Text 32446, 78 rader
Skriven 2015-10-28 06:29:36 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: nearly 392
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> We're in the 50s, after a midnight high of about 64. Tomorrow is
> supposed to be about the same, and rainy with the sun reappearing on
> Wednesday.

Quite comfortable. Here, Boston suburbs, it was in the 30s last
night. 

>  ML> A free perfectly respectable ham sandwich was a memory to
>  ML> treasure.
> What kind of bread was it on? If it was on the standard white, it would
> have been forgettable, but a good rustic bread would have made it quite
> memorable.

It was a coarser-grained white bread, slightly dry, biggish
irregular holes, neither very salty nor very sweet. Pleasant.
Not something I have encountered in bakeries but perhaps in
between bakery stuff and super mass market stuff.

>  ML> Back north (Virginia, in the eyes of Harris Teeter) it's a
>  ML> premium brand.
> They're trying to be here as well, and sometimes their prices show it.

That's what happens. Once in a while the prices come with an
increment in quality (as with Wegmans); mostly not.

> Lowe's is remodeling the store we generally shop at, upgrading lighting
> has made a huge difference. It'll be interesting to see when the full
> remodel job is done.

When Harris Teeter came to one location I am familiar with,
replacing a place with Shop or Shoppers and Save or Savers
in the name, the Safeway across the street was forced to
renovate. Unfortunately, the Safeway, which used to have a
decent butcher shop, went to cosmetically pleasing but less
interesting plastic-wrapped stuff.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Lacy Potato Pancakes (Latkes)
 Categories: Pancakes, Jewish, Breakfast
      Yield: 2 servings

      4    Potatoes - peeled                   1 ts Baking powder
      1 sm Onion                               1 ts Salt
      2    Eggs                                1 pn Lemon pepper
    1/3 c  Flour                                    - or pepper
           oil - for frying

  Grate potatoes either using the largest holes on a four-sided hand
grater,
  or the grater attachment on a food processor.  Place potatoes in a
colander
  and rinse under cold water to remove the starch.  Be sure to allow
potatoes
  to drain well.  Grate onion, removing any excess moisture by placing in
  colander and pressing with the back of a wooden spoon. Combine potato and
  onion.  Beat eggs into mixture; stir in flour, baking powder, salt and
  pepper.  If using a food processor, combine ingredients using plastic
knife
  attachment so potatoes remain in grated pieces. Heat 1/8" of oil in a
large
  skillet.  For each pancake, drop about 2 tablespoons of batter into the
oil
  and flatten with the back of a wooden spoon; the flatter the pancake, the
  crisper it will be. Brown well on both sides. Drain well on paper towels.
  Keep the cooked pancakes warm in a 100 F oven. Serve with Pink Cinnamon
  Applesauce (see recipe) and/or sour cream. Makes about 2 dozen regular
size
  or 5 dozen miniatures.  Pancakes may be made ahead of time and
refrigerated
  between layers of waxed paper when cooled. To reheat, place in a single
  layer on an ungreased cookie sheet. Bake uncovered at 450 F for 5
minutes,
  or until crisp and hot. Source unknown

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