Hi Dave,

CONTINUED FROM PREVIOUS MESSAGE <<

anything other than the local fireman's carnival--except for one time
we spent a couple of hours at an amuesment park in St. Catherine's, Ontario. After getting married, we went to Busch Gardens once with
Steve's folks and several Dippemesses in Frankfurt, W. Germany. Latter
is a big carnival set up and also local potters (& other crafts folks) have seasonal sales.

The last county fair I went to was my local deal in New Berlin. Their
was a chilli cook-off in which I placed second and won the salsa (pico
de gallo, really) competition. The hung around to see the free
grandstand show that evening. Three Dog Night was playing - with all
but one of its orifinal musicians ... and the one not there was
pushing up daisies instead of
touring - mostly because he got his lunch in a traffic mishap.

Must have been fun to see the show. I would enjoy a Peter, Paul and Mary concert but it's down to a duo now. Saw an interview with Paul on PBS 5
years ago when I was recouperating from the knee surgery--quite
interesting. He was to have a concert in Durham that night but there was
no way we could have gone.

Here's that chilli recipe and I'm going away.

Title: 1975 ICS World Championship Winning Chilli
Categories: Five, Beef, Vegetables, Chilies, Stews
Yield: 3 Servings

1 lb Ground beef
1 oz Pkg Chilli Man Chilli Mix *
8 oz Can Hunts tomato sauce
ds Tabasco sauce

Brown ground beef in heavy skillet. Stir in contents of
chilli mix and add tomato sauce. Simmer for 1 hour and add
Tabasco.

* Joe DeFrates originally developed the Chilli Man Mix
(the Illinois spelling of Chilli) and sold it, packaged,
under that name from the 1950s until he sold the recipe to
the Milnot Co. of Litchfield, IL, in the 1970s. It is
available today in most midwestern states under the
original name. The actual ingredients of the chilli mix are
not available.

I've not seen it but we've not usually done any grocery shopping in the midwest. We're usually well stocked, either just on our way out west or
within a couple of days of getting home and eating down the pantry &
fridge.

A FURTHER NOTE: You can believe that this is the actual
recipe if you like. But, no chilli cook *ever* gives out
the exact recipe that he used. And the original chilli
spice mix that Joe probably did use is no longer
available - so, use Gebhardt or Mexene or whatever your
favourite is. - UDD

I usually don't use a mix--do my own mix of whatever peppers I have on
hand plus onions, meat and tomato whatevers.

... "Chilli dawgs always bark at night." -- Lewis Grizzard DD> ---

I miss reading his columns; I always enjoyed him. Steve's favorite (now departed) columnist was Erma Bombeck.

---
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)

Ruth Haffly wrote to Dave Drum <=-

Must have been fun to see the show. I would enjoy a Peter, Paul and
Mary concert but it's down to a duo now. Saw an interview with Paul on
PBS 5 years ago when I was recouperating from the knee surgery--quite interesting. He was to have a concert in Durham that night but there
was no way we could have gone.

I was there with my boss - who kept complaining "That's not the way it sounded on the record." And I had to keep reminding him that "This is LIVE. No post-production enhancements or edits." Bv)= Still, I
enjoyed the show. And the price was right - free.

Some people are happiest when they have something to complain about, no matter how petty.

Ron wasn't a habitual complainer. I think 3 Dog Night was one of his all
time favourites (on record) and this concert was not what he expected.
He got over it. And I sorta understood. I've been disappointed a few
times in live performances. Either by the abysmal acoustics of the venue
or ny the music itself. And sometimes by both. I've quit attending live
acts at our state fair's grandstand - becase of the acoustics.

OTOH, I once travelled across two states to Arrowhead Stadium outside
Kansas City to attend a Grateful Dead show with an employee who furnished
the tickets and bought the gas. You didn't hear the music as much as you "experienced" it. They go noise complaints from towns as much as 30 miles away.

Here's that chilli recipe and I'm going away.

Title: 1975 ICS World Championship Winning Chilli
Categories: Five, Beef, Vegetables, Chilies, Stews
Yield: 3 Servings

1 lb Ground beef
1 oz Pkg Chilli Man Chilli Mix *
8 oz Can Hunts tomato sauce
ds Tabasco sauce

8<----- CUT ----->8

A FURTHER NOTE: You can believe that this is the actual
recipe if you like. But, no chilli cook *ever* gives out
the exact recipe that he used. And the original chilli
spice mix that Joe probably did use is no longer
available - so, use Gebhardt or Mexene or whatever your
favourite is. - UDD

I usually don't use a mix--do my own mix of whatever peppers I have on hand plus onions, meat and tomato whatevers.

