Ruth Haffly wrote to Dave Drum <=-
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.
Either way, it's something to aim for. I told Steve earlier today that
the quilt kit we picked up last September at the RV/radio net rally in
TX will probably be put together next year. I'm trying to devote most
of this year to UFOs but not getting as many done as I hoped to--latest hold up is a fall last Friday that didn't break anything but gave me
some deep bruises on the left side of my back.
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 words to that song. Time has been kind to my physical shell
and many people are amazed when they learn 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)=
Did you ever see the movie or read the book "Tuck Everlasting"? We
caught a bit of the movie one time, basically a family discovers a fountain of youth thing (we missed how) and their relationships with
the "outside world" over the years. Don't know how it ended up.
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 beginning to see them in some of the stupormarkups at 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 33oSo it will be a bit before the plants take off.
We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.
I've had something very much like this in the past. It wold be very
easy to make with a pre-made graham cracher or chocolate cookie
crust.
Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
Among the recipies Steve's mom gave me when we first got married was something similar to this. Not quite as involved but probably just as good; I've made it probably most every spring since we've been married. I'll do one later this week with Steve helping to do the crust, etc as
my back isn't in shape for things like that 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 should mention that it's a "mental" list. If I had a hard-copy list
it might prevent getting duplicates - which I have done.
Some people call that a bucket list.
Either way, it's something to aim for. I told Steve earlier today that
the quilt kit we picked up last September at the RV/radio net rally in
TX will probably be put together next year. I'm trying to devote most
My mental picture of that is a cloth jig-saw puzzle that's the
embodiment of "some assembly required". Bv)=
of this year to UFOs but not getting as many done as I hoped to--latest hold up is a fall last Friday that didn't break anything but gave me
some deep bruises on the left side of my back.
What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?
I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.
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 I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.
But we all know someone our age (or a bit younger) who is in farwprse DD> shape than we.
I know the words to that song. Time has been kind to my physical shell
and many people are amazed when they learn 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)=
Did you ever see the movie or read the book "Tuck Everlasting"? We
caught a bit of the movie one time, basically a family discovers a fountain of youth thing (we missed how) and their relationships with
the "outside world" over the years. Don't know how it ended up.
Definitely not the movie. I've seen the book on offer but reading the jacket blurbs and the synopsis have not encouraged me to go further. I have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.
8<----- EDIT ----->8
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 beginning to see them in some of the stupormarkups at 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 33oSo it will be a bit before the plants take off.
We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.
One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. Others
work better with canned peaches. Bv)=
I've had something very much like this in the past. It wold be very
easy to make with a pre-made graham cracher or chocolate cookie
crust.
Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
Among the recipies Steve's mom gave me when we first got married was something similar to this. Not quite as involved but probably just as good; I've made it probably most every spring since we've been married. I'll do one later this week with Steve helping to do the crust, etc as
my back isn't in shape for things like that yet.
As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings
Ruth Haffly wrote to Dave Drum <=-
My mental picture of that is a cloth jig-saw puzzle that's the
embodiment of "some assembly required". Bv)=
We cut up perfectly good cloth only to sew it back together again. (G)
of this year to UFOs but not getting as many done as I hoped to--latest hold up is a fall last Friday that didn't break anything but gave me
some deep bruises on the left side of my back.
What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?
Object, UFP (project) doesn't quite have the same ring to it. (G)
I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.
I understand, I'm not walking funny but just very carefully and trying
not to twist in the wrong direction.
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 I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.
And I was born after the Korean crisis. My parents were planning to get married on Oct. 7, 1950. Before Dad went to NJ to be an usher at my
mom's sister's wedding, he stopped off at the Naval recruiting office
to pick up his reserve extention paperwork. He put it in the visor of
his car when he parked at the airport. The day after the wedding, the
news broke about Korea--when Dad flew back home and got to his car, the first thing he did was to tear up the paperwork. He and Mom got married
5 weeks later, engraved invitations and the whole 9 yards. He got his discharge paperwork around Thanksgiving--about the time Mom found out
she was expecting my older brother.
But we all know someone our age (or a bit younger) who is in far
wprse shape than we.
Exactly! And as long as I can, I'm going to try to keep my mind active,
my body, as much as I can.
