-=> On 12-27-20  12:05,  Michael Loo <=-
 -=> spoke to Ruth Haffly about 153 weather or not <=-

 ML> The airport reported a tad over 11" all year, 
 ML> mostly in the spring - not a record, but I think
 ML> fairly close. Last year was over 22", also
 ML> not a record but fairly close. Appropriately,
 ML> the average is a bit over 16, placing us in
 ML> the semi-arid (steppe) classification, but 
 ML> just a few miles in one direction is the
 ML> hot Mediterranean climate and a couple dozen
 ML> in another the bona fide desert. Your notion

I recall that much variation in CA weather from the summer we lived in
Monteray.  Coastal temps were no higher than 75F, but drive for a few
miles inland over one mountain range to Salinas and it was often over
100F.

"with loose skin and fat discarded" --- no way for you!
Would you put things like cinnamon sticks, bay leaves, cardamom and
cloves into a bag to take out of the finished dish?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aloo-M-Kalla Murgi (Pot-Roast Chicken)
 Categories: Chicken, Indian
      Yield: 1 Servings
 
      1 tb Corn or peanut oil
      1    Chicken, cut into serving
           -pieces, including  giblets
           -with loose skin and fat
           -discarded
      1 md Onion, quartered
    1/2    In fresh ginger, sliced
      1    Clove garlic, chopped fine
    1/4 ts Ground turmeric
      1 ts Salt, or to taste
    1/8 ts Pepper
      3    Whole cloves
      1    Inch cinnamon, broken up
      2    Bay leaves
      3    Pods cardamom, cracked
      1 c  Water
 
  This aromatic chicken and Golden Deep-Fried Potatoes (Aloo-M-Kalla)
  are traditionally served together at the Friday evening dinner.  The
  ritual is part of the Calcutta community's folklore and one which I
  experienced many times during my residence there.  I now often serve
  chicken without the potatoes but with an assortment of Calcutta
  Jewish dishes, including salads and chutneys.
  
  1.  In a pan or large skillet, pour the oil.  Place the chicken in the
  oil, preferably in a single layer and brown over moderate heat for 5
  minutes.
  
  2.  In a bowl, mix the onion, ginger, garlic, turmeric, salt, pepper,
  cloves, cinnamon, bay leaves, cardamom, and water together.  Pour this
  over the chicken. Cover the pan and simmer over low heat for 20
  minutes.
  
  3.  Turn the chicken pieces over.  Cook, covered, for 20 minutes more,
  until almost all the liquid evaporate and the chicken browns a bit
  more.
  
  Serve warm.  Makes 6 servings with Aloo-M-Kalla (Golden Deep-Fried
  Potatoes, see recipe -- CALCUTTA.021).
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
  Published by Donald I. Fine, Inc., New York, N.Y.
  
  [> Be Seeing You -- DPileggi
  
  From: David Pileggi                   Date: 24 Jun 94
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 16:37:44, 28 Dec 2020
___ Blue Wave/DOS v2.30

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