Text 21988, 73 rader
Skriven 2014-12-20 09:52:07 av Sean Dennis (1:18/200)
  Kommentar till text 21723 av JIM WELLER (1:123/140)
Ärende: Rt 66 redux
===================
Hello, JIM.

Saturday December 13 2014 at 18:56, you wrote to DAVE DRUM:

 JW> I think it would be fun to drive old Route 66 someday. To do it
 JW> right, I would need a restored, vintage, big block V8 convertible
 JW> with a working 8 track player, preferably a white Cadillac Eldorado
 JW> 429 and "two bottle whisky for the way".

There's a stretch of straight Route 66 roadbed running parallel to Interstate
40 going through the Texas panhandle.  I've long since lost the picture, but
when my dad and I drove from Johnson City to Reno, Nevada back in 2005, we
stopped and took a picture of me standing on the orignal roadbed.  There was an
ancient barbed wire "fence" along the route but you could tell it'd been jumped
over many, many times...just like I jumped it.

I'd love to drive the route with my friend's '69 baby blue Ford Galaxie 500
convertible with a white drop-top.  It's a 460 in it and has a lovely exhaust
rumble.

Maybe someday!

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

      Title: Lasagna Cupcakes
 Categories: Main dish, Appetizers, Italian, Seandennis
      Yield: 6 Cupcakes

      1 c  Marinara sauce
    3/4 lb Ground beef
     12    Wonton wrappers
      8 oz Shredded mozzarella
      3 oz Parmesan cheese
      4 oz Ricotta cheese
           Basil for garnish (optional)

  Preheat oven to 375 degrees F.  Spray muffin tin with cooking spray.

  Brown beef and season with salt and pepper.  Drain.

  Cut wonton wrappers into circle shapes using a biscuit cutter or
  using the top of a drinking glass.  You can cut several at a time.

  Reserve 6 tablespoons of Parmaesan cheese and 6 tablespoons of
  mozzarella for the top of your cupcakes.  Start layering your lasagna
  cupcakes. Begin with a wonton wrapper and press it into the bottom of
  each muffin tin.  Sprinkle a little Parmaesan cheese, Ricotta cheese
  and mozzarella cheese on the wrapper.  Top with a little meat sauce
  and marinara sauce. Use around 1-2 teaspoons of all of the
  ingredients on each wrapper depending on your personal preference.

  Repeat layers ending in marinara sauce.  Top with reserved Parmaesan
  and mozzarella cheese.

  Bake for 18-20 minutes or until edges are brown.  Remove from oven
  and let cool for 5 minutes.  To remove, use a knife to loosen the
  edges then pop each lasagna out.

  Garnish with basil and serve.

  From:
  http://quick-dish.tablespoon.com/2011/03/31/lasagna-cupcakes

  MM'd by Sean Dennis on 17 May 2011.

MMMMM

Later,
Sean

... The shortest distance between two points is under construction.
--- GoldED/2 3.0.1
 * Origin: Outpost BBS * Johnson City, TN * bbs.outpostbbs.net (1:18/200)