Title: Spaghetti Squash Casserole
Categories: Casseroles
Yield: 4 Servings
Years (actually decades) ago I tried making a spaghetti squash stand in
as regular spaghetti with my usual marinara sauce & meat balls. Steve
did not enjoy it so I didn't serve it again.
Fast forward to (IIRC) when we were in GA near the end of Steve's Army career. I came across a spaghetti squash recipe in Good Housekeeping, decided to give it a try. I've since forgotten the original proportions
to the squash. Mix it all together, reheat if needed and serve. I've
done this a number of times and have a squash awaiting to be
transformed, probably some time next week.
Ben Collver wrote to Ruth Haffly <=-
That sounds yummy to me. Once i moved into a place and "inherited" the garden planted by the previous renter. They happened to plant several spaghetti squash plants. That fall i ate a lot of spaghetti squash.
I think my favorite way to eat it was with butter, parmesan, salt, and pepper. Basic.
Years (actually decades) ago I tried making a spaghetti squash stand in
as regular spaghetti with my usual marinara sauce & meat balls. Steve
did not enjoy it so I didn't serve it again.
I remember having similar experiences with other foods. The first
time i tried to make pizza dough, it was a goopy mess, so i gave up on
it for
years. Then i moved out to the country where there were few good
options for pizza, and became motivated to make my own. I learned
that different flour has different absorbency and i cannot simply
"follow the recipe." I had to learn the optimal dough consistency, and then make adjustments to achieve it.
Fast forward to (IIRC) when we were in GA near the end of Steve's Army career. I came across a spaghetti squash recipe in Good Housekeeping, decided to give it a try. I've since forgotten the original proportions
to the squash. Mix it all together, reheat if needed and serve. I've
done this a number of times and have a squash awaiting to be
transformed, probably some time next week.
That sounds yummy to me. Once i moved into a place and "inherited"
the garden planted by the previous renter. They happened to plant
several
spaghetti squash plants. That fall i ate a lot of spaghetti squash.
I think my favorite way to eat it was with butter, parmesan, salt, and pepper. Basic.
That sounds yummy to me. Once i moved into a place and "inherited" the garden planted by the previous renter. They happened to plant several spaghetti squash plants. That fall i ate a lot of spaghetti squash.
I think my favorite way to eat it was with butter, parmesan, salt, and pepper. Basic.
It's the one squash Andrea and I don't like. However if I "inherited"
a garden full of them I would learn to like them as I'm too cheap to
not eat free food. ;)
Depends on what's being offered. Years ago we were on Food Stamps (even
tho Steve was working full time, just not at sufficient pay to support a wife and 2 kids). It was while the government was doing commodities
(eggs, cheese, milk) give aways so we were informed we were entitled to
get cheese one month. I went for it--turned out to be 15 pounds of an imitation Velveeta. Couldn't freeze it so we used it up as fast as we could. We'd bought Velveeta a couple times when we were first married
but hadn't bought it in years and haven't bought any since the give away stuff was used up. I don't think it was too long after that that Steve enlisted in the Army.
(eggs, cheese, milk) give aways so we were informed we were entitled to
get cheese one month. I went for it--turned out to be 15 pounds of an imitation Velveeta. Couldn't freeze it so we used it up as fast as we could. We'd bought Velveeta a couple times when we were first married
but hadn't bought it in years and haven't bought any since the give away stuff was used up. I don't think it was too long after that that Steve enlisted in the Army.
Mmm, gummint cheese. I remember that from my childhood in the 80s.
My mother cannot stand Velveeta at all due to her mother overusing it during her
childhood. My stepfather likes it a lot but it's banned in their household.
I don't mind it as an ingredient in food but I'm not a fan of eating
it right out of the package.
No recipe since I am using the BBS in local mode and thefull-screen SD> editor won't allow me to import files. Gotta fix that.
I don't remember my mom buying Velveeta--she would get the kraft
American singles for sandwiches (basic cheese, just bread & cheese
with mustard or butter or toasted cheese). For mac & cheese or to go
with apple pie, she would buy a chunk of cheddar cheese. I don't
recall how sharp she would go, probably mild or medium, but that
cheese was not our every day eating cheese. However, Steve and I have bought no Velveeta or American slices in decades. We buy the real
thing, with as few ingredients as possible. We'll buy as sharp a
cheddar as we can find, also going for well aged ones if possible.
We're "mice" when it comes to cheese. (G)
No problem; I usually don't include one. But, talking about cheese--a simple cheese crispy can be made by melting a bit of cheese in a heavy pot/pan until it turns brown and the bubbling has stopped. Optionally, then you can blot off the excess oil but there's usually not a lot
left at that point. Enjoy as a snack or crumble into soup, salad, etc. Works with a lot of different varieties of cheese.
I don't remember my mom buying Velveeta--she would get the kraft
American singles for sandwiches (basic cheese, just bread & cheese
with mustard or butter or toasted cheese). For mac & cheese or to go
with apple pie, she would buy a chunk of cheddar cheese. I don't
recall how sharp she would go, probably mild or medium, but that
cheese was not our every day eating cheese. However, Steve and I have bought no Velveeta or American slices in decades. We buy the real
thing, with as few ingredients as possible. We'll buy as sharp a
cheddar as we can find, also going for well aged ones if possible.
Unfortunately, my budget doesn't allow for the really good stuff (I
love extra sharp Cheddar) so for sandwiches, I buy the big block of pre-sliced processed cheese slices at Sam's Club. Usually lasts me a month or more and tastes pretty good.
We're "mice" when it comes to cheese. (G)
I am also. My "nom de 'Net" is digimaus so I live up to my moniker.
No problem; I usually don't include one. But, talking about cheese--a simple cheese crispy can be made by melting a bit of cheese in a heavy pot/pan until it turns brown and the bubbling has stopped. Optionally, then you can blot off the excess oil but there's usually not a lot
left at that point. Enjoy as a snack or crumble into soup, salad, etc. Works with a lot of different varieties of cheese.
I bought a brand new Lodge cast iron skillet at one of the Lodge
outlet stores in Sevierville. I've already tried it out and I do like
to make those crispies using real shredded Cheddar. They pair well
with wheat thins!
Title: Cheese Souffle
Categories: Cheese/eggs, Londontowne
Yield: 4 Servings
could. We'd bought Velveeta a couple times when we were first married
but hadn't bought it in years and haven't bought any since the give
stuff was used up. I don't think it was too long after that that Steve enlisted in the Army.
Due to no fault of mine, I've been off the air for almost a week.
fetching mail every day but it didn't "click" until today. We're done travelling for the year with the possible exception of a Thanksgiving
time trip (weather permitting) to visit Steve's mom.
could. We'd bought Velveeta a couple times when we were first married
but hadn't bought it in years and haven't bought any since the give
I don't blame you. That's a lot of fake cheese to eat in a short
amount of time.
stuff was used up. I don't think it was too long after that thatSteve > enlisted in the Army.
GOod call!
Due to no fault of mine, I've been off the air for almost a week. >fetching mail every day but it didn't "click" until today. We're done >
I've been off a bit too... Due to my wife cleaning up. NO more tables left in the apartment. Most furnature is gone. Bookshelves, movies, books, video games, all gone. :)
I think she's getting us ready to move into a RV full time in a few
more years when she's done school. (Oh she's back in school for
another
medical degree of some kind. Hoping this one will work out.)
refer to that kind of cheese as "plastic cheese" because of its
consistancy.
Still, how do you function without at least one table? We've got
projects set if if I want to. I'd also have to give up a lot of my
kitchen stuff that I've acquired post Army life. (G)
Ruth Haffly wrote to Shawn Highfield <=-
That sounds yummy to me. Once i moved into a place and "inherited" the garden planted by the previous renter. They happened to plant several spaghetti squash plants. That fall i ate a lot of spaghetti squash.
I think my favorite way to eat it was with butter, parmesan, salt, and pepper. Basic.
It's the one squash Andrea and I don't like. However if I "inherited"
a garden full of them I would learn to like them as I'm too cheap to
not eat free food. ;)
Depends on what's being offered. Years ago we were on Food Stamps (even tho Steve was working full time, just not at sufficient pay to support
a wife and 2 kids). It was while the government was doing commodities (eggs, cheese, milk) give aways so we were informed we were entitled to get cheese one month. I went for it--turned out to be 15 pounds of an imitation Velveeta. Couldn't freeze it so we used it up as fast as we could. We'd bought Velveeta a couple times when we were first married
but hadn't bought it in years and haven't bought any since the give
away stuff was used up. I don't think it was too long after that that Steve enlisted in the Army.
Due to no fault of mine, I've been off the air for almost a week. Tried fetching mail every day but it didn't "click" until today. We're done travelling for the year with the possible exception of a Thanksgiving
time trip (weather permitting) to visit Steve's mom.
I've been in the body & fender (now rehab) for two weeks. I'm ready to go home and back to work.
Ben Collver wrote to Dave Drum <=-
I've been in the body & fender (now rehab) for two weeks. I'm ready
to go home and back to work.
Good to hear from you! Are you already home? I am planning to make a recipe you posted a while back, Sweet Potato Cinnamon Bread from
Taste of Home.
garden planted by the previous renter. They happened to plant several spaghetti squash plants. That fall i ate a lot of spaghetti squash.
I think my favorite way to eat it was with butter, parmesan, salt, and pepper. Basic.
A nice garlic/basil pesto works very well with spaghetti squash just
like it does with traditional pasta.
It's the one squash Andrea and I don't like. However if I "inherited"
a garden full of them I would learn to like them as I'm too cheap to
not eat free food. ;)
Depends on what's being offered. Years ago we were on Food Stamps (even tho Steve was working full time, just not at sufficient pay to support
a wife and 2 kids). It was while the government was doing commodities (eggs, cheese, milk) give aways so we were informed we were entitled to get cheese one month. I went for it--turned out to be 15 pounds of an imitation Velveeta. Couldn't freeze it so we used it up as fast as we could. We'd bought Velveeta a couple times when we were first married
but hadn't bought it in years and haven't bought any since the give
away stuff was used up. I don't think it was too long after that that Steve enlisted in the Army.
Back when they were doing the commodities I was partners on a small
town weakly called "Rochester & Lake Springfield Herald". It was a
deputy Mayor, who was running the give-away, talked Earl and I into
taking a 4X batch. Each. That was 60# of really good mild Cheddar (American)
cheese. As well as 4 big boxes of dried powdered milk and 4 bags of
long grain white rice.
Other areas of the country got the Velveeta-like cheezoid stuff.Ours, DD> according to the USDA establishment number was made by
Due to no fault of mine, I've been off the air for almost a week.Tried RH> fetching mail every day but it didn't "click" until today.
I've been in the body & fender (now rehab) for two weeks. I'm ready to
go home and back to work.
Got my parole this afternoon. Gonna feel good sleeing in my own bed.
Heck, even going back to work next week is something I look forward to.
IIRC that bread recipe is a multiple loaf dandy that my mental taster
says, "Let's do this, Daddy".
Ben Collver wrote to Dave Drum <=-
Got my parole this afternoon. Gonna feel good sleeing in my own bed.
Heck, even going back to work next week is something I look forward to.
Hooray! Welcome home! What do you do for work?
IIRC that bread recipe is a multiple loaf dandy that my mental taster says, "Let's do this, Daddy".
It turned out a lot like a coffee cake.
Decreased sugar to less than half as much.
Increased the sweet potato by a cup so i could fully use 2 cans of
sweet potato puree.
Because of the extra liquid from the sweet potatoes, i omitted the milk and added powdered milk to the flour mix. I also added a little extra vegetable oil.
Because i was out of raisins, i minced a couple of frost-sweetened, home-grown apples and folded them into the batter along with chopped, home-grown walnuts.
I guess i took the scenic route, but the results are good. :-)
Ruth Haffly wrote to Dave Drum <=-
Depends on what's being offered. Years ago we were on Food Stamps (even tho Steve was working full time, just not at sufficient pay to support
a wife and 2 kids). It was while the government was doing commodities (eggs, cheese, milk) give aways so we were informed we were entitled to get cheese one month. I went for it--turned out to be 15 pounds of an imitation Velveeta. Couldn't freeze it so we used it up as fast as we could. We'd bought Velveeta a couple times when we were first married
but hadn't bought it in years and haven't bought any since the give
away stuff was used up. I don't think it was too long after that that Steve enlisted in the Army.
Back when they were doing the commodities I was partners on a small
town weakly called "Rochester & Lake Springfield Herald". It was a
deputy Mayor, who was running the give-away, talked Earl and I into
taking a 4X batch. Each. That was 60# of really good mild Cheddar (American) cheese. As well as 4 big boxes of dried powdered milk and
4 bags of long grain white rice.
The powdered milk would have been quite useful, as well as the American cheese. At that point we were using brown rice so I may/may not have
taken the white rice, tho I could have always used as a fill for some
of my sewing projects. (G)
Other areas of the country got the Velveeta-like cheezoid stuff. Ours, according to the USDA establishment number was made by Meister Cheese
in Wisconsin.
I'd read about the give away being real cheddar cheese so was
anticipating that was what we would be given. Shock and surprise to get the substitute. That was the one and only time we got anything from the give away; Steve joined the Army not long afterwards. A PFC
pay/allowances was a good bit more than what he was making at his
civilian job tho we still qualified for the food stamps. I just
tightened the budget again and we did without them. What helped in the first few months was that his language school was in Monterey, CA. We lived in Pacific Grove; there were some reasonably priced produce
markets in town. I could fill a grocery sack full of assorted
vegetables and carry a 5# bag of potatoes on the side for well under $10.--enought to feed us for a couple of weeks or more, depending on
how I used them. The girls were 5 and 3 at the time and enjoyed the
fresh produce.
Due to no fault of mine, I've been off the air for almost a week.
Tried fetching mail every day but it didn't "click" until today.
We're done travelling for the year with the possible exception of a Thanksgiving time trip (weather permitting) to visit Steve's mom.
I've been in the body & fender (now rehab) for two weeks. I'm ready to
go home and back to work.
Doesn't sound like fun but at least you're still on this side of the
dirt. (G) We are away from home but will be back in a few days. Later
I've got to get a few things for our contribution to the feast.
(eggs, cheese, milk) give aways so we were informed we were entitled to get cheese one month. I went for it--turned out to be 15 pounds of an imitation Velveeta. Couldn't freeze it so we used it up as fast as we could. We'd bought Velveeta a couple times when we were first married
but hadn't bought it in years and haven't bought any since the give
away stuff was used up. I don't think it was too long after that that Steve enlisted in the Army.
There are some things that Velveeta works well in.
deputy Mayor, who was running the give-away, talked Earl and I into
taking a 4X batch. Each. That was 60# of really good mild Cheddar (American) cheese. As well as 4 big boxes of dried powdered milk and
4 bags of long grain white rice.
The powdered milk would have been quite useful, as well as the American cheese. At that point we were using brown rice so I may/may not have
taken the white rice, tho I could have always used as a fill for some
of my sewing projects. (G)
Given the price I used the white rice. I've done brown rice a few
times, but apparently I don't "get it". I don't taste a difference in
the flavour like I can with white vs whole wheat flours.
give away; Steve joined the Army not long afterwards. A PFC
pay/allowances was a good bit more than what he was making at his
civilian job tho we still qualified for the food stamps. I just
tightened the budget again and we did without them. What helped in the first few months was that his language school was in Monterey, CA. We lived in Pacific Grove; there were some reasonably priced produce
markets in town. I could fill a grocery sack full of assorted
vegetables and carry a 5# bag of potatoes on the side for well under $10.--enought to feed us for a couple of weeks or more, depending on
how I used them. The girls were 5 and 3 at the time and enjoyed the
fresh produce.
I only did food stamps once. And it was long enough ago that they
were using real paper "stamps". I used them to buy staples then used
the $$$ that I would have spent on that groceries for "off list"
stuff like soda pop and other ineligible things that made life worth living. Bv)=
I've been in the body & fender (now rehab) for two weeks. I'm ready to
go home and back to work.
Doesn't sound like fun but at least you're still on this side of the
dirt. (G) We are away from home but will be back in a few days. Later
I've got to get a few things for our contribution to the feast.
I don't know yet what was wrong with me - it may have been nerve
related. I had synapses firing randomly making my body parts twitch
and jump and making it really hard to type and darned near impossible
to text. My head was swollen and my eyes were "bulging". And I've come through with some vision damage. Going to have to get new
prescriptions for my glasses
I had synapses firing randomly making my body parts twitch and jump
making it really hard to type and darned near impossible to text. My
was swollen and my eyes were "bulging". And I've come through with
vision damage. Going to have to get new prescriptions for my glasses
I had synapses firing randomly making my body parts twitch and jump
and making it really hard to type and darned near impossible to text.
My head was swollen and my eyes were "bulging". And I've come through
with some vision damage. Going to have to get new prescriptions for my glasses
Shawn Highfield wrote to Dave Drum <=-
I had synapses firing randomly making my body parts twitch and jump
making it really hard to type and darned near impossible to text. My
was swollen and my eyes were "bulging". And I've come through with
vision damage. Going to have to get new prescriptions for my glasses
That's not good... Glad you're on the mend though Dave.
Ruth Haffly wrote to Dave Drum <=-
There are some things that Velveeta works well in.
So I've heard, but not tried. I've stuck with real cheese since then.
deputy Mayor, who was running the give-away, talked Earl and I into
taking a 4X batch. Each. That was 60# of really good mild Cheddar (American) cheese. As well as 4 big boxes of dried powdered milk and
4 bags of long grain white rice.
The powdered milk would have been quite useful, as well as the American cheese. At that point we were using brown rice so I may/may not have
taken the white rice, tho I could have always used as a fill for some
of my sewing projects. (G)
Given the price I used the white rice. I've done brown rice a few
times, but apparently I don't "get it". I don't taste a difference in
the flavour like I can with white vs whole wheat flours.
There is a definate taste difference. Our favorite Chinese take out
place usually has both available but the times he hasn't, and we've
gotten the white rice, the food just isn't the same. If we're eating
out and have no choice but to get white rice, I'll eat a minimal amount
of it but leave most of it behind. Brown rice is lower on the glycemic index list as I recall, making it better for diabetics.
were using real paper "stamps". I used them to buy staples then used
Same with us; we'd used them once before when Steve lost his job thanks
to Carter's raising the taxes on luxury goods. At the time he was
building fiberglass cabin cruisers. Only job he could get was the one
that payed below subsistance level and was 30 miles (vs about 5) away.
the $$$ that I would have spent on that groceries for "off list"
stuff like soda pop and other ineligible things that made life worth living. Bv)=
At that time cash only went for more basics. Diapers were cloth and washed; disposables were a luxury for travel. Interestingly when our
girls had their kids, older daughter used disposables, younger used
cloth.
I've been in the body & fender (now rehab) for two weeks. I'm ready to
go home and back to work.
Doesn't sound like fun but at least you're still on this side of the
dirt. (G) We are away from home but will be back in a few days. Later
I've got to get a few things for our contribution to the feast.
I don't know yet what was wrong with me - it may have been nerve
related. I had synapses firing randomly making my body parts twitch
and jump and making it really hard to type and darned near impossible
to text. My head was swollen and my eyes were "bulging". And I've come through with some vision damage. Going to have to get new
prescriptions for my glasses
But it's good to see you back. I see my eye doctor next week, shouldn't need a new perscription but want to ask about safety glasses for
shooting.
We got together with Steve's younger sister and family plus his mom and
a niece's boyfriend for dinner yesterday. His older brother & wife
joined us for dessert. Steve made a basic cranberry sauce; I added my grandmother's German style green beans to the meal (a lot of oranges so the green was a nice color contrast).
Sean Dennis wrote to Dave Drum <=-
I had synapses firing randomly making my body parts twitch and jump
and making it really hard to type and darned near impossible to text.
My head was swollen and my eyes were "bulging". And I've come through
with some vision damage. Going to have to get new prescriptions for my glasses
I'm glad you came through that okay. That sounds rather frightening to deal while in the middle of the "attack". My first feart attack
changes the vision in my left eye from 20/20 to 20/25. I was told that
is common with heart attacks.
I spent eight hours at the emergency room yesterday aferternoon and evening. I thought what I thought was a UTI ... wasn't. Turns out I
have a lot of blood in my urine and the ER ran every blood test and
even a CT scan. They couldn't figure out what the problem was. I went home with a referral to urologu and a prescription for a dye that also works as a painkiller for the urinary tract.
Evidently my kidneys are 100% functional but were/are overloaded from
the extra blood they're processing.
Out of all the things I've been through, the kidneys worry me the most.
nobody on your care teamtells you nothing except to say "Doctor will
explain that." Which seldom happens.
more --- Thank You Very Much R. J. Reynolds and your Camel cigarettes
@ two packs per day for 45 years,
Work at AutoZone - 18 years and going for 20 at which time I'll be 83
and ready to kick back. Bv)=
Title: Cameltoe
I'm home now after learning that adult diapers are not necessarily a
bad thing. Got a walker and a cane and a home as well as a portable oxygen generator (which I will be on until they slide me into the
oven)
This round of "emergencies" began with a bladder infection which shut
down my kidneys ... that's scary - cuz when your kidneys die so does
the rest of you.
They fixed that with a massive dose of antibiotics. Which also woke
the kidneyd. but led to the second trip to the ER.
The antibiotic used caused a bout of "antibiotic diarrhoea" which in
its turn caused an anal bleed and I very nearly bled out. I was told
that after the 8th bag of blood was put into the filler tube.
Then came a bout with pneumonia which, thankfully, was not CoVid.
Followed on by a collapsed lung. Then this latest trip to the ER. Much
to the chagrin of my remaining enemies I'm still here. No plans to
check out any time soon. Bv)=
Waiting on results from an xray I had last Tuesday to try to explain
why I am unable to stand or walk for more then about 1.5 mins.
I'm glad I quit after 18 years. Hell just for the money. Same reason
I quit drinking a month ago.... Have a boat load of money now. (LOL
- for me anything in the bank after pay day is a boat load)
Shawn Highfield wrote to Dave Drum <=-
nobody on your care teamtells you nothing except to say "Doctor will
explain that." Which seldom happens.
