Quoting Ruth Haffly to Shawn Highfield <=-
several times; the first time, when I saw the stove, I was taken back
some years. It was exactly the same one as my mom had had. Dad had put
in a new electric stove when he built the house in the mid 50s. About
1976 she had the kitchen partly remodeled, put in a new stove, sink, fridge and cabinets. Don't know what she did with the old stove but it
had some interesting features.
electric, with a smooth cook top. First one of those I had in GA,
military quarters. Found out I have to hold on to the handle of the pot/pan while I'm stirring so it won't wander off.
Or wear out the measure marks on the glassware. I found out that
putting the glass measuring cups in the dishwasher wore off the marks
over time so I replaced them, washing the new ones only by hand. The
I cover everything too.
And you?
I'll cover about 99% of stuff. If I'm just heating something like a
muffin or similar, I'll set it on a napkin, then hit the 30 second
power button. I'll check it after 15-20 seconds, if warm enough then,
I'll take it out and cancel the remaining time. Same with reheating a
mug of tea, just give it a short burst of power, adding more if
neccessary but stopping before it goes to a boil.
I only cover stuff that I think will splatter. Heating water for tea
or hot chocolate - no cover because water is thin enough that the
bubbles
when it nears boiling don't cause spatter. Soups, now, that's
different. Anything with a thick, viscous liquid gets a cover of some
sort if I'm
giving it more than a minute in my 1100 watt nuker. Usually a saucer
or plate set on top of the bowl with the grub. Cream of (whatever)
soups especially.
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Then we get to making "baked" potatoes in the microwave. Bv)=
This doesn't require a diaper nor a cover. Just a sweet toothand/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
4 tb (45 g) self raising flour
4 tb (55 g) caster sugar
2 tb (17 g) cocoa powder
1 lg Egg
3 tb (43 ml) milk
3 tb (25 ml) sunflower oil
3 tb Chocolate chips
sm Dash of vanilla extract
lg Pinch of dried chile *
* You could use ground chile powder or replace the choc
chips with chile chocolate. You could also use more or
less chile depending on your tastebuds. - UDD
EAT and enjoy - this can serve two - it's a huge portion
for one!
ever saw them on a gas oven that I used. Or possibly I didn't pay
them any attention as I was trying to get the control to the
Farenheit number given in the recipe. Bv)=
For decades, even before Steve went into the Army, we've kept a thermometer in the oven. Last place we lived in Swansboro, the oven had
no markings and we had a rather dark brown pizza the night we moved in. I'd had an electric stove at the previous place and just guessed where
I needed to turn the knob on the gas stove. IIRC, we also bought a replacement knob with the markings.
I've an oven thermometer (dial) that also works in the freezer - in
settings on whichever oven I am using. My current smooth top has
digital settings for the oven which are amazingly accurate. If it's a
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
Yes, same as my favorite bbq is eastern NC pork. (G)
I don't know if I've posted my version of N.C. sauce - which I make following an article in Chile Pepper Magazine. (see below)
Title: North Carolina BBQ Sauce
Categories: Bbq, Sauces, Chilies
Yield: 1 Batch
I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best
of Springfield Italian restaurant has fallen to the wrecking ball of progress (highway overpass) and the death of 'Nona' Bianco. I used to reply "Whatever Grandma's speecial of the day is" when asked what I'd
have for supper there. Never got a disappointing meal.
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
I do have a dishwasher. Two of them. Right hand and left hand. There, literally, is no room in my tiny Pullman kitchen for an electric dish washer. And cabinet space is so limited I'm dogged if I'll give any of
it over to a convenience appliance.
We've tried both Bojangles and KFC (both represented here in WF) but prefer Popeyes, even tho the closest one is in Raleigh.
Never tried Bojangles. We've got a newly come to town Cane's on the
far west side ('bout as far from me as is possible and still be "in town"). I have yet to try them.
We used to have a Church's Chicken but whoever picked the location seemingly went strictly on traffic count. Easy enough to get into
their parking lot - but getting out was a really frustrating, roadwhile) DD> very DD> close to Popeyes. There is one near(ish) to you in
rage inducing experience. They are ((were, haven't been for a
This is for their tame chicken. They also serve a zippy version.
Title: Church's Fried Chicken
Categories: Poultry, Herbs
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Makes more sense, you can invert the pot pie onto the plate after
heating to make it easier to eat.
Then we get to making "baked" potatoes in the microwave. Bv)=
Remember to pierce them with a fork or knife several times; it'll help control the explosions.
This doesn't require a diaper nor a cover. Just a sweet tooth
and/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
Looks good and easy enough to mix up and "bake" while working on the
rest of the meal.
Ruth Haffly wrote to Dave Drum <=-
I've an oven thermometer (dial) that also works in the freezer - in
I've got a separate one in the freezer, have had problems with the milirary housing issued ones over the years also. Some were replaced
with brand new, others just swapped out with one from a empty housing unit.
settings on whichever oven I am using. My current smooth top has
digital settings for the oven which are amazingly accurate. If
it's a
That's what mine has also.
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
Except for those that are literalists. (G)
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
Yes, same as my favorite bbq is eastern NC pork. (G)
I don't know if I've posted my version of N.C. sauce - which I make following an article in Chile Pepper Magazine. (see below)
Title: North Carolina BBQ Sauce
Categories: Bbq, Sauces, Chilies
Yield: 1 Batch
That's more of a Lexington or western NC BBQ sauce. Lexington style is
a hybrid of eastern which is basically vinegar and spices, western
which is a tomato sauce based with spices. Lexington is thinner than western NC, somewhat thicker than eastern. My favorite is eastern NC
but Lexington is pretty good as a 2nd choice.
Ruth Haffly wrote to Dave Drum <=-
I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best
Of the various ones we've tried, we like Micheal Angelo's the best, Stouffers the least.
of Springfield Italian restaurant has fallen to the wrecking ball of progress (highway overpass) and the death of 'Nona' Bianco. I used to reply "Whatever Grandma's speecial of the day is" when asked what I'd
have for supper there. Never got a disappointing meal.
If Grandma is cooking, it's got to be good. Don't remember if Grandpa Sam's (the one we've been to a couple of times with Steve's mom & siblings) has a special like that but we've enjoyed it. Steve's older sister and husband always get the chicken parm, whenever/wherever
they're at an Italian place; we try different things to see how they compare to what we make or have had in other places. I had the chicken piccotta last time which got me thinking about making my own--which
turned out surprisingly easy to do.
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I do have a dishwasher. Two of them. Right hand and left hand. There, literally, is no room in my tiny Pullman kitchen for an electric dish washer. And cabinet space is so limited I'm dogged if I'll give any of
it over to a convenience appliance.
I understand. Deborah gave my parents a portable dishwasher, fit right beside the counter that separated the kitchen and dining room. OTOH, I like my built in--but would settle for a portable if I had no other option. Mom could have put in a built in when she had the kitchen remodeled but didn't want to give up cabinet space, and said she had enough dishwasher/dryer help when we were home. At that time only the
last of the 5 kids was at home full time; I was married & others were
in various colleges or otherwise on their own.
Ruth Haffly wrote to Dave Drum <=-
We've tried both Bojangles and KFC (both represented here in WF) but prefer Popeyes, even tho the closest one is in Raleigh.
Never tried Bojangles. We've got a newly come to town Cane's on the
far west side ('bout as far from me as is possible and still be "in town"). I have yet to try them.
I presume you'll give a report when you do. Bojangles is a southern
chain, IIRC, based here in NC.
We used to have a Church's Chicken but whoever picked the location seemingly went strictly on traffic count. Easy enough to get into
They don't seem to take anything else but into consideration. Both the
one in Jacksonville and the one in Savannah (first couple we ever saw/tried) were on busy, divided roads/streets without a convenient traffic light. One we stopped at in northern AZ out in almost the
middle of nowhere was on the main road thru town but it was a small
town so ther probably wasn't a lot of traffic on the road.
their parking lot - but getting out was a really frustrating, road
rage inducing experience. They are ((were, haven't been for a while)
very close to Popeyes. There is one near(ish) to you in Raliegh
and another in Durham if you get over that way.
This is for their tame chicken. They also serve a zippy version.
Title: Church's Fried Chicken
Categories: Poultry, Herbs
Yield: 4 Servings
The one we stopped at in AZ didn't offer the jalapeno pepper with the meal. It was closed for eat in (drive thru was open) but they let us inside since we couldn't do the drive in while towing the camper.
several times; the first time, when I saw the stove, I was taken back
some years. It was exactly the same one as my mom had had. Dad had put
That was a fluke for sure!
in a new electric stove when he built the house in the mid 50s. About
1976 she had the kitchen partly remodeled, put in a new stove, sink, fridge and cabinets. Don't know what she did with the old stove but it
had some interesting features.
The old ones were interesting. My grandmother had a 50's era kitchen,
I am going to ask Mom if she has any pictures as I can't remember
much, but I do remember her range had two ovens one above the burners
and one under the burners (in the normal spot).
electric, with a smooth cook top. First one of those I had in GA,
military quarters. Found out I have to hold on to the handle of the pot/pan while I'm stirring so it won't wander off.
My daughter has one of those smooth tops. I prefer the older electric
one we have, but I'm also used to it. (She lives 3 floors below us in same building, but her apartment is a recent re-model). Our apartment
is right out of 1977. LOL
Or wear out the measure marks on the glassware. I found out that
putting the glass measuring cups in the dishwasher wore off the marks
over time so I replaced them, washing the new ones only by hand. The
No dishwasher here, but marks wear off anyway, I find showing the ingredient the cup works while I eyeball amounts. LOL
Quoting Ruth Haffly to Shawn Highfield <=-
At times I wish I had two ovens, not so much now but when the girls
were still living at home. The oven I liked the most was in the post
Any chance your unit will be remodeled any time soon? They may be
waiting to do yours until you move out, before working on it; that
seems to be the way things work.
Get a fine point paint pen and mark the outside. Don't know how well
nail polish would work but a paint pen should do the trick.
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Makes more sense, you can invert the pot pie onto the plate after
heating to make it easier to eat.
My house-mate does that. I just use the flimsy pan it came in and a
fork. Any debris stick to the pan is a doggy treat for Izz-a-bel or Jasper, Dennis' grand-dogs.
Then we get to making "baked" potatoes in the microwave. Bv)=
Remember to pierce them with a fork or knife several times; it'll help control the explosions.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
This doesn't require a diaper nor a cover. Just a sweet tooth
and/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
Looks good and easy enough to mix up and "bake" while working on the
rest of the meal.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
Place potato on microwave-safe plate and microwave 7
minutes, turning over halfway through cooking. If your
potato isn't fork-tender after 7 minutes, continue
microwaving in 1 minute increments until fully cooked.
I've an oven thermometer (dial) that also works in the freezer - in
I've got a separate one in the freezer, have had problems with the milirary housing issued ones over the years also. Some were replaced
with brand new, others just swapped out with one from a empty housing unit.
I do have a pair of "stick" thermometers, one in the upright freezer
and the other in the freezer compartment of the ice box. But the dial
is much easier to read in a glance. Bv)=
settings on whichever oven I am using. My current smooth top has
digital settings for the oven which are amazingly accurate. If
it's a
That's what mine has also.
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
Except for those that are literalists. (G)
Or not used to the terms. When I'm inputting recipes I *always* change "cub ed" to "diced" if referring to vegetable prep. Cubed, to me is an operation to tenderise a tough piece of meat.
I also swap "chilli spice mix" for "chili powder" where it's obvious
that they're not talking about powdered chilies. And I disambiguate
that from "chili powder" to ground chile (chilies).
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
Yes, same as my favorite bbq is eastern NC pork. (G)
I don't know if I've posted my version of N.C. sauce - which I make following an article in Chile Pepper Magazine. (see below)
Title: North Carolina BBQ Sauce
Categories: Bbq, Sauces, Chilies
Yield: 1 Batch
That's more of a Lexington or western NC BBQ sauce. Lexington style is
a hybrid of eastern which is basically vinegar and spices, western
which is a tomato sauce based with spices. Lexington is thinner than western NC, somewhat thicker than eastern. My favorite is eastern NC
but Lexington is pretty good as a 2nd choice.
Here's one I have yet to try .....
Title: Big Bob Gibson's Alabama White BBQ Sauce
Categories: Sauces, Chilies, Citrus, Bbq
Yield: 2 quarts
I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best
Of the various ones we've tried, we like Micheal Angelo's the best, Stouffers the least.
Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.
I had a favourite stop in Detroit Michhigan back in my truck driving
days. It was on Michigan Avenue near Briggs (basebasll) Stadium -
called the
"Starlite Cafe" the front door was lettered "Little Warsaw" although
it was run by Ukranians. As with Bianco's I'd ask "what's Mom (the
owner's mother) making tonight?" and generally order that.
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I surrender ............
If I hit the lottery I'm going to have my dream kitchen designed as
the hum of my new home. Then hang the living, sleeping and home office space off of that. Wall ovens, walk-in reefer, dishwasher, counter
seating for eat-in, nook for a table for six (or more), etc. And lots
or cabinet and pantry space. I've mentally budgeted U$50,000.
I presume you'll give a report when you do. Bojangles is a southern
chain, IIRC, based here in NC.
According to the Bing search engine there are 4 in Illinois. The
nearest is 60 miles north of me in Normal, IL. Long way to go for fats food.
Title: Church's Fried Chicken
Categories: Poultry, Herbs
Yield: 4 Servings
The one we stopped at in AZ didn't offer the jalapeno pepper with the meal. It was closed for eat in (drive thru was open) but they let us inside since we couldn't do the drive in while towing the camper.
The nearest one to me is over 70 miles northwest in Peoria. And in a
VERY dodgy neighbourhood. I was never tempted to stop there when I was delivering to the AutoZone right down the street.
Ruth Haffly wrote to Shawn Highfield <=-
At times I wish I had two ovens, not so much now but when the girls
were still living at home. The oven I liked the most was in the post housing on Fort Hood--it was built into the wall. Stove top was a
counter top model, IIRC, gas. Our older daughter's kitchen has a
stacking built into the wall microwave on top, oven on bottom unit and
a counter top almost professional gas cook top. The oven doesn't seem
to be as big, maybe because putting the microwave on top limits its
size.
Ruth Haffly wrote to Dave Drum <=-
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Makes more sense, you can invert the pot pie onto the plate after
heating to make it easier to eat.
My house-mate does that. I just use the flimsy pan it came in and a
fork. Any debris stick to the pan is a doggy treat for Izz-a-bel or Jasper, Dennis' grand-dogs.
Depending on time of day for the meal, if I'm eating by myself or in
the living room (watching the news), I usually want a plate as it's
easier to hold than a hot pie pan. Also, no dogs around to clean up
the remains.
Then we get to making "baked" potatoes in the microwave. Bv)=
Remember to pierce them with a fork or knife several times; it'll help control the explosions.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
This doesn't require a diaper nor a cover. Just a sweet tooth
and/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
Looks good and easy enough to mix up and "bake" while working on the
rest of the meal.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
Place potato on microwave-safe plate and microwave 7
minutes, turning over halfway through cooking. If your
potato isn't fork-tender after 7 minutes, continue
microwaving in 1 minute increments until fully cooked.
A paper towel works just as well, especially if you use the plain white ones.
Ruth Haffly wrote to Dave Drum <=-
It's a nice addition and a recognition that the editors know that
others than their "own" will be reading and (hopefully) making the recipes.
Except for those that are literalists. (G)
Or not used to the terms. When I'm inputting recipes I *always* change "cubed" to "diced" if referring to vegetable prep. Cubed, to me is an operation to tenderise a tough piece of meat.
But it's also a legitimate term for larger than diced pieces.
I also swap "chilli spice mix" for "chili powder" where it's obvious
that they're not talking about powdered chilies. And I disambiguate
that from "chili powder" to ground chile (chilies).
I said "prefer" not reject the other. Bv)= When I do the red gravy moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the first experience I had with moussaka was the white version. As the
twig is bent ....
Yes, same as my favorite bbq is eastern NC pork. (G)
I don't know if I've posted my version of N.C. sauce - which I make following an article in Chile Pepper Magazine. (see below)
Title: North Carolina BBQ Sauce
Categories: Bbq, Sauces, Chilies
Yield: 1 Batch
That's more of a Lexington or western NC BBQ sauce. Lexington style is
a hybrid of eastern which is basically vinegar and spices, western
which is a tomato sauce based with spices. Lexington is thinner than western NC, somewhat thicker than eastern. My favorite is eastern NC
but Lexington is pretty good as a 2nd choice.
Here's one I have yet to try .....
Title: Big Bob Gibson's Alabama White BBQ Sauce
Categories: Sauces, Chilies, Citrus, Bbq
Yield: 2 quarts
I think I'll take a pass on this one for pork.
Ruth Haffly wrote to Dave Drum <=-
I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best
Of the various ones we've tried, we like Micheal Angelo's the best, Stouffers the least.
Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.
We've not tried any of their other products as I make my own versions.
But some years ago, we were up at my parent's house, with my 2
brothers. They (brothers) were talking about how good Stouffer's is;
Steve and I sat there inwardly cringing at their lack of taste. But, considering both of them were single, it's not really a surprise.
Younger brother could cook some, older brother did well to heat water.
I had a favourite stop in Detroit Michhigan back in my truck driving
days. It was on Michigan Avenue near Briggs (basebasll) Stadium -
called the
"Starlite Cafe" the front door was lettered "Little Warsaw" although
it was run by Ukranians. As with Bianco's I'd ask "what's Mom (the
owner's mother) making tonight?" and generally order that.
Sounds like it would be a good choice.
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I surrender ............
Don't forget, I'm a newspaper editor's daughter. (G)
If I hit the lottery I'm going to have my dream kitchen designed as
the hum of my new home. Then hang the living, sleeping and home office space off of that. Wall ovens, walk-in reefer, dishwasher, counter
seating for eat-in, nook for a table for six (or more), etc. And lots
or cabinet and pantry space. I've mentally budgeted U$50,000.
And maid service to keep it clean?
Carol Shenkenberger wrote to Ruth Haffly <=-
Agreed on cubed vs diced. Dave, diced is a thin cut. Cubed isn't.
Dave, when I add cubed pork loin to a stirfry, it's a 1inch think pork loin cut lengthwise tp 1 inch strips then cross-cut to 1 inch cubes.
It's not 'diced' which would be scraplits.
At times I wish I had two ovens, not so much now but when the girls
were still living at home. The oven I liked the most was in the post
That's when Grandma used them both was when all the kids were home,
bread and such. Even at the end one oven was for baked goods and the other was for the rest of the things.
Any chance your unit will be remodeled any time soon? They may be
waiting to do yours until you move out, before working on it; that
seems to be the way things work.
They re-model when you move out. We're on an old lease so we will
never get it re-modelled as we will die in this apartment.
Get a fine point paint pen and mark the outside. Don't know how well
nail polish would work but a paint pen should do the trick.
Andrea marked the one she uses. I don't wnat mine messed with. LOL
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels.
Quoting Ruth Haffly to Shawn Highfield <=-
So for her, having two ovens was a good option. My mom never was a
fancy cook so her oven was used for "ordinary" baking........I think
Sigh! I can understand their point tho. But, what if your stove dies before you do; will they replace it with a smooth top then?
Andrea marked the one she uses. I don't wnat mine messed with. LOL
Helps tell them apart. (G) Still, I would like to have at least basic markings on the cup so I know how accurate my measures are.
Carol Shenkenberger wrote to Dave Drum <=-
Re: Re: Cookware (part #2)
By: Dave Drum to Carol Shenkenberger on Mon Apr 15 2024 06:29 am
Sorry Dave but a cubed potato has no relation to tenderizing meat.
Maybe your area is just odd on that?
Mike Powell wrote to DAVE DRUM <=-
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels.
I tune into F1 sometimes but I usually don't miss an IndyCar event.
OT: the F1 usenet newsgroup is available here.
stacking built into the wall microwave on top, oven on bottom unit and
a counter top almost professional gas cook top. The oven doesn't seem
to be as big, maybe because putting the microwave on top limits its
size.
I had a double wall oven (electric) when I lived in the tin can. My
top oven was abot 2/3 the size of the bottom unit. When I did
Thanksgiving
dinner dishes for a family get together I did the turkey in the bottom
and pies in the top. Side dishes, salads, and starters were provided
by others.
When I do my dream kitchen I think I'll go for the convection/nuker as
the top unit.
Depending on time of day for the meal, if I'm eating by myself or in
the living room (watching the news), I usually want a plate as it's
easier to hold than a hot pie pan. Also, no dogs around to clean up
the remains.
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels. Usually I'm in front of the desk holding my confuser set-up, banging in recipes, doing r-mail or
reading news feeds and looking up arcane or ambiguous references on my Bing search engine.
So I've usually let five or more minutes elapse between the ending
chime for the cookig cycle and the opening of the door. The plate is usually
too hot to handle comfortably but the pot pie may be easily picked up
by spanning the top to use the rim. I carry it yo my confuser desk and chow down as I pursue wharever I'm working on.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. O prefer to
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
Place potato on microwave-safe plate and microwave 7
A paper towel works just as well, especially if you use the plain white ones.
Or, for that matter, since it's just a washed, clean potato - the tray without a diaper. Bv)=
Or not used to the terms. When I'm inputting recipes I *always* change "cubed" to "diced" if referring to vegetable prep. Cubed, to me is an operation to tenderise a tough piece of meat.
But it's also a legitimate term for larger than diced pieces.
Not im my house. Either large dice or chunks. Cubed, io my mind still refers to smacking with a meat mallet or mechanical tenderising.
Title: Big Bob Gibson's Alabama White BBQ Sauce
Categories: Sauces, Chilies, Citrus, Bbq
Yield: 2 quarts
I think I'll take a pass on this one for pork.
I'd try it at least once. But approach it with caution.
Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.
We've not tried any of their other products as I make my own versions.
But some years ago, we were up at my parent's house, with my 2
brothers. They (brothers) were talking about how good Stouffer's is;
Steve and I sat there inwardly cringing at their lack of taste. But, considering both of them were single, it's not really a surprise.
Younger brother could cook some, older brother did well to heat water.
As a single guy, cooking for one, the frozen dinners/entrees are a
great convenience. And handy when I'm busy trying to finish up all my "round
tuits" before my black camel kneels. Bv)=
I am somewhat a connoisseur of frozen single serves. The most
reliably, overall, is Healty Choice steamers. Never hit a clinker yet.
The bottom of the garbage pail is Michelena's - never tasted a good
one. Stouffer's, as I said, has some good stuff. As does Marie
Callendar's - but the price makes me wince. Bv)=
... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
You forgot that it gets slathered with butter before being wrapped in bacon. (G)
Wouldn't fit in the tagline. No matter the truth of it. Bv)=
Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I surrender ............
Don't forget, I'm a newspaper editor's daughter. (G)
And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very
profitable) days.
If I hit the lottery I'm going to have my dream kitchen designed asoffice DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
the hum of my new home. Then hang the living, sleeping and home
Ruth Haffly wrote to Dave Drum <=-
We've been smoking a turkey the last few years we've been home for Thanksgiving. Last year we were up in NY with Steve's family, almost
had fresh venison for dinner. As Steve and I were on the way to his sister's house in the early afternoon, a deer jumped out in front of
the truck. Steve stood on the brakes, stopped about a foot short of hitting it.
When I do my dream kitchen I think I'll go for the convection/nuker as
the top unit.
We had that in our first camper, worked ok but couldn't do anything big
in it. New camper has a regular oven, can do a small turkey in it but
it's not convection. Stove at home has a combo convection/regular oven, full size microwave above it.
Ruth Haffly wrote to Dave Drum <=-
Don't forget, I'm a newspaper editor's daughter. (G)
And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very profitable) days.
Dad was editor, not owner so it wasn't profitable for us. He
supplimented income by doing wedding, etc photos, mom did Local &
Personal column for the paper until I was in 6th grade (youngest
sibling in first grade), then she worked for the school. General aide
for 2 years, then moved into the library for about 20. I learned to
cook as part of her getting a Master's degree.
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
Ruth Haffly wrote to Dave Drum <=-
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels. Usually I'm in front of the desk holding my confuser set-up, banging in recipes, doing r-mail or
reading news feeds and looking up arcane or ambiguous references on my Bing search engine.
Steve eats at his computer desk sometimes. Since my net book sits in my lap, I can't put a plate or bowl there at the same time. I'll grab a
tray to set the food on, on a side table if I need to use the computer during one of those meal times.
So I've usually let five or more minutes elapse between the ending
chime for the cooking cycle and the opening of the door. The plate
is usually too hot to handle comfortably but the pot pie may be easily picked up by spanning the top to use the rim. I carry it to my
confuser desk and chow down as I pursue wharever I'm working on.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.The Cosmic Drisp
I usually stove top cook the potatoes for salad, and yes, I also cut
them up beforehand. Peeling is optional, depending on what kind of potatoes I'm using--russets get peeled but yukon gold and red don't.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems to
be falling off their twigs a lot lately) and have no lack of really
good, authentic Italian restaurants. What we need is a good Greek
venue.
So for her, having two ovens was a good option. My mom never was a
fancy cook so her oven was used for "ordinary" baking........I think
Yes, she lived in the kitchen.
Sigh! I can understand their point tho. But, what if your stove dies before you do; will they replace it with a smooth top then?
The last time it died, they replaced it with something they had laying
in the storage room. I suspect it would be the same again, same with
the fridge just whatever old junk they have in storage.
Andrea marked the one she uses. I don't wnat mine messed with. LOLbasic RH> markings on the cup so I know how accurate my measures are.
Helps tell them apart. (G) Still, I would like to have at least
I have some left so it's not tooooo hard to figure it out. But if I'm
way off then I figure it's my own fault! ;)
Quoting Ruth Haffly to Shawn Highfield <=-
Yes, she lived in the kitchen.
Don't see that these days, except maybe baking days for the Amish and other groups like that.
Sounds like military housing. We had mixed "luck" with our appliances.
instruction manual for it. Moved to Fort Huachuca (AZ) and when we got housing, the stove was identical to the one in MA.
As long as you have a few markings, you should be able to guess-timate fairly accurately. I have a back up one cup liquid cup that gets
pulled out every once in a while when I need 2 liquid measures for the same recipe but can't do the rinse and reuse thing.
Ruth Haffly wrote to Dave Drum <=-
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems to
be falling off their twigs a lot lately) and have no lack of really
good, authentic Italian restaurants. What we need is a good Greek
venue.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
Carol Shenkenberger wrote to Ruth Haffly <=-
On Olive Garden, grin, it's my speed! Yes, I still can't cook Italian.
I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
Lets see, if I won a million, I'd edit my existing kitchen by extending
it out to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Lets see, if I won a million, I'd edit my existing kitchen by extending it out
to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
We've been smoking a turkey the last few years we've been home for Thanksgiving. Last year we were up in NY with Steve's family, almost
had fresh venison for dinner. As Steve and I were on the way to his sister's house in the early afternoon, a deer jumped out in front of
the truck. Steve stood on the brakes, stopped about a foot short of hitting it.
That "free" veison can get quite expensive if it's Bambi by Bumper. A local body shop here runs a billboard every couple of years with the message "If you got your deer by accident come see us for an estimate"
When I do my dream kitchen I think I'll go for the convection/nukeras DD> the top unit.
We had that in our first camper, worked ok but couldn't do anything big
in it. New camper has a regular oven, can do a small turkey in it but
it's not convection. Stove at home has a combo convection/regular oven, full size microwave above it.
It goes without saying the "big' oven would be fan forced as well as standard. I have a toaster oven for counter-top use that is also an
air fryer/convection oven. It lives in the utility closet with the
furnace
and water heater until I clear enough of my (very) limited counter
space to bring it out and use it.
And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very profitable) days.
Dad was editor, not owner so it wasn't profitable for us. He
supplimented income by doing wedding, etc photos, mom did Local &
Personal column for the paper until I was in 6th grade (youngest
sibling in first grade), then she worked for the school. General aide
for 2 years, then moved into the library for about 20. I learned to
cook as part of her getting a Master's degree.
I started by writing an outdoors column for a Sports paper based in Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran
a "job shop" printnig operation at te same time.
I was young and energetic. These days I'm north of 80 and getting
tired.
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Steve eats at his computer desk sometimes. Since my net book sits in my lap, I can't put a plate or bowl there at the same time. I'll grab a
tray to set the food on, on a side table if I need to use the computer during one of those meal times.
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
I'm doing Wendy's Biggie Bag (burger and fries) I might not use the
side table. But if it's soup/chilli, or Popeyes, or a meal I have
prepared
I use the little table.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.The Cosmic Drisp
I usually stove top cook the potatoes for salad, and yes, I also cut
them up beforehand. Peeling is optional, depending on what kind of potatoes I'm using--russets get peeled but yukon gold and red don't.
I don't make 'tater salad often. Or macaroni/pasta salad.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
The Cosmic Crisp works well in this:
Title: Pork & Apple Salad for Two
Categories: Pork, Nuts, Citrus, Fruits
Yield: 2 Servings
Carol Shenkenberger wrote to Ruth Haffly <=-
On Olive Garden, grin, it's my speed! Yes, I still can't cook Italian.
I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Nearly everyone "tweaks" to his/her taste. It's a universal truth. I
learned about *real* Chinese (well, the Cantonese part) when I stumbled
into House of Yee in Inglewood, CA. I started at the top of the menu
and worked my way to the bottom, keeping mental notes. Bv)=
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
It's a poor cook who can't suit him/herself. I've been known to tell
diners in a private home (not always mine) who complain about what they
were served "The door is over there. And Mickey D's is about six blocks
in (whichever) direction."
Lets see, if I won a million, I'd edit my existing kitchen by extending it out to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Mine (from scratch) would be modelled on something similar to the kitchen Janis had in Binghamton(?) when she hosted the echo picnic. IIRC you were there - but my memory, at 82, gets "convenient" sometimes and I misemember.
This was my first attempt at D.I.Y. Chinese food.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lobster Cantonese
Categories: Oriental, Seafood, Shellfish, Rice
Yield: 4 Servings
2 lb Lobster tails
1 cl Garlic; minced
1 ts Fermented black beans;
- rinsed, drained
2 tb Oil
1/4 lb Ground pork
1 1/2 c Hot water
1 1/2 tb Soy sauce
1 ts MSG (highly optional)
2 tb Cornstarch
3 tb Dry sherry
1 Egg
3 tb Water
Cilantro sprigs
Green onion curls
Hot cooked rice
For the best results in preparing this attractive
Chinese dish cook the lobster pieces as quickly as
possible. The beaten egg added to the sauce makes it
richer and creamier.
With sharp knife, pry lobster meat from shell and
slice into medallions. Mince garlic and black beans
together. Heat oil in wok or skillet and add garlic
mixture. Cook and stir a few seconds. Add pork and
cook about 10 minutes, stirring to break up meat.
Add hot water, soy sauce and MSG.
Add lobster medallions and cook 2 minutes. Mix corn
starch and sherry and stir into sauce. Beat egg with
3 tablespoons water and blend into sauce. Cook over
low heat 30 seconds, stirring constantly.
Sauce should be creamy but not heavy.
Spoon sauce into center of platter.
Arrange medallions in sauce in decorative pattern.
Garnish with cilantro and green onion curls.
For each serving, place a few lobster medallions
over rice in bowl. Spoon sauce over lobster.
