Text 13992, 103 rader
Skriven 2014-06-07 23:29:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13974 av Ruth Haffly (1:396/45.28)
Ärende: Re: egg-planting
========================
 -=> On 06-06-14  20:16,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about egg-planting <=-

 DS> too many crystals in it.  Our favorite is a 3 year Cabot brick we get
 DS> from Costco or BJs.

 RH> I've not had anything over 5 years so couldn't say whether I'd go for
 RH> an older one or not. The 5 years are good tho. (G)

Sometimes our three year old Cabot brick gains a bit of age in our
fridge before we get to it :-}}  There is a place in NY State (Jewetts
www.jewettscheese.com) that sells (and ships) cheese of up to 18 years.
If I recall correctly some was sent to Burton Ford's picnic, a sample of
5, 8 and 10 year old.

 RH> We're debating a
 RH> Costco membership but would have to make sure we had the room to store
 RH> the bulk purchases first.

We have both Costco and BJs.  We seem to use BJs more often.  There are
differences in the products carried.  We do not buy extra large sizes of
anything (like a #10 can of ...) but do buy a lot there.  We also get
more than groceries, e.g. kitchen items.  Sometimes they only have a
large size of an item that costs about the same as the grocery store
version of half the size.  Even if you don't use it all, you still make
out.   BUT, as you say, you need to be concerned about storing what you
buy.  We have a basement area where we keep stocks of things.

 RH> BTW, we will probably arrive some time mid to late afternoon on picnic
 RH> Thursday. Depends on traffic, etc, as usual. Since the picnic itself
 RH> will be Sunday, we'll stay thru and leave on Monday. I'll bring
 RH> ingredients but make my lemon pound cake up there (probably borrowing
 RH> your pan so I don't have to schlep mine) so it'll be fresh.

Pretty much anything in our kitchen is up for grabs -- so long as there
are not too many folks trying to grab the same thing at the same time.
There was an infamous incident at the picnic near Montreal when a
certain person (no longer in the echo) tried to claim the only decent
knife as her royal right.

We have planted some basil and some rosemary in pots on our deck.  I
hope that it is mature enough to use at picnic time.  We still have a
little bit of the rosemary you brought up once.  Gail dehydrated it and
put it into a spice jar.  It is still much more pungent than store
bought dried rosemary.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Salmon Salad With Rosemary Vinaigrette
 Categories: Salad, Seafood
      Yield: 1 Servings
 
      2 ts Fresh rosemary leaves
      1    Clove, small garlic, minced
      1 ts Dijon-style mustard
      2 tb Wine vinegar
      8 tb Peanut oil
           Salt (to taste)
           Pepper (to taste)
      2 lg Russet potatoes, washed and
           Cut into 1-in thick slices
      4    Salmon steaks (6 oz ea)
      1 lb Green beans, cooked and
           Cooled
     12    Cherry tomatoes, stemmed
      4    Rosemary sprigs
 
  In a small bowl, crush the rosemary leaves with the back of a wooden
  spoon.  Add the garlic, mustard, vinegar, and 6 tablespoons of the
  oil. Season to taste with salt and pepper.  Set aside.
  
  Rub the potato slices with some of the remaining oil and grill over a
  hot fire for 4 to 5 minutes per side.  When the potatoes have cooked
  for 2 minutes, rub the salmon with oil and season with salt and
  pepper on both sides.  Grill the salmon 3 to 4 minutes per side.  Rub
  the tomatoes with oil and grill for 2 minutes each.
  
  TO SERVE THE SALAD:  Skin the salmon steaks and remove the meat from
  the center bones in 2 pieces.  Arrange the boned fish pieces on a
  platter.  Bank the salmon with green beans, cherry tomatoes, and
  potatoes.  Pour the rosemary dressing over all and garnish with
  sprigs of rosemary.
  
  Makes 4 servings.
  
  NOTE:  This one can also be prepared in advance and assembled at the
  last minute.
  
  Per serving:  613 calories, 29 gm carbohydrates, 91 mg cholesterol,
  370 mg sodium, 38 gm protein, 38 gm fat, 6 gm saturated fat
  
  From: David Pileggi                   Date: 10-03-95
  Cooking Ä
 
MMMMM


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