CONTINUED FROM PREVIOUS MESSAGE <<
pre-cut muskmelon to take home and make into lunch.
Ruth Haffly wrote to Dave Drum <=-
CONTINUED FROM PREVIOUS MESSAGE <<
pre-cut muskmelon to take home and make into lunch.
OTOH, we'll buy the whole melon and cut it up ourselves.
CONTINUED FROM PREVIOUS MESSAGE <<
pre-cut muskmelon to take home and make into lunch.
OTOH, we'll buy the whole melon and cut it up ourselves.
As do I sometimes. But I'm more likely to just slice it down the
middle, scoop out the seeds and attack one half with a spoon until
there is
nothing left but the rind.
Or fill the seed cavity with a mound of chicken salad - then proceed
as above.
Ruth Haffly wrote to Dave Drum <=-
Steve recently saw a long term plan for the roads in this area. We live off of West Holding but East Holding is a block or so closer to town.
He said that the plan joined the 2 but wasn't specific enough for him
to figure out how. We're just far enough off of the main road that we
may not have to move.
I knew a guy who was the traffic engineer for my town. His take was
that other than intersections of two arterial streets a 4 way stop
would bt more efficient at moving traffic and giving all a "chance'.
Second place (and on more busy intersections was called"Treadle
Operated" traffic signals. They no longer use treadlesbut an
induction coil installed DD> in/ under the pavement.
The latter would probably work well in this area. Some years ago when a new housing development was put off of one of the bypass roads, they reconfigured the intersection of the bypass and another road so a road could be put in from the development. They made a rather convoluted
left turn from the bypass to the older road; a traffic circle would
have worked much better. Told my sister who's a civil engineer (road design/construction in Phoenix area); without seeing it, said there
wasn't enough room for a circle. That's not true as we've seen (this
area and other parts of the country) where there are circles that would fit well within the space available.
Title: Snap, Crackle & Pop Crunchies DD> Categories: Five,
Chocolate, Grains, Snacks DD> Yield: 12 Servings
2 1/2 c Rice Krispies cereal
8 oz Chocolate
2 tb Light corn syrup
Cupcake liners
Looks good and easy, something to maybe make up for road snacks
(munchies when we're travelling).
Or if you get Trick-or-Treat visitors on All Hallow's Eve.
Some years we have quite a few, other years, nobody. Had about 30 last year but none in 2022. One year when we were living in the rental, we
had about 60, mostly from the nearby Section 8 housing.
I keep a small supply of orange habanero chilies on hand. "Here y'go, miniature pumpkin." (evil grin). I also have a supply of "fun size"
Mars candy for the littles. Haven't seen many T or T kids out for many years - even before the pandemic.
We usually buy a couple of bags of candy, something like 3 Musketeers
and Milky Way in the mini bar size. Any left over is enjoyed by us with one bar being just big enough to satisfy a chocolate craving.
Title: Crispy Chicken Skin Tacos w/Habanero Salsa
Categories: Poultry, Chilies, Fruits, Citrus, Salsa
Yield: 4 Servings
1/4 c Chopped cilantro
More chopped cilantro and
- green onion for garnish
4 (or more) tortillas (use
- corn tortillas if cooking
- gluten-free)
These make it a no go for us, especially the corn tortillas. Flour tortillas and no cilantro would make it work-able.
Steve recently saw a long term plan for the roads in this area. We live off of West Holding but East Holding is a block or so closer to town.
He said that the plan joined the 2 but wasn't specific enough for him
to figure out how. We're just far enough off of the main road that we
may not have to move.
I assume that "Holding" is a street name.
I knew a guy who was the traffic engineer for my town. His take was
that other than intersections of two arterial streets a 4 way stop
would bt more efficient at moving traffic and giving all a "chance'.
Second place (and on more busy intersections was called"Treadle
Operated" traffic signals. They no longer use treadlesbut an
induction coil installed DD> in/ under the pavement.
The latter would probably work well in this area. Some years ago when a new housing development was put off of one of the bypass roads, they reconfigured the intersection of the bypass and another road so a road could be put in from the development. They made a rather convoluted
left turn from the bypass to the older road; a traffic circle would
have worked much better. Told my sister who's a civil engineer (road design/construction in Phoenix area); without seeing it, said there
wasn't enough room for a circle. That's not true as we've seen (this
area and other parts of the country) where there are circles that would fit well within the space available.
New Jersey is well known for their "round abouts". And once one gets
the hang of how tey work, they're very efficient. We have a few
examples here - all but one well designed.
Another trick I've learned for making an exit to the left at a busy intersection is to make a right turn, get to the center lane ASAPthen DD> find a parking lot or side street to use as a turn around and
I keep a small supply of orange habanero chilies on hand. "Here y'go, miniature pumpkin." (evil grin). I also have a supply of "fun size"
Mars candy for the littles. Haven't seen many T or T kids out for many years - even before the pandemic.
We usually buy a couple of bags of candy, something like 3 Musketeers
and Milky Way in the mini bar size. Any left over is enjoyed by us with one bar being just big enough to satisfy a chocolate craving.
When I lived in Inglewood, Califunny I hung aroung with a bunch of
air- craft engineers and student aircraft engineers for Northrop
Instute of
Technology. At Halloween one year we were passing out 7 oz cans of
soda to the Tricky Treaters. One of the last was a kid dressed as a pirate.
Most of the children, feeling something with weight fall into their
sack gave a quick "Thanks, mister" and went on to the next house. The pirate kid opened his sack, looked down than said, in a gravelly
voice, "You broke my f****ng cookies" before stomping off down the sidewalk.
Title: Crispy Chicken Skin Tacos w/Habanero Salsa
Categories: Poultry, Chilies, Fruits, Citrus, Salsa
Yield: 4 Servings
1/4 c Chopped cilantro
More chopped cilantro and
- green onion for garnish
4 (or more) tortillas (use
- corn tortillas if cooking
- gluten-free)
These make it a no go for us, especially the corn tortillas. Flour tortillas and no cilantro would make it work-able.
You're offered a choice on the tortillas. I prefer wheat flour
tortillas myself. The soapweed cooks down and has its "flavour" muted
by the heat and mixing with the chilies and citrus. I certainly would
not use it as a garnish.
Here's a quickie burrito supper I got from my Ne York Times recipe
feed.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Burritos
Categories: Beef, Vegetables, Chilies, Citrus, Cheese
Yield: 6 servings
Ruth Haffly wrote to Dave Drum <=-
I assume that "Holding" is a street name.
Yes, named for one of the older families in WF. They own the local
propane distribution.
I knew a guy who was the traffic engineer for my town. His take was
that other than intersections of two arterial streets a 4 way stop
would bt more efficient at moving traffic and giving all a "chance'.
Second place (and on more busy intersections was called"Treadle
Operated" traffic signals. They no longer use treadlesbut an
induction coil installed DD> in/ under the pavement.
The latter would probably work well in this area. Some years ago when a new housing development was put off of one of the bypass roads, they reconfigured the intersection of the bypass and another road so a road could be put in from the development. They made a rather convoluted
left turn from the bypass to the older road; a traffic circle would
have worked much better. Told my sister who's a civil engineer (road design/construction in Phoenix area); without seeing it, said there
wasn't enough room for a circle. That's not true as we've seen (this
area and other parts of the country) where there are circles that would fit well within the space available.
New Jersey is well known for their "round abouts". And once one gets
the hang of how tey work, they're very efficient. We have a few
examples here - all but one well designed.
We've got a few in town also. To make a left turn off the bypass onto
the older street you have to make a left turn onto the new one, go down about a block and make a tight (We've seen big trucks get hung up in
it.) left turn (basically a U turn) to go the other way. Then make a
right turn where the old street dead ends onto the new one. Got it? (G)
Another trick I've learned for making an exit to the left at a busy intersection is to make a right turn, get to the center lane ASAP then find a parking lot or side street to use as a turn around and re-enter the traffic stream in your originally intended direction. Beats
waiting forever (seemingly) for gaps in traffic to match in your
favour.
We'd have to go up several blocks to the next light to make a left turn onto the bypasss with the amount of traffic that comes at us from the right sometimes. Every once in a while, somebody will stop and lrt us
turn left from Wesst Holding; that is greatly appreciated.
I keep a small supply of orange habanero chilies on hand. "Here y'go, miniature pumpkin." (evil grin). I also have a supply of "fun size"
Mars candy for the littles. Haven't seen many T or T kids out for many years - even before the pandemic.
We usually buy a couple of bags of candy, something like 3 Musketeers
and Milky Way in the mini bar size. Any left over is enjoyed by us with one bar being just big enough to satisfy a chocolate craving.
When I lived in Inglewood, Califunny I hung aroung with a bunch of
air- craft engineers and student aircraft engineers for Northrop
Instute of Technology. At Halloween one year we were passing out
7 oz cans of soda to the Tricky Treaters. One of the last was a
kid dressed as a pirate.
Most of the children, feeling something with weight fall into their
sack gave a quick "Thanks, mister" and went on to the next house. The pirate kid opened his sack, looked down than said, in a gravelly
voice, "You broke my f****ng cookies" before stomping off down the sidewalk.
Sounds like the parents didn't do well raising that child.
Title: Crispy Chicken Skin Tacos w/Habanero Salsa
Categories: Poultry, Chilies, Fruits, Citrus, Salsa
Yield: 4 Servings
1/4 c Chopped cilantro
More chopped cilantro and
- green onion for garnish
4 (or more) tortillas (use
- corn tortillas if cooking
- gluten-free)
These make it a no go for us, especially the corn tortillas. Flour tortillas and no cilantro would make it work-able.
You're offered a choice on the tortillas. I prefer wheat flour
tortillas myself. The soapweed cooks down and has its "flavour" muted
by the heat and mixing with the chilies and citrus. I certainly would
not use it as a garnish.
It's still one that I'd more likely to order in a Mexican restaurant
than make for us.
Here's a quickie burrito supper I got from my Ne York Times recipe
feed.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Burritos
Categories: Beef, Vegetables, Chilies, Citrus, Cheese
Yield: 6 servings
That is easier. When our girls were home, I used to makequick burritos
by heating tortillas and canned refried beans. While they were heating, I'd chop tomatoes and lettuce, grate cheese. All hot & chopped, supper
was ready in about 15 minutes.
I assume that "Holding" is a street name.
Yes, named for one of the older families in WF. They own the local
propane distribution.
Clears that up. Holding has many uses besides being used as a family
name. Many family names come from the occupation/trade of and
ancestor. Like Smith often had had a blacksmith as head of the family.
Or Baker might refer to a pie/cookie/cake maker. I wonder if the
early Holding was a banker. Bv)=
New Jersey is well known for their "round abouts". And once one gets
the hang of how tey work, they're very efficient. We have a few
examples here - all but one well designed.
We've got a few in town also. To make a left turn off the bypass onto
the older street you have to make a left turn onto the new one, go down about a block and make a tight (We've seen big trucks get hung up in
it.) left turn (basically a U turn) to go the other way. Then make a
right turn where the old street dead ends onto the new one. Got it? (G)
I know about big trucks and tight turns. Learned the hard way. I once
was delivering a semi-trailer load of bottles to Anheuser-Bush's home plant in St. Louis and due to directions given by soeone who had never drive a semi on tight streets got in a mess making a turn. Someone had left a VW Beetle parked too close to the corner (illegally) and even though I ran up over the opposite curb the trailer tandems ran over
the back of the poor Beetle - which did not do it a lot of good.
I called the nabs and the officers told me I was not in any troubleas DD> the car was parked illegally and to go on and make my delivery.
Another trick I've learned for making an exit to the left at a busy intersection is to make a right turn, get to the center lane ASAP then find a parking lot or side street to use as a turn around and re-enter
the traffic stream in your originally intended direction. Beats
We'd have to go up several blocks to the next light to make a left turn onto the bypasss with the amount of traffic that comes at us from the right sometimes. Every once in a while, somebody will stop and lrt us
turn left from Wesst Holding; that is greatly appreciated.
I know the words to that song as well. My housemate refuses to back
into the driveway so he can pull out onto the busy street like a
normal deal. It sometimes takes him 10 minutes (or more) to get out of
the drive.
If there is enough traffic that I must "head-in" to the drive Iwill DD> back into the yard and get a reorientation done so my car is
When I lived in Inglewood, Califunny I hung aroung with a bunch of
air- craft engineers and student aircraft engineers for Northrop
Instute of Technology. At Halloween one year we were passing out
7 oz cans of soda to the Tricky Treaters. One of the last was a
kid dressed as a pirate.
Most of the children, feeling something with weight fall into their
sack gave a quick "Thanks, mister" and went on to the next house. The pirate kid opened his sack, looked down than said, in a gravelly
voice, "You broke my f****ng cookies" before stomping off down the sidewalk.
Sounds like the parents didn't do well raising that child.
At least WRT acceptable language. Soap and water applied orally is a useful reinforcement tool whan giving a language lesson.
CONTINUED FROM PREVIOUS MESSAGE <<
More chopped cilantro and
- green onion for garnish
4 (or more) tortillas (use
- corn tortillas if cooking
- gluten-free)
These make it a no go for us, especially the corn tortillas. Flour tortillas and no cilantro would make it work-able.
You're offered a choice on the tortillas. I prefer wheat flour
tortillas myself. The soapweed cooks down and has its "flavour" muted
by the heat and mixing with the chilies and citrus. I certainly would
not use it as a garnish.
It's still one that I'd more likely to order in a Mexican restaurant
than make for us.
I can understand that.
Here's a quickie burrito supper I got from my Ne York Times recipe
feed.
Title: Easy Burritos
Categories: Beef, Vegetables, Chilies, Citrus, Cheese
Yield: 6 servings
That is easier. When our girls were home, I used to makequick burritos
by heating tortillas and canned refried beans. While they were heating, I'd chop tomatoes and lettuce, grate cheese. All hot & chopped, supper
was ready in about 15 minutes.
Never been a fan of bean burritos. In my world they require some meat,
be it pork, beef, goat or whatever.
Ruth Haffly wrote to Dave Drum <=-
I know about big trucks and tight turns. Learned the hard way. I once
was delivering a semi-trailer load of bottles to Anheuser-Bush's home plant in St. Louis and due to directions given by soeone who had never drive a semi on tight streets got in a mess making a turn. Someone had left a VW Beetle parked too close to the corner (illegally) and even though I ran up over the opposite curb the trailer tandems ran over
the back of the poor Beetle - which did not do it a lot of good.
OOPS! Sounds like what Steve's mom told us some years ago. Back in 1977
a blizzard came thru western NY, National Guard was called out to clear roads. A friend of my MIL had just bought a brand new car but had to abandon it in the heavy snow. Guard vehicle with a plow just ran right over the top of it.
I called the nabs and the officers told me I was not in any trouble
as the car was parked illegally and to go on and make my delivery.
They also gave me a better st of directions for next time and said
they would deal with the car's owner. Bv)=
Whew! We've had a few close calls but nothing like that.
Another trick I've learned for making an exit to the left at a busy intersection is to make a right turn, get to the center lane ASAP then find a parking lot or side street to use as a turn around and re-enter
the traffic stream in your originally intended direction. Beats
We'd have to go up several blocks to the next light to make a left turn onto the bypasss with the amount of traffic that comes at us from the right sometimes. Every once in a while, somebody will stop and lrt us
turn left from Wesst Holding; that is greatly appreciated.
I know the words to that song as well. My housemate refuses to back
into the driveway so he can pull out onto the busy street like a
normal deal. It sometimes takes him 10 minutes (or more) to get out of
the drive.
Getting out of the driveway isn't bad, it's getting on to the main road that is. Steve usually "combat parks" (backs in so front is facing out)
so we can see what's coming. Didn't do it when we first moved to WF at
the rental house and somebody came around the corner a bit sharp.
Missed us but Steve made it a habit to back in.
If there is enough traffic that I must "head-in" to the drive I
will back into the yard and get a reorientation done so my car is
pointed toward the street. Makes life a whole lot easier. Especially
when I have a load of groceries in the trunk. My way puts the freight
a lot closer to the door.
Helps to be able to unload closer to the kitchen. We have the camper in the driveway so can't get too close. Kitchen is at the back of the
house so no matter what, have some distance to go with groceries.
When I lived in Inglewood, Califunny I hung aroung with a bunch of
air- craft engineers and student aircraft engineers for Northrop
Instute of Technology. At Halloween one year we were passing out
7 oz cans of soda to the Tricky Treaters. One of the last was a
kid dressed as a pirate.
Most of the children, feeling something with weight fall into their
sack gave a quick "Thanks, mister" and went on to the next house. The pirate kid opened his sack, looked down than said, in a gravelly
voice, "You broke my f****ng cookies" before stomping off down the sidewalk.
Sounds like the parents didn't do well raising that child.
At least WRT acceptable language. Soap and water applied orally is a useful reinforcement tool whan giving a language lesson.
True. He's a kid that maybe should have been given a mini pumpkin (G) instead.
Ruth Haffly wrote to Dave Drum <=-
It's still one that I'd more likely to order in a Mexican restaurant
than make for us.
I can understand that.
Some things aren't worth the fuss for me to do at home.
Here's a quickie burrito supper I got from my New York Times recipe
feed.
Title: Easy Burritos
Categories: Beef, Vegetables, Chilies, Citrus, Cheese
Yield: 6 servings
That is easier. When our girls were home, I used to makequick burritos
by heating tortillas and canned refried beans. While they were heating, I'd chop tomatoes and lettuce, grate cheese. All hot & chopped, supper
was ready in about 15 minutes.
Never been a fan of bean burritos. In my world they require some
meat, be it pork, beef, goat or whatever.
Couldn't always afford it on one income. Besides, the beans, cheese
and whole wheat tortilla made a complete protein.
though I ran up over the opposite curb the trailer tandems ran over
the back of the poor Beetle - which did not do it a lot of good.
OOPS! Sounds like what Steve's mom told us some years ago. Back in 1977
a blizzard came thru western NY, National Guard was called out to clear roads. A friend of my MIL had just bought a brand new car but had to abandon it in the heavy snow. Guard vehicle with a plow just ran right over the top of it.
My town has "Snow Rules" that are put into effect when heavy snow is expected. Basically there are designated "snow routes" where no
I called the nabs and the officers told me I was not in any troubleus RH> turn left from Wesst Holding; that is greatly appreciated.
as the car was parked illegally and to go on and make my delivery.
Whew! We've had a few close calls but nothing like that.
Another trick I've learned for making an exit to the left at a busy intersection is to make a right turn, get to the center lane ASAP then find a parking lot or side street to use as a turn around and re-enter
the traffic stream in your originally intended direction. Beats
We'd have to go up several blocks to the next light to make a left turn onto the bypasss with the amount of traffic that comes at us from the right sometimes. Every once in a while, somebody will stop and let
I know the words to that song as well. My housemate refuses to back
into the driveway so he can pull out onto the busy street like a
normal deal. It sometimes takes him 10 minutes (or more) to get out of
the drive.
Getting out of the driveway isn't bad, it's getting on to the main road that is. Steve usually "combat parks" (backs in so front is facing out)
so we can see what's coming. Didn't do it when we first moved to WF at
the rental house and somebody came around the corner a bit sharp.
Missed us but Steve made it a habit to back in.
If there is enough traffic that I must "head-in" to the drive I
will back into the yard and get a reorientation done so my car is
pointed toward the street. Makes life a whole lot easier. Especially
when I have a load of groceries in the trunk. My way puts the freight
a lot closer to the door.
Helps to be able to unload closer to the kitchen. We have the camper in the driveway so can't get too close. Kitchen is at the back of the
house so no matter what, have some distance to go with groceries.
I have to go through the front room, the common (dining) room at the center of the house then into the kitchen. Or take the sidewalk across
the front of the house, open the gate, and go halfway down that side
to the back door which opens off the kitchen. Sometimes that two-wheel dolly comes in very handy.
Most of the children, feeling something with weight fall into their
sack gave a quick "Thanks, mister" and went on to the next house. The pirate kid opened his sack, looked down than said, in a gravelly
voice, "You broke my f****ng cookies" before stomping off down the sidewalk.
Sounds like the parents didn't do well raising that child.
At least WRT acceptable language. Soap and water applied orally is a useful reinforcement tool whan giving a language lesson.
True. He's a kid that maybe should have been given a mini pumpkin (G) instead.
I hadn't learned about chilies at that point of my existence. But,
you're correct. Doubt that it would have taught him anything, though.
Some things aren't worth the fuss for me to do at home.
As I get older I get more laid back/lazy. And I get inventive since
I'm cooking basically for one.
Here's a quickie burrito supper I got from my New York Times recipe
feed.
Title: Easy Burritos
Categories: Beef, Vegetables, Chilies, Citrus, Cheese
Yield: 6 servings
That is easier. When our girls were home, I used to makequick burritos
by heating tortillas and canned refried beans. While they were heating, I'd chop tomatoes and lettuce, grate cheese. All hot & chopped, supper
was ready in about 15 minutes.
Never been a fan of bean burritos. In my world they require some
meat, be it pork, beef, goat or whatever.
Couldn't always afford it on one income. Besides, the beans, cheese
and whole wheat tortilla made a complete protein.
I was at GFS picking up soup bases and a 3# package of bacon when I noticed that they had a special offer on Dos Rios Taco Meat. U$1.79
for a 1 pound chub. Three of those went home and into the freezer.
Not my favourite taco filling - but one of the chubs and a 31 oz can
of Old El Paso Refried Beans w/green chilies in the baby crockpot with
a bag of Doritos and some shredded cheese made a decent supper for
both me and Dennis. Leftovers cleaned up and pre-wash done by Jasper,
Eva,
and Izzy (Dennis' grand-dogs).
Ruth Haffly wrote to Dave Drum <=-
Some things aren't worth the fuss for me to do at home.
As I get older I get more laid back/lazy. And I get inventive since
I'm cooking basically for one.
I understand that. Tonight's supper is grilled chicken, cold potato
salad (left over from the other day) and somethine else TBD. Steve is grilling the chicken so I've very little to do.
Here's a quickie burrito supper I got from my New York Times recipe
feed.
Title: Easy Burritos
Categories: Beef, Vegetables, Chilies, Citrus, Cheese
Yield: 6 servings
That is easier. When our girls were home, I used to makequick burritos
by heating tortillas and canned refried beans. While they were heating, I'd chop tomatoes and lettuce, grate cheese. All hot & chopped, supper
was ready in about 15 minutes.
Never been a fan of bean burritos. In my world they require some
meat, be it pork, beef, goat or whatever.
Couldn't always afford it on one income. Besides, the beans, cheese
and whole wheat tortilla made a complete protein.
I was at GFS picking up soup bases and a 3# package of bacon when I noticed that they had a special offer on Dos Rios Taco Meat. U$1.79
for a 1 pound chub. Three of those went home and into the freezer.
Sounds like a good deal to me. Taco meat can be used for much more than tacos.
Not my favourite taco filling - but one of the chubs and a 31 oz can
of Old El Paso Refried Beans w/green chilies in the baby crockpot with
a bag of Doritos and some shredded cheese made a decent supper for
both me and Dennis. Leftovers cleaned up and pre-wash done by Jasper,
Eva, and Izzy (Dennis' grand-dogs).
I'd have possibly made a taco salad. Went to Wegman's the other day and they were out of the black bean tortilla chips we usually buy for
Steve. Hopefully they will be restocked later this week; we're not out
yet but running quite low.
Ruth Haffly wrote to Dave Drum <=-
though I ran up over the opposite curb the trailer tandems ran over
the back of the poor Beetle - which did not do it a lot of good.
OOPS! Sounds like what Steve's mom told us some years ago. Back in 1977
a blizzard came thru western NY, National Guard was called out to clear roads. A friend of my MIL had just bought a brand new car but had to abandon it in the heavy snow. Guard vehicle with a plow just ran right over the top of it.
My town has "Snow Rules" that are put into effect when heavy snow is expected. Basically there are designated "snow routes" where no
Most towns in heavy snow areas do have winter parking rules. IIRC, this happened on one of the main roads in the area, between Rochester and
where he lived, west of the city. Lake effect snow storms produce lots
of the white stuff. (G)
We'd have to go up several blocks to the next light to make a left turn onto the bypasss with the amount of traffic that comes at us from the right sometimes. Every once in a while, somebody will stop and let
us RH> turn left from Wesst Holding; that is greatly appreciated.
