Text 21393, 67 rader
Skriven 2009-02-28 20:43:02 av Michael Loo (1:18/200.0)
Ärende: echo pic 292
====================
 -=> Carol Shenkenberger said to Dale Shipp <=-

 CS> Sadly with the job not settled, I have to back out this year. 
 CS> Probably won't be able to attend either unless it's fairly close.

Sigh. I could host it in a pinch. Either July 4 weekend, with the
orchestra concert thing, or the last weekend in July or the first
weekend in August.

 CS> With jobs outside the DOD drying up, people with 4 year degrees in IT
 CS> are taking up all the jobs I was qualified for.  I didnt expect it, but
 CS> there you have it.  Thanks for the link to the security jobs, but none
 CS> in my area.  I have  feeling hanging on to a 1/2 or more paid off house
 CS> is the best route and i have a paycheck still til 31May to search with.

Sigh.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Iced Cucumber Soup
 Categories: Soup, Starter
      Yield: 4 Servings

   3.00    Kirby cucumbers
   1.00 ts Salt
   2.00 c  Plain yogurt, whole milk
           Or low fat
   2.00 tb Extra virgin olive oil
   1.00    Whole peeled garlic clove
           Crushed and skewered with
           Toothpick
   0.25 c  Packed fresh mint leaves
           Off the stem and chopped
           Roughly
           Water
   0.25 c  Raisins plumped up in hot
           Water
   0.25 c  Walnuts, finely chopped
   0.25 c  Snipped chives
   0.50 c  Crushed ice cubes, optional

  Peel and seed the cucumbers, cut them into 1/4-inch dice and toss
  with the salt; set aside for 15 minutes. Transfer the cucumber cubes
  to a sieve, rinse them under water and pat dry with towels.

  In a bowl combine the cucumbers and yogurt. Gradually and slowly
  whisk in the olive oil, making sure yogurt absorbs it all. Add the
  garlic clove and mint, cover and refrigerate until well chilled. (If
  taking the soup on a picnic, chill it first in a bowl, then transfer
  it to a thermos.)

  Before serving, remove the garlic cloves, give the soup a stir and
  thin with ice water if you wish; adjust the seasoning.

  Ladle the soup into chilled soup plates and stir in the raisins, then
  garnish with walnuts and chives. If you wish, immediately before
  serving, you can drop some crushed ice into each plate

  SOURCE: Cooking - Monday to Friday Copyright 1997, TV FOOD NETWORK
  SHOW #MF6700

MMMMM

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