I know the words to that song. Time has been kind to my physical shell
and many people are amazed when they learn 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 only possible to be old without getting old. Bv)=
Did you ever see the movie or read the book "Tuck Everlasting"? We
caught a bit of the movie one time, basically a family discovers a fountain of youth thing (we missed how) and their relationships with
the "outside world" over the years. Don't know how it ended up.
Definitely not the movie. I've seen the book on offer but reading the jacket blurbs and the synopsis have not encouraged me to go further. I have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.
I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.
8<----- EDIT ----->8
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 beginning to see them in some of the stupormarkups at a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering onion set and seed potatoes on their signage. Apparently
nothing much is "in" just yet. And the current outdoors temp as I
type this is 33oSo it will be a bit before the plants take off.
We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.
One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. OthersMMMMM----- Recipe via Meal-Master (tm) v8.06
work better with canned peaches. Bv)=
I probably need to make a batch of peach and a batch of blueberry jam
this year. Probably should do peach butter too, it's actually easier
than the jam. There's usually a vendor from SC at the farmer's market
in July/August with peaches but I'll see if I can get some local ones.
May can some as well.
I've had something very much like this in the past. It wold be very
easy to make with a pre-made graham cracher or chocolate cookie
crust.
Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
Among the recipies Steve's mom gave me when we first got married was something similar to this. Not quite as involved but probably just as good; I've made it probably most every spring since we've been married. I'll do one later this week with Steve helping to do the crust, etc as
my back isn't in shape for things like that yet.
As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings
It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............
What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?
Object, UFP (project) doesn't quite have the same ring to it. (G)
Hokay. That sorta makes sense.
I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.
I understand, I'm not walking funny but just very carefully and trying
not to twist in the wrong direction.
Had to give in and use a cane. The funny walk was causing a cramp in
my foot. Sheesh. Fortunately I have a cane that I use mostly in the
winter when the footing gets a little "iffy" and I need to keep my balance.
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 I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.
And I was born after the Korean crisis. My parents were planning to get married on Oct. 7, 1950. Before Dad went to NJ to be an usher at my
But we all know someone our age (or a bit younger) who is in far
wprse shape than we.
Exactly! And as long as I can, I'm going to try to keep my mind active,
my body, as much as I can.
And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=
have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.
I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.
I like the Kindle because I can change the type size to something with which I am comfortable. And most of my newspapers and magazines are
on- line editions -- for the same reason(s). Plus on-line doesn't use
up trees or clog landfills.
We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.
One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. OthersMMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings
CONTINUED FROM PREVIOUS MESSAGE <<
I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird shot for berrying in his ditches and hedgerows. The problem is that so many farms are so heavily indebted that they have to raise cash grain crops on every imaginablke square foot of their holdings.
As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings
It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............
I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=
Ruth Haffly wrote to Dave Drum <=-
I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird shot for berrying in his ditches and hedgerows. The problem is that so many farms are so heavily indebted that they have to raise cash grain crops on every imaginablke square foot of their holdings.
Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.
As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings
It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............
I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=
My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.
Ruth Haffly wrote to Dave Drum <=-
And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=
Yes, those that do something to keep their mind sharp. Other than doing the daily NY Times crossword puzzle and watching Jeopardy, my mom
didn't really do anything to challenge her mind when she retired. Don't know if it was the dememtia starting to kick in, the out of control diabeties, the rheumitiod and osteoarthritis or a combination of things but she just vegitated. I'm trying to avoid that for me.
have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.
I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.
I like the Kindle because I can change the type size to something with which I am comfortable. And most of my newspapers and magazines are
on- line editions -- for the same reason(s). Plus on-line doesn't use
up trees or clog landfills.
I can change the type on my Nook but the only regular reading on line (other than books) is the Raleigh newspaper. I get my magazines in hard copy, also read books in hard copy. The Nook has a good number of books but I prefer to use it mostly when traveling. I've also got a good cook book collection that I peruse for ideas regularly.
We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.
One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches.
Others
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings
I don't know if I've ever had a gooseberry, tho have seen many
references to them. Are they more like a berry or a grape in taste, appearance, etc?
I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird
Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.
