Subj : Today in History - 1879
To   : All
From : Dave Drum
Date : Sat Dec 31 2022 04:54:00

31 December 1879 - THOMAS EDISON LIGHTS A STREET WITH HIS INCANDESCENT
BULBS: On New Year's Eve, American inventor Thomas Edison demonstrates
his incandescent light bulbs in Menlo Park, New Jersey, by lighting a
street in front of about 3,000 spectators. Edison isn't the first to
design such a light bulb, though his is the first to burn steadily for
hours.

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

     Title: Pasta w/Bright Lights Swiss Chard
Categories: Pasta, Greens, Cheese, Citrus, Herbs
     Yield: 4 servings

 1 1/2 lb Bright Lights Swiss chard
   1/2 lb Malloreddus pasta;(see Note)
     1 tb Unsalted butter
 2 1/2 tb Extra-virgin olive oil
     3 lg Garlic cloves, thin sliced
     1 tb Fine lemon zest strips, cut
          - with a zester
          Salt & fresh ground pepper
     3 oz Gorgonzola cheese; crumbled

 Cut the chard stems crosswise 1/2 inch thick. Cut the
 leaves into 1/2-inch-thick strips. In a large saucepan
 of boiling water, cook the stems until almost tender,
 about 3 minutes. Using a slotted spoon, transfer the
 stems to a plate. Add the chard leaves to the boiling
 water and cook until tender, about 2 minutes. Drain the
 leaves and let cool, then coarsely chop.

 Cook the malloreddus in a large pot of boiling salted
 water, stirring occasionally, until al dente; drain.

 In a large skillet, melt the butter in 2 tablespoons of
 the olive oil. Add the garlic and lemon zest and cook
 over low heat until the garlic is golden, about 3
 minutes. Add the chard stems and leaves and season with
 salt and pepper. Add the malloreddus to the skillet and
 toss until hot. Transfer the pasta to a large, warmed
 bowl, scatter the Gorgonzola on top and drizzle with the
 remaining 1/2 tablespoon of olive oil. Using 2 large
 spoons, toss briefly to melt the cheese slightly; serve
 at once.

 NOTE: Malloreddus is a small Sardinian ridged pasta that
 is often flavored with saffron. It can be white, bright
 yellow or tricolored, and it pairs beautifully with the
 multicolored chard.

 By: Marcia Kiesel

 RECIPE FROM: https://www.foodandwine.com

 Uncle Dirty Dave's Archives

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... I'm on two diets now; I wasn't getting nearly enough food on just one.
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