Waiting on results from an xray I had last Tuesday to try to explain
why I am unable to stand or walk for more then about 1.5 mins.
more --- Thank You Very Much R. J. Reynolds and your Camel cigarettes
@ two packs per day for 45 years,
I'm glad I quit after 18 years. Hell just for the money. Same reason
I quit drinking a month ago.... Have a boat load of money now. (LOL -
for me anything in the bank after pay day is a boat load)
Ben Collver wrote to Dave Drum <=-
Work at AutoZone - 18 years and going for 20 at which time
I'll be 83 and ready to kick back. Bv)=
Epic duty cycle on this one. :-)
What do you do at AutoZone?
I apologize if i have already asked this before.
I seem to recall reading long ago that they used Linux.
Sean Dennis wrote to Dave Drum <=-
Hello, Dave!
Replying to a message of Dave Drum to Shawn Highfield:
Title: Cameltoe
<snorts>
Remins me of a Sloe Comfortable Screw.
Sean Dennis wrote to Dave Drum <=-
I'm home now after learning that adult diapers are not necessarily a
bad thing. Got a walker and a cane and a home as well as a portable
oxygen generator (which I will be on until they slide me into the
oven)
I wear adult diapers now because of my gut malfunctioning. I have a walker that I don't use and a coule of canes I do use. Howeer, if my medical team ever gets around to making me a new pair of prosthetic
shoes, I can quit using the cane for the time being.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peanut Butter Christmas Mice
Categories: Desserts, Holidays, Kitmail27, Peanut butt
Yield: 1 Servings
Sean Dennis wrote to Dave Drum <=-
This round of "emergencies" began with a bladder infection which shut
down my kidneys ... that's scary - cuz when your kidneys die so does
the rest of you.
The weirdest thing: after I was injected with the tracer (Iodine?) for
the CT scan, everything hurt less.
They fixed that with a massive dose of antibiotics. Which also woke
the kidneyd. but led to the second trip to the ER.
When I was "treated" by the infectious diseases doctor at my VA
hospital, I became allergic to five different antibiotics and he
destroyed my gut biome so badly that I have to take three medications several times a day just so I don't get sick. I lose a lot of water
that way and I drink a lot of water to make up for it.
The antibiotic used caused a bout of "antibiotic diarrhoea" which in
its turn caused an anal bleed and I very nearly bled out. I was told
that after the 8th bag of blood was put into the filler tube.
I'm glad you didn't wind up with C. diff. That nearly killed my stepfather.
Then came a bout with pneumonia which, thankfully, was not CoVid.
Still, pneumonia is terrible.
Followed on by a collapsed lung. Then this latest trip to the ER. Much
to the chagrin of my remaining enemies I'm still here. No plans to
check out any time soon. Bv)=
Same here. A patriuclar person in Fidonet even accused me of lying
about my heart attacks to get attention.
After surviving two heart attacks, two huge pulmonary embolisms, and a deep vein thrombosis, I still don't have plans of leaving this earthly realm.
There are some things that Velveeta works well in.
So I've heard, but not tried. I've stuck with real cheese since then.
See the attached recipe for a good use I've found for it. My house
mate's youngest boy is eligible for food stamps and associated DD>give-aways and he sometimes brings his dad a care package. Some of DD>
Given the price I used the white rice. I've done brown rice a few
times, but apparently I don't "get it". I don't taste a difference in
the flavour like I can with white vs whole wheat flours.
There is a definate taste difference. Our favorite Chinese take out
place usually has both available but the times he hasn't, and we've
gotten the white rice, the food just isn't the same. If we're eating
out and have no choice but to get white rice, I'll eat a minimal amount
of it but leave most of it behind. Brown rice is lower on the glycemic index list as I recall, making it better for diabetics.
Only rice I have ever noted *any* flavour in is Basmati - which has a nutty undertone to it.
were using real paper "stamps". I used them to buy staples then used
Same with us; we'd used them once before when Steve lost his job thanks
to Carter's raising the taxes on luxury goods. At the time he was
building fiberglass cabin cruisers. Only job he could get was the one
that payed below subsistance level and was 30 miles (vs about 5) away.
the $$$ that I would have spent on that groceries for "off list"
stuff like soda pop and other ineligible things that made life worth living. Bv)=
At that time cash only went for more basics. Diapers were cloth and washed; disposables were a luxury for travel. Interestingly when our
girls had their kids, older daughter used disposables, younger used
cloth.
I've been in the body & fender (now rehab) for two weeks. I'm ready to
go home and back to work.
Doesn't sound like fun but at least you're still on this side of the
dirt. (G) We are away from home but will be back in a few days. Later
I've got to get a few things for our contribution to the feast.
I'm home now after learning that adult diapers are not necessarily a
bad thing. Got a walker and a cane and a home as well as a portable
oxygen generator (which I will be on until they slide me into the
oven)
I don't know yet what was wrong with me - it may have been nerveimpossible DD> to text. My head was swollen and my eyes were "bulging".
related. I had synapses firing randomly making my body parts twitch
and jump and making it really hard to type and darned near
But it's good to see you back. I see my eye doctor next week, shouldn't need a new perscription but want to ask about safety glasses for
shooting.
I'm changing ophthalmologists due to Prairie Eye's Jesse James
accountant/ bookkeeperss so I have to wait until Monday morn to make
an appointment.
We got together with Steve's younger sister and family plus his mom and
a niece's boyfriend for dinner yesterday. His older brother & wife
joined us for dessert. Steve made a basic cranberry sauce; I added my grandmother's German style green beans to the meal (a lot of oranges so the green was a nice color contrast).
I was scheduled to go to my friend Les' for turkey day but was feeling shaky so I cried off. About 16:30 Less showed up here with 2 grocery
sacks full of Thanksgiving. Turkey, broccoli, diced sweet potatoes,
a strange (but Tasty) hummus, gravy, cranberry sauce made to my
recipe, apple pie, a whole store-bough pumpkin pie and a container of pumpkin
soup. Oh, and two slices of a challah full of fruits and nuts which I
held over until last night when it served as supper with a cuppa hot chocolate..
Fortunately my only known allergies are bananas and cannbis. The
allergy to weed got me thrugh the 60s more or less intact. Bv)=
Izzat "c. difficile"? Thar's the majority of what my search enging
came up with,
Especially after having been double vaxxed againt pmeumonia.
Go"Lee"? Who would do such a thing unless trying to draw attention
to]\ to his own self.
Fortinately I is missed all of that. My project for this week is to
get that that little Lenovo laptop I scored off of you set up got
Phydeauz duty. I tried using it in the ReHab centre so now I know
pretty much what need doinf.
Time to get out the WS-=40 and duct tape.
Literally drank himself to death.
I wasn't that bad, just made a choice. Speaking of... That chart you
post on occasion with alternative ingredients. Would you be able to
email that to me? My laptop is still down so I'm doing mail online
and I need to ask apam for a way to download messages still. :)
post on occasion with alternative ingredients. Would you be ableSure thing. I'll get it to you now.
email that to me? My laptop is still down so I'm doing mail
Ruth Haffly wrote to Dave Drum <=-
There are some things that Velveeta works well in.
So I've heard, but not tried. I've stuck with real cheese since then.
See the attached recipe for a good use I've found for it. My house
I saw it, would probably sub out real cheese, even tho it doesn't melt
as well.Had my first piece of American cheese in decades yesterday; we were headed home and stopped at a Wendy's for lunch. Got a single
burger and forgot to tell them to hold the cheese. I survived, but have
to remember that if we go to Wendy's again. I also tried their
peppermint frosty--mild peppermint taste, no bits of candy in it and a pepto-bismo pink color. I'd rather have an Arby's Andes mint shake
(first choice) or Chik-Fil-A's peppermint shake (2nd choice).
Given the price I used the white rice. I've done brown rice a few
times, but apparently I don't "get it". I don't taste a difference
in the flavour like I can with white vs whole wheat flours.
There is a definate taste difference. Our favorite Chinese take out
place usually has both available but the times he hasn't, and we've
gotten the white rice, the food just isn't the same. If we're eating
out and have no choice but to get white rice, I'll eat a minimal amount
of it but leave most of it behind. Brown rice is lower on the glycemic index list as I recall, making it better for diabetics.
Only rice I have ever noted *any* flavour in is Basmati - which has a nutty undertone to it.
Brown has a bit of that too, especially if "toasted" a bit before
adding the liquid.
I've been in the body & fender (now rehab) for two weeks. I'm ready to
go home and back to work.
Doesn't sound like fun but at least you're still on this side of the
dirt. (G) We are away from home but will be back in a few days. Later
I've got to get a few things for our contribution to the feast.
I'm home now after learning that adult diapers are not necessarily a
bad thing. Got a walker and a cane and a home as well as a portable
oxygen generator (which I will be on until they slide me into the
oven)
I've got both a home and a travel oxygen concentrator. Not fond of them but they're a lot better than the C-Pap machine. Every time I tried
using that, I'd come down with bronchitis, even with brand new hoses
and filters. Also couldn't find any mask that fit my face comfortably.
I don't know yet what was wrong with me - it may have been nerve
related. I had synapses firing randomly making my body parts twitch
and jump and making it really hard to type and darned near impossible
to text. My head was swollen and my eyes were "bulging". And I've come through with some vision damage. Going to have to get new prescriptions for my glasses
But it's good to see you back. I see my eye doctor next week, shouldn't need a new perscription but want to ask about safety glasses for
shooting.
I'm changing ophthalmologists due to Prairie Eye's Jesse James
accountant/ bookkeepers so I have to wait until Monday morn to make
an appointment.
Always a catch with insurance. Our dentist dropped the level of care we had for our insurance so we're switching providers to keep that level. Don't really want to change dentists and he takes the new one at the
level we want so................
We got together with Steve's younger sister and family plus his mom and
a niece's boyfriend for dinner yesterday. His older brother & wife
joined us for dessert. Steve made a basic cranberry sauce; I added my grandmother's German style green beans to the meal (a lot of oranges so the green was a nice color contrast).
I was scheduled to go to my friend Les' for turkey day but was feeling shaky so I cried off. About 16:30 Less showed up here with 2 grocery
sacks full of Thanksgiving. Turkey, broccoli, diced sweet potatoes,
a strange (but Tasty) hummus, gravy, cranberry sauce made to my
recipe, apple pie, a whole store-bough pumpkin pie and a container of pumpkin
soup. Oh, and two slices of a challah full of fruits and nuts which I
held over until last night when it served as supper with a cuppa hot chocolate..
Sounds like you ate well. We had all the usual dishes but a turkey
breast instead of the whole bird. Went out with Steve's mom, siblings
and spouses for Italian (Grandpa Sam's--really good) the next night and now home.
Sean Dennis wrote to Dave Drum <=-
Fortunately my only known allergies are bananas and cannbis. The
allergy to weed got me thrugh the 60s more or less intact. Bv)=
I'm allergic to weed also. Makes me really sick.
Izzat "c. difficile"? Thar's the majority of what my search enging
came up with,
Yes. Clostridioides difficile. Nasty, nasty stuff.
Especially after having been double vaxxed againt pmeumonia.
The VA has offered me pneumonia shots but I've refused since once I
quit working around the public, I quit getting chest-related
infections.
I'm glad you still have that laptop. I'm thinking about getting a
"newer" laptop myself. This one I have has a lower-resolution screen
and I need something with a more high-resolution look.
Side note: I picked an 11-year-old HP mini-tower for a "new" home for
my BBS. That poor computer was so filthy that I completely disassembled the computer down to bare metal, even removing the power switch and
front USB ports in the case, to do a deep clean. I need to reassemble
it soon and get it up and running. The case has a lot of minor damage
to it. I think it sat on the floor in a factory, shop, or similar environment.
The CT scan revealed I had a fresh crop of gallstones so I'm working on changing my diet. Last thing I need is another organ to fail in me.
Followed on by a collapsed lung. Then this latest trip to the ER. DD>Muchto the chagrin of my remaining enemies I'm still here. No DD>plans to check
out any time soon. Bv)=
Same here. A patriuclar person in Fidonet even accused me of lying about my
heart attacks to get attention.
Hello Everybody,
Followed on by a collapsed lung. Then this latest trip to the ER. DDto the chagrin of my remaining enemies I'm still here. No DD>plans to check
There are some things that Velveeta works well in.
So I've heard, but not tried. I've stuck with real cheese since then.
See the attached recipe for a good use I've found for it. My house
I saw it, would probably sub out real cheese, even tho it doesn't melt
as well.Had my first piece of American cheese in decades yesterday; we were headed home and stopped at a Wendy's for lunch. Got a single
burger and forgot to tell them to hold the cheese. I survived, but have
Remember that "American" cheese is, at bottom, a mild Cheddar.
Wendy's is a regular stop for me. The $5 Biggie Bag is quite the
bargain in this time of high priced fats food.
to remember that if we go to Wendy's again. I also tried their
peppermint frosty--mild peppermint taste, no bits of candy in it and a pepto-bismo pink color. I'd rather have an Arby's Andes mint shake
(first choice) or Chick-Fil-A's peppermint shake (2nd choice).
Once they get off of chocolate they're wandering in the marketroid's
wilderness. I'm not a big fan of the "Frosty" anyway. Druther have an honest milkshake (or its fats food equivalent) that I can suck through
a straw. No Frostys, Blizzards, McFlurries, etc. Only flavour I've
ever had at fast food place that I like other than chocolate wasone DD> time I DD> was riding with my brother and he pulled into a
8<----- EDIT ----->8
Given the price I used the white rice. I've done brown rice a few
times, but apparently I don't "get it". I don't taste a difference
in the flavour like I can with white vs whole wheat flours.
There is a definate taste difference. Our favorite Chinese take out
place usually has both available but the times he hasn't, and we've
gotten the white rice, the food just isn't the same. If we're eating
out and have no choice but to get white rice, I'll eat a minimal amount
of it but leave most of it behind. Brown rice is lower on the glycemic index list as I recall, making it better for diabetics.
Only rice I have ever noted *any* flavour in is Basmati - which has a nutty undertone to it.
Brown has a bit of that too, especially if "toasted" a bit before
adding the liquid.
Never "toasted" my rice. Most I've ever done is to rinse it - if the recipe says to do so.
8<----- CHOP----->8
I just wish I knew what put me in hospital again. No one has told me anything - even though I seem to be repaired. Except the eye problems which will require new glasses.
I'm home now after learning that adult diapers are not necessarily a
bad thing. Got a walker and a cane and a home as well as a portable
oxygen generator (which I will be on until they slide me into the
oven)
I've got both a home and a travel oxygen concentrator. Not fond of them but they're a lot better than the C-Pap machine. Every time I tried
using that, I'd come down with bronchitis, even with brand new hoses
and filters. Also couldn't find any mask that fit my face comfortably.
Oh, I've got a C-Pap as well. I told them where to stick the Bi-Pap.
In the end, whether it's C-Pap or Bi-Pap both are a PITA.
I don't know yet what was wrong with me - it may have been nerve
related. I had synapses firing randomly making my body parts twitch
and jump and making it really hard to type and darned near impossible
to text. My head was swollen and my eyes were "bulging". And I've come through with some vision damage. Going to have to get new prescriptions for my glasses
But it's good to see you back. I see my eye doctor next week, shouldn't need a new perscription but want to ask about safety glasses for
shooting.
Going to go hunting/foraging for food or just for seld defense.
Somehow I can't imagine you shooting for sport or attacking some
minority in a
hate crime.
I'm changing ophthalmologists due to Prairie Eye's Jesse James
accountant/ bookkeepers so I have to wait until Monday morn to make
an appointment.
So now I find that I have to get a referral from my optometrist due to
one of their silly rules.
Always a catch with insurance. Our dentist dropped the level of care we had for our insurance so we're switching providers to keep that level. Don't really want to change dentists and he takes the new one at the
level we want so................
Fortunately I don't require a dentist
We got together with Steve's younger sister and family plus his mom and
a niece's boyfriend for dinner yesterday. His older brother & wife
joined us for dessert. Steve made a basic cranberry sauce; I added my grandmother's German style green beans to the meal (a lot of oranges so the green was a nice color contrast).
I was scheduled to go to my friend Les' for turkey day but was feeling shaky so I cried off. About 16:30 Less showed up here with 2 grocery
sacks full of Thanksgiving. Turkey, broccoli, diced sweet potatoes,
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
a strange (but Tasty) hummus, gravy, cranberry sauce made to my
recipe, apple pie, a whole store-bough pumpkin pie and a container of pumpkin
soup. Oh, and two slices of a challah full of fruits and nuts which I
held over until last night when it served as supper with a cuppa hot chocolate..
Sounds like you ate well. We had all the usual dishes but a turkey
breast instead of the whole bird. Went out with Steve's mom, siblings
and spouses for Italian (Grandpa Sam's--really good) the next night and now home.
Turkey breast or drumsticks often make more sense than a whale bird.
Less left/plan overs to deal with.
I don't remember if I posted this already or not. But it's a neatand DD> tasty way to deal with the glut of leftovers ,,,,
Title: Thanksgiving Leftovers Hot Pockets
Categories: Breads, Vegetables, Dairy, Cheese, Poultry
Yield: 6 pockets
With guys our age, health is the subject of choice, especially while having a cold beer.
Haven't had any flu since I quit taking the shots. Bv)=
had XP on it but now is running on Unbutu linux. And a pair of EEPC's
that haven't seen the light of day for seven or eight years.
I heard all the horror stories that I'd have to give up fatty and/or
fried foods. NOPE! I haven't varied my diet and haven't had a single
problem due to not having my gall bladed.
Shawn Highfield wrote to Dave Drum <=-
I'm opposite of you. I get the shot every year and haven't had the flu since I started. (Other then the Covid flu which I have had)
had XP on it but now is running on Unbutu linux. And a pair of EEPC's
that haven't seen the light of day for seven or eight years.
I still have my 10+ year old laptop I use. AS well as a 20 year old gateway that I keep for printing cheques for an old boss on. Oh and a chrome book they end of lifed so I installed a linux distro on it.
I heard all the horror stories that I'd have to give up fatty and/or
fried foods. NOPE! I haven't varied my diet and haven't had a single
problem due to not having my gall bladed.
My daughter is the same. She can eat anything with no side effects at all.
Ruth Haffly wrote to Dave Drum <=-
I saw it, would probably sub out real cheese, even tho it doesn't melt
as well.Had my first piece of American cheese in decades yesterday; we were headed home and stopped at a Wendy's for lunch. Got a single
burger and forgot to tell them to hold the cheese. I survived, but have
Remember that "American" cheese is, at bottom, a mild Cheddar.
And I like sharp, the extra sharp even better. Unfortunatly it melted
into the burger enough so that I couldn't scrape it off.
Wendy's is a regular stop for me. The $5 Biggie Bag is quite the
bargain in this time of high priced fats food.
It's a rare stop for us; we prefer C-F-A or Popeye's--stopped at one of those in Fredericksburg on Sunday. Yesterday was the 49th anniversary
of a special date for us so we went out for seafood (which we'd done on that day).
to remember that if we go to Wendy's again. I also tried their
peppermint frosty--mild peppermint taste, no bits of candy in it and a pepto-bismo pink color. I'd rather have an Arby's Andes mint shake
(first choice) or Chick-Fil-A's peppermint shake (2nd choice).
ever had at fast food place that I like other than chocolate was one
time I was riding with my brother and he pulled into a Hardee's. I
asked for, as a joke, a peach milkshake as my beverage selection.
Surprise - that's what came out the window. And it was guite tasty.
Sounds good. I know C-F-A does them also.
8<----- EDIT ----->8
Oh, I've got a C-Pap as well. I told them where to stick the Bi-Pap.
In the end, whether it's C-Pap or Bi-Pap both are a PITA.
Agreed but I can tolerate the concentrator.
I don't know yet what was wrong with me - it may have been nerve
related. I had synapses firing randomly making my body parts twitch
and jump and making it really hard to type and darned near impossible
to text. My head was swollen and my eyes were "bulging". And I've come through with some vision damage. Going to have to get new prescriptions for my glasses
But it's good to see you back. I see my eye doctor next week, shouldn't need a new perscription but want to ask about safety glasses for
shooting.
Going to go hunting/foraging for food or just for seld defense.
Somehow I can't imagine you shooting for sport or attacking some
minority in a hate crime.
Some sport (indoor range) but self defense if needed.
I'm changing ophthalmologists due to Prairie Eye's Jesse James
accountant/ bookkeepers so I have to wait until Monday morn to make
an appointment.
So now I find that I have to get a referral from my optometrist due to
one of their silly rules.
Always a catch with insurance. Our dentist dropped the level of care we had for our insurance so we're switching providers to keep that level. Don't really want to change dentists and he takes the new one at the
level we want so................
Fortunately I don't require a dentist
Ruth Haffly wrote to Dave Drum <=-
CONTINUED FROM PREVIOUS MESSAGE <<
Sounds like you ate well. We had all the usual dishes but a turkey
breast instead of the whole bird. Went out with Steve's mom, siblings
and spouses for Italian (Grandpa Sam's--really good) the next night and now home.
Turkey breast or drumsticks often make more sense than a whale bird.
Less left/plan overs to deal with.
We'll break it down into meal size packets for the freezer. Carcasse
then gets made into soup for more meals.
I don't remember if I posted this already or not. But it's a neat
and tasty way to deal with the glut of leftovers ,,,,
Title: Thanksgiving Leftovers Hot Pockets
Categories: Breads, Vegetables, Dairy, Cheese, Poultry
Yield: 6 pockets
I don't recall seeing it but it's a nice change from just reheated left overs. I might try it using a bread dough (mix some up in the ABM)
base.
But I've pretty much decided I've got enough hassles right now.
