Quoting Ruth Haffly to Shawn Highfield <=-
Yes, she lived in the kitchen.
Don't see that these days, except maybe baking days for the Amish and other groups like that.
Sounds like military housing. We had mixed "luck" with our appliances.
instruction manual for it. Moved to Fort Huachuca (AZ) and when we got housing, the stove was identical to the one in MA.
As long as you have a few markings, you should be able to guess-timate fairly accurately. I have a back up one cup liquid cup that gets
pulled out every once in a while when I need 2 liquid measures for the same recipe but can't do the rinse and reuse thing.
Ruth Haffly wrote to Dave Drum <=-
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems to
be falling off their twigs a lot lately) and have no lack of really
good, authentic Italian restaurants. What we need is a good Greek
venue.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
Carol Shenkenberger wrote to Ruth Haffly <=-
On Olive Garden, grin, it's my speed! Yes, I still can't cook Italian.
I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
Lets see, if I won a million, I'd edit my existing kitchen by extending
it out to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Lets see, if I won a million, I'd edit my existing kitchen by extending it out
to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
We've been smoking a turkey the last few years we've been home for Thanksgiving. Last year we were up in NY with Steve's family, almost
had fresh venison for dinner. As Steve and I were on the way to his sister's house in the early afternoon, a deer jumped out in front of
the truck. Steve stood on the brakes, stopped about a foot short of hitting it.
That "free" veison can get quite expensive if it's Bambi by Bumper. A local body shop here runs a billboard every couple of years with the message "If you got your deer by accident come see us for an estimate"
When I do my dream kitchen I think I'll go for the convection/nukeras DD> the top unit.
We had that in our first camper, worked ok but couldn't do anything big
in it. New camper has a regular oven, can do a small turkey in it but
it's not convection. Stove at home has a combo convection/regular oven, full size microwave above it.
It goes without saying the "big' oven would be fan forced as well as standard. I have a toaster oven for counter-top use that is also an
air fryer/convection oven. It lives in the utility closet with the
furnace
and water heater until I clear enough of my (very) limited counter
space to bring it out and use it.
And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very profitable) days.
Dad was editor, not owner so it wasn't profitable for us. He
supplimented income by doing wedding, etc photos, mom did Local &
Personal column for the paper until I was in 6th grade (youngest
sibling in first grade), then she worked for the school. General aide
for 2 years, then moved into the library for about 20. I learned to
cook as part of her getting a Master's degree.
I started by writing an outdoors column for a Sports paper based in Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran
a "job shop" printnig operation at te same time.
I was young and energetic. These days I'm north of 80 and getting
tired.
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Steve eats at his computer desk sometimes. Since my net book sits in my lap, I can't put a plate or bowl there at the same time. I'll grab a
tray to set the food on, on a side table if I need to use the computer during one of those meal times.
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
I'm doing Wendy's Biggie Bag (burger and fries) I might not use the
side table. But if it's soup/chilli, or Popeyes, or a meal I have
prepared
I use the little table.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.The Cosmic Drisp
I usually stove top cook the potatoes for salad, and yes, I also cut
them up beforehand. Peeling is optional, depending on what kind of potatoes I'm using--russets get peeled but yukon gold and red don't.
I don't make 'tater salad often. Or macaroni/pasta salad.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
The Cosmic Crisp works well in this:
Title: Pork & Apple Salad for Two
Categories: Pork, Nuts, Citrus, Fruits
Yield: 2 Servings
Carol Shenkenberger wrote to Ruth Haffly <=-
On Olive Garden, grin, it's my speed! Yes, I still can't cook Italian.
I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Nearly everyone "tweaks" to his/her taste. It's a universal truth. I
learned about *real* Chinese (well, the Cantonese part) when I stumbled
into House of Yee in Inglewood, CA. I started at the top of the menu
and worked my way to the bottom, keeping mental notes. Bv)=
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
It's a poor cook who can't suit him/herself. I've been known to tell
diners in a private home (not always mine) who complain about what they
were served "The door is over there. And Mickey D's is about six blocks
in (whichever) direction."
Lets see, if I won a million, I'd edit my existing kitchen by extending it out to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Mine (from scratch) would be modelled on something similar to the kitchen Janis had in Binghamton(?) when she hosted the echo picnic. IIRC you were there - but my memory, at 82, gets "convenient" sometimes and I misemember.
This was my first attempt at D.I.Y. Chinese food.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lobster Cantonese
Categories: Oriental, Seafood, Shellfish, Rice
Yield: 4 Servings
2 lb Lobster tails
1 cl Garlic; minced
1 ts Fermented black beans;
- rinsed, drained
2 tb Oil
1/4 lb Ground pork
1 1/2 c Hot water
1 1/2 tb Soy sauce
1 ts MSG (highly optional)
2 tb Cornstarch
3 tb Dry sherry
1 Egg
3 tb Water
Cilantro sprigs
Green onion curls
Hot cooked rice
For the best results in preparing this attractive
Chinese dish cook the lobster pieces as quickly as
possible. The beaten egg added to the sauce makes it
richer and creamier.
With sharp knife, pry lobster meat from shell and
slice into medallions. Mince garlic and black beans
together. Heat oil in wok or skillet and add garlic
mixture. Cook and stir a few seconds. Add pork and
cook about 10 minutes, stirring to break up meat.
Add hot water, soy sauce and MSG.
Add lobster medallions and cook 2 minutes. Mix corn
starch and sherry and stir into sauce. Beat egg with
3 tablespoons water and blend into sauce. Cook over
low heat 30 seconds, stirring constantly.
Sauce should be creamy but not heavy.
Spoon sauce into center of platter.
Arrange medallions in sauce in decorative pattern.
Garnish with cilantro and green onion curls.
For each serving, place a few lobster medallions
over rice in bowl. Spoon sauce over lobster.
Recipe from: http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... It takes seven years for a deer to grow up into a moose.
Lets see, if I won a million, I'd edit my existing kitchen by extending itout
to the porch area, moving the paio sliding door back. Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
Some of those corn-cob curtains like Marge Simpson has. :D
Mike
* SLMR 2.1a * L&N -- The Old Reliable
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
We've been smoking a turkey the last few years we've been home for Thanksgiving. Last year we were up in NY with Steve's family, almost
had fresh venison for dinner. As Steve and I were on the way to his sister's house in the early afternoon, a deer jumped out in front of
the truck. Steve stood on the brakes, stopped about a foot short of hitting it.
That "free" veison can get quite expensive if it's Bambi by Bumper. A local body shop here runs a billboard every couple of years with the message "If you got your deer by accident come see us for an estimate"
That's why a lot of trucks in deer areas have bumper guards, to (hopefully) deflect the worst of the impact. Years ago, riding home
from college on break, with a friend, as we turned onto one road, I cautioned him about the road being notorious for deer hits. I'd barely gotten the words out of my mouth when we saw one on the side of the
road. He stayed there and we didn't see any more the rest of the trip.
Now when Steve and I travel, especially around dusk and in an area with lots of open fields, I keep my eyes roving.
When I do my dream kitchen I think I'll go for the convection/nuker
as DD> the top unit.
We had that in our first camper, worked ok but couldn't do anything big
in it. New camper has a regular oven, can do a small turkey in it but
it's not convection. Stove at home has a combo convection/regular oven, full size microwave above it.
It goes without saying the "big' oven would be fan forced as well as standard. I have a toaster oven for counter-top use that is also an
air fryer/convection oven. It lives in the utility closet with the
furnace
and water heater until I clear enough of my (very) limited counter
space to bring it out and use it.
OTOH our toaster/convection oven lives on a counter top right by the stove. It gets used quite often; yesterday I toasted half a bagel in
the morning and baked some short cakes (to go with fresh strawberries)
in the afternoon.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Everyone has a photographic memory. Some don't have film.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
Ruth Haffly wrote to Dave Drum <=-
I started by writing an outdoors column for a Sports paper based in Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran
a "job shop" printnig operation at te same time.
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Tell me about it! Wake County re-evaluates property every 4 years as compared to 8 years for the rest of the state. Our taxes more than
doubled with the last re-evaluation, done last year. According to them, the house/lot is worth more than twice what we paid for it in fall of
2014 but we can't sell it for that much.
Meanwhile, local strawberries are beginning to hit the market. Steve picked some up for me at the local farmer's market so we've had
strawberry short cake and a riff on a salad we'd had last year in Fairbanks. Salad has candied pecans, craisins, bacon bits, feta cheese, strawberries, greens (I used fresh spinach) and a balsamic vinegarette dressing. We'll probably enjoy it a few more times before the end of
fresh strawberry season. (G)
Ruth Haffly wrote to Dave Drum <=-
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
I'm doing Wendy's Biggie Bag (burger and fries) I might not use the
side table. But if it's soup/chilli, or Popeyes, or a meal I have
prepared I use the little table.
We've got a set of those with a walnut finish, picked up at a yard
sale.
