Part 2 Page 1 of 1 Part 2 This second part is a product of new technology: the end of the (20th) century computer revolution. With a large backlog of unillustrated draft recipes and dim prospects for ever finding the time to finish them off in the tradition established in part 1, the world wide web seemed to offer the perfect solution, including availability to anyone on the planet with access, and allowing amateur photo illustration of the recipes and instant updating. Eventually the two parts were combined onto a CD as well starting in 2002, much easier to duplicate for others and keep current together with lots of digital photos from the new age of do-it-yourself photography. This also brought the organization of a cooking diary by chronological order, making it a sort of food blog (= web log). There is just one problem: few readers act. We do this to share food ideas that we have enjoyed and hope others can as well. Try some! part2.htm: 27-may-2004 [what, ME cook? © 1984 dr bob enterprises] title [the recipe format] Page 1 of 1 title [the recipe format] paragraphed material [The cute little story about the recipe goes here.] To print out in a standard form on US 8.5x11 inch paper, set margins of 1 inch on the sides and on the top and bottom, and select Page number, Page total, and Document title from your browser print setup. For black-and-white printers, set unvisited and visited link colors to black. For color printers set the visited link color to the color for unvisited links. ingredients definition list listing of ingredients or multicolumn table listing of ingredients instructions 1. An ordered list of carefully considered instructions. notes 1. Some endnote comments, occasionally cute, occasionally useful, possibly containing an illustration link from our amateur food photography department or some esoteric fact or two. 2. Followed by the end line with the 8 or less character filename of the page (a holdover from the DOS era), the date this file was last modified, a link to the contents page, and the copyright date when this lifetime project originally took form: recipeb.htm: 27-may-2004 [what, ME cook? © 1984 dr bob enterprises] 198? what, me cook? Page 1 of 1 198? 89-00.htm: [what, ME cook? © 1984 dr bob enterprises] 8?-01 broccoli-potato(e?) cheese glop Page 1 of 2 broccoli-potato(e?) cheese glop or what are we going to do with the broccoli this time? It was a fish, potato, and veggie night. [Say, doesn't that sound like "It was a dark and stormy night."? Never mind.] Once we figured we'd make the veggie broccoli, we had to figure out how to make it interesting. We did not want to be accused of dull American cooking, even if we were eating alone. The general idea was clear. Kill it in the pressure cooker and hit it with some kind of cheese sauce. The details were anything but. (Clear.) So we went to the dr bob cooking team library and consulted the serious cookbooks. You know, the heaviest ones on the shelf. The ones you could use for weight training. No luck. On our own again. Out came the 6 month old can of Campbell's cheddar cheese soup. Which we proceeded to warm up. Meanwhile we peeled 3 medium potatoes and chopped 'em up to boiling size, and persuaded them to boil, for 15 minutes. Standard procedure. This time we forgot the salt. [Too many close relatives with high blood pressure, probably has broken our habit. No problem, the canned soup has a semi-lethal dose.] The average hunk of fresh broccoli also got the standard treatment. Eliminate those ugly little leaves, cut off the ends, slice down the stalks. Into the pressure cooker. Instead of the usual cup of water, we dumped in some cheap white wine, maybe half a cup, and the rest water. It seemed like a good idea at the time, even if probably in vain. Three minutes at full steam. Decidedly dead (soft), appropriate for this recipe. Chopped it up. Drained the potatoes, chopped them up a bit more just for good measure (half inch size, maybe five eighths). You've heard of parsleyed potatoes? Well, broccoli is green too. So we threw them all together in a burst of imagination. Then we got out a bunch of spices that seemed like they might fit in somewhere. Forgot most of them. Generous salt and pepper, nutmeg did find their way into the cheddar cheese soup warming up on the back burner (no water added). As already noted, the salt we could not stop. The nutmeg came to mind from a spinach recipe. Again the color affinity thing. We added too much naturally. Then mixed the broccoli and potatoes with the over nutmegged cheese soup in a large mixing bowl. To our surprise it tasted pretty good. Maybe you can figure out how much nutmeg to add. ingredients 1 bunch broccoli 3 medium potatoes 1 can cheddar cheese soup nutmeg "to taste" pepper, no salt 8?