Text 25870, 76 rader
Skriven 2015-04-10 15:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: weathering 491
======================
 ML> Maybe, except that I heard that xeroscape is mandated by
 ML> law these days, and not only is east coast landscaping
 ML> expensive to create and maintain, it's also illegal.
 NB> Some of the older scapes might be grandfathered... and it's possible
 NB> that it's only illegal certain areas...  Actually, even xeroscape can
 NB> be expensive to create and maintain... depending on how they try to do
 NB> it... 

In the arid climes it's pretty much guaranteed to be cheaper
than eastern-style lawns.

I discover from the Internet that it is only illegal in
certain areas and in certain zonings. Most one-family
residential is exempt, and both legislation and enforcement
are left up to individual municipalities. It turns out to
be a toothless mandate.

 ML>> It's lasted over 40 years.
 NB>> Maybe in another 20-30... ;)
 ML> Where will I be then?
 NB> Who knows... ;)  after all, you were just saying that you weren't
 NB> intending NOT to be around in another 100...  ;)

Yeah, but I am intending not to have anything to do with the
kid by that time. Anyhow, in order to survive financially I
will have moved to Asia or Central America.

=

 ML> More innocent ones in a lot of ways, but awful things did
 ML> indeed happen, and people mostly went on as normal afterward.
 ML> Now the greater frequency of awful things can be attributed
 ML> to the trebled or more population.
 NB> And todays awful things tend to be done more publicly..

As everything tends to be done more publicly, with no
improvement in the age-old situation "if it bleeds, it leads."

Artichoke and chickpeas
categories: celebrity, side, vegetarian
serves: 4

100 ml olive oil
2 cloves garlic, thinly sliced
1 onion, diced
1 whole cayenne pepper
200 ml tomato passata
12 piquillo peppers, from jar
1 ts  smoked paprika
60 ml La Gitana sherry
1 tb mixed herbs
8 globe artichokes, confit in olive oil, from jar
1 cn Navarrico chickpeas
Salt and pepper

In a large saucepan, heat 80 ml oil and add the garlic
and onion. Sweat for a few minutes until soft. Add the
cayenne pepper whole and stir, then add the tomato
passata and reduce by half.

Julienne the peppers and add to the pan, turning down
heat. Keep the juice from the jar to one side. Add
paprika, stir, then add sherry and evaporate the
alcohol. Add the dry mixed herbs and stir.

Cut the artichokes in half, and again save juice from
jar. Add the artichokes and the chickpeas (including
water) to the paste; pour in the pepper and artichoke
juice; stir. Cook for 3-5 min. Season. Serve with a
drizzle of olive oil.

Nieves Barragon Mohacho, executive chef, Fino-Barrafina

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)