Two different sets of neighbors just got back from their summer trips.
My next door neighbors (they did the ship tour of the Rhine) brought
me a little bundle of hot paprika. They were told by the vendor to
only sprinkle a little on top of food. The package of hot paprika is
50g. 50g seems like a lot to have around if you are only going to
sprinkle a little on top of food?
My across the street neighbor (they did the bicycle/barge/canal tour
of Holland) brought me a container of Marrakech Mix. It's a coarse
mix of herbs, spices and salt. I did a little Internet checking on
this one and I think it is meant to be a rub for raw meat? Maybe a
curry of sorts? I really can't identify specifics on the Marrakech
Mix.

My neighbors always bring me something tasty for my kitchen. I would
love some ideas for using these two spices.
Thanks
Janet US

On 2016-06-11 10:59 AM, Janet B wrote:
>

> My neighbors always bring me something tasty for my kitchen. I would
> love some ideas for using these two spices.

A few years back some friends down the road did a Caribbean cruise and
brought us back a large bottle of vanilla extract from Grenada. It was
the best vanilla I ever tasted. It was similar to the vanilla a local
chef used in his restaurant and when I commented how good it was he
brought some back for me from his source in the Dominican Republic.

On Sat, 11 Jun 2016 11:40:54 -0400, Dave Smith
> wrote:

>On 2016-06-11 10:59 AM, Janet B wrote:
>>
>
>> My neighbors always bring me something tasty for my kitchen. I would
>> love some ideas for using these two spices.
>
>A few years back some friends down the road did a Caribbean cruise and
>brought us back a large bottle of vanilla extract from Grenada. It was
>the best vanilla I ever tasted. It was similar to the vanilla a local
>chef used in his restaurant and when I commented how good it was he
>brought some back for me from his source in the Dominican Republic.
>
>
>
I've had the various vanilla gifts and they were truly appreciated.
Janet US

"Janet B" > wrote in message
...
>
> Two different sets of neighbors just got back from their summer trips.
> My next door neighbors (they did the ship tour of the Rhine) brought
> me a little bundle of hot paprika. They were told by the vendor to
> only sprinkle a little on top of food. The package of hot paprika is
> 50g. 50g seems like a lot to have around if you are only going to
> sprinkle a little on top of food?
> My across the street neighbor (they did the bicycle/barge/canal tour
> of Holland) brought me a container of Marrakech Mix. It's a coarse
> mix of herbs, spices and salt. I did a little Internet checking on
> this one and I think it is meant to be a rub for raw meat? Maybe a
> curry of sorts? I really can't identify specifics on the Marrakech
> Mix.
>
> My neighbors always bring me something tasty for my kitchen. I would
> love some ideas for using these two spices.
> Thanks
> Janet US

My mom only ever used paprika on deviled eggs. I use it sometimes on roasted
or pan fried potatoes. And I once made chicken paprikash. Sorry, I have no
recipe. Can't remember where I got the recipe.

Janet B wrote
>
> Two different sets of neighbors just got back from their summer trips.
> My next door neighbors (they did the ship tour of the Rhine) brought
> me a little bundle of hot paprika. They were told by the vendor to
> only sprinkle a little on top of food. The package of hot paprika is
> 50g. 50g seems like a lot to have around if you are only going to
> sprinkle a little on top of food?

I buy mild paprika and only use it as a garnish; sprinkled on potato,
tuna, macaroni salads and such.

> My across the street neighbor (they did the bicycle/barge/canal tour
> of Holland) brought me a container of Marrakech Mix. It's a coarse
> mix of herbs, spices and salt. I did a little Internet checking on
> this one and I think it is meant to be a rub for raw meat? Maybe a
> curry of sorts? I really can't identify specifics on the Marrakech
> Mix.

I've no idea about Marrakvetch, experiment using small amounts,
perhaps on a small roast, maybe a small roast chicken... for an
inexpensive test sprinkle a bit on a one egg omelet. I don't
appreciate people bringing me edibles from distant lands, can never
tell what/who's in it, especially spices. I'd much rather being
gifted same chachka I can display, even if tacky and says Made In
China.

