Better than ham, isn't it? (punch line of a joke
that shouldn't be posted here).

OK, I won't inquire.

There are other things that it would be better
not to inquire about.

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)

Of course one could take off the California growers'
labels and paste on one's own - that has been known to
happen too.

Fair enough; I've seen enough fake farmers' markets
to be disheartened and suspicious.

I think you would enjoy our local one--thinking of one vendor in
particular who's a real character. (G)

Looking forward to it - maybe.

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.

They do, unless you get a really hard freeze. We had a good bit of it in
the beds at our rental house; it survived several winters. Then we got
hit with a harder freeze one year--it killed all of the thyme and most
of the rosemary. It didn't really come back in the 10 months or so we
were still at the house, then we moved so no idea how it's doing now.

One doesn't think of blanketing things like that.
My Italy friend Jim lost some 30-plus-year-old
rosemary trees (no longer bushes) during a
particularly hard freeze that nobody was prepared for.

I don't want to cook someplace where the detector
is likely to go off - as I said, I tend to use
maximum heat.

The camper stove is only a 2 burner one, but it is gas. The house has an electric (smooth top) range. We've also got the various grills and
smokers outside but nothing (yet) that's super high heat capable.

Of course, galaktoboureko doesn't require
anything beyond a 350 oven.

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.

It wasn't really that good for Dad. He started out running after the dog
but within a couple of years switched to chasing him down in the car.
Dad broke a hip at age 88 so going after the dog was one thing he didn't really need to be doing.

Without regular strengthening exercises and making
sure his bone density was all right, the sudden
exertion might not have been the wisest thing.

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.

Steve eats it tho, in various forms.

Have you ever had fresh fresh coconut, especially
immature fruit? Might improve your attitude towards it.

Title: Beef and Broccoli

OTOH, this is more to my liking--and easy on the sugar as well.

I don't go out of my way to append recipes you'll
use, rather ones that might in some way be relevant
to the post itself.

Royal seafood amok
cat: Cambodian, Australian, Vietnamese, fish, main, curry
servings: 2 to 3

375 ml coconut cream
2 eggs, beaten
100 g snapper or other firm white fish fillet
- 1 x 2 cm pieces
8 sm raw prawns, about 150 g, peeled, deveined
2 baby squid, about 125 g, cleaned, thin rings
- tentacles discarded [NOOOO],
50 g noni leaves or English spinach leaves, torn
steamed jasmine rice, to serve
h - Amok paste
2 Tb Cambodian chilli paste
2 Tb kroeung paste
1 ts shrimp paste
2 Tb fish sauce
1 Tb liquid palm sugar or jaggery
h - Garnish
2 Tb coconut cream
2 makrut (kaffir lime) leaves, very finely sliced

Bring water to a rapid boil in a steamer, wok or large
saucepan that will hold a steamer basket.

Meanwhile, combine all the amok paste ingredients in a
mixing bowl with a pinch of sea salt and mix well.

Stir in the coconut cream and eggs until well combined.
Fold all the seafood through.

Line two or three small coconut shells or 300 ml
heatproof moulds with the noni or spinach leaves. Using
a slotted spoon, and reserving the spicy seafood liquid,
scoop the seafood into the moulds, over the leaves.
Don't fold the leaves over the seafood.

Transfer the moulds to a steamer basket or bamboo steamer
and set over the pan of boiling water. Pour the spicy
seafood liquid into the moulds, reserving about 4 Tb.
Steam over a high heat for 15 min. After this time, the
mixture will have risen a little in the moulds, so use a
fork to pierce a hole in each amok to deflate it slightly.

Drizzle the reserved spicy seafood liquid over each amok
and steam for a further 30 min, or until the mixture is
set and has a light, souffle-type texture.

To finish, drizzle 1 Tb coconut cream over each amok and
garnish with the lime leaves. Serve in the moulds, with
bowls of steamed jasmine rice.

Luke Nguyen, sbs.com.au
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Better than ham, isn't it? (punch line of a joke
that shouldn't be posted here).

OK, I won't inquire.

There are other things that it would be better
not to inquire about.

Best I just forget about any possible skeletons in closets.

It's sad to go to a market that has been written

up > ML> > ML> > ML> favorably in the local papers and look out
back and > ML> > ML> > ML> see find stacks of boxes with cheery California logos > ML> > ML> > ML> 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 > ML> names > on them. (G)

Of course one could take off the California growers'
labels and paste on one's own - that has been known to
happen too.

All of our growers are local to the area; I think no more than a 50 mile
(might be more or less) radius from WF.

Fair enough; I've seen enough fake farmers' markets
to be disheartened and suspicious.

I think you would enjoy our local one--thinking of one vendor in particular who's a real character. (G)

Looking forward to it - maybe.

Just a bit of warning about this guy. I'll weigh out a half pound or so
of green beans--he will throw in another good sized had full for free.
If your purchase totals up to say, $3.00, he will ask for 300 pennies.
One of these days I will take rolls of pennies to pay him. (G)

understanding, thyme and rosemary also do well.

They do, unless you get a really hard freeze. We had a good bit of

it in > the beds at our rental house; it survived several winters.
Then we got > hit with a harder freeze one year--it killed all of the thyme and most > of the rosemary. It didn't really come back in the 10 months or so we > were still at the house, then we moved so no idea
how it's doing now.

One doesn't think of blanketing things like that.
My Italy friend Jim lost some 30-plus-year-old
rosemary trees (no longer bushes) during a
particularly hard freeze that nobody was prepared for.

These had survived for some years before we moved in, and about 3
winters of our living there but I guess the last winter was a bit too
cold, too long for them.

I don't want to cook someplace where the detector
is likely to go off - as I said, I tend to use
maximum heat.

The camper stove is only a 2 burner one, but it is gas. The house

has an > electric (smooth top) range. We've also got the various
grills and

smokers outside but nothing (yet) that's super high heat capable.

Of course, galaktoboureko doesn't require
anything beyond a 350 oven.

That would be done inside, in the range.

so Dad would > have to chase him down. Not good for someone in

his > ML> 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.

It wasn't really that good for Dad. He started out running after the

dog > but within a couple of years switched to chasing him down in the car. > Dad broke a hip at age 88 so going after the dog was one thing
he didn't > really need to be doing.

Without regular strengthening exercises and making
sure his bone density was all right, the sudden
exertion might not have been the wisest thing.

He lived to be 2 months short of 96; the dog had passed away about 5
years before he did, age unknown.

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.

Steve eats it tho, in various forms.

Have you ever had fresh fresh coconut, especially
immature fruit? Might improve your attitude towards it.

Doubt it, the smell is part of the turn off.

Title: Beef and Broccoli

OTOH, this is more to my liking--and easy on the sugar as well.

I don't go out of my way to append recipes you'll
use, rather ones that might in some way be relevant
to the post itself.

No, but sometimes you get something very appropriate.

Royal seafood amok

As in the dog ran amok? (G)

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


... Always butter up the SYSOP, they taste better that way.

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