Text 840, 76 rader
Skriven 2008-01-18 01:58:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: RE: good veggies
========================
 -=> On 01-16-08  22:18,  Janis Kracht <=-
 -=> spoke to Carol Shenkenberger about RE: good veggies <=-

 >> Let's see.. I'm planning out this spring's garden beds now, but last year I
 >> 4X8' bed of Roma Tomatoes, 4X8' bed of potatoes,  4X8' 
 
 > Humm, I think we just exceeded the total size of my back yard....  <grin>.

   Strange -- I cannot find the message that you are replying to (with a
   snippet quote just above, from xxCarol??).  Do we have some sort of a
   feed blockage?   [checking around further -- that message did not
   reach me, nor is it on Ross' BBS.   However, it did reach Rob
   Swindell's BBS, 1:288/34.   Looking there, there are several other
   messages from xxCarol posted at about the same time which have not
   reached Ross or me.]

 JK> The other 1/2 acre beyond the fenced in portion is where I figured
 JK> people  could park, put tents, whatever if it's decided to have the 
 JK> Cooking Echo picnic here.. (would be great :))  Unless 

   Tradition has been that the picnic site is decided whenever a
   potential host speaks up and says "I'd like to have the picnic here
   this year."    

   Dave Sacerdote has stated that they would be willing host one in CT
   if no one else volunteered.  Michael Loo said that he might be able
   to sponser a clam crawl event in MA, but considers it as a plan B at
   best.   Although several southern contengents have talked about it,
   none of them have tossed their hat into the ring yet.

   Hence, so far as I can tell it is still up for grabs as to where the
   picnic is going to be.   Do you want it to be at your place?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Gnocchi
 Categories: Vegetable, Vegetarian, Low fat
      Yield: 4 Servings
 
      2 lb Large baking potatoes
      1 c  Whole wheat pastry flour
    1/2 ts Salt
      2 c  Pasta sauce of your choice
 
  Gnocchi are little dumplings that are eaten like pasta. Flour gnocchi
  are good, but potato gnocchi are superb.
  
  Steam the potatoes in their skins until tender. When they are cool
  enough to handle, peel and mash. Immediately add the flour and salt.
  Knead on a lightly floured board until smooth. Sprinkle on a little
  more flour if the dough sticks. Form into rolls about the thickness of
  your thumb. Cut into 3/4-inch sections and perss down lightly with a
  fork. Bring a large pot of lightly salted water to a boil. Add the
  gnocchi and boil until they rise to the top, about 5 minutes. Like all
  pasta, gnocchi should not be crowded in the pot, so cook them in
  several batches if necessary. Drain and place in a warm bowl. Mix the
  gnocchi with enough sauce to thoroughly coat them. Extra sauce can be
  added at the table according to taste.
  
  (She also has a recipe for sweet potato gnocchi which sounds great.
  Proportions are exactly the same - just substitute 2 lbs sweet
  potatoes to 2 lbs baking potatoes.)
  
  from High Road to Health by Lindsay Wagner and Ariane Spade.
  
  Fatfree Digest [Volume 8 Issue 48] June 9, 1994
  From: Wa6awd@aol.Com                  Date: 11-13-19  Rec.Food.Recipes
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:26:01, 17 Jan 2007
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