I use Baron's 5640 mix whichj I buy from a local restaurant supply. I
tart it up with additional cumin, garlic, chilies, etc. But it's a
nice starting spot.

I rarely buy mixes for anything like that. Usually do my own home made
for a lot of things, just tastes better to us in the long run.

I have made my own. But, I've tried enough "short-cuts" over the years
to know what works and what doesn't. And the advantage of using a mix
fro a supplier is *repeatability*. Same reason I spec garlic granules
rather than cloves of garlic. Known flavour profile. Bv)=

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

Title: Firehouse HOT Chilli Spice
Categories: Chilli, Herbs, Chilies
Yield: 5 1/2 ounces

6 tb Hot Hungarian or Spanish
- Paprika
2 tb Turmeric
1 tb Dried Ancho chilies
1 tb Cumin
1 ts Oregano
1/2 ts Cayenne
1 tb Garlic granules
1/2 ts Salt
1/4 ts Ground cloves

Mix all ingredients and grind to a fine powder using a
mortar and pestle, or food processor or blender. Spice
will keep 6 months or so on the pantry shelf. *

This powder is somewhat more pungent and fresher tasting
than a packaged brand, so use a bit less.

UDD notes: I have increased the cumin and garlic in this
from the original. You can use an R2D2 coffee grinder to
grind the chilies and other spices together.

* If you can survive that long without a bowl of red.

YIELD: 5 1/2 OZ (156g)

Meal Master Format by Dave Drum - 12 July 1996

Uncle Dirty Dave's Kitchen

MMMMM

... Caveman discovers marijuana, invents fire and the Stoned Age began.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

LIVE. No post-production enhancements or edits." Bv)= Still, I
enjoyed the show. And the price was right - free.

Some people are happiest when they have something to complain about, no matter how petty.

Ron wasn't a habitual complainer. I think 3 Dog Night was one of his
all time favourites (on record) and this concert was not what he
expected.
He got over it. And I sorta understood. I've been disappointed a few
times in live performances. Either by the abysmal acoustics of the
venue or ny the music itself. And sometimes by both. I've quit
attending live acts at our state fair's grandstand - becase of the acoustics.

Some people like to go to those shows just to say "I've been there" and
don't really care about the music or acoustics. Others go for one or
other, some people want both, and are disappointed when their
expectations aren't met.

OTOH, I once travelled across two states to Arrowhead Stadium outside Kansas City to attend a Grateful Dead show with an employee who
furnished the tickets and bought the gas. You didn't hear the music as much as you "experienced" it. They go noise complaints from towns as
much as 30 miles away.

I can believe the noise factor. (G)

I rarely buy mixes for anything like that. Usually do my own home made
for a lot of things, just tastes better to us in the long run.

I have made my own. But, I've tried enough "short-cuts" over the years
to know what works and what doesn't. And the advantage of using a mix
fro a supplier is *repeatability*. Same reason I spec garlic granules rather than cloves of garlic. Known flavour profile. Bv)=

I've never entered serious competitions, and like the DIY flavoring.
Most often I'll use an assortment (rarely exactly the same assortment)
of fresh peppers, powdered peppers and other spicing. Makes life
interesting. (G)

---
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.

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

Hi Ruth,
In a message to Dave Drum you wrote:

Some people like to go to those shows just to say "I've been there"
and don't really care about the music or acoustics. Others go for one
or other, some people want both, and are disappointed when their expectations aren't met.

My supervisor spent today from 2-3:15pm hitting reload as he won the
ability to buy concert tickets to Oasis.

He got through, selected his 4 tickets. All that was left were floor seats. $917 EACH.

NINE HUNDRED SEVENTEEN EACH!!!!!!!!! (Sorry spelling it out so you
don't think I mis typed it).

Some people have more money then brains.

Shawn

--- Grumble
* Origin: I'm FLYING, I'm FLYING! >>THUD<< (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

LIVE. No post-production enhancements or edits." Bv)= Still, I
enjoyed the show. And the price was right - free.

Some people are happiest when they have something to complain about, no matter how petty.

Ron wasn't a habitual complainer. I think 3 Dog Night was one of his
all time favourites (on record) and this concert was not what he
expected.

He got over it. And I sorta understood. I've been disappointed a few
times in live performances. Either by the abysmal acoustics of the
venue or ny the music itself. And sometimes by both. I've quit
attending live acts at our state fair's grandstand - becase of the acoustics.

Some people like to go to those shows just to say "I've been there" and don't really care about the music or acoustics. Others go for one or other, some people want both, and are disappointed when their
expectations aren't met.

