Text 29064, 69 rader
Skriven 2012-09-02 08:38:12 av Dave Drum (1:261/38)
  Kommentar till text 29040 av Jim Weller (1:123/140)
Ärende: car repairs
===================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> My '98 Camry never needs anything expensive done to it; it is
 JW> indestructible and is our reliable long distance trip car.

 JW> And we always have the beat up '97 Odyssey as a backup vehicle.

 JW> Someday we'll need two new(ish) vehicles but it won't be this year
 JW> or next with any luck.

Might want to scout around for a Honda Element - it's a boxy high-cube AWD
thing that for some reason (even though it's not open top) puts me in mind of
the Volkswagen Thing. It's built on the Odyssey platform and everyone I know
who has one would not part with it at gun point. The *ONLY* objection I have
ever heard to it is that you must open the front door to get to the door handle
for the rear door. I think 2011 was the last model year for the Element.

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

      Title: Elemental Roasted Tomato & Mint Salsa
 Categories: Latino, Salsa, Herbs, Citrus, Chilies
      Yield: 3 Servings

      6 lg Roma tomatoes; tops removed
      1 cl Garlic
      2 tb Lime juice; one lime
      3 tb Extra virgin olive oil
      2    Serrano chilies; minced
           +=WITH=+
  1 1/2 tb Cilantro; minced
           +=WITH=+
  3 1/2 tb Spearmint; minced
    1/2 ts Lime zest
    1/2 ts Orange zest
        pn Salt

  With a comal or black iron skillet over medium-high heat,
  cook the tomatoes until blackened all over. While still
  warm, pulse tomatoes with the garlic in a food processor
  until roughly chopped. Let cool to room temperature and
  add the remaining ingredients. Mix together and let sit at
  least 30 minutes before using.

  Mark Miller writes: "Ripe red tomatoes roasted on a hot
  steel comal until the skins blacken are a basic element of
  many Mexican salsas. The smoky flavor adds a complexity to
  the taste of ripe tomatoes.

  Mixing fresh mint as a counterpoint to this cooked flavor
  creates the combination of raw and cooked which is one of
  the classic taste motifs of Southwestern cuisine. This
  salsa goes particularly well with the wild Churro lamb
  that we serve at Coyote Cafe because it does not mask the
  Churro's unique taste. It can be served with venison
  chops, grilled pork, grilled marlin, and that faithful
  standby, tortilla chips."

  Recipe by: Mark Miller of the Coyote Cafe, Santa Fe, New Mexico

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Discretion is not the better part of biography. -- Lytton Strachey

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