Ruth Haffly wrote to Dave Drum <=-

For many thieves a parked vehicle is an "op shop". They'll break in
just to see if there's anything they can use/eat/drink/sell. I lock my
car even in my own driveway.

I know, we have a high value item in the car but the windows are tinted enough that it's not easily visible. And yes, we do lock the truck all
the time, even in our driveway. The truck has an alarm and we live just off a fairly busy street so I don't think anybody would be dumb enough
to venture a break in.

We're tlking about druggies, derelicts and other free-lance anarchists
here.

I lock the car in the driveway and when I'm at a store or restaurant.
Unless it's a quick in & out. Oddly, I don't feel the need to lock up
at work. Probably because I parkin a "spaz spot" right out front and I
can see the car clearly through the front window.

Meanwhile, our fig tree is beginning its summer time bonanza out put.
I'll probably make some preserves again this year; we've been giving
away last year's out put. Those that we froze, were just turned into
fig syrup.

I'm 82 years old and I have never had a fresh fig. I'll have to correct
that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.

A quick trip to the search engine tells me that fiss will not dowell
in my groqing zone without lots of special help. Which may 'splain
why they're not common around here.

I really had to dig to find a recipe that looked tasty and did not use
wine - which yu do not do - as an ingredient. Finally found this one:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fig Brochettes w/Tapioca Cream
Categories: Dairy, Grains, Fruits, Herbs
Yield: 12 Servings

8 c Milk
5 Cinnamon sticks; broken in
- pieces
13 lg Egg yolks
6 tb (lightly packed) light brown
- sugar; more for dusting
- the figs
1/4 c Quick-cooking tapioca
24 Black mission figs; halved
24 Whole cinnamon sticks

In a large saucepan, combine 4 cups of the milk and the
cinnamon-stick pieces. Over medium-high heat, bring the
milk just to a boil, remove from the heat, cover and
allow to infuse for 10 minutes. Strain the mixture
through a fine sieve, discard the cinnamon and return
the milk to the pan.

In a large bowl, whisk together the yolks and the sugar
until thick and light-colored. Gradually whisk the hot
milk into the yolk mixture. Return to the pan and cook
over medium heat, stirring constantly with a wooden
spoon until the mixture is slightly thickened and just
coats the back of the spoon, about 15 to 20 minutes. (Do
not allow it to boil.) Immediately remove from the heat
and strain into a large, clean bowl. Cover with plastic
wrap and refrigerate.

In a large saucepan over medium-high heat, bring the
remaining 4 cups of milk just to a boil. (If a skin
forms on the milk, remove it with a spoon.) Sprinkle the
tapioca over the milk and cook, stirring, until the
mixture is thick and the tapioca pearls are translucent,
about 15 to 20 minutes. Remove from the heat, cover and
refrigerate. When chilled, combine with the custard.

Heat the broiler. Skewer 2 fig halves on each cinnamon
stick and place on a baking sheet. Sprinkle them with
brown sugar and broil until the sugar is caramelized.
Spoon the tapioca cream into serving dishes and top each
with two warm brochettes.

By: Molly O'Neill

Yield: 12 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... I knew I'd hate the Campbell's soup version.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Shawn,

After we were done, we went over to Trader Joe's,
hadn't been there in several years. Picked up some goodies--dark
chocolate covered coffee beans for Steve and dark chocolate covered
mints & caramels for me. Also got some crackers and maple leaf
cookies.

Laugh, I just picked up maple leaf cookies on the weekend. Haven't
had one in a few years and saw them while shopping hungry.... LOL

Great minds........(G)

We were supposed to be in Vermont late last week thru the end of this
week, enjoying maple creemees and doing Vacation Bible School/community service. That trip didn't work out, good thing for us that it didn't, considering all that we had going on with the house. We would have been
in upstate NY at the beginning of the week, visiting Steve's family and
getting to VT about Friday. Last year when we went we ended up doing
disaster relief from flooding as well as VBS; they had flooding again
this year (to the exact same date/area of VT) but the trip that we'd
initially thought we were going to go on was scheduled for a bit later
in the month so we would have missed it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
On <Mon, 21 Jul 24>, you wrote me:

Haven't had one in a few years and saw them while shopping

Great minds........(G)

Exactly.

us that it didn't, considering all that we had going on with the
house. We would have been

Yes seems you guys have had your fair share of problems this week.

Shawn


* SeM. 2.26 * Know what I hate? I hate rhetorical questions!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

I know, we have a high value item in the car but the windows are tinted enough that it's not easily visible. And yes, we do lock the truck all
the time, even in our driveway. The truck has an alarm and we live just off a fairly busy street so I don't think anybody would be dumb enough
to venture a break in.

We're tlking about druggies, derelicts and other free-lance anarchists here.

They don't frequent our part of town.

I lock the car in the driveway and when I'm at a store or restaurant. Unless it's a quick in & out. Oddly, I don't feel the need to lock up
at work. Probably because I parkin a "spaz spot" right out front and I
can see the car clearly through the front window.

We sometimes, if we're just going to run into the house/back out in a
minute, don't bother to lock the truck. Otherwise, it is locked any time
it's left alone, no matter how long or short a time. We don't have a
handicap tag (yet) but will probably end up with one eventually.

Meanwhile, our fig tree is beginning its summer time bonanza out put.
I'll probably make some preserves again this year; we've been giving
away last year's out put. Those that we froze, were just turned into
fig syrup.

I'm 82 years old and I have never had a fresh fig. I'll have to
correct that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.

They are good; a Newton will give you a bit of the taste but nothing
like eating one fresh off the tree. Rinsed but still warm from the sun.

A quick trip to the search engine tells me that fiss will not

dowell DD> in my groqing zone without lots of special help. Which may
'splain DD> why they're not common around here.

And we're in a great spot for them. Steve planted another tree to be
last year so in a few years we'll have a super abundance of them.

I really had to dig to find a recipe that looked tasty and did not use wine - which yu do not do - as an ingredient. Finally found this one:

Title: Fig Brochettes w/Tapioca Cream
Categories: Dairy, Grains, Fruits, Herbs
Yield: 12 Servings

Thanks, looks interesting--and a way to use part of the bumper crop. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Shawn,

Haven't had one in a few years and saw them while shopping

Great minds........(G)

Exactly.

Hard to do but we're limiting ourselves to one at a time. (G)

us that it didn't, considering all that we had going on with the
house. We would have been

Yes seems you guys have had your fair share of problems this week.

Doing much better this week, took the camper in for the needed repair
work today. Insurance should cover most all of that. Meanwhile, temps
have cooled off a bit but we're still going to be doing a lot of
grilling. It's nicer to add heat to the outside air than to heat up the
house. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It isn't hard to meet expenses...they're everywhere!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
On <Wed, 23 Jul 24>, you wrote me:

Doing much better this week, took the camper in for the needed repair
work today. Insurance should cover most all of that. Meanwhile, temps
have cooled off a bit but we're still going to be doing a lot of
grilling. It's nicer to add heat to the outside air than to heat up
the house. (G)

Yes the heat broke here too last night. I can actually move this morning without being bent over like an old man.

I'm going to head to the woods after work today... I'm hoping to do
some grilling this "weekend" but we have so much going on with getting
the apartment ready for our Son and my FIL to move in, I may not stay
long.

