Text 14235, 92 rader
Skriven 2014-06-16 10:03:14 av Dave Drum (1:3634/12.0)
     Kommentar till en text av Mark Lewis
Ärende: Co-Cola
===============
-=> mark lewis wrote to Dave Drum <=-

 DD> Well, you'd think I'd learn ... I went over to Chowda and did some
 DD> replies after Mike Roberts' untimely demise. I forgot that Craig
 DD> seems to do only  sporadic mail runs. And after logging on this
 DD> morning to play my turn in a  Scrabble game - saw that he *claimed*
 DD> to have done a successful mail run at 0600 this morning (Friday
 DD> the 13th - if that has any bearing). But, as of now, those posts
 DD> have not showed up at Doc's or at Waldo's as of 1900 hours.   Bv(=
 
I've not seen those particular posts appear anywhere in the outside world. So,
once I have finished my Scrabble game with Nancy - I will be erasing the entry,
etc. for Chowda from my call list.

 ml> speaking of waldo's, i just wanted to let you know that we've had to do
 ml> some work in the lines out here... the troubles connecting and staying
 ml> connected should be gone now other than when the provider decides to
 ml> PADT (controlled terminate) the connection... i had seen you were
 ml> online the other day but the DSL was down and trying to reconnect so i
 ml> knew you weren't really there ;)

Actually, I've not had any problem once I learned to sneak into the board
without it thinking I was an interloper - which severely limited my time. As
with new/different systems the world over I am feeling my way along getting
used to where things are. Once I fingered out how to set my pointers to not try
to grab everything in an echo I was even able to download a reasonable
sized-packet and have it complete before timing out.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Santa Fe Clam Chowder
 Categories: Soups, Seafood, Pork, Vegetables, Chilies
      Yield: 6 Servings
 
      2 tb Extra-virgin olive oil
      4 oz Spanish chorizo * or
           - andouille, in 1/3" dice
     12 oz White-skinned potatoes;
           - peeled, in 1/2" cubes
      1 md Onion; chopped
      1    Celery rib; chopped
    1/3 c  Canned, chop'd green chilies
      1 lg Jalapeño; seeded, chopped
      1 cl Garlic; minced
      1 ts Dried oregano
      1 ts Ground cumin
      1 c  Canned crushed tomatoes
           - w/added puree
      1 c  White corn niblets
     24 oz (3 bottles) clam juice
     24    Littleneck clams; scrubbed
      6 tb Chopped fresh cilantro
 
  Heat oil in heavy large pot over medium-high heat. Add
  chorizo; sauté until fat is rendered, about 3 minutes. Add
  next 6 ingredients; sauté until onion begins to soften,
  about 5 minutes. Mix in oregano and cumin, then tomatoes,
  corn, and bottled clam juice. Bring to boil. Reduce heat
  to medium-low. Cover and simmer until potatoes are almost
  tender, about 12 minutes.
  
  DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered
  until cool, then cover and chill. Bring to simmer before
  continuing.
  
  Add clams to mixture in pot; cover and cook over medium -
  high heat until clams open and potatoes are tender, about
  7 minutes (discard any clams that do not open). Mix in 4
  tablespoons cilantro.
  
  Season to taste with salt and pepper. Divide clams among 6
  shallow soup bowls. Ladle chowder over. Sprinkle with
  remaining cilantro and serve.
  
  * A smoked-pork link sausage flavored with garlic and
  spices, but milder than Mexican chorizo. Spanish chorizo
  is available at Spanish markets and specialty foods
  stores.
  
  Bon Appétit | March 2002
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 21 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Mus uni non fidit antro (a mouse does not rely on just one hole) -- Plautus

 * Origin:  (1:3634/12)