Ruth Haffly wrote to Dave Drum <=-
I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.
My list is probably longer than I realise but it does feel good to
get items marked off from time to time.
Some people call that a bucket list.
Either way, it's something to aim for. I told Steve earlier today that
the quilt kit we picked up last September at the RV/radio net rally in
TX will probably be put together next year. I'm trying to devote most
of this year to UFOs but not getting as many done as I hoped to--latest hold up is a fall last Friday that didn't break anything but gave me
some deep bruises on the left side of my back.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel
I'm too young to be this old. (G)
But we all know someone our age (or a bit younger) who is in far wprse shape than we.
I know the words to that song. Time has been kind to my physical shell
and many people are amazed when they learn that I'm the age I am. "You sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
Work/keeping you active has probably kept you going.
If it were onl;y possible to be old without getting old. Bv)=
Did you ever see the movie or read the book "Tuck Everlasting"? We
caught a bit of the movie one time, basically a family discovers a fountain of youth thing (we missed how) and their relationships with
the "outside world" over the years. Don't know how it ended up.
8<----- EDIT ----->8
Meanwhile, local strawberries are beginning to hit the market.
Steve RH> picked some up for me at the local farmer's market so we've
had RH> strawberry short cake and a riff on a salad we'd had last year
in RH> Fairbanks. Salad has candied pecans, craisins, bacon bits, feta
cheese, RH> strawberries, greens (I used fresh spinach) and a balsamic
vinegarette RH> dressing. We'll probably enjoy it a few more times
before the end of RH> fresh strawberry season. (G)
We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.
I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.
I'm beginning to see them in some of the stupormarkups at a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering onion set and seed potatoes on their signage. Apparetly
nothing much is "in" just yet. And the current outdoors temp as I
type this is 33oSo it will be a bit before the plants take off.
We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.
I've had something very much like this in the past. It wold be very
easy to make with a pre-made graham cracher or chocolate cookie
crust.
Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
Among the recipies Steve's mom gave me when we first got married was something similar to this. Not quite as involved but probably just as good; I've made it probably most every spring since we've been married. I'll do one later this week with Steve helping to do the crust, etc as
my back isn't in shape for things like that yet.
I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.
My list is probably longer than I realise but it does feel good to
get items marked off from time to time.
I should mention that it's a "mental" list. If I had a hard-copy list
it might prevent getting duplicates - which I have done.
Some people call that a bucket list.
Either way, it's something to aim for. I told Steve earlier today that
the quilt kit we picked up last September at the RV/radio net rally in
TX will probably be put together next year. I'm trying to devote most
My mental picture of that is a cloth jig-saw puzzle that's the
embodiment of "some assembly required". Bv)=
of this year to UFOs but not getting as many done as I hoped to--latest hold up is a fall last Friday that didn't break anything but gave me
some deep bruises on the left side of my back.
What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?
I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel
I'm too young to be this old. (G)
I know I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.
But we all know someone our age (or a bit younger) who is in farwprse DD> shape than we.
I know the words to that song. Time has been kind to my physical shell
and many people are amazed when they learn that I'm the age I am. "You sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
Work/keeping you active has probably kept you going.
If it were onl;y possible to be old without getting old. Bv)=
Did you ever see the movie or read the book "Tuck Everlasting"? We
caught a bit of the movie one time, basically a family discovers a fountain of youth thing (we missed how) and their relationships with
the "outside world" over the years. Don't know how it ended up.
Definitely not the movie. I've seen the book on offer but reading the jacket blurbs and the synopsis have not encouraged me to go further. I have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.
8<----- EDIT ----->8
I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.
I'm beginning to see them in some of the stupormarkups at a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering onion set and seed potatoes on their signage. Apparetly
nothing much is "in" just yet. And the current outdoors temp as I
type this is 33oSo it will be a bit before the plants take off.
We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.
One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. Others
work better with canned peaches. Bv)=
I've had something very much like this in the past. It wold be very
easy to make with a pre-made graham cracher or chocolate cookie
crust.
Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
Among the recipies Steve's mom gave me when we first got married was something similar to this. Not quite as involved but probably just as good; I've made it probably most every spring since we've been married. I'll do one later this week with Steve helping to do the crust, etc as
my back isn't in shape for things like that yet.
As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings
Ruth Haffly wrote to Dave Drum <=-
My mental picture of that is a cloth jig-saw puzzle that's the
embodiment of "some assembly required". Bv)=
We cut up perfectly good cloth only to sew it back together again. (G)
of this year to UFOs but not getting as many done as I hoped to--latest hold up is a fall last Friday that didn't break anything but gave me
some deep bruises on the left side of my back.
What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?
Object, UFP (project) doesn't quite have the same ring to it. (G)
I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.
I understand, I'm not walking funny but just very carefully and trying
not to twist in the wrong direction.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel
I'm too young to be this old. (G)
I know I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.
And I was born after the Korean crisis. My parents were planning to get married on Oct. 7, 1950. Before Dad went to NJ to be an usher at my
mom's sister's wedding, he stopped off at the Naval recruiting office
to pick up his reserve extention paperwork. He put it in the visor of
his car when he parked at the airport. The day after the wedding, the
news broke about Korea--when Dad flew back home and got to his car, the first thing he did was to tear up the paperwork. He and Mom got married
5 weeks later, engraved invitations and the whole 9 yards. He got his discharge paperwork around Thanksgiving--about the time Mom found out
she was expecting my older brother.
But we all know someone our age (or a bit younger) who is in far
wprse shape than we.
Exactly! And as long as I can, I'm going to try to keep my mind active,
my body, as much as I can.
I know the words to that song. Time has been kind to my physical shell
and many people are amazed when they learn that I'm the age I am. "You sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
Work/keeping you active has probably kept you going.
If it were only possible to be old without getting old. Bv)=
Did you ever see the movie or read the book "Tuck Everlasting"? We
caught a bit of the movie one time, basically a family discovers a fountain of youth thing (we missed how) and their relationships with
the "outside world" over the years. Don't know how it ended up.
Definitely not the movie. I've seen the book on offer but reading the jacket blurbs and the synopsis have not encouraged me to go further. I have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.
I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.
8<----- EDIT ----->8
I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.
I'm beginning to see them in some of the stupormarkups at a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering onion set and seed potatoes on their signage. Apparently
nothing much is "in" just yet. And the current outdoors temp as I
type this is 33oSo it will be a bit before the plants take off.
We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.
One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. OthersMMMMM----- Recipe via Meal-Master (tm) v8.06
work better with canned peaches. Bv)=
I probably need to make a batch of peach and a batch of blueberry jam
this year. Probably should do peach butter too, it's actually easier
than the jam. There's usually a vendor from SC at the farmer's market
in July/August with peaches but I'll see if I can get some local ones.
May can some as well.
I've had something very much like this in the past. It wold be very
easy to make with a pre-made graham cracher or chocolate cookie
crust.
Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
Among the recipies Steve's mom gave me when we first got married was something similar to this. Not quite as involved but probably just as good; I've made it probably most every spring since we've been married. I'll do one later this week with Steve helping to do the crust, etc as
my back isn't in shape for things like that yet.
As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings
It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............
What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?
Object, UFP (project) doesn't quite have the same ring to it. (G)
Hokay. That sorta makes sense.
I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.
I understand, I'm not walking funny but just very carefully and trying
not to twist in the wrong direction.
Had to give in and use a cane. The funny walk was causing a cramp in
my foot. Sheesh. Fortunately I have a cane that I use mostly in the
winter when the footing gets a little "iffy" and I need to keep my balance.
I'm not there yet but times I feel much older. Other times I feel
I'm too young to be this old. (G)
I know I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.
And I was born after the Korean crisis. My parents were planning to get married on Oct. 7, 1950. Before Dad went to NJ to be an usher at my
But we all know someone our age (or a bit younger) who is in far
wprse shape than we.
Exactly! And as long as I can, I'm going to try to keep my mind active,
my body, as much as I can.
And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=
have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.
I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.
I like the Kindle because I can change the type size to something with which I am comfortable. And most of my newspapers and magazines are
on- line editions -- for the same reason(s). Plus on-line doesn't use
up trees or clog landfills.
We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.
One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. OthersMMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings
CONTINUED FROM PREVIOUS MESSAGE <<
I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird shot for berrying in his ditches and hedgerows. The problem is that so many farms are so heavily indebted that they have to raise cash grain crops on every imaginablke square foot of their holdings.
As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings
It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............
I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=
Ruth Haffly wrote to Dave Drum <=-
I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird shot for berrying in his ditches and hedgerows. The problem is that so many farms are so heavily indebted that they have to raise cash grain crops on every imaginablke square foot of their holdings.
Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.
As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings
It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............
I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=
My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.
Ruth Haffly wrote to Dave Drum <=-
And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=
Yes, those that do something to keep their mind sharp. Other than doing the daily NY Times crossword puzzle and watching Jeopardy, my mom
didn't really do anything to challenge her mind when she retired. Don't know if it was the dememtia starting to kick in, the out of control diabeties, the rheumitiod and osteoarthritis or a combination of things but she just vegitated. I'm trying to avoid that for me.
have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.
I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.
I like the Kindle because I can change the type size to something with which I am comfortable. And most of my newspapers and magazines are
on- line editions -- for the same reason(s). Plus on-line doesn't use
up trees or clog landfills.
I can change the type on my Nook but the only regular reading on line (other than books) is the Raleigh newspaper. I get my magazines in hard copy, also read books in hard copy. The Nook has a good number of books but I prefer to use it mostly when traveling. I've also got a good cook book collection that I peruse for ideas regularly.
We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.
One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches.
Others
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings
I don't know if I've ever had a gooseberry, tho have seen many
references to them. Are they more like a berry or a grape in taste, appearance, etc?
I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird
Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.
Better to ask around at the Farm & Home or implement dealer. Some
years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece
of ground up for lease on shares - the landlord getting 25% of the
revenue from the crops. We went to several "closing-ot" and/or estate auctions and picked up the equipment needed for a song. Everyone
wanted the lastest, greatest and largest for their mega-farms. He
bought all the tractors, combines, plows, etc. to run his farm for
<$3000. Using old-time methods - that he grew up with (as did I) he cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."
I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=
My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.
If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.
And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=
Yes, those that do something to keep their mind sharp. Other than doing but she just vegitated. I'm trying to avoid that for me.
Gotta keep active. I've seen too many people I know who retired and
sat in front of the boob tube with a soda and bag of chips until they
were
put in a box and then the box into the ground. I don't do the Sunday
Times crossword very often. But I do the daily almost daily. Somedays
I'm on
the same wavelength as the puzzle writer and fill the boxes as soon as
I read the clue. Other days I have to stretch - sometimes a lot. Bv)=
Osteoarthritis comes with age as the cushioning gristle i our joints
wears out. No evidence of rheumatoid .... yet. And my diabetes is
"well controlled" according to my croakers.
We have a number of "Little Free Library" locations around town. Any
I can change the type on my Nook but the only regular reading on line (other than books) is the Raleigh newspaper. I get my magazines in hard copy, also read books in hard copy. The Nook has a good number of books but I prefer to use it mostly when traveling. I've also got a good cook book collection that I peruse for ideas regularly.
I carry the Kindle where ever I go and if I get stuck somewhere for
more than a cople minutes (waiting on line @ Popeyes drive thru - f'rinstance) out it comes and I'm entertained and/or educated. The
only magazines I get in hard copy are those I get as a gift
subscription - Taste of Home, Consumer Reports, and Cooks Illustrated.
Oh, and all the AARP glurge. But that will fall away as I am not
renewing my membership when it comes due.
Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings
I don't know if I've ever had a gooseberry, tho have seen many
references to them. Are they more like a berry or a grape in taste, appearance, etc?
Ask around at your farmer's market. Gooseberries are nutritious, low- calorie fruits that are rich in vitamins, minerals, and antioxidants. These berries may have health benefits that include lower blood sugar, cholesterol and blood pressure.
Ruth Haffly wrote to Dave Drum <=-
I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird
Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.
Better to ask around at the Farm & Home or implement dealer. Some
Another good source of infomation, probably better than the state dept.
of ag, actually.
years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece
cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."
You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)
I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=
My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.
If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.
I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)
Better to ask around at the Farm & Home or implement dealer. Some
Another good source of infomation, probably better than the state dept.
of ag, actually.
Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.
years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece
8<----- SHARTENED ----->8
cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."
