Text 21736, 91 rader
Skriven 2014-12-14 00:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: round + round 438
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 RH> Steve lost some of his hearing from having to be around heavy
 RH> equipment, generators, and such like in the Army

I presume that use of hearing protection is more
widespread these days - not that it'll do any good
after the people crank up their car radios and
i-whatevers to the max for years on end.

 RH> I guess I might need to try a better quality of white, but think I
 RH> would still prefer a dark chocolate.

If you can't be with the one you love, ... .

 ML> my favorite composed candies is white chocolate - Sweet
 ML> Sloops, which combine almond buttercrunch, white chocolate,
 ML> dark chocolate, and "pecan spindrift."
 RH> You brought some once to something we were at, don't recall if it was
 RH> the picnic at Shipps in 2007 or when you came to HI, but I semi
 RH> remember them. The almond butter crunch was a nice compliment to the
 RH> chocolate as I recall.

I bring them various places, especially in the wintertime
after I've visited the factory store for its annual eat
all you can and get 10% off purchases open house. This
year I spent $216 - all my Christmas shopping, pretty much.

 ML> Turkish Eggplant Pie
 ML> Cat: vegan, main, starter
 RH> This looks interesting but I think I would cut it down into a smaller
 RH> sized pie, maybe enough for a meal for 2 people with left overs for
 RH> one. 

A friend of mine who tends toward veganism swears by
this recipe. I've spent some time corrupting her, to
the degree that when she's with her tree-hugging friends
she eats veggie stir-fries, but our favorite meeting
place is Texas Roadhouse.

P.S. I just went to Facebook for the first time since
Thanksgiving to see if she'd posted any more vegan
recipes and discovered on her status a few hours ago
that she had pork tenderloin for dinner.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Grilled Tenderloin Salad with Honey-Mustard Dressing
 Categories: Cyberealm, Salads
      Yield: 6 servings

    1/4 ts Ground ginger
      2 tb Honey
      1 tb Dijon mustard
      2    Pork tenderloins (1/2 pound)
           Vegetable cooking spray
    1/3 c  Plus 1 T nonfat mayonnaise
    1/3 c  Plus 1 T pineapple juice
      2 tb Honey
      1 tb Ground ginger
      2 c  Tightly packed leaf lettuce
      2 c  Tightly packed torn endive
      2 c  Cubed fresh pineapple
    1/4 c  Thinly sliced purple onion
           -separated into rings
     12    1/2" thick sliced peeled
           -cantalope
    1/4 c  Sliced almonds, toasted

  Combine the first 3 ingredients in a small bowl. Trim fat from pork
  and brush honey mixture over pork.

  Coat barbeque grill rack with cooking spray and place on grill over
  medium-hot coals or heat. Place pork on rack and cook 18 minutes or
  until meat thermometer registers 160 degrees, turning pork
  occasionally. Cut into 1/4 inch thick slices and set aside.

  Combine salad dressing and next 4 ingredients in a container of an
  electric blender; cover and process until smooth. Divide pork,
  lettuces, pineapple, onion, and cantaloupe evenly among 6 serving
  plates. Top each salad with 2 tsps. almonds. Serve each with 2 1/2
  tablespoons dressing.

  Calories per serving: 250; grams of fat 5.7

  Source: Cooking Light Magazine, May 1994
  Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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