Text 19586, 108 rader
Skriven 2012-01-06 18:05:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: CURRENT TRIP COTD 20106
===============================
 -=> Quoting Michael Loo to All <=-

 ML> I asked Steve about his feat of bagging two deer with one
 ML> shot. Turns out two shots, as his first shot had cleanly
 ML> killed the first animal and had passed through and mortally
 ML> damaged the second. So he had to track the wounded animal
 ML> into the woods to finish it off with a second shot. He was
 ML> not allowed to keep both (I'd guess that he was given a
 ML> choice of which one).

That could have resulted in a curious situation if his license only
allowed him to kill one deer.  Obviously as the second one was
mortally wounded he was obligated to finish it off, but would he then
be penalised for shooting it?  What happened to the second deer?

 ML> Appies: shrimp, aged Gouda, Provolone, crab artichoke dip.
 ML> Much conversation before dinner, which was fine, as though
 ML> I hadn't overdone it at lunch, I wasn't particularly hungry.
 ML> As she lives in Greece, Syd had brought a large quantity of
 ML> spanakopita triangles, which were soggy and rather tasteless.
 ML> I asked, dreading the answer, if she had made these herself
 ML> and don't know if I was relieved to hear that they had come
 ML> from Sam's Club.

I would expect such food items to be confiscated by airport quarantine
officials if brought from Greece.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spanakopita Nistisimi (Lenten Spinach Pie)
 Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
      Yield: 8 Servings
 
      1 lb Curly endive
      3 lb Fresh bulk spinach
           -washed, large stems removed
      3 bn Large scallions
           - white and green chopped
           - together
      5 tb Fruity olive oil
      1    Lemon
  1 1/2 c  Finely chopped fresh dill
      1 ts Salt
           Fresh ground pepper
      1 tb Rice or cracked wheat

MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  All-purpose flour
           Extra flour for rolling
      1 ts Sea salt
      1 ts Baking powder
      5 tb Olive oil (about)
      1 tb Sesame seeds
 
  Start by making the pastry.  Sift the flour with the salt and baking
  powder. Mix in about 6 tablespoons water, a little at a time, until
  the dough is gooey, but not wet.  Add 1 tablespoon olive oil, plus
  another teaspoonful, and a little more flour, if needed, to make a
  cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
  elastic. Cover it and set aside to relax for an hour or two.
  
  For the filling, separate the curly endive leaves, so the vegetable
  will cook in the same time.  Steam the spinach and endive together in
  a large pan, in the water clinging to the leaves, plus just an extra
  1/2 cup. Turn the leaves over occasionally, so they wilt evenly. When
  they are wilted, but not mushy, drain them in a colander, pressing
  firmly with the back of a wooden spoon to remove as much excess
  liquid as possible. (Reserve the liquid for use in soup, or drink
  with a squeeze of lemon juice, as the Greeks do.)
  
  Saute the scallions in 2 tablespoons olive oil, until barely soft.
  Add a few tablespoons of water if they stick to the pan.  Roughly
  chop the cooked spinach and curly endive and finely grate the zest
  from the lemon. Then toss the cooked vegetables with the scallions,
  parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and
  pepper, adding 3 tablespoons olive oil. Set aside until you are ready
  to fill the pastry.
  
  Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2
  inches deep and about 2-quart capacity and brush the inside with oil.
  Divide the pastry into two unequal parts, and then again into halves.
  On a floured surface roll out one of the larger pieces of pastry.
  This should be large enough to line the dish, coming up and over the
  sides - this should make it very thin.  Fit it into the baking dish
  and brush it with olive oil. Do the same with the second piece of
  pastry, placing it on top of the first, and brush again with olive
  oil.
  
  Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
  soak up excess juices, and fill with the spinach and herb mixture.
  Roll out the remaining two pieces of pastry, separately, to fit the
  top of the dish. Place the first on top of the spinach, brush with
  olive oil, then place the second on top of that.  Prick the pastry
  with a fork in an attractive pattern and brush the entire top with
  olive oil. Sprinkle with sesame seeds.  Bake in an oven preheated to
  350 F for 45-50 minutes, until golden brown.
  
  Source: Recipes from a Greek Island - by Susie Jacobs
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
MMMMM
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)