Text 15174, 67 rader
Skriven 2008-10-17 11:16:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Bixby, Aridzona
=======================
-=> hap newsom wrote to Ruth Haffly <=-

 ->  hn> The wildflower bloom in that area is a bit later than in
 ->  hn> some of the other areas of the state. I get reports
 ->  hn> on Arizona wildflower bloomtimes, and Nevada and
 ->  hn> the California desert area.

 -> Bisbee isn't that far from where we used to live on Fort Huachuca.  We
 -> got over there various times, mostly for church related things (pulpit
 -> supply, meetings, etc).  At the time, the Killer Bee Honey Store wasn't
 -> there; we found out about it on the Food Network after we went to HI.
 -> Haven't made it over there in our visits since, just haven't had the
 -> time.

 hn> I just enjoyed the scenery there!

Next time you go to the Bisbee area be sure to enjoy breakfast at the Bisbee
Breakfast Club (closed Tuesdays and Wednesdays) at 75A Erie Street. Then go
check out one of your other favourite things at Old Bisbee Roasters
(www.oldbisbeeroasters.com) located nearby. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Lime, Corn & Jalapeño Relish
 Categories: Citrus, Relish, Condiments, Chilies
      Yield: 1 1/2 cups
 
      2    Limes
      1    Lemon
      1 c  Fresh corn kernels
      4    Jalapeño chilies; seeded,
           - fine chopped
    3/4 c  Extra-virgin olive oil
    3/4 ts (or more) coarse kosher
           - salt
 
  Six ingredients yield big dividends. Be sure to use a good-
  quality fruity olive oil.
  
  Using vegetable peeler, remove peel in strips from limes and
  lemon (green and yellow parts only). Cut peel into 1" x 1/8"
  strips. Place in medium bowl. Squeeze enough juice from limes
  and lemon to measure 2 tablespoons lime juice and 2 tb lemon
  juice. Add to bowl with peel. Add corn kernels, jalapeños,
  oil, and 3/4 teaspoon coarse salt; stir to blend. Cover and
  chill at least 2 hours to allow flavors to blend.
  
  Season to taste with more coarse salt, if desired.
  
  DO AHEAD: Can be made 1 day ahead. Keep chilled. Bring
  relish to room temperature before serving.
  
  by Jill Silverman Hough
  
  Bon Appétit | August 2008
  
  Makes 1 1/2 cups
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Alas, poor Aardvark, I knew him well!"
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