Ruth Haffly wrote to Dave Drum <=-
The headline damage was Milty ripping the roof off of sports stadium. According to what I've read the tornadoes that were spun off caused a
lot more damage than the hurricane itself. Go figger.
Hurricaneds do more water than wind damage as a general rule. BTW, the stadium roof was rated to be ok with winds up to 110mph; the storm
winds were about 150.
their house, their roof, their everything."
I'm reading stories like that every day in the Raleigh paper.
Saw a pixture of a trailer park with ha;f submerged autos. But it
looked the water hadn't got to the floor level of the mobile homes.
Or had, and was on its way down by the time photographers got there.
More so than some rich folk's offspring.
My granddad had a saying about the "nouveau riche". Shirtsleeves to shirtsleeves in three generations. It was accurate inmany cases. Bv)=
Seems to have worked out that way with the newspaper my dad worked for, for decades. I understand the paper no longer exists.
TeeVee "news" and the interweb are killing the local papers.
Especially as the big players like Gannett (USA Today) glom up the
locals and fold them into the mix. We used to have two daily papers
here - The State Journal which was a morning rag and Republican
oriented. And the Register which was and afternoon sheet and Democrat slanted. Then they merged into the State Journal-Register and were
$$$ oriented. Bv)=
Wake Forest has a weekly, Raleigh and Durham both have dailys. We used
to get the Raleigh print edition but went to on line only when prices
for the hard copy kept going up as the # of pages kept going down. Lots more in the on line editions than the print.
Here's an other Biltmore goody that is on my "round-tuit" list.
When I make it I'll use thighs and cider since I don't stock wine. And substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
to change the title to reflect the switch in pasta.
Just change it to "pasta" and use whatever strikes your fancy when
making it. Or, whatever's on the shelf. (G)
Good thinking. Although I usually stock penne. My local Hy-Vee does whole-wheat pasta - and for the most part that's what I buy. They also have "pan length" noodles for the long pastas - which saves breaking
it by hand and getting "shards". Very handy.
We've done nothing but whole wheat pasta since the late 70s. Had to do some creative searching pre internet/pre popularity to find it, but we did. I don't break my longer pasta's for the pan either, just gently
ease them into the hot water and as the lower ends absorb water, I can
get the upper parts in and submerged.
Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still the "pan length" as it's easier to wind it onto my fork at
table. But, That's me.
At least you don't cut it into 1" or less pieces. (G)
Hurricaneds do more water than wind damage as a general rule. BTW, the stadium roof was rated to be ok with winds up to 110mph; the storm
winds were about 150.
I knew it was pretty breezy. The Asian word for hurricane is Tai Fun (Typhoon) which translates as "supreme wind". Bv)=
their house, their roof, their everything."
I'm reading stories like that every day in the Raleigh paper.
Saw a pixture of a trailer park with ha;f submerged autos. But it
looked the water hadn't got to the floor level of the mobile homes.
Or had, and was on its way down by the time photographers got there.
I dunno how they insulate "mobile" homes in that area. Mine, here in
the Great American Outback had thick batts of fibreglass insulation
under
the floors. If the water got as high as that - game's over.
8<----- XXXXX ----->8
More so than some rich folk's offspring.
My granddad had a saying about the "nouveau riche". Shirtsleeves to shirtsleeves in three generations. It was accurate inmany cases. Bv)=
Seems to have worked out that way with the newspaper my dad worked for, for decades. I understand the paper no longer exists.
TeeVee "news" and the interweb are killing the local papers.
Especially as the big players like Gannett (USA Today) glom up the
locals and fold them into the mix. We used to have two daily papers
Wake Forest has a weekly, Raleigh and Durham both have dailys. We used
to get the Raleigh print edition but went to on line only when prices
for the hard copy kept going up as the # of pages kept going down. Lots
We have a free weekly called the Illinois Times which has more/better local news/reporting. When I was in the newspaper business
subscription money paid for the distribution. But the profits were
from advertising. The IT is distributed to public access venues to be picked up by those
who care to have a hard copy. It is published on the traditional day
for weekly readers - Thursday. There is also an on-line presence. I
find that it's easier to read the on-line these days. But I always
glom onto a hard copy - for the adverts and coupons. Bv)=
Here's an other Biltmore goody that is on my "round-tuit" list.
When I make it I'll use thighs and cider since I don't stock wine. And substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
to change the title to reflect the switch in pasta.
Just change it to "pasta" and use whatever strikes your fancy when
making it. Or, whatever's on the shelf. (G)
Good thinking. Although I usually stock penne. My local Hy-Vee does whole-wheat pasta - and for the most part that's what I buy. They also have "pan length" noodles for the long pastas - which saves breaking
it by hand and getting "shards". Very handy.
We've done nothing but whole wheat pasta since the late 70s. Had to do some creative searching pre internet/pre popularity to find it, but we did. I don't break my longer pasta's for the pan either, just gently
ease them into the hot water and as the lower ends absorb water, I can
get the upper parts in and submerged.
Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still the "pan length" as it's easier to wind it onto my fork at
table. But, That's me.
At least you don't cut it into 1" or less pieces. (G)
Only pasta I do in that size range is elbow macaroni, rosemarina, cous cous, etc.
Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings
* Pearl couscous is much larger than regular couscous
and takes longer to cook, so don't be tempted to
substitute one for the other.
Pearl couscous may be labeled Israeli couscous or ptitim
in Middle Eastern markets.
Ruth Haffly wrote to Dave Drum <=-
Hurricaneds do more water than wind damage as a general rule. BTW, the stadium roof was rated to be ok with winds up to 110mph; the storm
winds were about 150.
I knew it was pretty breezy. The Asian word for hurricane is Tai Fun (Typhoon) which translates as "supreme wind". Bv)=
I know; I picked that up from the James Clavell books. (G)
8<----- XXXXX ----->8
More so than some rich folk's offspring.
My granddad had a saying about the "nouveau riche". Shirtsleeves to shirtsleeves in three generations. It was accurate inmany cases. Bv)=
Seems to have worked out that way with the newspaper my dad worked for, for decades. I understand the paper no longer exists.
TeeVee "news" and the interweb are killing the local papers.
Especially as the big players like Gannett (USA Today) glom up the
locals and fold them into the mix. We used to have two daily papers
Wake Forest has a weekly, Raleigh and Durham both have dailys. We used
to get the Raleigh print edition but went to on line only when prices
for the hard copy kept going up as the # of pages kept going down. Lots
We have a free weekly called the Illinois Times which has more/better local news/reporting. When I was in the newspaper business
subscription money paid for the distribution. But the profits were
from advertising. The IT is distributed to public access venues to be picked up by those
who care to have a hard copy. It is published on the traditional day
for weekly readers - Thursday. There is also an on-line presence. I
find that it's easier to read the on-line these days. But I always
glom onto a hard copy - for the adverts and coupons. Bv)=
Good going; I miss getting the flyers and sales ads that the print
paper had but it's so much easier to deal with the on line version.
Our recycle can isn't as full either. (G)
Here's an other Biltmore goody that is on my "round-tuit" list.
When I make it I'll use thighs and cider since I don't stock wine. And substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
to change the title to reflect the switch in pasta.
Just change it to "pasta" and use whatever strikes your fancy when
making it. Or, whatever's on the shelf. (G)
Good thinking. Although I usually stock penne. My local Hy-Vee does whole-wheat pasta - and for the most part that's what I buy. They also have "pan length" noodles for the long pastas - which saves breaking
it by hand and getting "shards". Very handy.
We've done nothing but whole wheat pasta since the late 70s. Had to do some creative searching pre internet/pre popularity to find it, but we did. I don't break my longer pasta's for the pan either, just gently
ease them into the hot water and as the lower ends absorb water, I can
get the upper parts in and submerged.
Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still do the "pan length" as it's easier to wind it onto my fork at table. But, That's me.
At least you don't cut it into 1" or less pieces. (G)
Only pasta I do in that size range is elbow macaroni, rosemarina, cous cous, etc.
Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings
* Pearl couscous is much larger than regular couscous
and takes longer to cook, so don't be tempted to
substitute one for the other.
Pearl couscous may be labeled Israeli couscous or ptitim
in Middle Eastern markets.
I keep both in my pantry. This looks good, may try it out when we get
back home.
I knew it was pretty breezy. The Asian word for hurricane is Tai Fun (Typhoon) which translates as "supreme wind". Bv)=
I know; I picked that up from the James Clavell books. (G)
One of the many reasons that I'd rather read a good book than zone out
in front of the one-eyed monster.
find that it's easier to read the on-line these days. But I always
glom onto a hard copy - for the adverts and coupons. Bv)=
Good going; I miss getting the flyers and sales ads that the print
paper had but it's so much easier to deal with the on line version.
Our recycle can isn't as full either. (G)
I take the e-edition of the daily. And they mail out a collection of grocery adverts, coupon flyers, etc. I get the grocery ad delivered to
my in-box for all of the stores in town. The only flyer I get any use
from is the Dollar Gererous. They often have really good deals on
stuff I can (and do) use.
Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still do the "pan length" as it's easier to wind it onto my fork at table. But, That's me.
At least you don't cut it into 1" or less pieces. (G)
Only pasta I do in that size range is elbow macaroni, rosemarina, cous cous, etc.
Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings
I was hesitant to serve a dish using cous cous to my brother since
he's had this "thing" abou rice ever since his tour in Vietnam. But,
he knows the difference and enjoyed it. I keep hoping he'll mellow out
of it like Steve did with pork. But that hope is dwindling. Bv)=
I present this recipe as written - but with the question "How can a
bird be both free range AND corn fed"?
