Ruth Haffly wrote to Dave Drum <=-
Looks like this could be made with almost any fruit; I'd probably not
use durian, however. (G)
Lack of supply?
As good a reason as any. We've seen it in some of the Asian stores
around here but not yet picked one up.
Some years ago we had two tornadoes hit my town. Among other things
they took out a S.E. Asian restaurant supplier and the next door neighbour, a basttery supplies. Batteries and durians were frond over
two miles from their respective stores. Fortunately no one was hit
with either.
That could have put a lot of hurt on somebody. We got home from a cruise/inland tour of Alaska yesterday, me recovering from bronchitis & Steve with some kind of head/chest bug. Saw your note about pneumonia
and an O2 concentrator, hopefully you're doing much better. I've been using a concentrator since last November; I think it did keep the bronchitis lighter this time around.
We finally got to experience rail car dining on the way up to Denali
from Whittier. The menu was very limited; I got a turkey (with other stuff--lettuce, tomato, cheese) sandwich but gave half of it to Steve. Forget what he got but he finished it all. The ride was really nice
once we broke out of the coastal fog down in Whittier--had a really
good view of Denali for a good bit of the ride.
Some years ago we had two tornadoes hit my town. Among other things
they took out a S.E. Asian restaurant supplier and the next door neighbour, a basttery supplies. Batteries and durians were frond over
two miles from their respective stores. Fortunately no one was hit
with either.
That could have put a lot of hurt on somebody. We got home from a cruise/inland tour of Alaska yesterday, me recovering from bronchitis & Steve with some kind of head/chest bug. Saw your note about pneumonia
and an O2 concentrator, hopefully you're doing much better. I've been using a concentrator since last November; I think it did keep the bronchitis lighter this time around.
May 2023 was not a good month for me. Without the excellent medical
care available to me here I'd have been dead from any of my three
trips to
hospital. My oxygen levels are typically between 88 and 92 because of
the COPD and emphysema. I'm not convinced of the need for supplemental
O2 so long as I stay abouve 88. But, my croakers prescribed the
dratted thing.
I have a fingertip Oximeter at home and I see no difference between
the readings with and without the concentrator. Just put the gadget on
and
it tells me my O2 is at 96 (excellent) and my pulse is 50. And the
little blood pressure cuff I bought gives me 137/57. I'm so healthy
that it's
sickening. Bv)=
We finally got to experience rail car dining on the way up to Denali
from Whittier. The menu was very limited; I got a turkey (with other stuff--lettuce, tomato, cheese) sandwich but gave half of it to Steve. Forget what he got but he finished it all. The ride was really nice
once we broke out of the coastal fog down in Whittier--had a really
good view of Denali for a good bit of the ride.
Railroad dining has fallen a long way. It used to be the equivalent of
a fine restaurant - only on wheels. I remember my first dining car
meal when I was 14 (1956). The tables had heavy white tablecloths, the chairs were well padded .... it just looked elegant. And I picked a
dish not
well suited to a moving train that tends to sway from side to side and otherwise be a bit unsteady. Roast duckling a l'orange. Bv)=
This recipe is for 6 servings. What I had was a single servingsized DD> individual duckling. You could probably substitute orange
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
hospital. My oxygen levels are typically between 88 and 92 because of
the COPD and emphysema. I'm not convinced of the need for supplemental
O2 so long as I stay abouve 88. But, my croakers prescribed the
dratted thing.
I have the fingertip device, don't use it as much as I should. My pulminology dr had me do an overnight O2 test that showed my levels
going very low at night. Tried a CPAP with bad side effects; the concentrator is a lot easier for home use (OTOH, a beast to fly with).
I have a fingertip Oximeter at home and I see no difference between
the readings with and without the concentrator. Just put the gadget
on and it tells me my O2 is at 96 (excellent) and my pulse is 50.
And the little blood pressure cuff I bought gives me 137/57. I'm so healthy that it's sickening. Bv)=
We finally got to experience rail car dining on the way up to Denali
from Whittier. The menu was very limited; I got a turkey (with other stuff--lettuce, tomato, cheese) sandwich but gave half of it to Steve. Forget what he got but he finished it all. The ride was really nice
once we broke out of the coastal fog down in Whittier--had a really
good view of Denali for a good bit of the ride.
Railroad dining has fallen a long way. It used to be the equivalent of
a fine restaurant - only on wheels. I remember my first dining car
meal when I was 14 (1956). The tables had heavy white tablecloths,
the chairs were well padded .... it just looked elegant. And I
picked a dish not well suited to a moving train that tends to sway
from side to side and otherwise be a bit unsteady. Roast duckling
a l'orange. Bv)=
So I've heard. We had cream colored tablecloth/napkins and (padded)
bench (with back) seating. I'm left handed and Steve (right handed) sat
on my left, another couple across the table from us. I had to keep my elbow tucked in tight so as not to bump Steve but it was an experience I'll probably never have again.
This recipe is for 6 servings. What I had was a single serving
sized DD> individual duckling. You could probably substitute orange
extract for DD> the Garnd Marnier/Curacao liquer if you ever go nuts
and make this.
Some time when I've nothing else to do and happen to have everything needed in the pantry & fridge, I might give it a try. Did do Alton
Brown's "Mighty Duck" from his "Good Eats" show once--duck and swiss
chard were ok but rice dressing was really bad.
going very low at night. Tried a CPAP with bad side effects; the concentrator is a lot easier for home use (OTOH, a beast to fly with).
