Ben Collver wrote to Dave Drum <=-
Re: Re: Richyssoise (Chilled, Cre
By: Dave Drum to Ben Collver on Tue Apr 04 2023 07:28:55
Except for having to renew a library card - pretty cool. My library
issues cards only to juveniles. My voter's ID serves as my library card.
Sweet! I find it interesting to hear about these regional differences.
A friend in Scotland told me that if the police pull someone over for a traffic stop and they don't have their driver's license on them, that's not a problem. They get 10 days or so to come into the police station
and show their driver's license. I like the sound of these systems
that better lend themselves to de-escalation.
My community voted to stop funding the local library and shut it down completely for a few years. I felt bitter about that decision for some time. We managed to re-open it with volunteers and generous donations.
I am grateful that it still exists and has a thriving circulation of
new books. It also has a surprisingly large collection of cookbooks.
About half of the books i read are on paper and the other half are
ebooks. I have little patience for ebook marketing, so most of my electronic reading is the free stuff in the public domain.
Try
https://www.bookbub.com/ebook-deals for free (my favourite price)
and reduced price e-books. You needs must register with a valid e-mail
and you will get a daily list of free and/or low cost items in the interst categories you have noted when you registered. Available for all e-book platforms and/or E-reader apps. (I use Calibre - probably the best of
the e-readers for the desk/lap top confuser.)
Calibre is especially nice if I snag a freebie recipe book as I can cut
and paste to an editor to help me put recipes that I want to keep in my
MEal Muncher database. That's hard/impossible to do from a Kindle or Nook.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Italian Dressing
Categories: Sauces, Vegetables, Chilies
Yield: 2 Servings
1/2 c Red wine vinegar
1/2 c Olive oil
2 tb Water
2 cl (small) garlic; minced
+=OR=+
1 cl (large) garlic; minced
1 ts Mixed Italian herbs
1 ts Salt
1/2 ts Instant minced onion
1/4 ts Crushed red pepper flakes
Peel and mince the garlic finely. Place in a small bowl
or shaker jar along with the herbs, salt, and red pepper
flakes. Add in the red wine vinegar, olive oil, and
water, whisking or shaking to combine very well. Store
covered, in the refrigerator.
Allowing this dressing to mellow overnight will make it
taste even better, as the flavors will have time to
blend. Whisk or shake it again before using, and don't
be alarmed if the olive oil has formed a solid upper
layer when you remove it from the fridge; olive oil
solidifies when chilled.
You'll use this entire recipe for marinating the beef
and vegetables in Italian Beef and Veggie Kebabs. There
should be plenty for a single or double serving; for
more than that, double your dressing recipe.
by Marie W. Lawrence; Creative Cooking for One or Two:
Simple & Inspiring Meals That Are Just the Right Size
Skyhorse Press - Kindle Edition.
Uncle Dirty Dave's Archives
MMMMM
... Are cranberries healthy? I've never heard one complain.
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