It happened yesterday, second Sunday morning in a row.
I know the words to that song as well. My housemate refuses to back
into the driveway so he can pull out onto the busy street like a
normal deal. It sometimes takes him 10 minutes (or more) to get out of
the drive.
Getting out of the driveway isn't bad, it's getting on to the main road that is. Steve usually "combat parks" (backs in so front is facing out)
so we can see what's coming. Didn't do it when we first moved to WF at
the rental house and somebody came around the corner a bit sharp.
Missed us but Steve made it a habit to back in.
I have to go through the front room, the common (dining) room at the center of the house then into the kitchen. Or take the sidewalk across
the front of the house, open the gate, and go halfway down that side
to the back door which opens off the kitchen. Sometimes that two-wheel dolly comes in very handy.
We have to go up the front steps, into the living room, into the
kitchen OR down the walk along side the house, up 3 steps to the deck
and into the kitchen that way. Easiest is to go the first way unless
we're moving in something big like a freezer.
We tried a new sushi place yesterday for Father's Day--got some spicy fried chicken "nuggets" on greens, a California roll with scallops and
a shrimp tempura roll. All good, but not quite as good as Taste of
Japan up in West Henrietta, NY. Nancy introduced us to that place; we
try to stop in every so often when we're in the area.
As I get older I get more laid back/lazy. And I get inventive since
I'm cooking basically for one.
I understand that. Tonight's supper is grilled chicken, cold potato
salad (left over from the other day) and somethine else TBD. Steve is grilling the chicken so I've very little to do.
Were I doing something like that I'd use a "steam-in-bag" veg from the freezer. California medley or stir-fry would be nice. Or chopped
broccoli/ caulifloer.
I was at GFS picking up soup bases and a 3# package of bacon when I noticed that they had a special offer on Dos Rios Taco Meat. U$1.79
for a 1 pound chub. Three of those went home and into the freezer.
Sounds like a good deal to me. Taco meat can be used for much more than tacos.
Not my favourite taco filling - but one of the chubs and a 31 oz can
of Old El Paso Refried Beans w/green chilies in the baby crockpot with
a bag of Doritos and some shredded cheese made a decent supper for
both me and Dennis. Leftovers cleaned up and pre-wash done by Jasper,
Eva, and Izzy (Dennis' grand-dogs).
I'd have possibly made a taco salad. Went to Wegman's the other day and they were out of the black bean tortilla chips we usually buy for
Steve. Hopefully they will be restocked later this week; we're not out
yet but running quite low.
I'm bot big on taco salad at home. And there are usually much better
picks at the Mexican places I visit. One thing I do like is called a "chalupa" . made my local fake Mex chain, Taco Gringo. It's like a
taco salad laid flat on a 10" flour tortilla, spread with taco mean, refried beans, diced toatoes, cheese, shredded lettuce, pickled
jalapenos (opt) and guacamole/salsa. It cmes as a Chalupa or as a Jr.
Chalups. One of DD> the Juniors is a filling meal for one. Oneevening I was feeling DD> "sporty" and ordered the full Chalupa - only
This is a sorta/kinda copycat of that dish ...
Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 servings
though I ran up over the opposite curb the trailer tandems ran over
the back of the poor Beetle - which did not do it a lot of good.
OOPS! Sounds like what Steve's mom told us some years ago. Back in 1977
a blizzard came thru western NY, National Guard was called out to clear roads. A friend of my MIL had just bought a brand new car but had to abandon it in the heavy snow. Guard vehicle with a plow just ran right over the top of it.
That's why there is insurance. Especially full-coverage insurance. I
only carry the full-covarage id I have a loan on the vehicle - because
(a) the lender requires it and (b) I am avarse to payng for a dead
horse. Bv)=
Otherwise I just have liability only to cover the other party if the damage is my fault. Damage to my car is paid out of my own pocket - it reminds me "don't do that again".
My town has "Snow Rules" that are put into effect when heavy snow is expected. Basically there are designated "snow routes" where no
Most towns in heavy snow areas do have winter parking rules. IIRC, this happened on one of the main roads in the area, between Rochester and
where he lived, west of the city. Lake effect snow storms produce lots
of the white stuff. (G)
I've met that "Lake effect" sone in a number of locations - Chicago
area, Detroit/Toledo region, and around the "Mistake on the Lake", Cleveland.
We'd have to go up several blocks to the next light to make a leftturn RH> onto the bypasss with the amount of traffic that comes at us
It happened yesterday, second Sunday morning in a row.
Do y'think Sunday might have something to do with that? Bv)=
Getting out of the driveway isn't bad, it's getting on to the main road that is. Steve usually "combat parks" (backs in so front is facing out)
so we can see what's coming. Didn't do it when we first moved to WF at
the rental house and somebody came around the corner a bit sharp.
Missed us but Steve made it a habit to back in.
AutoZone reuires their delivery drivers to back-in when parking since
it is safer when pulling out. The only exceptions allowed are if one
can
pull straight ahead from the parkig spot (no obstacles like a parking blocks or other impediment).
8<----- SLICE ----->8
I have to go through the front room, the common (dining) room at the center of the house then into the kitchen. Or take the sidewalk across
the front of the house, open the gate, and go halfway down that side
to the back door which opens off the kitchen. Sometimes that two-wheel dolly comes in very handy.
We have to go up the front steps, into the living room, into the
kitchen OR down the walk along side the house, up 3 steps to the deck
and into the kitchen that way. Easiest is to go the first way unless
we're moving in something big like a freezer.
When/if I build my dream kitchen/house the garage will share a wall
and wide door with the kitchen. When I was growing up both in town or
on the farm the kitchen was the center of family life - even though
there was a front room/parlor, etc. That was for entertaining
"outsiders".
8<----- AGAIN ----->8
We tried a new sushi place yesterday for Father's Day--got some spicy fried chicken "nuggets" on greens, a California roll with scallops and
a shrimp tempura roll. All good, but not quite as good as Taste of
Japan up in West Henrietta, NY. Nancy introduced us to that place; we
try to stop in every so often when we're in the area.
I've tried to like sushi as a dish several times. It will never be one
of my favourites, apparently. I like amlost mall of the things that go into it - from the rice which gives it its name, to the various veg
and meats, etc wrapped up in the sushi rice. Individually. Even the sashimi (raw fish) at least some of it. Just not as a "dish" or
entree.
My favourite Japanese thing, overall, it tempure.
Ruth Haffly wrote to Dave Drum <=-
OOPS! Sounds like what Steve's mom told us some years ago. Back in 1977
a blizzard came thru western NY, National Guard was called out to clear roads. A friend of my MIL had just bought a brand new car but had to abandon it in the heavy snow. Guard vehicle with a plow just ran right over the top of it.
That's why there is insurance. Especially full-coverage insurance. I
only carry the full-covarage id I have a loan on the vehicle - because
(a) the lender requires it and (b) I am avarse to payng for a dead
horse. Bv)=
Otherwise I just have liability only to cover the other party if the damage is my fault. Damage to my car is paid out of my own pocket - it reminds me "don't do that again".
Not sure what we have but the truck and camper are both paid off. Took
out a loan for the truck but paid it off earlier this year.
My town has "Snow Rules" that are put into effect when heavy snow is expected. Basically there are designated "snow routes" where no
Most towns in heavy snow areas do have winter parking rules. IIRC, this happened on one of the main roads in the area, between Rochester and
where he lived, west of the city. Lake effect snow storms produce lots
of the white stuff. (G)
I've met that "Lake effect" sone in a number of locations - Chicago
area, Detroit/Toledo region, and around the "Mistake on the Lake", Cleveland.
Makes me glad we don't live up there. We might get a dusting of snow or ice once or twice during the winter but most often it's gone the next
day. Not like the year we got 18" on the coast--Steve had to hike out
to the local supermarket for some supplies but we didn't lose power
during it.
We'd have to go up several blocks to the next light to make a left
turn onto the bypasss with the amount of traffic that comes at us
from the right sometimes. Every once in a while, somebody will stop
and let us turn left from Wesst Holding; that is greatly appreciated.
It happened yesterday, second Sunday morning in a row.
Do y'think Sunday might have something to do with that? Bv)=
There's a big Catholic church down the street from us, several services
on Sunday so could have been people heading to confession and mass.
Getting out of the driveway isn't bad, it's getting on to the main road that is. Steve usually "combat parks" (backs in so front is facing out)
so we can see what's coming. Didn't do it when we first moved to WF at
the rental house and somebody came around the corner a bit sharp.
Missed us but Steve made it a habit to back in.
AutoZone reuires their delivery drivers to back-in when parking since
it is safer when pulling out. The only exceptions allowed are if one
can pull straight ahead from the parkig spot (no obstacles like a
parking block or other impediment).
Smart, I'll have to ask our (retired) UPS driver if they have a similar rule.
8<----- SLICE ----->8
We tried a new sushi place yesterday for Father's Day--got some spicy fried chicken "nuggets" on greens, a California roll with scallops and
a shrimp tempura roll. All good, but not quite as good as Taste of
Japan up in West Henrietta, NY. Nancy introduced us to that place; we
try to stop in every so often when we're in the area.
I've tried to like sushi as a dish several times. It will never be one
of my favourites, apparently. I like amlost mall of the things that go into it - from the rice which gives it its name, to the various veg
and meats, etc wrapped up in the sushi rice. Individually. Even the sashimi (raw fish) at least some of it. Just not as a "dish" or
entree.
My favourite Japanese thing, overall, it tempure.
It took a trip to ToJ for Steve to develop a liking of it. I'd had a
bit here and there over the years, enough to know I like it, but never
a whole meal of it.
Ruth Haffly wrote to Dave Drum <=-
Were I doing something like that I'd use a "steam-in-bag" veg from the freezer. California medley or stir-fry would be nice. Or chopped
broccoli/ caulifloer.
I had some fresh broccoli on hand so cut some up and steamed it in the microwave. I'm buying more fresh veggies now than I did years ago, used
to buy a lot of frozen. Having a Wegman's nearby and access to a local farmer's market has made a big difference.
I was at GFS picking up soup bases and a 3# packag
I'm not big on taco salad at home. And there are usually much better
picks at the Mexican places I visit. One thing I do like is called a "chalupa" . made my local fake Mex chain, Taco Gringo. It's like a
taco salad laid flat on a 10" flour tortilla, spread with taco mean, refried beans, diced toatoes, cheese, shredded lettuce, pickled
jalapenos (opt) and guacamole/salsa. It cmes as a Chalupa or as a Jr.
Sounds like something I'd try. We've got Taco Bell plus several Mexican restaurants in/around WF. One of the latter, that had been around since before we moved here, closed last year, don't know why but it was one
of our favorites.
Chalups. One of the Juniors is a filling meal for one. One evening
I was feeling DD> "sporty" and ordered the full Chalupa - only to
to discover that it was exactly the same as the Junior version.
For U$3 more.
Now you know. (G)
This is a sorta/kinda copycat of that dish ...
Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 servings
Looks good--and very filling.
Carol Shenkenberger wrote to Dave Drum <=-
On doing things simple, that's me! Simple stir frys rule!
Here's a recent one. It's a spaghetti based garlic parmesan with
slices of Kielbasa and a stir fry.
https://postimg.cc/YLKb1634
I use the jar for the sauce most often enough just for speed. I chop various veggies for the stir fry in 5-7 minute spates starting about
2pm.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's Breakfast Frittata (cast iron cookery)
Categories: Xxcarol, Cast iron, Breakfast
Yield: 8 Servings
1/4 lb Bulk Italian sausage/chorizo
6 ea Large eggs
1 c Heavy cream
2 ea Handfuls baby spinach*
8 oz Feta, crumbled
1 ea Large ripe tomato
Salt, black and red pepper
This is a sample of cooking with cast iron. With so many things
built to not last, so you have to buy again, this isn't one of them.
These are often passed down for generations. Like all, be sure your
pan is well seasoned.
Not sure what we have but the truck and camper are both paid off. Took
out a loan for the truck but paid it off earlier this year.
I once bought a car at one of those "Buy Here Pay Here" thieves. They wouldn't sell it for ca$h since the usurious interest is how they make their money. I did the math and found with the price of the vehicle
and the payments it would add up to a bit over 2X tha ca$h price.
Since my
state has a law that prohibits penalties for early pay-off there was
not one thing they could do when my first instalment was for the
entire
price of the car plus one period's interest. Just give me the title
and grumble to themselves.
I've met that "Lake effect" sone in a number of locations - Chicago
area, Detroit/Toledo region, and around the "Mistake on the Lake", Cleveland.
Makes me glad we don't live up there. We might get a dusting of snow or ice once or twice during the winter but most often it's gone the next
day. Not like the year we got 18" on the coast--Steve had to hike out
to the local supermarket for some supplies but we didn't lose power
during it.
Sounds like my area last year. What climate change? I hope Wake Forest
is at enough elevation that it doesn't suffer the rising seas that are plaguing New Bern, Beaufort and Jacksonville.
AutoZone reuires their delivery drivers to back-in when parking since
it is safer when pulling out. The only exceptions allowed are if one
can pull straight ahead from the parkig spot (no obstacles like a
parking block or other impediment).
Smart, I'll have to ask our (retired) UPS driver if they have a similar rule.
I seldom see their big Buster Brown box trucks parked in a parking lot
or on the street. On the street they (and Fed-Ex) pull as close to the curb as they can, turn on the 4-ways and take the package to the
address. Then return and drive straight away.
8<----- SLICE ----->8
We tried a new sushi place yesterday for Father's Day--got some spicy fried chicken "nuggets" on greens, a California roll with scallops and
a shrimp tempura roll. All good, but not quite as good as Taste of
Japan up in West Henrietta, NY. Nancy introduced us to that place; we
try to stop in every so often when we're in the area.
I've tried to like sushi as a dish several times. It will never be one
of my favourites, apparently. I like amlost mall of the things that go into it - from the rice which gives it its name, to the various veg
and meats, etc wrapped up in the sushi rice. Individually. Even the sashimi (raw fish) at least some of it. Just not as a "dish" or
entree.
My favourite Japanese thing, overall, it tempure.
It took a trip to ToJ for Steve to develop a liking of it. I'd had a
bit here and there over the years, enough to know I like it, but never
a whole meal of it.
This is one of my favourite Japanese entrees. I discovered it at Osaka Restaurant on my city's west side. Came home asnd whistled up the
recipe. Haven't made it on my own yet - but it doesn't look too tough.
Bv)=
Title: Chicken & Lettuce Yakisoba
Categories: Poultry, Greens, Pasta, Sauces
Yield: 2 servings
Were I doing something like that I'd use a "steam-in-bag" veg from the freezer. California medley or stir-fry would be nice. Or chopped
broccoli/ caulifloer.
I had some fresh broccoli on hand so cut some up and steamed it in the microwave. I'm buying more fresh veggies now than I did years ago, used
to buy a lot of frozen. Having a Wegman's nearby and access to a local farmer's market has made a big difference.
I'm capable of that. But I'm getting lazy in my old age. That will
have to change when I get the raised bed gardens (three 4 X 2 X 2) sections
with asparagus between 1 & 2 and rhubarb between 3 & 4.
I was at GFS picking up soup bases and a 3# packag
8<----- SHORTEN ----->8
Taco Sloppo (Bell) used to do a chalupa - but it was nowhere near as
good as Taco Gringo's. They also used to do an enchilada-ish thing
called the "enchirito" which was very good. It is no more as their
min- wage children had trouble making it properly.
Chalups. One of the Juniors is a filling meal for one. One evening
I was feeling DD> "sporty" and ordered the full Chalupa - only to
to discover that it was exactly the same as the Junior version.
For U$3 more.
Now you know. (G)
Save the three bucks for something else.
This is a sorta/kinda copycat of that dish ...
Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 servings
Looks good--and very filling.
And this was last night's supper for both me and Denns. W/leftovers. I
got a deal on a 1 1/2 lb pork tenderloin at Humphrey's and had them
slice it 1/2" thick. When I got hoe I put the 1/2" chops onto a plate
and popped it into the free4zer until it was beginning to freeze. Then
cut the chops into 1/2" (ish) cubes without the meat squairming away
from the knife. Bv)=
The rest was easy and I used my casserole CrockPot (as noted) rather
than fire up the oven on a 97 degree day. Leftovers (this time) were bundled into meal-sized servings and sucky-bagged to freeze. First
time I made it there were four for dinner .... and even though the quantity
given by the recipe writer is 6 servings we licked the bowl clean.
Bv)=
Title: Pork & Green Chile Casserole
Categories: Pork, Vegetables, Chilies, Herbs, Cheese
Yield: 6 servings
1 1/2 lb Boneless pork; in 1/2" dice
1 tb Oil
15 oz Can black beans; rinsed,
- drained
10 3/4 oz Can cream of chicken soup;
- undiluted
14 1/2 oz Diced tomatoes; undrained
8 oz (2 cans) chopped green
- chilies
1 c Quick-cooking brown rice
1/4 c Water
2 tb (to 3 tb) salsa
1 ts Ground cumin
1/2 c Shredded Cheddar cheese
Sliced, pickled jalapenos;
- opt
Ruth Haffly wrote to Dave Drum <=-
I once bought a car at one of those "Buy Here Pay Here" thieves. They wouldn't sell it for ca$h since the usurious interest is how they make their money. I did the math and found with the price of the vehicle
and the payments it would add up to a bit over 2X tha ca$h price.
Since my state has a law that prohibits penalties for early pay-off
there was not one thing they could do when my first instalment was
for the entire price of the car plus one period's interest. Just
give me the title and grumble to themselves.
We've never bought from those places, going with Car Maxx once and dealerships other times. My parents financed the loan on the car they
sold us the only time we've done a private sale.
I've met that "Lake effect" sone in a number of locations - Chicago
area, Detroit/Toledo region, and around the "Mistake on the Lake", Cleveland.
Makes me glad we don't live up there. We might get a dusting of snow or ice once or twice during the winter but most often it's gone the next
day. Not like the year we got 18" on the coast--Steve had to hike out
to the local supermarket for some supplies but we didn't lose power
during it.
Sounds like my area last year. What climate change? I hope Wake Forest
is at enough elevation that it doesn't suffer the rising seas that are plaguing New Bern, Beaufort and Jacksonville.
We have a few rivers that can get pretty high but no major flooding
like the coastal areas get. We're about 150 miles inland so don't have
to worry (yet) about rising sea levels.
AutoZone reuires their delivery drivers to back-in when parking since
it is safer when pulling out. The only exceptions allowed are if one
can pull straight ahead from the parkig spot (no obstacles like a
parking block or other impediment).
Smart, I'll have to ask our (retired) UPS driver if they have a similar rule.
I seldom see their big Buster Brown box trucks parked in a parking lot
or on the street. On the street they (and Fed-Ex) pull as close to the curb as they can, turn on the 4-ways and take the package to the
address. Then return and drive straight away.
And one of the local drivers stops to give the dog across the street
from us a treat.
8<----- SLICE ----->8
We tried a new sushi place yesterday for Father's Day--got some spicy fried chicken "nuggets" on greens, a California roll with scallops and
a shrimp tempura roll. All good, but not quite as good as Taste of
Japan up in West Henrietta, NY. Nancy introduced us to that place; we
try to stop in every so often when we're in the area.
I've tried to like sushi as a dish several times. It will never be one
of my favourites, apparently. I like amlost mall of the things that go into it - from the rice which gives it its name, to the various veg
and meats, etc wrapped up in the sushi rice. Individually. Even the sashimi (raw fish) at least some of it. Just not as a "dish" or
entree.
My favourite Japanese thing, overall, it tempure.
It took a trip to ToJ for Steve to develop a liking of it. I'd had a
bit here and there over the years, enough to know I like it, but never
a whole meal of it.
This is one of my favourite Japanese entrees. I discovered it at Osaka Restaurant on my city's west side. Came home asnd whistled up the
recipe. Haven't made it on my own yet - but it doesn't look too tough.
Bv)=
Looks good, aand not that hard to make.
Title: Chicken & Lettuce Yakisoba
Categories: Poultry, Greens, Pasta, Sauces
Yield: 2 servings
Ruth Haffly wrote to Dave Drum <=-
Were I doing something like that I'd use a "steam-in-bag" veg from the freezer. California medley or stir-fry would be nice. Or chopped
broccoli/ caulifloer.
I had some fresh broccoli on hand so cut some up and steamed it in the microwave. I'm buying more fresh veggies now than I did years ago, used
to buy a lot of frozen. Having a Wegman's nearby and access to a local farmer's market has made a big difference.
I'm capable of that. But I'm getting lazy in my old age. That will
have to change when I get the raised bed gardens (three 4 X 2 X 2) sections with asparagus between 1 & 2 and rhubarb between 3 & 4.
We have a small raised bed, mostly herbs but Steve put in some snow
peas and Swiss chard this year. Peas have produced a few at a time,
just enough to rinse off and have as a side to the meal now and again.
8<----- SHORTEN ----->8
Taco Sloppo (Bell) used to do a chalupa - but it was nowhere near as
good as Taco Gringo's. They also used to do an enchilada-ish thing
called the "enchirito" which was very good. It is no more as their
min- wage children had trouble making it properly.
Our younger daughter worked at a Taco Bell while in high school. Didn't get rich but it helped her finance high school expenses like yearbook, extra pocket money for field trips and so on.
Chalups. One of the Juniors is a filling meal for one. One evening
I was feeling DD> "sporty" and ordered the full Chalupa - only to
to discover that it was exactly the same as the Junior version.
For U$3 more.
Now you know. (G)
Save the three bucks for something else.
This is a sorta/kinda copycat of that dish ...
Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 servings
Looks good--and very filling.
And this was last night's supper for both me and Dennis. W/leftovers. I got a deal on a 1 1/2 lb pork tenderloin at Humphrey's and had them
slice it 1/2" thick. When I got hoe I put the 1/2" chops onto a plate
and popped it into the free4zer until it was beginning to freeze. Then
cut the chops into 1/2" (ish) cubes without the meat squairming away
from the knife. Bv)=
The rest was easy and I used my casserole CrockPot (as noted) rather
than fire up the oven on a 97 degree day. Leftovers (this time) were bundled into meal-sized servings and sucky-bagged to freeze. First
time I made it there were four for dinner .... and even though the quantity
given by the recipe writer is 6 servings we licked the bowl clean.
Bv)=
Title: Pork & Green Chile Casserole
Categories: Pork, Vegetables, Chilies, Herbs, Cheese
Yield: 6 servings
That does look good.
I once bought a car at one of those "Buy Here Pay Here" thieves. They
We've never bought from those places, going with Car Maxx once and dealerships other times. My parents financed the loan on the car they
sold us the only time we've done a private sale.
I only bought from then because it was a vehicle I wanted, in good
shape and priced right - if I didn't have to pay the usurious
I've met that "Lake effect" sone in a number of locations - Chicago
area, Detroit/Toledo region, and around the "Mistake on the Lake", Cleveland.
Makes me glad we don't live up there. We might get a dusting of snow or ice once or twice during the winter but most often it's gone the next
day. Not like the year we got 18" on the coast--Steve had to hike out
to the local supermarket for some supplies but we didn't lose power
during it.
Sounds like my area last year. What climate change? I hope Wake Forest
is at enough elevation that it doesn't suffer the rising seas that are plaguing New Bern, Beaufort and Jacksonville.
We have a few rivers that can get pretty high but no major flooding
like the coastal areas get. We're about 150 miles inland so don't have
to worry (yet) about rising sea levels.
Be gld you don't live in Nawlins or Sanibel Island, FL.
curb as they can, turn on the 4-ways and take the package to the
address. Then return and drive straight away.
And one of the local drivers stops to give the dog across the street
from us a treat.
Keep the pooches friendly and you won't get bit. Bv)=
8<----- SLICE ----->8
We tried a new sushi place yesterday for Father's Day--got some spicy fried chicken "nuggets" on greens, a California roll with scallops and
a shrimp tempura roll. All good, but not quite as good as Taste of
Japan up in West Henrietta, NY. Nancy introduced us to that place; we
try to stop in every so often when we're in the area.