My home concentrator would be difficult/impossible to fly with. Ir is
two feet tall, ten (oe so) inches thick and almost three fet wide. The
portable, OTOH weighs about 10 pounds and is about the size of a small ladies purse .... 11 inches by 3 inches by 7 inches. At 2 litres per minute the battery is good (they claim in the instructions) for 8
hours.
That would not be especially onerous to travel with. I got mine
because the alternative was going to be taking along an oxygen
cylinder.
We finally got to experience rail car dining on the way up to Denali
from Whittier. The menu was very limited; I got a turkey (with other
Railroad dining has fallen a long way. It used to be the equivalent of
a fine restaurant - only on wheels. I remember my first dining car
meal when I was 14 (1956). The tables had heavy white tablecloths,
the chairs were well padded .... it just looked elegant. And I
picked a dish not well suited to a moving train that tends to sway
from side to side and otherwise be a bit unsteady. Roast duckling
a l'orange. Bv)=
So I've heard. We had cream colored tablecloth/napkins and (padded)
bench (with back) seating. I'm left handed and Steve (right handed) sat
on my left, another couple across the table from us. I had to keep my elbow tucked in tight so as not to bump Steve but it was an experience I'll probably never have again.
Apparently that was not an Amtrak train. Their "dining"
facilities/food is an obscene joke .... IMO. Like airline snacks on a short flight.
I'm a lefty as well. When I pick my seat I make sure the left is on
the "outside". Then the righty seated next and I do not elbow each
other. Bv)=
This recipe is for 6 servings. What I had was a single serving
sized DD> individual duckling. You could probably substitute orange
extract for DD> the Garnd Marnier/Curacao liquer if you ever go nuts
and make this.
Some time when I've nothing else to do and happen to have everything needed in the pantry & fridge, I might give it a try. Did do Alton
Brown's "Mighty Duck" from his "Good Eats" show once--duck and swiss
chard were ok but rice dressing was really bad.
I looked up the recipe - and did not see rice mentioned anywhere. Must have had to watch the actual TVFN show for that. Bv)=
Chard and kale are not high on my list of preferred greenery to cook
with. Like Popeye, I likes me spinach. Even the canned stuff.
Title: Tomato Florentine Soup
Categories: Soups, Herbs, Greens, Cheese
Yield: 4 Servings
48 oz Can tomato juice *
13 1/2 oz Can spinach (323 g)
1/2 ts Oregano; crumbled
1/2 ts Basil; crumbled
1/4 ts Thyme; crumbled
1/4 ts Marjoram; crumbled
1/4 ts Fresh ground pepper
1 cl Garlic; crushed
2 c Med. pasta shells
Parmesan cheese
Ruth Haffly wrote to Dave Drum <=-
going very low at night. Tried a CPAP with bad side effects; the concentrator is a lot easier for home use (OTOH, a beast to fly with).
My home concentrator would be difficult/impossible to fly with. Ir is
two feet tall, ten (oe so) inches thick and almost three fet wide. The
The original one I had was not good for flying, company we were renting from said to contact them before travel and they would let me rent a small, portable one. Contacted them in early April, they said "no go"
so we bought a somewhat smaller unit (with a travel cart) from another company. It worked well but the handle (on the unit itself) broke while
on our trip. We're going to have to send it in for repair.
portable, OTOH weighs about 10 pounds and is about the size of a small ladies purse .... 11 inches by 3 inches by 7 inches. At 2 litres per minute the battery is good (they claim in the instructions) for 8
hours.
I understand that's only good for bursts, not continuous use. I need
the continuous use, only when sleeping, so have to go with the bigger unit. I didn't try to use it in flight, tho it was theoretically
possible.
That would not be especially onerous to travel with. I got mine
because the alternative was going to be taking along an oxygen
cylinder.
The company that rented us the first unit supplied a cylinder for back
up. When we turned in the rental (after buying the other), they took
the cylinder also.
Apparently that was not an Amtrak train. Their "dining"
facilities/food is an obscene joke .... IMO. Like airline snacks on a short flight.
No, not Amtrak but Alaska Railroads. Don't know how profitable it is
but it works with cruise lines. We were seated in a domed observation
car but Steve wandered over to the more open car for pictures.
I'm a lefty as well. When I pick my seat I make sure the left is on
the "outside". Then the righty seated next and I do not elbow each
other. Bv)=
We were in very tight quarters and I didn't want to bump (or be bumped
by) the wait staff. We've worked out this arraingement over the years
so that the only one that gets bumped is Steve. If I have to sit with someone else on my left, I move a bit to the right (if possible) and
tuck my elbow in as much as possible.
This recipe is for 6 servings. What I had was a single serving
sized DD> individual duckling. You could probably substitute orange
extract for DD> the Garnd Marnier/Curacao liquer if you ever go nuts
and make this.
Some time when I've nothing else to do and happen to have everything needed in the pantry & fridge, I might give it a try. Did do Alton
Brown's "Mighty Duck" from his "Good Eats" show once--duck and swiss
chard were ok but rice dressing was really bad.
I looked up the recipe - and did not see rice mentioned anywhere. Must have had to watch the actual TVFN show for that. Bv)=
It was included in the packaging with the duck, don't remember if it
was a part of the original recipe or not. We had cable (including Food Network) tv while in HI; that was when I tried the recipe.
Chard and kale are not high on my list of preferred greenery to cook
with. Like Popeye, I likes me spinach. Even the canned stuff.
I like most greens in various degrees, chard better than kale but not
as good as spinach. Collards are good too, if cooked long enough. I
prefer fresh greens, will go with frozen if needs be but canned ones
are way too mushy for me. As a side, I'll usually sprinkle some pepper vinegar on them (typical southern) tho balsamic works good with some of them also.
