Text 34536, 77 rader
Skriven 2010-02-08 01:05:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: rodents 774
=======================
 -=> On 02-07-10  07:54,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about rodents 774 <=-

 DSac> I can only judge by what I throw in my garbage, which is really nasty
 DSac> stuff without any other possible use.  My neighbors might be more
 DSac> wasteful, but since I can't guarantee that, I'll pass.

Between pulling out recycle stuff (all plastics, paper, metal), the
garbage disposal, and the trash soup bag Gail is now using -- we don't
tend to have much garbage.  Perhaps one "kitchen garbage bag" per week.


Do you compost stuff?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHILLED ROASTED CORN CHOWDER
 Categories: Soup
      Yield: 6 Servings
 
    1/4 c  Butter
  1 1/2 c  Thinly sliced leeks
      1 lg Baking potato
           -(about 6 ounces)
      1 cn Chicken broth (about 14 oz)
    1/2 ts Salt
    1/4 ts Ground white pepper
      4 md Ears fresh corn, husked
  2 1/2 c  Buttermilk
    3/4 c  Diced red bell pepper
           -(1 small pepper)
    1/3 c  Chopped fresh basil leaves
           - OR
      1 tb -dried basil leaves
      2 tb Chopped fresh chives
           -OR green onion tops,
           -if desired
 
  Melt butter in large saucepan over medium heat. Cook leeks in butter
  until softened, stirring occasionally, about 5 to 8 minutes.
  Meanwhile, peel potato and cut into 1/2-inch pieces. Add to saucepan
  with leeks. Stir in broth, salt and pepper. Bring to a boil. Reduce
  heat; cover and simmer 20 to 25 minutes or until potato is very
  tender. Puree (1/2 at a time) in food processor or blender. Cool;
  cover and chill at least 4 hours or overnight. To roast corn, place
  ears on grill over coals. Grill 10 to 12 minutes or until browned,
  tuming occasionally. (Or, place corn on rack of broiler pan and broil
  2 to 3 inches from heat source for 8 to 10 minutes, turning every 2
  minutes.) Cool; cut kernels off cobs. Remove potato mixture from
  refrigerator 30 minutes prior to serving. In large bowl, stir
  together potato mixture, buttermilk, corn, pepper, basil and salt;
  mix well. Ladle chowder into soup bowls sprinkle with chives.
  
  NOTE: 2 cups cooked frozen or canned corn kernels may be substituted
  for the roasted corn.
  
  Yield: 6 servings Serving Size: about 1 cup
  
  Nutritional Information
  
                        per serving Calories 210 Total Fat 10 g Total
  Carbohydrates      26 g Protein 8 g Vitamin A 26 %DV Calcium 150 mg
  
  Copyright American Dairy Association (Reprinted with permission)
  
  From: Iris Grayson                    Date: 08-04-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:09:58, 08 Feb 2010
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