Text 28075, 88 rader
Skriven 2015-06-12 07:57:26 av Dave Drum (1:261/38.0)
  Kommentar till text 28046 av Nancy Backus (1:123/140)
Ärende: Reunions
================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> It has been my observation, over the years, that family reunions are a
 DD>> singularly effective form of birth control.   Bv)=

 NB>> (An observation cribbed from, I believe, Heinlein...?)  It doesn't seem
 NB>> to have had much of an influence on my family... my mom currently has
 NB>> 35 grandchildren, 43 great-grands, and 3 great-greats... Get-togethers
 NB>> seem to only encourage things...  ;)

 DD> Admiral Bob and Henry Louis Mencken are my two favourite philosophers
 DD> and observers of the human condition.

 DD> I have confirmed many of their pronouncements for myself -- many times
 DD> over. I figure if you're gonna steal, steal from the best.

 DD> Title: Elke Sommer's Christmas Stollen

 NB> And this is Stollen from the best, I take it... ;)

I dunno about "best" but she certainly was ....... pneumatic.

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

      Title: Bambi's Summer Venison Cholent
 Categories: Game, Stews, Vegetables, Booze
      Yield: 6 Servings

      2 md Onions; peeled, quartered
      6 cl Garlic; peeled
      2 cl Garlic; peeled, smashed
      2    Bay leaves
      1 c  Dried white beans; rinsed
      8    Sundried tomatoes
      1 lg Carrot; peeled, 1" chunks
      1    Rib celery w/leaves; in
           - 1" slices
      1 lg Sweet potato; peeled, in 1"
           - chunks
      2 lg Yukon Gold potatoes; peeled
           - in 1" chunks
    1/4 c  Olive oil
      6 lg Eggs; washed well
  1 1/2 lb Venison stew meat
    1/4 c  Brandy (opt)
      1 ts Sweet paprika
           Venison bones
           Salt & pepper

  This makes a lighter, more broth-y cholent that is perfect
  for warm summer days. If you don't have any dead deer handy,
  you can substitute beef, or for a vegetarian version add 1
  cup pearl barley.

  Preheat oven to 200oF/93oC.

  Choose a large dutch oven or casserole pan with a tight
  fitting lid, the kind you can use on the stove and in the
  oven.

  Heat the olive oil until hot, add the stew meat and bones
  and quickly brown on all sides.

  Remove the meat and bones. Add the onion, garlic and paprika
  and brown for 5 minutes. Deglaze the pot with brandy or
  cognac.

  Add all the other ingredients, including the meat and bones,
  placing the eggs on top carefully.

  Add water 3/4 of the way to the top. Increase heat to high
  and bring to boil. Cover the pot with the lid and place in
  the oven for 6 hours or overnight.

  To serve, carefully remove the lid, give each person a whole
  egg, some meat and vegetables and plenty of broth. And say a
  little blessing for the deer.

  Rob Eshman; www.jewishjournal.com

  Uncle Dirty Dave's Archives

MMMMM

... Profanity, the language computerists know.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)