[nfbmi-talk] Library for the Blind Computer Club

[Robert W Hardwick Sr.]

How can I get more Info on this club?  Like maybe a website.

Thank You 
Bob

Bob8485 at charter.net


-----Original Message-----
From: nfbmi-talk-bounces at nfbnet.org [mailto:nfbmi-talk-bounces at nfbnet.org]
On Behalf Of Fred Wurtzel
Sent: Thursday, November 19, 2009 3:11 PM
To: NFB of Michigan List; Geer Wilcox; marywurtzel at comcast.net
Cc: 'Scott Norris'
Subject: [nfbmi-talk] Library for the Blind Computer Club

Hello,

 

This is to let you all know about the Library's computer club which meets
monthly and to let you know of a change in the agenda for this weeks
meeting.  I encourage anyone interested to attend.  Scott Norris is a good
teacher.

 

Mediterranean Pot Roast Recipe

1/4 cup flour

1 1/2 teaspoon salt

1/4 teaspoon black pepper

4 lb. chuck roast, well trimmed

3 tablespoons olive oil (or other vegetable oil)

2 medium onions

4 cloves garlic, minced or crushed through a press

2 cans (16 oz each) crushed tomatoes

2 cups red wine

1 1/2 teaspoon thyme

1 bay leaf

1 3/4 lb. small red potatoes

2 medium red bell peppers

1 large zucchini

1/2 lb. small mushrooms

1/4 cup chopped parsley (optional)

1. On a plate, combine the flour, salt and black pepper. Lightly dredge the
roast

in the seasoned flour. Reserve the excess dredging mixutre.

2. In a flameproof casserole or Dutch oven, warm 2 tablespoons of the oil
over medium-high

heat until hot but not smoking. Add the roast and cook unitl browned on all
sides

(about 10 minutes).

3. Meanwhile, very coarsely chop the onions.

4. Remove the roast from the pan. Add the remaining 1 tablespoon oil, the
onions

and garlic. Saute until the onions begin to brown, about 5 minutes.

5. Add the reserved dredging mixture to the pan and stir until the fat
absorbs the

flour. Add the tomatoes, wine, thyme and bay leaf, and bring the mixture to
a boil.

Return the roast to the casserole and bring the liquied to a boil. Reduce
the heat

to medium-low, cover and simmer for 2 hours, turning the roast from time to
time.

6. Meanwhile, halve the potatoes. Cut the bell peppers into strips. Halve
the zucchini

lengthwise and cut it into 1" lengths.

7. When the roast has cooked for 2 hours, add the potatoes , bell peppers
and whole

mushrooms to the casserole. Re-cover and cook for 30 minutes.

8. Add the zucchini and cook for 5 minutes longer. Remove the bay leaf. Stir
in the

parsley (if using) just before serving.

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