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| subject: | Re: Newbie greetings |
-=> On 09-11-18 06:27, Edith Mcklveen <=-
-=> spoke to All about Newbie greetings <=-
EM> After some challenges and some help from a couple of Tiny's BBS
EM> folks, I think I am now able to interact with "the cooking echo."
Great! Glad that you got connected, and are now able to join in.
Thanks for the personal history below.
EM> I do beef stew, potato salad, and cookies with some confidence. I
EM> want to learn to make breakfast sausage from scratch. I have food
EM> sensitivities which make me sad (wheat, corn, milk, alcohol), but am
EM> occasionally willing to suffer the consequences if there is a tasty
EM> enough reason to do so.
As you might have heard, some of your sensitivities are shared by others
who were there. Milk and other dairy require Michael to consume an
appropriate number of pills. Stephen cannot have corn. Nancy cannot
have apple (but you certainly knew that for years). Gail and I can
pretty much tolerate most foods, but do have our special likes, and some
dislikes.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrots Browned With Garlic (Carottes Dorees A L'ail)
Categories: Carrot, French
Yield: 4 servings
2 tb Extra virgin olive oil
1 1/4 lb Baby carrots, sliced
-diagonally, 1/2 inch thick
12 Garlic cloves, halved
-salt and freshly ground
-pepper
1 Thyme sprig, leaves minced
1 Rosemary sprig, leaves
-minced
Heat the oil in a 9 1/2 inch nonstick skillet. Add the carrots and
garlic and brown for 15 minutes over gentle heat, stirring from time
to time.
Season with salt and pepper. Add the thyme and rosemary and cook,
stirring now and then, for another 15 minutes.
Remove the carrots and the garlic to a serving plate. They should
not have absorbed the oil, and will crunchy on the outside and soft
on the inside.
Serve with pan-fried fish, white meats and roasted poultry.
From the files of Earl Shelsby
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 01:40:13, 17 Sep 2018
___ Blue Wave/DOS v2.30
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