Recipe from: http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... It takes seven years for a deer to grow up into a moose.
Lets see, if I won a million, I'd edit my existing kitchen by extending itout
to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Some of those corn-cob curtains like Marge Simpson has. :D
Mike
* SLMR 2.1a * L&N -- The Old Reliable
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
We've been smoking a turkey the last few years we've been home for Thanksgiving. Last year we were up in NY with Steve's family, almost
had fresh venison for dinner. As Steve and I were on the way to his sister's house in the early afternoon, a deer jumped out in front of
the truck. Steve stood on the brakes, stopped about a foot short of hitting it.
That "free" veison can get quite expensive if it's Bambi by Bumper. A local body shop here runs a billboard every couple of years with the message "If you got your deer by accident come see us for an estimate"
That's why a lot of trucks in deer areas have bumper guards, to (hopefully) deflect the worst of the impact. Years ago, riding home
from college on break, with a friend, as we turned onto one road, I cautioned him about the road being notorious for deer hits. I'd barely gotten the words out of my mouth when we saw one on the side of the
road. He stayed there and we didn't see any more the rest of the trip.
Now when Steve and I travel, especially around dusk and in an area with lots of open fields, I keep my eyes roving.
When I do my dream kitchen I think I'll go for the convection/nuker
as DD> the top unit.
We had that in our first camper, worked ok but couldn't do anything big
in it. New camper has a regular oven, can do a small turkey in it but
it's not convection. Stove at home has a combo convection/regular oven, full size microwave above it.
It goes without saying the "big' oven would be fan forced as well as standard. I have a toaster oven for counter-top use that is also an
air fryer/convection oven. It lives in the utility closet with the
furnace
and water heater until I clear enough of my (very) limited counter
space to bring it out and use it.
OTOH our toaster/convection oven lives on a counter top right by the stove. It gets used quite often; yesterday I toasted half a bagel in
the morning and baked some short cakes (to go with fresh strawberries)
in the afternoon.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Everyone has a photographic memory. Some don't have film.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
Ruth Haffly wrote to Dave Drum <=-
I started by writing an outdoors column for a Sports paper based in Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran
a "job shop" printnig operation at te same time.
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.
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)
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Tell me about it! Wake County re-evaluates property every 4 years as compared to 8 years for the rest of the state. Our taxes more than
doubled with the last re-evaluation, done last year. According to them, the house/lot is worth more than twice what we paid for it in fall of
2014 but we can't sell it for that much.
Meanwhile, local strawberries are beginning to hit the market. Steve picked some up for me at the local farmer's market so we've had
strawberry short cake and a riff on a salad we'd had last year in Fairbanks. Salad has candied pecans, craisins, bacon bits, feta cheese, strawberries, greens (I used fresh spinach) and a balsamic vinegarette dressing. We'll probably enjoy it a few more times before the end of
fresh strawberry season. (G)
Ruth Haffly wrote to Dave Drum <=-
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
I'm doing Wendy's Biggie Bag (burger and fries) I might not use the
side table. But if it's soup/chilli, or Popeyes, or a meal I have
prepared I use the little table.
We've got a set of those with a walnut finish, picked up at a yard
sale.
I don't make 'tater salad often. Or macaroni/pasta salad.
I do a Pennsylvania Dutch one at least once during the summer, a hot German potato salad a bit more often. My mom's version of potato salad
was just potatoes, hard boiled egg and mayo (with a splash of vinegar
and celery seed) dressing. I've also done a cold potato salad by
cooking the potaotes, draing them , then adding Italian dressing and letting them sit in that for an hour or so. By then they've absorbed
most of the dressing; what they haven't, I'll drain. Then I'll add
chopped hard boiled (steamed) eggs and a mayo/mustard dressing. Yummy!
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baked apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
I've seen them, not tried them but maybe next fall.....
The Cosmic Crisp works well in this:
Title: Pork & Apple Salad for Two
Categories: Pork, Nuts, Citrus, Fruits
Yield: 2 Servings
Hmmmmmmmmmmmmmmmm, looks good and now that Steve is back eating pork...............
By: Ruth Haffly to Dave Drum on Tue Apr 16 2024 01:08 pm
On Olive Garden, grin, it's my speed! Yes, I still can't cook
Italian. I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
Lets see, if I won a million, I'd edit my existing kitchen by
extending it out to the porch area, moving the paio sliding door back.
Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some
good curtians.
Yes, she lived in the kitchen.
Don't see that these days, except maybe baking days for the Amish and other groups like that.
No you sure don't. She was a product of her time that's for sure!
Sounds like military housing. We had mixed "luck" with our appliances.
These two have been here at least 8 years so we're used to the quirks
in the oven. 350 is 380(ish) on the dial, etc.
instruction manual for it. Moved to Fort Huachuca (AZ) and when we got housing, the stove was identical to the one in MA.
That was handy!
As long as you have a few markings, you should be able toguess-timate RH> fairly accurately. I have a back up one cup liquid cup
We have the backup ones as well but they are plastic and were a gift
from someone, Andrea likes those.
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
Nearly every cook puts a personal "spin" on a recipe. My good friend
Joe DeFrates once told me "You can make my recipe but you can't make
my chilli"
When I asked him "Whassup with that?" He explained that everyone
tastes and "adjusts" as they and wander off the straight and narrow.
I've always found O.G. to be lowest common denominator Italian. Weto DD> be falling off their twigs a lot lately) and have no lack of
have a substantial Italian population (the first generation seems
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
O. G. does have some decent dishes - but most of their stuff is onthe DD> profitable path of "Hey Diddle Diddle, Straight Up The Middle".
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
That being said:
Title: Olive Garden Chicken Gnocchi Soup
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 servings
Hi Carol,
By: Ruth Haffly to Dave Drum on Tue Apr 16 2024 01:08 pm
On Olive Garden, grin, it's my speed! Yes, I still can't cook
Italian. I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
I know, we each have our own areas of cooking that we do better in than others. For chain Italian, we prefer Carraba's but there aren't any
local ones. For non chain Italian, we've got a few good ones in the
area, plus my home made. (G)
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
That's all that matters. Years ago I said that I do mock Chinese--throw everything in a wok and stir fry it. Michael wrote back and said that
it's the real thing as he does it himself. I still do that from time to time.
Lets see, if I won a million, I'd edit my existing kitchen by
extending it out to the porch area, moving the paio sliding door back.
For this house I'd expand the whole back wall so I could have a larger sewing room and Steve, a larger computer room/ham radio shack/library in addition to the larger kitchen. I'd try to incorporate a space for the washer and dryer, turn that space into a linen and broom closet. I'd
also do a bigger deck/patio area.
Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
I'd make curtains but yes, more (and better cabinetry. We have a hanging rack for pots and pans which is a big help as I don't need to devote
cabinet space to them. We have more storage than we did in the rental
house, but not a lot more. Nice to dream but..........we're debating a possible move out west in the future, don't know if that will actually
come about tho.
Carol Shenkenberger wrote to Dave Drum <=-
Sorry Dave but a cubed potato has no relation to tenderizing meat.
Dave Drum wrote to Carol Shenkenberger <=-
https://www.thespruceeats.com
Ruth Haffly wrote to Dave Drum <=-
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
Dave Drum wrote to Carol Shenkenberger <=-
Nearly everyone "tweaks" to his/her taste. It's a universal truth. I learned about *real* Chinese (well, the Cantonese part) when I stumbled into House of Yee in Inglewood, CA. I started at the top of the menu
and worked my way to the bottom, keeping mental notes. Bv)=
Sean Dennis wrote to Dave Drum <=-
https://www.thespruceeats.com
See my quote from the same website about the terms "cube", "dice", and "chop" to xxCarol in this same packet.
Continuing on my theme for this packet:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mom's Chop Suey
Categories: Main dish
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
Nearly every cook puts a personal "spin" on a recipe. My good friend
Joe DeFrates once told me "You can make my recipe but you can't make
my chilli"
When I asked him "Whassup with that?" He explained that everyone
tastes and "adjusts" as they and wander off the straight and narrow.
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started cooking as my dad insisted on the basics. As time went on, I tinkered
more and more with them, still somewhat trying to cater to his tastes
but seeing what I could "get away with". Some years back, before he
went into the nursing home, we were up visiting and he asked me to make
a meat loaf for supper. I did, putting in some sauteed onion, which I
do when making it at home. He ate--and enjoyed--it; I never did tell
him about the onion because he had declared a few days earlier that he didn't like onions. I'd put them in other things that I made when we visited or he came to visit us; he ate them without complaint.
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems
to DD> be falling off their twigs a lot lately) and have no lack of
really DD> good, authentic Italian restaurants. What we need is a good
Greek DD> venue.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
I didn't grow up with Chef Boyardee Italian, just my mom's poor version
of it. There was one local-ish Italian place my folks took us to occaisionally, I remember one time we all ordered lasagne. It came out, looking nothing like what my mom made but tasted good. Years later,
after meeting Steve, I found out that was the more authentic Italian lasagne. I've made it myself over the years--taught my mom how to do it but don't know if she ever did before the dememtia set in.
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The Middle".
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
places that cook like Steve's mom used to (chef coming from the same region of Italy as her family) but a lot more "nice try, but..."
places.
That being said:
Title: Olive Garden Chicken Gnocchi Soup
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 servings
Steve tried it the last time we went to OG and was less than impressed with it.
Quoting Ruth Haffly to Shawn Highfield <=-
My mom started that way but having 5 kids and Dad's job not paying a
whole lot, she changed gears aand became a working (outside the house)
GA, with a smooth top stove. Instruction/warranty book was in a
binder, with the rest of the appliances--smart idea--that was left when
we moved.
I've got a set of plastic (in addition to my metric measures) around somewhere but it's missing the (IIRC) half cup. Not a big deal. Also
have the less than common (2 tablespoon/teaspoon, 1 1/2 tablespoon,
pinch, smidgeon, packet of yeast [from King Arthur Flour] measures.
The cup measures range from 1/8 cup to one, including 2/3 and 3/4 cups.
Quoting Sean Dennis to Ruth Haffly <=-
Now here's something I like (and everyone else thinks I'm crazy) sans
the brandy:
Title: Myra's Jewish Chopped Liver
Quoting Ruth Haffly to Dave Drum <=-
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened 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.
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 the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear 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)=
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Tell me about it! Wake County re-evaluates property every 4 years as compared to 8 years for the rest of the state. Our taxes more than
doubled with the last re-evaluation, done last year. According to them, the house/lot is worth more than twice what we paid for it in fall of
2014 but we can't sell it for that much.
Illiois has a "Homestead Act" for residential property that is
occupied by its owner or owners as his or their principal dwelling
place. Plus
the "Low-Income Senior Freeze" provides limited-income seniors with protection against real estate tax increases due to rising property values.
My taxes haven't gone up since I moved into this home. Used to have to make the trek to the Country Assessor's office to apply/renew the deal in-person. And may have to in future. But, for now, the CoVid pandamic
has put the brakes on the in-person deal. Bv)=
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
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 have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
We've got a set of those with a walnut finish, picked up at a yard
sale.
They are handy. Even if I hardly ever watch TeeVee. Bv)=
I don't make 'tater salad often. Or macaroni/pasta salad.
I do a Pennsylvania Dutch one at least once during the summer, a hot German potato salad a bit more often. My mom's version of potato salad
was just potatoes, hard boiled egg and mayo (with a splash of vinegar
and celery seed) dressing. I've also done a cold potato salad by
cooking the potaotes, draing them , then adding Italian dressing and letting them sit in that for an hour or so. By then they've absorbed
most of the dressing; what they haven't, I'll drain. Then I'll add
chopped hard boiled (steamed) eggs and a mayo/mustard dressing. Yummy!
If I use eggs in/on my 'tater or macaroni salad they are generally
sliced as garnis/topping. But I does like a good egg salad sandwich sometimes.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
I've seen them, not tried them but maybe next fall.....
They are a good duplicate for Honey Crisp - being a close cousin. I recommended them to Dale Shipp, who was a Honet Crisp acolyte. Worked
out well for him.
Ruth Haffly wrote to Dave Drum <=-
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened 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 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 the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear 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.
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'd make curtains but yes, more (and better cabinetry. We have a hanging rack for pots and pans which is a big help as I don't need to devote
cabinet space to them. We have more storage than we did in the rental
house, but not a lot more. Nice to dream but..........we're debating a possible move out west in the future, don't know if that will actually
come about tho.
On renovations, grin as you saw at the picnic, I have that porch in spades! Mine was done on the picnic table on the porch.
On the stir fry, tonight it's flat italian green beans with garlic and mushrooms in olive oil. Main dish will be garlic parmesan alfredo
over egg noodles with sliced kielbasa and garnished with shishido
peppers and strips of red bell peppers.
Should all be good!
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
There's a small local Italian place here in Johnson City called "The
Crazy Tomato" that beats Olive Garden hands down IMNSHO. I haven't
eaten at Olive Garden in years as they want too much for their food.
Now here's something I like (and everyone else thinks I'm crazy) sans
the brandy:
Title: Myra's Jewish Chopped Liver
Categories: Poultry, Appetizers, Jewish
Yield: 3 Servings
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started cooking as my dad insisted on the basics. As time went on, I tinkered
more and more with them, still somewhat trying to cater to his tastes
but seeing what I could "get away with". Some years back, before he
went into the nursing home, we were up visiting and he asked me to make
a meat loaf for supper. I did, putting in some sauteed onion, which I
do when making it at home. He ate--and enjoyed--it; I never did tell
him about the onion because he had declared a few days earlier that he didn't like onions. I'd put them in other things that I made when we visited or he came to visit us; he ate them without complaint.
My house-mate also claims he can't eat onions because they give him a "heartburn". But he scarfs down my chuck roast which is made with both sliced onion and a packet of onion soup mix. And once, just for a
giggle I made calves liver w/bacon and onions and smothered it in a
nice gravy. He always claimed that he "hated" liver sonce his Navy
days. But he did second helpings on this. Bv)=
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
I didn't grow up with Chef Boyardee Italian, just my mom's poor version
of it. There was one local-ish Italian place my folks took us to occaisionally, I remember one time we all ordered lasagne. It came out, looking nothing like what my mom made but tasted good. Years later,
after meeting Steve, I found out that was the more authentic Italian lasagne. I've made it myself over the years--taught my mom how to do it but don't know if she ever did before the dememtia set in.
In his defense, Chef Hector Boiardi (before the advertising people
revised the spelling of his name) had a very nice restaurant in
Cleveland, Ohio. And he began selling his pasta sauce in washed milk bottles. That grew into a full-fledged manufacturing deal which was
later sold to American Home Foods and was later gobbled up by ConAgra.
O. G. does have some decent dishes - but most of their stuff is onMiddle".
the profitable path of "Hey Diddle Diddle, Straight Up The
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
My mom started that way but having 5 kids and Dad's job not paying a
whole lot, she changed gears aand became a working (outside the house)
Survival comes first!
GA, with a smooth top stove. Instruction/warranty book was in a RH>binder, with the rest of the appliances--smart idea--that was left when
we moved.
That is a good idea. Probably something I should have done over the years, we have a drawer filled with manuals in a file cabinet and we
can never find what we want, so I just end up using google to see if I
can figure it out.
I've got a set of plastic (in addition to my metric measures) around somewhere but it's missing the (IIRC) half cup. Not a big deal. Also
We're missing a few from the plastic set. I'm not sure where they
went.
have the less than common (2 tablespoon/teaspoon, 1 1/2 tablespoon,
pinch, smidgeon, packet of yeast [from King Arthur Flour] measures.
The cup measures range from 1/8 cup to one, including 2/3 and 3/4 cups.
That's handy!
Reminds me of my Mother before her mother passed away they spent time
in the kitchen so Mom could say to Granny "Okay give me a pinch." and
then she measured it. "Give me a small handful" and measure. etc. LOL
So the family recipes now say "Big handful" - 1/2 cup or something
like that. Granny was good about writing them down just used her own
hands as a
measuring device. LOL
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started
Andrea is like this. I even have recipes printed and pretend to use
them when I make something I've made a 100 times just so she'll eat
it. "I don't like when you change recipes, make them correctly."
(Hope she doens't see this) As long as a printed recipe is handy she
will eat it. ;)
Ruth Haffly wrote to Dave Drum <=-
My house-mate also claims he can't eat onions because they give him a "heartburn". But he scarfs down my chuck roast which is made with both sliced onion and a packet of onion soup mix. And once, just for a
giggle I made calves liver w/bacon and onions and smothered it in a
nice gravy. He always claimed that he "hated" liver sonce his Navy
days. But he did second helpings on this. Bv)=
Neither of our daughters are fans of liver; I served it a fair amount
when they were growing up. My favorite way to fix it was to slice it
into strips or chunk, fry it, cut up onions, bell peppers and mushrooms together, then add a marinara-ish sauce, cook it down and serve it over brown rice. Haven't done that in a while but maybe I'll check out the liver next time I go shopping--don't see it as much as I used to. My
mom would fry up bacon (one slice per person), then cook beef liver
that had been dredged in flour in it--always tough. After all the kids left home, she discovered baby beef liver was much more tender than regular beef (probably from an older cow or steer) liver.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The
Middle".
I'm less and less enamored of it, the more I eat there. Best things on
the menu are the tossed salad, breadsticks and chocolate lasagne, IMO.
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
No, but when I cooked Italian for Steve's folks about 9 months after we were married, his mom said that I cook "like a good little dago". (G) Knocked her socks off one time a few years later with a lasagne (her recipe) but with home made noodles.
Quoting Ruth Haffly to Shawn Highfield <=-
sensitive to changes. Other times I'll keep the recipe handy aas a reference for key ingredients--make sure I don't leave anything major out--and quite often, I'll wing it, especially if I've made it a
gazillion times before.
recipe and sees that it calls for 2 teaspoons of water. Blondie is in
the living room so he yells in "is that heaping or level?". When we
what could be heaping. I showed him the comic and for a long time, he'd see an ingredient and just ask "is it heaping or level?".
Quoting Dave Drum to Ruth Haffly <=-
to a restaurant for our supper. These days I leave the pork liver where found. Chicken/poultry liver is a favourite. And I've tried sheep
liver more than once. But never again pork liver.
I gave the pasta roller to my sister-in-law and now buy pre-made from
the store. Bv)=
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.
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 word to that song. Time has been kind to my physical shell
and many people are amazed when they lear 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)=
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 begiknning to see them in some of the stupormarkups as 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 33o
So it will be a bit before the plants take off.
I've had something very much like this in the past. It wold be verycrust.
easy to make with a pre-made graham cracher or chocolate cookie
Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
Shawn Highfield wrote to Sean Dennis <=-
Here's the one my Jewish friend taught me to make and it's perfect IMO. Basically the same but we don't over cook the liver.
Dave Drum wrote to Sean Dennis <=-
I respectfully disagree with those astute folks at Spruce. Cubed, to
me, will *always* refer to mechanically tenderied meat(s).
Not quite Chun King - but close. Here's my entry:
Quoting Sean Dennis to Shawn Highfield <=-
Basically the same but we don't over cook the liver.
That does look good. I've saved that.
Title: One-Pan Potatoes & Chicken Teriyaki
Shawn Highfield wrote to Dave Drum <=-
to a restaurant for our supper. These days I leave the pork liver
where found. Chicken/poultry liver is a favourite. And I've tried
sheep liver more than once. But never again pork liver.
I wonder if you got a bad peice? I've cooked pork liver many many
times and never had that issue. In order for me: Chicken Livers, Pork, Beef. Never tried sheep yet as everytime I order lamb from the farm
he's out of organ meat.
I gave the pasta roller to my sister-in-law and now buy pre-made
from the store. Bv)=
The only pasta I make regular are Lasagna noodles and perogies (SP), everything else we buy ready made. The Lasagna noodles I make are just
so much better then the boxed ones. (Remember my kitchen is GF)
Sean Dennis wrote to Dave Drum <=-
I respectfully disagree with those astute folks at Spruce. Cubed, to
me, will *always* refer to mechanically tenderied meat(s).
I think it may be also how one was raised as I rarely, if ever, had
cubed steak. In my home, "cubed" was to mean "chopped into small
cubes". I do like cubed steak, however, it's out of my budget. I'm
now losing 14% of my monthly budget to Medicare which I don't actually need but I know if I don't get it now, I may not be able to get it
later.
Not quite Chun King - but close. Here's my entry:
That looks tasty.
This looks like something I might make this Thanksgiving for myself
though reducing it to just two Cornish hens (four is a bit much):
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Orange Glazed Cornish Hens
Categories: Main dish, Poultry
Yield: 4 Servings
My house-mate also claims he can't eat onions because they give himfor a DD> giggle I made calves liver w/bacon and onions and smothered
Neither of our daughters are fans of liver; I served it a fair amount
left home, she discovered baby beef liver was much more tender than regular beef (probably from an older cow or steer) liver.
I grew up with liver 'n onions a common thing at our house. Lerned
about liver 'n bacon at a local restaurant run by Isidro Valadaz and
his American wife. After my dad died and Mom moved back toSpringfield DD> she asked me to come live with her so she wouldn't be
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The
Middle".
I'm less and less enamored of it, the more I eat there. Best things on
the menu are the tossed salad, breadsticks and chocolate lasagne, IMO.
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
No, but when I cooked Italian for Steve's folks about 9 months after we were married, his mom said that I cook "like a good little dago". (G) Knocked her socks off one time a few years later with a lasagne (her recipe) but with home made noodles.
I made pasta one time - more as a challenge to myself after watching
Mario Batali on the Fod Network make it look so easy. At home, on my
own and without video tape editing (or experience) it proved somewhat
more problematic. And it's just like (almost) my recipe for egg
noodles I got from my grandmother ... using different flour and
finishing steps.
I gave the pasta roller to my sister-in-law and now buy pre-madefrom DD> the store. Bv)=
sensitive to changes. Other times I'll keep the recipe handy aas a reference for key ingredients--make sure I don't leave anything major out--and quite often, I'll wing it, especially if I've made it a
gazillion times before.
This is pretty much what I do. But don't tell Andrea. :)
recipe and sees that it calls for 2 teaspoons of water. Blondie isin RH> the living room so he yells in "is that heaping or level?". When
LOL.
what could be heaping. I showed him the comic and for a long time, he'd see an ingredient and just ask "is it heaping or level?".
My daughter will call and ask me from time to time "Did you measure
this?" when she reads my recipes because when I write them down mostly
I just
guess at what I threw in. LOL Drives her crazy because she can't get things to taste exactly like mine. (Which is how I keep my
POWER!!!!!!)
Dave Drum wrote to Sean Dennis <=-
Medicare is an "automatic" when you become 65. They nick the premium
out of your Social Security cheque.
I'm with you. I'd add this to the recipe:
Title: Bacon-Cheddar Stuffing
This recipe halves very easily (thank providence) and if you're
stuffing two game hens the leftovers may be baked as a side dish for another meal.
Shawn Highfield wrote to Sean Dennis <=-
With chicken liver even people who dislike chopped liver will like
it. At least that's the case here as Andrea isn't a liver fan.
Saved that one. My hours are changing so one pan / one person meals couple times a week are in my future.
Quoting Sean Dennis to Shawn Highfield <=-
I am a big fan of lightly fried chicken gizzards. Only person in my family who likes them. I share a love of ginger snaps and real
licorice with my mom but with eggnog, like gizzards, I stand alone. XD
saltines. I was taken off of doxycycline and am being put on
minocycline which shouldn't cause that nausea though nausea is a side effect of all "cyclines".
Quoting Dave Drum to Shawn Highfield <=-
boar's liver is supposed to be a separate item and all liver sold as
pork live is supposed to be from sows.
how hard/involved it was after seeing it done or reading about it. And with some stuff it turns out that it really dows make a difference.
Here's a recipe I've not tried but have eaten (as a dessert item). I'm pretty sure you could make these GF.
Title: Varenyki (Filled Dumplings) Ukrainian
Quoting Ruth Haffly to Shawn Highfield <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Ruth Haffly wrote to Dave Drum <=-
We tried pork liver once, when we were living on $500./month (early
80s, pre army) and food stamps. Once was enough; it wasn't as bad as
your experience but just too strong for our tastes. Baby beef, calf's
or chicken liver are our preferred choices now.
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Sean Dennis wrote to Dave Drum <=-
Medicare is an "automatic" when you become 65. They nick the premium
out of your Social Security cheque.
I'm 51 and on it now but that's because I draw SSDI.
I'm with you. I'd add this to the recipe:
Title: Bacon-Cheddar Stuffing
Saved. That looks delicious.
This recipe halves very easily (thank providence) and if you're
stuffing two game hens the leftovers may be baked as a side dish for another meal.
Yes, I'd eat both as leftovers!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: 30-Min: Chili Cornmeal Chicken
Categories: Poultry etc, Chili
Yield: 4 Servings
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
far better job with English than I could with French. I made this once
and it was tasty ... but I had a problem finding the cognac to "flame"
at the finish. Wound up using some Christian Brothers brandy I scored
from an Episcopal priest .... as near as I could figure the call out
in the recipe was the equivalent for a teaspoonful. I used a
tablespoon and let it burn a bit longer to burn off the alcohol.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
Quoting Ruth Haffly to Shawn Highfield <=-
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
Shawn Highfield wrote to DAVE DRUM <=-
boar's liver is supposed to be a separate item and all liver sold as
pork live is supposed to be from sows.
Ohhh I get it now.
how hard/involved it was after seeing it done or reading about it. And with some stuff it turns out that it really dows make a difference.
I prefer the home made ones for Lasagna but for anything else store
brands are good enough.
Here's a recipe I've not tried but have eaten (as a dessert item). I'm pretty sure you could make these GF.
Title: Varenyki (Filled Dumplings) Ukrainian
Yes quite easy. I saved it but it's not really Andrea's thing so I'll
run it past her first.
Ruth Haffly wrote to Dave Drum <=-
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
far better job with English than I could with French. I made this once
and it was tasty ... but I had a problem finding the cognac to "flame"
at the finish. Wound up using some Christian Brothers brandy I scored
from an Episcopal priest .... as near as I could figure the call out
in the recipe was the equivalent for a teaspoonful. I used a
tablespoon and let it burn a bit longer to burn off the alcohol.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
We'll probably look into some alternative way to give it a bit of the
same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
not one that I'd want to try making.
Ruth Haffly wrote to Shawn Highfield <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
NS. He was able to pull in at Sydney, NS and one of the tours available was to the Alexander Graham Bell museum at Badeck. We went on that,
didn't have as much time as we would have liked at the museum so that
got us thinking about possibly driving up some day. We also stopped in Halifax, NS the next day and did a harbor tour.
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
main dining room for supper but other times were on our own so Steve
and I usually headed to the buffet deck for breakfast and lunch. Had a good long (probably about 2 hours) talk one morning over an extended breakfast with a couple from England on a wide variety of topics.
Dave Drum wrote to Carol Shenkenberger <=-
https://www.thespruceeats.com
See my quote from the same website about the terms "cube", "dice", and "chop" to xxCarol in this same packet.
Continuing on my theme for this packet:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mom's Chop Suey
Categories: Main dish
Yield: 4 Servings
2 c Pork or chicken, chopped
3/4 c Onion, chopped
2 tb Sugar
2 tb Soy sauce
1 lg Can Chinese vegetables
Fry meat until nearly done. Add sugar, soy sauce, and juice from
canned veggies. Add onion and cook until tender. Add veggies. Add 1c
water. Thicken with corn starch <take 1/4c cold water and 2T corn
starch>.
Serve hot with rice and chow mein noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
-- Sean
... Okay, who put a "stop payment" on my reality check?
Quoting Dave Drum to Ruth Haffly <=-
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of the daughters is near.
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
If you make it to this part of Ontario be sure to let us know.
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
We haven't done a cruise yet, though friends of ours keep telling us
to try one.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
We'll probably look into some alternative way to give it a bit of the
same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
not one that I'd want to try making.
Accordig to the Wiki: "Flambiing reduces the alcohol content of the
food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500oC), the temperature at the surface of the pan is lower than that required for
a Maillard browning
reaction or for caramelization.
I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
it does look spectacular - especially in a dimly lit bistro. Lights up
the room ... which is OK so long as it doesn't set off the sprinklers.
Here's a tasty dish for which I have recipes that call for settingit DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the
Easiest way yo get to Toronto from N.S. would be to drop back into the States and point west on I-90 to Buffalo, NY then tip it north to
Toronto.
I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and
zoom west until you get to to Windsor. Then drop back into USA and the Interstate system and keep on West until one of the daughters is near.
Zooming on the 401 is only possible in the middle of the night and even
then you'll probably hit a traffic jam.
Shawn
Quoting Ruth Haffly to Shawn Highfield <=-
If you make it to this part of Ontario be sure to let us know.
Will do, we might make it a part of a trip to VT. We'll be going up
again this year, hopefully no disaster relief this time but "normal"
VBS, community service and so on. Maple creemees will be a must.
We thought our first Alaska one would be the "one and only", then
Steve's mom wanted to do a family one to New England. While on that
one, Steve decided to book another Alaska trip to catch some of the
things we didn't on the first trip.
shared the table with people from all over the world, quite an
interesting experience talking with them. One night we had all
Shawn Highfield wrote to DAVE DRUM <=-
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of the daughters is near.
Zooming on the 401 is only possible in the middle of the night and even then you'll probably hit a traffic jam.
Ruth Haffly wrote to Dave Drum <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the
Easiest way yo get to Toronto from N.S. would be to drop back into the States and point west on I-90 to Buffalo, NY then tip it north to
Toronto.
We have family in western NY so it would be an easy trip from there. Another possibility would be in conjunction with our mission trips to
VT, but then, we usually stop in NY as part of those.
I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in
We've towed on all kinds of roads so it wouldn't be a problem. As long
as the GPS is accurate and traffic is flowing well, cities are not a problem. Last year we went thru Austin on a Saturday afternoon--lots
more traffic and construction than we'd anticipated but the GPS was accurate and we got thru without incident.
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of
the daughters is near.
Depends on what other plans we have. This year there's no graduations
or weddings, other trips are spaced so that we're not going any further west than Ohio. Have to plan the western trips well in advance since
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
... Books are better than TV; they exercise your imagination.
Ruth Haffly wrote to Dave Drum <=-
I think it's more for the WOW! effect than anything else.
I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
it does look spectacular - especially in a dimly lit bistro. Lights up
the room ... which is OK so long as it doesn't set off the sprinklers.
It definatly is an eye catcher, especially if they dim the lights. Our last couple of cruises were on Princess line ((The Love Boat) ships;
they did a Baked Alaska parade one night at dinner. Basically, get everyone seated, eating and almost ready for dessert. Then they dimmed
the lights in the dining room and paraded around with about a dozen flaming Baked Alaskas. Not sure as I didn't get a close up look as to
how they kept the flames going but it was quite the show, especially
the night they did it on the Alaska trip--we'd spent the day cruising
in Glacier Bay.
Here's a tasty dish for which I have recipes that call for setting
it DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I've got the recipe as I've got several ATK compilation books and a
couple of years of the magazine. IIRC, I've seen a (very) few of the
shows but have enjoyed reading the magazine to find out just "how did
they do that". Tried a few recipies from the magazine but most of them were not really to our taste.
Hi Carol,
I'd make curtains but yes, more (and better cabinetry. We have a hanging rack for pots and pans which is a big help as I don't need to devote cabinet space to them. We have more storage than we did in the rental house, but not a lot more. Nice to dream but..........we're debating a possible move out west in the future, don't know if that will actually come about tho.