I went because it was a chance to see a favouriter group live withoout
wading through the crush at an auditorium. And the price was right - FREE

OTOH, I once travelled across two states to Arrowhead Stadium outside Kansas City to attend a Grateful Dead show with an employee who
furnished the tickets and bought the gas. You didn't hear the music as much as you "experienced" it. They go noise complaints from towns as
much as 30 miles away.

I can believe the noise factor. (G)

I had seen in their newsletter (my worker was a "Dead Head") that they
issued to their fan club. three semi-trailers full of amplifiers and
speakers. YIKES

I rarely buy mixes for anything like that. Usually do my own home made
for a lot of things, just tastes better to us in the long run.

I have made my own. But, I've tried enough "short-cuts" over the years
to know what works and what doesn't. And the advantage of using a mix
fro a supplier is *repeatability*. Same reason I spec garlic granules rather than cloves of garlic. Known flavour profile. Bv)=

I've never entered serious competitions, and like the DIY flavoring.
Most often I'll use an assortment (rarely exactly the same assortment)
of fresh peppers, powdered peppers and other spicing. Makes life interesting. (G)

As I said the repeatability is 'portant. And I sample as I go - so if I
need to tweak things, BINGO. A little trick I learned is to add a small
amount of cinnamon. Not a lot or you'll get accused of being from Cincy.
But, often a pinch or two (never more than 1/8 teaspoon in 5# meat) will
help the flavours wake-up and blend.

This is on the agenda for tomorrow night.

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

Title: Uncle Dirty Dave's Red Pork Chilli
Categories: Pork, Chilies, Stews
Yield: 5 Servings

3 lb Fresh picnic shoulder; diced
- in 1/2" cubes
14 oz Can Red Gold diced tomatoes
- w/Chilies (or Ro-Tel)
8 oz Can El Pato tomato sauce *
1/2 c Water
1/4 ts Ground coriander **
1/2 ts Garlic Granules (not powder)
4 oz Can chopped green chilies
Salt & Pepper
2 md Bell peppers; in strips or
- diced coarse
1 lg Onion; chopped
2 ts Chilli spice mix **
1/2 ts Cumin **

* Or other spicy Mexican-style tomato sauce. El Pato is
the bee's knees, however.

** If the spices are old or stale heat them in the
skillet until they become aromatic. There will be a
noticable difference in thr flavour of the finished
product.

In a 10" or 12", well seasoned cast iron skillet heat
the salt, pepper and garlic. Add the meat and stir
around until all sides of the cubes are gray. Add 1/2
cup of water and continue to stir until all water is
absorbed or cooked away. Let the meat fry in its own
fat until it starts to brown.

Add chopped onion and cook a few minutes longer. Add
tomato sauce, chilies, pepper, coriander, cumin, chilli
spice and more salt if needed. Reduce heat to simmer
and cook covered thirty minutes or until meat is tender,
stirring occasionally.

Serve with Spanish rice or Cajun rice.

Serves 4 to 6

Developed from a Kroger recipe card, tested and
enthusiastically approved @ Uncle Dirty Dave's Kitchen.

MM Format by Dave Drum; 06 June 1997

MMMMM

... Cook It And They Will Come.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Shawn Highfield wrote to Ruth Haffly <=-

Some people like to go to those shows just to say "I've been there"
and don't really care about the music or acoustics. Others go for one
or other, some people want both, and are disappointed when their expectations aren't met.

My supervisor spent today from 2-3:15pm hitting reload as he won the ability to buy concert tickets to Oasis.

He got through, selected his 4 tickets. All that was left were floor seats. $917 EACH.

NINE HUNDRED SEVENTEEN EACH!!!!!!!!! (Sorry spelling it out so you
don't think I mis typed it).

Some people have more money then brains.

Lessee, that's U$677. Times four, f'crysakes. That would pay my real
estate taxes for more than 10 years.

I tell people talking about high restaurant prices that if it's too
steep a price it "Makes my throat slam shut." I wonder wehat tickets
to a concert priced that high would do to my hearing. It would, for
sure, make my Scottish forebears spin in their crypts. Bv)=

I'd have to have more than one of thses before dropping that much
treasure on a concert.

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

Title: Urban Oasis
Categories: Five, Beverages, Booze, Fruits
Yield: 1 servings

45 ml Orange flavoured vodka
15 ml Raspberry flavoured vodka
7 1/3 ml Black raspberry liqueur
45 ml Pineapple juice; fresh
- pressed

SHAKE all ingredients with ice and fine strain into
chilled glass.

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

Uncle Dirty Dave's Archives

MMMMM
... To evade creditors California changes its name to South Oregon.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,
On <Sat, 04 Oct 24>, you wrote me:

Lessee, that's U$677. Times four, f'crysakes. That would pay my real estate taxes for more than 10 years.