I've tried to like sushi as a dish several times. It will never be one
of my favourites, apparently. I like amlost mall of the things that go into it - from the rice which gives it its name, to the various veg
and meats, etc wrapped up in the sushi rice. Individually. Even the sashimi (raw fish) at least some of it. Just not as a "dish" or
entree.
My favourite Japanese thing, overall, it tempure.
It took a trip to ToJ for Steve to develop a liking of it. I'd had a
bit here and there over the years, enough to know I like it, but never
a whole meal of it.
This is one of my favourite Japanese entrees. I discovered it at Osaka Restaurant on my city's west side. Came home asnd whistled up the
recipe. Haven't made it on my own yet - but it doesn't look too tough.
Bv)=
Looks good, aand not that hard to make.
Title: Chicken & Lettuce Yakisoba
Categories: Poultry, Greens, Pasta, Sauces
Yield: 2 servings
It's really easy. More prep work than anything.
Hee's another Japanese thing I have eaten out but not made on my own.
Once again, the prep is lengthy but the results seem to be worth it.
Title: Honetsukidori (Grilled Seasoned Chicken Maryland)
Categories: Poultry, Vegetables, Herbs
Yield: 2 servings
Were I doing something like that I'd use a "steam-in-bag" veg from the freezer. California medley or stir-fry would be nice. Or chopped
broccoli/ caulifloer.
I had some fresh broccoli on hand so cut some up and steamed it in the
I'm capable of that. But I'm getting lazy in my old age. That will
have to change when I get the raised bed gardens (three 4 X 2 X 2) sections with asparagus between 1 & 2 and rhubarb between 3 & 4.
We have a small raised bed, mostly herbs but Steve put in some snow
peas and Swiss chard this year. Peas have produced a few at a time,
just enough to rinse off and have as a side to the meal now and again.
The main reason I'm doing the raised bed is because it's hard from me
to "get down and get dirty". That two feet of height makes it so much
more practical for an old phart like me. Plus I don't really have a
back yard and not much os a side yard for a garden plot. I'm glad that
the evergreens across the front of the house are just a mamory.
Trimming tham every year was a genuine PITA.
8<----- SHORTEN ----->8
Taco Sloppo (Bell) used to do a chalupa - but it was nowhere near as
good as Taco Gringo's. They also used to do an enchilada-ish thing
called the "enchirito" which was very good. It is no more as their
min- wage children had trouble making it properly.
Our younger daughter worked at a Taco Bell while in high school. Didn't get rich but it helped her finance high school expenses like yearbook, extra pocket money for field trips and so on.
The Taco Bells here are offering U$15/hour to start which lets them do more pick & choose. But it also raised their prices to where on can go
to a sit-down (real) Mexican restaurant and have table service and a
much mre varied manu.
I've noticed that every sit-down Mexican plac I have visited, here, ot there, or anywhere has a lunch specail called the "Speedy Gonzales".
If you remember Speedy Gonzales was a cartoon mouse claimed to be "The Fastest Mose In All Mexico". Bv)= I've never ordered that one.
And this was last night's supper for both me and Dennis. W/leftovers. I got a deal on a 1 1/2 lb pork tenderloin at Humphrey's and had them
slice it 1/2" thick. When I got hoe I put the 1/2" chops onto a plate
and popped it into the free4zer until it was beginning to freeze. Then
cut the chops into 1/2" (ish) cubes without the meat squairming away
from the knife. Bv)=
The rest was easy and I used my casserole CrockPot (as noted) rather
than fire up the oven on a 97 degree day. Leftovers (this time) were bundled into meal-sized servings and sucky-bagged to freeze. First
time I made it there were four for dinner .... and even though the quantity
given by the recipe writer is 6 servings we licked the bowl clean.
Bv)=
Title: Pork & Green Chile Casserole
Categories: Pork, Vegetables, Chilies, Herbs, Cheese
Yield: 6 servings
That does look good.
'Twas/is.
This is (and never will be) a part of a restaurant's Speedy Gonzales special. But it does look good. I've put it on my round-tuit list for feeding a family gathering.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Speedy Gonzales Spaghetti
Categories: Beef, Vegetbles, Pasta, Cheese, Chilies
Yield: 8 servings
Ruth Haffly wrote to Dave Drum <=-
The Taco Bells here are offering U$15/hour to start which lets them do more pick & choose. But it also raised their prices to where on can go
to a sit-down (real) Mexican restaurant and have table service and a
much mre varied manu.
It's still good for those that want the pseudo Tex-Mex they grew up
with or fast sorta Mexican food.
I've noticed that every sit-down Mexican plac I have visited, here, ot there, or anywhere has a lunch specail called the "Speedy Gonzales".
If you remember Speedy Gonzales was a cartoon mouse claimed to be "The Fastest Mose In All Mexico". Bv)= I've never ordered that one.
"Ariba, ariba, andelle" He's not on the menu of the better sit down Mexican places around here. Haven't been to one of the other places,
you know, the ones that have a limited selection of tacos, tortillas,
etc all with rice and salad in a while so can't say if they have a
Speedy Gonzales there or not.
Ruth Haffly wrote to Dave Drum <=-
Sounds good. We'd started sort of looking for a replacement truck in
2022, knowing the Frontier was aging (2010 model) but not seriously looking. Bought a new camper in late Februaary, 2023 and needed more towing horsepower so got serious about looking for a replacement.
Stopped at a used car lot on our way home from Raleigh one afternoon
and saw a "well, maybe but let's keep looking". A bit up the road was
the Ford dealership so we pulled into there. They had a 2018 F-150
sitting out, by itself, so we started looking. Ended up taking a test drive, then buying it.
8<----- SLICE ----->8
Hee's another Japanese thing I have eaten out but not made on my own.
Once again, the prep is lengthy but the results seem to be worth it.
Never tried it or seen it on the menu. Our favorite way to do leg
quarters is to marinade them in an adaptation of the Cornell sauce,
then grill.
Carol Shenkenberger wrote to Dave Drum <=-
I'm slowly bringing a fellow from some place in Europe along with
curing his first cast iron pan.
Meantime, do you have a recipe in MM for Dinuguan? It's a filipeno
pork blood stew. zabsolutely delicious! Granted not for the faint of heart but hey, faint of heart ain't me as you all know!
I'm also having a fine time exploring my little air fryer. It's the
super small version so you can only get 4 wings at a time in there
(tips removed) but hey, it works!
Silly store, some were marked up to a higher price per lb because the
bag said 'air fryer ready'. Silly people. Inside the bag is just
frozen plain wings. I found a 5lb bag of frozen wings for 13.99
(2.80lb) which isn't bad.
I made them in batches of 4. We did 2 batches, using the first 2 as a sport of appetizer and serving the second 2 each with the sides for dinner.
Tonight will be different. Charlotte just got home on leave before she deploys. She'll have leave afterwards as she transfers to Great Lakes
for her next assignment.
Anyways, first day was to go to Asian American market where she got
curry gravy so we are using cubed pork loin and veggies over rice
tonight.
The Taco Bells here are offering U$15/hour to start which lets them do more pick & choose. But it also raised their prices to where on can go
to a sit-down (real) Mexican restaurant and have table service and a
much mre varied manu.
It's still good for those that want the pseudo Tex-Mex they grew up
with or fast sorta Mexican food.
Actually Taco Bell started as Cal-Mex - along with the much better but
not so wide spread Taco Tico.
I've noticed that every sit-down Mexican plac I have visited, here, ot there, or anywhere has a lunch specail called the "Speedy Gonzales".
If you remember Speedy Gonzales was a cartoon mouse claimed to be "The Fastest Mose In All Mexico". Bv)= I've never ordered that one.
"Ariba, ariba, andelle" He's not on the menu of the better sit down Mexican places around here. Haven't been to one of the other places,
you know, the ones that have a limited selection of tacos, tortillas,
etc all with rice and salad in a while so can't say if they have a
Speedy Gonzales there or not.
It's listed on the "Lunch Specials", usually in one of the top three slots. Even at the up-market places in this area. What many of them
don't have on their menus is pork dishes. And, since pork is my
favourite vegetable, I'll tend to "write-off" the places that don't
offer it.
One of my current favourite Mexican luch places, El Dorado, offers a
perk carnitas burrito with rice and beans, the burrito topped with a drizzle of queso blanco sauce and pico di gallo. If I have that for
lunch, no supper for me. And maybe a nap mid-afternoon. It's a meal
and a half.
I gave my instant pot to my sister-in-law so I fake it using my Mom's
old pressure cooker and the usual kitchn stuff.
Title: Instant Pot Mexican Pulled Pork (Carnitas) DD>Categories: Pork, Herbs, Chilies, Fruits DD> Yield: 9 servings
Sounds good. We'd started sort of looking for a replacement truck in
2022, knowing the Frontier was aging (2010 model) but not seriously
the Ford dealership so we pulled into there. They had a 2018 F-150
sitting out, by itself, so we started looking. Ended up taking a test drive, then buying it.
I really liked my little (mid-size, actually) Frontier that I drove
for delivering AutoZone parts. So much so that I priced a new one at
the
local dealer. Now they've put them on steroids, just like all of the
Never tried it or seen it on the menu. Our favorite way to do leg
quarters is to marinade them in an adaptation of the Cornell sauce,
then grill.
I just scored a 10# bag at Humphrey's. They're in the crockpots
cooking down - to be separated into shredded chicken, bones, broth and skin. The broth will be chilled and the fat reserved as "schmaltz".
The bones and skin will go into the freezer for next timw I make a
batch of stock. The "shreddies" will get bundled and sucky bagged in reasonable sized bits
for later meals.
Ruth Haffly wrote to Dave Drum <=-
Actually Taco Bell started as Cal-Mex - along with the much better but
not so wide spread Taco Tico.
I've not seen that one but have seen (and eaten at) Del Taco in both
Las Vegas and greater Phoenix area. Don't recall seeing any in the Salt Lake City area. IIRC, they're somewhat better than Taco Bell but not greatly so. OTOH, both Rigoberto's and Filoberto's give you a burrito that's made with a 12" tortilla and well filled; I usually end up
taking part of it to go.
One of my current favourite Mexican luch places, El Dorado, offers a
pork carnitas burrito with rice and beans, the burrito topped with a drizzle of queso blanco sauce and pico di gallo. If I have that for
lunch, no supper for me. And maybe a nap mid-afternoon. It's a meal
and a half.
Now that sounds good! My favorite order at one of the better Mexican places in WF is called Tierra y Mar (earth and sea). It's a generous serving of yellow squash, bell peppers, onions, mushrooms, shrimp and chicken on rice, with a cheese sauce. I'll usually eat maybe 1/3 to 1/2 and take the rest home.
I gave my instant pot to my sister-in-law so I fake it using my Mom's
old pressure cooker and the usual kitchn stuff.
We have 2 non name brand instant pots, one for the camper, one for the house. The pulled pork looks like it would be a good thing to try,
maybe make a batch to split between supper one night and freeze for
taking camping. We've got a couple more trips planned this year, may
try to do another one at some point.
Title: Instant Pot Mexican Pulled Pork (Carnitas)
Categories: Pork, Herbs, Chilies, Fruits
Yield: 9 servings
Ruth Haffly wrote to Dave Drum <=-
I really liked my little (mid-size, actually) Frontier that I drove
for delivering AutoZone parts. So much so that I priced a new one at
the
local dealer. Now they've put them on steroids, just like all of the
We liked the Frontier but it just didn't have the "oomph"for towing
that we needed. Could tell a definate difference between coming home
thru the Rockies last year with the F-150 and several years prior with
the Frontier.
Never tried it or seen it on the menu. Our favorite way to do leg
quarters is to marinade them in an adaptation of the Cornell sauce,
then grill.
I just scored a 10# bag at Humphrey's. They're in the crockpots
cooking down - to be separated into shredded chicken, bones, broth and skin. The broth will be chilled and the fat reserved as "schmaltz".
The bones and skin will go into the freezer for next timw I make a
batch of stock. The "shreddies" will get bundled and sucky bagged in reasonable sized bits for later meals.
Sounds good; I try to keep home made chicken stock on hand. Last bits
of rotisserie chicken usually get cooked down and stock saved for soup
or times I need broth.
One of my current favourite Mexican luch places, El Dorado, offers a
pork carnitas burrito with rice and beans, the burrito topped with a drizzle of queso blanco sauce and pico di gallo. If I have that for
lunch, no supper for me. And maybe a nap mid-afternoon. It's a meal
and a half.
Now that sounds good! My favorite order at one of the better Mexican places in WF is called Tierra y Mar (earth and sea). It's a generous serving of yellow squash, bell peppers, onions, mushrooms, shrimp and chicken on rice, with a cheese sauce. I'll usually eat maybe 1/3 to 1/2 and take the rest home.
Most places I'm a member of the "clean plate club". Except Sweet Basil Cafe. I proposed them for lunch one day and my friend, Les, declined.
"Too much food." he said. He's right, the portions are huge. I began
my Trip Advisor review with "You'd better come hungry." Bv)=
I gave my instant pot to my sister-in-law so I fake it using my Mom's
old pressure cooker and the usual kitchn stuff.
We have 2 non name brand instant pots, one for the camper, one for the house. The pulled pork looks like it would be a good thing to try,
maybe make a batch to split between supper one night and freeze for
taking camping. We've got a couple more trips planned this year, may
try to do another one at some point.
Title: Instant Pot Mexican Pulled Pork (Carnitas)
Categories: Pork, Herbs, Chilies, Fruits
Yield: 9 servings
I recently received a triple crock pot as a birthday gift. I
appreciated the thought. But it just doesn't fit my tiny kitchen, nor
my non-existing dining room. I'm going to ask around to see if I can re-gift it to some feed the hungry program or soup kitchen.
Here's one that would work in the triple header. I'd leave off the
okra and substitute file' powder as the thickener.
Title: Sausage & Chicken Gumbo
Categories: Pork, Poultry, Vegetables, Herbs, Chilies
Yield: 6 Servings
We liked the Frontier but it just didn't have the "oomph"for towing
that we needed. Could tell a definate difference between coming home
thru the Rockies last year with the F-150 and several years prior with
the Frontier.
The one I drove for work was a "king cab" model with tiby fold-up back seats and a 4 cylinder engine. But it never whined nor whimpered no
matter how heavily I loaded it. At various times I had the bed full,
front to back, side to side, up to the top rails with car batteries.
Made the back squat but it didn't complain about the weight. Another
time I hauled 3 barrels (55 gallons ea) of washer fluid and ran right along at highway speeds. But, that was on central Illinois' flat land,
not in the moutains. Bv)=
The main thing I liked was it was easy to get in and out of and the controls, knobs and buttons "fit" me and were right where I expected
them to be. Some engineer or engineer team did their homework on the ergonomics of the driver's position.
Never tried it or seen it on the menu. Our favorite way to do leg
quarters is to marinade them in an adaptation of the Cornell sauce,
then grill.
I just scored a 10# bag at Humphrey's. They're in the crockpots
cooking down - to be separated into shredded chicken, bones, broth and skin. The broth will be chilled and the fat reserved as "schmaltz".
The bones and skin will go into the freezer for next timw I make a
batch of stock. The "shreddies" will get bundled and sucky bagged in reasonable sized bits for later meals.
Sounds good; I try to keep home made chicken stock on hand. Last bits
of rotisserie chicken usually get cooked down and stock saved for soup
or times I need broth.
This works for any sort of bird .......
Title: Homemade Turkey Stock
Categories: Poultry, Vegetables, Herbs, Soups
Servings: 7 pints
Ruth Haffly wrote to Dave Drum <=-
Most places I'm a member of the "clean plate club". Except Sweet Basil Cafe. I proposed them for lunch one day and my friend, Les, declined.
"Too much food." he said. He's right, the portions are huge. I began
my Trip Advisor review with "You'd better come hungry." Bv)=
Most of the time I automatically split my entree in half when it's
served. Used to be, I could eat the whole thing at once but a
combination of portions getting bigger and stomach getting smaller,
that's not realistic any more. Same place does serve some of their menu
as lunch (smaller) portions but that one is not in the lunch listings.
I gave my instant pot to my sister-in-law so I fake it using my Mom's
old pressure cooker and the usual kitchn stuff.
We have 2 non name brand instant pots, one for the camper, one for the house. The pulled pork looks like it would be a good thing to try,
maybe make a batch to split between supper one night and freeze for
taking camping. We've got a couple more trips planned this year, may
try to do another one at some point.
Title: Instant Pot Mexican Pulled Pork (Carnitas)
Categories: Pork, Herbs, Chilies, Fruits
Yield: 9 servings
I recently received a triple crock pot as a birthday gift. I
appreciated the thought. But it just doesn't fit my tiny kitchen, nor
my non-existing dining room. I'm going to ask around to see if I can re-gift it to some feed the hungry program or soup kitchen.
I saw those in the big box (Sam's and Costco) stores a few years ago, thought the idea was good for some applications but for my use, a full size crock pot was better. I've got (in addition to the "instant pots")
a 6 quart crock pot, a 4 quart pot with a separate base (from my MIL)
and a "baby" (1.5 quarts) crock pot. Smallest one gets the most use for just the 2 of us.
Here's one that would work in the triple header. I'd leave off the
okra and substitute file' powder as the thickener.
Title: Sausage & Chicken Gumbo
Categories: Pork, Poultry, Vegetables, Herbs, Chilies
Yield: 6 Servings
I'd probably cut it into 1/2 or 1/3 recipe and use the baby crock pot.
Not sure about the okra; I like it but Steve doesn't.
Ruth Haffly wrote to Dave Drum <=-
The main thing I liked was it was easy to get in and out of and the controls, knobs and buttons "fit" me and were right where I expected
them to be. Some engineer or engineer team did their homework on the ergonomics of the driver's position.
We needed something fast after our accident in December, 2016. This was available, also had the bed cover which was needed. The F-150 came with
a bed cover but Steve found a cap on Craig's List (person wanted a bed cover) so some Yankee trading made both parties happy.
Never tried it or seen it on the menu. Our favorite way to do leg
quarters is to marinade them in an adaptation of the Cornell sauce,
then grill.
I just scored a 10# bag at Humphrey's. They're in the crockpots
cooking down - to be separated into shredded chicken, bones, broth and skin. The broth will be chilled and the fat reserved as "schmaltz".
The bones and skin will go into the freezer for next timw I make a
batch of stock. The "shreddies" will get bundled and sucky bagged in reasonable sized bits for later meals.
Sounds good; I try to keep home made chicken stock on hand. Last bits
of rotisserie chicken usually get cooked down and stock saved for soup
or times I need broth.
This works for any sort of bird .......
Title: Homemade Turkey Stock
Categories: Poultry, Vegetables, Herbs, Soups
Servings: 7 pints
I generally use water, a bit of salt and Bragg's Seasoning (similar to Mrs. Dash). After the carcass is simmered for a bit, I'll cool it to
where it can be deboned. If I'm making chicken soup, I'll add some turmeric at that time but not if I just want the stock.
Carol Shenkenberger wrote to Dave Drum <=-
Thanks! Saved. I didn't quote it all but my Air fryer is way smaller footprint than a toaster oven and I don't cook the type of things that would suit a toaster oven. Last night I used the oven for the baked
Cod and 8 Bagettes plus 4 rolls. I hadn't used the gas oven in about a week, Normally it's just for bread.
We use the regular toaster fairly often though. Tonigt it will be used
to make 1 1/2 bagettes into bruchetta with fresh chopped tomatoes from
the garden, green onions from the garden, minced bits of raw garlic and
a little kosher salt and olive oil. I'll have 2 pieces left over for munchies later that night. It's paired with a cremeni mushroom butter sautee and Korean cross cut beef ribs simmered in a mild curry gravy
and rice for excess gravy plus steamed baby bok choy leaves.
Yeah I know. We eat wierd. Healthy but wierd.
Thanks for the recipe!
Carol Shenkenberger wrote to Dave Drum <=-
H Dave, on your loss of weight, it might be a good thing? Women are
lucky there as we can wear dresses and skirts. I mostly am found in crinkle cut floor length dresses which look good on me and hide that
I'm only 103 lbs these days. Yes, I still struugle to gain weight here.MMMMM----- Recipe via Meal-Master (tm) v8.06
Most places I'm a member of the "clean plate club". Except Sweet Basil Cafe. I proposed them for lunch one day and my friend, Les, declined.
"Too much food." he said. He's right, the portions are huge. I began
my Trip Advisor review with "You'd better come hungry." Bv)=
Most of the time I automatically split my entree in half when it's
served. Used to be, I could eat the whole thing at once but a
combination of portions getting bigger and stomach getting smaller,
that's not realistic any more. Same place does serve some of their menu
as lunch (smaller) portions but that one is not in the lunch listings.
Oriental, especially Chinese, venues seem to do gargantuan sized
dinner and reasonable sized lunches. Even when I was younger and ate heartily
most of the time I could not finish my diner serving at Ti Pan or
Golden Dragon. So I soon learned to just go during lunch hours.
And now my appetite seems diminished. No more 3 meals a day. I havea DD> decent breakfast - usually eggs, meat, taters and DD>
I gave my instant pot to my sister-in-law so I fake it using my Mom's
old pressure cooker and the usual kitchn stuff.
We have 2 non name brand instant pots, one for the camper, one for the house. The pulled pork looks like it would be a good thing to try,
maybe make a batch to split between supper one night and freeze for
taking camping. We've got a couple more trips planned this year, may
try to do another one at some point.
Title: Instant Pot Mexican Pulled Pork (Carnitas)
Categories: Pork, Herbs, Chilies, Fruits
Yield: 9 servings
I recently received a triple crock pot as a birthday gift. I
appreciated the thought. But it just doesn't fit my tiny kitchen, nor
my non-existing dining room. I'm going to ask around to see if I can re-gift it to some feed the hungry program or soup kitchen.
I saw those in the big box (Sam's and Costco) stores a few years ago, thought the idea was good for some applications but for my use, a full size crock pot was better. I've got (in addition to the "instant pots")
a 6 quart crock pot, a 4 quart pot with a separate base (from my MIL)
and a "baby" (1.5 quarts) crock pot. Smallest one gets the most use for just the 2 of us.
I, too, have an assortment ... all with removable pots. 6 qt., 5 qt.,
the casserole CrockPot, and the little guy (1 1/2 qt). The casserole
pot and the small one get the most use.
Here's one that would work in the triple header. I'd leave off the
okra and substitute file' powder as the thickener.
Title: Sausage & Chicken Gumbo
Categories: Pork, Poultry, Vegetables, Herbs, Chilies
Yield: 6 Servings
I'd probably cut it into 1/2 or 1/3 recipe and use the baby crock pot.
Not sure about the okra; I like it but Steve doesn't.
Even though the African word for okra is "gumbo" which gave the dish
its name - I still call m'em "snot pods". Even battered and deep fried they give me a slimy mouth feel..
We needed something fast after our accident in December, 2016. This was available, also had the bed cover which was needed. The F-150 came with
a bed cover but Steve found a cap on Craig's List (person wanted a bed cover) so some Yankee trading made both parties happy.
I've never had (nor wanted) a bed cover. Or, for thst matter, a
topper. My brother had a pickup with a hard bed cover that raised up
like the
hood of a car. It made getting at stuff up near the cab an occasion
for strong language and a bad attitude. Bv)=
8----- JUMP SHIFT ----->8
This works for any sort of bird .......
Title: Homemade Turkey Stock
Categories: Poultry, Vegetables, Herbs, Soups
Servings: 7 pints
I generally use water, a bit of salt and Bragg's Seasoning (similar to Mrs. Dash). After the carcass is simmered for a bit, I'll cool it to
where it can be deboned. If I'm making chicken soup, I'll add some turmeric at that time but not if I just want the stock.
Do you add the flesh back into the stockpot? Or save and freeze it for
use down the road? If I'm doing leg quarters I reserve the skin to one side to add to the stock after I strain out the bones and veg. Let it
come back to temperature then blend it with the immersion blender for
a very "rich" stock.
Another use for chicken skin(s) ........
