Dale Shipp wrote to Michael Loo <=-

The eye doctor said progressives et al.
won't work for me. I believe that.

Did I once see that you might be getting eye surgery, as in new lenses?
We are both in the process of doing that and they claim that
afterwards, we may well not need glasses for distant viewing, only for intermediate and reading.

That sounds like cataract surgery. My house-mate had that done several
years ago. He, before the surgery, had very bad astigmatism coupled
with being extremely myopic (near-sighted).

Currently he uses $5 dime/drug-store off the rack reading glasses for
close work. His only problem post-op was that the new lenses in his eyes
got foggy/cloudy.

The eye clinic did an outpatient thing with a laser that fixed that
(commonly occurring) problem and he's had no hassles since.

You'll just have to get used to the person in the looking glass who is
wearing no glasses. Bv)=

Yes, I know the title of this recipe does not agree with the stated
servings in the actual recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 1904: Bouillabaisse For Two
Categories: Seafood, Soups, Herbs, Vegetables, Breads
Yield: 6 servings

1 c Olive oil
2 md Tomatoes; peeled, seeded,
- sliced
1 sm Onion; thin sliced
1 Carrot; peeled, very thin
- sliced
2 pn Saffron
1 Turkish bay leaf
4 Sprigs parsley
2 cl Garlic
1 lb (ea) boned, skinned cod &
- halibut; in 2" pieces *
2 c Peeled, deveined med shrimp
Juice of 1/2 lemon
Salt & fresh ground pepper
1 c Rich fish broth
1/2 c White wine
6 sl Toasted country bread.

* fluke or sea bass may be substituted for either

** In 1988, The New York Times ran the Le Bernardin chef
Gilbert Le Coze's famed recipe for bouillabaisse, with
its 13 steps and 25 ingredients. And that was pretty
much the symbolic end for the Marseillaise fish stew:
over the years, chefs made it so complicated that no one
actually wanted to eat it, let alone source all the fish
and cook it.

The 1904 recipe I settled on contained equal parts water
and oil and half the amount of white wine. The saffron-
and herb-scented oil insulates the fish and dresses it
as the fish breaks down, making for a rich and rustic
oily broth. It completely changed my sense of what
bouillabaisse could be. -- Amanda Hesser

In a large saucepan, heat the oil over medium-high heat.
Add the tomatoes, onion, carrot, saffron, bay leaf and
parsley. Peel and crush 1 garlic clove and add it to the
pan. Add the fish, shrimp and lemon juice, season with
salt and pepper and boil for 10 minutes. Add the fish
broth and wine, bring to a rapid simmer and cook until
the fish is just cooked through. Adjust the seasoning,
adding more saffron, lemon juice, salt and pepper as
desired.

Rub the toasts with the remaining peeled garlic clove.
Set a toast in the bottom of each of 6 bowls and ladle
the soup on top.

Serves 6.

RECIPE FROM: https://www.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "Be as good as it is in your nature to be." -- Robert Frost

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* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)