Text 24843, 80 rader
Skriven 2012-05-16 00:20:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Flesh & Bones
=========================
 -=> On 05-14-12  22:57,  Jim Weller <=-
 -=> spoke to Dave Drum about Flesh & Bones <=-

 JW> up. As an incentive they have purchased a small furnished house for
 JW> her to live in rent free so she doesn't have to stay at that nasty
 JW> little hotel. And she can put excess baggage charges and groceries
 JW> on her expense account, which both keeps her out of that lame
 JW> restaurant and saves them a ton of money when she submits her

That sounds like a win-win choice:-}}


 JW> expenses. She plans to fill two large Rubbermaid containers with
 JW> fresh produce, baked goods and good coffee at the Yellowknife Co-Op
 JW> the morning of her flight. She can then barter some of it off for
 JW> local fish and game. A nice head of lettuce is worth a five pound
 JW> arctic char; a gallon of milk will get her a muskox tenderloin!)

The exchange of a head of lettuce for a five pound char is one I would
easily make.

Suggestion:  Gail has a vacuum sealer machine.  There is an attachment
that lets her vacuum seal containers.  She uses it to seal up various
vegetables, such as cut green peppers.  It really extends the shelf life
for them.

They have smaller deli size containers that seal with a small hand held
unit.   They also have larger (2 quart and up) that seem to need the
larger sealer with an attachment.

If you are at all interested, go to Amazon.com and do a search on
"foodsaver containers" you will get a ton of hits, both for the
containers and for the devices to apply the vacuum.  Target and others
carry them as well.

The official site is www.foodsaver.com -- their prices are often a bit
higher than Amazon.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steak and Cheese
 Categories: Beef, Cheese
      Yield: 6 servings
 
      2 lb Top Round Steak
    1/4 c  Flour
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Garlic or Celery Salt
      6 tb Butter
      1    Lg Onion, finely chopped
      1 c  Beef Bullion
      1 c  Sharp Cheddar Cheese, grated
      2 tb Parsley, finely chopped
 
  Steak should be cut in thin slices.
    Pound steak out until it is about 1/4-inch thick.
    Combine flour, salt, pepper and garlic salt and rub into steak on
  both sides. Allow to stand for 5 minutes, then cut into 8-10 serving
  pieces.

    Heat butter in a large, heavy frying pan and brown steak on both
  sides over moderate heat. Sprinkle with chopped onion and add
  bullion. Bring to a boil, cover pan, and simmer for 1 hour or until
  steak is tender.

    Sprinkle cheese and parsley over top, cover again, and cook another
  minute or so to melt cheese. Good served with hot fluffy rice.

  Source: TEXAS THE BEAUTIFUL COOKBOOK
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:57:43, 15 May 2012
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)