On renovations, grin as you saw at the picnic, I have that porch in spades! Mine was done on the picnic table on the porch.
I do remember that. Our back door opens up onto a small deck, with a
patio (new since 2021) off to the side. We'd have to tear down the deck
and figure how to incorporate the water heater room into an expansion.
But, since we probably will never inhert a million dollars, it's just
pipe dream.
On the stir fry, tonight it's flat italian green beans with garlic and mushrooms in olive oil. Main dish will be garlic parmesan alfredo
over egg noodles with sliced kielbasa and garnished with shishido peppers and strips of red bell peppers.
Should all be good!
Sounds good to me. I fell yesterday, bruised my lower back (went to
urgent care this morning, x-rays showed no breaks) so not feeling like
doing much cooking or eating for a few days. When I do get into it
again, we've several options to choose from, depending on my ambition
level.
Quoting Dave Drum to Shawn Highfield <=-
It's been over 35 years since I was on the 401 - so I'm working from
an idealized memory. My first "real" experience with Canada (other than
nice breakfast and when I handed the cashier a U$20 bill and got C$30 and a bit more in change I remarked to my crew "I think I'm going to
like this country." Bv)=
I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in
We've towed on all kinds of roads so it wouldn't be a problem. As long
as the GPS is accurate and traffic is flowing well, cities are not a problem. Last year we went thru Austin on a Saturday afternoon--lots
more traffic and construction than we'd anticipated but the GPS was accurate and we got thru without incident.
How did we get along before the GPS driving coach?
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of
the daughters is near.
Shawn messaged me that "zooming" on the 401 will be clogged with
traffic. But I thik that just in the urban sprawl of Toronto.
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
groceries at really good price points) overall.
For groceries locally I prefer Hy-Vee for staples, Humphrey's for meat
and store-bought produce. With Hy-Vee I can order staple items, have
their minions pick the and bag order and put it in my car - if I buy a U$25 or more order. And we know that's not hard to do in today's
economy.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
It definatly is an eye catcher, especially if they dim the lights. Our last couple of cruises were on Princess line ((The Love Boat) ships;
they did a Baked Alaska parade one night at dinner. Basically, get everyone seated, eating and almost ready for dessert. Then they dimmed
the lights in the dining room and paraded around with about a dozen flaming Baked Alaskas. Not sure as I didn't get a close up look as to
how they kept the flames going but it was quite the show, especially
the night they did it on the Alaska trip--we'd spent the day cruising
in Glacier Bay.
I prefer my restaurant lighting to be bright enough that I can see
what I'm about to put in my mouth. And bright enough that I can read
the menu without resorting to my cell phone's flashlight function.
Here's a tasty dish for which I have recipes that call for setting
it DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I've got the recipe as I've got several ATK compilation books and a
couple of years of the magazine. IIRC, I've seen a (very) few of the
shows but have enjoyed reading the magazine to find out just "how did
they do that". Tried a few recipies from the magazine but most of them were not really to our taste.
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public. Still, they
remind me (or did) that, like with Consumer Reports, what's important
to them is nor
always important to me. They do get exhaustive sometimes.
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
Carol Shenkenberger wrote to Sean Dennis <=-
That one makes me smile! It's not actually Asian but it is simple and fast. I just typed it up (adding missing ingrediets from the
directions) and locally it's 64cents a serving.
Dave Drum wrote to Ruth Haffly <=-
1/4 fl Cognac
Ruth Haffly wrote to Shawn Highfield <=-
the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.
Dave Drum wrote to Ruth Haffly <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public.
Shawn Highfield wrote to Dave Drum <=-
It's been over 35 years since I was on the 401 - so I'm working from
an idealized memory. My first "real" experience with Canada (other than
It's also not quite as busy where you were. The closer you get to
Toronto the worse the traffic.
nice breakfast and when I handed the cashier a U$20 bill and got C$30 and a bit more in change I remarked to my crew "I think I'm going to
like this country." Bv)=
Laugh.
Ruth Haffly wrote to Dave Drum <=-
How did we get along before the GPS driving coach?
Road maps and atlas books. The GPS is much easier to use--we got our
first one in late 2006/early 2007 (in GA, after coming back from HI).
It's a lot easier to plug a destination into the box and let it do the calculating than to do it yourself, especially on our cross country
trips.
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of
the daughters is near.
Shawn messaged me that "zooming" on the 401 will be clogged with
traffic. But I thik that just in the urban sprawl of Toronto.
Which, depending on the time of day, day of the week, may/may not be
too bad. Coming thru Atlanta on I-85 is usually no picnic but several years ago we went thru it around 8pm on a week night. All the back ups, traffic jams, etc were gone so going thru, even towing, was not a
problem.
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
groceries at really good price points) overall.
We've got both the supermarket and the hardware/lumber chain here in
WF. Used to, when we first moved here, we shopped the supermarket quite
a bit as it was convenient to where we lived.
For groceries locally I prefer Hy-Vee for staples, Humphrey's for meat
and store-bought produce. With Hy-Vee I can order staple items, have
their minions pick the and bag order and put it in my car - if I buy a U$25 or more order. And we know that's not hard to do in today's
economy.
Most all of the stores around here do that but we still do our own shopping and furnish the bags for baggers. Or, we'll take them out to
the truck in the buggy and bag them ourselves if we've not grabbed the bags on the way in. Most of our shopping is done at Wegman's, for convenience, value, etc. Food Lion had a special on London broil so we went there so Steve could get some to make jerky--that's where I had
the fall. The back is doing much better now, still have some "nice" bruises but getting around a lot better.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
Exactly! Fun part of our first echo picnic was putting faces with
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
Ruth Haffly wrote to Dave Drum <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public. Still, they
remind me (or did) that, like with Consumer Reports, what's important
to them is nor always important to me. They do get exhaustive
sometimes.
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
Sean Dennis wrote to Dave Drum <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public.
You do know he left ATK and immediately started Milk Street, right? He became even more pretentious if that's possible. From Milk Street's YT bio:
"Christopher Kimballs Milk Street in downtown Boston at 177 Milk Street is home to our magazines editorial offices and our
cooking school. It also is where we record Christopher Kimballs
Milk Street television and radio shows.
Milk Street searches the world for bold, simple recipes and techniques that will change the way you cook."
https://www.177milkstreet.com
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Corn, Ham and Potato Scallop
Categories: Crockpot, Ham, Potatoes, Soups/stews
Yield: 6 Servings
Sean Dennis wrote to Dave Drum <=-
1/4 fl Cognac
"fl" is short for "fluid ounce" so that measurement is equal to 1/2 tablespoon or 1 1/2 teaspoons.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: South of the Border Chili
Categories: Chili, Turkey, Beans & leg, Luncheon, Potatoes
Yield: 4 Servings
On the stir fry, tonight it's flat italian green beans with garlic and mushrooms in olive oil. Main dish will be garlic parmesan alfredo
over egg noodles with sliced kielbasa and garnished with shishido peppers and strips of red bell peppers.
Should all be good!
Sounds good to me. I fell yesterday, bruised my lower back (went to
urgent care this morning, x-rays showed no breaks) so not feeling like
doing much cooking or eating for a few days. When I do get into it
again, we've several options to choose from, depending on my ambition
level.
Yeah, no million here but we can dream!
Sorry on the fall. Keep to simple things for now. We got delivery yesterday from China Inn. They make some of the best spring rolls
I've ever had! Anyway, tonight is simple stuff. Fried rice (I use
butter and a lower heat) with leftover vegetable stir fry, leftover
Chow mein, rewarmed egg drop soup, and 2 spring rolls
rewarmedd/crisped in the air fryer.
Carol Shenkenberger wrote to Sean Dennis <=-
That one makes me smile! It's not actually Asian but it is simple and fast. I just typed it up (adding missing ingrediets from the directions) and locally it's 64cents a serving.
I think most "Chinese" food that Americans think is Chinese isn't much like how Taco Bell is far from "Mexican" food.
I dunno if this is an authentic Chinese recipe...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: 10 Minute Szechuan Chicken
Categories: Low-cal, Chicken, Chinese
Yield: 4 Servings
4 Chicken breasts* -- skinned
: an
3 TB Cornstarch
1 TB Vegetable oil
3 Cloves garlic -- minced
5 TB Soy sauce (low salt)
1 1/2 TB White-wine vinegar
1 ts Sugar
1/4 c Water
6 Green onions -- cut into 1"
: pi
1/8 ts Cayenne or to taste
Cut chicken *(these are 1/2 breasts, as you buy them in the market)
into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat.
Heat oil in skillet or wok; stir-fry chicken and garlic until lightly
browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3
minutes or until chicken is cooked through. Add green onions and
cayenne; cook uncovered about 2 minutes longer.
221 calories per serving.
Recipe By :
From: Sweeney <sweeney@asiaonline.Net>date: Tue, 29 Oct 1996 22:51:17
+0800 (
MMMMM
-- Sean
... Those who think they know it all often upset those of us who do.
Dave Drum wrote to Sean Dennis <=-
I think I remember something about that. Never seen Milk Street on the toob, nor would I go looking for it, preferring cooking shows like "The Urba Peasant" or "Yan Can Cook".
Title: Ham 'n' Potatoes Au Gratin
Dave Drum wrote to Sean Dennis <=-
IOW - not a lot unless you're a teetotaller. Bv)=. Which I seem to be these days. I've not had a beer or mixed drink for over 5 years. I did drink the ritual glass of wine at a Passover seder (small glass) and it got me about half-tiddly. I guess now I'd be a cheap drnnk hiving lost
my tolerance for alcohol.
If I'm going to do turkey in chilli I'm going to do something like
this:
Title: Turkey Chili Verde
Carol Shenkenberger wrote to Sean Dennis <=-
Absolutely ours tend to be 'westernized'. We refused to trade with
China for a long time so genuine Chinese Americans had to 'make do'.
Some of those 'make do' are actually better and are quite popular there and Taiwan.
Here's the recipe using popular Chinese products. It's quite similar.
Sean Dennis wrote to Dave Drum <=-
I think I remember something about that. Never seen Milk Street
on the toob, nor would I go looking for it, preferring cooking
shows like "The Urba Peasant" or "Yan Can Cook".
I remember both of those shows. "Yan CAN COOK!"
Title: Ham 'n' Potatoes Au Gratin
That looks good. I love bell peppers!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Scalloped Potatoes
Categories: Try it, Crockpot, Vegetable
Yield: 6 Servings
Sean Dennis wrote to Dave Drum <=-
IOW - not a lot unless you're a teetotaller. Bv)=. Which I seem to be these days. I've not had a beer or mixed drink for over 5 years. I did drink the ritual glass of wine at a Passover seder (small glass) and it got me about half-tiddly. I guess now I'd be a cheap drnnk hiving lost
my tolerance for alcohol.
I don't drink any as my life might depend on it with all the crazy meds I'm on!
If I'm going to do turkey in chilli I'm going to do something like
this:
Title: Turkey Chili Verde
That looks delicious but at the price of ground turkey and my inability
to easily eat crumbled hamburger, I'll save it.
I'm not sure what "all day" delineates in this recipe but I'd think 6-8 hours being set on low:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crock Pot Chicken Enchiladas
Categories: Crockpot, Poultry, Mexican
Yield: 1 Servings
the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.
I have heard that from my friends who enjoy crusing. One of my
friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My
friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!
How did we get along before the GPS driving coach?
Road maps and atlas books. The GPS is much easier to use--we got our
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
printed accompaniment listing "recommended fuel, food, and
hotel/motel" stops.
Canuckistan you can jump on the 401, one of Canada's nice East-West
Shawn messaged me that "zooming" on the 401 will be clogged with
traffic. But I thik that just in the urban sprawl of Toronto.
Which, depending on the time of day, day of the week, may/may not be
too bad. Coming thru Atlanta on I-85 is usually no picnic but several years ago we went thru it around 8pm on a week night. All the back ups, traffic jams, etc were gone so going thru, even towing, was not a
problem.
Atlanta has a law disallowing semi tractor/tarialer rigs from going
thru the middle of Hot Lanta. I had a set of phony bills of lading
once (in
case I got pulled over) and went right through. I figured it saved my
more than an hour of travel time. OTOH in Chicago, Cincinatti and Imdy it's easier and quicker to use the ring roads and go around.
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
groceries at really good price points) overall.
We've got both the supermarket and the hardware/lumber chain here in
WF. Used to, when we first moved here, we shopped the supermarket quite
a bit as it was convenient to where we lived.
They (hardware and groceries) originated in North Wilkesboro - home of NASCAR racing. Lowe's Hoe Improvement is currently head-quartered a
bit further south in Mooresville, another city with a rich NASCAR
history .
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still
reuire me to go iside and select personally what I'm buying. The other major stupormarkups here offer similar deals - but I have yet to try
them out.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
Exactly! Fun part of our first echo picnic was putting faces with
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
The usuall elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
There are, however, some bargain priced lamb cuts which are very
tasty.
Dave Drum wrote to Sean Dennis <=-
I think I remember something about that. Never seen Milk Street on the toob, nor would I go looking for it, preferring cooking shows like "The Urba Peasant" or "Yan Can Cook".
I remember both of those shows. "Yan CAN COOK!"
Title: Ham 'n' Potatoes Au Gratin
That looks good. I love bell peppers!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Scalloped Potatoes
Categories: Try it, Crockpot, Vegetable
Yield: 6 Servings
2 lb Potatoes (about 6 medium)
1/4 ts Pepper
3 tb Butter
1 Small onion, thinly sliced
1 cn Cream of mushroom soup
- (10 oz.)
1/4 c Flour
1 ts Salt
4 sl American cheese
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2
teaspoon cream of tartar. Drain. Put half of sl iced potatoes in
greased CROCK-POT. Top with half of onion slices, flour, salt and
pepper. Add remaining sliced potatoes and onions. Sprinkle with
remaining flour. Add butter and undiluted soup. Cover and cook on Low
7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes
before serving (Recipe may be doubled for 5-quart model).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
-- Sean
... Procedures designed to implement the purpose won't quite work.
Carol Shenkenberger wrote to Sean Dennis <=-
Absolutely ours tend to be 'westernized'. We refused to trade with China for a long time so genuine Chinese Americans had to 'make do'. Some of those 'make do' are actually better and are quite popular there and Taiwan.
It's always good to make something better, especially food.
Here's the recipe using popular Chinese products. It's quite similar.
That does look tasty no matter its origin. There is a nice cook I watch on YouTube who is Chinese or Taiwanese and is a great cook. Her channel is called "Souped Up Recipes". She makes authentic Chinese dishes that all look delicious.
https://www.youtube.com/@SoupedUpRecipes
Here's one of her recipes I transcribed that I like:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shanghai Rice
Categories: Asian, Rice, Vegetable, Bacon, Seandennis
Yield: 4 Servings
1 1/2 c Jasmine rice
2 c Water
1/2 lb Boy choy or choy sum, diced
4 oz Jinhua ham or bacon, diced
1 1/2 T Minced garlic
1/4 t Salt (or to taste)
1/2 t Black pepper (or to taste)
Finely dice the vegetable and separate the stem and the leaves because
they take a different amount of time to cook. You can use any green
leafy vegetables with a crunchy stem to give the rice a nice texture,
such as baby bok choy, Chinese broccoli, and choy sum.
Finely dice the Jinhua ham.
Wash the rice several times to remove the impurities and excess
starch. Drain it thoroughly so you don't mess up the water ratio.
Add the rice and water to a saucepan and bring it to a boil over high
heat. This only takes just a few minutes. Don't go away because if
you forget the time, it will overflow.
Once the rice is simmering, put on the lid and continue to cook the
rice over low heat for another 18 minutes.
Heat a wok over high heat. Add the pork lark and Jinhua ham and
saute for 2 minutes. If using bacon as a replacement, please skip the
pork lard, as you will get lots of fat.
Add minced garlic and the diced choy sum stem. Stir for a couple of
minutes.
Add the choy sum leaves and continue to stir until the volume
decreases.
Season it with some salt and black pepper to taste. Every brand of
ham has different sodium levels; please taste to adjust the saltiness.
Thoroughly combine the rice with the vegetable and ham.
Replacement Tips:
Jinhua ham is a special cured meat from Jin Hua, Zhe Jiang province.
It was listed as a tribute from Song Dynasty to Qing Dynasty. You
can use Italian prosciutto as a replacement because they taste
similar. I also tried bacon, and it turned out delicious.
Pork lard can be replaced with your preferred cooking oil.
Recipe by Souped Up Recipes.
https://www.youtube.com/watch?v=GMXVXONQb0A
Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
16 August 2023.
MMMMM
-- Sean
... Energizer bunny arrested. Charged with battery.
Hi Sean,
the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.
I have heard that from my friends who enjoy crusing. One of my
friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!
Steve wanted to do that but decided there were too many hoops to jump
thru to make it worthwhile. It probably would have meant packing his
carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".
Our fig tree is leafing out quite well, also has a good number of baby
figs. Steve took a couple of small branches, dipped them in rooting
hormone and then planted them in pots. They've both taken off so he gave
one to a neighbor, will plant the other on our property (other side of
the house from current tree). Looks like we'll have gallons of figs in a
few years; I think it took the current tree about 5 years to really
start putting out.
Ruth Haffly wrote to Dave Drum <=-
How did we get along before the GPS driving coach?
Road maps and atlas books. The GPS is much easier to use--we got our
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
printed accompaniment listing "recommended fuel, food, and
hotel/motel" stops.
We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
map book to sort of pre plan the route, still keep a map book in the vehicle for those "just in case" (and have had them a few times) situations. Helps to know where an unknown exit will take you if you're caught on a rolling parking lot.
Canuckistan you can jump on the 401, one of Canada's nice
We generally try to use the "go arounds". Even tho I don't drive, I
keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.
The grocery store is pretty nice, I'd rate it a few steps above Food
Lion. The one we used to shop at regularly has a small clearance
section; when we first moved to WF, they were clearing out a lot of
their Indian foods. We got quite a few over time, once as we were
checking out, had a young lady from India as our cashier. She commented that her father really liked the brand Lowe's was getting rid of and we were buying. Good reccommendation. (G)
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still reuire me to go iside and select personally what I'm buying.
The other major stupormarkups here offer similar deals - but I have
yet to try them out.
Maybe one of these days, but not yet for us.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
Exactly! Fun part of our first echo picnic was putting faces with
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
Ruth Haffly wrote to Dave Drum <=-
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
The usual elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
Which is probably why my mom never bought it. That, and I don't recall ever seeing it in our supermarkets where I grew up. We had an A&P and a Victory Market but neither of them were very big stores. Victory sold
out to a church/school probably about 20+/- years ago, A&P sold out to Freshtown about 15 years ago, after it had been flooded and rebuilt several times.
There are, however, some bargain priced lamb cuts which are very
tasty.
We've splurged on lamb chops a few times, grilling them outside. Also
got a leg of lamb maybe 15 years ago, enjoyed that and have another one
in the freezer.
Glad you are feeling better! Rice bags rule then! Seriously they
help a lot.
Hi Carol,
Glad you are feeling better! Rice bags rule then! Seriously they
help a lot.
The back is doing MUCH!!! better, haven't used heat on it for several
days now. Should have thought of rice bags but heating pads worked just
as well, without the need to get up and pop it into the microwave.
I saw your Simply Ducky posting just before this one--the date sure
takes me back. We'd moved from HI to GA, not that long ago so still
cooking a lot Hawaiian style. I did do a duck once over there, from an
Alton Brown "Good Eats" recipe. Duck came with a packet of "wild rice dressing" which we discarded, recipe included braised chard as a side
dish. I'd never bought chard before, but it was good---and I've bought
it quite often since.
When we were in Berlin, we went with several other couples from our (international, English speaking) church to a Chinese restaurant. One
man, knowing we were going there, called ahead and ordered a Peking duck
for the table. First time we'd ever had it, really enjoyed it but I
don't think we've had it since. Maybe some time soon..........
I have heard that from my friends who enjoy crusing. One of my
friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!
Steve wanted to do that but decided there were too many hoops to jump
thru to make it worthwhile. It probably would have meant packing his
carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".
Our fig tree is leafing out quite well, also has a good number of baby
figs. Steve took a couple of small branches, dipped them in rooting
hormone and then planted them in pots. They've both taken off so he gave
one to a neighbor, will plant the other on our property (other side of
the house from current tree). Looks like we'll have gallons of figs in a
few years; I think it took the current tree about 5 years to really
start putting out.
Apple trees take a while to fruit too. In your area, a golden
delicious paired with a granny smith will work well as will a granny
smith with a pink lady. They require cross pollenation to do much.
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
map book to sort of pre plan the route, still keep a map book in the
I never used the AAA service. But my parents did a time or three. They
got back a three-inch tall by seven or eight inch wild book of strip
maps with the AAA suggested routes highlighted. Also regukar 8 1/2" X
11 pages with recommended restaurants, motels and roadside
attractions.
8<----- CUT ----->8
We generally try to use the "go arounds". Even tho I don't drive, I
keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.
You're probably worked out a system that suits you. Ordinarily I
mislike "back seat drivers". My grandmother was thw absolute worst
it's ever been my misfortune to have as a passenger. I told her once
"I don't tell you how to run your kitchen .... let me drive the way I
know how." And if I was forced to ride with her in her car???? She
drove like porcupines
making love - slowly and painfully.
8<----- CUT ----->8
The grocery store is pretty nice, I'd rate it a few steps above Food
Lion. The one we used to shop at regularly has a small clearance
were buying. Good reccommendation. (G)
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still reuire me to go iside and select personally what I'm buying.
The other major stupormarkups here offer similar deals - but I have
yet to try them out.
Maybe one of these days, but not yet for us.
It's a time-saver. And since staple items are in bags/cans/boxes and
the same all of the time I have no problem putting in an on-line order
and
scheduling pick-up at a convenient time. If one (or more) of my
selected items is out of stock I get texts on my phone from the as we
try to select a work-around. And if none exists ... on to the next
item.
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.
The usual elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
Which is probably why my mom never bought it. That, and I don't recall ever seeing it in our supermarkets where I grew up. We had an A&P and a Victory Market but neither of them were very big stores. Victory sold
out to a church/school probably about 20+/- years ago, A&P sold out to Freshtown about 15 years ago, after it had been flooded and rebuilt several times.
When I see lamb chops on a restaurant menu the price makes my throat
slam shut. Even buying them in a butcher shop can put a crimp in my budget.
There are, however, some bargain priced lamb cuts which are very
tasty.
We've splurged on lamb chops a few times, grilling them outside. Also
got a leg of lamb maybe 15 years ago, enjoyed that and have another one
in the freezer.
Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
only local market admitting to having sheep meat. Bv)=
Hi Carol,
I have heard that from my friends who enjoy crusing. One of my friends is an amateur radio operator and obtained permission from th master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the be grounding system on Earth for his setup!
Steve wanted to do that but decided there were too many hoops to jump thru to make it worthwhile. It probably would have meant packing his carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".
Our fig tree is leafing out quite well, also has a good number of baby figs. Steve took a couple of small branches, dipped them in rooting hormone and then planted them in pots. They've both taken off so he gave one to a neighbor, will plant the other on our property (other side of the house from current tree). Looks like we'll have gallons of figs in a few years; I think it took the current tree about 5 years to really
start putting out.
Apple trees take a while to fruit too. In your area, a golden delicious paired with a granny smith will work well as will a granny smith with a pink lady. They require cross pollenation to do much.
I don't know if we want to put any more trees on our property. We own
.28 acres; when we bought it, it had several more trees than it does
now. Taking several down that had problems has opened it up so not so
much is shaded and we can actually grow grass. Several years ago when
one pine tree was taken out, they dropped it across the road; when it landed, the "THUMP!" of it shook the ground. (G)
We have a small raised bed garden in one corner of the back yard. It's mostly an herb garden but Steve planted some sugar snap peas this year.
The other day he reported that they're starting to grow the trellis so hopefully in a few weeks we'll be eating fresh peas.
Ruth Haffly wrote to Dave Drum <=-
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
map book to sort of pre plan the route, still keep a map book in the
I never used the AAA service. But my parents did a time or three. They
got back a three-inch tall by seven or eight inch wild book of strip
maps with the AAA suggested routes highlighted. Also regukar 8 1/2" X
11 pages with recommended restaurants, motels and roadside
attractions.
I don't know what my dad used, probably studied road maps. We did have
the Rand McNally campgrounds atlas that my parents used extensivly. It listed campgrounds (by city, town, etc) and the amenities they offered; one thing my dad always insisted on was that it have flush toilets. (G)
Even when camping, Mom fixed 99.99% of our meals so restarant listings would have been as useless as motels. The few times we ate out, we just went to some place near the campground....I remember going for lobster
(We kids had to get other seafood, but each got a bite of lobster from what mom & dad ordered.) up in Maine but that was a rare exception.
8<----- CUT ----->8
We generally try to use the "go arounds". Even tho I don't drive, I
keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.
You're probably worked out a system that suits you. Ordinarily I
mislike "back seat drivers". My grandmother was thw absolute worst
it's ever been my misfortune to have as a passenger. I told her once
"I don't tell you how to run your kitchen .... let me drive the way I
know how." And if I was forced to ride with her in her car???? She
drove like porcupines making love - slowly and painfully.
Don't forget, she was raised when there were fewer cars, trucks, etc on the road.
8<----- CUT ----->8
The grocery store is pretty nice, I'd rate it a few steps above Food
Lion. The one we used to shop at regularly has a small clearance
were buying. Good reccommendation. (G)
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still reuire me to go iside and select personally what I'm buying.
The other major stupormarkups here offer similar deals - but I have
yet to try them out.
Maybe one of these days, but not yet for us.
It's a time-saver. And since staple items are in bags/cans/boxes and
the same all of the time I have no problem putting in an on-line order
and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
try to select a work-around. And if none exists ... on to the next
item.
We still prefer to do all the shopping. If I don't go out with Steve,
I'll send a fairly detailed list of what to get.
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.
Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.
Ruth Haffly wrote to Dave Drum <=-
When I see lamb chops on a restaurant menu the price makes my throat
slam shut. Even buying them in a butcher shop can put a crimp in my budget.
There are, however, some bargain priced lamb cuts which are very
tasty.
We found some at a decent price at Sam's Club a while back. Grabbed
them, had a couple each, and the rest are in the freezer. Will probably get them out some time soon and grill them.
We've splurged on lamb chops a few times, grilling them outside. Also
got a leg of lamb maybe 15 years ago, enjoyed that and have another one
in the freezer.
Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
only local market admitting to having sheep meat. Bv)=
We've not looked for it lately, just happed to come across the deal at Sam's.
The back is doing MUCH!!! better, haven't used heat on it for several
days now. Should have thought of rice bags but heating pads worked just
I saw your Simply Ducky posting just before this one--the date sure
takes me back. We'd moved from HI to GA, not that long ago so still
dish. I'd never bought chard before, but it was good---and I've bought
it quite often since.
When we were in Berlin, we went with several other couples from our (international, English speaking) church to a Chinese restaurant. One
man, knowing we were going there, called ahead and ordered a Peking duck
for the table. First time we'd ever had it, really enjoyed it but I
Yes, quite a memory road there! GA, retirement right? Me, bit later,
about 3 years after the 'Ducky' and no, never tried to make peking
duck. Looks too fussy for me though I've done many a fussy recipe
over time!
Now, stir frys are really common. Fast and easy. Not always though.
Apple trees take a while to fruit too. In your area, a golden delicious paired with a granny smith will work well as will a granny smith with a pink lady. They require cross pollenation to do much.
I don't know if we want to put any more trees on our property. We own
.28 acres; when we bought it, it had several more trees than it does
now. Taking several down that had problems has opened it up so not so
much is shaded and we can actually grow grass. Several years ago when
one pine tree was taken out, they dropped it across the road; when it landed, the "THUMP!" of it shook the ground. (G)
We have a small raised bed garden in one corner of the back yard. It's mostly an herb garden but Steve planted some sugar snap peas this year.
The other day he reported that they're starting to grow the trellis so hopefully in a few weeks we'll be eating fresh peas.
Well, your land is bigger than mine! I'm a bit less than 1/5th acre
here. Container garden though is pretty extensive. Most containers
are 3ft long (some 4ft), all raised to make tending easier. 20 of
them. Plus some 7 others in round shapes (some quite big) and grow
bags. I didn't try peas this year but have 2 types of beans (blue
lake green and wax).
I've got too many types to list, Should be a good harvest!
I never used the AAA service. But my parents did a time or three. They
got back a three-inch tall by seven or eight inch wild book of strip
maps with the AAA suggested routes highlighted. Also regukar 8 1/2" X
11 pages with recommended restaurants, motels and roadside
attractions.
I don't know what my dad used, probably studied road maps. We did have
the Rand McNally campgrounds atlas that my parents used extensivly. It listed campgrounds (by city, town, etc) and the amenities they offered; one thing my dad always insisted on was that it have flush toilets. (G)
Definitely not a "country boy", then. Bv)= On the farm we had six
rooms and a path. Baths were taken in a large washtub near the kitchen stove so we could have hot water. It was a matter of great mement when
we gor an oval galvanised "horse trough to replace the round wash tub.
Even when camping, Mom fixed 99.99% of our meals so restarantlistings RH> would have been as useless as motels. The few times we ate
8<----- CUT ----->8
We generally try to use the "go arounds". Even tho I don't drive, I
keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.
You're probably worked out a system that suits you. Ordinarily I
mislike "back seat drivers". My grandmother was thw absolute worst
it's ever been my misfortune to have as a passenger. I told her once
"I don't tell you how to run your kitchen .... let me drive the way I
know how." And if I was forced to ride with her in her car???? She
drove like porcupines making love - slowly and painfully.
Don't forget, she was raised when there were fewer cars, trucks, etc on the road.
I don't believe that she ever drove a car over 40 MPH in her life.
Even on Route 66 which put her in danger of getting rear-ended. Thank goodness it was a 4 lane road. I remember being honked at many times
on 2 land highways.
8<----- CUT ----->8
The grocery store is pretty nice, I'd rate it a few steps above Food
Lion. The one we used to shop at regularly has a small clearance
were buying. Good reccommendation. (G)
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still reuire me to go iside and select personally what I'm buying.
The other major stupormarkups here offer similar deals - but I have
yet to try them out.
Maybe one of these days, but not yet for us.
It's a time-saver. And since staple items are in bags/cans/boxes and
the same all of the time I have no problem putting in an on-line order
and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
try to select a work-around. And if none exists ... on to the next
item.
We still prefer to do all the shopping. If I don't go out with Steve,
I'll send a fairly detailed list of what to get.
It's sort of like ordering from Amazon - except you don't have to wait
2 days for delivery. Hy-Vee will also deliver your groceries (just
like the old days). Since I'm a Perks Plus member there's a U$25
minimum order - I have only used that service once - when I was
housebound on doctor's say so. If one is not a Perks Plus member the minimum for free delivery is
U$100.
names. We'd met a few folks in the first 13 years or so we were onthe RH> echo but got to meet a lot more "in real life" at the event the
I remember you were coming through my town on Route 66/I-55 and we met
at the local Cracker Barrel. There was a Commode Door 64 cofuser
involved.
IIRC you were also at the last picnic they held. That was beforeNancy DD> fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.
Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.
Never met Mark in person but I use his BBS daily.