Shawn


* SeM. 2.26 * Win if you can, lose if you must, but always cheat.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Ruth Haffly wrote to Dave Drum <=-

Hi Dave,

I know, we have a high value item in the car but the windows are tinted enough that it's not easily visible. And yes, we do lock the truck all
the time, even in our driveway. The truck has an alarm and we live just off a fairly busy street so I don't think anybody would be dumb enough
to venture a break in.

We're tlking about druggies, derelicts and other free-lance anarchists here.

They don't frequent our part of town.

At least not the obvious ones.

I lock the car in the driveway and when I'm at a store or restaurant. Unless it's a quick in & out. Oddly, I don't feel the need to lock up
at work. Probably because I parkin a "spaz spot" right out front and I
can see the car clearly through the front window.

We sometimes, if we're just going to run into the house/back out in a minute, don't bother to lock the truck. Otherwise, it is locked any
time it's left alone, no matter how long or short a time. We don't have
a handicap tag (yet) but will probably end up with one eventually.

I've had one for years - and they do make it convenient. Especially as
the curbside spots are usually ramped. And I have trouble with curbs -
both up and down - unless I have my cane or there is something to hold
on to to keep me steady. This getting old lark is not for wusses.

Meanwhile, our fig tree is beginning its summer time bonanza out put.
I'll probably make some preserves again this year; we've been giving

My grandparents had apple, cherry, apricot, paw-pae and crabapple trees
in the back yard of their town home. And a regular orchard at the farm
with more apples, peaches, cherries, pears and blackberry brables as well
as raspberries on the other side of the orhard. Gooseberies and May apples
were available in the woods.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shemp's Waffles w/Cherry Sauce
Categories: Breads, Fruits, Citrus, Sauces, Dairy
Yield: 3 Servings

MMMMM------------------------CHERRY SAUCE-----------------------------
1/4 c Sugar
2 ts Cornstarch
1/8 ts Cinnamon
1/2 c Orange juice
2 c Sweet cherries; pitted,
- halved
1 ts Grated orange peel
Sweetened whipped cream

MMMMM--------------------------WAFFLES-------------------------------
2 c Flour
2 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
2 c Milk
1/2 c Melted butter
4 lg Eggs separated

For Cherry Sauce: Combine sugar, cornstarch and cinnamon;
add orange juice, cherries and orange peel. Bring to boil
over medium high heat; boil until thickened. Serve warm
cherry sauce over waffles; top with sweetened whipped
cream.

For Waffles: Combine flour, sugar, baking powder & salt.
Combine milk, melted butter and egg yolks. Add to dry
ingredients; stir just to moisten. Fold in stiffly beaten
egg whites. Bake in waffle iron according to maker's
directions.

Makes 3 (or more) waffles

UDD Notes: These are the old-fashion waffles. NOT the
puffy "Belgian" waffles. Cherry preserves will work
just fine if you're not up for making the sauce. Or,
like me, just bone lazy.

From: http://www.threestooges.com

Uncle Dirty Dave's Kitchen

MMMMM

away last year's out put. Those that we froze, were just turned into
fig syrup.

I'm 82 years old and I have never had a fresh fig. I'll have to
correct that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.

They are good; a Newton will give you a bit of the taste but nothing
like eating one fresh off the tree. Rinsed but still warm from the sun.

I'll ask the folks down Jeffries Orchard farm stand about the availability.

My grandparents' home had apple, apricot and paw-paw in the back yard.
And the farm had an small orchard with peach, cherry and apple trees
as well as a blackberry patch and a raspberry patch. Gooseberries and
May apples were harvested in the woods.

I had a cherry tree in my front yard until the derecho winds hit last
July.

A quick trip to the search engine tells me that fiss will not

dowell DD> in my groqing zone without lots of special help. Which may
'splain DD> why they're not common around here.

And we're in a great spot for them. Steve planted another tree to be
last year so in a few years we'll have a super abundance of them.

From my research they aren't huge trees like maples or oaks.

I really had to dig to find a recipe that looked tasty and did not use wine - which yu do not do - as an ingredient. Finally found this one:

Title: Fig Brochettes w/Tapioca Cream
Categories: Dairy, Grains, Fruits, Herbs
Yield: 12 Servings

Thanks, looks interesting--and a way to use part of the bumper crop.
(G)

... "What you do speaks so loud that I cannot hear what you say" - R.W. Emerson --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Shawn,

Doing much better this week, took the camper in for the needed repair
work today. Insurance should cover most all of that. Meanwhile, temps
have cooled off a bit but we're still going to be doing a lot of
grilling. It's nicer to add heat to the outside air than to heat up
the house. (G)

Yes the heat broke here too last night. I can actually move this
morning without being bent over like an old man.

We have a yard service; he'd not come in about 3 weeks and the grass was beginning to dry out. Steve did some watering and now the rains have
come (some, most days, a lot today). The lawn had perked up and was a
nice green when he came on Monday. With the rain, it's almost as high as
it was just before it was cut.

I'm going to head to the woods after work today... I'm hoping to do
some grilling this "weekend" but we have so much going on with getting
the apartment ready for our Son and my FIL to move in, I may not stay long.

Some time isbetter than none. Are you planning to move out to the woods
on a long term basis?

We bought a chicken from Sam's Club and Steve grilled a rack of ribs
late last week so we're eating off of them, reheating as desired in the microwave. Right now the temperature is only 75; I could almost bake
something in the big oven without heating up the house too much. I think
we'll work on left overs tho. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Meanwhile, our fig tree is beginning its summer time bonanza out put.
I'll probably make some preserves again this year; we've been giving

My grandparents had apple, cherry, apricot, paw-pae and crabapple
trees in the back yard of their town home. And a regular orchard at
the farm with more apples, peaches, cherries, pears and blackberry brambles as well as raspberries on the other side of the orhard. Gooseberies and May apples were available in the woods.

So putting up was a big production in the summer. Steve had a bowl full (about 2 1/2 quarts) in the fridge so yesterday he pulled out the dehydrator. Dried them down to maybe about 2 cups. We'll probably do another batch or 2 in the dehydrator before the tree ends production,
in probably early September.

The degydrator is nice. I use mine mostly for chilies - and the aroma
that permeates the house is a great appetite stimulant.

I'm 82 years old and I have never had a fresh fig. I'll have to
correct that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.

They are good; a Newton will give you a bit of the taste but nothing
like eating one fresh off the tree. Rinsed but still warm from the sun.

I'll ask the folks down Jeffries Orchard farm stand about the availability.

Do so, it's an ancient fruit; I think more popular in the southern US
than the northern. Fig preserves and a brie type cheese on a cracker
make a nice nibble. Last year when we took some preserves out to our daughters, I told the grand kids that these were special, for their mothers,(mom was to share), not to be used like regular jelly/jam for
pb&j or whatever.

Probably because the fig trees do not do well in the Northern climate
zones. I did some readig on what it takes to have a successful fig crop
in my area. YIKES!!! I'll buy figs that have been shipped in, Thenkew
veddy much. Bv)=

I had a cherry tree in my front yard until the derecho winds hit last July.

My parents had one for years, until a storm did it in. It happened just before we came up for a visit so Steve saved some of the wood for his smoker.