On Sat, 11 Jun 2016 08:59:08 -0600, Janet B >
wrote:

>
> Two different sets of neighbors just got back from their summer trips.
> My next door neighbors (they did the ship tour of the Rhine) brought
> me a little bundle of hot paprika. They were told by the vendor to
> only sprinkle a little on top of food. The package of hot paprika is
> 50g. 50g seems like a lot to have around if you are only going to
> sprinkle a little on top of food?
> My across the street neighbor (they did the bicycle/barge/canal tour
> of Holland) brought me a container of Marrakech Mix. It's a coarse
> mix of herbs, spices and salt. I did a little Internet checking on
> this one and I think it is meant to be a rub for raw meat? Maybe a
> curry of sorts? I really can't identify specifics on the Marrakech
> Mix.
>
> My neighbors always bring me something tasty for my kitchen. I would
> love some ideas for using these two spices.
> Thanks
> Janet US

Here's your Marrakech seasoning
https://www.google.com/search?q=dutc...utf-8&oe=utf-8
Cumin, cinnamon, coriander and thyme are traditional ingredients in
BBQ rubs, so you could make a Moroccan themed rub. Also, it sounds
like a simplified version of ras al hanout, so what about looking for
recipes with that as an ingredient. I

Your Hungarian hot paprika can be used anywhere you'd use cayenne or
you could make a traditional Hungarian dish like paprikash. The best
news is this is your excuse to make Nokedli (Hungarian noodles).
OMG - so delicious!

http://norecipes.com/blog/2009/02/10/csirke-paprikas- with-nokedli-
chicken-paprikash/

1 C flour
2 large eggs
2-4 Tbs plain yogurt

To make the nokedli, put the flour in a bowl and add the eggs, one at
a time mixing to combine. Add the yogurt 1 tablespoon at a time until
the dough is very wet and soft (about the texture of soft mochi), but
not runny. Let the dough rest while the chicken cooks.

The blogger says:
Run the soft dough through a potato ricer, which extrudes perfectly
rustic looking dumplings that could almost pass for Gemelli. A few
squirts of dough into the boiling water and you’ll have enough Nokedli
to feed 2 people in less time that it took you to read this paragraph.

My ricer has holes on the side too, so it's kind of messy to use. I
finally bought a spaetzle maker - but everyone went either low carb or
gluten free on me shortly after that, and I haven't used the darn
thing.

--

sf

On Sat, 11 Jun 2016 12:49:13 -0700, sf > wrote:

>On Sat, 11 Jun 2016 08:59:08 -0600, Janet B >
>wrote:
>
>>
>> Two different sets of neighbors just got back from their summer trips.
>> My next door neighbors (they did the ship tour of the Rhine) brought
>> me a little bundle of hot paprika. They were told by the vendor to
>> only sprinkle a little on top of food. The package of hot paprika is
>> 50g. 50g seems like a lot to have around if you are only going to
>> sprinkle a little on top of food?
>> My across the street neighbor (they did the bicycle/barge/canal tour
>> of Holland) brought me a container of Marrakech Mix. It's a coarse
>> mix of herbs, spices and salt. I did a little Internet checking on
>> this one and I think it is meant to be a rub for raw meat? Maybe a
>> curry of sorts? I really can't identify specifics on the Marrakech
>> Mix.
>>
>> My neighbors always bring me something tasty for my kitchen. I would
>> love some ideas for using these two spices.
>> Thanks
>> Janet US
>
>Here's your Marrakech seasoning
>https://www.google.com/search?q=dutc...utf-8&oe=utf-8
>Cumin, cinnamon, coriander and thyme are traditional ingredients in
>BBQ rubs, so you could make a Moroccan themed rub. Also, it sounds
>like a simplified version of ras al hanout, so what about looking for
>recipes with that as an ingredient. I
>
>Your Hungarian hot paprika can be used anywhere you'd use cayenne or
>you could make a traditional Hungarian dish like paprikash. The best
>news is this is your excuse to make Nokedli (Hungarian noodles).
>OMG - so delicious!
>
>http://norecipes.com/blog/2009/02/10/csirke-paprikas- with-nokedli-
>chicken-paprikash/
>
>1 C flour
>2 large eggs
>2-4 Tbs plain yogurt
>
>To make the nokedli, put the flour in a bowl and add the eggs, one at
>a time mixing to combine. Add the yogurt 1 tablespoon at a time until
>the dough is very wet and soft (about the texture of soft mochi), but
>not runny. Let the dough rest while the chicken cooks.
>
>The blogger says:
>Run the soft dough through a potato ricer, which extrudes perfectly
>rustic looking dumplings that could almost pass for Gemelli. A few
>squirts of dough into the boiling water and you’ll have enough Nokedli
>to feed 2 people in less time that it took you to read this paragraph.
>
>My ricer has holes on the side too, so it's kind of messy to use. I
>finally bought a spaetzle maker - but everyone went either low carb or
>gluten free on me shortly after that, and I haven't used the darn
>thing.

