We went out and bought some Mahi-Mahi for tomorrow's dinner.

Is anyone else doing anything food-ish in remembrance?

Carol

On Sun, 28 Dec 2008 0048 -0600, Damsel in dis Dress
<carol-56JamesBond@charter.net> wrote:

>We went out and bought some Mahi-Mahi for tomorrow's dinner.
>
>Is anyone else doing anything food-ish in remembrance?
>
>Carol

I will...either something with shrimp/seafood, or vegetables (since
she loved them so much, or if I can find the recipe, the Kahlua Pig. I
have a pork shoulder that has been waiting for something.....and I
have cabbage in the fridge. I think that dish has cabbage served
along with it, correct?

Christine

Damsel in dis Dress <carol-56JamesBond@charter.net> wrote in
news:c06el4pjlbhmfsqmq0mea6786jfqqbmkqt@4ax.com:

> We went out and bought some Mahi-Mahi for tomorrow's dinner.
>
> Is anyone else doing anything food-ish in remembrance?
>
> Carol
>



We'll be having fruitcake for dessert :-)



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

On Sun, 28 Dec 2008 0610 +0000 (UTC), PeterLucas
<PeterL@brissie.com> wrote:

>We'll be having fruitcake for dessert :-)

I will forever think of Christy when the subject of fruitcake comes
up. And I'll smile.

Carol

Christine Dabney <artisan2@ix.netcom.com> wrote in
news:e96el45c9an5p11gv3ja8o5ude59543npe@4ax.com:

> On Sun, 28 Dec 2008 0048 -0600, Damsel in dis Dress
> <carol-56JamesBond@charter.net> wrote:
>
>>We went out and bought some Mahi-Mahi for tomorrow's dinner.
>>
>>Is anyone else doing anything food-ish in remembrance?
>>
>>Carol
>
> I will...either something with shrimp/seafood, or vegetables (since
> she loved them so much, or if I can find the recipe, the Kahlua Pig. I
> have a pork shoulder that has been waiting for something.....and I
> have cabbage in the fridge. I think that dish has cabbage served
> along with it, correct?
>
> Christine
>


from Aug 9, 2007

***********************************


Newsgroups: rec.food.cooking
From: "kilikini" <kiliki...@NOSPAMhotmail.com>
Date: Thu, 9 Aug 2007 1036 -0400
Local: Fri, Aug 10 2007 12:46 am
Subject: Re: Ping---Kili ....Help w/Hawaiian Appetizer Suggestions

(Snip)

Now, to make the Kalua Pig....

Get a pork butt or shoulder and stick it in a dutch oven. Rub it
thoroughly with sea salt. Add in a cup of water and the equivalent of a
can of chicken broth - homemade stock is fine. For the smokey flavor
(cover your eyes, you BBQ efficianados), toss in about 1/3 of a cup of
liquid smoke. Yes, liquid smoke. I said it. :~)

Put the lid on the pot and put into the oven at about 275 degrees. It's
a low and slow process, but it smells so good while it's cooking! The
pork is done when it easily pulls. The next step is to chop up the
green cabbage.
You can leave the cabbage raw if you place the hot pulled pork directly
over the cabbage; the heat from the pork will wilt it.

Meanwhile, when you take the pork out of the pot, you're going to think
that there will be way too much greasy liquid in the mix, but don't
throw out the juice! When you're done pulling the pork, you want to
pour some of that juice back into the pork so the pork and cabbage soaks
in it. Every time you get an order of kalua pork in Hawaii, it's
sopping in the juice. Plus, you serve the pork and cabbage over white
sticky rice and the rice absorbs a bunch of the liquid. You never want
dried kalua pig.

Here's a link to some I made a while ago..
http://i12.tinypic.com/6coo0eq.jpg

Hope this helps!

kili

*****************************************

--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

On Sun, 28 Dec 2008 0654 +0000 (UTC), PeterLucas
<PeterL@brissie.com> wrote:


>Newsgroups: rec.food.cooking
>From: "kilikini" <kiliki...@NOSPAMhotmail.com>

>Now, to make the Kalua Pig....
Thank you Peter!!!

