Text 16610, 92 rader
Skriven 2014-09-03 12:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: traveling travails 896
==============================
 ML> Is there an expedited line? 
 DS> Not unless one asks for wheel chair assistance.  That final US customs
 DS> line has two snakes.  One for US passports and one for all other. 
 DS> There were expedited lines at some of the prior security checks.

There's this program called Global Entry, where you're
supposed to be able to zip through mechanically based on
your passport and fingerprints. I'm of course a member,
but it tends not to work for me - but I get to go to the
head of the line anyway.
 
 DS> And where do you go through customs on those flights from the EU?

The first port of entry into and last one out. I've
not recently flown from Ireland to the US but rather
through England. Now that Heathrow is imposing a new
set of taxes on travelers, I'm going to rethink that.

 DS> I was served a dish called colcannon, but it was nothing like this.
 DS> What I was given was mashed potatoes with a few shreds of cooked
 DS> cabbage and a few chopped little green onions.   Our friend Helen gave
 DS> what I was served the veto -- i.e. Not colcannon at all.

Colcannon, after all, has to have a large "col" (kohl)
component.

On the other hand, this one has both kale and cabbage,
but I wouldn't call it colcannon either -

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Colcannon and Corned Beef Soup
 Categories: Soups, Beef, Vegetables
      Yield: 12 servings

      1 c  Packed Parsley Sprigs
      1 c  Water
      3    Leeks, with 1" of dark green
           Part, split, cleaned and
           Sliced
      1 lb Onions, quartered and sliced
      2    Golden Delicious Apples,
           Cored and chopped
     10 c  Low-Sodium Chicken Broth
      2 lb Baking Potatoes, pared
           Quartered and sliced
           Lengthwise
      1 lb Green Cabbage, finely
           Chopped
    3/4 lb Deli Corned Beef, sliced and
           Cut into thin strips
      3 tb Sherry
    1/2 ts Ground Cardamom
    1/2 ts Ground Nutmeg
    1/4 ts Ground Mace
           Ground Pepper
      3 dr Hot Pepper Sauce
      1 lb Kale, leaves stripped from
           Stems and finely chopped,
           Stems discarded
    1/4 c  Fresh Lemon Juice
    3/4 ts Salt
           Prepared Mustard

  In a blender, process parsley with water until pureed; reserve in
  refrigerator in covered container at least 1 hour and up to 2 days.
  In a large pot, place leeks, onions, apples and 2 cups broth. Cook,
  covered, on medium-low heat for 50 minutes. Let stand to cool
  slightly. Puree in food processor or blender and return to pot.

  Add remaining broth, the potatoes, cabbage and half the corned beef to
  pot' reserve remaining corned beef for garnish. Heat to simmering;
  reduce heat to medium. Simmer, covered, until potatoes are tender,
  about 15 minutes. Mash som of the potatoes into the soup, leaving
  some pieces whole. Stir in sherry, spices and kale; heat to
  simmering. Simmer, covered, just until kale is tender, about 8
  minutes. Stir in reserved parsley mixture and lemon juice; simmer
  uncovered 2 minutes. Add salt, if desired. Ladle into bowls and
  garnish with reserved corned beef, and, if desired, a small dollop of
  mustard.

  Per SErving: Calories: 376, Protein: 23g, Carbohydrates: 51g, Fat: 9g,
  Cholesterol: 40mg, Fiber: 9g, Sodium: 752mg.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM

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