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Lewes, Delaware
Jim's Towing Service
August 1, 1997     Cape Gazette
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August 1, 1997

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CAPE GAZETTE, Friday, August 1 - August 7, 1997 - 55 Travel to a new dinner destination this evening In a culinary rut? If you an- swered "rto", you're probably fooling yourself. Most families have about 12 to 20 dinners that they rotate on a regular basis. While they may be tasty family favorites, the monotony can dampen your enthusiasm for mealtime. Why not try something new for dinner? Get ready to take your taste buds on a trip to an ex- otic locale! We are now beginning our descent into Thailand, please return your seats to the upright po- sition. The flight attendants will be making one final pass, please discard any boring meals you want to eliminate from your din- ner repertoire. The current condi- tions in Thailand include some hot and humid dishes which don't taste like anything you've cooked recently. Please sit back and enjoy the rest of our flight, and on behalf of everyone at Culinary Airlines, thanks for'trying something dif- ferent! Pad Thai is touted to be the national dish of Thailand. Easily found anywhere in Thailand, it is a quick dish to make once you have all of the ingredients in your pantry. You may have to go to an Asian market to pick up some of the ingredients (especially the flat rice noodles), but check your local Ice cream Continued from page 54 tion, all vitamins and minerals must be listed. (ARA) For more information, contact Dreyer's Public Relations Depart- Focus on food Continued from page 54 not remember. Then she said she had a tuna melt, but "they forgot the chicken. I mean the cheese." She added with vigor that the Captain's Table has the best lunches. Over at PNC Bank where mon- ey counts, Kathy whitman said she usually brown bags her lunch. At Rehoboth Shell, Marty, Scan and Kate order out and one of them goes and gets lunch while the others vork. At Bozie's veg- etable stand, I didn't event need to ask. They were grilling behind the greenhouse when I arrived. At Brown's Seafood, Jody said, "You can't afford to carry-out everyday." She frequently makes sandwiches behind the counter. When they do carry-out, she said, "it's usually pizza, because that's fast and easy to eat while serving customers." At Rehoboth Seafood, Mark Lane and his assis- tants tend to eat the sandwiches made at the store. They tend to eat more deli than fish. Like everyone else, they do not necessarily eat lunch at noon. Rather, lunch is when business is slow. This column would not be com- plete without checking in with a couple of dentists. The reception- ist at Dr. Morgan's in Lewes as- grocery store first. If you've never smelled dried shrimp or fish sauce, don't be put off by their odor and don't elimi- nate either of these ingredients. They are crucial to the dish, and used in correct amounts, they add an interesting flavor. For the more daring diners, you can always make the dish hotter by sprinkling red pepper on top. 6 tbs. vegetable oil 8 oz boneless skinless chicken breast meat sliced thin 4 cloves garlic 2 eggs 8 oz flat rice noodles Juice of 1 lemon 3 tbs. fish sauce 1 tsp. sugar 5 tbs. chopped roasted peanuts 1/2 tbs. dried shrimp, chopped or crushed rmely 3/4 tbs. crushed red pepper 4 spring onions, cut into 1/2i pieces 3 oz bean sprouts Soak the rice noodles in cool water for 20 minutes, then drain. Heat oil in a large non-stick pan or wok over high heat. Add the chicken and garlic to the pan and stir until the chicken is cooked through. Add the eggs and stir ment at (510) 601-4338. Dreyerfs Grand Ice Cream, Inc. is based in Oakland, CA, and distributes Dreyerfs and Edyfs products in all 50 states and several foreign countries. Courtesy of Article Resource Association,, sured me that Dr. Morgan and Dr. Jones eat whole wheat sandwich- es, yogurt and fruit in the office every day. (Bet they brush after every meal too). Be glad you aren't a dentist. Finally, I tried to find some re- porters to ask then what they con- sumed at noon, but you guessed it, they were all out to lunch. SURVIVAL KIT THOSE ON THE RUN can opener paper plates and cups canned water-based tuna canned sardines canned smoked oysters deviled ham peanut butter bread crackers peanuts (good muff) chips (bad stuff) packets of salt, pepper, mustard, mayonnaise, and other items (Lifted from your favorite fast food store or gas station. If you ask, they always nod positively.) If you have a fridge or a cooler or a bag of ice, you can brown bag other stuff. The above can last al- most forever. Fruit will last for several days as will tomatoes and squash. With cooler, you can make great sand- wiches or carry leftovers which taste pretty good after a morning of work. well to break the yolks, add the noodles promptly. Stir well to in- corporate the noodles into the egg mixture. Add the lemon juice, fish sauce, sugar, peanuts, red pepper and dried shrimp. Continue to stir fry until the noodles become gold- en brown and slightly crisp in some places, about 3 minutes. Add the bean sprouts and spring onions and stir fry for 1 more minute. Turn into bowls and eat immediately. You may want to garnish with extra chopped peanuts and spring onions. Beer Wine Spirits ---THIS WEEK'S SPECIALS "- Expires August 7,1997 Bacardi RUM 1.75 LITER s15.99 Canadian Mist 1.75 LITER $10.99 BUDWEISER 30 PACK $13.99 CASE 12 OZ. CANS BENDANGE COOR'S CHARDONNAY LIGHT 30 PACK $7.99 =13.99 1.5 LITER CASE 12 OZ. CANS CASE 10% OFF CORONA $19.99 CASE 120Z BOTTLES Plus Deposit mm West's Produce Route 16 1/4 Mile East of Route 1 Minutes from Lewes G" Rehoboth U.Pe'ck Blackberries Are Ready!! Plus Other In-Season Fruits & Vegetables Open 9 to 5 684-3085