Dale Shipp wrote to Shawn Highfield <=-

"shouting down a well". Going today to get measured for the replacement lenses for my cataract surgery. That will tirn things downside up. I'll
be able to drive without glasses but need "readers" for close work. And since I was a teenager it's been just the opposite.

That is going to be confusing for you for a few days! LOL

More than a few. If his replacement is like ours, they do one eye and then wait for at least two weeks to do the other eye. I had one eye
that had 20/40 vision and the other had 20/800. To solve that, I took
a pair of glasses and had one lens taken out.

The "jury is still out" on my second eye surgery. Dr. Yang says the
cataracts are not severe enough to justify surgery to the insurance
and Medicare. So, it may be six month or more. This getting old ain't
for weaklings.

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

Title: Weakfish Grilled Over Basil
Categories: Seafood, Herbs
Yield: 5 Servings

1/2 c Extra virgin olive oil
3 lb (to 4 lb) weakfish, bluefish
- or sea bass, fileted
+=or=+
2 Filets; ea 1 to 1 1/2 pounds
Salt & fresh ground pepper
2 lg Bunches basil; 1 lb total
1 cl Garlic
2 tb White wine vinegar

Recipe courtesy: Florence Fabricant

Heat grill, preferably with hardwood charcoal fuel. Brush
grates with a tablespoon of olive oil.

Place filets on a platter, brush each on both sides with 1
1/2 tablespoons olive oil and season with salt and pepper.
Set aside.

Remove 1/4 cup basil leaves from bunches and chop very
fine. Mince garlic. Mix chopped basil and garlic with
remaining oil, season with salt and pepper and set aside.

When grill is hot, place grates about four inches above
heat. Pile remaining basil across grates, covering just
enough area to hold fish. Place filets, skin side up, on
bed of basil. Allow to cook until most of basil is
shriveled and burned, 5 to 7 minutes, and filets are
cooked at least halfway through at thickest point. Use one
or two large spatulas to flip fish filets off basil, onto
their skin side and directly on grill. Scrape most of
burned basil out of the way. Continue grilling until fish
is just cooked through and skin is crisp, 8 to 10 minutes
longer.

Lift filets off grill and transfer them, skin side down,
to a serving platter. Remove any burned bits of basil. Add
vinegar to basil and oil mixture and drizzle over fish,
then serve.

RECIPE FROM: http://cooking.nytimes.com

Uncle Dirty Dave's Archives

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... Zingers? ... Hardly! The items were quite humorous.
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