Text 40834, 96 rader
Skriven 2010-08-07 23:50:35 av Ruth Haffly (1:396/45.28)
  Kommentar till text 40758 av Janis Kracht (1:261/38)
Ärende: Herbs and such                                           [2]
====================================================================
Hi Janis,

>> CONTINUED FROM PREVIOUS MESSAGE <<

>> 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)

 JK> > I've only had the one version, both as Steve's mom makes it and my
 JK> > adapted version.  At OG I always get the salad.

Sounds good.  I'm getting more & more into Italian cooking than I ever
thought I would. (G)


 JK> Baked beans and pork would give it a very different flavor for sure.
 JK> Canneloni beans are themselves so flavorful.  I don't drain the can
 JK> when I make pasta e fagiola.  If we ever make it to your place, or you
 JK> come here again, I'll make it for you :) Maybe we will make it to the
 JK> next picnic as well.. that would be great. :)

We don't know if we will make it--depends on the timing and location.
We've got other plans for early to mid July & school starts in mid
August so.....................

>> 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).

 JK> > We'd eaten at that one before, a number of times, but the service
 JK> was > never really that impressive.  They always offered a glass of
 JK> wine as > you were seated, not the way to make a good impression on
 JK> us.  We
 JK> > gradually drifted more and more to Carrabba's. (G)

 JK> The offer of wine to patrons at restaurants is very common, certainly
 JK> in NY. If you think of it as gesture of breaking bread and wine at the
 JK> table it is not so strange I think.  But I understand your misgivings.

I understand but it seems to be a fairly new idea with them.  I don't
remember it when we went to OG in the 90s.  Then they had none in HI so
it was when we came back in 06 I noticed it.  It's probably better tho,
if they ask you if you want any, then set the glass for it instead of
having the glass on the table from the get go.

>> > 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

 JK> > Different, never thought of it as a fish dish before.

 JK> We had it in a very little restaurant in Warwick years ago.. it was so
 JK> delicious Ron begged me to come up with a recipe for it.. It was so
 JK> flavorful. I tried making it with Talapia but it's not quite the
 JK> same.. certainly talapia is cheaper though and a decent substitute.

Would flounder work?  It's a mild white fish?

 JK> ===Red Snapper Saltimbocca===
 JK> Years ago, Ron and I enjoyed this dish in a small restaurant in
 JK> Warwick, NY. I've been making it since then. Jk

Snagging it. (G)


>> Louisianna cookbooks, some KY cookbooks.. it was really good to
>> explore those.  I still make a lot of them here.

 JK> > It's always fun to explore new eats. That was part of the enjoyment
 JK> of > military life, eating all sorts of new to us foods in new places
 JK> and
 JK> > developing a taste for regional specialties.  Some we've been able
 JK> to re > create, others are fond memories.

 JK> While Ron never had the opportunity to serve, we did move around a bit
 JK> given his company.. but not as extersive as if he were in the
 JK> military.. and probably not as exciting either (g).

Exciting in its own way.  We've been half way (Steve actually 3/4, going
to Korea) around the world and are now in NC where we lived (about 3
hours west of where we lived, actually) before Steve went into the Army.


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


... I hit my CTRL key, but I'm STILL not in control

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)