Text 24335, 84 rader
Skriven 2012-05-02 15:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: 2012 Picnic 586
=======================
 DS> If you are going to be in Williamsport, we could easily pick you up on
 DS> the way there and/or drop you off there on the way back.  It would not
 DS> add much to our driving time.  That way, no need to do your several
 DS> hops flying.

My life these days is a confusing intertwinement of
brief visits to the house, longer visits to friends,
refundable and nonrefundable tickets, with Billy and
Annie pretty much at the top of the list.

I had planned either to be in Williamsport or Boston
before the picnic date and meet up with Lilli at an
event in Kansas City involving barbecued meat and
Christopher Elbow (http://tinyurl.com/e1bow), whom
she knows. This event is scheduled for the exact
dates of the picnic. Then to Boston or Williamsport
after.

My current idea is to go to Kansas City for the
opening meal of the event and then fly to Ithaca
or Corning, someplace near Janis's the next day;
I have to consult with Lilli and a couple more
people on the matter, though, before a final plan.

I was thinking - would it be possible to extend the
echo festivities a day forward into the week (to
around July 23), insofar as several of us are
retired or at least somewhat at liberty. That way
I could give proper respect to both events.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Shchi (Cabbage Soup)
 Categories: Soups/stews, Russian, Vegetables
      Yield: 10 servings

     10    Porcini; well rinsed            2 1/2 c  Sauerkraut, packaged (not
ca
      3 lb Brisket                             2 tb Tomato paste
      2 lb Marrow bone, cracked                1    Carrot, med; julienne
     10 c  ;water                              1    Celery stalk; chopped
      1    Onion, large                        1    Turnip, large; peel/diced
      1    Carrot, med; peeled                16 oz Tomato, plum
      1    Celery stalk w/leaves; chopp             Salt; to taste
      1    Parsnip; peeled                          Pepper, black; to taste
           Bouquet garni                            Garlic clove; minced
           Salt; to taste                           Dill, fresh; finely chopped
      6 ts Butter, sweet                            Sour cream
      4 c  Cabbage; shredded

  Soak porcini in 1 c water for 2 hr.  Drain, pat dry with paper towels,
  chop fine, and set aside.  Discard the liquid or save for another use.

  To make the stock, in a large soup pot, bring the meat, bones, and water to
  a boil over high heat, periodically skimming off the foam as it rises to
  the top.  Add the remaining stock ingredients, and reduce the  heat to low.
  Simmer, covered, until the meat is tender; about two hours.

  Meanwhile, melt half the butter in a deep skillet over medium heat> Add the
  cabbage and sauerkraut and saut# for 10 minutes, tossing and stirring
  regularly.  Add one cup hot stock (it doesn't have to be fully cooked) and
  the tomato paste.  Cover and simmer over low heat for 35 to 40 minutes.

  Melt the remaining butter in another large skillet and saut# the carrot,
  onions, celery, turnip, and mushrooms until soft and lightly browned; about
  15 minutes.  When the stock is ready, strain it into a clean pot. Reserve
  the meat and discard the other solids.  Add the sauerkraut and cabbage, the
  vegetable mixture, and tomatoes to the stock.  Season with salt and pepper,
  stir, and cook, covered, over medium-low heat for 20 minutes.

  Cut the meat into bite-size pieces and add it to the soup, along with the
  minced garlic.  Simmer for another five minutes.  Let stand for at least 15
  minutes, and preferably a day and a night, before serving; refrigerate,
  covered, and reheat slowly if serving the next day. Serve garnished with
  fresh dill and sour cream, if desired.

                                      --- Please to the Table
                                          von Bremzen & Welchman

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