Text 870, 101 rader
Skriven 2008-01-18 14:10:10 av Janis Kracht (1:261/38)
    Kommentar till text 840 av Dale Shipp (1:261/1466.0)
Ärende: RE: good veggies
========================
Hi Dale!

> -=> 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.]

It would seem we do lose some messages in this echo.. If you look at your path,
261/1466 123/500 261/38, it looks like you get your echomail from Ross,
correct?  Carol gets her mail from Bob Seaborn I believe.  As an echomail
"star", I get and send mail from all the other stars, who are Bob Seaborn,
Ross, myself, Brenda Donovan and Matt Bedynek.  This multiplicity of
connections between the star systems is supposed to keep problems like you
mention from happening, but obviously there is a system among us that is losing
some mail. :(  I'll take a look at the seen-bys and see if I can determine
anything and netmail you if I do.  What is supposed to happen is that each of
us should get "all messages" from each other, and dupe out the "extra copies"
of a particular message after the first star's mail arrives. That's why I think
someone is losing mail.

>> The other 1/2 acre beyond the fenced in portion is where I figured
>> people  could park, put tents, whatever if it's decided to have the
>> 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.

Ok, understand.. Carol and I had talked about that here in the echo a little
while back, and I'd mentioned it would be fine here then.  Perhaps you didn't
see that message either :(

> 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?

Sure, it would be great.  We've got plenty of space, indoors and out..
Binghamton, NY, is about 10-15 minutes away, for those who couldn't deal with
the small-town-ness of Windsor where we are <grin>.  It's a very rural village,
pop. of about 800-900 though we're right in the village on Main Street <grin>.
I can understand if people would rather go to Dave's, no problem.

> MMMMM----- Recipe via Meal-Master (tm) v8.05

> Title: Potato Gnocchi
> Categories: Vegetable, Vegetarian, Low fat
> Yield: 4 Servings

[...]
> Gnocchi are little dumplings that are eaten like pasta. Flour gnocchi
> are good, but potato gnocchi are superb.

They are indeed.. I usually make it with Ricotta.. which is how my Sicilian
Grandma made it :)

=====Gnocchi di Ricotta========
15 oz. fresh ricotta cheese, well drained 2 eggs
About 4 cups flour Flour or less
1/4 cup peccorino romano cheese, about 4 oz. Salt

Sieve ricotta cheese into a bowl.
Add the eggs and cheese and a pinch of salt. Mix well with a wooden spoon,
adding as much flour as needed to make firm but soft dough so that the gnocchi
will hold their shape. The amount of flour need is determined really by how
well the ricotta has been drained.. The gnocci should be light and moist.

Make gnocci dumplings about the size of a walnut using a dessert spoon, or to
get the true gnocci shape, cut a piece of the dough and, coating your hands
with flour, roll the dough into a long cylinder about the thickness of your
index finger. Then cut the cylinder into pieces about l-in. long. Sweep the
pieces of dough lengthwise toward you, pressing against the board with your
fingertips (don't draw it longer). Press against a piece of the dough with your
thumb, and roll it slightly to form an indentation. This will make each piece
curl up, taking the shape of a little shell. If you can't get the hang of this,
don't worry.. the dumplings are delicious even if the shape is just dumpling
shape.  Bring large pot of water to a boil, add the gnocchi and stir gently.
Cook until the gnocchi float to the top. Place the gnocci in a large macaroni
serving bowl, and toss gently with a little sauce of your choice.  Our favorite
was always a good bolonaise.

Take care,
Janis

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