You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)
I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI
I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=
My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.
If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.
I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)
The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.
Ruth Haffly wrote to Dave Drum <=-
Better to ask around at the Farm & Home or implement dealer. Some
Another good source of infomation, probably better than the state dept.
of ag, actually.
Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.
Guess they figured that local issues would bog them down too much.
8<----- SHARTENED ----->88.06
You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)
I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI
This one folds into about 15"x15"x6" (rough guessing), not for heavy
duty stuff but better than hand carrying. When needed, we have access
to a neighbor's heavy duty one.MMMMM----- Recipe via Meal-Master (tm)
I am forever amazed at the number of young folks who have no idea
about using lard instead of Crisco or Mrs. Tucker's. Bv(=
My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.
If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.
I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)
The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.
Yes, before Steve went into the Army, we'd get our (raw) milk from a
local farmer, gallon glass jars. I'd let it sit a day or so in the
fridge, then skim the cream and use it for making butter, ice cream,
etc. The buttermilk was used in baking--combination of that and lard
(from the hog we'd bought) made the best biscuit, pie crusts, etc you
ever tasted.
Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.
Guess they figured that local issues would bog them down too much.
Not necessdarily, just that the state Department of Agriculture is
tasked with responsibility for the entire state all 102 counties. Too
many localised tasks would bog them down and
8<----- SHARTENED ----->8
You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
it'll be good for boxes of radio stuff. Best price possible, too. (G)
I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI
This one folds into about 15"x15"x6" (rough guessing), not for heavy
duty stuff but better than hand carrying. When needed, we have access
to a neighbor's heavy duty one.MMMMM----- Recipe via Meal-Master (tm)
8.06
Title: Milk Pork
Categories: Pork, Dairy
Yield: 6 Servings
The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.
Yes, before Steve went into the Army, we'd get our (raw) milk from a
local farmer, gallon glass jars. I'd let it sit a day or so in the
fridge, then skim the cream and use it for making butter, ice cream,
etc. The buttermilk was used in baking--combination of that and lard
(from the hog we'd bought) made the best biscuit, pie crusts, etc you
ever tasted.
As I grew up both "in town" and "on the farm" I know the words to that song. I was tasked with running (hand cranking) the cream separator
and, if I forgot to make myself scarce, churning the butter. And when there
was a dairy operation running, trundling the galvanised 5 gallon milk
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?
Ruth Haffly wrote to Dave Drum <=-
Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.
Guess they figured that local issues would bog them down too much.
Not necessdarily, just that the state Department of Agriculture is
tasked with responsibility for the entire state all 102 counties.
Too many localised tasks would bog them down and
..........cost way too much to print.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?
IOW, earning your keep. (G)
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.
Guess they figured that local issues would bog them down too much.
Not necessdarily, just that the state Department of Agriculture is
tasked with responsibility for the entire state all 102 counties.
Too many localised tasks would bog them down and
..........cost way too much to print.
Actually the print shop only printed two items for public consumption.
The weekly (every Friday) Market Report which was an 8 page
newsletter. We got the last of the information by noon, set the type,
we took our lunch break after the mail run and didn't come back until
the
next work day - which was Monday. And we also printed the Department's Annual Report. Other than that it was letterheads, envelopes and
forms.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?
IOW, earning your keep. (G)
Always plenty of fun for the whole family (work) on a farm. I only
mamaged to "Tom Sawyer" the milk duties once wit each of my siblings. After that they wised up util they were old enough to be assigned to
their own chores. Georgia to kitchen stuff andf Phil to feeding cattle
and cleaning stalls in the barn.
Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Actually the print shop only printed two items for public consumption.
The weekly (every Friday) Market Report which was an 8 page
newsletter. We got the last of the information by noon, set the type,
we took our lunch break after the mail run and didn't come back until
next work day - which was Monday. And we also printed the Department's Annual Report. Other than that it was letterheads, envelopes and
forms.
Sounds like what my dad used to call "job printing". The newspaper was printed weekly, plus they did other small jobs for businesses or individuals. They kept a couple of albums of "fancy" jobs (wedding invitations and other things on that line) that people could order thru them also.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
Ruth Haffly wrote to Dave Drum <=-
containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?
IOW, earning your keep. (G)
Always plenty of fun for the whole family (work) on a farm. I only
Very true, a farm raised kid knew how to work and just as importantly,
do a good job of whatever the task was.
mamaged to "Tom Sawyer" the milk duties once wit each of my siblings. After that they wised up util they were old enough to be assigned to
their own chores. Georgia to kitchen stuff andf Phil to feeding cattle
and cleaning stalls in the barn.
We all had certain jobs, girls more inside, boys outside. It was always
a treat when I got to break from the inside jobs and do something like burn the trash, a job usually reserved for my older brother. Summertime meant helping mom prep veggies for canning--tho I never went beyond
that at home, I picked up enough of a knowledge of it that I've done
well in my canning over the years.
Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Actually the print shop only printed two items for public consumption.
The weekly (every Friday) Market Report which was an 8 page
Sounds like what my dad used to call "job printing". The newspaper was printed weekly, plus they did other small jobs for businesses or individuals. They kept a couple of albums of "fancy" jobs (wedding
When I was doing weakly (misspelling intentional) newspapers the "job shop" actually made more $$$ than the newspaper(s). Even with 5
editions there just wasn't enough advertising or circulation revenue
to provide
a living for the staff. So, business cards, letterheads, envelopes,
forms, short-run cook books, etc. kept us afloat.
With the advent of the internet small town papers are disappearing at
an alarming rate.
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local ird cae liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Very true, a farm raised kid knew how to work and just as importantly,
do a good job of whatever the task was.
mamaged to "Tom Sawyer" the milk duties once wit each of my siblings. After that they wised up util they were old enough to be assigned to
their own chores. Georgia to kitchen stuff andf Phil to feeding cattle
and cleaning stalls in the barn.
We all had certain jobs, girls more inside, boys outside. It was always
a treat when I got to break from the inside jobs and do something like burn the trash, a job usually reserved for my older brother. Summertime meant helping mom prep veggies for canning--tho I never went beyond
that at home, I picked up enough of a knowledge of it that I've done
well in my canning over the years.
I amaze younger people sometimes when I show them how to do something
that was a regular "thing" when I was growing up. Or, as I did with a young girl at a fats food joint who gave me an "I don't kow hoe much change you get. The register didn't tell me." wail ... taught her how
to count change back/make change from scratch. She was flabbergasted. Especially when I explained that I learned that in second grade. Many
of today's Gen Z denizens will be in serious hurt without confusers
and cell phones.
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Only Wienerwald I have had is the Wienerwald chicken that Lum's used
to have on their menu - back when there was a Lum's and we had one
here.
In the 70's a Swiss chain called Wienerwald purchased Lum's.
Wienerwald, confusingly to Americans, had nothing to do with weiners.
It specialized in chicken and schnitzel.
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a
Ferris wheel (rotissiere).
Title: Wienerwald Chicken (Goldbroiler Recipe)
Categories: Poultry, Rubs, Marinades, Citrus, Fruits
Yield: 4 Servings
4 lb Broiler chicken
Ruth Haffly wrote to Dave Drum <=-
I amaze younger people sometimes when I show them how to do something
that was a regular "thing" when I was growing up. Or, as I did with a young girl at a fats food joint who gave me an "I don't kow hoe much change you get. The register didn't tell me." wail ... taught her how
to count change back/make change from scratch. She was flabbergasted. Especially when I explained that I learned that in second grade. Many
of today's Gen Z denizens will be in serious hurt without confusers
and cell phones.
We learned early on in school too. Now so many younger people don't
even use cash (and a good number of older folks) that it's a wonder
clerks can even run a register. They need to know how many nickels in a dime or quarter; dimes in a dollar and so on without relying on a
machine to tell them.
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Only Wienerwald I have had is the Wienerwald chicken that Lum's used
to have on their menu - back when there was a Lum's and we had one.
In the 70's a Swiss chain called Wienerwald purchased Lum's.
Wienerwald, confusingly to Americans, had nothing to do with weiners.
It specialized in chicken and schnitzel.
Sounds like what we had in Germany, don't remember if it was Swiss
owned at the time.
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
Title: Wienerwald Chicken (Goldbroiler Recipe)
Categories: Poultry, Rubs, Marinades, Citrus, Fruits
Yield: 4 Servings
4 lb Broiler chicken
Good thing I've already had supper, this looks good enough to try on a camping trip.
Ruth Haffly wrote to Dave Drum <=-
When I was doing weakly (misspelling intentional) newspapers the "job shop" actually made more $$$ than the newspaper(s). Even with 5
editions there just wasn't enough advertising or circulation revenue
to provide a living for the staff. So, business cards, letterheads, envelopes, forms, short-run cook books, etc. kept us afloat.
Anything to keep the presses running. The CMN (Catskill Mountain News)
had several job presses in addition to the big press for the paper.
With the advent of the internet small town papers are disappearing at
an alarming rate.
I know, the CMN died last year. The owner that bought it back in the
early 1900s hired dad in the early 50s, made him editor in the early
60s. Dad had a disagreement with his son (who didn't know how to run a paper so was trying to tell dad the wrong way to do things) in the
early 80s--dad said "I quit" just before the son (who, by now was boss) said "you're fired". Whole town backed dad but he never went back to
them.
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local bird cage liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
We learned early on in school too. Now so many younger people don't
even use cash (and a good number of older folks) that it's a wonder
clerks can even run a register. They need to know how many nickels in a
Confusers and cell phones are handy aids to have. But, they don't
relieve us of the need to "use your loaf" (think).
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Only Wienerwald I have had is the Wienerwald chicken that Lum's used
to have on their menu - back when there was a Lum's and we had one.
In the 70's a Swiss chain called Wienerwald purchased Lum's.
Wienerwald, confusingly to Americans, had nothing to do with weiners.
It specialized in chicken and schnitzel.
Sounds like what we had in Germany, don't remember if it was Swiss
owned at the time.
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
Title: Wienerwald Chicken (Goldbroiler Recipe) DD>Categories: Poultry, Rubs, Marinades, Citrus, Fruits DD> Yield: 4
4 lb Broiler chicken
Good thing I've already had supper, this looks good enough to try on a camping trip.
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
The Herald papers sold off all of the "hot metal" printing equipment
the Linotype went to another small town paper, the hand-set type went
to a recycler and the type cases and drawers wound up with various
antique dealers. We kept one small Kluge letterpress w/automatic feed capability as a numbering station for forms, etc. in the job shop.
All type was set on a photo-setter and the newspaper(s) got printed at
a "job" web press in another town.
With the advent of the internet small town papers are disappearing at
an alarming rate.
I know, the CMN died last year. The owner that bought it back in the
early 1900s hired dad in the early 50s, made him editor in the early
60s. Dad had a disagreement with his son (who didn't know how to run a paper so was trying to tell dad the wrong way to do things) in the
early 80s--dad said "I quit" just before the son (who, by now was boss) said "you're fired". Whole town backed dad but he never went back to
them.
I've told more than one clueless employer about placing his job where
the sun never shines. Bv)= Mostly bosses who think they are
royalty rather than executives. So, I voted with my feet. Bv)=
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local bird cage liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
My favourite way to eat aspapragus in freshly picked - right in the
patch. Never did nor cooked/eaten white asparagus. I know how to get
it to be white ... by keeping it in the dark. But, that's more hassle
than I care to exert for a "special effect".
Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On
TV" bamboo steamer to make this recipe:
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
Ruth Haffly wrote to Dave Drum <=-
We learned early on in school too. Now so many younger people don't
even use cash (and a good number of older folks) that it's a wonder
clerks can even run a register. They need to know how many nickels in a
Confusers and cell phones are handy aids to have. But, they don't
relieve us of the need to "use your loaf" (think).
True, and not just for figuring out strategy on the latest computer
"shoot 'em up" game. (G)
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
We have a rotissiere attachment for one of our grills so will do
chicken on that every so often. There's a whole one in the freezer awaiting that treatment, have to decide what seasoning to use this
time. (G)
Title: Wienerwald Chicken (Goldbroiler Recipe) DD>
Categories: Poultry, Rubs, Marinades, Citrus, Fruits DD> Yield:
4
Servings
4 lb Broiler chicken
Good thing I've already had supper, this looks good enough to try on a camping trip.
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
Main meals are furnished as part of the rally for the next few days.
