Subj : Re: Books
To   : Carol Shenkenberger
From : Dave Drum
Date : Tue Jul 02 2024 05:47:00

-=> Carol Shenkenberger wrote to Ben Collver <=-

CS>   Re: Books
CS>   By: Ben Collver to Carol Shenkenberger on Sun Jun 30 2024 10:01 am


CS> I enjoy a lot of fiction but not much on short stories.  I like to be
CS> enveloped in a fully fleshed out world of it's own.  Stephen R
CS> Donaldson, Mercedes Lacky, Marion Zimmer Bradley, JRR Tolkin, Anne
CS> Rice, Jack London, Issac Asimov, Robert Heinlein, Jean Auel, among
CS> others like Shakesphere and Xenophon.

CS> Yeah, pretty different.

What of Frank Herbert?

Having read all of Admiral Bob's (Heinlein) output and all the Dr. Asimov
I could track down (including the mysteries/detectice stories) as well as
Arthur C. Clarke, Fred Pohl, Roger Zelzany and Ursula K. LeGuin one might
think me stuck on space opera. But, I've also read all of the output of
Louis Lamoour that I could find.

My current "Hot Button" is James Lee Burke.

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

     Title: The Spice Must Flow Cinnamon Chicken Roulade
Categories: Poultry, Citrus, Herbs, Spices, Pastry
     Yield: 8 servings

     2    Pastry sheets; thawed
     3 lb Vhicken thighs; boned,
          - skinnes
     2 ts Ceylon Cinnamon
     1 tb Spice Melange; an Arrakis
          - Southwest Seasoning
   1/2 ts (ea) salt & black pepper
     1 lg Lemon; juice and zest
     1 lh Onion; halved, sliced in 1/4
          - inch pieces
     1 lg Egg
     3 tb (to 4 tb) olive oil
     2 tb Water
     1 ts Black lava salt; opt

 Set broiler or grill on high (450oF/232oC)

 In a large bowl or gallon sealable bag, place the
 chicken, spices, salt and pepper, lemon juice and lemon
 zest, olive oil and onions. Cover and marinate for a
 minimum of one hour to overnight in the fridge.

 With the broiler on "High", line a large sheet pan with
 aluminum foil. Place rack on closest level to the
 broiler.

 Spread the marinated Chicken with onions in one layer on
 the large sheet pan. Broil for 18-20 minutes, taking out
 and flipping the chicken pieces every 6 minutes.

 After chicken is cooked all the way through and has a
 little bit of char on the surface, set chicken aside and
 cool for 10-20 minutes. After removing the chicken, set
 oven temperature to 450oF/232oC.

 Once cooled, chop chicken into 1/2" pieces, placing the
 pieces and the onion in a bowl, but reserving the
 chicken drippings from the sheet pan in a liquid
 measuring cup.

 In a small bowl, mix together one egg and 2 Tablespoons
 water to make an egg wash. Sprinkle some flour on a
 sheet of parchment paper and roll out the puff pastry
 dough sheets to 1/8". Overlap the sheets by 1/2" and
 seal together with egg wash using a pastry brush or your
 finger.

 Place the chicken and onion filling lengthwise down the
 center of the two puff pastry sheets and carefully lift
 the edge of the parchment paper to start rolling the
 dough into a "snake" shape. Leave one end open (for the
 mouth,) and pinch the other end into a "tail."

 Using a sharp knife, cut 3-4 inch slits in the top of
 the roll. Using a pastry brush, brush the entire surface
 of the roll with the egg wash and top with a scattering
 of Black Lava Salt. They looks like tiny Fremen riding
 the sandworm!

 Bake the roll at 450oF/232oC for 20-25 minutes or until
 golden brown.

 Remove the roll from the oven and let cool for a few
 minutes before transferring to your serving tray.
 Garnish with Turmeric Rice and Tzatziki (separate
 recipes).

 Author: Megan Collins

 RECIPE FROM: https://pinchspicemarket.com

 Uncle Dirty Dave's Archives

MMMMM

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

     Title: Turmeric Rice "Dunes"
Categories: Rice, Poultry, Herbs
     Yield: 8 servings

     2 c  Basmati rice
     3 c  Chicken stock
     2 ts Ground turmeric
     1 tb Buffy's Slayer Helper;
          - (Garlic Seasoning)
     2 tb Butter
   1/2 ts salt; to taste
   1/4 c  Golden raisins, currants, or
          - dried apricots; opt

 Wash rice in cool water 3 times or until water is clear.

 Set a rice cooker or medium saucepan over medium high
 heat, add rice, spices, butter or olive oil, and salt.
 Bring to a boil or set the rice cooker to cook.

 If you are using a sauce pan, once the liquid is
 boiling, reduce to a simmer and cover with a lid. Cook
 for 12 minutes

 Remove from heat. Add the dried fruit if desired, mixing
 them in, and cover with a lid letting it rest for 10
 more minutes.

 Once all the liquid is absorbed, fluff with a fork and
 serve with the Sandworm Roulade.

 Author: Megan Collins

 RECIPE FROM: https://pinchspicemarket.com

 Uncle Dirty Dave's Archives

MMMMM

... "Free advice is worth the price." -- Robert Half
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