Text 8223, 91 rader
Skriven 2011-03-10 23:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ODDS AND ENDS  10307
============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I consulted with my 16 year
 GJ> old daughter from my first marriage, getting her favourable opinion of
 GJ> the lady who became my second wife, before proceeding further with
 GJ> that relationship.

 JW> Hmmm, I wonder if Roslind took consulted Raine when we met. (I just
 JW> asked... it turns out she ignored Raine's negative opinion of me!)

 GJ> I trust Raine's opinion of you has been revised?

A wee bit. [g]

 GJ> Perhaps as result of your own Roslind-inspired reformation.
 GJ> (Two drinks limit, etc, etc.)

Just the opposite. Her initial impression (I was wearing a suit) was
that I was geekier than her grade 8 science teacher. She also
claimed I was pedantic. It was only after I admitted that I was once
a long haired hippy dope fiend that she approved of me. Also my list
of rules on how young girls should behave was shorter than her
father's.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta with Seafood
 Categories: Squid, Crab, Italian, Pasta, Shrimp
      Yield: 8 Servings
 
    1/2 lb Baccala (dried salt cod);
           -cut in 1" pieces,
           Rinsed and soaked
      3    Garlic cloves; peeled and
           -sliced
    1/2 c  Olive oil
      1 c  Dry white wine
      6 c  Italian Tomato Sauce
    3/4 lb Littleneck or cherrystone
           -clams
    3/4 lb Mussels; beards removed
           Rinsed and drained
    1/2 lb Crab claws
    1/2 lb Fresh cod
    1/2 lb Medium shrimp; peeled
    1/2 lb Squid; cleaned and
           Cut into 1/2-inch rings
      2 lb Penne or linguine pasta
 
  Note 1: Rinse the baccala several times and soak it in plenty of
  cold water for a minimum of 12 hours. Change the water a few times
  during the soaking process. Drain well. The cod is ready to use.

  Note 2: Rinse and drain the clams, being sure they are closed
  tight and none are filled with mud.
  
  Bring a large pot of water to a boil to cook the pasta. In another
  large pot saute the garlic in the olive oil for 1 minute. Add the
  wine and tomato sauce. Simmer gently, covered, for 5 minutes. Stir
  in the baccala, clams, mussels, crab claws and the fresh cod.
  Cover and simmer until the clams and mussels just begin to open.
  Add the shrimp and squid and simmer about 2 minutes until the
  shrimp turn pink and are barely cooked through. At the same time
  cook the pasta in the boiling water with a pinch of salt until al
  dente. When the pasta is cooked and the seafood is done drain the
  pasta well and place on a large platter. Discard any shellfish
  with unopened shells. Pour the cooked seafood and the sauce over
  the pasta. This recipe serves 8 to 10 as a main course.
  
  Comments: Leave it to the Italians to develop a truly delicious
  seafood pasta. This dish is made with seven different types of
  seafood.
  
  Recipe Source: THE FRUGAL GOURMET by Jeff Smith
  From the 10-07-1992 issue - The Springfield Union-News
  Formatted by Joe Comiskey
 
MMMMM


Cheers

YK Jim


... Like Gerald, Lord Sandwich, had...? Yes, a plate of Geralders please.

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