Text 12085, 69 rader
Skriven 2014-04-11 13:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: different standards 487
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 RH> quite well, overall. Haven't broken 100 since just before Christmas,

That's very good. I figure that for me 150 is more like.

 RH> and even then, it wasn't that far over. Just being careful with what I
 RH> eat and how much of certain things I eat. Yesterday one of the ladies
 RH> in our QoV group brought in a fruit and cheese tray with carmel dip and
 RH> a veggie tray with ranch dip for us to share. I had some of the cheese
 RH> and veggies, no dips. Little things like that make a big difference in
 RH> the daily reading.
 
Ranch dip shouldn't affect much. Caramel, well, you know,
that's why your goal is 100 and mine is 150.

 RH> Off and on reading about various chefs--a lot of them do the cooking
 RH> at home as well as at the restaurant.

I'm sure that there's a whole spectrum out there.

 We share the cooking--Steve makes
 RH> a better pizza than I do so he did that tonight.

Division of labor based on talent, a great idea that
should be implemented more often in the real world.

Akuteitsarsh
cat: main, Abkhazian, Georgian maybe, poultry
servings: 3 to 6

6 chicken thighs or one whole chicken
6 oz shelled peanuts
1 1/2 onions, chopped
4 garlic cloves
2 ts adjika
2 oz butter
1/3 bn cilantro
4 fresh basil leaves
1/2 ts dried fennel
1/2 ts savory
1 1/2 c reserved chicken broth
White wine vinegar
Pomegranate juice
Salt to taste

Here's how you pronounce it: I don't know.
So call it what it is, "Chicken in Peanut Sauce."

Put the chicken thighs in a pot and cover them with
cold water. Bring to a boil, lower the heat, and
simmer until almost done.

Meanwhile, make the peanut sauce. Mash the peanuts,
garlic, salt and herbs in a mortar and pestle, then
add the reserved chicken stock. Or process to a
smooth sauce consistency.

Transfer the chicken to a skillet with the butter,
onion, and adjika.

When the chicken is done cooking, pour the peanut
sauce over it and bring everything up to serving
temperature.

source: adapted from Travel by Stove


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