thanks so much for your thoughtful answer. I appreciate it and will
look into the various items you mention. I can only imagine that the
fresh noodles are wonderful. I got rid of my ricer some years ago.
I've heard that some people run the dough through a colander -- would
that be too large holes for what you have in mind?
Janet US

On Sat, 11 Jun 2016 14:36:18 -0600, Janet B >
wrote:

> On Sat, 11 Jun 2016 12:49:13 -0700, sf > wrote:
>
> >On Sat, 11 Jun 2016 08:59:08 -0600, Janet B >
> >wrote:
> >
> >>
> >> Two different sets of neighbors just got back from their summer trips.
> >> My next door neighbors (they did the ship tour of the Rhine) brought
> >> me a little bundle of hot paprika. They were told by the vendor to
> >> only sprinkle a little on top of food. The package of hot paprika is
> >> 50g. 50g seems like a lot to have around if you are only going to
> >> sprinkle a little on top of food?
> >> My across the street neighbor (they did the bicycle/barge/canal tour
> >> of Holland) brought me a container of Marrakech Mix. It's a coarse
> >> mix of herbs, spices and salt. I did a little Internet checking on
> >> this one and I think it is meant to be a rub for raw meat? Maybe a
> >> curry of sorts? I really can't identify specifics on the Marrakech
> >> Mix.
> >>
> >> My neighbors always bring me something tasty for my kitchen. I would
> >> love some ideas for using these two spices.
> >> Thanks
> >> Janet US
> >
> >Here's your Marrakech seasoning
> >https://www.google.com/search?q=dutc...utf-8&oe=utf-8
> >Cumin, cinnamon, coriander and thyme are traditional ingredients in
> >BBQ rubs, so you could make a Moroccan themed rub. Also, it sounds
> >like a simplified version of ras al hanout, so what about looking for
> >recipes with that as an ingredient. I
> >
> >Your Hungarian hot paprika can be used anywhere you'd use cayenne or
> >you could make a traditional Hungarian dish like paprikash. The best
> >news is this is your excuse to make Nokedli (Hungarian noodles).
> >OMG - so delicious!
> >
> >http://norecipes.com/blog/2009/02/10/csirke-paprikas- with-nokedli-
> >chicken-paprikash/
> >
> >1 C flour
> >2 large eggs
> >2-4 Tbs plain yogurt
> >
> >To make the nokedli, put the flour in a bowl and add the eggs, one at
> >a time mixing to combine. Add the yogurt 1 tablespoon at a time until
> >the dough is very wet and soft (about the texture of soft mochi), but
> >not runny. Let the dough rest while the chicken cooks.
> >
> >The blogger says:
> >Run the soft dough through a potato ricer, which extrudes perfectly
> >rustic looking dumplings that could almost pass for Gemelli. A few
> >squirts of dough into the boiling water and you’ll have enough Nokedli
> >to feed 2 people in less time that it took you to read this paragraph.
> >
> >My ricer has holes on the side too, so it's kind of messy to use. I
> >finally bought a spaetzle maker - but everyone went either low carb or
> >gluten free on me shortly after that, and I haven't used the darn
> >thing.
>
> thanks so much for your thoughtful answer. I appreciate it and will
> look into the various items you mention. I can only imagine that the
> fresh noodles are wonderful. I got rid of my ricer some years ago.
> I've heard that some people run the dough through a colander -- would
> that be too large holes for what you have in mind?
> Janet US

They'll taste the same, but they'll be bigger... which wouldn't be a
problem for me.

