Comments on: Hello, Again http://www.the-a-line.com/2009/02/hello-again/ It is what it is, unless it is not Thu, 02 Sep 2010 18:57:27 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Senior Hokie http://www.the-a-line.com/2009/02/hello-again/comment-page-1/#comment-23 Senior Hokie Thu, 19 Feb 2009 20:50:23 +0000 http://www.the-a-line.com/?p=517#comment-23 Valentine's Day. Damn did I miss it again. Valentine’s Day. Damn did I miss it again.

]]> By: Jim http://www.the-a-line.com/2009/02/hello-again/comment-page-1/#comment-19 Jim Mon, 16 Feb 2009 14:06:17 +0000 http://www.the-a-line.com/?p=517#comment-19 Given where he always finishes in the Experts standings, I'm not sure it would do any good. Given where he always finishes in the Experts standings, I’m not sure it would do any good.

]]> By: Paul (wearer of the Horny hat) http://www.the-a-line.com/2009/02/hello-again/comment-page-1/#comment-18 Paul (wearer of the Horny hat) Mon, 16 Feb 2009 05:03:24 +0000 http://www.the-a-line.com/?p=517#comment-18 Jim, Beware of Russinas bearing webdesign gifts. I'm thinking Ivan left a backdoor so that he can manipulate his football game picks this fall. You might want to print a hard copy BEFORE the games are played! Jim,

Beware of Russinas bearing webdesign gifts. I’m thinking Ivan left a backdoor so that he can manipulate his football game picks this fall. You might want to print a hard copy BEFORE the games are played!

]]> By: Jim http://www.the-a-line.com/2009/02/hello-again/comment-page-1/#comment-17 Jim Sun, 15 Feb 2009 13:47:50 +0000 http://www.the-a-line.com/?p=517#comment-17 I guess this means you didn't fix this for Valentines' dinner for Mrs. Senior Hokie. http://www.theamateurgourmet.com/2009/02/squid_and_leeks.html Squid and Leeks in Red Wine from Richard Olney's Simple French Food Ingredients: The white and pale green parts of 2 pounds of leeks, cut into 2-inch lengths **[NOTE: Leeks can be very, very dirty on the inside so do what I did: slice the leeks vertically, exposing their innards, and wash each layer carefully under running cold water. You'll be surprised at how much dirt spills out. If you don't do this, it may very well ruin your dish.] 1/4 cup olive oil Salt 2 pounds squid, cleaned, hoods cut into 1/2-inch widths 2 tablespoons flour Pinch cayenne 1 teaspoon crumbled dry herbs (thyme, oregano....) 1 bay leaf About 8 peeled cloves garlic, sliced paper thin About 2 cups red wine About 1 cup water (2 parts wine to 1 part water in quantity sufficient to cover) Butter-crisp croutons [make your own or buy crostini and smash 'em; don't buy seasoned croutons like you'd find on a salad bar] Chopped parsley I guess this means you didn’t fix this for Valentines’ dinner for Mrs. Senior Hokie.

http://www.theamateurgourmet.com/2009/02/squid_and_leeks.html

Squid and Leeks in Red Wine
from Richard Olney’s Simple French Food

Ingredients:

The white and pale green parts of 2 pounds of leeks, cut into 2-inch lengths
**[NOTE: Leeks can be very, very dirty on the inside so do what I did: slice the leeks vertically, exposing their innards, and wash each layer carefully under running cold water. You'll be surprised at how much dirt spills out. If you don't do this, it may very well ruin your dish.]
1/4 cup olive oil
Salt
2 pounds squid, cleaned, hoods cut into 1/2-inch widths
2 tablespoons flour
Pinch cayenne
1 teaspoon crumbled dry herbs (thyme, oregano….)
1 bay leaf
About 8 peeled cloves garlic, sliced paper thin
About 2 cups red wine
About 1 cup water (2 parts wine to 1 part water in quantity sufficient to cover)
Butter-crisp croutons [make your own or buy crostini and smash 'em; don't buy seasoned croutons like you'd find on a salad bar]
Chopped parsley

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