Hi Ben,

Sorry to be so long in replying but travel, then a week in the hospital
have put me behind. I'm home now with some new meds and new restrictions
to try to keep lung infections from flairing up again. Something I'll
have to watch the rest of my life.

Ruth Haffly wrote to Ben Collver:

It does sound good. Does she use brown or whte rice or one of the more "exotic" ones?

Hi Ruth,

I think she used white rice but it may have been parboiled.

We use brown rice most of the time, have for decades, but will
occaisionally go for basmatic for a slightly different flavor profile.
Also, Lundberg makes some rice blends that we like; their original one I discovered in Hawaii has been discontinued but we're happy with one of
the newer blends.

Title: Shiitake Rice With Bok Choy & Thai Peanut Sauce
Categories: Dinner, Vegan
Yield: 2 Servings

2 lb Baby bok choy; ends trimmed
8 oz Shiitake mushrooms; sliced
4 c White or brown rice; cooked
1/4 c Thai Peanut Sauce or
- coconut aminos teriyaki
- sauce
2 Green onions;
- white & green parts
- sliced
2 tb Fresh cilantro leaves;
- chopped

It's a no go for us with cilantro and coconut.


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


... I hit my CTRL key, but I'm STILL not in control

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

Ruth Haffly wrote to Ben Collver:

Sorry to be so long in replying but travel, then a week in the hospital have put me behind. I'm home now with some new meds and new restrictions
to try to keep lung infections from flairing up again. Something I'll
have to watch the rest of my life.

Hi Ruth,

Your medical situation sounds serious. I am glad you pulled through.
Last week my cousin died in the hospital from a blood infection.

Another brand of rice that i like is Calrose. I guess it's not a brand
but a variety. Last night i used some leftover Calrose rice to make
fried rice and was pleased with the results.

Last night i also got some meat marinating to make gyros. This morning
i mixed together a yogurt tzatziki sauce base to get it percolating
and peeled, grated, and salted a cucumber, and will let it sit all day
before extracting more liquid. I have pitas, tomatoes, cucumbers, and
i anticipate a delicious meal. I am using a NYT recipe from UDD for
the meat and an old Tzatziki sauce recipe from WRV.

I found this recipe in my database. Is it from your family?

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

Title: Mom Haffly's Basic Pasta Sauce
Categories: Sauces
Yield: 4 Servings

6 oz Can tomato paste
3 1/2 Cans water
1 ts Dried oregano; up to 1 tb
1 ts Dried basil; up to 1 tb
1 ts Dried parsley; up to 1 tb
1 ts Garlic powder; up to 1 tb
1/2 ts Black pepper
1 pn Salt
8 oz Can tomato sauce (optional)
14 oz Can tomatoes;
- crushed or diced
- (optional)
2 cl Fresh garlic;
- minced (optional)

About 2 to 3 hours before serving combine all, bring to a boil,
reduce to simmer and cook until desired thickness. May be cooked
faster by reducing amount of water but long, slow cooking,
especially if meat balls are in it gives it better flavor.

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

Sorry to be so long in replying but travel, then a week in the hospital have put me behind. I'm home now with some new meds and new restrictions
to try to keep lung infections from flairing up again. Something I'll
have to watch the rest of my life.

Hi Ruth,

Your medical situation sounds serious. I am glad you pulled through.
Last week my cousin died in the hospital from a blood infection.

Not good. This was an antibiotic resistant strain--throw strong
antibiotics long enough at it and it will subside, tho probably never
really go away. I just have to make sure I don't delay in getting care
when it starts flairing. I was an "it'll go away, given enough time"
person when I was younger but over the years as I've aged, I've gotten
to the point where (for the most part) I'll go for help sooner, rather
than later. In this case I had a Medicare Wellness exam scheduled, went
in for it and the nurse that was to do it called a doctor in, said the
wellness exam could be put on hold.

Another brand of rice that i like is Calrose. I guess it's not a
brand but a variety. Last night i used some leftover Calrose rice

to BC> make BC> fried rice and was pleased with the results.

I thought it was a brand; is it long or short grained?

