Text 40758, 230 rader
Skriven 2010-08-06 10:09:22 av Janis Kracht (1:261/38)
Kommentar till text 40735 av Ruth Haffly (1:396/45.28)
Ärende: Herbs and such [1]
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Hi Ruth,
>> > OOPS; I was thinking of the MMR shot, not the chicken pox. Rachel
>> had a
>> That's ok, I've done similar (g)
> Wild and crazy around here recently, getting ready for school to start
> in a couple of weeks. Trying to tie up all sorts of loose ends, like
> herding cats so the brain fogs out from time to time. (G)
haha.. I know what you mean there. This week has been a little crazy for us as
well (g).
>> "oh > yes, it's going around" like it was nothing. This was in TX;
>> That's sad.. especially for the parents :(
> Yes, because most parents don't know what to look for. I was wishing I
Or how to deal with it :(
> still had the paper from Rachel's school in CA that I'd tossed in
> getting ready to move, just a few weeks before.
How many times have I said that (vbg). I think the worst though was when the
moving company we hired to move us to Louisville lost all my cookbooks and
gardening books.. could have screamed.. I think I did scream Lol
>> > pox started going around. It told parents that the pox was going
>> > around, what to look for, etc. Really nice of them, wish TX had
>> done > likewise.
>> Yes, understand. That was great for them to let you know.
> It was very much appreciated, just wish other school systems were as
> good about it.
Yes, indeed. I'm also always concerned with the kids getting live vaccines
since my body goes nuts around them.. luckily for me, my daughter is very aware
of that and tells docs not to use them.
>> Over in Ithaca, the Mom's decided to have a 'pox party' to get it
>> overwith :) these are all 4-6 year olds so they'll be ok.. and over
>> it. Chicken pox didn't bother me that much when I got it. I do
>> remember getting the real measles (not rubella, but rubeola) though,
>> and that was incredibly painful. Couldn't move for about two weeks :(
>> Some docs thought that the rebeola disease might be one of the causes
>> of MS.. interesting, but no one has proved it yet.
> When he was in first grade, my older brother brought home the chicken
> pox and measles, one right after the other. He shared them with me, my
> younger sister and younger brother. Youngest sister wasn't born yet.
> So, I had them before starting school, got the rubella (3 day) measles
> in 5th grade.
That's just how it those went through our house.. I forget who brought the
first one home, but we all got it following.. though no one else but me got
rubeola.. I always thought that was weird.. and my Mom who was a pediatric
nurse knew the difference right away. She made me stay in my room in bed the
entire time I had it.. good thing for my sisters and brother.
>>>> 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. >>> Lol I really think sometimes we thing too much alike (G)
>> > Something in the air? (G)
>> Could be :) :)
> Either that or the heat is affecting both of our brains in the same way.
hahahaha :) Could be :)
> (G) Tomorrow is supposed to be really hot again but I want to get the
> pickled beets done.....................as long as I don't pickle my
> brain at the same time. (G)
Keep your face away from the steam Lol.. Btw, I think the funniest thing I have
done when I get intense sinus pain is to stand over a pot of boiling salted
water.. boy does that clean out your sinuses (g).
> Might be worth a try. Do you have a speaker phone so if you get put on
Yeah, but with ron working here it can be a pia for him to concentrate :)
That's ok though. If I can get them on the phone,that will do :
> Hold you can work while waiting for them to pick up? I got some whole
> wheat panko yesterday--no HFCS in it.
That panko is great, and definitely no HFCS. I picked some up a while back as
well.
>> > (actually, her Aunt Grace's recipe) and tweaked it a bit. The
>> original > called for a can of tomato soup and canned pork & beans. I
>> subbed in in > tomato sauce and cannoli beans.
>> Think I saw Stephen's post earlier with that one.. but I wouldn't have
>> used tomato soup either I think... I have another recipe Mom gave me
>> that does use tomato sauce, but's really not as good as the previous
>> recipe we all always felt. This is the other one:
> OK, you saw the one I was going to post. Steve posted it as we got it,
> no changes.
Yep, I do remember then :)
>> ==Pasta e Fagioli 2==
>> (bean soup with macaroni)
> OK, but what is locatelli romano cheese?
Imported Locatelli Romano is made with Sheep's milk (so Eoin can use that now),
Imported parmesan is made with cow's milk (if I knew they were grass-fed cow's
he could probably eat that as well). Pecorino is the name given to all Italian
cheeses made from sheep's milk. Pecorino Romano, made from sheep's milk, is
straw-white in color and has quite a sharper flavor than the other Italian
cheeses. Although it is sometimes referred to as "Locatelli" Locatelli is a
brand name of Pecorino Romano. Pecora in Italian means sheep and Pecorino
Romano is one of Italy's oldest cheeses. How's that for confusing? :) Easyiest
way I deal with it is, if I want a very sharp strong flavor I use Pecorino
Romano. If I want more subtle sharp flavor I use Locatelli Romano. And if I
want a very subtle flavor (like for veal, chicken parmesean, vegetables, etc.)
