Shawn Highfield wrote to Dave Drum <=-
The only true tattoo removal is a skin graft. OWTCH! Of course time
will fade much of the ink in the tattoo. But not abliterate it.
The one on my forearm that see's the most sun is faded, the shoulder
ones are still pretty much as bright and colourful as they were when
they were done. The left shoulder was a nice safe home made gun with a guitar string for a needle. LOL
I'm sort of amazed at how "mainstream" tattoos have become. I've seen
some dandies. A girl I worked with had full "sleeve" tats on both arms
mostly with a rainbow theme. And her boss (mine too) was married to a
tattoo artiste. She had just one visible spot of ink with the name and birthdate of yor son in a heart. Go figger.
I came upon this recipe whilst lookin for something else and tought of
you and your other half and your dietary restrictionsd ....
I make a similar soup but don't hassle w/gluten-free. And mine will, of
course, have chunks of chicken meat in it since I am an omnivore. Bv)=
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Gluten-Free Matzo Ball Soup w/Chicken Broth
Categories: Grains, Poultry, Soups
Yield: 3 servings
1/4 c Coconut flour
1/2 c Quinoa flour
1 c Steel cut oats
1/4 c Oil
4 lg Eggs
1 c Water
1 ts Salt
Fresh ground black pepper
1/2 ts Baking soda
MMMMM----------------------CHICKEN BROTH-----------------------------
2 1/2 lb Bony chicken pieces
2 Celery ribs w/leaves; in
- chunks
2 md Carrots; in chunks
2 md Onions; quartered
2 Bay leaves
1/2 ts Dried rosemary; crushed
1/2 ts Dried thyme
10 Whole peppercorns
2 qt Cold water
MAKE THE BALLS: Heat a cast iron skillet over a medium
flame. Pour in the steel-cut oats and toast them,
stirring frequently with a spatula or wooden spoon until
they are golden brown and smelling delightful. Pour in a
cup of cold water and keep stirring until the oats have
soaked up most of the water. Turn off the heat.
Pour the flours, salt, pepper, and baking soda into a
medium-sized mixing bowl, and stir them together.
Beat the eggs in a small bowl, then add them to the dry
ingredients. Mix well. Add the cooked steel-cut oats,
and stir well. Cover the bowl and refrigerate it while
you make the broth.
MAKE THE BROTH: Place all ingredients in a soup kettle or
Dutch oven. Slowly bring to a boil; reduce heat until
mixture is just at a simmer. Simmer, uncovered, for 3-4
hours, skimming foam as necessary.
Set chicken aside until cool enough to handle. Remove
meat from bones. Discard bones; save meat for another
use. Strain broth, discarding vegetables and seasonings.
Refrigerate for 8 hours or overnight. Skim fat from
surface.
COOKING THE MATZO BALLS: Do not attempt to cook your
matzo balls in your broth - they act like little
sponges, and you may end up with matzo balls with no
soup.
Pour about 5" of cold water into stock pot. Do not wash
the pot first, the residual chicken or turkey fat and
broth will help flavor your matzo balls. Salt the water
liberally, turn the burner on high, and bring the water
to a rolling boil.
Take the bowl of matzo ball batter out of the
refrigerator. Scoop tablespoonfuls of the batter out of
the bowl, quickly mold each spoonful of batter into the
rough semblance of a sphere, then drop the ball gently
into the boiling salt water. Repeat until all the batter
has been used up. This will cool your cooking water, so
let the water heat back up to a simmer, then turn down
the heat. The matzo balls need to simmer gently - a
rolling boil may make them disintegrate. Let the matzo
balls simmer for half an hour, then use a slotted spoon
to gently transfer them to your soup. Simmer the matzo
balls in the soup for five or ten minutes in order to
allow them to soak up some flavor before you serve.
by Ellen Sandbeck
RECIPE FROM:
https://www.motherearthnews.com
Uncle Dirty Dave's Archives
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