My tree service guy salvaged all the wood except the small branches for
his son's smoker. AFAIK I've never had cherry smoked anything. I have,
however, used grapevine cutting to smoke a chuck roast very successfully.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grapevine Smoked Chuck Roast
Categories: Five, Beef, Bbq
Yield: 6 Servings

3 lb Chuck roast
Garlic powder
Salt and Pepper
Grapevines for smoke

After pruning the family's Concord grape vines, I
decided to use a few trimmings to make grapevine smoked
chuck roast on my gas grill. I'd never used grapevines
to smoke food before, so it was the perfect opportunity
to experiment with this new smoking wood.

I decided to use a chuck roast for two reasons. First,
it was a relatively inexpensive cut of meat. If the
grapevine smoke ruined the meat, the loss wouldn't be
that great. And second, beef chuck contains quite a bit
of fat and connective tissue, which adds to juiciness
and flavor. And I like juice and flavor!

Season the roast lightly on all sides with the salt,
pepper and garlic powder. Cover it and let it set at
room temp. Set up your grill for smoking, heating it
to 250ºF/120ºC. The pieces of grapevine can be wrapped
in a foil pouch, or put in a bread pan covered with
foil, and placed over one of the burners set on high.

When the grapevines begin to smoke, turn the burner
under the grapevines down to medium, then pop the
chuck roast into the grill and close 'er up. After
one and one-half hours at 250ºF/120ºC, wrap the roast
in a double layer of aluminum foil and place it back
in the grill. Increase the grill temperature to 350ºF/
175ºC degrees and continue cooking for another 1 1/2
hours.

Remove the grapevine smoked chuck roast and let it
rest, still wrapped in foil, for 20 to 30 minutes.
After the rest, it can be sliced for great tasting
sandwiches. A little homemade barbecue sauce would
be a nice finishing touch.

From: http://www.smoker-cooking.com

Uncle Dirty Dave's Kitchen

MMMMM

... When chickens get to live like chickens, they'll taste like chickens, too. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Ruth,
On <Fri, 25 Jul 24>, you wrote me:

We have a yard service; he'd not come in about 3 weeks and the grass

One chore I hate with a passion is cutting the grass. Thankfully my lawn is small so it doesn't take more thne 15 mins,

was a nice green when he came on Monday. With the rain, it's almost
as high as it was just before it was cut.

That's nice when it happens.

woods on a long term basis?

We're in a seasonal trailer park so Mother's Day (Can) to Thanksgiving (can) are when we're allowed in. Having said that when all the people are moved in to the apartment, I'm probably going to be staying here most days jsut so I have
some time to myself.

We bought a chicken from Sam's Club and Steve grilled a rack of ribs
late last week so we're eating off of them, reheating as desired in
the microwave. Right now the temperature is only 75; I could almost
bake something in the big oven without heating up the house too much. we'll work on left overs tho. (G)

Our Grandson came to visit yesterday so we had Hot Dogs last night. :)
I enjoy one every now and again. Andrea also brought a nice store made
salad and fruit tray so we ate pretty darn well! Left over dogs will be used instead of Bacon with our eggs when the rest of them wake up. :)

Shawn

* SeM. 2.26 * D:\PROGRAMS\FAULTY\TRASH\SICKJOKE\WINDOWS>_
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

My grandparents had apple, cherry, apricot, paw-pae and crabapple
trees in the back yard of their town home. And a regular orchard at
the farm with more apples, peaches, cherries, pears and blackberry brambles as well as raspberries on the other side of the orhard. Gooseberies and May apples were available in the woods.

So putting up was a big production in the summer. Steve had a bowl full (about 2 1/2 quarts) in the fridge so yesterday he pulled out the dehydrator. Dried them down to maybe about 2 cups. We'll probably do another batch or 2 in the dehydrator before the tree ends production,
in probably early September.

The degydrator is nice. I use mine mostly for chilies - and the aroma
that permeates the house is a great appetite stimulant.

I would imagine it would smell nice and spicy. We dehydrated another
couple of trays of figs yesterday, bringing that jar to about 4
cups--and more figs still to come.

After our freezer melt down, I decided to consolidate all of my odds and
ends of herbs and spices I'd kept in both freezers into one. Thanks to
my MIL cleaning out her supply a while back and our stock of bulk
Penzy's bags, there are some I won't need to buy for the rest of my
life. There's room for more stuff in the fridge freezer but a bit less
room in the big freezer.(G)

I'm 82 years old and I have never had a fresh fig. I'll have to
correct that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.

They are good; a Newton will give you a bit of the taste but nothing
like eating one fresh off the tree. Rinsed but still warm from the sun.

I'll ask the folks down Jeffries Orchard farm stand about the availability.

Do so, it's an ancient fruit; I think more popular in the southern US
than the northern. Fig preserves and a brie type cheese on a cracker
make a nice nibble. Last year when we took some preserves out to our daughters, I told the grand kids that these were special, for their mothers,(mom was to share), not to be used like regular jelly/jam for
pb&j or whatever.

Probably because the fig trees do not do well in the Northern climate zones. I did some readig on what it takes to have a successful fig
crop in my area. YIKES!!! I'll buy figs that have been shipped in,
Thenkew veddy much. Bv)=

That's OK. If we ever get out that way, I can drop off either some dried
figs or preserves in the off season, fresh figs in July/August.

I had a cherry tree in my front yard until the derecho winds hit last July.

My parents had one for years, until a storm did it in. It happened just before we came up for a visit so Steve saved some of the wood for his smoker.

My tree service guy salvaged all the wood except the small branches
for his son's smoker. AFAIK I've never had cherry smoked anything. I
have,
however, used grapevine cutting to smoke a chuck roast very
successfully.

Other than things smoked tasting good, I don't recall anything specific
about it. IIRC,the wood was probably used to smoke turkeys and Boston
butts.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Shawn,

We have a yard service; he'd not come in about 3 weeks and the grass

One chore I hate with a passion is cutting the grass. Thankfully my
lawn is small so it doesn't take more thne 15 mins,

We own about .28/acre, not really enough to justify buying a riding
mower but takes a while to do with a push mower. Your lawn sounds like
the one we had in Savannah; I don't think it took even 10 minutes to
mow.

woods on a long term basis?

We're in a seasonal trailer park so Mother's Day (Can) to Thanksgiving (can) are when we're allowed in. Having said that when all the people
are moved in to the apartment, I'm probably going to be staying here
most days jsut so I have some time to myself.

I see; Steve's older brother/wife and sister/husband are in a
"campground" like that. Mostly long term RVs in it but a section has
cottages that some people have been grandfathered in for year round
living. My BIL and his wife are in one of those; her family has owned
the property for I don't know how many years. My SIL and her husband
spend 6 months of the year in Florida, the other 6 months at this
campground. We asked if we could rent a site for just a few days while
visiting in that area, got told "sorry, no".

We bought a chicken from Sam's Club and Steve grilled a rack of ribs
late last week so we're eating off of them, reheating as desired in
the microwave. Right now the temperature is only 75; I could almost
bake something in the big oven without heating up the house too much. we'll work on left overs tho. (G)

Our Grandson came to visit yesterday so we had Hot Dogs last night. :)
I enjoy one every now and again. Andrea also brought a nice store
made salad and fruit tray so we ate pretty darn well! Left over dogs
will be used instead of Bacon with our eggs when the rest of them wake
up. :)

We've done that from time to time, cut up the hot dogs and scramble them
with the eggs. My parents did that when I was growing up, called it
"hupple pupple". Found a similar dish in one of my German cook books.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Even I don't understand what I just said...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
On <Sun, 27 Jul 24>, you wrote me:

We own about .28/acre, not really enough to justify buying a riding
mower but takes a while to do with a push mower. Your lawn sounds
like the one we had in Savannah; I don't think it took even 10
minutes to mow.

