Text 1825, 94 rader
Skriven 2010-09-19 12:09:38 av Sean Dennis (1:18/200)
   Kommentar till text 1814 av Ruth Haffly (1:396/45.28)
Ärende: aspartame  was: Bugs
============================
Hi, Ruth-

 RH> Fresh Market is based in Greensboro, NC.  We encountered them for the
 RH> first time in Savannah.  When we went to Va. Beach for the get together
 RH> at Carol's we found one there, not too far from where she lives.  Gave
 RH> the address to the Shipps who did some of their shopping (and a lot of
 RH> exploring) there as well. I agree about turkey bacon; it just doesn't
 RH> have the mouth feel/taste of regular bacon. I'll use/eat it in some
 RH> things but others demand real bacon.  Now that Steve is eating pork &
 RH> pork products, I can use the real thing and we can enjoy past favorites
 RH> again.

Hmm, I might have to see if there's one in Ashville the next we go
there.  That's also where the nearest ALDI is to us.  There might be
one in Knoxville too but Ashville is actually closer to us timewise.

As for turkey bacon, Maura doesn't like it very much.  We so rarely
eat bacon anymore so if we do eat it, we'll eat the real thing.  It's
one of the few meat products I'll eat anymore besides turkey burger.
I mean, if you're going to have a hamburger with bacon, you gotta use
the real thing for both. :)  We mostly use the turkey burger in our
day-to-day cooking for when something calls for hamburger.

 RH> I imagine they do. Too bad those cats of yours (Give them a chin scratch
 RH> from me.) can't be walked like dogs; you would get exercise there,
 RH> chasing them. (G)

Felix is now a whopping twenty pounds and still growing (and healthy
according to the vet).  He's physically bigger than Tigger but Tigger
still rules the roost. :)  In fact, this morning, I heard Tigger
hissing at Felix about something and they do like to chase each other
all around the house.  Maura is wanting to leash train
Felix...something we want to both try after I find work.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken in a Clay Pot
 Categories: Mexican, Ceideburg, Chicken, Potatoes
      Yield: 6 Servings

      1    Whole chicken, about 3
           -pounds, cut Into serving
           -pieces
     11    Cloves garlic, crushed
      1 tb Coarse salt
      1 ts Freshly ground popper
      2 tb Corn or vegetable oil
     20 sm New potatoes, peeled
    3/4 c  Red wine vinegar
    1/2 c  Olive oil
      2 ts Salt
      6    Bay leaves
      2 tb Each dried thyme and
           -marjoram
      2    Chiles serranos (optional)

  Hey-just found this one in a Cookbook Digest.  It might work well
  in the Romertopf.  Or the Chinese sandy pots for that matter.

  The traditional way to prepare this chicken dish from Michoacan, is
  in a clay casserole dish covered with a sealing layer of ground corn
  or masa. Small bits of the corn mixture break off and add a
  thickening texture to the sauce.  This modern version is much
  simpler to prepare.

  Rub the chicken with the garlic, salt, and pepper and refrigerate
  for 2 to 4 hours.

  In a large skillet, heat the corn oil, saute the chicken briefly and
  transfer to a cazuela or large pot.  In the same oil, lightly brown
  the potatoes, remove, and set aside.  Add the vinegar to the skillet
  and bring to a boil, scraping up browned bits from the bottom of the
  skillet. Pour the vinegar through a strainer over the chicken.

  Add the olive oil, salt, bay leaves, thyme, and marjoram to the
  chicken cazuela.  Bring to a boil over high heat, cover, and lower
  the heat. Every 10 minutes, uncover and stir.  After 35 minutes,
  uncover, correct the seasonings, and add the chiles and potatoes.
  Cover and cook over low heat until the potatoes are tender, about 15
  minutes.

  Makes 6 servings.

  From "Mexico the Beautiful" (Collins Publishers, $45.)

  Posted by Stephen Ceideberg; October 22 1992.

MMMMM

Later,
Sean

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