Better to ask around at the Farm & Home or implement dealer. Some
years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece
of ground up for lease on shares - the landlord getting 25% of the
revenue from the crops. We went to several "closing-ot" and/or estate auctions and picked up the equipment needed for a song. Everyone
wanted the lastest, greatest and largest for their mega-farms. He
bought all the tractors, combines, plows, etc. to run his farm for
<$3000. Using old-time methods - that he grew up with (as did I) he cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."
I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=
My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.
If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.
And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=
Yes, those that do something to keep their mind sharp. Other than doing but she just vegitated. I'm trying to avoid that for me.
Gotta keep active. I've seen too many people I know who retired and
sat in front of the boob tube with a soda and bag of chips until they
were
put in a box and then the box into the ground. I don't do the Sunday
Times crossword very often. But I do the daily almost daily. Somedays
I'm on
the same wavelength as the puzzle writer and fill the boxes as soon as
I read the clue. Other days I have to stretch - sometimes a lot. Bv)=
Osteoarthritis comes with age as the cushioning gristle i our joints
wears out. No evidence of rheumatoid .... yet. And my diabetes is
"well controlled" according to my croakers.
We have a number of "Little Free Library" locations around town. Any
I can change the type on my Nook but the only regular reading on line (other than books) is the Raleigh newspaper. I get my magazines in hard copy, also read books in hard copy. The Nook has a good number of books but I prefer to use it mostly when traveling. I've also got a good cook book collection that I peruse for ideas regularly.
I carry the Kindle where ever I go and if I get stuck somewhere for
more than a cople minutes (waiting on line @ Popeyes drive thru - f'rinstance) out it comes and I'm entertained and/or educated. The
only magazines I get in hard copy are those I get as a gift
subscription - Taste of Home, Consumer Reports, and Cooks Illustrated.
Oh, and all the AARP glurge. But that will fall away as I am not
renewing my membership when it comes due.
Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings
I don't know if I've ever had a gooseberry, tho have seen many
references to them. Are they more like a berry or a grape in taste, appearance, etc?
Ask around at your farmer's market. Gooseberries are nutritious, low- calorie fruits that are rich in vitamins, minerals, and antioxidants. These berries may have health benefits that include lower blood sugar, cholesterol and blood pressure.
Ruth Haffly wrote to Dave Drum <=-
I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird
Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.
Better to ask around at the Farm & Home or implement dealer. Some
Another good source of infomation, probably better than the state dept.
of ag, actually.
years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece
cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."
You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)
I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=
My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.
If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.
I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)
Better to ask around at the Farm & Home or implement dealer. Some
Another good source of infomation, probably better than the state dept.
of ag, actually.
Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.
years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece
8<----- SHARTENED ----->8
cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."
You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)
I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI
I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=
My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.
If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.
I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)
The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.
Ruth Haffly wrote to Dave Drum <=-
Better to ask around at the Farm & Home or implement dealer. Some
Another good source of infomation, probably better than the state dept.
of ag, actually.
Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.
Guess they figured that local issues would bog them down too much.
8<----- SHARTENED ----->88.06
You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)
I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI
This one folds into about 15"x15"x6" (rough guessing), not for heavy
duty stuff but better than hand carrying. When needed, we have access
to a neighbor's heavy duty one.MMMMM----- Recipe via Meal-Master (tm)
I am forever amazed at the number of young folks who have no idea
about using lard instead of Crisco or Mrs. Tucker's. Bv(=
My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.
If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.
I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)
The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.
Yes, before Steve went into the Army, we'd get our (raw) milk from a
local farmer, gallon glass jars. I'd let it sit a day or so in the
fridge, then skim the cream and use it for making butter, ice cream,
etc. The buttermilk was used in baking--combination of that and lard
(from the hog we'd bought) made the best biscuit, pie crusts, etc you
ever tasted.
Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.
Guess they figured that local issues would bog them down too much.
Not necessdarily, just that the state Department of Agriculture is
tasked with responsibility for the entire state all 102 counties. Too
many localised tasks would bog them down and
8<----- SHARTENED ----->8
You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
it'll be good for boxes of radio stuff. Best price possible, too. (G)
I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI
This one folds into about 15"x15"x6" (rough guessing), not for heavy
duty stuff but better than hand carrying. When needed, we have access
to a neighbor's heavy duty one.MMMMM----- Recipe via Meal-Master (tm)
8.06
Title: Milk Pork
Categories: Pork, Dairy
Yield: 6 Servings
The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.
