Text 32965, 69 rader
Skriven 2015-11-11 00:29:24 av Sean Dennis (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Discounts
=================
-=> NANCY BACKUS wrote to SEAN DENNIS <=-


 NB> One year, we had our Christmas tree up during Halloween, but then, it
 NB> was actually still up from the previous Christmas... One of my sisters

8< snip

My friend has a very bad habit of doing that for several years.  He is a
sworn bachelor and his artificial Christmas tree sits in his living room
year-round.  Completely decorated.

 NB> We'd normally not get things up until mid-December or so... Haven't
 NB> done anything at all for a few years now...

I think this year my mom may do something.  They got rid of their huge
Christmas tree in this last move and will probably buy a smaller artificial
one.  I just have my tiny tree in the motor home. :)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marie Becker's Potato Stew
 Categories: Vegetables, Ceideburg, Bacon, Smoked
      Yield: 6 Servings
 
           Stephen Ceideburg
    1/2 lb Slab bacon
      3 tb Butter or light oil of your
           -choice
      3 tb Flour
      4    To 5 cups, scalding hot
           -light chicken broth or
           -water
      2 lb Potatoes, whole if
           -fingerlings, or cut up if
           -larger, peeled
           Salt and freshly ground
           -pepper, to taste
      1    Mediterranean bay leaf
     10    Parsley sprigs, tied into a
           -bundle
      1    Garlic clove, chopped
      3 tb Chopped parsley leaves
 
  For a strong smoked taste, do not blanch the bacon; for a light taste,
  blanch it 7 to 8 minutes in cold water.
  
  Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide
  lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot
  and render over medium-low heat until light golden. Remove lardoons
  to a plate; drain off all fat in pan and replace it with the butter.
  Heat well, then add flour and cook to a golden roux, 4 to 5 minutes.
  Whisk in chicken broth. Bring to a boil, stirring. Add lardoons,
  potatoes, salt and pepper and the herb bundle. Reduce heat to a
  simmer, cover (keeping lid slightly askew), and cook 20 to 25
  minutes, or until potatoes are tender. Add garlic and parsley.
  
  PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat
  (6 g saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
--Sean

 
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