Text 4706, 68 rader
Skriven 2013-09-15 21:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: caution 165
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 RH> It usually isn't but I didn't want to disturb him. He was on a roll
 RH> with his train of thought so I didn't want him to slip on the butter
 RH> and get derailed. I know better than to try. (G)

Every time is a different situation; there will be times,
though, when your eggplant must be peeled.
 
 RH> It's been interesting reading your travelogues. Do you save them into
 RH> a travels file so you can go back and re-read them?

Not really, but with some regrettable exceptions they get
saved in some form or other.
 
 ML> The label indications for Klor-Con are for cases that cannot
 ML> tolerate the liquid supplement (such as I suggest) - the risk
 ML> is that the pills will damage the stomach lining. Another common
 RH> I always took the pills with food so I'd have a buffer.

That's a good idea, and I think it's in the instructions as well.

 RH> I've read of lighting gas.  It seems to be a guy thing.

I had a reckless friend who lit his bum once - he didn't
understand that his being hairier than the average bear
meant that his bum was as well, and, whoosh, ouch. He also
lit my hair on fire once - quickest haircut I ever had.

He is now extraordinarily wealthy and extraordinarily
conservative. Sic transit and all that.

--mm
Caponata
cat: relish, Italian, celebrity
yield: about 4 c

1 c olive oil
1 1/4 lb eggplant, peeled and in 1/2" dice
10 oz (about 5 stalks) celery, diced
1 ts chopped, unsalted anchovies
1 ts capers, drained, rinsed and dried
1 ts chopped gherkins
3 oz diced black olives
1 ts sugar
3 Tb vinegar (white or red wine)
1 c tomato sauce (homemade or canned)

Have ready two plates lined with paper towels.

Heat oil in deep skillet over med heat. Add the eggplant
and fry until slightly softened, 1 min. Do not crowd the
pan; you may have to fry the eggplant in batches. With a
slotted spoon, transfer the eggplant to the paper towels
to drain. Repeat the procedure with the celery.

Heat 1 ts oil over med heat. Add the anchovies and cook until
they melt into the oil, about 2 min. Add the capers, gherkins,
olives, sugar, and vinegar and cook until the vinegar evaporates,
about 4 min. Add the tomato sauce and simmer 3 min. Add the
eggplant and celery and simmer for 5-6 min. Remove from heat;
set aside to cool.

Roberto Donna, Washington Post 9/22/99

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