My house mate gave me a "Great Value" (as-if) single serve beef
stroganoff yesterday which he had tried and didn't care for. He asked
me "What's
wrong with this stuff?" Besides being fro Wally World, they used
mystery meat, very little spice/flavouring agents, rotini pasta in
plsce of wide
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
egg noodles and worst of all - no sour cream.
I'm making this for him tomorrow evening:
Title: Beef Stroganoff w/Noodles
Categories: Beef, Vegetables, Dairy, Mushrooms, Pasta
Yield: 4 servings
There are, however, some bargain priced lamb cuts which are very
tasty.
We found some at a decent price at Sam's Club a while back. Grabbed
them, had a couple each, and the rest are in the freezer. Will probably get them out some time soon and grill them.
I used to get leg-o-lamb at Sam's when I was still dong business with Wally-World. After Sam Walton passed and the heirs turned things over
to the penny-pinchers I eschewed doing business with them. The stores
are dirty, cluttered, and crowded. And, with smart shopping I can beat their so-called "Always Low Prices" in several ways/places.
We've splurged on lamb chops a few times, grilling them outside.Also RH> got a leg of lamb maybe 15 years ago, enjoyed that and have
Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
only local market admitting to having sheep meat. Bv)=
We've not looked for it lately, just happed to come across the deal at Sam's.
My favourite meat market (Humphrey's) is where I buy my sheep meat. On offer this week is Rack of Lamb @ U$5.99 lb. (U$6.99 if they "French"
it). Elsewhere (including Magro's Meats (thir main competitor) it's a
bit more - U$9.99 and up. And it's late in the season for lamb. Bv)=
Both Humphrey's and Magro's slaughter their own meat for the most
part.
Ruth Haffly wrote to Dave Drum <=-
CONTINUED FROM PREVIOUS MESSAGE <<
egg noodles and worst of all - no sour cream.
I've used plain yogurt as a sub for sour cream. This sounds like it
wasn't worth the money paid for it. (G)
I'm making this for him tomorrow evening:
Title: Beef Stroganoff w/Noodles
Categories: Beef, Vegetables, Dairy, Mushrooms, Pasta
Yield: 4 servings
Sounds much better; I might make some up (double the recipe) and pop
the extras in the freezer until our next trip. Hold out the noodles,
cook them fresh and have an easy camping meal. I've already got a
number of meals from previous times planned for the upcoming trip.
Don't be surprised if my postings are somewhat irregular over the next couple of weeks; we'll be on the road and don't know if we'll always
have internet access.
Ruth Haffly wrote to Dave Drum <=-
I don't know what my dad used, probably studied road maps. We did have
the Rand McNally campgrounds atlas that my parents used extensivly. It listed campgrounds (by city, town, etc) and the amenities they offered; one thing my dad always insisted on was that it have flush toilets. (G)
Definitely not a "country boy", then. Bv)= On the farm we had six
He rough camped enough with the local boy scout troop that he wanted to
be more comfortable on the family camping trips. As long as I can remember, he always used an air mattress under the sleeping bag, both
with the scouts and family outings.
rooms and a path. Baths were taken in a large washtub near the kitchen stove so we could have hot water. It was a matter of great mement when
we gor an oval galvanised "horse trough to replace the round wash tub.
Dad was a city boy, raised in North Tonawanda, NY. He was active with
the boy scouts there, military (WWII) service was in the Navy. Mom was also city raised but camped with the girl scouts--they figured with 5 kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.
8<----- CUT ----->8
We generally try to use the "go arounds". Even tho I don't drive, I
keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.
You're probably worked out a system that suits you. Ordinarily I
mislike "back seat drivers". My grandmother was thw absolute worst
it's ever been my misfortune to have as a passenger. I told her once
"I don't tell you how to run your kitchen .... let me drive the way I
know how." And if I was forced to ride with her in her car???? She
drove like porcupines making love - slowly and painfully.
Don't forget, she was raised when there were fewer cars, trucks, etc on the road.
I don't believe that she ever drove a car over 40 MPH in her life.
Even on Route 66 which put her in danger of getting rear-ended. Thank goodness it was a 4 lane road. I remember being honked at many times
on 2 land highways.
But, she got to where she was going safely. Did she drive tractors on
the farm?
8<----- CUT ----->8
The grocery store is pretty nice, I'd rate it a few steps above Food
Lion. The one we used to shop at regularly has a small clearance
were buying. Good reccommendation. (G)
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still reuire me to go iside and select personally what I'm buying.
The other major stupormarkups here offer similar deals - but I have
yet to try them out.
Maybe one of these days, but not yet for us.
It's a time-saver. And since staple items are in bags/cans/boxes and
the same all of the time I have no problem putting in an on-line order
and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
try to select a work-around. And if none exists ... on to the next
item.
We still prefer to do all the shopping. If I don't go out with Steve,
I'll send a fairly detailed list of what to get.
It's sort of like ordering from Amazon - except you don't have to wait
2 days for delivery. Hy-Vee will also deliver your groceries (just
like the old days). Since I'm a Perks Plus member there's a U$25
minimum order - I have only used that service once - when I was
housebound on doctor's say so. If one is not a Perks Plus member the minimum for free delivery is U$100.
It's something to consider, thought about it during the covid shut
downs but Steve went out (with a detailed list) about once a week. He still shops solo from time to time when I either don't want to go or
he's out otherwise and swings into (usually Wegman's) to pick something up.
IIRC you were also at the last picnic they held. That was before
Nancy DD> fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.
Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.
Never met Mark in person but I use his BBS daily.
Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville, AL.
My house mate gave me a "Great Value" (as-if) single serve beef
stroganoff yesterday which he had tried and didn't care for. He asked
me "What's wrong with this stuff?" Besides being fro Wally World,
they used mystery meat, very little spice/flavouring agents, rotini
pasta in plsce of wide
Sounds very forgettable. (G)
Re: Cookware (part #2)
By: Ruth Haffly to Carol Shenkenberger on Fri May 03 2024 11:27 am
On the stir fry Wok. I rarely use a real wok, I use what is called a flat bottom wok. It sits on a regular stove burner and has deep sides that fan out so you can park bits at need or just make larger amounts
at need, Easier to toss contents about.
Similar to mine.
https://www.wayfair.com/ChefSeason--ChefSeason-Carbon-Steel-Wok-Flat-B
I only did Boy Sprouts for a couple years since one of the leaders made me nervous (today I'd say "He set my gay-dar off") and later made headlines
in the local daily paper. But, I did my share (and then some) of rough
Hi Carol,
Re: Cookware (part #2)
By: Ruth Haffly to Carol Shenkenberger on Fri May 03 2024 11:27 am
On the stir fry Wok. I rarely use a real wok, I use what is called a flat bottom wok. It sits on a regular stove burner and has deep sides that fan out so you can park bits at need or just make larger amounts at need, Easier to toss contents about.
I think mine is similar. We got a smaller one some years back, after the girls moved out, but it seems I still make enough stir fry to feed a
small family. This one doesn't have a cover so I have to make sure a pot
lid is handy for steaming. It also doesn't have the traditional ring so
it sits flat on the smooth top stove--have to really hang onto it with
one hand while stir frying with the other. (G)
Similar to mine.
https://www.wayfair.com/ChefSeason--ChefSeason-Carbon-Steel-Wok-Flat-B
Sounds basically the same as mine. We got ours at a Kitchenware
Collections (outlet mall kitchen store) before they went out of
business.
Mike Powell wrote to DAVE DRUM <=-
I only did Boy Sprouts for a couple years since one of the leaders made me nervous (today I'd say "He set my gay-dar off") and later made headlines
in the local daily paper. But, I did my share (and then some) of rough
I think I was in about three years, never advancing beyond Tenderfoot.
;)
In my case I enjoyed the Cub Scouts a lot more. The one thing I
enjoyed about Boy Scouts was summer camp at Camp Wildcat Hollow. That, and the yearly trek to Land Between the Lakes.
Besides the "funny" leader there tended to be a lot of bullies who needed taking down a peg (or two). My folks sent me to the local BSA summer camp
a Lake Springfield, Camp Illiniwek, where we slept in big, more-or-less permanent tipi deals. That summer was in the middle of a drought and the
lake was reduced to a small strean a 12 year old could step across easily.
As it happened across the part of the lake where our boy's camp was there were Camp Widgiwagen (Girl Scouts) and Camp Star of the Sea (Baptist
Church).
Mike Powell wrote to DAVE DRUM <=-
Besides the "funny" leader there tended to be a lot of bullies who needed taking down a peg (or two). My folks sent me to the local BSA summer camp
a Lake Springfield, Camp Illiniwek, where we slept in big, more-or-less permanent tipi deals. That summer was in the middle of a drought and the lake was reduced to a small strean a 12 year old could step across easily.
Our troop seemed to be bully free, which was good. The tents at our
camp were old army surplus with (likely) surplus cots and pallets for floors.
As it happened across the part of the lake where our boy's camp was there were Camp Widgiwagen (Girl Scouts) and Camp Star of the Sea (Baptist Church).
Unfortunately, our camp was in the middle of nowhere with no "girl"
camps around anywhere. I wasn't that interested in them yet anyway.
About the time I got very interested in girls was when I lost interest
in participating in Boy Scouts. ;)
Re: Real Deal was: Cookware (
By: Ruth Haffly to Carol Shenkenberger on Sat May 04 2024 11:56 am
On all my harvest, most will be eaten fresh but some will be dried for later use. We'll see as the year goes along!
egg noodles and worst of all - no sour cream.
I've used plain yogurt as a sub for sour cream. This sounds like it
wasn't worth the money paid for it. (G)
Not even the price I got it for - free. Bv)=
I'm making this for him tomorrow evening:
Title: Beef Stroganoff w/Noodles
Categories: Beef, Vegetables, Dairy, Mushrooms, Pasta
Yield: 4 servings
Sounds much better; I might make some up (double the recipe) and pop
the extras in the freezer until our next trip. Hold out the noodles,
cook them fresh and have an easy camping meal. I've already got a
number of meals from previous times planned for the upcoming trip.
Don't be surprised if my postings are somewhat irregular over the next couple of weeks; we'll be on the road and don't know if we'll always
have internet access.
I got a deal on chuck-eye steaks at Meijer (the folks that Sam Walton copied from when starting WalMart) So I'm going to make this next. BTW
te stroganoff turned out well. No leftovers. Bv)=
Definitely not a "country boy", then. Bv)= On the farm we had six
He rough camped enough with the local boy scout troop that he wanted to
be more comfortable on the family camping trips. As long as I can remember, he always used an air mattress under the sleeping bag, both
with the scouts and family outings.
I only did Boy Sprouts for a couple years since one of the leaders
made me nervous (today I'd say "He set my gay-dar off") and later made headlines in the local daily paper. But, I did my share (and then
weater, and rolling uot my sleeping bag.
Dad was a city boy, raised in North Tonawanda, NY. He was active with kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.
I split the difference between town and country. My grandparents had
the 800+ acres family farm originally deeded to an ancestore for
services in the Revolutionary War as a "section" (640 acres). And they
had a "town
house" which my grandmother preferred. It was a Sears Craftsman in a
well known neighbourhood of similar homes. I found pixtures online of
the very place (somewhat updated since the 1960s)
Don't forget, she was raised when there were fewer cars, trucks, etc on the road.
I don't believe that she ever drove a car over 40 MPH in her life.
Even on Route 66 which put her in danger of getting rear-ended. Thank goodness it was a 4 lane road. I remember being honked at many times
on 2 land highways.
But, she got to where she was going safely. Did she drive tractors on
the farm?
Not hardly.
It's a time-saver. And since staple items are in bags/cans/boxes and
the same all of the time I have no problem putting in an on-line order
and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
try to select a work-around. And if none exists ... on to the next
item.
We still prefer to do all the shopping. If I don't go out with Steve,
I'll send a fairly detailed list of what to get.
It's easier for me to parse an advertisement/listing than to trudge
all over what is, after all, a Big Box store. Bv)=
It's something to consider, thought about it during the covid shut
downs but Steve went out (with a detailed list) about once a week. He still shops solo from time to time when I either don't want to go or
he's out otherwise and swings into (usually Wegman's) to pick something up.
Back in the day nearly all neighbourhood groceries had delivery
service.
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
Whether a box-bodied truck or a bicycle with a large basket. My granny used it a lot in Carlinville.
8<----- CHOP ----->8
IIRC you were also at the last picnic they held. That was before
Nancy DD> fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.
Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.
Never met Mark in person but I use his BBS daily.
Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville, AL.
Didn't know there were two. I'm replying in this packet via his SESTAR BBS.
Besides the "funny" leader there tended to be a lot of bullies who needed
taking down a peg (or two). My folks sent me to the local BSA summer camp
a Lake Springfield, Camp Illiniwek, where we slept in big, more-or-less
permanent tipi deals. That summer was in the middle of a drought and the
lake was reduced to a small strean a 12 year old could step across easily.
Our troop seemed to be bully free, which was good. The tents at our camp were old army surplus with (likely) surplus cots and pallets for floors.
As it happened across the part of the lake where our boy's camp was there
were Camp Widgiwagen (Girl Scouts) and Camp Star of the Sea (Baptist
Church).
Unfortunately, our camp was in the middle of nowhere with no "girl" camps around anywhere. I wasn't that interested in them yet anyway. About the time I got very interested in girls was when I lost interest in participating in Boy Scouts. ;)
I think I was in about three years, never advancing beyond MP>Tenderfoot.;)
In my case I enjoyed the Cub Scouts a lot more. The one thing I
enjoyed about Boy Scouts was summer camp at Camp Wildcat Hollow. That,
and the yearly trek to Land Between the Lakes.
Besides the "funny" leader there tended to be a lot of bullies who needed taking down a peg (or two). My folks sent me to the local BSA summer camp a Lake Springfield, Camp Illiniwek, where we slept in big, more-or-less permanent tipi deals. That summer was in the middle of a drought and the lake was reduced to a small strean a 12 year old could step across easily.
As it happened across the part of the lake where our boy's camp was there were Camp Widgiwagen (Girl Scouts) and Camp Star of the Sea (Baptist Church).
Some of us made the walk across the dry lake to both camps. Giving rise
to "Be prepared, it's the Boy Scouts march song. If you come across a
Girl Scout who is similarly inclined don't be frightened, don't be flustered, don't be scared. Be Prepared"
We were often in company of one of the camp counselors so we "got away" with a lot - as he was "otherwise occupied" wit his opposite number at that camp. Bv)=
Unfortunately, our camp was in the middle of nowhere with no "girl" camps around anywhere. I wasn't that interested in them yet anyway. About the time I got very interested in girls was when I lost interest in participating in Boy Scouts. ;)
I, OTOH, was interested in girls from before I was a Cub Sprout. My
sister's friends were very friendly. Bv)=
I see the B.S.A. has changed its name to "Scouting America" Which is a usurpation since the Boy Scouts were invented by Robert Baden-Powell in Merrie Olde England as the Boy Scouts Association in 1908.
Today is the anniversary of the first time bottle Co'Cola was sold in
1886.
Ruth Haffly wrote to Dave Drum <=-
CONTINUED FROM PREVIOUS MESSAGE <<
Whether a box-bodied truck or a bicycle with a large basket. My granny used it a lot in Carlinville.
The grocery store that delivered had a panel truck.
8<----- CHOP ----->8
IIRC you were also at the last picnic they held. That was before
Nancy DD> fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.
Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.
Never met Mark in person but I use his BBS daily.
Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville, AL.
Didn't know there were two. I'm replying in this packet via his SESTAR BBS.
Where is he out of? Maybe we have 3 Mark(c) Lewis's?
Mike Powell wrote to DAVE DRUM <=-
Unfortunately, our camp was in the middle of nowhere with no "girl" camps around anywhere. I wasn't that interested in them yet anyway. About the time I got very interested in girls was when I lost interest in participating in Boy Scouts. ;)
I, OTOH, was interested in girls from before I was a Cub Sprout. My
sister's friends were very friendly. Bv)=
My sisters were younger than I so their friends were more of a pain
than interesting. OTOH, there were a few babysitters when I was
younger that got me interested (although at that age, in what I had no idea!).
I see the B.S.A. has changed its name to "Scouting America" Which is a usurpation since the Boy Scouts were invented by Robert Baden-Powell in Merrie Olde England as the Boy Scouts Association in 1908.
I saw that. That is sad, really.
Today is the anniversary of the first time bottle Co'Cola was sold in
1886.
I am more of a Double Cola / Ski man myself. ;)
Ruth Haffly wrote to Dave Drum <=-
He rough camped enough with the local boy scout troop that he wanted to
be more comfortable on the family camping trips. As long as I can remember, he always used an air mattress under the sleeping bag, both
with the scouts and family outings.
I only did Boy Sprouts for a couple years since one of the leaders
made me nervous (today I'd say "He set my gay-dar off") and later made headlines in the local daily paper. But, I did my share (and then
I've read about them and wondered about some I've known.
weater, and rolling uot my sleeping bag.
Easier (and generally safer) for a guy to do than a girl.
Dad was a city boy, raised in North Tonawanda, NY. He was active with kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.
I split the difference between town and country. My grandparents had
the 800+ acres family farm originally deeded to an ancestore for
services in the Revolutionary War as a "section" (640 acres). And they
Nice that you've got the back story for it. Does it still raise the
crops it did initially or have they changed as the country got more
urban?
had a "town
house" which my grandmother preferred. It was a Sears Craftsman in a
well known neighbourhood of similar homes. I found pixtures online of
the very place (somewhat updated since the 1960s)
I've read about them. Back when we were in Swansboro, one of Steve's co workers was building a Jim Walther home. We never had the money for
land, let alone a house kit on top of that.
It's a time-saver. And since staple items are in bags/cans/boxes and
the same all of the time I have no problem putting in an on-line order
and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
try to select a work-around. And if none exists ... on to the next
item.
We still prefer to do all the shopping. If I don't go out with Steve,
I'll send a fairly detailed list of what to get.
It's easier for me to parse an advertisement/listing than to trudge
all over what is, after all, a Big Box store. Bv)=
Only paper ad we get is Food Lion but I can go on line for Wegman's, Lowe's Lidl, Aldi..............
was housebound on doctor's say so. If one is not a Perks Plus
member the minimum for free delivery is U$100.
It's something to consider, thought about it during the covid shut
downs but Steve went out (with a detailed list) about once a week. He still shops solo from time to time when I either don't want to go or
he's out otherwise and swings into (usually Wegman's) to pick something up.
Back in the day nearly all neighbourhood groceries had delivery
service.
I remember the locally owned grocery store having delivery service but
not the 2 chain stores. We did have a local chicken farmer who sold/delivered eggs weekly plus a milk man that stopped by twice a
week.
Besides the "funny" leader there tended to be a lot of bullies who needed
taking down a peg (or two). My folks sent me to the local BSA summer camp
a Lake Springfield, Camp Illiniwek, where we slept in big, more-or-less
permanent tipi deals. That summer was in the middle of a drought and the
lake was reduced to a small strean a 12 year old could step across easily.
Our troop seemed to be bully free, which was good. The tents at our
camp were old army surplus with (likely) surplus cots and pallets for
floors.
I learned, early on, that my Granddad was right. "Defend yourself. With a club if he's much bigger. But, defend yourself." Bullies do get the point if it's forcefully applied.
As it happened across the part of the lake where our boy's camp wasthere
were Camp Widgiwagen (Girl Scouts) and Camp Star of the Sea (Baptist
Church).
Unfortunately, our camp was in the middle of nowhere with no "girl"interest
camps around anywhere. I wasn't that interested in them yet anyway.
About the time I got very interested in girls was when I lost
in participating in Boy Scouts. ;)
I, OTOH, was interested in girls from before I was a Cub Sprout. My
sister's friends were very friendly. Bv)=
I see the B.S.A. has changed its name to "Scouting America" Which is a usurpation since the Boy Scouts were invented by Robert Baden-Powell in Merrie Olde England as the Boy Scouts Association in 1908.
Today is the anniversary of the first time bottle Co'Cola was sold in 1886.
I see the B.S.A. has changed its name to "Scouting America" Which is a
usurpation since the Boy Scouts were invented by Robert Baden-Powell in
Merrie Olde England as the Boy Scouts Association in 1908.
I saw that. That is sad, really.
Sounds basically the same as mine. We got ours at a Kitchenware
Collections (outlet mall kitchen store) before they went out of
business.
I got mine at Justco. It's sort of the 'JCPENNY/SEARS' of Japan.
Pretty nice places. Grocery store in basement. Appliances on 5th
story.
I see the B.S.A. has changed its name to "Scouting America" Which is a usurpation since the Boy Scouts were invented by Robert Baden-Powell in Merrie Olde England as the Boy Scouts Association in 1908.
I saw that. That is sad, really.
And I learned last night at my "Computer Olde Tymers" monthly dinner get-together that the Boy Sprouts have been letting girls join for some
time. My mind flashed instantly to what I used to get up to at that age
and wondered how they are going to keep a damper of fraternising and the inevitable results of unprotected fraternisation.
Today is the anniversary of the first time bottle Co'Cola was sold in 1886.
I am more of a Double Cola / Ski man myself. ;)
That has to be a "regional" like my local "Whistle" soda(s) used to
was. I've seen Double Cola and Ale-8 in Lexington, KY. Actually drank
some Ale-8 ... which has more caffeine than Mount & Do from Pepsi.
Made the hair on the back of my neck march in lockstep.
Dad was a city boy, raised in North Tonawanda, NY. He was active with kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.
I knew a racer, Jim Hurtubise, from that Buffalo suburb. Met him when
the USAC cars raced at the state fairgrounds.
Mike Powell wrote to DAVE DRUM <=-
Dad was a city boy, raised in North Tonawanda, NY. He was active with kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.
I knew a racer, Jim Hurtubise, from that Buffalo suburb. Met him when
the USAC cars raced at the state fairgrounds.
A fairly famous racer, at that!
Mike Powell wrote to DAVE DRUM <=-
I see the B.S.A. has changed its name to "Scouting America" Which is a usurpation since the Boy Scouts were invented by Robert Baden-Powell in Merrie Olde England as the Boy Scouts Association in 1908.
I saw that. That is sad, really.
And I learned last night at my "Computer Olde Tymers" monthly dinner get-together that the Boy Sprouts have been letting girls join for some time. My mind flashed instantly to what I used to get up to at that age
and wondered how they are going to keep a damper of fraternising and the inevitable results of unprotected fraternisation.
My potentially incorrect impression is that the girls they've been
letting in might not be interested in boys and may not be biological girls, so those results might not be as likely. That said, you do
wonder what are they thinking.
Today is the anniversary of the first time bottle Co'Cola was sold in 1886.
I am more of a Double Cola / Ski man myself. ;)
That has to be a "regional" like my local "Whistle" soda(s) used to
was. I've seen Double Cola and Ale-8 in Lexington, KY. Actually drank
some Ale-8 ... which has more caffeine than Mount & Do from Pepsi.
Made the hair on the back of my neck march in lockstep.
Ale-8 actually has less than either of those Pepsi products, but it
also has ginger which supposedly enhances the effects of the caffeine. That is another favorite of mine. Double Cola and Ski are somewhat regional. You are not too far north of one of those "regional" areas. Excel Bottling is somewhere in Southern Illiois -- Breese, I think.
Other hotspots include Evansville, IN; South Central Ohio; and South Central/Western Kentucky.
Coke pretty much ran Double Cola out of its former Kentucky region,
when they bought out Greensburg Bottling, but Ski is still around (and
is now distributed locally by Ale-8-One).
Whether a box-bodied truck or a bicycle with a large basket. My granny used it a lot in Carlinville.
The grocery store that delivered had a panel truck.
Hy-Vee and Humphrey's use largish Ford Transit 350 delivery vans and Hy-Vee also uses Doordash and Instacart contractors.
8<----- CHOP ----->8
Never met Mark in person but I use his BBS daily.
Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville, AL.
Didn't know there were two. I'm replying in this packet via his SESTAR BBS.
Where is he out of? Maybe we have 3 Mark(c) Lewis's?
The M. Lewis I'm referencing is a big hub for Phydeaux mail and
sometimes uses the nick-name "Waldo Kitty". As to his physical
location - somewhere in the American Southeast.
I only did Boy Sprouts for a couple years since one of the leaders
made me nervous (today I'd say "He set my gay-dar off") and later made headlines in the local daily paper. But, I did my share (and then
I've read about them and wondered about some I've known.
This clown was ucky the law locked him up. There were a couple irate fathers who would have cheerfully wreaked havoc on him.
weater, and rolling uot my sleeping bag.
Easier (and generally safer) for a guy to do than a girl.
Oh, I dunno. If you go by stereotypes - then yes, you're right. But
I've known - and dated - some women/girls who could hold their own against
nearly anyone wanting to cause them problems.
Dad was a city boy, raised in North Tonawanda, NY. He was active with kids, camping was the cheapest way to go (true) for vacations, tho we didn't start travelling until the youngest was around 7.
I knew a racer, Jim Hurtubise, from that Buffalo suburb. Met him when
the USAC cars raced at the state fairgrounds.
I split the difference between town and country. My grandparents had
the 800+ acres family farm originally deeded to an ancestore for
services in the Revolutionary War as a "section" (640 acres). And they
Nice that you've got the back story for it. Does it still raise the
crops it did initially or have they changed as the country got more
urban?
Don't know for sure. My grandmother was deeding the property to my
mother in parcels that let them avoid paying taxes on the
transferrence and would let them avoid inheritance tax. Them mom predeceased her and Grndmother sold the whole thing. Up until then I
had entertained the idea of becoming a "gentleman farmer" when the
land passed to me. Ah well.
I doubt that the current owmers farm it as my grandfather and his
tennants did - with crop rotation, companion plantings and a small livestock part. I'd wager good money that their crops are corn and soybeans. And that the sorghum, oats, barley, alfalfa, clover, etc.
are but distant memories.
We still prefer to do all the shopping. If I don't go out with Steve,
I'll send a fairly detailed list of what to get.
It's easier for me to parse an advertisement/listing than to trudge
all over what is, after all, a Big Box store. Bv)=
Only paper ad we get is Food Lion but I can go on line for Wegman's, Lowe's Lidl, Aldi..............
Our local daily rag (I can no longer, in good conscience, call it a
NEWS- paper) mails a selection of grocery store ads dollar store and coupons every week. But my main source of grocery deals is the e-mails from the local stores with which I do business.
Back in the day nearly all neighbourhood groceries had delivery
service.
I remember the locally owned grocery store having delivery service but
not the 2 chain stores. We did have a local chicken farmer who sold/delivered eggs weekly plus a milk man that stopped by twice a
week.
We used to get milk deliveries from a local dairy .... but that was 60
or more years ago when milk was still in glass bottles. I see that the last delivering dairy in Illinois (Oberweis) has filed for bankruptcy
and laid off a couple hundred workers. Sad.
But I see that Dutch Farms (cheese makers) is working on buying the
wreck and reviving it. They also sell pre-made stuff in the take it
and bake it category. My local Ruler Foods (Korger) and County Market carry the cheese and the frozen entrees. I've tried their Chicken
Cordon Bleu and it's OK. But, I still prefer mine. Bv)=
The night I met "Herc" Parlelli Jones, Roger Ward and A.J. Foyt were
there as well. And local lad, Jerry Russel, showed them how it's done.
After the festivities I sat at the table with the travellers (less Roger Ward) and had a beer or three. Godfrey Daniel - that was 60 years ago or more. Yikes.
I dunno if Tony Foyt actually did this or not. But it's how I got it
from Allrecipes.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Chocolate Sandwich
Categories: Five, Chocolate, Breads, Desserts
Yield: 1 Serving
My friend, Laszlo, who has been a scout leader for a few years is of
the impression that it will be one big "rainbow connection" with straight, gay, bi, transexual, ambisexual, etx. all under the same tent. I wouldn't want to supervise that varied a bunch who are in the learning and trying
new stuff phase of growing up.
regional. You are not too far north of one of those "regional" areas. Excel Bottling is somewhere in Southern Illiois -- Breese, I think. Other hotspots include Evansville, IN; South Central Ohio; and South Central/Western Kentucky.
Breese is in the St. Louis Metro-East area - so, 8 or so miles from me.
Coke pretty much ran Double Cola out of its former Kentucky region,
when they bought out Greensburg Bottling, but Ski is still around (and is now distributed locally by Ale-8-One).
Ski, IIRC, is a lemon-ginger product and similar to Ale-8. Hmmmmmm.
I wish there was a local presence of Cheer wine (cherry) soda. I first
met it in North Carolina where it's a regional favourite.
Ruth Haffly wrote to Dave Drum <=-
Whether a box-bodied truck or a bicycle with a large basket. My granny used it a lot in Carlinville.
The grocery store that delivered had a panel truck.
Hy-Vee and Humphrey's use largish Ford Transit 350 delivery vans and Hy-Vee also uses Doordash and Instacart contractors.
As long as things get delivered, all's well and good.
8<----- CHOP ----->8
Never met Mark in person but I use his BBS daily.
Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville, AL.
Didn't know there were two. I'm replying in this packet via his SESTAR BBS.
Where is he out of? Maybe we have 3 Mark(c) Lewis's?
The M. Lewis I'm referencing is a big hub for Phydeaux mail and
sometimes uses the nick-name "Waldo Kitty". As to his physical
location - somewhere in the American Southeast.
I've no idea, and we're operating off hot spots and campground networks for a while longer. Went in to see Steve's mom both yesterday and
today, also saw his brother yesterday & we all went out for Italian
food. I ordered a half serving of ravioli, got 2 big ones. Steve's mom used to cut hers using a tuna can, these were bigger than that. With
the salad, I ate one, had the other for supper. Steve had a nice
looking pizza, ate half, had the rest for supper. We had beef on 'weck (kimmelweck rolls) for lunch, again I brought half home and reheated it for supper. Travelling tomorrow so not sure what meals will be.
Ruth Haffly wrote to Dave Drum <=-
I only did Boy Sprouts for a couple years since one of the leaders
made me nervous (today I'd say "He set my gay-dar off") and later made headlines in the local daily paper. But, I did my share (and then
I've read about them and wondered about some I've known.
This clown was lucky the law locked him up. There were a couple
irate fathers who would have cheerfully wreaked havoc on him.
Not to mention mothers. (G)
weater, and rolling uot my sleeping bag.
Easier (and generally safer) for a guy to do than a girl.
Oh, I dunno. If you go by stereotypes - then yes, you're right. But
I've known - and dated - some women/girls who could hold their own against nearly anyone wanting to cause them problems.
Yes, but overall, girls aren't as tough as guys. I've met a few tough girls/women in my life, also some not so tough boys/men.
I doubt that the current owmers farm it as my grandfather and his
tennants did - with crop rotation, companion plantings and a small livestock part. I'd wager good money that their crops are corn and soybeans. And that the sorghum, oats, barley, alfalfa, clover, etc.
are but distant memories.
Still, nice to know it's still a working farm. Would you, if interested
be able to buy a couple of acres on the "back 40" and do a bit of crop raising?
We still prefer to do all the shopping. If I don't go out with Steve,
I'll send a fairly detailed list of what to get.
It's easier for me to parse an advertisement/listing than to trudge
all over what is, after all, a Big Box store. Bv)=
Only paper ad we get is Food Lion but I can go on line for Wegman's, Lowe's Lidl, Aldi..............
