Text 25294, 102 rader
Skriven 2015-03-24 23:38:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 25263 av Nancy Backus (1:123/140)
Ärende: Re: pluses and minuses 3
================================
 -=> On 03-23-15  11:09,  Nancy Backus <=-
 -=> spoke to Ruth Haffly about Re: pluses and minuses 31 <=-

 RH> I was a back seat passenger in London, in an American car. Still,
 RH> quite an interesting experience and I'd go back. Didn't do as much
 RH> sight seeing there as I wished but.....................

When we lived in England, I had a British right hand drive with a three
on the column shift.  Our family car was a four on the floor shift, and
left hand drive.  It was interesting for me to switch back and forth
between them.


 NB> All the sight-seeing I've done in London and environs, I used mass
 NB> transport for... don't have to worry about finding parking that way...
 NB> :)  

In a similar way, when you look at a scene of cars on New York City
streets, a large majority of them are taxis.  With the cost of parking
and insurance many people do not bother trying to own a car in the city.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PESTO TORTA
 Categories: Appetizers
      Yield: 10 Servings
 
      2 pk (8oz ea) cream cheese
           -at room temp
      1 lb (4 sticks) butter plus
      2 tb Butter
           -at room temp
      2 oz Sun-dried tomatoes
           -(not packed in oil)
      2 c  Fresh basil leaves
           -tightly packed
    1/2 c  Fresh parsley
    1/3 c  Pine nuts
           -lightly toasted and cooled
      2    Garlic clove(s)
    1/4 ts Salt
    1/2 c  Olive oil
    3/4 c  Freshly grated Parmesan
 
  With an electric mixer, beat the cream cheese and the 1 pound butter
  together until smooth and creamy. Divide it into six equal portions.
  
  Soak the dried tomatoes in warm water for 20 minutes. Drain them in a
  sieve and then dry them on paper towels. Cut them into small pieces.
  
  In a food processor, process the basil, parsley, pine nuts, garlic and
  salt. Add the olive oil and process for 20 seconds. Scrape down the
  sides of the bowl. Add the Parmesan and the remaining 2 tbs. butter
  and pulse the machine a few times until blended. Let the mixture
  drain in a sieve for at least  hour before using; it should be as dry
  as possible.
  
  Cut an 18-inch square of cheesecloth. Moisten it with water, wring it
  dry, and smoothly line a 6-inch springform pan with it, draping the
  excess over the rim of the pan.
  
  Now take a rubber spatula and spread 1/6th of the cream cheese
  mixture in the bottom of the lined pan. "Frost" the cream cheese
  mixture with of the drained pesto, making sure the pesto makes it all
  the way to the sides of the pan. Top the pesto with another 1/6th of
  the cream cheese. On top of that layer, scatter  the dried tomato
  bits, once again making sure that they reach the sides of the pan.
  (The different layers need to show when the torta is unmolded.) Cover
  them with another layer of cream cheese mixture. Repeat this process
  until the pan is filled; the last, top layer should be cream cheese.
  If your pan or mold is wider than 6 inches, you can make fewer layers.
  
  Tuck the ends of the cheesecloth up around the torta and gently press
  them down to compact the mixture slightly. Chill overnight.
  
  An hour before serving, release the torta from the springform pan and
  gently unwrap it. (If you've used another pan or mold, invert it onto
  a serving dish and gently remove it from the mold. Then unwrap it.)
  Put the torta on a serving plate. If you like, decorate the top of
  the torta with more snipped dried tomatoes.
  
  You can freeze the torta, still in its pan, in plastic wrap and a
  tightly sealed plastic bag. It will keep for 2 months. Thaw it in the
  refrigerator overnight.
  
  Serve with assorted crackers.
  
  Makes one 6-inch torta, enough to serve 10 to 12.
  
  Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 150-152
  
  Recipe posted by: Diane Lazarus
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:42:45, 24 Mar 2014
___ Blue Wave/DOS v2.30

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