Title: Tomato Florentine Soup
Categories: Soups, Herbs, Greens, Cheese
Yield: 4 Servings
48 oz Can tomato juice *
13 1/2 oz Can spinach (323 g)
1/2 ts Oregano; crumbled
1/2 ts Basil; crumbled
1/4 ts Thyme; crumbled
1/4 ts Marjoram; crumbled
1/4 ts Fresh ground pepper
1 cl Garlic; crushed
2 c Med. pasta shells
Parmesan cheese
That looks good. Steve and I both had a cup of tomato bisque as part of our last meal in Fairbanks. He went on to have a chicken cordon bleu sandwich with fries, no roll. I took a few of his fries and a small bit
of the chicken & roll but the soup hit the spot!
portable, OTOH weighs about 10 pounds and is about the size of a small ladies purse .... 11 inches by 3 inches by 7 inches. At 2 litres per minute the battery is good (they claim in the instructions) for 8
hours.
I understand that's only good for bursts, not continuous use. I need
the continuous use, only when sleeping, so have to go with the bigger unit. I didn't try to use it in flight, tho it was theoretically
possible.
8 hours @ 2 litres per minute is a loooooooooooong nap. Bv)=
Apparently that was not an Amtrak train. Their "dining"
facilities/food is an obscene joke .... IMO. Like airline snacks on a short flight.
No, not Amtrak but Alaska Railroads. Don't know how profitable itis RH> but it works with cruise lines. We were seated in a domed
They're making money or they wouldn't be doing it.
I looked up the recipe - and did not see rice mentioned anywhere. Must have had to watch the actual TVFN show for that. Bv)=
It was included in the packaging with the duck, don't remember if it
was a part of the original recipe or not. We had cable (including Food Network) tv while in HI; that was when I tried the recipe.
OK. Fair enuf.
Chard and kale are not high on my list of preferred greenery to cook
with. Like Popeye, I likes me spinach. Even the canned stuff.
I like most greens in various degrees, chard better than kale but not
as good as spinach. Collards are good too, if cooked long enough. I
prefer fresh greens, will go with frozen if needs be but canned ones
are way too mushy for me. As a side, I'll usually sprinkle some pepper vinegar on them (typical southern) tho balsamic works good with some of them also.
How about dandelion greena. I like them pretty well so long as they're
not too "mature" (tough and bitter).
Title: Tomato Florentine Soup
Categories: Soups, Herbs, Greens, Cheese
Yield: 4 Servings
That looks good. Steve and I both had a cup of tomato bisque as part of our last meal in Fairbanks. He went on to have a chicken cordon bleu sandwich with fries, no roll. I took a few of his fries and a small bit
of the chicken & roll but the soup hit the spot!
If you have an ARBY'S near you I can reccomend, most heartily, their (probably limited time) pecan chicken salad sandwich. I got one the
other night on the way home from work - did not need fries or anything else other than a drink for a hearty meal. You would probably make two meals from it. Or split it with Steve. Arby's put a plastic knife in
my to-go bag for just that purpose. I fooled them and didn't use it.
Ruth Haffly wrote to Dave Drum <=-
8 hours @ 2 litres per minute is a loooooooooooong nap. Bv)=
Longer than any of our flights on this last trip. We flew from Raleigh
to Toronto, Toronto to Vancouver, BC on the way out. On the way home we went from Fairbanks to Seattle to DFW to Raleigh. Had my first Wendy's burger in years in Seattle, about the best I can say for it is that it gave me some nutrition. We didn't have a lot of time between flights so grabbed a meal there and took it to the gate to eat.
Apparently that was not an Amtrak train. Their "dining"
facilities/food is an obscene joke .... IMO. Like airline snacks
on a short flight.
Air Canada gave us cookies, Alaska Air gave us cookies and pretzels.
Don't recall what American (last leg) gave us but in flight food
service is almost non exsistent any more.
No, not Amtrak but Alaska Railroads. Don't know how profitable it
is RH> but it works with cruise lines. We were seated in a domed
observation RH> car but Steve wandered over to the more open car for
pictures.
They're making money or they wouldn't be doing it.
They're probably making most of their money working with the cruise
ships. Even on land, the cruise companies have major facilities--we
stayed in cruise line name accomodations in both Denali and Fairbanks.
How about dandelion greena. I like them pretty well so long as they're
not too "mature" (tough and bitter).
I've only had them once, thought they were ok. Big thing is, trying to
get them before the flower comes out. It's early in the year here so
I'm not always thinking about catching it--until too late.
Title: Tomato Florentine Soup
Categories: Soups, Herbs, Greens, Cheese
Yield: 4 Servings
That looks good. Steve and I both had a cup of tomato bisque as part of our last meal in Fairbanks. He went on to have a chicken cordon bleu sandwich with fries, no roll. I took a few of his fries and a small bit
of the chicken & roll but the soup hit the spot!
If you have an ARBY'S near you I can reccomend, most heartily, their (probably limited time) pecan chicken salad sandwich. I got one the
other night on the way home from work - did not need fries or anything else other than a drink for a hearty meal. You would probably make two meals from it. Or split it with Steve. Arby's put a plastic knife in
my to-go bag for just that purpose. I fooled them and didn't use it.
I think we're going to subsist on easy pickin's from the freezer and fridge for a few more days. Probably by the end of this week/beginning
of next, I'll be back to proper cooking.
On 06-09-23 05:58, Dave Drum <=-
spoke to Ruth Haffly about Re: Travelling <=-
They're making money or they wouldn't be doing it.
They're probably making most of their money working with the cruise
ships. Even on land, the cruise companies have major facilities--we
stayed in cruise line name accomodations in both Denali and Fairbanks.