Title: Schmaltz & Gribenes
Categories: Five, Poultry, Vegetables
Yield: 2 Cups
Ruth Haffly wrote to Dave Drum <=-
Oriental, especially Chinese, venues seem to do gargantuan sized
dinner and reasonable sized lunches. Even when I was younger and ate heartily most of the time I could not finish my dinmer serving at
Tai Pan> or Golden Dragon. So I soon learned to just go during lunch hours.
This place has one menu jacket for both lunch and supper; next time we
go, I'll check and see if the smaller size portions are available for supper or just lunch hours. We've been going there off and on, on
Sundays after church with friends. They went on Mother's Day/Cinco de
Mayo this year; we got there and saw how crowded it was, took off for another place where we got seated right away.
And now my appetite seems diminished. No more 3 meals a day. I have
a decent breakfast - usually eggs, meat, taters and toast/biscuit/ pancake. I'm not hungry again until mid-afternoon or early evening.
And a light meal usually suffices. I've noticed that
I usually have a light breakfast (small bagel or half a regular sized one), cup of yogurt, small piece of cheese and cup of tea. Lunch is usually a light sandwich or bowl of soup; supper will vary from a slice
of pizza to small piece of meat with one or 2 vegetables and light dessert.
my trousers aren't as tight as they used to be. A visit to my
cardiologist told me that I've lost 35# in the past couple of
moths - according to their scale. If this keeps up it could get
Good going! I need to up my exercise factor and try to shed a few
pounds.
expensive. There's a limit to how much pants can be "taken in."
I know, I've both taken them in and let them out as a seamstress
for hire. (G)
I use the 6 quart one from time to time but it usually means a lot of
left overs (unless I'm doing chili for a cook off, then it usually
comes home empty or nearly so).
Here's one that would work in the triple header. I'd leave off the
okra and substitute file' powder as the thickener.
Title: Sausage & Chicken Gumbo
Categories: Pork, Poultry, Vegetables, Herbs, Chilies
Yield: 6 Servings
I'd probably cut it into 1/2 or 1/3 recipe and use the baby crock pot.
Not sure about the okra; I like it but Steve doesn't.
Even though the African word for okra is "gumbo" which gave the dish
its name - I still call m'em "snot pods". Even battered and deep fried they give me a slimy mouth feel..
I like it best deep fried, used to order it all the time if we went somewhere and it was on the menu. Now it's maybe half the time. (G)
Ruth Haffly wrote to Dave Drum <=-
We needed something fast after our accident in December, 2016. This was available, also had the bed cover which was needed. The F-150 came with
a bed cover but Steve found a cap on Craig's List (person wanted a bed cover) so some Yankee trading made both parties happy.
I've never had (nor wanted) a bed cover. Or, for thst matter, a
topper. My brother had a pickup with a hard bed cover that raised up
like the hood of a car. It made getting at stuff up near the cab
an occasion for strong language and a bad attitude. Bv)=
A bed cover helps keep the stuff in the back of the truck dry. Camper doesn't have enough room to carry all that Steve wants; add radio stuff
to the camping gear and a bed is very handy. He has a tall cover so
built a "mezzinine" (as a friend called it) to double stack stuff and
just got a bed slide out to make getting to the stuff near the cab
easier. Contrast that to my carrying a small sewing machine, small box
of supplies (scissors, pins, etc), ironing pad and travel iron. (G)
8----- JUMP SHIFT ----->8
This works for any sort of bird .......
Title: Homemade Turkey Stock
Categories: Poultry, Vegetables, Herbs, Soups
Servings: 7 pints
I generally use water, a bit of salt and Bragg's Seasoning (similar to Mrs. Dash). After the carcass is simmered for a bit, I'll cool it to
where it can be deboned. If I'm making chicken soup, I'll add some turmeric at that time but not if I just want the stock.
Do you add the flesh back into the stockpot? Or save and freeze it for
use down the road? If I'm doing leg quarters I reserve the skin to one side to add to the stock after I strain out the bones and veg. Let it
come back to temperature then blend it with the immersion blender for
a very "rich" stock.
Meat goes back in the stock if I'm making soup, otherwise gets used in
a variety of ways.
Another use for chicken skin(s) ........
Title: Schmaltz & Gribenes
Categories: Five, Poultry, Vegetables
Yield: 2 Cups
They are good. (G)
I've got a couple of good sized thighs marinading in a marinade I
picked up from Wegman's, see how it compares to the recipe we usually
do. They'll go on the grill for supper tonight, along with some steamed fresh from the farmer's market green beans and something else.
Carol Shenkenberger wrote to Dave Drum <=-
H Dave, on your loss of weight, it might be a good thing? Women are lucky there as we can wear dresses and skirts. I mostly am found in crinkle cut floor length dresses which look good on me and hide that I'm only 103 lbs these days. Yes, I still struugle to gain weight here.MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: The Famous Salvation Army Donuts
Categories: Breads, Snacks
Yield: 15 Doughnuts
2 c All-purpose flour
1 ts (level) baking powder
1 tb Lard
1 1/2 c Sugar
1/4 ts (level) salt
1/4 ts (level) ground nutmeg
1/4 ts (level) ground cinnamon
1/2 c Milk
1 lg Egg
Lard for deep frying
Recipe courtesy Salvation Army
Reserve 1/4 cup of the flour for the board. Combine the
remaining flour with the baking powder and set aside.
Cream the lard, 1/2 cup of the sugar, salt, nutmeg and
cinnamon. Add milk and well-beaten egg and stir. Then add
the flour-baking powder mixture. Work into a soft dough
and roll onto the floured board into a 1/4" thick sheet.
Cut into the desired shape and fry in the oil, heated to
about 375oF/190oC. Turn donuts frequently while frying.
The fat should be hot enough to give the donuts a rich
golden-russet color in 3 minutes. While hot, roll donuts
in remaining sugar. This recipe will make about 15 good
sized donuts.
Yield: 15 donuts
From: http://www.foodnetwork.com
Uncle Dirty Dave's Archives
MMMMM
My cardiologist, whose scales to me I had lost the pounds seemed to be
happy with it. I had noticed that my work pants were getting very loose around the waist. And the scale confirmed what I thought. Even though
I use suspenders I like my britches to be a closer fit than is current.
I suppose I'll have t keep an eye open for Dickies to have a killer
sale amd do somethig about that. The old "fat boy" pants can go to the
Sally Anne for their Op Shop.
... When they finish a new hive, do bees have a house swarming party?
Most of the venues around this area have the lunch menu available
until 15:00. Which is good for me as I sometimes take a late lunch.
my trousers aren't as tight as they used to be. A visit to my
cardiologist told me that I've lost 35# in the past couple of
moths - according to their scale. If this keeps up it could get
Good going! I need to up my exercise factor and try to shed a few
pounds.
expensive. There's a limit to how much pants can be "taken in."
I know, I've both taken them in and let them out as a seamstress
for hire. (G)
I am not sempster (sempster (ess) found in: Thesaurus, Wikipedia.
sempster (ess) also "sɛmpstrɪs" noun
1. (Knitting & Sewing) a rare word for seamstress
2. (Professions) a rare word for seamstress
https://www.thefreedictionary.com/
Picked that word up from a Robert Heinlein Sci-Fi novel.
8<----- CUT ----->8
I use the 6 quart one from time to time but it usually means a lot of
left overs (unless I'm doing chili for a cook off, then it usually
comes home empty or nearly so).
Does your big crockpot have a locking lid? Mine doesn't and while I've used it to transport chilli (to work, to a gathering, etc.) I have to drive verrry carefully and not make any sudden moves lest I get chilli
all over the floor/carpet in the Beemer.
Here's one that would work in the triple header. I'd leave off the
okra and substitute file' powder as the thickener.
Title: Sausage & Chicken Gumbo
Categories: Pork, Poultry, Vegetables, Herbs, Chilies
Yield: 6 Servings
I'd probably cut it into 1/2 or 1/3 recipe and use the baby crock pot.
Not sure about the okra; I like it but Steve doesn't.
Even though the African word for okra is "gumbo" which gave the dish
its name - I still call m'em "snot pods". Even battered and deep fried they give me a slimy mouth feel..
I like it best deep fried, used to order it all the time if we went somewhere and it was on the menu. Now it's maybe half the time. (G)
I hereby bequeath you my lifetime share of snot pods - in perpetuity.
Bv)=
Here it is - paired with another of my least favourite foods - grits,
aka wallboard spackle. You probably couldn't serve this to Steve since grits is, at root, corn that has has unconscionable things done to it.
Title: Okra-Grits Recipe
Categories: Vegan, Vegetables, Herbs, Chilies
Yield: 999 Servings
A bed cover helps keep the stuff in the back of the truck dry. Camper doesn't have enough room to carry all that Steve wants; add radio stuff
to the camping gear and a bed is very handy. He has a tall cover so
built a "mezzinine" (as a friend called it) to double stack stuff and
just got a bed slide out to make getting to the stuff near the cab
easier. Contrast that to my carrying a small sewing machine, small box
of supplies (scissors, pins, etc), ironing pad and travel iron. (G)
Sounds like you might have been better off with a van. But not the "on steroids" that Dodge and Ford are currently pushing. More like the old E-150 I used to tow my race cars with.
8----- JUMP SHIFT ----->8
This works for any sort of bird .......
Title: Homemade Turkey Stock
Categories: Poultry, Vegetables, Herbs, Soups
Servings: 7 pints
I generally use water, a bit of salt and Bragg's Seasoning (similar to Mrs. Dash). After the carcass is simmered for a bit, I'll cool it to
where it can be deboned. If I'm making chicken soup, I'll add some turmeric at that time but not if I just want the stock.
Do you add the flesh back into the stockpot? Or save and freeze it for
use down the road? If I'm doing leg quarters I reserve the skin to one side to add to the stock after I strain out the bones and veg. Let it
come back to temperature then blend it with the immersion blender for
a very "rich" stock.
Meat goes back in the stock if I'm making soup, otherwise gets used in
a variety of ways.
Like at my house. If I'm going straight to soup. But, that's seldom.
And there are any number of place where some shredded, well cooked
buzzard comes in handy. Bv)=
Another use for chicken skin(s) ........
Title: Schmaltz & Gribenes
Categories: Five, Poultry, Vegetables
Yield: 2 Cups
They are good. (G)
I've got a couple of good sized thighs marinading in a marinade I
picked up from Wegman's, see how it compares to the recipe we usually
do. They'll go on the grill for supper tonight, along with some steamed fresh from the farmer's market green beans and something else.
I picked up a nice cantaloupe at Suttil'd Garden. It will become
"bowls" for the chicken salad I have planned for tonight's supper.
Title: Dave's Chicken Salad
Categories: Poultry, Herbs, Dairy, Citrus, Chilies
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
Sounds like you might have been better off with a van. But not the "on steroids" that Dodge and Ford are currently pushing. More like the old E-150 I used to tow my race cars with.
We had a van at one time, a Chevy Lumina APV, actually kept it for 14 years. Bought when we were coming back to the States from Germany,
donated it to charity when we left HI. Steve thought a truck would be better for stowing camping gear that didn't fit into the camper
(carried in the back of the Escape prior to the accident) so found the Frontier at a Car Max outside of SLC.
8----- JUMP SHIFT ----->8
Another use for chicken skin(s) ........
Title: Schmaltz & Gribenes
Categories: Five, Poultry, Vegetables
Yield: 2 Cups
They are good. (G)
I've got a couple of good sized thighs marinading in a marinade I
picked up from Wegman's, see how it compares to the recipe we usually
do. They'll go on the grill for supper tonight, along with some steamed fresh from the farmer's market green beans and something else.
I picked up a nice cantaloupe at Suttil'd Garden. It will become
"bowls" for the chicken salad I have planned for tonight's supper.
Steve got a good sized cantaloupe at the farmer's market the other day.
I think it was about 12" in diameter, a quarter of it would have made a good sized holder for chicken salad. However, it's cut up and in the fridge.
Title: Dave's Chicken Salad
Categories: Poultry, Herbs, Dairy, Citrus, Chilies
Yield: 4 Servings
Looks good but would leave out the cilantro, maybe add just a pinch to
my serving. I don't usually do anything too fancy--a bit of onion and finely diced celery are the main "extras", anything else depends on
what's in the fridge or what looks good from the spice cabinet. (Yes, I have a whole cabinet devoted to herbs and spices.)
Ruth Haffly wrote to Dave Drum <=-
Most of the venues around this area have the lunch menu available
until 15:00. Which is good for me as I sometimes take a late lunch.
That's as good as a late breakfast for those of us that don't like it
at the crack of dawn.
my trousers aren't as tight as they used to be. A visit to my
cardiologist told me that I've lost 35# in the past couple of
moths - according to their scale. If this keeps up it could get
Good going! I need to up my exercise factor and try to shed a few
pounds.
expensive. There's a limit to how much pants can be "taken in."
I know, I've both taken them in and let them out as a seamstress
for hire. (G)
I am not sempster (sempster (ess) found in: Thesaurus, Wikipedia.
sempster (ess) also "s¿mpstr¿s" noun
1. (Knitting & Sewing) a rare word for seamstress
2. (Professions) a rare word for seamstress
https://www.thefreedictionary.com/
Picked that word up from a Robert Heinlein Sci-Fi novel.
I picked up the term from Alison Weir/Philippa Gregory, both British authors writing a lot about the pre thru post Henry VIII era. Our older daughter got me interested in those books when I borrowed one of hers
and she said "keep it". I've quite a number of them on my Nook.
8<----- CUT ----->8
I use the 6 quart one from time to time but it usually means a lot of
left overs (unless I'm doing chili for a cook off, then it usually
comes home empty or nearly so).
Does your big crockpot have a locking lid? Mine doesn't and while I've used it to transport chilli (to work, to a gathering, etc.) I have to drive verrry carefully and not make any sudden moves lest I get chilli
all over the floor/carpet in the Beemer.
Yes, it has a locking lid; we make sure it's locked down before transporting and usually put it in a box, lined with towels as well. We also put a lightweight bungee cord over the top as extra insurance.
Here it is - paired with another of my least favourite foods - grits,
aka wallboard spackle. You probably couldn't serve this to Steve since grits is, at root, corn that has has unconscionable things done to it.
Title: Okra-Grits Recipe
Categories: Vegan, Vegetables, Herbs, Chilies
Yield: 999 Servings
No, he's not that fond of grits anyway, but again, I like them. At one
of our favorite seafood restaurants, my usual order is their shrimp and grits, half size portion so I have room for clam chowder or seafood
bisque (just a cup) as well.
Sounds like you might have been better off with a van. But not the "on steroids" that Dodge and Ford are currently pushing. More like the old E-150 I used to tow my race cars with.
We had a van at one time, a Chevy Lumina APV, actually kept it for 14 years. Bought when we were coming back to the States from Germany,
donated it to charity when we left HI. Steve thought a truck would be better for stowing camping gear that didn't fit into the camper
(carried in the back of the Escape prior to the accident) so found the Frontier at a Car Max outside of SLC.
I was meaning a full-sized van. The Lumina was more a "soccer mom"
sized item like the Plymout Voyager or the Ford Aerostar.
Steve got a good sized cantaloupe at the farmer's market the other day.
I think it was about 12" in diameter, a quarter of it would have made a good sized holder for chicken salad. However, it's cut up and in the fridge.
Title: Dave's Chicken Salad
Categories: Poultry, Herbs, Dairy, Citrus, Chilies
Yield: 4 Servings
Looks good but would leave out the cilantro, maybe add just a pinch to
my serving. I don't usually do anything too fancy--a bit of onion and finely diced celery are the main "extras", anything else depends on
what's in the fridge or what looks good from the spice cabinet. (Yes, I have a whole cabinet devoted to herbs and spices.)
I might add some coarde chopped pecans for extra crunch - ala ARBY'S.
Nearly all of the breakfast & lunch places around here offer
"breakfast all day". Sometimes and omelet or bacon 'n eggs make a
nice lunch.
my trousers aren't as tight as they used to be. A visit to my
cardiologist told me that I've lost 35# in the past couple of
moths - according to their scale. If this keeps up it could get
Good going! I need to up my exercise factor and try to shed a few
pounds.
Working it retail I am on my feet and move abot a lot.
expensive. There's a limit to how much pants can be "taken in."
I know, I've both taken them in and let them out as a seamstress
for hire. (G)
I am not sempster (sempster (ess) found in: Thesaurus, Wikipedia.
sempster (ess) also "s¿mpstr¿s" noun
1. (Knitting & Sewing) a rare word for seamstress
2. (Professions) a rare word for seamstress
https://www.thefreedictionary.com/
Picked that word up from a Robert Heinlein Sci-Fi novel.
I picked up the term from Alison Weir/Philippa Gregory, both British authors writing a lot about the pre thru post Henry VIII era. Our older daughter got me interested in those books when I borrowed one of hers
and she said "keep it". I've quite a number of them on my Nook.
I've a couple from the days of King Chas the 1st on my Kindle.
Yes, it has a locking lid; we make sure it's locked down before transporting and usually put it in a box, lined with towels as well. We also put a lightweight bungee cord over the top as extra insurance.
Would that mine had the lock-down lid. I do all that you do including
a "spider bungee" and carry the pot in the foot well od the passenger seat. Then I drive very gingerly to my destination. With (hopefully)
no abrupt moves caused by drivers buried in their cell phones.
8<----- You Know ----->8
Here it is - paired with another of my least favourite foods - grits,
aka wallboard spackle. You probably couldn't serve this to Steve since grits is, at root, corn that has has unconscionable things done to it.
Title: Okra-Grits Recipe
Categories: Vegan, Vegetables, Herbs, Chilies
Yield: 999 Servings
No, he's not that fond of grits anyway, but again, I like them. At one
of our favorite seafood restaurants, my usual order is their shrimp and grits, half size portion so I have room for clam chowder or seafood
bisque (just a cup) as well.
I think my dislike for grits stems from my dislike for its parent - hominy. Hominy has a little flavour of its own and a texture/mouthfeel that puts me right off of it. Grits is about as appetising as the
gravy they used to serve with school lunches in the 1950s. Almost as
tasty
as library paste. Bv)=
Corn, from with they make hominy, now that's a different story.
Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 Servings
Ruth Haffly wrote to Dave Drum <=-
Sounds like you might have been better off with a van. But not the "on steroids" that Dodge and Ford are currently pushing. More like the old E-150 I used to tow my race cars with.
We had a van at one time, a Chevy Lumina APV, actually kept it for 14 years. Bought when we were coming back to the States from Germany,
donated it to charity when we left HI. Steve thought a truck would be better for stowing camping gear that didn't fit into the camper
(carried in the back of the Escape prior to the accident) so found the Frontier at a Car Max outside of SLC.
I was meaning a full-sized van. The Lumina was more a "soccer mom"
sized item like the Plymout Voyager or the Ford Aerostar.
It as good for hauling kids and lots of stuff (pre camper, tent
camping) days. Nice thing about it was that all the seats (except driver's) were individually removable so we had more space for gear stowage. When we moved from Fort Devens to Fort Huachuca, we shipped
the 2 rearmost seats with our pack out and filled that space with
luggage and basic stuff for setting up temporary (2 months)
housekeeping. But, now we like our trucks. (G)
Steve got a good sized cantaloupe at the farmer's market the other day.
I think it was about 12" in diameter, a quarter of it would have made a good sized holder for chicken salad. However, it's cut up and in the fridge.
Title: Dave's Chicken Salad
Categories: Poultry, Herbs, Dairy, Citrus, Chilies
Yield: 4 Servings
Looks good but would leave out the cilantro, maybe add just a pinch to
my serving. I don't usually do anything too fancy--a bit of onion and finely diced celery are the main "extras", anything else depends on
what's in the fridge or what looks good from the spice cabinet. (Yes, I have a whole cabinet devoted to herbs and spices.)
I might add some coarse chopped pecans for extra crunch - ala ARBY'S.
I like pecans in pie but not chicken salad. Tried a Torchy's Taco place yesterday--overpriced but had a couple of good tacos. Steve had an all American, know it had chicken and pineapple but not sure what else; I
had a pork not quite carnitas taco with onion and pico de gaillo. Had a freebie appetiser of corn chips (and a wheat tortilla) plus their queso with guacamole and hot sauce dip since it was our first visit. That was good also. They're new to WF, as is CAVA, a Mediterranian place in the same plaza; we'll try them next.
Ruth Haffly wrote to Dave Drum <=-
Nearly all of the breakfast & lunch places around here offer
"breakfast all day". Sometimes and omelet or bacon 'n eggs make a
nice lunch.
Or supper. My mom always used eggs, pancakes and such like as lunch or Sunday night supper foods, breakfast was always cereal--hot from
September to late June, cold for the summer months.
my trousers aren't as tight as they used to be. A visit to my
cardiologist told me that I've lost 35# in the past couple of
moths - according to their scale. If this keeps up it could get
Good going! I need to up my exercise factor and try to shed a few
pounds.
Working it retail I am on my feet and move about a lot.
And I'm not.
I've a couple from the days of King Chas the 1st on my Kindle.
Titles? Authors?
8<----- You Know ----->8
Here it is - paired with another of my least favourite foods - grits,
aka wallboard spackle. You probably couldn't serve this to Steve since grits is, at root, corn that has has unconscionable things done to it.
Title: Okra-Grits Recipe
Categories: Vegan, Vegetables, Herbs, Chilies
Yield: 999 Servings
No, he's not that fond of grits anyway, but again, I like them. At one
of our favorite seafood restaurants, my usual order is their shrimp and grits, half size portion so I have room for clam chowder or seafood
bisque (just a cup) as well.
I think my dislike for grits stems from my dislike for its parent - hominy. Hominy has a little flavour of its own and a texture/mouthfeel that puts me right off of it. Grits is about as appetising as the
gravy they used to serve with school lunches in the 1950s. Almost as
tasty as library paste. Bv)=
I like my grits mixed with scrambled eggs or lots of cheese,
preferrably cheddar.
Corn, from with they make hominy, now that's a different story.
Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 Servings
Can't serve that here.
Quoting Dave Drum to Ruth Haffly <=-
We just got an African place - "Rraveller's Kitchen" that replace La
Bamba "Burritos as Big as Your Head". I'll have to give them a try and
see what they mean by "African" That's a biiiiig continent. Bv)=
I was meaning a full-sized van. The Lumina was more a "soccer mom"
sized item like the Plymout Voyager or the Ford Aerostar.
It as good for hauling kids and lots of stuff (pre camper, tent
camping) days. Nice thing about it was that all the seats (except driver's) were individually removable so we had more space for gear stowage. When we moved from Fort Devens to Fort Huachuca, we shipped
Needs, wants and desires change as we move through life.
I might add some coarse chopped pecans for extra crunch - ala ARBY'S.
I like pecans in pie but not chicken salad. Tried a Torchy's Taco place yesterday--overpriced but had a couple of good tacos. Steve had an all American, know it had chicken and pineapple but not sure what else; I
had a pork not quite carnitas taco with onion and pico de gaillo. Had a freebie appetiser of corn chips (and a wheat tortilla) plus their queso with guacamole and hot sauce dip since it was our first visit. That was good also. They're new to WF, as is CAVA, a Mediterranian place in the same plaza; we'll try them next.
We just got an African place - "Rraveller's Kitchen" that replace La
Bamba "Burritos as Big as Your Head". I'll have to give them a try and
see what they mean by "African" That's a biiiiig continent. Bv)=
I not fro their on-line Door Dash menu that they also offer Afro-Mex
items and vegetarian stuff.
"breakfast all day". Sometimes and omelet or bacon 'n eggs make a
nice lunch.
Or supper. My mom always used eggs, pancakes and such like as lunch or Sunday night supper foods, breakfast was always cereal--hot from
September to late June, cold for the summer months.
I enjoy breakfast for supper sometimes. One of my favourites is what I call a "pancake sandwich" 2 eggs, breakfast meat and 2 eggs -
sandwiched bewtwwon 2 8" to 9" pancakes (or waffles). No taters
needed.
8<----- SHIFT ----->8
I've a couple from the days of King Chas the 1st on my Kindle.
Titles? Authors?
"A King Ensnared: A Historical Novel of Scotland" by J. R. Tomlin
"The Good Knight (The Gareth & Gwen Medieval Mysteries Book 1)" by
Sarah Woodbury
And not so medieval but good reading nonetheless ...
