Ruth Haffly wrote to Dave Drum <=-
Sounds good. The Legion and Auxillary do a pancake breakfast once a
month as a fundraiser & the VFW has a chuck wagon (burgers and hot
dogs) they take to community events as their major fund raiser.
Post 32 (where my brother was commander for a couple of years) has
"The Mess Hall" which is open to the public. It's a pub serving both
food and "adult" beverages. Profits are a big part of the Post's
Ours is a dry post and there's no "mess hall" operation. The kitchen is used for meals on AL (American Legion), MCL (Marine Corps League, VFW (Veterans of Foreign Wars) and ALA (American Legion Auxillary) meeting nights. It's also rented out one or two days a week for commercial
bakers. The Hall is used by several groups during the week, including several that used to meet at the local senior center. That building was renovated and was about to reopen when Covid hit in 2020. They finally reopened about a year ago, then about a month later got hit by
lightning and caught fire. Didn't destroy the whole building but as I understand things, they're having problems with the insurance companies that has to be settled before they can rebuild.
budget. They host a chilli cook-off as well as a couple of chicken-fry fund raisers every year. They are well known in the north end of
town for their fried buzzard.
Sounds like a worthy cause. The local fire department and one of the
local churches do fish fries about once a year as fund raisers; we've supported the former more than the latter.
8<----- Jump to chilli ----->B
Around here, people like beans in their chili. That should increase the
People in this area like beans (except kidney beans) in their red
chilli. Chile Verde (green) not so much.
Seems like anything goes here from what I've seen. The beanless chilis don't seem to do as well, despite our years of trying to educate folks
as to what true chili is.
Texas chauvanists have spent years trying to convince people that
beans don't belog in chilli. Chilli was developed by trail cooks
adding chilies and other spices to beef that had "gone off" due to
lack of refrigeration. They added beans to the mix to stretch the
budget since beans are waaaay less expensive than beef.
I grew up with beans in my chili, have made it that way quite often myself. Added corn when Steve and I got married, until he realised his corn allergy. Now I'll make chili for us with tomatoes, meat, peppers
and onions; for church competitions and pot lucks, I'll do chili the
way I used to make it, making it on the mild side for chili wimps.
Post 32 (where my brother was commander for a couple of years) has
"The Mess Hall" which is open to the public. It's a pub serving both
food and "adult" beverages. Profits are a big part of the Post's
Ours is a dry post and there's no "mess hall" operation. The kitchen is used for meals on AL (American Legion), MCL (Marine Corps League, VFW (Veterans of Foreign Wars) and ALA (American Legion Auxillary) meeting
Both Legion posts and both VFW posts are enthusiastically "wet". Post
32 was originally downtown in rented space. It had a bar for members
and their guests but AFAIK no one was ever asked to prove status.
Anyway, the owneer of the property decided to build a vacant lot there
in lieu of paying to repair the many violations of code that the
building inspectors founs.
It so happened that a bar & grill operation was up for sale with a big
lot (room to park more than 100 cars) a good sized building with an up
to date commercial kitchen, etc. And it was directly across the street from the Illinois State Fairground. In addition to the income from the
pub aspects of the post a fair whack of $$$$ is made selling parking
by the day during State Fair time. The post cooperates with other
groups
to man the parking deal. My motorcycle club (Vintage Iron Riders -
(old folks and old bikes) got U$850 as our cut of the pot for parking
cars
and selling bottled water on a single day (not the busiest of the
fair) mid-week.
for WWII veterans. But as the number of survivors from that war has dwindled the focus has shifted to Keoran War and Vietnam era vets.
People in this area like beans (except kidney beans) in their red
chilli. Chile Verde (green) not so much.
Seems like anything goes here from what I've seen. The beanless chilis don't seem to do as well, despite our years of trying to educate folks
as to what true chili is.
corn allergy. Now I'll make chili for us with tomatoes, meat, peppers
and onions; for church competitions and pot lucks, I'll do chili the
way I used to make it, making it on the mild side for chili wimps.
My chilli is not meant for "wimps". It won't destroy your tongue but
it will get your attention. A good bowl of chilli should leave you
with a
nice glow from the chilies and a memory of the flavour in that
experience.
I once made a batch intentionally mild as a concession to a specific person. As you will see in the notes - it didn't work.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Alabama Picnic Chilli
Categories: Chilli, Vegetables, Herbs, Chilies, Stews
Yield: 12 Servings
CONTINUED FROM PREVIOUS MESSAGE <<
and 4 teaspoons of powdered garlic in a dutch oven over a low
(simmer) flame.
this batch extra-mild in deference to picnic attendees who
don't handle heat real well. Sadly, Maya Houston thought it
was still too hot after she tasted a spoonful.
As noted - this recipe starts extra mild as a base line in
deference to the non chile heads for whom I made it. Add
heat or chipotles to suit yourself. Black or pinto beans
will work - add them AFTER the chilli is cooked.
