Sean Dennis wrote to Dave Drum <=-
I must have missed something. You are well aware that when I spot real
or perceived trouble I'm all over your e-mail.
Well, what may have happened is that Squish caught thr dupes and...squished them. I'm not sure; I'll check later.
Yikes!!! Have they been feeding you prednisone? Whenever they slip that
to me the BP and blood sugar reading head for realms that Buck Rogers
was trying to reach. Thae care, dude. We don't want a blow oout.
No, it just happens from time to time plus I was not taking a daytime
BP med (I am now). I had a phone appointment with my doc yesterday,
I used to ignore my high blood pressure ... to the point that my kidneys
shut down and were permanently damaged. So, besides my daily BP med I'm
taking a pee pill.
Tomorrowe, I have to be at a local hospital for my gastric emptying
test and that looks like it's going to be a very boring four hours.
Bring your Kindle (or an actual book). It helps pass the time. Advice
from one who has been there and done that. Bv)=
Didn't have any "Riders of the Purple Sage" recipes in stock. So
I'm doing my "Burton" with a Purple Carrot (a meal delivery service)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Riders of The Purple Carrot Buddha Bowl
Categories: Vegan, Grains, Greens, Herbs, Sauces
Yield: 2 servings
1 1/2 c quinoa
3 c + 6 tb water; divided use
2 c Shredded red cabbage
3 c Curly kale
15 oz Can black beans
4 tb Sauerkraut
3 tb Tahini
1 tb Ginger; minced
1 ts rice wine vinegar
2 tb Sesame seeds
Rinse and dry the produce. Remove stems from the kale
and slice into ½ inch ribbons. Peel and mince the
ginger. Rinse and drain the black beans and set aside.
Pour quinoa and 3 cups water into a small pot. Bring to
a boil, then reduce heat. Cover and simmer until quinoa
grains are tender, about 10-15 minutes.
Meanwhile, saute the cabbage with 2 tablespoons water in
a large saute pan over medium heat. Stir occasionally
and cook until cabbage is softened and bright purple,
about 5 minutes.
Add the chopped kale to the pan, cover and reduce heat
to low. Allow kale to cook until slightly wilted and
bright green, about 5 minutes.
While vegetables are steaming and quinoa is cooking,
make the dressing. In a small bowl, whisk together the
tahini, minced ginger, rice wine vinegar and remaining 4
tablespoons of water until you have a smooth and creamy
consistency.
To serve, assemble each bowl with quinoa, cabbage, kale,
black beans and sauerkraut. Top with ginger-tahini
dressing and sesame seeds. Enjoy!
RECIPE FROM:
https://www.purplecarrot.com
Uncle Dirty Dave's Archives
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