Text 26235, 99 rader
Skriven 2015-04-22 16:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: lining things up 548
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 RH> I've no idea what might be up there that we could use for an extended
 RH> grazing time. Hopefully something will show up before long, that fits
 RH> our time frame.

Hopefully. Your requirements will be given full weight.
 
 ML> If Nancy could get in touch with her neighbor, that would be
 ML> great.
 RH> I understand she's trying to make contact.
 ML> So I have subsequently read.
 RH> But Nancy is out of town now, so we need to wait a bit more for an
 RH> answer.

She's back. We'll see what we shall see.
 
 ML> I have enough hotel points to buy two or three rooms
 ML> for two or three nights in 2016.
 RH> Hang on to them for next year.

The sentiment is noted, although I must say that if worse came
to worst, I might want to use them this year.

 ML> Rosemary had to get a new laptop. It came today. It runs
 ML> Windows 8. I took a look and was not thrilled.
 RH> I get an ear full of Steve's ranting about it every so often. (G)

I bet. But as he's a Linux boy, you shouldn't have to
endure that too frequently.

 RH> We went to a Dickey's BBQ place for lunch after church this afternoon.

There are a lot of Dickey'ses, of which I've eaten the
offerings of two, both quite acceptable but nothing to
travel for.

 RH> the brisket was moist (he did use some sauce) but not too fatty

Remember too that the term "moist" has been appropriated
by those for whom "fatty" sounds too crude, in the same
way as "spicy" has largely supplanted "hot." And while
we're at it, "rare" means what "medium" used to.

 RH> tried to charge us for a meat plate, instead of a quarter plate
 RH> (refunded when we caught it)

It is good that you caught it and they fixed it, but really
that situation shouldn't arise in the first place.

 and didn't give us the pickles and onions
 RH> that were supposed to come with the plates,

That could be easily remedied. "We didn't get any pickles,
could we have some pickles, please" would probably earn
you more pickles than you needed or perhaps wanted.

Marinated sea trout with tomatoes, chilli and marjoram
categories: fish, English, starter
servings: 6

600 g skinned sea trout fillet
4 lemons
3 tomatoes
1 chilli
1/2 ts milled white pepper
2 ts coarsely chopped marjoram
2 Tb extra-virgin olive oil
1 ts sea salt

Make sure there are no pinbones left in the trout: if
you run your fingers down the middle of the fillet
you will feel them under the surface. The best way to
remove them is with a small pair of sharp-ended pliers,
but catching them between the thumbnail and the end of
a potato peeler is a good improvisation. Gently pull
them away without ripping the meat. Rinse the fish
carefully under the cold tap and pat dry.

Squeeze the lemons and strain the juice into a bowl.
Cut the fish vertically into slices 5 mm (1/4") thick.
Dip the slices in the lemon juice one by one and lay
them, without overlapping, on a large serving dish.
Pour over any remaining lemon juice, cover with cling
film and refrigerate 30 min.

Peel the tomatoes by blanching them 15 sec in boiling
water and then dropping them into cold water. Cut them
in half, remove the seeds and chop the flesh into small
dice. Remove the seeds from the chilli and chop it
finely. Mix the tomatoes, the chilli, the pepper and
the marjoram in a bowl and stir in the olive oil.

Sprinkle the salt over the sliced trout and spoon a
little of the tomato mixture over each slice. Serve
immediately with dry toast.

Rowley Leigh, telegraph.co.uk
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