Our local daily rag (I can no longer, in good conscience, call it a
NEWS- paper) mails a selection of grocery store ads dollar store and coupons every week. But my main source of grocery deals is the e-mails from the local stores with which I do business.
Wegman's sends out e-mails, probably the others would if I wanted to
get on their lists. I'll usually look over in store specials and if
we've got the store's card, consider them/hhow well they'll fit (or
not) with what I've sort of planned out for upcoming meals.
Back in the day nearly all neighbourhood groceries had delivery
service.
I remember the locally owned grocery store having delivery service but
not the 2 chain stores. We did have a local chicken farmer who sold/delivered eggs weekly plus a milk man that stopped by twice a
week.
We used to get milk deliveries from a local dairy .... but that was 60
or more years ago when milk was still in glass bottles. I see that the last delivering dairy in Illinois (Oberweis) has filed for bankruptcy
and laid off a couple hundred workers. Sad.
But I see that Dutch Farms (cheese makers) is working on buying the
wreck and reviving it. They also sell pre-made stuff in the take it
and bake it category. My local Ruler Foods (Korger) and County Market carry the cheese and the frozen entrees. I've tried their Chicken
Cordon Bleu and it's OK. But, I still prefer mine. Bv)=
We're going to be in an Amish region for the next week; Steve was
noticing all the cheese places when he checked out the area on line earlier today.
Mike Powell wrote to DAVE DRUM <=-
The night I met "Herc" Parlelli Jones, Roger Ward and A.J. Foyt were
there as well. And local lad, Jerry Russel, showed them how it's done.
After the festivities I sat at the table with the travellers (less Roger Ward) and had a beer or three. Godfrey Daniel - that was 60 years ago or more. Yikes.
Wow! That was quite the cast.
I dunno if Tony Foyt actually did this or not. But it's how I got it
from Allrecipes.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Chocolate Sandwich
Categories: Five, Chocolate, Breads, Desserts
Yield: 1 Serving
I am saving this one. ;)
Mike Powell wrote to DAVE DRUM <=-
My friend, Laszlo, who has been a scout leader for a few years is of
the impression that it will be one big "rainbow connection" with straight, gay, bi, transexual, ambisexual, etx. all under the same tent. I wouldn't want to supervise that varied a bunch who are in the learning and trying
new stuff phase of growing up.
Certainly not. Sounds like a recipe for trouble (no pun intended!).
regional. You are not too far north of one of those "regional" areas. Excel Bottling is somewhere in Southern Illiois -- Breese, I think. Other hotspots include Evansville, IN; South Central Ohio; and South Central/Western Kentucky.
Breese is in the St. Louis Metro-East area - so, 8 or so miles from me.
They bottle most of the glass bottled Ski and Double Cola that one
would find available in this area, now that Greensburg Bottling is no more.
Coke pretty much ran Double Cola out of its former Kentucky region, when they bought out Greensburg Bottling, but Ski is still around (and is now distributed locally by Ale-8-One).
Ski, IIRC, is a lemon-ginger product and similar to Ale-8. Hmmmmmm.
Ski is a citrus soda. Mountain Dew and Mello Yello are like it, except
it has (at least some) real lemon and orange juice in it, and it tastes better.
I wish there was a local presence of Cheer wine (cherry) soda. I first
met it in North Carolina where it's a regional favourite.
I can find that here locally, in glass bottles, at Kroger stores. It
is a little pricey here, though.
Fun fact: Cheerwine is based on a cola that was originally created in Maysville, Kentucky. The Cheerwine folks acquired the formula and
added the cherry flavoring, making it a hit.
Last time I was through the Carolinas I was also able to find Red Rock Cola, which is another treat.
Quoting Dave Drum to Ruth Haffly <=-
I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
my natal annioversary. It's still in the package and using it is down pretty far on my "round tuit" list.
The night I met "Herc" Parlelli Jones, Roger Ward and A.J. Foyt were
there as well. And local lad, Jerry Russel, showed them how it's done.
Wow! That was quite the cast.
The nice thing is that they were just folks. Not a prima donna in the
bunch. Sort of like STeve McQueen when he was racing motor sickles in
the Califunny desert. Or Paul Newman on race weekends. Lots of people
don't know that besides being a movie star he was a very accomplished
racer in real life.
When I was running the Hoosier Road Race program I often changed his
Goodyear tires for him (before the Goodyear truck showed up) and shared
table space at nearby restaurants.
Last time I was through the Carolinas I was also able to find Red Rock Cola, which is another treat.
My Cola preference is, and always has been, Coca Cola. Pepsi is waaaaay
too sweet. And the other Colas not as tasty/zippy - altho Royal Crown is
"the best of the rest" and will do in a pinch.
My current carbonated favourite is A&W/7-UP's zero sugar Dr. Pepper &
Cream Soda which is wildly popular in this area and hard to find in the stupormarkups.
Quoting Mike Powell to Dave Drum <=-
I looked for Dr. Pepper Cream Soda once before and could not find it
here, either. Lots of stuff like that gets advertised but never shows
Mike Powell wrote to DAVE DRUM <=-
Last time I was through the Carolinas I was also able to find Red Rock Cola, which is another treat.
My Cola preference is, and always has been, Coca Cola. Pepsi is waaaaay
too sweet. And the other Colas not as tasty/zippy - altho Royal Crown is "the best of the rest" and will do in a pinch.
I can still remember when it was "the big three" and RC was my favorite
of those. Still is. IMHO, the Coke vs. Pepsi wars were in part to do away with most competition like RC. Sort of like how GM and Ford had their war and did in most of the competition back in the 1950s/60s.
My current carbonated favourite is A&W/7-UP's zero sugar Dr. Pepper &
Cream Soda which is wildly popular in this area and hard to find in the stupormarkups.
I looked for Dr. Pepper Cream Soda once before and could not find it
here, either. Lots of stuff like that gets advertised but never shows
up here.
Shawn Highfield wrote to DAVE DRUM <=-
Quoting Dave Drum to Ruth Haffly <=-
I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
my natal annioversary. It's still in the package and using it is down pretty far on my "round tuit" list.
I got a very nice pasta machine with a Ravioli maker attachment. I
tried it once but being gluten free it made more of a mess then
anything. I've since put it back on the hidden shelf and I made it by hand again.
The only one I make regular is Pirogie (Spell checker can't even come close to helping sorry).
Mike Powell wrote to DAVE DRUM <=-
The night I met "Herc" Parlelli Jones, Roger Ward and A.J. Foyt were there as well. And local lad, Jerry Russel, showed them how it's done.
Wow! That was quite the cast.
The nice thing is that they were just folks. Not a prima donna in the
bunch. Sort of like STeve McQueen when he was racing motor sickles in
the Califunny desert. Or Paul Newman on race weekends. Lots of people
don't know that besides being a movie star he was a very accomplished
racer in real life.
When I was running the Hoosier Road Race program I often changed his Goodyear tires for him (before the Goodyear truck showed up) and shared table space at nearby restaurants.
A lot of the racers coming up back then started on the local tracks and were more down to earth than some of the prima donna "road racers"
today. I was never around Paul Newman so I am glad to hear it was that
way also.
I've got a local store that stocks Mexican Coke and Kosher For Passover
Coke - which are made with real sugar not HFCS. And there IS a difference
in taste - no matter that Co'Cola bigwigs pooh-pooh that fact.
Cabbage stomper eh? Sounds intriguing!
Me, making 'Company Chicken' in the crockpot tomorrow. Tonight is a 'pupu' night of various leftovers.
Hy-Vee and Humphrey's use largish Ford Transit 350 delivery vans and Hy-Vee also uses Doordash and Instacart contractors.
As long as things get delivered, all's well and good.
Except when I "senior momented" something essential and have to go out anyway and get it. Bv(=
the salad, I ate one, had the other for supper. Steve had a nice
looking pizza, ate half, had the rest for supper. We had beef on 'weck (kimmelweck rolls) for lunch, again I brought half home and reheated it for supper. Travelling tomorrow so not sure what meals will be.
I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
my natal annioversary. It's still in the package and using it is down pretty far on my "round tuit" list.
I do like stuffed pasta, however. Ravioli, pelmeni, varenki, etc.
This is a favourite .... I break down the bag of frozen ravioli into
Dave sized portions and sucky-bag them for future reference.
Title: St. Louis Toasted Ravioli
Categories: Pasta, Cheese, Sauces
Yield: 12 Servings
weater, and rolling uot my sleeping bag.
Easier (and generally safer) for a guy to do than a girl.
Oh, I dunno. If you go by stereotypes - then yes, you're right. But
I've known - and dated - some women/girls who could hold their own against nearly anyone wanting to cause them problems.
Yes, but overall, girls aren't as tough as guys. I've met a few tough girls/women in my life, also some not so tough boys/men.
It doesn't take all kinds, There simply are all kinds. Women, on the whole, are tougher and more resilient than guys.
8<----- EDIT ----->8
Still, nice to know it's still a working farm. Would you, if interested
be able to buy a couple of acres on the "back 40" and do a bit of crop raising?
Probably not right there - but, surely near by. I had, at one time a
wish to buy the woods surrounding the family cemetery and build my retirement home there. At 82 I fear the time has passed and that isn't likely to happen. Even if I hit the Powerball lottery.
I remember the locally owned grocery store having delivery service but
not the 2 chain stores. We did have a local chicken farmer who sold/delivered eggs weekly plus a milk man that stopped by twice a
week.
We used to get milk deliveries from a local dairy .... but that was 60
or more years ago when milk was still in glass bottles. I see that the last delivering dairy in Illinois (Oberweis) has filed for bankruptcy
and laid off a couple hundred workers. Sad.
But I see that Dutch Farms (cheese makers) is working on buying theMarket DD> carry the cheese and the frozen entrees. I've tried their
wreck and reviving it. They also sell pre-made stuff in the take it
and bake it category. My local Ruler Foods (Korger) and County
We're going to be in an Amish region for the next week; Steve was
noticing all the cheese places when he checked out the area on line earlier today.
It took me some time before I realiksed that Amish and Pennsylvania
Dutch were nearly identical cuisines. Bv)=
Title: Amish Chicken Corn Soup
Categories: Poultry, Vegetables, Pasta
Yield: 12 servings
Quoting Dave Drum to Shawn Highfield <=-
It "pierogi" .... an Eastern European (Polish) filled dumpling similar
to ravioli (from Italy) or Varenkii (from Russia).
I've nt had to muck about with GF doughs - but the ravioli/pierogi
doughs I have recipes for seem pretty straightf orward. I've watched
Molto Mario do it enough times on TVFN I could likely tackle it myself
if I had a studio crew to clean up the inevitable messes. Bv)=
Mike Powell wrote to DAVE DRUM <=-
I've got a local store that stocks Mexican Coke and Kosher For Passover
Coke - which are made with real sugar not HFCS. And there IS a difference
in taste - no matter that Co'Cola bigwigs pooh-pooh that fact.
No doubt there is, and not just with Coke. The ones with real sugar almost always taste better.
Ruth Haffly wrote to Dave Drum <=-
the salad, I ate one, had the other for supper. Steve had a nice
looking pizza, ate half, had the rest for supper. We had beef on 'weck (kimmelweck rolls) for lunch, again I brought half home and reheated it for supper. Travelling tomorrow so not sure what meals will be.
I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
my natal annioversary. It's still in the package and using it is down pretty far on my "round tuit" list.
Sounds like it would be a fun thing to experiment with. We have a
simple mould you drape a pasta sheet over, then roll it to fill the dimples, add the filling and drop another sheet of pasta over that. A
bit of a fuss but makes pasta much smaller than the tuna can cutters so you can eat more "pies". (G)
I do like stuffed pasta, however. Ravioli, pelmeni, varenki, etc.
This is a favourite .... I break down the bag of frozen ravioli into
Dave sized portions and sucky-bag them for future reference.
Title: St. Louis Toasted Ravioli
Categories: Pasta, Cheese, Sauces
Yield: 12 Servings
Looks yummy! I've eaten it from time to time but not yet tried making
it. Maybe this will give me the incentive to try doing so...but using
my own marinara sauce recipe an home made Italian style whole wheat
bread crumbs.
Ruth Haffly wrote to Dave Drum <=-
weater, and rolling uot my sleeping bag.
Easier (and generally safer) for a guy to do than a girl.
Oh, I dunno. If you go by stereotypes - then yes, you're right. But
I've known - and dated - some women/girls who could hold their own against nearly anyone wanting to cause them problems.
Yes, but overall, girls aren't as tough as guys. I've met a few tough girls/women in my life, also some not so tough boys/men.
It doesn't take all kinds, There simply are all kinds. Women, on the whole, are tougher and more resilient than guys.
Sadly tho, most of us don't have the body strength to fight off
trouble. I do have a couple of other ways to fight off trouble tho. (G)
8<----- EDIT ----->8
Still, nice to know it's still a working farm. Would you, if interested
be able to buy a couple of acres on the "back 40" and do a bit of crop raising?
Probably not right there - but, surely near by. I had, at one time a
wish to buy the woods surrounding the family cemetery and build my retirement home there. At 82 I fear the time has passed and that isn't likely to happen. Even if I hit the Powerball lottery.
Sigh! We've debated moving out west--closer to daughters and grandkids
but the the longer we stay in NC, the less likely I think we'll do it. We're tied to the east coast for now, still have one living parent.
Steve also likes the medical care we're able to get here between the VA and all the other providers we (I) see.
I remember the locally owned grocery store having delivery service but
not the 2 chain stores. We did have a local chicken farmer who sold/delivered eggs weekly plus a milk man that stopped by twice a
week.
We used to get milk deliveries from a local dairy .... but that was 60
or more years ago when milk was still in glass bottles. I see that the last delivering dairy in Illinois (Oberweis) has filed for bankruptcy
and laid off a couple hundred workers. Sad.
Sigh! We got the milk in glass bottles until our family grew to 5 kids. Then the milk man suggested my folks buy 5 gallon boxes (milk was in a plastic bag, accessed by a hose about 12" long attached, with a stopper
at the other end) instead of so many bottles. Mom would decant milk
into a pitcher; I had to do it the first 3 years she was in summer
school. That was a pain, especially co-ordinating pinching off the hose when the pitcher was full and putting the plug into the hose. Had to
set the pitcher down without spilling any milk from the hose, then grab the stopper and get it in to the proper depth. Yet, at that, it was
easier than trying to open a #10 can on a wall mounted Swing Away can opener. (G)
But I see that Dutch Farms (cheese makers) is working on buying the
wreck and reviving it. They also sell pre-made stuff in the take it
and bake it category. My local Ruler Foods (Kroger) and County
Market carry the cheese and the frozen entrees. I've tried their
Chicken Cordon Bleu and it's OK. But, I still prefer mine. Bv)=
Good that hopefully it's being revived--teach another generation that
milk doesn't always come in cardboard cartons.
We're going to be in an Amish region for the next week; Steve was
noticing all the cheese places when he checked out the area on line earlier today.
It took me some time before I realised that Amish and Pennsylvania
Dutch were nearly identical cuisines. Bv)=
Because they are one and the same, Pennsylvania Dutch being the
umbrella term for the Amish, Mennonite and other sects of similar persuasion.
Title: Amish Chicken Corn Soup
Categories: Poultry, Vegetables, Pasta
Yield: 12 servings
I'd enjoy it but Steve wouldn't because of the corn. We're very strict label readers now, even more so than before he was aware of the problem with corn.
I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
my natal annioversary. It's still in the package and using it is down pretty far on my "round tuit" list.
Sounds like it would be a fun thing to experiment with. We have a
simple mould you drape a pasta sheet over, then roll it to fill the dimples, add the filling and drop another sheet of pasta over that. A
bit of a fuss but makes pasta much smaller than the tuna can cutters so you can eat more "pies". (G)
This is similar to that. You put a sheet of fresh pasta dough on the bottom and use a scoop to fill the cavities. Then a second sheet on
top and press down. Et voila' Raviole.
I do like stuffed pasta, however. Ravioli, pelmeni, varenki, etc.
This is a favourite .... I break down the bag of frozen ravioli into
Dave sized portions and sucky-bag them for future reference.
Title: St. Louis Toasted Ravioli
Categories: Pasta, Cheese, Sauces
Yield: 12 Servings
Looks yummy! I've eaten it from time to time but not yet tried making
it. Maybe this will give me the incentive to try doing so...but using
my own marinara sauce recipe an home made Italian style whole wheat
bread crumbs.
I've quit making my own sauce. I buy a decent quality jarred sauce and "tart it up" to my liking. When I was younger I used to do the
"all-day" marinara/gravy. Starting with fresh tomatoes. No longer.
Sadly tho, most of us don't have the body strength to fight off
trouble. I do have a couple of other ways to fight off trouble tho. (G)
Brute force generally doesn't win the day. Cleverness and subtlety can
go a long toward assuring a desiered outcome. Bv)=
8<----- EDIT ----->8
Still, nice to know it's still a working farm. Would you, if interested
be able to buy a couple of acres on the "back 40" and do a bit of crop raising?
Probably not right there - but, surely near by. I had, at one time a
wish to buy the woods surrounding the family cemetery and build my retirement home there. At 82 I fear the time has passed and that isn't likely to happen. Even if I hit the Powerball lottery.
Sigh! We've debated moving out west--closer to daughters and grandkids
but the the longer we stay in NC, the less likely I think we'll do it. We're tied to the east coast for now, still have one living parent.
Steve also likes the medical care we're able to get here between the VA and all the other providers we (I) see.
I know all about inertia and comfort zones. Bv)=
Sigh! We got the milk in glass bottles until our family grew to 5 kids. Then the milk man suggested my folks buy 5 gallon boxes (milk was in a plastic bag, accessed by a hose about 12" long attached, with a stopper
at the other end) instead of so many bottles. Mom would decant milk
the stopper and get it in to the proper depth. Yet, at that, it was
easier than trying to open a #10 can on a wall mounted Swing Away can opener. (G)
OY! That was the same size as they deliver to food service places to
put in their milk dispensers. We never got those. But we did get 1
gallon
cartons ... which were enough of a bear for kidlets to handle.
But I see that Dutch Farms (cheese makers) is working on buying theMarket carry the cheese and the frozen entrees. I've tried their DD>
wreck and reviving it. They also sell pre-made stuff in the take it
and bake it category. My local Ruler Foods (Kroger) and County DD>
Good that hopefully it's being revived--teach another generation that
milk doesn't always come in cardboard cartons.
We're going to be in an Amish region for the next week; Steve was
noticing all the cheese places when he checked out the area on line earlier today.
It took me some time before I realised that Amish and Pennsylvania
Dutch were nearly identical cuisines. Bv)=
Because they are one and the same, Pennsylvania Dutch being the
umbrella term for the Amish, Mennonite and other sects of similar persuasion.
Mennonite - Amish with a car.
I'd enjoy it but Steve wouldn't because of the corn. We're very strict label readers now, even more so than before he was aware of the problem with corn.
Sorry, I forget sometimes. I'm glad I'm not allergic to corn.
Bananananas are my only food allergy. Which is OK with me as I don't
care for them anyway. I inherited the allergy from my mother who was
also allergic to strawberries.
Thank providence that allergy missed me. I really likes me strawbs.
Ruth Haffly wrote to Dave Drum <=-
This is a favourite .... I break down the bag of frozen ravioli into
Dave sized portions and sucky-bag them for future reference.
Title: St. Louis Toasted Ravioli
Categories: Pasta, Cheese, Sauces
Yield: 12 Servings
Looks yummy! I've eaten it from time to time but not yet tried making
it. Maybe this will give me the incentive to try doing so...but using
my own marinara sauce recipe an home made Italian style whole wheat
bread crumbs.
I've quit making my own sauce. I buy a decent quality jarred sauce and "tart it up" to my liking. When I was younger I used to do the
"all-day" marinara/gravy. Starting with fresh tomatoes. No longer.
I don't start with fresh tomatoes but I do usually cook it for a couple
of hours, minimum. Basically tomato paste/sauce, water, garlic (powder
or fresh, oregano, basil, parsley, salt and pepper. Basic recipe from
my MIL, tinkered with off and on over the last 49 years.
Ruth Haffly wrote to Dave Drum <=-
Sadly tho, most of us don't have the body strength to fight off
trouble. I do have a couple of other ways to fight off trouble tho. (G)
Brute force generally doesn't win the day. Cleverness and subtlety can
go a long toward assuring a desiered outcome. Bv)=
Most of the time, yes, but there are some poeple that don't respond
well to that and brute force is the only thing that will work.
8<----- EDIT ----->8
Sigh! We got the milk in glass bottles until our family grew to 5 kids. Then the milk man suggested my folks buy 5 gallon boxes (milk was in a plastic bag, accessed by a hose about 12" long attached, with a stopper
at the other end) instead of so many bottles. Mom would decant milk
the stopper and get it in to the proper depth. Yet, at that, it was
easier than trying to open a #10 can on a wall mounted Swing Away can opener. (G)
OY! That was the same size as they deliver to food service places to
put in their milk dispensers. We never got those. But we did get 1
gallon cartons ... which were enough of a bear for kidlets to handle.
Saved having to have fridge space for so many bottles or cartons. When
my folks had to buy milk at the grocery store, they'd go for the gallon jugs, even for just the 2 of them. Guess they got used to having big containers of milk on hand. (G)
But I see that Dutch Farms (cheese makers) is working on buying the
wreck and reviving it. They also sell pre-made stuff in the take it
and bake it category. My local Ruler Foods (Kroger) and County DD>
Market carry the cheese and the frozen entrees. I've tried their DD>
Chicken Cordon Bleu and it's OK. But, I still prefer mine. Bv)=
Good that hopefully it's being revived--teach another generation that
milk doesn't always come in cardboard cartons.
We're going to be in an Amish region for the next week; Steve was
noticing all the cheese places when he checked out the area on line earlier today.
It took me some time before I realised that Amish and Pennsylvania
Dutch were nearly identical cuisines. Bv)=
Because they are one and the same, Pennsylvania Dutch being the
umbrella term for the Amish, Mennonite and other sects of similar persuasion.
Mennonite - Amish with a car.
We're seeing a lot of bikes, both electric and old fashioned pedal
power, around here. It's very hilly country so the electric bikes are
much more practical.
I'd enjoy it but Steve wouldn't because of the corn. We're very strict label readers now, even more so than before he was aware of the problem with corn.
Sorry, I forget sometimes. I'm glad I'm not allergic to corn.
Bananananas are my only food allergy. Which is OK with me as I don't
care for them anyway. I inherited the allergy from my mother who was
also allergic to strawberries.
Thank providence that allergy missed me. I really likes me strawbs.
I don't have any food allergies, just some strong dislikes.
Strawberries are not in that grouping tho.
I've quit making my own sauce. I buy a decent quality jarred sauce and "tart it up" to my liking. When I was younger I used to do the
"all-day" marinara/gravy. Starting with fresh tomatoes. No longer.
I don't start with fresh tomatoes but I do usually cook it for a couple
of hours, minimum. Basically tomato paste/sauce, water, garlic (powder
or fresh, oregano, basil, parsley, salt and pepper. Basic recipe from
my MIL, tinkered with off and on over the last 49 years.
Title: Classic Marinara Sauce
Categories: Vegetables, Herbs, Chilies
Yield: 3 1/2 cups
Brute force generally doesn't win the day. Cleverness and subtlety can
go a long toward assuring a desiered outcome. Bv)=
Most of the time, yes, but there are some people that don't respond
well to that and brute force is the only thing that will work.
There's always one whose mantra is "My mind's made up. Don't try to
cofuse me with the facts."
Then the milk man suggested my folks buy 5 gallon boxes (milk was in a
OY! That was the same size as they deliver to food service places to
put in their milk dispensers. We never got those. But we did get 1
gallon cartons ... which were enough of a bear for kidlets to handle.
Saved having to have fridge space for so many bottles or cartons. When
my folks had to buy milk at the grocery store, they'd go for the gallon jugs, even for just the 2 of them. Guess they got used to having big containers of milk on hand. (G)
You don't rewind far enough to remember having an honest to actual ice
box .... with daily ice deliveries. My grandparents had one at the
farm and on e in town. Then they got a GE Monitor Top (with the works
on top of the box) refrigerator .... no more worries about overflowing catch pans, etc.
We're going to be in an Amish region for the next week; Steve was
noticing all the cheese places when he checked out the area on line earlier today.
It took me some time before I realised that Amish and Pennsylvania
Dutch were nearly identical cuisines. Bv)=
Because they are one and the same, Pennsylvania Dutch being the
umbrella term for the Amish, Mennonite and other sects of similar persuasion.
Mennonite - Amish with a car.
We're seeing a lot of bikes, both electric and old fashioned pedal
power, around here. It's very hilly country so the electric bikes are
much more practical.
I've thought about getting one of those w/a solar charger. Then my
mind reminds me that I quit the motorcycles because of the idjits in
cars and pick-em-ups who can't seem to see anything smaller than a Greyhound bus.
Thank providence that allergy missed me. I really likes me strawbs.
I don't have any food allergies, just some strong dislikes.
Strawberries are not in that grouping tho.
I don't have room on my tiny lot for a strawberry bed. Or
black/raspberry bushes. Ah, well ..........
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
I've quit making my own sauce. I buy a decent quality jarred sauce and "tart it up" to my liking. When I was younger I used to do the
"all-day" marinara/gravy. Starting with fresh tomatoes. No longer.
I don't start with fresh tomatoes but I do usually cook it for a couple
of hours, minimum. Basically tomato paste/sauce, water, garlic (powder
or fresh, oregano, basil, parsley, salt and pepper. Basic recipe from
my MIL, tinkered with off and on over the last 49 years.
Title: Classic Marinara Sauce
Categories: Vegetables, Herbs, Chilies
Yield: 3 1/2 cups
Each cook has his or her own way of making it; I play around using my MIL's recipe as a starting point but not always making it "by the book" twice successively.
Ruth Haffly wrote to Dave Drum <=-
You don't rewind far enough to remember having an honest to actual ice
box .... with daily ice deliveries. My grandparents had one at the
farm and on e in town. Then they got a GE Monitor Top (with the works
on top of the box) refrigerator .... no more worries about overflowing catch pans, etc.
No, that was before my time. Oldest fridge we ever had (in a rental)
had no shelves in the door, freezer had a shelf underneath to hold one
ice tray, freezer itself wasn't much wider, a bit taller and deeper,
but not much. I always said that it held only one 12 oz can of orange juice concentrate. Landlord let us buy our ouw frdge, found our $50. "wonder" fridge at a yard sale. Wondered how old it was, manufacturer,
how long it would last, etc. Lasted "as is" about 6 years, quit working about 3 weeks before Steve went active duty so he jury rigged it to
work again & it was still running when we closed the door to start our move.
We're seeing a lot of bikes, both electric and old fashioned pedal
power, around here. It's very hilly country so the electric bikes are
much more practical.
I've thought about getting one of those w/a solar charger. Then my
mind reminds me that I quit the motorcycles because of the idjits in
cars and pick-em-ups who can't seem to see anything smaller than a Greyhound bus.
I'd be hesitant to use a bike now.
Thank providence that allergy missed me. I really likes me strawbs.
I don't have any food allergies, just some strong dislikes.
Strawberries are not in that grouping tho.
I don't have room on my tiny lot for a strawberry bed. Or
black/raspberry bushes. Ah, well ..........
Sigh!
I usually have a way I want to dish to taste. So I modify on the fly
to try to achieve that flavour. I will sometimes eat a restaurant
verion
of a dish before trying to make it at home. Just (I tell myself) as a benchmark.
I freaked out my hosemate yesterday at supper. I had stopped at
Humphrey's deli to pick up a half-pound of chicken livers and some
pre-cut muskmelon for my lunch whe I saw the meat department has
chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that
by. 3 of the 1# steaks are sucky bagged in the freezer and I
fixed/grilled the other (after halving it)
w/lemon-pepper amd some basil and rigani.
Did "baked" potatoes in the microwave and a nice side salad. When I
set it in front of Dennis ha said "I'm not hungey". But I noticed
there was nothing but bare plates at clean-up time. Bv)=
You don't rewind far enough to remember having an honest to actual ice
box .... with daily ice deliveries. My grandparents had one at the
farm and on e in town. Then they got a GE Monitor Top (with the works
on top of the box) refrigerator .... no more worries about overflowing catch pans, etc.
No, that was before my time. Oldest fridge we ever had (in a rental)
had no shelves in the door, freezer had a shelf underneath to hold one
ice tray, freezer itself wasn't much wider, a bit taller and deeper,
but not much. I always said that it held only one 12 oz can of orange juice concentrate. Landlord let us buy our ouw frdge, found our $50. "wonder" fridge at a yard sale. Wondered how old it was, manufacturer,
how long it would last, etc. Lasted "as is" about 6 years, quit working about 3 weeks before Steve went active duty so he jury rigged it to
work again & it was still running when we closed the door to start our move.
My grand's second fridge was sorta like that. The freezer was wide
enough for two ice trays though. It was about twn inches by ten inches
and was the "business end" of the refrigerator. And was NOT self defrosting.
We're seeing a lot of bikes, both electric and old fashioned pedal
power, around here. It's very hilly country so the electric bikes are
much more practical.
I've thought about getting one of those w/a solar charger. Then my
mind reminds me that I quit the motorcycles because of the idjits in
cars and pick-em-ups who can't seem to see anything smaller than a Greyhound bus.
I'd be hesitant to use a bike now.
Drivers seem more interested in their phones than in traffic around
them. I'm surprised there are so few car-bike accidents - especially
as many
cyclists INSIST on riding on the wrong side of the road - facing
traffic. In my state the law is bicicles go with the traffic and pedestrians walk facing the oncoming juggernauts.
Thank providence that allergy missed me. I really likes me strawbs.
I don't have any food allergies, just some strong dislikes.
Strawberries are not in that grouping tho.
I don't have room on my tiny lot for a strawberry bed. Or
black/raspberry bushes. Ah, well ..........
Sigh!
Late news - Burpee offers some thornless blackberry bushes that will
fit in front of the fence dividing my front and side yard areas. Still nothing positive on the srrawberries.
I made this for my friends Les & Sara uning bought (Crate & Barrel) berries and ALDI's Deutsche Kuche noodles. Sara (who is very strictly Kosher) asked if if I was sure I was Jewish. Bv)=Fruits, Pasta, Puddings DD> Yield: 10 Servings
Title: Blackberry Noodle Kugel DD> Categories: Desserts,
Hi Dave,
I usually have a way I want to dish to taste. So I modify on the fly
to try to achieve that flavour. I will sometimes eat a restaurant verion
of a dish before trying to make it at home. Just (I tell myself) as a benchmark.
We've done that. Case in point, years ago when we were in Germany we had something called Goulash Soup (I'll look up the recipe and post it.) a couple of times. Started analysing it the second time, a few weeks later
I was in the Stars and Stripes bookstore. Saw a German cookbook so I
started browsing it, found a recipe for Goulash Soup. We were pretty
much spot on with the ingredients, missed a couple of minor ones. Bought
the book and have made the soup a number of times since.
I freaked out my hosemate yesterday at supper. I had stopped at Humphrey's deli to pick up a half-pound of chicken livers and some pre-cut muskmelon for my lunch whe I saw the meat department has chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that
by. 3 of the 1# steaks are sucky bagged in the freezer and I fixed/grilled the other (after halving it)
w/lemon-pepper amd some basil and rigani.