--

sf

On 2016-06-11 3:49 PM, sf wrote:
> On Sat, 11 Jun 2016 08:59:08 -0600, Janet B >

> The blogger says:
> Run the soft dough through a potato ricer, which extrudes perfectly
> rustic looking dumplings that could almost pass for Gemelli. A few
> squirts of dough into the boiling water and youll have enough Nokedli
> to feed 2 people in less time that it took you to read this paragraph.
>
> My ricer has holes on the side too, so it's kind of messy to use. I
> finally bought a spaetzle maker - but everyone went either low carb or
> gluten free on me shortly after that, and I haven't used the darn
> thing.
>


I tried the link and it didn't work so I Googled Nokedli and got
spaetzle. That is comfort food for me. I used to have it frequently at
my German friend's house. I have made it several times myself. It is
great fresh. I save the leftovers ( tossed in oil to keep them from
sticking together) and fry them up with bacon and onion.

On Sat, 11 Jun 2016 18:25:27 -0400, Dave Smith
> wrote:

>On 2016-06-11 3:49 PM, sf wrote:
>> On Sat, 11 Jun 2016 08:59:08 -0600, Janet B >
>
>> The blogger says:
>> Run the soft dough through a potato ricer, which extrudes perfectly
>> rustic looking dumplings that could almost pass for Gemelli. A few
>> squirts of dough into the boiling water and you’ll have enough Nokedli
>> to feed 2 people in less time that it took you to read this paragraph.
>>
>> My ricer has holes on the side too, so it's kind of messy to use. I
>> finally bought a spaetzle maker - but everyone went either low carb or
>> gluten free on me shortly after that, and I haven't used the darn
>> thing.
>>
>
>
>I tried the link and it didn't work so I Googled Nokedli and got
>spaetzle. That is comfort food for me. I used to have it frequently at
>my German friend's house. I have made it several times myself. It is
>great fresh. I save the leftovers ( tossed in oil to keep them from
>sticking together) and fry them up with bacon and onion.

Yum! that sounds good.
Janet US

On Sat, 11 Jun 2016 08:59:08 -0600, Janet B >
wrote:

>
>Two different sets of neighbors just got back from their summer trips.
>My next door neighbors (they did the ship tour of the Rhine) brought
>me a little bundle of hot paprika. They were told by the vendor to
>only sprinkle a little on top of food. The package of hot paprika is
>50g. 50g seems like a lot to have around if you are only going to
>sprinkle a little on top of food?
>My across the street neighbor (they did the bicycle/barge/canal tour
>of Holland) brought me a container of Marrakech Mix. It's a coarse
>mix of herbs, spices and salt. I did a little Internet checking on
>this one and I think it is meant to be a rub for raw meat? Maybe a
>curry of sorts? I really can't identify specifics on the Marrakech
>Mix.
>
>My neighbors always bring me something tasty for my kitchen. I would
>love some ideas for using these two spices.

Sorry but I've got no ideas for the spices.

BUT... did your neighbors say how they liked the Rhine cruise? DH and
I are doing that cruise in September.

Doris

On Sat, 11 Jun 2016 20:34:31 -0400, Doris Night
> wrote:

>On Sat, 11 Jun 2016 08:59:08 -0600, Janet B >
>wrote:
>
>>
>>Two different sets of neighbors just got back from their summer trips.
>>My next door neighbors (they did the ship tour of the Rhine) brought
>>me a little bundle of hot paprika. They were told by the vendor to
>>only sprinkle a little on top of food. The package of hot paprika is
>>50g. 50g seems like a lot to have around if you are only going to
>>sprinkle a little on top of food?
>>My across the street neighbor (they did the bicycle/barge/canal tour
>>of Holland) brought me a container of Marrakech Mix. It's a coarse
>>mix of herbs, spices and salt. I did a little Internet checking on
>>this one and I think it is meant to be a rub for raw meat? Maybe a
>>curry of sorts? I really can't identify specifics on the Marrakech
>>Mix.
>>
>>My neighbors always bring me something tasty for my kitchen. I would
>>love some ideas for using these two spices.
>
>Sorry but I've got no ideas for the spices.
>
>BUT... did your neighbors say how they liked the Rhine cruise? DH and
>I are doing that cruise in September.
>
>Doris
they loved it! He did say he'd never seen as many bicycles in his
life. (my daughter did the bicycle trip) He said everywhere they
went paprika was being sold.
Janet US

On Sat, 11 Jun 2016 20:34:31 -0400, Doris Night
> wrote:

> BUT... did your neighbors say how they liked the Rhine cruise? DH and
> I are doing that cruise in September.

