Subj : Re: Pepper
To   : Shawn Highfield
From : Dave Drum
Date : Wed Sep 25 2024 05:23:00

-=> Shawn Highfield wrote to Dave Drum <=-

DD> Thosde guys are fairly pricey and getting hard to find - unlike
DD> the tubular ones.

SH> Which are thankfully now a dime a dozen. :)

More like "A dollar per holler" Actually 89c American for the last
one that jumped into my grocery trolley.

DD> That's more dedicated to a craft than I'd care to be. OTOH when at
DD> home and I have a spare moment I'll be pounding recipes into this
DD> confuser.

SH> It's just a fun quick hobby for me, I'm not very good at it, but I do
SH> it anyway.

DD> Revenge for you and job security for the dustbin men. BTW, there's an
DD> open Scrabble game over at Sean's.

SH> Exactly.  I can't handle the scrabble door, the screen draws are too
SH> slow on my setup and make me insane with rage.  I've been trying to
SH> play flip the bits and wordle though!  (ALso both at Sean's)

I'm pretty laid-back about it as the slow draw gives me time to think
about my next move.  Bv)=

I'm not much on the reflexes and quick trigger style games. If you
think Scrabble is slow - try on-line Monopoly. A real snoozer

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

     Title: Hunger Games Lamb Stew w/Dried Plums *
Categories: Lamb/mutton, Fruits, Herbs, Vegetables, Squash
     Yield: 9 servings

     5 lb Lamb fillet, shoulder or
          - leg; in 2" pieces
     2 ts Salt
   1/2 ts Ground black pepper
   1/2 c  All-purpose flour
     2 tb Olive oil
     3 cl Garlic; minced
     1 lg Onion; chopped
   1/2 c  Water
     4 c  Beef stock
     2 ts White sugar
     3 ts Brown sugar
     3 c  Diced carrots
     1 c  Diced zucchini
 1 1/2 c  Diced celery
     2 lg Onions; diced
     3    Potatoes; diced
     5 c  Dried plums *
     2 ts Dried thyme
     3 ts Chopped fresh rosemary
     2 ts Chopped fresh basil
     1 ts Chopped fresh parsley
     2    Bay leaves
     1 c  Ginger ale

 * Dried Plums are more commonly known as "prunes" - UDD

 Place lamb, salt, pepper, and flour in a large mixing
 bowl. Toss to coat meat evenly.

 Heat olive oil in a large pan and brown the meat,
 working in batches if you have to.

 Remove lamb to a side plate. Pour off fat, leaving 1/4
 cup in the pan. Add the garlic and onion and sauté until
 the onion becomes golden. Deglaze frying pan with the
 1/2 cup water, taking care to scrape the bottom of the
 pan to stir up all of the tasty bits of meat and onion.
 Cook to reduce liquid slightly, then remove from heat.

 Place the lamb and garlic-onion mixture in a large
 stockpot. Add beef stock and sugar, stirring until
 sugars are dissolved. Bring mixture to a boil, cover,
 and simmer for 1-1/2 hours.

 Add the vegetables, dried plums, herbs, and ginger ale
 to the pot. Simmer for 30-45 minutes, or until meat and
 vegetables pierce easily with a fork.

 Serves 8 to 10.

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

 Uncle Dirty Dave's Archives

MMMMM

... Is it wrong that only one company makes the game Monopoly?
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