Yeah it's nutty. I wouldn't pay anywhere close to that.

I'd have to have more than one of thses before dropping that much
treasure on a concert.

I'd need to deink until I was blacked out before I could spend it. :)

Shawn


--- Grumble
* Origin: I want to live with a synonym girl. (1:229/452)

Hi Shawn,

Hi Ruth,
In a message to Dave Drum you wrote:

Some people like to go to those shows just to say "I've been there"
and don't really care about the music or acoustics. Others go for one
or other, some people want both, and are disappointed when their expectations aren't met.

My supervisor spent today from 2-3:15pm hitting reload as he won the ability to buy concert tickets to Oasis.

He got through, selected his 4 tickets. All that was left were floor seats. $917 EACH.

NINE HUNDRED SEVENTEEN EACH!!!!!!!!! (Sorry spelling it out so you
don't think I mis typed it).

And we thought $90. (base price for tickets) each to tour Biltmore was expensive! We passed on it, don't know how much damage the buildings and grounds sustained last week.

Some people have more money then brains.

Agreed there. I presume parking, souvenier programs, meal before/after
are all extra.


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


... The buck doesn't even slow down here!

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

Hi Dave,

Some people like to go to those shows just to say "I've been there" and don't really care about the music or acoustics. Others go for one or other, some people want both, and are disappointed when their
expectations aren't met.

I went because it was a chance to see a favouriter group live withoout wading through the crush at an auditorium. And the price was right -
FREE

OTOH, I once travelled across two states to Arrowhead Stadium outside Kansas City to attend a Grateful Dead show with an employee who
furnished the tickets and bought the gas. You didn't hear the music as much as you "experienced" it. They go noise complaints from towns as
much as 30 miles away.

I can believe the noise factor. (G)

I had seen in their newsletter (my worker was a "Dead Head") that they issued to their fan club. three semi-trailers full of amplifiers and speakers. YIKES

That's a lot of stuff, but I can believe it for a major group like that.

I rarely buy mixes for anything like that. Usually do my own home made
for a lot of things, just tastes better to us in the long run.

I have made my own. But, I've tried enough "short-cuts" over the years
to know what works and what doesn't. And the advantage of using a mix
fro a supplier is *repeatability*. Same reason I spec garlic granules rather than cloves of garlic. Known flavour profile. Bv)=

I've never entered serious competitions, and like the DIY flavoring.
Most often I'll use an assortment (rarely exactly the same assortment)
of fresh peppers, powdered peppers and other spicing. Makes life interesting. (G)

As I said the repeatability is 'portant. And I sample as I go - so if
I need to tweak things, BINGO. A little trick I learned is to add a
small amount of cinnamon. Not a lot or you'll get accused of being
from Cincy. But, often a pinch or two (never more than 1/8 teaspoon
in 5# meat) will help the flavours wake-up and blend.

We've done that, or sometimes a bit of dark (at least 70%) chocolate.

This is on the agenda for tomorrow night.

Title: Uncle Dirty Dave's Red Pork Chilli
Categories: Pork, Chilies, Stews
Yield: 5 Servings

Looks good. Steve had to cook for the VFW last night. Since he had his
first cataract surgery on Monday and we're still getting resettled from
the trip, we let "Uncle Sam" do the cooking. We got chicken pot pies,
Caesar salads, fruit trays and a big cookie tray. He came home with just
a bit of pot pie (we'd bought 3) that will be tonight's supper, 2 (of 6)
bags of salad, one (of 2) fruit trays and about 18 (of 84) cookies.
Overall, guess-timated quite well, and the left overs will be
incorporated into our meals.

---
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 <Sat, 04 Oct 24>, you wrote me:

And we thought $90. (base price for tickets) each to tour Biltmore
was expensive! We passed on it, don't know how much damage the
grounds sustained last week.

One of those things, I don't mind spending a bit of money, I mean it's
not like you can take it with you right?

BUt $900 is too much..

Agreed there. I presume parking, souvenier programs, meal
before/after are all extra.

I would assume so.

Shawn

--- Grumble
* Origin: CAT ADVICE: Take some time to eat the flowers. (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

I understand that an entire town was wiped from existence. As the old
TV advert once said, "It's not nice to fool with Mother Nature.

You're probably thinking of Chimney Rock, the most well known of the touristy towns in that area. Sadly, a number of smaller towns, homes, roads, etc have been wiped out; the known death toll is about 45, with more to be added. I-26 and !-40 (east of Asheville) have reopened for evacuees and help coming in but a lot of the smaller roads are still impassible, as is I-40, especially near the Tennesee line. We made it
out with a few hours to spare. Overhead highway signs were warning that any vehicles left on the shoulders after 4pm would be towed; these
warning continued some distance east of Asheville but had stopped
before Greensboro, where we stopped for the night.