I don't make 'tater salad often. Or macaroni/pasta salad.
I do a Pennsylvania Dutch one at least once during the summer, a hot German potato salad a bit more often. My mom's version of potato salad
was just potatoes, hard boiled egg and mayo (with a splash of vinegar
and celery seed) dressing. I've also done a cold potato salad by
cooking the potaotes, draing them , then adding Italian dressing and letting them sit in that for an hour or so. By then they've absorbed
most of the dressing; what they haven't, I'll drain. Then I'll add
chopped hard boiled (steamed) eggs and a mayo/mustard dressing. Yummy!
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baked apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
I've seen them, not tried them but maybe next fall.....
The Cosmic Crisp works well in this:
Title: Pork & Apple Salad for Two
Categories: Pork, Nuts, Citrus, Fruits
Yield: 2 Servings
Hmmmmmmmmmmmmmmmm, looks good and now that Steve is back eating pork...............
By: Ruth Haffly to Dave Drum on Tue Apr 16 2024 01:08 pm
On Olive Garden, grin, it's my speed! Yes, I still can't cook
Italian. I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
Lets see, if I won a million, I'd edit my existing kitchen by
extending it out to the porch area, moving the paio sliding door back.
Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some
good curtians.
Yes, she lived in the kitchen.
Don't see that these days, except maybe baking days for the Amish and other groups like that.
No you sure don't. She was a product of her time that's for sure!
Sounds like military housing. We had mixed "luck" with our appliances.
These two have been here at least 8 years so we're used to the quirks
in the oven. 350 is 380(ish) on the dial, etc.
instruction manual for it. Moved to Fort Huachuca (AZ) and when we got housing, the stove was identical to the one in MA.
That was handy!
As long as you have a few markings, you should be able toguess-timate RH> fairly accurately. I have a back up one cup liquid cup
We have the backup ones as well but they are plastic and were a gift
from someone, Andrea likes those.
Steve's mom (Italian heritage) gave me her various recipes for sauce, raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
some of them over the years (making a meat or spinach lasagne, changes
to the sauce, etc) but keeping fairly close to the original. Best other
Nearly every cook puts a personal "spin" on a recipe. My good friend
Joe DeFrates once told me "You can make my recipe but you can't make
my chilli"
When I asked him "Whassup with that?" He explained that everyone
tastes and "adjusts" as they and wander off the straight and narrow.
I've always found O.G. to be lowest common denominator Italian. Weto DD> be falling off their twigs a lot lately) and have no lack of
have a substantial Italian population (the first generation seems
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
O. G. does have some decent dishes - but most of their stuff is onthe DD> profitable path of "Hey Diddle Diddle, Straight Up The Middle".
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
That being said:
Title: Olive Garden Chicken Gnocchi Soup
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 servings
Hi Carol,
By: Ruth Haffly to Dave Drum on Tue Apr 16 2024 01:08 pm
On Olive Garden, grin, it's my speed! Yes, I still can't cook
Italian. I can get close but always the meal is a bit 'tweaked' someplace. If nothing else, the side will be.
I know, we each have our own areas of cooking that we do better in than others. For chain Italian, we prefer Carraba's but there aren't any
local ones. For non chain Italian, we've got a few good ones in the
area, plus my home made. (G)
Ah well, my stir fry isn't Asian either, might be closer to Greek? Ah well. It's good and that's what matters.
That's all that matters. Years ago I said that I do mock Chinese--throw everything in a wok and stir fry it. Michael wrote back and said that
it's the real thing as he does it himself. I still do that from time to time.
Lets see, if I won a million, I'd edit my existing kitchen by
extending it out to the porch area, moving the paio sliding door back.
For this house I'd expand the whole back wall so I could have a larger sewing room and Steve, a larger computer room/ham radio shack/library in addition to the larger kitchen. I'd try to incorporate a space for the washer and dryer, turn that space into a linen and broom closet. I'd
also do a bigger deck/patio area.
Custom cabinets of cedar. Lots of pots-n-pans storage. Maybe some good curtians.
I'd make curtains but yes, more (and better cabinetry. We have a hanging rack for pots and pans which is a big help as I don't need to devote
cabinet space to them. We have more storage than we did in the rental
house, but not a lot more. Nice to dream but..........we're debating a possible move out west in the future, don't know if that will actually
come about tho.
Carol Shenkenberger wrote to Dave Drum <=-
Sorry Dave but a cubed potato has no relation to tenderizing meat.
Dave Drum wrote to Carol Shenkenberger <=-
https://www.thespruceeats.com
Ruth Haffly wrote to Dave Drum <=-
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
Dave Drum wrote to Carol Shenkenberger <=-
Nearly everyone "tweaks" to his/her taste. It's a universal truth. I learned about *real* Chinese (well, the Cantonese part) when I stumbled into House of Yee in Inglewood, CA. I started at the top of the menu
and worked my way to the bottom, keeping mental notes. Bv)=
Sean Dennis wrote to Dave Drum <=-
https://www.thespruceeats.com
See my quote from the same website about the terms "cube", "dice", and "chop" to xxCarol in this same packet.
Continuing on my theme for this packet:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mom's Chop Suey
Categories: Main dish
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
Nearly every cook puts a personal "spin" on a recipe. My good friend
Joe DeFrates once told me "You can make my recipe but you can't make
my chilli"
When I asked him "Whassup with that?" He explained that everyone
tastes and "adjusts" as they and wander off the straight and narrow.
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started cooking as my dad insisted on the basics. As time went on, I tinkered
more and more with them, still somewhat trying to cater to his tastes
but seeing what I could "get away with". Some years back, before he
went into the nursing home, we were up visiting and he asked me to make
a meat loaf for supper. I did, putting in some sauteed onion, which I
do when making it at home. He ate--and enjoyed--it; I never did tell
him about the onion because he had declared a few days earlier that he didn't like onions. I'd put them in other things that I made when we visited or he came to visit us; he ate them without complaint.
I've always found O.G. to be lowest common denominator Italian. We
have a substantial Italian population (the first generation seems
to DD> be falling off their twigs a lot lately) and have no lack of
really DD> good, authentic Italian restaurants. What we need is a good
Greek DD> venue.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
I didn't grow up with Chef Boyardee Italian, just my mom's poor version
of it. There was one local-ish Italian place my folks took us to occaisionally, I remember one time we all ordered lasagne. It came out, looking nothing like what my mom made but tasted good. Years later,
after meeting Steve, I found out that was the more authentic Italian lasagne. I've made it myself over the years--taught my mom how to do it but don't know if she ever did before the dememtia set in.
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The Middle".
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
places that cook like Steve's mom used to (chef coming from the same region of Italy as her family) but a lot more "nice try, but..."
places.
That being said:
Title: Olive Garden Chicken Gnocchi Soup
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 servings
Steve tried it the last time we went to OG and was less than impressed with it.
Quoting Ruth Haffly to Shawn Highfield <=-
My mom started that way but having 5 kids and Dad's job not paying a
whole lot, she changed gears aand became a working (outside the house)
GA, with a smooth top stove. Instruction/warranty book was in a
binder, with the rest of the appliances--smart idea--that was left when
we moved.
I've got a set of plastic (in addition to my metric measures) around somewhere but it's missing the (IIRC) half cup. Not a big deal. Also
have the less than common (2 tablespoon/teaspoon, 1 1/2 tablespoon,
pinch, smidgeon, packet of yeast [from King Arthur Flour] measures.
The cup measures range from 1/8 cup to one, including 2/3 and 3/4 cups.
Quoting Sean Dennis to Ruth Haffly <=-
Now here's something I like (and everyone else thinks I'm crazy) sans
the brandy:
Title: Myra's Jewish Chopped Liver
Quoting Ruth Haffly to Dave Drum <=-
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.
I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
I know the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear that I'm the age I am. "You
sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home
office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.
The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=
Tell me about it! Wake County re-evaluates property every 4 years as compared to 8 years for the rest of the state. Our taxes more than
doubled with the last re-evaluation, done last year. According to them, the house/lot is worth more than twice what we paid for it in fall of
2014 but we can't sell it for that much.
Illiois has a "Homestead Act" for residential property that is
occupied by its owner or owners as his or their principal dwelling
place. Plus
the "Low-Income Senior Freeze" provides limited-income seniors with protection against real estate tax increases due to rising property values.
My taxes haven't gone up since I moved into this home. Used to have to make the trek to the Country Assessor's office to apply/renew the deal in-person. And may have to in future. But, for now, the CoVid pandamic
has put the brakes on the in-person deal. Bv)=
Meanwhile, local strawberries are beginning to hit the market.Steve RH> picked some up for me at the local farmer's market so we've
We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
We've got a set of those with a walnut finish, picked up at a yard
sale.
They are handy. Even if I hardly ever watch TeeVee. Bv)=
I don't make 'tater salad often. Or macaroni/pasta salad.