I use Parmesean. For meatballs I use Locatelli Romano.. If I can find it I use
Pecorino though for meatballs. :) Pecorino is GREAT at the table for grating
over Italian dishes like clam sauce.
>> Oh yeah, it does. Even using good quality bacon is great. The
>> battuto with the garlic, onion, celery and bacon makes an incredible
>> base for this bean soup. When you follow this recipe, I guarantee it
>> will be the best pasta e fagioli you've had :) I typically can't make
>> enough of it. I hope you like it at least (G)
> I've only had the one version, both as Steve's mom makes it and my
> adapted version. At OG I always get the salad.
Baked beans and pork would give it a very different flavor for sure. Canneloni
beans are themselves so flavorful. I don't drain the can when I make pasta e
fagiola. If we ever make it to your place, or you come here again, I'll make
it for you :) Maybe we will make it to the next picnic as well.. that would be
great. :)
>> I can understand that. There were a few in Louisville that we never
>> went back to as well, though most of the people and most restaurant
>> people were great. There were exceptions and they kind of stuck in
>> your mind (g).
> We'd eaten at that one before, a number of times, but the service was
> never really that impressive. They always offered a glass of wine as
> you were seated, not the way to make a good impression on us. We
> gradually drifted more and more to Carrabba's. (G)
The offer of wine to patrons at restaurants is very common, certainly in NY. If
you think of it as gesture of breaking bread and wine at the table it is not so
strange I think. But I understand your misgivings.
>> > Depends on what you're in the mood for. (G)
>> Yep.. though I think my favorite with Chicken breast, and also with
>> Red Snapper, is Saltimbocca. Have ever ordered that in an Italian
>> restaurant? When I'm checking whether an Italian cookbook is going to
>> be good or not, that is one of the recipes I look at (g). When I make
>> saltimbocca with red snapper, I serve it over Italian spinach (spinach
>> stir fried with garlic cloves).
> Different, never thought of it as a fish dish before.
We had it in a very little restaurant in Warwick years ago.. it was so
delicious Ron begged me to come up with a recipe for it.. It was so flavorful.
I tried making it with Talapia but it's not quite the same.. certainly talapia
is cheaper though and a decent substitute.
===Red Snapper Saltimbocca===
Years ago, Ron and I enjoyed this dish in a small restaurant in Warwick, NY.
I've been making it since then. Jk
For the fish:
salt, pepper
flour for dredging
1 Tablespoon extra virgin olive oil 1 Tablespoon butter
2 cloves of garlic, minced
1/2 cup parsley chopped
1 1/2 lbs. Red snapper fillet
1/2 cup white wine (see below about subs for this). 1 1/2 Tablespoons butter
1 teaspoon lemon juice
Salt and pepper the snapper lightly, and then dredge it in flour. Warm the
olive oil and add 1 Tablespoon butter. Saute the garlic for a moment or two
(don't let it brown). Add the parsley, saute for a moment, and add the fish.
Turn gently after a minute or so, being careful not to break the fillets. Add
the wine, cover and steam for 3-5 minutes (this why I use a dry white cooking
wine, or marsala.. chicken boullion is going to change the flavor - You might
try some white wine vinegar diluted perhaps 2:1 rather than chicken broth).
Remove the fish and keep warm. Add 1 1/2 tablespoons butter to pan drippings,
and scrape and stir until thickened slightly. Add the lemon juice and stir.
Remove from heat to a warm place.
For the Spinach:
2 Tablespoons olive oil
2 cloves garlic, chopped
1 pound fresh spinach
Heat olive oil and garlic and saute until golden. Rinse the spinach. Shake
off the excess water lightly. Add the spinach to the oil and garlic and
immediately cover and steam for 6 minutes.
Place the spinach on a warmed platter. Arrange the fillet on the spinach, and
pour the sauce over all. Use a spatula to lift the fish along with the
underlying spinach to each dish. Serve with linguine cooked with a scant
tablespoon of garlic salt instead of regular salt if you are garlic freak like
we are :)
===
>> Louisianna cookbooks, some KY cookbooks.. it was really good to
>> explore those. I still make a lot of them here.
> It's always fun to explore new eats. That was part of the enjoyment of
> military life, eating all sorts of new to us foods in new places and
> developing a taste for regional specialties. Some we've been able to re
> create, others are fond memories.
While Ron never had the opportunity to serve, we did move around a bit given
his company.. but not as extersive as if he were in the military.. and probably
not as exciting either (g).
Take care,
Janis
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