Text 33303, 129 rader
Skriven 2015-11-18 07:29:30 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Frozen
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I don't do a lot of pasta (never have) but, I don't worry about it
 DD> either. I continue to shed weight, a bit at a time, and my A1C and
 DD> blood sugars keep my doctor smiling.

 RH> I've pretty much stabilised on my weight but didn't have as much to
 RH> lose to begin with. My primary doctor is very pleased with my A1C and
 RH> b/g readings, even the eye doctor I saw on Thursday was impressed.

 DD> Mine is fairly stable - loss of a pound or two per month, while it
 DD> adds up over time, isn't dramatic. If I keep this pace, by the time I
 DD> shuffle off into the great bye-and-bye it will be easier to pack me
 DD> off to the ovens to be rendered.

 RH> At that rate, I'd be less than a toothpick in a few years.

At this rate I should be back to my racing weight by the time I enter my 
eighth decade. Now if my reflexes could just make the same claim.  Bv)=

Still it is easier on my aging joints and bones. My ortho guy wants me to get 
a bone density done. When he looked at the X-rays from my repaired ankle he 
commented that I was showing signs of osteoporesis. Next time I see my primary 
croaker we'll get that scheduled --- so long as it's not overly invasive nor 
painful.

I figure no pain means NO PAIN

 DD> I use rotini or elbones for chilli-mac

 RH> A rare dish in our house, tho not totally unknown.

 DD> Lets me get two meals out of a can of Chilli-man.

 RH> We'd probably get one apiece, with maybe some left overs.

 DD> For me no left overs. But, two servings.

 RH> IOW, between Steve and me, we eat about as much as you, at times.

Well, you guys do your two meals at one sitting. I do mine with in interval.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Bone Sauce
 Categories: Beef, Vegetables, Herbs, Pasta
      Yield: 6 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 lb Veal shanks; in 3"-4"
           - lengths
      1 tb Olive oil
      1 sm Onion; chopped
      1 sm Carrot; peeled, fine chopped
      2    Ribs celery; fine chopped
     30 oz Can Italian crushed plum
           - tomatoes in puree
      1 c  Chicken broth
      1 tb Chopped fresh rosemary
           +=OR=+
      1 ts Dried rosemary
    3/4 ts Salt
    1/4 ts Pepper
        ds Nutmeg
      1    Turkish bay leaf
           Cooked sausage and/or
           - meatballs or bracciole
           - to add to the sauce;
           - Optional

MMMMM---------------------------PASTA--------------------------------
      1 lb Cooked rigatoni, ziti, penne
           - rigate or ziti rigate;
           - (these shapes hold the
           - sauce best)
           Fresh grated Pecorino Romano
           - or Pecorino cheese

MMMMM-------------------------EQUIPMENT------------------------------
      1    Long handled wooden spoon
      1    Roasting pan
      1    Pasta pot
      1    Dutch oven
           Marrow bone tools
           +=OR=+
           Very narrow spoons such as
           - espresso spoons
 
  Preheat oven to 350øF/175øC.
  
  Place bones in a roasting pan and brown them in the oven
  until they lose their pink color. Drain off fat and set
  the bones aside.
  
  In a Dutch oven, heat the olive oil over medium heat. Add
  the vegetables and saute until they're soft, about 10
  mins.
  
  Add tomatoes, puree, water and rosemary. Raise heat and
  bring to a boil. Reduce to a low simmer and carefully add
  the bones. If using other meats in the sauce, add them now
  also.
  
  Cover and simmer over very low heat for 1 hour, stirring
  occasionally.
  
  Just before the end of cooking time, season with salt,
  pepper and nutmeg. Remove the bay leaf.
  
  Cook the pasta according to package instructions, drain it
  well. Place it in a serving bowl and toss it with some of
  the sauce to prevent it from becoming sticky. Pass the
  meat sauce around the table in a bowl or gravy boat and
  allow everyone to prepare their own bowl with sauce and
  freshly grated Italian cheese.
  
  Remove the meat from the sauce and place it in a separate
  serving bowl. Serve it with the pasta or as a second
  course with salad and Italian bread.
  
  Recipe from: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Nobody knows the truffles I've seen." -- George Lang
--- MultiMail/Win32
 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)