Ruth Haffly wrote to Dave Drum <=-
Typing one handed as the right hand is 95% wrapped to the wrist, orders not to even use the exposed fingers and thumb for a week. Makes life interesting. (G) Thankfully I have a relativly small keyboard.
It so happened that a bar & grill operation was up for sale with a big
lot (room to park more than 100 cars) a good sized building with an up
to date commercial kitchen, etc. And it was directly across the street from the Illinois State Fairground. In addition to the income from the
pub aspects of the post a fair whack of $$$$ is made selling parking
by the day during State Fair time. The post cooperates with other
groups to man the parking deal. My motorcycle club (Vintage Iron
Riders - (old folks and old bikes) got U$850 as our cut of the pot
for parking cars and selling bottled water on a single day (not the busiest of the fair) mid-week.
Sounds like a good deal there. Our church lets people park for free in
its 2 lots when there's an event in town. We also give out bottled
water, a tote bag and info about the church.
for WWII veterans. But as the number of survivors from that war has dwindled the focus has shifted to Keoran War and Vietnam era vets.
I've heard of honor flights, had some go out of RDU but none since
2019.
People in this area like beans (except kidney beans) in their red
chilli. Chile Verde (green) not so much.
Seems like anything goes here from what I've seen. The beanless chilis don't seem to do as well, despite our years of trying to educate folks
as to what true chili is.
My chilli is not meant for "wimps". It won't destroy your tongue but
it will get your attention. A good bowl of chilli should leave you
with a nice glow from the chilies and a memory of the flavour in
that experience.
Same here, for my true chili. I use an assortment of peppers so that
the heat from them goes fairly evenly from the lips to the throat, no
"one note on the roof of the mouth" taste.
I once made a batch intentionally mild as a concession to a specific person. As you will see in the notes - it didn't work.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Alabama Picnic Chilli
Categories: Chilli, Vegetables, Herbs, Chilies, Stews
Yield: 12 Servings
I've a friend like that, even a bell pepper is too hot for her.
If I make my family style chili mild, I usually bring an assortment of powdered peppers and hot sauce so those that want heat can add to
theirs. Once in HI I brought (among others) some powdered habenero. I'd labeled the top as HAB; one guy misread it as just HOT and sprinkled
some on his bowl full of chili. After he cooled his mouth off, he asked
me about it so I told him it was powdered habenero. He said he'd be
sure to read the labelling better next time.
Typing one handed as the right hand is 95% wrapped to the wrist, orders not to even use the exposed fingers and thumb for a week. Makes life interesting. (G) Thankfully I have a relativly small keyboard.
Did they give you an "immobility" aid? I once broke the knuckle of my "signalling" finger on my right hand. The doctor had an aluminum sort
of splint/appliance which he taped me into and it held the fingers in place. Wore that for a week then he switched me to one that just kept
the finger with busted knuckle from moving.
Sounds like a good deal there. Our church lets people park for free in
its 2 lots when there's an event in town. We also give out bottled
water, a tote bag and info about the church.
So the cost to park is accepting the propaganda. Bv)=
for WWII veterans. But as the number of survivors from that war has dwindled the focus has shifted to Keoran War and Vietnam era vets.
I've heard of honor flights, had some go out of RDU but none since
2019.
Central Illinois does a couple per year - in the spring and again in
the fall. Each begins with a tour of the local war memorial sites that begins with Lincoln's tomb then the WWII memorial and the Korean War Memorial .... all in fairly close proximity and the tours arranged to require minimal walking. Then to Capital Airport and the silver bird
to one of the three Washington aerodromes.
No bean chilli is known around here as Coney Island Sauce. Bv)=
Title: Alabama Picnic Chilli
Categories: Chilli, Vegetables, Herbs, Chilies, Stews
Yield: 12 Servings
I've a friend like that, even a bell pepper is too hot for her.
But, but, but bell peppers have NO HEAT. Unless it's a "Mexi-bell"
that resulted from a cross-pollination with the bell pepper's cousin a real
chile .... most often a jalapeno. She may have gotten one of those
once and the heat is now psychosomatic.
If I make my family style chili mild, I usually bring an assortment of powdered peppers and hot sauce so those that want heat can add to
theirs. Once in HI I brought (among others) some powdered habenero. I'd labeled the top as HAB; one guy misread it as just HOT and sprinkled
some on his bowl full of chili. After he cooled his mouth off, he asked
me about it so I told him it was powdered habenero. He said he'd be
sure to read the labelling better next time.
I never offer powder or flakes. Just a bottle of Cholula or Trappey's
Red Devil. And NEVER EVER Tabasco which gives a sour vinegary pong to
the chilli. I want the offered add-ins to enhance the flavour not
cover or obscure it.
Do you offer Texas Pete hot sauce which is made not far from you in winston-Salem? It's the 3rd best selling hot sauce in the land.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Typing one handed as the right hand is 95% wrapped to the wrist, orders not to even use the exposed fingers and thumb for a week. Makes life interesting. (G) Thankfully I have a relativly small keyboard.
