Text 137, 106 rader
Skriven 2008-01-01 13:10:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: wine
============
On 11-25-07 MICHAEL LOO Scribbled to HAP NEWSOM about wine 471

ML> HN> Back when I was in College and 
ML> HN> Annie and I were SO much younger 
ML> HN> than today (grin), we used to drink
ML> HN> Annie Greensprings, and Boones Farm

ML>I've not tried Annie Greensprings, but I have heard
ML>that it's pretty nasty. I.e. worth an experiment. But
ML>just an experiment. I seem to remember Dirty Dave has
ML>one said experiment that was tried and failed and now
ML>resides in the back of his fridge some 7 years later.

That prompted me to go look. Yup. It's still there after another New 
Year's eve. Pulsing greenly at the back of the top shelf.

ML> HN> We also used to 
ML> HN> buy some cheap red wine and make 
ML> HN> "wine coolers" which were really
ML> HN> closer to sangria, sliced oranges
ML> HN> and lemons and limes with juice added.
ML> HN> and some 7up as well.

ML>I think I told you about our school sangria, which was
ML>Tang made with red wine, to wit:

ML>Sangria
ML>cat: starving student, booze
ML>servings: 1

ML>1 c cheap red wine
ML>3 Tb Tang, more or less

ML>Combine and serve over ice or at least as cold
ML>as possible.

In the 60s in Granola Land we used to do Red Mountain Vin Rose (1.29 the 
gallon jug) cut 50/50 with 7up. It's a wonder I have any taste buds left 
at all.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Janet Fletcher's Polenta With Tuscan Kale
 Categories: Five, Greens, Corn
      Yield: 4 servings
 
    1/2 lb Tuscan kale (lacinato kale);
           - central rib removed
      1 c  Polenta
      2 tb Extra virgin olive oil; plus
           - more for drizzling
      2 cl Garlic; minced
           Salt
 
  This rustic dish can be the centerpiece of a simple, comfort-food
  supper, or you can serve it in smaller portions as an accompaniment to
  grilled sausage or pork chops.
  
  Bring 8 cups of lightly salted water to a boil over high heat. Add the
  kale, push it down into the boiling water, and cook until it is
  tender, 4 to 5 minutes. Drain, reserving the cooking water. Cool the
  kale under running water, then drain again and squeeze to remove
  excess water. Chop the kale coarsely.
  
  Measure 5 cups of the cooking water into a saucepan and bring to a
  boil over high heat. Add the polenta gradually, whisking constantly.
  When the mixture begins to thicken, reduce the heat to maintain a
  gentle simmer. Continue cooking, stirring occasionally with a wooden
  spoon.
  
  While the polenta cooks, heat 2 tablespoons olive oil in a skillet
  over moderate heat. Add the garlic and saute until fragrant, about 1
  minute. Stir the garlic and the chopped kale into the polenta after
  the polenta has cooked for 30 minutes, then continue cooking until
  the polenta is thick and creamy, about 15 minutes longer. If
  necessary, thin with some of the reserved cooking water. Season with
  salt.
  
  Divide the polenta among warm bowls. Top each portion with a drizzle
  of extra virgin olive oil.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... GUI - (gooey) What your computer becomes after spilling your coffee on it.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)