Quoting Bill Swisher to Michael Loo <=-

skiing is for dummies.

Now wait a dern minnitt here! Nothing wrong with skiing, well
truthfully I've got my doubts about cross country

I did a little cross country as a kid back on the farm burt found it
boring. When we moved to Ottawa downhill was big with the rich kids
who good afford the equipment and had a vehicle to get to the
resorts in the Gatineau Hills of western Quebec but I didn't
participate. I would have liked to and was envious of those who
could, partly for the cute snow bunnies.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Berry Bomb
Categories: Alcohol, Beverages
Servings: 1

17 ml cassis
10 ml Cointreau
7 ml dark rum

The citrusy Cointreau and sweet cassis are perfect companions for
the dark rum's spiced and caramel overtones in this cocktail shot.

Pour the cassis, Cointreau and rum into a 35ml shot glass for a
warming fruit shot on a crisp cold winter's day.

From: Www.Theguardian.Com/Lifeandstyle/

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Cheers

Jim


... Cross country skiing is great if you live in a small country

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Quoting Jim Weller to Bill Swisher <=-

could, partly for the cute snow bunnies.

That was certainly an added "attraction" back when I was in my 20's.

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Bill Swisher wrote to Jim Weller <=-

could, partly for the cute snow bunnies.

That was certainly an added "attraction" back when I was in my 20's.

For me at any time. Difference is that at this stage of life I have no
problem sticking to the "Look but don't touch" admonishment. Bv)=

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

Title: Apres Ski Pork Carnitas Con Chiles
Categories: Chilies, Pork, Sauces
Yield: 6 servings

3 lb Boneless pork; in 1" cubes
2 lg Onions; chopped
1 lg Red bell pepper; seeded,
- chopped
1 lg Green bell pepper; seeded,
- chopped
3 cl Garlic; minced
1 Fresh jalapeno; seeded,
- chopped
1/4 ts Cayenne pepper
1/2 ts Dried oregano
3/4 ts Ground cumin
5 1/2 ts Salt
2 tb Cornstarch
1 tb Red wine vinegar
1 tb Water
1 Poblano chile; roasted,
- peeled, chopped
1/2 c Fresh cilantro
1 Recipe Chile-Poblano Cream

Place all ingredients except the cilantro and poblano
chile in crock pot, mixing conrstarch with water and
vinegar before adding. Cover and cook on high 5 hours.

After 5 hours setting can be turned on low and left
several hours longer. (I used to cook it the entire time
on Low)

Just before serving stir in chopped Poblanos and cilantro.

Serve with flour tortillas, lime, sour cream and avocado
slices if desired. Drizzle the poblano cream over each
serving, or guests can help themselves if it's buffet
style.

Makes a great tostada

Recipe Notes:

Make sure to serve this with the Poblano cream sauce

Recipe By: Susan McDonald; Chile-heads mailing list

Meal Master Format by Dave Drum - 24 June 2008

Uncle Dirty Dave's Archives

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... Grandmothers give grandchildren cookies. That is a fact.
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Quoting Bill Swisher to Jim Weller <=-

Quoting Jim Weller to Bill Swisher <=-

could, partly for the cute snow bunnies.

That was certainly an added "attraction" back when I was in my 20's.

I was 12 when we made the move.

And my next new thing ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Golden Phoenix With Mandarin Sauce
Categories: Chinese, Chicken, Citrus, Marinades
Servings: 4

1.5 kg whole Chicken, cleaned,
cavity emptied, wiped dry
MARINADE INGREDIENTS:
4 cloves of Garlic, crushed
1 inch of Ginger, peeled and
crushed
1/2 c Soy sauce
1/4 c Mandarin orange juice
1/4 c Oyster sauce
1/2 TB Cooking caramel
1 TB Sugar
1/2 ts Salt
1/4 ts White pepper
GARNISH INGREDIENTS:
2 Mandarin oranges, peeled and
cut into 3 centimeters
horizontal slices
2 sprigs fresh Parsley
1/2 Cucumber, peeled and sliced
thinly
1 ts toasted White sesame seeds
8 sm Romaine lettuce leaves
1 stalk Green Onions
2 Red chili, sliced
GLAZE:
2 TB Mandarin Orange juice
1/4 TB Black pepper
1 TB Honey
1 TB toasted White sesame seeds
1 pn Five Spice powder

1. Preheat the oven to 200 C for 15 minutes.

2. Mix all the marinade ingredients together in a bowl, and place 2
tbs into the chicken cavity.

3. Place the whole chicken into a large ziplock bag, pour in the
remaining marinade, squeeze out all the air and seal the bag.
Massage the marinade evenly over the chicken through the bag.

4.Leave to marinade in the fridge for 24 hrs (a minimum of 6 hours).

5. Take the chicken out of the fridge, and butterfly it, cleaving
out the back bone.

6. Place the chicken skin side down on an oiled roasting rack over a
roasting tin and leave to dry under a fan for up to 4 hours (or
place in the fridge or use a hair dryer).

7.Wrap the chicken wing tips and drumstick ends in small pieces of
oiled foil.

8. Place the chicken in the oven's centre rack, roasting for 35
minutes. (If it gets too brown, cover the tray with foil.)

9. In a bowl, mix together mandarin juice, black pepper, honey,
sesame seeds and five spice powder.

10. After 35 minutes, brush mandarin juice mixture over the chicken,
remove the foil at the wing tips and drumsticks, and roast for a
further 8 - 10 minutes.

11. To serve, arrange the lettuce, cucumber and sliced mandarin
around the chicken on a contrasting serving platter. Sprinkle with
green onion, red chili and sesame seeds.

Recipe By: Martin Yan

From: The Singapore Weekender

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Cheers

Jim


... And women were called girls back then.

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