Text 9016, 74 rader
Skriven 2008-06-15 21:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Squirrels
=================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Lexi would be VERY upset with me if I did that to her two. She
 JW> thinks of them as pets and feeds them Ritz crackers. When I told her
 JW> they steal birdseed she just puts out more so there is enough for
 JW> everyone. And I let her.

 DS> I would tolerate them if there were only two.

They seem to have disappeared. Typically exactly two will show up
every spring just as the snow is melting, camp out on opposite sides
of the yard and help themselves to pine cones, rose hips and other
seeds, then take off after a few weeks to other parts.

Lexi is still setting out crackers, bird seed and bread crumbs. They
are attracting ravens and sea gulls now. She is so kind that she
thinks they deserve treats too.

(I never set out birdseed in the fall as I don't want to distract
birds from migrating properly, but I do for a week or two when the
first ones re-appear in spring and pickings are scanty.)

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

     Title: Zen's Kimchi Jjigae
Categories: Korean, Pork, Soups
  Servings: 4

    1/2 lb pork belly, skin removed and
           cut into 1 inch pieces
      1 lg onion, thinly sliced
      1 TB ginger, minced
      2    cloves garlic, sliced
    1/2 lb kimchi, chopped
      2 ts sugar
      4    scallions, chopped
      6 c  water
      2 ts black pepper
           Salt

Place a large pot over medium high heat. When nice and hot, dump in
the pork belly and brown quickly on all sides. Remove the pork, and
then add the onions. There should be enough fat in the pan to cook
the onions, if not add a little peanut oil. Cook the onion slices
until they begin to brown, about 8-10 minutes.

Add the ginger, garlic, kimchi, and scallions. Cook, stirring
occasionally, for a few minutes or until very fragrant. Pour in the
6 cups of water and return the pork to the pot. Bring to a boil and
let cook for 5 minutes. Add the sugar and black pepper and stir.
Season with salt if needed.

Serve piping hot with some white rice.

About the author: Nick Kindelsperger is a co-founder of The Paupered
Chef, a blog dedicated to saving time and money while enjoying food
in every way possible. He sells wine for a living and lives in
Columbus, Ohio.

Adapted from ZenKimchi

From: Www.Seriouseats.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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