• Sunrise Inn

    From JIM WELLER@1:123/140 to BILL SWISHER on Saturday, July 21, 2018 21:22:00

    Quoting Bill Swisher to Nancy Backus <=-

    the 3 bears they killed weren't the one who killed the guy and
    attacked the other. DNA shows all this. So the overreaction
    is an obvious case of species profiling.

    Down with speciesism!

    for breakfast [...] Went into a place named the Sunrise Inn at
    Cooper Landing

    Everybody has a website these days, even those guys. And every
    Alaska cafe has a bar it seems. Copper landing looks rather scenic.

    I decided I did want to replace the mattress here in Anchorage
    with a memory foam one

    I'm a convert. Memory foam is great.

    We can't make this here as Tonkin beans are illegal. The FDA and
    CFIA both claim they are bad for us. (They would indeed be bad for
    Michael; they're full of Coumarin.)

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

    Title: Fontainebleau Dessert
    Categories: French, Desserts, Cheese, Fruit
    Servings: 4

    500 g faisselle/fromage frais/curd
    300 ml cream
    30 g sugar
    5 peaches
    1 TB water
    1 TB sugar
    1 cinnamon stick
    4 TB honey
    Some almonds
    Cinnamon powder
    Tonka or tonkin beans

    Cream of Curd Cheese with Peaches and Almonds

    I tried the "Fontainebleau" dessert this year. It is made of whipped
    cream and "la faisselle" together with some fruit. "La Faisselle" is
    somehow unique, it is not cream cheese, it is not fromage frais, and
    it's not yoghurt nor is it cottage cheese.

    It actually means a basket, pierced with holes to drain the cheese.
    Over time, it came to mean the actual cheese. It is made from raw
    cow's milk (sometimes made with goat or ewe's milk), which, with the
    help of "lab-ferment" (or in ancient time, in the sunlight on the
    windows), becomes soured milk. It is mild in its taste and very
    refreshing, can be served as a starter, a garnish or as a dessert.

    You might not be able to find a perfect substitute for "la faisselle"
    in your country but I found that a good quality curd with a high fat
    content can do just as well. But if you are advantageous, you can
    try to make your own cheese "faisselle". It is actually not very
    complicated.

    Tonka or tonkin beans are my latest holiday discovery, which I found
    on a French market where they had all kinds of spices and herbs. The
    beans actually come from a flowering tree which is native in
    Central and South America. They can be used for many desserts as
    their taste is a mixture of almonds and vanilla. If you ever happen
    to find them on a spice market, make sure to get them. I just love
    them as it upgrades your cakes and desserts in no time.

    This recipe goes with any kinds of fresh fruits like figs,
    strawberries, raspberry, apricots or in this case: a tasty peach
    coulis.

    Preparation:

    With a ladle take 500g faisselle and drain in any kind of cloth over
    a pan or jar and place in the refrigerator until most of the
    liquid is gone (takes anywhere from 2 to 4 hours).

    In the meanwhile, wash three peaches, cut them into pieces and place
    into a saucepan together with one tablespoon sugar, water and the
    cinnamon stick. Set over a medium heat until the sugar has dissolved
    and the peaches have become saucy. Set aside to cool a bit, take out
    the cinnamon stick and mix with a hand blender. Strain through a
    sieve and chill until ready to serve.

    When the faisselle is ready to use, transfer it to a bowl and whip
    it a bit. In a second bowl whip the cold cream until stiff peaks are
    just about to form. Beat in the sugar until peaks form. Make sure
    not to over-beat and carefully fold it into the faisselle.

    Divide the peach coulis in 4 glasses or jars and lay on the mousse
    mixture. Decorate with some more peach slices, honey, cinnamon
    powder and grate some tonka beans on it.

    Nina

    From: Www.Whosafraidofbutter.Com

    MMMMM-------------------------------------------------

    Cheers

    Jim

    ... Man food is beef jerky, beer, and bratwurst.
    ... Salads? If you don't have scurvy, you're not a real man.

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  • From Bill Swisher@1:261/1466 to Jim Weller on Sunday, July 22, 2018 13:13:00
    Quoting Jim Weller to Bill Swisher <=-

    Down with speciesism!

    Right on!

    Alaska cafe has a bar it seems. Copper landing looks rather scenic.

    Connie and I knew/know people who live there, in the summer. The parents of a woman Connie worked with. They're actually all from Jamul, just outside of San
    Diego, and we visited them there. It's about a 5 hour drive from Lake Havasu (3 to Las Vegas, 4 to Phoenix, and 5 to Los Angeles). We sometimes stopped in Yuma for the night, and walked across the border into Mexico from a nearby California reservation (don't know what tribe they are).
    As far as the bar goes...why wouldn't they? Tourists sometimes imbibe in adult
    beverages. Lots of tourists here, lots of bars, and bears.

    I'm a convert. Memory foam is great.

    We slept on a kingsized waterbed, which is part of the reason we bought the house we did here. It has 12'X24' bedrooms, we walked in and took one look at the bedroom and we knew. Had the waterbed from the early 70's until 2017, unless we were traveling. Hated to get rid of it, but foam is sorta close.

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  • From JIM WELLER@1:123/140 to BILL SWISHER on Thursday, July 26, 2018 21:07:00

    Quoting Bill Swisher to Jim Weller <=-

    Alaska cafe has a bar it seems.

    why wouldn't they? Tourists sometimes imbibe in adult
    beverages. Lots of tourists here, lots of bars

    Canada has fairly stringent regulations on bar and lounge standards and not every small town, little roadside cafe qualifies. The NWT is more
    liberal than Ontario was. My favourite gas station/coffee shop back in my
    home town can't get even a beer and wine license for their hamburger
    joint for some obscure bureaucratic reason.




    Cheers

    Jim


    ... Nothing is more dangerous than intolerance armed with power. -Voltaire

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