Text 32510, 99 rader
Skriven 2015-10-30 06:47:00 av Dave Drum (90679.cooks)
  Kommentar till text 32493 av Ruth Haffly (1:396/45.28)
Ärende: Car Repairs was:rye
===========================
-=> Ruth Haffly wrote to NANCY BACKUS <=-

 NB> maintainence if  you're at the camp for a prolonged time.
 NB> Mostly the just in case... he'd already found a good one in
 NB> Canton, which is closer to the camp...  :)

 RH> Never hurts to have a back up one tho. We've taken our car to the Ford
 RH> dealer but the extended warranty is now expired, not sure where Steve
 RH> will go with it now.

 NB> Ask around for suggestions for a good mechanic... :)

 RH> We'll see when the time comes, hopefully not for a good long while.

Never hurts to be prepared. A good way to find a reliable mechanic/shop is to
ask at your local Auto Zone or Advance Auto Parts store. Of course they will
recommend a shop which buys parts from them - but they will know which shops
are reasonable, competent, and trustworthy.

We regularly send Chevrolet owners needing to buy "factory/dealer only" parts
to the local Buick dealer - who can get the parts for any GM car and we know
treats their customers as customers, not sheep to be sheared. We also try to
recommend shops to match the customer's problem/needs.

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

      Title: Puréed Celeriac Soup
 Categories: Vegetables, Potatoes, Soups, Herbs
      Yield: 6 servings
 
    550 g  (2 md) yellow onions; thin
           - sliced
     80 g  (1/2 c) olive oil; divided
    600 g  (2 md) celeriac; halved and
           - thin sliced
     90 g  (2 ribs) celery; thin sliced
           - in crescents
    370 g  (1 lg) russet potato
   1900 g  (8 c/2 qt) water
      4    Sprigs thyme
      5    Stems parsley
     10    Black peppercorns
      2    Bay leaves
           Salt

  In a dutch oven heat 1/4 cup olive oil on low, add onions,
  a large pinch of salt and stir.

  Cover with a parchment paper lid, which is a piece of
  parchment paper cut larger than the diameter of the pot
  that can be set into the pot just above the onions. This
  technique keeps the moisture in the onions instead of
  browning them, which will change the flavor and color of
  your onions. We used unbleached parchment paper. If this
  is too much fuss for you, a regular lid may work in a
  pinch.

  Simmer on low for 45 minutes, stirring often. You do not
  want any color on the onions, you just want to sweat them.
  Add 1/4 cup of water if onions are starting to brown.

  Tie a bouquet garni with the thyme, parsley, bay leaf, and
  peppercorns. We used a little muslin bag, however you can
  tie the herbs up with twine if you don't have a bag. In
  that case, put the peppercorns in loose and pick them out
  at the end.

  When onions are translucent and soft (taste to make sure)
  remove parchment lid, add 8 cups of water, all of the
  remaining veggies, bouquet garni, 2 large pinches of salt,
  and another 1/4 cup of olive oil to pot. Simmer and cook
  uncovered until veggies are tender, about 30 minutes.
 
  Transfer contents of pot to a high powered blender (we use
  a Vitamix Professional series) and blend on high for 1-2
  minutes, until absolutely creamy. You may have to do this
  in batches. Run the soup through a fine mesh strainer if
  your blender doesn't seem to be cutting it. Once all the
  soup is blended, transfer back to the pot and season with
  salt, olive oil, and pepper. Top with a fresh green
  garnish like minced parsley or thyme.

  We topped ours with a dollop of chimichurri and it was
  delish.

  Author: Food Mechanic

  Serves: 6

  Recipe from: http://www.foodmechanic.com

  Uncle Dirty Dave's Archives

MMMMM

... No-fat cream cheese is not food; it has no cream, it has no cheese.
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