Subj : coffee and tea
To : SHAWN HIGHFIELD
From : JIM WELLER
Date : Thu Jun 02 2022 21:52:00
-=> Quoting Shawn Highfield to Jim Weller <=-
SH> Red Rose
SH> I have a big basket of the old figures that used to come in the
SH> tea as well. They were played with by many kids and currently at
SH> the trailer for Vincent.
Yeah, I came across some of them when I was cleaning up my mom's
house for the estate sale. I grabbed a few of them and passed them
on to my granddaughter Neekha when she was a kid. Now my great
grandson has them.
SH> Rasberry twister is my current favorite.
I'm not familiar with it. Did you mean Celestrial Raspberry Zinger
by chance? I too like their series of Zinger teas and currently
have the "wildberry" one.
To the others: the main flavour that predominates those blends is
hibiscus flowers.
1 lg Cauliflower
1 ts Salt
Oil for deep fat frying
Taratoor Sauce
Cut away the thick stem at the base of the cauliflower and remove
the green leaves. Break the florets off the center core and cut
the core into 1" cubes. Wash the florets and cubes under cold
running water. In a 3 to 4 qt enameled or stainless steel
saucepan, bring 1 qt of water and the salt to a boil over high
heat. Drop in the cauliflower and cook briskly, uncovered, for 10
minutes, or until the pieces are tender but still somewhat
resistant to the point of a small, sharp knife. Drain in a sieve
or colander. In a heavy 10" to 12" skillet with a deep frying
thermometer or in an electric skillet, heat 2" of oil until
it reaches a temperature of 375F. Pat the cauliflower completely
dry with paper towels, and a dozen or so pieces at a time, fry
them in the hot oil for about 15 minutes, or until golden brown on
all sides. As they brown, remove them with a slotted spoon and
drain them on paper towels. They may be served hot or at room
temperature covered with taratoor.
Taratoor is an Arabic tahini, lemon juice and garlic sauce - JW
MMMMM
Cheers
Jim
... When I look into my spice pantry: If this was 1350 I'd be an emperor.
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