Text 3561, 139 rader
Skriven 2013-08-17 04:36:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Spices from herb
========================
This was supposed to have been in the last (for now) packet out of Sean's
Outpost. As you can see from the Doc's Postmark I have copied it from the
Outpost packet. You may see dupes.

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> should grow. Spearmint grows in sunny or partially shady locations
 DD> with moist soil. The roots creep underground in a dense mat, from

 RH> There's no soil in that yard; it was scraped down to dirt.

What, exactly, do you think dirt is?

dirt: noun \'d?rt\

1 : excrement
b : a filthy or soiling substance (as mud, dust, or grime)
c : (archaic) something worthless
d : a contemptible person <treated me like dirt>

2 : loose or packed soil or sand : earth <a mound of dirt> <a dirt road>

3 : an abject or filthy state : squalor <living in dirt>
b : corruption, chicanery <vowed to clean up the dirt in the city government>
c : licentiousness of language or theme
d : scandalous or malicious gossip <spreading dirt about his ex-wife>
e : embarrassing or incriminating information <trying to dig up dirt on her
political rivals>

http://www.merriam-webster.com/dictionary/dirt
 
Definition 2 pretty much covers what we have been discussing.
 
 DD> which grow the stems and leaves that reach up to 2 feet tall. Because
 DD> of this quick, aggressive growth many gardeners prefer to confine the
 DD> herb to a container. I like it because it chokes out the dandy lions
 DD> and also because it smells so nice when I cut the lawn and it is
 DD> present.

 RH> It's confined to the garden bed area; that area has a bit of not too
 RH> great a quality dirt.

Doesn't have to be of humus or loam quality for mint.

 RH> We keep a shaker of half sodium/half potassium salt on hand. I'll grab
 RH> that for a lot of my cooking, some table use. It's one more attempt to
 RH> try to raise my potassium levels; they've been borderline low for
 RH> several years.  Not quite low enough to go on full time perscription
 RH> supplimentation but occasionally the doctors will give me a week or two
 RH> of pills to kick it up. I'm taking an OTC pill that seems to be keeping
 RH> them happy tho, my next bloodwork will show if there's any need for a
 RH> boost again.

 DD> I use the Morton Lite Salt (which is a 50/50 mix) *AND* take two 99mg
 DD> Solaray Potassium amino acid complex capsules - which I buy at Food
 DD> Fantasies (health/natural food and supplements store). Mine is needed
 DD> because I take furosemide (Lasix) as prescribed by my croaker.

 RH> I use an OTC potassium (potassium gluconate I think--bottle is in WF)
 RH> plus try to grab a bit of banana or dried apricots most days.

I have taken that in past days when I was buying from Walgreen's - then I found
Food Fantasies and began getting nearly all my OTC stuff from them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Dirty Rice
 Categories: Cajun, Rice, Poultry, Offal, Chilies
      Yield: 4 Servings
 
  1 1/2 c  Louisiana long grain rice;
           - or basmati/Texmati rice
      2 c  Chicken broth
      2 c  Water
      3 tb Oil
    1/2 lb Ground pork
           +=AND=+
    1/2 lb Ground chicken gizzards
           +=OR=+
      1 lb Ground chicken gizzards
      3 sl Bacon; chopped
    1/2 lg Onion; chopped
      2    Celery ribs; chopped
      1    (to 3) jalapeños; seeded,
           - chopped
      1 tb Cajun seasoning *
      2    Green onions; chopped
 
  * I switch back & forth between Louisiana Fish Fry (orange
  container) Products and Tony Chachere's (green container)
  Creole Seasoning - whichever I find in the cabinet first.
  
  Cook the rice according to the package instructions, but use
  chicken broth for one third of the cooking liquid. So, for
  example, if the package says to use 3 cups of water for 1
  1/2 cups of rice, use 2 cups of water and 1 cup of chicken
  broth. Once the rice has finished cooking, remove from heat
  and let sit for 5 minutes. Turn the rice out onto a sheet
  pan and drizzle 1 tablespoon of olive oil over it. Mix to
  combine and let cool.
  
  While the rice is cooking, finely chop the chicken gizzards,
  or purée briefly in a blender. In a large pan that can
  eventually hold the rice plus everything else, put 1 tb of
  oil plus the bacon in and cook over medium-low heat until
  the bacon is crispy.
  
  Add the ground pork (if using) and increase the heat to
  high. Allow the meat to brown before stirring. As soon as
  the pork starts to brown, add the final tablespoon of oil
  and add the celery, jalapeños, and onions.
  
  Brown them all over medium-high heat.
  
  You will notice that the bottom of the pan getting crusty.
  Keep it from burning by lowering the heat if needed. Add
  the minced gizzards and cook for a few minutes more.
  
  Add the remaining cup of chicken broth and deglaze the pan
  by scraping the bottom of the pan with a wooden spoon. Add
  the Cajun seasoning and turn the heat to high. Boil away
  most of the chicken stock and then add the cooked rice. Toss
  to combine.
  
  Turn off the heat and add the green onions. Toss once more
  to combine and serve hot.
  
  Serves 4.
  
  From: Dirty Dave's adaptive mind - which will file the
  serial numbers off of any recipe and call it his own.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "And then one day you find ten years have got behind you" -Floyd 
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