Dale Shipp wrote to Michael Loo <=-

BTW, I am sitting here typing using only one eye. My right eye had
laser cataract surgery today and since the new lens is set for distance vision, my usual computer glasses are useless for it. Next eye to be
done in two weeks, and then at least two weeks past that before I can
get proper glasses for reading and/or computer.

I may be joining into your chorus. I developed (rather suddenly) the
symptoms of cataracts in my right eye. Something was going on with blurry
spots and general fuzziness in that eye. So, I asked my house-mate, who
has had both eyes done, if it sounded like cataracts. Then I called the
Prairie Eye Clinic for an appointment.

Currently I wear my goggles for distance and take them off for reading
and the confuser. Now I have to decide whether to continue with that
practice or take the distance vision lenses and do glasses for working
on the 'puter or the Kindle.

As I tell people - getting old is a beayatch but it beats what's in
second place.

I'll know after Friday which direction the frog is going to jump.

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

Title: Snails w/Frogs' Legs (Escargots Aux Grenouilles)
Categories: Game, Exotics, Wine, Dairy
Yield: 4 Servings

48 Burgundy snails
Court bouillon
4 Shallots
Chives
3/4 c White Macon wine
24 lg Frog's legs
1/2 c Milk
Flour
4 tb Butter
Salt & pepper
Chopped parsley; garnish

Cook the snails in advance in a court bouillon, then
remove them from their shells. [There's a description
of court bouillon in "Joy of Cooking." Basically, a
court bouillon is an aromatic liquid or stock, often
containing wine, vinegar or lemon juice, used mainly
for cooking fish and shellfish, but also sometimes
white offal (variety meats) and some white meats.]

Chop them, together with the peeled shallots and a
small bunch of well-washed chives. Place these
ingredients in a saucepan with the wine, cover and
simmer for 1 hour.

Meanwhile, soak the frogs' legs in the milk for 1
hour. Drain them, then roll in flour and saute in
the butter in a frying pan over a brisk heat for 10
minutes. Add the snails, together with their cooking
juices, and season with salt & pepper. Turn up the
heat and cook for a further 5 minutes.

Sprinkle with chopped parsley and serve.

Looking at the ingredients, I figure that this'll
feed 4 as a main course or 8 as an appetizer. - UDD

From "Larousse Traditional French Cooking."

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

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