Text 19892, 98 rader
Skriven 2009-01-19 20:31:29 av Ruth Haffly (1:396/45.28)
  Kommentar till text 19809 av Michael Loo (1:18/200.0)
Ärende: soup 90
===============
Hi Michael,

 RH> It's for the better; you wouldn't be happy in the long run.

 ML> I've been relatively happy for relatively long without
 ML> having my first choice, and I guess that'll continue for
 ML> a while.

And as long as you're content for the time being, it's OK.


 ML> I like to socialize while doing stuff - for me it beats
 ML> sitting around (others prefer the overt conviviality of
 ML> talking at the table), and in fact my brain probably works
 ML> better when I'm actually doing something.
 RH> Some things I can do well while socialising; others, I'd rather
 RH> concentrate on the task at hand.  If I'm boning out (or cutting the fat
 RH> away from a well fatted piece of meat) a chunk of cow, then I'll want
 RH> to  concentrate on the task

 ML> I'm the guy who can coach a string quartet while playing
 ML> in it. Having a sharp knife in my hand never stopped me
 ML> using my sharp tongue at the same time.

If I'm doing basic chopping with the knife, I've no problem with keeping
up my end of the conversation.  It's in doing the more involved tasks
that I will want to keep my attention on that, rather than the
conversation. I couldn't coach a string quartet with or without a knife.
(G)

 ML> Oriental Chicken Noodle Salad
 RH> I've made this with slight variations. The pine nuts are something
 RH> different but look like they would be good.

 ML> Yeah, the sunflower seeds and pignoli take the place of the
 ML> much commoner almond slivers. I think they'd be good, too.

Just a different twist on it.  I've seen a number of variations on the
basic chicken salad recipe; some with the ramen type noodles, some with
sliced and fried won ton wrappers instead.


 ML>       Title: Lentil and Rice Soup
 ML>  Categories: Soups/stews, Rice/grains
 ML>       Yield: 4 servings


That's sort of like what I made last week from a recipe I tore out of a
magazine I'd picked up at Brighter Day.  Getting ready to move so I'm
sorting thru magazines; this looked good and I had some lentils that
needed using so..............

CURRIED LENTILS AND VEGETABLES

3 cups water
1 1/2 cups lentils, rinsed and drained
1 cup chopped carrot
1 cup chopped onion
2/3 cup chopped celery
4 teaspoons curry powder
2 teaspoons grated fresh ginger
1 clove garlic, minced
1/2 teaspoon salt

1 6 oz container plain yogurt
1 cup choppedtomato
2 tablespoons snipped fresh parsley or cilantro
(or 2 teaspoons dry)

In a large saucepan, combine water, lentils, carrot, onion, celery,
curry powder, ginger, garlic and salt.  Bring to boil, reduce and simmer
covered for 30-45 minutes or until lentils are tender and most of the
liquid is absorbed. Remove from heat and let stand, covered, for 5
minutes.

In a small bowl, combine yogurt, tomato and parsley (or cilantro).
Refrigerate until ready to serve; serve with lentil mixture.

Makes 8 2/3 cup servings

We had this over brown rice for supper.  There was enough left over that
I served it with a mix of millet, quiona, other grains and seasonings (a
boxed mix I'd picked up at Brighter Day) for another meal.  I liked it
better with the latter.

From a magazine I picked up at Brighter Day (natural foods store) in
Savannah, GA.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... I hit my CTRL key, but I'm STILL not in control

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)