Sounds good. We try to catch deals like that when we can and add them to
our freezer also. Didn't buy a lot of meat this past year but still have
a good amount in the freezer.
Did "baked" potatoes in the microwave and a nice side salad. When I
set it in front of Dennis ha said "I'm not hungey". But I noticed
there was nothing but bare plates at clean-up time. Bv)=
Nothing left for the dogs?
Ruth Haffly wrote to Dave Drum <=-
My grand's second fridge was sorta like that. The freezer was wide
enough for two ice trays though. It was about twn inches by ten inches
and was the "business end" of the refrigerator. And was NOT self defrosting.
I've defrosted many a fridge in my time--and appreciate the self defrosting ones.
We're seeing a lot of bikes, both electric and old fashioned pedal
power, around here. It's very hilly country so the electric bikes are
much more practical.
I've thought about getting one of those w/a solar charger. Then my
mind reminds me that I quit the motorcycles because of the idjits in
cars and pick-em-ups who can't seem to see anything smaller than a Greyhound bus.
I'd be hesitant to use a bike now.
Drivers seem more interested in their phones than in traffic around
them. I'm surprised there are so few car-bike accidents - especially
as many
cyclists INSIST on riding on the wrong side of the road - facing
traffic. In my state the law is bicicles go with the traffic and pedestrians walk facing the oncoming juggernauts.
Basically the same in all 50, IIRC.
Thank providence that allergy missed me. I really likes me strawbs.
I don't have any food allergies, just some strong dislikes.
Strawberries are not in that grouping tho.
I don't have room on my tiny lot for a strawberry bed. Or
black/raspberry bushes. Ah, well ..........
Sigh!
We picked up a couple more boxes of strawberries in our first shopping trip after getting home. Might do a fresh strawberry pie, left over combine with rhubarb for another pie.
Late news - Burpee offers some thornless blackberry bushes that will
fit in front of the fence dividing my front and side yard areas. Still nothing positive on the srrawberries.
Steve just picked some fresh peas from what he planted in our small
raised bed earlier this year. Starting to be the time of year when
we'll be eating a lot of fresh fruits and vegetables.
I made this for my friends Les & Sara using bought (Crate & Barrel) berries and ALDI's Deutsche Kuche noodles. Sara (who is very strictly Kosher) asked if if I was sure I was Jewish. Bv)=
Title: Blackberry Noodle Kugel DD> Categories: Desserts,
Fruits, Pasta, Puddings DD> Yield: 10 Servings
Looks good--and you don't have to be Jewish to cook good Jewish food, especially if you remember the dietary restrictions. Since you used butter, was the wedding/reception dairy based (no meat)?
Ruth Haffly wrote to Dave Drum <=-
I usually have a way I want to dish to taste. So I modify on the fly
to try to achieve that flavour. I will sometimes eat a restaurant
verion of a dish before trying to make it at home. Just (I tell
myself) as a benchmark.
We've done that. Case in point, years ago when we were in Germany we
had something called Goulash Soup (I'll look up the recipe and post
it.) a couple of times. Started analysing it the second time, a few
weeks later I was in the Stars and Stripes bookstore. Saw a German cookbook so I started browsing it, found a recipe for Goulash Soup. We were pretty much spot on with the ingredients, missed a couple of minor ones. Bought the book and have made the soup a number of times since.
I freaked out my hosemate yesterday at supper. I had stopped at
Humphrey's deli to pick up a half-pound of chicken livers and some
pre-cut muskmelon for my lunch whe I saw the meat department has
chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that
by. 3 of the 1# steaks are sucky bagged in the freezer and I
fixed/grilled the other (after halving it)
w/lemon-pepper amd some basil and rigani.
Sounds good. We try to catch deals like that when we can and add them
to our freezer also. Didn't buy a lot of meat this past year but still have a good amount in the freezer.
Did "baked" potatoes in the microwave and a nice side salad. When I
set it in front of Dennis ha said "I'm not hungey". But I noticed
there was nothing but bare plates at clean-up time. Bv)=
Nothing left for the dogs?
Quoting Dave Drum to Ruth Haffly <=-
a self-defroster. It's a genuine PITA doing that every couple months.
Even if I use a heat gun (hair dryer on steroids) to speed things up.
I freaked out my hosemate yesterday at supper. I had stopped at Humphrey's deli to pick up a half-pound of chicken livers and some pre-cut muskmelon for my lunch whe I saw the meat department has chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that
by. 3 of the 1# steaks are sucky bagged in the freezer and I fixed/grilled the other (after halving it)
w/lemon-pepper amd some basil and rigani.
Sounds good. We try to catch deals like that when we can and add them to
our freezer also. Didn't buy a lot of meat this past year but still have
a good amount in the freezer.
Did "baked" potatoes in the microwave and a nice side salad. When I
set it in front of Dennis ha said "I'm not hungey". But I noticed
there was nothing but bare plates at clean-up time. Bv)=
Nothing left for the dogs?
Oh, my poor Dog Jack! He's rescue and apparently never had a dental.
5 teeth extracted (1,149$!!). He's almost 9 and had to be done, but
gosh, even the cat is being nice to him today.
I've defrosted many a fridge in my time--and appreciate the self defrosting ones.
I know. I screwed up when I let the sale price of my upright freezer
blind me to the fact that it's not "frost free". If I hit a winner on
the lottery (not the grand prize but a nice hit) I'll replace it with
a self-defroster. It's a genuine PITA doing that every couple months.
Even if I use a heat gun (hair dryer on steroids) to speed things up.
Drivers seem more interested in their phones than in traffic around
them. I'm surprised there are so few car-bike accidents - especially
as many
cyclists INSIST on riding on the wrong side of the road - facing
traffic. In my state the law is bicicles go with the traffic and pedestrians walk facing the oncoming juggernauts.
Basically the same in all 50, IIRC.
I think so. But, some doofuses insist on going against the grain.
We picked up a couple more boxes of strawberries in our first shopping trip after getting home. Might do a fresh strawberry pie, left over combine with rhubarb for another pie.
I like strawberry pie. And I like rhubarb pie (note to self - get some rhubarb starts for the side of the house) But, I abhor
strawberry-rhubarb pie.
Late news - Burpee offers some thornless blackberry bushes that will
fit in front of the fence dividing my front and side yard areas. Still nothing positive on the srrawberries.
Steve just picked some fresh peas from what he planted in our small
raised bed earlier this year. Starting to be the time of year when
we'll be eating a lot of fresh fruits and vegetables.
I made this for my friends Les & Sara using bought (Crate & Barrel) berries and ALDI's Deutsche Kuche noodles. Sara (who is very strictly Kosher) asked if if I was sure I was Jewish. Bv)=
Title: Blackberry Noodle Kugel DD> Categories: Desserts,
Fruits, Pasta, Puddings DD> Yield: 10 Servings
Looks good--and you don't have to be Jewish to cook good Jewish food, especially if you remember the dietary restrictions. Since you used butter, was the wedding/reception dairy based (no meat)?
Desserts/snacks/finger foods only. Oddly, Les is like me with keeping Kosher. Don't serve the Rabbi pork chops or catfish. Bv)=
Title: Deep-Dish Rhubarb Pie
Categories: Pies, Pastry, Desserts
Yield: 6 Servings
We've done that. Case in point, years ago when we were in Germany we
had something called Goulash Soup (I'll look up the recipe and post
it.) a couple of times. Started analysing it the second time, a few
weeks later I was in the Stars and Stripes bookstore. Saw a German cookbook so I started browsing it, found a recipe for Goulash Soup. We were pretty much spot on with the ingredients, missed a couple of minor ones. Bought the book and have made the soup a number of times since.
Somehow I always thought of goulash as a Hungarian dish. I have a
couple recipes for Hungarian grub (Juune Meyer's cookbook in hardback)
Did "baked" potatoes in the microwave and a nice side salad. When I
set it in front of Dennis ha said "I'm not hungey". But I noticed
there was nothing but bare plates at clean-up time. Bv)=
Nothing left for the dogs?
He gives the mooches treats from his plate - which I never do.
Although I'll let them pre-wash the plate/bowl when I'm finished.
Bv)=
This is a June Meyer recipe. The basic ingredients (beef, vegetabls)
are the same as for her family's Gulyas (goulash). And it is served differenly (as a meal not just a single course) from what we're used
to.
Title: June Meyer's Authentic Hungarian Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 5 servings
NOTES: This is a traditional winter soup. It is served
in three courses. First the broth is served with fine or
broad egg noodles. Then the meat and vegetables are
served along with a cold sourcream and horse-radish
sauce. This is a slow cooking soup, that tastes
wonderful. It is worth the time it takes. It makes a
cold winter day cosy. This serves a family.
Quoting Ruth Haffly to Dave Drum <=-
Looks good, this is about the time of year when fresh rhubarb is available. My dad used to keep a patch of it in his garden and every
year about this time, mom would make pie.
Shawn Highfield wrote to Dave Drum <=-
a self-defroster. It's a genuine PITA doing that every couple months.
Even if I use a heat gun (hair dryer on steroids) to speed things up.
Our chest freezer (Apt size) is supposed to be a self-defroster but I guess over the years it gave that part of it's life up.
We ate most of it down, this weekend I'll take the rest of the stuff I want to keep to the trailer's freezer and unplug the thing to melt
away.
I say that... but I probably won't. ;)
Ruth Haffly wrote to Dave Drum <=-
I've defrosted many a fridge in my time--and appreciate the self defrosting ones.
I know. I screwed up when I let the sale price of my upright freezer
blind me to the fact that it's not "frost free". If I hit a winner on
the lottery (not the grand prize but a nice hit) I'll replace it with
a self-defroster. It's a genuine PITA doing that every couple months.
Even if I use a heat gun (hair dryer on steroids) to speed things up.
My mom used to put a pot of water on the stove, bring it to a boil,
then put it in the freezer for maybe 20 minutes to start loosening
things up. I did the same initially, then sometimes grabbed a blow
dryer and set it on high........
Drivers seem more interested in their phones than in tr
We picked up a couple more boxes of strawberries in our first shopping trip after getting home. Might do a fresh strawberry pie, left over combine with rhubarb for another pie.
I like strawberry pie. And I like rhubarb pie (note to self - get some rhubarb starts for the side of the house) But, I abhor
strawberry-rhubarb pie.
Late news - Burpee offers some thornless blackberry bushes that will
fit in front of the fence dividing my front and side yard areas. Still nothing positive on the srrawberries.
Steve just picked some fresh peas from what he planted in our small
raised bed earlier this year. Starting to be the time of year when
we'll be eating a lot of fresh fruits and vegetables.
I made this for my friends Les & Sara using bought (Crate & Barrel) berries and ALDI's Deutsche Kuche noodles. Sara (who is very strictly Kosher) asked if if I was sure I was Jewish. Bv)=
Title: Blackberry Noodle Kugel DD> Categories: Desserts,
Fruits, Pasta, Puddings DD> Yield: 10 Servings
Looks good--and you don't have to be Jewish to cook good Jewish food, especially if you remember the dietary restrictions. Since you used butter, was the wedding/reception dairy based (no meat)?
Desserts/snacks/finger foods only. Oddly, Les is like me with keeping Kosher. Don't serve the Rabbi pork chops or catfish. Bv)=
Or shellfish.
Title: Deep-Dish Rhubarb Pie
Categories: Pies, Pastry, Desserts
Yield: 6 Servings
Looks good, this is about the time of year when fresh rhubarb is available. My dad used to keep a patch of it in his garden and every
year about this time, mom would make pie.
Ruth Haffly wrote to Dave Drum <=-
Somehow I always thought of goulash as a Hungarian dish. I have a
couple recipes for Hungarian grub (Juune Meyer's cookbook in hardback)
This is goulash soup--no pasta in it, just meat, peppers, onion, tomato and seasoning.
Did "baked" potatoes in the microwave and a nice side salad. When I
set it in front of Dennis ha said "I'm not hungey". But I noticed
there was nothing but bare plates at clean-up time. Bv)=
Nothing left for the dogs?
He gives the mooches treats from his plate - which I never do.
Although I'll let them pre-wash the plate/bowl when I'm finished.
Bv)=
I never fed animals from the table either but my dad, and Steve, did.
This is a June Meyer recipe. The basic ingredients (beef, vegetabls)
are the same as for her family's Gulyas (goulash). And it is served differenly (as a meal not just a single course) from what we're used
to.
Title: June Meyer's Authentic Hungarian Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 5 servings
NOTES: This is a traditional winter soup. It is served
in three courses. First the broth is served with fine or
broad egg noodles. Then the meat and vegetables are
served along with a cold sourcream and horse-radish
sauce. This is a slow cooking soup, that tastes
wonderful. It is worth the time it takes. It makes a
cold winter day cosy. This serves a family.
I only count two courses--broth with noodles, then meat and vegetables.
It does look good, no matter how you count it tho.
Shawn Highfield wrote to RUTH HAFFLY <=-
Looks good, this is about the time of year when fresh rhubarb is available. My dad used to keep a patch of it in his garden and every
year about this time, mom would make pie.
I love rhubarb pie, Andrea hates pastry. I don't often make it anymore for that reason... I did get some rhubarb from a friend so I chucked it
in the freezer for now and one day I'll make a pie have a slice and if
my kid won't take the rest I'll chuck it.
That's why I don't make pie often anymore.
Quoting Dave Drum to Shawn Highfield <=-
I just bought, from Best Buy, an "open box" house brand freezer that
has self-defrost. Just have to wait for it to get shipped via company truck, to my local store, then to me. I'll move my current Mr. Frosty
unit to the garage to use for long term stoage. If you're not in it
every day it takes a lot longer to ice up.
store bits and pices of leftover supper vegetables until I have enough
for a nice pot of vegetable soup. Never twice the same .... Bv)=
Looks good, this is about the time of year when fresh rhubarb is available. My dad used to keep a patch of it in his garden and every
year about this time, mom would make pie.
I love rhubarb pie, Andrea hates pastry. I don't often make it
anymore for that reason... I did get some rhubarb from a friend so I chucked it in the freezer for now and one day I'll make a pie have a
slice and if
my kid won't take the rest I'll chuck it.
That's why I don't make pie often anymore.
a self-defroster. It's a genuine PITA doing that every couple months.
Even if I use a heat gun (hair dryer on steroids) to speed things up.
My mom used to put a pot of water on the stove, bring it to a boil,
then put it in the freezer for maybe 20 minutes to start loosening
things up. I did the same initially, then sometimes grabbed a blow
dryer and set it on high........
As I told Shawn in another post in this packet - I've bought another freezer of the same size fro Best Buy's open box offerngs. It's a self defroster - so the current guy will soon live in the garage.
Drivers seem more interested in their phones than in tr RH> Wepicked up a couple more boxes of strawberries in our first shopping RH>
I like strawberry pie. And I like rhubarb pie (note to self - get some rhubarb starts for the side of the house) But, I abhor
strawberry-rhubarb pie.
Late news - Burpee offers some thornless blackberry bushes that will
fit in front of the fence dividing my front and side yard areas. Still nothing positive on the srrawberries.
Steve just picked some fresh peas from what he planted in our small
raised bed earlier this year. Starting to be the time of year when
we'll be eating a lot of fresh fruits and vegetables.
You season starts a lot earlier than mine does. This year's garden
will be limited to some 'maters and a couuple short-season things like radishes and some herbs.
I made this for my friends Les & Sara using bought (Crate & Barrel) berries and ALDI's Deutsche Kuche noodles. Sara (who is verystrictly DD> Kosher) asked if if I was sure I was Jewish. Bv)=
Title: Blackberry Noodle Kugel DD> Categories: Desserts,
Fruits, Pasta, Puddings DD> Yield: 10 Servings
Looks good--and you don't have to be Jewish to cook good Jewish food, especially if you remember the dietary restrictions. Since you used butter, was the wedding/reception dairy based (no meat)?
Desserts/snacks/finger foods only. Oddly, Les is like me with keeping Kosher. Don't serve the Rabbi pork chops or catfish. Bv)=
Or shellfish.
Title: Deep-Dish Rhubarb Pie
Categories: Pies, Pastry, Desserts
Yield: 6 Servings
Looks good, this is about the time of year when fresh rhubarb is available. My dad used to keep a patch of it in his garden and every
year about this time, mom would make pie.
Rhubarb doesn't take a lot of tending. Just got to remember not to eat
the leaves. Bv)=
Somehow I always thought of goulash as a Hungarian dish. I have a
couple recipes for Hungarian grub (Juune Meyer's cookbook in hardback)
This is goulash soup--no pasta in it, just meat, peppers, onion, tomato and seasoning.
Errrrmmmm, lots of soups have pasta. Chicken 'n' Noodle soup
f'rinstance. Bv)=
Nothing left for the dogs?
He gives the mooches treats from his plate - which I never do.
Although I'll let them pre-wash the plate/bowl when I'm finished.
Bv)=
I never fed animals from the table either but my dad, and Steve, did.
Doesn't stop them from being in "mooch-a-pooch" mode. Ever the
optimists these guys always try. Bv)=
This is a June Meyer recipe. The basic ingredients (beef,vegetabls) DD> are the same as for her family's Gulyas (goulash). And
Title: June Meyer's Authentic Hungarian Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 5 servings
NOTES: This is a traditional winter soup. It is served
in three courses. First the broth is served with fine or
broad egg noodles. Then the meat and vegetables are
served along with a cold sourcream and horse-radish
sauce. This is a slow cooking soup, that tastes
wonderful. It is worth the time it takes. It makes a
cold winter day cosy. This serves a family.
I only count two courses--broth with noodles, then meat and vegetables.
It does look good, no matter how you count it tho.
Good catch. I'd not noticed that and I've read (and cooked) that
recipe several ties.
Hi Carol,
I freaked out my hosemate yesterday at supper. I had stopped at Humphrey's deli to pick up a half-pound of chicken livers and some pre-cut muskmelon for my lunch whe I saw the meat department has chuck-eye steaks on special offer @ U$6.99 lb. I couldn't pass that by. 3 of the 1# steaks are sucky bagged in the freezer and I fixed/grilled the other (after halving it)
w/lemon-pepper amd some basil and rigani.
Sounds good. We try to catch deals like that when we can and add them to our freezer also. Didn't buy a lot of meat this past year but still have a good amount in the freezer.
Did "baked" potatoes in the microwave and a nice side salad. When I set it in front of Dennis ha said "I'm not hungey". But I noticed there was nothing but bare plates at clean-up time. Bv)=
Nothing left for the dogs?
Oh, my poor Dog Jack! He's rescue and apparently never had a dental.
5 teeth extracted (1,149$!!). He's almost 9 and had to be done, but gosh, even the cat is being nice to him today.
Poor puppy! No more gnawing on rawhide treats, pig's ears (that was Sam's--our cocker spaniel--favorite) and so on. Hopefully he has enough teeth yet that he can crunch on dry foods; the idea of wet dog food for
the rest of his life is probably not very appealing.
Other alternative is to cut it into slices, individually wrap and freeze them. Then, every time you want pie, pull out a slice and defrost it.
I don't make it that often either, but just before I sat down to do
mail, I mixed up the crust for a fresh strawberry pie. It's now chilling before being rolled out and baked, after baking I'll prep the berries
and thickener while the crust cools.
That's why I don't make pie often anymore.Is it the gluten in the crust? Or she's just persnickity? In any event I
have a solution for you and the kidlet. This works with regular or even store bought "ready-to-bake" crust. But the cream-cheeze in the recipe
is very nice.
Carol Shenkenberger wrote to Dave Drum <=-
Without quoting, you and Ruth were talking 'Goulash'. It's a vague Americanism to call it 'Hungarian' I think. The American versions are largely based on things that came from the Americas and not much that sources to the old country.
Dave is right that based on our traditions, it has no noodles but it doesn't really have a set list other than lots of diced tomatoes.
Common items: Tomatoes, bell peppers, onions, corn kernals, sometimes chiles, spices such as were available, meat (type whatever ya got). It was also made vegetarian. It was the sort of thing grown in your own garden.
Then things get very wierd. Burgoo. Burgoo is our own crazy thing
with classic version having 3 different types of meats. Possum, deer venison, wild duck are 2 possibilities. Only fish were omitted. Rats, squirrels,and lots of other things landed in the pot. It varies a lot
but is essentially Goulash with meats (grin). But it's a blurry line though and more apt to be defined as one or the other reginally.
That's why people argue a bit about it.
Ruth Haffly wrote to Dave Drum <=-
Somehow I always thought of goulash as a Hungarian dish. I have a
couple recipes for Hungarian grub (Juune Meyer's cookbook in hardback)
This is goulash soup--no pasta in it, just meat, peppers, onion, tomato and seasoning.
Errrrmmmm, lots of soups have pasta. Chicken 'n' Noodle soup
f'rinstance. Bv)=
And a lot that don't, tomato soup for instance. (G)
Nothing left for the dogs? DD> Title: June Meyer's AuthenticHungarian Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 5 servings
NOTES: This is a traditional winter soup. It is served
in three courses. First the broth is served with fine or
broad egg noodles. Then the meat and vegetables are
served along with a cold sourcream and horse-radish
sauce. This is a slow cooking soup, that tastes
wonderful. It is worth the time it takes. It makes a
cold winter day cosy. This serves a family.
I only count two courses--broth with noodles, then meat and vegetables.
It does look good, no matter how you count it tho.
Good catch. I'd not noticed that and I've read (and cooked) that
recipe several ties.
My first reading it, it seemed a bit off so I re-read it slower and
only counted 2 courses. Somebody can't count or add. (G)
Carol Shenkenberger wrote to Dave Drum <=-
Without quoting, you and Ruth were talking 'Goulash'. It's a vague Americanism to call it 'Hungarian' I think. The American versions are largely based on things that came from the Americas and not much that sources to the old country.
The root word is Hungarian - gulyas
Dave is right that based on our traditions, it has no noodles but it doesn't really have a set list other than lots of diced tomatoes.
Gulyas is like chilli "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chile peppers, various spices and other ingredients. Chilli may be any color."
Common items: Tomatoes, bell peppers, onions, corn kernals, sometimes chiles, spices such as were available, meat (type whatever ya got). It was also made vegetarian. It was the sort of thing grown in your own garden.
Then things get very wierd. Burgoo. Burgoo is our own crazy thing with classic version having 3 different types of meats. Possum, deer venison, wild duck are 2 possibilities. Only fish were omitted. Rats, squirrels,and lots of other things landed in the pot. It varies a lot but is essentially Goulash with meats (grin). But it's a blurry line though and more apt to be defined as one or the other reginally.
That's why people argue a bit about it.
Burgoo, AFAIK, is a Kentucky thing - my local-ish Franklin, IL 4th of
July Burgoo notwithstanding. Burgoo is Kentucky's most famous stew,
usually made for big gatherings, like Derby Day, in huge kettles. It
dates back to before the Civil War and, as legend has it, was invented
by a French chef. In many place it is known also as "Road Kill Stew".
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Squirrel Burgoo
Categories: Game, Vegetables, Stews, Potatoes
Yield: 5 Servings
3 oz Jim Beam bourbon; 100 months
- old (AKA James B. Beam)
2 lb Squirrel meat
4 c Beef or chicken stock
16 oz Can tomatoes; cut up
Salt & pepper
2 lg Potatoes; peeled, diced
Big handful okra; sliced
Corn kernels from two ears
+=OR=+
14 oz Can Green Giant niblets
2 Sliced carrots
1 lg Onion; chopped
pn Sugar
Cumin & cayenne
Toss back a jigger of Jim Beam.
Combine meat, undrained tomatoes, salt, pepper, and
stock. Bring to boil, simmer for half an hour - hour
depending on the age of the squirrels when shot.
Remove and set aside tender meat; and toss in potatoes
and then other ingredients and simmer until vegetables
are ready (don't overcook). Remove any bones from the
squirrel meat and cut into more or less bite sized bits
and toss back in.
Toss back the second jigger of Beam.
Bring burgoo back to heat and serve.
Recipe by Sam Fujisaka
From: http://www.burgoo.org
Uncle Dirty Dave's Archives
MMMMM
... How do they get deer to cross the road only at those yellow signs?
Shawn Highfield wrote to DAVE DRUM <=-
That's why I don't make pie often anymore.Is it the gluten in the crust? Or she's just persnickity? In any event I
No gluten in anything in the house - I have to keep my kitchen clean, she's not on a fad diet, she has celiac so gluten causes her endless amount of "fun" in the bathroom with both ends having issues.
have a solution for you and the kidlet. This works with regular or even store bought "ready-to-bake" crust. But the cream-cheeze in the recipe
is very nice.
I've saved it - worth a shot! My A-P mix is GF so I don't need to
modify anything. I just add some xanthum gum to attempt to make it
stay together.
Carol Shenkenberger wrote to Dave Drum <=-
Dave, you might have missed that the names are regional. Burgoo is far more than Kentucky. The name is applied to any meat containing goulash
in some parts of the USA.
Americans changed it all over time so it's not the pure African or Hungarian roots anymore. Happens all the time!
Nothing left for the dogs?
Oh, my poor Dog Jack! He's rescue and apparently never had a dental.
5 teeth extracted (1,149$!!). He's almost 9 and had to be done, but gosh, even the cat is being nice to him today.
Poor puppy! No more gnawing on rawhide treats, pig's ears (that was Sam's--our cocker spaniel--favorite) and so on. Hopefully he has enough teeth yet that he can crunch on dry foods; the idea of wet dog food for
the rest of his life is probably not very appealing.
They say crunchy in one more week for Gentle Jack. I am swapping his kibble to a new 'limited diet' used for dog food allergies. He's on wheat, corn and soy free right now but it's not handling the allergies fully. The vet is saying now there's something odd about the beagles, like a bad backyard breeder?
Other alternative is to cut it into slices, individually wrap and freeze them. Then, every time you want pie, pull out a slice and defrost it.
That's a good idea. I do have the sucky-bag machine after Dave kept talking about how handy they were.
I don't make it that often either, but just before I sat down to do
mail, I mixed up the crust for a fresh strawberry pie. It's now chilling before being rolled out and baked, after baking I'll prep the berries
and thickener while the crust cools.
Yum. Still a few weeks away from Stawberrys here I think.
Errrrmmmm, lots of soups have pasta. Chicken 'n' Noodle soup
f'rinstance. Bv)=
And a lot that don't, tomato soup for instance. (G)
Or beef consomme .... PPBBBBTTTT!
Nothing left for the dogs? DD> Title: June Meyer's AuthenticYield: 5 servings
Hungarian Beef Soup DD> Categories: Beef, Vegetables, Potatoes DD>
NOTES: This is a traditional winter soup. It is served
in three courses. First the broth is served with fine or
broad egg noodles. Then the meat and vegetables are
served along with a cold sourcream and horse-radish
sauce. This is a slow cooking soup, that tastes
wonderful. It is worth the time it takes. It makes a
cold winter day cosy. This serves a family.
I only count two courses--broth with noodles, then meat and vegetables.
It does look good, no matter how you count it tho.
Good catch. I'd not noticed that and I've read (and cooked) that
recipe several ties.
My first reading it, it seemed a bit off so I re-read it slower and
only counted 2 courses. Somebody can't count or add. (G)
Well, maybe math isn't her first language. Bv)= She do have some
good (and authentic) recipes, though. And some not so authentic - to
wit:
Quoting Ruth Haffly to Shawn Highfield <=-
into the freezer. Use the delicate (no suction) or whatever they call
it on your cheesecake; you don't want it to suck out all the air and squash the cheesecake.
We're moving into blueberry season in the next couple of weeks. The
next week I'll pull a small bag of rhubarb out of the freezer & make a small strawberry/rhubarb pie to use up the strawberries on hand.
Quoting Dave Drum to Carol Shenkenberger <=-
cuisine. Hell, we even put pineapple on pizza. And have been known to
salt our beer. Not to mention the obscenities we visit on chilli con
carne - turnng it into chilli con carnage. Bv)=
I mean chow mein noodles - from a can??? Are you kidding me??? Then there's this ....
Quoting Dave Drum to Shawn Highfield <=-
The mini pie plates are a great boon for me. I can make me sized pies
and not have to worry if my house-mate is "up for it". If he is I'll
split a mini with him. If not I'll have the second serving next
evenng.
I have archived a GF pie crust recipe - but never made it. If you'd be
so kind as to look it over and tell me if it will work (or at least if
it stands a chance of working) I'd be most appreciative. Also - since
this is for a single crust and I double it to get 2 crusts - will they
act like regular pie crus with respect to sealing, etc?
I did look up the "Instant Clear Gel" which is a modified corn starch.
Ruth Haffly wrote to Carol Shenkenberger <=-
As far as sweet cole slaw--my MIL gave me the cole slaw recipe I make
99% of the time; it has just a sprinkle (maybe a tablespoon, at most,)
of sugar. Otherwise, it's cabbage, shredded carrot, pineapple, little
bits each of s&P, pineapple juice and mayo. I'll usually use crushed pineapple or cut up rings/tidbits into small pieces. Best cole slaw
I've ever tasted and the one we judge others by.
Ruth Haffly wrote to Dave Drum <=-
Errrrmmmm, lots of soups have pasta. Chicken 'n' Noodle soup
f'rinstance. Bv)=
And a lot that don't, tomato soup for instance. (G)
Or beef consomme .... PPBBBBTTTT!
That's used as an ingredient, not a stand alone course in this
household.
Nothing left for the dogs?
Title: June Meyer's Authentic Hungarian Beef Soup
Categories: Beef, Vegetables, Potatoes DD>
Yield: 5 servings
NOTES: This is a traditional winter soup. It is served
in three courses. First the broth is served with fine or
broad egg noodles. Then the meat and vegetables are
served along with a cold sourcream and horse-radish
sauce. This is a slow cooking soup, that tastes
wonderful. It is worth the time it takes. It makes a
cold winter day cosy. This serves a family.
I only count two courses--broth with noodles, then meat and vegetables.
It does look good, no matter how you count it tho.
Good catch. I'd not noticed that and I've read (and cooked) that
recipe several ties.
My first reading it, it seemed a bit off so I re-read it slower and
only counted 2 courses. Somebody can't count or add. (G)
Well, maybe math isn't her first language. Bv)= She do have some
good (and authentic) recipes, though. And some not so authentic - to
wit:
Authentic can vary a lot, even from cook to cook within the same
country.
Shawn Highfield wrote to DAVE DRUM <=-
cuisine. Hell, we even put pineapple on pizza. And have been known to
Sad to say a Canadian invented that disgusting mess.
salt our beer. Not to mention the obscenities we visit on chilli con
carne - turnng it into chilli con carnage. Bv)=
I never understood salting the beer though.
Shawn Highfield wrote to RUTH HAFFLY <=-
We're moving into blueberry season in the next couple of weeks. The
Really? I thought blueberry's were August fruit?
next week I'll pull a small bag of rhubarb out of the freezer & make a small strawberry/rhubarb pie to use up the strawberries on hand.
When my daughters idiot is at work I decided I'll go to her place and
make one there so I can use real flour. That way I can eat a slice and just leave them the rest.
Shawn Highfield wrote to DAVE DRUM <=-
The mini pie plates are a great boon for me. I can make me sized pies
and not have to worry if my house-mate is "up for it". If he is I'll
split a mini with him. If not I'll have the second serving next
evenng.
I may do this as well!
