On 11-07-22 04:48, Dave Drum <=-
spoke to Shawn Highfield about Mice was:Pigeons was: Mou <=-

We finally got a couple nights with temperatures in the low 20s (F).
That had both an upside and a downside. The leaves on the trees have
gone to their fall colours and the grass in the yard has gone dormant.
No more mowing until next spring.

The leaves here have gone past peak color and are starting to fall. And
yet, the temperature today was in the high 70's(F). We have yet to have
any frost or freezing.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Classic Peanut Butter Cookies
Categories: Toh, Xmas 2009
Yield: 8 Doz

1 c Butter, softened (melted?)
1 c White sugar
1 c Brown sugar
1 c Peanut butter
2 lg Egg
1 t Vanilla
2 1/2 c AP flour
1 ts Baking soda
1 ts Baking powder
Additional Sugar

Cream butter and sugars in large bowl. Add peanut butter egg and
vanilla, beat until smooth.

Combine flour, baking soda and baking powder, add to creamed mixture
and mix weill.

For easier shaping, chill dough for at least one hour. Shape into 1
in balls, place 2 inches apart on ungreased baking sheets. Flatten
each ball by crisscrossing with the tines of a fork dipped in white
sugar.

Bake in preheated 375 degree oven for 10-12 minutes OR until bottoms
are lightly browned and cookies are set. Baked 12 minutes, let rest
on cookie sheet for 5 min and then moved to cooling rack.

Taste of Home.Com

Use this recipe for XMAS

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:05:11, 08 Nov 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

We finally got a couple nights with temperatures in the low 20s (F).
That had both an upside and a downside. The leaves on the trees have
gone to their fall colours and the grass in the yard has gone dormant.
No more mowing until next spring.

The leaves here have gone past peak color and are starting to fall.
And yet, the temperature today was in the high 70's(F). We have yet to have any frost or freezing.

I've been working in a nearby (30 miles) town a couple of days perm week.
Until we got the killing frosts there was one oak which had gone a deep
red, a patch of sumac that was a brighter red and one lonesome maple
coloured a bright scarlet. Very little yellow this year. Then came the
frosts and the trees bagan to change colour and shed their leaves at the
same time. Last Saturday we had high wionds in the area and nearly all
the trees lining Interstate 72 are naked. Leaves are probably halfway
to Chicage.

The maple in my front yard is dropping leaves that are green in the
centre and brown(ish) at the edges. And the big winds on Saturday took
the place of raking them up and bagging for the compost trucks.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maple-Smoked Prime Rib
Categories: Five, Beef
Yield: 8 Servings

3 c Maple wood chips
6 lb Three-rib standing rib roast
- bones separated from
- the roast and tied in
- place
Coarse sea salt & coarse
- ground black pepper

Soak wood chips in water until fully moistened, at least 1
hour.

Heat smoker to 225ºF/105ºC.

Place a drip pan beneath the rack where you will roast
the meat.

Season roast generously with sea salt and black pepper
to coat on all sides; rub seasoning into the meat and
fat.

Put the roast into the preheated smoker above the drip
pan with the fat cap facing upwards.

Add 2/3 cup of the soaked wood chips to your heat source
according to your smoker's instruction manual.

Smoke the roast in the preheated smoker for 30 minutes.
Add half the remaining wood chips to the heat source.
Smoke another 30 minutes and add remainder of the wood
chips. Continue smoking roast until browned on outside
and red in the center, about 2 hours more. An instant-
read thermometer inserted into the center should read
125ºF/52ºC.

Remove roast to a cutting board, cover loosely with
aluminum foil, and rest beef for 30 minutes. Carve into
1/2" to 1" slices.

Recipe by: Brian Carroll

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Call me insane one more time and I'll eat your other eye!!!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 11-08-22 05:18, Dave Drum <=-
spoke to Dale Shipp about Re: Temps <=-

The leaves here have gone past peak color and are starting to fall.
And yet, the temperature today was in the high 70's(F). We have yet to have any frost or freezing.

The maple in my front yard is dropping leaves that are green in the
centre and brown(ish) at the edges. And the big winds on Saturday took
the place of raking them up and bagging for the compost trucks.

There is a saying here that "If you don't like the weather, wait a day".
As I type this, the temperature is 40F.

BUT, at least I do not have to worry about leaves or snow anymore. That
is taken care of as part of the rental.

My dinner tonight was a dish of scallops, shrimp and crab in a herb
seafood cream sauce. Very good.
I couldn't find any seafood in tonight's set of recipes, but this sauce
might be close.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Grilled Chicken With Creamy Herb Sauce
Categories: D/g, Chicken
Yield: 4 servings

4 Chicken breasts

MMMMM-----------------------COOKING SAUCE----------------------------
1/4 c Mayonnaise
1/4 c Sour cream or plain nonfat
-yogurt
1/2 tb Brown mustard
1/3 c Minced green onion
1 ts Worcestershire sauce
1 tb Lemon (or lime) juice
2 ts Dried basil
1/4 ts Cayenne pepper (or less)
1/4 ts Salt

Mix sauce ingredients.

Make a sauce for the table using a small amount of cooking sauce
(3 tablespoon ?) mixed with 1 tablespoon sour cream or yogurt and
1/2 teaspoon paprika.

Coat chicken with remainder of cooking sauce.

Grill over moderately hot fire for 12 to 15 minutes, turning
every 3 minutes.

Serve with the table sauce.
serves 4

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:33:13, 10 Nov 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

The leaves here have gone past peak color and are starting to fall.
And yet, the temperature today was in the high 70's(F). We have
yet to have any frost or freezing.

The maple in my front yard is dropping leaves that are green in the
centre and brown(ish) at the edges. And the big winds on Saturday took
the place of raking them up and bagging for the compost trucks.

There is a saying here that "If you don't like the weather, wait a
day". As I type this, the temperature is 40F.

Today I am expecting 75-|F for a high temp. Then we slide down to highs
in the mid 30-|F range for the weekend.

Climate is what you expect. Weather is what you get. Where I work I
always assume that the customer has air conditioning as I look up his
parts. Unless the car is on old "beater". But, I always ask. I can count
on the fingers of one hand the times I have missed the target on that.

BUT, at least I do not have to worry about leaves or snow anymore.
That is taken care of as part of the rental.

My dinner tonight was a dish of scallops, shrimp and crab in a herb seafood cream sauce. Very good.

I couldn't find any seafood in tonight's set of recipes, but this sauce might be close.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Grilled Chicken With Creamy Herb Sauce
Categories: D/g, Chicken
Yield: 4 servings

Looks good. Here's one I make w/shrimp. Scallops/crab/etc. would go well
in it, too. I also do a cheater version using cream of mushroom soup in
place of the Half & Half. Never any leftovers. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp/Broccoli Alfredo
Categories: Seafood, Vegetables, Dairy, Cheese
Yield: 4 Servings

8 oz Linguine
1/2 c Butter
1/2 c Half & half
1 c Parmesan cheese; freshly
- grated
1 tb Parsley flakes
Salt & pepper
10 oz Box broccoli florets;
- thawed, cooked
1 lb Cooked U-40 shrimp; tails
- off

Cook noodles as directed. While pasta cooks, heat butter
and cream over low heat. Stir in cheese, parsley flakes,
salt and pepper. Keep warm over low heat.

Return cooked, drained linguine to kettle. Pour sauce
over noodles and add cooked broccoli and shrimp. Toss
gently and serve hot.

Serves 3 - 4

Uncle Dirty Dave's Kitchen

MMMMM

... Nothing is permanent in this wicked world, not even our troubles.
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