Our lawn mower is 100% people powered. I picked one up on the side
of the road years ago when my hands still worked and was able to sharpen
the blades. For our lawn it's perfect, anything it misses we get with the whipper snipper. ;)

the property for I don't know how many years. My SIL and her husband
spend 6 months of the year in Florida, the other 6 months at this campground. We asked if we could rent a site for just a few days
while visiting in that area, got told "sorry, no".

Our campground still has some transient spots he keeps open, however
if they don't like the look of you it's "booked solid." The family that runs it
does an amazing job, if they sell (and we've replaced the current tin can) we'll pull the trailer out. The current one hasn't moved in 50 years or more so while it's on wheels it will come apart when they hook a tractor up
to haul it out.

We've done that from time to time, cut up the hot dogs and scramble
them with the eggs. My parents did that when I was growing up, called
it "hupple pupple". Found a similar dish in one of my German cook
books.

With a picky eater like the grandson at least chopped up hotdogs are as
good as bacon. (In his mind)

Shawn


* SeM. 2.26 * Mother Nature is a Bitch.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Ruth Haffly wrote to Dave Drum <=-

My grandparents had apple, cherry, apricot, paw-pae and crabapple
trees in the back yard of their town home. And a regular orchard at
the farm with more apples, peaches, cherries, pears and blackberry brambles as well as raspberries on the other side of the orhard. Gooseberies and May apples were available in the woods.

So putting up was a big production in the summer. Steve had a bowl full (about 2 1/2 quarts) in the fridge so yesterday he pulled out the dehydrator. Dried them down to maybe about 2 cups. We'll probably do another batch or 2 in the dehydrator before the tree ends production,
in probably early September.

My grandmother had bonanza amounts of fruits preserves, jams, jellies
and both peach and apple "butters". But the big production was pickling
the cucumbers. She made Virginia Chunk, Bread & Butter, Dill, and with
the little guyus - Senf Gherkins. When she closed the house to move to
assisted living I had an antique dealer drop by and make a bid on her
stoneware crocks (up to 10 gallons) glass jars, etc. As well as the old
laundry stove in the basement. He added almost 10K to her bank account
and amazed her. She had no idea "that old junk" was worth anythng. Bv)=

8<----- HACK ----->8

Probably because the fig trees do not do well in the Northern climate zones. I did some readig on what it takes to have a successful fig
crop in my area. YIKES!!! I'll buy figs that have been shipped in,
Thenkew veddy much. Bv)=

That's OK. If we ever get out that way, I can drop off either some
dried figs or preserves in the off season, fresh figs in July/August.

That's a wonderful offer.

I had a cherry tree in my front yard until the derecho winds hit last July.

My parents had one for years, until a storm did it in. It happened just before we came up for a visit so Steve saved some of the wood for his smoker.

My tree service guy salvaged all the wood except the small branches
for his son's smoker. AFAIK I've never had cherry smoked anything. I
have, however, used grapevine cutting to smoke a chuck roast very successfully.

Other than things smoked tasting good, I don't recall anything specific about it. IIRC,the wood was probably used to smoke turkeys and Boston butts.

I nearly bought a smoker - but, the "reality" side of my brain said,
"You'll buy. Set it up. Use it once or twice than spend the rest of
you life dusting it and working around it." So, I passed. I do have a
charcoal grill w/offset fire box that I can use to smoke stuff if I care
to. I find, though, that the older I get the less time I spend in my
tiny kitchen.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Senf Gherkins
Categories: Squash, Preserving, Pickles
Yield: 7 Pints

5 qt Cucumbers or Gherkins; 1 1/2
- to 3 inches length
1/2 c Salt
8 c Sugar
6 c Vinegar
3/4 ts Turmeric
2 ts Celery seed
2 ts Whole mixed pickling spices
8 (1") sticks cinnamon
1/2 ts Fennel; opt
2 ts Vanilla; opt

1st Day: MORNING - wash cucumbers thoroughly, scrubbing
with vegetable brush. Stem ends may be left on if desired.
Drain cucumbers, place in large container and cover with
boiling water.

AFTERNOON - (6-8 hours) drain; cover with fresh boiling
water.

2nd Day: MORNING - drain; cover with fresh boiling water.

AFTERNOON - drain; add salt; cover with fresh boiling
water.

3rd Day: MORNING - drain; prick cucumbers in several
places with table fork. Make syrup of 3 cups of sugar
and 3 cups vinegar; add turmeric and spices. Heat to
boiling and pour over cucumbers. Cucumbers will be
partially covered at this point.

AFTERNOON - drain syrup into pan. Add 2 cups of the
sugar and 2 cups vinegar to syrup. Heat to boiling and
pour over pickles.

4th Day: MORNING - drain syrup into pan; add 2 cups
sugar and 1 cup vinegar to syrup. Heat to boiling and
pour over pickles.

AFTERNOON - drain syrup into pan; add remaining 1 cup
sugar and the vanilla, if desired, to syrup; heat to
boiling. Pack pickles into pint jars and cover with
boiling syrup to 1/2" of top of jar. Adjust jar lids.
Process for 5 minutes in boiling water (start counting
the processing time when water returns to boil). Remove
jars and complete seals as necessary. Set jars upright
several inches apart.

Yields 7-8 pints.

FROM: Uncle Phaedrus, Finder of Lost Recipes

From: http://hungrybrowser.com

Uncle Dirty Dave's Archives

MMMMM

... Safe sex used to mean to put the car in "Park"
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Ruth Haffly <=-

We own about .28/acre, not really enough to justify buying a riding
mower but takes a while to do with a push mower. Your lawn sounds
like the one we had in Savannah; I don't think it took even 10
minutes to mow.

Our lawn mower is 100% people powered. I picked one up on the side
of the road years ago when my hands still worked and was able to
sharpen the blades. For our lawn it's perfect, anything it misses we
get with the whipper snipper. ;)

I was gonna buy one of those - but when I started looking I found that
the prices were as much as a small powered mower. I have an electric
mower - which Denis absolutely abhors. He says he's afraid of running
over the extension cord. I think it's because that's not the way he
has "always done it." My front yard - the only part that gets/needs cut
os 45' X 50' with a big tree and a driveway. So, not much. But he went
out and bought a self-propelled gas-engine mower. Ir currently has
thrown a shoe and needs some plastic gears/splines replaced. Bv)=

the property for I don't know how many years. My SIL and her husband
spend 6 months of the year in Florida, the other 6 months at this campground. We asked if we could rent a site for just a few days
while visiting in that area, got told "sorry, no".

Our campground still has some transient spots he keeps open, however
if they don't like the look of you it's "booked solid." The family
that runs it
does an amazing job, if they sell (and we've replaced the current tin
can) we'll pull the trailer out. The current one hasn't moved in 50
years or more so while it's on wheels it will come apart when they hook
a tractor up to haul it out.

Winch it up onto a flatbed trailer and haul it to the salvage yard. Or
look for a low underpass then call your insurance company. Bv)=

We've done that from time to time, cut up the hot dogs and scramble
them with the eggs. My parents did that when I was growing up, called
it "hupple pupple". Found a similar dish in one of my German cook
books.

With a picky eater like the grandson at least chopped up hotdogs are as good as bacon. (In his mind)

Nothing is as good as bacon. Nothing ... not even steak.

