Text 27328, 99 rader
Skriven 2015-05-23 01:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: ex 697
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 ML> As of an hour ago, it looks like Adelaide, Australia, and
 RH> Sounds like an exciting time. We never did get over to Australia while
 RH> we were in Hawaii. We'd thought about it but ended up going to AZ
 RH> several times, especially after the first grand kid arrived.
 ML> In any case it's pretty expensive (not to mention a 10 hour flight).

Well, I meant a 10-hour flight from Hawaii. To help understand
your inability to make that jump when you were halfway there
already. From the US, tack on a bunch more.

 RH> it was abotu 14 hours but could be mistaken. Still, a long time to be
 RH> sitting on an airplane.

My longest was 18, close to halfway around the world. I am
blessed with the ability to sleep on the plane - I got 10
hours straight. On the way back, which was only 16, someone
woke me up and wanted to talk. The fact that the person was
attractive and female did not help much, actually didn't at
all. That was Newark to Singapore and back in less than four
days. A long time, to be sure, but in real life for me that
time would likely involve sitting on my duff someplace,
mostly sleepless, anyway.

 ML> in a day. This will make choice of wardrobe problematic.
 RH> Just remember, there might be some chilly nights (and possibly days)
 RH> up at the pond, tho it won't be dead of winter cold. Cold enough that
 RH> my morning cuppa tea will be nice for a warm up.

Yes. For me, perhaps a morning infusion of crunchy fat
of some kind.

 ML> I will probably have a couple flannel shirts for the evening
 ML> and a couple short-sleeved ones for the daytime.
 RH> You will survive; we will just crank the heat up a bit for you. (G)

Whoa. Heat? Will there be heat? 
 
 ML> Yes - I understand that I am way off on one end of the spectrum
 ML> in the fat appreciation department.
 RH> I'm not totally off the other end, but do consume a good bit less than
 RH> you do.

So you can have your morning cuppa!

 ML> 1 c fresh kway teow

Rice noodles. Great substance.

Bacon-scented scallops with fall squash and brown butter
categories: New England, shellfish, pork, autumn, fancy
Serves: 2

h - For the squash
2 butternut squash, halved and seeded
1 Tb brown sugar
1 Tb olive oil
1 pn nutmeg
Salt and pepper to taste
h - For the scallops
1 lb sea scallops (6/8 count)
4 sl thick-cut bacon (or guanciale cut into 1/4" strips)
1/4 c orange juice
1 Tb unsalted butter
Salt and pepper to taste

For the squash. Preheat oven to 350F. Arrange squash
in baking dish and season cavity with brown sugar,
olive oil, salt, pepper, and nutmeg. Wrap with
aluminum foil and bake for about 40 min or until
tender. Remove from oven, scrape out the pulp of
the squash and discard the skin. Mash pulp with a
fork or mixer, season with salt and pepper, and keep
warm in a bowl.

For the scallops. Rinse scallops and pat very dry.
Crisp the bacon in a nonstick pan. Remove bacon from
the pan and drain on paper towels, leaving 1 Tb
bacon fat in the pan to sauté scallops. Season
scallops with salt and pepper, add to the pan and
sear on med-high heat for about 3 min. Place pan in
the oven for additional 2 min at 350F (5 min for
well done). Return pan to stovetop. Remove the
scallops from the pan and add 1 Tb butter. Gently
swirl pan until butter becomes slightly caramelized
(a couple minutes after the butter stops bubbling),
then add the orange juice and cook 1 min.

Remove from heat and season sauce, if necessary.

On the plate, arrange the scallops on top of the
squash puree, sprinkle with bacon, and spoon the
brown butter sauce over the scallops.

Isadora Sarto, Clink, Boston


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