Text 29436, 91 rader
Skriven 2015-07-26 23:49:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29424 av Ruth Haffly (1:396/45.28)
Ärende: Re: eating habits 999
=============================
 -=> On 07-25-15  19:47,  Ruth Haffly <=-
 -=> spoke to Michael Loo about eating habits 999 <=-

 ML> I went to Bojangles the other day. It was semi-yummy, but
 ML> the Na content was through the roof - I was puffed up most
 ML> of the day after.

 RH> We prefer Popeyes to Bojangles.
 
So do we.  When we took Michael on his way to his house yesterday, the
restaurant of mutual choice was a Popeyes -- which by coinsidence just
happened to be in front of a bus stop he could take to get the rest of
the way.  The three of us shared a ten piece bucket with a few pieces
left over for him to take home to his brother.
 
 ML> Doesn't tend to. People tend not to have a sense of their
 ML> mortality until way past that time.

 RH> Apparantly, until a number of their friends start dying young.
 RH> Sometimes that seems to smarten up a portion of them.
 
And then friends who are as old as you start dying.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SPRING SHRIMP SALAD
 Categories: Salads, Seafood
      Yield: 6 Servings
 
MMMMM---------------------SALAD INGREDIENTS--------------------------
     10    Asparagus spears, first 4
           - inches cut in 1 in. pieces
           - save rest for soups, etc.
      1    Carrot, cleaned and sliced
           - diagonally
      1 tb Olive oil
      2 tb Water
      6    Onions, green, sliced diag.
    1/4 lb Snow peas
    1/2    Red pepper, slivered
    1/4 lb Mushrooms, sliced
           Cherry tomatoes
    1/4 lb Fettuccine, cooked, cooled
     16 lg Shrimp, shelled and deveined
      2 tb Olive oil
      2    Garlic cloves, minced
      1 ts Dill
      1 ts Salt
           Juice of 1 lemon
      6 c  Salad greens, mixed

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Olive oil, light
    1/4 c  Sesame oil
    1/4 c  Rice vinegar
  1 1/2 tb Soy sauce
      4 dr Hot chili oil
    1/2 ts Sugar
           Juice of 1 lemon
           Salt and pepper to taste
 
  Saute asparagus and carrot in oil and water for 2 minutes. Add green
  onions and snow peas and cook until crisp tender. Drain vegetables.
  Add red pepper, mushrooms, tomatoes and fettuccine. Saute shrimp and
  garlic in 2 tablespoons olive oil. Sprinkle shrimp with dill, salt
  and lemon juice. Cook until shrimp is done. Add to vegetable mixture.
  For dressing: Blend all ingredients. Pour on shrimp mixture;
  refrigerate at least 1 hour. When ready to serve, divide greens
  between 6 plates and top with shrimp and vegetable mixture.
  
  Per serving: Calories - 401 Protein - 12g Carbohydrate - 13g Fat -
  35g ( 5 sat., 22 monounsat., 6 polyunsat. ) Cholesterol - 74mg Sodium
  ~ 799mg
  
  NOTE: For a low-fat version, substitute olive oil spray for the olive
  oil and nonfat yogurt for the light olive oil called for in the
  dressing. Don't be put off by the long list of ingredients, it's
  simple to put together.
  
  Source: Sacramento Bee - 4/14/93 From: Linda Ferrari - Granite Bay,
  Ca. Posted by: David Knight
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:54:34, 26 Jul 2014
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