My only bad side effect - which has little or nothing to do with the
missing gallbladder - is getting gassy with some foods, like salads
or sauerkraut. Bv)=
Shawn Highfield wrote to Dave Drum <=-
Haven't had any flu since I quit taking the shots. Bv)=
I'm opposite of you. I get the shot every year and haven't had the flu since I started. (Other then the Covid flu which I have had)
had XP on it but now is running on Unbutu linux. And a pair of EEPC's
that haven't seen the light of day for seven or eight years.
I still have my 10+ year old laptop I use. AS well as a 20 year old gateway that I keep for printing cheques for an old boss on. Oh and a chrome book they end of lifed so I installed a linux distro on it.
I heard all the horror stories that I'd have to give up fatty and/or
fried foods. NOPE! I haven't varied my diet and haven't had a single
problem due to not having my gall bladed.
My daughter is the same. She can eat anything with no side effects at all.
Shawn Highfield wrote to Dave Drum <=-
But I've pretty much decided I've got enough hassles right now.
The emulators are not a lot of work and the modern ones work a treat.
My only bad side effect - which has little or nothing to do with the
missing gallbladder - is getting gassy with some foods, like salads
or sauerkraut. Bv)=
I think that's everyone. :)
Dave Drum wrote to Shawn Highfield <=-
I've been thinking about getting one of the Amiga emulators.
Classic Computers echo
Dave Drum wrote to Ruth Haffly <=-
I like all Cheddars. And the taste/texture that add to burgers. I'm not sure I've ever met anyone who prefers a plain burger over a chssesy
one.
Surprise - that's what came out the window. And it was guite tasty.
My main problem with the C-PAP is getting untangled when it's timefor
a potty break. Bv)=
I quit packing several years ago as I could see myself beginng to slide down a slippery slope.
Fortunately I don't require a dentist
Sean Dennis wrote to Dave Drum <=-
I like all Cheddars. And the taste/texture that add to burgers. I'm not sure I've ever met anyone who prefers a plain burger over a chssesy
one.
My mother. She got burnt out on all cheese when she was a kid and
can't stand it on anything now.
I love Cheddar also. Extra sharp is my favorite.
Surprise - that's what came out the window. And it was guite tasty.
Hardee's shakes are surprisingly good. I love their Frisco burgers.
My main problem with the C-PAP is getting untangled when it's timefor
a potty break. Bv)=
I just unplug the hose from the mask. Esay to deal with when you're half-asleep.
I quit packing several years ago as I could see myself beginng to
slide down a slippery slope.
I had to stop carrying because of the physical damage to my hands but
if worse came to worse, I can still handle a .45 or a 9mm just fine.
Fortunately I don't require a dentist
Me either. <G>
Here something I'm considering making. Found it in my big "Internet recipes" database.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Country Beef and Rice
Categories: Hamburger, Rice, Beef
Yield: 4 Servings
Sean Dennis wrote to Dave Drum <=-
I've been thinking about getting one of the Amiga emulators.
Those emulators are pretty solid from what I've heard.
Classic Computers echo
I know the moderator. Seems like a nice guy.
(probably ripped-off) a trove of packaged bologna. We had bologna any
way
you can think of and somew you'd say "Wot the?!?!?!".
To this day bologna triggers my gag reflex.
candied bacon Frisco combo a couple days ago. Burger, fries, soft drink
set me back north of U$12. Heck I can go to a real restaurant, sit at
a table and have a sweet young thing trot my food and beverage out to
me and be out the door, tip included, for that kind of money.
To this day bologna triggers my gag reflex.
Don't go there these days unless you're into sticker shock. I orederd
a candied bacon Frisco combo a couple days ago. Burger, fries, soft
drink set me back north of U$12. Heck I can go to a real restaurant,
sit at a table and have a sweet young thing trot my food and beverage
out to me and be out the door, tip included, for that kind of money.
I wish that Frisco was less $$$$ - it was great. But that sort of
pricing makes my throat slam shut (figuratively).
Oh, I never had that problem. But the temptation to get a little too "frisky" with the iron was getting stronger. So I began leaving it at
home - readily accessible but not "spur of the moment" accessible.
That looks a lot like one I've made for yonks .....
Title: Beef & Pepper Skillet
Long before she quit eating meat, she would no long touch summer
sausage. :D
Yeah, I am pretty sure a real good burger at the Cozy Dog, along with
a side and drink, probably wouldn't set you back that much!
Long before she quit eating meat, she would no long touch summer sausage. :D
I was like that with pizzas, hamburgers, and Taco Bell for ages after working at those places. Even now I cannot stand McDonald's
hamburgers though I still enjoy Burger King's.
Since we both live in the South...
The bacon and ham, OTOH, always smelled delicious! :D
Coon is one game meat I have never tried before. I have had ground
deer in chili, deer balogna, moose pot roast, roast duck, and bear.
Bear is the only one I did not really care for. I am surprised, but I have never knowningly had squirrel, even though I have had friends who hunt them for food.
Remember that "American" cheese is, at bottom, a mild Cheddar.
And I like sharp, the extra sharp even better. Unfortunatly it melted
into the burger enough so that I couldn't scrape it off.
I like all Cheddars. And the taste/texture that add to burgers. I'm
not sure I've ever met anyone who prefers a plain burger over a
chssesy one.
Wendy's is a regular stop for me. The $5 Biggie Bag is quite the
bargain in this time of high priced fats food.
It's a rare stop for us; we prefer C-F-A or Popeye's--stopped at one of those in Fredericksburg on Sunday. Yesterday was the 49th anniversary
of a special date for us so we went out for seafood (which we'd done on that day).
Didja get the flounder sandwich or the shrimp basket? I'm not a fan of
to remember that if we go to Wendy's again. I also tried their RH>peppermint frosty--mild peppermint taste, no bits of candy in it and a
pepto-bismo pink color. I'd rather have an Arby's Andes mint shake
(first choice) or Chick-Fil-A's peppermint shake (2nd choice).
8<----- CUT ----->8
ever had at fast food place that I like other than chocolate was one
time I was riding with my brother and he pulled into a Hardee's. I
asked for, as a joke, a peach milkshake as my beverage selection.
Surprise - that's what came out the window. And it was guite tasty.
Sounds good. I know C-F-A does them also.
8<----- EDIT ----->8
Oh, I've got a C-Pap as well. I told them where to stick the Bi-Pap.
In the end, whether it's C-Pap or Bi-Pap both are a PITA.
Agreed but I can tolerate the concentrator.
My main problem with the C-PAP is getting untangled when it's time for
a potty break. Bv)=
I don't know yet what was wrong with me - it may have been nerveimpossible DD> to text. My head was swollen and my eyes were "bulging".
related. I had synapses firing randomly making my body parts twitch
and jump and making it really hard to type and darned near
But it's good to see you back. I see my eye doctor next week, shouldn't need a new perscription but want to ask about safety glasses for
shooting.
Started back to work yesterday. Going to have to get used to that
again.
Going to go hunting/foraging for food or just for seld defense.
Somehow I can't imagine you shooting for sport or attacking some
minority in a hate crime.
Some sport (indoor range) but self defense if needed.
I quit packing several years ago as I could see myself beginng to
slide down a slippery slope.
I'm changing ophthalmologists due to Prairie Eye's Jesse James
accountant/ bookkeepers so I have to wait until Monday morn to make
an appointment.
So now I find that I have to get a referral from my optometrist due to
one of their silly rules.
Always a catch with insurance. Our dentist dropped the level of care we had for our insurance so we're switching providers to keep that level. Don't really want to change dentists and he takes the new one at the
level we want so................
Fortunately I don't require a dentist
I don't remember if I posted this already or not. But it's a neat
and tasty way to deal with the glut of leftovers ,,,,
Title: Thanksgiving Leftovers Hot Pockets
Categories: Breads, Vegetables, Dairy, Cheese, Poultry
Yield: 6 pockets
I don't recall seeing it but it's a nice change from just reheated left overs. I might try it using a bread dough (mix some up in the ABM)
base.
That should fork. Or you could mix up a pizza dough.
This is said to freeze well ....
Title: Pizza Dough in Bread Machine
Categories: Breads, Pizza
Yield: 1 Pizza
2/3 c Water
2 ts Olive oil
1 ts Honey
1 c A-P flour
1 c Whole wheat flour
3/4 ts Salt
1 1/2 ts Active dry yeast
Cornmeal for baking pan
You've met me; I'd rther have a plain burger (topped with pickle,
tomato, lettuce and maybe a slice of onion.
Since we both live in the South...
Coon is one game meat I have never tried before. I have had ground deer in chili, deer balogna, moose pot roast, roast duck, and bear. Bear is the only one I did not really care for. I am surprised, but I have never knowningly had squirrel, even though I have had friends who hunt them for food.
The bacon and ham, OTOH, always smelled delicious! :D
I worked for a bit slaughtering animals and eating meat still doesn't bother me. It's like how I love chorizo; my mom asked me once if I knew what was in it and I responded "yes and I still like it anyway".
Coon is one game meat I have never tried before. I have had groundI
deer in chili, deer balogna, moose pot roast, roast duck, and bear.
Bear is the only one I did not really care for. I am surprised, but
have never knowningly had squirrel, even though I have had friendswho
hunt them for food.
I've had deer (yum), duck (yum), and squirrel (stringy). Venison is my favorite by far.
Ruth Haffly wrote to Dave Drum <=-
And I like sharp, the extra sharp even better. Unfortunatly it melted
into the burger enough so that I couldn't scrape it off.
I like all Cheddars. And the taste/texture that add to burgers. I'm
not sure I've ever met anyone who prefers a plain burger over a
chssesy one.
You've met me; I'd rther have a plain burger (topped with pickle,
tomato, lettuce and maybe a slice of onion.
Wendy's is a regular stop for me. The $5 Biggie Bag is quite the
bargain in this time of high priced fats food.
It's a rare stop for us; we prefer C-F-A or Popeye's--stopped at one of those in Fredericksburg on Sunday. Yesterday was the 49th anniversary
of a special date for us so we went out for seafood (which we'd done on that day).
Didja get the flounder sandwich or the shrimp basket? I'm not a fan of
No, the Wendy's stop was a separate one from the seafood one. Got
shrimp and grits att the seafood place, a regular burger (didn't
realise it came with cheese) at Wendy's. They used to do them to order
as you ordered--many years ago.
crispy or the DD> (newish) blackened.
I'm not a fan of blackened foods.
to remember that if we go to Wendy's again. I also tried their
peppermint frosty--mild peppermint taste, no bits of candy in it
and a pepto-bismo pink color. I'd rather have an Arby's Andes
mint shake (first choice) or Chick-Fil-A's peppermint shake
(2nd choice).
8<----- CUT ----->8
ever had at fast food place that I like other than chocolate was one
time I was riding with my brother and he pulled into a Hardee's. I
asked for, as a joke, a peach milkshake as my beverage selection.
Surprise - that's what came out the window. And it was guite tasty.
Sounds good. I know C-F-A does them also.
8<----- EDIT ----->8
Oh, I've got a C-Pap as well. I told them where to stick the Bi-Pap.
In the end, whether it's C-Pap or Bi-Pap both are a PITA.
Agreed but I can tolerate the concentrator.
My main problem with the C-PAP is getting untangled when it's time for
a potty break. Bv)=
I can see that; I've got a 20' tube (mostly rolled up, about 8' of
actual length) on my home machine. Since it's so noisy, we keep it
outside the bedroom and just run the long tubing to my side of the bed.
My travel machine is quieter so we just put an 8' tube on that. It
rides mostly in the camper but has gone on other trips (Alaska, Utah,
New York) with us.
I don't know yet what was wrong with me - it may have been nerve
related. I had synapses firing randomly making my body parts twitch
and jump and making it really hard to type and darned near impossible
to text. My head was swollen and my eyes were "bulging". And I've
come through with some vision damage. Going to have to get new prescriptions for my glasses
Ruth Haffly wrote to Dave Drum <=-
But it's good to see you back. I see my eye doctor next week, shouldn't need a new perscription but want to ask about safety glasses for
shooting.
Started back to work yesterday. Going to have to get used to that
again.
Unless you decide to become a gentleman of leisure.
Going to go hunting/foraging for food or just for seld defense.
Somehow I can't imagine you shooting for sport or attacking some
minority in a hate crime.
Some sport (indoor range) but self defense if needed.
I quit packing several years ago as I could see myself beginng to
slide down a slippery slope.
Understandable.
I'm changing ophthalmologists due to Prairie Eye's Jesse James
accountant/ bookkeepers so I have to wait until Monday morn to make
an appointment.
So now I find that I have to get a referral from my optometrist due to
one of their silly rules.
Always a catch with insurance. Our dentist dropped the level of care we had for our insurance so we're switching providers to keep that level. Don't really want to change dentists and he takes the new one at the
level we want so................
Fortunately I don't require a dentist
I've still got most of my teeth--no wisdom teeth and one of my molars
was being reabsorbed from the inside some years ago so it was taken
out. Hasn't affected my chewing any.
Ruth Haffly wrote to Dave Drum <=-
I don't remember if I posted this already or not. But it's a neat
and tasty way to deal with the glut of leftovers ,,,,
Title: Thanksgiving Leftovers Hot Pockets
Categories: Breads, Vegetables, Dairy, Cheese, Poultry
Yield: 6 pockets
I don't recall seeing it but it's a nice change from just reheated
left overs. I might try it using a bread dough (mix some up in the
ABM) base.
That should fork. Or you could mix up a pizza dough.
Probably, either way I'd probably use the bread machine.
This is said to freeze well ....
Title: Pizza Dough in Bread Machine
Categories: Breads, Pizza
Yield: 1 Pizza
I'd use all whole wheat flour and sub almond meal for the corn meal. I know not that much is used but since we try to avoid anything having
corn in it for Steve's sake.................
Replying to a message of Ruth Haffly to Dave Drum:
You've met me; I'd rther have a plain burger (topped with pickle,
tomato, lettuce and maybe a slice of onion.
That's one thing I miss on my burgers: a nice slice of freshly-cut red onion!
Title: Old-Fashioned Mac 'n' Cheese
Categories: Main dish, Low-cal, Pasta
Yield: 8 Servings
1 1/2 c Elbow macaroni
4 tb Butter or margarine, divided
1/4 c All-purpose flour
3 c Milk
1 ts Dry mustard
3/4 ts Salt
1/4 ts Freshly ground pepper
1 pn Ground red pepper
1 1/2 c Shredded sharp Cheddar
-cheese
1/4 c Freshly grated Parmesan
-cheese
1/3 c Plain dry bread crumbs
1. Heat oven to 375 B0F. Cook macaroni in boiling salted water in
large saucepan just until tender, 8 minutes. Drain in colander and
rinse under cold water.
2. Meanwhile, melt 2 tablespoons butter in large saucepan over
medium heat. Stir in flour and cook, stirring, 1 minute. Gradually
whisk in
milk, mustard, salt and peppers. Bring to boil, whisking. Boil 1
minute. Remove from heat and whisk in cheeses until melted and
smooth. Stir in drained macaroni. Pour into shallow 2-quart baking
dish. Melt remaining 2 tablespoons butter, stir in bread crumbs and
sprinkle over macaroni. Bake 30 minutes. Let stand 10 minutes before
serving. Makes 8 servings.
I like all Cheddars. And the taste/texture that add to burgers. I'm
not sure I've ever met anyone who prefers a plain burger over a
chssesy one.
You've met me; I'd rther have a plain burger (topped with pickle,
tomato, lettuce and maybe a slice of onion.
How does it feel to be in a monority? Bv)= My favoured burger
toppings are Tomato, Mayonnaise (never Miracle Wimp) and Onion. Oh.
and bacon.
Mustard if fine on other things but not my burger. And ketchup is
Wendy's is a regular stop for me. The $5 Biggie Bag is quite the
bargain in this time of high priced fats food.
It's a rare stop for us; we prefer C-F-A or Popeye's--stopped at one of those in Fredericksburg on Sunday. Yesterday was the 49th anniversary
of a special date for us so we went out for seafood (which we'd done on that day).
Didja get the flounder sandwich or the shrimp basket? I'm not a fan of
No, the Wendy's stop was a separate one from the seafood one. Got
I was referencing Popeyes (no apostrophe) when asking about flounder
as that is featured as its fish sandwich and they have several shrimp offerings.
shrimp and grits at the seafood place, a regular burger (didn'torder RH> as you ordered--many years ago.
realise it came with cheese) at Wendy's. They used to do them to
They still do. Depends on which burger you order. .... Ooooopsie. Went
to look at Wendy's menu to see which burgers come without cheese. And found only one poor little Jr. Single down at the bottom of the list.
crispy or the DD> (newish) blackened.
I'm not a fan of blackened foods.
My jury is still out ob blackened. But I'm leaning in your direction.
8<----- CUT ----->8
time I was riding with my brother and he pulled into a Hardee's. I
asked for, as a joke, a peach milkshake as my beverage selection.
Surprise - that's what came out the window. And it was guite tasty.
Sounds good. I know C-F-A does them also.
Wendy's ain't my place for shakes. The "Frosty" is too thick todrink DD> (like DQ's "Blizzard") so it's hard to manage whilst driving.
8<----- EDIT ----->8
Oh, I've got a C-Pap as well. I told them where to stick the Bi-Pap.
In the end, whether it's C-Pap or Bi-Pap both are a PITA.
Agreed but I can tolerate the concentrator.
As in oxygen concentrator? I have a portable one of those with both
12V and 110V chargers. It's handy, if a bit bulky. I take it to work
with me and if I'm going to a restaurant. It's good for a bit over an
hour before needing the batteries charged.
My main problem with the C-PAP is getting untangled when it's time for
a potty break. Bv)=
I can see that; I've got a 20' tube (mostly rolled up, about 8' of
actual length) on my home machine. Since it's so noisy, we keep it
outside the bedroom and just run the long tubing to my side of the bed.
My travel machine is quieter so we just put an 8' tube on that. It
rides mostly in the camper but has gone on other trips (Alaska, Utah,
New York) with us.
My C-PAP is pretty quiet. So that's not a worry. The whole thing came
in "travel bag" packaging so I assume I could take it on the road
should the need arise.
I don't know yet what was wrong with me - it may have been nerve
related. I had synapses firing randomly making my body parts twitch
and jump and making it really hard to type and darned near impossible
to text. My head was swollen and my eyes were "bulging". And I've
come through with some vision damage. Going to have to get new prescriptions for my glasses
8<----- SPLIT HERE ----->8
Continued in Part Deux
But it's good to see you back. I see my eye doctor next week, shouldn't need a new perscription but want to ask about safety glasses for
shooting.
Visited the ophthalmologist yesterday to see what, if anything, was
messed up ... as well as my annual diabetic retinal scan. Found I have
an (minor) eye infection in my left eye and a cataract in my right
eye.
Meanwhile the vision has come back - distance and mid-range. Bt I'm
going to have to have corrective lenses for near vision for the first
time in my 81 years.
Started back to work yesterday. Going to have to get used to that
again.
Unless you decide to become a gentleman of leisure.
It gets me out and about. Besides the money I make helping oad out my
SSI cheques. Plus, I genuinely enjoy helping people. So, whilst it's a
job it's not really work.
Going to go hunting/foraging for food or just for seld defense.
Somehow I can't imagine you shooting for sport or attacking some
minority in a hate crime.
Some sport (indoor range) but self defense if needed.
I used to hunt small game for food and pest control (woodchucks) and I
was on my school's rifle team. Shot expert in boot camp - both rifle (Springfield '03) and pistol (M1911 .45 calibre)
I quit packing several years ago as I could see myself beginng to
slide down a slippery slope.
Understandable.
I don't even own a gun these days. Sold my last rifle to a collector
for major $$$$.
So now I find that I have to get a referral from my optometrist due to
one of their silly rules.
Always a catch with insurance. Our dentist dropped the level of care we had for our insurance so we're switching providers to keep that level. Don't really want to change dentists and he takes the new one at the
level we want so................
Fortunately I don't require a dentist
I've still got most of my teeth--no wisdom teeth and one of my molars
was being reabsorbed from the inside some years ago so it was taken
out. Hasn't affected my chewing any.
My only hassles with the China Clippers is when I get qa seed or
popcorn hull under a plate. Thar requires a trip to the "facility" as
I consider whipping out your teeth in company to be both gauche and
gross.
Title: Country-Style Groundhog
Categories: Game
Yield: 6 Servings
That should fork. Or you could mix up a pizza dough.
Probably, either way I'd probably use the bread machine.
The bread machine is a very handy tool. I have a high dollar stand
mixer with dough hook, etc. which sits mostly unused on my counter - taking
up space and needing dusted every so often. Thinking back .... the
last times I have had that mixer to the fore and actually used it have been
to make a cake for a special occasion.
Categories: Breads, Pizza
Yield: 1 Pizza
8<----- TRUNCATED ----->8
I'd use all whole wheat flour and sub almond meal for the corn meal. I know not that much is used but since we try to avoid anything having
corn in it for Steve's sake.................
The cornmeal is as a no-stick. I'd bet you could use Panko bread
crumbs as well as your ground almonds.
Ruth Haffly wrote to Dave Drum <=-
I like all Cheddars. And the taste/texture that add to burgers.
I'm not sure I've ever met anyone who prefers a plain burger over
a chssesy one.
You've met me; I'd rther have a plain burger (topped with pickle,
tomato, lettuce and maybe a slice of onion.
How does it feel to be in a minority? Bv)= My favoured burger
I am in other respects too--left handed for one.
toppings are Tomato, Mayonnaise (never Miracle Wimp) and Onion. Oh.
and bacon.
Never Miracle Whip; don't even let the stuff come into my house. For
the past few years we've been using an all natural avocado oil based
mayo, bought at either Sam's Club or Wegman's. I still like Duke's but they started adding BhT to their mayo a while ago so found this as an alternative.
Mustard if fine on other things but not my burger. And ketchup is
Agreed, mustard doesn't belong on a burger.
for rench fries that are badly done when there's no Tartar Sauce
to be had.
I prefer my fries with a bit of salt or malt vinegar.
Wendy's is a regular stop for me. The $5 Biggie Bag is quite the
bargain in this time of high priced fats food.