That as well. But, profits/bottom line are the proximate reason for
the existence of that railroad.
Dale Shipp wrote to Dave Drum <=-
They're making money or they wouldn't be doing it.
They're probably making most of their money working with the cruise
ships. Even on land, the cruise companies have major facilities--we
stayed in cruise line name accomodations in both Denali and Fairbanks.
That as well. But, profits/bottom line are the proximate reason for
the existence of that railroad.
But, not necessarily profits for the railroad. Since it is probably
part of the cruise line empire, one has to consider how much cruise business does that railroad bring into them -- even if it is a loss leader.
8 hours @ 2 litres per minute is a loooooooooooong nap. Bv)=
Longer than any of our flights on this last trip. We flew from Raleigh
to Toronto, Toronto to Vancouver, BC on the way out. On the way home we went from Fairbanks to Seattle to DFW to Raleigh. Had my first Wendy's burger in years in Seattle, about the best I can say for it is that it gave me some nutrition. We didn't have a lot of time between flights so grabbed a meal there and took it to the gate to eat.
Wendy's main claim to being "different" is "Fresh, never frozen" beef. Their secondary is the square hamburger patties. Of the fats food
burgers they are #2 in my area (of those I have tried) with Mickey D's
and Burger Whop under them and Hardee's on top. We have several Sonic stores but I have yet to inflict one of them on my taste buds. Too
much schtick and
gimmickry - to the point that my mind asks "What are they trying to
hide with all of this window dressing?"
Apparently that was not an Amtrak train. Their "dining"
facilities/food is an obscene joke .... IMO. Like airline snacks
on a short flight.
Air Canada gave us cookies, Alaska Air gave us cookies and pretzels.
Don't recall what American (last leg) gave us but in flight food
service is almost non exsistent any more.
It's been years since I flew anywhere. My last airline experience was
to SEA-TAC for the Seattle picnic that Hap Newsom threw - last
century.
No, not Amtrak but Alaska Railroads. Don't know how profitable it
is RH> but it works with cruise lines. We were seated in a domed
observation RH> car but Steve wandered over to the more open car for
pictures.
They're making money or they wouldn't be doing it.
They're probably making most of their money working with the cruise
ships. Even on land, the cruise companies have major facilities--we
stayed in cruise line name accomodations in both Denali and Fairbanks.
That as well. But, profits/bottom line are the proximate reason for
the existence of that railroad.
8<----- EDIT ----->B
How about dandelion greena. I like them pretty well so long as they're
not too "mature" (tough and bitter).
I've only had them once, thought they were ok. Big thing is, trying to
get them before the flower comes out. It's early in the year here so
I'm not always thinking about catching it--until too late.
The leaves and crowns are loaded with vitamin A, vitamin K, and
healthy doses of potassium, calcium, vitamin C, iron, vitamin B6 and magnesium.
If your greens are too bitter you can compensate for this by soaking
them in a couple of changes of cold water, or saute them with garlic
or other aromatics. Or cook them with bacon.
Title: Tomato Florentine Soup
Categories: Soups, Herbs, Greens, Cheese
Yield: 4 Servings
That looks good. Steve and I both had a cup of tomato bisque as part of our last meal in Fairbanks. He went on to have a chicken cordon bleu sandwich with fries, no roll. I took a few of his fries and a small bit
of the chicken & roll but the soup hit the spot!
If you have an ARBY'S near you I can reccomend, most heartily, their (probably limited time) pecan chicken salad sandwich. I got one the
other night on the way home from work - did not need fries or anything else other than a drink for a hearty meal. You would probably make two meals from it. Or split it with Steve. Arby's put a plastic knife in
my to-go bag for just that purpose. I fooled them and didn't use it.
I think we're going to subsist on easy pickin's from the freezer and fridge for a few more days. Probably by the end of this week/beginning
of next, I'll be back to proper cooking.
I'm going to try this next spring ....
Title: Deep-Fried Dandelions
Categories: Vegetables, Curry, Beer
Yield: 6 Servings
Dave Drum wrote to Ruth Haffly <=-
We have several Sonic
stores but I have yet to inflict one of them on my taste buds. Too much schtick and gimmickry - to the point that my mind asks "What are they trying to hide with all of this window dressing?"
Ruth Haffly wrote to Dave Drum <=-
I'll usually order a chicken sandwich over a burger. Last time I got a Wendy's chicken, it was thinner'n a sheet of paper and tasted on the
fishy side.
On 06-10-23 05:32, Dave Drum <=-
spoke to Dale Shipp about Re: Travelling <=-
But, not necessarily profits for the railroad. Since it is probably
part of the cruise line empire, one has to consider how much cruise business does that railroad bring into them -- even if it is a loss leader.
That's true. They're likely all under the same umbrella. Bean counters being what they are would axe the railroad(s) if they showed an
overall loss. Bookkeepers hate red ink. Bv)=
I am a life member of the Monticello and Sangamon Valley Railway Historical Society which operates with both restored steam and antique diesel power.
There has been talk of expanding the current pair of "dinner train"
runs beyond the murder-mystery train and the Valentine's special. I'm
of the faction that's in favour. I generally get at least one dinner train ride in each year. This summer I'm trekking to Bardstown, KY for
a ride and a nosh on My Old Kentucky Dinner Train. I'm checking to see
if they offer a kosher menu so I can include my friends Les and Sara in the deal.
Sean Dennis wrote to Dave Drum <=-
We have several Sonic
stores but I have yet to inflict one of them on my taste buds. Too much schtick and gimmickry - to the point that my mind asks "What are they trying to hide with all of this window dressing?"
