

  * Also known as Langostini

  For two. You can use full-size, regular lobster tails in
  this recipe, too, but you’ll have to cook them longer so
  that they are cooked fully.

  In a tall pot, set some water to boil for the pasta. Make an
  X with a knife on the cherry tomatoes. Blanch the cherry
  tomatoes in hot water for 30 seconds, and then cold water
  for a few seconds. Remove the skins from the tomatoes and
  set aside.

  Heat the butter until it starts to bubble in a large frying
  pan. Add the lobster tails, still in their shells, and brown
  them for a few minutes on both sides and the tail meat isn’t
  opaque any more. Remove the tails from the pan and set aside
  until cool enough to touch.

  If your water has started to boil, add a small handful of
  rock salt to the boiling water and then the spaghetti. Cook
  according to package directions.

  While the tail meat is cooling, add the garlic cloves into
  the remaining (lobster) butter in the frying pan and add
  another tablespoon of olive oil. Add the sliced asparagus
  and tomatoes and cook until tender. While the asparagus is
  cooking, remove the tail meat from their shells and chop it
  into large chunks with a knife. Add the meat back to the
  asparagus and tomatoes for a final minute before turning off
  the heat.

  Drain the cooked pasta and set aside 1/2 cup of pasta water.
  Turn the heat under the frying pan back on, and toss the
  spaghetti with the asparagus, tomatoes and lobster meat. Add
  a little pasta water if there’s not enough liquid to toss
  the pasta with.
 
  From: http://www.msadventuresinitaly.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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