The Northminster Mysteries Box Set 1: Books 1-3 by Harriet Smart
I like my grits mixed with scrambled eggs or lots of cheese,
preferrably cheddar.
Anything to mask the taste/texture. <VBEG>
Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 Servings
Can't serve that here.
I know. At least not to Steve. But it's easy and very good. Is there
no antidote for his allergy. My mom was allergic to both strawberries
and
bananas - which she really liked. A 50mg Benadryl capsule solved her problem. I'm allergic to bananas and cannibanoids. I don't like
'nanners anyway and the marijuana allergy got me out of the 60s pretty well whole. Bv)=
Shawn Highfield wrote to DAVE DRUM <=-
Quoting Dave Drum to Ruth Haffly <=-
We just got an African place - "Traveller's Kitchen" that replace La
Bamba "Burritos as Big as Your Head". I'll have to give them a try and
see what they mean by "African" That's a biiiiig continent. Bv)=
A co worker is from the Congo (or just congo?) so that's what we tend
to order when someone wants "African". When we have to pick something
up from head office next time we're going to pop into his mother's
house for some home cooking. :) (I keep trying to arrange a trip when we're both on the same shift)
Ruth Haffly wrote to Dave Drum <=-
I was meaning a full-sized van. The Lumina was more a "soccer mom"
sized item like the Plymout Voyager or the Ford Aerostar.
It as good for hauling kids and lots of stuff (pre camper, tent
camping) days. Nice thing about it was that all the seats (except driver's) were individually removable so we had more space for gear stowage. When we moved from Fort Devens to Fort Huachuca, we shipped
Needs, wants and desires change as we move through life.
Yes, and as long as we have the camper, we're going to stay with a
truck. Don't know what we'll eventually wind up with but it won't be
one of these tiny little things that have you sitting 6" above the
road with your knees up to your chin.
We just got an African place - "Rraveller's Kitchen" that replace La
Bamba "Burritos as Big as Your Head". I'll have to give them a try and
see what they mean by "African" That's a biiiiig continent. Bv)=
I note from their on-line Door Dash menu that they also offer Afro-Mex items and vegetarian stuff.
You will have to try them and give us a report. A new local chain
opened a branch in WF recently so we got some take out for lunch the
other day. Alpaca is Peruvian based, charcoal grilled chicken. We'd had some at one of their other locations so knew what we were getting. We split half a chicken, an order of maduroes (fried plantains) and a
tossed salad. I've a feeling we'll be going back there on a sorta
regular basis.
Ruth Haffly wrote to Dave Drum <=-
"breakfast all day". Sometimes and omelet or bacon 'n eggs make a
nice lunch.
Or supper. My mom always used eggs, pancakes and such like as lunch or Sunday night supper foods, breakfast was always cereal--hot from
September to late June, cold for the summer months.
I enjoy breakfast for supper sometimes. One of my favourites is what I call a "pancake sandwich" 2 eggs, breakfast meat and 2 eggs -
sandwiched bewtwwon 2 8" to 9" pancakes (or waffles). No taters
needed.
Two eggs, breakfast meat and a slice of toast is usually enough for me. Sometimes I'll add the grits, most often when eating out but then I'll probably skip the toast.
8<----- SHIFT ----->8
I've a couple from the days of King Chas the 1st on my Kindle.
Titles? Authors?
"A King Ensnared: A Historical Novel of Scotland" by J. R. Tomlin
"The Good Knight (The Gareth & Gwen Medieval Mysteries Book 1)" by
Sarah Woodbury
And not so medieval but good reading nonetheless ...
The Northminster Mysteries Box Set 1: Books 1-3 by Harriet Smart
OK, thanks. I'll probably look up the first one as I'm not into
mysteries.
I like my grits mixed with scrambled eggs or lots of cheese,
preferrably cheddar.
Anything to mask the taste/texture. <VBEG>
That's how I was introduced to them, decades ago.
Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 Servings
Can't serve that here.
I know. At least not to Steve. But it's easy and very good. Is there
no antidote for his allergy. My mom was allergic to both strawberries
and bananas - which she really liked. A 50mg Benadryl capsule solved
her problem. I'm allergic to bananas and cannibanoids. I don't like 'nanners anyway and the marijuana allergy got me out of the 60s pretty well whole. Bv)=
No antidote that we know of so avoidance is best. Migraine headaches
are not fun so if he can avoid corn, he can avoid a headache. Just like
I avoided a major asthma attack last night by avoiding fireworks. (G)
Needs, wants and desires change as we move through life.
Yes, and as long as we have the camper, we're going to stay with a
truck. Don't know what we'll eventually wind up with but it won't be
one of these tiny little things that have you sitting 6" above the
road with your knees up to your chin.
I borrowd a friend's Smart (for Two) car once to make a grocery run
for stuff that had run ot during a gathering. His was on the outise
layer
of the parked cars/trucks and mine was in the middle. The little churn
was tiny on the outside but amazingly roomy on the inside. Then I
recalled Dave Sacerdote telling of his daughter and her girlfriend
taking a Smart car from En field, CT to Florida for spring break.
These days I choose my rides for ease of entry and exit. No more
sports cars or jacked-up pick-ups. And even the mid-sized pick-ups
like Ranger and Colorado are too high for me to get in easily. Your Frontier was my idea of the ideal size.
8<----- NICK ----->8
We just got an African place - "Rraveller's Kitchen" that replace La
Bamba "Burritos as Big as Your Head". I'll have to give them a try and
see what they mean by "African" That's a biiiiig continent. Bv)=
I note from their on-line Door Dash menu that they also offer Afro-Mex items and vegetarian stuff.
You will have to try them and give us a report. A new local chain
opened a branch in WF recently so we got some take out for lunch the
other day. Alpaca is Peruvian based, charcoal grilled chicken. We'd had some at one of their other locations so knew what we were getting. We split half a chicken, an order of maduroes (fried plantains) and a
tossed salad. I've a feeling we'll be going back there on a sorta
regular basis.
It will be interesting. At that very address I used to work on a
weekly all sports newpaper (Sports Spotlight) and learned the printing trade.
I had just returned home from 5 years in California. Lived in a tiny 2 bedroom shack behind the shop. 2 (tiny) bedrooms, kitchen (even
smaller than my current), common area. And the WC was, literally, in a closet.
After we moved the print shop and I shifted house to something more liveable the building was razed and a Lee's Famous chicken joint was
built there. When Lee's shrank back to southern Indiana/northern
Kentuck the build was vacant for a long time until La Bamba happened along.
I enjoy breakfast for supper sometimes. One of my favourites is what I call a "pancake sandwich" 2 eggs, breakfast meat and 2 eggs -
sandwiched bewtwwon 2 8" to 9" pancakes (or waffles). No taters
needed.
Two eggs, breakfast meat and a slice of toast is usually enough for me. Sometimes I'll add the grits, most often when eating out but then I'll probably skip the toast.
I eat a "hearty" breakfast (not too hearty) and that carries me
(usually) to a late luch/early supper. Gone are the days of three
meals (and snax) Which my be why my latest visit to the croakers had
me weighing in down more than 25 pounds.
8<----- SHIFT ----->8
I've a couple from the days of King Chas the 1st on my Kindle.
Titles? Authors?
"A King Ensnared: A Historical Novel of Scotland" by J. R. Tomlin
"The Good Knight (The Gareth & Gwen Medieval Mysteries Book 1)" by
Sarah Woodbury
And not so medieval but good reading nonetheless ...
The Northminster Mysteries Box Set 1: Books 1-3 by Harriet Smart
OK, thanks. I'll probably look up the first one as I'm not into
mysteries.
I, OTOH, enjoy trying to solce the mystery before the author reveals
whare s/he was going with the tale. Bv)=
I like my grits mixed with scrambled eggs or lots of cheese,
preferrably cheddar.
Anything to mask the taste/texture. <VBEG>
That's how I was introduced to them, decades ago.
Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 Servings
Can't serve that here.
I know. At least not to Steve. But it's easy and very good. Is there
no antidote for his allergy. My mom was allergic to both strawberries
and bananas - which she really liked. A 50mg Benadryl capsule solved
her problem. I'm allergic to bananas and cannibanoids. I don't like 'nanners anyway and the marijuana allergy got me out of the 60s pretty well whole. Bv)=
No antidote that we know of so avoidance is best. Migraine headaches
are not fun so if he can avoid corn, he can avoid a headache. Just like
I avoided a major asthma attack last night by avoiding fireworks. (G)
I've not been to a live fireworks show in decades. But I have a
neighbour who seems enchanted with lighting off skyrockets and aerial bombd. He was at when I turnd in on July 3 and still at it when I got
up at 04:00 on
the 4th. And a a reduced rate up through last night. Sheesh.
Title: Alabama Fire Crackers
Categories: Breads, Chilies, Herbs
Yield: 84 servings
1 oz Env dry ranch dressing mix
1 tb Crushed red pepper
1/2 ts Garlic powder
1/2 ts Onion powder
1/4 ts Black pepper
3/4 c Oil
2 Sleeves saltine crackers
Ruth Haffly wrote to Dave Drum <=-
IIRC, they brought it to the 2007 picnic at the Shipp's. That's the
first one we were able to attend and got to put a lot of faces with
names. Michael made some melt in your mouth crab cakes for that one; I know I brought an assortment of home made jams and did a peach cobbler
but don't remember any other dishes.
These days I choose my rides for ease of entry and exit. No more
sports cars or jacked-up pick-ups. And even the mid-sized pick-ups
like Ranger and Colorado are too high for me to get in easily. Your Frontier was my idea of the ideal size.
The F-150 has a handy handle on the door frame; I always take a step
onto the running board, grab the handle and swing myself in. Also make sure the door is only about halfway open, makes it easier to grab to close.
8<----- NICK ----->8
We just got an African place - "Rraveller's Kitchen" that replace La
Bamba "Burritos as Big as Your Head". I'll have to give them a try and
see what they mean by "African" That's a biiiiig continent. Bv)=
I note from their on-line Door Dash menu that they also offer Afro-Mex items and vegetarian stuff.
You will have to try them and give us a report. A new local chain
opened a branch in WF recently so we got some take out for lunch the
other day. Alpaca is Peruvian based, charcoal grilled chicken. We'd had some at one of their other locations so knew what we were getting. We split half a chicken, an order of maduroes (fried plantains) and a
tossed salad. I've a feeling we'll be going back there on a sorta
regular basis.
It will be interesting. At that very address I used to work on a
weekly all sports newspaper (Sports Spotlight) and learned the
printing trade.
I had just returned home from 5 years in California. Lived in a tiny
2 bedroom shack behind the shop. 2 (tiny) bedrooms, kitchen (even
smaller than my current), common area. And the WC was, literally, in
x closet.
After we moved the print shop and I shifted house to something more liveable the building was razed and a Lee's Famous chicken joint was
built there. When Lee's shrank back to southern Indiana/northern
Kentuck the build was vacant for a long time until La Bamba happened along.
Some spots never do seem to hold a business long. There's one location here in WF that has probably had at least 5 different restaurants,
besides long times of sitting empty, in the 15 years we've been here. Nothing seems to last more than 6 months in that location.
Getting into F150. I know the feeling but you are taller than me!
For my Rogue, There's a handle above the door but I use the steering
wheel to 'hop up'.
Well chimney guy came and not terribly unexpected is a chimney job.
Now we get annual cleaning with 'A Step in Time'. Fireplaces are
great but they do cost a little to maintain. Our last bill was in
2007 and primarily due to the nasty renters while we were in Japan.
Got back just in time to not have it fall off!
ok, fequent customer since 1995 (except in Japan) to current racks up custmer loyalty of 20% off plus Military of 10%= 30% off. The tech
was gobsmacked at that long of a history! 1,300$ is an excellent
price for all the work they need to do. Should have been 2,000+.
Ouch but not bad. I decided it's time to start some disbursements though. Now the little Trowe price IRA Whick builds 309$ everyquarter CS> is getting trimmed by 100$ a month. 10$ to Fed tax a
Life goes on!
IIRC, they brought it to the 2007 picnic at the Shipp's. That's the
first one we were able to attend and got to put a lot of faces with
names. Michael made some melt in your mouth crab cakes for that one; I know I brought an assortment of home made jams and did a peach cobbler
but don't remember any other dishes.
I really miss MLoo.
The F-150 has a handy handle on the door frame; I always take a step
onto the running board, grab the handle and swing myself in. Also make sure the door is only about halfway open, makes it easier to grab to close.
That handle is often referred to as the S.O.B. bar or G.D.it handle. Nearly all pickups and many S.U.V.s have them - either on the door
post or attached to the roof portion above the door. I use the on in
my brother's GMC Envoy regularly. And I know exactly what you mean
about opening the door only to the first detent.
8<----- NICK ----->8
We just got an African place - "Rraveller's Kitchen" that replace La
Bamba "Burritos as Big as Your Head". I'll have to give them a try and
see what they mean by "African" That's a biiiiig continent. Bv)=
I note from their on-line Door Dash menu that they also offer Afro-Mex items and vegetarian stuff.
You will have to try them and give us a report. A new local chain
opened a branch in WF recently so we got some take out for lunch the
other day. Alpaca is Peruvian based, charcoal grilled chicken. We'd had some at one of their other locations so knew what we were getting. We split half a chicken, an order of maduroes (fried plantains) and a
tossed salad. I've a feeling we'll be going back there on a sorta
regular basis.
I'd leave the plantains alone unless someone who knows can assure me
that they won't break me out in hives the way their look-alike the
banana does.
Some spots never do seem to hold a business long. There's one location here in WF that has probably had at least 5 different restaurants,
besides long times of sitting empty, in the 15 years we've been here. Nothing seems to last more than 6 months in that location.
Lee's Famous was there for several years - as was LaBamba Burritos.
But we have other locations which have been sampled briefly as
restaurant
locations. One place near my work had a Bellacino's Grinders & Pizza
shop there for eight years until the franchisee sold out and retired.
The new owners were totally clewless and soon had run the business
into bankruptcy. Then there was a string of pizza joints - some
w/alcohol
and some dry. None laasted long. Currently that location is shuttered.
Hi Carol,
Getting into F150. I know the feeling but you are taller than me!
For my Rogue, There's a handle above the door but I use the steering wheel to 'hop up'.
Whatever works, we use. (G)
Well chimney guy came and not terribly unexpected is a chimney job.
Now we get annual cleaning with 'A Step in Time'. Fireplaces are
great but they do cost a little to maintain. Our last bill was in
2007 and primarily due to the nasty renters while we were in Japan.
Got back just in time to not have it fall off!
We probably had this one cleaned when we moved in, but not since.
Because it's gas and we don't use it that often, I'm not concerned but
if we burned wood on a regular basis, we'd hire a cleaner or DIY.
ok, fequent customer since 1995 (except in Japan) to current racks up custmer loyalty of 20% off plus Military of 10%= 30% off. The tech
was gobsmacked at that long of a history! 1,300$ is an excellent
price for all the work they need to do. Should have been 2,000+.
Good deal. I don't recall my parents having there's done, presume my
younger brother did it when he was in the business. Still, that was 20 yearsof use before he went in, probably 20+ years since he quit. He's
living in the house now, using the fireplace for a lot of his heating so
I hope he keeps it well maintained. My dad built the house, made the
mistake of putting the furnace thermostat on the wall opposite the fireplace. Whenever he had a fire (and it was only in the winter), the
rest of the house was cold, just the living room was comfortable.
Ouch but not bad. I decided it's time to start some disbursements though. Now the little Trowe price IRA Whick builds 309$ everyquarter CS> is getting trimmed by 100$ a month. 10$ to Fed tax a
month. 8 months CS> from now, I'll srart pulling Social Security with
Medicare part B CS> kicking in as soon as I hit 65. Haven't touched
other IRA or my TSP CS> yet or any CDs.
We closed out an IRA to buy the R-Pod, haven't touched any other
retirement accounts since. Bought the R-Pod after looking at a couple of other campers because we liked the kitchen layout. It had more counter
top work space than the camper we have now but had just a 2 burner stove
and a microwave/convection oven.
Life goes on!
......and on and on and on..........until you get to the end. (G)
Ruth Haffly wrote to Dave Drum <=-
IIRC, they brought it to the 2007 picnic at the Shipp's. That's the
first one we were able to attend and got to put a lot of faces with
names. Michael made some melt in your mouth crab cakes for that one; I know I brought an assortment of home made jams and did a peach cobbler
but don't remember any other dishes.
I really miss MLoo.
So do I, as well as Nancy Backus. Since she lived in Rochester, we'd
visit her and Richard when we'd go to visit Steve's family. They were
the ones that introduced us to Taste Of Japan, the sushi place we enjoy
up there.
The F-150 has a handy handle on the door frame; I always take a step
onto the running board, grab the handle and swing myself in. Also make sure the door is only about halfway open, makes it easier to grab to close.
That handle is often referred to as the S.O.B. bar or G.D.it handle. Nearly all pickups and many S.U.V.s have them - either on the door
post or attached to the roof portion above the door. I use the on in
my brother's GMC Envoy regularly. And I know exactly what you mean
about opening the door only to the first detent.
So much easier...........of course I have to make sure whatever I'm carrying is put either on the dashboard or floor or passed over to
Steve. (G)
8<----- NICK ----->8
We just got an African place - "Rraveller's Kitchen" that replace La
Bamba "Burritos as Big as Your Head". I'll have to give them a try and
see what they mean by "African" That's a biiiiig continent. Bv)=
I note from their on-line Door Dash menu that they also offer Afro-Mex items and vegetarian stuff.
You will have to try them and give us a report. A new local chain
opened a branch in WF recently so we got some take out for lunch the
other day. Alpaca is Peruvian based, charcoal grilled chicken. We'd had some at one of their other locations so knew what we were getting. We split half a chicken, an order of maduroes (fried plantains) and a
tossed salad. I've a feeling we'll be going back there on a sorta
regular basis.
I'd leave the plantains alone unless someone who knows can assure me
that they won't break me out in hives the way their look-alike the
banana does.
I understand that, no fun to eat something and get hives (or worse).
Some spots never do seem to hold a business long. There's one location here in WF that has probably had at least 5 different restaurants,
besides long times of sitting empty, in the 15 years we've been here. Nothing seems to last more than 6 months in that location.
Lee's Famous was there for several years - as was LaBamba Burritos.
But we have other locations which have been sampled briefly as
restaurant
locations. One place near my work had a Bellacino's Grinders & Pizza
shop there for eight years until the franchisee sold out and retired.
The new owners were totally clewless and soon had run the business
into bankruptcy. Then there was a string of pizza joints - some
w/alcohol and some dry. None laasted long. Currently that location
is shuttered.
Waiting for something else to come along and give it a try.
BTW, B&N stopped supporting my Nook so I couldn't do anything but read what was on there so we got a newer edition today. Also stopped at
World Market, got some scone mixes and a mochi (rice cake) mix.
Ouch but not bad. I decided it's time to start some disbursements though. Now the little Trowe price IRA Whick builds 309$ everyquarter CS> is getting trimmed by 100$ a month. 10$ to Fed tax a
month. 8 months CS> from now, I'll srart pulling Social Security with
Medicare part B CS> kicking in as soon as I hit 65. Haven't touched
other IRA or my TSP CS> yet or any CDs.
We closed out an IRA to buy the R-Pod, haven't touched any other
retirement accounts since. Bought the R-Pod after looking at a couple of other campers because we liked the kitchen layout. It had more counter
top work space than the camper we have now but had just a 2 burner stove
and a microwave/convection oven.
Life goes on!
......and on and on and on..........until you get to the end. (G)
I've got another IRA untapped and a good TSP plus 49 CD's. Should be fine. Mostly making sure I don't push income over the lower rate for Medicare part B! They haven't raised that since 40 or so years ago.
So, I'm bleeding the taxable ones down to ensure RMDs don't bite me.
I really miss MLoo.
So do I, as well as Nancy Backus. Since she lived in Rochester, we'd
visit her and Richard when we'd go to visit Steve's family. They were
the ones that introduced us to Taste Of Japan, the sushi place we enjoy
up there.
Michael's passing was not a surprise as he's been having cardiac
issues for some time. Nancy, OTOH, was a surprise to me. First I knew
of it
wan an e-ail from Richard saying "You've lost your Scrabble partner"
then telling me of her passing.
After my initial shock I replied thanking him for letting me know and saying "I've lost a Scrabble partner. You've lost your life mate and wife."
Saw a window sign on a big, jacked-up pickup truck - "Please don't
park too close .... I'm fat" And agreed with the sentiment. I'm no
longer
considering myself fat - but I am plump, still. Last trip to the
8<----- NICK ----->8
The new owners were totally clewless and soon had run the business
into bankruptcy. Then there was a string of pizza joints - some
w/alcohol and some dry. None laasted long. Currently that location
is shuttered.
Waiting for something else to come along and give it a try.
Or throw their wallet out the window. Running a successful restaurant
is a lot of work. The only restaurant I actually ran was a downtown
cafe that was a "front" for the girls upstairs. I paid no rent, nor electric bills and it was still a bit "iffy".
But it certainly gave me an appreciation for the well run places I go
to for my grub.
BTW, B&N stopped supporting my Nook so I couldn't do anything but read what was on there so we got a newer edition today. Also stopped at
World Market, got some scone mixes and a mochi (rice cake) mix.
Did I tell you about Book Bub? I get at least on email a day listing
"free and reduced price" offerings. Here's the link:
https://www.bookbub.com/ebook-deals/free-ebooks
They offer "Free Ebooks in Any Genre for Any Ereader at BookBub".
In addition to my Kindle (and the app on my smarty-pants phone) Ihave DD> an e-reader on my desk top confuser. It's available for Win
They offer "Free Ebooks in Any Genre for Any Ereader at BookBub".I do get their e-mails; IIRC, you mentioned it when I got the Nook back
in 2012. I usually peruse the list for what may look interesting enough
to check into further before making a decision.
I just do the Nook; it's a good way to take a "stack" of books on a trip without taking up a lot of room. The Nook also fits nicely into my purse
so I can take it when I have a doctor's appointment--handy since they
don't have magazines in the waiting rooms any more. (G)
Ruth Haffly wrote to Carol Shenkenberger <=-
Wedon't have that much but doing well on Social Security and Steve's retirement/disability. We have several CDs, TSP and IRAs tucked away
for the future.
Today is a cool (mid 70s) and very wet day so we're going to do a
lasagne for supper. Bought a couple of Rao's brand lasagnes a few
months ago (BOGI sale) and tucked one in the freezer. They're not bad,
not as good as my home made but a lot better than Mrs. Stouffer's. (G)
Ruth Haffly wrote to Dave Drum <=-
Or throw their wallet out the window. Running a successful restaurant
is a lot of work. The only restaurant I actually ran was a downtown
cafe that was a "front" for the girls upstairs. I paid no rent, nor electric bills and it was still a bit "iffy".
But it certainly gave me an appreciation for the well run places I go
to for my grub.
Yes; I worked as a waitress one summer so I appreciate what they do as well.
BTW, B&N stopped supporting my Nook so I couldn't do anything but read what was on there so we got a newer edition today. Also stopped at
World Market, got some scone mixes and a mochi (rice cake) mix.
Did I tell you about Book Bub? I get at least on email a day listing
"free and reduced price" offerings. Here's the link:
https://www.bookbub.com/ebook-deals/free-ebooks
They offer "Free Ebooks in Any Genre for Any Ereader at BookBub".
I do get their e-mails; IIRC, you mentioned it when I got the Nook back
in 2012. I usually peruse the list for what may look interesting enough
to check into further before making a decision.
In addition to my Kindle (and the app on my smarty-pants phone) I
have an e-reader on my desk top confuser. It's available for Windows,
MAC, and Linux as well as Android and iOS cell phones.
I just do the Nook; it's a good way to take a "stack" of books on a
trip without taking up a lot of room. The Nook also fits nicely into my purse so I can take it when I have a doctor's appointment--handy since they don't have magazines in the waiting rooms any more. (G)
They offer "Free Ebooks in Any Genre for Any Ereader at BookBub".I do get their e-mails; IIRC, you mentioned it when I got the Nook back
in 2012. I usually peruse the list for what may look interesting enough
to check into further before making a decision.
