On 06-02-18 11:21, Carol Shenkenberger <=-
spoke to John Mccoy about Re: Timmy's <=-

We don't have Tim Horton's down here in Virginia Beach and I'll add an unpopular option that Starbucks is more about $$ than being actually
good stuff. Believe it or not, my local 7-11 has some really good
coffee.

I am pretty sure that we have never had a Starbucks, and do not intend
to break that record :-}} We did go to a coffee shop in Washington
State once with Hap, but that was more about the company than the
coffee.

Meantime here's a funny for today. It's raining fish.

NTF.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Skewered Fish With Honey-Mustard Sauce
Categories: Fish
Yield: 4 servings

1 lb Firm white fish fillets
-- (very thick),
-- preferably halibut,
-- turbot or monkfish
1/4 lb Streaky bacon
1/4 lb Mushrooms
2 sm Onions (or more)
8 Cherry tomatoes
1 Lemon
Oil

MMMMM-----------------------FOR THE SAUCE----------------------------
2 ts Honey
1 Egg yolk
1 tb (rounded) French mustard
1 1/2 tb Tarragon vinegar
1/4 pt Sunflower or safflower oil

Cut the fish into large cubes, put it into a dish and sprinkle
with lemon juice, salt and pepper. Cut the onions into wedges, put
them into a separate bowl with the mushrooms, add a good grinding of
pepper, and oil and lemon juice - in the ratio of 2 tablespoons oil
to 1 tablespoon lemon. Leave to absorb flavours for an hour or more.
Halve the bacon rashers, de-rind them, stretch and roll them up
loosely.

The sauce can also be made in advance. Beat the honey, mustard
and egg yolk together in a small bowl. Add the vinegar, a spoonful
at a time, whisking it in with a balloon whisk or fork. Then add the
oil, pouring it from a jug in a thin stream and whisking the contents
of the bowl all the time as you pour. Continue whisking for about a
minute until the sauce is a homogeneous thick cream, then season to
taste with salt and pepper.

Close to serving time, thread the fish, onions and mushrooms on to
skewers, adding the bacon rolls and tomatoes here and there. Grill
for 10 minutes or so under medium-high heat, turning and basting
occasionally with the marinade liquid. Serve immediately with a dish
of rice and hand round the sauce separately.

Source: Philippa Davenport in "Country Living" (British), May 1987.
Typed for you by Karen Mintzias
...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
(1:102/125)

MMMMM


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Quoting Dale Shipp to Ruth Haffly <=-

Seems like wherever a Starbucks pops up, it does good business.

Not always! With over 30,000 outlets world wide they have over
saturated some markets and have closed a few stores down. I saw in
financial news that they closed 150 US locations last year and a
handful of Edmonton Alberta ones this year.

As well closer to home they recently backed out of the deal I put
together for a KFC, a Taco Bell and a Starbucks to operate jointly
out of one large lot that I had sold for a local developer to a
Toronto investor. He is now looking for a third business to fill the
now vacant third spot. (We are already over-served by a number of
excellent independents who have very loyal followers.)


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

Title: Indian Bread Pudding (Shahi Tukra)
Categories: Indian, Bread, Pudding, Desserts, Nuts
Yield: 4 Servings

410 g tin evaporated milk
6 Cardamom Pods;
-lightly crushed
1 Cinnamon Stick
1 pn Saffron
1 tb Sugar
4 sl White bread
100 g Unsalted butter or ghee
TO DECORATE:
Chopped Pistachio nuts
Chopped glace cherries

Place evaporated milk, spices and sugar in a saucepan. Bring to
the boil. Simmer gently for 10 minutes. Remove the Cardamom Pods
and Cinnamon Stick.

Meanwhile, cut each slice of bread into 4 triangles. Melt half the
butter in a large frying pan and fry half the bread on each side
until golden. Repeat with remaining butter and bread. Place the
bread on a serving plate, pour over the milk mixture.

Sprinkle over the Pistachios and glace cherries to serve.

-----


Cheers

Jim

... In England, anything served for dessert is pudding, even pudding.

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Hi Jim,

Seems like wherever a Starbucks pops up, it does good business.

Not always! With over 30,000 outlets world wide they have over
saturated some markets and have closed a few stores down. I saw in financial news that they closed 150 US locations last year and a
handful of Edmonton Alberta ones this year.

