[Nfbmo] Louis Braille CoinsFw: GLAZED ROSEMARY LAMB CHOPS

[James Moynihan]

Apparent Contradiction

Fellow Federationists


Yesterday I was listening to talk radio and heard a commercial from the National Federation of the Blind.  I did not recognize the speaker.    The public was told that only %10 of blind children read braille and the U. S. Mint should be contacted to purchase Louis Braille coins to promote literacy for blind persons.

It was my understanding that the Louis Braille coins would be destroyed by the end of 2009so it was necessary to purchase the Louis Braille coins during 2009.  Has the U. S. Mint changed this policy and that the Louis Braille coins are now available.  If so this information should be widely disseminated so that the blind and our family and friends can continue to purchase these coins.

Cordially,

Jim Moynihan 
----- Original Message ----- 
From: Dave Hutchins 
To: James Moynihan 
Sent: Tuesday, April 27, 2010 1:16 PM
Subject: Fw: GLAZED ROSEMARY LAMB CHOPS



It is better to give than to receive, the best things come in small packages.
----- Original Message ----- 
From: Stephen Robertson 
To: Undisclosed-Recipient:; 
Sent: Tuesday, April 27, 2010 12:15 AM
Subject: GLAZED ROSEMARY LAMB CHOPS



GLAZED ROSEMARY LAMB CHOPS

Yield: 4 servings

INGREDIENTS

 8

 lamb loin chops, 1 inch thick (4 ounces each)
 1

 large garlic clove, cut in half
 2

 teaspoons chopped fresh rosemary
 or 1/2 teaspoon dried rosemary, crumbled
 ¼

 teaspoon sea salt
 ¼

 teaspoon coarsely ground black pepper
 ¼

 cup apple jelly
 1

 tablespoon balsamic vinegar

DIRECTIONS

Preheat broiler. Rub both sides of chops with cut side
of garlic; sprinkle with rosemary, salt, and pepper.
In cup, combine apple jelly and vinegar.

Place chops on rack in boiling pan. Place pan in broiler
at closest position to heat source; broil chops 4 minutes.
Brush chops with half of apple-jelly mixture; boil 1 minute.

Turn chops and broil 4 minutes longer. Brush chops with
remaining jelly mixture and broil 1 minute longer for
medium-rare or until desired doneness.

Transfer lamb to warm platter. Skim and discard fat from
drippings in pan. Serve chops with pan juices, or drizzle
with additional balsamic vinegar.

Nutritional Information Per Serving (1/4 of recipe):
Calories: About 240, Protein: 26 g, Carbohydrate: 14 g,
Fat: 8 g, Cholesterol: 82 mg, Sodium: 223 mg
Diabetic Exchanges: 4 Medium-Fat Meat



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