Text 29348, 88 rader
Skriven 2015-07-24 23:33:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29287 av Nancy Backus (1:123/140)
Ärende: Tracfone
================
 -=> On 07-23-15  21:17,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: picnic? 492 <=-

 
 DS> Last time we were at Boyd Pond, Gail's and Nancy's cellphones did not
 DS> work.  But my Tracfone did work.  Seems that there was only one

 NB> The AT&T tower now also allows Verizon phones to work from it... So,
 NB> my Verizon TracFone actually worked there last year, to my complete

I just got a new phone for Tracfone.  My old one was not picking up a
signal at several places in town, where it should not have had a
problem.  In a chat with the Tracfone people, I was told that the old
phone was "2G compatible", which may even mean it was analog.  New one
is a bit nicer, but is still pretty much just a phone.  We'll see how
well it works (still same phone number).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAN FRANCISCO-STYLE CIOPPINO
 Categories: Soups, Seafood
      Yield: 4 Servings
 
    1/2 c  Olive Oil, divided
      1 sm Onion, chopped
      1 md Carrot, finely chopped
    1/2 md Green Bell Pepper, chopped
      1 sm Leek, White part only,
           Chopped
      1 sm Rib Celery, chopped
      1 tb Fresh Fennel, chopped
     28 oz Can Crushed Tomatoes with
           Puree
      1 tb Tomato Paste
      2 c  Water
      1 ts Salt
    1/4 ts Ground Pepper
      1 ts Fresh Basil, minced
    1/2 ts Fresh Oregano, minced
    1/4 ts Fresh Thyme, minced
      4    Bay Leaves
      1 ds Cayenne Pepper
      1 ts Garlic, finely chopped
      1 lb White Fish, cut into
           1/2x2" strips
      8 lg Shrimp, shelled and deveined
      8 lg Scallops
    3/4 c  Sauvignon Blanc Wine
      8 sm Clams in Shell, scrubbed
      4 oz Cooked Shrimp Meat
      6 oz Cooked Crab Meat
           Italian Parsley, chopped
 
  Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium
  heat. Add onions and saute 1 minute without browning. Add carrot,
  green pepper, leek, celery and fennel and saute 5 minutes. Stir in
  crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano,
  thyme, bay leaves and cayenne pepper. Partially cover and simmer over
  low heat 2 hours, stirring occasionally. (Sauce can be covered and
  kept warm over low heat for several hours longer. Stir occasionally.)
  Remove bay leaves.
  
  Heat remaining 1/4 cup oil in a large skillet over high heat. Add
  garlic and cook 5 seconds. Immediately add fish, shrimp and scallops.
  SAute until just cook through, 2-4 minutes. Add seafood to sauce and
  stir gently.
  
  Pour wine into skillet and cook 30 seconds over medium heat, stirring
  up any loose bits. Add clams to skillet. Cover and cook until clams
  open, 2-6 minutes. Transfer clams as they open to sauce. Discard any
  that do not open. Gently stir shrimp and crab meat into sauce. Cover
  and cook cioppino until all seafood is hot, 2-3 minutes longer.
  
  Ladle cioppino into large casserole or soup tureen or directly into
  shallow soup plates. Garnish with chopped Italian Parsley.
  
  Source: Tadich Grill, San Francisco CA Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:38:06, 24 Jul 2014
___ Blue Wave/DOS v2.30

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