TIP: Click on subject to list as thread! ANSI
echo: cooking
to: Nancy Backus
from: Dale Shipp
date: 2018-02-03 02:37:06
subject: Re: Trip

-=> On 02-02-18  14:22,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Trip <=-

 NB>> until you return.... But thought you might like to know that Linda
 NB>> (from the Pond)'s winter home is in Ft. Myers... ;)
 
 DS> Interesting.  I did not know that.  She is a nice lady.  Do you know
 DS> how she is doing?  Knee replacement yet?

 NB> She had the knee replacement last winter... it got to the point where
 NB> she knew it was time.... But I thought I'd reported that to all at the
 NB> Picnic at your house in September... ;)  I had a bit of a visit with
 NB> her back in May, but didn't get a chance in July or October (due to
 NB> various circumstances I only made quick overnights each trip)... She
 NB> seems to be doing fine.... :)  

Turns out that Gail knew that and remembered your saying it.  Either I
was not there when you said it, or I just forgot.  Hope she is doing ok
these days.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Vegetable Soup with Black Beans
 Categories: Soup, Vegetable, Boat
      Yield: 4 servings
 
      1 md Onion, chopped
      4 lg Garlic cloves, minced
    1/2 c  Red wine, stock, or water
     28 oz Can crushed tomatoes
      4 c  Water or stock
      1    Green bell pepper, diced
      2    Stalks celery, diced
      2 c  Sliced okra
      2 ts Finely minced fresh ginger
           (don't omit ginger)
      1 ts Each dried oregano, dried
           Thyme, paprika, and ground
           Cumin
    1/4 ts Each black pepper and
           Cayenne pepper
      1 c  Diced zucchini
     15 oz Can black beans, with liquid
      1    To 2 tablespoons soy sauce
      4 c  Cooked brown rice
 
  Braise the onion and garlic in wine until onion is soft.  Add
  tomatoes, water, green pepper, celery, okra, ginger, and seasonings;
  simmer for 15 minutes.
  
  Add the diced zucchini and the black beans with their liquid, cover
  and cook until the zucchini is just tender, about 10 minutes.  Add
  soy sauce to taste.
  
  Serve over cooked brown rice.
  
  Source: Food for Life, Neal Barnard, MD, Library No. 613.262B, Page
  230
  From: Carol Gill                      Date: 20 Feb 94
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:41:17, 03 Feb 2018
___ Blue Wave/DOS v2.30

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