It's a rare stop for us; we prefer C-F-A or Popeye's--stopped at one of those in Fredericksburg on Sunday. Yesterday was the 49th anniversary
of a special date for us so we went out for seafood (which we'd done on that day).
Didja get the flounder sandwich or the shrimp basket? I'm not a fan of
No, the Wendy's stop was a separate one from the seafood one. Got
I was referencing Popeyes (no apostrophe) when asking about flounder
as that is featured as its fish sandwich and they have several shrimp offerings.
No, we go there for the chicken. Steve had some Bojangles chicken
recently and said that Popeyes is much better but the BoBerry biscuit
is better than the Popeyes plain biscuit.
8<----- CUT ----->8
time I was riding with my brother and he pulled into a Hardee's. I
asked for, as a joke, a peach milkshake as my beverage selection.
Surprise - that's what came out the window. And it was guite tasty.
Sounds good. I know C-F-A does them also.
Cook Out around here is known for their large variety (I think 40 some)
of shakes but they're take out only so we've not tried them.
Wendy's ain't my place for shakes. The "Frosty" is too thick to
drink (like DQ's "Blizzard") so it's hard to manage whilst driving.
True, but we either go in and sit down or just sit in the vehicle until done. My favorite Blizzard is the mint M&M.
8<----- EDIT ----->8
Oh, I've got a C-Pap as well. I told them where to stick the Bi-Pap.
In the end, whether it's C-Pap or Bi-Pap both are a PITA.
Agreed but I can tolerate the concentrator.
As in oxygen concentrator? I have a portable one of those with both
12V and 110V chargers. It's handy, if a bit bulky. I take it to work
with me and if I'm going to a restaurant. It's good for a bit over an
hour before needing the batteries charged.
Yes, an O2 concentrator, sits on the floor. I need it only at night, a cotinuous flow. Bought an extra battery for the portable but generally
run it off of AC.
My main problem with the C-PAP is getting untangled when it's time for
a potty break. Bv)=
I can see that; I've got a 20' tube (mostly rolled up, about 8' of
actual length) on my home machine. Since it's so noisy, we keep it
outside the bedroom and just run the long tubing to my side of the bed.
My travel machine is quieter so we just put an 8' tube on that. It
rides mostly in the camper but has gone on other trips (Alaska, Utah,
New York) with us.
My C-PAP is pretty quiet. So that's not a worry. The whole thing came
in "travel bag" packaging so I assume I could take it on the road
should the need arise.
Yes, Steve has taken his to Israel and Guiana as well as shipboard 3
times and numberous other flying and driving trips. It's a lot smaller
and quieter than the concentrator.
Ruth Haffly wrote to Dave Drum <=-
But it's good to see you back. I see my eye doctor next week, shouldn't need a new perscription but want to ask about safety glasses for
shooting.
Visited the ophthalmologist yesterday to see what, if anything, was
messed up ... as well as my annual diabetic retinal scan. Found I have
an (minor) eye infection in my left eye and a cataract in my right
eye.
So, more visits to the eye doctors. Cataracts are a simple surgery
these days; I had both of my eyes done in 2020. Steve will probably
have one eye done next year, not sure about the 2nd one.
Meanwhile the vision has come back - distance and mid-range. Bt I'm
going to have to have corrective lenses for near vision for the first
time in my 81 years.
Started back to work yesterday. Going to have to get used to that
again.
Unless you decide to become a gentleman of leisure.
It gets me out and about. Besides the money I make helping oad out my
SSI cheques. Plus, I genuinely enjoy helping people. So, whilst it's a
job it's not really work.
All important reasons. My sewing income is very sporadic; I call it my "Pin Money", not needed to keep the household running and food on the table. Steve gets military retirement, disability and Social Security;
I just get the Social Security as steady income.
Going to go hunting/foraging for food or just for seld defense.
Somehow I can't imagine you shooting for sport or attacking some
minority in a hate crime.
Some sport (indoor range) but self defense if needed.
I used to hunt small game for food and pest control (woodchucks) and I
was on my school's rifle team. Shot expert in boot camp - both rifle (Springfield '03) and pistol (M1911 .45 calibre)
I'll get back into shooting well--have only done target shooting. My family wasn't into hunting tho my younger brother tried it for a while.
I believe he only got one deer in years of trying and one bear--with
his truck. Dad had friends that hunted (including the man that
developed the Hunter Safety course) and every so often, one would drop
off some venison for us.
I quit packing several years ago as I could see myself beginng to
slide down a slippery slope.
Understandable.
I don't even own a gun these days. Sold my last rifle to a collector
for major $$$$.
Must have been a good one--a Henry? One of the guns Steve inherited
from his father is a flintlock.
So now I find that I have to get a referral from my optometrist due to
one of their silly rules.
Always a catch with insurance. Our dentist dropped the level of care we had for our insurance so we're switching providers to keep that level. Don't really want to change dentists and he takes the new one at the
level we want so................
Fortunately I don't require a dentist
I've still got most of my teeth--no wisdom teeth and one of my molars
was being reabsorbed from the inside some years ago so it was taken
out. Hasn't affected my chewing any.
My only hassles with the China Clippers is when I get qa seed or
popcorn hull under a plate. Thar requires a trip to the "facility" as
I consider whipping out your teeth in company to be both gauche and
gross.
I know, I think most people do respect others and remove themselves
from the presence of people before taking their teeth out. My mom had several bridges, dad had one or two also but they always kept them in except for cleaning. It always looked like they had a full mouth of
real teeth until you looked closer and saw the hardware.
Title: Country-Style Groundhog
Categories: Game
Yield: 6 Servings
Kill one and 7 come to its funeral according to John Burroughs. Don't
see many around here but used to see a lot where I grew up. Hmmmm, come
to think about it, haven't seen so many up there recently.
That's one thing I miss on my burgers: a nice slice of freshly-cut red onion!
I can go either way with onion, sometimes I'll take it, other times
leave it off.
Mike Powell wrote to RUTH HAFFLY <=-
Unfortunately, tomatoes and tomato sauce have joined that club. Maybe
I need to start eating supper for breakfast and breakfast for supper.
Unfortunately, tomatoes and tomato sauce have joined that club. Maybe
I need to start eating supper for breakfast and breakfast for supper.
I can eat breakfast for any meal of the day.
Title: Old Time Fudge
Categories: Christmas, Candy, Great, Marie
Yield: 8 Servings
toppings are Tomato, Mayonnaise (never Miracle Wimp) and Onion. Oh.
and bacon.
Never Miracle Whip; don't even let the stuff come into my house. For
the past few years we've been using an all natural avocado oil based
mayo, bought at either Sam's Club or Wegman's. I still like Duke's but they started adding BhT to their mayo a while ago so found this as an alternative.
That sent me to my Bing search engine. BhT is "Butylated
hydroxytoluene (BHT), also known as dibutylhydroxytoluene, is a
lipophilic organic
compound ... ^^^^^^^
So, it's organic and not some laboratory "Frankenfood"
I can get Duke's at a local Sav-A-Lot (el Cheapo discount) Grocery.If DD> I can't find Ducke on the shelf I get Hellman's. Can't remember
Mustard if fine on other things but not my burger. And ketchup is
Agreed, mustard doesn't belong on a burger.
for rench fries that are badly done when there's no Tartar Sauce
to be had.
I prefer my fries with a bit of salt or malt vinegar.
Salt is a must - either the real stuff or the Nu-Salt (potassium based rather than sodium based). I stock malt vineger in my cupboards but
it's mostly used on fish reather than fries.
I was referencing Popeyes (no apostrophe) when asking about flounder
as that is featured as its fish sandwich and they have several shrimp offerings.
No, we go there for the chicken. Steve had some Bojangles chicken
recently and said that Popeyes is much better but the BoBerry biscuit
is better than the Popeyes plain biscuit.
I'm not a fan of Popeyes fish sandwich. And I leave the shrimp with
them unless it's a *very* special offering. And I leave their fries
behind as well - opting instead for mashed potatoes w/Cajun gravy. But mostly I keep to the chicken (dark meat preferred) offerings.
8<----- CUT ----->8
Wendy's ain't my place for shakes. The "Frosty" is too thick to
drink (like DQ's "Blizzard") so it's hard to manage whilst driving.
True, but we either go in and sit down or just sit in the vehicle until done. My favorite Blizzard is the mint M&M.
I think Dairy Queen has their shakes almot "right" for drinking and driving . When I was working out of town last summer I'd stop at the
local DQ for a medium chocolate shake to make the 30 mile drive home
more tolerable. It would last me city limits to city limits unless I
was risking "brain-freeze". Bv)=
8<----- EDIT ----->8
My main problem with the C-PAP is getting untangled when it's time for
a potty break. Bv)=
I can see that; I've got a 20' tube (mostly rolled up, about 8' of
actual length) on my home machine. Since it's so noisy, we keep it
outside the bedroom and just run the long tubing to my side of the bed.
My travel machine is quieter so we just put an 8' tube on that. It
rides mostly in the camper but has gone on other trips (Alaska, Utah,
New York) with us.
My C-PAP is pretty quiet. So that's not a worry. The whole thing came
in "travel bag" packaging so I assume I could take it on the road
should the need arise.
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
Yes, Steve has taken his to Israel and Guiana as well as shipboard 3
times and numberous other flying and driving trips. It's a lot smaller
and quieter than the concentrator.
Well, yeahhhh. And a lot lighter, too.
Title: Copycat Popeyes Chicken Sandwich DD> Categories:Poultry, Breads, Herbs, Chilies, Dairy DD> Yield: 4 servings
So, more visits to the eye doctors. Cataracts are a simple surgery
these days; I had both of my eyes done in 2020. Steve will probably
have one eye done next year, not sure about the 2nd one.
I know. For my first (left eye) cataract I was in "twilight"
anasthesia and could see and hear what was happening. I reversed what
many do and
asked for a "close up" lens rather than long distance. I've worn
glasses since I was 14 for myopia. And since they were'nt doing both
(two years ago) I'd have had schizophrenic glasses. Bv)=
Unless you decide to become a gentleman of leisure.
It gets me out and about. Besides the money I make helping oad out my
SSI cheques. Plus, I genuinely enjoy helping people. So, whilst it's a
job it's not really work.
All important reasons. My sewing income is very sporadic; I call it my "Pin Money", not needed to keep the household running and food on the table. Steve gets military retirement, disability and Social Security;
I just get the Social Security as steady income.
I just have SSI and what I make at the Zone. My brother, on the other
hoof gets SSI, union (Pipefitters) pension as well as a school board pension. And his wife get SSI and a school board pension. They are
very "comfortable". Bv)=
I quit packing several years ago as I could see myself beginng to
slide down a slippery slope.
Understandable.
I don't even own a gun these days. Sold my last rifle to a collector
for major $$$$.
Must have been a good one--a Henry? One of the guns Steve inherited
from his father is a flintlock.
Follow on to the Henry "Yellow Boy" - a Winchester kever action in
.32/40 calibre.
Fortunately I don't require a dentist
I've still got most of my teeth--no wisdom teeth and one of my molars
was being reabsorbed from the inside some years ago so it was taken
out. Hasn't affected my chewing any.
My only hassles with the China Clippers is when I get qa seed or
popcorn hull under a plate. Thar requires a trip to the "facility" as
I consider whipping out your teeth in company to be both gauche and
gross.
I know, I think most people do respect others and remove themselves
from the presence of people before taking their teeth out. My mom had several bridges, dad had one or two also but they always kept them in except for cleaning. It always looked like they had a full mouth of
real teeth until you looked closer and saw the hardware.
Never had braces or a bridge. Went straight to falsies.
Title: Country-Style Groundhog DD> Categories: Game DD>Yield: 6 Servings
Kill one and 7 come to its funeral according to John Burroughs. Don't
see many around here but used to see a lot where I grew up. Hmmmm, come
to think about it, haven't seen so many up there recently.
They were thick on our farm. They and the raccoons could do major
damage to a field of corn. Granddad used to use leg traps to catch the unwary. One of our daily things was to check the trap line and he's dipatch the catch with his pistol then reset the snare. One day we
started around
the corner of the corn crib and he stopped short. Tald me, "Run back
to the house and bring me the rifle." Seems there was a skunk in the
trap.
Title: French Fried Skunk
Categories: Game, Dairy, Chilies
Yield: 5 Servings
freshly-cut red > SD> onion!That's one thing I miss on my burgers: a nice slice of
I can go either way with onion, sometimes I'll take it, other times leave it off.
I love onions but have learned it is best to lay off of them the later
in the day it gets. After lunch, they get left off.
Unfortunately, tomatoes and tomato sauce have joined that club. Maybe
I need to start eating supper for breakfast and breakfast for supper.
:D
Yeah, so can I. In my case, though, if I reverse to breakfast in the evening, I had better stick to cereal. ;)
Hmmm, that is one thing I miss around the holidays. My grandparents
would make excellent fudge, usually chocolate and peanut butter.
<drools>
Mike Powell wrote to SEAN DENNIS <=-
Unfortunately, tomatoes and tomato sauce have joined that club. Maybe I need to start eating supper for breakfast and breakfast for supper.
I can eat breakfast for any meal of the day.
Yeah, so can I. In my case, though, if I reverse to breakfast in the evening, I had better stick to cereal. ;)
Title: Old Time Fudge
Categories: Christmas, Candy, Great, Marie
Yield: 8 Servings
Hmmm, that is one thing I miss around the holidays. My grandparents
would make excellent fudge, usually chocolate and peanut butter.
<drools>
Sean Dennis wrote to Mike Powell <=-
Yeah, so can I. In my case, though, if I reverse to breakfast in the evening, I had better stick to cereal. ;)
I can eat eggs in the evening but nothing spicy...
Hmmm, that is one thing I miss around the holidays. My grandparents
would make excellent fudge, usually chocolate and peanut butter.
<drools>
I usually make okay fudge in the microwave. Nothing fancy.
Ruth Haffly wrote to Dave Drum <=-
That sent me to my Bing search engine. BhT is "Butylated
hydroxytoluene (BHT), also known as dibutylhydroxytoluene, is a
lipophilic organic compound ...
So, it's organic and not some laboratory "Frankenfood"
Try to convince Steve that it's safe for foods.
I can get Duke's at a local Sav-A-Lot (el Cheapo discount) Grocery.
If DD> I can't find Ducke on the shelf I get Hellman's. Can't remember
the DD> last time I bought Kraft mayo.
First time we lived in NC, it was my "go to" mayo. Moved away when
Steve joined the Army and landed in TX about 15 months later. Thought
I'd be able to get it there but it was a no go. My neighbor, from
Georgia, brought back several jars when she went home for Christmas and wouldn't take anything for it.
Mustard if fine on other things but not my burger. And ketchup is
Agreed, mustard doesn't belong on a burger.
for rench fries that are badly done when there's no Tartar Sauce
to be had.
I prefer my fries with a bit of salt or malt vinegar.
Salt is a must - either the real stuff or the Nu-Salt (potassium based rather than sodium based). I stock malt vineger in my cupboards but
it's mostly used on fish reather than fries.
I tried the Nu-Salt but went back to NaCl when I found that salt didn't affect my blood pressure. At the time it didn't keep my potassium level
up either.
I was referencing Popeyes (no apostrophe) when asking about flounder
as that is featured as its fish sandwich and they have several shrimp offerings.
No, we go there for the chicken. Steve had some Bojangles chicken
recently and said that Popeyes is much better but the BoBerry biscuit
is better than the Popeyes plain biscuit.
I'm not a fan of Popeyes fish sandwich. And I leave the shrimp with
them unless it's a *very* special offering. And I leave their fries
behind as well - opting instead for mashed potatoes w/Cajun gravy. But mostly I keep to the chicken (dark meat preferred) offerings.
I used to like most fish sandwiches; some were better than others but never got one at Popeyes, usually McD's (hold the cheese!) or BK. Now, most often, I'll go for some form of chicken. My usual side at Popeyes
is cole slaw.
8<----- CUT ----->8
Wendy's ain't my place for shakes. The "Frosty" is too thick to
drink (like DQ's "Blizzard") so it's hard to manage whilst driving.
True, but we either go in and sit down or just sit in the vehicle
until done. My favorite Blizzard is the mint M&M.
I think Dairy Queen has their shakes almost "right" for drinking and driving . When I was working out of town last summer I'd stop at the
local DQ for a medium chocolate shake to make the 30 mile drive home
more tolerable. It would last me city limits to city limits unless I
was risking "brain-freeze". Bv)=
Tasted pretty good on a hot day too. Our ice cream intake definately
goes up during the summer but not as much as it did when we were first married. We'd get a $.15 double scoop cone every week after doing
laundry, occaisionally going for the 4 scoops for $.25. I think once or twice we got the 6 scoops for $.35--that impressed my sister so much
when she came to visit once that she went back the next night for
another 6 scoop cone.
8<----- EDIT ----->8
My main problem with the C-PAP is getting untangled when it's time for
a potty break. Bv)=
I can see that; I've got a 20' tube (mostly rolled up, about 8' of
actual length) on my home machine. Since it's so noisy, we keep it
outside the bedroom and just run the long tubing to my side of the bed.
My travel machine is quieter so we just put an 8' tube on that. It
rides mostly in the camper but has gone on other trips (Alaska, Utah,
New York) with us.
My C-PAP is pretty quiet. So that's not a worry. The whole thing came
in "travel bag" packaging so I assume I could take it on the road
should the need arise.
Ruth Haffly wrote to Dave Drum <=-
Yes, Steve has taken his to Israel and Guiana as well as shipboard 3
times and numberous other flying and driving trips. It's a lot smaller
and quieter than the concentrator.
Well, yeahhhh. And a lot lighter, too.
Verymuch so--and doesn't count when you fly so he can take a carry on, personal item and the C-PAP. It's the same with the concentrator.
Title: Copycat Popeyes Chicken Sandwich DD> Categories:
Poultry, Breads, Herbs, Chilies, Dairy DD> Yield: 4 servings
Looks good but I'll make mine mild.
Ruth Haffly wrote to Dave Drum <=-
Title: Country-Style Groundhog DD> Categories: Game DD>
Yield: 6 Servings
Kill one and 7 come to its funeral according to John Burroughs. Don't
see many around here but used to see a lot where I grew up. Hmmmm, come
to think about it, haven't seen so many up there recently.
They were thick on our farm. They and the raccoons could do major
damage to a field of corn. Granddad used to use leg traps to catch the unwary. One of our daily things was to check the trap line and he's dipatch the catch with his pistol then reset the snare. One day we
started around the corner of the corn crib and he stopped short. Tald
me, "Run back to the house and bring me the rifle." Seems there was
a skunk in the trap.
And don't do anything to startle the skunk! We had them around our
area as well and every so often our dogs would provoke them just
enough to get sprayed. Their other nemisis was porcupines--dogs
would come home with a muzzle full of quills.
Title: French Fried Skunk
Categories: Game, Dairy, Chilies
Yield: 5 Servings
I'll pass on this one, thank you. (G)
Tomatoes don't bother me which is good as I do a lot with them. Next
week I'm planning to do a spice Moroccan chicken meal (clipped that
recipe some years ago, has become a favorite) that calls for tomatoes as
well as garbanzoes, onions, lemon and spices like cumin, cinnamon and coriander. I serve it over whole wheat couscous, usually doubling the
recipe so I can put extras in the freezer for quick meals.
So I went to my 20K+ recipe base and searched on fudge w/peanut butter
as an ingredient. And I didn't have a single one using chocolate.
At my house it better have chocolate in it or it simply ain't "fudge".
So, I grabbed and Meal Monstered one from the old jailbird - Martha
Stewart ......
Mike Powell wrote to DAVE DRUM <=-
So I went to my 20K+ recipe base and searched on fudge w/peanut butter
as an ingredient. And I didn't have a single one using chocolate.
I am shocked there was not at least one that used chocolate!
At my house it better have chocolate in it or it simply ain't "fudge".
I really enjoyed their peanut butter fudge but, yeah, when someone says fudge I usually think of chocolate. I used to like taking a small
piece of the peanut butter and another of the chocolate and having them together for an extra yummy treat.
So, I grabbed and Meal Monstered one from the old jailbird - Martha
Stewart ......
Looks like another good one. :)
Hmmm, that is one thing I miss around the holidays. My grandparents
would make excellent fudge, usually chocolate and peanut butter.
<drools>
I usually make okay fudge in the microwave. Nothing fancy.
Here's my go-to recipe for making fudge, It can probably be done in
the nuker, although I've not tried.
I note that you're kicking my bum in Scrabble. Two "clear the rack" 50 point bonuses is impressive. Enjoy the fudge ....
Title: Eagle Brand Chocolate Fudge
Categories: Five, Dairy, Chocolate, Nuts
Yield: 64 Servings
3 c (18 oz) semi-sweet chocolate
- chips
14 oz Can Eagle Brand Sweetened
- Condensed Milk
ds Salt
1 1/2 ts Vanilla extract
64 Pecan halves
That sent me to my Bing search engine. BhT is "Butylated
hydroxytoluene (BHT), also known as dibutylhydroxytoluene, is a
lipophilic organic compound ...
So, it's organic and not some laboratory "Frankenfood"
Try to convince Steve that it's safe for foods.
Maybe he'll come around. Remember how he was with pork after being downwind of a pig sty or was that a factory farm?.
I can get Duke's at a local Sav-A-Lot (el Cheapo discount) Grocery.
If DD> I can't find Ducke on the shelf I get Hellman's. Can't remember
the DD> last time I bought Kraft mayo.
First time we lived in NC, it was my "go to" mayo. Moved away when
Steve joined the Army and landed in TX about 15 months later. Thought
I'd be able to get it there but it was a no go. My neighbor, from
Georgia, brought back several jars when she went home for Christmas and wouldn't take anything for it.
for rench fries that are badly done when there's no Tartar Sauce
to be had.
I prefer my fries with a bit of salt or malt vinegar.
Salt is a must - either the real stuff or the Nu-Salt (potassium based rather than sodium based). I stock malt vineger in my cupboards but
it's mostly used on fish reather than fries.
