Text 14640, 128 rader
Skriven 2014-07-04 17:10:48 av Dave Drum (1:18/200)
     Kommentar till en text av Stephen Haffly
Ärende: Likes
=============
-=> Stephen Haffly wrote to Dave Drum <=-

 DD> You might look into one of those plug-in-the-accessory-outlet travel
 DD> mugs - as much as you guys travel. It will keep hot things hot or heat
 DD> water for tea, instant soup or coffee. They're not, IIRC, terrifically
 DD> expensive, either.

 SH> It would be useful for road trips, but other items would take priority
 SH> on flights.

I take so few trips via the majick broom that I hadn't thought of that. 
Automotive use was my only consideration. I used to have, when I was driving a 
semi, a small refrigerator that would cool if the plug was oriented one 
direction and would heat if you flipped it over. It worked - sort of. The 
plug-in travel mugs worked much better for my money.
 
 DD> BTW - tell Steve I asked the person I know at the Baptist church which
 DD> was looking for a replacement preacher. Not good news for Steve - they
 DD> hired a guy from Canuckistan who had done a stint as a "guest" pastor.

 SH> Thank you for checking. I'm not quite ready to send out my resume yet.

It didn't take all that much effort - and I was glad to do it. Apparently 
there has been a series of "guest" pastors who were being auditioned for the 
gig. And they picked the Canadian guy.

 SH> When we get back from this trip, I have a 30 day heart monitor test
 SH> scheduled. The VA is sending this one out to Duke Hospital's Cardiology
 SH> unit.

Good luck with that. My last heart procedure was the catherisation before my 
gall bladder episode last fall. Everything appeared to be clean and clear.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hearts' Delight Dinner
 Categories: Beef, Fruits, Citrus, Herbs, Chilies
      Yield: 8 Servings
 
MMMMM----------------------ROASTED SIRLOIN---------------------------
      3 lb Top sirloin; 2" thick
  1 1/2 ts Dried rosemary; crushed

MMMMM------------------CRANBERRY-JALAPENO SALSA-----------------------
      1 c  Fresh cranberries
    1/2    Orange; juiced
    1/3 c  Sugar
      2 lg Red bell peppers; roasted *
           - peeled. diced
      1    Jalapeno; roasted, peeled,
           - seeded, diced
      3 tb Chopped cilantro
           Zest of 1/2 lime
           Zest of 1/2 orange

MMMMM----------------------RED PEPPER SAUCE---------------------------
      2 md Red bell peppers, roasted *
      1 ts Red wine vinegar
    1/4 ts Salt

MMMMM----------------GREENS w/WALNUT VINAIGRETTE---------------------
    1/3 c  Rice wine vinegar
      1 tb Water
      2 ts Walnut oil
      1 ts White wine Worcestershire
    1/2 ts Sugar
    1/8 ts Salt
    1/8 ts Pepper
  2 1/2 tb Fine chopped walnuts;
           - toasted
      8 c  Mixed field greens

MMMMM--------------------CITRUS-BERRY DELIGHT-------------------------
      1    Graham cracker crust
     12 oz Can sweetened condensed milk
    1/3 c  Key lime juice
      8 oz Light whipped topping
 
  Roasted Sirloin: Press rosemary into both sides of sirloin
  steak. Roast on rack in a shallow roasting pan in a
  350øF/175øC oven 50-60 minutes or 16-20 minutes per pound.
  Let roast stand 10 minutes before carving into thin
  slices.
  
  Serve with either Cranberry-Jalapeno Salsa or Red Pepper
  Sauce recipes below.
  
  CRANBERRY-JALAPENO SALSA: Blend cranberries, juice and
  sugar in food processor for 30-45 seconds. Transfer to
  saute pan and add remaining ingredients. Stir to mix. Let
  ingredients stand at least 30 minutes for flavors to
  blend. Warm sauce over low heat before serving. Do not
  boil. Salt to taste.
  
  * NOTE: 7-oz. jar roasted red peppers may be used in place
  of 2 medium freshly roasted red peppers.
  
  RED PEPPER SAUCE: Blend peppers, vinegar and salt in
  blender using pulse switch until coarsely chopped. Sauce
  may be served at room temperature or heated. To roast
  peppers, broil 2" from heat, turning frequently, until
  skin bubbles and is evenly charred. Transfer peppers, to a
  sealable plastic baggie, close and set aside until peppers
  cool. Peel charred skin from peppers. Remove seed.
  
  GREENS w/WALNUT VINAIGRETTE: Combine vinegar and next 6
  ingredients in a small bowl, stirring well. Stir in
  walnuts; pour over field greens and toss gently.
  
  BROWN RICE: Follow package directions for 8 servings of
  your favorite brown rice, substituting beef broth for 1/2
  the amount of liquid requited. Add 1/4 cup green onions,
  thinly sliced. Salt & pepper to taste.
  
  Wheat Roll
  
  CITRUS BERRY DELIGHT: Blend condensed milk and lime juice.
  Fold in whipped topping. Spoon into crust. Garnish.
  
  Recipe from: * Texas Beef Council -- http://www.txbeef.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If it weren't for Edison we'd be watching TV by candlelight - Al Boliska
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)