No, it wasn't Chimney Rock. I think that was the "Dirty Dancing"
town, IIRC. It was another whose name I have senior momented. I'd
have known Chimney Rock. Whatecer, it's a mess.

Lake Lure was the "Dirty Dancing" lake/town, stand in for the
Catskills. The dam in that area was (that) far from giving out; it
didn't but there was a lot of debris in the lake from upstream. That
area is going to take years to recover.

As will the roads and power infrastructure. We had torren tial rains
a couple days ago that were caused by the system that had been helene.
There were "Flash Flood" alerts - but no flooding except a couple of
atreets due to inadequate storm sewers. Even all the railroad viaducts
drained properly and didn't fill with water - for a change.

8<----- SNIP ----->8

MMMMM--------------------------COATING-------------------------------
1 lb Good quality semi-sweet
- chocolate; chopped
1 ts Peppermint extract; to
- taste

I'd use half vanilla, half peppermint extract in the cookie part to
ramp up the mint taste. (G)

Good idea. Here's a scone recipe that just fell into my clutches and
looks line biscuits. These may just jump onto my "round tuit" list.

Title: Potato Pete's Potato Scones
Categories: Breads, Potatoes, Vegetables, Chocolate
Yield: 6 servings

Now those do look more like scones, tho scones usually don't have
filling. Clotted cream or jam arre the traditional British toppings.

Never had clotted cream in my 82 years. Jam - that's a whole 'nother
sory. Bv)= I do note, though, that most of the pixtures of scones I've
seen are of a triangular pastry. The "Potato Pete's" look ore like my
Dad's biscuits.

Here's a biscuit mix/recipe I've done several times. I'm not as good
as Dad was - but they're not hockey pucks and are quite edible, if I
do say it myself.

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

Title: Whole Wheat Biscuit Mix - BHG
Categories: Breads
Yield: 48 Servings

6 c A-P flour *
4 c Whole wheat flour *
1/3 c Baking powder
1/4 c Sugar
2 ts Salt
2 c Lard or Crisco shortening

* It is permissible to play with proportions of white to
whole-wheat up to just 10% white flour. Any less than 10%
white flour does not seem to do well for some reason.
~ UDD

In an extra-large bowl stir together flours, baking
powder, sugar, and salt. Cut in shortening till mixture
resembles coarse crumbs. Store in an airtight container.

To use, bring mix to room temperature if frozen. Spoon mix
lightly into a measuring cup; level off with a spatula.
Continue as directed in variations.

Makes about 12 cups.

For a four biscuit batch of Basic Biscuits:

Stir together 1 cup Biscuit Mix and 1/4 cup milk just till
dough clings together. On a floured surface, knead dough
gently 10 to 12 strokes. * Roll to 1/2" thickness. Cut
with a 2 1/2" biscuit cutter. Place on an ungreased baking
sheet. Bake in a 450ºF/230ºC oven 8 to 10 minutes or till
biscuits are golden.

Makes 4 biscuits.

* Do not over-knead or you will get tough biscuits - AKA
"sinkers". My Dad was a master at making biscuits and it
really torqued my Mom's jaws that she couldn't do as
well. Bv)=

Better Homes & Gardens 1954 Cookbook

MM Format by Dave Drum

Uncle Dirty Dave's Kitchen

MMMMM

... National Association of Clowns is suing Washington for unfair competition! --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Shawn Highfield <=-

Some people like to go to those shows just to say "I've been there"
and don't really care about the music or acoustics. Others go for one
or other, some people want both, and are disappointed when their expectations aren't met.

My supervisor spent today from 2-3:15pm hitting reload as he won the ability to buy concert tickets to Oasis.

He got through, selected his 4 tickets. All that was left were floor seats. $917 EACH.

NINE HUNDRED SEVENTEEN EACH!!!!!!!!! (Sorry spelling it out so you
don't think I mis typed it).

And we thought $90. (base price for tickets) each to tour Biltmore was expensive! We passed on it, don't know how much damage the buildings
and grounds sustained last week.

According to what I've read it was substantial to the grounds nad the livestock. But, not to the main house, etc..

"Biltmore House, as well as the estate's conservatory, winery, gardens
and hotels received minimal or no damage from the storm.

The Biltmore Estate said low-lying areas, including its entrance and
farm, experienced significant flooding. Parts of its forested areas,
which make up a large portion of the property, also suffered wind
damage.