After the rally we're going to stop at the Creation Museum and then
head home. RV has to go into the shop for a bit, hopefully work will be finishe before our next trip.
Ruth Haffly wrote to Dave Drum <=-
The Herald papers sold off all of the "hot metal" printing equipment
the Linotype went to another small town paper, the hand-set type went
to a recycler and the type cases and drawers wound up with various
antique dealers. We kept one small Kluge letterpress w/automatic feed capability as a numbering station for forms, etc. in the job shop.
And time marched on......
All type was set on a photo-setter and the newspaper(s) got printed at
a "job" web press in another town.
CMN did that at one point, I think it was after I left home to go to college or got married. Don't recall exactly when as I wasn't around
for the change over.
With the advent of the internet small town papers are disappearing at
an alarming rate.
I know, the CMN died last year. The owner that bought it back in the
early 1900s hired dad in the early 50s, made him editor in the early
60s. Dad had a disagreement with his son (who didn't know how to run a paper so was trying to tell dad the wrong way to do things) in the
early 80s--dad said "I quit" just before the son (who, by now was boss) said "you're fired". Whole town backed dad but he never went back to
them.
I've told more than one clueless employer about placing his job where
the sun never shines. Bv)= Mostly bosses who think they are
royalty rather than executives. So, I voted with my feet. Bv)=
This guy didn't know how to put together a paper, even tho his father
had done so for some 50 or 60 years. I couldn't count how many times he and my dad had verbal "rounds" over the years, yet he still didn't know how to put together a newspaper. Family had bought IBM stock in the
early (pre IBM as such) days and made their fortune so this guy was not working on the paper for a living as all the employees were.
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local bird cage liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
My favourite way to eat aspapragus in freshly picked - right in the
I don't have the luxury of having a patch so I'll get it at the
farmer's market.
patch. Never did nor cooked/eaten white asparagus. I know how to get
it to be white ... by keeping it in the dark. But, that's more hassle
than I care to exert for a "special effect".
I'll let others do the work; I'll just enjoy the results. But, we don't hardly see the white asparagus over here, and if it's available,
usually it's a premium price for less than stellar looking stalks.
Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On
TV" bamboo steamer to make this recipe:
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
I've got various ways to steam it but have never tried making the hollandaise sauce. I'd rather have a light sauce that doesn't detract
from the taste of the greens.
UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.
Ben Collver wrote to Dave Drum <=-
UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.
I see what you did there.
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
We have a rotissiere attachment for one of our grills so will do
chicken on that every so often. There's a whole one in the freezer awaiting that treatment, have to decide what seasoning to use this
time. (G)
I really liked my Farberware Ferris Wheel - did chickens, roasts and
other things on it. One time I had a nice fat hen riding the ferris
wheel and my girl friend started to put paper towels in the drip tray.
When I asked she said "Make it easier to clean up." I told her "That's
why I do the cooking and you do te dishes. The drippings are the base
for the gravy."
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
Main meals are furnished as part of the rally for the next few days.
After the rally we're going to stop at the Creation Museum and then
head home. RV has to go into the shop for a bit, hopefully work will be finishe before our next trip.
Nothing structural I hope. My brother offered my a Winnebago motor
home he has sitting in his side yard. It's ben sitting for so long
that all
of the batteries will need replacing. And all six tires which are not
only flat - but dry rotted. And I shudder to think of the condition of
the belts and hoses in the engine bay. In this case - Free ... isn't.
And that doesn't mean that the mice haven't been eating wires
throughout the unit - not just on the engine.
Title: Campfire Potatoes
Categories: Potatoes, Vegetables, Cheese, Herbs
Yield: 6 servings
antique dealers. We kept one small Kluge letterpress w/automatic feed capability as a numbering station for forms, etc. in the job shop.
And time marched on......
Used to march at a measured pace. Now it races ... the older I get the faster it seems to go.
This guy didn't know how to put together a paper, even tho his father
had done so for some 50 or 60 years. I couldn't count how many times he early (pre IBM as such) days and made their fortune so this guy was not working on the paper for a living as all the employees were.
Just because you've got a pile of sheckels doesn't make you smart. But
it might make you a politician where you can really do some damage.
that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
My favourite way to eat aspapragus in freshly picked - right in the
I don't have the luxury of having a patch so I'll get it at the
farmer's market.
The tree guys came and removed thje evergreen hedge from the front of
the house this morning. I'll be putting in a 30 by 4 by 2 feet tall
raised be garden. It's a little late in the year for many things - but
I can still do tomatoes, radishes, carrots and chilies. I'm debating
with myself whether to rent a small Bobcat to dig a trench for
asparagus roots. Or to hire it done. I'm certainly past the point of hand-digging the bed. I may talk to my friend Laszlo to see if his
scout troupe would be interested in earning and learning. Bv)=
patch. Never did nor cooked/eaten white asparagus. I know how to get
it to be white ... by keeping it in the dark. But, that's more hassle
than I care to exert for a "special effect".
I'll let others do the work; I'll just enjoy the results. But, we don't hardly see the white asparagus over here, and if it's available,
usually it's a premium price for less than stellar looking stalks.
Is there any substantial difference in flavour of white and "normal" asparagus?
Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On
TV" bamboo steamer to make this recipe:
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
I've got various ways to steam it but have never tried making the hollandaise sauce. I'd rather have a light sauce that doesn't detract
from the taste of the greens.
Hollandaise, at least the way I make it, enhances the flavour rather
than overwhelms it. Certainly it's better than the stuff from the can
of Golden Age (food service) sauce. Bv)=
Here's another quick 'n' easy sauce that goes good with asparagus and
many other things.
Title: 5 Minute Garlic Aioli
Categories: Sauces, Dips, Citrus
Yield: 4 servings
UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.
I see what you did there.
In reference to what? I'm confoozled.
Ruth Haffly wrote to Dave Drum <=-
I really liked my Farberware Ferris Wheel - did chickens, roasts and
other things on it. One time I had a nice fat hen riding the ferris
wheel and my girl friend started to put paper towels in the drip tray.
When I asked she said "Make it easier to clean up." I told her "That's
why I do the cooking and you do te dishes. The drippings are the base
for the gravy."
Whoops! Hopefully you were able to salvage enough drippings to make a decent gravy.
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
Main meals are furnished as part of the rally for the next few days.
After the rally we're going to stop at the Creation Museum and then
head home. RV has to go into the shop for a bit, hopefully work will be finishe before our next trip.
Nothing structural I hope. My brother offered my a Winnebago motor
home he has sitting in his side yard. It's ben sitting for so long
that all of the batteries will need replacing. And all six tires
only flat - but dry rotted. And I shudder to think of the which are
not condition of the belts and hoses in the engine bay.
In this case - Free ... isn't.
Bits and pieces of things mostly, covered by the warranty. We think it
was either a Monday afternoon or Friday morning model, some nice
features and some "What were they thinking.......?" features. A piece
of non warranty work is going to be replacing one side--the aluminum
got creased good by a trer branch in TX.
And that doesn't mean that the mice haven't been eating wires
throughout the unit - not just on the engine.
Sound like you're better off without it; I'd hate to think of how much money would have to be sunk into it to make it even basically road
worthy.
Title: Campfire Potatoes
Categories: Potatoes, Vegetables, Cheese, Herbs
Yield: 6 servings
We've been cooking indoors for the most part, not done anything major
so far, even tho brought stuff to do so. We ate out last night with
some of the Rally folks at a Penn. Dutch place, buffet had a lot of
good stuff so I just took little bits of maybe half a dozen things plus about the same on the salad bar. Went to the Smucker's store in the afternoon--lots of nothing we needed so went on to the Coblinz
chocolate place and spent some money there. (G)
Ruth Haffly wrote to Dave Drum <=-
This guy didn't know how to put together a paper, even tho his father
had done so for some 50 or 60 years. I couldn't count how many times he early (pre IBM as such) days and made their fortune so this guy was not working on the paper for a living as all the employees were.
Just because you've got a pile of sheckels doesn't make you smart. But
it might make you a politician where you can really do some damage.
True, and most likely someone not worth voting for.
The tree guys came and removed thje evergreen hedge from the front of
the house this morning. I'll be putting in a 30 by 4 by 2 feet tall
raised be garden. It's a little late in the year for many things - but
I can still do tomatoes, radishes, carrots and chilies. I'm debating
with myself whether to rent a small Bobcat to dig a trench for
asparagus roots. Or to hire it done. I'm certainly past the point of hand-digging the bed. I may talk to my friend Laszlo to see if his
scout troupe would be interested in earning and learning. Bv)=
Scouts would probably enjoy doing it, especially if there was a
donation to the troop as part of it. Depending on how long it
took/turnout of scouts, grilling some hot dogs at the end or for lunch might be part of the payment as well.
patch. Never did nor cooked/eaten white asparagus. I know how to get
it to be white ... by keeping it in the dark. But, that's more hassle
than I care to exert for a "special effect".
I'll let others do the work; I'll just enjoy the results. But, we don't hardly see the white asparagus over here, and if it's available,
usually it's a premium price for less than stellar looking stalks.
Is there any substantial difference in flavour of white and "normal" asparagus?
White has a more delicate flavor than green. The green asparagus
usually has a strong, earthy taste but the white is milder in
comparison. Best way to find out is to buy a couple of stalks of each, cook them the same way and do a side by side taste test.
Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On
TV" bamboo steamer to make this recipe:
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
I've got various ways to steam it but have never tried making the hollandaise sauce. I'd rather have a light sauce that doesn't detract
from the taste of the greens.
Hollandaise, at least the way I make it, enhances the flavour rather
than overwhelms it. Certainly it's better than the stuff from the can
of Golden Age (food service) sauce. Bv)=
I'd make it myself, most things that come out of food service size cans aren't very tasty.
True, and most likely someone not worth voting for.
True dat. I find it hard to believe than in a country of 340 million
people the two 'assumed' presidential candidates are the best we can do.
Still, yo gotta vote - if you don't vote you have no right to gripe.
And I'm going to gripe.
Ben Collver wrote to Dave Drum <=-
UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.
I see what you did there.MMMMM----- Recipe via Meal-Master (tm) v8.06
In reference to what? I'm confoozled.
I read it as "if this is too garlicky, then add more garlic!"
I probably should have read it as "if you think this will be too
garlicky, then substitute roasted garlic instead of raw garlic."
Mike Powell wrote to DAVE DRUM <=-
True, and most likely someone not worth voting for.
True dat. I find it hard to believe than in a country of 340 million
people the two 'assumed' presidential candidates are the best we can do.
Yeah, no kidding. That is starting to become pretty commonplace here, though... instead of picking the best candidate, you have to try to
figure out who the "least worst" is.
Still, yo gotta vote - if you don't vote you have no right to gripe.
And I'm going to gripe.
Me, too!
It's getting almost as bad as religion ... which is another verboten
topic for for the cooking echo. I'm going to leave off lest I get a
"rocket" from the moderator. Bv)-
I tried the poly-tics echoes some years ago and they were filled with extremists and schoolyard bullies. I've had to deal with enough of those
in real life - so I shined them on.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Politically Correct Balkan Pljeskavica
Categories: Pork, Grains, Cheese, Herbs, Chilies
Yield: 4 Servings
1 lb (440g) ground pork
Mike Powell wrote to DAVE DRUM <=-
It's getting almost as bad as religion ... which is another verboten
topic for for the cooking echo. I'm going to leave off lest I get a
"rocket" from the moderator. Bv)-
Well, I am the moderator but it is best to leave those topics for elsewhere.
I tried the poly-tics echoes some years ago and they were filled with extremists and schoolyard bullies. I've had to deal with enough of those
in real life - so I shined them on.
Indeed!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Politically Correct Balkan Pljeskavica
Categories: Pork, Grains, Cheese, Herbs, Chilies
Yield: 4 Servings
1 lb (440g) ground pork
This sounds pretty good. It is difficult to mess up pork. :) Several years ago, there was a pizza place in Brownsburg, Indiana, called
Adriatic Pizza. The owners were from the former Yugoslavia (Slovenia, IIRC). They used some different sausages and herbs than you'd find at most other pizza places. The pizza was really good!
Last time I was by there, they were not there any more. A lot of the locals were disappointed that the previous joint, that featured a lot
of old racing memorabilia, was gone and I don't think they gave the new place a chance. Their loss!
* SLMR 2.1a * Veni, Vidi, Velcro. (I came, I saw, I stuck around)
wheel and my girl friend started to put paper towels in the driptray.