I do a Pennsylvania Dutch one at least once during the summer, a hot German potato salad a bit more often. My mom's version of potato salad
was just potatoes, hard boiled egg and mayo (with a splash of vinegar
and celery seed) dressing. I've also done a cold potato salad by
cooking the potaotes, draing them , then adding Italian dressing and letting them sit in that for an hour or so. By then they've absorbed
most of the dressing; what they haven't, I'll drain. Then I'll add
chopped hard boiled (steamed) eggs and a mayo/mustard dressing. Yummy!
If I use eggs in/on my 'tater or macaroni salad they are generally
sliced as garnis/topping. But I does like a good egg salad sandwich sometimes.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
I've seen them, not tried them but maybe next fall.....
They are a good duplicate for Honey Crisp - being a close cousin. I recommended them to Dale Shipp, who was a Honet Crisp acolyte. Worked
out well for him.
Ruth Haffly wrote to Dave Drum <=-
I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.
I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.
My list is probably longer than I realise but it does feel good to get items marked off from time to time.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
I know the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear that I'm the age I am. "You
sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
Work/keeping you active has probably kept you going.
Meanwhile, local strawberries are beginning to hit the market.
Steve RH> picked some up for me at the local farmer's market so we've
had RH> strawberry short cake and a riff on a salad we'd had last year
in RH> Fairbanks. Salad has candied pecans, craisins, bacon bits, feta
cheese, RH> strawberries, greens (I used fresh spinach) and a balsamic
vinegarette RH> dressing. We'll probably enjoy it a few more times
before the end of RH> fresh strawberry season. (G)
We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.
I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.
I'd make curtains but yes, more (and better cabinetry. We have a hanging rack for pots and pans which is a big help as I don't need to devote
cabinet space to them. We have more storage than we did in the rental
house, but not a lot more. Nice to dream but..........we're debating a possible move out west in the future, don't know if that will actually
come about tho.
On renovations, grin as you saw at the picnic, I have that porch in spades! Mine was done on the picnic table on the porch.
On the stir fry, tonight it's flat italian green beans with garlic and mushrooms in olive oil. Main dish will be garlic parmesan alfredo
over egg noodles with sliced kielbasa and garnished with shishido
peppers and strips of red bell peppers.
Should all be good!
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
There's a small local Italian place here in Johnson City called "The
Crazy Tomato" that beats Olive Garden hands down IMNSHO. I haven't
eaten at Olive Garden in years as they want too much for their food.
Now here's something I like (and everyone else thinks I'm crazy) sans
the brandy:
Title: Myra's Jewish Chopped Liver
Categories: Poultry, Appetizers, Jewish
Yield: 3 Servings
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started cooking as my dad insisted on the basics. As time went on, I tinkered
more and more with them, still somewhat trying to cater to his tastes
but seeing what I could "get away with". Some years back, before he
went into the nursing home, we were up visiting and he asked me to make
a meat loaf for supper. I did, putting in some sauteed onion, which I
do when making it at home. He ate--and enjoyed--it; I never did tell
him about the onion because he had declared a few days earlier that he didn't like onions. I'd put them in other things that I made when we visited or he came to visit us; he ate them without complaint.
My house-mate also claims he can't eat onions because they give him a "heartburn". But he scarfs down my chuck roast which is made with both sliced onion and a packet of onion soup mix. And once, just for a
giggle I made calves liver w/bacon and onions and smothered it in a
nice gravy. He always claimed that he "hated" liver sonce his Navy
days. But he did second helpings on this. Bv)=
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
I didn't grow up with Chef Boyardee Italian, just my mom's poor version
of it. There was one local-ish Italian place my folks took us to occaisionally, I remember one time we all ordered lasagne. It came out, looking nothing like what my mom made but tasted good. Years later,
after meeting Steve, I found out that was the more authentic Italian lasagne. I've made it myself over the years--taught my mom how to do it but don't know if she ever did before the dememtia set in.
In his defense, Chef Hector Boiardi (before the advertising people
revised the spelling of his name) had a very nice restaurant in
Cleveland, Ohio. And he began selling his pasta sauce in washed milk bottles. That grew into a full-fledged manufacturing deal which was
later sold to American Home Foods and was later gobbled up by ConAgra.
O. G. does have some decent dishes - but most of their stuff is onMiddle".
the profitable path of "Hey Diddle Diddle, Straight Up The
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
My mom started that way but having 5 kids and Dad's job not paying a
whole lot, she changed gears aand became a working (outside the house)
Survival comes first!
GA, with a smooth top stove. Instruction/warranty book was in a RH>binder, with the rest of the appliances--smart idea--that was left when
we moved.
That is a good idea. Probably something I should have done over the years, we have a drawer filled with manuals in a file cabinet and we
can never find what we want, so I just end up using google to see if I
can figure it out.
I've got a set of plastic (in addition to my metric measures) around somewhere but it's missing the (IIRC) half cup. Not a big deal. Also
We're missing a few from the plastic set. I'm not sure where they
went.
have the less than common (2 tablespoon/teaspoon, 1 1/2 tablespoon,
pinch, smidgeon, packet of yeast [from King Arthur Flour] measures.
The cup measures range from 1/8 cup to one, including 2/3 and 3/4 cups.
That's handy!
Reminds me of my Mother before her mother passed away they spent time
in the kitchen so Mom could say to Granny "Okay give me a pinch." and
then she measured it. "Give me a small handful" and measure. etc. LOL
So the family recipes now say "Big handful" - 1/2 cup or something
like that. Granny was good about writing them down just used her own
hands as a
measuring device. LOL
Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started
Andrea is like this. I even have recipes printed and pretend to use
them when I make something I've made a 100 times just so she'll eat
it. "I don't like when you change recipes, make them correctly."
(Hope she doens't see this) As long as a printed recipe is handy she
will eat it. ;)
Ruth Haffly wrote to Dave Drum <=-
My house-mate also claims he can't eat onions because they give him a "heartburn". But he scarfs down my chuck roast which is made with both sliced onion and a packet of onion soup mix. And once, just for a
giggle I made calves liver w/bacon and onions and smothered it in a
nice gravy. He always claimed that he "hated" liver sonce his Navy
days. But he did second helpings on this. Bv)=
Neither of our daughters are fans of liver; I served it a fair amount
when they were growing up. My favorite way to fix it was to slice it
into strips or chunk, fry it, cut up onions, bell peppers and mushrooms together, then add a marinara-ish sauce, cook it down and serve it over brown rice. Haven't done that in a while but maybe I'll check out the liver next time I go shopping--don't see it as much as I used to. My
mom would fry up bacon (one slice per person), then cook beef liver
that had been dredged in flour in it--always tough. After all the kids left home, she discovered baby beef liver was much more tender than regular beef (probably from an older cow or steer) liver.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The
Middle".
I'm less and less enamored of it, the more I eat there. Best things on
the menu are the tossed salad, breadsticks and chocolate lasagne, IMO.
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
No, but when I cooked Italian for Steve's folks about 9 months after we were married, his mom said that I cook "like a good little dago". (G) Knocked her socks off one time a few years later with a lasagne (her recipe) but with home made noodles.
Quoting Ruth Haffly to Shawn Highfield <=-
sensitive to changes. Other times I'll keep the recipe handy aas a reference for key ingredients--make sure I don't leave anything major out--and quite often, I'll wing it, especially if I've made it a
gazillion times before.
recipe and sees that it calls for 2 teaspoons of water. Blondie is in
the living room so he yells in "is that heaping or level?". When we
what could be heaping. I showed him the comic and for a long time, he'd see an ingredient and just ask "is it heaping or level?".
Quoting Dave Drum to Ruth Haffly <=-
to a restaurant for our supper. These days I leave the pork liver where found. Chicken/poultry liver is a favourite. And I've tried sheep
liver more than once. But never again pork liver.
I gave the pasta roller to my sister-in-law and now buy pre-made from
the store. Bv)=
I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.
My list is probably longer than I realise but it does feel good to get items marked off from time to time.
Some people call that a bucket list.
I was young and energetic. These days I'm north of 80 and getting
tired.
I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)
But we all know someone our age (or a bit younger) who is in far wprse shape than we.
I know the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear that I'm the age I am. "You
sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=
Work/keeping you active has probably kept you going.
If it were onl;y possible to be old without getting old. Bv)=
8<----- EDIT ----->8
Meanwhile, local strawberries are beginning to hit the market.
Steve RH> picked some up for me at the local farmer's market so we've
had RH> strawberry short cake and a riff on a salad we'd had last year
in RH> Fairbanks. Salad has candied pecans, craisins, bacon bits, feta
cheese, RH> strawberries, greens (I used fresh spinach) and a balsamic
vinegarette RH> dressing. We'll probably enjoy it a few more times
before the end of RH> fresh strawberry season. (G)
We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.
I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.
