As has been mentioned in previous posts it is suggested that you get both text
grabber and prizmo.
Fred Olver
----- Original Message -----
From: Aaron Linson
To: viphone@googlegroups.com
Sent: Tuesday, March 26, 2013 7:59 AM
Subject: Text Grabber or Prizmo?
I've been looking at Prizmo and Text Grabber but don't know which one to get.
I'm also going to be getting a standscan pro on Friday and just wondering what
people on the list have on suggestions with these two apps. I already have text
detective and zoom reader.
Thanks,
Aaron Linson
IOS and Android Accessibility Advocate
Once an Eagle
Always an Eagle
On Mar 26, 2013, at 8:44 AM, Anne Robertson <annefromo...@gmail.com> wrote:
Hello Sandy,
Oh, I love those garlic doves!
Cheers,
Anne
On 26 Mar 2013, at 13:30, Sandratomkins <sandratomk...@googlemail.com>
wrote:
This is one of the simplest recipes for stuffing tomatoes. All you have
to
do'is cut'the tomatoes in half and strew them with flavoured breadcrumbs.
No• peeling or seeding is necessary. Just make sure that the tomatoes are
cooked through, or you will end up with the sort of tomato that comes with your
average provincial hotel breakfast: hard, warm and pitiful.
100 g fresh breadcrumbs
1 bunch flat-leaf parsley, leaves only
4 garlic doves, chopped
thinly pared zest of 1 lemon, chopped
6tbsp olive oil
8 large ripe tomatoes, halved salt and freshly ground black
pepper
Place the breadcrumbs in a food-processor with the parsley, garlic and
lemon zest. Process until well blended - the crumbs will turn a lovely
green colour - but don't overwork or the mixture will become pasty.
Pre-heat the oven to 350°F/i8o°C/gas mark 4.
Smear a shallow gratin dish with some of the olive oil and arrange
the tomato halves, cut side up, in the dish without crowding, and season
with salt and pepper. Carefully spoon the breadcrumbs in little piles over each
tomato, trying not to let any fall off. Generously dribble more olive oil over
the tomatoes and bake in the oven for 30 to 40 minutes, or until the
breadcrumbs have browned and the tomatoes are cooked through. Flash under a
pre-heated grill, if necessary, to burnish further.
Serve in the dish at room temperature. PLUM TOMATOES WITH ANCHOVIES AND
BREADCRUMBS
Serves 4 as a snack
An idea from Nigel Slater, the Observer's cookery writer, for bringing
slightly lacklustre tomatoes to life.
12 plum tomatoes
200 g fresh breadcrumbs
8 anchovy fillets, rinsed and chopped a handful of basil, shredded
2 garlic doves, peeled and crushed
6tbsp olive oil
freshly ground black pepper
Preheat the oven to 4Z5°F/zzo°C/gas mark 7.
Slice the tomatoes in halfhorizontally. Scoop out the seeds into a bowl
and reserve. Arrange the tomato halves, skin side down, in an oiled ovenproof
dish. Mix the breadcrumbs, anchovies, basil, garlic and 2 (ablespoons of the
olive oil into the tomato seeds and jelly. Season with
black pepper then heap the stuffing into the tomatoes. Spoon over the
remaining olive oii and bake for 20 to 25 minutes until the breadcrumbs
are golden and crunchy. :!/ !l/y .^
/ ^ ^ ^% ^ R K > s% ' *.f "£ a^w»nj»N»
^ IGKSX*» ^M» Utart » i&Naif?nl«eiK a» l»!lì
g%^ ]'li»ll.lL~
Sent from my iPhone
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