My southern-born (MS), southern-living (VA/TN) brother (Rob) would agree with you there... ;) (He might, although it's unlikely still, show up
for some part of this year's picnic, depending on how his schedule falls into or out of place... [g])
When I read this, I thought "I'll believe it
when I see it."
I was in a similar state of not-quite belief myself... it would have
been nice had it worked out, but there was only a slim chance anyway...
it was a possible chance for us to do some estate work over the weekend,
but I reminded him that I wouldn't be really available until Monday....
Well, say hello when you get around to it,
Some kinds of margarine have their place - for
example, I used to use corn oil margarine on corn
on the cob. If it were necessary to economize, for
me butter and oil mixed would be a better solution
than margarine in most uses.
I never found a margarine I could tolerate, taste-wise, until I was
staying with my aunt and uncle in Annapolis once... they'd become lactose-intolerant, and had stopped getting butter... They had an all
Many margarines, especially ones that aren't
pareve, are worse for lactose intolerants
than butter is, because they rely on milk
solids to make any kind of fake butter flavor.
canola oil margarine called Canoleo, which actually tasted like food
instead of auto grease... I actually bought it for myself for a while,
and was getting it for MJ who couldn't do butter... Now I just get the
LOL or Wegmans Butter with canola oil mixed in...
I used corn oil margarine on corn, that sort
of thing.
weren't any more messages... genealogy just tends to be more specific than most other topics, when you come down to it...
Yep, and luckily people have to eat every day.
True... :)
One thing that keeps us going besides our stubbornness
is the universality of the subject matter.
Indeed. :)
Even Ian and I, who know everything about
everything, have found plenty to yammer on
about during this week of enforced proximity.
Well, Edith is working on getting into the echo... she did manage to get herself on as a user on Tiny's, but I've not seen any evidence she's
even tried reading messages online yet... Maybe after I get back from
the wedding this weekend I'll see if I can help her get things going...
She really did enjoy herself at the Picnic... :)
We see that the wheels turned, and not so slowly
as one might have feared.
XO Sauce Chicken & Broccoli Stir-Fry
categories: Singapore, Cantonese, main, poultry
servings: 3 to 4
400 g chicken fillet, 1" cubea
tare
5 c broccoli florets (2 md hd)
1 pk shimeiji mushrooms, cleaned and separated
1/2 c XO sauce
3 cloves garlic, minced
2 Tb canola oil
2 Tb sesame oil
dried chilli flakes for garnishing
Marinate chicken cubes in tare.
Fry garlic in canola-sesame oil mix in preheated pan
at low-medium heat until fragrant, taking care not to
burn the garlic, about 1 min. Add shimeiji, turn up
the heat to medium-high and toss through. Add 1 heaping
Tb XO sauce, stirring through, about 1 min.
Turn up the heat to high, add chicken and toss through.
In the meantime, blanch broccoli in salted boiling
water, about 1 min.
Returning to the pan, add remainder of the XO sauce,
toss through with the chicken.
The broccoli should be done by now. Drain.
Turn off the heat to the frying pan, and add the
blanched broccoli. Toss through.
Garnish with a sprinkle of dried chilli flakes, for
a bit of heat, before serving.
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