I've had goat only from the cabrito stage (unborn) to
preadolescence. As I told Dale, I've never had the
pleasure of a meal of the mature animal.
I've even plenty of Jamaican Curry Goat; I'm not sure what's in that.
At a guess from other old things, I figure you'd
be able to taste old goat even through the spices,
even though allspice and habbie might tend to shut
down your taste buds.
They all had it in for you? Or just the entire flight crew?
The cockpit crew could have done the dirty deed
far more expeditiously, though there would have
been collateral damage.
Yeah well. Details.
Though one (including myself) might tend to
personalize the problems, airlines in general
are equal opportunity offenders.
Even when it's just a liquid source I can
usually taste the fetidity, which doesn't
shout at you but sort of persistently moans
if you listen hard enough.
I try not to listen to moaning vegetables.
Nor I to afternoon and evening vegetables.
Oh, don't worry about that. I am very untrusting
of such things.
Smart.
Just the name steroids makes one blench.
That's a relatively mild reaction.
But avoiding them minimizes the chances of the
more serious ones.
at Fenway, but we'll take five. Five was OK too.
Five meant a diminution of revenue for the city's
merchants, though I'm betting a lot of change fees
were made by the airlines.
In that case the airlines made some money, a pity in a way.
One really can't have it both ways - they either
make money, or you don't get to fly.
This is the only recipe I have handy whose title has
"green potato" in it. Though I respect the author, I
have serious doubts about the dish (even though it
doesn't really have green potatoes in it.
---------- Recipe via Meal-Master (tm) v8.01
Title: SPRING GREEN POTATO SOUP
Categories: Soups/stews, Vegetables
Yield: 8 servings
1 tb Safflower oil -=OR=- Canned Broth
1 lg Onion; minced -(preferably
low-sodium)
1 lg Russet potato; peeled, 1 ts Dried dillweed
- cut into 1-in cubes 1/8 ts Cayenne pepper
1 lg Sweet potato; peeled, 1 c Frozen peas
- cut into 1-in cubes 1 c Packed sliced Romaine leaves
6 c Chicken stock Salt to taste
This isn't made with green potatoes, but is rather made green by the
addition of peas and lettuce.
HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat. When hot, add onion.
Cook until softened, about 4 minutes, stirring often. Add all potatoes
and
cook 1 minute, stirring constantly. Add 4 cups stock or broth, dillweed
and
cayenne. Bring to boil. Simmer, covered, 20 minutes. Add peas and
lettuce.
Cook until potatoes and peas are completely tender, about 5 minutes.
Puree
soup in food processor with metal blade until smooth, about 2 minutes.
Return to pan. Thin as desired with remaining stock or broth. Adjust
seasoning. It's bright green when freshly made; the color lightens on
storage but it's still appealing. Can be made 3 days ahead and
refrigerated. Can also be frozen as long as 3 months. Serve hot or
chilled.
Makes 6 1/2 Cups
ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
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