Text 3378, 93 rader
Skriven 2013-08-11 11:12:58 av Janis Kracht (1:261/38)
   Kommentar till text 3359 av Dale Shipp (1:261/1466.0)
Ärende: coffee et al
====================
Hi Dale,

>> I'm sure.  I think it was about 20 years ago that Ron and I stopped
>> putting  any sugar in our coffee.. before that we used to drink
>> coffee "light and sweet".. the thought of that now feels

> We used to drink our coffee black, no sugar.  But the coffee in England
> was so bitter, we had to temper it with milk.  The Brits often had half
> coffee and half hot milk, but we never went that far.  We still drink it
> with a little bit of milk.

Hot milk in coffee as you describe would be the European tradition, I'd expect,
as in cafe au lait?  When I make Cappuccino I suppose that's no where near what
Cafe au Lait is like since you steam the milk and really only use the foam. We
do like Cappuccino though.

>> True.. :)  Ron had the fencing company install a 6 ft. fence that the
>> dogs  can't (or at least won't) jump over.  That's a foot higher
>> than the fencing in Windsor had.  He also had them make the
>> gates here wide enough for his riding mower, which is a lot
>> better than what we had in Windsor because the only mower
>> he could use in Windsor was regular lawn mower push type..
>> granted there's less to mow here, but on extremely hot
>> days, just buzzing the dog area with the riding mower is a
>> lot better :)

> Plus I would imagine that his mower would mulch whatever the dogs
> happened to leave hidden in the grass and turn it into natural
> fertilizer.

Nothing I'd use on a garden (g), but yes, it does take care of their eh
leavings :)

>>> I'm due for my yearly blood test/checkup next week with our GP.. so
>>> I'm going to have to stop munching on all those chocolate candies that
>>> Dale brought to the picnic hahaha..
[...]

> We are still working on the bags we have here.  Since only four or five
> at a time satisfy that chocolate urge, they will last quite long.

Yes they do.. I noticed the bags list a serving size as 1/4 cup.  I'm bad
sometimes and grab a few handfuls (g).

> MMMMM----- Recipe via Meal-Master (tm) v8.05

> Title: Deviled Ham/Eggs*
> Categories: Cajun, Appetizers
> Yield: 12 Half eggs

That's a nice egg/salad recipe.. think I'll try this one, thanks :)

Potato salad for a crowd:

==Egg and Potato Salad with Dill Seed==

5 pounds potatoes
1/2 cup french dressing
1 dozen eggs
1 Tablespoon paprika
2 stalks celery, sliced
1 medium onion, chopped
1 1/2 -2 cups Mayonnaise
1 Tablespoon Dill Seed
1 Tablespoon Dijon mustard
Salt
Pepper
paprika

Boil  the potatoes in their jackets for about 45 minutes or until the potatoes
can just be pierced with a fork.  (don't over cook them).  While the potatoes
are cooking, use a straight pin to puncture a small hole in the wide side of
each egg to allow steam to escape.  Place eggs in a pot of cold water on medium
heat.  Bring to a boil and then reduce the heat to medium-low.  Boil eggs
slowly (simmer) until done, about 15 minutes.  Run eggs under cold water as you
crack the shells against the sink.  You should be able to remove the shells
easily.  Chill the shelled eggs.

Cool the potatoes for about 10 minutes, and slip about half of the potatoes out
of their jackets.  Leave the potato skins on the rest.  Cut all the potatoes
into quarters as you put them in a large bowl. Pour about 1/2 cup of  French 
dressing on the potatoes.  Stir to coat evenly. Chill in the refrigerator.

Reserve two of the eggs to put on top of the salad.  Quarter the rest of the
eggs.  In the large bowl holding the potatoes, add the quartered eggs, celery,
onion, mayonnaise, dill seed, mustard, salt and pepper.  Toss to mix well. 
Correct the seasoning adding salt and pepper if necessary.  Slice the reserved
eggs and place on top of the salad.  Season with paprika over all, cover and
chill until ready to serve.
===

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)