Text 34706, 73 rader
Skriven 2013-03-12 05:39:45 av Dave Drum (1:18/200.0)
  Kommentar till text 34691 av RUTH HANSCHKA (1:123/140)
Ärende: Darn It, anyway
=======================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> SR> Sounds like one. They made a gazillion slightly different varieties
 RH> of
 -> SR> sock darners, trying to build a better mousetrap. I have three or
 RH> four
 -> SR> of them, all old. You're the only person I know who still darns
 RH> socks.
 ->
 -> As I noted above - at $15 (and up) per pair it's a worthwhile effort.
 -> But only the foot of the stocking. The barrel is the stretchy part
 -> with all manner of Lycra and other stuff and does not respond well to
 -> anything I know how to do. But heels (mostly) and the occasional toe
 -> ... not a big deal.
 
 SR> Lycra wouldn't.  Cotton socks can be darned without too much trouble.
 SR> I've done it, but not in over a decade.

 -> SR> I still use waxed paper for some jobs to this day, including
 -> SR> wrapping the occasional sandwich.

 -> I binned the last bit of a roll of Cut-Rite in a big clear out several
 -> years ago. Now, if I can put it in a ZipLoc or Glad container I use
 -> aluminum foil or cling film. Once in a while a ZipLoc bag.

 RH> I still use it in the microwave, to avoid more plastics.  That's just
 RH> me though.

If something is in plastic - then when I nuke it it stays in that plastic.
Otherwise I'll put it on one of my regular glazed pottery plates or in a
similar bowl.

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

      Title: Scallops & Chorizo
 Categories: Five, Seafood, Pork, Chilies, Vegetables
      Yield: 6 servings

      3    Fresh (Spanish) chorizo
           - sausages; sliced in rounds
           - the thickness of a pound
           - (dollar) coin
      4    Spring onions; trimmed,
           - sliced
      2    Red chilies; thickly sliced
     24    Scallops, cleaned, (6 shells
           - reserved and cleaned if
           - you can get them)
      2 tb Runny honey

  Heat a heavy griddle pan over a high heat. Fry the chorizo
  until it is browned and some of the juices are running in
  the pan. Add the spring onion and chilli and fry for 2-3
  minutes.

  Add the scallops and fry for 2-3 minutes on either side or
  until cooked through. Drizzle over the runny honey and
  stir to coat. Divide the scallops and chorizo among the
  six scallop shells and serve.

  Serves 6

  From Nigel Slater's Simple Cooking

  From: http://www.bbc.co.uk/food

  Uncle Dirty Dave's Archives

MMMMM

... A thing worth having is a thing worth cheating for.- William C. Dukinfield
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