I'm begiknning to see them in some of the stupormarkups as a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering
onion set and seed potatoes on their signage. Apparetly nothing much
is "in" just yet. And the current outdoors temp as I type this is 33o
So it will be a bit before the plants take off.
I've had something very much like this in the past. It wold be verycrust.
easy to make with a pre-made graham cracher or chocolate cookie
Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
Shawn Highfield wrote to Sean Dennis <=-
Here's the one my Jewish friend taught me to make and it's perfect IMO. Basically the same but we don't over cook the liver.
Dave Drum wrote to Sean Dennis <=-
I respectfully disagree with those astute folks at Spruce. Cubed, to
me, will *always* refer to mechanically tenderied meat(s).
Not quite Chun King - but close. Here's my entry:
Quoting Sean Dennis to Shawn Highfield <=-
Basically the same but we don't over cook the liver.
That does look good. I've saved that.
Title: One-Pan Potatoes & Chicken Teriyaki
Shawn Highfield wrote to Dave Drum <=-
to a restaurant for our supper. These days I leave the pork liver
where found. Chicken/poultry liver is a favourite. And I've tried
sheep liver more than once. But never again pork liver.
I wonder if you got a bad peice? I've cooked pork liver many many
times and never had that issue. In order for me: Chicken Livers, Pork, Beef. Never tried sheep yet as everytime I order lamb from the farm
he's out of organ meat.
I gave the pasta roller to my sister-in-law and now buy pre-made
from the store. Bv)=
The only pasta I make regular are Lasagna noodles and perogies (SP), everything else we buy ready made. The Lasagna noodles I make are just
so much better then the boxed ones. (Remember my kitchen is GF)
Sean Dennis wrote to Dave Drum <=-
I respectfully disagree with those astute folks at Spruce. Cubed, to
me, will *always* refer to mechanically tenderied meat(s).
I think it may be also how one was raised as I rarely, if ever, had
cubed steak. In my home, "cubed" was to mean "chopped into small
cubes". I do like cubed steak, however, it's out of my budget. I'm
now losing 14% of my monthly budget to Medicare which I don't actually need but I know if I don't get it now, I may not be able to get it
later.
Not quite Chun King - but close. Here's my entry:
That looks tasty.
This looks like something I might make this Thanksgiving for myself
though reducing it to just two Cornish hens (four is a bit much):
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Orange Glazed Cornish Hens
Categories: Main dish, Poultry
Yield: 4 Servings
My house-mate also claims he can't eat onions because they give himfor a DD> giggle I made calves liver w/bacon and onions and smothered
Neither of our daughters are fans of liver; I served it a fair amount
left home, she discovered baby beef liver was much more tender than regular beef (probably from an older cow or steer) liver.
I grew up with liver 'n onions a common thing at our house. Lerned
about liver 'n bacon at a local restaurant run by Isidro Valadaz and
his American wife. After my dad died and Mom moved back toSpringfield DD> she asked me to come live with her so she wouldn't be
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The
Middle".
I'm less and less enamored of it, the more I eat there. Best things on
the menu are the tossed salad, breadsticks and chocolate lasagne, IMO.
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
No, but when I cooked Italian for Steve's folks about 9 months after we were married, his mom said that I cook "like a good little dago". (G) Knocked her socks off one time a few years later with a lasagne (her recipe) but with home made noodles.
I made pasta one time - more as a challenge to myself after watching
Mario Batali on the Fod Network make it look so easy. At home, on my
own and without video tape editing (or experience) it proved somewhat
more problematic. And it's just like (almost) my recipe for egg
noodles I got from my grandmother ... using different flour and
finishing steps.
I gave the pasta roller to my sister-in-law and now buy pre-madefrom DD> the store. Bv)=
sensitive to changes. Other times I'll keep the recipe handy aas a reference for key ingredients--make sure I don't leave anything major out--and quite often, I'll wing it, especially if I've made it a
gazillion times before.
This is pretty much what I do. But don't tell Andrea. :)
recipe and sees that it calls for 2 teaspoons of water. Blondie isin RH> the living room so he yells in "is that heaping or level?". When
LOL.
what could be heaping. I showed him the comic and for a long time, he'd see an ingredient and just ask "is it heaping or level?".
My daughter will call and ask me from time to time "Did you measure
this?" when she reads my recipes because when I write them down mostly
I just
guess at what I threw in. LOL Drives her crazy because she can't get things to taste exactly like mine. (Which is how I keep my
POWER!!!!!!)
Dave Drum wrote to Sean Dennis <=-
Medicare is an "automatic" when you become 65. They nick the premium
out of your Social Security cheque.
I'm with you. I'd add this to the recipe:
Title: Bacon-Cheddar Stuffing
This recipe halves very easily (thank providence) and if you're
stuffing two game hens the leftovers may be baked as a side dish for another meal.
Shawn Highfield wrote to Sean Dennis <=-
With chicken liver even people who dislike chopped liver will like
it. At least that's the case here as Andrea isn't a liver fan.
Saved that one. My hours are changing so one pan / one person meals couple times a week are in my future.
Quoting Sean Dennis to Shawn Highfield <=-
I am a big fan of lightly fried chicken gizzards. Only person in my family who likes them. I share a love of ginger snaps and real
licorice with my mom but with eggnog, like gizzards, I stand alone. XD
saltines. I was taken off of doxycycline and am being put on
minocycline which shouldn't cause that nausea though nausea is a side effect of all "cyclines".
Quoting Dave Drum to Shawn Highfield <=-
boar's liver is supposed to be a separate item and all liver sold as
pork live is supposed to be from sows.
how hard/involved it was after seeing it done or reading about it. And with some stuff it turns out that it really dows make a difference.
Here's a recipe I've not tried but have eaten (as a dessert item). I'm pretty sure you could make these GF.
Title: Varenyki (Filled Dumplings) Ukrainian
Quoting Ruth Haffly to Shawn Highfield <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Ruth Haffly wrote to Dave Drum <=-
We tried pork liver once, when we were living on $500./month (early
80s, pre army) and food stamps. Once was enough; it wasn't as bad as
your experience but just too strong for our tastes. Baby beef, calf's
or chicken liver are our preferred choices now.
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Sean Dennis wrote to Dave Drum <=-
Medicare is an "automatic" when you become 65. They nick the premium
out of your Social Security cheque.
I'm 51 and on it now but that's because I draw SSDI.
I'm with you. I'd add this to the recipe:
Title: Bacon-Cheddar Stuffing
Saved. That looks delicious.
This recipe halves very easily (thank providence) and if you're
stuffing two game hens the leftovers may be baked as a side dish for another meal.
Yes, I'd eat both as leftovers!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: 30-Min: Chili Cornmeal Chicken
Categories: Poultry etc, Chili
Yield: 4 Servings
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
far better job with English than I could with French. I made this once
and it was tasty ... but I had a problem finding the cognac to "flame"
at the finish. Wound up using some Christian Brothers brandy I scored
from an Episcopal priest .... as near as I could figure the call out
in the recipe was the equivalent for a teaspoonful. I used a
tablespoon and let it burn a bit longer to burn off the alcohol.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
Quoting Ruth Haffly to Shawn Highfield <=-
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
Shawn Highfield wrote to DAVE DRUM <=-
boar's liver is supposed to be a separate item and all liver sold as
pork live is supposed to be from sows.
Ohhh I get it now.
how hard/involved it was after seeing it done or reading about it. And with some stuff it turns out that it really dows make a difference.
I prefer the home made ones for Lasagna but for anything else store
brands are good enough.
Here's a recipe I've not tried but have eaten (as a dessert item). I'm pretty sure you could make these GF.
Title: Varenyki (Filled Dumplings) Ukrainian
Yes quite easy. I saved it but it's not really Andrea's thing so I'll
run it past her first.
Ruth Haffly wrote to Dave Drum <=-
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
far better job with English than I could with French. I made this once
and it was tasty ... but I had a problem finding the cognac to "flame"
at the finish. Wound up using some Christian Brothers brandy I scored
from an Episcopal priest .... as near as I could figure the call out
in the recipe was the equivalent for a teaspoonful. I used a
tablespoon and let it burn a bit longer to burn off the alcohol.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
We'll probably look into some alternative way to give it a bit of the
same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
not one that I'd want to try making.
Ruth Haffly wrote to Shawn Highfield <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
NS. He was able to pull in at Sydney, NS and one of the tours available was to the Alexander Graham Bell museum at Badeck. We went on that,
didn't have as much time as we would have liked at the museum so that
got us thinking about possibly driving up some day. We also stopped in Halifax, NS the next day and did a harbor tour.
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
main dining room for supper but other times were on our own so Steve
and I usually headed to the buffet deck for breakfast and lunch. Had a good long (probably about 2 hours) talk one morning over an extended breakfast with a couple from England on a wide variety of topics.
Dave Drum wrote to Carol Shenkenberger <=-
https://www.thespruceeats.com
See my quote from the same website about the terms "cube", "dice", and "chop" to xxCarol in this same packet.
