Text 40567, 150 rader
Skriven 2010-08-01 11:53:20 av Janis Kracht (1:261/38)
  Kommentar till text 40466 av Ruth Haffly (1:396/45.28)
Ärende: Herbs and such                                           [1]
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Hi Ruth,

>> vaccine when that vaccine first came out, so he didn't get it at all
>> 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.

That's good, it's true.  My two got it when they were about 12 and 14 or
something like that.. It was rough on them.  They'd never gotten it as young
children, and the vaccine for it wasn't out yet (several years later IIRC).

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

Lol I really think sometimes we thing too much alike (G)

> 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.

It's sad when you see it in foods, especially ones that you've enjoyed without
it in the past :(  I still haven't heard from Progresso regarding their bread
crumbs.. somehow I get the feeling that the two emails I sent via their
"contact us link" got put in the bit-bucket (g)  Heh.. maybe I set up an event
over here on my system that just emails them every month with the same content
:)

>> can > think of; this was the best one yet. An Olive Garden is getting
>> I've only eaten there once in Louisville.  The food was acceptable,

> It's ok for some Italian style entrees.  Steve likes their pasta fagole;

Now that is something that I would never try at a restaurant :)  I just know
there are so many variations according to peoples tastes and I'm pretty set in
my preference :)  My daughter likes it with lots of tomato.. I go with the
standard Grandma and Mom taught me with only a touch of tomato paste so that it
is just slightly pink.  I think my daughter uses a whole can of tomatoes in
hers.  It is good that way, but a different dish almost :)

Here's our the recipe:

===Pasta e Fagioli===
Battuto means "beaten." A battuto is usually a very finely minced mixture of
salt pork, pork fat, or pancetta along with garlic and onions.  This one also
contains celery, carrots, garlic and onion though a battuto can contain other
ingredients.  It is so finely minced it looks like it is beaten together.  The
battuto is sauteed gently in olive oil, and then becomes soffritto, which is
the usually the basis of a sauce.

You want this soup to be slightly pink, not red, hence the small amount of
tomato paste called for in this recipe.

For the Battuto:
1 small onion
1 stalk celery
4 slices Pancetta (Italian bacon), regular bacon, or salt pork 2 cloves garlic
1 small carrot

For the Soup:
2 Tablespoons Olive Oil
1 14-16 oz. can white cannoli beans with liquid from can 2 Tablespoons tomato
paste, or 1/4 cup thick tomato sauce 1 1/2 quarts water
1 teaspoon  salt
1/2 teaspoon pepper
2 cups small macaroni, such as ditalini


To make the battuto, finely mince the bacon, onion, celery, carrot and garlic
until it resembles a paste.  A food processor does this easily.  Heat olive oil
in large soup pot.  Add the battuto, and cook on medium heat for five minutes. 
Add tomato paste or tomato sauce, and stir to combine.  Cook for 2 or 3 more
minutes.  Add beans with liquid from can, and crush a few of the beans on the
side of the pot as you add them.  Add the water, salt and pepper and bring to a
boil.  Add the macaroni to the boiling soup, and reduce the heat to low. 
Simmer until the soup is thick and the macaroni is done.  If the soup thickens
too much, you may have to add more water.  Add it 1/2 cup at a time.  Taste for
seasoning, serve with grated locatelli romano cheese.
===

> 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.

That is surely a mistake for a restaurant, if they want people to come back :(

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

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

You can make the recipe I gave you for veal marsala with chicken breast as
well.  It's not a exciting as veal, but it's good :)

>> ==Veal Marsala==
>> This recipe is good with chicken breast, as well. 4 Tablespoons olive
>> oil 1/4 cup butter plus another 1/4-1/2 cup for the sauce. 1 - 2 lbs
>> veal cutlets 1 cup flour
[...]
> Actually, like a lot of Italian dishes, a bit of initial fuss but then
> some good eating.

Very true :)

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

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

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

That has certainly been true this year for us. :)


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

Sure thing.. I'll post it in the next message.

Take care,
Janis

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