Did they give you an "immobility" aid? I once broke the knuckle of my "signalling" finger on my right hand. The doctor had an aluminum sort
of splint/appliance which he taped me into and it held the fingers in place. Wore that for a week then he switched me to one that just kept
the finger with busted knuckle from moving.
Right now the first and middle fingers are wrapped together and there's some sort of support om my palm, then all is wrapped up just past the wrist toward the elbow. My ring and little fingers are fully free, and
the thumb is partly so. When I go to the therapy appointment on Tuesday it'll be re-done. The knuckle of the middle finger was the one
replaced.
Do you offer Texas Pete hot sauce which is made not far from you in winston-Salem? It's the 3rd best selling hot sauce in the land.
No, never bought it but suppose I should, some day, It's the one that restaurants keep on the table with salt, pepper and pepper vinegar.
Typing one handed as the right hand is 95% wrapped to the wrist, orders not to even use the exposed fingers and thumb for a week. Makes life interesting. (G) Thankfully I have a relativly small keyboard.
Did they give you an "immobility" aid? I once broke the knuckle of my "signalling" finger on my right hand. The doctor had an aluminum sort
of splint/appliance which he taped me into and it held the fingers in place. Wore that for a week then he switched me to one that just kept
the finger with busted knuckle from moving.
Right now the first and middle fingers are wrapped together and there's some sort of support om my palm, then all is wrapped up just past the wrist toward the elbow. My ring and little fingers are fully free, and
the thumb is partly so. When I go to the therapy appointment on Tuesday it'll be re-done. The knuckle of the middle finger was the one
replaced.
That's the same knuckle I busted. My fingers were taped to the
aluminum appliance individually and the tape/wrapping ran to my writs
- which was left flexible. When I asked the surgeon why they didn't
just immobilise the finger with the busted knuckle he replied "Two reasons. The fingers interact and we don't want any strees on that
knuckle while it heals.
And think about what it would look like if you ran around all day with that finger extended." I got the point. Bv)=
Do you offer Texas Pete hot sauce which is made not far from youin DD> winston-Salem? It's the 3rd best selling hot sauce in the land.
No, never bought it but suppose I should, some day, It's the one that restaurants keep on the table with salt, pepper and pepper vinegar.
The company which makes Texas Pete is being sued by the state of Texas
for being owned/made in North Carolina and using "Texas" in their
name.
That looks pretty frivolous to me. And while it serves to give a politician something to do it wastes the time of the judicia; system.
Title: Prudence Penney's Pork Knuckles
Categories: Pork, Vegetables, Herbs, Beer
Yield: 2 Servings
Ruth Haffly wrote to Dave Drum <=-
My wrist isn't flexible so life is more of a challenge. We went over to
a local cafeteria for lunch after church today. I got beef tips over
rice, carrot/raisin salad (in a cup) and chocolate pie. Steve put some
of the salad on my plate with the beef; I took some of his pickled
beets (in a small bowl) from time to time. I'd thought about having
their banana puddin' for dessert but realised I couldn't hold the cup
so went with the pie. No knife or spoon needed for the meal.
Do you offer Texas Pete hot sauce which is made not far from you
in DD> winston-Salem? It's the 3rd best selling hot sauce in the land.
No, never bought it but suppose I should, some day, It's the one that restaurants keep on the table with salt, pepper and pepper vinegar.
The company which makes Texas Pete is being sued by the state of Texas
for being owned/made in North Carolina and using "Texas" in their
name.
I thought it was an individual that brought the suit. A waste of time, IMO.
That looks pretty frivolous to me. And while it serves to give a politician something to do it wastes the time of the judicia; system.
Title: Prudence Penney's Pork Knuckles
Categories: Pork, Vegetables, Herbs, Beer
Yield: 2 Servings
Hmmm, maybe something to try, but probably beef stock as the liquid.
My wrist isn't flexible so life is more of a challenge. We went over to
a local cafeteria for lunch after church today. I got beef tips over
so went with the pie. No knife or spoon needed for the meal.
I can sort of understand immobilising the wrist. When you bend the
wrist the tendons pull on the knuckls. And that might cause problems.
The company which makes Texas Pete is being sued by the state of Texas
for being owned/made in North Carolina and using "Texas" in their
name.
I thought it was an individual that brought the suit. A waste of time, IMO.
You are correct. I was told it was Greg Abbott or Ted Cruz who got
that ball rolling. And since that was a plausible assumption I didn't
fact
check the story. Turns out it's not even a Texan who has instigated
the lawsuit but some clown from Los Angeles, Califunny.
That looks pretty frivolous to me. And while it serves to give a politician something to do it wastes the time of the judicia; system.
It's still frivolous though.
Title: Prudence Penney's Pork Knuckles
Categories: Pork, Vegetables, Herbs, Beer
Yield: 2 Servings
Hmmm, maybe something to try, but probably beef stock as the liquid.
If not using the beer (and I'm sure you wouldn't) stick with the water
or use pork stock if you have it. I fear the beef would cause a change
of flavour and not for the better.
