You're thinking yuca, which despite its starchiness is
lower-glycemic than potatoes (sweet potatoes are too).
Whichever it is, it's not something I eat too much of. There's a local Carribean sort of restaurant in WF we've gone to a few times that serves
it. If Steve orders it, I'll take a couple of his pieces.
Better than ham, isn't it? (punch line of a joke
that shouldn't be posted here).
It's sad to go to a market that has been written up
favorably in the local papers and look out back and
see find stacks of boxes with cheery California logos
on the sides.
Shouldn't see that at our market.
Shouldn't.
I don't recall seeing any--have seen boxes with local producer's names
on them. (G)
Fair enough; I've seen enough fake farmers' markets
to be disheartened and suspicious.
My favorite herbs tend to be pretty hardy and
sometimes able to overwinter, even.
We had thought that oregano was one that needed annual planting. We'd
put it in a bed relatively close to the house so figured some of the
radiant warmth of the house kept it from freezing.
Glad to hear that. in my limited experience and
understanding, thyme and rosemary also do well.
It said "downtown Wake Forest," and anyway the Shipps
will be chauffeuring me around (that's the plan).
Hopefully the old part of town.
Don't know. No matter, we're not planning to spend
much time there unless we need another kitchen to use.
There will be the (small) kitchen in the camper as well. have to make
sure there's enough ventilation tho; the smoke detector is close enough
to the stove that it goes off regularly, if not.
I don't want to cook someplace where the detector
is likely to go off - as I said, I tend to use
maximum heat.
On my class questionnaire there was a place to
note our plans for the next ten years, and I was
the only one to address the possibility of not
being here that long.
That's a possibility for all of us.
A large probability for me.
Never heard that one before, but we've never been to Italy.
It's like joggin' in a jug, only more like
joggin' in a spoon.
T'would work only if you were flea sized. (G)
Have to really love animals and have patience for them.
Very much so. my parents last dog and cat came from the local shelter.
The dog would take off running at the first clap of thunder so Dad would
have to chase him down. Not good for someone in his later 80s/early 90s.
Just so he didn't overexert. A certain spurt of
activity once in a while is probably a pretty
good thing.
Maybe add a bit of butter?
More like a bit of beer, or, er, water.
Milk?
Mooobe.
Don't see why not.
Coconut chia seed oatmeal
I'll pass; I don't do coconut either.
That was a bit of a hypothetical. I'm not too fond of
any of the ingredients except possibly the coconut.
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef and Broccoli
Categories: Meats, Vegetables
Yield: 4 servings
1/2 lb Boneless beef* 1 ts Cornstarch; dissolved
in ***
1 tb Oyster sauce** 2 tb Water***
2 ts Rice wine** 3 tb Peanut oil
1/2 ts Brown sugar** 2 Slices ginger; minced
2 ts Cornstarch** 1/2 ts Salt
1 lb Broccoli; chopped 1/4 c Water
2 ts Rice wine*** 2 ts Sesame oil
1/2 ts Brown sugar***
*(Flank steak, top sirloin, or tenderloin), sliced across grain into thin
s
**(combine all marinade ingredients in a bowl) ***(combine all seasoning
sauce ingredients in a cup) Thoroughly mix beef with marinade and
marinate
for 30 minutes. Heat wok over highest heat, when hot, swirl in 2 Tblsp
peanut oil.
Add ginger and salt and toss a few seconds. Add broccoli and stirfry
one
minute, then add water, turn heat to med-high, cover, and steam until
crisp
tender.
Uncover and turn heat to high, stir frying until water is evaporated.
Remove broccoli and reserve. Reheat same wok (without rinsing) and, when
hot, add remaining peanut oil. Add beef slices and stirfry until lightly
browned but not cooked through. Do not stirfry too vigorously or meat
will
not brown, it is better to press slices against sides of wok to sear. Add
broccoli to wok and toss. When hot, stir in seasoning sauce and stir
until
sauce thickens (it's a good idea to whisk the sauce in the cup just
before
you hurl it into the wok). Turn onto a platter and drizzle sesame oil
over
the top. The sugar in the marinade and seasoning sauce acts as a floor
enhancer rather than a sweetener. I hope you enjoy this recipe.
Dave Sawyer - Auburn, NH
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