Text 18839, 84 rader
Skriven 2011-12-09 23:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: EXTRA SWEET 293 11207
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> getting into the "drugs, side effects, more drugs, more side
 GJ> effects" downward spiral.

I avoid that trap too.
                  
 GJ> Kevin told me that after a day in which he walked about 6 km, his
 GJ> glucose was down to 10.something.  Did Roslind change her life-style
 GJ> re exercise as well as her diet?

She certainly did. She walks a lot more, drives less, even in
winter. As an added benefit she has lost 10 pounds this year. And
just by eating her way at supper when I'm with her (but not at
lunch when I still indulge in my old habits) I have lost 5.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corsican Pasta w/Lobster, Tomatoes & Herbes De Maquis
 Categories: French, Pasta, Lobster, Chilies, Dairy
      Yield: 4 Servings
 
     28 oz Can Italian-style tomatoes,
           Drained, juices reserved
      2    Live lobsters (about 1 1/4
        lb Each)
      3 tb Extra-virgin olive oil
      1 md Onion, minced
      2    Garlic cloves, minced
      1 tb Red wine vinegar
      2 tb Minced fresh basil
  1 1/2 ts minced fresh mint
    3/4 ts Minced fresh oregano
    3/4 ts Minced fresh thyme
    3/4 ts Minced fresh rosemary
    1/4 ts Cayenne pepper
    1/3 c  Whipping cream
      1 lb Pasta (such as penne or
           Fettuccine)
 
  The parts of Corsica that are not cultivated or forested are
  covered with a thick underbrush called the Maquis. It consists of
  diverse aromatic herbs that make the hillsides white with little
  flowers in the spring and inspire one of the island's nicknames,
  "the Scented Isle." A blend of these herbs, called herbes de
  maquis, is a flavoring for many seafood specialties, including
  this rich pasta and lobster dish. Many say that the most flavorful
  lobsters in the Mediterranean come from the waters off Corsica.
  
  For reasons of food safety, it is essential to make the sauce and
  finish cooking the lobster immediately after the lobster has been
  boiled.
  
  Chop tomatoes. Bring large pot of water to boil. Add lobsters;
  boil 2 minutes. Using tongs, transfer lobsters to cutting board.
  Cut off claws and crack open. Remove meat from claws and cut meat
  into bite-size pieces. Cut off lobster tails. Cut tails crosswise
  into 4 pieces each. Cut each lobster body lengthwise in half.
  Remove coral (bright orange part) and tomalley (greenish part);
  finely chop. Heat oil in Dutch oven over medium heat. Add lobster
  body pieces (not tails or claw meat), onion and garlic; Saute
  until onion is soft, about 10 minutes. Add lobster tail pieces,
  claw meat, coral, tomalley, tomatoes and reserved juices, vinegar,
  herbs and cayenne; bring to boil. Reduce heat; simmer until
  lobster is cooked through, about 8 minutes. Using slotted spoon,
  remove lobster tail pieces and claw meat and reserve. Add cream to
  sauce. Simmer 20 minutes. Using tongs, remove lobster body pieces
  and discard. Season sauce with salt and pepper. Meanwhile, cook
  pasta in pot of boiling salted water until just tender but still
  firm to bite. Drain pasta and return to pot. Add lobster and sauce
  and toss to coat. Divide among plates.
 
MMMMM

Cheers

YK Jim


... "And I would do anything for love, but I won't do that." -Meatloaf

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