Subj : Re: soda pop
To   : Dave Drum
From : Sean Dennis
Date : Sun Aug 21 2022 12:23:04

-=> Dave Drum wrote to Jim Weller <=-

 DD> But not in mine. I used to drink a *lot* of carbonated no-sugar
 DD> beverage at home. But this latest round of inflation has put the kibosh
 DD> to that. I have a nice liter-sized insulated cup which holds ice water
 DD> wonderfully. That's now my standard "sipper" once I've finished with my
 DD> morning coffee.

The carbination really irritates my ulcer else I'd drink more diet soda
also.  These days, I drink diet fruit-flavored drink mix.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Smoked Salmon and Dill Tart
 Categories: Fish, Appetizers
      Yield: 6 Servings
 
      5    Filo sheet; thawed
      3 tb Butter, unsalted; melted
      4 lg Egg yolks
      1 tb Dijon mustard; PLUS
      1 ts Dijon mustard
      3 lg Eggs
      1 c  Half and half
      1 c  Whipping cream
      6 oz Smoked salmon; chopped
      4    Scallion; chopped
    1/4 c  Dill, fresh; chopped, OR
      1 tb Dill, dried
           Dill sprigs
 
  Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1
  phyllo sheet on work surface (cover remaining pieces with plastic
  wrap, then with clean damp towel). Brush phyllo sheet with butter and
  fold in half lengthwise.  Brush folded surface with butter. Cut in
  half cross- wise. Place 1 phyllo rectangle, buttered side down, in
  prepared pie plate, covering bottom and letting pastry overhang 1
  section of edge by 1/2-inch. Brush top of phyllo in pie plate with
  butter. Place second phyllo rectangle in pie plate, covering bottom
  and letting pastry over- hang another section of edge by 1/2-inch;
  brush with butter. Repeat process with remaining 4 phyllo sheets,
  making certain entire surface of edge is covered to form crust.  Fold
  overhang under to form crust edge flush with edge of pie plate. Brush
  crust edges with butter. (Can be prepared 4 hours ahead. Cover and
  refrigerate.)
  
  Preheat oven to 350F.  Whisk yolks and mustard in medium bowl to
  blend. Beat in eggs, half and half, cream, salmon, onions and chopped
  dill. Season to taste with salt and pepper. Pour into prepared crust.
  Bake until center is set, about 50 minutes. Transfer to rack. Cool.
  Garnish with dill sprigs and serve slightly warm or at room
  temperature.
  
  NOTE:  Purchased phyllo pastry is used here instead of a regular pie
  crust for quick and easy assembly.  This tart is best when served at
  room temperature.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM
 
-- Sean


.... I'm going to make something Canadian out of maple syrup and beavers.
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