Text 10565, 91 rader
Skriven 2011-05-10 06:28:00 av Dave Drum (51710.cooking)
     Kommentar till en text av Glen Jamieson (51669.cooking)
Ärende: LODGINGS
================
-=> Glen Jamieson wrote to Dave Drum <=-

 JW> If things get really rough, like no water or power, you should be
 JW> able to get the insurance company to put you up in a hotel with a
 JW> meal allowance for a few days.
 DD> Or he could get an allowance to do just that, and, if brave enough,
 DD> camp out with Kevin at his new digs.

 GJ> Cough!  Splutter!  Gasp!  No no no no!  Neverrrrrr!  I would rather
 GJ> share the garage with dog Tex and the feral doves.  It is fairly easy
 GJ> to catch doves with a rat-trap.

 DD> You mean it hasn't taken him long to "Kevinize" his new(er)
 DD> accommodation?  Bv)=

 GJ> As he insisted on taking all the junk that would fit from his old
 GJ> place to the new, it started life pre-Kevinised.

Yikes, he's got packratitis worse than I do. I've been paring down my
collection(s) - mostly by using the rule-of-thumb that if I haven't used it in
the past five years or have to ask myself "What the (f-bomb) is this?" then it
gets Freecycled, binned, or sent to the recyclers. This works especially well
on food items as there is no question of recycling or freecycling. Right in the
bin.

I think I have found nearly all of my "fat" clothes. They have been offered on
Freecycle first and then off the Starvation Army if not snapped up on
Freecycle. Last trip to the doctor I had dropped another 15 lbs (6.8 kg). I'll
never have to run about in the shower to get wet - but, still it will be nice
if I ever get to a size to wear "normal" fashions before I am too old and
feeble to dress myself.   Bv)=

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

      Title: Turkey Paksiw (Recycled Turkey)
 Categories: Poultry, Vegetables, Offal, Sauces
      Yield: 6 servings

           Leftover, deboned turkey *
      1    Head of garlic; crushed
      3 lg Onions; halved, sliced
    1/2 c  (to 3/4 c) vinegar
    1/2 c  Dark soy sauce
      8    Peppercorns; pounded
    3/4 c  (to 1 c) lt brown sugar
      2    Bay leaves
           Salt
      1 c  Meat broth
  1 1/2 c  Lechon sauce
           +=OR=+
    1/4 kg Chicken livers
           +=OR=+
      1    Can liver spread

  * Unless you have a very heavy butcher's knife at home, I
  don't recommend chopping through the turkey bones.

  Place the chopped turkey meat in a large heavy sauce pan,
  casserole or wok. Add all the ingredients except the lechon
  sauce. Bring to a boil. Stir well. Lower the heat, cover and
  simmer for 15 to 20 minutes.

  Pour in the lechon sauce and bring to a boil. Add more meat
  broth, if necessary. Adjust the seasonings. Some people like
  their paksiw more sour than sweet; other, just the opposite.
  Simmer for another five minutes. Turn off the heat and leave
  for the flavors to develop for another 10 minutes before
  serving.

  If you're using canned liver spread, stir the liver spread
  in a cup of hot water and pour into the cooking pot. Proceed
  as above.

  If you're using fresh chicken livers, cook the livers in a
  little salted water for a few minutes (they cook fast). Cool
  to room temperature and mash with a fork or puree in a food
  processor or blender. Pour into the cooking pot and proceed
  as above.

  Top the paksiw with toasted garlic before serving.
 
  From: http://homecookingrocks.com

  Uncle Dirty Dave's Archives

MMMMM

... The lion & calf shall lie down together. But the calf won't get much sleep.
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