Text 15196, 91 rader
Skriven 2014-07-27 23:57:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 15175 av Michael Loo (1:123/140)
Ärende: Re: Happy day 2 706
===========================
 -=> On 07-25-14  15:35,  Michael Loo <=-
 -=> spoke to All about Happy day 2 706 <=-


 ML> By the way, Annie has a brand new 2014 taxicab-yellow
 ML> Kia, which she loves, her Vibe (same kind as my friend
 ML> Rosemary's previous car) having gone to AJay, whose
 ML> ancient Saturn (a previous previous family car)
 ML> recently bit the dust.

Does AJay still play violin?  I recall her playing for us all at one of
the Takoma picnics, the one in a park hosted by Joann Pierce.

 ML> I asked him to run me to the Almond Roca outlet, which he
 ML> gladly did; it was, after all, only a couple miles out of
 ML> our way, and he wanted to buy some snacks for the ballpark
 ML> ushers' break room anyway. A somewhat overenthusiastic
 ML> cashier greeted us and offered samples of almond and cashew
 ML> candies. I had one, or maybe two, of each.

We went there with him once.  Gail almost got her fingers slapped for
picking up one of the samples.  We did buy a moderate quantity of the
Roca seconds -- mostly decent pieces but badly wrapped.  Since then, we
have made Roca a standard Christmas present.  Three large tins from BJs,
one for each kid and one for us.

 ML> from the real thing). It's amazing the number of people
 ML> Hap knows and is greeted by - from stadium staff to
 ML> vendors both inside and out to fans. All the way to the
 ML> stadium he was gladhanded by people who knew and were
 ML> glad to see him.

Well, after all he was POTUS for a day:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seafood Wellington (Chef Axel's Original Recipe)
 Categories: Main dish, Seafood, French, Piesf, Lobsterp
      Yield: 4 servings
 
      8 oz Lobstertail meat
     12 lg Scallops
      4 oz Clarified butter
      8    Giant prawns
      4 c  Quartered mushrooms
  1 1/2 oz Cognac

MMMMM------------------------NANTUA SAUCE-----------------------------
      4 oz Clarified butter
      1 pt Lobster stock
      1 tb Flour (heaping measure)  1
        ts Tomato paste
    1/4 ts Cayenne
           -Paprika; to taste
           -salt and pepper; to taste
      1 md Onion
    1/2 pt Heavy cream
      1 ds Tabasco
      1 sm Lemon wedge
 
  Bake four vol au vents (puff pastry shells).  Either use homemade
  mille feuille or commercial puff pastry dough and follow
  instructions.  Vol au vent should be oval shaped and about 12 x 8 cm
  (5" x 3") in size.
  
  Sauce preparation:  Saute finely-chopped onion in 4 ounces clarified
  butter, add tomato paste, flour, and paprika.  Mix well, add stock,
  stirring until smooth.  Simmer on low heat for 15 minutes.  Add heavy
  cream, seasoning to taste.  Add a dash of cayenne, tabasco and the
  lemon wedge (easy on the spices; Nantua sauce should not be spicy
  hot).  Let simmer for five more minutes.  Retrieve lemon.  Blend
  sauce in high-spped blender until smooth and creamy.
  
  Heat saute pan on medium to high heat.  Drop in butter, then add in
  quick succession: first lobster meat, then prawns, sauteeing each
  until rare, then add mushrooms.  Flame with cognac, add the scallops
  and saute for 2-3 minutes.  Pour in the Nantua sauce, adding the bay
  shrimp, and bring to a short bowl.  Fill in preheated vol au vents
  and serve with steamed vegetables.
  From the files of Earl Shelsby
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:03:45, 28 Jul 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)