Subj : south of the border
To : JIM WELLER
From : Ruth Haffly
Date : Thu Oct 13 2022 09:14:15
Hi Jim,
CB> "south of the border"
RH> had a mediocre lunch ... it was less than memorable.
JW> That's putting it mildly! I had to look that up. What a tacky, nasty
JW> place it is! I would avoid it like the plague.
It's a good place to stop if you need a rest room and can't make it for
about 4 more miles (southbound), 3 miles (northbound). Other than that,
nothing really to reccommend it. I did notice, on our last trip south
(to Fayetteville), that it seemed like the number of billboards for it
along I-95 seemed to be fewer.
JW> 2 lb Spaghetti squash
JW> 1 Clove garlic
JW> 1 tb Sesame oil
JW> 2 tb Rice wine vinegar
JW> 2 tb Soy sauce
JW> 1 ts Sugar
JW> 1/2 ts Crushed red pepper
JW> 1/2 c Green onion; sliced
JW> 1/2 c Carrot; grated
JW> 1/2 c Snow peas;cut in thin strips
JW> 1 tb Sesame seeds; toasted
That looks good but I think I'd decrease the red pepper just a bit. I
don't like it as much as Steve does; he can add more at the table.
JW> These days, I seed my spaghetti squash, put the two halves back
JW> together and then microwave it for 9 minutes followed by as many 3
JW> minute bursts as needed. It steams nicely that way. - JW
I'll nuke mine whole, then deseed, scrape it and mix it with olive oil,
balsamic vinegar, Peccorino-Romano Cheese and pine nuts. Basically 2:1
oil and vinegar, cheese and pine nuts to taste. We tried spaghetti
squash as spaghetti & sauce years ago, didn't like it but really enjoy
this way of serving it.
Later--also add chopped kalamata olives to taste.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... There cannot be a crisis today; my schedule is already full.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
