Quoting Shawn Highfield to Dave Drum <=-

It's been so humid around here I have not been cooking much.
We're eating a lot of sammies, and salads.

As I mentioned to Ruth, same here. Also brewing a lot of ice tea.
I'm blending black tea, various herbal teas and adding lemon or
lime juice, other fruit juices for flavour so every batch is
different. I even made some old fashioned switzel (water, a little
fruit juice and a slash of vinegar).

The early mornings are kicking my ass as well so I'm pretty
much coming home sitting in a chair and passing out.

My office air conditioner died, so I was coming home pretty drained
too. We only need it for two weeks a year but when we do, we do.

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

Title: Homemade Fish Sticks with Remoulade Sauce
Categories: Fish, Chilies, Condiments, Eggs, Sauces
Yield: 4 servings

1 1/2 lb Scrod fillets
Salt and pepper
1 c All-purpose flour
2 Eggs; lightly beaten with
3 tb Water
2 c Fresh bread crumbs
2 tb Minced parsley
Vegetable oil for frying
Remoulade Sauce:
1 c Prepared mayonnaise
2 ts Dijon mustard
2 tb Lemon juice
1 tb Chopped capers
1 tb Chopped dill pickles
2 tb Minced parsley
Salt
Cayenne
Lemon wedges for garnish

Cut fillets into 1/2-inch strips and season with salt and pepper.
Place flour, eggs and bread crumbs in separate shallow bowls. Stir
the parsley into the bread crumbs and season with salt and pepper.
Dredge strips of scrod in flour shaking off excess. Dip scrod in
egg mixture and then roll to coat in the bread crumbs. Set coated
fish on waxed paper-lined sheet pan.

In a large skillet heat 1/2-inch oil until very hot but not
smoking. Carefully add one-third of the coated fish strips to the
hot oil and cook, turning once, until golden brown on both sides.
Transfer browned fish strips to paper towels to drain. Repeat
process.

In a small bowl combine mayonnaise, mustard, lemon juice, capers,
pickles, parsley, salt and cayenne.

Serve fish sticks warm with remoulade sauce and lemon wedges.

Recipe By: Cooking Live Show
From: Angele Freeman

MMMMM


Cheers

Jim


... Arizona is where Satan takes vacations to enjoy some heat.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

As I mentioned to Ruth, same here. Also brewing a lot of ice tea.
I'm blending black tea, various herbal teas and adding lemon or
lime juice, other fruit juices for flavour so every batch is
different. I even made some old fashioned switzel (water, a little
fruit juice and a slash of vinegar).

I should make ice tea. I've been on a ice coffee kick for the last
few months. I use a good quality instant coffee brewed strong bit of
1/2 and 1/2 and tons of ice.

My office air conditioner died, so I was coming home pretty drained
too. We only need it for two weeks a year but when we do, we do.

Ugh. I used to like the heat, but now it just drains all of my energy
and makes me miserable.

Shawn

... It's not a bug, it's an undocumented feature.
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Quoting Shawn Highfield to Jim Weller <=-

brewing a lot of ice tea.

I should make ice tea. I've been on a ice coffee kick

I am not fond of ice coffee, justice tea, but Roslind is, so we each
make our own batches.

I used to like the heat, but now it just drains all of my energy
and makes me miserable.

Same here. I've lived in the arctic too long and have become
acclimatised. These days, visiting Ottawa in July or August is a
true hardship.

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

Title: Poached Salmon with Green Sauce
Categories: Salmon, Sauces
Yield: 4 Servings

1 Lemon, sliced thin
Salt
4 Salmon steaks (6 oz. each)
GREEN SAUCE:
3/4 c Mayonnaise
3 tb Chopped fresh chives
3 tb Fresh parsley leaves
2 tb Fresh lemon juice
1/4 ts Freshly ground pepper
1 Cucumber, peeled, seeded and
-diced

Bring 1 inch water, lemon and 2 teaspoons salt in large skillet to
a boil over high heat. Add salmon. Reduce heat to low; cover and
simmer 6 to 8 minutes, until each salmon steak is opaque throughout.

Make Green Sauce: Meanwhile, blend mayonnaise, chives, parsley,
lemon juice, 1/4 teaspoon salt and pepper in blender until smooth.
Transfer to bowl; stir in cucumber. Drain salmon. Serve with Green
Sauce.

From: Julie Bertholf

MMMMM



Cheers

Jim


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JIM WELLER wrote to SHAWN HIGHFIELD <=-

I am not fond of ice coffee, justice tea, but Roslind is, so we each
make our own batches.

That's the way to go for sure.

Same here. I've lived in the arctic too long and have become
acclimatised. These days, visiting Ottawa in July or August is a
true hardship.

It's hard when you live here, I can't imagine coming from the artic.
When Andrea's done university she'll probably take a position more
north as it's a bit cheaper, and quality of life is higher.

Shawn

... SPAM: Silly Putty And Mud.
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Quoting Shawn Highfield to Jim Weller <=-

It's hard when you live here, I can't imagine coming from the
artic.

I grew up in the country in the upper Ottawa Valley and did all
kinds of labour, shirtless and happy, in the direct sun for years.

Let's see, starting when I was young: grass cutting a 2 acre yard
with a push mower, weeding the family gardens (three 50' X 100'
plots), picking strawberries and raspberries, then weeding potatoes,
turnips and other crops for Dutch Farmer Bill's Dad, transplanting
tobacco seedlings from greenhouse to field, weeding, suckering and
picking tobacco for another local guy and also for relatives around
Brantford (Princeton and Tillsonburg), trail and grounds maintenace
at a provincial park, fencing and general labour for the township
roads dept., rod and chain work for the county highways surveyor,
then survey party chief and construction inspector on gas pipelines
in Alberta.

But going back there in midsummer these days is an agony unless I
spend the bulk of my time indoors.

When Andrea's done university she'll probably take a position more
north as it's a bit cheaper, and quality of life is higher.

Ontario north of highway 17 is SO different than along the 401! Even
north of highway 7 is.




Cheers

Jim


... Buying heavily taxed liquor is a pleasant way to give the gov't money.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

But going back there in midsummer these days is an agony unless I
spend the bulk of my time indoors.

Believe me, if I don't have a/c or at least a nice shady spot I suffer.

Ontario north of highway 17 is SO different than along the 401! Even
north of highway 7 is.

Agreed. We just want to get away from the GTA, just too many people
here, all the time crowds. When we come back from the trailer and
tech even that is in the GTA, we are just disgusted. Of course
we have to drive through the worst part of the city to get to our
area of downtown... Homeless, drug addicts, hookers, all wandering
in between the cars at red lights begging, looking for tricks etc.
Anyone who is proud to live in this shitty has never been on Simcoe
st south from bloor - athol street.

Shawn

... Know what I hate? I hate rhetorical questions!
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