I just grabbed a few for the kindle here. Glad Dave re-posted that
info as I had forgot to sign up last time he did. :)
I just do the Nook; it's a good way to take a "stack" of books on a trip without taking up a lot of room. The Nook also fits nicely into my purse
so I can take it when I have a doctor's appointment--handy since they
don't have magazines in the waiting rooms any more. (G)
My Kindle is the same it fits into my "Murse" which is just a lunch
bag from Wallyworld that I keep all my cr...stuff in. Pocket's just aren't big enough for all my crap.
Wedon't have that much but doing well on Social Security and Steve's retirement/disability. We have several CDs, TSP and IRAs tucked away
for the future.
My brother is sitting pretty on that front. He has his union pension, school board pension and Social Security. His wife has the school
board pension and Social Security. They are making (he says) more than when
they worked. I, OTOH, have just Social security and my part-time job
at AutoZone to pad that out. Cashed out my investment plan to pay off
my little house - so, it's "doable".
Today is a cool (mid 70s) and very wet day so we're going to do abad, RH> not as good as my home made but a lot better than Mrs.
lasagne for supper. Bought a couple of *Rao's brand lasagnes a few
months ago (BOGO sale) and tucked one in the freezer. They're not
The only Stouffer's I get is their Spaghetti w/meat saue. It's a nice supper for one - nuke it for the stated 6 1/2 minutes, stir to mix and sprinkle some sawdust (shaker can Parm) over it and dig in. I've been going through the various offerings of "Healthy Choice Cafe Steamers"
as they are put on special offer. Plus the bowl of the steamer is nice when washed and saved as a serving bowl for picnics, oe cereal, or any
use where a shallow, non-breakable vessel would come in handy. One of
my favourites there is Chicken-broccili fettucine Alfredo. It's as
good as what I've had at many restaurants and (usually)
U$3.49/serving.
electric bills and it was still a bit "iffy".
But it certainly gave me an appreciation for the well run places I go
to for my grub.
Yes; I worked as a waitress one summer so I appreciate what they do as well.
I was offered a job as a cook once when I was making a Hollandaise in
a commercial kitchen. (I've told that story here before) I told the
lady who owned the kitchen "No thanks. I don't want to work that
hard."
BTW, B&N stopped supporting my Nook so I couldn't do anything but read what was on there so we got a newer edition today. Also stopped at
World Market, got some scone mixes and a mochi (rice cake) mix.
They did what? That's nasty on their part. Amazon's Kindle is
compatible (and supported) from the earliest version to the latest. I
got a newer
one to replace the Kindle Keyboard version I dropped and broke the
disply. They no longer offer the Keyboard version so I got a "paper
white" model and I can read very nicelyin low-light conditions.
I don'r watch the boob tube (as I've said many times) so reading is my form of infotainment. The last physical book I bought was a copy of
"Holy Blood, Holy Grail" a non-fiction tome.
Did I tell you about Book Bub? I get at least on email a day listing
"free and reduced price" offerings. Here's the link:
I do get their e-mails; IIRC, you mentioned it when I got the Nook back
in 2012. I usually peruse the list for what may look interesting enough
to check into further before making a decision.
I read the brief description in the e-mail and, if interested, click
the link and check out the fuller description on the web page. I
remember
plots and story lines better than titles - so sometimes I'll click on
a book that sounds like it's up my street on to be informed that I
already own it when I get to the Amazon page. Bv)=
MAC, and Linux as well as Android and iOS cell phones.
I just do the Nook; it's a good way to take a "stack" of books on a
trip without taking up a lot of room. The Nook also fits nicely into my purse so I can take it when I have a doctor's appointment--handy since they don't have magazines in the waiting rooms any more. (G)
I have a "portfolio" cover that was intended for a Nook. Besides the pocket for the e-reader there are two pockets for other stashes. It's
much like a ladies clutch purse or extra wallet - which is hand as I
take the Kindle wit me where ever I go. Especially to medical visits.
Our waiting rooms mostly do have magazines, etc. available - but the
stuff is so out-dated ..........
Hi Carol,
Ouch but not bad. I decided it's time to start some disbursements though. Now the little Trowe price IRA Whick builds 309$ everyquarter CS> is getting trimmed by 100$ a month. 10$ to Fed tax a
month. 8 months CS> from now, I'll srart pulling Social Security with
Medicare part B CS> kicking in as soon as I hit 65. Haven't touched
other IRA or my TSP CS> yet or any CDs.
We closed out an IRA to buy the R-Pod, haven't touched any other retirement accounts since. Bought the R-Pod after looking at a couple of other campers because we liked the kitchen layout. It had more counter top work space than the camper we have now but had just a 2 burner stove and a microwave/convection oven.
Life goes on!
......and on and on and on..........until you get to the end. (G)
I've got another IRA untapped and a good TSP plus 49 CD's. Should be fine. Mostly making sure I don't push income over the lower rate for Medicare part B! They haven't raised that since 40 or so years ago. So, I'm bleeding the taxable ones down to ensure RMDs don't bite me.
Wedon't have that much but doing well on Social Security and Steve's retirement/disability. We have several CDs, TSP and IRAs tucked away for
the future.
Today is a cool (mid 70s) and very wet day so we're going to do a
lasagne for supper. Bought a couple of Rao's brand lasagnes a few months
ago (BOGI sale) and tucked one in the freezer. They're not bad, not as
good as my home made but a lot better than Mrs. Stouffer's. (G)
flying for my computer, Nook, purse stuff, etc. When we drive
somewhere, it gets the computer, Nook and whatever else I put in.
There's one outside
zip pocket that's good for holding granola bars, a crossword puzzle
book, etc. A mesh pocket holds a water bottle. I've gotten my money's worth from the bag and it is still going strong.
Ruth Haffly wrote to Dave Drum <=-
Wedon't have that much but doing well on Social Security and Steve's retirement/disability. We have several CDs, TSP and IRAs tucked away
for the future.
My brother is sitting pretty on that front. He has his union pension, school board pension and Social Security. His wife has the school
board pension and Social Security. They are making (he says) more than when
They are doing well then. I didn't work long enough to get full Social Security but, some's better than none.
they worked. I, OTOH, have just Social security and my part-time job
at AutoZone to pad that out. Cashed out my investment plan to pay off
my little house - so, it's "doable".
Steve has mentioned cashing out an IRA to pay off the house but we've
not done so yet. Soon getting to the point when we have to draw from it
so we'll probably use that for extra house payments. We're paying extra
on the principle every month so already have the mortgage about half
paid.
One time when we were at my parent's house, my brothers were talking
about how good Mrs. Stouffer's lasagne is. Steve and I looked at each other with a "do they ever have lousy taste in food!" look. I guess it cmes naturally; my mom used to make lasagne with cottage cheese. I got
my lasagne recipe from my Italian MIL. (G)
flying for my computer, Nook, purse stuff, etc. When we drive
somewhere, it gets the computer, Nook and whatever else I put in.
This sounds perfect.
There's one outside
zip pocket that's good for holding granola bars, a crossword puzzle
book, etc. A mesh pocket holds a water bottle. I've gotten my money's worth from the bag and it is still going strong.
Good setup for sure. I find stuff just ends up piled in my car which isn't good considering they break into it all the time for change.
They are doing well then. I didn't work long enough to get full Social Security but, some's better than none.
By continuing to work and pay into SS my monthly cheque increases
every year (more than the COLA bumps. Plus, I enjoy what I do so it's
not "work" just .......
Steve has mentioned cashing out an IRA to pay off the house but we've
not done so yet. Soon getting to the point when we have to draw from it
so we'll probably use that for extra house payments. We're paying extra
on the principle every month so already have the mortgage about half
paid.
It's a matter of mathematics. Which is why I don't carry a balance on
my credit cards. And it makes it easier to get a home equity loan. I needed one when I re-roofed the house, rebuilt the patio cover and had
the tree removed that caused me to need to rebuild the cover.
8<----- WHACK ----->8
One time when we were at my parent's house, my brothers were talking
about how good Mrs. Stouffer's lasagne is. Steve and I looked at each other with a "do they ever have lousy taste in food!" look. I guess it cmes naturally; my mom used to make lasagne with cottage cheese. I got
my lasagne recipe from my Italian MIL. (G)
It's all in what you're accustomed to, I suppose.
The Guineas around here used both ricotta and cottage cheese. Andonce DD> in a while just small curd cottage cheese.
We've not had a break in for change yet, probably because the change
is not visible.
Ruth Haffly wrote to Shawn Highfield <=-
If we have any food/drink wrappers in the truck (Steve likes a mid afternoon snack when travelling so I keep nuts, bars, etc handy.),
we'll clean them out at the next rest stop. Cans and bottles (usually, tho, we just refill water bottles) go into recycle, wrappers into
trash. We've not had a break in for change yet, probably because the change is not visible.
Ruth Haffly wrote to Dave Drum <=-
They are doing well then. I didn't work long enough to get full Social Security but, some's better than none.
By continuing to work and pay into SS my monthly cheque increases
every year (more than the COLA bumps. Plus, I enjoy what I do so it's
not "work" just .......
I'm self employed so I can pick and choose my jobs. Not doing anything right now because our AC not working right, current project is a
flannel shirt. Should have AC fixed Friday, then back to the sewing machine.
Steve has mentioned cashing out an IRA to pay off the house but we've
not done so yet. Soon getting to the point when we have to draw from it
so we'll probably use that for extra house payments. We're paying extra
on the principle every month so already have the mortgage about half
paid.
It's a matter of mathematics. Which is why I don't carry a balance on
my credit cards. And it makes it easier to get a home equity loan. I needed one when I re-roofed the house, rebuilt the patio cover and had
the tree removed that caused me to need to rebuild the cover.
We don't carry a balance on our cards either. Couple of times when we
had big projects (house siding, new heating/cooling unit), a windfall
has come in at the same time to pay for it.
8<----- WHACK ----->8
One time when we were at my parent's house, my brothers were talking
about how good Mrs. Stouffer's lasagne is. Steve and I looked at each other with a "do they ever have lousy taste in food!" look. I guess it cmes naturally; my mom used to make lasagne with cottage cheese. I got
my lasagne recipe from my Italian MIL. (G)
It's all in what you're accustomed to, I suppose.
Probably so, but once I got my MIL's recipe, I never looked at my
mom's. Same as we said we'd make his mom's sauce & meatballs and my
mom's meat sauce, then decide which to keep making. Made his mom's
first, never made my mom's. (G)
The Guineas around here used both ricotta and cottage cheese. And
once DD> in a while just small curd cottage cheese.
Guess it depends on what area of Italy you're from.
Carol Shenkenberger wrote to Ruth Haffly <=-
On credit cards, I carry often a small balance but under 1,000. Right
now it's higher but just covered a roofing job and am miway on a
chimney fix. It's about 3k and going up to 4k. I'll bleed it off
pretty fast.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
Hi Ruth,
We've not had a break in for change yet, probably because the change
is not visible.
Doesn't matter here, I park my car in a public toilet, sorry that's garage. By
the time I step over the piles of poop and dodge "McBargins" who sets
his wares up along the stairs so you can't get in...
After we were done, we went over to Trader Joe's,
hadn't been there in several years. Picked up some goodies--dark chocolate covered coffee beans for Steve and dark chocolate covered
mints & caramels for me. Also got some crackers and maple leaf
cookies.
If we have any food/drink wrappers in the truck (Steve likes a mid afternoon snack when travelling so I keep nuts, bars, etc handy.),
we'll clean them out at the next rest stop. Cans and bottles (usually, tho, we just refill water bottles) go into recycle, wrappers into
trash. We've not had a break in for change yet, probably because the change is not visible.
For many thieves a parked vehicle is an "op shop". They'll break in
just to see if there's anything they can use/eat/drink/sell. I lock my
car even in my own driveway.
By continuing to work and pay into SS my monthly cheque increases
every year (more than the COLA bumps. Plus, I enjoy what I do so it's
not "work" just .......
I'm self employed so I can pick and choose my jobs. Not doing anything right now because our AC not working right, current project is a
flannel shirt. Should have AC fixed Friday, then back to the sewing machine.
Do you make enough to file with the Eternal Revenue Service? When I
ran a print shop in my basement as a side business one of the things I hated most was the paperwork for the IRS filings.
Steve has mentioned cashing out an IRA to pay off the house but we've
not done so yet. Soon getting to the point when we have to draw from it
so we'll probably use that for extra house payments. We're paying extra
on the principle every month so already have the mortgage about half
paid.
I got a link in one of my on-line news feeds the other day - so I
followed it and found myself nodding my head often as I read it. Worth
a read.
https://www.forbes.com/advisor/mortgages/pay-off-your-mortgage-early/
It's a matter of mathematics. Which is why I don't carry a balance on
my credit cards. And it makes it easier to get a home equity loan. I needed one when I re-roofed the house, rebuilt the patio cover and had
the tree removed that caused me to need to rebuild the cover.
We don't carry a balance on our cards either. Couple of times when we
had big projects (house siding, new heating/cooling unit), a windfall
has come in at the same time to pay for it.
Found money is *always* nice.
8<----- WHACK ----->8
One time when we were at my parent's house, my brothers were talking
about how good Mrs. Stouffer's lasagne is. Steve and I looked at each other with a "do they ever have lousy taste in food!" look. I guess it cmes naturally; my mom used to make lasagne with cottage cheese. I got
my lasagne recipe from my Italian MIL. (G)
It's all in what you're accustomed to, I suppose.
Probably so, but once I got my MIL's recipe, I never looked at my
mom's. Same as we said we'd make his mom's sauce & meatballs and my
mom's meat sauce, then decide which to keep making. Made his mom's
first, never made my mom's. (G)
The Guineas around here used both ricotta and cottage cheese. And
once DD> in a while just small curd cottage cheese.
Guess it depends on what area of Italy you're from.
There are regional specialtiesd in nearly any cuisine.It's seldon the
same all over the country. Bv)=
On credit cards, I carry often a small balance but under 1,000. Right
now it's higher but just covered a roofing job and am miway on a
chimney fix. It's about 3k and going up to 4k. I'll bleed it off
pretty fast.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
Ruth Haffly wrote to Dave Drum <=-
For many thieves a parked vehicle is an "op shop". They'll break in
just to see if there's anything they can use/eat/drink/sell. I lock my
car even in my own driveway.
I know, we have a high value item in the car but the windows are tinted enough that it's not easily visible. And yes, we do lock the truck all
the time, even in our driveway. The truck has an alarm and we live just off a fairly busy street so I don't think anybody would be dumb enough
to venture a break in.
Meanwhile, our fig tree is beginning its summer time bonanza out put.
I'll probably make some preserves again this year; we've been giving
away last year's out put. Those that we froze, were just turned into
fig syrup.
Steve has mentioned cashing out an IRA to pay off the house but we've
not done so yet. Soon getting to the point when we have to draw from it
so we'll probably use that for extra house payments. We're paying extra
on the principle every month so already have the mortgage about half
paid.
I got a link in one of my on-line news feeds the other day - so I
followed it and found myself nodding my head often as I read it. Worth
a read.
https://www.forbes.com/advisor/mortgages/pay-off-your-mortgage-early/
It's a matter of mathematics. Which is why I don't carry a balance on
my credit cards. And it makes it easier to get a home equity loan. I needed one when I re-roofed the house, rebuilt the patio cover and had
the tree removed that caused me to need to rebuild the cover.
We don't carry a balance on our cards either. Couple of times when we
had big projects (house siding, new heating/cooling unit), a windfall
has come in at the same time to pay for it.
Found money is *always* nice.
Yes, but no such windfalls this week. Truck needed some routine work,
a/c return failed and had to be replaced & system cleaned, then
something in the upright freezer jammed the door just slightly open &
iced up the system. Found that in time to rescue most everything, gave
us a chance to weed out some stuff. Thankfully, Tricare for Life and Medicare covered my (specialist) doctor's appointment and we were able
to use the camper (which has a/c) when the house got hot. Also, Steve
got a bit of a discount on the truck work.
8<----- WHACK ----->8
One time when we were at my parent's house, my brothers were talking
about how good Mrs. Stouffer's lasagne is. Steve and I looked at each other with a "do they ever have lousy taste in food!" look. I guess it cmes naturally; my mom used to make lasagne with cottage cheese. I got
my lasagne recipe from my Italian MIL. (G)
It's all in what you're accustomed to, I suppose.
Probably so, but once I got my MIL's recipe, I never looked at my
mom's. Same as we said we'd make his mom's sauce & meatballs and my
mom's meat sauce, then decide which to keep making. Made his mom's
first, never made my mom's. (G)
The Guineas around here used both ricotta and cottage cheese. And
once in a while just small curd cottage cheese.
Guess it depends on what area of Italy you're from.
There are regional specialtiesd in nearly any cuisine.It's seldom the
same all over the country. Bv)=
True, Steve's mom's family is from the Calabrian region, the toe of the boot. Well known as stone cutters.
After we were done, we went over to Trader Joe's,
hadn't been there in several years. Picked up some goodies--dark
chocolate covered coffee beans for Steve and dark chocolate covered
mints & caramels for me. Also got some crackers and maple leaf
cookies.
Laugh, I just picked up maple leaf cookies on the weekend. Haven't
had one in a few years and saw them while shopping hungry.... LOL
Haven't had one in a few years and saw them while shoppingGreat minds........(G)
us that it didn't, considering all that we had going on with the
house. We would have been
Carol Shenkenberger wrote to Ruth Haffly <=-
On credit cards, I carry often a small balance but under 1,000. Right now it's higher but just covered a roofing job and am miway on a chimney fix. It's about 3k and going up to 4k. I'll bleed it off pretty fast.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
What is the APR though? My American Express has the best annual percentage rate of my cards and it's at 23.97% (jut looked). The monthly percentage doesn't sound bad - until you do the math.
Last time I did home repairs I floated a home equity lona. I could have covered the new roof and patio cover and tree removal from my checking account 0 but I didn't want to go back to living paycheck to paycheck.
So I did the loan at 4.5% APR - and still paid it off as soon as I could. Then I learned that the hoe-eq loan was, in fact, a second mortgage when
I got the papers following pay-off.
Still, general purpose credit cards have ony been around sine 1958 with
the introduction of the Bank Americard - which became Visa. And the AMEX card.
For me the cards are a convenience item. And they let me tell panhandlers "Sorry, bub. I'm all on plastic."
This is as close to a Diner's Club recipe as I have ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Diner-Style Club Sandwich
Categories: Poultry, Pork, Vegetables, Breads
Yield: 2 servings
6 sl Thin-cut bacon
6 sl White bread; lightly toasted
1/4 c Mayonnaise; more as needed
2 lg Romaine or iceberg lettuce
- leaves; more as needed
1 (5 oz) beefsteak tomato;
- thin sliced
4 oz Thin-sliced roasted turkey
Fine salt & black pepper
Potato chips; toserve
Position a rack in the middle of the oven; heat to
425oF/218oC.
Place a towel-lined platter near your workspace.
Arrange the bacon strips in a single layer on a large,
rimmed baking sheet and transfer to the oven (no need to
wait for it to be preheated). Roast the bacon for 18 to
20 minutes, or until it is crisped. Transfer to the
prepared platter and break each strip in half.
UDD NOTE: You can microwave your bacon in a 1000 watt
or more powerful oven for 5 minutes using a microwave
safe platter and paper towels.
While the bacon is roasting, gather and prepare the
remaining sandwich ingredients: the bread, mayonnaise,
lettuce, tomato, turkey, and salt and pepper.
To assemble the sandwiches, generously spread the
mayonnaise on one side of each of the bread slices. Cut
the lettuce leaves into 4 pieces, so they will fit
neatly on the bread.
Place a lettuce leaf on 2 of the slices; top each with a
tomato slice, then 3 bacon halves and a quarter of the
turkey, and season lightly with salt and pepper. Top
with a second slice of bread, mayonnaise side down.
Gently spread mayonnaise on the top slice of bread.
Repeat layering the ingredients in the same order on top
of this slice of bread. Cover the sandwiches with the
final slice of bread, mayonnaise side down. Gently press
down on each sandwich and use 4 toothpicks to secure the
sandwich layers in 4 equally spaced spots, pressing all
the way through the bottom slice of bread. Using a
serrated knife, cut each sandwich diagonally, into 4
triangular pieces (each piece should be secured in the
center with a toothpick).
Arrange the sandwiches on plates and serve with potato
chips.
From: Ann Maloney.
Makes: 2 double-decker sandwiches
RECIPE FROM: https://www.washingtonpost.com
Uncle Dirty Dave's Archives
MMMMM
... Cinco de Mayo on Taco Tuesday. This is what I've been training for
Hi Carol,
On credit cards, I carry often a small balance but under 1,000. Right now it's higher but just covered a roofing job and am miway on a chimney fix. It's about 3k and going up to 4k. I'll bleed it off pretty fast.
This week we had some routine maintainence work done on the truck; air conditioner repair (return duct failed, had to be replace, area cleaned out); and upright freezer go into melt down mode (able to save a lot, decided to ditch some stuff). Don't know what the a/c cost, no cost for
the freezer but do know credit card took a hit. We were supposed to be
in VT this week so glad that trip was canceled so we could deal with the stuff here.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
Ours does too but don't know how much. Do know we have some savings
which will probably pay the card off next cycle.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
I know, we have a high value item in the car but the windows are tinted enough that it's not easily visible. And yes, we do lock the truck all
the time, even in our driveway. The truck has an alarm and we live just off a fairly busy street so I don't think anybody would be dumb enough
to venture a break in.
We're tlking about druggies, derelicts and other free-lance anarchists here.
I lock the car in the driveway and when I'm at a store or restaurant. Unless it's a quick in & out. Oddly, I don't feel the need to lock up
at work. Probably because I parkin a "spaz spot" right out front and I
can see the car clearly through the front window.
Meanwhile, our fig tree is beginning its summer time bonanza out put.
I'll probably make some preserves again this year; we've been giving
away last year's out put. Those that we froze, were just turned into
fig syrup.
I'm 82 years old and I have never had a fresh fig. I'll have to
correct that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.
A quick trip to the search engine tells me that fiss will notdowell DD> in my groqing zone without lots of special help. Which may
I really had to dig to find a recipe that looked tasty and did not use wine - which yu do not do - as an ingredient. Finally found this one:
Title: Fig Brochettes w/Tapioca Cream
Categories: Dairy, Grains, Fruits, Herbs
Yield: 12 Servings
We don't carry a balance on our cards either. Couple of times when we
had big projects (house siding, new heating/cooling unit), a windfall
has come in at the same time to pay for it.
Found money is *always* nice.
Yes, but no such windfalls this week. Truck needed some routine work,
a/c return failed and had to be replaced & system cleaned, then
something in the upright freezer jammed the door just slightly open &
iced up the system. Found that in time to rescue most everything, gave
us a chance to weed out some stuff. Thankfully, Tricare for Life and Medicare covered my (specialist) doctor's appointment and we were able
to use the camper (which has a/c) when the house got hot. Also, Steve
got a bit of a discount on the truck work.
Bruo (the BMW) is going to Eurosport on Wednesday to get its oil
changed and some little, niggling, problems looked at. The worst is jumping out of gear whilst driving down the road. I suspect low transmission fluid - but, he's not "making his territory" (drips) and there's no dipstick for either the engine oil or transmission fluid.
8<----- WHACK ----->8
The Guineas around here used both ricotta and cottage cheese. And
once in a while just small curd cottage cheese.
Guess it depends on what area of Italy you're from.
There are regional specialtiesd in nearly any cuisine.It's seldom the
same all over the country. Bv)=
True, Steve's mom's family is from the Calabrian region, the toe of the boot. Well known as stone cutters.
Almost Swiss, then. Bv)=
Title: Swiss Chicken Casserole (Crock Pot)
Categories: Poultry, Cheese, Soups, Dairy
Yield: 6 Servings
Great minds........(G)Haven't had one in a few years and saw them while shopping
Exactly.
us that it didn't, considering all that we had going on with the
house. We would have been
Yes seems you guys have had your fair share of problems this week.
This week we had some routine maintainence work done on the truck; air conditioner repair (return duct failed, had to be replace, area cleaned out); and upright freezer go into melt down mode (able to save a lot, decided to ditch some stuff). Don't know what the a/c cost, no cost for
the freezer but do know credit card took a hit. We were supposed to be
in VT this week so glad that trip was canceled so we could deal with the stuff here.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
Ours does too but don't know how much. Do know we have some savings
which will probably pay the card off next cycle.
