Subj : Re: Participation
To   : Ben Collver
From : Dave Drum
Date : Mon Jan 13 2025 10:27:00

-=> Ben Collver wrote to Dave Drum <=-

 DD> Ben Collver was here for a while then fell off the radar.

 BC> I was asked not to post recipes without researching the oddball
 BC> ingredients, so i took a break from posting recipes.  >:)

Did I do that? I think I might have said something about parsihng the
ingredients list. But, I'd never ask anyone but an obvious "troll" to
"dummy up". And, yes, we've had a few of those.

 BC> Then my motherboard failed and i was without a "modern" computer for
 BC> several months.  Recently someone gave me a hand-me-down computer.

What do you consider "modern"? Anything with a keyboard is "modern" in
my book. If it will hook to the interweb, more the better.  Bv)=

 BC> Here's a recipe from a magazine in the Little Free Library.  I roast
 BC> pepitas whenever i cook a squash and can't imagine throwing them away.

My Little Free Library disappeared. Dunno what happened to it. Took a
small box of paperbacks with me to restock it and whenm I got there -
no post or box and flowers planted where it had been.

I had one briefly but I live on an arterial street and the city and 
state both jumped on my case and made we "cease and desist".

Now In just leave used magazines at medical waiting rooms.  Bv)=

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

 BC>       Title: Mustard Thyme Pub Style Roasted Pepitas
 BC>  Categories: Snacks
 BC>       Yield: 2 Cups

Those would probably work in this recipe ...
 
 MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Tenderloin w/Pumpkin Seed Pesto
 Categories: Pork, Herbs, Squash, Vegetables
      Yield: 4 Servings
 
  1 1/2 lb Pork tenderloin
    3/4 ts Salt; divided
    1/2 ts Ground black pepper
      3 ts Extra-virgin olive oil;
           - divided
    1/4 lg Onion; coarse chopped
    1/4 c  Pumpkin seeds; roasted,
           - salted and shelled
      1 cl Garlic; coarse chopped
    1/2 ts Ground cumin
      3 tb Fresh cilantro leaves
 
  Set oven @ 400ºF/205ºC.
  
  Sprinkle pork with 1/2 teaspoon salt and pepper. Heat 1
  teaspoon oil in oven-safe skillet over medium-high heat.
  Add pork to skillet; cook 4-5 minutes, turning
  frequently to brown all sides.
  
  Place skillet with pork in oven; roast 15-17 minutes.
  Transfer pork to cutting board; loosely cover with
  aluminum foil. Let stand 10 minutes before slicing.
  
  Meanwhile, in food processor with knife blade attached,
  puree onion, pumpkin seeds, garlic, cumin, and remaining
  1/4 teaspoon salt and 2 teaspoons oil. Add cilantro;
  pulse until coarsely chopped.
  
  Slice pork into 1" thick slices and serve with pesto.
  
  RECIPE FROM: https://nourish.schnucks.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Before Walmart you had to buy a circus ticket to see a bearded woman.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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