Ruth Haffly wrote to Dave Drum <=-
I knew it was pretty breezy. The Asian word for hurricane is Tai Fun (Typhoon) which translates as "supreme wind". Bv)=
I know; I picked that up from the James Clavell books. (G)
One of the many reasons that I'd rather read a good book than zone out
in front of the one-eyed monster.
Usually what I do also, especially at night. Daylight hours may be
spent at the sewing machine.
find that it's easier to read the on-line these days. But I always
glom onto a hard copy - for the adverts and coupons. Bv)=
Good going; I miss getting the flyers and sales ads that the print
paper had but it's so much easier to deal with the on line version.
Our recycle can isn't as full either. (G)
I take the e-edition of the daily. And they mail out a collection of grocery adverts, coupon flyers, etc. I get the grocery ad delivered to
my in-box for all of the stores in town. The only flyer I get any use
from is the Dollar Gererous. They often have really good deals on
stuff I can (and do) use.
We've been getting greeting cards from them the past few years.
Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still do the "pan length" as it's easier to wind it onto my fork at table. But, That's me.
At least you don't cut it into 1" or less pieces. (G)
Only pasta I do in that size range is elbow macaroni, rosemarina, cous cous, etc.
My MIL treated us (3 kids, 3 spouses) to dinner last night at an
Italian place, only one person didn't leave with a "leftovers" box. I
had veal and eggplant parm with a side of penne pasta & marinara sauce. The size of the piece of veal was almost the whole dinner plate, with 2 roughly 6" rounds of eggplant on top of it. Penne pasta was good, maybe about a cup and a half (cooked) with a good amount of marinara. Starter was a salad so I only ate about 1/3 of my entree. Steve had Italian jambalya over liguini and a salad; I think he took about half of his entree home.
Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings
I was hesitant to serve a dish using cous cous to my brother since
he's had this "thing" abou rice ever since his tour in Vietnam. But,
he knows the difference and enjoyed it. I keep hoping he'll mellow out
of it like Steve did with pork. But that hope is dwindling. Bv)=
Don't hold your breath waiting. (G)
I present this recipe as written - but with the question "How can a
bird be both free range AND corn fed"?
Free range during the warm parts of the year, corn fed in the colder parts. (G) More likely was supposed to be "free range OR corn fed".
(Typhoon) which translates as "supreme wind". Bv)=
I know; I picked that up from the James Clavell books. (G)
One of the many reasons that I'd rather read a good book than zone out
in front of the one-eyed monster.
Usually what I do also, especially at night. Daylight hours may be
spent at the sewing machine.
I'm more likely to be staring at my own "glass teat" - the confuser as
I bang in recipes or chase down topics of interest. Bv)=
I take the e-edition of the daily. And they mail out a collection of grocery adverts, coupon flyers, etc. I get the grocery ad delivered to
my in-box for all of the stores in town. The only flyer I get any use
from is the Dollar Gererous. They often have really good deals on
stuff I can (and do) use.
We've been getting greeting cards from them the past few years.
From the dollar store? Never had anything from them in the mail.
Except the advertising flyers that are a part of the newspaper's
mailing. But, certainly, nothing "personalized".
Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still do the "pan length" as it's easier to wind it onto my fork at table. But, That's me.
At least you don't cut it into 1" or less pieces. (G)
Only pasta I do in that size range is elbow macaroni, rosemarina, cous cous, etc.
My MIL treated us (3 kids, 3 spouses) to dinner last night at an
Italian place, only one person didn't leave with a "leftovers" box. I
had veal and eggplant parm with a side of penne pasta & marinara sauce. The size of the piece of veal was almost the whole dinner plate, with 2 roughly 6" rounds of eggplant on top of it. Penne pasta was good, maybe about a cup and a half (cooked) with a good amount of marinara. Starter was a salad so I only ate about 1/3 of my entree. Steve had Italian jambalya over liguini and a salad; I think he took about half of his entree home.
Sound like they are philosophically on board with my recently closed
Sweet Basil cafe. I always told people "If you're going there - go HUNGRY". One of the few places I ever had to get a "go box" to bring
home my leftovers. Even if I showed up ravenous.
Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings
I was hesitant to serve a dish using cous cous to my brother since
he's had this "thing" abou rice ever since his tour in Vietnam. But,
he knows the difference and enjoyed it. I keep hoping he'll mellow out
of it like Steve did with pork. But that hope is dwindling. Bv)=
Don't hold your breath waiting. (G)
I present this recipe as written - but with the question "How can a
bird be both free range AND corn fed"?
Free range during the warm parts of the year, corn fed in the colder parts. (G) More likely was supposed to be "free range OR corn fed".
My personal opinion is that free range means just that. They'd have
been better off using "cage free". When I kept chickens the girls were cage
free and had a trough for "chicken feed" as well as scratching in the
pen for bugs and seeds, etc. And the fence was more to keep the
predators out than to keep the chooks in.
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