Neighbour lady brought us a sack of just plucked tomatoes from her
garden. So, off to Humphrey's for bacon patties to make sandwiches.
With fresh, just picked tomatoes, pepper-jack cheese, lettuce they
became giant BLTs w/cheese.

I sometimes make these myself if I'm feeling frisky. But it's a lot
easier to take the lazy cook's way out and buy them down the butcher
shop.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ground Bacon Burger
Categories: Pork, Vegetables, Herbs, Breads
Yield: 4 Burgers

2 lb Uncooked bacon
1/2 lb Bacon; cooked, fine chopped
2 tb Your favourite BBQ dry rub
2 c Shredded iceberg lettuce
2 lg Tomatoes; sliced
BBQ sauce; optional
4 Kaiser rolls; split, lightly
- toasted

ADDITIONAL TOOLS: Stand mixer w/meat grinder attachment
or food processor

Prepare grill for medium-high heat cooking,
approximately 400ºF/205ºC.

Rough chop the uncooked bacon and place in the freezer
for approximately 15 minutes until it begins to firm but
hasn't frozen through. Once partially frozen, feed it
through the grinder attachment of a stand mixer or place
in a food processor and roughly chop.

Once the bacon has been properly ground, gently mix in
the chopped cooked bacon then form into 4 burger
patties. Season patties lightly on both sides with BBQ
dry rub seasoning.

Place patties on the grill and cook until they reach a
minimum internal temperature of 160ºF/71ºC. Remove the
burger patties from the grill. Assemble burgers by
spreading BBQ sauce or Mayonnaise on the buns, place
patty on the bottom bun, followed by shredded iceberg
lettuce, and 2-3 slices of tomatoes. Add the top bun
and serve immediately.

UDD NOTE: A nice slice of Cheddar or Colby cheese is a
nice touch. Pepper jack, too.

RECIPE FROM: https://www.kingsford.com

Uncle Dirty Dave's Kitchen

MMMMM

... Money won't buy happiness. But it will buy bacon.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Shawn,

We own about .28/acre, not really enough to justify buying a riding
mower but takes a while to do with a push mower. Your lawn sounds
like the one we had in Savannah; I don't think it took even 10
minutes to mow.

Our lawn mower is 100% people powered. I picked one up on the side
of the road years ago when my hands still worked and was able to
sharpen the blades. For our lawn it's perfect, anything it misses we
get with the whipper snipper. ;)

Good deal! Steve bought an electric mower when we were in Savannah and
we took it up to WF when we moved. It didn't do that great a job up here
so he replaced it with a gas one, don't remember what he did with the
other. We've more yard to mow in this house than we did in the rental;
he mowed it for the first few years & still does from time to time but
would rather pay somebody to do it now. At the moment he is over at the
church house mowing, but on a riding mower. He and several other men do
the yard there, each one doing it once or twice a month, and usually
working in 2s.

the property for I don't know how many years. My SIL and her

husband RH> spend 6 months of the year in Florida, the other 6 months
at this RH> campground. We asked if we could rent a site for just a few
days RH> while visiting in that area, got told "sorry, no".

Our campground still has some transient spots he keeps open, however
if they don't like the look of you it's "booked solid." The family

Good to know if we ever get up that way.

that runs it
does an amazing job, if they sell (and we've replaced the current tin
can) we'll pull the trailer out. The current one hasn't moved in 50
years or more so while it's on wheels it will come apart when they
hook a tractor up to haul it out.

Not a good thing. I presume there's alternate ways to get it out.

We've done that from time to time, cut up the hot dogs and scramble
them with the eggs. My parents did that when I was growing up, called
it "hupple pupple". Found a similar dish in one of my German cook
books.

With a picky eater like the grandson at least chopped up hotdogs are
as good as bacon. (In his mind)

We weren't allowed to be picky, didn't raise our girls that way either.
They both enjoy a wide variety of food from various cultures. Younger daughter's older son is on the autism spectrum so is more picky about
what he likes to eat. When we visited last year, he'd gone vetetarian
but was happy when his mom found vegetarian hot dogs at Ikea.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

So putting up was a big production in the summer. Steve had a bowl full (about 2 1/2 quarts) in the fridge so yesterday he pulled out the dehydrator. Dried them down to maybe about 2 cups. We'll probably do another batch or 2 in the dehydrator before the tree ends production,
in probably early September.

My grandmother had bonanza amounts of fruits preserves, jams, jellies
and both peach and apple "butters". But the big production was
pickling the cucumbers. She made Virginia Chunk, Bread & Butter, Dill,
and with
the little guyus - Senf Gherkins. When she closed the house to move to assisted living I had an antique dealer drop by and make a bid on her stoneware crocks (up to 10 gallons) glass jars, etc. As well as the
old laundry stove in the basement. He added almost 10K to her bank
account
and amazed her. She had no idea "that old junk" was worth anythng.

One man's junk is another man's treasure. Just to be on the safe side,
I'd probabbly not buy/use old canning jars for putting up, might buy one
or two crocks tho. My mom used to store her Christmas baking in a
stoneware crock so some years ago I asked my brother about the
possibility of getting one. He said that they (she had 2 or 3) were all
cracked or broken so he'd thrown then out. Sigh!

8<----- HACK ----->8

Probably because the fig trees do not do well in the Northern climate zones. I did some readig on what it takes to have a successful fig
crop in my area. YIKES!!! I'll buy figs that have been shipped in,
Thenkew veddy much. Bv)=

That's OK. If we ever get out that way, I can drop off either some
dried figs or preserves in the off season, fresh figs in July/August.

That's a wonderful offer.

Just have to figure out when we'll be out that way. Do need to visit the Chicago Public Library and make a donation of some of my great
grandfather's papers to add to their collection of his.

I nearly bought a smoker - but, the "reality" side of my brain said, "You'll buy. Set it up. Use it once or twice than spend the rest of
you life dusting it and working around it." So, I passed. I do have a charcoal grill w/offset fire box that I can use to smoke stuff if I
care to. I find, though, that the older I get the less time I spend in
my tiny kitchen.

Understandable; our kitchen is bigger but I usually don't spend hours in
it. Got to have Steve finish moving some stuff to his new shed and
finish the indoor work on the new (2021) windows so I can rehang the
curtains.

Title: Senf Gherkins
Categories: Squash, Preserving, Pickles
Yield: 7 Pints

5 qt Cucumbers or Gherkins; 1 1/2
- to 3 inches length
1/2 c Salt
8 c Sugar
6 c Vinegar
3/4 ts Turmeric
2 ts Celery seed
2 ts Whole mixed pickling spices
8 (1") sticks cinnamon
1/2 ts Fennel; opt
2 ts Vanilla; opt

Where's the mustard? Senf is German for mustard.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... You learn something useless every day.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,
On <Wed, 30 Jul 24>, you wrote me:

I was gonna buy one of those - but when I started looking I found
that the prices were as much as a small powered mower. I have an

If I had paid for it I would have gone with some sort of powered one, but
for free it's been a great mower for at least 10 years now.

Winch it up onto a flatbed trailer and haul it to the salvage yard.
Or look for a low underpass then call your insurance company.

I wish a picture would show you how big this one is. To go down the
road one needs special permits and a police escort as it's over sized.
Honestly as soon as they hooked it up to a winch the entire tin can
will come apart anyway.

are as good as bacon. (In his mind)

Nothing is as good as bacon. Nothing ... not even steak.

