Text 7714, 96 rader
Skriven 2011-02-26 20:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: coupons
===============
-=> Quoting Hap Newsom to Dale Shipp <=-

 HN> around here there's no
 HN> such thing as "double coupons"... must be
 HN> an east coast thing!

There are none in my part of the world either.

 HN> The other day I was in the store and came
 HN> across an unplanned (by me at least) bargain.
 HN> Good Large fresh cauliflower for 99 cents each!

Have there been storms/floods/frost in California, Arizona and
Florida recently that I didn't hear about? This week all the
vegetables in the store were priced about 50% higher than usual,
with NO specials. The only cheap things were Canadian cabbage,
rutabagas and apples.

Paradoxically tropic fruits from Mexico, Peru, Chile and Costa Rica
were on sale, as per the national weekly flyer: coconuts, pineapples,
papayas, mangos and cantaloupe could all be had at $0.96 each! They
are usually $3 to $6 a piece here.

I too stocked up, two of everything. We're having fruit instead of
vegetables as main course side dishes at every meal.

Another score: sensibly priced arugula. It's usually in the herb
section and sold by the ounce. I found a large bag of mixed arugula
and spinach (about 25/75) for spinach prices, marked down 50% as it
was on its sell-by date but still fine.

So, last night we had arctic char (it just won't go away!) potato
chowder with chopped arugula and spinach garnish and spareribs with
tropical fruit. This morning we had pork sausage, buckwheat
pancakes and more tropical fruit for brekkies. Next up arugula,
spinach and potato salad with a red wine vinegar vinaigrette
followed by pork chops, sauerkraut and fruit.

I could get adventuresome and combine char, arugula and fruit in a
taco...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Muchos Tacos
 Categories: Fruit, Squid, Tortillas
      Yield: 4 Servings
 
           FISH FILLING:
      2 tb Olive oil
      1 lb Squid; cleaned, cut into
    1/4    inch rounds
      1 cl garlic; pressed
      1 tb Tequila
      1 tb fresh lime juice
    1/2 c  Black olives
           Salt
           Dried red pepper flakes
           Salad:
           Mesclun. arugula or
           Watercress salad
           Dressed with
           Cumin vinaigrette citrus
           Citrus salsa; optional
           CITRUS TOPPING:
      1    Red grapefruit or
      2    Navel oranges;
           Peeled and cut into supremes
           Mixed with
    1/4 c  Finely minced red onion and
           Olive oil; to taste

  Heat the oil in a skillet. When hot add the squid and garlic and
  saute for 1 1/2 minutes only, stirring continuously, until the
  squid rings turn opaque. Add the tequila and lime; cook for 30
  seconds or until evaporated. Remove from heat and add black
  olives. Season to taste with salt and crushed red pepper. Set some
  dressed salad in a heated taco and fill with squid.
  
  (To make cumin salad dressing, mix 1/4 teaspoon of ground cumin in
  your favorite dressing or in a mustard vinaigrette.) You can top
  this with the citrus salsa if you wish.
  
  Recipe By: COOKING MONDAY TO FRIDAY SHOW
 
MMMMM

Cheers

YK Jim


... Bush constantly struggled to differentiate between "Iraq" and "Barack"

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