Subj : Remembery was: Chicken Sa
To   : Shawn Highfield
From : Dave Drum
Date : Mon Jul 10 2023 05:50:00

-=> Shawn Highfield wrote to Ruth Haffly <=-

 RH> I hear that! We've had nothing but cell phones since we came back from
 RH> HI in fall of 2006. Every so often one of us will misplace our phone
 RH> and the other person will have to call it. Doesn't happen a lot but
 RH> it's handy to have the other phone. I don't think we've had a
 RH> "misplacement" while one or the other of us has been out of the house
 RH> tho.

 SH> I lose mine at least once a day.  My short term memory is getting worse
 SH> by the day. lol

Those are called "senior moments". I sometimes attempt to refer to a
person I know well and the name will not pop to the front of my brain
for use. The, a few minutes later, that name will emerge, unbidden, 
from the depths of the swamp that is my memory.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baker's Memory Potatoes
 Categories: Potatoes, Vegetables, Herbs
      Yield: 4 Servings
 
MMMMM-----------------------ONION FILLING----------------------------
      2 tb Peanut oil
      2 sm Onions; peeled, fine dice
      1 tb Fresh minced thyme
           +=OR=+
      1 ts Dried thyme; crumbled
      1 tb Champagne or white wine
           - vinegar
           Salt & fresh ground pepper

MMMMM--------------------------POTATOES-------------------------------
  1 1/4 lb Russet potatoes; peeled
      2 oz Unsalted butter; melted
           Salt & fresh ground pepper
 
  FOR THE ONION FILLING: Place a heavy medium saucepan on
  medium low heat and add the oil. Add the onions and
  thyme, cover and cook until very tender, for about 20
  minutes, stirring occasionally. Add the vinegar, bring
  to a boil and stir until absorbed. Season with salt and
  pepper. (This can be prepared ahead, cooled, covered and
  set aside at room temperature.)
  
  FOR THE POTATOES: Carefully cut potatoes into thin, even
  slices using a knife, a mandoline or a food processor
  with a slicing blade. Place in a large bowl of cold
  water. (This can be prepared to this point and set aside
  at room temp in bowl covered with cold water. Drain
  before continuing with the recipe.)
  
  TO COOK: Set the oven @ 450ºF/232ºC. Dry the drained
  potatoes well in a lettuce spinner and a clean bath
  towel. Line a large baking sheet with parchment paper.
  Trace four 5"/13cm circles on the parchment with dark
  ink. Turn the paper over. If the circles are not
  visible, redraw them so they are. Brush the circles
  lightly with butter. Overlap the potatoes to cover the
  bottom of each circle, using least attractive slices for
  the center. Brush lightly with butter.
  
  Season with salt and pepper. Divide the onions among the
  centers of the circles. Flatten onions to 1/8" thick
  circles using a spatula. Overlap 1 layer of potatoes
  around the rim of each circle, leaving part of the onion
  center exposed. Brush the top layer of potatoes lightly
  with butter.
  
  Season with salt and pepper. Press down on the top
  layer, sealing it to the bottom layer. Bake until brown
  and crisp, for about 30 minutes. Press the layers
  together and neaten edges several times while baking. 
  
  TO SERVE: Slide a long narrow spatula under the potatoes
  to loosen them from the paper. Switch to a broad spatula
  and carefully transfer the potatoes to 4 small or main
  course plates, neatening the edges if necessary.
  
  Serve immediately.
  
  Recipe By : Chef du Jour - Michel Richard
  
  Yield: 4 servings
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... When I was young I could remember anything, whether it had happened or not.
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