I'll be close at end of month on it. Probably 2 months from now to payoff? Ih
I have available cash now but it's my emergency funds.
Doing much better this week, took the camper in for the needed repair
work today. Insurance should cover most all of that. Meanwhile, temps
have cooled off a bit but we're still going to be doing a lot of
grilling. It's nicer to add heat to the outside air than to heat up
the house. (G)
Ruth Haffly wrote to Dave Drum <=-
We don't carry a balance on our cards either. Couple of times
when we had big projects (house siding, new heating/cooling
unit), a windfall has come in at the same time to pay for it.
Found money is *always* nice.
Yes, but no such windfalls this week. Truck needed some routine work,
a/c return failed and had to be replaced & system cleaned, then
something in the upright freezer jammed the door just slightly open &
iced up the system. Found that in time to rescue most everything, gave
us a chance to weed out some stuff. Thankfully, Tricare for Life and Medicare covered my (specialist) doctor's appointment and we were able
to use the camper (which has a/c) when the house got hot. Also, Steve
got a bit of a discount on the truck work.
Bruo (the BMW) is going to Eurosport on Wednesday to get its oil
changed and some little, niggling, problems looked at. The worst is jumping out of gear whilst driving down the road. I suspect low transmission fluid - but, he's not "making his territory" (drips) and there's no dipstick for either the engine oil or transmission fluid.
Hopefully nothing too serious. Steve dropped off the camper today
for the work that needs doing, and hopefully covered by insurance.
8<----- WHACK ----->8
The Guineas around here used both ricotta and cottage cheese. And
once in a while just small curd cottage cheese.
Guess it depends on what area of Italy you're from.
There are regional specialtiesd in nearly any cuisine.It's seldom the
same all over the country. Bv)=
True, Steve's mom's family is from the Calabrian region, the toe of the boot. Well known as stone cutters.
Almost Swiss, then. Bv)=
No, closer to Sicily. Switzerland is up near the top of the boot.
Title: Swiss Chicken Casserole (Crock Pot)
Categories: Poultry, Cheese, Soups, Dairy
Yield: 6 Servings
Nice an easy.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
I know, we have a high value item in the car but the windows are tinted enough that it's not easily visible. And yes, we do lock the truck all
the time, even in our driveway. The truck has an alarm and we live just off a fairly busy street so I don't think anybody would be dumb enough
to venture a break in.
We're tlking about druggies, derelicts and other free-lance anarchists here.
They don't frequent our part of town.
I lock the car in the driveway and when I'm at a store or restaurant. Unless it's a quick in & out. Oddly, I don't feel the need to lock up
at work. Probably because I parkin a "spaz spot" right out front and I
can see the car clearly through the front window.
We sometimes, if we're just going to run into the house/back out in a minute, don't bother to lock the truck. Otherwise, it is locked any
time it's left alone, no matter how long or short a time. We don't have
a handicap tag (yet) but will probably end up with one eventually.
Meanwhile, our fig tree is beginning its summer time bonanza out put.
I'll probably make some preserves again this year; we've been giving
away last year's out put. Those that we froze, were just turned into
fig syrup.
I'm 82 years old and I have never had a fresh fig. I'll have to
correct that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.
They are good; a Newton will give you a bit of the taste but nothing
like eating one fresh off the tree. Rinsed but still warm from the sun.
A quick trip to the search engine tells me that fiss will not
dowell DD> in my groqing zone without lots of special help. Which may
'splain DD> why they're not common around here.
And we're in a great spot for them. Steve planted another tree to be
last year so in a few years we'll have a super abundance of them.
I really had to dig to find a recipe that looked tasty and did not use wine - which yu do not do - as an ingredient. Finally found this one:
Title: Fig Brochettes w/Tapioca Cream
Categories: Dairy, Grains, Fruits, Herbs
Yield: 12 Servings
Thanks, looks interesting--and a way to use part of the bumper crop.
(G)
BY: Carol Shenkenberger (1:275/100)
The card is at 6.9% and pays cash back on any purchase (4% I think?).
Thats a dreamy apr. my lowest is 13.15
Doing much better this week, took the camper in for the needed repair
work today. Insurance should cover most all of that. Meanwhile, temps
have cooled off a bit but we're still going to be doing a lot of
grilling. It's nicer to add heat to the outside air than to heat up
the house. (G)
Yes the heat broke here too last night. I can actually move this
morning without being bent over like an old man.
I'm going to head to the woods after work today... I'm hoping to do
some grilling this "weekend" but we have so much going on with getting
the apartment ready for our Son and my FIL to move in, I may not stay long.
Medicare covered my (specialist) doctor's appointment and we were able
to use the camper (which has a/c) when the house got hot. Also, Steve
got a bit of a discount on the truck work.
Serviceman (current/former) and first responders get discounts in many places. AutoZone gives 10% - if they ask. If they are in uniform I hit
the "DISCOUNT" tab automatically.
Bruo (the BMW) is going to Eurosport on Wednesday to get its oil
changed and some little, niggling, problems looked at. The worst is jumping out of gear whilst driving down the road. I suspect low transmission fluid - but, he's not "making his territory" (drips) and there's no dipstick for either the engine oil or transmission fluid.
Hopefully nothing too serious. Steve dropped off the camper today
for the work that needs doing, and hopefully covered by insurance.
They kept it overnight waiting for a call-back from BMW as they had to
ask for help. Hopefully I'll get the car back today - even if they
have to wait for parts.
8<----- WHACK ----->8
Guess it depends on what area of Italy you're from.
There are regional specialtiesd in nearly any cuisine.It's seldom the
same all over the country. Bv)=
True, Steve's mom's family is from the Calabrian region, the toe of the boot. Well known as stone cutters.
Almost Swiss, then. Bv)=
No, closer to Sicily. Switzerland is up near the top of the boot.
Sorry you said to and my mind read top. Bv)= Senior moment.
We're tlking about druggies, derelicts and other free-lance anarchists here.
They don't frequent our part of town.
At least not the obvious ones.
time it's left alone, no matter how long or short a time. We don't have
a handicap tag (yet) but will probably end up with one eventually.
I've had one for years - and they do make it convenient. Especially as
the curbside spots are usually ramped. And I have trouble with curbs - both up and down - unless I have my cane or there is something to hold
on to to keep me steady. This getting old lark is not for wusses.
Meanwhile, our fig tree is beginning its summer time bonanza out put.
I'll probably make some preserves again this year; we've been giving
My grandparents had apple, cherry, apricot, paw-pae and crabapple
trees in the back yard of their town home. And a regular orchard at
the farm
with more apples, peaches, cherries, pears and blackberry brables as
well as raspberries on the other side of the orhard. Gooseberies and
May apples were available in the woods.
I'm 82 years old and I have never had a fresh fig. I'll have to
correct that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.
They are good; a Newton will give you a bit of the taste but nothing
like eating one fresh off the tree. Rinsed but still warm from the sun.
I'll ask the folks down Jeffries Orchard farm stand about the availability.
I had a cherry tree in my front yard until the derecho winds hit last July.
A quick trip to the search engine tells me that fiss will not
dowell DD> in my groqing zone without lots of special help. Which may
'splain DD> why they're not common around here.
And we're in a great spot for them. Steve planted another tree to be
last year so in a few years we'll have a super abundance of them.
From my research they aren't huge trees like maples or oaks.
Ruth Haffly wrote to Dave Drum <=-
Meanwhile, our fig tree is beginning its summer time bonanza out put.
I'll probably make some preserves again this year; we've been giving
My grandparents had apple, cherry, apricot, paw-pae and crabapple
trees in the back yard of their town home. And a regular orchard at
the farm with more apples, peaches, cherries, pears and blackberry brambles as well as raspberries on the other side of the orhard. Gooseberies and May apples were available in the woods.
So putting up was a big production in the summer. Steve had a bowl full (about 2 1/2 quarts) in the fridge so yesterday he pulled out the dehydrator. Dried them down to maybe about 2 cups. We'll probably do another batch or 2 in the dehydrator before the tree ends production,
in probably early September.
I'm 82 years old and I have never had a fresh fig. I'll have to
correct that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.
They are good; a Newton will give you a bit of the taste but nothing
like eating one fresh off the tree. Rinsed but still warm from the sun.
I'll ask the folks down Jeffries Orchard farm stand about the availability.
Do so, it's an ancient fruit; I think more popular in the southern US
than the northern. Fig preserves and a brie type cheese on a cracker
make a nice nibble. Last year when we took some preserves out to our daughters, I told the grand kids that these were special, for their mothers,(mom was to share), not to be used like regular jelly/jam for
pb&j or whatever.
I had a cherry tree in my front yard until the derecho winds hit last July.
My parents had one for years, until a storm did it in. It happened just before we came up for a visit so Steve saved some of the wood for his smoker.
We have a yard service; he'd not come in about 3 weeks and the grass
was a nice green when he came on Monday. With the rain, it's almost
as high as it was just before it was cut.
woods on a long term basis?
We bought a chicken from Sam's Club and Steve grilled a rack of ribs
late last week so we're eating off of them, reheating as desired in
the microwave. Right now the temperature is only 75; I could almost
bake something in the big oven without heating up the house too much. we'll work on left overs tho. (G)
Hi Dave,
We're tlking about druggies, derelicts and other free-lance anarchists here.
They don't frequent our part of town.
At least not the obvious ones.
True, may be some but well hidden.
time it's left alone, no matter how long or short a time. We don't have a handicap tag (yet) but will probably end up with one eventually.
I've had one for years - and they do make it convenient. Especially as the curbside spots are usually ramped. And I have trouble with curbs - both up and down - unless I have my cane or there is something to hold on to to keep me steady. This getting old lark is not for wusses.
Meanwhile, our fig tree is beginning its summer time bonanza out put. I'll probably make some preserves again this year; we've been giving
My grandparents had apple, cherry, apricot, paw-pae and crabapple
trees in the back yard of their town home. And a regular orchard at
the farm
with more apples, peaches, cherries, pears and blackberry brables as well as raspberries on the other side of the orhard. Gooseberies and May apples were available in the woods.
So putting up was a big production in the summer. Steve had a bowl full (about 2 1/2 quarts) in the fridge so yesterday he pulled out the dehydrator. Dried them down to maybe about 2 cups. We'll probably do
another batch or 2 in the dehydrator before the tree ends production, in probably early September.
I'm 82 years old and I have never had a fresh fig. I'll have to
correct that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.
They are good; a Newton will give you a bit of the taste but nothing like eating one fresh off the tree. Rinsed but still warm from the sun.
I'll ask the folks down Jeffries Orchard farm stand about the availability.
Do so, it's an ancient fruit; I think more popular in the southern US
than the northern. Fig preserves and a brie type cheese on a cracker
make a nice nibble. Last year when we took some preserves out to our daughters, I told the grand kids that these were special, for their mothers,(mom was to share), not to be used like regular jelly/jam for
pb&j or whatever.
I had a cherry tree in my front yard until the derecho winds hit last July.
My parents had one for years, until a storm did it in. It happened just before we came up for a visit so Steve saved some of the wood for his smoker.
A quick trip to the search engine tells me that fiss will not
dowell DD> in my groqing zone without lots of special help. Which may
'splain DD> why they're not common around here.
And we're in a great spot for them. Steve planted another tree to be last year so in a few years we'll have a super abundance of them.
From my research they aren't huge trees like maples or oaks.
No, more like a bush. BTW, I was informed that the 2nd tree didn't make
it so we only have to one, but a very prolific one.
My grandparents had apple, cherry, apricot, paw-pae and crabapple
trees in the back yard of their town home. And a regular orchard at
the farm with more apples, peaches, cherries, pears and blackberry brambles as well as raspberries on the other side of the orhard. Gooseberies and May apples were available in the woods.
So putting up was a big production in the summer. Steve had a bowl full (about 2 1/2 quarts) in the fridge so yesterday he pulled out the dehydrator. Dried them down to maybe about 2 cups. We'll probably do another batch or 2 in the dehydrator before the tree ends production,
in probably early September.
The degydrator is nice. I use mine mostly for chilies - and the aroma
that permeates the house is a great appetite stimulant.
I'm 82 years old and I have never had a fresh fig. I'll have to
correct that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.
They are good; a Newton will give you a bit of the taste but nothing
like eating one fresh off the tree. Rinsed but still warm from the sun.
I'll ask the folks down Jeffries Orchard farm stand about the availability.
Do so, it's an ancient fruit; I think more popular in the southern US
than the northern. Fig preserves and a brie type cheese on a cracker
make a nice nibble. Last year when we took some preserves out to our daughters, I told the grand kids that these were special, for their mothers,(mom was to share), not to be used like regular jelly/jam for
pb&j or whatever.
Probably because the fig trees do not do well in the Northern climate zones. I did some readig on what it takes to have a successful fig
crop in my area. YIKES!!! I'll buy figs that have been shipped in,
Thenkew veddy much. Bv)=
I had a cherry tree in my front yard until the derecho winds hit last July.
My parents had one for years, until a storm did it in. It happened just before we came up for a visit so Steve saved some of the wood for his smoker.
My tree service guy salvaged all the wood except the small branches
for his son's smoker. AFAIK I've never had cherry smoked anything. I
have,
however, used grapevine cutting to smoke a chuck roast very
successfully.
We have a yard service; he'd not come in about 3 weeks and the grass
One chore I hate with a passion is cutting the grass. Thankfully my
lawn is small so it doesn't take more thne 15 mins,
woods on a long term basis?
We're in a seasonal trailer park so Mother's Day (Can) to Thanksgiving (can) are when we're allowed in. Having said that when all the people
are moved in to the apartment, I'm probably going to be staying here
most days jsut so I have some time to myself.
We bought a chicken from Sam's Club and Steve grilled a rack of ribs
late last week so we're eating off of them, reheating as desired in
the microwave. Right now the temperature is only 75; I could almost
bake something in the big oven without heating up the house too much. we'll work on left overs tho. (G)
Our Grandson came to visit yesterday so we had Hot Dogs last night. :)
I enjoy one every now and again. Andrea also brought a nice store
made salad and fruit tray so we ate pretty darn well! Left over dogs
will be used instead of Bacon with our eggs when the rest of them wake
up. :)
We own about .28/acre, not really enough to justify buying a riding
mower but takes a while to do with a push mower. Your lawn sounds
like the one we had in Savannah; I don't think it took even 10
minutes to mow.
the property for I don't know how many years. My SIL and her husband
spend 6 months of the year in Florida, the other 6 months at this campground. We asked if we could rent a site for just a few days
while visiting in that area, got told "sorry, no".
We've done that from time to time, cut up the hot dogs and scramble
them with the eggs. My parents did that when I was growing up, called
it "hupple pupple". Found a similar dish in one of my German cook
books.
Ruth Haffly wrote to Dave Drum <=-
My grandparents had apple, cherry, apricot, paw-pae and crabapple
trees in the back yard of their town home. And a regular orchard at
the farm with more apples, peaches, cherries, pears and blackberry brambles as well as raspberries on the other side of the orhard. Gooseberies and May apples were available in the woods.
So putting up was a big production in the summer. Steve had a bowl full (about 2 1/2 quarts) in the fridge so yesterday he pulled out the dehydrator. Dried them down to maybe about 2 cups. We'll probably do another batch or 2 in the dehydrator before the tree ends production,
in probably early September.
Probably because the fig trees do not do well in the Northern climate zones. I did some readig on what it takes to have a successful fig
crop in my area. YIKES!!! I'll buy figs that have been shipped in,
Thenkew veddy much. Bv)=
That's OK. If we ever get out that way, I can drop off either some
dried figs or preserves in the off season, fresh figs in July/August.
I had a cherry tree in my front yard until the derecho winds hit last July.
My parents had one for years, until a storm did it in. It happened just before we came up for a visit so Steve saved some of the wood for his smoker.
My tree service guy salvaged all the wood except the small branches
for his son's smoker. AFAIK I've never had cherry smoked anything. I
have, however, used grapevine cutting to smoke a chuck roast very successfully.
Other than things smoked tasting good, I don't recall anything specific about it. IIRC,the wood was probably used to smoke turkeys and Boston butts.
A quick trip to the search engine tells me that fiss will not
dowell DD> in my groqing zone without lots of special help. Which may
'splain DD> why they're not common around here.
And we're in a great spot for them. Steve planted another tree to be last year so in a few years we'll have a super abundance of them.
From my research they aren't huge trees like maples or oaks.
No, more like a bush. BTW, I was informed that the 2nd tree didn't make
it so we only have to one, but a very prolific one.
Figs love VB! Tons of them here. Fig farming has become 'a thing'.
I often trade apples for them.
This years apple crop looks to be 1.5 bushels. I'm going topractice CS> making apple cider. I'm all setup now for it.
Hi Carol,
A quick trip to the search engine tells me that fiss will not
dowell DD> in my groqing zone without lots of special help. Which m
'splain DD> why they're not common around here.
And we're in a great spot for them. Steve planted another tree to be last year so in a few years we'll have a super abundance of them.
From my research they aren't huge trees like maples or oaks.
No, more like a bush. BTW, I was informed that the 2nd tree didn't make it so we only have to one, but a very prolific one.
Figs love VB! Tons of them here. Fig farming has become 'a thing'.
I often trade apples for them.
We don't have enough to farm (the newer tree didn't make it so just have
the one) but the one tree we have is quite prolific. So far we've
dehydrated several pounds of figs, with more to come. Maybe ought to
take some to the farmer's market and do some bartering.
This years apple crop looks to be 1.5 bushels. I'm going topractice CS> making apple cider. I'm all setup now for it.
Sounds good to me. My parents had several apple trees. One year when he
was in a nearby college, my sister's son came over with several of his classmates to make cider. IIRC, they were able to make several gallons, splitting the yield so some went back to the college, some stayed with
my parents.
Shawn Highfield wrote to Ruth Haffly <=-
We own about .28/acre, not really enough to justify buying a riding
mower but takes a while to do with a push mower. Your lawn sounds
like the one we had in Savannah; I don't think it took even 10
minutes to mow.
Our lawn mower is 100% people powered. I picked one up on the side
of the road years ago when my hands still worked and was able to
sharpen the blades. For our lawn it's perfect, anything it misses we
get with the whipper snipper. ;)
the property for I don't know how many years. My SIL and her husband
spend 6 months of the year in Florida, the other 6 months at this campground. We asked if we could rent a site for just a few days
while visiting in that area, got told "sorry, no".
Our campground still has some transient spots he keeps open, however
if they don't like the look of you it's "booked solid." The family
that runs it
does an amazing job, if they sell (and we've replaced the current tin
can) we'll pull the trailer out. The current one hasn't moved in 50
years or more so while it's on wheels it will come apart when they hook
a tractor up to haul it out.
We've done that from time to time, cut up the hot dogs and scramble
them with the eggs. My parents did that when I was growing up, called
it "hupple pupple". Found a similar dish in one of my German cook
books.
With a picky eater like the grandson at least chopped up hotdogs are as good as bacon. (In his mind)
We own about .28/acre, not really enough to justify buying a riding
mower but takes a while to do with a push mower. Your lawn sounds
like the one we had in Savannah; I don't think it took even 10
minutes to mow.
Our lawn mower is 100% people powered. I picked one up on the side
of the road years ago when my hands still worked and was able to
sharpen the blades. For our lawn it's perfect, anything it misses we
get with the whipper snipper. ;)
the property for I don't know how many years. My SIL and herhusband RH> spend 6 months of the year in Florida, the other 6 months
Our campground still has some transient spots he keeps open, however
if they don't like the look of you it's "booked solid." The family
that runs it
does an amazing job, if they sell (and we've replaced the current tin
can) we'll pull the trailer out. The current one hasn't moved in 50
years or more so while it's on wheels it will come apart when they
hook a tractor up to haul it out.
We've done that from time to time, cut up the hot dogs and scramble
them with the eggs. My parents did that when I was growing up, called
it "hupple pupple". Found a similar dish in one of my German cook
books.
With a picky eater like the grandson at least chopped up hotdogs are
as good as bacon. (In his mind)
So putting up was a big production in the summer. Steve had a bowl full (about 2 1/2 quarts) in the fridge so yesterday he pulled out the dehydrator. Dried them down to maybe about 2 cups. We'll probably do another batch or 2 in the dehydrator before the tree ends production,
in probably early September.
My grandmother had bonanza amounts of fruits preserves, jams, jellies
and both peach and apple "butters". But the big production was
pickling the cucumbers. She made Virginia Chunk, Bread & Butter, Dill,
and with
the little guyus - Senf Gherkins. When she closed the house to move to assisted living I had an antique dealer drop by and make a bid on her stoneware crocks (up to 10 gallons) glass jars, etc. As well as the
old laundry stove in the basement. He added almost 10K to her bank
account
and amazed her. She had no idea "that old junk" was worth anythng.
8<----- HACK ----->8
Probably because the fig trees do not do well in the Northern climate zones. I did some readig on what it takes to have a successful fig
crop in my area. YIKES!!! I'll buy figs that have been shipped in,
Thenkew veddy much. Bv)=
That's OK. If we ever get out that way, I can drop off either some
dried figs or preserves in the off season, fresh figs in July/August.
That's a wonderful offer.
I nearly bought a smoker - but, the "reality" side of my brain said, "You'll buy. Set it up. Use it once or twice than spend the rest of
you life dusting it and working around it." So, I passed. I do have a charcoal grill w/offset fire box that I can use to smoke stuff if I
care to. I find, though, that the older I get the less time I spend in
my tiny kitchen.
Title: Senf Gherkins
Categories: Squash, Preserving, Pickles
Yield: 7 Pints
5 qt Cucumbers or Gherkins; 1 1/2
- to 3 inches length
1/2 c Salt
8 c Sugar
6 c Vinegar
3/4 ts Turmeric
2 ts Celery seed
2 ts Whole mixed pickling spices
8 (1") sticks cinnamon
1/2 ts Fennel; opt
2 ts Vanilla; opt
CONTINUED FROM PREVIOUS MESSAGE <<
I would do likewise - if I had the counter space. My toaster oven is
also a convection oven (air fryer). I may toss my house-mates
collection of plastic food containers - or at least condense it down
to a reasonable size. He's badly infected with packrat-itis.
Then I'd have a spot for the toaster oven.
I was gonna buy one of those - but when I started looking I found
that the prices were as much as a small powered mower. I have an
Winch it up onto a flatbed trailer and haul it to the salvage yard.
Or look for a low underpass then call your insurance company.
are as good as bacon. (In his mind)Nothing is as good as bacon. Nothing ... not even steak.
Neighbour lady brought us a sack of just plucked tomatoes from her
garden. So, off to Humphrey's for bacon patties to make sandwiches.
With fresh, just picked tomatoes, pepper-jack cheese, lettuce they
became giant BLTs w/cheese.
would rather pay somebody to do it now. At the moment he is over at
the church house mowing, but on a riding mower. He and several other
the yard there, each one doing it once or twice a month, and usually working in 2s.
however if they don't like the look of you it's "booked solid."Good to know if we ever get up that way.
Not a good thing. I presume there's alternate ways to get it out.
Younger daughter's older son is on the autism spectrum so is more
picky about what he likes to eat. When we visited last year, he'd
gone vetetarian but was happy when his mom found vegetarian hot dogs
at Ikea.
Figs love VB! Tons of them here. Fig farming has become 'a thing'.
I often trade apples for them.
We don't have enough to farm (the newer tree didn't make it so just have
the one) but the one tree we have is quite prolific. So far we've
dehydrated several pounds of figs, with more to come. Maybe ought to
take some to the farmer's market and do some bartering.
This years apple crop looks to be 1.5 bushels. I'm going topractice CS> making apple cider. I'm all setup now for it.
Sounds good to me. My parents had several apple trees. One year when he
was in a nearby college, my sister's son came over with several of his classmates to make cider. IIRC, they were able to make several gallons, splitting the yield so some went back to the college, some stayed with
my parents.
Sounds like a plan for my apple cider! I won't try to ferment it, but next year might, For now, I don't have containers to do that
properly.
