Quoting Ruth Haffly to Jim Weller <=-

So what is a Lebanese cucumber? I know the standard American and the
long skinny ones (English?) but have never heard of a Lebanese
cucumber.

They are virtually identical to English cucumbers and may well be
the same variety: thin skinned, narrow tapering shape, mild taste
but they are shorter than the English cucumbers grown in North
America. Lebanese immigrants introduced them to Australia which is
how they got their name there.

3 Cilantro roots; chop rough

These I'd probably omit as Steve tastes soap whenever he has
cilantro. I can tolerate a small amount but after I reach my
limit, no more!

Parley will work fine there.

We have a brand new potted herb that I had never heard of before.
It's called Stonecrop. The latin name is Sedum reflexum or Sedum
rupestre and the variety we bought is known as "angelina".
Its stems and leaves look like a small branch of spruce needles.
It is mainly grown for its pretty foliage and as a matting cover
plant as it sends out horizontal shoots and spreads. It gets its
name from being able to thrive in gravel.

It is also used as a salad leaf or pot herb in Europe. It can be
eaten raw or cooked and has a slightly astringent sour taste. We're
going to transplant it into a bigger pot so that it can spread and
grow before we harvest any more than a taste.

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

Title: Outback Steakhouse Aussie Fries Clone
Categories: Potatoes, Bacon, Cheese, Dips,
Yield: 4 Servings

1 lb Frozen French Fries
1 c Shredded Colby Jack cheese
6 Pieces of Bacon, cooked
24 fl Peanut Oil
DIPPING SAUCE:
1/2 c Sour Cream
1 T Prepared horseradish
1 ds Cayenne pepper
1 ds Salt
1 ds Black pepper

Heat oil to 350 F. Fry the potatoes in small batches, they are
done when they are golden brown, and float to the top of the
skillet (can use a Dutch Oven). Be sure to drain the potatoes on
paper towels. You can keep them warm in the oven while the other
fries are done.

When all French fries are done cooking, and drained place them onto a
platter. Salt the fries if you like, and sprinkle on cheese and cooked
bacon. Pop these back into a warm oven until the cheese begins to
melt.

Dipping Sauce: Combine all ingredients and mix well.

From: Mike Stock

MMMMM


Cheers

Jim


... Herbal teas are tisanes which derives from the Greek for "not tea."

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Hi Jim,

So what is a Lebanese cucumber? I know the standard American and the
long skinny ones (English?) but have never heard of a Lebanese
cucumber.

They are virtually identical to English cucumbers and may well be
the same variety: thin skinned, narrow tapering shape, mild taste
but they are shorter than the English cucumbers grown in North
America. Lebanese immigrants introduced them to Australia which is
how they got their name there.

OK, thanks. I'll file it under the odd facts category in my mental
filing cabinet. Might get me some $$ on "Jeoparday" next time I take the test--and get thru all the try out rounds.

3 Cilantro roots; chop rough

These I'd probably omit as Steve tastes soap whenever he has
cilantro. I can tolerate a small amount but after I reach my
limit, no more!

Parley will work fine there.

Good to know there's an alternative to cilantro.

We have a brand new potted herb that I had never heard of before.
It's called Stonecrop. The latin name is Sedum reflexum or Sedum
rupestre and the variety we bought is known as "angelina".

Something else new to me; I'll have to see if it's available next year
at the town's Herbfest. That's an annual (except for last year) sale
over several week ends of all kinds of herbs and some flowering plants.

Its stems and leaves look like a small branch of spruce needles.
It is mainly grown for its pretty foliage and as a matting cover
plant as it sends out horizontal shoots and spreads. It gets its
name from being able to thrive in gravel.

Sounds interesting.

It is also used as a salad leaf or pot herb in Europe. It can be
eaten raw or cooked and has a slightly astringent sour taste. We're
going to transplant it into a bigger pot so that it can spread and
grow before we harvest any more than a taste.

Sensible idea, I think it's one we'd keep in the pot rather than trying
to plant it outside. We've got a lot of violets and ornamental
strawberries mixed in with the grass in our front yards, don't need any
more ground cover type plants.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

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