I tried the Nu-Salt but went back to NaCl when I found that salt didn't affect my blood pressure. At the time it didn't keep my potassium level
up either.
I found that if one uses too much Nu Salt it gets bitter. I wouldn't
use enough to affect my potassium levels. However the two potassium sulphate caplets I used to take every night to replace thepotassium DD> that was lost through use of Lasix (water pill) did cause
No, we go there for the chicken. Steve had some Bojangles chicken
recently and said that Popeyes is much better but the BoBerry biscuit
is better than the Popeyes plain biscuit.
I never eat the Popeyes biscuit. But, Jasper likes them. If he's not
here then they become bird food.
I'm not a fan of Popeyes fish sandwich. And I leave the shrimp with
them unless it's a *very* special offering. And I leave their fries
behind as well - opting instead for mashed potatoes w/Cajun gravy. But mostly I keep to the chicken (dark meat preferred) offerings.
I used to like most fish sandwiches; some were better than others but never got one at Popeyes, usually McD's (hold the cheese!) or BK. Now, most often, I'll go for some form of chicken. My usual side at Popeyes
is cole slaw.
Popeye's cole slaw is pretty good. As is Kentucky Fried Colonel's.
I don't even notice the half slice of sheeze on the Mickey D'sfilet. DD> And Burger Whop's Whaler (fish sandwich) back in the 70s was
8<----- CUT ----->8
driving . When I was working out of town last summer I'd stop at the
local DQ for a medium chocolate shake to make the 30 mile drive home
more tolerable. It would last me city limits to city limits unless I
was risking "brain-freeze". Bv)=
Tasted pretty good on a hot day too. Our ice cream intake definately
goes up during the summer but not as much as it did when we were first married. We'd get a $.15 double scoop cone every week after doing
laundry, occaisionally going for the 4 scoops for $.25. I think once or twice we got the 6 scoops for $.35--that impressed my sister so much
when she came to visit once that she went back the next night for
another 6 scoop cone.
That was, no doubt, some years ago. My local B-R brags about their U$1 single scoop cones.
8<----- EDIT ----->8
Still, reinstalling the webbing around my head after having to whizz
is a genuine PITA. I've gone to a ersatz urinal to keep from having to "make the trek". Amazing how inventive we can get when needed. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Garden Tuna Pita Sandwiches
Categories: Seafood, Cheese, Vegetables, Greens, Breads
CONTINUED IN NEXT MESSAGE <<
Title: Copycat Popeyes Chicken Sandwich DD> Categories:
Poultry, Breads, Herbs, Chilies, Dairy DD> Yield: 4 servings
Looks good but I'll make mine mild.
Popeyes regular (mild) chicken is decent. And now I have to be careful with what I get. I like the "original" spicy. But they've added a
Ghost Pepper level .... talk about Light Up Your Life!!!
They're (Popeyes) doing some real deals on wings now. Like buy an
order of six and get another order for just U$1. A guy could overload
at that price point.
They were thick on our farm. They and the raccoons could do major
damage to a field of corn. Granddad used to use leg traps to catch the unwary. One of our daily things was to check the trap line and he's dipatch the catch with his pistol then reset the snare. One day we
started around the corner of the corn crib and he stopped short. Tald
me, "Run back to the house and bring me the rifle." Seems there was
a skunk in the trap.
And don't do anything to startle the skunk! We had them around our
area as well and every so often our dogs would provoke them just
enough to get sprayed. Their other nemisis was porcupines--dogs
would come home with a muzzle full of quills.
I've never seen a porky-pine in the wild.
And I learned, early-on, that giving the "skunked" pooch a bath inchemicals DD> plant.
tomato juice helps McMuttly to smell more like a dog than a
Title: French Fried Skunk DD> Categories: Game, Dairy,Chilies DD> Yield: 5 Servings
I'll pass on this one, thank you. (G)
Actualyy once you get past the mental images it's pretty good eating.
I had a friend who kept a skunk as a pet. Everyone thought Pepe had
been de-scented as there was never a hint of "skunk" around John or
the skunk. Unless someone tried to bully John. Then Pepe would spin
around and spray the bully in defense of his boss. People soon learned
to "play nice" in their presence. Bv)=
And here's one that seems to be an oxymoron but does have chocolate as
an ingredient. Before I got my hands on it Pillsbury was calling for oleo-margarine instead of butter. But I trust cows more than chemists.
Dave Drum wrote to Sean Dennis <=-
Here's my go-to recipe for making fudge, It can probably be done in the nuker, although I've not tried.
I note that you're kicking my bum in Scrabble. Two "clear the rack" 50 point bonuses is impressive. Enjoy the fudge ....
Dave Drum wrote to Ruth Haffly <=-
I found that if one uses too much Nu Salt it gets bitter. I wouldn't
use enough to affect my potassium levels. However the two potassium sulphate caplets I used to take every night to replace the potassium
that was lost through use of Lasix (water pill) did cause my doctor to tkae note. So now I just take a single caplet every other night. If I start to have problems with muscle cramps again I'll increase thae frequency.
Sean Dennis wrote to Dave Drum <=-
Here's my go-to recipe for making fudge, It can probably be done
in the nuker, although I've not tried.
I'll save it.
I note that you're kicking my bum in Scrabble. Two "clear the rack" 50 point bonuses is impressive. Enjoy the fudge ....
I get lucky once in a while.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lucky Dogs
Categories: None
Yield: 1 Servings
6 Hot dogs
3 Smoked sausages links
3 Chorizo sausage link |
4 tb Olive oil
1 md Onion; julienned
1 md Green pepper; julienned
2 c Chili
1/2 c Grated Cheddar cheese
1/2 c Minced onions
1/4 c Yellow mustard
1/4 c Creole mustard
1 c Pickled relish
1 Dozen hot dog buns
EMERIL LIVE SHOW #EMIA30
Preheat the grill. Season the hot dogs, smoked sausage, and chorizo
with 2 tablespoons olive oil, salt and pepper. Place the dogs on the
hot grill and cook for 2 to 3 minutes on each side. In a saute pan,
Sean Dennis wrote to Dave Drum <=-
I found that if one uses too much Nu Salt it gets bitter. I wouldn't
use enough to affect my potassium levels. However the two potassium sulphate caplets I used to take every night to replace the potassium
that was lost through use of Lasix (water pill) did cause my doctor to tkae note. So now I just take a single caplet every other night. If I start to have problems with muscle cramps again I'll increase thae frequency.
I use Redmond Real Salt (sea salt). It's mined from the Great Salt
Lake and it is all-natural with minerals with the salt. It's delicious and tastes good on food. I have an issue with electrolytes due to
blood pressure meds. If I need a quick shot of them, I dissolve a
little Real Salt in a flavored drink and that fixes the problem.
https://redmond.life/collections/real-salt
My mom told me about this salt. Not cheap but a little goes a very,
very long way.
Ruth Haffly wrote to Dave Drum <=-
Hmmm, that is one thing I miss around the holidays. My grandparents
would make excellent fudge, usually chocolate and peanut butter.
<drools>
I usually make okay fudge in the microwave. Nothing fancy.
Here's my go-to recipe for making fudge, It can probably be done in
the nuker, although I've not tried.
Title: Eagle Brand Chocolate Fudge
Categories: Five, Dairy, Chocolate, Nuts
Yield: 64 Servings
3 c (18 oz) semi-sweet chocolate
- chips
14 oz Can Eagle Brand Sweetened
- Condensed Milk
ds Salt
1 1/2 ts Vanilla extract
64 Pecan halves
Sub in a bag (1 cup) of mint chips or 1 teaspoon of peppermint extract
for the vanilla. Or, crush peppermint candies (candy canes) and either
mix in or spread them on top. I usually make this in a 9" pan; it's a
bit thinner but you can cut more pieces from it. (G)
Ruth Haffly wrote to Dave Drum <=-
Maybe he'll come around. Remember how he was with pork after being downwind of a pig sty or was that a factory farm?.
It was a hog slop pond that had overflowed after a rain storm. He
stayed off of pork for about 11 years. I'm not going to push the BhT
issue as there are a lot of alternatives which there wasn't with pork.
I'm glad he saw the light on that; makes my cooking so much easier. He still likes turkey bacon but doesn't insist that I eat it or use it in cooking; I can go "whole hog" (G) with real bacon.
I can get Duke's at a local Sav-A-Lot (el Cheapo discount) Grocery.
If DD> I can't find Ducke on the shelf I get Hellman's. Can't remember
the DD> last time I bought Kraft mayo.
First time we lived in NC, it was my "go to" mayo. Moved away when
Steve joined the Army and landed in TX about 15 months later. Thought
I'd be able to get it there but it was a no go. My neighbor, from
Georgia, brought back several jars when she went home for Christmas and wouldn't take anything for it.
I tried the Nu-Salt but went back to NaCl when I found that salt didn't affect my blood pressure. At the time it didn't keep my potassium level
up either.
I found that if one uses too much Nu Salt it gets bitter. I wouldn't
That was another reason I gave it up, even a little tasted too bitter
for me.
use enough to affect my potassium levels. However the two potassium sulphate caplets I used to take every night to replace the potassium
that was lost through use of Lasix (water pill) did cause my doctor
to tkae note. So now I just take a single caplet every other night. If
I start to have problems with muscle cramps again I'll increase tha frequency.
I probably should keep some potassium on hand for muscle cramps, have found that mustard or a shot of vinegar works just as well. I've a
packet of yellow mustard on my nightstand.
most often, I'll go for some form of chicken. My usual side at Popeyes
is cole slaw.
Popeye's cole slaw is pretty good. As is Kentucky Fried Colonel's.
We rarely go to KFC, just isn't as good as Popeyes.
I don't even notice the half slice of sheeze on the Mickey D's
filet And Burger Whop's Whaler (fish sandwich) back in the 70s
was much more to my taste than the current offering.
Used to be a whole slice of cheese, and since it's the "American
cheese", it doesn't add anything to the sandwich. But, I agree, the 70s sandwiches were much better so I usually go with chicken.
8<----- CUT ----->8
driving . When I was working out of town last summer I'd stop at the
local DQ for a medium chocolate shake to make the 30 mile drive home
more tolerable. It would last me city limits to city limits unless I
was risking "brain-freeze". Bv)=
Tasted pretty good on a hot day too. Our ice cream intake definately
goes up during the summer but not as much as it did when we were first married. We'd get a $.15 double scoop cone every week after doing
laundry, occaisionally going for the 4 scoops for $.25. I think once or twice we got the 6 scoops for $.35--that impressed my sister so much
when she came to visit once that she went back the next night for
another 6 scoop cone.
That was, no doubt, some years ago. My local B-R brags about their U$1 single scoop cones.
That was in the mid 70s. We don't have a B-R nearby but do have a great home made ice cream place, took folks from the 2019 picnic there. A
single (generous) scoop is $5. but Steve gets his free for being
retired military. He usually has them add a couple of dollars to the
"cop card" which pays for the free cones for military & first
responders of all branches. I like to split my single scoop into 2 smaller; last week I had chocolate on the bottom and cinnamon (real,
not the red candy) on the top.
Ruth Haffly wrote to Dave Drum <=-
Title: Copycat Popeyes Chicken Sandwich
Categories: Poultry, Breads, Herbs, Chilies, Dairy
Yield: 4 servings
Looks good but I'll make mine mild.
Popeyes regular (mild) chicken is decent. And now I have to be careful with what I get. I like the "original" spicy. But they've added a
Ghost Pepper level .... talk about Light Up Your Life!!!
I'll leave those for the nut cases. Years ago my one BIL ordered some wings, somewhere, as super extra spicy. When he picked them up, the
whole kitchen crew came out to see who was the (insert adjective of choice) fool was that ordered the wings. He's since developed ulcers
and can't eat the hot & spicy he used to.
They're (Popeyes) doing some real deals on wings now. Like buy an
order of six and get another order for just U$1. A guy could overload
at that price point.
Haven't seen that but nearest Popeyes is in Raleigh and not always on
our path of travel down there.
Tomatoes don't bother me which is good as I do a lot with them. Next week I'm planning to do a spice Moroccan chicken meal (clipped that recipe some years ago, has become a favorite) that calls fortomatoes as > well as garbanzoes, onions, lemon and spices like cumin, cinnamon and > coriander. I serve it over whole wheat couscous,
usually doubling the > recipe so I can put extras in the freezer for
quick meals.
One thing about recipes from the Southern Mediterranean across to
India is that they know how to mix things together to get a real good flavor.
I usually make okay fudge in the microwave. Nothing fancy.
Here's my go-to recipe for making fudge, It can probably be done in
the nuker, although I've not tried.
Title: Eagle Brand Chocolate Fudge
Categories: Five, Dairy, Chocolate, Nuts
Yield: 64 Servings
Sub in a bag (1 cup) of mint chips or 1 teaspoon of peppermint extract
for the vanilla. Or, crush peppermint candies (candy canes) and either
mix in or spread them on top. I usually make this in a 9" pan; it's a
bit thinner but you can cut more pieces from it. (G)
There are any number of vairations to that recipe. My personal
preferences is "as written". If I am doing peppermint candies I'll
buy a bag of Brach's which are available year-round unlike candy
canes. Bv)=
Here's a recipe I've made a couple times with decent success.
Title: White Chocolate Peppermint Fudge
Categories: Dairy, Chocolate, Candy
Yield: 2 pounds
Maybe he'll come around. Remember how he was with pork after being downwind of a pig sty or was that a factory farm?.
It was a hog slop pond that had overflowed after a rain storm. He
stayed off of pork for about 11 years. I'm not going to push the BhT
issue as there are a lot of alternatives which there wasn't with pork.
I'm glad he saw the light on that; makes my cooking so much easier. He still likes turkey bacon but doesn't insist that I eat it or use it in cooking; I can go "whole hog" (G) with real bacon.
Turkey Bacon is salty and smoky but not very porky.
I can get Duke's at a local Sav-A-Lot (el Cheapo discount) Grocery.remember RH> the DD> last time I bought Kraft mayo.
If DD> I can't find Ducke on the shelf I get Hellman's. Can't
8<----- WHACK ----->8
use enough to affect my potassium levels. However the two potassium sulphate caplets I used to take every night to replace the potassium
that was lost through use of Lasix (water pill) did cause my doctor
to tkae note. So now I just take a single caplet every other night. If
I start to have problems with muscle cramps again I'll increase tha frequency.
I probably should keep some potassium on hand for muscle cramps, have found that mustard or a shot of vinegar works just as well. I've a
packet of yellow mustard on my nightstand.
I sometimes get cramps in my arms unrelated (I think) to the low
potassium woes. I'll gulp down three coated, regular-sized (325 mg) aspirin and the cramp subsides in about five minutes.
8<----- SNIP ----->8
Popeye's cole slaw is pretty good. As is Kentucky Fried Colonel's.
We rarely go to KFC, just isn't as good as Popeyes.
Few chicken places are. The Colonel's former partner started a thing called "Lee's Famous Chicken" and their chicken was *much* better that KFC. But, they were out-marketed and have shrunk back to a regional mini-chain.
I don't even notice the half slice of sheeze on the Mickey D's
filet And Burger Whop's Whaler (fish sandwich) back in the 70s
was much more to my taste than the current offering.
Used to be a whole slice of cheese, and since it's the "American
cheese", it doesn't add anything to the sandwich. But, I agree, the 70s sandwiches were much better so I usually go with chicken.
I don't remember that. We've had McDuck's here since the early 60s. My Lenten season go-to was their "Filet Meal" with a fish sandwich,
fries, and hot chocolate. And the cheese even back then was the half-slice. I
asked the manager of my nearby store "Why the cheese?" and he shrugged
and replied "Company Rules".
8<----- CUT ----->8
driving . When I was working out of town last summer I'd stop at the
local DQ for a medium chocolate shake to make the 30 mile drive home
more tolerable. It would last me city limits to city limits unless I
was risking "brain-freeze". Bv)=
Tasted pretty good on a hot day too. Our ice cream intake definately
goes up during the summer but not as much as it did when we were first married. We'd get a $.15 double scoop cone every week after doing
laundry, occaisionally going for the 4 scoops for $.25. I think once or twice we got the 6 scoops for $.35--that impressed my sister so much
when she came to visit once that she went back the next night for
another 6 scoop cone.
That was, no doubt, some years ago. My local B-R brags about their U$1 single scoop cones.
That was in the mid 70s. We don't have a B-R nearby but do have a great home made ice cream place, took folks from the 2019 picnic there. A
single (generous) scoop is $5. but Steve gets his free for being
retired military. He usually has them add a couple of dollars to the
"cop card" which pays for the free cones for military & first
responders of all branches. I like to split my single scoop into 2 smaller; last week I had chocolate on the bottom and cinnamon (real,
not the red candy) on the top.
We've got more than Baskin-Robbins. Heck we used to have aHoward
Johnsons I Scream store. These days you'd be hard pressed to find
anything Ho-Jo's
Popeyes regular (mild) chicken is decent. And now I have to be careful with what I get. I like the "original" spicy. But they've added a
Ghost Pepper level .... talk about Light Up Your Life!!!
I'll leave those for the nut cases. Years ago my one BIL ordered some wings, somewhere, as super extra spicy. When he picked them up, the
whole kitchen crew came out to see who was the (insert adjective of choice) fool was that ordered the wings. He's since developed ulcers
and can't eat the hot & spicy he used to.
I know it seems counter-intuitive but capsaicin (the heat in chilies)
is a treatment for bacterial ulcers.
They're (Popeyes) doing some real deals on wings now. Like buy an
order of six and get another order for just U$1. A guy could overload
at that price point.
Haven't seen that but nearest Popeyes is in Raleigh and not always on
our path of travel down there.
Popeye's is worth going out-of-route for.
Ruth Haffly wrote to Dave Drum <=-
Here's a recipe I've made a couple times with decent success.
Title: White Chocolate Peppermint Fudge
Categories: Dairy, Chocolate, Candy
Yield: 2 pounds
Couple of weeks ago we were in Sam's Club and one of the tasting
stations featured Lindt white chocolate peppermint balls. Good
peppermint taste but it just didn't go with white chocolate; a dark
would have been much better, milk acceptable for those that don't like dark.
Ruth Haffly wrote to Dave Drum <=-
Turkey Bacon is salty and smoky but not very porky.
It doesn't have the mouth feel of real bacon.
I can get Duke's at a local Sav-A-Lot (el Cheapo discount) Grocery.
If DD> I can't find Ducke on the shelf I get Hellman's. Can't
remember RH> the DD> last time I bought Kraft mayo.
8<----- WHACK ----->8
Popeye's cole slaw is pretty good. As is Kentucky Fried Colonel's.
We rarely go to KFC, just isn't as good as Popeyes.
Few chicken places are. The Colonel's former partner started a thing called "Lee's Famous Chicken" and their chicken was *much* better that KFC. But, they were out-marketed and have shrunk back to a regional mini-chain.
Never saw a Lee's, guess we were in the wrong region.
I don't even notice the half slice of sheeze on the Mickey D's
filet. And Burger Whop's Whaler (fish sandwich) back in the 70s
was much more to my taste than the current offering.
Used to be a whole slice of cheese, and since it's the "American
cheese", it doesn't add anything to the sandwich. But, I agree, the 70s sandwiches were much better so I usually go with chicken.
I don't remember that. We've had McDuck's here since the early 60s. My Lenten season go-to was their "Filet Meal" with a fish sandwich,
fries, and hot chocolate. And the cheese even back then was the half-slice. I asked the manager of my nearby store "Why the cheese?"
and he shrugged then replied "Company Rules".
And a manager told me to ask for no cheese if that's what I wanted,
then the sandwich would be made up fresh and hot.
8<----- CUT ----->8
driving . When I was working out of town last summer I'd stop at the
local DQ for a medium chocolate shake to make the 30 mile drive home
more tolerable. It would last me city limits to city limits unless I
was risking "brain-freeze". Bv)=
Tasted pretty good on a hot day too. Our ice cream intake definately
goes up during the summer but not as much as it did when we were first married. We'd get a $.15 double scoop cone every week after doing
laundry, occaisionally going for the 4 scoops for $.25. I think once or twice we got the 6 scoops for $.35--that impressed my sister so much
when she came to visit once that she went back the next night for
another 6 scoop cone.
That was, no doubt, some years ago. My local B-R brags about their U$1 single scoop cones.
That was in the mid 70s. We don't have a B-R nearby but do have a great home made ice cream place, took folks from the 2019 picnic there. A
single (generous) scoop is $5. but Steve gets his free for being
retired military. He usually has them add a couple of dollars to the
"cop card" which pays for the free cones for military & first
responders of all branches. I like to split my single scoop into 2 smaller; last week I had chocolate on the bottom and cinnamon (real,
not the red candy) on the top.
We've got more than Baskin-Robbins. Heck we used to have aHoward
Johnsons I Scream store. These days you'd be hard pressed to find
anything Ho-Jo's
I see them every once in a while in our travels but haven't eaten at
one since I was a kid.
Ruth Haffly wrote to Dave Drum <=-
Popeyes regular (mild) chicken is decent. And now I have to be careful with what I get. I like the "original" spicy. But they've added a
Ghost Pepper level .... talk about Light Up Your Life!!!
I'll leave those for the nut cases. Years ago my one BIL ordered some wings, somewhere, as super extra spicy. When he picked them up, the
whole kitchen crew came out to see who was the (insert adjective of choice) fool was that ordered the wings. He's since developed ulcers
and can't eat the hot & spicy he used to.
I know it seems counter-intuitive but capsaicin (the heat in chilies)
is a treatment for bacterial ulcers.
Don't know what kind he has but hot and spicy is off the menu. Also
can't take any meds stronger than regular Tylenol.
They're (Popeyes) doing some real deals on wings now. Like buy an
order of six and get another order for just U$1. A guy could overload
at that price point.
Haven't seen that but nearest Popeyes is in Raleigh and not always on
our path of travel down there.
Popeye's is worth going out-of-route for.
