Text 13014, 93 rader
Skriven 2014-05-05 21:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: PX 599
==============
 RH> Sounds like you meant the commissary but wrote PX--a common mistake
 RH> for those not familiar with what's what.

Probably. In addition, all these experiences took place in
my childhood, a goodly long time ago.

 ML> distinctly underwhelming. I was between 6 and 10 and have no
 ML> idea why I was carpooling, the destination, or the other
 ML> people involved. All I recall is there was a mom not my own
 ML> and some other kids.
 RH> Another strange adventure. (G)

There were many, some pleasant, some not so. These were
pretty neutral.

 RH> Shopettes have a bit of the PX, bit of the commissary. Good if you
 RH> want to grab a loaf of bread & gallon of milk without having to go to
 RH> the commissary. Not good if you want to buy groceries for the family
 RH> and intend to do "real" (instead of microwave heat & eat) cooking.

Back then, microwave cooking was a rarity, and products
designed for the purpose were nonexistent. Lots of
canned goods.

 RH> And, not having other tie downs, allows you to wander the world.

I have been very lucky.

 RH> Oddly so, it seems. Steve was able to call yesterday, got an
 RH> appointment for today, for a visual screening he needed. He has a road
 RH> test Friday, then we'll see how long it takes NC-DMV to act on
 RH> restoring his driving priviledges.
 ML> Cool. Let us know. I presume your attendance at the picnic
 ML> depends on this?
 RH> Yes, if he can't drive, we can't come to the picnic. He's going to
 RH> call NC-DMV tomorrow to try and get a definitive answer.

OK, let us know soon.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Zuppa D'aglio - Garlic Soup
 Categories: Italian, Soups
   Servings: 8

      3    Heads Garlic, Fresh
    1/4 c  Olive Oil
      1 md Onion, Cut up up
      2    Celery Ribs, Cut Up
      1 c  White Wine, Dry (or omit)
    1/4 c  All-Purpose Flour
      1 ga Chicken Stock
      1 md Potato, Peeled And Cut Up
      1 c  Whipping Cream
     10    Basil Leaves, Fresh,
           - Chopped
      5    Sprigs Thyme Leaves, Fresh
      2 ts Salt
        ts White Pepper
    1/2 ts Tabasco
      1 ts Extra Virgin Olive Oil
      2    Garlic Cloves, Sliced Very
           - Thin, For Garnish

  1.  Cut two of the garlic heads in half across and remove the papery outer
  skin.  Put these cut side down on a very hot surface - a griddle or black
  iron skillet - until they're black.  Peel all the garlic completely. 2.
  Heat the olive oil in a large saucepan and saute the onions, celery, and
  the garlic until lightly browned at the edges.  Add the wine and bring to a
  boil. 3. Sprinkle in the flour and stir the pot thoroughly, but don't let
  it brown.  Add the chicken stock, 1/2 gallon water, and the potato. Whisk
  about the pot well and bring to a boil.  Reduce to a rapid simmer and cook
  for about an hr and 15 min. 4. Strain out the solids from the soup,
  and puree them in a blender or food processor, along with enough broth to
  ease things along. Return the puree to the soup and restore the boil. Add
  the whipping cream, basil, thyme, salt, pepper and Tabasco. 5. Heat the
  extra virgin olive oil in a skillet very hot.  In it toast the slivers of
  garlic until brown around the outside. 6 Ladle the soup into bowls and
  garnish with roasted garlic slivers. Float a toasted, garlic-buttered slice
  of French bread on top. Serves eight to twelve. Suggested wine: Marinasco
  Chef Andrea Apuzzo writes of this recipe in his book "La Cucina di
  Andrea's", "Garlic wears many hats. Most people think of it in its
  aggressive, green, aromatic, sharp form. But when garlic is cooked slowly
  for a long time, it takes on a sweet nuttiness that is every bit as
  interesting as its more raw flavors. The sweet side of garlic is
  exemplified by this soup." Andrea's Restaurant 3100 Nineteenth Street
  Metaire, Louisiana 70002

MMMMM

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