Subj : Re: Free Again
To   : Ben Collver
From : Dave Drum
Date : Thu Apr 03 2025 05:15:00

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

 DD>  You've picked up the mooky end of that stick. Cool Whip and I get
 DD> along just fine. It's Miracle Wimp I mislike.  Bv)=

 BC> Woops!  Wish i could say it was just an April Fools joke, but this
 BC> was genuine folly on my part.

We all screw the pooch once in a while. The pooch is used to it.

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

 BC>       Title: Clown Faces
 BC>  Categories: Eggs, Kids, Pancakes
 BC>       Yield: 1 Clown face

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sir Isaac's Folly Apple Chutney Pork Roast
 Categories: Pork, Wine, Fruits, Herbs
      Yield: 8 servings
 
      2    (2 lb ea) pork tenderloins
    1/2 c  Apple cider
    1/2 c  Dry white wine
      1 c  Sir Isaac's Folly Apple
           - Chutney *
      4 lg Garlic cloves; minced
      2 tb Fresh thyme leaves
      2 ts (ea) sea salt & fresh ground
           - black pepper
    1/4 c  Extra virgin olive oil
 
   * separate recipe
 
  Rinse pork and pat dry with paper towels. Place them in
  a 9" x 13" glass baking dish. Stir the cider, wine,
  chutney, garlic and thyme together. Pour over pork.
  Cover with plastic wrap and allow to marinate for 1 hour
  at room temperature, or up to 3 hours in the fridge.
  
  Place a rack in the center of your oven, and @
  375ºF/190ºC.
  
  Remove pork from marinade (and set marinade aside.)
  Sprinkle the pork with the salt and pepper. Heat the
  olive oil in a large, heavy-bottomed skillet or Dutch
  oven. Once the oil is almost smoking, sear the
  tenderloins for about 6 minutes, turning so all sides
  get slightly golden brown.
  
  Place the tenderloins back in the baking pan with the
  marinade. Transfer to oven, and baste occasionally for
  20 to 30 minutes.
  
  Transfer pork to a cutting board, cover with foil, and
  allow the meat to rest for 5 minutes. Slice the pork and
  serve with the pan juices and extra chutney. Garnish
  with fresh thyme sprigs.
  
  RECIPE FROM: https://www.puretasterecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 Pork Roast
 Categories: Pork, Wine, Fruits, Herbs
      Yield: 8 servings
 
      2    (2 lb ea) pork tenderloins
    1/2 c  Apple cider
    1/2 c  Dry white wine
      1 c  Sir Isaac's Folly Apple
           - Chutney
      4 lg Garlic cloves; minced
      2 tb Fresh thyme leaves
      2 ts (ea) sea salt & fresh ground
           - black pepper
    1/4 c  Extra virgin olive oil
 
  Rinse pork and pat dry with paper towels. Place them in
  a 9" x 13" glass baking dish. Stir the cider, wine,
  chutney, garlic and thyme together. Pour over pork.
  Cover with plastic wrap and allow to marinate for 1 hour
  at room temperature, or up to 3 hours in the fridge.
  
  Place a rack in the center of your oven, and @
  375ºF/190ºC.
  
  Remove pork from marinade (and set marinade aside.)
  Sprinkle the pork with the salt and pepper. Heat the
  olive oil in a large, heavy-bottomed skillet or Dutch
  oven. Once the oil is almost smoking, sear the
  tenderloins for about 6 minutes, turning so all sides
  get slightly golden brown.
  
  Place the tenderloins back in the baking pan with the
  marinade. Transfer to oven, and baste occasionally for
  20 to 30 minutes.
  
  Transfer pork to a cutting board, cover with foil, and
  allow the meat to rest for 5 minutes. Slice the pork and
  serve with the pan juices and extra chutney. Garnish
  with fresh thyme sprigs.
  
  RECIPE FROM: https://www.puretasterecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


.... I finally made the ends meet. And they ganged up on me!
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.