It's on the same plaza as Harbor Freight so we do get there from time
to time. (G)
Title: White Chocolate Peppermint Fudge
Categories: Dairy, Chocolate, Candy
Yield: 2 pounds
Couple of weeks ago we were in Sam's Club and one of the tasting
stations featured Lindt white chocolate peppermint balls. Good
peppermint taste but it just didn't go with white chocolate; a dark
would have been much better, milk acceptable for those that don't like dark.
For my money "white chocolate" is chocolate only by courtesy. It's
made with cocoa butter not the real chocolatey stuff. Here's one that
is called "fudge" without any sort opf cocoa or chocolate in sight.
Turkey Bacon is salty and smoky but not very porky.
It doesn't have the mouth feel of real bacon.
When you cook it as crispy as I do there's not much to chjoose. Bv)=
Never saw a Lee's, guess we were in the wrong region.
They're centered mostly in Kentucky and Ohio. Oddly, since the Corp
Rat headquarters isa in Fort Walton Beach, Florida - there are only
three
of the Quick Serve stores there. None in your state.
There used to was two stores here. I've no idea why they closed asthe DD> chicken was *always* better done than KFC (not greasy) and the
Lenten season go-to was their "Filet Meal" with a fish sandwich,
fries, and hot chocolate. And the cheese even back then was the half-slice. I asked the manager of my nearby store "Why the cheese?"
and he shrugged then replied "Company Rules".
And a manager told me to ask for no cheese if that's what I wanted,
then the sandwich would be made up fresh and hot.
There is that (unspoken) benefit to custom orders at a burger
snatcher.
8<----- CUT ----->8
driving . When I was working out of town last summer I'd stop at the
local DQ for a medium chocolate shake to make the 30 mile drive home
more tolerable. It would last me city limits to city limits unless I
was risking "brain-freeze". Bv)=
Tasted pretty good on a hot day too. Our ice cream intake definately
goes up during the summer but not as much as it did when we were first married. We'd get a $.15 double scoop cone every week after doing
laundry, occaisionally going for the 4 scoops for $.25. I think once or twice we got the 6 scoops for $.35--that impressed my sister so much
when she came to visit once that she went back the next night for
another 6 scoop cone.
That was, no doubt, some years ago. My local B-R brags about their U$1 single scoop cones.
That was in the mid 70s. We don't have a B-R nearby but do have a great home made ice cream place, took folks from the 2019 picnic there. A
single (generous) scoop is $5. but Steve gets his free for being
retired military. He usually has them add a couple of dollars to the
"cop card" which pays for the free cones for military & first
responders of all branches. I like to split my single scoop into 2 smaller; last week I had chocolate on the bottom and cinnamon (real,
not the red candy) on the top.
Got to remember that mid-70s was *half* *a* *century* ago.
We've got more than Baskin-Robbins. Heck we used to have aHoward
Johnsons I Scream store. These days you'd be hard pressed to find
anything Ho-Jo's
I see them every once in a while in our travels but haven't eaten at
one since I was a kid.
They're nothing special. We've got a local place called "Scoop du
Jour" which is pretty much like the I scream parlours of our youth.
They eveb do I Scream Sodas.
They're (Popeyes) doing some real deals on wings now. Like buy an
order of six and get another order for just U$1. A guy could overload
at that price point.
Haven't seen that but nearest Popeyes is in Raleigh and not always on
our path of travel down there.
Popeye's is worth going out-of-route for.
It's on the same plaza as Harbor Freight so we do get there from time
to time. (G)
I stopped Tuesday after I got off work and picked up four Tuesday
specials (leg and thigh) Had the four drumsticks for supper. Tonight
I'll nuke up two of the thighs and a vegetable and do the last two
thighs on Saturday.
Back in the day the "Tuesday" was 99c. I paid U$11 and change for
four of them. Inflation gone rampant. Not just with food. Itg's crazy nearly everywhere.
Got a new source for Kopy Kat recipes. Much more on point than Gloria Pitzker.
Title: Copycat Popeyes Red Beans & Rice
Categories: Beans, Pork, Chilies, Rice
Yield: 10 servings
Ruth Haffly wrote to Dave Drum <=-
Sounds good; we're doing left over chicken soup since we had the big
meal earlier today.
Back in the day the "Tuesday" was 99c. I paid U$11 and change for
four of them. Inflation gone rampant. Not just with food. Itg's crazy nearly everywhere.
And there's no inflation. Right! And I've got a bridge in Brooklyn for sale, cheap. (G)
Got a new source for Kopy Kat recipes. Much more on point than Gloria Pitzker.
Sounds good.
Title: Copycat Popeyes Red Beans & Rice
Categories: Beans, Pork, Chilies, Rice
Yield: 10 servings
My "go to" is a red rice recipe Dale sent me some years ago, South Carolina style.
Ruth Haffly wrote to Dave Drum <=-
Title: White Chocolate Peppermint Fudge
Categories: Dairy, Chocolate, Candy
Yield: 2 pounds
Couple of weeks ago we were in Sam's Club and one of the tasting
stations featured Lindt white chocolate peppermint balls. Good
peppermint taste but it just didn't go with white chocolate; a dark
would have been much better, milk acceptable for those that don't like dark.
For my money "white chocolate" is chocolate only by courtesy. It's
made with cocoa butter not the real chocolatey stuff. Here's one that
is called "fudge" without any sort opf cocoa or chocolate in sight.
I'll pass, I prefer chocolate fudge. Divinity is candy but not fudge. Stopped in an upscale grocery store in Raleigh today; they had Southern Supreme fruitcakes. They're the best ones we've found, beats all the others we've tried except maybe the one Steve's mom used to make. Headquarted in Bear Creek, NC, we went out several times to get our fruitckaes, order for Christmas gifts. A bit on the pricey side but
worth it for the quality of the product.
Ruth Haffly wrote to Dave Drum <=-
Sounds good; we're doing left over chicken soup since we had the big
meal earlier today.
I see that Humphrey's has "leg quarters" in a 10# bag for 49c/lb. Time
to start a fresh batch of chicken stock and pulled chicken.
Back in the day the "Tuesday" was 99c. I paid U$11 and change forcrazy DD> nearly everywhere.
four of them. Inflation gone rampant. Not just with food. Itg's
And there's no inflation. Right! And I've got a bridge in Brooklyn for sale, cheap. (G)
Been there. Brooklyn Used Dental Appliances. Right?
Got a new source for Kopy Kat recipes. Much more on point than Gloria Pitzker.
Sounds good.
Title: Copycat Popeyes Red Beans & Rice
Categories: Beans, Pork, Chilies, Rice
Yield: 10 servings
My "go to" is a red rice recipe Dale sent me some years ago, South Carolina style.
One of my favourite chicken soups ........
And in additional post a red rice recipe I've saved and put on my
"round tuit" list
For my money "white chocolate" is chocolate only by courtesy. It's
made with cocoa butter not the real chocolatey stuff. Here's one that
is called "fudge" without any sort opf cocoa or chocolate in sight.
I'll pass, I prefer chocolate fudge. Divinity is candy but not fudge. Stopped in an upscale grocery store in Raleigh today; they had Southern Supreme fruitcakes. They're the best ones we've found, beats all the others we've tried except maybe the one Steve's mom used to make. Headquarted in Bear Creek, NC, we went out several times to get our fruitckaes, order for Christmas gifts. A bit on the pricey side but
worth it for the quality of the product.
I'm with you there. Chocolate/cocoa based fudge is the only *real*
deal AFAIAC.
I've, no doubt posted this recipe beforre. It's the first fudge I ever
had in my Grandmother's kitchen. Itg was her Go-To recipe ... fraam
the lable on a can of Borden's Condensed Milk.
Title: Eagle Brand Chocolate Fudge
Categories: Five, Dairy, Chocolate, Nuts
Yield: 64 Servings
As thrreatened in the previous post .....
Title: Charleston Red Rice
Categories: Rice, Vegetables, Chilies, Pork
Yield: 8 servings
Nonstick cooking spray
6 sl Bacon
Ruth Haffly wrote to Dave Drum <=-
As thrreatened in the previous post .....
Title: Charleston Red Rice
Categories: Rice, Vegetables, Chilies, Pork
Yield: 8 servings
Similar to what I have.
Nonstick cooking spray
6 sl Bacon
Sausage is good too, for a slight change of taste.
Ruth Haffly wrote to Dave Drum <=-
Sounds good; we're doing left over chicken soup since we had the
big meal earlier today.
I see that Humphrey's has "leg quarters" in a 10# bag for 49c/lb.
Time to start a fresh batch of chicken stock and pulled chicken.
Sounds good to me. I've got to get some breast halves--want to try
chicken picotta and don't have anything but leg/thigh quarters in the freezer.
Title: Charleston Red Rice
Categories: Rice, Vegetables, Chilies, Pork
Yield: 8 servings
Similar to what I have.
Nonstick cooking spray
6 sl Bacon
Sausage is good too, for a slight change of taste.
WEll, yeaaaaaah. As long ass it's andouille orr similar. Italian or chorizo would throw the flavour profile waaaay off. Bob Evans
breakfast SauSAGE or Jimmy Dean's without extra sage would work.
I've had Popeyes red beans & rice .... and it's one of their few
"fail" items. Along with their "Cajun" rice - which is just dirty
rrice when DD> it's home in its jammies. Bv)=
Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings
From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.
Uncle Dirty Dave's Kitchen
I see that Humphrey's has "leg quarters" in a 10# bag for 49c/lb.
Time to start a fresh batch of chicken stock and pulled chicken.
Sounds good to me. I've got to get some breast halves--want to try
chicken picotta and don't have anything but leg/thigh quarters in the freezer.
What is "picotta"? Iss it a 'typo'? Or a mash-up between 'picante' & 'ricotta'? Or a fat-finger for 'picante'?
86 that! It's very early Xmas morning. It's an "o" instead of an "a"
in 'piccata' I do chicken picatta using dark meat. And leave out the little salt bombs (capers). Which used to get MLoo all excited.
Title: Chicken Piccata
Categories: Poultry, Citrus, Wine
Yield: 2 Servings
2 Chicken breast halves or
- thighs; 4 to 6 oz each
- boned, skinned
Ruth Haffly wrote to Dave Drum <=-
Title: Charleston Red Rice
Categories: Rice, Vegetables, Chilies, Pork
Yield: 8 servings
Similar to what I have.
Nonstick cooking spray
6 sl Bacon
Sausage is good too, for a slight change of taste.
WEll, yeaaaaaah. As long ass it's andouille orr similar. Italian or chorizo would throw the flavour profile waaaay off. Bob Evans
breakfast SauSAGE or Jimmy Dean's without extra sage would work.
About what I was thinking--something that would go with the rest
of the flavors. I'd probably use a breakfast type sausage.
I've had Popeyes red beans & rice .... and it's one of their few
"fail" items. Along with their "Cajun" rice - which is just dirty
rrice when DD> it's home in its jammies. Bv)=
I'd rather have the veggies of cole slaw than the carbs of beans and
rice. Been doing good on my morning b/g checks the past few weeks,
think things are finally getting back on track after all the travel we
did this fall. We were doing a lot of sandwich type meals for lunch,
late suppers while on the road--not good for the b/g.
Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings
From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.
Uncle Dirty Dave's Kitchen
I'll adapt to a certain point and then call it my own. Did that with my lemon pound cake, haven't (other than using whole wheat pastry flour)
with the Ocracoke fig cake I've made a couple of times. I'll be making more of that over the years, especially when the fig tree puts out as abundantly as it did this past summer.
Yes, the way we pronounce it, it's with more of an "o" sound than "a"
so that's the way I spelled it. Yes, mine will have the capers in it.
One of the men in our Legion post makes it for a lot of our pot luck meals; I've not been able to get the recipe from him. Found some on
line that look similar, and yes, with the capers, so I will use them.
Last month when we were in western NY we went out to an Italian
restaurant with Steve's mom and siblings--I saw picatta on the menu and got it, yes it also had capers. I used dark meat for the Moroccan
chicken I made last week (called for white) so I'm down to just
leg/thigh quarters in the freezer so will probably pick up some white
meat when we do some shopping later this week.
Title: Chicken Piccata
Categories: Poultry, Citrus, Wine
Yield: 2 Servings
2 Chicken breast halves or
- thighs; 4 to 6 oz each
- boned, skinned
I may cut my chicken into strips and mix it with noodles the way our friend does it. That, and a green salad will be a good meal. Yes, I do
use wine--for cooking only, not drinking.
About what I was thinking--something that would go with the rest
of the flavors. I'd probably use a breakfast type sausage.
As would I - if ever Im make it. The sausage would, no doubt, come
from Humphrey's, fresh made daily.
I've had Popeyes red beans & rice .... and it's one of their few
"fail" items. Along with their "Cajun" rice - which is just dirty
rrice when DD> it's home in its jammies. Bv)=
I'd rather have the veggies of cole slaw than the carbs of beans and
rice. Been doing good on my morning b/g checks the past few weeks,
think things are finally getting back on track after all the travel we
did this fall. We were doing a lot of sandwich type meals for lunch,
late suppers while on the road--not good for the b/g.
I do Popeyes cole's law. Bv)= And swap the nasty (to me) French
frries for mash and "Cajun" gravy. My morning blod sugar checks run consistent at/near the 95 to 105 range. Unless my croakers have me on prednisonme
which mucks up bothj my BP and sweetness numberrs.
Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings
From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.
Uncle Dirty Dave's Kitchen
I'll adapt to a certain point and then call it my own. Did that with my lemon pound cake, haven't (other than using whole wheat pastry flour)
with the Ocracoke fig cake I've made a couple of times. I'll be making more of that over the years, especially when the fig tree puts out as abundantly as it did this past summer.
That particular recipe is a mash-up of several, based on an Emeril
recipe and using speci9al "tweaks" frrom several other sources as well
as my own ideas. So, it's /mine. Otherr people make theirs their way.
Bv)=
Sort of like chilli. There are as many versions of chilli as there are chilli cooks.
BTW - if you notice ny odd typographical errors ... I bought a new keyboard after getting a glass of lemonade spilled on my nmice DD>Keytronics I prefer the mechanical boards to the "chicklet" (cheapy)
style boards DD> which don't feel "right" when typinmg. But, I'llnot buy a "gaming" DD> unit again. Waaaaaaay too sensitive. Almost just
Last month when we were in western NY we went out to an Italian
restaurant with Steve's mom and siblings--I saw picatta on the menu and got it, yes it also had capers. I used dark meat for the Moroccan
chicken I made last week (called for white) so I'm down to just
leg/thigh quarters in the freezer so will probably pick up some white
meat when we do some shopping later this week.
I do keep capers (a small bottle) and will make them available to
guests who, like MLOO, insist on having salt bombs with their piccata.
2 Chicken breast halves or
- thighs; 4 to 6 oz each
- boned, skinned
I may cut my chicken into strips and mix it with noodles the way our friend does it. That, and a green salad will be a good meal. Yes, I do
use wine--for cooking only, not drinking.
Sounds like me. But for different reasons. You have religious scruples whereas I just don't have a taste for it. Same for beer or hard
liquor. They are "social" things. It's been over 5 years since I had a drink
of anything alcoholic.
I've told people for many years the the alcohol "cooks out" od wine or hooch used in cooking. Turns out that's not entirely true. Some
residual alcohol may remain evewn after long cooking according to A Washington
Post article that showed up in my newss feed. Talk about an "eye
opened" http://tinyurl.com/86-D-BOOZE
Ruth Haffly wrote to Dave Drum <=-
I may cut my chicken into strips and mix it with noodles the way our friend does it. That, and a green salad will be a good meal. Yes, I do
use wine--for cooking only, not drinking.
Sounds like me. But for different reasons. You have religious scruples whereas I just don't have a taste for it. Same for beer or hard
liquor. They are "social" things. It's been over 5 years since I had a drink of anything alcoholic.
Longer than that for me, never was into beer (Steve calls it "liquid cilantro" as they both taste nasty, in our opinions.) but did try some wines in Germany, plus a few sips of my FIL's home made peach brandy.
I've told people for many years the the alcohol "cooks out" od wine or hooch used in cooking. Turns out that's not entirely true. Some
residual alcohol may remain evewn after long cooking according to A Washington Post article that showed up in my newss feed. Talk about
an "eye opener" http://tinyurl.com/86-D-BOOZE
I read that too, years ago, and that was part of the reason I didn't
cook with it. Now I'll cook with it, but in very small amounts. I might
do a splash or 2 of red in beef stew, didn't last time I made stew and
did notice a difference.
Ruth Haffly wrote to Dave Drum <=-
About what I was thinking--something that would go with the rest
of the flavors. I'd probably use a breakfast type sausage.
As would I - if ever Im make it. The sausage would, no doubt, come
from Humphrey's, fresh made daily.
We don't have Humphrey's around but do understand there's a local
butcher. Need to check them out and see what they offer, understand Tuesdays are their sal days.
I do Popeyes cole's law. Bv)= And swap the nasty (to me) French
frries for mash and "Cajun" gravy. My morning blod sugar checks run consistent at/near the 95 to 105 range. Unless my croakers have me on prednisonme which mucks up bothj my BP and sweetness numberrs.
I know, I've had "bursts" of prednisone when the asthma has flared or morphed into bronchitis. Having had problems with long term prednisone
use 20+ years ago, I now ask for no more than 10 days worth, doing a taper. Helps knock down the crud but doesn't give long term side
effects.
liquor. They are "social" things. It's been over 5 years since I had a drink of anything alcoholic.
Longer than that for me, never was into beer (Steve calls it "liquid cilantro" as they both taste nasty, in our opinions.) but did try some wines in Germany, plus a few sips of my FIL's home made peach brandy.
Beer has a wide range of flavour. Some, like Miller High Life comes
out of its clear glass bottle "pre-skunked". But, Miller Genuine Draft
is
quite enjoyable. Still, beer is an aquired taste.
I've told people for many years the the alcohol "cooks out" od wineor DD> hooch used in cooking. Turns out that's not entirely true. Some
residual alcohol may remain evewn after long cooking according to A Washington Post article that showed up in my newss feed. Talkabout DD> an "eye opener" http://tinyurl.com/86-D-BOOZE
I read that too, years ago, and that was part of the reason I didn't
cook with it. Now I'll cook with it, but in very small amounts. I might
do a splash or 2 of red in beef stew, didn't last time I made stew and
did notice a difference.
I buy small piccolo/split bottles that hold 187 mL or about 6 tabvlespoons. IOW enough to flavour the dish without the rest of the
jug turning to
vinegar while waiting to be used. Bv)= Besides, they're cost
effective.
My friend, Lee Bertagnolli, makes wine as a hobby. And wins DD>competitions with his product. Every year at the December meeting of
our computer bunch he presents all in attendance with a 750 mLbottle DD> of one of his wines.
Mine gets re-gifted - usually to my chilli cooking friend Les if it's
a red wine. Or to his wife, Sara, if a white. They are Jewissh but do
not care for Kosher wines like Mogen David or Maneschewitz because of their sweetness.
If I'm using hard liquor as a flavourant I always buy it inRailroad DD> Bottles (50 mL)
As would I - if ever Im make it. The sausage would, no doubt, come
from Humphrey's, fresh made daily.
We don't have Humphrey's around but do understand there's a local
butcher. Need to check them out and see what they offer, understand Tuesdays are their sale days.
Humphrey's equivalent can be found in small town America more readily
than in the larger burgs. We have another butcher/meat market/grocer
in the past few years. Magro's opened in an former Eagle Stupormarkup store - so they have more roomy aisles and carry lots more grocery and sundry items. And they have a slaughtering operation on-site.
Still, Humphrey's is the "go-to" for many folks. Plus they keep pigs
ears and pork thigh bones in stock for daggie treats. Bv)=
We also have some chicken rustlers - Ciota & Foster - who supplylocal DD> markets and restaurants with fresh chicken. They do not sell
frries for mash and "Cajun" gravy. My morning blod sugar checks run consistent at/near the 95 to 105 range. Unless my croakers have me on prednisonme which mucks up bothj my BP and sweetness numberrs.
I know, I've had "bursts" of prednisone when the asthma has flared or morphed into bronchitis. Having had problems with long term prednisone
use 20+ years ago, I now ask for no more than 10 days worth, doing a taper. Helps knock down the crud but doesn't give long term side
effects.
I know it's very effective for respiratory problems which is why i put
up with it. But B/G readings in the 300 range are scary.
Ruth Haffly wrote to Dave Drum <=-
As would I - if ever Im make it. The sausage would, no doubt, come
from Humphrey's, fresh made daily.
We don't have Humphrey's around but do understand there's a local
butcher. Need to check them out and see what they offer, understand Tuesdays are their sale days.
Humphrey's equivalent can be found in small town America more readily
than in the larger burgs. We have another butcher/meat market/grocer
in the past few years. Magro's opened in an former Eagle Stupormarkup store - so they have more roomy aisles and carry lots more grocery and sundry items. And they have a slaughtering operation on-site.
I'll have to check out Whole Foods and Wegman's. I know the latter does
do some specialty butchering but don't know if they go whole hog or
not.
Still, Humphrey's is the "go-to" for many folks. Plus they keep pigs
ears and pork thigh bones in stock for daggie treats. Bv)=
When we had Sam, a local pet store in Sierra Vista had the pig's ears.
One of our friends worked there and from time to time would bring home
a discontinued item for Sam. Deborah kept him supplied with pig's ears
and other treats.
We also have some chicken rustlers - Ciota & Foster - who supply
local DD> markets and restaurants with fresh chicken. They do not sell
directly DD> to te public, however.
Too bad. I remember years ago my folks got a buy on whole chickens,
don't remember how they got that deal but had roast chicken once a week for some months. It was before they got their home freezer so they
rented space in the town's cold storage locker building.
Ruth Haffly wrote to Dave Drum <=-
Beer has a wide range of flavour. Some, like Miller High Life comes
out of its clear glass bottle "pre-skunked". But, Miller Genuine Draft
is quite enjoyable. Still, beer is an aquired taste.