Last night i also got some meat marinating to make gyros. This
morning i mixed together a yogurt tzatziki sauce base to get it percolating
and peeled, grated, and salted a cucumber, and will let it sit all day before extracting more liquid. I have pitas, tomatoes, cucumbers, and
i anticipate a delicious meal. I am using a NYT recipe from UDD for
the meat and an old Tzatziki sauce recipe from WRV.

That sounds yummy. I've got an Alton Brown "Good Eats" recipe for gyro
meat, need to dig it up and do it (again) once I get to the point where
I want to cook. We've made it several times, but not in the last few
years as there's a good gyro place in town--not quite as good as what we
got in Berlin but close enough.

I found this recipe in my database. Is it from your family?

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

Title: Mom Haffly's Basic Pasta Sauce
Categories: Sauces
Yield: 4 Servings

Yes, and there should be a meat ball recipe to go with it. If you can't
find it, I'll post it. This isn't quite as basic as what my MIL wrote
down originally; I think it's about 25 years after I started making it
and tinkering to our tastes over the years. Anyways, it's a good basic
sauce, can be used for all sorts of pasta, cooked really thick for pizza
sauce, etc. Just the aroma of it cooking ranked in our family as
"comfort food". (G)


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


... ... Life is what happens to you while you're busy making other plans-J. Lennon

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

Hi Ruth,

Not good. This was an antibiotic resistant strain...

My cousin's was an antibiotic resistant strain too. She called it a supe

It sounds like you had good timing on your Wellness exam.
I am glad your doctors took care of you.

Another brand of rice that i like is Calrose. I guess it's not a
brand but a variety.

I thought it was a brand; is it long or short grained?

It is short-grained. To me it is mildly aromatic.
My sister calls it sushi rice but i am not sure about that.

That sounds yummy.

It was absolutely delicious. I am including the UDD recipe below.

Title: Mom Haffly's Basic Pasta Sauce

Yes, and there should be a meat ball recipe to go with it. If you can
find it, I'll post it.

I couldn't find your meat ball recipe in my database.
I found an Italian Corn Salad recipe by Mary Frucelli in Wake Forest.

Take care,
-Ben

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

Title: Pork Gyros
Categories: Pork, Citrus, Herbs, Vegetables
Yield: 6 servings

2 1/2 lb Pork shoulder
2 Lemons; juice of
1/4 c Extra-virgin olive oil;
- +2 tb
8 cl Garlic; peeled, minced
1 md Tomato
2 md Yellow onions; peeled
1 tb Smoked or sweet paprika
- +1 ts
1 tb Kosher salt
2 ts Black pepper; fresh ground
1 1/2 tb Fresh oregano leaves

Put pork shoulder on a plate, and place in the freezer for
approximately 1 hour, or until it is firm to the touch. Put meat on
a cutting board, and using a sharp knife, remove and discard any
skin, then slice the meat thinly against the grain, in 1/2" slices.

Make the marinade. In a large bowl, whisk together the lemon juice,
1/4 cup olive oil, and garlic. Using a box grater, grate the tomato
and 1 onion into the marinade, then add 1 tb paprika, along with
the salt, pepper, and oregano leaves. Whisk again, then place the
sliced pork into the marinade, toss to combine and cover and
refrigerate the meat for at least 1 hour and up to overnight.

When ready to cook, set oven to 450?F/232?C. Use the remaining
1 tb olive oil to grease a rimmed sheet pan. Quarter the remaining
onion, add it to the pork and marinade and toss once to combine.
Remove the pork and onion from the marinade, and place on the pan,
spreading everything evenly across it.

Put the pork in the oven, and roast until it is browned, crisp at
the edges and cooked through, about 30 to 40 minutes. Check the
meat at around 20 minutes to see how much liquid is in the pan. If
there is a lot, remove the pan, and pour off all but a few
tablespoons. Remove the finished pork from the oven, allow to rest
for 1 to 2 minutes, then chop into bits. To make the pork even
crisper, set a large pan over high heat, add 1 tb olive oil to the
pan, then the sliced pork, and saute until everything curls tight
in the heat.) Scatter the remaining paprika over the top of the
meat, and serve with warm pita, sliced cucumbers & onions, tomato,
tzatziki sauce, hot sauce, French fries, scattered mint leaves,
ketchup, really whatever you like.

Recipe by Sam Sifton

Recipe FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)