It will remain closed until further notice, adding that initial
assessments indicate it will be closed to guests at least until
Oct. 15." - NPR

Some people have more money then brains.

Agreed there. I presume parking, souvenier programs, meal
before/after are all extra.

Don't forget the "merch". Bv)=

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

Title: Biltmore Estates Herbed Tenderloin w/Roasted Tomatoes
Categories: Beef, Vegetables, Herbs, Cheese
Yield: 6 Servings

2 ts + 1 tb olive oil; divided
2 lb Beef tenderloin
1 ts Kosher salt
1/2 ts Black pepper
1/2 ts Dried thyme
1 ts Dried rosemary
1/2 ts Fennel seed
1 ts Garlic powder

MMMMM----------------------ROASTED TOMATOES---------------------------
9 Plum tomatoes
2 tb Olive oil
2 cl Garlic; minced
1 tb Chopped fresh basil
1 tb Chopped fresh oregano
Salt & pepper
1/2 c Shredded Asiago cheese

Preheat oven to 350øF/175øC. (Or plan to roast alongside
beef.)

Cut tomatoes crosswise in half and toss with olive oil,
garlic, herbs and salt and pepper until evenly coated.
Place tomatoes in muffin pan(s), cut sides up.

Roast at 350øF/175øC 20 minutes.

Top with Asiago cheese. Serve hot from the oven or at room
temperature.

FOR THE TENDERLOIN: Preheat oven to 350øF/175øC.

Add 2 teaspoons oil to hot skillet and sear beef
tenderloin on each side over high heat until a brown crust
develops.

In small bowl, make a paste of the salt, pepper, herbs,
garlic powder and remaining 1 tablespoon olive oil. Rub
over surface of seared tenderloin.

Meanwhile, prepare tomatoes for roasting.

Place tenderloin on roasting rack over a shallow roasting
pan in preheated oven. Roast about 30 minutes; or to
desired level of doneness. (Place tomatoes in oven 10
minutes before beef will be done and leave in during
resting time.)

If serving tenderloin hot, let rest 20 minutes before
slicing. If serving cold, let cool completely before
slicing.

Makes about 6 servings.

SERVING SUGGESTION: Slice the cooled beef tenderloin and
arrange on a platter with cooled roasted tomatoes, shaved
red onions, assorted olives, crumbled bleu cheese, roasted
red peppers, pickled vegetables such as okra and beans,
cherry peppers and banana peppers.

Makes 6 servings

Source: Bounty of Biltmore Cookbook

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... Gooey Buns: Not What You'd Think!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

I rarely buy mixes for anything like that. Usually do my own home
made for a lot of things, just tastes better to us in the long run.

I have made my own. But, I've tried enough "short-cuts" over the years
to know what works and what doesn't. And the advantage of using a mix
fro a supplier is *repeatability*. Same reason I spec garlic granules rather than cloves of garlic. Known flavour profile. Bv)=

I've never entered serious competitions, and like the DIY flavoring.
Most often I'll use an assortment (rarely exactly the same assortment)
of fresh peppers, powdered peppers and other spicing. Makes life interesting. (G)

As I said the repeatability is 'portant. And I sample as I go - so
if I need to tweak things, BINGO. A little trick I learned is to
add a small amount of cinnamon. Not a lot or you'll get accused of
being from Cincy. But, often a pinch or two (never more than 1/8
teaspoon in 5# meat) will help the flavours wake-up and blend.

We've done that, or sometimes a bit of dark (at least 70%) chocolate.

I use Hershey's cocoa powder - not the drink mix. And I'm careful to keep
The chcoclate flavour as an undertone. I mis-measured as a cook-off once
and the judges sheets gigged me pretty hard for it.

This is on the agenda for tomorrow night.

Title: Uncle Dirty Dave's Red Pork Chilli
Categories: Pork, Chilies, Stews
Yield: 5 Servings

I'm making that again tonight using some pork steak that was on sale @
U$1.49 per pound.

Looks good. Steve had to cook for the VFW last night. Since he had his first cataract surgery on Monday and we're still getting resettled from the trip, we let "Uncle Sam" do the cooking. We got chicken pot pies, Caesar salads, fruit trays and a big cookie tray. He came home with
just a bit of pot pie (we'd bought 3) that will be tonight's supper, 2
(of 6) bags of salad, one (of 2) fruit trays and about 18 (of 84)
cookies. Overall, guess-timated quite well, and the left overs will be incorporated into our meals.

