Text 30764, 98 rader
Skriven 2012-10-31 23:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: grexpectations 494
==========================
 ML> have had him get steaks, and even if the power went off I
 ML> could have eaten them raw. This diversion brought to you
 ML> by lack of calories in my tum.
 NB> lol   Of course, he might have not done right by the steaks... soup
 NB> was probably safer...  ;)   But I can follow your train...  ;)  Did you
 NB> do ok after all...?

I'd have cooked the steaks. Yeah, I in fact did not starve. [g]

==
 ML> At my request for a few cans of soup, Jonathan picked up
 ML> $40 of stuff that can be eaten cold, plus as it turns out
 ML> a raw chicken, which he said he would cook before the
 ML> power goes out. I think he's cutting it a little close,
 ML> but whatever.
 NB> Did the chicken make it...?   ;)

We never lost power except for a few seconds here and there.
I'm attributing that to sheer luck, but looking at the outage
map on line, there were relatively few of them. Perhaps Pepco
is doing something right, finally. Turns out, that though he
said it was a chicken, it was a flat of wing segments. He said
would I like any, and I said, eat what you want, and I'll pick
at the rest, and he didn't disabuse me of the notion. So what
he did - he put soy sauce and banged them into the oven at a
significantly too low temperature, so no roasting took place,
and he might as well have microwaved them. They were all pale
and flabby, and all the sauce had dripped off. The flat has,
what, 16 or 20 segments, maybe more, and when he said he was
full, he called out that he had finished: there were 4 left.
I had one and said he could have the rest.

 ML> I still have a bunch of macadamia Roca from my trip to
 ML> Hap's, plus some candy that I got for Lynnie Sacerdote
 ML> in Japan, plus a bottle of wine that I was saving for
 ML> something or other, so I'm provisioned pretty well and
 ML> can survive quite a while.
 NB> Won't starve, anyway... :)

There were a bunch of cans of bean with bacon soup, which I
like just fine, so I've been eating that the last couple days.

 NB> But full-blown hurricane is rather rare this far inland
 NB> for us or central PA....

I think it was down below 75 when it rolled into central PA,
and rather than being a big energy-ridden thing it was on its
way down, so it was a post-post-cyclone or something like that.
Bunches of power outs, though, luckily not theirs - only 67
customers out in Williamsport, according to the provider.

He just came up to my door and blew his nose really loud
right in front of it, which usually means that he wants to
say something, or he's really annoyed with me, maybe not.
I'll check. Nope, he went away.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Tuscan Bean Soup
 Categories: Soups, Italian
   Servings: 6

      1 lb Dried white kidney beans; OR
      4 cn Cannellini beans (20 oz ea)
      6 oz Pancetta or very lean bacon,
           - finely diced
    1/4 c  Olive oil
      1 c  Finely chopped red onion
      1 c  Finely chopped celery
      1 tb Minced fresh sage; -=OR=-
      1 ts -Dried Sage
      1 ts Salt
      1 ts Pepper
  1 1/2 qt Chicken stock
      2 c  Ditalini
           -or any short tubular pasta
      1 ts Salt
      2 tb Minced parsley
           Freshly grated Romano cheese
           -=OR=- Parmigiano cheese

  IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and
  place in a large pot. Add 10 cups cold water, cover and bring to a boil.
  Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute
  the pancetta in olive oil until soft. Add onion and celery and saute,
  stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add
  chicken stock, cover and bring to a boil. Drain the beans, add to soup,
  cover and simmer 30 minutes. Cook pasta in 4 quarts boiling water with 1
  teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley
  before serving and sprinkle with grated cheese.

  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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