Return-Path: Delivered-To: diana@transocean.com Received: from vps.transocean.com by vps.transocean.com (Dovecot) with LMTP id uYYMBY3ktlhhEwAAInt2oQ for ; Wed, 01 Mar 2017 07:11:09 -0800 Return-path: Envelope-to: diana@transocean.com Delivery-date: Wed, 01 Mar 2017 07:11:09 -0800 Received: from [46.166.191.195] (port=37201 helo=ourcashtree.com) by vps.transocean.com with esmtp (Exim 4.87) (envelope-from ) id 1cj5uF-0001El-34 for diana@transocean.com; Wed, 01 Mar 2017 07:11:08 -0800 Date: Wed, 01 Mar 2017 10:08:20 -0500 Mime-Version: 1 Subject: Entrance Details >> $50,000.00 drawing. Drawing date/time and details. Ticket #H736558929-NN. For diana@transocean.com. Thanks! To: diana@transocean.com Content-Type: multipart/alternative; boundary="53655892yTekMsZ2xaKzogqlF4NfnSRQ" Reply-To: matthew.doyle@ourcashtree.com From: Matthew Doyle Message-ID: <27535367880efcab8c324536e0c838e3blZYvWFrk5D7eniSKXjcsQ@smtp1.ourcashtree.com> X-Spam-Status: No, score=2.8 X-Spam-Score: 28 X-Spam-Bar: ++ X-Ham-Report: Spam detection software, running on the system "vps.transocean.com", has NOT identified this incoming email as spam. The original message has been attached to this so you can view it or label similar future email. If you have any questions, see root\@localhost for details. Content preview: Im sure we've had this conversation before. If you start with a recipe ( that has been in a cookbook, website...), and you: -Change some of the ingredients ( add some/ take away some) -Mess with the amounts ( doubling/ halving initial amounts) -Change cooking methods and times How much of this has to change before you can actually or I guess should claim it as 'your own' recipe ? [...] Content analysis details: (2.8 points, 3.0 required) pts rule name description ---- ---------------------- -------------------------------------------------- 0.0 URIBL_BLOCKED ADMINISTRATOR NOTICE: The query to URIBL was blocked. See http://wiki.apache.org/spamassassin/DnsBlocklists#dnsbl-block for more information. [URIs: ourcashtree.com] -0.0 SPF_PASS SPF: sender matches SPF record -0.0 SPF_HELO_PASS SPF: HELO matches SPF record 0.0 HTML_MESSAGE BODY: HTML included in message 0.0 HTML_FONT_LOW_CONTRAST BODY: HTML font color similar or identical to background 0.8 BAYES_50 BODY: Bayes spam probability is 40 to 60% [score: 0.5000] 2.0 RDNS_NONE Delivered to internal network by a host with no rDNS 0.0 LOTS_OF_MONEY Huge... sums of money 0.0 T_REMOTE_IMAGE Message contains an external image X-Spam-Flag: NO --53655892yTekMsZ2xaKzogqlF4NfnSRQ Content-type: text/plain; charset=UTF-8 Content-transfer-encoding: 8bit Im sure we've had this conversation before. If you start with a recipe ( that has been in a cookbook, website...), and you: -Change some of the ingredients ( add some/ take away some) -Mess with the amounts ( doubling/ halving initial amounts) -Change cooking methods and times How much of this has to change before you can actually or I guess should claim it as 'your own' recipe ? http://www.ourcashtree.com/diana@transocean.com The recipe calls for a number of spices, but they all add to the deep flavors of the tikka masala. This recipe is worth the raid on your spice cupboard. My husband and I both preferred it with a half teaspoon of cayenne pepper. However, if you prefer less spice, you can cut that back to just a quarter teaspoon or just leave it out entirely. For the best flavor, you???ll also want to marinade the chicken for 4 to 6 hours, or even overnight. This gives the meat time to fully absorb the spicy marinade. However, if you???re in a time crunch, you can just marinate the meat for about 45 minutes. I could tell you exactly how every recipe I tested turned out???my guests were wholly obsessed with the garlic dip skordalia and demanded the recipe be included in this review; briam, a roasted vegetable dish, took longer to cook than advertised???but that is almost beside the point. All of these recipes will turn out differently when you make them. So, yes, Loula is a little sloppy at times, but I can forgive that in light of what it achieves. A cookbook full of more rigorous and demanding recipes might be more technically elegant, but the nature of home cooking is improvisation, and Loula allows for it. Stratou writes in the introduction to a simple salad, "I find it humorous to write a recipe for this salad, as there is nothing very technical about grating cabbage and carrots and combining them with olive oil, vinegar, and salt. Yet if it did not appear in the cookbook, the thought of making it might never occur to you." Think of Cooking With Loula as a gentle nudge, a hint of a suggestion that you make your home kitchen a little more Greek. http://omg.ourcashtree.com --53655892yTekMsZ2xaKzogqlF4NfnSRQ Content-Type: text/html; charset=UTF-8 Content-transfer-encoding: 8bit OMG Sweeps (March 1st 2017)
Im sure we've had this conversation before. If you start with a recipe ( that has been in a cookbook, website...), and you: -Change some of the ingredients ( add some/ take away some) -Mess with the amounts ( doubling/ halving initial amounts) -Change cooking methods and times How much of this has to change before you can actually or I guess should claim it as 'your own' recipe ?

What would you do with $50,000?

 

The recipe calls for a number of spices, but they all add to the deep flavors of the tikka masala. This recipe is worth the raid on your spice cupboard.

My husband and I both preferred it with a half teaspoon of cayenne pepper. However, if you prefer less spice, you can cut that back to just a quarter teaspoon or just leave it out entirely.

For the best flavor, you???ll also want to marinade the chicken for 4 to 6 hours, or even overnight. This gives the meat time to fully absorb the spicy marinade. However, if you???re in a time crunch, you can just marinate the meat for about 45 minutes.

 

 

 

I could tell you exactly how every recipe I tested turned out???my guests were wholly obsessed with the garlic dip??skordalia??and demanded the recipe be included in this review;??briam,??a roasted vegetable dish, took longer to cook than advertised???but that is almost beside the point. All of these recipes will turn out differently when you make them.

So, yes,??Loula??is a little sloppy at times, but I can forgive that in light of what it achieves. A cookbook full of more rigorous and demanding recipes might be more technically elegant, but the nature of home cooking is improvisation, and??Loula??allows for it.

Stratou writes in the introduction to a simple salad, "I find it humorous to write a recipe for this salad, as there is nothing very technical about grating cabbage and carrots and combining them with olive oil, vinegar, and salt. Yet if it did not appear in the cookbook, the thought of making it might never occur to you." Think of??Cooking With Loula??as a gentle nudge, a hint of a suggestion that you make your home kitchen a little more Greek.

 

 

 

 
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