On 09-15-19 21:34, Jim Weller <=-
spoke to Daniel about 956 foraging <=-

I'm growing garlic chives in a planter on the deck this year. I just
went out for some for my supper omelette and I found a huge big
black slug was eating all my basil. I deemed that to be a capital
offense.

The basil plants we had in pots on our deck died about a month ago, most probably due to excessive heat and excessive rain. GRRR.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Rolled Tortilla Sandwich with Red Pepper Cheese Spread
Categories: Sandwich, Cheese/eggs, Vegetable
Yield: 4 Sandwiches

MMMMM--------------------------SANDWICH-------------------------------
4 10-12" Flour Tortilla
6 oz Harvarti or Jack Cheese,
Thinly Sliced

MMMMM---------------------RED PEPPER SPREAD--------------------------
1 c Canned Roasted Red Bell
Peppers, drained
1/4 c Fresh Basil Leaves, packed
1 tb Basalmic Vinegar
2 ts Olive Oil

Red Pepper Spread: Combine all spread ingredients in a food processor
or blender; whirl until smooth. Pour into a 2 quart pan, boil and
stir over medium-high heat until reduced to 1/2 cup, about 2 minutes.
Cool.

Sandwiches: Lay tortillas flat. Spread 2 tb of the red pepper
filling over each tortilla, leaving pbare a quarter-moon section (1"
wide at midpoint) along 1 edge. Divide cheese among tortillas,
layering in a single layer across center of each tortilla, parallel
to the plain edge; brush plain edge lightly with water. Starting
opposite plain edge, tightly roll each tortilla around filling,
tucking in cheese. Press firmly against moist edge to seal.

If made ahead, wrap airtight and chill up until next day. Cut each
tortilla diagonally into 2" wide slices, seal in a plastic bag to
transport.

Sandwich stays fresh at room temperature up to 5 hours.

Source: Sunset Magazine, October 1991 Typed by Katherine Smith

From: Jr Byers Date: 04-09-97
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:34:27, 18 Sep 2019
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Quoting Dale Shipp to Jim Weller <=-

The basil plants we had in pots on our deck died about a month ago,
most probably due to excessive heat and excessive rain. GRRR.

Our summer was also wet but too cool so some herbs that like hot dry
weather did not do well. The basil was lush looking but lacking in
flavour.

And we're not going to have any tomatoes despite buying expensive
starter plants already in blossom in early June.

On the plus side we had no local forest fires of any consequence.

Tomatoes, basil and savory together in one dish...

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

Title: Chili Chicken with Tequila and Lime
Categories: Alcohol, Chicken, Chilies, Rice
Yield: 4 Servings

3 tb Olive oil
2 c Onions, minced
4 Garlic cloves, minced
1 tb Chili powder
1 tb Ground cumin
1 tb Ground coriander
1 1/2 lb Chicken breasts, cut in
sm Pieces
1 cn Crushed tomatoes
2 tb Tomato paste
1/2 c Tequila
1/4 c Lime juice
1/4 c Fresh cilantro, finely
Chopped
1 tb Dried crumbled basil
1 tb Dried oregano
2 tb Dried leaf savory
2 tb Salt
1 tb Pepper
2 Bay leaves
1 tb Sugar
Cooked white rice
Cilantro sprigs for garnish
Lime wedges for garnish

In a large soup kettle, heat olive oil over medium high heat. Add
onion, garlic, chili powder (if you like it spicy, add more chili
powder or cayenne pepper), cumin and coriander. Cook until onions
are softened.

Add chicken and cook until no longer pink. Stir in tomatoes,
tomato paste, tequila, lime juice and seasonings. Bring to a boil
and reduce heat. Simmer, stirring occasionally, for 1 1/4 hours or
until thickened. Remove bay leaves.

Serve over rice and garnish with cilantro and lime.

Wine suggestion: A glass of chilled dry rose wine.

From: flynkat

MMMMM

Cheers

Jim


... We get lots of weather here in the winter.

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