I'm not ready to do any major hiking either. They didn't give a
location > of the other geyser so guess they want it kept more of a secret, at
least for now. Maybe hikers have seen it, but I never will.
yellowstone.net has an interesting page on geysers
but doesn'tlist any that fit your description.
Must be a park secret.
Could be. I've not heard about it, anyhow.
Just enough signage to let you know what's there.
Of course, visualize a desperate mom with numbers of
squalling cranky hungry kids. They'd probably zoom in
on anything that even vaguely resembled an arch.
Or a crown. (G)
It's been noted that kids have distinct preferences,
and the arch people outnumber the crown people. Nothing
is ever mentioned about the pigtail people, so maybe
they don't exist.
for me, and how many lentils can you eat, anyway?
Actually, a lot of veggies are very low carb, only 5 gms per uncooked
cup, 5 gms per 1/2 cup, cooked. Some, the starchy ones, are more so and lentils would be in this group. I did a quick Google look up, the one
page says that for 12.3 gms of boilied lentils, (1 tbsp), it's 2.5
carbs. So, you could eat some but fill up more on leafy greens, carrots, tomatoes, etc. (G)
Could but wouldn't, even for someone as glamorous.
We don't like heat that overpowers the flavor so have cut down on
heat > for heat's sake over the years.
Back in the day there was never heat that overpowered.
Now in the day with potentified cultivars and even
extracts, the sky is the limit, anyhow beyond me.
Same here.
They just don't find it a-meow-sing
That's so last week.
I thought it was purr-fectly acceptable.
Let me pan that.
---------- Recipe via Meal-Master (tm) v8.00
Title: FILLET OF STEELHEAD BONNE FEMME
Categories: Seafood
Yield: 4 servings
Head, tail, backbone of fish 1/3 c White wine
4 tb Butter Salt and pepper
6 Peppercorns 2 lb Fillets of steelhead
1 c Hollandaise sauce ** Cucumber and lemon
slices
2 Shallots, sliced 1 Bouquet garni
1 1/2 tb Flour 1/4 ts Thyme,
1 c Water 1/2 ts Tarragon
4 tb Milk 1/2 lb Mushrooms
-----------------------------HOLLANDAISE SAUCE-----------------------------
2 Egg yokes 1 pn Cayenne
Salt 1/4 lb Cold butter, 8 pieces
Fresh lemon juice
This lordly French dish is prepared in a variety of ways, but basically
it
is fish fillets served with two sauces and mushrooms in between. The
fillets from small salmon, walleye, lake trout, and channel cat are all
superb prepared in this fashion.
If the two sauces seem too time-consuming just note that this dish is
excellent if only the wine sauce is used.
Put the fish head, etc., peppercorns, and shallots into the water and
wine,
bring to a boil, then simmer gently for 30 minutes. Strain and set aside.
Arrange the fillets in a shallow glass or earthenware fireproof dish
that
has been liberally buttered. Add the bouquet garni.
Pour in the reserved fish stock and poach in a 325 degree oven for 20
minutes.
Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes,
coating and stirring a couple of times. Reserve.
Prepare the hollandaise and hold it by covering with a lid.
Make the wine sauce by melting 2 tablespoons of butter in pan, then
stir
in the flour and cook a few minutes. Turn off heat, pour in the liquor
from the poached fillets, then stir and thicken over the fire. Add the
milk, then stir until it bubbles. Season to taste.
To assemble: lay the fillets on a fireproof dish and cover with the
wine
sauce. Now dot the top with mushrooms. Ladle the hollandaise sauce over
all and glaze under the broiler.
Garnish with cucumber and lemon slices or with watercress.
HOLLANDAISE SAUCE
In a very heavy pot set over a flame tamer, whisk the eggs until they are
well blended, turn lemon-colored, and start to thicken. Be sure heat is
low. Add 1 tablespoon of lemon juice when thickening starts.
Start adding butter one piece at a time, whisking each piece until is
absorbed with the eggs. Continue until all the butter is used up. It
should take about 2 minutes, at which point the sauce will be thick. If
at
any point you sense that the is about to separate, quickly add a teaspoon
of cold milk or cream.
Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and
optional cayenne. Taste to see that the sauce is lemony enough for your
taste.
Source unknown
Can substitute heavily diluted vinegar boiled with herbs
and other flavorants for the wine.
-----
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