When I asked she said "Make it easier to clean up." I told her "That's
why I do the cooking and you do te dishes. The drippings are the base
for the gravy."
Whoops! Hopefully you were able to salvage enough drippings to make a decent gravy.
It was "early days" and the chicken hadn't started sweating any fat
yet. PHEW!
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
Main meals are furnished as part of the rally for the next few days.
After the rally we're going to stop at the Creation Museum and then
head home. RV has to go into the shop for a bit, hopefully work will be finishe before our next trip.
Nothing structural I hope. My brother offered my a Winnebago motor
home he has sitting in his side yard. It's ben sitting for so long
that all of the batteries will need replacing. And all six tires
only flat - but dry rotted. And I shudder to think of the which are
not condition of the belts and hoses in the engine bay.
In this case - Free ... isn't.
Bits and pieces of things mostly, covered by the warranty. We think it
was either a Monday afternoon or Friday morning model, some nice
features and some "What were they thinking.......?" features. A piece
of non warranty work is going to be replacing one side--the aluminum
got creased good by a tree branch in TX.
OWTCH. It always hurts more when it's self inflicted.
And that doesn't mean that the mice haven't been eating wires DD>throughout the unit - not just on the engine.
Sound like you're better off without it; I'd hate to think of how much money would have to be sunk into it to make it even basically road
worthy.
6 General (my preferred brand) 11R22.5 tires @ U$550/tire
3 Deep Cycle Marine/RV batteries @ U$250
Just to get started. That's not a money pit. It's a canyon. Bv)=
We've been cooking indoors for the most part, not done anything major
so far, even tho brought stuff to do so. We ate out last night with
some of the Rally folks at a Penn. Dutch place, buffet had a lot of
good stuff so I just took little bits of maybe half a dozen things plus about the same on the salad bar. Went to the Smucker's store in the afternoon--lots of nothing we needed so went on to the Coblinz
chocolate place and spent some money there. (G)
Buffets can be a good thing or a hazard. With the reduction in
capacity as I age out it's hard to get my "money's worth" at an AYCE place. If
I eat too much I'm either miserable or so carb-loaded that all I want
is a soft spot and a nap. Bv0=
Still, sometimes on a weeked morning I'll hit the Golden Corral's AYCE breakfast and pig out on bacon and some really good cinnamon rolls -
of course with hash-brown casserole, eggs, sausage gravy. etc. But,
then I won't eat anything for the rest of the day .... uuually.
Title: Cinnamon Rolls
Categories: Breads, Icing, Nuts
Yield: 12 Rolls
Just because you've got a pile of sheckels doesn't make you smart. But
it might make you a politician where you can really do some damage.
True, and most likely someone not worth voting for.
True dat. I find it hard to believe than in a country of 340 million people the two 'assumed' presidential candidates are the best we can
do. Still, yo gotta vote - if you don't vote you have no right to
gripe.
And I'm going to gripe.
8<---- SHORTEN ----->8
The tree guys came and removed thje evergreen hedge from the front of
the house this morning. I'll be putting in a 30 by 4 by 2 feet tall
raised be garden. It's a little late in the year for many things - but
I can still do tomatoes, radishes, carrots and chilies. I'm debating
with myself whether to rent a small Bobcat to dig a trench for
asparagus roots. Or to hire it done. I'm certainly past the point of hand-digging the bed. I may talk to my friend Laszlo to see if his
scout troupe would be interested in earning and learning. Bv)=
Scouts would probably enjoy doing it, especially if there was a
donation to the troop as part of it. Depending on how long it
took/turnout of scouts, grilling some hot dogs at the end or for lunch might be part of the payment as well.
Kids like to eat. That's a fact.
Is there any substantial difference in flavour of white and "normal" asparagus?
White has a more delicate flavor than green. The green asparagus
usually has a strong, earthy taste but the white is milder in
comparison. Best way to find out is to buy a couple of stalks of each, cook them the same way and do a side by side taste test.
OK. I'll probably pass it then. I like "bold" flavours.
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
I've got various ways to steam it but have never tried making the hollandaise sauce. I'd rather have a light sauce that doesn't detract
from the taste of the greens.
Hollandaise, at least the way I make it, enhances the flavour rather
than overwhelms it. Certainly it's better than the stuff from the can
of Golden Age (food service) sauce. Bv)=
I'd make it myself, most things that come out of food service size cans aren't very tasty.
It's pretty essy butter, egg yolks and lemon juice and some stirring.
Some years ago I got into a fuss at a breakfast buffet with their egg mechanic (I refuse to call him a cook) over the Hollandaise with the
Eggs Benedict .... not to mention that the "poached" eggs were cooked
to the point that the yolks were "set".
He told me "If you think you can do any better ..." and pointed me to
the kitchen. I took him up on it and soon found what I needed and was
just about finished when this female voice asked loudy "What ate you
doing in my kitchen?!?!?" It was the restaurant manager.
So I explained how it came to pass. As I took the pan from the hob she
ran a finger through my sauce and popped it into her mouth. I nearly clocked her one upside the head. That finger was a definite no-no in
any kitchen I have worked in - for pay or at home.
She removed the finger from her mouth and asked "You want a job?"Bv)=
Well, I am the moderator but it is best to leave those topics for elsewhere.
Oh, that's right. Sean gave it up due to health issues. We're a pretty
well behaved bunch and don't require as much supervision as some of the
more contentious echoes. Bv)=
I once got into a Greek place when I was in Quebec with my Hoosier Tire
crew doing an CATcar race at Sanair Super Speedway. The restaurant was
next door to our hotel. The crew guys wanted pizza - which looked odd
when brought to the table - lumps of cheese (crumbled feta) and BIG
slices of tomato. The sausage was from links sliced in coins. I tried a
small slice and it had a very nice flavour. But I went back to my order
of moussaka.
Ruth Haffly wrote to Dave Drum <=-
Bits and pieces of things mostly, covered by the warranty. We think it
was either a Monday afternoon or Friday morning model, some nice
features and some "What were they thinking.......?" features. A piece
of non warranty work is going to be replacing one side--the aluminum
got creased good by a tree branch in TX.
OWTCH. It always hurts more when it's self inflicted.
The repair shop will have some more work to do now. Stopped for gas yesterday in Beckley, WVA at a Sam's Club. To get to the station, had
to go up a hill, then make a left turn. Steve started turning, camper doesn't swing as wide as the truck so he caught the back end of another pickup truck. From what I understand, relativly light damage to the
truck but a good scrape along the lower (opposite, go figure) side of
the camper. Steve said that the cop that checked them out said that
it's not the first accident there so it sounds like the road needs to
be redesigned.
And that doesn't mean that the mice haven't been eating wires DD>
throughout the unit - not just on the engine.
Sound like you're better off without it; I'd hate to think of how much money would have to be sunk into it to make it even basically road
worthy.
6 General (my preferred brand) 11R22.5 tires @ U$550/tire
3 Deep Cycle Marine/RV batteries @ U$250
Just to get started. That's not a money pit. It's a canyon. Bv)=
A rather grand one at that.
We've been cooking indoors for the most part, not done anything major
so far, even tho brought stuff to do so. We ate out last night with
some of the Rally folks at a Penn. Dutch place, buffet had a lot of
good stuff so I just took little bits of maybe half a dozen things plus about the same on the salad bar. Went to the Smucker's store in the afternoon--lots of nothing we needed so went on to the Coblinz
chocolate place and spent some money there. (G)
Buffets can be a good thing or a hazard. With the reduction in
capacity as I age out it's hard to get my "money's worth" at an AYCE place. If
I eat too much I'm either miserable or so carb-loaded that all I want
is a soft spot and a nap. Bv0=
I try to go easy, with second buffet I asked for a piece of strawberry/rhubarb pie--to go. It was good, but not great.
Still, sometimes on a weeked morning I'll hit the Golden Corral's AYCE breakfast and pig out on bacon and some really good cinnamon rolls -
of course with hash-brown casserole, eggs, sausage gravy. etc. But,
then I won't eat anything for the rest of the day .... uuually.
Our Golden Corral closed, building became a ghost kitchen for several
take out places.
Title: Cinnamon Rolls
Categories: Breads, Icing, Nuts
Yield: 12 Rolls
We got some pastries (was supposed to be just doughnuts) yesterday at
the end of the rally. Steve brought home a couple of about 12" long, probably close to 6" round creme filled with thick icing (one maple,
one chocolate) pastries. He also had a couple of probably 8" diameter "snails". I had about 4" of the maple pastry yesteray, about 6" of one section of the snail today, both for breakfast. Others will be consumed over the next couple of days.
Ruth Haffly wrote to Dave Drum <=-
Kids like to eat. That's a fact.
And some of them can really pack away the food. My younger brother was
one of them--from the time he started eating solid food, he would put
away enough food to feed a grown man. He has slacked off some over the years but he could probably still eat more than Steve and me combined
at any meal.
Hollandaise, at least the way I make it, enhances the flavour rather
than overwhelms it. Certainly it's better than the stuff from the can
of Golden Age (food service) sauce. Bv)=
I'd make it myself, most things that come out of food service size cans aren't very tasty.
It's pretty essy butter, egg yolks and lemon juice and some stirring.
Some years ago I got into a fuss at a breakfast buffet with their egg mechanic (I refuse to call him a cook) over the Hollandaise with the
Eggs Benedict .... not to mention that the "poached" eggs were cooked
to the point that the yolks were "set".
That's no cook.
He told me "If you think you can do any better ..." and pointed me to
the kitchen. I took him up on it and soon found what I needed and was
just about finished when this female voice asked loudy "What ate you
doing in my kitchen?!?!?" It was the restaurant manager.
So I explained how it came to pass. As I took the pan from the hob she
ran a finger through my sauce and popped it into her mouth. I nearly clocked her one upside the head. That finger was a definite no-no in
any kitchen I have worked in - for pay or at home.
Should have offered her a spoon. She should have known better; I'd probably not patronise that place again.
She removed the finger from her mouth and asked "You want a job?"
Bv)=
Not working for you, lady. (G)
Mike Powell wrote to DAVE DRUM <=-
Well, I am the moderator but it is best to leave those topics for elsewhere.
Oh, that's right. Sean gave it up due to health issues. We're a pretty
well behaved bunch and don't require as much supervision as some of the
more contentious echoes. Bv)=
Yeah, as long as I don't trigger anyone with a rules posting. :D
I once got into a Greek place when I was in Quebec with my Hoosier Tire
crew doing an CATcar race at Sanair Super Speedway. The restaurant was
next door to our hotel. The crew guys wanted pizza - which looked odd
when brought to the table - lumps of cheese (crumbled feta) and BIG
slices of tomato. The sausage was from links sliced in coins. I tried a small slice and it had a very nice flavour. But I went back to my order
of moussaka.
The "baltic" pizzas I had looked like an "italian" pizza but the meats
and spices were a little different. That greek one you describe
doesn't sound bad. Did it seem to have much olive oil in the mix?
* SLMR 2.1a * True Multitasking = 3 PCs and a chair with wheels!
Well, I am the moderator but it is best to leave those topics for
elsewhere.
Oh, that's right. Sean gave it up due to health issues. We're a pretty
well behaved bunch and don't require as much supervision as some of the
more contentious echoes. Bv)=
Yeah, as long as I don't trigger anyone with a rules posting. :D
of non warranty work is going to be replacing one side--the aluminum
got creased good by a tree branch in TX.
OWTCH. It always hurts more when it's self inflicted.
The repair shop will have some more work to do now. Stopped for gas yesterday in Beckley, WVA at a Sam's Club. To get to the station, had
to go up a hill, then make a left turn. Steve started turning, camper doesn't swing as wide as the truck so he caught the back end of another pickup truck. From what I understand, relativly light damage to the
truck but a good scrape along the lower (opposite, go figure) side of
I did one of those "turn too short" deals with my car last year. I did
the repair on the guy's pickup with a cloth and some cleaner/polish I
had in the truck. But it co$t mt 1400 bux down the body shop to put
the Beemer right.
Sound like you're better off without it; I'd hate to think of how much money would have to be sunk into it to make it even basically road
worthy.
6 General (my preferred brand) 11R22.5 tires @ U$550/tire
3 Deep Cycle Marine/RV batteries @ U$250
Just to get started. That's not a money pit. It's a canyon. Bv)=
A rather grand one at that.