We cruised from Amsterdam to Budapest along the Rhine, Main
(pronounced like “mine” in English), and Danube rivers a few years ago
and it was fantastic! You won't be sorry.

--

sf

On Sat, 11 Jun 2016 23:09:19 -0700, sf > wrote:

>On Sat, 11 Jun 2016 20:34:31 -0400, Doris Night
> wrote:
>
>> BUT... did your neighbors say how they liked the Rhine cruise? DH and
>> I are doing that cruise in September.
>
>We cruised from Amsterdam to Budapest along the Rhine, Main
>(pronounced like “mine” in English), and Danube rivers a few years ago
>and it was fantastic! You won't be sorry.

that's the one my neighbors just did.
Janet US

On 12/06/2016 12:09 AM, sf wrote:
> On Sat, 11 Jun 2016 20:34:31 -0400, Doris Night
> > wrote:
>
>> BUT... did your neighbors say how they liked the Rhine cruise? DH and
>> I are doing that cruise in September.
>
> We cruised from Amsterdam to Budapest along the Rhine, Main
> (pronounced like “mine” in English), and Danube rivers a few years ago
> and it was fantastic! You won't be sorry.
>
The thought of a cruise doesn't appeal to me at all. However, 2 friends
so enjoyed their Danube cruise last year that they are soon going on a
similar one in Italy.
I prefer to cycle - then one can bike off the calories gained by
indulging the evening befo-)
Graham

On 6/12/2016 5:27 PM, graham wrote:

>> We cruised from Amsterdam to Budapest along the Rhine, Main
>> (pronounced like “mine” in English), and Danube rivers a few years ago
>> and it was fantastic! You won't be sorry.
>>
> The thought of a cruise doesn't appeal to me at all. However, 2 friends
> so enjoyed their Danube cruise last year that they are soon going on a
> similar one in Italy.
> I prefer to cycle - then one can bike off the calories gained by
> indulging the evening befo-)
> Graham

Regular cruses have no appeal to me either, but the river cruises are
different. They stop in the middle of the city. You could probably
take a bike with you and do some cycling.

On Sun, 12 Jun 2016 17:38:03 -0400, Ed Pawlowski > wrote:

> Rllegular cruses have no appeal to me either, but the river cruises are
> different. They stop in the middle of the city. You could probably
> take a bike with you and do some cycling.

Our last Mediterranean cruise was mixed. Some stops were only a block
from the heart of town. Can't ask for any shorter distance than
that. Most of them were only an easy walk or short bus ride from the
ship. Really, the only stop that required any significant travel time
was from the Port of Civitavecchia to Rome and that's not a big deal.
We've seen enough of Rome - so we'll stay in Civitavecchia and look
around there the next time it's on the itinerary.

--

sf

On Sun, 12 Jun 2016 17:38:03 -0400, Ed Pawlowski > wrote:

>On 6/12/2016 5:27 PM, graham wrote:
>
>>> We cruised from Amsterdam to Budapest along the Rhine, Main
>>> (pronounced like “mine” in English), and Danube rivers a few years ago
>>> and it was fantastic! You won't be sorry.
>>>
>> The thought of a cruise doesn't appeal to me at all. However, 2 friends
>> so enjoyed their Danube cruise last year that they are soon going on a
>> similar one in Italy.
>> I prefer to cycle - then one can bike off the calories gained by
>> indulging the evening befo-)
>> Graham
>
>Regular cruses have no appeal to me either, but the river cruises are
>different. They stop in the middle of the city. You could probably
>take a bike with you and do some cycling.

Even then, I just loathe cruises. I have a friend who has been all
over the place on cruises but really she is none the wiser about
anywhere she has visited. I would rather go somewhere, rent a condo
or apartment and get to know some locals, then you can really feel you
know something about that place.

