Text 36034, 120 rader
Skriven 2010-03-21 00:50:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Picnic Info
=======================
 -=> On 03-20-10  13:35,  Carol Shenkenberger <=-
 -=> spoke to All about Picnic Info <=-

 CS> Picnic:  Carol Shenkenberger
 CS> 356 Dodge Drive

Got it on the map -- do you still have that white car in the driveway?

 CS> The first 4 are walking distance of each other which would make 
 CS> carpooling very easy. 

Good info -- we'll chech them out.

 CS> - Farther but added as I seem to recall one of us gets some
 CS> special discount.

We find that senior (or AARP) discount is often the best.  Once in a
while I can con my way into a retired government discount, but not
often.  Some of the places you mention actually charge more to
military/government than they do for seniors -- perhaps because they
figure the people are on a per diem and not paying out of their own
pocket.

 CS> Due to these looking quite good on the web, added small
 CS> list of 'you will not be happy'

This is especially appreciated.  Even the travel advisor web sites don't
give as much info of that sort as a person who is on the scene can do.
We like to use TripAdvisor.

 CS> Bow Creek Inn - *highly not recommended*   

 CS> Econo Lodge Town Center - *not recommended* 

Tripadvisor ranks this one as 104 of 119 rated.  Eight reviews, none
better than "poor", the rest "terrible".

 CS> Travelodge Bay Beach - *highly not recommended*
Ranked 80 of 119.  Thirteen reviews, 6 terrible, 1 excellent(two + years
ago) and the rest in between.

We will probably go with one of the ones you recommend, but not ready to
book quite yet.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Anginares Me Anitho - Artichokes with Dill
 Categories: Greek, Main dish, Appetizer, Vegetable, Vegetarian
      Yield: 8 servings
 
           Karen Mintzias
     12 md Globe artichokes
      1    Lemon (juice only)
           Lemon slices
      3 tb Flour (optional)
    1/2 c  Chopped scallinos,white only
    1/4 c  Olive or other oil
      1    Lemon (juice only)
      3 c  Water
           Salt
           Freshly ground white pepper
      2 tb Finely chopped dill
      3 ts Cornflour
           Cold water
      2    Eggs
           Chopped dill for garnish
 
  Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50
  minutes
  
  Wash artichokes well and cut off stem close to base.  Have ready a
  bowl of cold water with the juice of 1 lemon and some lemon slices
  added.  If desired stir in 2-3 tablespoons flour as this is quite
  effective in preventing discoloration.
  
  As each artichoke is prepared, rub cut surfaces with a lemon slice
  from the bowl and place in bowl until all are prepared.  Cook as soon
  as possible after preparation.
  
  Remove 3 or 4 layers of leaves until the tender inner leaves remain.
  Scoop out choke and pink thorny leaves from centre, using a spoon or
  melon ball scoop.  Cut in half.
  
  In a large pan gently fry spring onion in oil until soft.  Add juice
  of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of
  pepper. Bring to the boil.
  
  Drain prepared artichokes and add to pan with dill.  Return to a slow
  simmer, cover and simmer gently for 30 minutes or until artichokes are
  tender.  Stain cooking liquid into a pan and boil until reduced to
  half original quantity (about 1-1/2 cups).  Keep artichokes hot in a
  slow oven.
  
  Mix cornflour to a paste with a little cold water and stir into
  simmering liquid.  Stir until thickened and bubbling and leave to
  simmer gently.
  
  Beat eggs in a mixing bowl until light and frothy and gradually add
  remaining lemon juice.  Gradually pour in simmering stock, beating
  constantly.  Return to pan and stir over low heat for a minute or 2
  to cook the egg.
  
  Pile artichokes on a warm platter, pour sauce on top and sprinkle with
  chopped dill.  Serve as a light meal or as a first course.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1
  86302 069 1
  
  Typed for you by Karen Mintzias
 
MMMMM
 


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