Text 12066, 79 rader
Skriven 2011-06-11 18:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BATTERED HOUSE 1 10609
==============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> As soon as my battered house has been repaired I plan to fly North
 
 JW> So how is that coming along?

 GJ> Replacement of damaged outer wall bricks will be finished by tomorrow.

So that's not too bad for progress.

 GJ> The kitchen is a disaster area of powdered plaster and bits of
 bricks.

I can imagine.

 GJ> Hopefully it will be ready for painting tomorrow.  Maybe, hopefully,
 GJ> all that, painting and the fence will be finished by the middle of
 GJ> next week.  Then I will be free to leave this frigid city and relax in
 GJ> Darwin.

IF you could trust the contractors unsupervised it would have been
better to have left at the beginning of the job.

 GJ> The night time temp dropped to only 4C yesterday, and only
 GJ> reached 14C max today!!

Same as here! We are expecting highs of 20 next week: ideal weather
for me.

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

     Title: Lesotho Spinach And Tangerine Soup
Categories: African
  Servings: 4

    1.5 l  chicken stock
     75 g  yellow split peas
     25 g  unsalted butter
    100 g  spring onions, chopped
      1 ts ground turmeric
    225 g  fresh spinach, finely
           chopped
     40 g  parsley, chopped
     50 g  coriander, chopped
           Grated zest of 2 tangerines
           Juice of 3 tangerines
     20 g  ground rice or rice flour
    150 ml cold water
    225 g  natural yoghurt

Soak the split peas over night. The following day add the chicken
stock to a pan and bring to a boil. Drain the split peas and add to
the pan. Reduce to a simmer and cook for 10 minutes. Meanwhile, melt
the butter in a pan and add the spring onions. Fry gently for 5
minutes before adding the turmeric. Fry for 1 minutes then add the
cold water and ground rice and stir in. Transfer the contents of the
pan to the stock pot then add the coriander, spinach, parsley and
tangerine zest and juice to the pan, cover and cook for 15 minutes,
stirring occasionally. Ladle the soup into dishes, garnish with a
dollop of yoghurt and sprinkle fresh coriander over the top. Serve
immediately. 

  From: Lesotho Section Of World Cuisine
  At: www.healthy-life.narod.ru
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... If you cry long and hard enough you won't have to whiz quite as often.

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