Text 20533, 93 rader
Skriven 2012-01-27 11:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Retired 137
===================
 ML> Not in orchestral music, they don't. The retired guys I
 ML> know work on their boats, travel, play chamber music, work
 ML> on their boats ... .
 DS> Well, you could hook up with one of the cruise liners.  Then you could
 DS> work on the boat, travel and play music for pay.  Little bit slower
 DS> mode of transport than you are used to though.

Hah. About 2 decades ago a couple of friends and I looked
into this very idea, except it became clear that it's a
young people's game, and I was not young 2 decades ago.
My friend Helen's daughter Alex is, however, doing this
even at this moment, aboard the Norwegian Epic, which as
her both proud and apprehensive parent told me, is the
third largest cruise ship afloat (over twice the size of
the Sovereign of the Seas, which Carol B. and I took once,
and which had when commissioned been the largest passenger
vessel in the world, though when we took it it had been
superseded by several).

 DS> And now, taking my tongue out of my cheek -- here is a recipe with one
 DS> of your favorite ingredients. 

Five or six of my favorite ingredients, actually.

 DS> I suspect that you would substitute red for white though.

Not necessarily. White wine has its uses; and in small
quantity the difference is not huge anyway. What I would
do differently is prebrown both the lamb and the eggplant
before crockpotting. Or, in fact, use the same combination
but cook them fully over more intense heat.

 DS> Title: Lamb And Eggplant Stew
 DS> 1 1/2 ts Salt (I omit)
 DS> 1    Beef bouillon cube (I
 DS> -omit--very salty)

One or the other, not both.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Greek Style Moussaka
 Categories: Lamb, Greek, Vegetables
   Servings: 6

      3 md Eggplants
    1/2 c  Vegetable oil
      3 lg Onions; chopped fine
      2 lb Ground lamb; (or beef)
      3 tb Tomato paste
    1/2 c  Red wine
    1/2 c  Chopped parsley
    1/4 ts Ground cinnamon
           Salt
           Freshly ground pepper
    1/4 lb Butter
      6 tb Flour
      1 qt Milk
      4    Eggs; beaten until frothy
           Grated nutmeg
      2 c  Ricotta or cottage cheese
      1 c  Fine bread crumbs
      1 c  Grated Parmesan cheese

  Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the
  slices quickly in 1/4 cup of the oil. Set aside. Heat the remaining oil in
  the same skillet and cook the onions until they are brown. Add the ground
  meat and cook 10 minutes. Pour off excess fat. Combine the tomato paste
  with the wine, parsley, cinnamon, salt and peper. Stir this mixture into
  the meat and simmer over low heat, stirring frequently, until all the
  liquid has been absorbed. Remove the mixture from the fire. Preheat the
  oven to 375F. Make a white sauce by melting the butter and blending in the
  flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and
  add it gradually to the butter-flour mixture, stirring constantly. When the
  mixture is thickened and smooth, remove it from the heat. Cook slightly and
  stir in the beaten eggs, nutmeg and ricotta. Grease an 11x16-inch pan and
  sprinkle the bottom lightly with crumbs. Arrange alternate layers of the
  eggplant and the meat sauce in the pan, sprinkling each layer with Parmesan
  and crumbs. Pour the ricotta sauce over the top and bake 1 hour, or until
  top is golden. Remove from the oven and cool 20 to 30 minutes before
  serving. Cut into squares and serve. The flavors in this dish really
  improve if you make it a day ahead.

  FROM: RITA TAULE, Prodigy ID# BTVC62A. Prepared in advance, Moussaka can be
  served lukewarm or at room temperature.

  Format for MM Judy Garnett.

MMMMM

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