Yes, before Steve went into the Army, we'd get our (raw) milk from a
local farmer, gallon glass jars. I'd let it sit a day or so in the
fridge, then skim the cream and use it for making butter, ice cream,
etc. The buttermilk was used in baking--combination of that and lard
(from the hog we'd bought) made the best biscuit, pie crusts, etc you
ever tasted.
As I grew up both "in town" and "on the farm" I know the words to that song. I was tasked with running (hand cranking) the cream separator
and, if I forgot to make myself scarce, churning the butter. And when there
was a dairy operation running, trundling the galvanised 5 gallon milk
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?
Ruth Haffly wrote to Dave Drum <=-
Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.
Guess they figured that local issues would bog them down too much.
Not necessdarily, just that the state Department of Agriculture is
tasked with responsibility for the entire state all 102 counties.
Too many localised tasks would bog them down and
..........cost way too much to print.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?
IOW, earning your keep. (G)
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.
Guess they figured that local issues would bog them down too much.
Not necessdarily, just that the state Department of Agriculture is
tasked with responsibility for the entire state all 102 counties.
Too many localised tasks would bog them down and
..........cost way too much to print.
Actually the print shop only printed two items for public consumption.
The weekly (every Friday) Market Report which was an 8 page
newsletter. We got the last of the information by noon, set the type,
we took our lunch break after the mail run and didn't come back until
the
next work day - which was Monday. And we also printed the Department's Annual Report. Other than that it was letterheads, envelopes and
forms.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?
IOW, earning your keep. (G)
Always plenty of fun for the whole family (work) on a farm. I only
mamaged to "Tom Sawyer" the milk duties once wit each of my siblings. After that they wised up util they were old enough to be assigned to
their own chores. Georgia to kitchen stuff andf Phil to feeding cattle
and cleaning stalls in the barn.
Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Actually the print shop only printed two items for public consumption.
The weekly (every Friday) Market Report which was an 8 page
newsletter. We got the last of the information by noon, set the type,
we took our lunch break after the mail run and didn't come back until
next work day - which was Monday. And we also printed the Department's Annual Report. Other than that it was letterheads, envelopes and
forms.
Sounds like what my dad used to call "job printing". The newspaper was printed weekly, plus they did other small jobs for businesses or individuals. They kept a couple of albums of "fancy" jobs (wedding invitations and other things on that line) that people could order thru them also.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
Ruth Haffly wrote to Dave Drum <=-
containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?
IOW, earning your keep. (G)
Always plenty of fun for the whole family (work) on a farm. I only
Very true, a farm raised kid knew how to work and just as importantly,
do a good job of whatever the task was.
mamaged to "Tom Sawyer" the milk duties once wit each of my siblings. After that they wised up util they were old enough to be assigned to
their own chores. Georgia to kitchen stuff andf Phil to feeding cattle
and cleaning stalls in the barn.
We all had certain jobs, girls more inside, boys outside. It was always
a treat when I got to break from the inside jobs and do something like burn the trash, a job usually reserved for my older brother. Summertime meant helping mom prep veggies for canning--tho I never went beyond
that at home, I picked up enough of a knowledge of it that I've done
well in my canning over the years.
Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Actually the print shop only printed two items for public consumption.
The weekly (every Friday) Market Report which was an 8 page
Sounds like what my dad used to call "job printing". The newspaper was printed weekly, plus they did other small jobs for businesses or individuals. They kept a couple of albums of "fancy" jobs (wedding
When I was doing weakly (misspelling intentional) newspapers the "job shop" actually made more $$$ than the newspaper(s). Even with 5
editions there just wasn't enough advertising or circulation revenue
to provide
a living for the staff. So, business cards, letterheads, envelopes,
forms, short-run cook books, etc. kept us afloat.
With the advent of the internet small town papers are disappearing at
an alarming rate.
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local ird cae liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Very true, a farm raised kid knew how to work and just as importantly,
do a good job of whatever the task was.
mamaged to "Tom Sawyer" the milk duties once wit each of my siblings. After that they wised up util they were old enough to be assigned to
their own chores. Georgia to kitchen stuff andf Phil to feeding cattle
and cleaning stalls in the barn.
