Text 10560, 104 rader
Skriven 2014-03-04 09:30:00 av Dave Drum (1:18/200.0)
  Kommentar till text 10425 av Ruth Haffly (1:396/45.28)
Ärende: Books and reading
=========================
Ruth Haffly Said to Dave Drum about Books and reading

RH> >> CONTINUED FROM PREVIOUS MESSAGE <<

RH>  DD> But, the references should not be essential to the plot or
RH>  DD> story development. I am a fan of the 1632 series and the World
RH>  DD> At War series - both in the alternate history genre. The World
RH>  DD> At War series is finite. but, the 1632 stories just seem to
RH>  DD> keep generating new material from the original premise.

RH> Not familiar with either of those--sci-fi type?

Not necessarily. And it depends on your definition of science fiction. I 
prefer to refer to the genre "sci-fi" as speculative fiction. Which 
pretty much leaves out the "space opera" which give much of what people 
think is "sci-fi" a bad name.

If you mean are they space operas - nope, they're not.

RH>  DD> And I must say that I have learned a *LOT* of actual history
RH>  DD> from reading the alternate histories - since they needs must
RH>  DD> explain the real McCoy before taking it off on the alternate
RH>  DD> tangent.

RH> OK, I'll go with historic fiction but not off the wall sci-fi type.

One of my favourite, non-series, alternate history stories is called 
"The Two Georges" by Richard Dreyfuss (yes, the actor) and Harry 
Turtledove (yes, the Doctor of Byzantine History). The book depicts a 
world in which the American Revolution never happened and all of North 
America remains a part of the British Empire.

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

      Title: Byzantine Pilaf
 Categories: Rice, Poultry, Vegetables, Herbs, Fruits
      Yield: 2 servings

    3/4 ts Ground allspice
    1/2 ts Ground cumin
    1/2 ts Ground cardamom
    1/4 ts Crumbled saffron threads
    1/4 ts Salt
      1 tb Unsalted butter
      1 tb Olive oil
      1 c  Coarse chopped onion
      2 tb Minced garlic
      4 md Carrots; peeled, 1/4" dice
  1 1/2 c  Long grain rice 
  3 1/2 c  Defatted chicken broth
    3/4 c  Dried cherries

  In a small bowl, blend together allspice, cumin, cardamom,
  saffron, and salt; keep aside.

  In a large heavy pot, heat butter and oil over low heat. 

  Add onion and cook with occasional stirring for about 5
  minutes until slightly wilted.

  Add garlic and carrots.

  Cook for another 5 minutes.

  Add the spice mixture and cook with constant stirring for
  one minute to mellow the flavors.

  Add rice and cook for 1 minute.

  Stir constantly until all the ingredients are mixed well.

  Stir in the chicken broth and cherries. 

  Increase the heat to medium-high.

  Bring the rice to a boil and then reduce the heat.

  Cover the pot.

  Cook for about 5 minutes until the liquid is absorbed and
  the rice is tender.

  Serve hot.

  Servings: 2

  From: http://www.ifood.tv

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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