Amusing - perhaps you should bring it to a
picnic. Perhaps we can have a nonfood activity
where we all bring pictures of ourselves in
incongruous settings.
I don't think that I have any pictures of me wearing kilts. That was
only during my freshman year in the Carnegie band.
I used to have a photo of me au naturel
in a kids' swimming pool (private parts
not exposed, no kids involved), but Carol
Bryant was custodian of that. I also have
one of me with the glamorous director of
the Rivers School with spoons hanging from
the ends of our noses. Other than that, my
photo history is pretty discreet.
Has there been any real focused discussion on when and where the next
picnic might be?
No focus, we might start one now. If nobody
comes up with a viable suggestion, I might try
hosting one with a hotel focus (I probably
have enough miles to swing the accommodations
part or the transport part, not both).
Title: PAELLA PARA ELLA
Cute name - means "rice casserole for her" if
my rusty and dubious Spanish is to be trusted.
I wonder what the real story behind the name is.
2 Thick pork chops; cubed
2 Thick lamb chops; cubed
Interesting - I've never seen a paella with
lamb chops in it.
Japanese Curry Rice
categories: stews, main, ethnic
Servings: 3 or 4
1 lb beef, cubed (or pork or chicken)
1 Onion, halved and sliced in small wedges
2 Cloves garlic, chopped
2 Tb Butter
3 C water
3 Tb Flour
1 Tb Curry powder (common yellow variety) (more tt)
1 Chicken bouillon cube
3 Tb Catsup
3 Tb Worcestershire sauce
1 ts Sugar
1/2 ts Salt
1 md apple, peeled & cored
3 Tb Milk
1/2 lb Baby carrots, rinsed
- or a couple of sliced carrots
2 Potatoes, cut in bite-size chunks
The following is adapted from a recipe I got
while living in Japan and I've always had good
luck with it. It has a pretty authentic "box
curry" flavor and the ingredients are readily
available, if not already in your kitchen.
Sautee onion and garlic in butter until golden. Add
beef and brown. Lower heat and stir in flour and
curry powder until it absorbs the butter/oil. Stir
in the water and bouillon cube. Raise heat and stir
until the lumps of flour & curry are dissolved.
Stir in catsup, Worcestershire sauce, sugar, and
salt. Grate apple into sauce and stir in milk. Add
carrots and potatoes and bring to a boil. Cover and
reduce heat. Let simmer until vegetables and meat
are tender. As it is simmering, add water and
adjust seasonings as necessary. I use 3 Tb of curry
powder, so I find I usually need to add more apple
and sugar and maybe a squeeze of honey to mellow
the curry. Serve the curry sauce over hot white
short-grained rice. I find the trick to cooking the
Japanese variety of short-grained rice on the stove
is to combine the water and rice and let it sit for
a minimum of 30 min before turning on the heat.
Kyle, comments section on justhungry.com
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