-=> Shawn Highfield wrote to Dave Drum <=-
DD> To this day bologna triggers my gag reflex.
SH> I also can't eat it. I tried it recently as I gagged on the thought
SH> of it for so many years and I just couldn't swallow it.
SH> For me it was my ex wife who I swear is one of the more cruel people
SH> ever born. She would insist on making me a bologna sandwhich for
SH> work, I begged her not to. One day there was leftover roast beef and
SH> I was making a sandwich for work, she bitched at me until I was ready
SH> to murder her, she THREW OUT my roast beef sandwich and made a
SH> bolgna one for me to take.
There's a reason they have divorce courts. And it's less compliocated
than murder. Bv)=Sounds like you left it waaay too late, though.
SH> It was her way of torturing me. Needless to say I lost quite a bit of
SH> weight married to her as I would throw my lunch out on the way to work.
Should have given her the "Yo! Heave Ho!" instead.
DD> SMILE. When we both leave the house we close the bedroom doors so our shoes
DD> do not become poochie play-toys.
SH> Laugh. I'm sure the poochie's are going to email me again now about
SH> that and the daily beatings you give them.
I don't flog them as they're pretty good mutts. Except for Isobel's
annoying bark - which she turns on when excited. I bought an anti-bark
collar for her but Dickweed lost the charger. FEH!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Monkfish Thermidor
Categories: Seafood, Cheese, Wine, Sauces
Yield: 4 Servings
900 g Boned, skinned monkfish;
- in cubes
3 Shallots; skinned, chopped
15 ml Chopped fresh tarragon
+=OR=+
5 ml Dried tarragon
150 ml Dry white wine
300 ml Semi-skimmed milk
45 ml Cornflour
5 ml English mustard
25 g Parmesan cheese; grated
50 g Gruyere cheese; grated
Put the monkfish into a saucepan with the shallots,
tarragon and wine, cover and simmer for 18 - 20 minutes
or until the flesh flakes easily.
Using a slotted spoon, remove fish and reserve the
cooking liquid.
Blend together the milk and cornflour and add to the
cooking liquid with mustard and Parmesan cheese.
Bring to the boil and stir until smooth and thick.
Add the fish and transfer to a 1.1 litre (2 pint)
shallow ovenproof serving dish.
Sprinkle over the Gruyere cheese and put under a hot
grill for 5-10 minutes, until golden brown.
Serves 4
http://www.cookitsimply.com/recipe-0010
Meal Master Format by Dave Drum - 17 October 2008
Uncle Dirty Dave's Archives
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