He's 8. ;)

Neighbour lady brought us a sack of just plucked tomatoes from her
garden. So, off to Humphrey's for bacon patties to make sandwiches.
With fresh, just picked tomatoes, pepper-jack cheese, lettuce they
became giant BLTs w/cheese.

Sounds good!

Shawn

* SeM. 2.26 * Where there's a will... there's a beneficiary!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Ruth,
On <Tue, 29 Jul 24>, you wrote me:

would rather pay somebody to do it now. At the moment he is over at
the church house mowing, but on a riding mower. He and several other
the yard there, each one doing it once or twice a month, and usually working in 2s.

That's a good way to get it done without hurting anyone. Probably more then enough men who have time to help out the church.

however if they don't like the look of you it's "booked solid."

Good to know if we ever get up that way.

You wouldn't have an issue. Besides I'd let them know you were coming and
to give you guys the VIP spot. :)

Not a good thing. I presume there's alternate ways to get it out.

Just in peices. But we don't care as with luck we'll be replacing it
in 2026 with something new.

Younger daughter's older son is on the autism spectrum so is more
picky about what he likes to eat. When we visited last year, he'd
gone vetetarian but was happy when his mom found vegetarian hot dogs
at Ikea.

My daughter wasn't raised to be picky, but she sure lets her boy get
away with it. :)

Shawn


* SeM. 2.26 * Education can cause a woman's uterus to shrivel.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

I was gonna buy one of those - but when I started looking I found
that the prices were as much as a small powered mower. I have an

If I had paid for it I would have gone with some sort of powered one,
but for free it's been a great mower for at least 10 years now.

When I was a pre-teen I used to mow my grandparent's lawn with a push
mower that was ancient even then (1950). It had a wooden handle - the
only metal was the mower itself. My granddad had a little gadget that
one rolled along the blades to keep them sharp. I soon learned that 20
minutes tending to that chore would save me a lot of sweat and nearly
30 miutes of time in actual mowing.

Winch it up onto a flatbed trailer and haul it to the salvage yard.
Or look for a low underpass then call your insurance company.

I wish a picture would show you how big this one is. To go down the
road one needs special permits and a police escort as it's over sized. Honestly as soon as they hooked it up to a winch the entire tin can
will come apart anyway.

I was being facetious. Sounds like what I've been thinking of as a camp/
travel trailer is, in fact, a full blown red-neck mansion (mobile home).

When I first ventured to California my friend and I lived in an Airstream travel trailer parked behind a neighbourhood grocery store. There was a
kitchen area - which went mostly unused. And a teeny-tiny loo/shower that
did see a lot of use.

are as good as bacon. (In his mind)

Nothing is as good as bacon. Nothing ... not even steak.

He's 8. ;)

He'll learn.

Neighbour lady brought us a sack of just plucked tomatoes from her
garden. So, off to Humphrey's for bacon patties to make sandwiches.
With fresh, just picked tomatoes, pepper-jack cheese, lettuce they
became giant BLTs w/cheese.

Sounds good!

T'was. Last night I did a bag of pre-mixed lettuce salad with a couple
of those 'mters chopped up, some sunflower seeds and shredded Cheddar,
covered in Russian dressing. I was stuffed. Bv)=

I have made this and it's pretty good. But, TBH, I still prefer good ol' Wishbone. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Russian Salad Dressing
Categories: Vegetables,Citrus, Herbs, Sauces
Yield: 10 servings

1/2 c White sugar
3 tb Water
1 1/2 ts Celery seed
1/2 ts Salt
1/2 ts Paprika
2 1/2 tb Lemon juice; fresh
1 tb Worcestershire sauce
1 tb Vinegar
1 c Oil
1/2 c Ketchup *
1/4 c Onion; grated

* I use Red Gold ketchup w/Huy Fog Sriracha for a
"zippy" version. Or Heinz/Hunt's for a tamer sauce.

Cook the sugar and water until it spins a thread then
let it cool.

Next, Combine remaining ingredients and add the sugar
water and beat thoroughly.

Next, chill ingredients. Makes about 2 cups, this makes
great BBQ sauce as well!

From the kitchen of Joyce & Rusty DeVoid

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Kitchen

MMMMM

... Safe sex used to mean to put the car in "Park"
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Shawn,

would rather pay somebody to do it now. At the moment he is over at
the church house mowing, but on a riding mower. He and several other
the yard there, each one doing it once or twice a month, and usually working in 2s.

That's a good way to get it done without hurting anyone. Probably
more then enough men who have time to help out the church.

We aren't a very big congregation, mostly younger families with a few
singles. There is one couple about our age, another couple in their 80s
and one in their 50s but all the other families are in their mid 30s or younger. The singles are all of college age or older, here mostly
because of the seminary and college but some locals with no school
connection. It's a small property but has a lot of trees so a lot of
hand mowing has to be done.

however if they don't like the look of you it's "booked solid."

Good to know if we ever get up that way.

You wouldn't have an issue. Besides I'd let them know you were coming
and to give you guys the VIP spot. :)

OK, we'll have to give it some thought. We were in Nova Scotia a couple
of years ago as part of the fall cruise with Steve's family--visited
Halifax and docked in Sydney but we took the bus tour up to Badeck.
Steve has said he wants to go back to Badeck, see some other places in
Canada, so we may head that way some summer.

Not a good thing. I presume there's alternate ways to get it out.

Just in peices. But we don't care as with luck we'll be replacing it
in 2026 with something new.

Younger daughter's older son is on the autism spectrum so is more
picky about what he likes to eat. When we visited last year, he'd
gone vetetarian but was happy when his mom found vegetarian hot dogs
at Ikea.

My daughter wasn't raised to be picky, but she sure lets her boy get
away with it. :)

I know, our younger daughter is more liberal about the way her boys eat
than our older daughter. Both girls have introduced some of the foods
they grew up with to their families; younger daughter's family was more
willing to eat whole wheat pasta & brown rice than older daughter's.
But, she tried--her husband is more meat and potatoes than how she was
brought up.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Computers run on smoke. They stop when it leaks out.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,
On <Fri, 01 Aug 24>, you wrote me:

one rolled along the blades to keep them sharp. I soon learned that
20 minutes tending to that chore would save me a lot of sweat and
nearly 30 miutes of time in actual mowing.

For sure, our lawn is so small I haven't had the need to re-sharpen and
that's a good thing as my hands are so far gone now. I can still do it it
just takes a long time as I have to keep stopping and writing down what
"count" I'm at. LOL

camp/ travel trailer is, in fact, a full blown red-neck mansion
(mobile home).

It is, one from the 1970's or before. It's old old old. We're hoping to get a new one after Andrea is done this round of schooling. I want to
hang onto this one for as long as possible due to having so much space.

T'was. Last night I did a bag of pre-mixed lettuce salad with a
couple of those 'mters chopped up, some sunflower seeds and shredded Cheddar, covered in Russian dressing. I was stuffed. Bv)=

That sounds good. I had some bag-o-salad, onions, carrot, cuke, cheese
deli ham salad with ranch dressing (which I dislike as a dressing but was
all I had and it was too hot to shake a mason jar.

