On the way home from the airport Sunday night, SO and I stopped for an
early dinner at Tamarind Tree. This is one of our favorite restaurants
in town. Their crushed kumquat martinis are to die for, and two of them
in rapid succession just might kill you. After our stuffed squid and
bun cha Hanoi, we walked over to the Viet Wah supermarket in the same
plaza to get a few provisions before we leave on Friday for Port
Angeles. We got a huge bunch of pea tendrils for $1.49, and Rainier
cherries for $1.99 a pound. I've seen both of these items at Anglo
supermarkets for $6/pound and up. I used the pea tendrils in two
different stir fries. Tonight I stir fried them just enough to wilt
them while I was heating the gas grill for burgers, then tossed them
with leftover mango-mustard sauce and rice vinegar.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
"Lew Hodgett" > wrote:

> Question:
> Why are martinis like a woman's breasts?
> Answer:
> Because one is not enough and three are too many.

That's a classic. And so is the followup:

But some guys would like a third one on the back, for dancing.

--
Julian Vrieslander

In article >,
Julian Vrieslander > wrote:

> In article >,
> "Lew Hodgett" > wrote:
>
> > Question:
> > Why are martinis like a woman's breasts?
> > Answer:
> > Because one is not enough and three are too many.
>
> That's a classic. And so is the followup:
>
> But some guys would like a third one on the back, for dancing.

<laughs> I'd never heard that one! Thanks. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Julian Vrieslander > wrote:

> In article >,
> "Lew Hodgett" > wrote:
>
> > Question:
> > Why are martinis like a woman's breasts?
> > Answer:
> > Because one is not enough and three are too many.
>
> That's a classic. And so is the followup:
>
> But some guys would like a third one on the back, for dancing.

Julian!!
Cindy, whomp him for me, eh?

--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of joy and wonder. I got the joy
while everyone else wondered.

In article >,
Melba's Jammin' > wrote:

> In article >,
> Julian Vrieslander > wrote:
>
> > In article >,
> > "Lew Hodgett" > wrote:
> >
> > > Question:
> > > Why are martinis like a woman's breasts?
> > > Answer:
> > > Because one is not enough and three are too many.
> >
> > That's a classic. And so is the followup:
> >
> > But some guys would like a third one on the back, for dancing.
>
> Julian!!
> Cindy, whomp him for me, eh?

Fear not, Barb, I have wqys of dealing with him. It might be time for
the Northeast Seattle Zucchini Festival. He's about as fond of squash
as you are of boiled dirt chunks.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Cindy wrote:

> It might be time for the Northeast Seattle Zucchini Festival. He's about
> as fond of squash as you are of boiled dirt chunks.

Yesterday I was reading a recipe for Hungarian cucumbers with sour cream,
and it occurred to me that it might also be a good way to serve zucchini.
Here's the courgettified recipe:

Zucchinis with Sour Cream

4 large zucchinis, peeled
1 teaspoon salt
Water for cooking
Salt to season cooking water
2 tablespoons flour
1/4 cup cold water
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice

Cut each zucchini in quarters lengthwise, then cut into bite-sized pieces.
Put into a mixing bowl and toss with the salt. Chill for one hour and pour
off accumulated liquid. Bring salted water to a boil on the stove. Simmer
the zucchinis in boiling salted water for five minutes. Drain into a
colander and return to the saucepan. Make a paste of the flour and cold
water and stir in two tablespoons of the sour cream. Stir this mixture into
the zucchini and heat gently for 3 minutes. Stir in remaining sour cream and
the lemon juice and heat until just beginning to steam. Serve with Hungarian
sausages or goulash as a side dish.

Bob