Text 15351, 85 rader
Skriven 2008-10-20 19:13:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Spaz Spot Hangers
=========================
-=> Carol Shenkenberger wrote to Nancy Backus <=-

 CS> (old mail, catching up).  Yes, thats true.  I still remember the guy
 CS> yelling at me as I used my temp handicap placard and in uniform got out
 CS> of the car with a bouncy 14YO.  He simply was not aware of my back
 CS> issues or that I really needed that closer spot to get back to the car
 CS> once done.  I was using the cart as a walker, and *needed* it.

You do know about the half-a-peace-sign, don't you?  Bv)=

I am going to ask my croaker about getting a handicapped parking placard for
myself - as my Georgia calls it the "Spaz Spot Permit". I am having trouble
walking very far without my feet killing me - even after losing all this darned
weight. I figure, what the hell, I'm 66, got a stent, a pacemaker and really
bad circulation in my lower limbs. It's time.

And if I get some self-appointed morality kop - well, s/he cand just observe
the mistletoe tied to my center back belt loop.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuna Tonnato W/Eggplant Salad
 Categories: Seafood, Salads, Vegetables
      Yield: 4 servings
 
      2 cn (6 oz ea) light tuna packed
           - in olive oil; drained,
           - divided
      1 lg Anchovy fillet
    1/4 c  Mayonnaise
      2 tb Extra-virgin olive oil +
           - additional for drizzling
      2 ts Drained capers
      2 ts Fresh lemon juice
      2    Jars or containers grilled
           - eggplant; (11 1/2 to 13
           - oz ea) drained
      1 ts Fine chopped garlic
    1/3 c  Coarse chopped parsley
      1 ts Grated lemon zest
      1 ts Red-wine vinegar
      2 c  Grape tomatoes; halved
           - lengthwise
    1/3 c  Coarse chopped mint
      2 c  (1/2") bread cubes from a
           - country loaf; toasted
 
  Equipment: 4 (16-ounces) wide jars or containers with lids
  
  Dressing up jarred eggplant and canned tuna results in an
  incredibly lusty lunch. An easy tomato and mint salad
  spooned on top adds just the right touch of fresh acidity.
  
  Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and
  lemon juice in a blender until smooth to make tonnato sauce.
  
  Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 ts salt,
  and 1/4 teaspoon pepper in a food processor until combined
  but not smooth.
  
  Toss tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon
  pepper.
  
  Divide eggplant mixture among jars and layer remaining tuna
  (broken up into large chunks), tonnato sauce, croutons, and
  tomatoes (including juices) on top. Drizzle with olive oil.
  
  Cooks' note: Assembled jars can be chilled up to 6 hours.
  Serve at room temperature.
  
  by Paul Grimes and Shelley Wiseman
  
  Gourmet | August 2008
  
  Makes 4 servings
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And there shall in that time be rumours of things going astray."
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