Sonic actually has pretty good food and great deals via their app. I especially like their Fritos Pie wraps. Their cherry limeade drink is
a favorite too. Their breakfast offerings are a favorite. It's still fast food but it's good and filling and that's what counts in my book.
Dale Shipp wrote to Dave Drum <=-
But, not necessarily profits for the railroad. Since it is probably
part of the cruise line empire, one has to consider how much cruise business does that railroad bring into them -- even if it is a loss leader.
That's true. They're likely all under the same umbrella. Bean counters being what they are would axe the railroad(s) if they showed an
overall loss. Bookkeepers hate red ink. Bv)=
That would be a case of book keepers cutting off a nose to spite the
face. People take the cruise line trip precisely so that they can also package in the scenic train ride to Denali. Cut the trail ride, and
the cruise line loses customers.
I am a life member of the Monticello and Sangamon Valley Railway Historical Society which operates with both restored steam and antique diesel power.
We used to travel with a group now called Country Traveler Discovers.
They did a tour to Alaska that included two different train segments.
We also once did one that was West Virginia Steam Engines. Looking at their current web site, that does not seem to be available anymore, but you might enjoy looking at their booking (including multiple pictures)
for a train trip in Colorado.
Link for that one is:
https://www.countrytraveldiscoveries.com/destinations/colorados-vintage- railways-2023
There has been talk of expanding the current pair of "dinner train"
runs beyond the murder-mystery train and the Valentine's special. I'm
of the faction that's in favour. I generally get at least one dinner train ride in each year. This summer I'm trekking to Bardstown, KY for
a ride and a nosh on My Old Kentucky Dinner Train. I'm checking to see
if they offer a kosher menu so I can include my friends Les and Sara in the deal.
They might be able to include a "kosher style" menu, but I would doubt that they would have a meat entree that is really kosher. Depends on
how orthodox your friends are. If nothing else, they could easily
satisfy kosher requirements using seafood such as salmon with scales
and fins, or by going vegetarian.
Ruth Haffly wrote to Dave Drum <=-
Wendy's main claim to being "different" is "Fresh, never frozen" beef. Their secondary is the square hamburger patties. Of the fats food
Yes, I remember watching them being assembled after we ordered when
they first came out. IIRC, we had our first Wendy's meals in
Jacksonville, NC around 1977. They never were our "go to" place for burgers; this was the first time in probably 10 or more years we'd had anything from them.
burgers they are #2 in my area (of those I have tried) with Mickey D's
and Burger Whop under them and Hardee's on top. We have several Sonic stores but I have yet to inflict one of them on my taste buds. Too
much schtick and
gimmickry - to the point that my mind asks "What are they trying to
hide with all of this window dressing?"
I'll usually order a chicken sandwich over a burger. Last time I got a Wendy's chicken, it was thinner'n a sheet of paper and tasted on the
fishy side.
8<----- EDIT ----->B
How about dandelion greena. I like them pretty well so long as they're
not too "mature" (tough and bitter).
I've only had them once, thought they were ok. Big thing is, trying to
get them before the flower comes out. It's early in the year here so
I'm not always thinking about catching it--until too late.
The leaves and crowns are loaded with vitamin A, vitamin K, and
healthy doses of potassium, calcium, vitamin C, iron, vitamin B6 and magnesium.
Spring tonic.
If your greens are too bitter you can compensate for this by soaking
them in a couple of changes of cold water, or saute them with garlic
or other aromatics. Or cook them with bacon.
Do a hot bacon dressing, wilt them and serve over mashed potatoes. One
of our favorite ways to do leaf lettuce in the spring.
Title: Tomato Florentine Soup
Categories: Soups, Herbs, Greens, Cheese
Yield: 4 Servings
That looks good. Steve and I both had a cup of tomato bisque as part of our last meal in Fairbanks. He went on to have a chicken cordon bleu sandwich with fries, no roll. I took a few of his fries and a small bit
of the chicken & roll but the soup hit the spot!
If you have an ARBY'S near you I can reccomend, most heartily, their (probably limited time) pecan chicken salad sandwich. I got one the
other night on the way home from work - did not need fries or anything else other than a drink for a hearty meal. You would probably make two meals from it. Or split it with Steve. Arby's put a plastic knife in
my to-go bag for just that purpose. I fooled them and didn't use it.
I think we're going to subsist on easy pickin's from the freezer and fridge for a few more days. Probably by the end of this week/beginning
of next, I'll be back to proper cooking.
I'm going to try this next spring ....
Title: Deep-Fried Dandelions
Categories: Vegetables, Curry, Beer
Yield: 6 Servings
I'll pass, we don't like beer, either as a drink or an ingredient.
Sean Dennis wrote to Ruth Haffly <=-
I'll usually order a chicken sandwich over a burger. Last time I got a Wendy's chicken, it was thinner'n a sheet of paper and tasted on the
fishy side.
My new favorite chicken sandwich is Bojangle's grilled chicken. Easy
to gum and quite tender and juicy. I admit to having a soft spot for Burger King's original chicken sandwich...
Dave Drum wrote to Sean Dennis <=-
Nothing wrong with fats food. If it's tasty and quick and bargain
priced I'm all in favour of it. Hardee's biscuits or their Frisco breakfast sandwich are my #1, Wendy's has a decent breakfast and if I'm working the morning shift at the Zone there is a pair of McDucks on my usual route to work - so I'll get a pair of sausage-egg McMuffins and
bang those down whilst en route. That generally carries me through
until I can get a real lunch. Bv)= The main thing I like about Mickey
D's is their use of real eggs, freshly cracked rather than the
pre-mixed egg "batter" that Burger Whop, Hardee's, and Wendy's all use.