Here's on that doesn't call for brewski:
Title: Crispy Pork Knuckle (Czech Veprove Koleno)
Categories: Pork, Vegetables, Herbs
Yield: 2 servings
4 lb (2 kg) Pork knuckle; raw,
- w/skin-on
Ruth Haffly wrote to Dave Drum <=-
Title: Prudence Penney's Pork Knuckles
Categories: Pork, Vegetables, Herbs, Beer
Yield: 2 Servings
Hmmm, maybe something to try, but probably beef stock as the liquid.
If not using the beer (and I'm sure you wouldn't) stick with the water
or use pork stock if you have it. I fear the beef would cause a change
of flavour and not for the better.
Here's on that doesn't call for brewski:
Might be for the good, gon't know until we try.
Title: Crispy Pork Knuckle (Czech Veprove Koleno)
Categories: Pork, Vegetables, Herbs
Yield: 2 servings
4 lb (2 kg) Pork knuckle; raw,
- w/skin-on
First, find the knucle--not a common item in today's supermarkets.
On 01-19-23 05:08, Dave Drum <=-
spoke to Ruth Haffly about Re: Knuckle <=-
First, find the knucle--not a common item in today's supermarkets.
Possibly I'm fortunate in having two stores whose fresh meat offerings
are all "service meat". Magro's moved to Springfield from a nearby
Dale Shipp wrote to Dave Drum <=-
First, find the knucle--not a common item in today's supermarkets.
Possibly I'm fortunate in having two stores whose fresh meat offerings
are all "service meat". Magro's moved to Springfield from a nearby
You are very fortunate with two such butchers available to you.
How are there prices compaired to supermarket chain stores?
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Stir Fried Chicken And Pea Pods
Categories: D/g, Chicken, Chinese, Boat
Yield: 3 servings
Here's on that doesn't call for brewski:
Might be for the good, don't know until we try.
Title: Crispy Pork Knuckle (Czech Veprove Koleno)
Categories: Pork, Vegetables, Herbs
Yield: 2 servings
4 lb (2 kg) Pork knuckle; raw,
- w/skin-on
First, find the knuckle--not a common item in today's supermarkets.
Possibly I'm fortunate in having two stores whose fresh meat offerings
are all "service meat". Magro's moved to Springfield from a nearby
small town when the city fathers there got their noses out of joint
over Tubby Magro running a slaughterhouse amd offering retail meats to
the public.
There was some neighbourhood resistance in Springfield withnrighbours DD> of the new location worried over smells and the noise of
And, of course, there is my beloved Humphrey's which has been doing business at their "same old stand" since 1915. The neighbourhoodMeat" DD> category in the annual nReader's Choice" and "Best Of" pools
has changed around them but nthe soldier on, winning the "Beat
Ruth Haffly wrote to Dave Drum <=-
Possibly I'm fortunate in having two stores whose fresh meat offerings
are all "service meat". Magro's moved to Springfield from a nearby
small town when the city fathers there got their noses out of joint
over Tubby Magro running a slaughterhouse amd offering retail meats to
the public.
I know there's a halel butcher in Raleigh, think there's another one
down there also but can't say for sure.
There was some neighbourhood resistance in Springfield with neighbours
of the new location worried over smells and the noise of trucks making deliveries of pork chops "on the hoof". Tubby moved into the defunct
Eagle supermarket building six years ago and there have been no
neighbour complaints.
And doing right well for himself it sounds like.
And, of course, there is my beloved Humphrey's which has been doing business at their "same old stand" since 1915. The neighbourhood
has changed around them but nthe soldier on, winning the "Beat Meat" category in the annual "Reader's Choice" and "Best Of" pools in both
the daily (State Journal-Register) and weekly (Illinois Tines)
newspapers.
There was a butcher in the San Tan Valley area but we never got over to his place (The Pork Shop) when our daughter lived in that area. Maybe
we ought to check it out--make a day trip of it as it's near an olive grove/shop--next time we're in AZ.
over Tubby Magro running a slaughterhouse amd offering retail meats to
the public.
I know there's a halel butcher in Raleigh, think there's another one
down there also but can't say for sure.
BING shows me five in Raliegh (well, one is actually in Cary) and one
in Wake Forest.
There was some neighbourhood resistance in Springfield withneighbours DD> of the new location worried over smells and the noise of
And doing right well for himself it sounds like.
Apparently. Both Magro's and Humphrey's supply local/regional
restaurants as well as selling to the general public.
And, of course, there is my beloved Humphrey's which has been doing business at their "same old stand" since 1915. The neighbourhood
has changed around them but nthe soldier on, winning the "Beat Meat" category in the annual "Reader's Choice" and "Best Of" pools in both
the daily (State Journal-Register) and weekly (Illinois Tines)
newspapers.
There was a butcher in the San Tan Valley area but we never got over to his place (The Pork Shop) when our daughter lived in that area. Maybe
we ought to check it out--make a day trip of it as it's near an olive grove/shop--next time we're in AZ.
