I'm up to 157, but a lot of it's water (my
wrists and ankles are getting fatter, and
I'm huffing and puffing again while walking.
That doesn't sound so good.... and Mr Lasix isn't helping as he
should...?
Ran out of Mr. Lasix, temporarily.
It's apparently a prominent name in Canada; there
are Dufferins in 6 provinces and Dufferin-related
things in others.
Not a surprise... probably some famous preacher at some point... just
one I'm not familiar with... and my eyes saw a B instead of the D, until
it resolved into the D... ;)
You're lucky - sometimes things never resolve
for me.
Title: Steamed Fruit Mush (Or Duff)
** For Blueberry Mush, use blueberries. For Raspberry Mush, use raspberries. For Blackberry Mush, use blackberries. For Cherry Duff,
use cherries. For Peach Duff, use peaches.
How sensible... (G)
I don't know about the peach/plum/cherry duff
word as opposed to the mush. Seems to be
berries/nonberries?
... Friendliest thing in the whole world: A wet dog.
Second: a cat greeting someone who is allergic.
+
When I came to, they were serving the rather
meager lunches - a nasty-sounding veggie wrap
or a cheese plate of wedges of Brie and some
kind of Cheddarish substance, sided with water
crackers, a spray of grapes, and a strawberry.
That does sound rather meager...
It wasn't anything I'd have missed.
And, had you stayed asleep just a little longer, you'd not even've
known... ;)
Truth; instead, I got over $100 worth of
compensatory miles and a $7 snackbox from
coach to boot.
Garden-fresh Lemon Sorbet
categories: Minceur, dessert
Serves: 4
4 organic lemons
500 ml plus 3 Tb water
6 heaped Tb plus 1 pn fructose
- or sweetener
200 g fresh raspberries
3 Tb water
H - To decorate
200 g fresh raspberries
4 sm bn fresh verbena, mint and rosemary
To make the syrup for the sorbet, remove
the zest from 3 of the lemons using a
zester or fine grater over a saucepan.
Add 500 ml water and 6 heaped tablespoons
of fructose, and bring the mixture to the
boil. Remove the saucepan from the heat.
Cut all 4 lemons in half and squeeze
their juice. Stir the juice into the
warm lemon syrup.
Transfer the lemon syrup to a sorbeti˙re
and churn to a soft-textured consistence.
Alternatively, put the mixture in a
shallow freezing tray and stir thoroughly
every half-hour with a fork. The sorbet
will be ready when, after several hours,
it has a soft, scoopable, consistency.
Put the sorbet in an airtight container
and freeze until you are ready to serve.
To make the raspberry coulis, put the
rasperries and 3 Tb water in the bowl of
a food processor and blend to a puree.
Taste and adjust the acidity of the fruit
by adding a pinch of fructose if required.
For a smooth coulis, pass the puree
through a fine sieve, preferably a chinois,
and discard the pips. Pour the coulis into
an airtight container and refrigerate.
Have 4 chilled shallow dessert bowls or
glass dishes. Remove the sorbet from the
freezer. Scoop out each portion using
2 dessertspoons and pass the sorbet between
the spoons to make quenelle shapes. Put one
quenelle into each bowl. Drizzle a little
of the chilled raspberry coulis over each
helping. Add a few fresh raspberries and
decorate with small mixed bunches of fresh
verbena, mint and rosemary. Serve.
Michel Guerard via Four magazine
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