Dave Drum wrote to Sean Dennis <=-
Our usual lunch was one of the crew would visit either the mom & pop Italian joint nearby for Italian beef po' boys or Burger King for their original "Whaler" (fish) sandwich. Yuuuuuuummmmmm. The current BK fish sandwich is an (obscene) joke in comparison.
I'll usually order a chicken sandwich over a burger. Last time I got a Wendy's chicken, it was thinner'n a sheet of paper and tasted on the
fishy side.
My new favorite chicken sandwich is Bojangle's grilled chicken. Easy
to gum and quite tender and juicy. I admit to having a soft spot for Burger King's original chicken sandwich...
Wendy's main claim to being "different" is "Fresh, never frozen" beef. Their secondary is the square hamburger patties. Of the fats food
Yes, I remember watching them being assembled after we ordered when
they first came out. IIRC, we had our first Wendy's meals in
Jacksonville, NC around 1977. They never were our "go to" place for burgers; this was the first time in probably 10 or more years we'd had anything from them.
They never were my "go-to" either. One thing I used to like was that I could get a baked potato instead of fries for my potato choice. Now
the "baker" is priced with the large fries - so it's an "upcharge" in
a
combo meal. And it's definitely not finger food.
burgers they are #2 in my area (of those I have tried) with MickeyD's DD> and Burger Whop under them and Hardee's on top. We have several
I'll usually order a chicken sandwich over a burger. Last time I got a Wendy's chicken, it was thinner'n a sheet of paper and tasted on the
fishy side.
Never had Wendy's chicken. I sort of like/can live with Burger King's current chicken sandwich, and actively like Hardee's and Popeyes -
which regularly wins "taste-off" comparisons. And they now have a "blackened" version which is with no breading and quite nice.
Mickey D's fancy chicken sandwich pertty well sucks rocks IMO. But,
the McChicken (regular or spicy) is decent filler for the $$$.
8<----- EDIT ----->B
The leaves and crowns are loaded with vitamin A, vitamin K, and
healthy doses of potassium, calcium, vitamin C, iron, vitamin B6 and magnesium.
Spring tonic.
My grandmother used to make a spring tonic based on cod liver oil,
sulphur and molasses. If cleaning out your digestive tract is a
"tonic" then it worked. Bv)=
If your greens are too bitter you can compensate for this by soaking
them in a couple of changes of cold water, or saute them with garlic
or other aromatics. Or cook them with bacon.
Do a hot bacon dressing, wilt them and serve over mashed potatoes. One
of our favorite ways to do leaf lettuce in the spring.
Wilted lettuce has long been a favourite .... from the same
grandmother who fed us the spring tonic. Hot bacon dressing is a great goodness.
Title: Tomato Florentine Soup
Categories: Soups, Herbs, Greens, Cheese
Yield: 4 Servings
That looks good. Steve and I both had a cup of tomato bisque as part of our last meal in Fairbanks. He went on to have a chicken cordon bleu sandwich with fries, no roll. I took a few of his fries and a small bit
of the chicken & roll but the soup hit the spot!
I think we're going to subsist on easy pickin's from the freezer and fridge for a few more days. Probably by the end of this week/beginning
of next, I'll be back to proper cooking.
I'm going to try this next spring ....
Title: Deep-Fried Dandelions
Categories: Vegetables, Curry, Beer
Yield: 6 Servings
I'll pass, we don't like beer, either as a drink or an ingredient.
I'm not a fan of beer as an ingredient. And only as a beverage on some social occasions. If I ever make the deep-fried dandy lions I'll
likely use my (previously posted - several times) "Dirty Dave's
Sort-Of Tempura Battter" which uses club soda for the liquid.
Ruth Haffly wrote to Sean Dennis <=-
I prefer Chick-Fil-A, original--just the chicken, pickles, bun and a
smear of mayo. The past few years tho, I've skipped the bun (gone for strips instead) and asked for a side of pickles. Most places are
willing to give me a cup with (vaying amounts) of pickles, mostly free
but occaisionally a minimal charge.
I like them too, but they're few and far between these days.
Ruth Haffly wrote to Dave Drum <=-
Wendy's main claim to being "different" is "Fresh, never frozen" beef. Their secondary is the square hamburger patties. Of the fats food
Yes, I remember watching them being assembled after we ordered when
they first came out. IIRC, we had our first Wendy's meals in
Jacksonville, NC around 1977. They never were our "go to" place for burgers; this was the first time in probably 10 or more years we'd had anything from them.
They never were my "go-to" either. One thing I used to like was that I could get a baked potato instead of fries for my potato choice. Now
the "baker" is priced with the large fries - so it's an "upcharge" in
a combo meal. And it's definitely not finger food.
The airport branch had a very limited menu so baked potatoes weren't an option for us. They had big signage for their strawberry frosty so we
each got one of those--big mistake in hindsight. Yes, it was caffeine
free but bright pink, very little strawberry flavor. Best that could be said about it was that it helped wash down the cheeseburger (no regular burgers available). If I go years without going to Wendy's again, I'll
be happy.
burgers they are #2 in my area (of those I have tried) with Mickey
D's and Burger Whop under them and Hardee's on top. We have several
Sonic stores but I have yet to inflict one of them on my taste
buds. Too much schtick and gimmickry - to the point that my mind
asks "What are they trying to hide with all of this window dressing?"
I'll usually order a chicken sandwich over a burger. Last time I got a Wendy's chicken, it was thinner'n a sheet of paper and tasted on the
fishy side.