Continuing on my theme for this packet:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mom's Chop Suey
Categories: Main dish
Yield: 4 Servings
2 c Pork or chicken, chopped
3/4 c Onion, chopped
2 tb Sugar
2 tb Soy sauce
1 lg Can Chinese vegetables
Fry meat until nearly done. Add sugar, soy sauce, and juice from
canned veggies. Add onion and cook until tender. Add veggies. Add 1c
water. Thicken with corn starch <take 1/4c cold water and 2T corn
starch>.
Serve hot with rice and chow mein noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
-- Sean
... Okay, who put a "stop payment" on my reality check?
Quoting Dave Drum to Ruth Haffly <=-
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of the daughters is near.
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
If you make it to this part of Ontario be sure to let us know.
The cruise was nice--food was good but I think the Celebrity Cruise
ship we were on back in 2017 was even better. We ate together in the
We haven't done a cruise yet, though friends of ours keep telling us
to try one.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
We'll probably look into some alternative way to give it a bit of the
same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
not one that I'd want to try making.
Accordig to the Wiki: "Flambiing reduces the alcohol content of the
food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500oC), the temperature at the surface of the pan is lower than that required for
a Maillard browning
reaction or for caramelization.
I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
it does look spectacular - especially in a dimly lit bistro. Lights up
the room ... which is OK so long as it doesn't set off the sprinklers.
Here's a tasty dish for which I have recipes that call for settingit DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the
Easiest way yo get to Toronto from N.S. would be to drop back into the States and point west on I-90 to Buffalo, NY then tip it north to
Toronto.
I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and
zoom west until you get to to Windsor. Then drop back into USA and the Interstate system and keep on West until one of the daughters is near.
Zooming on the 401 is only possible in the middle of the night and even
then you'll probably hit a traffic jam.
Shawn
Quoting Ruth Haffly to Shawn Highfield <=-
If you make it to this part of Ontario be sure to let us know.
Will do, we might make it a part of a trip to VT. We'll be going up
again this year, hopefully no disaster relief this time but "normal"
VBS, community service and so on. Maple creemees will be a must.
We thought our first Alaska one would be the "one and only", then
Steve's mom wanted to do a family one to New England. While on that
one, Steve decided to book another Alaska trip to catch some of the
things we didn't on the first trip.
shared the table with people from all over the world, quite an
interesting experience talking with them. One night we had all
Shawn Highfield wrote to DAVE DRUM <=-
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of the daughters is near.
Zooming on the 401 is only possible in the middle of the night and even then you'll probably hit a traffic jam.
Ruth Haffly wrote to Dave Drum <=-
I won't, probably good chance we'll never meet--unless we do the drive
up to Nova Scotia with the camper some time.
Then it's a short 8 or so hour drive here. ;)
It's something we're thinking about. Back in fall of 2022 we did a New England/Canada cruise with Steve's family. Due to stormy weather the
Easiest way yo get to Toronto from N.S. would be to drop back into the States and point west on I-90 to Buffalo, NY then tip it north to
Toronto.
We have family in western NY so it would be an easy trip from there. Another possibility would be in conjunction with our mission trips to
VT, but then, we usually stop in NY as part of those.
I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in
We've towed on all kinds of roads so it wouldn't be a problem. As long
as the GPS is accurate and traffic is flowing well, cities are not a problem. Last year we went thru Austin on a Saturday afternoon--lots
more traffic and construction than we'd anticipated but the GPS was accurate and we got thru without incident.
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of
the daughters is near.
Depends on what other plans we have. This year there's no graduations
or weddings, other trips are spaced so that we're not going any further west than Ohio. Have to plan the western trips well in advance since
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
... Books are better than TV; they exercise your imagination.
Ruth Haffly wrote to Dave Drum <=-
I think it's more for the WOW! effect than anything else.
I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
it does look spectacular - especially in a dimly lit bistro. Lights up
the room ... which is OK so long as it doesn't set off the sprinklers.
It definatly is an eye catcher, especially if they dim the lights. Our last couple of cruises were on Princess line ((The Love Boat) ships;
they did a Baked Alaska parade one night at dinner. Basically, get everyone seated, eating and almost ready for dessert. Then they dimmed
the lights in the dining room and paraded around with about a dozen flaming Baked Alaskas. Not sure as I didn't get a close up look as to
how they kept the flames going but it was quite the show, especially
the night they did it on the Alaska trip--we'd spent the day cruising
in Glacier Bay.
Here's a tasty dish for which I have recipes that call for setting
it DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I've got the recipe as I've got several ATK compilation books and a
couple of years of the magazine. IIRC, I've seen a (very) few of the
shows but have enjoyed reading the magazine to find out just "how did
they do that". Tried a few recipies from the magazine but most of them were not really to our taste.
Hi Carol,
I'd make curtains but yes, more (and better cabinetry. We have a hanging rack for pots and pans which is a big help as I don't need to devote cabinet space to them. We have more storage than we did in the rental house, but not a lot more. Nice to dream but..........we're debating a possible move out west in the future, don't know if that will actually come about tho.
On renovations, grin as you saw at the picnic, I have that porch in spades! Mine was done on the picnic table on the porch.
I do remember that. Our back door opens up onto a small deck, with a
patio (new since 2021) off to the side. We'd have to tear down the deck
and figure how to incorporate the water heater room into an expansion.
But, since we probably will never inhert a million dollars, it's just
pipe dream.
On the stir fry, tonight it's flat italian green beans with garlic and mushrooms in olive oil. Main dish will be garlic parmesan alfredo
over egg noodles with sliced kielbasa and garnished with shishido peppers and strips of red bell peppers.
Should all be good!
Sounds good to me. I fell yesterday, bruised my lower back (went to
urgent care this morning, x-rays showed no breaks) so not feeling like
doing much cooking or eating for a few days. When I do get into it
again, we've several options to choose from, depending on my ambition
level.
Quoting Dave Drum to Shawn Highfield <=-
It's been over 35 years since I was on the 401 - so I'm working from
an idealized memory. My first "real" experience with Canada (other than
nice breakfast and when I handed the cashier a U$20 bill and got C$30 and a bit more in change I remarked to my crew "I think I'm going to
like this country." Bv)=
I'd not want to do it pulling a cramper trailer. But, other than a few areas of urban sprawl it can be a pretty drive. And once in
We've towed on all kinds of roads so it wouldn't be a problem. As long
as the GPS is accurate and traffic is flowing well, cities are not a problem. Last year we went thru Austin on a Saturday afternoon--lots
more traffic and construction than we'd anticipated but the GPS was accurate and we got thru without incident.
How did we get along before the GPS driving coach?
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of
the daughters is near.
Shawn messaged me that "zooming" on the 401 will be clogged with
traffic. But I thik that just in the urban sprawl of Toronto.
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
groceries at really good price points) overall.
For groceries locally I prefer Hy-Vee for staples, Humphrey's for meat
and store-bought produce. With Hy-Vee I can order staple items, have
their minions pick the and bag order and put it in my car - if I buy a U$25 or more order. And we know that's not hard to do in today's
economy.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
It definatly is an eye catcher, especially if they dim the lights. Our last couple of cruises were on Princess line ((The Love Boat) ships;
they did a Baked Alaska parade one night at dinner. Basically, get everyone seated, eating and almost ready for dessert. Then they dimmed
the lights in the dining room and paraded around with about a dozen flaming Baked Alaskas. Not sure as I didn't get a close up look as to
how they kept the flames going but it was quite the show, especially
the night they did it on the Alaska trip--we'd spent the day cruising
in Glacier Bay.
I prefer my restaurant lighting to be bright enough that I can see
what I'm about to put in my mouth. And bright enough that I can read
the menu without resorting to my cell phone's flashlight function.
Here's a tasty dish for which I have recipes that call for setting
it DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I've got the recipe as I've got several ATK compilation books and a
couple of years of the magazine. IIRC, I've seen a (very) few of the
shows but have enjoyed reading the magazine to find out just "how did
they do that". Tried a few recipies from the magazine but most of them were not really to our taste.
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public. Still, they
remind me (or did) that, like with Consumer Reports, what's important
to them is nor
always important to me. They do get exhaustive sometimes.
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
Carol Shenkenberger wrote to Sean Dennis <=-
That one makes me smile! It's not actually Asian but it is simple and fast. I just typed it up (adding missing ingrediets from the
directions) and locally it's 64cents a serving.
Dave Drum wrote to Ruth Haffly <=-
1/4 fl Cognac
Ruth Haffly wrote to Shawn Highfield <=-
the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.
Dave Drum wrote to Ruth Haffly <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public.
Shawn Highfield wrote to Dave Drum <=-
It's been over 35 years since I was on the 401 - so I'm working from
an idealized memory. My first "real" experience with Canada (other than
It's also not quite as busy where you were. The closer you get to
Toronto the worse the traffic.
nice breakfast and when I handed the cashier a U$20 bill and got C$30 and a bit more in change I remarked to my crew "I think I'm going to
like this country." Bv)=
Laugh.
