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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