Text 14997, 60 rader
Skriven 2011-08-28 20:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Birth Announcement
==========================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> step-step twice removed great grandfather

 NB> Convoluted...

That's the way it is these days.

 JW> Raine's live-in boyfriend (they just put a deposit down on a
 JW> wedding ring)

They have now picked a date. Nov. 11. So there will be a second trip
south this fall.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Nice Jewish Compote
 Categories: Low-fat, Fruit, Wine
      Yield: 6 Servings
 
      2 c  Dry red wine
      2 c  Apple cider or juice
      3    Cinnamon sticks
      5    Cloves
      5    Allspice berries
      2    Lemons
    1/2 lb Dried apricots
    1/2 lb Dried figs
    1/2 lb Prunes
    1/2 lb Sultanas
    1/4 c  Sugar or to taste
 
  Combine the wine, cider, and spices in a large pot and bring to a
  boil. Meanwhile, remove the zest form the lemons with a vegetable
  peeler and add it to the wine mixture. Cut the white rind off the
  lemons and cut the flesh into 1/4-inch slices.
  
  Add the dried fruit and sugar to the wine mixture, cover the pan,
  and gently simmer for 15 minutes, adding cider or water as
  necessary to keep the fruit moist. Add the lemon slices and
  simmer, uncovered, for 10 minutes, or until the fruit is soft and
  the juices form a thick syrup. Add sugar to taste. Let the compote
  cool to room temperature before serving.
  
  Note: If desired, tie the whole spices and strips of lemon zest in
  cheesecloth and remove before serving.
  
  High-Flavor, Low-Fat Cooking by Steven Raichlen
 
MMMMM
 
Cheers

YK Jim
 
... A person's heart increases slightly when they see a cute baby.

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