Text 24518, 137 rader
Skriven 2012-05-07 09:48:42 av Janis Kracht (1:261/38)
  Kommentar till text 24512 av Dave Drum (1:18/200.0)
Ärende: Friends
===============
Hi Dave,

>> To: Janis Kracht

>>> I try to jolly them both along. He's not the problem, having
>>> come to the realization that he's not long for this vale of
>>> tears... Annie though needs lots of attention.

>> That is so often the case; it's harder on the survivors who are
>> close. Support from family and friends can help a lot.

>> Very true... you're quoting a clip from Michael here btw.  but I know
>> what you mean.  Hopefully Michael's friend Annie is buoyed by the
>> support there.

>That post threw me at first as it was addressed to MLoo and I saw To: Dave Dru
> in the body. Then after I saw all the others I realised it was a "shotgun
> reply" to a bunch of things Michael had posted to various people.

Yes.. I saw the initial subj. 'Various' as well.

>> It's been a rough spring here with my Mom's death in early March.  Her
>> death was quick which one would think would make things "easier" if
>> there can be such a thing...But it didn't.  Buying a new house has kept
>> me busy with arrangements and packing so that's one bit of relief.

> It's never easy. Even when you know it's going to happen and you think you're
> ready -- you're not. Not really.

How true that is.  When Dad died, it was about the same when I think about it.
He'd survived lung cancer but was limited in a number of ways.. then one day in
his sleep he was just "gone".  Knowing he'd been so very ill before hand didn't
make a difference on that day...same with Mom.  Though she and I talked the day
before about her next trip here..

Knowing us, she would have laughed at our attempt to downzize in moving to such
a smaller  house (g)



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

> Title: Moving Day Beef
> Categories: Five, Beef, Soups, Rice
> Yield: 9 servings

Ah.. moving recipes ... :)  helpful for sure.  Looks like our closing date
could be moved up to June 29th, which will help with the unpacking before the
picnic (July 19,20,21,22,23).  Hope you can make it.

Ron wants me to make this for the picnic, it's really good, and I can do a lot
of the preparation well in advance:

From http://www.mapleleaffarms.com/

Crispy Duck with Hoisin-Guinness Dipping Sauce Winner, 2002 Duck Recipe
Contest, Chef Gary Peach Serving Size: 6 Servings
Ingredients:

Sauce:
1 Cups Hoisin Sauce
1 Can (14.5 oz) Guinness Stout Beer  (I used a NY Stout) 1/2 Cup Apple Cider
Vinegar
1 Large Fresh Rosemary Sprig
1/2 Cup Cornstarch Slurry            (I decided not thicken it, it cooked down)

Duck:
2 Maple Leaf Farms Whole Ducks
2 Cups Canola Oil
To Taste Salt and Pepper
2 Cups Flour
3 Large Eggs, beaten
2- 7oz Pkg Panko Bread Crumbs

Noodles:
1 3.5oz Pkg Rice Vermicelli Noodles As Needed Canola Oil

Vegetables:
As Needed Canola Oil
1 Cup Each Carrots, Onions, medium dice 1 Tbsp Minced Garlic
30 Sugar Snap Peas
1 Pint Grape Tomatoes
1 Small Bunch Fresh Chives, cut into 1 inch pieces 2 Quarts Boiling Water
2 Tbsp Salt
2 Tbsp Butter
2 Tsp Crushed Red Chili Pepper

Garnish:
6 Tbsp Dry Roasted Peanuts, crushed (skipped this) 2 Tbsp Chopped Cilantro     
      (not here (g))

Directions:

Sauce:
1. Place first four ingredients in saucepan. Reduce by half while preparing
duck. Use cornstarch slurry to adjust sauce to coat the back of a spoon, but no
thicker; set aside.

Duck:
2. Remove skin from both ducks. Remove bones. Cut each duck breast into 1 1/2
to 2 inch long slices. Cut remaining duck into 1 inch cubes. 3. Pour canola oil
into large skillet to a depth of 1/4 inch. Preheat oil to medium-high.
4. Lightly season both sides of duck pieces with salt and pepper. Dip into
flour, eggs and bread crumbs. Fry until golden on both sides. Place on a paper
towel-lined rack. Hold in a 150 degree oven.

Noodles:
5. Break 6 tablespoons vermicelli into 1 inch pieces; fry until puffed. Drain
on paper towels. Reserve remaining vermicelli.

Vegetables:
6. Add carrots to skillet of hot oil. When carrots are half cooked (2 1/2 to 3
minutes), add onions. Cook one minute; add garlic. Stir mixture to keep from
browning. When onions are translucent, remove from heat. Add peas, tomatoes and
chives; toss. Cover; set aside. 7. Place remaining vermicelli in salted boiling
water. Cook for 3 minutes. Check for doneness (should be firm but with no hard
centers), drain. Toss with butter and crushed chili pepper. Toss well with
reserved vegetables.

To serve:
8. Arrange duck, vermicelli and vegetables on plate and ladle with sauce.
Garnish with peanuts and cilantro.

====

No cilantro used.. eew.. can't stand the stuff (g). YMMV <g>. I only used one
Duck for the three of us, and there was of course a _lot_ left over.. :)

Take care,
Janis


Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)