Ruth Haffly wrote to Dave Drum <=-
How did we get along before the GPS driving coach?
Road maps and atlas books. The GPS is much easier to use--we got our
first one in late 2006/early 2007 (in GA, after coming back from HI).
It's a lot easier to plug a destination into the box and let it do the calculating than to do it yourself, especially on our cross country
trips.
Canuckistan you can jump on the 401, one of Canada's nice East-West highways and zoom west until you get to to Windsor. Then drop back
into USA and the Interstate system and keep on West until one of
the daughters is near.
Shawn messaged me that "zooming" on the 401 will be clogged with
traffic. But I thik that just in the urban sprawl of Toronto.
Which, depending on the time of day, day of the week, may/may not be
too bad. Coming thru Atlanta on I-85 is usually no picnic but several years ago we went thru it around 8pm on a week night. All the back ups, traffic jams, etc were gone so going thru, even towing, was not a
problem.
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
groceries at really good price points) overall.
We've got both the supermarket and the hardware/lumber chain here in
WF. Used to, when we first moved here, we shopped the supermarket quite
a bit as it was convenient to where we lived.
For groceries locally I prefer Hy-Vee for staples, Humphrey's for meat
and store-bought produce. With Hy-Vee I can order staple items, have
their minions pick the and bag order and put it in my car - if I buy a U$25 or more order. And we know that's not hard to do in today's
economy.
Most all of the stores around here do that but we still do our own shopping and furnish the bags for baggers. Or, we'll take them out to
the truck in the buggy and bag them ourselves if we've not grabbed the bags on the way in. Most of our shopping is done at Wegman's, for convenience, value, etc. Food Lion had a special on London broil so we went there so Steve could get some to make jerky--that's where I had
the fall. The back is doing much better now, still have some "nice" bruises but getting around a lot better.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
Exactly! Fun part of our first echo picnic was putting faces with
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
Ruth Haffly wrote to Dave Drum <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public. Still, they
remind me (or did) that, like with Consumer Reports, what's important
to them is nor always important to me. They do get exhaustive
sometimes.
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
Sean Dennis wrote to Dave Drum <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public.
You do know he left ATK and immediately started Milk Street, right? He became even more pretentious if that's possible. From Milk Street's YT bio:
"Christopher Kimballƒ€™s Milk Street in downtown Boston ƒ€” at 177 Milk Street ƒ€” is home to our magazineƒ€™s editorial offices and our
cooking school. It also is where we record Christopher Kimballƒ€™s
Milk Street television and radio shows.
Milk Street searches the world for bold, simple recipes and techniques that will change the way you cook."
https://www.177milkstreet.com
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Corn, Ham and Potato Scallop
Categories: Crockpot, Ham, Potatoes, Soups/stews
Yield: 6 Servings
Sean Dennis wrote to Dave Drum <=-
1/4 fl Cognac
"fl" is short for "fluid ounce" so that measurement is equal to 1/2 tablespoon or 1 1/2 teaspoons.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: South of the Border Chili
Categories: Chili, Turkey, Beans & leg, Luncheon, Potatoes
Yield: 4 Servings
On the stir fry, tonight it's flat italian green beans with garlic and mushrooms in olive oil. Main dish will be garlic parmesan alfredo
over egg noodles with sliced kielbasa and garnished with shishido peppers and strips of red bell peppers.
Should all be good!
Sounds good to me. I fell yesterday, bruised my lower back (went to
urgent care this morning, x-rays showed no breaks) so not feeling like
doing much cooking or eating for a few days. When I do get into it
again, we've several options to choose from, depending on my ambition
level.
Yeah, no million here but we can dream!
Sorry on the fall. Keep to simple things for now. We got delivery yesterday from China Inn. They make some of the best spring rolls
I've ever had! Anyway, tonight is simple stuff. Fried rice (I use
butter and a lower heat) with leftover vegetable stir fry, leftover
Chow mein, rewarmed egg drop soup, and 2 spring rolls
rewarmedd/crisped in the air fryer.
Carol Shenkenberger wrote to Sean Dennis <=-
That one makes me smile! It's not actually Asian but it is simple and fast. I just typed it up (adding missing ingrediets from the directions) and locally it's 64cents a serving.
I think most "Chinese" food that Americans think is Chinese isn't much like how Taco Bell is far from "Mexican" food.
I dunno if this is an authentic Chinese recipe...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: 10 Minute Szechuan Chicken
Categories: Low-cal, Chicken, Chinese
Yield: 4 Servings
4 Chicken breasts* -- skinned
: an
3 TB Cornstarch
1 TB Vegetable oil
3 Cloves garlic -- minced
5 TB Soy sauce (low salt)
1 1/2 TB White-wine vinegar
1 ts Sugar
1/4 c Water
6 Green onions -- cut into 1"
: pi
1/8 ts Cayenne or to taste
Cut chicken *(these are 1/2 breasts, as you buy them in the market)
into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat.
Heat oil in skillet or wok; stir-fry chicken and garlic until lightly
browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3
minutes or until chicken is cooked through. Add green onions and
cayenne; cook uncovered about 2 minutes longer.
221 calories per serving.
Recipe By :
From: Sweeney <sweeney@asiaonline.Net>date: Tue, 29 Oct 1996 22:51:17
+0800 (
MMMMM
-- Sean
... Those who think they know it all often upset those of us who do.
Dave Drum wrote to Sean Dennis <=-
I think I remember something about that. Never seen Milk Street on the toob, nor would I go looking for it, preferring cooking shows like "The Urba Peasant" or "Yan Can Cook".
Title: Ham 'n' Potatoes Au Gratin
Dave Drum wrote to Sean Dennis <=-
IOW - not a lot unless you're a teetotaller. Bv)=. Which I seem to be these days. I've not had a beer or mixed drink for over 5 years. I did drink the ritual glass of wine at a Passover seder (small glass) and it got me about half-tiddly. I guess now I'd be a cheap drnnk hiving lost
my tolerance for alcohol.
If I'm going to do turkey in chilli I'm going to do something like
this:
Title: Turkey Chili Verde
Carol Shenkenberger wrote to Sean Dennis <=-
Absolutely ours tend to be 'westernized'. We refused to trade with
China for a long time so genuine Chinese Americans had to 'make do'.
Some of those 'make do' are actually better and are quite popular there and Taiwan.
Here's the recipe using popular Chinese products. It's quite similar.
Sean Dennis wrote to Dave Drum <=-
I think I remember something about that. Never seen Milk Street
on the toob, nor would I go looking for it, preferring cooking
shows like "The Urba Peasant" or "Yan Can Cook".
I remember both of those shows. "Yan CAN COOK!"
Title: Ham 'n' Potatoes Au Gratin
That looks good. I love bell peppers!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Scalloped Potatoes
Categories: Try it, Crockpot, Vegetable
Yield: 6 Servings
Sean Dennis wrote to Dave Drum <=-
IOW - not a lot unless you're a teetotaller. Bv)=. Which I seem to be these days. I've not had a beer or mixed drink for over 5 years. I did drink the ritual glass of wine at a Passover seder (small glass) and it got me about half-tiddly. I guess now I'd be a cheap drnnk hiving lost
my tolerance for alcohol.
I don't drink any as my life might depend on it with all the crazy meds I'm on!
If I'm going to do turkey in chilli I'm going to do something like
this:
Title: Turkey Chili Verde
That looks delicious but at the price of ground turkey and my inability
to easily eat crumbled hamburger, I'll save it.
I'm not sure what "all day" delineates in this recipe but I'd think 6-8 hours being set on low:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crock Pot Chicken Enchiladas
Categories: Crockpot, Poultry, Mexican
Yield: 1 Servings
the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.
I have heard that from my friends who enjoy crusing. One of my
friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My
friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!
How did we get along before the GPS driving coach?
Road maps and atlas books. The GPS is much easier to use--we got our
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
printed accompaniment listing "recommended fuel, food, and
hotel/motel" stops.
Canuckistan you can jump on the 401, one of Canada's nice East-West
Shawn messaged me that "zooming" on the 401 will be clogged with
traffic. But I thik that just in the urban sprawl of Toronto.
Which, depending on the time of day, day of the week, may/may not be
too bad. Coming thru Atlanta on I-85 is usually no picnic but several years ago we went thru it around 8pm on a week night. All the back ups, traffic jams, etc were gone so going thru, even towing, was not a
problem.