Christine

On Sat, 27 Dec 2008 2236 -0800, Lin <grafixbunny2007@yahoo.com>
wrote:

>You know, I think dinner will have to include chopsticks! Something
>outlandish that you would never try chopsticks with.

Jell-O

>Thinking about Kili and the things she could dine on using chopsticks
>(because she didn't want to soil her fingers) is something that makes me
>smile in remembrance.
>
>She was a very sweet girl and will be sorely missed.

So many things about Christy make me smile. She's one of those people
who comes along once in a lifetime (if you're lucky). We've all been
very fortunate to have known and loved her.

Carol and Crash

PeterLucas <PeterL@brissie.com> wrote in
news:Xns9B82A7D768B3PeterLhomeinbrissie@210.8.230. 25:

> Christine Dabney <artisan2@ix.netcom.com> wrote in
> news:e96el45c9an5p11gv3ja8o5ude59543npe@4ax.com:
>
>> On Sun, 28 Dec 2008 0048 -0600, Damsel in dis Dress
>> <carol-56JamesBond@charter.net> wrote:
>>
>>>We went out and bought some Mahi-Mahi for tomorrow's dinner.
>>>
>>>Is anyone else doing anything food-ish in remembrance?
>>>
>>>Carol
>>
>> I will...either something with shrimp/seafood, or vegetables (since
>> she loved them so much, or if I can find the recipe, the Kahlua Pig.
>> I have a pork shoulder that has been waiting for something.....and I
>> have cabbage in the fridge. I think that dish has cabbage served
>> along with it, correct?
>>
>> Christine
>>
>
>
> from Aug 9, 2007
>
> ***********************************
>
>
> Newsgroups: rec.food.cooking
> From: "kilikini" <kiliki...@NOSPAMhotmail.com>
> Date: Thu, 9 Aug 2007 1036 -0400
> Local: Fri, Aug 10 2007 12:46 am
> Subject: Re: Ping---Kili ....Help w/Hawaiian Appetizer Suggestions
>
> (Snip)
>
> Now, to make the Kalua Pig....
>
> Get a pork butt or shoulder and stick it in a dutch oven. Rub it
> thoroughly with sea salt. Add in a cup of water and the equivalent of
> a can of chicken broth - homemade stock is fine. For the smokey
> flavor (cover your eyes, you BBQ efficianados), toss in about 1/3 of a
> cup of liquid smoke. Yes, liquid smoke. I said it. :~)
>
> Put the lid on the pot and put into the oven at about 275 degrees.
> It's a low and slow process, but it smells so good while it's cooking!
> The pork is done when it easily pulls. The next step is to chop up
> the green cabbage.
> You can leave the cabbage raw if you place the hot pulled pork
> directly over the cabbage; the heat from the pork will wilt it.
>
> Meanwhile, when you take the pork out of the pot, you're going to
> think that there will be way too much greasy liquid in the mix, but
> don't throw out the juice! When you're done pulling the pork, you
> want to pour some of that juice back into the pork so the pork and
> cabbage soaks in it. Every time you get an order of kalua pork in
> Hawaii, it's sopping in the juice. Plus, you serve the pork and
> cabbage over white sticky rice and the rice absorbs a bunch of the
> liquid. You never want dried kalua pig.
>
> Here's a link to some I made a while ago..
> http://i12.tinypic.com/6coo0eq.jpg
>
> Hope this helps!
>
> kili
>
> *****************************************
>

Thanks, Peter. I cooked her Kalua Pork a few months back when she was a
viable part of this group, based on her recommendation.

God bless everyone who loved kili, and especially you, Allan. I never
met either of you, but I feel like I know you.

Keep in mind how fast we can all go, and shower the people you love with
love.

"Damsel in dis Dress" <carol-56JamesBond@charter.net> wrote:
>
> So many things about Christy make me smile. She's one of those people
> who comes along once in a lifetime (if you're lucky). We've all been
> very fortunate to have known and loved her.
>

That about sums it up, for me.

On Dec 28, 4:18*pm, PeterLucas <Pet...@brissie.com> wrote:

> We'll be having fruitcake for dessert :-)

I like that!

With a smile and a tear.

Barb
s/y Arabella
www.sailinglinks.com