Text 32372, 80 rader
Skriven 2015-10-26 00:28:26 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: nearly 379
==================
>  ML> We had near-record heat followed by near-record cold.
> Not shake and bake but bake and shake?

Nearly. I've fallen afoul of the weather a few times
lately, but kind of painlessly so, compared to the
travails of others.

>  ML> Nah. On Europe flights you get snacks, and anyhow i usually
>  ML> get snacks anyway either on the aircraft or at the club
> OK, so what did they get at the market?

Not sure whether I mentioned what they got - in any case,
I don't remember now.

>  ML> that they were charging E5 (USD 5.65) per oyster, with that
>  ML> being about the cheapest thing on the menu. Got some
>  ML> perfectly respectable ham sandwiches at 212 Orly for free
>  ML> instead.
> At those prices, a free ham sandwich sounds pretty good to me.

A free perfectly respectable ham sandwich was a memory to
treasure.

>  ML> I preferred Harris Teeter to Publix, but the price
>  ML> differential might be the deciding factor (not all
>  ML> that much to distinguish them).
> I'll start comparing when the ads come out. They'll be basically across
> the street from each other so going from one to the other for specials
> won't be too hard.

Back north (Virginia, in the eyes of Harris Teeter) it's a
premium brand.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Escudella De Pages (Country Stew)
 Categories: Stew, Spanish, Pork
   Servings: 6

  2 1/2 qt Water
      4    Veal bones
      1    Ham bone
           Salt
      1    Generous pinch of saffron
           -threads
      3 tb Olive oil
      4 oz Salt pork
      4 oz Peeled, chopped onions
    1/2    Stewing chicken, bite-sized
           -pieces
    1/2 lb Veal, bite-sized pieces
    1/2 lb Potatoes
      1 md Leek
      5 oz Carrots
      4 oz Green cabbage
      4 oz Dried Great Northern, cooked
      4 oz Rice
      3 oz Pasta, medium or large

  (NOTE:  Oz measurements are by weight.) Make a good broth with the water,
  veal and ham bones, simmering slowly. When nearly done, add salt to taste
  and the saffron. Blanch the salt pork to remove the excess salt, then
dice.
  Heat the oil in a large skillet, add the diced salt pork and chopped
  onions. When the onions begin to brown, add the pieces of chicken and
veal
  and allow to cook slowly. Peel the potatoes, leek and carrots, chop them
  fairly finely, then add to the skillet with the chicken and veal. Chop
the
  cabbage finely and add to the skillet. Give it all a good stir. Remove
the
  bones from the broth and discard.  Empty the contents of the skillet into
  the broth, then add the beans, rice and pasta. Cook for about 10 - 15
  minutes, until the rice and pasta are done, then serve very hot.

  Pages, in Catalan, means peasant, rural, or rustic.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)