I'm not eligible for either VFW or American Legion as my tour in Uncle
Sugar's Yacht Club was during a period of no wars - although Castro was
getting ready to do his thing just south of Florida. My brother Phil, on
the other paw is Past Commander of American Legion Post 32. Which, by
the by, has a most excellent restaurant. They are well-known in the area
for their Thursday night fried chicken. I like their Tuesday 20% discount
on your food check for veterans. I *AM* eligible for that if not for membership. Bv)=

Here's one of my chilli recipes that uses both cocoa and cinnamon. You've probably aleady seen it - but it does make a nice pot of red.

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

Title: Uncle Dirty Dave Drum's Prize Winning Chilli
Categories: Beef, Chilies, Stews, Mine
Yield: 6 Servings

4 lb Chilli grind chuck
4 ts Garlic granules *
1 lg Onion; chopped fine
1 ts Cocoa powder; unsweetened
3 tb Minor's (GFS) Beef Base
Salt; if needed
48 oz V8 (straight or picante)
1 ts Cayenne pepper
8 tb Mexene Chilli spice
4 ts Cumin
14 oz Can Red Gold diced tomatoes
- w/chilies
+=Or=+
1 lg Tomato; diced w/juice
+=AND=+
4 oz Can of green chilies **
1/2 ts Brown sugar; opt
1/8 ts (scant) cinnamon; highly opt

* I use garlic granules because they are consistent as
to taste and strength. I like fresh as much as the
anyone. But, it's nice using ingredients that are the
same from batch to batch.

** Apropos of fresh ingredients - you can substitute
Anaheim (aka New Mexico) chilies for the canned chilies.
Processed New Mexican chilies are what is in the can
anyway. The fresh chilies are fairly mild (low heat)
and quite flavourful.

Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli
grind into the pot and start browning it. Add 1 tsp.
of garlic powder per pound of meat. While meat is
browning chop a large onion reasonably fine. When
ground chuck no longer shows pink add the diced onion
and cocoa.

Stir in 3 Tb. of Minor's/GFS Beef Base. If using super
market (Kraft or whatever) beef base - watch the salt.
Most beef bases are mostly salt. Minor's is mostly beef.

Add a 48 oz. can of V8 (straight or picante') juice and
1 ts. of cayenne pepper. Continue to simmer and stir.
When onions are clear toss in 2 Tbs chilli spice per
pound of meat. (I use Baron's, Mexene, or Gebhardt's)
and 1 tsp cumin per pound of meat. Add the Red Gold
diced tomatoes with chilies or a 4 oz. can green chilies
(chop and seed if you grabbed whole peppers by mistake).
Add the diced tomato and its juices.

Continue to simmer and stir until onions are tender and
completely transparent adding V8 juice as necessary. If
you run out of V8 use either unsalted 'mater juice or
chicken broth to add liquid. Total cooking time about 90
minutes.

If you're cooking at home you can serve this batch at
this point. See below for longer schedules and the
"kicker".

If you're on a 3 hour schedule - most cook offs are -
turn off stove and let your pot marinate for about an
hour. About 30 minutes before turn-in time relight the
stove and bring the chilli back to a simmer. Taste
carefully and critically.

This is final adjustment time. If it's too salty try
adding about 1/2 tsp of brown sugar. If the chilli has
died or gone flat add 1 tsp chilli spice and 1/2 tsp
cumin per pound of meat and simmer right up to time to
put in judging cups.

As evidence that any receipe is a living, breathing
organism this one was revised and updated immediately
after the Mount Auburn Volunteer Fire Department cook-
off. Second place isn't anything to sneeze at. It beats
kissing your old maid aunt on the lips.

Meal Master Format by Dave Drum - 07 September 1999

Uncle Dirty Dave's Kitchen

MMMMM

... January 20, 2021 - The end of an error!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Shawn,

And we thought $90. (base price for tickets) each to tour Biltmore
was expensive! We passed on it, don't know how much damage the
grounds sustained last week.

One of those things, I don't mind spending a bit of money, I mean it's
not like you can take it with you right?

We thought about it but decided to push on a bit further towards TN. The
rally wasn't supposed to start until Monday, but several other attendees
also checked early. Also gave Steve time to change the one tire, get new
tires for the one that was showing ominous signs and the other original
tire. Less than 10,000 miles on them, 2 bad, one going bad and one
unknown. We did go out for supper with the group Sunday night--fun time.

BUt $900 is too much..

Agreed there. I presume parking, souvenier programs, meal
before/after are all extra.

I would assume so.

IOW, an experience not soon forgotten--and remembered every time the
credit card bill comes due unless you have the funds to pay it all off
at once.


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


... The buck doesn't even slow down here!

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

Hi Dave,

No, it wasn't Chimney Rock. I think that was the "Dirty Dancing"
town, IIRC. It was another whose name I have senior momented. I'd
have known Chimney Rock. Whatecer, it's a mess.