We've been cooking indoors for the most part, not done anything major
so far, even tho brought stuff to do so. We ate out last night with
some of the Rally folks at a Penn. Dutch place, buffet had a lot of
good stuff so I just took little bits of maybe half a dozen things plus about the same on the salad bar. Went to the Smucker's store in the afternoon--lots of nothing we needed so went on to the Coblinz
chocolate place and spent some money there. (G)
Buffets can be a good thing or a hazard. With the reduction in
capacity as I age out it's hard to get my "money's worth" at an AYCE place. If
I eat too much I'm either miserable or so carb-loaded that all I want
is a soft spot and a nap. Bv0=
I try to go easy, with second buffet I asked for a piece of strawberry/rhubarb pie--to go. It was good, but not great.
I noticed they finally put a "Coming Soon" sign on a major
construction project - which I though from the design was to be a
strip mall. Instead the sign proclaims "GRAND BUFFET" and opening
soon. That sucker is literally a city block long. WOW!
Still, sometimes on a weeked morning I'll hit the Golden Corral's AYCE breakfast and pig out on bacon and some really good cinnamon rolls -
of course with hash-brown casserole, eggs, sausage gravy. etc. But,
then I won't eat anything for the rest of the day .... uuually.
Our Golden Corral closed, building became a ghost kitchen for several
take out places.
Our was closed during the pandemic. But they used to time to remodel
and fix things up.
Title: Cinnamon Rolls
Categories: Breads, Icing, Nuts
Yield: 12 Rolls
We got some pastries (was supposed to be just doughnuts) yesterday at
the end of the rally. Steve brought home a couple of about 12" long, probably close to 6" round creme filled with thick icing (one maple,
one chocolate) pastries. He also had a couple of probably 8" diameter "snails". I had about 4" of the maple pastry yesteray, about 6" of one section of the snail today, both for breakfast. Others will be consumed over the next couple of days.
Watch out for sugar shock. Bv)=
This looks really good but it will feed a crowd ....
Title: Cinnamon Roll Breakfast Casserole
Categories: Breads, Nuts, Dairy, Eggs
Yield: 9 servings
Kids like to eat. That's a fact.
And some of them can really pack away the food. My younger brother was
one of them--from the time he started eating solid food, he would put
away enough food to feed a grown man. He has slacked off some over the years but he could probably still eat more than Steve and me combined
at any meal.
We had a guy in our informal group who looked like a normal person but
he must have been hollow. Once, at Lum's, there was an AYCE buffet set
up and Trapper went for it. Several trips. Finally the owner's father
came over and told him "Sign says 'All You Care To Eat' not Eat All
Day!"
Some years ago I got into a fuss at a breakfast buffet with their egg mechanic (I refuse to call him a cook) over the Hollandaise with the
Eggs Benedict .... not to mention that the "poached" eggs were cooked
to the point that the yolks were "set".
That's no cook.
He told me "If you think you can do any better ..." and pointed me to
the kitchen. I took him up on it and soon found what I needed and was
just about finished when this female voice asked loudy "What ate you
doing in my kitchen?!?!?" It was the restaurant manager.
So I explained how it came to pass. As I took the pan from the hob she
ran a finger through my sauce and popped it into her mouth. I nearly clocked her one upside the head. That finger was a definite no-no in
any kitchen I have worked in - for pay or at home.
Should have offered her a spoon. She should have known better; I'd probably not patronise that place again.
Didn't get a chance. She was a grumpy agitated (several expletives
axed) old trout.
She removed the finger from her mouth and asked "You want a job?"
Bv)=
Not working for you, lady. (G)
Inzactly, I do not suffer that sort of behaviour gladly.
Ruth Haffly wrote to Dave Drum <=-
I did one of those "turn too short" deals with my car last year. I did
the repair on the guy's pickup with a cloth and some cleaner/polish I
had in the truck. But it co$t mt 1400 bux down the body shop to put
the Beemer right.
We're not sure how much this will cost. Steve did notify our insurance compaany but this is the second claim within a year so our rates will probably go up. Last time to the TX incident when a claim was made was December, 2016 and don't remember what before that.
Sound like you're better off without it; I'd hate to think of how much money would have to be sunk into it to make it even basically road
worthy.
6 General (my preferred brand) 11R22.5 tires @ U$550/tire
3 Deep Cycle Marine/RV batteries @ U$250
Just to get started. That's not a money pit. It's a canyon. Bv)=
A rather grand one at that.
Quite so, you might be better off buying a new or a newer used if you really want to hhit the road.
Buffets can be a good thing or a hazard. With the reduction in
capacity as I age out it's hard to get my "money's worth" at an AYCE place. If I eat too much I'm either miserable or so carb-loaded
that all I want is a soft spot and a nap. Bv0=
I try to go easy, with second buffet I asked for a piece of strawberry/rhubarb pie--to go. It was good, but not great.
I noticed they finally put a "Coming Soon" sign on a major
construction project - which I though from the design was to be a
strip mall. Instead the sign proclaims "GRAND BUFFET" and opening
soon. That sucker is literally a city block long. WOW!
That is going to be a tough one to keep going. People will initially
check it out but probably not want to frequent it very often, unless
they don't cook for themselves. I could see my late brother taking advantage of it if he were living, and in that area.
Still, sometimes on a weeked mnorning I'll hit the Golden Corral's AYCE breakfast and pig out on bacon and some really good cinnamon rolls -
of course with hash-brown casserole, eggs, sausage gravy. etc. But,
then I won't eat anything for the rest of the day .... uuually.
Our Golden Corral closed, building became a ghost kitchen for several
take out places.
Our was closed during the pandemic. But they used to time to remodel
and fix things up.
We have one or two in Raleigh but haven't visited them. We liked them
(and Western Sizzler) before they went to the buffet. Now the latter
is, AFAIK, closed down completly, latter is dying fast.
This looks really good but it will feed a crowd ....
Title: Cinnamon Roll Breakfast Casserole
Categories: Breads, Nuts, Dairy, Eggs
Yield: 9 servings
Probably last longer than 9 servings if I made it for Steve and me. I'd probably cut the recipe in half or maybe quarters so we wouldn't be
eating it for a week. (G)
the repair on the guy's pickup with a cloth and some cleaner/polish I
had in the truck. But it co$t mt 1400 bux down the body shop to put
the Beemer right.
We're not sure how much this will cost. Steve did notify our insurance compaany but this is the second claim within a year so our rates will probably go up. Last time to the TX incident when a claim was made was December, 2016 and don't remember what before that.
Insurance companies use a formula concocted by their bean coun ters to determine that. They'll know what each of your claims cost them and
once the ratio of outgo to income hits a certain point will raise your cost to insure or invite you toseek coverage elsewhere.
6 General (my preferred brand) 11R22.5 tires @ U$550/tire
3 Deep Cycle Marine/RV batteries @ U$250
Just to get started. That's not a money pit. It's a canyon. Bv)=
A rather grand one at that.
Quite so, you might be better off buying a new or a newer used if you really want to hhit the road.
I'm not much on RV camping. If I were a NASCAR or jockstrap sports fan
and travelled to out-of-town events I'd consider a motorhome or a nice Fifth-wheel tow along. But, as it is, motels or staying w/friends is
my method. Or I could go back to my youth with a backpack and a
bedroll & using my thumb for travel.
I noticed they finally put a "Coming Soon" sign on a major
construction project - which I though from the design was to be a
strip mall. Instead the sign proclaims "GRAND BUFFET" and opening
soon. That sucker is literally a city block long. WOW!
That is going to be a tough one to keep going. People will initially
check it out but probably not want to frequent it very often, unless
they don't cook for themselves. I could see my late brother taking advantage of it if he were living, and in that area.
There is a sizable Chinese buffet a few bloks up the street from this
new place which does a good business. And has senior price breaks. I sometimes have lunch with friends there (couple times per year) but I don't get carried away lest I get "carried away". Bv)=
Still, sometimes on a weeked mnorning I'll hit the Golden Corral's AYCE then I won't eat anything for the rest of the day .... uuually.
Our Golden Corral closed, building became a ghost kitchen for several
take out places.
Our was closed during the pandemic. But they used to time to remodel
and fix things up.
We have one or two in Raleigh but haven't visited them. We liked them
(and Western Sizzler) before they went to the buffet. Now the latter
is, AFAIK, closed down completly, latter is dying fast.
I miss the Western Sizzlin we used to have here. I think the owner(s)
took retirement and sold the franchise - because it went downhill abruptly. It (the building) was several other "concepts" before being razed and a drive through car wash established.
I couldn't eat, these days, what used to be my favourite order - the "Trucker's Cut" sirloin.
This looks really good but it will feed a crowd ....
Title: Cinnamon Roll Breakfast Casserole
Categories: Breads, Nuts, Dairy, Eggs
Yield: 9 servings
Probably last longer than 9 servings if I made it for Steve and me. I'd probably cut the recipe in half or maybe quarters so we wouldn't be
eating it for a week. (G)
Or make it for one of yur churchy functions.
Ruth Haffly wrote to Dave Drum <=-
the repair on the guy's pickup with a cloth and some cleaner/polish I
had in the truck. But it co$t mt 1400 bux down the body shop to put
the Beemer right.
We're not sure how much this will cost. Steve did notify our insurance compaany but this is the second claim within a year so our rates will probably go up. Last time to the TX incident when a claim was made was December, 2016 and don't remember what before that.
Insurance companies use a formula concocted by their bean coun ters to determine that. They'll know what each of your claims cost them and
once the ratio of outgo to income hits a certain point will raise your cost to insure or invite you toseek coverage elsewhere.
We bundle our homeowner's insurance with the vehicle insurance, got a better rate with this company when we took out our morgage. They tried switching us to another company once, without notifying us and at a
higher rate--Steve called them and got them to restore the original
plan and rate.
I'm not much on RV camping. If I were a NASCAR or jockstrap sports fan
and travelled to out-of-town events I'd consider a motorhome or a nice Fifth-wheel tow along. But, as it is, motels or staying w/friends is
my method. Or I could go back to my youth with a backpack and a
bedroll & using my thumb for travel.
We have a tow behind but it's not a 5th wheel. This one has no slide
out; the R-Pod did.
I noticed they finally put a "Coming Soon" sign on a major
construction project - which I though from the design was to be a
strip mall. Instead the sign proclaims "GRAND BUFFET" and opening
soon. That sucker is literally a city block long. WOW!
That is going to be a tough one to keep going. People will initially
check it out but probably not want to frequent it very often, unless
they don't cook for themselves. I could see my late brother taking advantage of it if he were living, and in that area.
There is a sizable Chinese buffet a few bloks up the street from this
new place which does a good business. And has senior price breaks. I sometimes have lunch with friends there (couple times per year) but I don't get carried away lest I get "carried away". Bv)=
I've been to some good sized Chinese buffets; my MIL likes them. But,
as with a "regular" buffet, I try to eat reasonably. When we did our
first cruise, we discovered the top deck buffet so had most of our breakfasts and lunches up there, have continued the pattern (but doing just about all breakfasts and lunches) with subsequent cruises. There's
a lot to choose from but I always make a reasonable plate so I can
afford to enjoy a dessert. I can see where people would gain weight on cruises with all the food offered but I've never done so.
This looks really good but it will feed a crowd ....
Title: Cinnamon Roll Breakfast Casserole
Categories: Breads, Nuts, Dairy, Eggs
Yield: 9 servings
Probably last longer than 9 servings if I made it for Steve and me. I'd probably cut the recipe in half or maybe quarters so we wouldn't be
eating it for a week. (G)
Or make it for one of yur churchy functions.
We had a taco salad bar this past Sunday. Hadn't expected to be home
for it but were, since we cut the trip short. Nice to be able to catch
up with a lot of folks in one meal time.
Insurance companies use a formula concocted by their bean coun ters to determine that. They'll know what each of your claims cost them and
once the ratio of outgo to income hits a certain point will raise your cost to insure or invite you toseek coverage elsewhere.
We bundle our homeowner's insurance with the vehicle insurance, got a better rate with this company when we took out our morgage. They tried switching us to another company once, without notifying us and at a
higher rate--Steve called them and got them to restore the original
plan and rate.
I bundle my home owner's and vehicle insurance, too.
I'm not much on RV camping. If I were a NASCAR or jockstrap sports fan
and travelled to out-of-town events I'd consider a motorhome or a nice Fifth-wheel tow along. But, as it is, motels or staying w/friends is
We have a tow behind but it's not a 5th wheel. This one has no slide
out; the R-Pod did.
