-=> Mike Powell wrote to DAVE DRUM <=-

 > Personally I think that the kerfluffle over saffrole has almost as much
 > credibility as the sensationalised cancer scare over artificial sweetner,
 > Saccharin was placed on the list of cancer-causing chemicals by the
 > Department of Health and Human Services in the late 1970s or early 1980s.

 MP> I agree regarding the saffrole scare.  I think it was cooked up by
 MP> someone wanting to sell an artificial version that they probably owned
 MP> the rights to.  Difficult to own, and profit from, things that Mother
 MP> Nature produces.

 MP> On an unrelated note, the outburst from a certain member has not gone
 MP> unnoticed.  They are back on the twitlist here and on any other system
 MP> that gets this echo from here.  They won't be coming off again.

Bjorn is never lonesome with all those personalities bouncing around in
his head. Thanks for the twitting. Now I won't have to sit on my hands
to keep from returning the snark - with interest.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Dose Of Snark ... And Fajitas
 Categories: Beef, Poultry, Herbs, Vegetables, Chilies
      Yield: 4 Servings
 
      1 lb Top sirloin; sliced thin
      1 lb Chicken thighs; skinned,
           - boned sliced in strips
  1 1/4 oz (1 pkg) Mrs. Dash Fajita
           - Seasoning

MMMMM--------------------------VEGGIES-------------------------------
      2 lg Bell peppers; cored, in thin
           - strips
      2 md Red onions; peeled, root end
           - removed, in thin strips
  1 1/2 tb Olive oil
    1/2 ts Salt
    1/2 tb Fresh oregano; chopped
           +=OR=+
    1/2 ts Dried oregano
      1 tb Fresh cliantro; chopped

MMMMM-------------------------CONDIMENTS------------------------------
      2 lg Haas avocadoes; pitted,
           - sliced
           Sour cream or plain yoghurt
           Hot sauce

MMMMM-----------------------PICO DE GALLO----------------------------
      2 md Tomatoes; diced
    3/4 md Onion; diced
      1    Jalapeno; fine chopped
    1/4 c  Cilantro; fine chopped
           Sprinkle of sea-salt
           Juice of 1/2 a lime.
 
  FOR THE MEAT: Add 1/2 the contents of a Mrs. Dash Fajita
  Seasoning Mix packet, to a ZipLoc bag with the beef. Seal,
  shake and squeeze until all the meat is coated. Repeat
  this process for the chicken, then put both bags in the
  fridge for 30 minutes, then removed to the counter to
  reach room temperature (about another 20 minutes).
  
  Once the meat is ready, place a big (12") cast-iron
  skillet over medium high heat. Once it is hot, add a
  drizzle of olive oil and toss in the chicken. Stirring
  often, and smelling amazing, cook it until the pieces were
  no longer pink (about 8 minutes). Remove the chicken to a
  serving dish and toss in the steak. Cook steak, stirring
  often, until mostly cooked through (about 4-6 minutes) -
  you want it a little rare, not going for jerky here.
  Remove to serving dish and move on to the veggies.
  
  FOR THE VEGETABLES: Over medium-high heat, add the oil,
  peppers, onions, oregano, and salt to a large skillet and
  stir to combine, until the vegetables are even coated with
  oil and oregano.
  
  Cook until charred and slightly softened but still
  tender-crisp, about 7 minutes.
  
  CONDIMENTS: Avocado is a standard - the smooth, creamy
  texture balances the smoky heat of the meat (and any hot
  sauce you might add). I tend to just slice an avocado,
  rather than chop or mash. My family uses sour cream, I use
  plain greek yogurt.
  
  We also use a variety of sauces - Tapatillo (my choice),
  La Victoria, Macayos - whatever floats your boat. And of
  course, don't forget the pico.
  
  PICO DE GALLO: Mix it all together, adding lime juice and
  sea-salt last. Serve!
  
  By: Julie Glisson (INKGODDESS)
  
  Recipe from: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Look for joy in your life; it's not always easy to find." -- Charles Kuralt
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