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Magnum P.I.

----- Original Message ----- 
From: Mary 
Sent: Tuesday, May 12, 2009 4:35 AM
Subject: Magnum PI

Dear Uncle Phaedrus,
Hi. I want to get an answer to something. I was reading somewhere that in the last 
episodes of Magnum PI, the main character, Thomas Magnum re enlists in the Navy.
I can't find any videos that go that far in the library, and I was wondering if you 
can find out if that was true, about the character. I don't want to spend 40 dollars 
on a video just to get a question answered. That was a fun series, wasn't it? 
We have seen MacGyver, Murder She Wrote, Columbo and parts of Magnum PI, but the older 
we all get, the harder it is to find these.  Boy, is it amazing how much more graphic 
and violent TV has gotten. 
Any way that is my question. Thanks Mary 

Hi Mary,

I miss the private eyes. "Rockford Files" was my favorite.

There is a website that has a synopsis of every episode of Magnum P.I.. It's called "Magnum Mania" and is at :

Magnum Mania

According to them, in the last episode of the series, Magnum reactivated his commission in the Navy:

Resolutions (2)
Episode ID: 162
Episode Number: 8.13
Air Date: 5/1/1988

This is the final episode of the series! Final numbers - 8 seasons, 162 syndicated episodes 
(148 one-hour episodes, 7 two-hour episodes), ~ 122 hours of footage. The show goes out on 
top, as the finale is the highest rated TV show (or movie) of the week. Magnum reactivates 
his commission with the U.S. Navy and becomes a full-time father to his daughter Lily.


Gateau St. James

----- Original Message ----- 
From: ivana
Sent: Thursday, May 14, 2009 11:46 AM
Subject: Looking for an old Bon Appetit recipe-Gateau St. James

> Hello,
> Back in the early 80's, bon appetit published a recipe for a flourless 
> chocolate cake called Gateau St James. It was a cake with the taste and 
> consistency of fudge. I made it once, it was great, but lost the recipe 
> and have had no luck finding it through Bon Appetit. Could you please help 
> find this recipe. I'd really love to make it again.
> Thanks,
> ivana 
> Glendale, CA

Hello Ivana,

I cannot find any gateau st. james recipe that mentions Bon Appetit. However, the below recipe is in several places on the Internet, and it is flourless.


Gateau St. James

8 ounces bittersweet chocolate, chopped
8 ounces almonds, blanched
8 ounces unsalted butter
8 ounces sugar
5 eggs, separated
cocoa powder

1 Preheat oven to 350.
2 Spray 10-inch springform pan and line bottom with parchment round.
3 Spray again and dust with cocoa powder.
4 Grind chocolate and almonds in food processor until fine.
5 Cream butter and sugar.
6 Add yolks one at a time, beating well.
7 Add chocolate/almond mixture and blend well.
8 Beat whites to soft peaks.
9 Mix 1/3 of whites into chocolate mixture to lighten (it will be stiff).
10 Fold remaining whites into chocolate mixture.
11 Bake until tests done, about 30 minutes.
12 Cool.
13 Unmold upside down on to platter. 


----- Original Message ----- 
From: Elizabeth 
Sent: Sunday, May 10, 2009 1:10 AM
Subject: recipe search

Dear Phaedrus,

I've looked long and hard  for a recipe for loomi. I know what the ingredients are ---Limes 
boiled in salted water then sun-dried to a blackened powder. I just can't find the proportions 
of salt to limes & water, or the boiling time. I hope you can help.
Thanks for your wonderful site! 


Hi Elizabeth,

These things have several names: loomi, lumi, loumi, omani, amani, black limes, black lemons (although limes are always used), dried limes, and dried lemons. There's not a lot of information on the Internet about how to make the. Most people buy them at Middle Eastern grocers, and they can be ordered over the Internet from several sources. The best recipe that I found is below.

The type of lime used might make a difference in the flavor of the end product, but the references that I found were vague as to the type of limes to use. One said "Citrus aurantifolia", but that's Key limes, which doesn't sound right to me. The small dark green limes we see in our grocery are "Persian limes", but that name is sort of a misnomer, because this kind of lime seems to be primarily a Western Hemisphere product. They are also known as "Tahitian limes". A third kind of lime is the "kaffir" lime, which sounds Middle-Eastern, but is apparently mostly grown and used in India and Southeast Asia. I did not find a clear statement of what kind of limes are used in the Middle East to make loomi.


  You need small, fresh, whole limes, salt and a pot of boiling water.
  Place the whole limes in a pot of boiling water with about 1 tablespoon salt. Return to the 
boil and then boil rapidly for about 5 minutes. Drain. 
  Place the drained limes on a mesh metal cake rack and put in the sun to dry for up to two 
weeks, depending on strength of sun, turning them daily. 