There are butchers in most places. Use your Bing or Duck Duck Go
search engine to find out where they are located. Once you've
experienced the pleasures of buying meat exactly to your needs for the project at hand
you'll begin passing by the film-wrapped styro tray prepackaged
offerings on the gondolas down the stupormarkup.
Ruth Haffly wrote to Dave Drum <=-
Apparently. Both Magro's and Humphrey's supply local/regional
restaurants as well as selling to the general public.
Sadly, I don't think many of the local restaurants use local meats. I
know of one for sure, not as sure about some of the others.
And, of course, there is my beloved Humphrey's which has been doing business at their "same old stand" since 1915. The neighbourhood
has changed around them but nthe soldier on, winning the "Beat Meat" category in the annual "Reader's Choice" and "Best Of" pools in both
the daily (State Journal-Register) and weekly (Illinois Tines)
newspapers.
There was a butcher in the San Tan Valley area but we never got over to his place (The Pork Shop) when our daughter lived in that area. Maybe
we ought to check it out--make a day trip of it as it's near an olive grove/shop--next time we're in AZ.
There are butchers in most places. Use your Bing or Duck Duck Go
search engine to find out where they are located. Once you've
experienced the pleasures of buying meat exactly to your needs for
the project at hand you'll begin passing by the film-wrapped styro
tray prepackaged offerings on the gondolas down the stupormarkup.
Have to weigh in convenience of access, price, etc in that equation. Sometimes being able to get what's needed quickly at the local
supermarket is better than hunting down a butcher who may/may not have what you need when you need it.
BTW, the stitches come out of the finger tomorrow; it's making good progress with therapy. Can't quite bend the joint as much as the others yet but working toward that goal.
The chain places are required by their franchise agreements to buy
from the "company approved" supplier(s). Local places pick their own.
One of the local *upmarket* places (Fritz' Wagon Wheel) notes on their menu that all their meat is supplied by Humphrey's. And I know that
Obed & Issac's (microbrewery) uses both Magro's and Humphrey's.
search engine to find out where they are located. Once you've
experienced the pleasures of buying meat exactly to your needs for
the project at hand you'll begin passing by the film-wrapped styro
tray prepackaged offerings on the gondolas down the stupormarkup.
Have to weigh in convenience of access, price, etc in that equation. Sometimes being able to get what's needed quickly at the local
supermarket is better than hunting down a butcher who may/may not have what you need when you need it.
My local "chicken pluckers" (CIota & Foster) have closed up shop - and retired. I asked at Humphrey's when I picked up the 10# bag of chicken
leg quarters where they sourced their chicken now that Gino amd Al
have ceased supplying fresh chicken to the area. They now use Jones Poultry
from Barry, MO (in the Missouri Ozarks). I learned that they
(Humphrey's) are a jobber for Jones and supply chicken along with
other meats to the local eateries.
BTW, the stitches come out of the finger tomorrow; it's making good progress with therapy. Can't quite bend the joint as much as the others yet but working toward that goal.
That's good to hear. It may never go back to 100% of what was. But
your body will develop work-arounds. And it beats the pain and
suffering of
the wonky part. So says my brother who has had both knees and a
shoulder done.
Served this for dinner last week - with Spanish rice n' beans, frozen (pre-made) Green Giant Mexi-corn, and crusty bread.
Title: Spanish-Style Pork Tenderloin
Categories: Pork, Herbs
Yield: 4 servings
Ruth Haffly wrote to Dave Drum <=-
My local "chicken pluckers" (CIota & Foster) have closed up shop - and retired. I asked at Humphrey's when I picked up the 10# bag of chicken
leg quarters where they sourced their chicken now that Gino amd Al
have ceased supplying fresh chicken to the area. They now use Jones Poultry from Barry, MO (in the Missouri Ozarks). I learned that they (Humphrey's) are a jobber for Jones and supply chicken along with
other meats to the local eateries.
So you're still covered with good chicken. We tried a 10# bag of leg quarters from a low cost grocery store once--and wrote the store off
our (mental) list. Between the poor quality of the chicken pieces and
lots of past expiration date stuff on the shelves, it wasn't a store
we'd prefer to shop at.
BTW, the stitches come out of the finger tomorrow; it's making good progress with therapy. Can't quite bend the joint as much as the others yet but working toward that goal.
That's good to hear. It may never go back to 100% of what was. But
your body will develop work-arounds. And it beats the pain and
suffering of the wonky part. So says my brother who has had both
knees and a shoulder done.
Agreed, as I've got enough of my own implants. The dr, when he took the stitches out, said good therapy is to just keep opening and closing the hand into/out of a fist. It's still buddy taped during the day,
splinted at night for a couple more weeks but I can use the hand for
more helper jobs now.
Served this for dinner last week - with Spanish rice n' beans, frozen (pre-made) Green Giant Mexi-corn, and crusty bread.
Title: Spanish-Style Pork Tenderloin
Categories: Pork, Herbs
Yield: 4 servings
Looks good, may try it with the tenderloin in our freezzer.
