Text 4071, 64 rader
Skriven 2013-08-30 18:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Skeeters
================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> Not sure if/how common swallows are in northern NYS

They are quite a common bird from the arctic treeline all the way
down to Mexico, from the Atlantic to the Pacific.

 NB> I suspect barn
 NB> swallows might not like being in town so much...

That's correct.

 JW> ravens [,,,] judicious use of a BB rifle.
 
 NB> Can't use that in the city

It's not legal inside city limits here either.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Balsamic-Glazed Sirloin Steak
 Categories: Beef, Steak, Chilies, Sauces
      Yield: 4 Servings
 
      1 lb Sirloin steak
    1/2 ts Salt
    1/4 ts Black pepper
    1/2 ts Garlic powder
    1/8 ts Cayenne pepper
    1/4 c  Sherry
      2 tb Soy sauce
      1 tb Balsamic vinegar
      2 ts Honey
  
  Sprinkle steak with salt and pepper; heat a cast iron skillet
  large enough to hold the steak. When hot add the meat, turn down
  to medium heat cook 4 to 5 minutes on each side until desired
  doneness. Remove from skillet. Add the garlic powder, cayenne,
  sherry, soy sauce, balsamic vinegar and honey to the skillet and
  cook, stirring until the mixture is thickened. Return the steak to
  the skillet and turn it over once to completely coat it with the
  glaze; transfer it to a board to rest for 3-5 minutes cut it
  diagonally into thin strips, fan the strips out on the dinner
  plates and spoon any remaining glaze over the meat.
  
  Oh my goodness, this was fabulous. The sauce was delicious and went
  so very well with red meat. JulietAR

  From: Kevin Jcjd Symons
 
MMMMM
  
Balsamic vinegar and honey in a beef steak sauce? I don't know.



YK Jim


... The early bird got the worm & the rest of the flock ordered in pizza.

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