We all had certain jobs, girls more inside, boys outside. It was always
a treat when I got to break from the inside jobs and do something like burn the trash, a job usually reserved for my older brother. Summertime meant helping mom prep veggies for canning--tho I never went beyond
that at home, I picked up enough of a knowledge of it that I've done
well in my canning over the years.
I amaze younger people sometimes when I show them how to do something
that was a regular "thing" when I was growing up. Or, as I did with a young girl at a fats food joint who gave me an "I don't kow hoe much change you get. The register didn't tell me." wail ... taught her how
to count change back/make change from scratch. She was flabbergasted. Especially when I explained that I learned that in second grade. Many
of today's Gen Z denizens will be in serious hurt without confusers
and cell phones.
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Only Wienerwald I have had is the Wienerwald chicken that Lum's used
to have on their menu - back when there was a Lum's and we had one
here.
In the 70's a Swiss chain called Wienerwald purchased Lum's.
Wienerwald, confusingly to Americans, had nothing to do with weiners.
It specialized in chicken and schnitzel.
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a
Ferris wheel (rotissiere).
Title: Wienerwald Chicken (Goldbroiler Recipe)
Categories: Poultry, Rubs, Marinades, Citrus, Fruits
Yield: 4 Servings
4 lb Broiler chicken
Ruth Haffly wrote to Dave Drum <=-
I amaze younger people sometimes when I show them how to do something
that was a regular "thing" when I was growing up. Or, as I did with a young girl at a fats food joint who gave me an "I don't kow hoe much change you get. The register didn't tell me." wail ... taught her how
to count change back/make change from scratch. She was flabbergasted. Especially when I explained that I learned that in second grade. Many
of today's Gen Z denizens will be in serious hurt without confusers
and cell phones.
We learned early on in school too. Now so many younger people don't
even use cash (and a good number of older folks) that it's a wonder
clerks can even run a register. They need to know how many nickels in a dime or quarter; dimes in a dollar and so on without relying on a
machine to tell them.
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Only Wienerwald I have had is the Wienerwald chicken that Lum's used
to have on their menu - back when there was a Lum's and we had one.
In the 70's a Swiss chain called Wienerwald purchased Lum's.
Wienerwald, confusingly to Americans, had nothing to do with weiners.
It specialized in chicken and schnitzel.
Sounds like what we had in Germany, don't remember if it was Swiss
owned at the time.
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
Title: Wienerwald Chicken (Goldbroiler Recipe)
Categories: Poultry, Rubs, Marinades, Citrus, Fruits
Yield: 4 Servings
4 lb Broiler chicken
Good thing I've already had supper, this looks good enough to try on a camping trip.
Ruth Haffly wrote to Dave Drum <=-
When I was doing weakly (misspelling intentional) newspapers the "job shop" actually made more $$$ than the newspaper(s). Even with 5
editions there just wasn't enough advertising or circulation revenue
to provide a living for the staff. So, business cards, letterheads, envelopes, forms, short-run cook books, etc. kept us afloat.
Anything to keep the presses running. The CMN (Catskill Mountain News)
had several job presses in addition to the big press for the paper.
With the advent of the internet small town papers are disappearing at
an alarming rate.
I know, the CMN died last year. The owner that bought it back in the
early 1900s hired dad in the early 50s, made him editor in the early
60s. Dad had a disagreement with his son (who didn't know how to run a paper so was trying to tell dad the wrong way to do things) in the
early 80s--dad said "I quit" just before the son (who, by now was boss) said "you're fired". Whole town backed dad but he never went back to
them.
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local bird cage liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
We learned early on in school too. Now so many younger people don't
even use cash (and a good number of older folks) that it's a wonder
clerks can even run a register. They need to know how many nickels in a
Confusers and cell phones are handy aids to have. But, they don't
relieve us of the need to "use your loaf" (think).
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Only Wienerwald I have had is the Wienerwald chicken that Lum's used
to have on their menu - back when there was a Lum's and we had one.
In the 70's a Swiss chain called Wienerwald purchased Lum's.
Wienerwald, confusingly to Americans, had nothing to do with weiners.