My take on those slide-outs is the same as my take on sun roofs in
cars. There ae two kinds. Those that leak. And thos that are going to leak.
There is a sizable Chinese buffet a few bloks up the street from this
new place which does a good business. And has senior price breaks. I sometimes have lunch with friends there (couple times per year) but I don't get carried away lest I get "carried away". Bv)=
I've been to some good sized Chinese buffets; my MIL likes them. But,
as with a "regular" buffet, I try to eat reasonably. When we did our
first cruise, we discovered the top deck buffet so had most of our breakfasts and lunches up there, have continued the pattern (but doing just about all breakfasts and lunches) with subsequent cruises. There's
a lot to choose from but I always make a reasonable plate so I can
afford to enjoy a dessert. I can see where people would gain weight on cruises with all the food offered but I've never done so.
Maybe it's a part of getting nearer to my century (18 more years) but
I'm pretty much down to 2 meals per day. Breakfast (eggs, meat,
taters, toast) and either a late lunch or early supper. My pants have loosened up to the point that I'm glad I use suspenders rather than a belt.
8<----- GONE ----->8
This looks really good but it will feed a crowd ....
Title: Cinnamon Roll Breakfast Casserole
Categories: Breads, Nuts, Dairy, Eggs
Yield: 9 servings
Probably last longer than 9 servings if I made it for Steve and me. I'd probably cut the recipe in half or maybe quarters so we wouldn't be
eating it for a week. (G)
Or make it for one of yur churchy functions.
We had a taco salad bar this past Sunday. Hadn't expected to be home
for it but were, since we cut the trip short. Nice to be able to catch
up with a lot of folks in one meal time.
That's what my Sunday breakfasts are for. We pick a different venue
each week. Used to do a weekly lunch too but so many former attendees
have fallen off their twigs that it's down to just me and one other
guy ... and we almost lost him a bit ago. Until his son, who is
retired from a career as a cardiac nurse flew in for a visit and straightened
Les' doctor out on a few things. Les is doing *much* better these
days. Better enough the Charlie went back home to Boston.
Ruth Haffly wrote to Dave Drum <=-
We bundle our homeowner's insurance with the vehicle insurance, got a better rate with this company when we took out our morgage. They tried switching us to another company once, without notifying us and at a
higher rate--Steve called them and got them to restore the original
plan and rate.
I bundle my home owner's and vehicle insurance, too.
Gives you a better rate on both that way. When we bought the house, the raltor's office dealt with this company for mortgage insurance. We
checked it out for the car, cheaper than what we had and switched.
They've worked well for us the past (almost) 10 years.
Maybe it's a part of getting nearer to my century (18 more years)
but I'm pretty much down to 2 meals per day. Breakfast (eggs, meat, taters, toast) and either a late lunch or early supper. My pants
have loosened up to the point that I'm glad I use suspenders rather
than a belt.
I usually go for light breakfast and lunch, a bit more (but not a
huge meal) for supper. Talked to my MIL yesterday for her birthday; Steve's brother took her out for Chinese. (G)
8<----- GONE ----->8
That's what my Sunday breakfasts are for. We pick a different venue
each week. Used to do a weekly lunch too but so many former attendees
have fallen off their twigs that it's down to just me and one other
guy ... and we almost lost him a bit ago. Until his son, who is
retired from a career as a cardiac nurse flew in for a visit and straightened Les' doctor out on a few things. Les is doing *much*
better these days. Better enough the Charlie went back home to Boston.
Having a nurse in the family is good; Steve's younger sister is one.
At church we're doing a quarterly lunch as well as pastries and
suchlike before each service. The staff calls it "Breakfast in the Basement" but it's more like a continental than a full on breakfast.
switching us to another company once, without notifying us and at a
higher rate--Steve called them and got them to restore the original
plan and rate.
I bundle my home owner's and vehicle insurance, too.
Gives you a better rate on both that way. When we bought the house, the realtor's office dealt with this company for mortgage insurance. We checked it out for the car, cheaper than what we had and switched.
They've worked well for us the past (almost) 10 years.
I got fired by Erie Insurance last year for an unknown (to both me and
and my agent) reason. So, scroom. I'm thinking of going back to local company, Pekin Insurance. I left them for Erie when I bought the Chevy
HHR and they wanted an obscene amount of money to insure it. They're
much more reasonable on my Beemer and the house.
Maybe it's a part of getting nearer to my century (18 more years)
but I'm pretty much down to 2 meals per day. Breakfast (eggs, meat, taters, toast) and either a late lunch or early supper. My pants
have loosened up to the point that I'm glad I use suspenders rather
than a belt.
I usually go for light breakfast and lunch, a bit more (but not a
huge meal) for supper. Talked to my MIL yesterday for her birthday; Steve's brother took her out for Chinese. (G)
I'm down on both frequency and amounts. Hence the need for galluses.
BTW - I recommend Healthy Choice frozen steamers when you don't feel
like cooking. They come in various sizes and were recommended to mr by
a registered dietician at my doctor's office. I had the Sweet & Sour Chicken made with "riced" cauliflower for supper last night. Nice and
not overly filling.
8<----- GONE ----->8
That's what my Sunday breakfasts are for. We pick a different venue
each week. Used to do a weekly lunch too but so many former attendees
have fallen off their twigs that it's down to just me and one other
guy ... and we almost lost him a bit ago. Until his son, who is
retired from a career as a cardiac nurse flew in for a visit and straightened Les' doctor out on a few things. Les is doing *much*
better these days. Better enough the Charlie went back home to Boston.
Having a nurse in the family is good; Steve's younger sister is one.
My favourite boss went into that field. She's now catching babies at a local hospital's labour & delivery department. I texted her to let her know that the main reason she left AutoZone had quit to seek greener pastures.
At church we're doing a quarterly lunch as well as pastries and RH>suchlike before each service. The staff calls it "Breakfast in the RH>
When I was churching food/meals were for after services. There was
quite the spread every Sunday in the parish hall.
Ruth Haffly wrote to Dave Drum <=-
I got fired by Erie Insurance last year for an unknown (to both me and
and my agent) reason. So, scroom. I'm thinking of going back to local company, Pekin Insurance. I left them for Erie when I bought the Chevy
HHR and they wanted an obscene amount of money to insure it. They're
much more reasonable on my Beemer and the house.
We've had a number of different carriers over the years and moves.
Steve had Allstate when we first got married; the agent was in a Sears store. Had to go with a German company while we were over there and
have had others. Had renter's insurance for many years, finally got homeowner's insurance 10 years ago when we bought the house.
Maybe it's a part of getting nearer to my century (18 more years)
but I'm pretty much down to 2 meals per day. Breakfast (eggs, meat, taters, toast) and either a late lunch or early supper. My pants
have loosened up to the point that I'm glad I use suspenders rather
than a belt.
I usually go for light breakfast and lunch, a bit more (but not a
huge meal) for supper. Talked to my MIL yesterday for her birthday; Steve's brother took her out for Chinese. (G)
I'm down on both frequency and amounts. Hence the need for galluses.
Whatever works to hold them up. Steve tried suspenders for a bit but
went back to belts--just didn't feel comfortable with the braces.
BTW - I recommend Healthy Choice frozen steamers when you don't feel
like cooking. They come in various sizes and were recommended to mr by
a registered dietician at my doctor's office. I had the Sweet & Sour Chicken made with "riced" cauliflower for supper last night. Nice and
not overly filling.
Have to take a look at them and see what's in them. Usually we've got enough stuff on hand that if I don't feel like cooking, a meal can be assembled with bits and pieces of this and that.
8<----- GONE ----->8
That's what my Sunday breakfasts are for. We pick a different venue
each week. Used to do a weekly lunch too but so many former attendees
have fallen off their twigs that it's down to just me and one other
guy ... and we almost lost him a bit ago. Until his son, who is
retired from a career as a cardiac nurse flew in for a visit and straightened Les' doctor out on a few things. Les is doing *much*
better these days. Better enough the Charlie went back home to Boston.
Having a nurse in the family is good; Steve's younger sister is one.
My favourite boss went into that field. She's now catching babies at a local hospital's labour & delivery department. I texted her to let her know that the main reason she left AutoZone had quit to seek greener pastures.
One of my friends worked in labor and delivery for years. A couple of years ago she switched departments but I think she wants to go back to labor and delivery--something about seeing a new life come into the world...............
At church we're doing a quarterly lunch as well as pastries and RH>
suchlike before each service. The staff calls it "Breakfast in the RH>
Basement" but it's more like a continental than a full on breakfast.
When I was churching food/meals were for after services. There was
quite the spread every Sunday in the parish hall.
The church I attended growing up had a coffee hour after service
starting about the time I went to college. My parents usually didn't
stay for it except when I'd come home so I could catch up with people. After I got married, they pretty much stopped going to church at all. Various churches we've been members of, in various places, have had various food related get togethers. In HI we shared the building with a Philippino congregation so every so often Steve and I met with
them--and would be invited to join them for lunch afterward. Got to try some interesting dishes but one thing Steve found he didn't like--bittermelon. (G)
We've had a number of different carriers over the years and moves.
Steve had Allstate when we first got married; the agent was in a Sears store. Had to go with a German company while we were over there and
have had others. Had renter's insurance for many years, finally got homeowner's insurance 10 years ago when we bought the house.
As have I. Never had renter's insurance, though.
Whatever works to hold them up. Steve tried suspenders for a bit but
went back to belts--just didn't feel comfortable with the braces.
They're not for everyone. I still have some belts - but it's been
years (literally) since one has been around my waist.
BTW - I recommend Healthy Choice frozen steamers when you don't feel
like cooking. They come in various sizes and were recommended to mr by
a registered dietician at my doctor's office. I had the Sweet & Sour Chicken made with "riced" cauliflower for supper last night. Nice and
not overly filling.
Have to take a look at them and see what's in them. Usually we've got enough stuff on hand that if I don't feel like cooking, a meal can be assembled with bits and pieces of this and that.
One of my favourites (which I first picked up by mistake) is Chicken Linguini With Red Pepper Alfredo. Here's the ingredients:
Contains 2% or Less of: Modified Corn Starch, Soybean Oil, Nonfat Dry
Milk Red Pepper Sauce, Salt, Flavorings, Xanthan Gum, Guar Gum,
Distilled Vinegar Red Pepper, Salt
That's quite a list. But I don't see any no-no stuff like HFCS, etc in there. And it is tasty. Bv)=
My favourite boss went into that field. She's now catching babies at a local hospital's labour & delivery department. I texted her to let her know that the main reason she left AutoZone had quit to seek greener pastures.
One of my friends worked in labor and delivery for years. A couple of years ago she switched departments but I think she wants to go back to labor and delivery--something about seeing a new life come into the world...............
I don't think Misty will come back to AZ.
At church we're doing a quarterly lunch as well as pastries and RH>
suchlike before each service. The staff calls it "Breakfast in the RH>
Basement" but it's more like a continental than a full on breakfast.
When I was churching food/meals were for after services. There was
quite the spread every Sunday in the parish hall.
The church I attended growing up had a coffee hour after service
starting about the time I went to college. My parents usually didn't
stay for it except when I'd come home so I could catch up with people. After I got married, they pretty much stopped going to church at all. Various churches we've been members of, in various places, have had various food related get togethers. In HI we shared the building with a Philippino congregation so every so often Steve and I met with
them--and would be invited to join them for lunch afterward. Got to try some interesting dishes but one thing Steve found he didn't like--bittermelon. (G)
Never, to my knowledge, had bitter melon. I assume it lives up to its name.
My favourite melon is muskmelon. At least once a week I nip in to Humphrey's for a half pound of chicken livers and a container of
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
pre-cut muskmelon to take home and make into lunch.
Ruth Haffly wrote to Dave Drum <=-
As have I. Never had renter's insurance, though.
We have a number of higher value things we'd like to have insured. Had
to make a claim on it when we had the break in back in 2013 but they didn't pay what the jewelery was worth as a number of the older pieces hadn't been appraised.
Whatever works to hold them up. Steve tried suspenders for a bit but
went back to belts--just didn't feel comfortable with the braces.
They're not for everyone. I still have some belts - but it's been
years (literally) since one has been around my waist.
I wear one quite often--if the pants have belt loops, it's a "must".