Maybe fifteen years ago my younger daughter and I took her sons to the
Dominican Republic. We met many but one family in particular was a
'bonding' experience and to this day we are in touch and if either of
us goes there, or know people going, we fill up suitcases for them.
Oddly enough, although they do give them a cursory check, Air Canada
is quite prepared to skip the excess baggage charge on it.

On 12/06/2016 3:38 PM, Ed Pawlowski wrote:
> On 6/12/2016 5:27 PM, graham wrote:
>
>>> We cruised from Amsterdam to Budapest along the Rhine, Main
>>> (pronounced like “mine” in English), and Danube rivers a few years ago
>>> and it was fantastic! You won't be sorry.
>>>
>> The thought of a cruise doesn't appeal to me at all. However, 2 friends
>> so enjoyed their Danube cruise last year that they are soon going on a
>> similar one in Italy.
>> I prefer to cycle - then one can bike off the calories gained by
>> indulging the evening befo-)
>> Graham
>
> Regular cruses have no appeal to me either, but the river cruises are
> different. They stop in the middle of the city. You could probably
> take a bike with you and do some cycling.

My accountant really enjoyed a river cruise on the Rhone. However, while
on a canal towpath, we cycled past one of those river cruises,
admittedly not one of the huge ones one sees on the really big rivers,
and it certainly didn't appeal. Perhaps they will when cycling becomes
too strenuous.
Graham

On 2016-06-12 5:27 PM, graham wrote:

> The thought of a cruise doesn't appeal to me at all. However, 2 friends
> so enjoyed their Danube cruise last year that they are soon going on a
> similar one in Italy.

An ocean cruise does not appeal to me, but a river cruise along the
Rhine or the Danube sounds interesting. A friend of mine is doing a
Danube cruise next month.


> I prefer to cycle - then one can bike off the calories gained by
> indulging the evening befo-)
> Graham

On Sun, 12 Jun 2016 15:27:18 -0600, graham > wrote:

>On 12/06/2016 12:09 AM, sf wrote:
>> On Sat, 11 Jun 2016 20:34:31 -0400, Doris Night
>> > wrote:
>>
>>> BUT... did your neighbors say how they liked the Rhine cruise? DH and
>>> I are doing that cruise in September.
>>
>> We cruised from Amsterdam to Budapest along the Rhine, Main
>> (pronounced like “mine” in English), and Danube rivers a few years ago
>> and it was fantastic! You won't be sorry.
>>
>The thought of a cruise doesn't appeal to me at all. However, 2 friends
>so enjoyed their Danube cruise last year that they are soon going on a
>similar one in Italy.
>I prefer to cycle - then one can bike off the calories gained by
>indulging the evening befo-)

I like the idea of cycling OS, something I'll keep in mind in the
future. As of late last year I have decided that I'm going on holidays
once a year (or at least try to). I haven't had one in at least 8
years. I've pretty much done Australia long ago, so it'll be all
overseas. Hope to be in Nepal some time in Nov/Dec... or maybe Peru.
Keeping my options open for as long as possible ATM. Cruises don't
hold any appeal for me, besides, I also don't know if I'd get seasick
or not.

On 6/12/2016 6:04 PM, Je�us wrote:


> Cruises don't
> hold any appeal for me, besides, I also don't know if I'd get seasick
> or not.
>

Doubt you'd get sick. Most cruise ships are stabilized and have very
little motion.

On 12/06/2016 4:04 PM, Je�us wrote:
> On Sun, 12 Jun 2016 15:27:18 -0600, graham > wrote:
>
>> On 12/06/2016 12:09 AM, sf wrote:
>>> On Sat, 11 Jun 2016 20:34:31 -0400, Doris Night
>>> > wrote:
>>>
>>>> BUT... did your neighbors say how they liked the Rhine cruise? DH and
>>>> I are doing that cruise in September.
>>>
>>> We cruised from Amsterdam to Budapest along the Rhine, Main
>>> (pronounced like €œmine€� in English), and Danube rivers a few years ago
>>> and it was fantastic! You won't be sorry.
>>>
>> The thought of a cruise doesn't appeal to me at all. However, 2 friends
>> so enjoyed their Danube cruise last year that they are soon going on a
>> similar one in Italy.
>> I prefer to cycle - then one can bike off the calories gained by
>> indulging the evening befo-)
>
> I like the idea of cycling OS, something I'll keep in mind in the
> future.