Title: Russian Salad Dressing

Saved this once before but moving it up the list to a "totry this year" database. LOL

Shawn


* SeM. 2.26 * Headline: "Blow to Head is Common Cause of Brain Injury"
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Ruth,
On <Thu, 31 Jul 24>, you wrote me:

younger. The singles are all of college age or older, here mostly
because of the seminary and college but some locals with no school connection. It's a small property but has a lot of trees so a lot of
hand mowing has to be done.

Nice to have a young group though, it means your chruch will be there
for a while yet. The one I went to has recently closed after over 100 years it's sad because it has one of the most beautiful pipe organs ever in it
and it still works. :)

Of course now the homeless have taken over the property so I'm sure they
will break in and destroy the church soon.

family--visited Halifax and docked in Sydney but we took the bus tour
up to Badeck. Steve has said he wants to go back to Badeck, see some Canada, so we may head that way some summer.

There is a lot to see around this area. Petroglyphs, caves, waterfalls, big city's, small villages. Just don't waste your time visiting The dirty Shwa as there is nothing here. ;)

willing to eat whole wheat pasta & brown rice than older daughter's.
But, she tried--her husband is more meat and potatoes than how she
was brought up.

My father is like that. Likes his meat, potatoes and veg. ;)

Shawn


* SeM. 2.26 * God dislikes money - look who he gives it to!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

camp/ travel trailer is, in fact, a full blown red-neck mansion
(mobile home).

It is, one from the 1970's or before. It's old old old. We're
hoping to get a new one after Andrea is done this round of schooling.
I want to hang onto this one for as long as possible due to having so
much space.

My tin can was a 1974 model. I was pretty satisfied with it and likely
would be in it today paying the monthly lot rent - if not for the black
mold that took it over whilst I was staying with my bother recuperating
fro gall bladder surgery. Then I bought this place and salvaged what I
could to stock my house ... but had to leave a lot of "treasures" to be
hauled to the landfill when the demolition guys wrecked out the trailer.

T'was. Last night I did a bag of pre-mixed lettuce salad with a
couple of those 'mters chopped up, some sunflower seeds and shredded Cheddar, covered in Russian dressing. I was stuffed. Bv)=

That sounds good. I had some bag-o-salad, onions, carrot, cuke, cheese deli ham salad with ranch dressing (which I dislike as a dressing but
was all I had and it was too hot to shake a mason jar.

I prefer my ranch dressig as a dipping sauce if someone slips chicken
nuggets into my take away bag. My really fvourite salad dressing is a
Thousand Islands base with shredded Gorgonzola cheese.

I'm pretty much a carnivore but every once in a while I'll do soething
like that or a totally vegetarian dinner - usually from a boil-in-bag
or cafe' steamers selection. Or make a "baked" potato in the microwave
and top it w/butter, shredded Cheddar and some bacon bits.

Title: Russian Salad Dressing

Saved this once before but moving it up the list to a "totry this year" database. LOL

Here's an easy one using 1000 Island gressing. I usually do it w/boned,
skinned thighs. You can use whatever pieces suit you. Marylands (leg
quarters) - unskinned have been used also.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thousand Island Baked Chicken
Categories: Five, Poultry, Fruits, Sauces
Yield: 2 Servings

Chicken pieces; skinned
8 oz Bottle 1000 Island dressing
14 oz Jar apricot preserves
1 1/4 oz Pkg dry onion soup mix

Place chicken in an 8" X 8" casserole dish. Mix the next
3 ingredients and layer over chicken. Bake, covered @
350?F/175?C for 1 hour and 30 minutes.

Serve with rice.

From: http://www.cooks.com

Uncle Dirty Dave's Kitchen

MMMMM



... "The purpose of life is to fight maturity." -- Dick Werthimer
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Hi Shawn,

younger. The singles are all of college age or older, here mostly
because of the seminary and college but some locals with no school connection. It's a small property but has a lot of trees so a lot of
hand mowing has to be done.

Nice to have a young group though, it means your chruch will be there
for a while yet. The one I went to has recently closed after over 100 years it's sad because it has one of the most beautiful pipe organs
ever in it and it still works. :)

We hope it will, it went thru a split about 5 years ago and have been rebuilding since. The building and property were given to us about 17
years ago by a church that had to close but we had to spend several
years bringing it all up to city code before we moved in. A lot of sweat
equity went into it but well worth it. No organ of any type/size, just a
piano and a couple of guitars.

Of course now the homeless have taken over the property so I'm sure
they will break in and destroy the church soon.

Hopefully not.

family--visited Halifax and docked in Sydney but we took the bus tour
up to Badeck. Steve has said he wants to go back to Badeck, see some Canada, so we may head that way some summer.

There is a lot to see around this area. Petroglyphs, caves,
waterfalls, big city's, small villages. Just don't waste your time visiting The dirty Shwa as there is nothing here. ;)

So, well worth condsidering a trip up there. What's the local "gotta
have if you're in the area" food?

willing to eat whole wheat pasta & brown rice than older daughter's.
But, she tried--her husband is more meat and potatoes than how she
was brought up.

My father is like that. Likes his meat, potatoes and veg. ;)

My dad was like that, potatoes had to be mashed 99.99% of the time, rest
of the time, fries or baked was acceptable.Mom never scrubbed the
skin on baking potatoes so we couldn't eat that.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

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Hi Dave,
On <Sun, 03 Aug 24>, you wrote me:

My tin can was a 1974 model. I was pretty satisfied with it and
likely would be in it today paying the monthly lot rent - if not for
mold that took it over whilst I was staying with my bother
recuperating fro gall bladder surgery.

We have no idea what year ours is. There are no plaques or
ownership. The owner of the trailpark bought the park from his
grandmother and he told me it's been there as long as he can rememebr.

As for black mold, Andrea and I lost a lot of things to it in a house we
rented in Whitby in 2004 or 5. Including my xmas tree that had things
over 100 years old.

nuggets into my take away bag. My really fvourite salad dressing is a Thousand Islands base with shredded Gorgonzola cheese.

Something else I prefer as a dipping sauce over a salad dressing, but every
so often I like it.

boil-in-bag or cafe' steamers selection. Or make a "baked" potato in
and top it w/butter, shredded Cheddar and some bacon bits.

We've done them in teh nuker, but for some stupid reason we tend to eat
baked taters in the woods and not at home.

Here's an easy one using 1000 Island gressing. I usually do it
w/boned, skinned thighs. You can use whatever pieces suit you.
Marylands (leg quarters) - unskinned have been used also.
Title: Thousand Island Baked Chicken

I'm saving it just in case I get the urge for something like that. I've
been "off" meat again which sucks but pretty much everything except
fish is coming back up.

Shawn


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Hi Ruth,
On <Sat, 02 Aug 24>, you wrote me:

Of course now the homeless have taken over the property so I'm
sure they will break in and destroy the church soon.

Hopefully not.

Already destroyed one of the kitchens. Was in the paper the other day.
Won't take them long to set the building ablaze. We have a massive
homeless / addict problem in this shitty.

So, well worth condsidering a trip up there. What's the local "gotta
have if you're in the area" food?

If you're coming I'll get a list ready. :) If you do hit the dirty Shwa and want
diner food though the best is the rainbow. Family run for decades and
the food is great.

My dad was like that, potatoes had to be mashed 99.99% of the time,
rest of the time, fries or baked was acceptable.Mom never scrubbed
the skin on baking potatoes so we couldn't eat that.

