Text 13598, 97 rader
Skriven 2014-05-24 23:07:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13590 av Ruth Haffly (1:396/45.28)
Ärende: Re: gardens etc  was: me
================================
 -=> On 05-23-14  20:02,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about gardens etc  was: metric <=-

 RH> We've been in rentals/military housing for most of our marriage.
 RH> Closest thing to owning our own place was when we took over payments
 RH> on a small double wide mobile home. Lived there for about 2 1/2 years
 RH> until Steve joined the army, then sold it to some else. We rented the
 RH> lot tho.
 
 NB> Different life patterns..  :)

 RH> Yes, and it's one we never considered when we got married. Can't say
 RH> as I've regretted it but at times I think it would be nice to own our
 RH> home. 

Maybe you will soon :-}}   We have owned this house since 1969, and have
lived in it without a break since 1979.  OTOH, for the first twenty
years of our marriage we never lived in one residence for more than
three years, and averaged two years.  It feels good to be settled now.

 RH> I know, something got my brain working in that direction. BTW, we went
 RH> out to the local place for prime rib tonight, first time since before
 RH> Steve's stroke. It was just as good we remembered.

Similar for us.  We went to Shannon's Irish pub last Tuesday for their
prime rib special night.  I think that the last time we had gone there
was with the two of you years ago.  Still good, and a substantial piece
of meat -- half of which came home for the next night.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued Sugar - Spice Salmon
 Categories: Seafood, La times
      Yield: 4 servings
 
    1/4 c  Sugar
      1 ts Dry mustard
        ds Cinnamon
      1 tb Paprika
      1 ts Cocoa
    1/4 c  Chili  powder
      1 tb Ground cumin
      2 ts Freshly ground pepper
  1 1/2 tb Coarse salt
      4    [6 oz] salmon filets
      3 tb Oil
           -Accompaniment
           -Chinese mustard sauce [see
           -comments]
 
  Salmon's Secret Spice: It's cocoa!
  
  Active Work Time: 20 minutes
  Total Prep Time: 30 minutes
  
  Heat a grill on medium- high heat.
  
  Combine the sugar, mustard, cinnamon, paprika, cocoa, chili
  powder, cumin, pepper and salt.  Dip the salmon in the oil
  and tap off any excess oil.  Then dip the filets in the
  spice mixture to coat both sides and around the edges.  Pat
  the spice mixture in place; you'll have some leftover.
  
  Grill the salmon until it just begins to flake, about 4
  minutes a side for 1" filets, or until it's done as desired.
  
  4 servings  Each serving: 392 calories; 1,008 mg sodium; 85
  mg cholesterol; 25 gr fat [4 gr saturated]; 11 gr
  carbohydrates; 31 gr protein; 2.40 gr fiber.
  
  COMMENTS - CULINARY SOS
  Q:  A few months ago I had dinner at the Pacifica Del Mar
  in Del Mar.  Ever since I've dreamed about their barbecued
  sugar-spice king salmon.  It had this glaze that was like
  nothing I'd ever tasted before.  Could you print the
  recipe?  B.H., Los Angeles
  A:  With some footwork, dreams can come true.  Here's your recipe.
  Safety tip: No trips to Dreamville while you're barbecuing.  To
  make the Chinese mustard sauce served with it, combine 1/4
  c dry mustard, 1/4 c sugar and 2 tb of hot water.  Mix them
  well, and pass the sauce at the table.
  
  Source: Los Angeles Times Food Section; "Culinary SOS"
  column by Cindy Dorn, Wednesday, May 2, 2001
  
  From: Connie Simien                   Date: 05-16-01
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:14:08, 24 May 2014
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