Text 23665, 77 rader
Skriven 2007-12-02 09:40:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: close to home
=========================
On 11-30-07 HAP NEWSOM Scribbled to DALE SHIPP about Re: close to home

HN>No restrictions at all, except stay away from asprin, 
HN>aleve, and ibuprofen! Anne was all ready to go back to 
HN>work and I put the Kibosh on that....well she did it herself
HN>really when she tried to do much she just "ran out of steam"
HN>and needed to rest! Today (friday) I took her out to her school
HN>so she could pick up some stuff to work on over the weekend...and 
HN>her principal told her to get a note from the doc if she wanted
HN>to come back on monday! I took her along on my friday errands and now
HN>she's taking a nap which she really needed! Her stamina level
HN>is pretty low still. 

Lot's of rare beef to build the blood back up! May not work - but, it 
sure will be tasty. Some beef tea, as well.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lots Of Cooked Pumpkin And Squash
 Categories: Five, Squash
      Yield: 6 servings
 
      6 lb Pumpkin/winter squash
      1 tb Salt
        pn Sugar
      1 ts Soy sauce; to taste
      5 tb Olive oil
 
  If you end up purchasing too many pumpkins or winter squash for
  decorative purposes, this is a good way to use it up. Or, cut this
  recipe in half or even just make one third of the amount. From Marlena
  Spieler, Chronicle columnist.
  
  Cut the pumpkins/squashes into halves. Scoop out the seeds and place
  them in a colander. Rinse them well and separate the seeds from their
  clinging fibers. Place the seeds in a bowl with the salt and water to
  cover. Leave them to soak for 30 minutes or longer.
  
  For the sliced sauteed pumpkin: Peel and slice 2 pounds of the
  pumpkin/squash. Brown in a heavy frying pan in a single layer,
  sprinkling with a little salt and pinch of sugar as the slices brown.
  When the flesh is tender, transfer to a plate to use as you like.
  
  For the roasted pumpkin flesh: Invert the remaining pumpkin/ squash
  halves onto a baking sheet and place in a 350-degree oven. Roast for
  45 minutes, or until the flesh is tender. Remove and let it cool.
  Scoop the pumpkin from the shell as you need it.
  
  For the roasted seeds: Drain the seeds from their salt bath and
  arrange them on a baking sheet. Toss with soy sauce and olive oil and
  bake them in a 375 to 400-degree oven for 30 to 40 minutes, turning
  every so often until they are browned and crisp. Yields about 6 cups
  pumpkin flesh — and oodles of seeds.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 October 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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