Text 14390, 133 rader
Skriven 2014-06-23 07:55:09 av Dave Drum (1:3634/12.0)
     Kommentar till en text av Nancy Backus
Ärende: Cell phonies was:a toast!
=================================
-=> Nancy Backus wrote to Ruth Haffly <=-

 NB>> I suppose smartphones have SOME very useful attributes... (G)  At
 NB>> least it's not that big a deal on my dumb phone to dial down the
 NB>> ringer to silence or back up later... the adjustment for mine is
 NB>> right at hand without digging through layers to get to it...  :)

 RH> Ringers seem to be easily accessible, sometimes too easy. I've had
 RH> mine turned up or down just by leaving the phone next to something
 RH> and then getting bumped. My previous phone did that a lot in my
 RH> purse but the new one fits nicely into a small pocket that nothing
 RH> else goes into.

 NB> I've seen some where one couldn't easily do the change...  My main
 NB> problem with a phone getting bumped was that it would speed-dial people
 NB> all by itself...   Then I discovered how to lock the keypad...  ;)
 NB> That works most of the time, anyway...  ;)

All the phones I've had adjusting the volume was an involved PITA. But all
were/are nearly impossible to butt-dial. My Samsung flip phone hides the
keyboard and controls when the phone is folded and put in a pocket or other
carrying location. The newer Pantech has a slide-out keyboard and when the
keyboard is slid in the phone locks automatically after 5 seconds. To unlock it
requires two separate key presses. IOW - impossible to butt dial someone. You
have got to jump through its hoops first.
 
 RH>> Yes, and the way things are progressing, especially up in NY, I want
 RH>> to have a phone with me as much as possible.

 NB>> Understood.  :)

 RH> Just that bit of reassurance.................

I carry mine both for work (in case they need to get a message to me) or for
emergencies (usually involving the company truck - flat tyres, etc). I'm not
like some of people I see who seemingly need to be hooked to a cellular
umbilical cord on a permanent basis.

This is what I had hoped to make during the picnic period - besides the sausage
I was going to bring. Perhaps someone might give it a shot - although you'd
probably have to double it (I was planning on that) and it would be really nice
using some of the fresh herbs that Ruth is bringing.   Bv)=

A couple things I have learned - thinly sliced onion, rinsed well, will
stand-in very well for the shallots. Or don't rinse then for a more pronounced,
less subtle oniony flavour. Also, 4 chicken leg quarters will work in this
recipe (as written). And, if the potatoes' cooking time worries - nuke them in
the Pyrex baking dish for a couple minutes to "par-cook" them.

I made this at my brother's house and my SIL threatened me with grievous bodily
harm if I did not part with the recipe.   Bv)=  I think I hit a home run.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb Roasted Chicken Thighs w/Potatoes
 Categories: Poultry, Herbs, Vegetables, Potatoes
      Yield: 5 Servings
 
MMMMM------------------------VINAIGRETTE-----------------------------
      2 tb Red wine vinegar
      1 tb Olive oil
      1 ts (to 2 ts) Dijon mustard; to
           - taste
      1 ts Dried herbes de Provence or
           - Italian seasoning or dry
           - thyme
           +=OR=+
      1 tb Fresh chopped herbs such as
           - thyme or tarragon
    1/2 ts Kosher salt
    1/2 ts Ground black pepper

MMMMM--------------------------CHICKEN-------------------------------
      2 lb Chicken thighs; bone in,
           - skin-on, trimmed of excess
           - fat
      1 ts Kosher salt
      1 ts Olive oil
      3 lg Yukon gold potatoes; peeled,
           - sliced 1/8" thick or less,
           - about 1 1/2 lb
      1 c  Sliced, peeled shallots or
           - sub thin sliced onion that
           - has soaked in water for 10
           - minutes
      4 cl Garlic; peeled, crushed
           Several whole sprigs fresh
           - tarragon or thyme (opt)
           More salt & pepper
 
  Preheat oven to 375øF/190øC.
  
  Sprinkle all sides of chicken thighs with kosher salt and
  set aside.
  
  In a small bowl whisk together the red wine vinegar, olive
  oil, Dijon mustard, herbes de Provence, 1/2 teaspoon
  Kosher salt, 1/2 teaspoon freshly ground black pepper.
  
  Spread a teaspoon of olive oil over the bottom of a large
  (9" X 13") casserole dish. Cover the bottom of the dish
  with the thinly sliced potatoes. Sprinkle with salt and
  pepper. Distribute the sliced shallots over the potatoes,
  and sprinkle again with a little salt and pepper.
  
  Place the chicken thighs, skin-side up, on top of the
  shallots. Wedge the garlic cloves between pieces of
  chicken. If you have fresh herbs such as tarragon or
  thyme, you can wedge them in along the border, between the
  chicken pieces and the dish. Whisk the vinaigrette again
  and pour it over the chicken, spreading it with your
  fingers to make sure the chicken is well coated.
  
  Bake uncovered in a 375øF/190øC oven for 50 minutes, or
  until the thighs are well browned and cooked through.
  Remove from oven and let rest for 10 minutes before
  serving.
  
  * Red potatoes work well here as I suspect the purple
  Peruvian potatoes would, as well. Just so long as it's a
  waxy potato rather than a mealy one. - UDD
  
  Yield: Serves 4 to 6.
  
  From: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Love is an exploding cigar we willingly smoke. -- Lynda Barry

 * Origin:  (1:3634/12)