Posted on 02/13/2004 8:49:21 PM PST by carlo3b
Freepers are lovers Too! **Happy Valentine's Day**
There are days that are so very special, that we should stop and take stock of the marvelous life and times that we live, and honor the wonderful people that we chose to share our lives.
This day has been set aside just for each of us to confirm and express the absolute love and joy that we feel for our loved ones, without whom life would be so shallow and lonely. Whether near or far, with us or a special warm memory, take this opportunity to tell them as you never have before, just how much you care, and how their presence has made the difference in your life.
Let me introduce you to those who have the ability to say the things you feel, in words that express the emotions that we only wish we could done ourselves. I just know that this is what you really want to say to the special ones!
First let me say to all the Freeper lovers out there, "I love you" and you have made my life so much brighter than it would have been without you......sigh.....wink!
How do I love thee?
How do I love thee? Let me count the ways.
I love thee to the depth and breadth and height
my soul can reach, when feeling out of sight
For the ends of Being and ideal Grace
I love thee to the level of every day's
most quiet need, by sun and candlelight.
I love thee freely, as men strive for Right;
I love thee purely, as they turn from Praise.
I love thee with the passion put to use
in my old griefs, and with my childhood's faith.
I love thee with a love I seemed to lose
with my lost saints
I love thee with the breath, smiles, tears,
of all my life!
And if God choose,
I shall love thee better after death~ Elizabeth Barrett Browning (1770-1850)
"You don't love a woman because she is beautiful, but she is beautiful because you love her."
-Anon.Beauty and Love
Beauty and love are all my dream;
They change not with the changing day;
Love stays forever like a stream
That flows but never flows away;
And beauty is the bright sun-bow
That blossoms on the spray that showers
Where the loud water falls below,
Making a wind among the flowers.~ Andrew Young (1885-1971)
"Love does not begin and end the way we seem to think it does. Love is a battle, love is a war; love is a growing up."
-James Baldwin
i have found what you are like
i have found what you are like
the rain,(Who feathers frightened fields
with the superior dust-of-sleep. wieldseasily the pale club of the wind
and swirled justly souls of flower strikethe air in utterable coolness
deeds of green thrilling light
with thinnednew fragile yellows
lurch and press
-in the woods
which
stutter
andsing
And the coolness of your smile is
stirringofbirds between my arms;but
i should rather than anything
have(almost when hugeness will shut
quietly)almost,
your kiss
"Sometimes the heart sees what is invisible to the eye."
-H. Jackson Brown Jr.
Is this your recipe carlo? I havent heard of this marriage..it works..I have to try this recipe
not bad... good .ummm. 3.serious differences from the norm...
PLUS anto-climax Carlo.. you are a genius well amybe not a genius but say.... a friend
I don't know you can repond to this but HEY!.. Who loves ya baby!... Razor Clams in say cream saase!... It must be good or I would never present it...
WHAT... sauterine!?
RIGATONI WITH SHRIMPS AND CLAMS FRA DIAVOLO
Soaking the Clams
Rinse the clams and mussels under cold water and leave them submerged under the cold water for 1/2 hour to remove all sand and grit. Rinse once again and set aside.
Preparing the Tomato FraDiavolo Sauce
In a large skillet, add 1/4 cup of extra virgin olive oil, salt, red pepper flakes, 4 cloves of garlic and sauté for a few minutes. Add 1 jar (20 oz) of plum tomatoes (use a blender for 1 second to crush) and 1/2 jar of puree tomato sauce.
(If you do not have puree sauce add 2 tbl. of paste for thickness and richness). Add finely chopped basil and cook for 15 to 20 minutes on medium to low flame to condense sauce.
Now begin to add the deveined shrimp, mussels, and clams, add the homemade wine or white wine and cover with lid and cook for additional 8 10 minutes until clams have opened and shrimps are tender to the touch.
Pasta
Drain the pasta and pour the tomato fradiavolo sauce over and toss Serve hot and enjoy with a hearty crusty wedge of Italian bread.
Tips: For an alternate in fish, try fresh calamari.
THE BEST MANHATTAN CLAM CHOWDER IN CANADA I had a stubborn but wonderful French Canadian Sous Chef that would prepare this for us on special occasions, but would not give me the recipe until I retired. He wanted to save it for his own restaurant sometime in the future, and serve it as a featured dish. However, he retired to help his wife sell Mary Kay, and eventually returned to Quebec... LOL
1) Render the salt pork in the soup pot, then add the onions, carrots, celery, leeks and green peppers to the fat and cook.
- 12 oz. little neck clams, drained (if canned, reserve juice)
- 3 cups clam juice (or water)
- 3 ounces salt pork, finely minced (you won't regret this addition)
- 1 cup diced onion
- 1/2 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced leeks (whites only)
- 1/2 cup diced green bell peppers
- 2 cloves garlic, mashed to a paste
- 1 can diced tomatoes
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 2 medium potatoes, peeled and diced
- 1 tsp. salt (to taste)
- 1/2 tsp. white pepper (to taste)
- 1/2 tsp. Tabasco sauce (to taste)
- 1/2 tsp. Worcestershire sauce (to taste)
- 1/2 tsp. Old Bay Seasoning (I added this as an option, but it really adds to the taste)
Stir frequently, until the vegetables are tender.
2) Add the minced garlic and cook another 2-3 minutes, then add the clam juice or water, plus the reserved juice from the clams. Add the diced tomatoes, and the remaining spices, the bay, thyme, and oregano, simmer for 30 minutes.
3. Add the diced potatoes and continue stirring and simmering until everything is tender, about 20-30 additional minutes.
4. Chill to allow the fat to rise then remove, or skim the soup for fat as it settles, discard bay leaf.
5. If chilled, heat through, then add clams and seasonings salt, pepper, Tabasco, Worcestershire, and Old Bay.
6. Serve when hot, about 2-3 minutes after adding clams.
ENJOY!This great recipe is from, Chef Carlo's new "SOUP, SEX, and the SINGLE MAN" Cookbook.
OK, where is it. No holding back.. :)
Is there any other way?. . :)
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