I have archived a GF pie crust recipe - but never made it. If you'd be
so kind as to look it over and tell me if it will work (or at least if
It will work. I'll post the one that I use below - pretty similar as
most pastry crust is. :)
it stands a chance of working) I'd be most appreciative. Also - since
this is for a single crust and I double it to get 2 crusts - will they
act like regular pie crus with respect to sealing, etc?
Yes, pretty much the same. The big difference will be how crumbly the
GF one is. Also straight GF A-P flour will taste a bit saw dusty so I always add some casava or almond flour to the mix.
I did look up the "Instant Clear Gel" which is a modified corn starch.
So that I wouldn't bother with... never heard of it nor used it in anything and I've never had a complaint.
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: GF Quiche / Pie Crust (Shawn's)
Categories: Pies,Shawn
Yield: 1 Servings
2 c Gluten free AP Flour
1 t Table salt
1 t Baking powder
* c Shortening (or lard)
1 Egg
5 T Ice water
*1/3 and 1/3 cups of shortning or lard (I don't know how to deal with fractions)
into the freezer. Use the delicate (no suction) or whatever they call
it on your cheesecake; you don't want it to suck out all the air and squash the cheesecake.
This one has that feature! LOL I got one from amazon during prime day
and it was so cheap we figured if we didn't use it who cares?
We're moving into blueberry season in the next couple of weeks. The
Really? I thought blueberry's were August fruit?
next week I'll pull a small bag of rhubarb out of the freezer &make a RH> small strawberry/rhubarb pie to use up the strawberries on
When my daughters idiot is at work I decided I'll go to her place and
make one there so I can use real flour. That way I can eat a slice
and just leave them the rest.
As far as sweet cole slaw--my MIL gave me the cole slaw recipe I make
99% of the time; it has just a sprinkle (maybe a tablespoon, at most,)
of sugar. Otherwise, it's cabbage, shredded carrot, pineapple, little
bits each of s&P, pineapple juice and mayo. I'll usually use crushed pineapple or cut up rings/tidbits into small pieces. Best cole slaw
I've ever tasted and the one we judge others by.
That doesn't need sugar - the sweet comes from the carrots and fruit.
I'm not a fan of the vinegar-based coleslaws - nor the oil & vinegar
salad dressings. Vinegar as an ingredient - yeah. That's different -
just not as a main ingredient. Bv)=
I do like Popeyes (and KFC) coleslaw. With a few grinds of black
pepper.
Title: Popeyes Coleslaw (Copycat)*****
Categories: Greens, Vegetables, Sauces
Yield: 8 servings
1 c Mayonnaise
1/4 c Cugar
Or beef consomme .... PPBBBBTTTT!
That's used as an ingredient, not a stand alone course in this
household.
I do it both ways. And as a dipper for French Dip sandwiches (if I
grab the consomme insteadof the broth).
I only count two courses--broth with noodles, then meat and vegetables.
It does look good, no matter how you count it tho.
Good catch. I'd not noticed that and I've read (and cooked) that
recipe several ties.
My first reading it, it seemed a bit off so I re-read it slower and
only counted 2 courses. Somebody can't count or add. (G)
Well, maybe math isn't her first language. Bv)= She do have some
good (and authentic) recipes, though. And some not so authentic - to
wit:
Authentic can vary a lot, even from cook to cook within the same
country.
All of June's recipes that I have tried have been good. Even if her subject sometimes disagrees with her predicate.
cuisine. Hell, we even put pineapple on pizza. And have been known to
Sad to say a Canadian invented that disgusting mess.
Quoting Ruth Haffly to Dave Drum <=-
available or none of the other choices are ones I like. Given a choice tho, Thousand Island is my #1 pick. As for vinegar based cole slaw,
Quoting Dave Drum to Shawn Highfield <=-
We see blueberries adverted by the U-picks and farm stands around mid June. Now they're hustling asparagus and rhubarb.
Here's a nice asparaguse soup recipe from a Quebecios lady who was on
the echo when I first joined back in the 90s. It's really pretty good.
Quoting Ruth Haffly to Shawn Highfield <=-
And you find you're using it a lot more than you thought you would?
We've found that to be true of so many things we've bought over the
years.
because it's in the stores into fall. Best watermelon you can get is a Bogue Sound melon, Bogue Sound being down on the coast of NC, off of
the Intracoastal Waterway. We used to live near there and learned to appreciate good watermelon.
Sounds good to me. Last year at a barn sale (indoor yard sale, in a
barn) I found a small pie pan, maybe 7" diameter. Good for pies when
you don't have a lot of filler or don't want a big pie. I've got some strawberries left over from making a bigger pie that will probably
fill the small pan quite nicely. (G)
Quoting Mike Powell to Shawn Highfield <=-
Sad to say a Canadian invented that disgusting mess.
That is sad, and something I'd not admit to! :D
Sad to say a Canadian invented that disgusting mess.
That is sad, and something I'd not admit to! :D
Since I didn't do it I will share the truth. LOL
You know someone
would have eventually tried it even without Sam.
Ruth Haffly wrote to Dave Drum <=-
Or beef consomme .... PPBBBBTTTT!
That's used as an ingredient, not a stand alone course in this
household.
I do it both ways. And as a dipper for French Dip sandwiches (if I
grab the consomme insteadof the broth).
I keep soup base (both chicken and beef flavors) on hand. Wegman's
sells kimmelweck rolls so every so often we'll buy some rolls and
sliced roast beef. Heat some beef base and water, dip beef in that to
heat slightly, put on (sliced) rolls and add more juice if desired.
Easy meal, add chips, salad, or other side of choice.
I only count two courses--broth with noodles, then meat and vegetables.
It does look good, no matter how you count it tho.
Good catch. I'd not noticed that and I've read (and cooked) that
recipe several ties.
My first reading it, it seemed a bit off so I re-read it slower and
only counted 2 courses. Somebody can't count or add. (G)
Well, maybe math isn't her first language. Bv)= She do have some
good (and authentic) recipes, though. And some not so authentic - to
wit:
Authentic can vary a lot, even from cook to cook within the same
country.
All of June's recipes that I have tried have been good. Even if her subject sometimes disagrees with her predicate.
Was English her first language?
Carol Shenkenberger wrote to Dave Drum <=-
Dave, you might have missed that the names are regional. Burgoo is far more than Kentucky. The name is applied to any meat containing goulash in some parts of the USA.
Actually, no. I didn't. Burgoo stared in Kentucky as a community based road-kill stew and was named there. No matter its similarities to gulyas
or Mulligan stew ("invented" in American 'hobo jungles').
But Americans will file the serial numbers off of anything and claim it
as their own.
Americans changed it all over time so it's not the pure African or Hungarian roots anymore. Happens all the time!
Us crazy Americans will insist on corruptiing other's regional cuisine. Hell, we even put pineapple on pizza. And have been known to salt our
beer. Not to mention the obscenities we visit on chilli con carne -
turnng it into chilli con carnage. Bv)=
And don't get me started on what we've inflicted on Oriental food.
I mean chow mein noodles - from a can??? Are you kidding me??? Then
there's this ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: American Chop Suey II
Categories: Five, Pasta, Beef, Vegetables
Yield: 5 Servings
16 oz Pkg uncooked elbow macaroni
1 lb Ground beef
1 lg Onion; chopped
21 1/2 oz (2 cans) tomato soup
Salt & pepper to taste
Cook macaroni according to package directions.
Meanwhile, in a separate large skillet over medium high
heat, saute the ground beef and the onion for 5 to 10
minutes, or until meat is browned and crumbly. Drain
thoroughly and leave the meat and onion in the skillet.
Pour the two cans of tomato soup into the skillet and
stir well to combine.
When noodles are done, drain thoroughly and return noodles
to the pot. Add the hamburger mixture from the skillet to
the pot. Mix well and season with salt and pepper to
taste.
UDD SEZ: Beg to differ. This is much more like my Mom's
slumgullion than anything remotely approaching chop suey
(the San Fransisco Treat)
Recipe By: April Stevens
RECIPE FROM: http://allrecipes.com
Uncle Dirty Dave's Archives
MMMMM
... I'm a little tagline. When I grow up I wanna be a novel.
Hi Carol,
Nothing left for the dogs?
Oh, my poor Dog Jack! He's rescue and apparently never had a dental 5 teeth extracted (1,149$!!). He's almost 9 and had to be done, but gosh, even the cat is being nice to him today.
Poor puppy! No more gnawing on rawhide treats, pig's ears (that was Sam's--our cocker spaniel--favorite) and so on. Hopefully he has enough teeth yet that he can crunch on dry foods; the idea of wet dog food for the rest of his life is probably not very appealing.
They say crunchy in one more week for Gentle Jack. I am swapping his kibble to a new 'limited diet' used for dog food allergies. He's on wheat, corn and soy free right now but it's not handling the allergies fully. The vet is saying now there's something odd about the beagles, like a bad backyard breeder?
I never had a beagle so couldn't answer if they have allergy quirks or
not. When Sam got older, he liked his dry kibble moistened a bit. If we
had it on hand, we'd use broth or gravy but he would be happy with just water on it. We'd occaisionally give him canned dog food, usually when
we had to hide a pill--gave him just enough to hide the pill and mix it
in with the dry food,
As far as sweet cole slaw--my MIL gave me the cole slaw recipe I make
99% of the time; it has just a sprinkle (maybe a tablespoon, at most,)
of sugar. Otherwise, it's cabbage, shredded carrot, pineapple, little
bits each of s&P, pineapple juice and mayo. I'll usually use crushed pineapple or cut up rings/tidbits into small pieces. Best cole slaw I've ever tasted and the one we judge others by.
Quoting Mike Powell to Shawn Highfield <=-
You know someone
would have eventually tried it even without Sam.
That is probably also true, unfortunately!
-!- Talisman v0.53-dev (Linux/armv7l)
Carol Shenkenberger wrote to Dave Drum <=-
Us crazy Americans will insist on corrupting other's regional cuisine.
Hell, we even put pineapple on pizza. And have been known to salt our
beer. Not to mention the obscenities we visit on chilli con carne -
turnng it into chilli con carnage. Bv)=
And don't get me started on what we've inflicted on Oriental food.
I mean chow mein noodles - from a can??? Are you kidding me??? Then
there's this ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: American Chop Suey II
Categories: Five, Pasta, Beef, Vegetables
Yield: 5 Servings
16 oz Pkg uncooked elbow macaroni
1 lb Ground beef
1 lg Onion; chopped
21 1/2 oz (2 cans) tomato soup
Salt & pepper to taste
Ugg, that's not even remotely 'chop suey' by any stretch.
Chop suey is claimed by the americans but was devised by Chinese
railway workers it seems. Lots of variation but it's likely roots are
an americanized version from Chinese immigrants, based on available products.
Shawn Highfield wrote to DAVE DRUM <=-
Quoting Dave Drum to Shawn Highfield <=-
We see blueberries adverted by the U-picks and farm stands around mid June. Now they're hustling asparagus and rhubarb.
asparagus and rhubarb is here too. Only time of year I bother with it.
Here's a nice asparaguse soup recipe from a Quebecios lady who was on
the echo when I first joined back in the 90s. It's really pretty good.
Saved. Pretty simple soup that looks to be a good way to use up that asparagus before it goes off. Thanks Dave!
available or none of the other choices are ones I like. Given a choice tho, Thousand Island is my #1 pick. As for vinegar based cole slaw,
We recently got some thousand island, I had not had it in years. I
found it too sweet. I do really like it on burgers though!
And you find you're using it a lot more than you thought you would?
We've found that to be true of so many things we've bought over the
years.
Yes, I use the sucky bag way more then I thought I would. :)
because it's in the stores into fall. Best watermelon you can get is a Bogue Sound melon, Bogue Sound being down on the coast of NC, off of
the Intracoastal Waterway. We used to live near there and learned to appreciate good watermelon.
Living where I do... I'd have to google if they grow here or not.
I've had good watermelon but most of the time it's "edable"
watermelon.
Sounds good to me. Last year at a barn sale (indoor yard sale, in a
barn) I found a small pie pan, maybe 7" diameter. Good for pies when
you don't have a lot of filler or don't want a big pie. I've got some strawberries left over from making a bigger pie that will probably
fill the small pan quite nicely. (G)
I'm on the hunt for something like that. I've seen them new but like
you I'd rather find a deal for one. :)
I do it both ways. And as a dipper for French Dip sandwiches (if I
grab the consomme insteadof the broth).
I keep soup base (both chicken and beef flavors) on hand. Wegman's
sells kimmelweck rolls so every so often we'll buy some rolls and
sliced roast beef. Heat some beef base and water, dip beef in that to
heat slightly, put on (sliced) rolls and add more juice if desired.
Easy meal, add chips, salad, or other side of choice.
IOW German Dip instead of French Dip (or maybe Buffalo Dip as that's
where Beef on Weck originated in this country.
I only count two courses--broth with noodles, then meat and vegetables.
It does look good, no matter how you count it tho.
Good catch. I'd not noticed that and I've read (and cooked) that
recipe several ties.
My first reading it, it seemed a bit off so I re-read it slower and
only counted 2 courses. Somebody can't count or add. (G)
Well, maybe math isn't her first language. Bv)= She do have some
good (and authentic) recipes, though. And some not so authentic - to
wit:
Authentic can vary a lot, even from cook to cook within the same
country.
All of June's recipes that I have tried have been good. Even if her subject sometimes disagrees with her predicate.
Was English her first language?
Dunno. Lemme look. To wit:
Who is June Meyer? I am a retired elementary school Art Teacher. I
Ms. Meyer passed on October 13, 2022 at the age of 96.
Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma)
Categories: Pork, Beef, Vegetables, Herbs
Yield: 6 Servings
June Meyer's Authentic Hungarian Heirloom Recipes Cookbook
-!- Talisman v0.53-dev (Linux/armv7l)
That reminds me. Somehow I'm in your trashcan file, when I connect
it just hangs up on me. Currently 142.198.168.248 but that seems to
change quite often.
Quoting Dave Drum to Shawn Highfield <=-
Soetimes the simple recipes are the best. At 82 (as of today) my
taster no longer does "subtle". So I likes the bold flavors. Bv)=
to do is find a willing kid to dig the trench for the roots. I haven't been able to run an idiot stick since my doctor told me to cease.
Sure does liven up a party, though.
Quoting Ruth Haffly to Shawn Highfield <=-
We each have our own tastes. I make my own sorta Thousand Island
dressing with ketchup, mayonaise and pickle relish, just putting some
of each in a small bowl, not measuring, whatever looks right.
For burgers, if I have everything on hand, it's pickle relish, tomato slice, lettuce leaf and (optional) onion slice. I usually don't have
all of that on hand so will settle for just pickle relish and ketchup.
Quoting Ruth Haffly to Shawn Highfield <=-
both packages subdivided into meal portions and sealed. I've got a lot
put up in the freezer in those bags, makes it easy to do portion
control.
Found just the right table and the pie pan, total of (IIRC) $10.
Quoting Mike Powell to SHAWN HIGHFIELD <=-
Actually it appears that port 24 is broken again. Try 2122 instead.
I just tested them both and 2122 is working. Sorry about that.
Actually it appears that port 24 is broken again. Try 2122instead.
I just tested them both and 2122 is working. Sorry about that.
No problem, made the change on my end. Will give it a test if I have
a decent connection when uploading this packet.
Slept like a baby last night but woke up at 3:30am. LOL It's just so
quiet here. Now 5am so birds are starting to sing and I expect my
friend
"Ginger Spaz" the squirrel will be here soon demanding his tribute.
He comes right up to my sliding door and "knocks" until I go outside
and
feed him peanuts. He sits by my foot and takes them one by one very
dainty from my hand.
No problem, made the change on my end. Will give it a test if Ihave
a decent connection when uploading this packet.
Small ooopsie on my part... port 2122 is SSH. ;) Telnet should work
on
port 7636. I need to figure out why the redirect from 24 is not
working.
-!- Talisman v0.53-dev (Linux/armv7l)
That reminds me. Somehow I'm in your trashcan file, when I connect
it just hangs up on me. Currently 142.198.168.248 but that seems to change quite often.
Actually it appears that port 24 is broken again. Try 2122 instead. I
just tested them both and 2122 is working. Sorry about that.
Mike
* SLMR 2.1a * Justice is lost, Justice is raped, Justice is gone.
Quoting Mike Powell to Shawn Highfield <=-
That is pretty neat. How long has Ginger been visiting? A neighbor a
Another neighbor told me about the feedings. Now that I know I can
tell when she is feeding them... all the squirrels on the court come
out of the trees and head up the street to her house!
Quoting Mike Powell to Shawn Highfield <=-
Small ooopsie on my part... port 2122 is SSH. ;) Telnet should work
on port 7636. I need to figure out why the redirect from 24 is not working.
Quoting Carol Shenkenberger to Mike Powell <=-
Shawn could also be trying to connect with a stealth setting of 'no
name'. Due to all the scamming bots, most block that. If so, he has
to turn it off.
Shawn Highfield wrote to Dave Drum <=-
Soetimes the simple recipes are the best. At 82 (as of today) my
Happy birthday.
taster no longer does "subtle". So I likes the bold flavors. Bv)=
I'm okay either way still. I don't think I'll see 82 so I won't need
to worry about that. :)
to do is find a willing kid to dig the trench for the roots. I haven't been able to run an idiot stick since my doctor told me to cease.
Good luck. Hopefuly one of the kids will step up.
Sure does liven up a party, though.
I'd like it, but it would kill Andrea who thinks black pepper is very spicy.
Laugh. It drives Andrea nuts when I feed them. "They are gonna move
under the trailer and eat the floor" etc. In I don't know how many
years
they haven't yet. ;)
As far as sweet cole slaw--my MIL gave me the cole slaw recipe I make
99% of the time; it has just a sprinkle (maybe a tablespoon, at most,)
of sugar. Otherwise, it's cabbage, shredded carrot, pineapple, little
bits each of s&P, pineapple juice and mayo. I'll usually use crushed pineapple or cut up rings/tidbits into small pieces. Best cole slaw I've ever tasted and the one we judge others by.
Well, it seems a 'thing' with local beagles, hence bad local breeders related to it's commonality.
As to your coleslaw, sorry but I pass. WAAYY too sweet for me, but
then I have no sweet tooth. It's hard to like something if it makes
you feel sick due to metabolizm issues with it.
We each have our own tastes. I make my own sorta Thousand Island
dressing with ketchup, mayonaise and pickle relish, just putting some
of each in a small bowl, not measuring, whatever looks right.
So this I would like a bit more as I could use a less sweet relish.
But as I said for "burger sauce" it's one of the best there is IMO.
For burgers, if I have everything on hand, it's pickle relish, tomato slice, lettuce leaf and (optional) onion slice. I usually don't have
all of that on hand so will settle for just pickle relish and ketchup.
Slice of tomato, onion and mustard does it for me. Maybe dill pickle
too if we have them.
both packages subdivided into meal portions and sealed. I've got a lot
put up in the freezer in those bags, makes it easy to do portion
control.
100%. I will buy the club packs of meat when it's on sale and split
it for the two of us.
Found just the right table and the pie pan, total of (IIRC) $10.
These are the best deals aren't they? ;) I found my favorite cast
iron pan that way.
Actually it appears that port 24 is broken again. Try 2122 instead. I just tested them both and 2122 is working. Sorry about that.
Shawn could also be trying to connect with a stealth setting of 'no name'. Du
to all the scamming bots, most block that. If so, he has to turn it off.
Quoting Dave Drum to Shawn Highfield <=-
Oddly this shoed up everywhere *EXCEPT* Outpost - where it was posted.
One never knows, Both of my parents snuffed it in their mid-50s. So, I
and a part that no longer works except as a fire hose) and loking
forward to possibly retiring one day.
Heat tolerance seems to be an aquired thing. And like muscle tone it
has to be maintained. I know my tolerance has slid down the scale
prik kee noo (Bird's Eye) chilies growing in a window box. Maybe I'll
make another batch of my Yaaahhh Hoooaaa Aahhh Hot Sauce.
Especially since Who Flung Foo is having trouble getting enough
chilies for their Rooster Sauce.
Quoting Mike Powell to Shawn Highfield <=-
Most squirrels around here live in trees. I have not known them to
get under things. Chipmunks, on the other hand... ;)
I've bought the larger packages of various meats and split them into smaller packs.
Years ago we would buy whole chickens and I would cut
up myself but now I buy the pieces we want; the budget has improved
over the years.
Haven't gotten any cast iron for free yet (except a wedding shower
piece and one from my MIL) but I can still hold out hope. (G)
About 10 years ago I had a chipmunk (named him Frank) who would climb
my leg and sit on my knee. I was allowed to pet him with the back of
ONE FINGER exactly three times. If I did 4 he yelled, less then 3 and
he yelled. I think Frank ate (or hid) hundreds of $ worth of peanuts
that year.
Sadly he wasn't there in the spring.
Quoting Carol Shenkenberger to Mike Powell <=-
Shawn could also be trying to connect with a stealth setting of 'no name'. Due to all the scamming bots, most block that. If so, he has to turn it off.
? You must have me confused with someone else. I connect with my real name, the same as I have since 1985. I've never even heard of no name
for logging into a BBS?
Shawn
... A wise man once said... I don't know.
Actually it appears that port 24 is broken again. Try 2122 instead. I just tested them both and 2122 is working. Sorry about that.
Shawn could also be trying to connect with a stealth setting of 'no name'.Du
to all the scamming bots, most block that. If so, he has to turn it off.
It was a problem here. That said, if you try to use SSH with my Synchronet system and don't provide a name, I am pretty sure it will prompt for it... at least, if you are calling using syncterm it will.
Magicka used to hang up if the name was not included in the connection request. I am not sure what Talisman does.
Mike
* SLMR 2.1a * Governments absorb 100x their weight in excess liberties.
I've bought the larger packages of various meats and split them into smaller packs.
The only way to go.
Years ago we would buy whole chickens and I would cut
up myself but now I buy the pieces we want; the budget has improved
over the years.
When I see whole chickens at an affordable price I cook 'em whole.
LOL They are sooooo expensve here now. I've seen small chickens as
high as $21 this year. Even the local asian market for old hens went
from $3 to $8 for the same old tough stewing hen.
Haven't gotten any cast iron for free yet (except a wedding shower
piece and one from my MIL) but I can still hold out hope. (G)
When you least expect it!
Shawn
... FAILED PRODUCT: Whisky-filled donuts...
* Silver Xpress V4.5/P [Reg]
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin)
(1:154/700)
Shawn Highfield wrote to Dave Drum <=-
Quoting Dave Drum to Shawn Highfield <=-
Oddly this shoed up everywhere *EXCEPT* Outpost - where it was posted.
That is odd. I'm just a user now, bounce between outpost, pharcyde
(i'd say is my main call now) and another millennium. Oh and possum lodge!
One never knows, Both of my parents snuffed it in their mid-50s. So, I
I've had some health issues already that have shortened my lifespan,
but honestly I've had a full life and done pretty much everything I
ever wanted to. I wish I didn't have to work but other then that....
and a part that no longer works except as a fire hose) and loking
forward to possibly retiring one day.
I wish. :)
Heat tolerance seems to be an aquired thing. And like muscle tone it
has to be maintained. I know my tolerance has slid down the scale
She's just never been able to take it. She's pretty white.
prik kee noo (Bird's Eye) chilies growing in a window box. Maybe I'll
make another batch of my Yaaahhh Hoooaaa Aahhh Hot Sauce.
I need to make my hot sauce. I don't really have a recipe but I have
3 peppers, garlic, peaches, and this and that in it. More flavour then heat as I don't have the tolerance I used to.
Especially since Who Flung Foo is having trouble getting enough
chilies for their Rooster Sauce.
Yeah.. I'm not going to die without rooster sauce, but it is handy when I'm too lazy to make my own.
Quoting Ruth Haffly to Shawn Highfield <=-
roast or other piece of beef, cut it into a smaller roast, stew beef, scraps for sitr fry etc but none of the smaller meals had a lot of
meat.
high as $21 this year. Even the local asian market for old hens went
from $3 to $8 for the same old tough stewing hen.
I know that is Canadian $$$ but still, that's a fair chunk of change!
I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
fall. I've already informed Steve that we're stopping at the Lodge
cast iron outlet in that area. (G)
Quoting Dave Drum to Shawn Highfield <=-
I've been dragged back from the brink by the doctors several times.
And each time I've learned something new about my body.
I could scrape by with just the monthly Social Security cheque. But
what I make at my job allows me some toys and indulgences. And gets me
out and a about rather than just vegging out. I've seen too many of my
old pals quit working, plop down on te couch with a bowl of popcorn and the remote control. And soon be carried out feet first by the coroner.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
And I'm not a fan of Miracle Whip. I'd use Duke's but been buying an avocado oil based mayo the past few years, has no chemicals in it.
Only place in town I've found Duke's is at Sav-A-Lot (a "budget"
grover) I did see that Taste of Home did a comparo of various
store0bougt mayos and Duke's was the winner. Hellmans/Best Foods was second and Kraft was far down the list.
Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally weren't as good. I've been in a Sav-A-Lot a couple of times and been
less than impressed. Bought a bag of chicken leg quarters one of the times, most of the quarters were broken at the joint, had the tip of
the drumstick missing or other issues. Don't recall what else we got
there but it wasn't the quality of main line grocery stores.
Mayonnaise isn't that hard to make. Basically just eggs and oil.
Plus a few (very few) other things but yes, it's one thing I used to do when we didn't have much money.
Title: Copycat KFC Coleslaw
Categories: Salads, Vegetables, Greens
Yield: 10 servings
If you are lucky enough to have a food processor, get it
out of your cupboard. Start to cut up the cabbage and
place it in the processor. While cutting up the cabbage,
also cut up small slices of green pepper, onion, and
carrot and add to the processor.
If you do not have a food processor, no problem, simply
chop the cabbage, onions, and carrots into small pieces.
Add chopped green bell pepper if desired.
And that's why I don't like KFC slaw; it's too finely chopped for me.
It's about the "chop" as Popeyes (and Wendy's). As long as it has some "crunch" in it I'm all right with it.
All the Popeyes places I've been to have had their cole slaw rougher chopped than the fine stuff I've had at KFC (and other places).
Title: Classic Mayonnaise
Categories: Five, Sauces, Eggs
Yield: 2 Cups
2 lg Egg yolks
1 c Oil
1 tb White wine vinegar
Salt & fresh ground white
- pepper
Mustard powder
To a medium bowl, add the yolks and whisk until smooth.
I prefer to do mine in a blender--less strain on the wrists.
Ruth Haffly wrote to Shawn Highfield <=-
Haven't gotten any cast iron for free yet (except a wedding shower
piece and one from my MIL) but I can still hold out hope. (G)
When you least expect it!
I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
fall. I've already informed Steve that we're stopping at the Lodge cast iron outlet in that area. (G)
Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally
weren't as good. I've been in a Sav-A-Lot a couple of times and been
Shawn Highfield wrote to Dave Drum <=-
I've been dragged back from the brink by the doctors several times.
And each time I've learned something new about my body.
That's a good thing.
I could scrape by with just the monthly Social Security cheque. But
Mine will be very very small. I didn't pay into the CPP until 2 years
ago as I was self employeed most of my life.
what I make at my job allows me some toys and indulgences. And gets me
out and a about rather than just vegging out. I've seen too many of my
old pals quit working, plop down on te couch with a bowl of popcorn and the remote control. And soon be carried out feet first by the coroner.
Agreed there. Even if I won the lottery I would still work weekends or something just to get out and be around people.
Mike Powell wrote to RUTH HAFFLY <=-
Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally
weren't as good. I've been in a Sav-A-Lot a couple of times and been
I have lived in Kentucky nearly my entire life but had never heard of Duke's until they started sponsoring, and advertising during, college football games. Apparently they have a very loyal following.
roast or other piece of beef, cut it into a smaller roast, stew beef, scraps for sitr fry etc but none of the smaller meals had a lot of
meat.
I still do that when they have them on sale.
high as $21 this year. Even the local asian market for old hens went
from $3 to $8 for the same old tough stewing hen.
I know that is Canadian $$$ but still, that's a fair chunk of change!
It's just gone crazy.
I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
fall. I've already informed Steve that we're stopping at the Lodge
cast iron outlet in that area. (G)
You are going to sit through Radio stuff, he can deal with shopping at lodge. LOL
And I'm not a fan of Miracle Whip. I'd use Duke's but been buying an avocado oil based mayo the past few years, has no chemicals in it.
When I was a kidlet in short pants I used to like it on sandwiches
'cuz it had a little "bite" to it that made things interesting. But, I
grew
out of that phase and discovered other condiments that I like better
for enhancing boring food. Like Woerber's Horseradish Sauce. Or Heinz Spicy ketchup (made w/Tabasco)
Only place in town I've found Duke's is at Sav-A-Lot (a "budget"
grover) I did see that Taste of Home did a comparo of various
store0bougt mayos and Duke's was the winner. Hellmans/Best Foods was second and Kraft was far down the list.
Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally weren't as good. I've been in a Sav-A-Lot a couple of times and been
less than impressed. Bought a bag of chicken leg quarters one of the times, most of the quarters were broken at the joint, had the tip of
the drumstick missing or other issues. Don't recall what else we got
there but it wasn't the quality of main line grocery stores.
That's down to the operator of the Sav-A-Lotd in your area. The
As with any market I'm careful (mostly) with what I buy WRT both price
and quality. The only meat I buy at Sav-A-Lot is prepackaged smoked sasusage or lunch meat things. Or their bacon ends 'n' pieces - which
are great for applications where the bacon is going to be shopped and
used as flavorant or texture. Regular strip bacon I still buy at GFS - where they just finished a Memorial Day sale w/3 lb packages of either regular or thick-sliced for U$9.95. I'm now well stocked.
If you do not have a food processor, no problem, simply
chop the cabbage, onions, and carrots into small pieces.
Add chopped green bell pepper if desired.
And that's why I don't like KFC slaw; it's too finely chopped for me.
It's about the "chop" as Popeyes (and Wendy's). As long as it has some "crunch" in it I'm all right with it.
All the Popeyes places I've been to have had their cole slaw rougher chopped than the fine stuff I've had at KFC (and other places).
It may depend on which commisary the franchisee uses for items like
that. We've only got one KFC store left here (down from 4). I only go there for the lunch AYCE buffet with friends - never at my suggestion.
I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
fall. I've already informed Steve that we're stopping at the Lodge cast iron outlet in that area. (G)
Gonna stop by Dollywood as well? All that blonde hair and beautiful
voice and she can cook, too. If my ex had been able to cook anywhere
close to that welll I'd likely have stuck around a lot longer. But
Billie Marie
could (and did) burn water ... more than once. (boiled the pan dry -
and ruined a nice aluminum saucepan).
Quoting Carol Shenkenberger to Mike Powell <=-
Shawn could also be trying to connect with a stealth setting of 'no name'. Due to all the scamming bots, most block that. If so, he has to turn it off.
? You must have me confused with someone else. I connect with my real name, the same as I have since 1985. I've never even heard of no name
for logging into a BBS?
Shawn
... A wise man once said... I don't know.
Hi Carol,
As far as sweet cole slaw--my MIL gave me the cole slaw recipe I make
99% of the time; it has just a sprinkle (maybe a tablespoon, at most,)
of sugar. Otherwise, it's cabbage, shredded carrot, pineapple, little bits each of s&P, pineapple juice and mayo. I'll usually use crushed pineapple or cut up rings/tidbits into small pieces. Best cole slaw I've ever tasted and the one we judge others by.