Ruth Haffly wrote to Dave Drum <=-
So you're still covered with good chicken. We tried a 10# bag of leg quarters from a low cost grocery store once--and wrote the store off
our (mental) list. Between the poor quality of the chicken pieces and
lots of past expiration date stuff on the shelves, it wasn't a store
we'd prefer to shop at.
Shawn Highfield wrote to Ruth Haffly <=-
Of course we are the working poor here in Ontario so we have to find
any deal we can.
... I wanted to be a comedian, but everybody laughed at me.
Shawn Highfield wrote to Ruth Haffly <=-
Of course we are the working poor here in Ontario so we have to find
any deal we can.
On 01-26-23 05:39, Dave Drum <=-
spoke to Ruth Haffly about Local Meats <=-
I'm fortunate in still having most of the parts I was born with - less
the gall bladder. Heck, I've even still got my appendix. Bv)=
Shawn Highfield wrote to Ruth Haffly <=-
Ruth Haffly wrote to Dave Drum <=-
So you're still covered with good chicken. We tried a 10# bag of leg quarters from a low cost grocery store once--and wrote the store off
our (mental) list. Between the poor quality of the chicken pieces and
lots of past expiration date stuff on the shelves, it wasn't a store
we'd prefer to shop at.
We're lucky, there is a low cost grocery store in Ajax (Sals Grocery)
that has amazing meat at great price. Like your experience the rest of the shelvs are expired. However it's still good. I bought 2 cartons
of "Organic" tomato soup for $1. It was over a year expired but tasted just fine and neither of us got sick. That expiry date doesn't mean anything to me unless it's milk or yougart.
Of course we are the working poor here in Ontario so we have to find
any deal we can.
Ruth Haffly wrote to Dave Drum <=-
So you're still covered with good chicken. We tried a 10# bag of leg quarters from a low cost grocery store once--and wrote the store off
our (mental) list. Between the poor quality of the chicken pieces and
lots of past expiration date stuff on the shelves, it wasn't a store
we'd prefer to shop at.
We're lucky, there is a low cost grocery store in Ajax (Sals Grocery)
that has amazing meat at great price. Like your experience the rest
of the shelvs are expired. However it's still good. I bought 2
cartons of "Organic" tomato soup for $1. It was over a year expired
but tasted just fine and neither of us got sick. That expiry date doesn't mean anything to me unless it's milk or yougart.
Of course we are the working poor here in Ontario so we have to find
any deal we can.
My local "chicken pluckers" (CIota & Foster) have closed up shop - and retired. I asked at Humphrey's when I picked up the 10# bag of chicken
leg quarters where they sourced their chicken now that Gino amd Al
have ceased supplying fresh chicken to the area. They now use Jones Poultry from Barry, MO (in the Missouri Ozarks). I learned that they (Humphrey's) are a jobber for Jones and supply chicken along with
other meats to the local eateries.
So you're still covered with good chicken. We tried a 10# bag of leg quarters from a low cost grocery store once--and wrote the store off
our (mental) list. Between the poor quality of the chicken pieces and
lots of past expiration date stuff on the shelves, it wasn't a store
we'd prefer to shop at.
Humphrey's was, when it was new in the 1950s, a cutting edge
"supermarket" on the Piggly-Wiggly model. Today it appears small and cramped when it's compared to a Wegman's or Hy-Vee store.
The 10# of leg quarters have been in my Crock Pot casserole on lowwork DD> begins. Shredding the meat from the skeletal components and
over night and the house smells amazing. Later this morning the
your body will develop work-arounds. And it beats the pain and
suffering of the wonky part. So says my brother who has had both
knees and a shoulder done.
Agreed, as I've got enough of my own implants. The dr, when he took the stitches out, said good therapy is to just keep opening and closing the hand into/out of a fist. It's still buddy taped during the day,
splinted at night for a couple more weeks but I can use the hand for
more helper jobs now.
I'm fortunate in still having most of the parts I was born with - less
the gall bladder. Heck, I've even still got my appendix. Bv)=
Served this for dinner last week - with Spanish rice n' beans, frozen (pre-made) Green Giant Mexi-corn, and crusty bread.
Title: Spanish-Style Pork Tenderloin
Categories: Pork, Herbs
Yield: 4 servings
Looks good, may try it with the tenderloin in our freezzer.
This is one of my few areas of agreement with the brash, abrasive Food Network presenter, Bobby Flay. But, credit where due - it's a good
recipe
Title: Rich Chicken Stock
Categories: Poultry, Vegetables, Herbs
Yield: 3 pints
Dave Drum wrote to Shawn Highfield <=-
other charitable "feed the poor/homeless" organisations rather than it being binned in the dumpster and then dumpster divers being prosecuted
if caught,
My personal opinion is that giving the stuff to charity is a common
sense and beneficial rule .... which means it's probably doomed. Bv(=
Ruth Haffly wrote to Shawn Highfield <=-
We aren't working (but for my sporadic sewing income), just using
Social Security plus Steve's military retirement/disability income. Not hurting but cutting back somewhat on what we buy. The freezer is quite full so we're trying to eat out of that as much as possible, still
buying fresh fruits & veggies, eggs, breads (until I can get back to baking), almond milk, etc.
