Text 16108, 109 rader
Skriven 2014-08-22 05:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: healthy 823
===================
 NB> Judging from the people there tonight, I suspect that word of mouth
 NB> will be all the advertising he'll have to invest in
 ML> Excellent. I wish him well, as you do, but can't contribute
 ML> as much to his success.
 NB> Not being local...  :)   Next visit, it will definitely be one of the
 NB> stops...  ;)   In the meantime, we'll do what we can to contribute to
 NB> his success...  ;)

If he's as good as you say, he'll have a good career
ahead of him, whether this particular enterprise works
out or not.

 NB>> Did he finally learn to pick them one day early, to frustrate the deer
 NB>> instead of vice versa...?  ;)  Guess the deer just had a sixth sense
 NB>> about the ripeness...  :)
 ML> More like they've honed the five to a degree that we can't.
 NB> Particularly as in they can smell the ripeness...?  and maybe see the
 NB> minute differences between almost ripe and ripe...?   :)

I wonder if anyone's done a study about this - putting
colored contact lenses on them, for example, or hanging
bags of "ripe" smell around their necks.

 ML> features. We had a local hermit living in a shack between us
 ML> and the high school - eventually someone unknown burned the
 ML> shack down, which even then I thought unjust;
 NB> Before or after the old man moved out...?

Not sure. I'm pretty certain that he wasn't there when
it happened.

 ML> dumped their rubble and where I found opals, tourmalines, and
 ML> other non-gem-quality but interesting gemstones. 
 NB> Some pretty neat, even idyllic, memories... the path, marsh and rubble
 NB> lot are probably all gone now... but it would have been a neat place

The path and marsh became part of a park, so they're
probably still visitable. The rubble pile no doubt
turned into a saleable building lot in the interim.

 NB> for a kid (or even possibly an adult) to explore...  :)   Does the
 NB> radio station still exist?

No clue. It's certainly not in its original spot.

 ML> Most relevant to this discussion was a farm run by "the old
 ML> man" - he sold corn on the cob, and his produce was tasty if
 ML> not perfect, having the occasional worm or place where birds or
 ML> whatever had pecked at it. He said that he grew one for the
 ML> critters, one to sell, and one for himself.
 NB> Good practical philosophy.   :) 

Or at least coping strategy.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Grilled Vegetable Salad with Red Pepper Vinaigrette
 Categories: Cyberealm, Kooknet, Salads
      Yield: 4 servings

MMMMM----------------------FOR THE DRESSING---------------------------
      1    Red bell pepper, roasted,
           Peeled and seeded
      4 oz Red wine vinegar
      1    Shallot, peeled
      1 ts Salt
    1/2 ts White pepper
    3/4 c  Corn oil
    3/4 c  Extra virgin olive oil

MMMMM-----------------------FOR THE SALAD----------------------------
      1    Zucchini,sliced 1/4" thick
      1    Yellow squash sliced 1/4"
           .thick
      1    Avocado sliced 1/4" thick
      1    Red bell pepper, sliced
           1/4" thick
      1    Green pepper sliced 1/4"
           .thick
      1    Yellow bell pepper sliced
           1/4" thick
      4    Scallions
      2    Tomatoes, sliced 1/4" thick
      2    Ears corn on the cob
    1/4 c  Corn oil
      1 tb Queso fresco

  Step One: Prepare the vinaigrette: Place bell pepper, vinegar,
  shallot, salt and white pepper in a blender and puree until smooth.
  Slowly blend in the oils. Refrigerate. Extra vinaigrette may be saved
  up to 1 week.

  Step Two: Prepare the Grilled Vegetables: Light the charcoal fire and
  lightly salt and oil the vegetables. When coals are white-hot, lay
  vegetables(except tomatos) on the grill and cook for 2 minutes each
  side. Then cook tomatoes for 30 seconds on each side. Spoon 3 ounces
  Pepper Vinaigrette onto each place and arrange vegetables on top of
  the dressing. Sprinkle with queso fresco and serve with salsa and
  fresh tortillas. CHEFS NOTE: Queso fresco is available at specialty
  Mexican food stores. Source: Andy Biegel, Chef/Sysop The Culinary
  Connection BBS and Midwest Hub of Kook-Net 312-252-FOOD
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

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