Subj : Liver was: Canned hash
To   : Shawn Highfield
From : Dave Drum
Date : Sun Aug 25 2024 06:41:00

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

 DD> To this day bologna triggers my gag reflex.

 SH> I also can't eat it.   I tried it recently as I gagged on the thought
 SH> of it for so many years and I just couldn't swallow it.

 SH> For me it was my ex wife who I swear is one of the more cruel people
 SH> ever born.  She would insist on making me a bologna sandwhich for
 SH> work, I begged her not to.  One day there was leftover roast beef and
 SH> I was making a sandwich for work, she bitched at me until I was ready
 SH> to murder her, she THREW OUT my roast beef sandwich and made a
 SH> bolgna one for me to take.

There's a reason they have divorce courts.  And it's less compliocated 
than murder.  Bv)=Sounds like you left it waaay too late, though.

 SH> It was her way of torturing me.   Needless to say I lost quite a bit of
 SH> weight married to her as I would throw my lunch out on the way to work.

Should have given her the "Yo! Heave Ho!" instead.

 DD> SMILE. When we both leave the house we close the bedroom doors so our
 DD> shoes do not become poochie play-toys.

 SH> Laugh.  I'm sure the poochie's are going to email me again now about
 SH> that and the daily beatings you give them.

I don't flog them as they're pretty good mutts. Except for Isobel's 
annoying bark - which she turns on when excited. I bought an anti-bark
collar for her but Dickweed lost the charger.  FEH!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Monkfish Thermidor
 Categories: Seafood, Cheese, Wine, Sauces
      Yield: 4 Servings
 
    900 g  Boned, skinned monkfish;
           - in cubes
      3    Shallots; skinned, chopped
     15 ml Chopped fresh tarragon
           +=OR=+
      5 ml Dried tarragon
    150 ml Dry white wine
    300 ml Semi-skimmed milk
     45 ml Cornflour
      5 ml English mustard
     25 g  Parmesan cheese; grated
     50 g  Gruyere cheese; grated
 
  Put the monkfish into a saucepan with the shallots,
  tarragon and wine, cover and simmer for 18 - 20 minutes
  or until the flesh flakes easily.
  
  Using a slotted spoon, remove fish and reserve the
  cooking liquid.
  
  Blend together the milk and cornflour and add to the
  cooking liquid with mustard and Parmesan cheese.
  
  Bring to the boil and stir until smooth and thick.
  
  Add the fish and transfer to a 1.1 litre (2 pint)
  shallow ovenproof serving dish.
  
  Sprinkle over the Gruyere cheese and put under a hot
  grill for 5-10 minutes, until golden brown.
  
  Serves 4
  
  http://www.cookitsimply.com/recipe-0010
  
  Meal Master Format by Dave Drum - 17 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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