Ruth Haffly wrote to Dave Drum <=-
I'm fortunate in still having most of the parts I was born with - less
the gall bladder. Heck, I've even still got my appendix. Bv)=
I've still got my appendix and tonsils, missing my gall bladder and
wisdom plus one teeth, a knee and now a knuckle. Slowly turning into
the bionic woman. (G)
Served this for dinner last week - with Spanish rice n' beans, frozen (pre-made) Green Giant Mexi-corn, and crusty bread.
Title: Spanish-Style Pork Tenderloin
Categories: Pork, Herbs
Yield: 4 servings
Looks good, may try it with the tenderloin in our freezzer.
This is one of my few areas of agreement with the brash, abrasive Food Network presenter, Bobby Flay. But, credit where due - it's a good
recipe
Title: Rich Chicken Stock
Categories: Poultry, Vegetables, Herbs
Yield: 3 pints
I usually use a chicken carcass (amd skin) plus some Braggs Seasoning &
a bit of salt and turmeric--makes a nice rich stock with minimal fuss.
Shawn Highfield wrote to Dave Drum <=-
other charitable "feed the poor/homeless" organisations rather than it being binned in the dumpster and then dumpster divers being prosecuted
if caught,
Good idea.
My personal opinion is that giving the stuff to charity is a common
sense and beneficial rule .... which means it's probably doomed. Bv(=
Unfortunate truth there Dave.
... One fifth of the people are against everything all the time.
We aren't working (but for my sporadic sewing income), just using
Social Security plus Steve's military retirement/disability income. Not hurting but cutting back somewhat on what we buy. The freezer is quite full so we're trying to eat out of that as much as possible, still
buying fresh fruits & veggies, eggs, breads (until I can get back to baking), almond milk, etc.
We're also trying to eat out of the freezer right now. I have a bunch
of soups and stews that we need to get through, plus some roasts and chickens we got on sale. We don't need to buy any meat or frozen veg
for a a while.
I've still got my appendix and tonsils, missing my gall bladder and
wisdom plus one teeth, a knee and now a knuckle. Slowly turning into
the bionic woman. (G)
Didn't even think about my tonsils. Bv)=
Served this for dinner last week - with Spanish rice n' beans, frozen (pre-made) Green Giant Mexi-corn, and crusty bread.
Title: Spanish-Style Pork Tenderloin
Categories: Pork, Herbs
Yield: 4 servings
Looks good, may try it with the tenderloin in our freezzer.
This is one of my few areas of agreement with the brash, abrasive Food Network presenter, Bobby Flay. But, credit where due - it's a good
recipe
Title: Rich Chicken Stock
Categories: Poultry, Vegetables, Herbs
Yield: 3 pints
I usually use a chicken carcass (amd skin) plus some Braggs Seasoning &
a bit of salt and turmeric--makes a nice rich stock with minimal fuss.
Different strokes, and all that.
I had to use the Bing search engine on Bragg's. I've not seen it in my area so I use Bell's poultry seasoning for many things poultry since I keep it in the cabinet.
Title: Homemade Poultry Seasoning
Categories: Herbs, Spices
Yield: 12 servings
Ruth Haffly wrote to Dave Drum <=-
I had to use the Bing search engine on Bragg's. I've not seen it in my area so I use Bell's poultry seasoning for many things poultry since I keep it in the cabinet.
I found my Braggs (last time) at a Sprouts market. IIRC, the time
before, I found it at either Whole Foods or The Fresh Market, possibly
a "health foods store". Nice to have so many options for grocery
shopping; if I can't find it locally, there's a lot more choices down
in Raleigh. (G)
Title: Homemade Poultry Seasoning
Categories: Herbs, Spices
Yield: 12 servings
Nice, looks like something I'll mix up after I use up the bottle in the pantry.
Ruth Haffly wrote to Shawn Highfield <=-
Some of the meats in the freezer will probably get recycled into
stews, stir frys, soups, etc. I just need to sit down and plan meals
out a bit better.
We bought a new freezer last fall--has 4 drawers plus
an open spot so we sorted stuff as we transferred things from the old freezer. I also compiled an inventory sheet, something I used to do but had let it slip some years ago. Now I know what's in the freezer and basically where it is, just need to clean and sort fridge freezer now (after I get more use of the hand).
Dave Drum wrote to Ruth Haffly <=-
I don't gots any of those near me ... except Food Fantasies which is
our long time health/natural/organic food and dietary supplements
store. They do carry Bragg's Unfiltered Cider so they may (probably)
carry also their spices and mixes. I've just never looked, being happy with Bell's or my home-made mix.
Sean Dennis wrote to Dave Drum <=-
I don't gots any of those near me ... except Food Fantasies which is
our long time health/natural/organic food and dietary supplements
store. They do carry Bragg's Unfiltered Cider so they may (probably)
carry also their spices and mixes. I've just never looked, being happy with Bell's or my home-made mix.