It specialized in chicken and schnitzel.
Sounds like what we had in Germany, don't remember if it was Swiss
owned at the time.
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
Title: Wienerwald Chicken (Goldbroiler Recipe) DD>Categories: Poultry, Rubs, Marinades, Citrus, Fruits DD> Yield: 4
4 lb Broiler chicken
Good thing I've already had supper, this looks good enough to try on a camping trip.
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
The Herald papers sold off all of the "hot metal" printing equipment
the Linotype went to another small town paper, the hand-set type went
to a recycler and the type cases and drawers wound up with various
antique dealers. We kept one small Kluge letterpress w/automatic feed capability as a numbering station for forms, etc. in the job shop.
All type was set on a photo-setter and the newspaper(s) got printed at
a "job" web press in another town.
With the advent of the internet small town papers are disappearing at
an alarming rate.
I know, the CMN died last year. The owner that bought it back in the
early 1900s hired dad in the early 50s, made him editor in the early
60s. Dad had a disagreement with his son (who didn't know how to run a paper so was trying to tell dad the wrong way to do things) in the
early 80s--dad said "I quit" just before the son (who, by now was boss) said "you're fired". Whole town backed dad but he never went back to
them.
I've told more than one clueless employer about placing his job where
the sun never shines. Bv)= Mostly bosses who think they are
royalty rather than executives. So, I voted with my feet. Bv)=
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local bird cage liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
My favourite way to eat aspapragus in freshly picked - right in the
patch. Never did nor cooked/eaten white asparagus. I know how to get
it to be white ... by keeping it in the dark. But, that's more hassle
than I care to exert for a "special effect".
Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On
TV" bamboo steamer to make this recipe:
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
Ruth Haffly wrote to Dave Drum <=-
We learned early on in school too. Now so many younger people don't
even use cash (and a good number of older folks) that it's a wonder
clerks can even run a register. They need to know how many nickels in a
Confusers and cell phones are handy aids to have. But, they don't
relieve us of the need to "use your loaf" (think).
True, and not just for figuring out strategy on the latest computer
"shoot 'em up" game. (G)
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
We have a rotissiere attachment for one of our grills so will do
chicken on that every so often. There's a whole one in the freezer awaiting that treatment, have to decide what seasoning to use this
time. (G)
Title: Wienerwald Chicken (Goldbroiler Recipe) DD>
Categories: Poultry, Rubs, Marinades, Citrus, Fruits DD> Yield:
4
Servings
4 lb Broiler chicken
Good thing I've already had supper, this looks good enough to try on a camping trip.
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
Main meals are furnished as part of the rally for the next few days.
After the rally we're going to stop at the Creation Museum and then
head home. RV has to go into the shop for a bit, hopefully work will be finishe before our next trip.
Ruth Haffly wrote to Dave Drum <=-
The Herald papers sold off all of the "hot metal" printing equipment
the Linotype went to another small town paper, the hand-set type went
to a recycler and the type cases and drawers wound up with various
antique dealers. We kept one small Kluge letterpress w/automatic feed capability as a numbering station for forms, etc. in the job shop.
And time marched on......
All type was set on a photo-setter and the newspaper(s) got printed at
a "job" web press in another town.
CMN did that at one point, I think it was after I left home to go to college or got married. Don't recall exactly when as I wasn't around
for the change over.
With the advent of the internet small town papers are disappearing at
an alarming rate.
I know, the CMN died last year. The owner that bought it back in the
early 1900s hired dad in the early 50s, made him editor in the early
60s. Dad had a disagreement with his son (who didn't know how to run a paper so was trying to tell dad the wrong way to do things) in the
early 80s--dad said "I quit" just before the son (who, by now was boss) said "you're fired". Whole town backed dad but he never went back to
them.
I've told more than one clueless employer about placing his job where
the sun never shines. Bv)= Mostly bosses who think they are
royalty rather than executives. So, I voted with my feet. Bv)=
This guy didn't know how to put together a paper, even tho his father
had done so for some 50 or 60 years. I couldn't count how many times he and my dad had verbal "rounds" over the years, yet he still didn't know how to put together a newspaper. Family had bought IBM stock in the
early (pre IBM as such) days and made their fortune so this guy was not working on the paper for a living as all the employees were.