Never had Wendy's chicken. I sort of like/can live with Burger King's current chicken sandwich, and actively like Hardee's and Popeyes -
which regularly wins "taste-off" comparisons. And they now have a "blackened" version which is with no breading and quite nice.
I've not tried the Popeye's sandwich, tho it does look good. Most often we'll hit up CFA, tho did get some strips from Zaxby's the other day
just for something easy do with protein.
Mickey D's fancy chicken sandwich pertty well sucks rocks IMO. But,
the McChicken (regular or spicy) is decent filler for the $$$.
OK, but still not as good as CFA. When McDs came out with the McC, we
were in Savannah. Older daughter called & said "if you aren't near a
CFA, these are almost as good" (she was out west, nowhere near a CFA). Told her we were 5 minutes from CFA. (G)
8<----- EDIT ----->B
The leaves and crowns are loaded with vitamin A, vitamin K, and
healthy doses of potassium, calcium, vitamin C, iron, vitamin B6 and magnesium.
Spring tonic.
My grandmother used to make a spring tonic based on cod liver oil,
sulphur and molasses. If cleaning out your digestive tract is a
"tonic" then it worked. Bv)=
That would clean out the tract quite well.
If your greens are too bitter you can compensate for this by soaking
them in a couple of changes of cold water, or saute them with garlic
or other aromatics. Or cook them with bacon.
Do a hot bacon dressing, wilt them and serve over mashed potatoes. One
of our favorite ways to do leaf lettuce in the spring.
Wilted lettuce has long been a favourite .... from the same
grandmother who fed us the spring tonic. Hot bacon dressing is a great goodness.
Never had it until I met Steve, now it's a regular for spring greens.
Title: Tomato Florentine Soup
Categories: Soups, Herbs, Greens, Cheese
Yield: 4 Servings
That looks good. Steve and I both had a cup of tomato bisque as part of our last meal in Fairbanks. He went on to have a chicken cordon bleu sandwich with fries, no roll. I took a few of his fries and a small bit
of the chicken & roll but the soup hit the spot!
I think we're going to subsist on easy pickin's from the freezer and fridge for a few more days. Probably by the end of this week/beginning
of next, I'll be back to proper cooking.
I'm going to try this next spring ....
Title: Deep-Fried Dandelions
Categories: Vegetables, Curry, Beer
Yield: 6 Servings
I'll pass, we don't like beer, either as a drink or an ingredient.
I'm not a fan of beer as an ingredient. And only as a beverage on some social occasions. If I ever make the deep-fried dandy lions I'll
likely use my (previously posted - several times) "Dirty Dave's
Sort-Of Tempura Battter" which uses club soda for the liquid.
That'll work. We're not doing a lot, but doing some cooking now.
I prefer Chick-Fil-A, original--just the chicken, pickles, bun and a
smear of mayo. The past few years tho, I've skipped the bun (gone for strips instead) and asked for a side of pickles. Most places are
willing to give me a cup with (vaying amounts) of pickles, mostly free
but occaisionally a minimal charge.
I like Chick-Fil-A also but with no teeth, a grilled chicken piece is
much easier to eat. Can't eat pickles well right now.
Speaking of teeth, since I cannot get dental insurance with no teeth,
my parents have graciously offered to co-sign a loan to help me get dentures. I'm calling our local Affordable Dentures office tomorrow to make an
appointment to find out how much it'll be for the whole shebang. I
hate going into debt but for this, I'll make an exception.
I like them too, but they're few and far between these days.
I don't have them often these days since without a working vehicle,
the nearest BK is six miles down the road for me.
They never were my "go-to" either. One thing I used to like was that I could get a baked potato instead of fries for my potato choice. Now
the "baker" is priced with the large fries - so it's an "upcharge" in
a combo meal. And it's definitely not finger food.
The airport branch had a very limited menu so baked potatoes weren't an option for us. They had big signage for their strawberry frosty so we
each got one of those--big mistake in hindsight. Yes, it was caffeine
free but bright pink, very little strawberry flavor. Best that could be said about it was that it helped wash down the cheeseburger (no regular burgers available). If I go years without going to Wendy's again, I'll
be happy.
Those (airport kiosks) are necessarily "limited menu" kinds of places.
The regular stand-alone Wendy's will have the baked potato option and
they are decent plus.
I've not tried the Popeye's sandwich, tho it does look good. Most often we'll hit up CFA, tho did get some strips from Zaxby's the other day
just for something easy do with protein.
Do yourself a favour and give Popeye's a try. But not on a Tuesday
when the Tuesday Special of 2 pieces of dark meat is on sale at a
bargain. And, they are now offering "blackened" chicken sandwiches
without the breading.
Mickey D's fancy chicken sandwich pertty well sucks rocks IMO. But,
the McChicken (regular or spicy) is decent filler for the $$$.
OK, but still not as good as CFA. When McDs came out with the McC, we
were in Savannah. Older daughter called & said "if you aren't near a
CFA, these are almost as good" (she was out west, nowhere near a CFA). Told her we were 5 minutes from CFA. (G)
I used to get Chick Filly when they were in the mall location. Every
time I pass by their stand-alone shop (adjacent outlot to the same
mall) the lines of cars for the double drive-thru are stupid long. The franchisee is coining money - but I'll be blowed if I'll wait on line
that long for
anyone's food.
Title: Tomato Florentine Soupready DD> to
Categories: Soups, Herbs, Greens, Cheese
Yield: 4 Servings
That looks good. Steve and I both had a cup of tomato bisque as part of our last meal in Fairbanks. He went on to have a chicken cordon bleu sandwich with fries, no roll. I took a few of his fries and a small bit
of the chicken & roll but the soup hit the spot!
