Text 19544, 97 rader
Skriven 2011-12-30 05:30:00 av Dave Drum (57886.cooking)
  Kommentar till text 19515 av Ruth Haffly (1:396/45.28)
Ärende: Quack cures
===================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I'm on other meds so don't want to add aspirin unless a doctor says to.

 DD> You might want to ask. And, it may not work for you even if your
 DD> croaker gives you the official "okey dokey".

 RH> I've been meaning to ask if I ought to start baby aspirin anyway. Just
 RH> keep forgetting to ask the doctor. New one will be working to change
 RH> some of my meds to more modern ones, hopefully fewer as well.

You probably ought to go ahead and ask. We're (all of us in here currently) "of
an age" and need to start paying attention to the needs of our bodies.
 
 RH> I go for potatoes more than I did some years ago but not as often as I
 RH> was served them as a kid. My favorite way to have them now is baked. As
 RH> for avocadoes--we had a tree in our back yard in HI with softball sized
 RH> fruit every other year. Haven't had as many or as good since we left.

Lucky you. When I lived in Califunky I had a citrus tree in the yard at one
place. When the fruit came ripe I picked several beautiful, plump, orange
globes -- and was bitterly disappointed. Bitter being the operative word ... I
dunno what that tree had crossed with - but the juice and flavour wasn't sweet
like orange or tangerine. Nor was it grapefruitty or lemony. Just bitter and
nasty. Smelled nice when I was peeling the fruit as the oils escaped the peel. 
<SHRUG>  Apparently getting usable fruit from a citrus tree is a lot more
tricky than just poking seeds in the ground and coming back in a few years. 
Bv)=

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

      Title: Pork & Pepper Stew w/Oranges
 Categories: Stews, Pork, Citrus, Chilies
      Yield: 7 servings
 
  3 1/2 lb Boneless pork; trimmed, in
           - 2" cubes
           Salt & ground black pepper
      4 tb Olive oil
      2 lb Onions; halved, thick sliced
      4 tb Garlic; thick sliced
      1 c  Diagonally cut celery; 1/2"
           - slices
      3 md Poblano chilies; seeded;
           - thick sliced
      1 ts Jalapeno chile; minced
      1 md Red bell pepper; thin sliced
    3/4 ts Fennel seed
      2 ts Dried oregano
      2 c  Diced tomatoes; w/juice
  2 1/2 c  Rich chicken stock
    1/2 c  Dry white wine or more rich
            - chicken stock
      2 tb New Mexico (green) chile
           - powder
      1 ts Dried shrimp powder; (opt)
    1/3 c  Golden raisins
      2 tb Fresh cilantro; chopped
                         
MMMMM-------------------------GARNISH-------------------------------
           Orange segments
           Cilantro sprigs
           Orange-cinnamon rice
 
  Season the pork liberally with salt and pepper. In a heavy
  casserole or Dutch oven, heat 2 tablespoons of the olive
  oil and quickly brown the pork, in batches if necessary.
  Remove and set aside. Add the remaining 2 tablespoons of
  the oil to the pot and saute the onions, garlic, celery,
  poblanos, jalapeno and the red pepper over moderate heat
  until just beginning to color. 
  
  Add the fennel seed, oregano, tomatoes, stock, white wine,
  chile powder and shrimp powder and bring to a boil. Add
  the pork and the raisins, reduce the heat, cover, and
  simmer gently until the pork is tender, about 35 to 40
  minutes. Remove from the heat and skim any fat from the
  top.
 
  Just before serving, stir in the chopped cilantro. Serve
  with Orange-Cinnamon Rice and garnish with orange segments
  and cilantro sprigs.
 
  Yield: 6 to 8 servings

  Recipe By: Cooking Right - SHOW #CR9621
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... There is no reason for any individual to have a computer in his home.
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)