Text 34321, 77 rader
Skriven 2013-03-03 06:22:00 av Dave Drum (64503.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Hip(py) Gifts
=====================
-=> Nancy Backus wrote to DAVE DRUM <=-

 NB>> OUCH!   I wish you a swift recovery...

 DD> Me, too. But, it doesn't seem to be working out that way. I just don't
 DD> heal as  quickly as when I was young and bulletproof. I have learned a
 DD> few things  though. Like not to wrap that rascal - and it is *possible*
 DD> to get a nights  sleep (more-or-less) with the ankle throbbing.

 NB> Did you get it x-rayed, to rule out breaks...?  When one is tired
 NB> enough, one can manage to sleep through quite a lot... ;0  Does ice (or
 NB> heat) help it any...?

Didn't get it X-Rayed - I am confident that it isn't broken as I can still walk
(more-or-less) an it. Ice didn't help. Nor did heat ... except to get that foot
and ankle warm. Just gonna take time. I am walking less and less like Walter
Brennan in "The Real McCoys" every day.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Canadian Pea Soup
 Categories: Soups, Vegetables, Pork, Herbs
      Yield: 8 servings
 
      1 lb Dried peas
      8 c  Water
    1/2 lb Salt pork; in one piece
      1 lg Onion; chopped
    1/2 c  Celery;chopped
    1/4 c  Carrots; grated
    1/4 c  Fresh parsley; chopped
      1    Turkish bay leaf
      1 ts Dried savory
           Salt & Pepper

  "Newfoundland Pea Soup is very similar, but usually
  includes more vegetables such as diced turnips and
  carrots, and is often topped with small dumplings. This
  soup is very good reheated. The most authentic version of
  Quebec's soupe aux pois use whole yellow peas, with salt
  pork and herbs for flavour. After cooking, the pork is
  usually chopped and returned to the soup, or sometimes
  removed to slice thinly and served separately. Instead of
  fresh or dried herbs, herbes salees (herbs preserved with
  salt) are often used; they are available commercially or
  made at home.

  Pea soup remains a popular dish in restaurants where
  tourists enjoy a true taste of old Quebec. In some
  variations, a little garlic, leeks, other vegetables or a
  ham bone are added for flavour. For a thicker consistency
  (though this is not traditional) a cup or two of cooked
  peas can be pureed then returned to the soup."
  
  Wash and sort peas; soak in cold water overnight. Drain
  and place in a large pot; add water, parsley, salt pork,
  onion, celery, carrots, parsley, bay leaf, savory and 1
  tsp salt. Bring to a boil; reduce heat and simmer until
  peas are very tender, about 2 hours, adding more water if
  needed. Remove salt pork; chop and return to soup. Discard
  bay leaf. Season to taste with salt and pepper.

  Makes 8 Servings

  SOURCE: "The First Decade" chapter in "A Century of
  Canadian Home Cooking"
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Adapt or perish, now as ever, is nature's inexorable imperative-H. G. Wells
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