Text 11714, 73 rader
Skriven 2014-04-03 01:42:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 11676 av Michael Loo (1:123/140)
Ärende: Re: Picnic 2014 420
===========================
 -=> On 04-02-14  07:17,  Michael Loo <=-
 -=> spoke to Dale Shipp about Picnic 2014 420 <=-


 DS> We'll keep that in mind -- if it becomes necessary, but I think we'll
 DS> have it covered.

 ML> I didn't mean to imply I'd prefer staying remotely,
 ML> just that the possibility was there, and also for
 ML> others should the need arise.

Understand -- and thank you for making the offer.  Since people's plans
may change between now and then, I'd like to just keep our options open.
We'll wait to figure out the sleeping arrangements until nearer the
picnic time in case plans change on who is coming.


 ML> I too think that hanging out on Hesperus is a
 ML> cool thing.

Yep -- and someone of the guests can volunteer to be the breakfast cook
for those that want it.  We'll be modifying our usual schedule to become
more like the rest of the folks, but I cannot guarantee that we'll be up
at the crack of dawn.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Marinated Vegetable Salad
 Categories: Salads, Greek
      Yield: 6 servings
 
      1 sm Eggplant (6 oz)
      1 md Red bell pepper
      1 c  Drained thawed frozen
           -artichoke hearts
      1 c  Small mushroom caps, cut
           -into quarters
    1/4 c  Water
      1 tb Plus 1 ts. olive oil
      1 tb Lemon juice
      2    Garlic cloves, minced
      1    Ts. each oregano leaves and
           -red wine vinegar
    1/4 ts Marjoram leaves
    1/4 ts Thyme leaves
    1/4 ts Basil leaves
    1/4 ts Pepper
 
  On baking sheet broil eggplant and bell pepper 3 inches from heat
  source, turning frequently, until charred on all sides; transfer to
  brown paper bag and let stand until cool enough to handle, 15 to 20
  minutes. Peel and dice eggplant; transfer to medium bowl. Peel
  pepper; remove and discard stem end and seeds. Cut pepper into thin
  strips and add to eggplant; add artichoke hearts to bowl and set
  aside.
  
  Spray 9-inch skillet with nonstick cooking spray and heat over
  medium-high heat; add mushrooms and cook, stirring occasionally,
  until just cooked through, 1 to 2 minutes. Add to eggplant mixture.
  In small bowl combine remaining ingredients, mixing well; pour over
  vegetable mixture and toss to coat. Cover with plastic wrap and let
  marinate for at least 30 minutes. Serving for 4.
  Submitted By COOKING Submitted By QUILT COUNTRY SHARED BY PAT STOCKETT
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:33:16, 02 Apr 2013
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)