Text 15381, 57 rader
Skriven 2014-08-02 16:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: more picnic 731
=======================
Did you get a couple owl pictures from me? They were
live from the Alaska Raptor Center. When I looked at them
on the computer I noticed that the full-face one was
rather fuzzy (it was a misty day so long exposure times,
and I am not as sure of hand as I once was).

 ML> I like honey fine but don't see that it offers any benefits
 ML> over other sweeteners. For some things I choose it for the
 ML> flavor, but mostly a less-refined sugar is good enough for me.
 DS> It was once used in bread making, but we don't eat that much bread
 DS> anymore and so the bread machine is pretty much inactive.  Nor would I
 DS> use it as a sweetener on cereal, etc.  IMO, honey is great on a butter
 DS> loaded biscuit or toast -- an alternative to preserves.

Of course it tastes pretty good, but I was referring to
the supposed health benefits.

 DS> And we discovered one unopened jar in our frig last night.
 ML> One of the benefits of hosting!
 DS> We also discovered a few other things that had been purchased, e.g. a
 DS> very large head of bok chow.  It ended up sitting too long and got
 DS> tossed.  I think you had intended it for a soup that never got made.

Too bad - it was a pretty nice head at one time, as I
recall. I forget what it was meant for other than that
it was going to balance a highly meat-oriented meal.

Speaking of which, see the next post.

Steamed mussels in white wine sauce
categories: shellfish, appetizer, airline
servings: 4

2 lb mussels, cleaned, debearded
1/3 c EVOO
2 Tb minced garlic
2 c dry white wine
1 Tb butter, softened
1/2 c flat-leaf parsley, chopped
2 lemons, juice of
s, p

Saute the garlic in the olive oil over medium heat
in a pot large enough to hold all the mussels. Do
not brown. Add the wine to prevent browning and
add the mussels. Cover and cook 3 min until the
mussels open. If necessary, shake the pot gently
to help them open. Remove mussels to a serving
platter. Bring the cooking liquid to a simmer.
Swirl in the butter and bring to the boil Add
lemon juice and parsley. Season; pour over the
mussels and serve hot.

Jimmy Canora, United Airlines
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