My b-i-l and I have had cycling holidays in Provence, the Dordogne,
Burgundy, Bordeaux and, this year, Alsace. All thoroughly enjoyable and
memorable, even with the occasional lousy weather.
Graham

On Sun, 12 Jun 2016 15:27:18 -0600, graham > wrote:

> On 12/06/2016 12:09 AM, sf wrote:
> > On Sat, 11 Jun 2016 20:34:31 -0400, Doris Night
> > > wrote:
> >
> >> BUT... did your neighbors say how they liked the Rhine cruise? DH and
> >> I are doing that cruise in September.
> >
> > We cruised from Amsterdam to Budapest along the Rhine, Main
> > (pronounced like “mine” in English), and Danube rivers a few years ago
> > and it was fantastic! You won't be sorry.
> >
> The thought of a cruise doesn't appeal to me at all. However, 2 friends
> so enjoyed their Danube cruise last year that they are soon going on a
> similar one in Italy.
> I prefer to cycle - then one can bike off the calories gained by
> indulging the evening befo-)
> Graham

Cruises are floating hotels that take you to a new destination every
day. Have dinner onboard, go to sleep and it cruises to a new port
overnight - no packing & unpacking necessary. Get up, have breakfast
onboard, disembark and walk or bike to your heart's content exploring
a new town.

--

sf

On 2016-06-12 6:26 PM, sf wrote:
> On Sun, 12 Jun 2016 15:27:18 -0600, graham > wrote:

> Cruises are floating hotels that take you to a new destination every
> day. Have dinner onboard, go to sleep and it cruises to a new port
> overnight - no packing & unpacking necessary. Get up, have breakfast
> onboard, disembark and walk or bike to your heart's content exploring
> a new town.
>


I think I would think of an ocean cruise too much as a mode of transport
and would be waiting to get there all the time. A river cruise, OTOH, is
a sightseeing tour. It is an added bonus that they have meals. From my
experience, European buffets tend to be excellent. I can see myself
doing one of those.

Janet, I think Flay just did a brunch show using Marrakesh Mix...said it was akin
to an Indian curry. I believe he used it in a ground lamb sausage/tomato stove-top
mix with eggs broken into it. See if you can Google it...I think that show is
called "Brunch at Bobby's."

N.

On Sat, 11 Jun 2016 19:41:56 -0700 (PDT), Nancy2
> wrote:

>Janet, I think Flay just did a brunch show using Marrakesh Mix...said it was akin
>to an Indian curry. I believe he used it in a ground lamb sausage/tomato stove-top
>mix with eggs broken into it. See if you can Google it...I think that show is
>called "Brunch at Bobby's."
>
>N.
Thanks! I would never have thought to look there.
Janet US

On Sat, 11 Jun 2016 19:41:56 -0700 (PDT), Nancy2
> wrote:

>Janet, I think Flay just did a brunch show using Marrakesh Mix...said it was akin
>to an Indian curry. I believe he used it in a ground lamb sausage/tomato stove-top
>mix with eggs broken into it. See if you can Google it...I think that show is
>called "Brunch at Bobby's."
>
>N.
The episode was "Marrakesh Express Brunch". The recipe is
Moroccan Eggs with Flatbread and Goat Cheese. It uses ras el hanout.
http://www.foodnetwork.com/recipes/b...at-cheese.html
Definitely a brunch dish. It sounds delicious.
Thanks for the tip
Janet US

JanetB, "Marrakesh Express" in the series "Brunch at Bobby's" is on again this morning on
The Cooking Channel at 11:00-11:30 a.m. Central Daylight Time. I hope you can catch it.

N.

On Mon, 13 Jun 2016 08:40:15 -0700 (PDT), Nancy2
> wrote:

>JanetB, "Marrakesh Express" in the series "Brunch at Bobby's" is on again this morning on
>The Cooking Channel at 11:00-11:30 a.m. Central Daylight Time. I hope you can catch it.
>
>N.
Ooops! in 9 minutes thanks
Janet US