And one that I'm not about to acquire at this stage of my life. (G)
I've told people for many years the the alcohol "cooks out" od wine
or or hooch used in cooking. Turns out that's not entirely true. Some residual alcohol may remain evewn after long cooking according to A Washington Post article that showed up in my newss feed. Talk about
an "eye opener" http://tinyurl.com/86-D-BOOZE
I read that too, years ago, and that was part of the reason I didn't
cook with it. Now I'll cook with it, but in very small amounts. I might
do a splash or 2 of red in beef stew, didn't last time I made stew and
did notice a difference.
I buy small piccolo/split bottles that hold 187 mL or about 6 tabvlespoons. IOW enough to flavour the dish without the rest of the
jug turning to vinegar while waiting to be used. Bv)= Besides,
they're cost effective.
We've been buying the little cardboard boxes that hold maybe half a
litre, usually one red, one white. So far none have turned on us; we
put open ones in the fridge and use it from time to time.
My friend, Lee Bertagnolli, makes wine as a hobby. And wins DD>
competitions with his product. Every year at the December meeting of
our computer bunch he presents all in attendance with a 750 mL
bottle DD> of one of his wines.
Mine gets re-gifted - usually to my chilli cooking friend Les if it's
a red wine. Or to his wife, Sara, if a white. They are Jewissh but do
not care for Kosher wines like Mogen David or Maneschewitz because of their sweetness.
Understandable; we tried the Kosher wines at one time but gave up on
them quickly--much too sweet for us. Steve's older brother and his wife are into wine making but haven't offered us any of their output yet.
It's probably very small, for their consumption only.
If I'm using hard liquor as a flavourant I always buy it in
Railroad DD> Bottles (50 mL)
Never heard that term before but I guess it pre dates airplane
bottles. (G)
Humphrey's equivalent can be found in small town America more readily
than in the larger burgs. We have another butcher/meat market/grocer
in the past few years. Magro's opened in an former Eagle Stupormarkup store - so they have more roomy aisles and carry lots more grocery and sundry items. And they have a slaughtering operation on-site.
I'll have to check out Whole Foods and Wegman's. I know the latter does
do some specialty butchering but don't know if they go whole hog or
not.
Humphrey's does not have a slaughtering operation but they have
everything else. During deer season they advertise freee butchering of your results if you donate 25% of the meat to soup
kitchens/breaddlines and/or homeless shelters.
We also have some chicken rustlers - Ciota & Foster - who supply
local DD> markets and restaurants with fresh chicken. They do not sell
directly DD> to te public, however.
Too bad. I remember years ago my folks got a buy on whole chickens,
don't remember how they got that deal but had roast chicken once a week for some months. It was before they got their home freezer so they
rented space in the town's cold storage locker building.
My "olds" never did that. If we weren't keeping chickens and eating
from our flock my granddad or dad would visit a nearby farm and buy a
nice fat free-range hen for Sunday's dinner.
I'm not sure there are any surviving "locker plants" since home
freezers and refrigerators have become so affordable.
I've told people for many years the the alcohol "cooks out" od wine
or or hooch used in cooking. Turns out that's not entirely true. Some residual alcohol may remain evewn after long cooking according to A Washington Post article that showed up in my newss feed. Talk about
an "eye opener" http://tinyurl.com/86-D-BOOZE
I read that too, years ago, and that was part of the reason I didn't
cook with it. Now I'll cook with it, but in very small amounts. I might
do a splash or 2 of red in beef stew, didn't last time I made stew and
did notice a difference.
It does add flavour. As beer adds flavour to things .... mostly from
the hops. In batter for deep frying it's one thing but in chilli (I
see a
lot of recipes that call for beer in the chilli) it's an undesirable
(to me) bitter undertone brought on by the hops in the brew.
I buy small piccolo/split bottles that hold 187 mL or about 6 DD>tabvlespoons. IOW enough to flavour the dish without the rest of the
jug turning to vinegar while waiting to be used. Bv)= Besides,
they're cost effective.
We've been buying the little cardboard boxes that hold maybe half a
litre, usually one red, one white. So far none have turned on us; we
put open ones in the fridge and use it from time to time.
I usually don't have room in the ice box for stuff that should be in there. Or the freezer. Mostly because Dennis is a pack-rat. I'm not scheduled to work next Tuesday so there's going to be a big clear-out
to the bare shelves - which will get washed and spiffed up. All
science experiments and "what is this?" item will be binned, etc.
My friend, Lee Bertagnolli, makes wine as a hobby. And wins DD> RH>competitions with his product. Every year at the December meeting of
our computer bunch he presents all in attendance with a 750 mL RH>bottle DD> of one of his wines.
Mine gets re-gifted - usually to my chilli cooking friend Les if it's
a red wine. Or to his wife, Sara, if a white. They are Jewissh but do
not care for Kosher wines like Mogen David or Maneschewitz because of their sweetness.
Understandable; we tried the Kosher wines at one time but gave up on
them quickly--much too sweet for us. Steve's older brother and his wife are into wine making but haven't offered us any of their output yet.
It's probably very small, for their consumption only.
I grew up in small(ish) towns with substantial immigrant and first generation populations - many Italian families many of whom had big
grape arbors and made wine for family consumption. Oddly the families
of French heritage didn't follow that practice.
If I'm using hard liquor as a flavourant I always buy it in RH>Railroad DD> Bottles (50 mL)
Never heard that term before but I guess it pre dates airplane
bottles. (G)
I was told by a friend (and fellow chilli cook) who had been a cook on transcontinental trains that the small bottles served two (or more) purposes. Inventory was easier - and it made it harder for an
unscrupulous attendant/bartender to deplete the stock by nipping at
the bottle. And since the bottles contained about a "jigger/shot" of booze, measurement was simple.
Ruth Haffly wrote to Dave Drum <=-
The bitterness of the hops is the why we don't like it and wouldn't use
it for cooking. I've seen a lot of recipies that look good until I
start reading the ingredients listing. When I see beer, ale or stout listed, I'll think "well, it looked good until I saw.....".
Ruth Haffly wrote to Dave Drum <=-
Humphrey's equivalent can be found in small town America more readily
than in the larger burgs. We have another butcher/meat market/grocer
in the past few years. Magro's opened in an former Eagle Stupormarkup store - so they have more roomy aisles and carry lots more grocery and sundry items. And they have a slaughtering operation on-site.
I'll have to check out Whole Foods and Wegman's. I know the latter does
do some specialty butchering but don't know if they go whole hog or
not.
Humphrey's does not have a slaughtering operation but they have
everything else. During deer season they advertise freee butchering of your results if you donate 25% of the meat to soup
kitchens/breaddlines and/or homeless shelters.
Good for them! I don't know of any places around here that do anything
of that sort, but then too, I don't know any local butchers or hunters. Organisations like those need all the help they can get and free food
is a big help.
We also have some chicken rustlers - Ciota & Foster - who supply
local markets and restaurants with fresh chicken. They do not sell directly to te public, however.
Too bad. I remember years ago my folks got a buy on whole chickens,
don't remember how they got that deal but had roast chicken once a week for some months. It was before they got their home freezer so they
rented space in the town's cold storage locker building.
My "olds" never did that. If we weren't keeping chickens and eating
from our flock my granddad or dad would visit a nearby farm and buy a
nice fat free-range hen for Sunday's dinner.
My dad was a white collar worker (local newspaper/free lance
photographer) so we didn't have any livestock except cats and dogs. I
have no idea how he got the chickens but there were a lot of them.
I'm not sure there are any surviving "locker plants" since home
freezers and refrigerators have become so affordable.
There may be some in the Amish/Mennonite areas of the country--those
folks don't have electricity on their farms.
Ruth Haffly wrote to Dave Drum <=-
It does add flavour. As beer adds flavour to things .... mostly from
the hops. In batter for deep frying it's one thing but in chilli (I
see a lot of recipes that call for beer in the chilli) it's an
undesirable (to me) bitter undertone brought on by the hops in the
brew.
The bitterness of the hops is the why we don't like it and wouldn't use
it for cooking. I've seen a lot of recipies that look good until I
start reading the ingredients listing. When I see beer, ale or stout listed, I'll think "well, it looked good until I saw.....".
I buy small piccolo/split bottles that hold 187 mL or about 6 DD>
tabvlespoons. IOW enough to flavour the dish without the rest of the
jug turning to vinegar while waiting to be used. Bv)= Besides,
they're cost effective.
We've been buying the little cardboard boxes that hold maybe half a
litre, usually one red, one white. So far none have turned on us; we
put open ones in the fridge and use it from time to time.
I usually don't have room in the ice box for stuff that should be in there. Or the freezer. Mostly because Dennis is a pack-rat. I'm not scheduled to work next Tuesday so there's going to be a big clear-out
to the bare shelves - which will get washed and spiffed up. All
science experiments and "what is this?" item will be binned, etc.
Sounds like a good idea. We've probably got some stuff in our fridge
that should find a new home in the trash can.
I grew up in small(ish) towns with substantial immigrant and first generation populations - many Italian families many of whom had big
grape arbors and made wine for family consumption. Oddly the families
of French heritage didn't follow that practice.
Town I grew up in was well settled by (mostly) Scotch-Irish long before
my parents moved there. Farming was mostly dairy but from what I've
read, there was a time when cauliflower was a big cash crop in the
area.
If I'm using hard liquor as a flavourant I always buy it in
Railroad Bottles (50 mL)
Never heard that term before but I guess it pre dates airplane
bottles. (G)
I was told by a friend (and fellow chilli cook) who had been a cook on transcontinental trains that the small bottles served two (or more) purposes. Inventory was easier - and it made it harder for an
unscrupulous attendant/bartender to deplete the stock by nipping at
the bottle. And since the bottles contained about a "jigger/shot" of booze, measurement was simple.
Sounds like a win-win all the way around (except for the unscrupulous folks). We had our first meal on a train this past spring on our trip
to Denali from Whittier, Alaska. We were seated so that we could see a
bit of the kitchen as waiters came in/went out; from what we could see,
it was very tight working space. The menu we were offered was very limited, looked like very minimal cooking was actually done on the
train except maybe the salmon chowder. The rest of the hot offerings
were probably just microwaved.
The bitterness of the hops is the why we don't like it and wouldn't use
it for cooking. I've seen a lot of recipies that look good until I
start reading the ingredients listing. When I see beer, ale or stout listed, I'll think "well, it looked good until I saw.....".
You might like this info. I don't use any alcohol at all not only due
to my personal beliefs but my health.
Title: Alcohol Substitutions
Categories: Info, Seandennis
Yield: 1 Info
I'll have to check out Whole Foods and Wegman's. I know the latter does
do some specialty butchering but don't know if they go whole hog or
not.
If their butchers are truly butchers and not just "meat cutters"
they'll be able to take a side of (animal) and break it down to its various cuts. Humphrey's buys "sides" of beef, whole hog carcasses,
etc.
Magro's buys live, on the hoof animals and goes from there.
Humphrey's does not have a slaughtering operation but they have
everything else. During deer season they advertise freee butchering of your results if you donate 25% of the meat to soup
kitchens/breaddlines and/or homeless shelters.
Good for them! I don't know of any places around here that do anything
of that sort, but then too, I don't know any local butchers or hunters. Organisations like those need all the help they can get and free food
is a big help.
Since they are located in a rough neighbourhood they're just taking
care of the neighbours.
We also have some chicken rustlers - Ciota & Foster - who supply
local markets and restaurants with fresh chicken. They do not sell directly to te public, however.
Too bad. I remember years ago my folks got a buy on whole chickens,
don't remember how they got that deal but had roast chicken once a week for some months. It was before they got their home freezer so they
rented space in the town's cold storage locker building.
My "olds" never did that. If we weren't keeping chickens and eating
from our flock my granddad or dad would visit a nearby farm and buy a
nice fat free-range hen for Sunday's dinner.
My dad was a white collar worker (local newspaper/free lance
photographer) so we didn't have any livestock except cats and dogs. I
have no idea how he got the chickens but there were a lot of them.
Did your family have to pluck the feathers and diembowel the chook?
I'm not sure there are any surviving "locker plants" since home
freezers and refrigerators have become so affordable.
There may be some in the Amish/Mennonite areas of the country--those
folks don't have electricity on their farms.
Amish, maybe. Mennonites are more modern. We have an Amish enclave
near to here (Arthur, IL) and marketroids often us "Amish made" as a touchstone when sellin a whole range of things.
I always thought a Monnonite was pretty much and Amish with a phone
and a car. Bv)=
The bitterness of the hops is the why we don't like it and wouldn't use
it for cooking. I've seen a lot of recipies that look good until I
start reading the ingredients listing. When I see beer, ale or stout listed, I'll think "well, it looked good until I saw.....".
It sort-of depends on the beer. Some beers are "hoppier" than others. Budweiser is sweeter than bitter, for example. And Coors has little flavour at all. And bitter works in many recipes. It is, after all one
of the basic "tastes". Sweet, sour, salty, bitter, and that Japanese favourite 'umami'.
I usually don't have room in the ice box for stuff that should be in there. Or the freezer. Mostly because Dennis is a pack-rat. I'm not scheduled to work next Tuesday so there's going to be a big clear-out
to the bare shelves - which will get washed and spiffed up. All
science experiments and "what is this?" item will be binned, etc.
Sounds like a good idea. We've probably got some stuff in our fridge
that should find a new home in the trash can.
I'm going to do it the evening before trash day so it doesn't have
time to take over the wheelie bin. Or attract raccooons, tree rats and opossums.
8<----- EDIT -----.8
Town I grew up in was well settled by (mostly) Scotch-Irish long before
my parents moved there. Farming was mostly dairy but from what I've
read, there was a time when cauliflower was a big cash crop in the
area.
Most farms these days are strictly "ca$h grain" and the farmers shop
at stupormarkups. Our family farm rotated crops between corn,
soybeans,
wheat, oats, alfalfa, rye and sorghum (a relative of corn). And we had
a small orchard with apples, peaches, apricots and paw-paw trees. The orchard and the acre+ "truck" garden were bordered by blackberry and raspberry brambles. And there was a strawberry bed at the top of the garden.
I was told by a friend (and fellow chilli cook) who had been a cook on transcontinental trains that the small bottles served two (or more) purposes. Inventory was easier - and it made it harder for an
unscrupulous attendant/bartender to deplete the stock by nipping at
the bottle. And since the bottles contained about a "jigger/shot" of booze, measurement was simple.
Sounds like a win-win all the way around (except for the unscrupulous folks). We had our first meal on a train this past spring on our trip
to Denali from Whittier, Alaska. We were seated so that we could see a
bit of the kitchen as waiters came in/went out; from what we could see,
it was very tight working space. The menu we were offered was very limited, looked like very minimal cooking was actually done on the
train except maybe the salmon chowder. The rest of the hot offerings
were probably just microwaved.
Railroad dining car galleys are, of necessity, very tight quarters.
And they put out some amazing dishes. Airlines, OTOH, use pre-made,
nuked
to serving temperature dishes for their in-flight offerings. If you've eaten airline food you'll know it's all lowest common denominator
stuff.
My first railroad meal was on the Rock Island Twin Cities Rocketand I DD> was 14 years old. Roast Duckling w/Orange Sauce. I managed to
Thanks, I've seen similiar to this before but taking up several pages.
I don't use alcohol that much in my cooking but it's nice to know what
can be subbed for it so I don't have to buy lots of it. (G) Steve used
a splash of white wine in the scallops done scampi style (no real
recipe) the other night but it was unnoticeable as such. He also used about 15 cloves of garlic--kept the vampires away but good.
Ruth Haffly wrote to Dave Drum <=-
If their butchers are truly butchers and not just "meat cutters"
they'll be able to take a side of (animal) and break it down to its various cuts. Humphrey's buys "sides" of beef, whole hog carcasses,
etc.
Don't know, never looked into the back area.
Magro's buys live, on the hoof animals and goes from there.
True butchers then.
My dad was a white collar worker (local newspaper/free lance
photographer) so we didn't have any livestock except cats and dogs. I
have no idea how he got the chickens but there were a lot of them.
Did your family have to pluck the feathers and diembowel the chook?
Just singe the pin feathers, they were all plucked and dressed before going into the freezer.
I'm not sure there are any surviving "locker plants" since home
freezers and refrigerators have become so affordable.
There may be some in the Amish/Mennonite areas of the country--those
folks don't have electricity on their farms.
Amish, maybe. Mennonites are more modern. We have an Amish enclave
near to here (Arthur, IL) and marketroids often us "Amish made" as a touchstone when sellin a whole range of things.
Usually a better quality than the average. We got intoduced to a new to
us Mennonite place last time we went thru Pennsylvania. Picked up
several kitchen tools, means to make cold brewed coffee, socks....
I always thought a Monnonite was pretty much and Amish with a phone
and a car. Bv)=
There are some other differences but I'm not really sure on what's what except that the Amish are the strictest in their separation from the English of the various sects. They've modernised some, but still hold
to a lot of the old ways. Both Amish and Mennonitess have various
degrees of separation from the world but both maintain a strong "apart-ness".
can be subbed for it so I don't have to buy lots of it. (G) Steve used
a splash of white wine in the scallops done scampi style (no real
recipe) the other night but it was unnoticeable as such. He also used about 15 cloves of garlic--kept the vampires away but good.
Wine, to me, tastes like rotten grape juice and I have never used it
for anything. Garlic is great. Can't get enough of it.
Title: Cactus Pear Breakfast Shake
Categories: Beverages, Fruits, Breakfast
Yield: 2 Servings
Ruth Haffly wrote to Sean Dennis <=-
can be subbed for it so I don't have to buy lots of it. (G) Steve used
a splash of white wine in the scallops done scampi style (no real
recipe) the other night but it was unnoticeable as such. He also used about 15 cloves of garlic--kept the vampires away but good.
Wine, to me, tastes like rotten grape juice and I have never used it
for anything. Garlic is great. Can't get enough of it.
So far we've not come across any that give us that reaction/taste. We
just started using it within probably the last 5 years or so, and not
that much at any time.
Title: Cactus Pear Breakfast Shake
Categories: Beverages, Fruits, Breakfast
Yield: 2 Servings
OK, prickly pear fruuit, AKA tunas. When we were in AZ, one of our neighbors had a nice prickly pear patch in the side yard. One fall
Steve picked some (using bbq tongs) and made jelly from the juice. I
don't remember the taste but the color was a nice rich ruby red.
Most stupormarkups buy "primal cuts" - one step beyond what Humphrey's does. Examples of primals include the round, loin, rib, and chuck for
beef or the ham, loin, Boston butt, and picnic for pork.
Magro's buys live, on the hoof animals and goes from there.
True butchers then.
8<----- NIPPED ----->8
My dad was a white collar worker (local newspaper/free lance
photographer) so we didn't have any livestock except cats and dogs. I
have no idea how he got the chickens but there were a lot of them.
Did your family have to pluck the feathers and diembowel the chook?
Just singe the pin feathers, they were all plucked and dressed before going into the freezer.
After watching my grandmother fire up the laundry stove and put a tub
of water on to heat, then dip the dewad chook in to hot water to
loosen the feathers. And let me mother step in to help her pluck those feathers and get the bird ready to have the pin feathers seared by the fire in the laundry stove I made myself scarce on chicken plucking
days.
I'm not sure there are any surviving "locker plants" since home
freezers and refrigerators have become so affordable.
There may be some in the Amish/Mennonite areas of the country--those
folks don't have electricity on their farms.
Just used the Bing search to learn that there are 4 locker plants
within 75 miles of me - the nearest being in a small town (all are
small town
located) about 40 miles away. All are butcher shops as well.
Amish, maybe. Mennonites are more modern. We have an Amish enclave
near to here (Arthur, IL) and marketroids often us "Amish made" as a touchstone when sellin a whole range of things.
Usually a better quality than the average. We got intoduced to a new to
us Mennonite place last time we went thru Pennsylvania. Picked up
several kitchen tools, means to make cold brewed coffee, socks....
I always thought a Monnonite was pretty much and Amish with a phone
and a car. Bv)=
There are some other differences but I'm not really sure on what's what except that the Amish are the strictest in their separation from the English of the various sects. They've modernised some, but still hold
to a lot of the old ways. Both Amish and Mennonitess have various
degrees of separation from the world but both maintain a strong "apart-ness".
I have to keep remembering that the Amish were the original
"Pennsylvania Dutch". Which sort of explains a lot.
can be subbed for it so I don't have to buy lots of it. (G) Steve used
a splash of white wine in the scallops done scampi style (no real
recipe) the other night but it was unnoticeable as such. He also used about 15 cloves of garlic--kept the vampires away but good.
Wine, to me, tastes like rotten grape juice and I have never used it
for anything. Garlic is great. Can't get enough of it.
So far we've not come across any that give us that reaction/taste. We
just started using it within probably the last 5 years or so, and not
that much at any time.
Grape juice is far sweeter (even the "no sugar added") than even the sweetest of wines. If I am buying wine to sip I prefer a "dry" red
like a Merlot or Chianti.
Title: Cactus Pear Breakfast Shake SD> Categories:Beverages, Fruits, Breakfast SD> Yield: 2 Servings
OK, prickly pear fruuit, AKA tunas. When we were in AZ, one of our neighbors had a nice prickly pear patch in the side yard. One fall
Steve picked some (using bbq tongs) and made jelly from the juice. I
don't remember the taste but the color was a nice rich ruby red.
No actual cacti were harmed in the m aking of this recipe:
Title: Cactus Chicken-Fried Steak
Categories: Beef, Dairy, Chilies, Poultry
Yield: 6 Servings
Ruth Haffly wrote to Dave Drum <=-
So far we've not come across any that give us that reaction/taste. We
just started using it within probably the last 5 years or so, and not
that much at any time.
Grape juice is far sweeter (even the "no sugar added") than even the sweetest of wines. If I am buying wine to sip I prefer a "dry" red
like a Merlot or Chianti.