Well, it seems a 'thing' with local beagles, hence bad local breeders related to it's commonality.
They are cute dogs; Steve's family had a number of them when he was
growing up. I met him when the last one was in his later years.
As to your coleslaw, sorry but I pass. WAAYY too sweet for me, but then I have no sweet tooth. It's hard to like something if it makes you feel sick due to metabolizm issues with it.
I understand. I don't get physically sick with any of my dislikes but a couple of them do make my stomach turn, mentally.
We are starting to get summer produce at the local farmer's market now.
Last week Steve picked up some fresh lettuce, tomatoes, cucumbers and
beets. The lettuce and tomato are going into a BLT for today's lunch.
US Social Security collects a percentage of self-employment income when
boards of a couple non-profits .... still. Although he claims he is slowing down - he's amazing. He's had to take it easy the past couple
of months due to heart issues. But he's chomping at the bit to get back
to doing .... to the displeasure of his new(ish) wife.
I do from time to time but not as much as I used to. My wrists can't
shops. They had on display a quilt made with fabrics printed with all
the TX wildflowers. He was impressed enough with it that we bought all
of the fabrics needed, plus the pattern and ruler, to make it. I plan to do that as a next year project, catch up with some other sewing this
year.
Shawn, a 'steatlth BROWSER' is one of those than don't show where you
are coming from or reports a fake IP address. Seems you got in anyway
as it was something else.
Ruth Haffly wrote to Dave Drum <=-
I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
fall. I've already informed Steve that we're stopping at the Lodge cast iron outlet in that area. (G)
Gonna stop by Dollywood as well? All that blonde hair and beautiful
voice and she can cook, too. If my ex had been able to cook anywhere
close to that welll I'd likely have stuck around a lot longer. But
We'll pass on that, enough other venues to visit (at a better price) in the area.
Billie Marie
could (and did) burn water ... more than once. (boiled the pan dry -
and ruined a nice aluminum saucepan).
My parents, for years, had a stove top coffee percolator. My mom, a
number of times, turned on the coil on the electric stove under the
empty percolator, thinking she was getting another coil. The percolator would fuse itself to the coil, don't know how many my mom ruined over
the years. She finally got an electric percolator, forget if I was in junior high or high school when she did. Her stove had the coils to one side and a flat area where you coould plug in a griddle, electric fry
pan or whatever (percolator) so it stayed there, off of any coil.
Ruth Haffly wrote to Dave Drum <=-
And I'm not a fan of Miracle Whip. I'd use Duke's but been buying an avocado oil based mayo the past few years, has no chemicals in it.
When I was a kidlet in short pants I used to like it on sandwiches
'cuz it had a little "bite" to it that made things interesting. But,
My mom always used the Ann Page salad dressing, cheaper than mayo.
I grew out of that phase and discovered other condiments that I like better for enhancing boring food. Like Woerber's Horseradish Sauce.
Or Heinz Spicy ketchup (made w/Tabasco)
I grew up with spicy brown mustard, with or without horseradish. Steve grew up with yellow mustard; when we got married, he converted to spicy brown so we weren't buying 2.
Only place in town I've found Duke's is at Sav-A-Lot (a "budget"
grover) I did see that Taste of Home did a comparo of various
store0bougt mayos and Duke's was the winner. Hellmans/Best Foods was second and Kraft was far down the list.
Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally weren't as good. I've been in a Sav-A-Lot a couple of times and been
less than impressed. Bought a bag of chicken leg quarters one of the times, most of the quarters were broken at the joint, had the tip of
the drumstick missing or other issues. Don't recall what else we got
there but it wasn't the quality of main line grocery stores.
That's down to the operator of the Sav-A-Lotd in your area. The
This was up near Nancy's camp on Boyd Pond. I don't think there are any Sav-A-Lots around here. I was in one in FL with my MIL years ago and
saw nothing that I'd want to buy.
As with any market I'm careful (mostly) with what I buy WRT both price
and quality. The only meat I buy at Sav-A-Lot is prepackaged smoked sasusage or lunch meat things. Or their bacon ends 'n' pieces - which
are great for applications where the bacon is going to be shopped and
used as flavorant or texture. Regular strip bacon I still buy at GFS - where they just finished a Memorial Day sale w/3 lb packages of either regular or thick-sliced for U$9.95. I'm now well stocked.
I know, I don't buy meat at a number of grocey stores, except maybe
lunch meat. Even then, it's usually bought at Wegman's.
If you do not have a food processor, no problem, simply
chop the cabbage, onions, and carrots into small pieces.
Add chopped green bell pepper if desired.
And that's why I don't like KFC slaw; it's too finely chopped for me.
It's about the "chop" as Popeyes (and Wendy's). As long as it has some "crunch" in it I'm all right with it.
All the Popeyes places I've been to have had their cole slaw rougher chopped than the fine stuff I've had at KFC (and other places).
It may depend on which commisary the franchisee uses for items like
that. We've only got one KFC store left here (down from 4). I only go there for the lunch AYCE buffet with friends - never at my suggestion.
We've not gone to KFC in years, tho there's at least one in WF.
Duke's usually does come out on top. I missed it when we werestationed > outside of the deep south, had to make do with others that generally
weren't as good. I've been in a Sav-A-Lot a couple of times and been
I have lived in Kentucky nearly my entire life but had never heard of Duke's until they started sponsoring, and advertising during, college football games. Apparently they have a very loyal following.
Shawn Highfield wrote to DAVE DRUM <=-
US Social Security collects a percentage of self-employment income when
I chose not to pay into the CPP. I would rather be able to live my
life now as I didn't expect to make it even to this age.
boards of a couple non-profits .... still. Although he claims he is slowing down - he's amazing. He's had to take it easy the past couple
of months due to heart issues. But he's chomping at the bit to get back
to doing .... to the displeasure of his new(ish) wife.
Sounds like a friend of mine here. Never seen someone so busy; sold
his business to retire. Works at least 160 hours a week. LOL
then I have no sweet tooth. It's hard to like something if it makes you feel sick due to metabolizm issues with it.
I understand. I don't get physically sick with any of my dislikes but a couple of them do make my stomach turn, mentally.
We are starting to get summer produce at the local farmer's market now.
Last week Steve picked up some fresh lettuce, tomatoes, cucumbers and
beets. The lettuce and tomato are going into a BLT for today's lunch.
My garden it starting to produce tomatoes, leetuce, green onions and
soon, Bell peppers.
I do from time to time but not as much as I used to. My wrists can't
I understand that. Both my hands are destroyed at this point, I have
to carry things with both hands as I don't trust them not to let go
when they feel like it.
shops. They had on display a quilt made with fabrics printed with all
the TX wildflowers. He was impressed enough with it that we bought all
of the fabrics needed, plus the pattern and ruler, to make it. I plan to do that as a next year project, catch up with some other sewing this
year.
Taht sounds like it would be very pretty when done.
Gonna stop by Dollywood as well? All that blonde hair and beautiful
voice and she can cook, too. If my ex had been able to cook anywhere
close to that welll I'd likely have stuck around a lot longer. But
We'll pass on that, enough other venues to visit (at a better price) in the area.
No worse than Dizzy-land ot Ditzy-World in Flaw-Rid-Ah. Bv)=
Billie Marie
could (and did) burn water ... more than once. (boiled the pan dry -
and ruined a nice aluminum saucepan).
My parents, for years, had a stove top coffee percolator. My mom, a
number of times, turned on the coil on the electric stove under the
empty percolator, thinking she was getting another coil. The percolator would fuse itself to the coil, don't know how many my mom ruined over
the years. She finally got an electric percolator, forget if I was in junior high or high school when she did. Her stove had the coils to one side and a flat area where you coould plug in a griddle, electric fry
pan or whatever (percolator) so it stayed there, off of any coil.
My parents had a Mary Dunbar percolator (but a gas stove). And my
grands had an old style drip coffee maker - pour the boiling water in
the top, it flows over the grounds and drips into the serving pot.
My mom always used the Ann Page salad dressing, cheaper than mayo.
Godfrey Daniel! How long has it been since the Great Atlanic & Pacific
Tea Company took the gas pipe? Our last remaining example shuttered
its windows in '81 as the company shrank back to the Northeast
I grew out of that phase and discovered other condiments that I like better for enhancing boring food. Like Woerber's Horseradish Sauce.
Or Heinz Spicy ketchup (made w/Tabasco)
I grew up with spicy brown mustard, with or without horseradish. Steve grew up with yellow mustard; when we got married, he converted to spicy brown so we weren't buying 2.
When I was at home (40s & 50s) mustard was yellow (French's). Then I
was introduced to Mr. Mustard ... claimed to be DiJon style and hard
to tell from the mustard served in Chinese restaurants. Lit up my
life, it did.
Only place in town I've found Duke's is at Sav-A-Lot (a "budget"
grover) I did see that Taste of Home did a comparo of various
store0bougt mayos and Duke's was the winner. Hellmans/Best Foods was second and Kraft was far down the list.
Duke's usually does come out on top. I missed it when we were stationed outside of the deep south, had to make do with others that generally weren't as good. I've been in a Sav-A-Lot a couple of times and been
less than impressed. Bought a bag of chicken leg quarters one of the times, most of the quarters were broken at the joint, had the tip of
the drumstick missing or other issues. Don't recall what else we got
there but it wasn't the quality of main line grocery stores.
That's down to the operator of the Sav-A-Lotd in your area. The
This was up near Nancy's camp on Boyd Pond. I don't think there are any Sav-A-Lots around here. I was in one in FL with my MIL years ago and
saw nothing that I'd want to buy.
As with any market I'm careful (mostly) with what I buy WRT both price
and quality. The only meat I buy at Sav-A-Lot is prepackaged smoked sasusage or lunch meat things. Or their bacon ends 'n' pieces - which
are great for applications where the bacon is going to be shopped and
used as flavorant or texture. Regular strip bacon I still buy at GFS - where they just finished a Memorial Day sale w/3 lb packages of either regular or thick-sliced for U$9.95. I'm now well stocked.
I know, I don't buy meat at a number of grocey stores, except maybe
lunch meat. Even then, it's usually bought at Wegman's.
I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a round of pre-stuffed pork chops at Hy-Vee if the price is attractive.
It may depend on which commisary the franchisee uses for items like
that. We've only got one KFC store left here (down from 4). I only go there for the lunch AYCE buffet with friends - never at my suggestion.
We've not gone to KFC in years, tho there's at least one in WF.
My favourite fats food chicken used to be Brown's, a Chicago-based
chain. They, at one time, had five stores in my town (Springfield, IL) which
did very good volume. Then in the early 90s came the "Brown's Chicken Massacre" near Chicago and overall sales dropped by almost half. Soon
the chain contracted to just the Chicago area. I still miss them.
But Popeyes keeps me afloat.
Hi Carol,
then I have no sweet tooth. It's hard to like something if it makes you feel sick due to metabolizm issues with it.
I understand. I don't get physically sick with any of my dislikes but a couple of them do make my stomach turn, mentally.
We are starting to get summer produce at the local farmer's market now. Last week Steve picked up some fresh lettuce, tomatoes, cucumbers and beets. The lettuce and tomato are going into a BLT for today's lunch.
My garden it starting to produce tomatoes, leetuce, green onions and soon, Bell peppers.
Sounds good. We're getting a few peas every once in a while, a small
side to a meal. Steve just washes them off and we eat them pod and all
as they're small and sweet. He brought home some more strawberries the
other day so I made a strawberry/rhubarb pie. Tried a steusel topping on
it, good but will cut the topping recipe in half next time I do the pie.
Ruth Haffly wrote to Dave Drum <=-
No worse than Dizzy-land ot Ditzy-World in Flaw-Rid-Ah. Bv)=
Never been to either place, people traps run by a mouse.
My parents had a Mary Dunbar percolator (but a gas stove). And my
grands had an old style drip coffee maker - pour the boiling water in
the top, it flows over the grounds and drips into the serving pot.
Steve has a French press as one of his coffee makers; the coffee
grounds are loose in the water until pushed down. He also has a pour
over ( ground coffee in a filter, water poured over that and into a
mug), a moka pot, a cold brew set up and an espresso machine. Me, just
hot water and a tea bag, thank you. (G)
Ruth Haffly wrote to Dave Drum <=-
My mom always used the Ann Page salad dressing, cheaper than mayo.
Godfrey Daniel! How long has it been since the Great Atlanic & Pacific
Tea Company took the gas pipe? Our last remaining example shuttered
its windows in '81 as the company shrank back to the Northeast
The one in the town where I grew up folded in the first decade of this millenium. Bought out by Fresh Town, locals thought they upped prices
but Steve and I found them pretty much in line with what we pay.
I grew out of that phase and discovered other condiments that I like better for enhancing boring food. Like Woerber's Horseradish Sauce.
Or Heinz Spicy ketchup (made w/Tabasco)
I grew up with spicy brown mustard, with or without horseradish. Steve grew up with yellow mustard; when we got married, he converted to spicy brown so we weren't buying 2.
When I was at home (40s & 50s) mustard was yellow (French's). Then I
was introduced to Mr. Mustard ... claimed to be DiJon style and hard
to tell from the mustard served in Chinese restaurants. Lit up my
life, it did.
My folks bought Mr. Mustard quite often, also Goulden's but don't
recall them buying French's.
I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a round of pre-stuffed pork chops at Hy-Vee if the price is attractive.
We get a fair amount of meat at Wegman's. I don't buy the pre stuffed
pork chops but will buy pork chops and make my own stuffing mix. Will usually put the stuffing (dressing, since it's not stuffed into
anything) down in a pan, put the pork chops over that and bake. Easier than trying to wrestle with putting stuffing into the chops--tried that when we were first married but found it easier to do unstuffed chops.
It may depend on which commisary the franchisee uses for items like
that. We've only got one KFC store left here (down from 4). I only go there for the lunch AYCE buffet with friends - never at my suggestion.
We've not gone to KFC in years, tho there's at least one in WF.
My favourite fats food chicken used to be Brown's, a Chicago-based
chain. They, at one time, had five stores in my town (Springfield, IL) which did very good volume. Then in the early 90s came the "Brown's Chicken Massacre" near Chicago and overall sales dropped by almost
half. Soon the chain contracted to just the Chicago area. I still
miss them.
But Popeyes keeps me afloat.
We hit them up every so often, there's one in the same plaza as Harbor Freight down in Raleigh.
Quoting Ruth Haffly to Shawn Highfield <=-
OUCH! That's a real pain. I shattered the radius bone in both wrists
back in 1992, have metal in both of them now after 2 surgeries on the right, 3 on the left (and I'm left handed). Some use is better than
none but when I'm stirring something on the stove, I'll have to switch stirring hands every so often.
It should be, tho cutting it out will be a bear--lots of triangular
cuts. I'll probably have to cut it over several days.
Quoting Carol Shenkenberger to Ruth Haffly <=-
I'll wash, remove stems, and freeze them for sauce making. The skins
come right off under hot tap water when frozen.
Quoting Carol Shenkenberger to Ruth Haffly <=-
I'll wash, remove stems, and freeze them for sauce making. The skins come right off under hot tap water when frozen.
Do you have to do anything else to them before freezing? We always
struggle to use the ones we are given.
Shawn
... The older you get, the more important is is not to act your age.
Quoting Carol Shenkenberger to Shawn Highfield <=-
Nope, just wash, remove stems and leaves, then freeze. I make tomato sauces with them, so texture isn't a factor. Just slip off the skins under hot water.
from spinal damage. Jars have become almost impossible.
When Don comes home, I'll start garlic, chop the shrimps, then add the mushrooms and Don will take over to stir fry the rest, adding more
olive oil if needed.
We are starting to get summer produce at the local farmer's market now. Last week Steve picked up some fresh lettuce, tomatoes, cucumbers and beets. The lettuce and tomato are going into a BLT for today's lunch.
My garden it starting to produce tomatoes, leetuce, green onions and soon, Bell peppers.
Sounds good. We're getting a few peas every once in a while, a small
side to a meal. Steve just washes them off and we eat them pod and all
as they're small and sweet. He brought home some more strawberries the
other day so I made a strawberry/rhubarb pie. Tried a steusel topping on
it, good but will cut the topping recipe in half next time I do the pie.
Sounds good! We have about 25 tomatoes cropping in the next 2 weeks.
Lots of stuff doing very well in the container garden!
I'll wash, remove stems, and freeze them for sauce making. The skins
come right off under hot tap water when frozen.
Never been to either place, people traps run by a mouse.
I've never been to either. The California version had too many rules
and dress codes for me to be comfortable. I could care less about the rides (except the Monorail - which would have been neat) and "skill" games. Even when I was a child during the last century the only ride
I cared to squander my lawn-mowing and paper route money on was the Dodge-ems (Bumper Cars) or watching the motorcyclists riding the "Wall
of Death". But tht was before I learned about centrifugal force and
then understood the "gimmick" that let it works as an exhibit.
8<----- Coffee Break ----->8
My parents had a Mary Dunbar percolator (but a gas stove). And my
grands had an old style drip coffee maker - pour the boiling water in
the top, it flows over the grounds and drips into the serving pot.
Steve has a French press as one of his coffee makers; the coffee
grounds are loose in the water until pushed down. He also has a pour
over ( ground coffee in a filter, water poured over that and into a
mug), a moka pot, a cold brew set up and an espresso machine. Me, just
hot water and a tea bag, thank you. (G)
Never tackled a French press. I've a Hamilton-Beach single cup coffee
aker which uses either loose coffe or pods. And my 12 cup (5 of my big cups/mugs) Sears & Roebuck automatic drip unit. It's a Cuisinart under
the Serious & Getback branding. It has an internal water filter, uses
the conical coffee filters and I can set it to the start brewing on
the built in timer. So at 04:00 the Yehudi wakes up and makes my
coffee.
Two was of making tea. Single cups - like you, I use a tea bag and hot (boiling or nearly so) water. For multiple cups - or for Iced Tea I
use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL
My usual non-morning tea is Brown & Bigelow's "Constant Comment". Up
until (and including) lunchtime my go-to is Twining's Breakfast Tea or Lipton if the market was out of Twinings.
All straight up - like my coffee. No milk, no sugar, no sweetners.
The one in the town where I grew up folded in the first decade of this millenium. Bought out by Fresh Town, locals thought they upped prices
but Steve and I found them pretty much in line with what we pay.
Kroger is still the #1 supermarkt retailer in America, Albertsons is
in 2nd place. My Hy-Vee comes in at #12 and your Wegman's at #13.
When I was at home (40s & 50s) mustard was yellow (French's). Then I
was introduced to Mr. Mustard ... claimed to be DiJon style and hard
to tell from the mustard served in Chinese restaurants. Lit up my
life, it did.
My folks bought Mr. Mustard quite often, also Gulden's but don't
recall them buying French's.
Gulden's, as I remeber was brown with seeds in it. French's is BRIGHT yelloow. In this area it's the default on-the-table mustard in cafe
and restaurant venues.
8<----- SNIP ----->8
I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a round of pre-stuffed pork chops at Hy-Vee if the price is attractive.
We get a fair amount of meat at Wegman's. I don't buy the pre stuffed
pork chops but will buy pork chops and make my own stuffing mix. Will usually put the stuffing (dressing, since it's not stuffed into
anything) down in a pan, put the pork chops over that and bake. Easier than trying to wrestle with putting stuffing into the chops--tried that when we were first married but found it easier to do unstuffed chops.
When I make stuffed chops I do as Humphrey's and Hy-Vee and cut a
pocket in a thick chop and stuff it (literally) with the mixture.
Cooking for
one most of the time it's a genuine P.I.T.A. to stuff a pork chop.
Bv)=
But Popeyes keeps me afloat.
We hit them up every so often, there's one in the same plaza as Harbor Freight down in Raleigh.
I buy very little at Harbor Freight as I don't care to support Comrade
Xi and his dirty commie rats. Sometimes you can't get away from buying Chinese made stuff - but I avoid it when/where I can ... even it it is
a bit more expen$ive.
OUCH! That's a real pain. I shattered the radius bone in both wrists
back in 1992, have metal in both of them now after 2 surgeries on the right, 3 on the left (and I'm left handed). Some use is better than
none but when I'm stirring something on the stove, I'll have to switch stirring hands every so often.
Andrea can't figure out how I'm able to do as much as I am. The
doctor's tell us one thing about my hands, and I ignore them and just
find work
arounds. One thing that did help was when I stopped driving at work
and just drive a desk. The wheelchair connections were starting to
really
do a number on them. However, now I type on a computer for a living
so probably worse in the long run.
It should be, tho cutting it out will be a bear--lots of triangular
cuts. I'll probably have to cut it over several days.
Ask Steve to help with that part? Sounds like a decent project for a
cold winter evening.
Quoting Carol Shenkenberger to Shawn Highfield <=-
Nope, just wash, remove stems and leaves, then freeze. I make tomato sauces with them, so texture isn't a factor. Just slip off the skins under hot water.
I'm going to do that this year if we are gifted with a lot of maters. Of course that's over a month away from now. I hate making huge batches of sauce so will try!
from spinal damage. Jars have become almost impossible.
Sorry to hear.
When Don comes home, I'll start garlic, chop the shrimps, then add the mushrooms and Don will take over to stir fry the rest, adding more olive oil if needed.
Team work.
Shawn
... I'm FLYING, I'm FLYING! >>THUD<<
Quoting Carol Shenkenberger to Shawn Highfield <=-
juices by leaving the skins on until hot water thaw of just the
exterior so they slip off.
Looks like I'm cropping 4 tomatoes a day here for the next 2-3 months
plus cherry tomatoes. (I have a fairly extensive container garden).
Yes, a lot of teamwork here. Tinight the Beef stwe was started too
late for dinner, so I'll ask Don to do the honors and we'll have beef
stew for breakfast (grin). I needed to start the stew earlier, oops.
Ruth Haffly wrote to Dave Drum <=-
Never been to either place, people traps run by a mouse.
I've never been to either. The California version had too many rules
and dress codes for me to be comfortable. I could care less about the rides (except the Monorail - which would have been neat) and "skill" games. Even when I was a child during the last century the only ride
I cared to squander my lawn-mowing and paper route money on was the Dodge-ems (Bumper Cars) or watching the motorcyclists riding the "Wall
of Death". But tht was before I learned about centrifugal force and
then understood the "gimmick" that let it works as an exhibit.
My favorite was the ferris wheel. Steve went to the Florida park the
year after it opened; the girls both went to the California one on
school trips when we were in AZ.
8<----- Coffee Break ----->8
Never tackled a French press. I've a Hamilton-Beach single cup coffee
aker which uses either loose coffe or pods. And my 12 cup (5 of my big cups/mugs) Sears & Roebuck automatic drip unit. It's a Cuisinart under
the Serious & Getback branding. It has an internal water filter, uses
the conical coffee filters and I can set it to the start brewing on
the built in timer. So at 04:00 the Yehudi wakes up and makes my
coffee.
I've kidded Steve about being a coffee snob but he's not really. No gourmet beans, ground just before use but he does grind his own.
Two was of making tea. Single cups - like you, I use a tea bag and hot (boiling or nearly so) water. For multiple cups - or for Iced Tea I
use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL
We've got one of those ball infusers; it was one part of a number of things I got from my grandmother's estate 50 years ago.
My usual non-morning tea is Brown & Bigelow's "Constant Comment". Up
until (and including) lunchtime my go-to is Twining's Breakfast Tea or Lipton if the market was out of Twinings.
I go for Tetley British Blend most mornings, treat myself on Sunday mornings to Good Earth's Original Sweet and Spicy.
All straight up - like my coffee. No milk, no sugar, no sweetners.
One packet of stevia for me, unless we're hitting the road. Then the
tea is brewed just a bit longer, goes into a travel mug that keeps it
warm about 8 hours. It gets 2 packets of stevia then.
Ruth Haffly wrote to Dave Drum <=-
The one in the town where I grew up folded in the first decade of this millenium. Bought out by Fresh Town, locals thought they upped prices
but Steve and I found them pretty much in line with what we pay.
Kroger is still the #1 supermarkt retailer in America, Albertsons is
in 2nd place. My Hy-Vee comes in at #12 and your Wegman's at #13.
None of the first 3 in our area; Kroger was, but none in the last
decade or so.
8<----- SNIP ----->8
I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a round of pre-stuffed pork chops at Hy-Vee if the price is attractive.
We get a fair amount of meat at Wegman's. I don't buy the pre stuffed
pork chops but will buy pork chops and make my own stuffing mix. Will usually put the stuffing (dressing, since it's not stuffed into
anything) down in a pan, put the pork chops over that and bake. Easier than trying to wrestle with putting stuffing into the chops--tried that when we were first married but found it easier to do unstuffed chops.
When I make stuffed chops I do as Humphrey's and Hy-Vee and cut a
pocket in a thick chop and stuff it (literally) with the mixture.
Cooking for one most of the time it's a genuine P.I.T.A. to stuff
a pork chop. Bv)=
That's why I do pork chops and stuffing as it's not fun to stuff just 2 chops. (G)
But Popeyes keeps me afloat.
We hit them up every so often, there's one in the same plaza as Harbor Freight down in Raleigh.
I buy very little at Harbor Freight as I don't care to support Comrade
Xi and his dirty commie rats. Sometimes you can't get away from buying Chinese made stuff - but I avoid it when/where I can ... even it it is
a bit more expen$ive.
They have a lot of tools that are a decent price, most of them fairly sturdy (had some duds over the years). I've bought some of their
organiser boxes for sewing/crafting stuff over the years.
My favorite was the ferris wheel. Steve went to the Florida park the
year after it opened; the girls both went to the California one on
school trips when we were in AZ.
Our Ferris Wheel was copied from one the owner of the Eli Bridge Co.
had seen at the Columbian Exposition. This first “Big Eli” Wheel debuted in Jacksonville, Illinois’ own Central Park on May 23, 1900. (corner Main and Morton streets. The Wheel was a great success and, in 1906, Sullivan incorporated the Eli Bridge Company by taking on
capital investors to
mass-produce his wheels.
Big Eli #17 is a nice sized working/display wheel located at the main intersection in town. The north-east corner of what used to the main insane asylum and is now a school for "developmentally disabled". The Jacksonville Rotary Clud still operated the ride with profits going to their charitable works.
8<----- Coffee Break ----->8
Never tackled a French press. I've a Hamilton-Beach single cup coffee
aker which uses either loose coffe or pods. And my 12 cup (5 of my big cups/mugs) Sears & Roebuck automatic drip unit. It's a Cuisinart under
the Serious & Getback branding. It has an internal water filter, uses
the conical coffee filters and I can set it to the start brewing on
the built in timer. So at 04:00 the Yehudi wakes up and makes my
coffee.
I've kidded Steve about being a coffee snob but he's not really. No gourmet beans, ground just before use but he does grind his own.
I developed a blend if pre-roasted beans that I quite liked and would grind them in my R2-D2 spice/coffee grinder. But I discovered Maxwell House Intense Bold and Folger's Black Silk and alternated between
those depending on which is on sale when I need to re-stock.
(boiling or nearly so) water. For multiple cups - or for Iced Tea I
use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL
We've got one of those ball infusers; it was one part of a number of things I got from my grandmother's estate 50 years ago.
My usual non-morning tea is Brown & Bigelow's "Constant Comment". Up
until (and including) lunchtime my go-to is Twining's Breakfast Tea or Lipton if the market was out of Twinings.
I go for Tetley British Blend most mornings, treat myself on Sunday mornings to Good Earth's Original Sweet and Spicy.
I tried the well-known and much ballyhooed Earl Grey tea ... once. I
do NOT like oil of bergamot as a beverage. Although it is useful in
some recipes.
All straight up - like my coffee. No milk, no sugar, no sweetners.
One packet of stevia for me, unless we're hitting the road. Then the
tea is brewed just a bit longer, goes into a travel mug that keeps it
warm about 8 hours. It gets 2 packets of stevia then.
Kroger is still the #1 supermarkt retailer in America, Albertsons is
in 2nd place. My Hy-Vee comes in at #12 and your Wegman's at #13.
None of the first 3 in our area; Kroger was, but none in the last
decade or so.
To be fair - Kroger includes many regional brands like the no-frills
Ruler Foods we have here. They (kroger) also own Ralphs, Dillons, Smith's, Roundy's, King Soopers, Fry's, QFC, City Market, Owen's,
Jay C, Pay Less, Baker's, Gerbes, Harris Teeter, Pick N' Save, Copps, Metro Market, Mariano's, Fred Meyer, Food 4 Less, Foods Co.
I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a round of pre-stuffed pork chops at Hy-Vee if the price is attractive.
We get a fair amount of meat at Wegman's. I don't buy the pre stuffed
pork chops but will buy pork chops and make my own stuffing mix. Will usually put the stuffing (dressing, since it's not stuffed into
anything) down in a pan, put the pork chops over that and bake. Easier than trying to wrestle with putting stuffing into the chops--tried that when we were first married but found it easier to do unstuffed chops.
When I make stuffed chops I do as Humphrey's and Hy-Vee and cut a
pocket in a thick chop and stuff it (literally) with the mixture.
Cooking for one most of the time it's a genuine P.I.T.A. to stuff
a pork chop. Bv)=
That's why I do pork chops and stuffing as it's not fun to stuff just 2 chops. (G)
OK. You talked me into it. Now to finger out how to do just enough dressing for one. Bv)=
But Popeyes keeps me afloat.
We hit them up every so often, there's one in the same plaza as Harbor Freight down in Raleigh.
I buy very little at Harbor Freight as I don't care to support Comrade
Xi and his dirty commie rats. Sometimes you can't get away from buying Chinese made stuff - but I avoid it when/where I can ... even it it is
a bit more expen$ive.
They have a lot of tools that are a decent price, most of them fairly sturdy (had some duds over the years). I've bought some of their
organiser boxes for sewing/crafting stuff over the years.
I've got one of their collapsible hand trucks that I keep in the trunk
of my car. It has come in handy more than once.
Quoting Carol Shenkenberger to Shawn Highfield <=-
juices by leaving the skins on until hot water thaw of just the exterior so they slip off.
I'm going to try for sure and will let you know. :)
Looks like I'm cropping 4 tomatoes a day here for the next 2-3 months plus cherry tomatoes. (I have a fairly extensive container garden).
We are hoping for a few cherry tomatoes this year, Andrea is trying again
to keep a plant alive on our balcony.
Yes, a lot of teamwork here. Tinight the Beef stwe was started too late for dinner, so I'll ask Don to do the honors and we'll have beef stew for breakfast (grin). I needed to start the stew earlier, oops.
Sounds like a good breakfast to me!!
Shawn
... For every action there's an equal and opposite criticism.
Quoting Carol Shenkenberger to Shawn Highfield <=-
Good luck on the tomatoes! Just remember, big pot for them. My
plants are in 6ft long 12 inch high and 16 inch wide containers with
drain holes at the bottom mostly. I started this type of 'farming' on
a balcony. then contiued in various places like Japan and so on.
Quoting Carol Shenkenberger to Shawn Highfield <=-
Good luck on the tomatoes! Just remember, big pot for them. My
plants are in 6ft long 12 inch high and 16 inch wide containers with drain holes at the bottom mostly. I started this type of 'farming' on a balcony. then contiued in various places like Japan and so on.
Yes she's got it in a big pot. She needs a win with this so bad.
Shawn
... This tagline not sponsored by Pepsi in any way.
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