In article >,
koko > wrote:

> On Sun, 26 Apr 2009 21:04:15 -0700, "Paul M. Cook" >
> wrote:
>
> >Looks good.
> >
> >I like to make a parmesan spinach dish that is kind of like yours.
> >
> >I take 2 pounds of fresh spinach leaves and wash them. I saute in olive oil
> >as much garlic as I want then cook the spinach in that with some salt until
> >it is cooked - maybe 3-5 minutes. Then in goes 1/2 cup bread crumbs, 1/2
> >cup parmesan cheese and toss it all around until it's creamy and thick. I
> >love it with fried polenta.
> >
> >Paul
> >
> That sounds really good, I 'll have to try it. I still have a lot of
> fresh spinach to use up.
> The bread crumbs reminded me that one recipe I was looking at said
> that the next day to put the creamed spinach in a casserole dish and
> top with bread crumbs and re heat.
>
> koko

I've been pigging out lately on baby spinach leaves. It keeps well for
about a week under refrigeration, but the Hobart holds a temp of 33
degrees at the moment. It has a temp gauge on the outside of it so I
can monitor it.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.