  Alternatively use very low oven, set on lowest possible heat. Leave them in the oven for 3-4 days. 
  An electric food dryer would be perfect.
  Take care not make them too dark. 
  Store in an airtight container.
  small fresh limes, salt and a pot of boiling water.
  Do not cut the limes, leave them whole. 
  Place them in a pot of boiling water with about 1 tablespoon salt. Return to the boil and 
then boil rapidly for about 5 minutes. Drain. 
  Place the drained limes on a mesh metal cake rack and put in the sun to dry for up to a week, 
depending on strength of sun. Turn them daily. 
  Alternatively use very low oven, set on lowest possible heat. Leave them in the oven for 3-4 days. 
  An electric food dehydrator would be perfect.
  Take care not make them too dark. 
  Store in an airtight container.

Pea Salad

----- Original Message ----- 
  From: Kay 
  To: Phaedrus the recipe hunter 
  Sent: Sunday, May 10, 2009 7:42 AM
  Subject: PEA SALAD

  I'm looking for a Pea Salad recipe my grandmother made in the 1950's.

  I remember it was made with thawed frozen peas not canned. (as a child I wouldn't eat 
canned peas but cooked or thawed frozen peas were a favorite of mine) It also contained 
Velveeta Cheese cubed & Mayo or Miracle Whip I'm not sure which. I think there were other 
chopped raw veggies like onions & celery but I can't remember it all sometimes I remember 
it with Shell Pasta sometimes not.

   I'm craving Grandmothers' Pea Salad please help.

Thanks Kay 

Hi Kay,

Maybe this is it.


  Pea  Salad

  1 (16 oz.) pkg. frozen peas
  1/2 c. Miracle Whip
  3 tbsp. sour cream
  2 hard boiled eggs, sliced thinly
  1/2 green pepper, sliced thinly
  2 tbsp. onion, sliced
  2 stalks celery, sliced
  1/2 c. Velveeta cheese, in cubes
  Paprika, celery salt & season salt to taste

Drop peas into boiling water for 3 minutes.  Then drain and run under cold water. 
Mix all ingredients together and refrigerate.  Serve cold.

Tina sent this one:

HI…you had this listed as a ? Thought I’d help…I’ve seen several along the same line…

I LOVE your site!!!!!


Creamy Pea Salad


TIME: Prep/Total Time: 15 min.


2 packages (16 ounces each) frozen peas 
1/2 cup diced cheddar cheese 
1/2 cup diced mozzarella cheese 
1 medium onion, chopped 
1 cup mayonnaise or salad dressing 
Salt and pepper to taste 
4 bacon strips, cooked and crumbled 

In a bowl, combine the peas, cheese, onion, mayonnaise, salt and pepper; mix well. 
Refrigerate until serving. Sprinkle with bacon. Yield: 6-8 servings.

Sweet Pie Crust

  ----- Original Message ----- 
  From: Paula 
  Sent: Thursday, May 14, 2009 7:54 AM
  Subject: Sweet Pie Dough

  I am trying to duplicate a recipe for a cream pie my mother made while I was growing up. 
The crust was on the sweet side and she always made it in a rectangle shape to fit a 9x13 pyrex dish. 

  I believe I can duplicate the rest of the ingredients for the pie, but I have searched high and 
low for a sweet pie dough recipe.

  If I can put the pie down in an actual recipe form, I would love to pass it to my grandchildren.

  Thank you!


Hello Paula,

See below for four possibilities.


  Sweet  Dough  Pie  Crust

  3 tbsp. sugar
  3 tbsp. milk
  3 tbsp. shortening
  1 egg
  1 tsp. baking powder
  1 tsp. vanilla flavor
  Approximately 2 c. plain flour

Mix all ingredients together.  You may need more or less flour.  Add until dough is stiff. 
Grease pie pan.  Pat 1/2 of dough in pan.  Fill with favorite filling (peaches, blackberries, 
apples, etc.)  Roll rest of dough.  Put over filling.  Bake at 350 degrees until brown. 
  Sweet  Pie  Crust

  1 cube butter
  1 heaping c. flour
  3 tbsp. powdered sugar

    Pat into pie pan with fingers.  Bake 20 minutes at 400 degrees.
  Sweet  Dough  Pie  Crust

   4 eggs
  2 c. sugar
  6 c. flour
  3 tsp. vanilla flavor
  1/2 tsp. nutmeg
  1 1/2 c. shortening
  1 c. milk
  5 tsp. baking powder
  1/2 tsp. cinnamon

Cream shortening, eggs and sugar until mixture has turned very light yellow. Add milk and mix well. 
Add flour and baking powder along with vanilla and spices.  Beat until mixture is light and fluffy. 
Cool in refrigerator; the colder the dough the easier it is to roll.  Roll or pat dough into 9 inch 
pie plate.  Add your favorite fruit filling strip top.  Bake at 350 degrees until top is brown. Makes 
5 or 6 pies or 2 pies and tea cakes with remainder of dough. Bake tea cakes until light brown.
  Sweet  Pie  Crust

   2 c. flour
  Pinch of salt
  1 c. butter
  1 1/2 tsp. baking powder
  3 tbsp. sugar

Work all together with pastry cutter.  Beat 1 egg and add to flour mixture.  Pat in pie plate. 
 Bake at 350 degrees for 15 to 20 minutes.  


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