Digest Number 91
Thanks for the ideas on spinach, Japanese food et al.
I also like the idea of Asian Indian food - curry and rice is very popular
in South Africa where I grew up - must try to make it again sometime.
finding time to cook from scratch is a real problem. Easiest thing is just
to put a roast in the oven and serve with veggies - but a little more
variety would be nice. Maybe someday…?!
Anyone know how to fix artichokes? I’m really not familiar with them.
Re preserves: See if you can find St. Dalfour brand in the store - made in
France (our Wal-Mart carries it!!) Made from fruit (Blueberry is my
favorite) and sweetened only with grape juice - delicious!
More later,
Becky B.
February 20th, 2003 at 6:48 am
In a message dated 10/27/1999 9:55:38 AM Eastern Daylight Time,
104031.3067@… writes:
<< Anyone know how to fix artichokes? I’m really not familiar with them.
The standard method for fresh artichokes is to steam or boil them until
tender, serve with butter or lemon/butter. This can sometimes take quite a
bit of time. So I tried the microwave. They’re already wet from washing, so
I wrap them loosely in saran and put them in the microwave. One nice fat one
for me is about 5-6 minutes. Of course they steam themselves inside the
saran and are nicely shrink-wrapped when they come out. Snip off the wrapper
and start pulling out the leaves to dip in clarified butter. Yum!
Betsy