that they were opened). There are other flavors that I might also bring

We were at Safeway yesterday, and did not see that flavor. Maybe it has
been yanked for cause already :-}}

I was unaware the marketplace spoke so quickly, but
maybe this was an open-and-shut case.

We can coordinate that. By the way, reminding you
that I'll be arriving in Rochester by air but would
enjoy riding back with you to Maryland; then I'll
be flying out 9/11 as is my custom, out of BWI.

Understood. We expect to leave on Monday morning to arrive here
sometime on Monday afternoon depending on traffic. Do you have a
booking for your flight out on 9/11 (Tuesday)?

Yeah, starting up with an 0510 flight to Newark,
then on to San Francisco to see my friend Fisher,
whose daughter passed away recently. Then to Paris
to meet Lilli and Swisher, with a fighting chance
for an upgrade and some reasonable sleep on an 11-hr
flight. Then on to Ian and Jacquie's for a week.

I seem to be playing homage to Ian with respect to the recipes I grabbed
for you tonight. I assure you that was the last thing I saw on the
recipes. For this one, it was the pork and lentils that made it jump
from my file into your message.

I've made something very like that. A nice
no-nonsense dish, hard to mess up and easy to eat.

Title: Sausages with Lentils
Recipe from a packet of Puy Lentils
MMed IMH c/o Le MarYol BBS Fido 2:324/151.4

Interesting that Ian would bother with a recipe,
though he's much more a recipe hound than I am.
We will have the opportunity to compare styles
the third week of September.

This was today's supper, minus the carrot and leek
and plus some garlic and scallions.

Mussels (Miesmuscheln)
categories: Westphalian?, German, seafood, main
servings: 4

2 kg mussels
1/2 l white wine
2 onions
1 carrot
1 leek
black pepper
1 lemon, juice of
1 bn parsley

Thoroughly brush the mussels under cold water.
Remove the beards. Throw away mussels which are
open. (They are already dead.) Heat the white
wine in a large pot. Peel the onions and grate
them into the pot. Peel and slice the carrot.
Clean the leek and cut it in rings. Put the
vegetables into the broth. Season with pepper.

When the broth boils, add the mussels. Let cook
in the closed pot for 15 min. From time to time
shake the pot. Then take the mussels out of the
broth and put them into a warmed up bowl.

Pour the broth into another pot. Add lemon juice.
Heat up, stirring several times. Wash the parsley
and mince it. Pour the broth over the mussels and
strew with the parsley.

Mussels which are still closed have to be thrown
away too.

Die besten Rezepte aus dem Rheinland; Mosaik-Verlag, ISBN 3-576-10482-8

Remark: Pouring the broth into another pot is not
really necessary. I always eat the mussels directly
out of the pot. The mussels are eaten with empty
shells, which are used like little tongs.

Michael Becker
--- Platinum Xpress/Win/WINServer v3.0pr5
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On 08-22-18 13:24, Michael Loo <=-
spoke to Dale Shipp about 191 Chips and Shipps <=-

We were at Safeway yesterday, and did not see that flavor. Maybe it has been yanked for cause already :-}}

I was unaware the marketplace spoke so quickly, but
maybe this was an open-and-shut case.

The other flavor that we had a while back did not last that long either.
I really suspect that they are just doing some sort of market test, with limited production of each flavor.

Understood. We expect to leave on Monday morning to arrive here
sometime on Monday afternoon depending on traffic. Do you have a
booking for your flight out on 9/11 (Tuesday)?

Yeah, starting up with an 0510 flight to Newark,

That will work, assuming that you are leaving from BWI. We can go there
to drop you off and still get to bed at our normal time:-}}

Since we do not cook lamb, I can offer no opinion as to whether this is
a decent recipe or not -- but it does have at least one of your favored
foods.

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

Title: Rack of Lamb W/ Chanterelles & Lentils in a Port Wine Sau
Categories: California, Meat, Main dish
Yield: 4 servings

1/2 c Honey
2 md Racks of lamb
1/4 c Fresh thyme, finely chopped
2 tb Butter
12 Chanterelle mushrooms
- cleaned and diced
Salt and pepper (to taste)

MMMMM--------------------------LENTILS-------------------------------
6 sl Bacon; chopped
1 Carrot; chopped
1 Onion; chopped
1/2 lb Lentils; soaked for 2 hours,
- and drained
1 qt Chicken stock (or as needed)
1 tb Fresh thyme, chopped
1/2 ts Salt
1/3 ts Pepper

MMMMM----------------------PORT WINE SAUCE---------------------------
1/2 c Shallots, finely sliced
1 lg Bottle Tawny Port
3 c Veal stock
Salt and pepper (to taste)

Spread the honey evenly over the racks of lamb. Sprinkle on the
thyme.

Preheat the oven to 475øF. Place the racks of lamb in a baking pan
and roast them for 15 to 18 minutes, or until they are golden brown
and soft to the touch. Remove the lamb and let it rest.

In a small skillet place the butter and heat it on medium high until
it has melted. Add the chanterelle mushrooms and saut‚ them for 3 to
4 minutes, or until they are tender. Season them with the salt and
the pepper.

Slice the racks of lamb between the bones.

In the center of each of 4 individual serving plates place a portion
of the Lentils. Spoon the Port Wine Sauce around them. Place the
lamb on top of the Lentils. Place the mushrooms around the lamb.

Lentils: In a medium large saucepan place the bacon and fry it on
medium high heat for 1 to 2 minutes. Add the carrots and onions.
Saut‚ them for 3 to 4 minutes, or until they are tender and the bacon
is brown. Add the lentils, chicken stock, thyme, salt and pepper.

Bring the liquid to a boil and then reduce it to a simmer. Cook the
lentils for 1 hour, or until they are tender. Add more chicken stock
if necessary.

Port Wine Sauce: In a medium saucepan place the shallots and the Tawny
Port. Heat them on medium low for 20 to 30 minutes, or until the
liquid is reduced to 1/4.

Add the veal stock and cook the ingredients for 20 to 30 minutes, or
until the liquid is reduced to 1/4. Add the salt and the pepper, and
stir them in. Strain the sauce.

Source: Antoine - Newport Beach, California
"Southern California Beach Recipe" by Joan and Carl Stromquist
: ISBN: 0-9622807-3-9

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:20:51, 23 Aug 2018
___ Blue Wave/DOS v2.30

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