Atlanta has a law disallowing semi tractor/tarialer rigs from going
thru the middle of Hot Lanta. I had a set of phony bills of lading
once (in
case I got pulled over) and went right through. I figured it saved my
more than an hour of travel time. OTOH in Chicago, Cincinatti and Imdy it's easier and quicker to use the ring roads and go around.
we're usually gone about a month with them. Interesting, along the way, shopping in different supermarkets--found a Lowe's out in New Mexico
that claimed no affiliation with the NC chain but did carry the same
house brands. Harmon's, just down the road from our daughter in UT, has
a good sized store that is very similar to Wegman's, maybe closer to Publix or a big Harris Teeter but a fun store to shop in.
Never shopped in a Lowe's grocery store. Just their hardware/lumber/ plumbing stores. And I find that I prefer Menard's (who carry
groceries at really good price points) overall.
We've got both the supermarket and the hardware/lumber chain here in
WF. Used to, when we first moved here, we shopped the supermarket quite
a bit as it was convenient to where we lived.
They (hardware and groceries) originated in North Wilkesboro - home of NASCAR racing. Lowe's Hoe Improvement is currently head-quartered a
bit further south in Mooresville, another city with a rich NASCAR
history .
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still
reuire me to go iside and select personally what I'm buying. The other major stupormarkups here offer similar deals - but I have yet to try
them out.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
Exactly! Fun part of our first echo picnic was putting faces with
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
The usuall elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
There are, however, some bargain priced lamb cuts which are very
tasty.
Dave Drum wrote to Sean Dennis <=-
I think I remember something about that. Never seen Milk Street on the toob, nor would I go looking for it, preferring cooking shows like "The Urba Peasant" or "Yan Can Cook".
I remember both of those shows. "Yan CAN COOK!"
Title: Ham 'n' Potatoes Au Gratin
That looks good. I love bell peppers!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Scalloped Potatoes
Categories: Try it, Crockpot, Vegetable
Yield: 6 Servings
2 lb Potatoes (about 6 medium)
1/4 ts Pepper
3 tb Butter
1 Small onion, thinly sliced
1 cn Cream of mushroom soup
- (10 oz.)
1/4 c Flour
1 ts Salt
4 sl American cheese
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2
teaspoon cream of tartar. Drain. Put half of sl iced potatoes in
greased CROCK-POT. Top with half of onion slices, flour, salt and
pepper. Add remaining sliced potatoes and onions. Sprinkle with
remaining flour. Add butter and undiluted soup. Cover and cook on Low
7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes
before serving (Recipe may be doubled for 5-quart model).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
-- Sean
... Procedures designed to implement the purpose won't quite work.
Carol Shenkenberger wrote to Sean Dennis <=-
Absolutely ours tend to be 'westernized'. We refused to trade with China for a long time so genuine Chinese Americans had to 'make do'. Some of those 'make do' are actually better and are quite popular there and Taiwan.
It's always good to make something better, especially food.
Here's the recipe using popular Chinese products. It's quite similar.
That does look tasty no matter its origin. There is a nice cook I watch on YouTube who is Chinese or Taiwanese and is a great cook. Her channel is called "Souped Up Recipes". She makes authentic Chinese dishes that all look delicious.
https://www.youtube.com/@SoupedUpRecipes
Here's one of her recipes I transcribed that I like:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shanghai Rice
Categories: Asian, Rice, Vegetable, Bacon, Seandennis
Yield: 4 Servings
1 1/2 c Jasmine rice
2 c Water
1/2 lb Boy choy or choy sum, diced
4 oz Jinhua ham or bacon, diced
1 1/2 T Minced garlic
1/4 t Salt (or to taste)
1/2 t Black pepper (or to taste)
Finely dice the vegetable and separate the stem and the leaves because
they take a different amount of time to cook. You can use any green
leafy vegetables with a crunchy stem to give the rice a nice texture,
such as baby bok choy, Chinese broccoli, and choy sum.
Finely dice the Jinhua ham.
Wash the rice several times to remove the impurities and excess
starch. Drain it thoroughly so you don't mess up the water ratio.
Add the rice and water to a saucepan and bring it to a boil over high
heat. This only takes just a few minutes. Don't go away because if
you forget the time, it will overflow.
Once the rice is simmering, put on the lid and continue to cook the
rice over low heat for another 18 minutes.
Heat a wok over high heat. Add the pork lark and Jinhua ham and
saute for 2 minutes. If using bacon as a replacement, please skip the
pork lard, as you will get lots of fat.
Add minced garlic and the diced choy sum stem. Stir for a couple of
minutes.
Add the choy sum leaves and continue to stir until the volume
decreases.
Season it with some salt and black pepper to taste. Every brand of
ham has different sodium levels; please taste to adjust the saltiness.
Thoroughly combine the rice with the vegetable and ham.
Replacement Tips:
Jinhua ham is a special cured meat from Jin Hua, Zhe Jiang province.
It was listed as a tribute from Song Dynasty to Qing Dynasty. You
can use Italian prosciutto as a replacement because they taste
similar. I also tried bacon, and it turned out delicious.
Pork lard can be replaced with your preferred cooking oil.
Recipe by Souped Up Recipes.
https://www.youtube.com/watch?v=GMXVXONQb0A
Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
16 August 2023.
MMMMM
-- Sean
... Energizer bunny arrested. Charged with battery.
Hi Sean,
the fun parts of these cruises--get to meet people from all over the world, with life stories so different from yours.
I have heard that from my friends who enjoy crusing. One of my
friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!
Steve wanted to do that but decided there were too many hoops to jump
thru to make it worthwhile. It probably would have meant packing his
carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".
Our fig tree is leafing out quite well, also has a good number of baby
figs. Steve took a couple of small branches, dipped them in rooting
hormone and then planted them in pots. They've both taken off so he gave
one to a neighbor, will plant the other on our property (other side of
the house from current tree). Looks like we'll have gallons of figs in a
few years; I think it took the current tree about 5 years to really
start putting out.
Ruth Haffly wrote to Dave Drum <=-
How did we get along before the GPS driving coach?
Road maps and atlas books. The GPS is much easier to use--we got our
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
printed accompaniment listing "recommended fuel, food, and
hotel/motel" stops.
We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
map book to sort of pre plan the route, still keep a map book in the vehicle for those "just in case" (and have had them a few times) situations. Helps to know where an unknown exit will take you if you're caught on a rolling parking lot.
Canuckistan you can jump on the 401, one of Canada's nice
We generally try to use the "go arounds". Even tho I don't drive, I
keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.
The grocery store is pretty nice, I'd rate it a few steps above Food
Lion. The one we used to shop at regularly has a small clearance
section; when we first moved to WF, they were clearing out a lot of
their Indian foods. We got quite a few over time, once as we were
checking out, had a young lady from India as our cashier. She commented that her father really liked the brand Lowe's was getting rid of and we were buying. Good reccommendation. (G)
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still reuire me to go iside and select personally what I'm buying.
The other major stupormarkups here offer similar deals - but I have
yet to try them out.
Maybe one of these days, but not yet for us.
... Books are better than TV; they exercise your imagination.
True dat. If youm watch the tube or the mvies you get the director's vision of what the author meant. Reading a book your mind builds your
own vision ....
Exactly! Fun part of our first echo picnic was putting faces with
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
Ruth Haffly wrote to Dave Drum <=-
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
The usual elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
Which is probably why my mom never bought it. That, and I don't recall ever seeing it in our supermarkets where I grew up. We had an A&P and a Victory Market but neither of them were very big stores. Victory sold
out to a church/school probably about 20+/- years ago, A&P sold out to Freshtown about 15 years ago, after it had been flooded and rebuilt several times.
There are, however, some bargain priced lamb cuts which are very
tasty.
We've splurged on lamb chops a few times, grilling them outside. Also
got a leg of lamb maybe 15 years ago, enjoyed that and have another one
in the freezer.
Glad you are feeling better! Rice bags rule then! Seriously they
help a lot.
Hi Carol,
Glad you are feeling better! Rice bags rule then! Seriously they
help a lot.
The back is doing MUCH!!! better, haven't used heat on it for several
days now. Should have thought of rice bags but heating pads worked just
as well, without the need to get up and pop it into the microwave.
I saw your Simply Ducky posting just before this one--the date sure
takes me back. We'd moved from HI to GA, not that long ago so still
cooking a lot Hawaiian style. I did do a duck once over there, from an
Alton Brown "Good Eats" recipe. Duck came with a packet of "wild rice dressing" which we discarded, recipe included braised chard as a side
dish. I'd never bought chard before, but it was good---and I've bought
it quite often since.
When we were in Berlin, we went with several other couples from our (international, English speaking) church to a Chinese restaurant. One
man, knowing we were going there, called ahead and ordered a Peking duck
for the table. First time we'd ever had it, really enjoyed it but I
don't think we've had it since. Maybe some time soon..........
I have heard that from my friends who enjoy crusing. One of my
friends is an amateur radio operator and obtained permission from the master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the best grounding system on Earth for his setup!
Steve wanted to do that but decided there were too many hoops to jump
thru to make it worthwhile. It probably would have meant packing his
carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".
