Text 16140, 100 rader
Skriven 2014-08-23 05:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: odd food & eaters 834
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 ML> I'm guessing that he'll only start listening to your perceived
 ML> former silence - and complain about it.
 RH> At this stage, I'm not sure what will penetrate, nor how much of
 RH> anything.

You've done your best, no doubt. Coincidentally, the tagline
randomly chosen by Weller's mail program many years ago for
the message with the pea guac in it (see below), was:
 JW> ... Finish each day and be done with it. You have done what you could.

 ML> I was told by someone (who? my memory fails) involved in
 ML> this kind of operation that some of the organizations get
 ML> around that prejudice by charging a nominal sum to those
 ML> who can afford to pay.
 RH> Researching the Delaware County program, they suggest a donation of
 RH> $3.00 per meal, if possible. Dad can afford that but doesn't want to
 RH> admit he's to the point where it would be the best for him.

Stubborn old coot, eh.

  I saw a
 RH> copy of the Wake County meals for one month; I think Dad would not be
 RH> happy with a lot of what was served and complain about having to waste
 RH> food if he didn't eat it. IOW, find something to complain about, even
 RH> if it's a trivial complaint.

And spoiled, too. Ah, well.
 
 ML> Did we not discuss the possibility of teaching an old
 ML> dog at least a few new tricks?
 RH> It's possible but when he was up in May, I heard him and my other
 RH> brother talking about how they like Mrs. Stouffer's lasagne.

If they don't eat more than one package, that might be okay.
 
 ML>       Title: Italian Asparagus
 RH> I've bought the frozen and nuked it, also got fresh at the farmer's
 RH> market. The German white asparagus was good too, had some once that
 RH> was steamed, then marinaded in a lemon vinegarette and served cold.
 RH> That was good!

Try it with anchovy and caper vinaigrette sometime ... .

For me, I generally prefer the green, as it has more
character.

 ML> (I am told, though, that the Spanish have made a
 ML> science of canning seafood products).
 RH> That would be interesting to try.

But very expensive as it turns out. We're used to canned
goods being lower end and mass market, hence cheap
compared to fresh or sometimes even frozen; these newer
products are positioned as fancy and gourmet. There are,
as attested to by Bourdain and the other cooking shows,
restaurants dedicated to seafood out of a classy tin.
I've not been to one but would try it, only if someone
else was paying.

 ML> This one doesn't rely on canned product (I think
 ML> the herb scheme is a bit much, though).
 ML>       Title: Asparagus with Toasted Pine Nuts & Lemon Vinai
 RH> They could do without the basil and oregano, IMO.

Right you are.

==

 ML> Quackamole, more like.
 JW> How about this?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Pea Guacamole
 Categories: Mexican?, Appetizers, Vegetables, Low-fat, Chilies
      Yield: 1 1/2 cups

     20 oz Frozen peas, rinsed;
           -defrosted and patted dry
      1 c  Onion; chopped
      2 lg Cloves of garlic; peeled and
           - minced
      2 ts Lemon juice
    1/4 c  Fresh cilantro; chopped
      1    Salt and ground pepper; to
           -taste
      1 ds Hot pepper sauce; optional

  Place peas, onion and garlic in food processor fitted with steel
  blade. Process until smooth.  Add lemon juice and pulse motor
  until blended. Stir in cilantro and season to taste with salt,
  pepper and hot pepper sauce. Scrape into bowl, cover and chill
  until needed.

  Typos by Connie Robertson

MMMMM
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