Text 2089, 75 rader
Skriven 2010-09-27 02:14:22 av Sean Dennis (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: bacon--real thing V turkey
======================================
Hi, Ruth-

 RH> I understand. What's worse is working full time and still needing food
 RH> stamps. We were in that situation the year or so before Steve went into

Luckily the office for us is about two miles away, but there's a lot
of people in there.  I got in pretty early and avoided the crowd.
I've got to go back tomorrow and let them copy my driver's license and
Maura's ID.  I forgot them last time...

 RH> I know; you try your best but you just can't get ahead.  Is Maura
 RH> making and selling any jewelry or are her classes keeping her too busy
 RH> for that?

She's much too busy for that right now.  She got home from an eight
hour shift at work today at 5 PM and worked on homework until 9
PM...and still didn't get it all done!

 RH> Funny, how sweet little pussy cats turn into such tigers when they need
 RH> a pill.  (G)

It's a cat-itude.  They figure since they're related to tigers and
lions they can cop a tiger-sized attitude when they want. ;)

 RH> I would too. A friend of ours had a sweet little kitty that gave our
 RH> son in law (to be, at that time) some major scratches when he gave her
 RH> a bath.

Maura occasionally gets nailed, but most of the time, it's all drama.
Tigger yowls like he's being hurt but he's just mad.  He gets really
angry when anyone sees him wet.  He's actually kinda small under all
that fur...

 RH> Looks good. One of Steve's parent's friends gave us a recipe for an
 RH> artichoke dip that uses canned 'chokes. It's good but right now I don't
 RH> know where it is. Wonder if frozen or canned 'chokes would work in this
 RH> one.

I guess there's one way to find out. :)

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

      Title: Japanese Skewered Lamb (low cal)
 Categories: Low-cal, Main dish, Meats
      Yield: 8 servings

      2 lb Lean boneless lamb
    1/4 c  Soy sauce
      1 tb Honey
      2 tb Vinegar
      2 tb Sherry
      2    Garlic cloves
    1/4 ts Ground ginger
  1 1/2 c  Bouillon

  Before cooking:  Cut the lamb into strips that are 1/8 inch thick,
1/2 inch wide and 3 inches long across the grain. Combine the
remaining ingredients (crushing the garlic with a garlic press), and
pour the mixture over the meat.  Turn the meat to coat it well and
let it stand uncovered for 1 hour at room temperature - or covered
overnight in the refrigerator. Turn the meat occasionally so it gets
seasoned evenly. Weave the meat onto skewers. Broil them about 4
inches from the heat source for about 2 minutes on each side. Makes 8
servings. Calories per serving: 248

MMMMM

Later,
Sean


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