OK, I see more opening than closing for what little I pay attention to
such things. They're ubiquitous, but here in WF, we've got at least 3
small coffee shops. Starbucks is in a kiosk in Harris Teeter (grocery
store) but I don't know if they have any free standing stores in town.

As well closer to home they recently backed out of the deal I put
together for a KFC, a Taco Bell and a Starbucks to operate jointly
out of one large lot that I had sold for a local developer to a
Toronto investor. He is now looking for a third business to fill the
now vacant third spot. (We are already over-served by a number of excellent independents who have very loyal followers.)

Sounds like Starbucks felt they couldn't compete with the independents.
(G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

Starbucks ...
I see more opening than closing

That's true; they are still expanding in some places and also
entering new markets.

they recently backed out of the deal I put
together for a KFC, a Taco Bell and a Starbucks to operate jointly
out of one large lot that I had sold for a local developer to a
Toronto investor. He is now looking for a third business to fill the
now vacant third spot. (We are already over-served by a number of excellent independents who have very loyal followers.)

Sounds like Starbucks felt they couldn't compete with the
independents.

You are correct there. A bunch of their HQ people were in
Yellowknife this summer and we went around for a drink at each one
and to check out their places while we talked about demographics,
average household income and so on. They were surprised at how high
their labour costs were going to be. Our legal minimum wage is
$12.50 but the fast food industry has to pay $17 and benefits to
attract and retain staff.

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

Title: Stuffed Mini-Pumpkins
Categories: American, Holiday, Vegetables, Stuffing
Yield: 8 Servings

8 Mini-pumpkins
3 lb Garnet yams
1/2 c Pumpkin seeds; hulled
(pepitas)
1/2 c Seedless raisins
FOR MOROCCAN SPICE MIX:
1 ts Ground allspice
2 ts Ground nutmeg
1 1/2 ts Ground black pepper
20 Threads saffron; crushed
1 1/2 ts Ground mace
2 ts Ground cardamom
2 ts Ground ginger
2 ts Salt
1 ts Ground cinnamon
TO FINISH:
1 c Chicken broth
3 tb Butter
1/4 c Olive oil
3 Onions; thinly sliced
2 tb Brown sugar
1 ds Salt and pepper

Preheat oven to 350 degrees. Wash and dry mini-pumpkins and yams,
place on foil-lined baking sheet and bake about 25 minutes, or
until pumpkins are easily pierced with a sharp knife. Remove
pumpkins and let cool. Return yam s to oven for about 50 minutes
more, or until soft to touch. Time will vary with size and shape
of yams. Toast pumpkin seeds 5-10 minutes on a separate baking
sheet while yams are roasting, keeping watch so they don't burn.
They'll start popping when they're done. Salt lightly and set
aside.

Plump raisins by pouring boiling water over them to cover in a
small bowl and let stand 10 minutes. Drain and reserve.

To prepare spice mix: Place all ingredients in a small jar with
lid, seal and shake to mix. Store in a cool, dark place or freeze.

When pumpkins are cool enough to handle, cut out top as if you
were carving a jack-o'-lantern, cutting down into pumpkin rather
than slicing across. Scrape out seeds with a spoon, removing all
stringy material from core, and set aside.

When yams are done, cool slightly. Slip off skin, place flesh in a
large bowl and mash with a hand-held potato masher until smooth.
Stir in broth, butter if you desire, and 4 teaspoons of spice mix.
Salt and pepper to taste. Spoon puree into pumpkins.

Recipe can be made ahead to this point, covered and refrigerated
up to a da y until you're ready to put it all together.

On serving day, heat olive oil in a large skillet on medium high
and add onions. Saute, stirring occasionally, until softened;
about 5 minutes. Reduce heat, stir in sugar and cook on low until
onions begin to turn golden brown, 20-30 minutes. Stir in raisins
and set aside.

If pumpkins have been refrigerated, remove and bring to room
temperature. Preheat oven to 350 degrees. Spoon onion and raisin
mixture atop puree-filled pumpkins and bake about 20 minutes, or
until warmed through. Top with a sprinkling of pumpkin seeds and
serve.

Recipe By: in SJ Merc.

MMMMM


Cheers

Jim


... Hey Starbucks, I refuse to use your made up words. Just gimme a coffee

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