-01 broccoli-potato(e?) cheese glop Page 2 of 2 instructions 1. See above. Be prepared to lie about this dish if you serve it to guests. It is quick and tasty in spite of its low brow cuisine level. notes 1. WARNING. This recipe bears no resemblance to any previous recipe the team has ever seen, published or perished. As you might have guessed. 2. The "potato(e?)" in the title has its origins in an infamous misspelling by Reagan's vice president Dan Quale. I guess you had to be there at the time. brocptcc.htm: 10-jun-2001 [what, ME cook? © 1984 dr bob enterprises] 8?-02 quick hot shrimp pasta Page 1 of 2 quick hot shrimp pasta The dr bob food stuffs department is usually seriously under stocked, so much so that it usually requires brilliant inspired and imaginative thinking to figure out how to combine what is lying around into an acceptable facsimile of an edible entree. This time Claes the pasta hating Swede was expected to arrive by train but it wasn't clear when and our stomachs decided after waiting that it was definitely going to be too late. For him. So we had little time to move since he could call at any minute and nothing lying around to improvise with. Pasta of course. And a cream of shrimp soup—we always keep that around for the orecchiette. But what to do, what to do. (Not orecchiette again—no need to overdo a good thing.) So it looked like the cream of shrimp would have to be the base for a pasta sauce—say with fusilli—that's the pasta that always reminds dr bob of VD (spirochetes?). So we started throwing in stuff in a hurry (remember Claes on the way) and ani overdid the salt so we compensated with some sugar and more red pepper. Pasta just al dente, drained and mixed with the sauce, and the phone rings. Claes the pasta hating Swede. Just missed the hourly train out to the burbs (reduced evening schedule). We said there's a McDonald's in the station. We'll be waiting at the stop in the burbs. And sat down and enjoyed this successful creation. After the dishes a knock on the door. Claes? Impossible. A policeman and a detective wanting to check out a funny smell like a dead person reported by the neighbor this morning in our absence. No dead people or other formerly living creatures were found. ingredients pasta 3/4 lb fusilli not pasta 1 can cream of shrimp soup 1/2 can tomato paste 2 T white wine 10 chopped olives (more better) red pepper powder black pepper no salt 1 T sugar garlic powder 1/2 c or more grated parmigiano cheese instructions 1. Do the pasta. 2. Mix all the rest of the stuff and heat through. 3. Drain pasta and mix with sauce. 8?-02 quick hot shrimp pasta Page 2 of 2 notes 1. What, NO notes? shrmpsta.htm: 10-jun-2001 [what, ME cook? © 1984 dr bob enterprises] 8?-03 rita's mom's daughter's over the phone quick pasta e fagioli Page 1 of 1 rita's mom's daughter's over the phone quick pasta e fagioli This one was a quickie over the phone, long distance. ingredients 3 T olive oil 4 small ripe Italian plum tomatoes, chopped up 1/4 c finely chopped celery and carrots (supermarket salad bar!) 1 19oz can white kidney beans (cannellini) (blend 1/4 can to mush) salt to taste garlic salt (touch) ground red pepper (touch) pepper freshly grated parmesan cheese when served, abundant 1/4 lb broken spaghetti instructions 1. Sauté the celery, carrots, ant tomatoes in a large pot for 5 minutes or so. 2. Dump in the mushed beans and continue another 5 minutes. 3. Add remaining beans and broken pasta (about 1/4 lb for 2? broken in several inch lengths at most) and continue adding boiling water now and then like the risotto ritual to keep the stuff flowing and cook the pasta. 4. After about 15 minutes it should be about done. Stir a lot. notes 1. Feeds 2 hungry people. qpstafag.htm: 10-jun-2001 [what, ME cook? © 1984 dr bob enterprises] 1990 what, me cook? Page 1 of 1 1990 90-00.htm: [what, ME cook? © 1984 dr bob enterprises] 90-01 ani's reawakening lemon nut cake Page 1 of 1 ani's reawakening lemon nut cake Once upon a time ms_ani spent 450 bucks for a 5 year subscription to 5 (not even politically correct) women's magazines without consulting dr bob.