Hi Carol,
Figs love VB! Tons of them here. Fig farming has become 'a thing'. I often trade apples for them.
We don't have enough to farm (the newer tree didn't make it so just have the one) but the one tree we have is quite prolific. So far we've dehydrated several pounds of figs, with more to come. Maybe ought to
take some to the farmer's market and do some bartering.
This years apple crop looks to be 1.5 bushels. I'm going topractice CS> making apple cider. I'm all setup now for it.
Sounds good to me. My parents had several apple trees. One year when he was in a nearby college, my sister's son came over with several of his classmates to make cider. IIRC, they were able to make several gallons, splitting the yield so some went back to the college, some stayed with
my parents.
Sounds like a plan for my apple cider! I won't try to ferment it, but next year might, For now, I don't have containers to do that
properly.
Do you have space in your freezer? Cider does freeze well, just have to
make sure you leave some head room. That way you can enjoy last year's
batch when the trees are blooming for this year's crop. (G)
Shawn Highfield wrote to Dave Drum <=-
I was gonna buy one of those - but when I started looking I found
that the prices were as much as a small powered mower. I have an
If I had paid for it I would have gone with some sort of powered one,
but for free it's been a great mower for at least 10 years now.
Winch it up onto a flatbed trailer and haul it to the salvage yard.
Or look for a low underpass then call your insurance company.
I wish a picture would show you how big this one is. To go down the
road one needs special permits and a police escort as it's over sized. Honestly as soon as they hooked it up to a winch the entire tin can
will come apart anyway.
are as good as bacon. (In his mind)Nothing is as good as bacon. Nothing ... not even steak.
He's 8. ;)
Neighbour lady brought us a sack of just plucked tomatoes from her
garden. So, off to Humphrey's for bacon patties to make sandwiches.
With fresh, just picked tomatoes, pepper-jack cheese, lettuce they
became giant BLTs w/cheese.
Sounds good!
would rather pay somebody to do it now. At the moment he is over at
the church house mowing, but on a riding mower. He and several other
the yard there, each one doing it once or twice a month, and usually working in 2s.
That's a good way to get it done without hurting anyone. Probably
more then enough men who have time to help out the church.
Good to know if we ever get up that way.however if they don't like the look of you it's "booked solid."
You wouldn't have an issue. Besides I'd let them know you were coming
and to give you guys the VIP spot. :)
Not a good thing. I presume there's alternate ways to get it out.
Just in peices. But we don't care as with luck we'll be replacing it
in 2026 with something new.
Younger daughter's older son is on the autism spectrum so is more
picky about what he likes to eat. When we visited last year, he'd
gone vetetarian but was happy when his mom found vegetarian hot dogs
at Ikea.
My daughter wasn't raised to be picky, but she sure lets her boy get
away with it. :)
one rolled along the blades to keep them sharp. I soon learned that
20 minutes tending to that chore would save me a lot of sweat and
nearly 30 miutes of time in actual mowing.
camp/ travel trailer is, in fact, a full blown red-neck mansion
(mobile home).
T'was. Last night I did a bag of pre-mixed lettuce salad with a
couple of those 'mters chopped up, some sunflower seeds and shredded Cheddar, covered in Russian dressing. I was stuffed. Bv)=
Title: Russian Salad Dressing
younger. The singles are all of college age or older, here mostly
because of the seminary and college but some locals with no school connection. It's a small property but has a lot of trees so a lot of
hand mowing has to be done.
family--visited Halifax and docked in Sydney but we took the bus tour
up to Badeck. Steve has said he wants to go back to Badeck, see some Canada, so we may head that way some summer.
willing to eat whole wheat pasta & brown rice than older daughter's.
But, she tried--her husband is more meat and potatoes than how she
was brought up.
classmates to make cider. IIRC, they were able to make several gallons, splitting the yield so some went back to the college, some stayed with
my parents.
Sounds like a plan for my apple cider! I won't try to ferment it, but next year might, For now, I don't have containers to do that
properly.
Do you have space in your freezer? Cider does freeze well, just have to
make sure you leave some head room. That way you can enjoy last year's
batch when the trees are blooming for this year's crop. (G)
Thats problematic. I'm shy of space in the frezer!
Hi Carol,
classmates to make cider. IIRC, they were able to make several gallons splitting the yield so some went back to the college, some stayed with my parents.
Sounds like a plan for my apple cider! I won't try to ferment it, b next year might, For now, I don't have containers to do that properly.
Do you have space in your freezer? Cider does freeze well, just have to make sure you leave some head room. That way you can enjoy last year's batch when the trees are blooming for this year's crop. (G)
Thats problematic. I'm shy of space in the frezer!
And still more summer crops to harvest. (G) Guess you will have to
either get creative in your arrainging of what goes in to free up space
or bite the bullet and get a new freezer. I'm still re-arrainging my
fridge freezer and the big one from the melt down of a couple of weeks
ago, finding I have more room than I thought I did.
Shawn Highfield wrote to Dave Drum <=-
camp/ travel trailer is, in fact, a full blown red-neck mansion
(mobile home).
It is, one from the 1970's or before. It's old old old. We're
hoping to get a new one after Andrea is done this round of schooling.
I want to hang onto this one for as long as possible due to having so
much space.
T'was. Last night I did a bag of pre-mixed lettuce salad with a
couple of those 'mters chopped up, some sunflower seeds and shredded Cheddar, covered in Russian dressing. I was stuffed. Bv)=
That sounds good. I had some bag-o-salad, onions, carrot, cuke, cheese deli ham salad with ranch dressing (which I dislike as a dressing but
was all I had and it was too hot to shake a mason jar.
Title: Russian Salad Dressing
Saved this once before but moving it up the list to a "totry this year" database. LOL
younger. The singles are all of college age or older, here mostly
because of the seminary and college but some locals with no school connection. It's a small property but has a lot of trees so a lot of
hand mowing has to be done.
Nice to have a young group though, it means your chruch will be there
for a while yet. The one I went to has recently closed after over 100 years it's sad because it has one of the most beautiful pipe organs
ever in it and it still works. :)
Of course now the homeless have taken over the property so I'm sure
they will break in and destroy the church soon.
family--visited Halifax and docked in Sydney but we took the bus tour
up to Badeck. Steve has said he wants to go back to Badeck, see some Canada, so we may head that way some summer.
There is a lot to see around this area. Petroglyphs, caves,
waterfalls, big city's, small villages. Just don't waste your time visiting The dirty Shwa as there is nothing here. ;)
willing to eat whole wheat pasta & brown rice than older daughter's.
But, she tried--her husband is more meat and potatoes than how she
was brought up.
My father is like that. Likes his meat, potatoes and veg. ;)
My tin can was a 1974 model. I was pretty satisfied with it and
likely would be in it today paying the monthly lot rent - if not for
mold that took it over whilst I was staying with my bother
recuperating fro gall bladder surgery.
nuggets into my take away bag. My really fvourite salad dressing is a Thousand Islands base with shredded Gorgonzola cheese.
boil-in-bag or cafe' steamers selection. Or make a "baked" potato in
and top it w/butter, shredded Cheddar and some bacon bits.
Here's an easy one using 1000 Island gressing. I usually do it
w/boned, skinned thighs. You can use whatever pieces suit you.
Marylands (leg quarters) - unskinned have been used also.
Title: Thousand Island Baked Chicken
Of course now the homeless have taken over the property so I'mHopefully not.
sure they will break in and destroy the church soon.
So, well worth condsidering a trip up there. What's the local "gotta
have if you're in the area" food?
My dad was like that, potatoes had to be mashed 99.99% of the time,
rest of the time, fries or baked was acceptable.Mom never scrubbed
the skin on baking potatoes so we couldn't eat that.
Ruth Haffly wrote to Dave Drum <=-
I've got a good number of them, mostly in paperback as they were accumulated while Steve was in the Army. Found Alaska on the free table
at ReStore. Nook abridges them so I'm keeping my hard copy collection.
So does Reader's Digress. AFAIK Kindle doesn't do that unless it tells
you up front.
Nook tells you in its store that it is abridges, saves me money. I need
to transfer some of my other paperback to the Nook, clear off a shelf
or 2. (G)
Late edit - disregard that paragraph. I see feom the following post
that your toaster over in a convection/air fryer already. Still good advice.
True, Steve took a quick look at an air fryer at Costco yesterday, told him that we don't need it. Fine with him as he's used the toaster oven
on convection various times.
Title: Air Fryer Sweet Potato Tots
Categories: Five, Potatoes, Vegetables
Yield: 4 Servings
Easier just to buy a bag of sweet potato fries. That's what we do as
I'm not especially fond of sweet potatoes. My mom's mom used to do the candied, with marshmallows every year for Thanksgiving and every year
my parents made us take some. It was always the consistancy of baby
food and overly sweet; to this day I don't know if any of my siblings
can look at a sweet potato civilly. I can look at it, bake it, serve
it, but not eat it.
Do you have space in your freezer? Cider does freeze well, just have to make sure you leave some head room. That way you can enjoy last year's batch when the trees are blooming for this year's crop. (G)
Thats problematic. I'm shy of space in the frezer!
And still more summer crops to harvest. (G) Guess you will have to
either get creative in your arrainging of what goes in to free up space
or bite the bullet and get a new freezer. I'm still re-arrainging my
fridge freezer and the big one from the melt down of a couple of weeks
ago, finding I have more room than I thought I did.
Yup! Trying to eat up stuff from the chest freezer. Making some
inroads on it but slowly. Grr.
It's nice that they warn you. I've aleady cleared (years ago) hard
copies of books I feel were a "read once". Kindle has been on a tear
recently trying to hustle audio books. AS if ........ I prefer jazz
music for my listening. Although an audio book droning on and on will serve as a sleeping pill. Bv)=
I like sweet potatoes and I like Tater Tots. But I buy my Tots
frozen, never made my own. And have yet to see sweet potato tots at
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Shawn Highfield wrote to Dave Drum <=-
My tin can was a 1974 model. I was pretty satisfied with it and
likely would be in it today paying the monthly lot rent - if not for
mold that took it over whilst I was staying with my bother
recuperating fro gall bladder surgery.
We have no idea what year ours is. There are no plaques or
ownership. The owner of the trailpark bought the park from his grandmother and he told me it's been there as long as he can rememebr.
As for black mold, Andrea and I lost a lot of things to it in a house
we rented in Whitby in 2004 or 5. Including my xmas tree that had
things over 100 years old.
nuggets into my take away bag. My really fvourite salad dressing is a Thousand Islands base with shredded Gorgonzola cheese.
Something else I prefer as a dipping sauce over a salad dressing, but every so often I like it.
boil-in-bag or cafe' steamers selection. Or make a "baked" potato in
and top it w/butter, shredded Cheddar and some bacon bits.
We've done them in teh nuker, but for some stupid reason we tend to eat baked taters in the woods and not at home.
Here's an easy one using 1000 Island gressing. I usually do it
w/boned, skinned thighs. You can use whatever pieces suit you.
Marylands (leg quarters) - unskinned have been used also.
Title: Thousand Island Baked Chicken
I'm saving it just in case I get the urge for something like that.
I've been "off" meat again which sucks but pretty much everything
except fish is coming back up.
Nook tells you in its store that it is abridges, saves me money. I need
to transfer some of my other paperback to the Nook, clear off a shelf
or 2. (G)
It's nice that they warn you. I've aleady cleared (years ago) hard
copies of books I feel were a "read once". Kindle has been on a tear recently trying to hustle audio books. AS if ........ I prefer jazz
music for my listening. Although an audio book droning on and on will serve as a sleeping pill. Bv)=
8<----- SHORTEN ----->8
Easier just to buy a bag of sweet potato fries. That's what we do as
I'm not especially fond of sweet potatoes. My mom's mom used to do the candied, with marshmallows every year for Thanksgiving and every year
my parents made us take some. It was always the consistancy of baby
food and overly sweet; to this day I don't know if any of my siblings
can look at a sweet potato civilly. I can look at it, bake it, serve
it, but not eat it.
I like sweet potatoes and I like Tater Tots. But I buy my Tots frozen, never made my own. And have yet to see sweet potato tots at the store.
I do see, and buy on occasion, sweet potato chips. Plain or flavoured.
If Yo' granny's candied sweet potatoes were the consistency of papThanksgivings and it always was (to borrow a pasta term) al dente. And
(baby food) she was over-cooking the dish. I've had it many DD>
tooth achingly sweet. The marshmallows had much to do with that.But DD> the sorghum/moasses did a lot to compound the felony. Bv)=
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Title: Candied Yams w/Pecans
Categories: Potatoes, Nuts, Herbs, Candy
Yield: 12 servings
Mine had a "builder's plate" right next to the circuit breaker box.
Takes me 5 minutes to nuke a "baked" potato to the edible stage. And
5 minutes to nuke bacon to crispy. A fortuitous match up.
You've mentioned that before. Medical science hasn't come up with an answer for you?
Shawn Highfield wrote to Dave Drum <=-
It's nice that they warn you. I've aleady cleared (years ago) hard
copies of books I feel were a "read once". Kindle has been on a tear
Just donated all of my "dead tree" editions. Been storing them for
years and well if I forgot I read it I'll enjoy it again on the kndle.
;)
recently trying to hustle audio books. AS if ........ I prefer jazz
music for my listening. Although an audio book droning on and on will serve as a sleeping pill. Bv)=
I really dislike the kindle interface now. Why won't books I've read
piss off? now they always exist in the library and it's anoying. (to
me)
I like sweet potatoes and I like Tater Tots. But I buy my Tots
frozen, never made my own. And have yet to see sweet potato tots at
I made them twice I think. Since they dont' make a gluten free version frozen, when Vincent was younger and even more picky, and Andrea was wanting a tot. It's one of those things, the frozen chemical filled
ones are just better. ;)
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Sweet taters for us are simple. Bake them until tender. Split and add butter and salt. Enjoy.
Ruth Haffly wrote to Dave Drum <=-
I prefer non audio books also. Steve and I usually don't have the same reading preferences so I'd not want him to have to listen to what I
like. It would also interfere with his radio-ing. I know, ear plugs but
I also don't want to just sit, listening to a book. If I were doing
other things, then I wouldn't be able to concentrate on the book.
8<----- SHORTEN ----->8
I like sweet potatoes and I like Tater Tots. But I buy my Tots frozen, never made my own. And have yet to see sweet potato tots at the store.
I do see, and buy on occasion, sweet potato chips. Plain or flavoured.
I'll eat the Terro veggie chips that have sweet potato as one of
several veggies but not regular sweet potato chips, fries, potatoes or what have you.
If Yo' granny's candied sweet potatoes were the consistency of pap
(baby food) she was over-cooking the dish. I've had it many
Thanksgivings and it always was (to borrow a pasta term) al dente. And tooth achingly sweet. The marshmallows had much to do with that.
But the sorghum/moasses did a lot to compound the felony. Bv)=
Not one of my favourites - but do-able if there were nuts added.
I don't know if she started with raw or canned potatoes, just knew I didn't like them. Us kids used to call them "baby food" as they were
about the conistancy of, maybe strained, baby food.
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Title: Candied Yams w/Pecans
Categories: Potatoes, Nuts, Herbs, Candy
Yield: 12 servings
You're more than welcome to my share of it. (G)
Shawn Highfield wrote to Dave Drum <=-
Mine had a "builder's plate" right next to the circuit breaker box.
Our old one did. This one not so much, it could have been an empty
shell that someone built on... we just don't know.
Takes me 5 minutes to nuke a "baked" potato to the edible stage. And
5 minutes to nuke bacon to crispy. A fortuitous match up.
THat is handy!
You've mentioned that before. Medical science hasn't come up with an answer for you?
I'd have to go to the doctor for that and quite frankly I don't want to bother. Just as easy to eat a lot less meat and see what happens.
Andrea made chickpea curry last night, it was just a jar sauce I
thought it was okay, she took one bite and said too spicy. So I have
some for lunch today. :)
I don't know if she started with raw or canned potatoes, just knew I didn't like them. Us kids used to call them "baby food" as they were
about the conistancy of, maybe strained, baby food.
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Title: Candied Yams w/Pecans
Categories: Potatoes, Nuts, Herbs, Candy
Yield: 12 servings
You're more than welcome to my share of it. (G)
Once upon a - the family drove to the south end of the staee to visit
my Mom's aunts and uncles and cousins. Before we arrived she turned to
the back seat and gtitted out "I don't care what they have for dinner
you take some. And eat it. And not complpain."
One of the dishes on offer was cooked turnips - which mother abhorred.
So, throughout the meal one or the other of we three kids would ask,
"why don't you have some more of these delicious turnips, Mom?"
My dad just sat there with a beatific smile on his face.
Hi Carol,
Do you have space in your freezer? Cider does freeze well, just have t make sure you leave some head room. That way you can enjoy last year's batch when the trees are blooming for this year's crop. (G)
Thats problematic. I'm shy of space in the frezer!
And still more summer crops to harvest. (G) Guess you will have to
either get creative in your arrainging of what goes in to free up space or bite the bullet and get a new freezer. I'm still re-arrainging my fridge freezer and the big one from the melt down of a couple of weeks ago, finding I have more room than I thought I did.
Yup! Trying to eat up stuff from the chest freezer. Making some inroads on it but slowly. Grr.
I know the feeling; we've been trying to "eat down the freezer" for a
couple of years. There's a lot of meat stored in it; Steve likes to grab things on sale for future smoking. I'm slowly but surely using up the
stock pile plus various other things we popped in there.
I get them off my Kindle when I'm finished reading. I just tap
"remove download" on the home page menu. It's still listed on the
And lots easier. My favourite breakfast 'taters are the little square cubes - sometimes called cottage fries or hash browns (not the
shredded ones) with a garlic-butter sauce lightly applied.
Sweet taters for us are simple. Bake them until tender. SplitEver do them in th \e microwave?
would ask, "why don't you have some more of these delicious turnips, Mom?"
My dad just sat there with a beatific smile on his face.
All you are sure of it that it's old and creaky but not old enough to
be an archeological "find". Bv)=
I like going to the doctor - except for the problems it causes with
my schedule.
of young doctors, either doing their "residency" or newly hired - of
the cute female persuasion. I'm too old for the mating dance but my
eyes do still work just fine. Bv)=
Ruth Haffly wrote to Dave Drum <=-
One of the dishes on offer was cooked turnips - which mother abhorred.
So, throughout the meal one or the other of we three kids would ask,
"why don't you have some more of these delicious turnips, Mom?"
We didn't complain to my parents, just among us kids. But when we got older and able to dish up our own plates, only a small dab of sweet potatoes were on them. She also boiled turnips; I disliked them but
not as much as I disliked sweet potatoes. I'll eat turnips now;
somewhere in my collection of recipies is one for Pot Au Feu, or as
Steve calls it, fancy French beef stew. It calls for turnips, not in
any great quantity. Extra turnips usually go into a mixed veggie beef
(or chicken) soup or stew.
My dad just sat there with a beatific smile on his face.
Did he like them?
Shawn Highfield wrote to Dave Drum <=-
I get them off my Kindle when I'm finished reading. I just tap
"remove download" on the home page menu. It's still listed on the
Okay I'll try that. I've just not been happy with the interface of the kindle, but I like everything else about it.
And lots easier. My favourite breakfast 'taters are the little square cubes - sometimes called cottage fries or hash browns (not the
shredded ones) with a garlic-butter sauce lightly applied.
They are called "Home Fries" here. :)
Sweet taters for us are simple. Bake them until tender. Split
Ever do them in th \e microwave?
Honestly no... I use the microwave very little, other then warming
things up. Frozen meals at work that kinda stuff, the rest of the
time I just prefer to use other methods of cooking.
The interface has some weird sh..tuff. But, I suppose since I'm so
used to it I barely notice it anymore.
Some places they're called home fries, or cottage fries, or even hash browns - probably because the potatoes in corned beef hash are small cubes.
I have made this novelty cake - twice.
Title: Chile-Chocolate Microwave Mug Cake
Yup! Trying to eat up stuff from the chest freezer. Making some inroads on it but slowly. Grr.
I know the feeling; we've been trying to "eat down the freezer" for a
couple of years. There's a lot of meat stored in it; Steve likes to grab things on sale for future smoking. I'm slowly but surely using up the
stock pile plus various other things we popped in there.
Same here. We did fine when Charlotte was here but now I tend to
overbuy based on current eating. Ah well.
somewhere in my collection of recipies is one for Pot Au Feu, or as
Steve calls it, fancy French beef stew. It calls for turnips, not in
any great quantity. Extra turnips usually go into a mixed veggie beef
(or chicken) soup or stew.
Oddly I prefer turnips raw. Just peeled and sliced with a sprinkle of salt. I can tolerate them cooked/boiled if there is something of a
much different flavour to "chase" them with.
My dad just sat there with a beatific smile on his face.
Did he like them?
He didn't say one way or the other.But I noticed he only took a
courtesy helping on his own plate. Bv)=
Ruth Haffly wrote to Dave Drum <=-
somewhere in my collection of recipies is one for Pot Au Feu, or as
Steve calls it, fancy French beef stew. It calls for turnips, not in
any great quantity. Extra turnips usually go into a mixed veggie beef
(or chicken) soup or stew.
Oddly I prefer turnips raw. Just peeled and sliced with a sprinkle
of salt. I can tolerate them cooked/boiled if there is something
of a much different flavour to "chase" them with.
My dad just sat there with a beatific smile on his face.
Did he like them?
He didn't say one way or the other.But I noticed he only took a
courtesy helping on his own plate. Bv)=
Sounds suspiciously like he didn't like them either. My mom never
served them. We always went to her parents for Thanksgiving; her mom
had quite a spread, to include the turnips and sweet potatoes. At Christmas, her parents (and single sister) came to our house. Mom did turkey for quite a few years, then switched to goose some time when I
was in high school. Either bird, the sides were always mashed potatoes
and gravy, some vegetable like corn or peas, brown & serve rolls,
canned (jelly) cranberry sauce, celery sticks and olives. Dessert was always pumpkin pie. I do remember one year when her family couldn't
come up, she has shrimp cocktail as a starter but every year was
basically the same menu as the years before.
Mike Powell wrote to DAVE DRUM <=-
Sweet potatoes, I find, are not as sweet (without addtions in cooking)
as carrots. Carrots have a *lot* of sugar. Bv)=
Back 20 years ago or so, a co-worker was trying to get me involved in
the juicing craze. He may have been selling juicers as part of some scheme, I don't recall. I did watch a video or two about it and the pitchman mentioned using either carrots or apples in your juice recipes
in order to add sweetness.
I was introduced to that little factoid in a similar fashion. A guy I
knew was in a multi-level-marketing scheme for some brand of waterless cookware and he was both trying to hustle me to buy a set of his pots
and pans and to sign me up as an underling. I passed on both of those "opportunities". But I did learn a few things from the demo he did. Bv)=
Hi Carol,
Yup! Trying to eat up stuff from the chest freezer. Making some inroads on it but slowly. Grr.
I know the feeling; we've been trying to "eat down the freezer" for a couple of years. There's a lot of meat stored in it; Steve likes to grab things on sale for future smoking. I'm slowly but surely using up the stock pile plus various other things we popped in there.
Same here. We did fine when Charlotte was here but now I tend to overbuy based on current eating. Ah well.
We're slowly but surely making progress. The fridge freezer has a lot of empty space, the upright freezer gets a little more space each week.
We've got another bowl of figs that I think we'll dehydrate instead of freezing--don't have to use electricity to keep them dry. (G)
Mike Powell wrote to DAVE DRUM <=-
I was introduced to that little factoid in a similar fashion. A guy I
knew was in a multi-level-marketing scheme for some brand of waterless cookware and he was both trying to hustle me to buy a set of his pots
and pans and to sign me up as an underling. I passed on both of those "opportunities". But I did learn a few things from the demo he did. Bv)=
"Waterless" cookware? How do you keep it clean. ;)
| Sysop: | deepend |
|---|---|
| Location: | Calgary, Alberta |
| Users: | 269 |
| Nodes: | 10 (0 / 10) |
| Uptime: | 54:16:17 |
| Calls: | 2,186 |
| Calls today: | 1 |
| Files: | 4,615 |
| D/L today: |
20 files (9,747K bytes) |
| Messages: | 419,769 |