Mashed is the easiest. :) I like mashed a lot but only if I make them. LOL

Shawn


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Shawn Highfield wrote to Dave Drum <=-

My tin can was a 1974 model. I was pretty satisfied with it and
likely would be in it today paying the monthly lot rent - if not for
mold that took it over whilst I was staying with my bother
recuperating fro gall bladder surgery.

We have no idea what year ours is. There are no plaques or
ownership. The owner of the trailpark bought the park from his grandmother and he told me it's been there as long as he can rememebr.

Mine had a "builder's plate" right next to the circuit breaker box.

As for black mold, Andrea and I lost a lot of things to it in a house
we rented in Whitby in 2004 or 5. Including my xmas tree that had
things over 100 years old.

Owtch

nuggets into my take away bag. My really fvourite salad dressing is a Thousand Islands base with shredded Gorgonzola cheese.

Something else I prefer as a dipping sauce over a salad dressing, but every so often I like it.

boil-in-bag or cafe' steamers selection. Or make a "baked" potato in
and top it w/butter, shredded Cheddar and some bacon bits.

We've done them in teh nuker, but for some stupid reason we tend to eat baked taters in the woods and not at home.

Takes me 5 minutes to nuke a "baked" potato to the edible stage. And
5 minutes to nuke bacon to crispy. A fortuitous match up.

Here's an easy one using 1000 Island gressing. I usually do it
w/boned, skinned thighs. You can use whatever pieces suit you.
Marylands (leg quarters) - unskinned have been used also.
Title: Thousand Island Baked Chicken

I'm saving it just in case I get the urge for something like that.
I've been "off" meat again which sucks but pretty much everything
except fish is coming back up.

You've mentioned that before. Medical science hasn't come up with an
answer for you?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Grilled Fish Steaks
Categories: Seafood, Marinades, Citrus
Yield: 4 Servings

2 lb Firm-fleshed fish such as
- Marlin, Blackfish, Shark
- or Swordfish; in steaks
- about 1" (or more) thick

MMMMM--------------------------MARINADE-------------------------------
1/4 c Olive oil
2 tb Lemon juice
1 tb Minced rosemary or dill

MMMMM---------------------HORSERADISH BUTTER--------------------------
1/4 c Butter
2 tb Drained, prepared horse
- radish
1/8 ts (ea) cayenne & salt

MMMMM--------------------HONEY-MUSTARD BUTTER-------------------------
1/4 c Butter
4 tb Dijon-style mustard
1/2 ts Honey

MMMMM------------------------LEMON BUTTER-----------------------------
1/4 c Butter
1/4 ts (to 1/2 ts) grated lemon
- zest
2 ts Lemon Juice
1/8 ts (ea) cayenne & salt

MMMMM------------------------HERB BUTTER-----------------------------
1/4 c Butter
3 tb Chopped, mixed tarragon,
- parsley and chives
1/4 ts Grated lemon zest
2 ts Lemon juice
1/8 ts (ea) cayenne & salt

Make the marinade by whisking together the ingredients.
Put the fish and marinade in a self-sealing plastic bag.
Refrigerate for no more than 1/2 hour. Marinating too long
will spoil the flavor and texture of fish.

Drain the fish and pour the marinade into a small pan and
heat at the side of the grill to brush on the fish while
grilling.

Oil the grill well or use a well-oiled, hinged, grilling
basket. Fish cooks fairly quickly. Depending on thickness,
it will need only between 4 and 15 minutes total and will
probably have to be turned only once on the grill.

Use a wide oiled spatula to turn it if done directly on the
grill. The flesh near the center should almost flake and
should be moist when tested with a fork. Baste with
reserved marinade.

Serve immediately with a flavoured butter as a garnish.

And that's as good as I can do here in the Great
American Outback 800 or so miles from the nearest
seashore. The blackfish (tautog) is probably my
favourite for this treatment. But, shark and swordfish
are a lot more readily available.

Uncle Dirty Dave's Kitchen

MMMMM

... Telling a woman to "calm down" works about as well a baptizing a cat.
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Hi Dave,
On <Tue, 05 Aug 24>, you wrote me:

Mine had a "builder's plate" right next to the circuit breaker box.

Our old one did. This one not so much, it could have been an empty
shell that someone built on... we just don't know.

Takes me 5 minutes to nuke a "baked" potato to the edible stage. And
5 minutes to nuke bacon to crispy. A fortuitous match up.

THat is handy!

You've mentioned that before. Medical science hasn't come up with an answer for you?

I'd have to go to the doctor for that and quite frankly I don't want to bother. Just as easy to eat a lot less meat and see what happens. Andrea made
chickpea curry last night, it was just a jar sauce I thought it was okay, she took one bite and said too spicy. So I have some for lunch today. :)

Shawn

* SeM. 2.26 * Civil engineers do it behind schedule
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Shawn Highfield wrote to Dave Drum <=-

Mine had a "builder's plate" right next to the circuit breaker box.

Our old one did. This one not so much, it could have been an empty
shell that someone built on... we just don't know.

All you are sure of it that it's old and creaky but not old enough to
be an archeological "find". Bv)=

Takes me 5 minutes to nuke a "baked" potato to the edible stage. And
5 minutes to nuke bacon to crispy. A fortuitous match up.

THat is handy!

You've mentioned that before. Medical science hasn't come up with an answer for you?

I'd have to go to the doctor for that and quite frankly I don't want to bother. Just as easy to eat a lot less meat and see what happens.
Andrea made chickpea curry last night, it was just a jar sauce I
thought it was okay, she took one bite and said too spicy. So I have
some for lunch today. :)

I like going to the doctor - except for the problems it causes with my schedule. We have a big medical school here and they run a Family Medicine Center. My primary doc is a middle-aged white guy. But there are a lot
of young doctors, either doing their "residency" or newly hired - of the
cute female persuasion. I'm too old for the mating dance but my eyes do
still work just fine. Bv)=

'Nother good "fishy" food ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tuna On Shingle - The Dim View
Categories: Seafood, Soups, Dairy, Breads
Yield: 3 Servings

10 oz (2 cans) tuna; drained *
1/3 c Diced bell pepper
1/4 ts Black pepper
1/4 ts Granulated garlic
10 3/4 oz Can Cream of Celery soup
3 tb Milk; as needed
Toasted bread or muffins

This is super easy and makes a great breakfast, light
lunch or supper. A country-style toasted bread makes
this dish.

Saute bell peppers until wilted.

Add undiluted soup, season with pepper and garlic.

Fold tuna into soup mixture being careful not to break
too much. Add 2 or 3 tbs milk or more to achieve creamy
consistency.

Heat to simmer.

Serve over toast of your choice.

* Note: This can also be done with leftover salmon

From: The Dim View Column; 10 October 1969

Uncle Dirty Dave's Kitchen

MMMMM

... The Irish drank hard liquor to match their hard lives.
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Hi Dave,
On <Thu, 07 Aug 24>, you wrote me:

All you are sure of it that it's old and creaky but not old enough to
be an archeological "find". Bv)=

Laugh, that's about right!

I like going to the doctor - except for the problems it causes with
my schedule.

I liked my last doctor, but he retired (in his 80's) I saw him monthly, but
new doctor (and I'm bloody lucky beyond works to have her) is in the
other end of the city with expensive parking.

of young doctors, either doing their "residency" or newly hired - of
the cute female persuasion. I'm too old for the mating dance but my
eyes do still work just fine. Bv)=

I think my shoes are older then my new Doc. ;)

Shawn


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