Our fig tree is leafing out quite well, also has a good number of baby
figs. Steve took a couple of small branches, dipped them in rooting
hormone and then planted them in pots. They've both taken off so he gave
one to a neighbor, will plant the other on our property (other side of
the house from current tree). Looks like we'll have gallons of figs in a
few years; I think it took the current tree about 5 years to really
start putting out.
Apple trees take a while to fruit too. In your area, a golden
delicious paired with a granny smith will work well as will a granny
smith with a pink lady. They require cross pollenation to do much.
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
map book to sort of pre plan the route, still keep a map book in the
I never used the AAA service. But my parents did a time or three. They
got back a three-inch tall by seven or eight inch wild book of strip
maps with the AAA suggested routes highlighted. Also regukar 8 1/2" X
11 pages with recommended restaurants, motels and roadside
attractions.
8<----- CUT ----->8
We generally try to use the "go arounds". Even tho I don't drive, I
keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.
You're probably worked out a system that suits you. Ordinarily I
mislike "back seat drivers". My grandmother was thw absolute worst
it's ever been my misfortune to have as a passenger. I told her once
"I don't tell you how to run your kitchen .... let me drive the way I
know how." And if I was forced to ride with her in her car???? She
drove like porcupines
making love - slowly and painfully.
8<----- CUT ----->8
The grocery store is pretty nice, I'd rate it a few steps above Food
Lion. The one we used to shop at regularly has a small clearance
were buying. Good reccommendation. (G)
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still reuire me to go iside and select personally what I'm buying.
The other major stupormarkups here offer similar deals - but I have
yet to try them out.
Maybe one of these days, but not yet for us.
It's a time-saver. And since staple items are in bags/cans/boxes and
the same all of the time I have no problem putting in an on-line order
and
scheduling pick-up at a convenient time. If one (or more) of my
selected items is out of stock I get texts on my phone from the as we
try to select a work-around. And if none exists ... on to the next
item.
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.
The usual elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
Which is probably why my mom never bought it. That, and I don't recall ever seeing it in our supermarkets where I grew up. We had an A&P and a Victory Market but neither of them were very big stores. Victory sold
out to a church/school probably about 20+/- years ago, A&P sold out to Freshtown about 15 years ago, after it had been flooded and rebuilt several times.
When I see lamb chops on a restaurant menu the price makes my throat
slam shut. Even buying them in a butcher shop can put a crimp in my budget.
There are, however, some bargain priced lamb cuts which are very
tasty.
We've splurged on lamb chops a few times, grilling them outside. Also
got a leg of lamb maybe 15 years ago, enjoyed that and have another one
in the freezer.
Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
only local market admitting to having sheep meat. Bv)=
Hi Carol,
I have heard that from my friends who enjoy crusing. One of my friends is an amateur radio operator and obtained permission from th master of the ship to operate on HF once the ship was underway. My friend had a lot of fun operating "maritime mobile" as he had the be grounding system on Earth for his setup!
Steve wanted to do that but decided there were too many hoops to jump thru to make it worthwhile. It probably would have meant packing his carry on with radio gear. BTW, his call sign is NY4NC, as he explains "I left New York for North Carolina".
Our fig tree is leafing out quite well, also has a good number of baby figs. Steve took a couple of small branches, dipped them in rooting hormone and then planted them in pots. They've both taken off so he gave one to a neighbor, will plant the other on our property (other side of the house from current tree). Looks like we'll have gallons of figs in a few years; I think it took the current tree about 5 years to really
start putting out.
Apple trees take a while to fruit too. In your area, a golden delicious paired with a granny smith will work well as will a granny smith with a pink lady. They require cross pollenation to do much.
I don't know if we want to put any more trees on our property. We own
.28 acres; when we bought it, it had several more trees than it does
now. Taking several down that had problems has opened it up so not so
much is shaded and we can actually grow grass. Several years ago when
one pine tree was taken out, they dropped it across the road; when it landed, the "THUMP!" of it shook the ground. (G)
We have a small raised bed garden in one corner of the back yard. It's mostly an herb garden but Steve planted some sugar snap peas this year.
The other day he reported that they're starting to grow the trellis so hopefully in a few weeks we'll be eating fresh peas.
Ruth Haffly wrote to Dave Drum <=-
Back in the day Triple A (American Automoblie Association) had a trip planning service witk maps that had the route highlighted and a
We tried something like that--don't recall if it was AAA or something else--once or twice but decided it wasn't for us. Cost, as much as anything was why we didn't stick with it. Also used the Rand McNally
map book to sort of pre plan the route, still keep a map book in the
I never used the AAA service. But my parents did a time or three. They
got back a three-inch tall by seven or eight inch wild book of strip
maps with the AAA suggested routes highlighted. Also regukar 8 1/2" X
11 pages with recommended restaurants, motels and roadside
attractions.
I don't know what my dad used, probably studied road maps. We did have
the Rand McNally campgrounds atlas that my parents used extensivly. It listed campgrounds (by city, town, etc) and the amenities they offered; one thing my dad always insisted on was that it have flush toilets. (G)
Even when camping, Mom fixed 99.99% of our meals so restarant listings would have been as useless as motels. The few times we ate out, we just went to some place near the campground....I remember going for lobster
(We kids had to get other seafood, but each got a bite of lobster from what mom & dad ordered.) up in Maine but that was a rare exception.
8<----- CUT ----->8
We generally try to use the "go arounds". Even tho I don't drive, I
keep looking for indicators of what we need to be aware of coming up, especially when we're towing, to help Steve.
You're probably worked out a system that suits you. Ordinarily I
mislike "back seat drivers". My grandmother was thw absolute worst
it's ever been my misfortune to have as a passenger. I told her once
"I don't tell you how to run your kitchen .... let me drive the way I
know how." And if I was forced to ride with her in her car???? She
drove like porcupines making love - slowly and painfully.
Don't forget, she was raised when there were fewer cars, trucks, etc on the road.
8<----- CUT ----->8
The grocery store is pretty nice, I'd rate it a few steps above Food
Lion. The one we used to shop at regularly has a small clearance
were buying. Good reccommendation. (G)
Hy-Vee is our Midwest Wegman's equivalent. I only get staple items
from their "snatch & grabbit" service. Fresh produce, meat and deli
still reuire me to go iside and select personally what I'm buying.
The other major stupormarkups here offer similar deals - but I have
yet to try them out.
Maybe one of these days, but not yet for us.
It's a time-saver. And since staple items are in bags/cans/boxes and
the same all of the time I have no problem putting in an on-line order
and scheduling pick-up at a convenient time. If one (or more) of my selected items is out of stock I get texts on my phone from the as we
try to select a work-around. And if none exists ... on to the next
item.
We still prefer to do all the shopping. If I don't go out with Steve,
I'll send a fairly detailed list of what to get.
names. We'd met a few folks in the first 13 years or so we were on the echo but got to meet a lot more "in real life" at the event the Shipps hosted in 2007.
IIRC you were also at the last picnic they held. That was before Nancy fell off of her twig.
Yes, we were there. Visited some friends in the Baltimore area
afterward; we'd been stationed in Frankfurt am/Main together. We hosted the last picnic, in 2019--doubt there will be any more but would be nice........
I had to give that one a miss. And I fear you're right on the echo picnics. Not enough participants left on this early-times social media platform to make up a viable picnic.
Last few we went to had maybe 6-9 people; ours had the Shipps, Michael, Nancy and Mark Lewis for a grand total of 7.
Ruth Haffly wrote to Dave Drum <=-
When I see lamb chops on a restaurant menu the price makes my throat
slam shut. Even buying them in a butcher shop can put a crimp in my budget.
There are, however, some bargain priced lamb cuts which are very
tasty.
We found some at a decent price at Sam's Club a while back. Grabbed
them, had a couple each, and the rest are in the freezer. Will probably get them out some time soon and grill them.
We've splurged on lamb chops a few times, grilling them outside. Also
got a leg of lamb maybe 15 years ago, enjoyed that and have another one
in the freezer.
Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
only local market admitting to having sheep meat. Bv)=
We've not looked for it lately, just happed to come across the deal at Sam's.
The back is doing MUCH!!! better, haven't used heat on it for several
days now. Should have thought of rice bags but heating pads worked just
I saw your Simply Ducky posting just before this one--the date sure
takes me back. We'd moved from HI to GA, not that long ago so still
dish. I'd never bought chard before, but it was good---and I've bought
it quite often since.
When we were in Berlin, we went with several other couples from our (international, English speaking) church to a Chinese restaurant. One
man, knowing we were going there, called ahead and ordered a Peking duck
for the table. First time we'd ever had it, really enjoyed it but I
Yes, quite a memory road there! GA, retirement right? Me, bit later,
about 3 years after the 'Ducky' and no, never tried to make peking
duck. Looks too fussy for me though I've done many a fussy recipe
over time!
Now, stir frys are really common. Fast and easy. Not always though.
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