Text 6466, 71 rader
Skriven 2013-11-03 21:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: accuracies 347
======================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> More cool stuff found at the new store: fresh quail eggs.

 NB> That IS cool...  :)   My cynical side wonders how long this will last,
 NB> but maybe it is a store that will continue to stock the cool stuff...

As the store is owner operated by a local guy I suspect he'll
continue to stock what people will buy. And most of us will pay a
premium for quality, variety, freshness and good service. The others
already shop at Wal-Mart not Loblaws. I notice that the Co-Op is
upping its game to stay abreast. The only people who are complaining
are the (relatively) poor who are having difficulty with the 15%
increase in prices. The extremely poor are doing OK as the new
management tend to donate a lot more stuff to Food Rescue, who in
turn help stock the food bank, the women's shelter and the Salvation
Army hostel, instead of trying to sell it off at half price.
                                
 JW> a large flower pot full of tarragon

 NB> Maybe it will last the winter...  :)  Room light might be enough
 NB> supplement to keep it going when the days get a lot shorter...

Our days are too short, less than 8 hours right now, barely 4 hours
of low level sunlight by Dec. 21. I harvested it today and am drying
most of it. It would survive with grow lights but why spend $50 on
electricity to protect $1 worth of herb. The only thing that
survives on room light alone is our three Norfolk pines (one per
grandchild) which are used to the dim light of the foggy Norfolk
Islands.

I especially like tarragon with rich oily fish like salmon.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Pancetta Wrapped Whole Fish with Fresh Herbs
 Categories: Fish, Grill, Herbs
      Yield: 4 Servings
 
      4    Whole fish; about
      1 lb Each, cleaned
           Salt and pepper
     12 sl Pancetta
      1 c  Fresh herbs such as thyme;
           -tarragon, marjoram, etc.
      1 tb Olive oil
 
  Rinse fish and pat dry. Season to taste inside and out. Place fresh
  herbs inside cavity of fish. Lightly oil both sides of fish. Wrap
  seasoned, oiled fish with pancetta that is thinly sliced and
  unrolled. Wrap fish loosely with the pancetta leaving head and tail
  exposed.
  
  Set fish in center of cooking grate. Cover grill. Cook until opaque,
  but still moist in thickest part (10 to 15 minutes). Remove from
  grill. Peel off top layer of skin. Slide fish onto platter. To serve
  slide a wide metal spatula between flesh and bones, and lift out each
  portion.
  
  Recipe by: COOKING LIVE SHOW
 
MMMMM

YK Jim


... In the Fifties: Herbs were used to make rather dodgy medicine.

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