Text 8357, 88 rader
Skriven 2008-06-03 22:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: PUTERS & NED LUD 8060
=================================
-=> Quoting Glen Jamieson to Dave Sacerdote <=-

 DS> Yeah!  And what's with these new-fangled "ready to play"
 DS> radios they sell these days?  Time was, if you wanted to 
 DS> listen to KDKA you went and built a crystal radio set
 DS> and everyone gathered in the parlor to hear our stories
 DS> every night.  Now, the youngsters just buy their radios
 DS> and some of them don't even get anything but local
 DS> stations.  And there aren't hardly anymore stories on them
 DS> either.
 DS> [g]

 GJ> Hey, old-timer!  You are not with the modern trends.  Youngsters now
 GJ> don't listen to radios any more; the download the "music" and other
 GJ> noises that they prefer directly from the I'net into their Ipods.

I recently heard Neekha (9) telling Lexi (3), "When I was a kid we
didn't have Ipods. We had to play our CDs on computers so big and
heavy they sat on a desk. You couldn't carry them around."


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sicilian Chicken Stew
Categories: Italian, Chicken, Stews
  Servings: 4

      3 TB extra virgin olive oil
           (EVOO)
      2 lb boneless, skinless, chicken
           thighs; cut into
           bite-sized pieces
           Salt and freshly ground
           pepper
      1 lg Onion; chopped
      4    stalks Celery From the Heart
           chopped into large pieces
      2    Cubanelle Peppers; chopped
           into large pieces
      2    cloves Garlic; chopped
      1 pn red pepper flakes
      2 TB aged balsamic vinegar
      2 c  chicken stock
     28 oz San Marzano Tomatoes
      1 c  Big Italian Green Olives;
           chopped
    1/4 c  golden raisins (about a
           handful)
    1/2 c  basil; (about a handful)
    1/2 c  Flat Leaf Parsley (about a
           Handful); chopped
    1/4 c  Pine Nuts (about a Palmful)
           toasted
           Shaved Parmigiano Reggiano
           cheese, for topping

Season the raw chicken with salt and freshly ground black pepper.
When the EVOO starts to ripple, put the chicken in the skillet and
brown all sides.

Add in the onion, celery, peppers, garlic and red pepper flakes and
cook until tender, about 3-4 minutes.

Add the balsamic vinegar, a cup or so of the chicken stock and the 
tomatoes to the skillet. Crush the tomatoes with a potato masher and
mix in the olives and raisins. Let simmer for 10-15 minutes to let
the flavors blend, adding more chicken stock to reach the desired
consistency of your stew.  * (I let it simmer for a good 45 minutes
to get to consistency and let flavors develop)

To serve, top each portion with basil, parsley, toasted pine nuts
and shaved Parmigiano Reggiano cheese. Serve with some crusty bread
alongside

Recipe By: Rachael Ray

From: Csdixon To: Eat-L
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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