Text 1250, 90 rader
Skriven 2010-09-07 16:10:22 av Ruth Haffly (1:396/45.28)
   Kommentar till text 1124 av Janis Kracht (1:261/38)
Ärende: Herbs and such                                           [2]
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Hi Janis,

>> CONTINUED FROM PREVIOUS MESSAGE <<

>> working double shifts (g). Talk about stubborn Italian :)

 JK> > OTOH, my dad was a potato (mostly mashed) eater.  They were on the
 JK> > supper table almost every night, mashed, with or without (Mom didn't
 JK> > make it from all meats so sometimes the potatoes were lumpily bland)
 JK> > gravy. Very few exceptions to having potatoes--having spaghetti for

 JK> It's interesting to see how my daughter's kids prefer macaroni or
 JK> potatoes.. Alex, who takes after Ron, is clearly a potato man just
 JK> like his grandpa (g).. Meanwhile his brother Eoin really really
 JK> prefers macaroni over potatoes.  We're waiting to see how the youngest
 JK> one goes :)

He may be happy going either way. Steve could eat pasta every day.
We're eating more potatoes now than when we were in HI but they are part
of a group that includes them, rice, kasha, pasta or whatever.  Right
now we're eating a few more to use up and keep from going bad the last
of a bag of Yukon gold potatoes.

 JK> > Yes, they had a buy 2 packages, get 3 free special on either regular
 JK> or > thick sliced.  By the time we got to the one (the same day) near

 JK> I can understand it going fast when you see those type specials..
 JK> we've been buying all of our pork and beef from local farms though,
 JK> and you don't see specials like that sadly enough.

Unfortunately not.  We should buy more meat from the local farmers than
we do. We've considerably cut the amount of meat we eat tho, and try to
get as good a quality as possible.

 JK> I made this for my daughter's family yesterday for the holiday - Since
 JK> it was from a free-range/antibiotics free bird, my daughter considered
 JK> it safe enough for her two boys that still eat 'some' meat (g):

 JK> ===Barbecued Chicken===
 JK> Marinate the chicken in the following mixure for an hour or two:

 JK> 3 1/2-4lb. chicken split in half along the breast bone 1/2 cup olive
 JK> oil 1/4 cup lemon juice or red-wine vinegar

Interesting, never thought of trying that.


 JK> Make a barbecue sauce.
 JK> First, saute a med. onion (chopped) and two cloves of garlic (minced)
 JK> in a medium sauce pan with about 2 tablespoons olive oil.

 JK> Add the following and simmer for about 15-20 minutes:

 JK> 1 cup organic ketchup
 JK> 1 can organic tomato paste plus two cans of water 1/2 cup water
 JK> 1/2 cup apple-cider vinegar
 JK> 1/2 cup brown sugar
 JK> 1 teaspoon dry mustard powder
 JK> 1 tablespoon chili powder
 JK> 1 tablespoon worcheshire sauce
 JK> 1 teaspoon or more salt
 JK> 1 teaspoon or more pepper
 JK> 1 teaspoon basil

 JK> Remove the whole chicken which has been split in half and marinated in
 JK> olive oil and vinegar to a wooden chopping board, breast side up.
 JK> Disjoint the legs and wings. Cover the bird with plastic wrap and
 JK> gently pound the thighs and breast with a mallet to flatten it out a
 JK> bit.  Put it under the broiler or on the grill breast side down and
 JK> cook for ten minutes. After 10 minutes, slather the grilled side with
 JK> barbecue sauce and turn carefully with tongs.  Grill the breast side
 JK> for 10 minutes and then slather that side with barbecue sauce and turn
 JK> over. After 10 more minutes, add more barbecue sauce to the chicken
 JK> and add more barbecue sauce if necessary. Total cooking time: 30
 JK> minutes
 JK> ===

Looks good.  The sauce could probably be used on ribs and such like too.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)