I drink Whitehouse brand ACV to help control my GERD and ulcer. 2 T
and a packet of Splenda in 8 oz. room temperature water then down the hatch. It works better than any PPI I've taken and with no side
effects. Bragg's is a bit too harsh for me to use for my needs.
I found my Braggs (last time) at a Sprouts market. IIRC, the time
before, I found it at either Whole Foods or The Fresh Market, possibly
a "health foods store". Nice to have so many options for grocery
shopping; if I can't find it locally, there's a lot more choices down
in Raleigh. (G)
I don't gots any of those near me ... except Food Fantasies which is
our long time health/natural/organic food and dietary supplements
store.
They do carry Bragg's Unfiltered Cider so they may (probably) carry
also their spices and mixes. I've just never looked, being happy with Bell's or my home-made mix.
Title: Homemade Poultry Seasoning DD> Categories: Herbs,Spices DD> Yield: 12 servings
Nice, looks like something I'll mix up after I use up the bottle in the pantry.
Happy to be of service. Bv)= That mix does pretty well on pork
chops, too. I do have a mix I use specifically for pork - which would probably "overpower" chicken.
Title: Pork Seasoning Mix
Categories: Spices, Herbs, Chilies
Yield: 1 Jar
Some of the meats in the freezer will probably get recycled into
stews, stir frys, soups, etc. I just need to sit down and plan meals
out a bit better.
So do we. We don't plan at all, it's just grab and cook.
We bought a new freezer last fall--has 4 drawers plus
an open spot so we sorted stuff as we transferred things from the old freezer. I also compiled an inventory sheet, something I used to do but had let it slip some years ago. Now I know what's in the freezer and basically where it is, just need to clean and sort fridge freezer now (after I get more use of the hand).
Inventory sheet is something I need to do. We have a whiteboard that
has magnets on it... Really don't have an excuse do I?
Ruth Haffly wrote to Shawn Highfield <=-
Sirloin steak 1lb 6/22 lllll
Split pea soup Qt 10/22 lll
Sometimes I'll list items in general categories (meat; raw, cooked) but didn't take the time to do so when we transferred freezers. Steve would pull something from the old one, tell me the information, I'd record it and he'd go on to the next item, whatever that might be.
Sirloin steak 1lb 6/22 lllll
Split pea soup Qt 10/22 lll
Sometimes I'll list items in general categories (meat; raw, cooked) but didn't take the time to do so when we transferred freezers. Steve would pull something from the old one, tell me the information, I'd record it and he'd go on to the next item, whatever that might be.
Yeah Andrea and I are going to attempt to inventory the freezer this weekend. She liked the idea as well.
Originating Area: NETMAIL
... gnorw og... gnorw og... gnorw og nac gnihton
What is this, Ruth?
Please respond only in the public forum; I've made this request before
and don't want to make it again.
... gnorw og... gnorw og... gnorw og nac gnihton
What is this, Ruth?
This is a tag line, read forward it says "nothing can go wrong...go wrong...go wrong" The humor of it is that something did go wrong and the line was posted backwards.
Please respond only in the public forum; I've made this request before
and don't want to make it again.
What is your objection to something somebody writes or responds to
in private rather than in public? In my world, people are free to
write whatever they want - in public and in private. However, like
freedom of speech, there are limits as no freedoms are absolute.
... gnorw og... gnorw og... gnorw og nac gnihton
What is this, Ruth?
This is a tag line, read forward it says "nothing can go wrong...go wrong...go wrong" The humor of it is that something did go wrong and the line was posted backwards.
Some folks are dyslexic, or have other learning disabilities.
Please do not mock them. Thanks.
I was not mocking anybody; if you know me, you would know it is not something I do. Plain and simple, that is how I interpreted the tag
line.
I'd advise staying away from "Lee". Bjorn is always argumentative and will always disagree with you, egging you on to cause discord wherever
he is. "Lee" came about when Bjorn was banned from the POLITICS echo
back in the early 2000s and, thanks to nepotism and Bjorn being a sycophant of Z2C, has been allowed to flourish since then. Bjorn is
one of the reasons Fidonet is moribund and is notorious for being a filthy-mouthed pervert. I know this, Mike knows this: this is an
"open secret" in Fidonet.
The best thing to do with a message from "Lee" or Bjorn is to press
the "next" key. Trying to reason with Bjorn is useless.
Ruth Haffly wrote to Sean Dennis <=-
Sending this to you via net main; don't think it'll jump thru a lot of hoops to get to you.
Sending this to you via net main; don't think it'll jump thru a lot of
hoops to get to you.
That message was not meant to be responded to in public
which is why I sent it via netmail
as it was meant to be private and not shared with the world.
Please don't do that again.
If you can't netmail, which you should be able to since you're a
point, please respond to me via email.
Sending this to you via net main; don't think it'll jump thru a lot of
hoops to get to you.
That message was not meant to be responded to in public which is why I sent
it via netmail as it was meant to be private and not shared with the world.
Please don't do that again. If you can't netmail, which you should be able
to since you're a point, please respond to me via email.
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