For years I bought orange juice concentrate, added water and had OJ in
the morning. Occaisionally I'd buy apple or grape juice concentrate, do the same thing. Grape juice is definatly sweet; I liked it as a change
up from OJ but wouldn't want it every morning. Reason I stopped with
those juices in the morning was the diabetes diagnosis, dietician told
me no more morning juice. Things stabilised, got off insulin and have
an occaisional glass of juice in the morning, usually when travelling. It's usually orange juice, grape juice is now only when we do Lord's Supper at church. Side note to all that--when I was growing up, my mom would (rarely) buy grape juuice for our breakfasts. We'd have to drink
it right away, then she would scoop up the glasses (plastic) and wash
them right away because she was paranoid about grape juice stains.
Title: Cactus Pear Breakfast Shake SD> Categories:
Beverages, Fruits, Breakfast SD> Yield: 2 Servings
OK, prickly pear fruuit, AKA tunas. When we were in AZ, one of our neighbors had a nice prickly pear patch in the side yard. One fall
Steve picked some (using bbq tongs) and made jelly from the juice. I
don't remember the taste but the color was a nice rich ruby red.
No actual cacti were harmed in the m aking of this recipe:
Title: Cactus Chicken-Fried Steak
Categories: Beef, Dairy, Chilies, Poultry
Yield: 6 Servings
So, why name it cactus CFS? (G) I'd definatly modifly this if I were to make it--cut way down on the salt for sure. Also, NM chili powder? Possibly ancho chilis?
For years I bought orange juice concentrate, added water and had OJ in
the morning. Occaisionally I'd buy apple or grape juice concentrate, do the same thing. Grape juice is definatly sweet; I liked it as a change
up from OJ but wouldn't want it every morning. Reason I stopped with
those juices in the morning was the diabetes diagnosis, dietician told
My go-to juice is tomato. Sevond place is grapefruit. Both w/no sugar added. I also have started doing cranberry juice (not the "cocktail")
Title: Cactus Pear Breakfast Shake SD> Categories:
Beverages, Fruits, Breakfast SD> Yield: 2 Servings
OK, prickly pear fruit, AKA tunas. When we were in AZ, one of our neighbors had a nice prickly pear patch in the side yard. One fall
Steve picked some (using bbq tongs) and made jelly from the juice. I
don't remember the taste but the color was a nice rich ruby red.
No actual cacti were harmed in the m aking of this recipe:
Title: Cactus Chicken-Fried Steak
Categories: Beef, Dairy, Chilies, Poultry
Yield: 6 Servings
So, why name it cactus CFS? (G) I'd definatly modifly this if I were to make it--cut way down on the salt for sure. Also, NM chili powder? Possibly ancho chilis?
I didn't name it so I've no clew. The following recipe should answer
your quibble about "NM chili powder?"
Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings
10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
Ruth Haffly wrote to Dave Drum <=-
No actual cacti were harmed in the m aking of this recipe:
Title: Cactus Chicken-Fried Steak
Categories: Beef, Dairy, Chilies, Poultry
Yield: 6 Servings
So, why name it cactus CFS? (G) I'd definatly modifly this if I were
to make it--cut way down on the salt for sure. Also, NM chili powder? Possibly ancho chilis?
I didn't name it so I've no clew. The following recipe should
answer your quibble about "NM chili powder?"
Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings
10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
They do grow a lot of Anaheims out there. (G) Back in 2006 we drove
cross country from LA (landed there from Honolulu) up to LVNV, then
down to AZ and across. Routed thru Hatch, NM about a week after their
big fall chili fest; the aroma of roasted chilis was still in the air.
10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
They do grow a lot of Anaheims out there. (G) Back in 2006 we drove
cross country from LA (landed there from Honolulu) up to LVNV, then
down to AZ and across. Routed thru Hatch, NM about a week after their
big fall chili fest; the aroma of roasted chilis was still in the air.
Hatch chilies are of the NuMex cultivar and the "terrior" (compisition
of the soil) gives them a slightly different flavour from regular
NuMex and/or Anaheims.
Anaheims were taken from New Mexico to California in the early 1900s
and were bred to be milder in order to suit the taste of the "norteamericanos" of that time. They became popular in Anaheim, a city
in California, and the peppers go by either name—the city or the
state.
Sorry, you triggered my chilehead gene. Bv)= I'm a "member" of the
Chile Pepper Institute.
"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The
Chile Pepper Institute builds on the research of chile peppers
since the famous horticulturist Fabian Garcia (the father of the
New Mexico chile pepper industry) began standardizing chile pepper varieties in 1888.
Ruth Haffly wrote to Dave Drum <=-
Sorry, you triggered my chilehead gene. Bv)= I'm a "member" of the
Chile Pepper Institute.
OK, I could fill your brain with sewing related minutia (such as
muslin was named for Mosul, Iraq) if I wanted to. (G) When I make
my competition style chili, I head over to the fresh peppers in the produce department of a grocery store and get an assortment, varying degrees of heat and mouth burn. I try to get an even heat all the way
thru from the lips to the throat, unlike most chilis I've tasted that concentrate the heat in only one part of the mouth.
"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The
Chile Pepper Institute builds on the research of chile peppers
since the famous horticulturist Fabian Garcia (the father of the
New Mexico chile pepper industry) began standardizing chile pepper varieties in 1888.
I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.
BTW, last night's weather was miserable--rain, wind, tornado & flood watches and warnings. We kept our power on so I made beef stew for
supper, remembered to put a splash of red wine in it. Maybe a quarter
cup but it made a difference taste wise, just adds a bit more depth of flavor.
Sorry, you triggered my chilehead gene. Bv)= I'm a "member" of the
Chile Pepper Institute.
OK, I could fill your brain with sewing related minutia (such as
muslin was named for Mosul, Iraq) if I wanted to. (G) When I make
my competition style chili, I head over to the fresh peppers in the produce department of a grocery store and get an assortment, varying degrees of heat and mouth burn. I try to get an even heat all the way
thru from the lips to the throat, unlike most chilis I've tasted that concentrate the heat in only one part of the mouth.
Good luck with that. Some chilies are "front of the mouth" (immediate heat) and some are "back of the throat" (Late heat). And a few will
give a general warm glow that lets you know you've been eating
chilies.
"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The
I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.
I generally learn at least one new thing from each of their
newsletters. I aklways enjoy learning.
BTW, last night's weather was miserable--rain, wind, tornado & flood watches and warnings. We kept our power on so I made beef stew for
supper, remembered to put a splash of red wine in it. Maybe a quarter
cup but it made a difference taste wise, just adds a bit more depth of flavor.
Currently (05:40) it's 35ºF and raining. It's supposed to go to
45ºF before heading for the cellar and -02ºF for a high on Sunday. BRRRRRR
The newspaper today had an article on keeping your pipes from
freezing. Since many of my pipes are on an outside wall I keep basw cabinet doors open to let the room air help them stay free running.
Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings
Ruth Haffly wrote to Dave Drum <=-
Good luck with that. Some chilies are "front of the mouth" (immediate heat) and some are "back of the throat" (Late heat). And a few
will give a general warm glow that lets you know you've been eating chilies.
Anything from anchos, poblanos, serranos, jalapenos, anaheims to
a bell pepper or two (for color) and points in between. Usually
toss in some chipotle powder as well.
"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The
I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.
I generally learn at least one new thing from each of their
newsletters. I aklways enjoy learning.
I do too, in areas of interest to me.
The newspaper today had an article on keeping your pipes from
freezing. Since many of my pipes are on an outside wall I keep basw cabinet doors open to let the room air help them stay free running.
That's something we've done for years, both when I was growing up and
as an adult in various places we've lived.
Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings
Looks good but I make mine corn free, much as I'd like to add it.
Good luck with that. Some chilies are "front of the mouth" (immediate heat) and some are "back of the throat" (Late heat). And a few
will give a general warm glow that lets you know you've been eating chilies.
Anything from anchos, poblanos, serranos, jalapenos, anaheims to
a bell pepper or two (for color) and points in between. Usually
toss in some chipotle powder as well.
If you use Mexi-bells (a cross between jalapenos and bell peppers)
you can have heat as well as colour. Ancho chilies are the "almost"
ripe form of the poblano - so other than colour, basically the same
chile.
If I'm making salsa (or Pico de Gallo) I prefer serrano overjalapeno. DD> Both for the heat level and the flavour.
"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The
I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.
I generally learn at least one new thing from each of their
newsletters. I aklways enjoy learning.
I do too, in areas of interest to me.
My problem is curiosity. I get interested in some odd things and spend
a fair whack of my time learning about them. That's how I got into the computer world. Bv)=
8<----- CUT ----->8
The newspaper today had an article on keeping your pipes from
freezing. Since many of my pipes are on an outside wall I keep basw cabinet doors open to let the room air help them stay free running.
That's something we've done for years, both when I was growing up and
as an adult in various places we've lived.
It's really good practice. And I'm surprised more people aren't aware
of it/don't do it. If really severe cold is predicted (lower than
-10-|F) I'll also open a tap to just a steady drip ... which also
helps prevent freezing up,
Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings
Looks good but I make mine corn free, much as I'd like to add it.
I keep forgetting about Steve's unfortunate corn allergy. I was going
to post my prize-winning salsa/pico de gallo recipe but I 86ed that in favour of this no-corn (or beans) version.
Title: Fresh Pico de Gallo
Categories: Five, Vegetables, Chilies, Herbs, Citrus
Yield: 2 Servings
Ruth Haffly wrote to Dave Drum <=-
If you use Mexi-bells (a cross between jalapenos and bell peppers)
you can have heat as well as colour. Ancho chilies are the "almost"
ripe form of the poblano - so other than colour, basically the same
chile.
Don't think I've seen the Mexi-bells around here. Do know that one year qhen we planted bells and jalapenos, they cross pollenated so we had
hot, bitter bells and no heat jalapenos. I usually buy from one or
another spice dealer the ancho chilis in powdered form, keeping a small amount out at a time and extra in the freezer.
If I'm making salsa (or Pico de Gallo) I prefer serrano over
jalapeno. Both for the heat level and the flavour.
"The Chile Pepper Institute is the world's only international,
non-profit organization dedicated to the research and education
related to Capsicum, or chile peppers. Established in 1992, The
I've got my iron in enough fires already, same reason I told Steve not
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.
I generally learn at least one new thing from each of their
newsletters. I always enjoy learning.
I do too, in areas of interest to me.
My problem is curiosity. I get interested in some odd things and
spend a fair whack of my time learning about them. That's how I
got into the computer world. Bv)=
Sounds about right. Steve had wnated to get into radio years ago but
the lack of funding and needing to know Morse code were hinderences.
Money crunch eased up and need to know Morse was dropped so in August
of 2020, he got his first radio. Now he has more radios than I have
sewing machines.
8<----- CUT ----->8
The newspaper today had an article on keeping your pipes from
freezing. Since many of my pipes are on an outside wall I keep basw cabinet doors open to let the room air help them stay free running.
That's something we've done for years, both when I was growing up and
as an adult in various places we've lived.
It's really good practice. And I'm surprised more people aren't aware
of it/don't do it. If really severe cold is predicted (lower than
-10-|F) I'll also open a tap to just a steady drip ... which also
helps prevent freezing up,
We've done that too. Supposed to get quite cold next week end but
still be above 0.
Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings
Looks good but I make mine corn free, much as I'd like to add it.
I keep forgetting about Steve's unfortunate corn allergy. I was going
to post my prize-winning salsa/pico de gallo recipe but I 86ed that in favour of this no-corn (or beans) version.
Title: Fresh Pico de Gallo
Categories: Five, Vegetables, Chilies, Herbs, Citrus
Yield: 2 Servings
We'll leave out the cilantro as neither of us care for the taste of it.
I can take it in (very) small quantities but even a little bit will
taste like soap to Steve.
Don't think I've seen the Mexi-bells around here. Do know that one year when we planted bells and jalapenos, they cross pollenated so wehad RH> hot, bitter bells and no heat jalapenos. I usually buy from one
You've discovered how Mexi-Bells are made. Bv)= I like Mexi-bells for some things where both bell pepper and chile is specified - they have
a little bite but are considered fairly mild.
I buy my chilli spice and other components like cumin and
Worcestershire powder from https://penderys.com.
I've got my iron in enough fires already, same reason I told Steve notbut RH> the lack of funding and needing to know Morse code were
to push ham radio on me, to get into something like that. Sounds like interesting reading tho.
I generally learn at least one new thing from each of their
newsletters. I always enjoy learning.
I do too, in areas of interest to me.
My problem is curiosity. I get interested in some odd things and
spend a fair whack of my time learning about them. That's how I
got into the computer world. Bv)=
Sounds about right. Steve had wanted to get into radio years ago
Snicker
8<----- CUT ----->8
It's really good practice. And I'm surprised more people aren't aware
of it/don't do it. If really severe cold is predicted (lower than
-10-|F) I'll also open a tap to just a steady drip ... which also
helps prevent freezing up,
We've done that too. Supposed to get quite cold next week end but
still be above 0.
Sunday I didn't set foot outside of the house. High temp for the day
was -1ºF. Yesterday it got all the way to +5ºF. Supposed to reach
the freezing point tomorrow (Wednesday).
Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings
Looks good but I make mine corn free, much as I'd like to add it.
I keep forgetting about Steve's unfortunate corn allergy. I was going
to post my prize-winning salsa/pico de gallo recipe but I 86ed that in favour of this no-corn (or beans) version.
Title: Fresh Pico de Gallo
Categories: Five, Vegetables, Chilies, Herbs, Citrus
Yield: 2 Servings
We'll leave out the cilantro as neither of us care for the taste of it.
I can take it in (very) small quantities but even a little bit will
taste like soap to Steve.
I am not a huge fan of the soap weed. So, while I use some, I'm
careful not to "overload" - which is easy to do with cilantro. Some
dishes don't taste "right" to me without at least some cilantro.
Ruth Haffly wrote to Dave Drum <=-
You've discovered how Mexi-Bells are made. Bv)= I like Mexi-bells for some things where both bell pepper and chile is specified - they have
a little bite but are considered fairly mild.
Usually not a problem for most people but we have a friend that
considers anything above a bell pepper as too hot.
I buy my chilli spice and other components like cumin and
Worcestershire powder from https://penderys.com.
I used to get from the Penzy's store in Raleigh but they went belly up. There's another spice store nearby where we've gotten some of the "must haves" from time to time.
It's really good practice. And I'm surprised more people aren't aware
of it/don't do it. If really severe cold is predicted (lower than
-10-|F) I'll also open a tap to just a steady drip ... which also
helps prevent freezing up,
We've done that too. Supposed to get quite cold next week end but
still be above 0.
Sunday I didn't set foot outside of the house. High temp for the day
was -1ºF. Yesterday it got all the way to +5ºF. Supposed to reach
the freezing point tomorrow (Wednesday).
Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
but we've got a brisket on the smoker.
Title: Fresh Pico de Gallo
Categories: Five, Vegetables, Chilies, Herbs, Citrus
Yield: 2 Servings
We'll leave out the cilantro as neither of us care for the taste of it.
I can take it in (very) small quantities but even a little bit will
taste like soap to Steve.
I am not a huge fan of the soap weed. So, while I use some, I'm
careful not to "overload" - which is easy to do with cilantro. Some
dishes don't taste "right" to me without at least some cilantro.
No problem for us to leave it out.
Usually not a problem for most people but we have a friend thatAnnuum
considers anything above a bell pepper as too hot.
And, as far as I can tell, straight-up bell peppers have *NO* heat.
The Pepper Scale @ https://pepperscale.com tellsm us:
"Bell pepper fast facts. Scoville heat units (SHU): 0 SHU. Median
heat: 0 SHU. Origin: Mexico, South America. Capsicum species:
I buy my chilli spice and other components like cumin and
Worcestershire powder from https://penderys.com.
I used to get from the Penzy's store in Raleigh but they went belly up. There's another spice store nearby where we've gotten some of the "must haves" from time to time.
I sort of misspoke - I buy "specialy" chilli spice blends from
Pendery's. My base chilli spice is Baron's Dark which I buy in five
pound batches
from M.J. Kellner who are a wholesale restaurasnt supply. Since I am
not a restaurant I go to their warehouse to pick up my product - which
I
store in my ice box to keep it fresh.
Baron's can be bought online right from https://baronspices.com
Cumin I buy from one of my local Asian stores as that cuisine uses
more cumin in more dishes than the normal run of prepared food for
"round
eyes" and, thus, tends to be fresher than what's on my stupormarkup shelves.
Sunday I didn't set foot outside of the house. High temp for the day
was -1ºF. Yesterday it got all the way to +5ºF. Supposed to reach
the freezing point tomorrow (Wednesday).
Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
but we've got a brisket on the smoker.
Yesterday (Wednesday) we got almost to the freezing point. And saw sun light finally which helped melting snow/ice left on the dark asphalt
of the local highways and byways. Today is guesstimated to reach
34ºF. Then right back into the deep freeze.
Ruth Haffly wrote to Dave Drum <=-
Usually not a problem for most people but we have a friend that
considers anything above a bell pepper as too hot.
And, as far as I can tell, straight-up bell peppers have *NO* heat.
The Pepper Scale @ https://pepperscale.com tellsm us:
"Bell pepper fast facts. Scoville heat units (SHU): 0 SHU. Median
heat: 0 SHU. Origin: Mexico, South America. Capsicum species:
Annuum
That's the whole thing--she can't take any heat. Once while we were
both in HI, we (her & our husbands) went to one of the small Korean
places that are all over Oahu. She got some kim chee, not knowing what
it was, just that it looked good to her. She took one bite, the rest either stayed on her plate or was given to her husband, I forget which. Meanwhile Steve and I enjoyed ours.
Cumin I buy from one of my local Asian stores as that cuisine uses
more cumin in more dishes than the normal run of prepared food for
"round eyes" and, thus, tends to be fresher than what's on my
stupormarkup shelves.
We've gotten whole cumin and ground it ourselves--major difference,
even from Asian places. A little bit goes a loooooooooooooooong way.
Sunday I didn't set foot outside of the house. High temp for the day
was -1.F. Yesterday it got all the way to +5.F. Supposed to reach
the freezing point tomorrow (Wednesday).
Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
but we've got a brisket on the smoker.
Yesterday (Wednesday) we got almost to the freezing point. And saw sun light finally which helped melting snow/ice left on the dark asphalt
of the local highways and byways. Today is guesstimated to reach
34.F. Then right back into the deep freeze.
Our high temperature yesterday was 39, supposed to be a bit warmer
today and then the bottom will fall out on Friday.
That's the whole thing--she can't take any heat. Once while we were
both in HI, we (her & our husbands) went to one of the small Korean
places that are all over Oahu. She got some kim chee, not knowing what
it was, just that it looked good to her. She took one bite, the rest either stayed on her plate or was given to her husband, I forget which. Meanwhile Steve and I enjoyed ours.
As it says in the "facts" that I posted - the bell pepper HAS NO
HEAT. Zero Scoville units, None, not a one.
8<----- G'Bye" ----->8
Cumin I buy from one of my local Asian stores as that cuisine uses
more cumin in more dishes than the normal run of prepared food for
"round eyes" and, thus, tends to be fresher than what's on my
stupormarkup shelves.
We've gotten whole cumin and ground it ourselves--major difference,
even from Asian places. A little bit goes a loooooooooooooooong way.
I can also buy whole, in the spiky husk, durian should I be so
inclined.
Sunday I didn't set foot outside of the house. High temp for theday DD> was -1.F. Yesterday it got all the way to +5.F. Supposed to
Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
but we've got a brisket on the smoker.
Yesterday (Wednesday) we got almost to the freezing point. And saw sun light finally which helped melting snow/ice left on the dark asphalt
of the local highways and byways. Today is guesstimated to reach
34.F. Then right back into the deep freeze.
Our high temperature yesterday was 39, supposed to be a bit warmer
today and then the bottom will fall out on Friday.
Climatge is what you expect. Weather is what you get. The only benefit
I can see in this cold snap is that many of the plants need to go
through a hard freeze to trigger essential parts of their life cycle.
Ruth Haffly wrote to Dave Drum <=-
That's the whole thing--she can't take any heat. Once while we were
both in HI, we (her & our husbands) went to one of the small Korean
places that are all over Oahu. She got some kim chee, not knowing what
it was, just that it looked good to her. She took one bite, the rest either stayed on her plate or was given to her husband, I forget which. Meanwhile Steve and I enjoyed ours.
As it says in the "facts" that I posted - the bell pepper HAS NO
HEAT. Zero Scoville units, None, not a one.
You know and I know but to this lady they had a slight amount of heat, more than she would have enjoyed, but she tolerated bells.
8<----- G'Bye" ----->8
Cumin I buy from one of my local Asian stores as that cuisine uses
more cumin in more dishes than the normal run of prepared food for
"round eyes" and, thus, tends to be fresher than what's on my
stupormarkup shelves.
We've gotten whole cumin and ground it ourselves--major difference,
even from Asian places. A little bit goes a loooooooooooooooong way.
I can also buy whole, in the spiky husk, durian should I be so
inclined.
We can too, but choose not to.
Sunday I didn't set foot outside of the house. High temp for the
day DD> was -1.F. Yesterday it got all the way to +5.F. Supposed to
reach DD> the freezing point tomorrow (Wednesday).
Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
but we've got a brisket on the smoker.
Yesterday (Wednesday) we got almost to the freezing point. And saw sun light finally which helped melting snow/ice left on the dark asphalt
of the local highways and byways. Today is guesstimated to reach
34.F. Then right back into the deep freeze.
Our high temperature yesterday was 39, supposed to be a bit warmer
today and then the bottom will fall out on Friday.
Climatge is what you expect. Weather is what you get. The only benefit
I can see in this cold snap is that many of the plants need to go
through a hard freeze to trigger essential parts of their life cycle.
We had a slightly warmer day yesterday, turned cold after dark. We'd
gone down to Raleigh for a NC Symphony concert (Christmas gift from
older daughter) and it was COOOOOOOOOOOOOOOOOOOLLLLLLLLLLLLD! when we
got out about 10pm. Had supper at Outback before going to the concert.Right now it's just after 2pm and 29 degrees.
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