I think we're going to subsist on easy pickin's from the freezer and fridge for a few more days. Probably by the end of this week/beginning
of next, I'll be back to proper cooking.
I'm going to try this next spring ....
Title: Deep-Fried Dandelions
Categories: Vegetables, Curry, Beer
Yield: 6 Servings
I'll pass, we don't like beer, either as a drink or an ingredient.
I'm not a fan of beer as an ingredient. And only as a beverage on some social occasions. If I ever make the deep-fried dandy lions I'll
likely use my (previously posted - several times) "Dirty Dave's
Sort-Of Tempura Battter" which uses club soda for the liquid.
That'll work. We're not doing a lot, but doing some cooking now.
If my house-mate ate on the same schedule as I do I'd do more
elabourate cooking. As it is I do things like this ....
I have found that by leaving the cheese off until the dogs are
CONTINUED IN NEXT MESSAGE <<
Ruth Haffly wrote to Dave Drum <=-
I've vague memories of my mom splitting dogs almost in half, stuffing
the slit with left over mashed potatoes, adding some cheese and
browning them in the oven. Very vague memories as she didn't do it when
we got older--most of the time because there weren't any left over (or enough left over) mashed potatoes. She usually fixed just enough for
the meal; if there was just a dab or so left over, it went to stretch
the dog(s) supper.
I've vague memories of my mom splitting dogs almost in half, stuffing
the slit with left over mashed potatoes, adding some cheese and
browning them in the oven. Very vague memories as she didn't do it when
we got older--most of the time because there weren't any left over (or enough left over) mashed potatoes. She usually fixed just enough for
the meal; if there was just a dab or so left over, it went to stretch
the dog(s) supper.
I've not tried that...sounds good.
Title: Gwendolyn's Tuna Cassarole
Categories: Main dish, Noodles, Fish, Seandennis
Yield: 6 Servings
Sean's note: I received this one evening from my friend, Gwendolyn,
online when I asked her what she was making for dinner. This is one
of her favorite "go to" recipes.
Ruth Haffly wrote to Sean Dennis <=-
It's a good meal on a budget, especially popular with kids. I'm
thinking another reason we probably didn't have it as us kids grew up
is that we'd probably want 2 dogs each, adding to the expense. Dad insisted on mashed potatoes (almost) every night for supper but I think having them for lunch also would have been a bit much. I never fixed it for my girls/Steve because we didn't do a lot of mashed potatoes. Most often if we have potatoes, they're baked, or maybe fried or boiled (in potato salad).
Looks quick and easy. I did a basic tuna and noodles a couple of months ago, first time in some years. Usually I add peas and mushrooms to the basic tuna, noodles and CoM soup--stretches it a bit and makes it a one dish meal.
often if we have potatoes, they're baked, or maybe fried or boiled (in potato salad).
I usually will have potatoes with dinner with meat and a veggie. Only
other time I have potatoes withbreakfast as hash browns. I pr3f3er
all-beef hot dogs which are a bit spendy these days.
Looks quick and easy. I did a basic tuna and noodles a couple of months ago, first time in some years. Usually I add peas and mushrooms to the basic tuna, noodles and CoM soup--stretches it a bit and makes it a one dish meal.
It is tasty. Might make it tonight for dinner.
On 06-20-23 12:44, Ruth Haffly <=-
spoke to Sean Dennis about Travelling <=-
Breakfast is usually easy do for us. Steve will do a variety of things--cereal, eggs, pancakes, waffles, etc. I usually stick to a
bagel (half), small cup of yogurt. bit of cheese and a cuppa tea.
Subject to change but that's my usual breakfast at home.
Dale Shipp wrote to Ruth Haffly <=-
Breakfast is usually easy do for us. Steve will do a variety of things--cereal, eggs, pancakes, waffles, etc. I usually stick to a
bagel (half), small cup of yogurt. bit of cheese and a cuppa tea.
Subject to change but that's my usual breakfast at home.
Our usual breakfast at home is nothing (unless we are getting up extra early for some reason). We are late night people and don't go to bed before well after midnight and don't get up until afternoon.
Breakfast is usually easy do for us. Steve will do a variety of things--cereal, eggs, pancakes, waffles, etc. I usually stick to a
bagel (half), small cup of yogurt. bit of cheese and a cuppa tea.
Subject to change but that's my usual breakfast at home.
Our usual breakfast at home is nothing (unless we are getting up extra early for some reason). We are late night people and don't go to bed before well after midnight and don't get up until afternoon.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Good Old Fashioned Pancakes
Categories: Tested, Breakfast, Easy
Yield: 10 Servings
1 1/2 c All purpose flour
3 1/2 ts Baking powder
1/2 ts Salt
1 1/2 ts Sugar
1 1/4 c Milk
1 lg Egg
3 tb Butter, melted
Preheat electric griddle to 375 (Almost number 4 on my electric
griddle)
In large bowl, sift together flour, baking powder, salt and sugar.
Make a well in the center of this mixture and pour in the milk, egg
and melted butter, mix well until smooth. (Some little lumps are
ok)
Test griddle by sprinkling drops of water on surface until water
"dances" across pan and dissapears.
When griddle is ready, lightly spray with PAM - using 1/4 cup
measure, scoop batter out of bowl and pour onto the griddle.
When there are little bubbles forming along outside and in middle of
pancake and bottom side is golden brown - flip and cook other side
until golden brown - about 1 minute.
Serve hot.
Variation of recipe from Allrecipies.com
Tested 3/08 - very good will do again.
MMMMM
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