Text 33288, 79 rader
Skriven 2015-11-18 00:01:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33263 av Ruth Haffly (1:396/45.28)
Ärende: Re: Funky
=================
 -=> On 11-16-15  21:37,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Funky <=-

 DS> After our Bryan got out of boot camp, he was up to visit.  We went
 DS> with him and his wife Nancy to a local restaurant.  He was in uniform.
 DS>  When it came time to pay the bill, the waiter told us it had been
 DS> paid by
 DS> someone -- for all four of us.

 RH> Nice, that all of you were covered. While in HI, we went to a lunch
 RH> time farewell for several of Steve's co-workers. Most everybody was in
 RH> uniform but there were seveal spouses like me in civilian clothes. As
 RH> we were winding up, the waitress came up to the LtC and whispered
 RH> something to him--he then announced that some unknown person had paid
 RH> for the whole party, about 30 of us. That was a nice surprise.

That was quite a comp!

BTW, we were at Wegman's yesterday with the primary purpose of getting a
pork shoulder to smoke (it is in the smoker now as I type).  On the way
out we noticed a bin that claimed to be empire apples.  Remembering the
ones you once brought to us, we decided to try them.  Unfortunately, the
bin was picked over a lot -- and every apple Gail inspected had bruise
spots on it, so we passed them on by this time.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHARCOAL GRILLED SALMON WITH SPICY BLACK BEANS
 Categories: Seafood, Main dish
      Yield: 4 Servings
 
    1/2 lb Black Beans; soaked
      1 sm Onion; chopped
      1 sm Carrot
    1/2    Celery Rib
      2 oz Ham; chopped
      2    Jalapeno Peppers; stemmed
           -and diced
      1    Clove Garlic
      1    Bay Leaf; tied together with
      3    Sprigs Thyme
      5 c  Water
      2    Cloves Garlic; minced
    1/2 ts Hot Pepper Flakes
    1/2    Lemon; juiced
      1    Lemon; juiced
    1/3 c  Olive Oil
      2 tb Fresh Basil; chopped
     24 oz Salmon Steaks
 
  Combine in a large saucepan the beans, onion, carrot, celery, ham,
  jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer
  until beans are tender, about 2 hours, adding more water as necessary
  to keep the beans covered. Remove the carrot, celery, herbs and
  garlic, and drain off the remaining cooking liquid. Toss the beans
  with the minced garlic, hot pepper flakes and the juice of 1/2 a
  lemon. Set aside.
  
  While the beans are cooking, combine the juice of a whole lemon,
  olive oil, and basil leaves. Pour over the salmon steaks, and
  refrigerate for 1 hour. Grill the salmon over a moderately high flame
  for 4-5 minutes per side, basting with some of the marinade every
  minute. Serve each steak with a portion of beans.
  
  Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat:
  23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber:
  8g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM


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