Text 18523, 77 rader
Skriven 2011-12-01 22:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MINE SHAFT HEAT 11125
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> In theory a habitable residence could be made underground, below the
 GJ> frozen zone, but excavating it would be prohibitively expensive.

The lack of windows and natural light would be off-putting to most
people as well.  Moreover heating a space underground where the rock
walls are about 0 C year round is almost as expensive as heating
an above ground home for part of a year. Our historical year round
average air temperature is -4 C but in the last decade it was risen
to +1. Which is why our permafrost is slowly disappearing.

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

     Title: Els' Lentil Soup With Lamb Meatballs
Categories: Soups, Beans, Lamb, Groundmeat
  Servings: 10

      5    Bones from lamb loin chops
           Olive oil
      1 lg onion; chopped
      3    rib celery; chopped
      2 lg carrots; chopped
      2    cloves; garlic, chopped
      1 ts cumin
      1 ts paprika
      1 c  lentils
      1 cn Onion soup; not dilated
     64 oz chicken broth
      1    sprig parsley
      6    to 8 leaves mint chopped
           lemon
    1/2    bag spinach; chopped
           Meatballs
    3/4 lb lamb; ground
           salt and pepper
           Onion powder
           Cumin
      1    egg
           Fine Breadcrumbs

Saute lamb bones in hot oil over medium high heat until well
browned, remove and save. Add onions, celery and carrots to the pan
and lower heat. Add more oil if needed. Cook until onions are
translucent. Add garlic cumin and paprika and cook a few more
minutes. Return lamb bones to pan and add lentils, onion soup, broth
parsley, mint, lemon and spinach, and bring to a boil, then reduce
heat to a simmer. Cover pan and cook for about 1 hour.

Meanwhile combine all the ingredients for the meatballs . Roll
ingredients into a ball in your moist hands. Makes about 22 one inch
meatballs. Add meatballs to soup after it has cooked 1 hour. Cook a
few more minutes, turn off heat and allow them to cook through in
hot soup. Taste and adjust flavors.

Once soup has cooled off, place in refrigerator at least 2 days
before serving. Remove lamb bones and discard. Serve soup with a
tiny leaf of mint.

Els made this delicious soup for our Soup Group, 2011

Recipe By: Els Benjamin

  From: Buffpogue To: Foodwine          
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Taking something with a grain of salt may raise your blood pressure.

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