Text 8938, 139 rader
Skriven 2008-06-14 13:47:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Categories
==================
-=> RUTH HAFFLY wrote to DAVE DRUM <=-

 DD> Tuna is seafood. Sardines is seafood. Bluefish is seafood. They are
 DD> also catfood. You are welcome to edit the categories to suit if you

 RH> I know, it's just that after living in HI and having fresh (almost
 RH> right off the boat) ahi (tuna) available, the canned stuff is no
 RH> comparisome. Just testing to see if the sharpness of the needles you
 RH> were poked with affected the sharpness of your brain. Looks like you
 RH> passed. (G)

It's rather like comparing fresh oranges and orange marmalade. 

 DD> And no, I haven't given much thought to a Life Alert setup. Although I
 DD> did get to deliver the classic line to the 9-11 operator ... "I've
 DD> fallen and I can't get up!"

 RH> Might be something to consider, if the financing is right.  I hope the
 RH> 911 operator bit her tongue before replying.

Actually the 9-11 operator was a male voice. Didn't bat an eye, AFAICT, just
asked where I was and what my name was ... and then kept me talking until I
told him that the people were at my door. Whereupon he asked me to hand the
phone to one of them.

 DD> I carry a card in my wallet and have on file at both local Body &
 DD> Fender shops a "No Heroic Measures" order. That is north of a DNR (do
 DD> not resescuitate) and "keep this shell breathing as long as you can
 DD> after the mind and self has left the building". My brother and sister
 DD> and best friend all have copies of that and my last will - which is
 DD> pretty simple. Sometimes I DO plan ahead - minimally.

 RH> That's good. We both have wills and I carry an organ donation card in
 RH> my wallet. It's also noted on my military ID card. I also have to carry
 RH> a card from Tripler ID-ing where the various metal parts of my
 RH> framework are implanted. That makes the TSA folks happy--gives them
 RH> reason to know why their alarms are going off when I've no visible
 RH> metal on me other than the expected watch, glasses, rings, etc.

Oh, yeah. I forgot - I'm down for the spare parts list too. Since I am a member
of the local Freecycle list it would be silly not to let them have whatever was
useful that I no longer had a need for.

I have been assured that my pacemaker card will get me around most security
checkpoints. And told not to let them wave the wand too close to my left upper
chest area.

 DD> And tuna really is seafood ....

 RH> Fresh tuna, yes. Canned tuna--debateable.

Is hamburger any less beef than filet mignon? No debate - just preference.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Mac & Cheese
 Categories: Pasta, Cheese, Classic
      Yield: 7 servings
 
      3 ts Oil
      1 c  Fine chopped yellow onion
      1 ts Minced garlic
      2 tb Unsalted butter
      4 oz Mushrooms; cleaned,
           - quartered or sliced
      1 c  Other vegetable like thin
           - asparagus spears/carrots,
           - cut the same size as the
           - mushrooms
           Kosher salt and pepper
      6 oz Zucchini; small dice

MMMMM---------------------------SAUCE--------------------------------
  2 1/2 tb Butter
      3 tb Flour
      2 c  Whole milk; slightly warm +
           - more as needed *
    3/4 ts Kosher salt
    1/4 ts Pepper
      4 oz Grated Gruyere or white
           - cheddar or mix of both
      8 oz Small pasta like penne
           - rigate, elbows or shells
    1/4 c  Panko breadcrumbs (opt)
           Chopped parsley (opt)
 
  Preheat oven to 375°.
  
  Heat the oil in a large skillet over medium heat. When the
  oil is hot, add the onions and garlic. Cook until onions
  start to become translucent; remove to a bowl and set aside.
  Add the butter and mushrooms and asparagus to the skillet,
  season with salt and pepper. Cook a bit before adding
  squash (the size and density of each vegetable will
  determine the time it takes to cook); stir occasionally.
  Remove vegetable mixture when it is slightly al dente and
  add to the bowl with the onions.
  
  To prepare the sauce: In a small saucepan, cook the butter
  and flour together over medium-low heat until it becomes
  grainy, about 2 minutes. Slowly whisk in the milk, simmering
  to thicken. Season with salt and pepper. Stir in the grated
  cheeses and keep warm.
  
  Meanwhile, cook the pasta in well-salted water until al
  dente. Drain and put into a large warmed bowl. Stir veggies
  into the sauce then fold sauce into the pasta.
  
  Coat a 2 1/2-quart casserole with cooking spray, oil or
  butter. Spoon pasta and sauce into the casserole; add a
  little more milk if needed, for more moisture. Top with
  panko, if using, and bake until warmed through, about 15-20
  minutes. Finish by browning under the broiler, if desired,
  about 15-20 seconds.
  
  Alternatively, combine the pasta and sauce in a large pot
  and finish warming on the stove. Top with optional garnish
  of chopped parsley.
  
  * Note: Lighten this dish even more by substituting veggie
  broth for up to 1 cup of the milk. The casserole can be
  prepared ahead and refrigerated, but up to 1/2 cup more
  milk or broth should stirred in before refrigerating. It
  will also take longer to heat through, so check at 30 min
  and every 5 or 10 minutes thereafter.
  
  Serves 6-8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 08 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And there was much rejoicing."
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