BTW - I recommend Healthy Choice frozen steamers when you don't feel
like cooking. They come in various sizes and were recommended to mr by
a registered dietician at my doctor's office. I had the Sweet & Sour Chicken made with "riced" cauliflower for supper last night. Nice and
not overly filling.
Have to take a look at them and see what's in them. Usually we've got enough stuff on hand that if I don't feel like cooking, a meal can be assembled with bits and pieces of this and that.
One of my favourites (which I first picked up by mistake) is Chicken Linguini With Red Pepper Alfredo. Here's the ingredients:
Contains 2% or Less of: Modified Corn Starch, Soybean Oil, Nonfat Dry
Milk Red Pepper Sauce, Salt, Flavorings, Xanthan Gum, Guar Gum,
Distilled Vinegar Red Pepper, Salt
That's quite a list. But I don't see any no-no stuff like HFCS, etc in there. And it is tasty. Bv)=
Have to see what Steve thinks of it. Generally tho, I have enough odds
and ends of stuff in the freezer, fridge and pantry that a no fuss meal
is easy to put together. I always have eggs on hand, both raw and
steamed; bread; fresh and/or frozen vegetables............... a lot can
be done with a bit of this and that.
My favourite boss went into that field. She's now catching babies at a local hospital's labour & delivery department. I texted her to let her know that the main reason she left AutoZone had quit to seek greener pastures.
One of my friends worked in labor and delivery for years. A couple of years ago she switched departments but I think she wants to go back to labor and delivery--something about seeing a new life come into the world...............
I don't think Misty will come back to AZ.
Sigh! Small chance of seeing her now probably.
Never, to my knowledge, had bitter melon. I assume it lives up to its name.
Very much so. When we were over there, saw an ad for the local grocery store--guy looking all over the produce section. Finally stocker boy
asks if he can help, guy says "my wife sent me to buy bitter melon, how can you tell if a melon is bitter? Stocker takes him over to proper display and says something on the order of "bittermelon, not bitter melon". I like it in small amounts but, like cilatro, it reaches a
certain point and I've had enough, even tho some might still be in whatever I'm eating.
CONTINUED IN NEXT MESSAGE <<
Ruth Haffly wrote to Dave Drum <=-
CONTINUED FROM PREVIOUS MESSAGE <<
pre-cut muskmelon to take home and make into lunch.
OTOH, we'll buy the whole melon and cut it up ourselves.
As have I. Never had renter's insurance, though.
We have a number of higher value things we'd like to have insured. Had
to make a claim on it when we had the break in back in 2013 but they didn't pay what the jewelery was worth as a number of the older pieces hadn't been appraised.
Never had a break-in. (touches wood) But currently if someone intrudes
on my home the 3 pooches (including a pit bull mix who is *very* territorial) would shred their hindquarters for them.
BTW - I recommend Healthy Choice frozen steamers when you don't feel
like cooking. They come in various sizes and were recommended to mr by
a registered dietician at my doctor's office. I had the Sweet & Sour Chicken made with "riced" cauliflower for supper last night. Nice and
not overly filling.
Have to take a look at them and see what's in them. Usually we've got enough stuff on hand that if I don't feel like cooking, a meal can be assembled with bits and pieces of this and that.
One of my favourites (which I first picked up by mistake) is Chicken Linguini With Red Pepper Alfredo. Here's the ingredients:
Contains 2% or Less of: Modified Corn Starch, Soybean Oil, Nonfat Dry
Milk Red Pepper Sauce, Salt, Flavorings, Xanthan Gum, Guar Gum,
Distilled Vinegar Red Pepper, Salt
That's quite a list. But I don't see any no-no stuff like HFCS, etc in there. And it is tasty. Bv)=
Have to see what Steve thinks of it. Generally tho, I have enough odds
and ends of stuff in the freezer, fridge and pantry that a no fuss meal
is easy to put together. I always have eggs on hand, both raw and
steamed; bread; fresh and/or frozen vegetables............... a lot can
be done with a bit of this and that.
It's a matter of convenience. If I'm banging recipes into the Meal Muncher, or otherwise occupied I can toss a Healthy Choice into the
nuker for six minutes - et voila' - supper. And Jasper or Izzy (K9 dishwashers) will pre wash the dish.
Sigh! Small chance of seeing her now probably.
I keep her updated on the goings-on at the Zone. One of her favourite District Managers has returned to this area to replace a manager she didn't care much for.
Too bad she's married (to a nice guy). I once told her that if I were
even 30years younger and she wasn't already taken .......
CONTINUED IN NEXT MESSAGE <<
After I bang in a recipe:
CONTINUED FROM PREVIOUS MESSAGE <<
pre-cut muskmelon to take home and make into lunch.
OTOH, we'll buy the whole melon and cut it up ourselves.
As do I sometimes. But I'm more likely to just slice it down the
middle, scoop out the seeds and attack one half with a spoon until
there is
nothing left but the rind.
Or fill the seed cavity with a mound of chicken salad - then proceed
as above.
Ruth Haffly wrote to Dave Drum <=-
Never had a break-in. (touches wood) But currently if someone intrudes
on my home the 3 pooches (including a pit bull mix who is *very* territorial) would shred their hindquarters for them.
We blame it on the local post office--we'd put in a mail hold; they
claim they never got it due to a computer glitch. We went away and a package was left at the front door, mail jammed into the box, all advertising nobody home. Lost a couple of family heirloom pieces plus
some one of a kind pieces from Israel and a lot of inexpensive stuff.
BTW - I recommend
Have to see what Steve thinks of it. Generally tho, I have enough odds
and ends of stuff in the freezer, fridge and pantry that a no fuss meal
is easy to put together. I always have eggs on hand, both raw and
steamed; bread; fresh and/or frozen vegetables............... a lot can
be done with a bit of this and that.
It's a matter of convenience. If I'm banging recipes into the Meal Muncher, or otherwise occupied I can toss a Healthy Choice into the
nuker for six minutes - et voila' - supper. And Jasper or Izzy (K9 dishwashers) will pre wash the dish.
Between the 2 of us, usually someone is available to do a quick meal.
If we're out, sometimes we'll swing by and get take out from any one of several favorite places instead.
Sigh! Small chance of seeing her now probably.
I keep her updated on the goings-on at the Zone. One of her favourite District Managers has returned to this area to replace a manager she didn't care much for.
Too bad she's married (to a nice guy). I once told her that if I were
even 30years younger and she wasn't already taken .......
Sigh! (G)
Never had a break-in. (touches wood) But currently if someone intrudes
on my home the 3 pooches (including a pit bull mix who is *very* territorial) would shred their hindquarters for them.
We blame it on the local post office--we'd put in a mail hold; they
claim they never got it due to a computer glitch. We went away and a package was left at the front door, mail jammed into the box, all advertising nobody home. Lost a couple of family heirloom pieces plus
some one of a kind pieces from Israel and a lot of inexpensive stuff.
The computer is a handy whipping boy. My situation is that if I'm
gone, Dennis is here. If he's gone, I'm here. If my brother is off spending
time at the camp ground he has me pick up his mail and rat hole it
until he and Vicky get home.
BTW - I recommend
8<----- CLIP ----->8
Have to see what Steve thinks of it. Generally tho, I have enough odds
and ends of stuff in the freezer, fridge and pantry that a no fuss meal
is easy to put together. I always have eggs on hand, both raw and
steamed; bread; fresh and/or frozen vegetables............... a lot can
be done with a bit of this and that.
It's a matter of convenience. If I'm banging recipes into the Meal Muncher, or otherwise occupied I can toss a Healthy Choice into the
nuker for six minutes - et voila' - supper. And Jasper or Izzy (K9 dishwashers) will pre wash the dish.
Between the 2 of us, usually someone is available to do a quick meal.
If we're out, sometimes we'll swing by and get take out from any one of several favorite places instead.
I also keep instant oatmeal on hand. I can make a quick lunch or
supper with that, too.
Too bad for me, not for her. When she had he latest son, Titus, and he
was near his second Xmas I had come across some gigantic plush teddy
bears (4 feet tall) so I gave one to Misty to give to the lad. I ran across her and her sons (two in Jr High/High school) when Titus was (I think) 5. We chatted for a while then went on our appointed rounds.
Titus asked his Mom "Who was that dude?" When she said "That's the guy
who gave you the big bear." He turned to his big brothers and
declaimed "See, I told you there was really a Santa Claus". I got
around the corner and into anther aisle before I lost it.
This is good any time not just Holiday season. Warmed, it's like
drinking a slice of apple pie. Bv)=
Title: Christmas Cider
Categories: Beverages, Fruits, Citrus
Yield: 16 Servings
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Never had a break-in. (touches wood) But currently if someone intrudes
on my home the 3 pooches (including a pit bull mix who is *very* territorial) would shred their hindquarters for them.
We blame it on the local post office--we'd put in a mail hold; they
claim they never got it due to a computer glitch. We went away and a package was left at the front door, mail jammed into the box, all advertising nobody home. Lost a couple of family heirloom pieces plus
some one of a kind pieces from Israel and a lot of inexpensive stuff.
The computer is a handy whipping boy. My situation is that if I'm
gone, Dennis is here. If he's gone, I'm here. If my brother is off spendingthe camp ground he has me pick up his mail and rat hole it
time at until he and Vicky get home.
We have a bigger, locking mail box now. We also let the post office
know we're going to be gone, our carrier (different route from rental house) also knows to hold if he sees how we "set" the box before
leaving town.
BTW - I recommend
8<----- CLIP ----->8
Have to see what Steve thinks of it. Generally tho, I have enough odds
and ends of stuff in the freezer, fridge and pantry that a no fuss meal
is easy to put together. I always have eggs on hand, both raw and
steamed; bread; fresh and/or frozen vegetables............... a lot can
be done with a bit of this and that.
It's a matter of convenience. If I'm banging recipes into the Meal Muncher, or otherwise occupied I can toss a Healthy Choice into the
nuker for six minutes - et voila' - supper. And Jasper or Izzy (K9 dishwashers) will pre wash the dish.
Between the 2 of us, usually someone is available to do a quick meal.
If we're out, sometimes we'll swing by and get take out from any one of several favorite places instead.
I also keep instant oatmeal on hand. I can make a quick lunch or
supper with that, too.
We have some of that on hand also. Steve has several tins of sardines
he can grab, plus we've got various canned soups and other "quick
grabs" in the pantry.
Too bad for me, not for her. When she had he latest son, Titus, and he
was near his second Xmas I had come across some gigantic plush teddy
bears (4 feet tall) so I gave one to Misty to give to the lad. I ran across her and her sons (two in Jr High/High school) when Titus was (I think) 5. We chatted for a while then went on our appointed rounds.
Titus asked his Mom "Who was that dude?" When she said "That's the guy
who gave you the big bear." He turned to his big brothers and
declaimed "See, I told you there was really a Santa Claus". I got
around the corner and into anther aisle before I lost it.
I would have too. (G) Back when we were in Germany, Deborah won a teddy bear about that size at a carnival. Years later she was cleaning her house, came across the bear and her then 18 month old son claimed it.
She sent a picture of him looking at the bear; they were both about the same height, cute!
This is good any time not just Holiday season. Warmed, it's like
drinking a slice of apple pie. Bv)=
Title: Christmas Cider
Categories: Beverages, Fruits, Citrus
Yield: 16 Servings
It does look good! Have to remember it for fall; we're moving into
hot weather now.
The computer is a handy whipping boy. My situation is that if I'm
gone, Dennis is here. If he's gone, I'm here. If my brother is off spendingthe camp ground he has me pick up his mail and rat hole it
time at until he and Vicky get home.
We have a bigger, locking mail box now. We also let the post office
know we're going to be gone, our carrier (different route from rental house) also knows to hold if he sees how we "set" the box before
leaving town.
I can remember when we had either a mail box attached to the siding
near the front door. Or a mail slot with "flapper" in the door itself.
Mailboxes were for R.F.D.
And the in-town letter carrier walked the route.
Between the 2 of us, usually someone is available to do a quick meal.
If we're out, sometimes we'll swing by and get take out from any one of several favorite places instead.
I also keep instant oatmeal on hand. I can make a quick lunch or
supper with that, too.
We have some of that on hand also. Steve has several tins of sardines
he can grab, plus we've got various canned soups and other "quick
grabs" in the pantry.