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local bird cage liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
My favourite way to eat aspapragus in freshly picked - right in the
I don't have the luxury of having a patch so I'll get it at the
farmer's market.
patch. Never did nor cooked/eaten white asparagus. I know how to get
it to be white ... by keeping it in the dark. But, that's more hassle
than I care to exert for a "special effect".
I'll let others do the work; I'll just enjoy the results. But, we don't hardly see the white asparagus over here, and if it's available,
usually it's a premium price for less than stellar looking stalks.
Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On
TV" bamboo steamer to make this recipe:
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
I've got various ways to steam it but have never tried making the hollandaise sauce. I'd rather have a light sauce that doesn't detract
from the taste of the greens.
UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.
Ben Collver wrote to Dave Drum <=-
UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.
I see what you did there.
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
We have a rotissiere attachment for one of our grills so will do
chicken on that every so often. There's a whole one in the freezer awaiting that treatment, have to decide what seasoning to use this
time. (G)
I really liked my Farberware Ferris Wheel - did chickens, roasts and
other things on it. One time I had a nice fat hen riding the ferris
wheel and my girl friend started to put paper towels in the drip tray.
When I asked she said "Make it easier to clean up." I told her "That's
why I do the cooking and you do te dishes. The drippings are the base
for the gravy."
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
Main meals are furnished as part of the rally for the next few days.
After the rally we're going to stop at the Creation Museum and then
head home. RV has to go into the shop for a bit, hopefully work will be finishe before our next trip.
Nothing structural I hope. My brother offered my a Winnebago motor
home he has sitting in his side yard. It's ben sitting for so long
that all
of the batteries will need replacing. And all six tires which are not
only flat - but dry rotted. And I shudder to think of the condition of
the belts and hoses in the engine bay. In this case - Free ... isn't.
And that doesn't mean that the mice haven't been eating wires
throughout the unit - not just on the engine.
Title: Campfire Potatoes
Categories: Potatoes, Vegetables, Cheese, Herbs
Yield: 6 servings
antique dealers. We kept one small Kluge letterpress w/automatic feed capability as a numbering station for forms, etc. in the job shop.
And time marched on......
Used to march at a measured pace. Now it races ... the older I get the faster it seems to go.
This guy didn't know how to put together a paper, even tho his father
had done so for some 50 or 60 years. I couldn't count how many times he early (pre IBM as such) days and made their fortune so this guy was not working on the paper for a living as all the employees were.
Just because you've got a pile of sheckels doesn't make you smart. But
it might make you a politician where you can really do some damage.
that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
My favourite way to eat aspapragus in freshly picked - right in the
I don't have the luxury of having a patch so I'll get it at the
farmer's market.
The tree guys came and removed thje evergreen hedge from the front of
the house this morning. I'll be putting in a 30 by 4 by 2 feet tall
raised be garden. It's a little late in the year for many things - but
I can still do tomatoes, radishes, carrots and chilies. I'm debating
with myself whether to rent a small Bobcat to dig a trench for
asparagus roots. Or to hire it done. I'm certainly past the point of hand-digging the bed. I may talk to my friend Laszlo to see if his
scout troupe would be interested in earning and learning. Bv)=
patch. Never did nor cooked/eaten white asparagus. I know how to get
it to be white ... by keeping it in the dark. But, that's more hassle
than I care to exert for a "special effect".
I'll let others do the work; I'll just enjoy the results. But, we don't hardly see the white asparagus over here, and if it's available,
usually it's a premium price for less than stellar looking stalks.
Is there any substantial difference in flavour of white and "normal" asparagus?
Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On
TV" bamboo steamer to make this recipe:
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
I've got various ways to steam it but have never tried making the hollandaise sauce. I'd rather have a light sauce that doesn't detract
from the taste of the greens.
Hollandaise, at least the way I make it, enhances the flavour rather
than overwhelms it. Certainly it's better than the stuff from the can
of Golden Age (food service) sauce. Bv)=
Here's another quick 'n' easy sauce that goes good with asparagus and
many other things.
Title: 5 Minute Garlic Aioli
Categories: Sauces, Dips, Citrus
Yield: 4 servings
UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.
I see what you did there.
In reference to what? I'm confoozled.
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