Text 32958, 95 rader
Skriven 2013-01-24 05:45:00 av Dave Drum (63139.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Tripping Out
====================
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD> The quality is pretty decent. Nothing junky in the general merch. And
 DD> the groceries/produce/meat are great ... both the national brands and
 DD> the Meijer branded stuff. And not much on the merchandise side is made

 NB> Sounds like they care about having a quality product then.

 DD> in Wally World's favourite place. I bought a pair of shorts there that
 DD> was made in Lesotho -- which I had to go home and Google. It's a small
 DD> country 30,000 square Km with a population of just over 2 million. And
 DD> completely surrounded by the Republic of South Africa.

 NB> Clarification... the shorts were bought at Meijer...?   I knew about
 NB> Lesotho, but then I've had friends from South Africa, and missionary
 NB> friends in Mali and in South Africa, so I've seen fairly recent maps of
 NB> the area...  :)

Yes'm. Meijer is a "super centre" type of place. Groceries on one end, general
department store, pharmacy, etc. on the other side ... check outs in the
middle. The big difference between them and Wally World is that I will eat
their meat. The big difference between them and the Target Super Centre is that
it's a tad more compact - but, still BIG. And there are multiple entrance/exit
points. So if you are grocery shopping you can enter that part of the building.
Going for shoes, under wonders, jeans? Go in on that end of the building.

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

      Title: Basque Lamb Stew
 Categories: Lamb/mutton, Vegetables, Poultry, Herbs, Wine
      Yield: 5 servings

  3 1/2 lb Lamb shoulder; in 2" pieces
      6 cl Garlic; peeled, crushed
      1    Sprig fresh rosemary, about
      1 tb Chopped
    1/2 c  Dry white wine
      2 tb Extra-virgin olive oil
      1 lg Onion; peeled, chopped
           Salt
      2 ts Sweet paprika
     10 oz Can roasted red peppers;
           - in 1/2" strips
      1 lg Ripe tomato; peeled, seeded,
           - chopped
      2 tb Chopped fresh parsley
      1    Bay leaf
      1 c  Dry, full-bodied red wine
      1 c  Chicken stock
           Fresh ground black pepper

  Combine the lamb, half of the garlic cloves, rosemary, and
  white wine in a medium bowl. Let marinate for 2 to 3
  hours. Drain the meat, discard the marinade, and pat dry
  with paper towels. Mince the remaining garlic cloves and
  set aside.
 
  Heat olive oil in a large, heavy-bottomed pan with lid,
  over medium-high heat. Working in batches, brown the meat
  on all sides, about 10 minutes per batch. Salt the meat as
  it browns.

  Remove the meat from the pan and add the onions to the
  pan. Cook, scraping browned bits stuck to the bottom of
  the pot with a wooden spoon, until the onions are soft,
  about 5 minutes. Add the garlic and cook another minute.

  Return the meat to the pan with the onions and garlic.
  Stir in paprika, roasted peppers, tomatoes, parsley, bay
  leaf, and red wine. Bring to a boil, reduce heat to
  medium, and simmer uncovered for 15 minutes, allowing the
  liquids to reduce a bit. Then add the chicken stock, bring
  to a boil, reduce heat to low and simmer, covered,
  stirring occasionally, until meat is very tender, 2 to 2
  1/2 hours. Add freshly ground black pepper and more salt
  to taste.

  Serve with rustic bread. If you want, try garnishing with
  fresh mint leaves (though I have no idea how "Basque" that
  is, it just tastes good.)

  Yield: Serves 4 to 6.

  by Elise Bauer 

  Simply Recipes http://www.simplyrecipes.com 

  Uncle Dirty Dave's Archives

MMMMM

... They have been to a great feast of languages. And stolen the scraps.
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