I did that last night. I grabbed a can of Campbells and saw that it
was their new-ish Cream of Mushroom with Chicken. So I got a can of chicken chunks that I had scored o a deep discount and a 4 oz can of mushroom
stems & pieces. Used the liquid from the chicken and the 'shroms for
my "thinner" and had a very tasty, filling supper.
This is good any time not just Holiday season. Warmed, it's like
drinking a slice of apple pie. Bv)=
Title: Christmas Cider
Categories: Beverages, Fruits, Citrus
Yield: 16 Servings
It does look good! Have to remember it for fall; we're moving into
hot weather now.
Weather here has been odd. We're in June and have had on day the
reached 90 Fahrenheits. Temps have been in the mid 80s (max) but
mostly in the 70s
The house is on a slab so retro-fitting central air would be a MAJOR project. We make do with wndow units. And I'v only run the one in my bedroo once. In the computer room, nt at all.
Ruth Haffly wrote to Dave Drum <=-
The computer is a handy whipping boy. My situation is that if I'm
gone, Dennis is here. If he's gone, I'm here. If my brother is off spendingthe camp ground he has me pick up his mail and rat hole it
time at until he and Vicky get home.
We have a bigger, locking mail box now. We also let the post office
know we're going to be gone, our carrier (different route from rental house) also knows to hold if he sees how we "set" the box before
leaving town.
I can remember when we had either a mail box attached to the siding
We had one of those when we were stationed at Fort Devens, MA.
near the front door. Or a mail slot with "flapper" in the door itself.
Been in places that had that but they weren't in use as a central box
had superseeded it.
Mailboxes were for R.F.D.
Have had that a number of places also.
And the in-town letter carrier walked the route.
Yes, I remember them as well. My parents had a box at the post office
in town for decades, changed to a box and delivery their last maybe 5 years. I think the rent on the box had gone up to the point where Dad thought it was unreasonable, delivery was free.
Between the 2 of us, usually someone is available to do a quick meal.
If we're out, sometimes we'll swing by and get take out from any one of several favorite places instead.
I also keep instant oatmeal on hand. I can make a quick lunch or
supper with that, too.
We have some of that on hand also. Steve has several tins of sardines
he can grab, plus we've got various canned soups and other "quick
grabs" in the pantry.
I did that last night. I grabbed a can of Campbells and saw that it
was their new-ish Cream of Mushroom with Chicken. So I got a can of chicken chunks that I had scored on a deep discount and a 4 oz can of mushroom stems & pieces. Used the liquid from the chicken and the
'shroms for my "thinner" and had a very tasty, filling supper.
Sounds good--serve it over toast, rice, noodles or whatever. Also add canned or frozen veggie like peas, corn or green beans.
This is good any time not just Holiday season. Warmed, it's like
drinking a slice of apple pie. Bv)=
Title: Christmas Cider
Categories: Beverages, Fruits, Citrus
Yield: 16 Servings
It does look good! Have to remember it for fall; we're moving into
hot weather now.
Weather here has been odd. We're in June and have had on day the
reached 90 Fahrenheits. Temps have been in the mid 80s (max) but
mostly in the 70s
The house is on a slab so retro-fitting central air would be a MAJOR project. We make do with wndow units. And I've only run the one in my bedroo once. In the computer room, nt at all.
We have central air but it's pretty much a "given" in anything built in this part of the country. When we first got married, we lived down on
the coast; the apartment had no a/c. Moved to an older house and a
friend gave us a couple of window units, took them when we moved to a small double wide mobile home. Left them there when Steve went into the Army and we started moving all over the place.
We have a bigger, locking mail box now. We also let the post office
know we're going to be gone, our carrier (different route from rental house) also knows to hold if he sees how we "set" the box before
leaving town.
That's handy. I've only met one of my postal delivery people. We have
a range - sometimes the mail is in the box by 10 ayem. Other times
it's
almost twilight time. I met the lady who delivers early (mid morning)
when the letter carriers were having a food drive and I had a couple
of Hy-Vee bags full of staple items like boxed dinners, etc. which I didn't want to leave out by the street next to my mail box. So, I
watched for
the USPS Jeep and handed over the merch directly to her.
Been in places that had that but they weren't in use as a central box
had superseeded it.
Only "central" mail station I ever had was when I lived in the Tin Can
at Trailer Trash Acres.
Mailboxes were for R.F.D.
Have had that a number of places also.
And the in-town letter carrier walked the route.
Yes, I remember them as well. My parents had a box at the post office
in town for decades, changed to a box and delivery their last maybe 5 years. I think the rent on the box had gone up to the point where Dad thought it was unreasonable, delivery was free.
When I was younger I rented a P.O. Box at the main downtown ost
office. for U$12/year. It was handy for getting mail I didn't want
anyone of my nears & dears to see. Or didn't want some anonymous
company to know my
physical address.
Between the 2 of us, usually someone is available to do a quick meal.
If we're out, sometimes we'll swing by and get take out from any one of several favorite places instead.
I also keep instant oatmeal on hand. I can make a quick lunch or
supper with that, too.
We have some of that on hand also. Steve has several tins of sardines
he can grab, plus we've got various canned soups and other "quick
grabs" in the pantry.
I did that last night. I grabbed a can of Campbells and saw that it
was their new-ish Cream of Mushroom with Chicken. So I got a can of chicken chunks that I had scored on a deep discount and a 4 oz can of mushroom stems & pieces. Used the liquid from the chicken and the
'shroms for my "thinner" and had a very tasty, filling supper.
Sounds good--serve it over toast, rice, noodles or whatever. Also add canned or frozen veggie like peas, corn or green beans.
It was good as was. I just ate it as a soup/stew and was satiated.
This is good any time not just Holiday season. Warmed, it's like
drinking a slice of apple pie. Bv)=
Title: Christmas Cider
Categories: Beverages, Fruits, Citrus
Yield: 16 Servings
It does look good! Have to remember it for fall; we're moving into
hot weather now.
Weather here has been odd. We're in June and have had on day the
reached 90 Fahrenheits. Temps have been in the mid 80s (max) but
mostly in the 70s
The house is on a slab so retro-fitting central air would be a MAJOR project. We make do with wndow units. And I've only run the one in my bedroo once. In the computer room, nt at all.
We have central air but it's pretty much a "given" in anything built in this part of the country. When we first got married, we lived down on
the coast; the apartment had no a/c. Moved to an older house and a
friend gave us a couple of window units, took them when we moved to a small double wide mobile home. Left them there when Steve went into the Army and we started moving all over the place.
I already have me "dream" home (if I hit the lottery) planned. Build
my ultimate kitchen - then hang the rest of the "living" spaces off of that. Solar panels on the roof and a windmill generator in the yard.
Than the thermal conditionig by heat pump.
Ruth Haffly wrote to Dave Drum <=-
When I was younger I rented a P.O. Box at the main downtown ost
office. for U$12/year. It was handy for getting mail I didn't want
anyone of my nears & dears to see. Or didn't want some anonymous
company to know my> physical address.
That goes right into the recycle bag or shredder for us.
I did that last night. I grabbed a can of Campbells and saw that it
was their new-ish Cream of Mushroom with Chicken. So I got a can of chicken chunks that I had scored on a deep discount and a 4 oz can of mushroom stems & pieces. Used the liquid from the chicken and the
'shroms for my "thinner" and had a very tasty, filling supper.
Sounds good--serve it over toast, rice, noodles or whatever. Also add canned or frozen veggie like peas, corn or green beans.
It was good as was. I just ate it as a soup/stew and was satiated.
T'was just an idea for another way to serve it.
I already have me "dream" home (if I hit the lottery) planned. Build
my ultimate kitchen - then hang the rest of the "living" spaces off of that. Solar panels on the roof and a windmill generator in the yard.
Than the thermal conditionig by heat pump.
We'd probably bump out the back wall, make the kitchen and 2 "bedrooms" (computer room and sewingstudio) bigger.
When I was younger I rented a P.O. Box at the main downtown ost
office. for U$12/year. It was handy for getting mail I didn't want
anyone of my nears & dears to see. Or didn't want some anonymous
company to know my> physical address.
That goes right into the recycle bag or shredder for us.
I shred anything with my name on it. The rest goes into the recycle
pile with the old news (as if) papers and magazines.
8<----- XXXXX ----->8
I did that last night. I grabbed a can of Campbells and saw that it
was their new-ish Cream of Mushroom with Chicken. So I got a can of chicken chunks that I had scored on a deep discount and a 4 oz can of mushroom stems & pieces. Used the liquid from the chicken and the
'shroms for my "thinner" and had a very tasty, filling supper.
Sounds good--serve it over toast, rice, noodles or whatever. Also add canned or frozen veggie like peas, corn or green beans.
It was good as was. I just ate it as a soup/stew and was satiated.
T'was just an idea for another way to serve it.
I get enough carbs from the main dish Bv)=
8<----- AGAIN ----->8
I already have me "dream" home (if I hit the lottery) planned. Build
my ultimate kitchen - then hang the rest of the "living" spaces off of that. Solar panels on the roof and a windmill generator in the yard.
Than the thermal conditionig by heat pump.
We'd probably bump out the back wall, make the kitchen and 2 "bedrooms" (computer room and sewingstudio) bigger.
And I'd move to a less "busy" street. Fortunately my little crib is
well insulated so I don't hear most of the traffic - except emergency vehicles on "angry" mode (lights & siren) or chirrun with their
hot-rods pressing hard on the loud pedal - and inviting those lights
and sirens to set off in pursuit. Bv)=
Title: Snap, Crackle & Pop Crunchies
Categories: Five, Chocolate, Grains, Snacks
Yield: 12 Servings
2 1/2 c Rice Krispies cereal
8 oz Chocolate
2 tb Light corn syrup
Cupcake liners
Ruth Haffly wrote to Dave Drum <=-
I shred anything with my name on it. The rest goes into the recycle
pile with the old news (as if) papers and magazines.
If it's sent with our name but obvious junk, it goes into recycle. If
it's got any sort of ID number, it gets shredded.
8<----- XXXXX ----->8
I already have me "dream" home (if I hit the lottery) planned. Build
my ultimate kitchen - then hang the rest of the "living" spaces off of that. Solar panels on the roof and a windmill generator in the yard.
Than the thermal conditionig by heat pump.
We'd probably bump out the back wall, make the kitchen and 2 "bedrooms" (computer room and sewingstudio) bigger.
And I'd move to a less "busy" street. Fortunately my little crib is
well insulated so I don't hear most of the traffic - except emergency vehicles on "angry" mode (lights & siren) or chirrun with their
hot-rods pressing hard on the loud pedal - and inviting those lights
and sirens to set off in pursuit. Bv)=
We hear the sirens off the main road a couple of blocks up but
generally don't hear the traffic on our street. There's a big Catholic church down the road from that and when mass gets out (mass exodus) there's a lot more traffic on the street but generally not heard inside the house.
Title: Snap, Crackle & Pop Crunchies
Categories: Five, Chocolate, Grains, Snacks
Yield: 12 Servings
2 1/2 c Rice Krispies cereal
8 oz Chocolate
2 tb Light corn syrup
Cupcake liners
Looks good and easy, something to maybe make up for road snacks
(munchies when we're travelling).
If it's sent with our name but obvious junk, it goes into recycle. If
it's got any sort of ID number, it gets shredded.
I do even the junque mail. The stuff I get to my alias (Salms Grilnek) goes into the waste bin or recycling pile unopened. Bv)=
8<----- XXXXX ----->8
And I'd move to a less "busy" street. Fortunately my little crib is
well insulated so I don't hear most of the traffic - except emergency vehicles on "angry" mode (lights & siren) or chirrun with their
hot-rods pressing hard on the loud pedal - and inviting those lights
and sirens to set off in pursuit. Bv)=
We hear the sirens off the main road a couple of blocks up but
generally don't hear the traffic on our street. There's a big Catholic church down the road from that and when mass gets out (mass exodus) there's a lot more traffic on the street but generally not heard inside the house.
Well, fresh from being shorn of their sins their diving would,
naturally, be somewhat subdued. Bv)=
Title: Snap, Crackle & Pop Crunchies DD> Categories: Five,Chocolate, Grains, Snacks DD> Yield: 12 Servings
2 1/2 c Rice Krispies cereal
8 oz Chocolate
2 tb Light corn syrup
Cupcake liners
Looks good and easy, something to maybe make up for road snacks
(munchies when we're travelling).
Or if you get Trick-or-Treat visitors on All Hallow's Eve.
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