-=> Ben Collver wrote to Dave Drum <=-

 DD> Welcome back. Did you have a good road trip?

 BC> I had a most excellent road trip.  I got to be of service, have fun,
 BC> catch up with old friends, and get to know new friends better.

 BC> I experienced a number of culinary delights, and i can't remember them
 BC> all.  This time of year we used a lot of home-grown ingredients, which
 BC> i find satisfying.

 BC> One friend has mint growing all over her property.  I made about 6
 BC> gallons or so of mint tea and put it in the fridge.  I only made 1
 BC> gallon at a time.  It was a free cold beverage to help deal with the
 BC> summer heat.

Mint is a rhizome and spreads pretty freely - as does zoysia grass. If 
you have both together you will enjoy mowing the yard.

 BC> Another friend helped me cook a meal for a small group.  We made black
 BC> bean enchiladas with lots of fresh vegetables and home-made enchilada
 BC> sauce.  We also made a better than average salad, cold hibiscus tea,
 BC> and a custard with blackberry compote.

Did you use yellow cheese on/in the enchiladas? Either real or fake?

 BC> For another friend, i made the Moosewood mushroom-cheese stuffed acorn
 BC> squash recipe.  I stuck to the recipe, except i topped the squash with
 BC> shaved parmesan.  We were both impressed by how delicious it was.

     8B

 DD> Here's a crustless quiche I have made that is received well.

 BC> Thanks for the recipe!  Here's the Moosewood mushroom-cheese stuffed
 BC> squash recipe:

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Mushroom-Cheese Stuffed Squash
 BC>  Categories: Stuffed, Vegetables
 BC>       Yield: 4 Servings

That looks quite decent. Here's a non-meat acorn squash I do in the
nuker. Quick and fairly easy. Tasty too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butter-Nut Acorn Squash
 Categories: Squash, Breads, Nuts, Herbs
      Yield: 4 Servings
 
      2    (1 lb ea) acorn squash
    1/3 c  Butter
    1/2 c  Fine bread crumbs
    1/3 c  Chopped walnuts; English or
           - American (black)
      6 tb Brown sugar; packed
    1/2 ts Salt
           Ground nutmeg
 
  In 2 cup glass measure, melt butter on maximum power for
  one minute.
  
  Wash squash, pierce and place on a microwave safe plate.
  Cook on maximum power for two minutes. Let cool a bit.
  Cut in half lengthwise. Remove seeds and fibers. Place
  cut side down on 12" x 7" x 2" microwave safe baking
  dish. Cook on maximum power for six minutes.
  
  While squash is cooking, add remaining ingredients to
  melted butter and mix well.
  
  Turn squash cut side up; divide crumb mixture among 4
  halves. Cook, covered, on maximum power 6 to 8 minutes or
  until squash is tender. Remove cover and let stand 5
  minutes before serving.
  
  Makes 4 servings.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM


... Garlic is unknown in British cookery proper.

--- Talisman v0.47-dev (Windows/x86)