Text 4517, 89 rader
Skriven 2008-03-28 12:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: orange and white 59
===========================
 HN> Nope, Anne and I have puzzled over this since she was
 HN> a kid. She had great teachers (we hand picked em
 HN> up to 5th grade) . It is something we've never
 HN> been able to figure out.

If she can get a handle on it, she can learn to cope without
too much pain and anxiety and without it progressing to the
status of a pathology. That kind of self-doubt and high standard
of care can be a big asset in the search for knowledge (there
are too many researchers who lack the self-assessment skill
needed for objectivity), but too much can result in paralysis.

 HN> We've been trying since grade school! We'll keep at it
 HN> until we're successful!
 
Yay for Hap and Annie!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Puchero
 Categories: Soups, Mexican
   Servings:  6

    1/2 c  Chickpeas
      2 sm Zucchini
    1/4 lb Boneless lamb
      2 sm Sweet potatoes
    1/4 lb Boneless beef
      1 c  Corn cut from the cob
      3 lb Chicken
      2    White potatoes, boiled in
           -jackets
    1/2 lb Ham
      3    Barely ripe bananas
      1 lg Onion
    1/2 ts Coriander seeds, crushed
      3    Cloves garlic
    1/4 ts Pepper
      1    Veal knuckle, split
      3 tb Oil (or butter)
      1 ts Salt
      2    Pears
      2 qt Chicken broth
      3    Peaches
    1/2 sm Cabbage
      2    Limes
      2 sm Turnips
      1 lg Carrot

  "Puchero is to Mexican cooking what Pot-au-Feu is to French.  The
  difference lies in Puchero's imaginative combination of vegetables and
  fruits. Since it is even more delicious the second day, this recipe will
  make an ample amount to serve 8 for dinner, with some left over for lunch
  the following day."

  Place the chick peas in a kettle, cover with broth, and soak overnight.

  Cut the lamb and beef into 2-inch cubes, cut the chicken into serving
  pieces, and dice the ham.  Peel and slice the onion and garlic.  Combine
  the drained chick peas, all the meats, the veal knuckle, onion, garlic, and
  salt in a large soup kettle.  Cover with 2 quarts of cold water and bring
  to a full boil.  Skim off the froth.  Lower the heat, cover, and simmer for
  45 minutes.

  Cut the cabbage into eight wedges. Peel and slice the turnips and carrot.
  Slice the zucchini. Peel and dice the sweet potatoes.  Cut the corn from
  the cob.  Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and
  corn to the kettle. Cover and simmer about 20 minutes or until meats and
  vegetables are tender.

  Peel the boiled white potatoes and cut into thick slices. Peel bananas and
  cut into 2-inch slices.  Saute potatoes, sprinkled with crushed coriander
  seeds and pepper in oil.  Remove the potato slices with a slotted spoon.
  Keep warm.  In the same oil saute the bananas until golden. Keep warm with
  the potatoes.

  Peel, core, and slice the pears and peaches.  Put in a small pan with a
  little water and poach for 10 minutes.  Do not overcook.  Drain the fruit.

  Adjust the seasonings. Serve each bowl of soup with the juice from one lime
  wedge and a Tbsp. of Guacamole.

  From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett

MMMMM

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