Lilli uses her points and last I checked was at a
level approaching 3700 with just enough points to
We quit at about level 2500.
I'm afraid Lilli will go on as long as they
keep throwing levels at her. There were some
nervous weeks when she hit 3000, which was
the last level then available.
I build up the bank by letting the ads play, but don't watch them.
Maybe she should plug the phone in and put
the ads on and just go away for a while.
What phone? The game is on her Ipad, a tablet sort of computer. We
Hum. That would be a phone to me, and I've
seen them used for that. Lilli's tablet is
a phone, and her phone is a phone, and her
computer apparently now is a phone as well.
Okay, they're all cameras too.
only have dumb phones. To run up the points, you have to say "ok, I'll
watch and ad for 15-30 seconds, then accept the points, rinse and
repeat". there is no option to just turn the ads on and let them run.
How many points does one get for each
iteration of that procedure?
Sounds good. We have had an Indian curry based on fenugreek leaves and liked it.
It's underappreciated, and I found that my
curries got better once I figured out that
a small dose of fenugreek was important.
We have some dried fenugreek leaves, aka methi. Also have fenugreek
seeds, which are quite different.
I like the seeds but find them hard to use (both
in texture and in the care required in dosage).
The leaves are supposed to go well with potatoes,
but I wouldn't know much about that.
Title: HARIRA SOUIRIA (LAMB AND CHICKEN SOUP)
4 oz Lean lamb
"This rich Moroccan soup, especially prepare and eaten during
Ramadan, is usually served accompanied by dates."
Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's
Guide to the Great Regional Dishes of the World. Mitchell Beazley
I'm with this recipe except for the lean lamb
part. You can guess what I would substitute.
Breast of lamb baked with onions
categories: main
Serves: 8
1.6 kg lamb breast, boned, rolled,
- tied with kitchen string
fine salt and freshly ground white pepper
2 Tb dripping or vegetable oil
1.6 kg onions, thinly sliced
1 bay leaf
1 Tb red wine vinegar
2 Tb anchovy essence or tt
- or several finely chopped anchovies
2 Tb chopped fresh parsley
Preheat the oven to 150C/300F.
Season the lamb. Melt the fat in a large lidded
casserole dish. Place the lamb breast into the
casserole dish, turn down the heat and colour
well on all sides, until golden-brown. Lift out
the meat and remove all fat from the dish.
Add half of the onions to make a bed of onions on
which to rest the lamb and add the lamb back into
to the dish. Tuck in the bay leaf and cover with
the remaining onions.
Cut a circle of greaseproof paper slightly bigger
than the diameter of the dish. Dampen it, lightly
grease one side, and press it onto the onions
greased side down. Put on the lid and bake for
1 hr. Remove the dish and scrape down the side if
the onions have stuck. Replace the paper and lid
and replace the dish into the oven for 2 more hr.
Push a skewer into the meat to test for tenderness;
there should be little resistance. Lift out the meat,
put it into a small roasting tin and cover with foil.
Turn down the oven to 140C/275F, and return the meat
to the oven while you finish the onions.
Remove the bay leaf and drain the onions, reserving
the cooking juices. Put the onions back into the
casserole. Remove any fat that has settled on the
surface of the cooking juices. Pour the liquid back
in with the onions, and simmer until the volume of
liquid has reduced by half. Stir in the vinegar and
anchovy essence. Season the onions with salt and
pepper. Finally, stir in the parsley.
Remove the lamb from the oven (if any meaty juices
have exuded from the resting lamb, add them to the
onions), cut off the strings and thickly slice the
meat. Arrange the slices onto a hot serving dish
and pile the onions alongside.
Simon Hopkinson, The Good Cook, BBC One
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