Text 35192, 92 rader
Skriven 2016-01-17 03:09:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 35187 av Jim Weller (1:123/140)
Ärende: Re: Santa myth
======================
 -=> On 01-15-16  21:24,  Jim Weller <=-
 -=> spoke to Dale Shipp about Santa myth <=-


 JW> I'm not sure whether it's French or Catholic but in Roslind's family
 JW> the children got one small present each to open after Midnight Mass
 JW> and before bedtime. The remaining presents waited until morning.

These days, we have all of the family over on Christmas Evening and have
snack type foods (cheeses, spreads, summer sausages, cookies).  Then we
do the gift exchange  -- usually with the youngest person (now our 14
year old grandson) handing out the presents from under the tree.  Our
daughter and family come (after all it is less than a 50 yd walk for
them) and our son and his wife drive down from the northern part of
Maryland where they live (about 1 1/2 hour drive).

This has been a tradition for many years, and I put it back to when I
was young and since Mother was a Nurse and often worked on Christmas
day, that is how we did it then.

On Christmas day itself, our daughter and family come over for afternoon
dinner with all the fixings.  Our son and his wife usually go to her
parent's house for Christmas dinner.  They are about an hour's drive for
the two of them.  I think that this year they reversed it, and her
parent's drove up to our son's and DIL's house in northern Maryland.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bu Pad Phom Kari - Curried Crab Claws
 Categories: Thai, Seafood
      Yield: 4 servings
 
      1 c  Crab meat
      1 tb Garlic, sliced thinly
      2 tb Fish stock
      1 ts Phom kari
      1 tb Light soy sauce
        pn Sugar
      2 tb Fish sauce
      2 tb Shallots, sliced thinly
      2    Spring onions
           (scallions/green onions),
           Sliced thinly
      1 tb Julienned prik yuak
 
  This is a mild curried dish, usually served as a counterpoint to a
  more intense curry or garlic dish.
  
  It can be prepared with crab claws, or with a cup of crab meat, or a
  mixture of crab meat and shrimp.
  
  Since it is often eaten with chop sticks, you might consider removing
  the meat from the claws, as this makes it easier for the spice
  flavours to penetrate and easier to eat the food.
  
  Thai curry powder (phom kari) is unlikely to be available outside
  Thailand. Use a mild Indian curry powder instead.
  
  Prik yuak is a sweet green chili, if not available use green bell
  peppers or canned jalapenas to taste.
  
  method
  
  Heat some oil in a wok, and stir fry the garlic and onions. Add the
  fish stock, soy sauce and fish sauce, and stir fry the crab until
  nearly cooked, then add the remaining ingredients.
  
  Line a serving dish with lettuce and pour the crab over it, garnish
  with corinader leaves, lime leaves, and slices of cucumber.
  
  If using crab claws, then steam the crab claws, and combine the
  remaining ingredients separately, and reduce them to form a dipping
  sauce.
  
  This dish is of course served with the usual Thai table condiments,
  and personally I like to add quite a bit of prik dong (red chilis in
  vinegar) to it.
  
  As always with this type of tropical seafood dish, you can serve it
  hot, at room temperature, or chilled.
  
  Recipe courtesy of: Muoi Khuntilanont.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:17:50, 17 Jan 2016
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)