Quoting Michael Loo to Jim Weller <=-

getting Lilli to go places, assuming there are OneWorld
partners that fly there.

Air Canada is Star alliance and the others, WestJet, Canadian North
and First Air are not a part of any alliance.

I sometimes make fun of a co-worker who tries a new fad diet
every month. Last month it was daily kale smoothies. I told her I
was eating Pizza Pops for lunch daily because I was on the
Mediterranean diet.

Does she love you or hate you?

A bit of both.

A cinnamon and lemon alliance ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cinnamon Stars
Categories: Cookies, Nuts, Holiday
Yield: 6 dozen

1 1/4 c Flour
1 c Sugar
1 c Ground walnuts
2 Egg yolks
Grated rind of 1/2 lemon
1 ts Cinnamon
1/2 ts Ground cloves
10 tb Sweet butter
ICING:
1 1/2 c Confectioners sugar
1 Egg white
2 tb Lemon juice
2 dr Yellow food coloring (opt.)

A must on your Christmas cookie tray. Despite the lemony frosting,
the cinnamon flavor comes through.

On a pastry board, mix flour, sugar and walnuts. Form a mound, make
a well and add the egg yolks, lemon rind and spices. Cut the butter
in small pieces and add to the flour mixture. Knead thoroughly to
make a smooth dough.

Let dough rest for 30 minutes in the refrigerator.

Preheat oven to 350. Roll dough out with a rolling pin to 1/8 inch
thick and cut into star shapes with a cookie cutter. Bake at 350
until cookies are lightly browned, about 10 minutes. Let cool and
decorate with the icing.

To make icing, mix sugar, egg white, lemon juice and yellow food
coloring (if using) in a bowl until very smooth. (Icing has to be
thick enough so it will not run off stars.) Spread evenly with a
pointed knife on the stars. Let icing dry overnight. Store in a
cookie tin.

Note: If you like a less sweet cookie, omit the icing.

Yield: 6 dozen.

Franziska Mayer, Washington, DC

Randy Shearer

MMMMM


Cheers

Jim


... Grandmothers give grandchildren cookies. That is a fact.

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getting Lilli to go places, assuming there are OneWorld
partners that fly there.

Air Canada is Star alliance and the others, WestJet, Canadian North
and First Air are not a part of any alliance.

The secret is that sometimes one or the other,
usually WestJet, offers connections available
on an American ticket. This facilitates her
making the minimum expenditure to maintain her
exalted status, which is massive. If it were
just a question of getting there, I can get
tickets on Air Canada for free or not much
money, and then we'd get to use the Maple Leaf
Lounge, which I supposedly get lifetime access to.

I sometimes make fun of a co-worker who tries a new fad diet
every month. Last month it was daily kale smoothies. I told her I
was eating Pizza Pops for lunch daily because I was on the
Mediterranean diet.

Does she love you or hate you?

A bit of both.

Heh, rather like some of my obnoxious friends
(who likely say the same of me).

A cinnamon and lemon alliance ...
Title: Cinnamon Stars

... Grandmothers give grandchildren cookies. That is a fact.

I couldn't find a recipe for grandchildren cookies,
so here's a star alliance:

Chicken with cinnamon and lemon
categories: Mediterranean, poultry, main
Serves: 4

h - For the soffritto
8 Tb extra virgin olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 md onion, finely chopped
2 cloves garlic, crushed
1 sprig rosemary
4 bay leaves
salt and freshly ground black pepper
1 lemon, zest only
h - For the chicken
flour for coating
salt and freshly ground black pepper
8 chicken pieces
olive oil, for frying
100 ml white wine
2 lemons, juice only
4 cinnamon sticks
200 ml chicken stock
1 free-range egg yolk

Heat the olive oil in a saucepan and gently fry
the celery, carrot, onion, garlic, rosemary and
bay leaves until golden, about 15 min. Remove
the rosemary sprig and bay leaves and season
with salt and pepper. Add the grated lemon zest.
Set to one side.

Meanwhile, for the chicken, mix the flour with
the salt and black pepper and coat the chicken
pieces in this mixture.

Heat the olive oil in a frying pan and fry the
chicken until golden brown. Add the wine and
cook 5 min.

Add the chicken and wine reduction to the
soffritto, then add half the lemon juice and
the cinnamon. Stir well.

Add the stock and cook on a low heat for 45 min
or until the sauce has reduced and the chicken
is completely cooked through. Keep the pan
covered for the first 30 min of cooking.

Remove the cinnamon sticks, then mix the egg
yolk with the remaining lemon juice. Quickly
but carefully stir this mixture into the sauce
until blended. Serve immediately.

Katie and Giancarlo Caldesi, BBC food
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Quoting Michael Loo to Jim Weller <=-

OneWorld partners

The secret is that sometimes one or the other,
usually WestJet, offers connections available
on an American ticket.

It turns out they have several such partners: www.westjet.com/en-ca/about-us/airline-partners

Grandmothers give grandchildren cookies. That is a fact.

I suggested this year that since all the girls were good cooks and
bakers by now and practically grown up that we should just mail them
the recipes. I was of course soundly and totally outvoted by all
three generations of women!

Katie and Giancarlo Caldesi

I found their bios online. They seem like an interesting couple.
It turns out that I have some of their recipes and didn't know it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oven-Baked Sardines with Fennel & Citrus Fruits
Categories: Fish, Italian
Yield: 6 Servings

1/2 Lemons; juice of
200 ml Fish stock
1 kg Sardines; cleaned
3 tb EVOO
1/2 c Parsley, flat-leaf, chopped
FOR THE SOFFRITO:
150 ml EVOO
1 Onions, red, minced
2 Celery ribs, finely chopped
1 md Carrot, finely chopped
S&P
2 Rosemary sprigs
3 Bay leaves
2 Orange zest, 5 cm lengths
4 sm Fennel bulbs, chopped
2 Garlic cloves, crushed

This recipe was developed during "slow fish week" at La Cucina.

Preheat the oven to 180 C/ gas mark 4. To make the soffritto, heat
the oil in a frying pan and add the onions, celery and carrot.
Season. Add the herbs, zest, fennel and garlic and cook over a low
heat, stirring regularly, for 15 minutes. Remove and discard the
herbs.

Add the lemon juice to the soffritto and cook for a few minutes. Then
add the stock and simmer gently for 10 minutes. Season to taste. If
the soffritto looks dry, add a little more stock or water. Stir in
the parsley and set aside.

Lay each sardine skin-side down on a board. Spread a little soffritto
on each one and roll up. Arrange in an ovenproof dish and pour over
any leftover soffritto or oil. Put into the oven for 10-15 minutes,
or until the sardines are cooked through. Serve roast potatoes and
sauteed spinach

From: The Italian Cookery Course by Katie Caldesi
Source: www.independent.co.uk
Typed by: Kevin JCJD Symons

MMMMM

Cheers

Jim


... Castoreum: delicious, luxe, artisanal beaver butt juice

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