Lake Lure was the "Dirty Dancing" lake/town, stand in for the
Catskills. The dam in that area was (that) far from giving out; it
didn't but there was a lot of debris in the lake from upstream. That
area is going to take years to recover.

As will the roads and power infrastructure. We had torren tial rains
a couple days ago that were caused by the system that had been helene. There were "Flash Flood" alerts - but no flooding except a couple of atreets due to inadequate storm sewers. Even all the railroad viaducts drained properly and didn't fill with water - for a change.

Dodged a bullet with that one. Looks like MIlton will miss us but the
coastal areas will get wet. Other storms out in the ocean look to be
"fish storms".

8<----- SNIP ----->8

MMMMM--------------------------COATING-------------------------------
1 lb Good quality semi-sweet
- chocolate; chopped
1 ts Peppermint extract; to
- taste

I'd use half vanilla, half peppermint extract in the cookie part to
ramp up the mint taste. (G)

Good idea. Here's a scone recipe that just fell into my clutches and
looks line biscuits. These may just jump onto my "round tuit" list.

Title: Potato Pete's Potato Scones
Categories: Breads, Potatoes, Vegetables, Chocolate
Yield: 6 servings

Now those do look more like scones, tho scones usually don't have
filling. Clotted cream or jam arre the traditional British toppings.

Never had clotted cream in my 82 years. Jam - that's a whole 'nother
sory. Bv)= I do note, though, that most of the pixtures of scones
I've seen are of a triangular pastry. The "Potato Pete's" look ore
like my
Dad's biscuits.

Here's a biscuit mix/recipe I've done several times. I'm not as good
as Dad was - but they're not hockey pucks and are quite edible, if I
do say it myself.

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

Title: Whole Wheat Biscuit Mix - BHG
Categories: Breads
Yield: 48 Servings

6 c A-P flour *
4 c Whole wheat flour *
1/3 c Baking powder
1/4 c Sugar
2 ts Salt
2 c Lard or Crisco shortening

Looks similar to the one I've made a number of times but I use all whole
wheat flour (only 8 cups), no sugar and add about a cup and a half of
powdered milk. There are a number of similar versions out there; my
recipe comes from the La Leche League, International cookbook, "Whole
Foods For The Whole Family".







---
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 Dave,

And we thought $90. (base price for tickets) each to tour Biltmore was expensive! We passed on it, don't know how much damage the buildings
and grounds sustained last week.

According to what I've read it was substantial to the grounds nad the livestock. But, not to the main house, etc..

"Biltmore House, as well as the estate's conservatory, winery, gardens
and hotels received minimal or no damage from the storm.

That's the impression I've been getting. No word on the Chihuly exhibit;
it was in another building. Hoping no news is good news.

The Biltmore Estate said low-lying areas, including its entrance and
farm, experienced significant flooding. Parts of its forested areas,
which make up a large portion of the property, also suffered wind
damage.

It will remain closed until further notice, adding that initial assessments indicate it will be closed to guests at least until
Oct. 15." - NPR

Most likely longer.

Some people have more money then brains.

Agreed there. I presume parking, souvenier programs, meal

before/after are all extra.

Don't forget the "merch". Bv)=

Lumped in with the souvenier programs.

Title: Biltmore Estates Herbed Tenderloin w/Roasted Tomatoes
Categories: Beef, Vegetables, Herbs, Cheese
Yield: 6 Servings

Looks good, I'd cut it down to 2 serving tho. (G)

Source: Bounty of Biltmore Cookbook

Something I'd have probably considered buying, had we gone.


---
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 Dave,

I've never entered serious competitions, and like the DIY flavoring.
Most often I'll use an assortment (rarely exactly the same assortment)
of fresh peppers, powdered peppers and other spicing. Makes life interesting. (G)

As I said the repeatability is 'portant. And I sample as I go - so
if I need to tweak things, BINGO. A little trick I learned is to
add a small amount of cinnamon. Not a lot or you'll get accused of
being from Cincy. But, often a pinch or two (never more than 1/8
teaspoon in 5# meat) will help the flavours wake-up and blend.

We've done that, or sometimes a bit of dark (at least 70%) chocolate.

I use Hershey's cocoa powder - not the drink mix. And I'm careful to
keep The chcoclate flavour as an undertone. I mis-measured as a
cook-off once and the judges sheets gigged me pretty hard for it.

We'll take an Aldi Mosher Roth bar and melt it in.

This is on the agenda for tomorrow night.

Title: Uncle Dirty Dave's Red Pork Chilli
Categories: Pork, Chilies, Stews
Yield: 5 Servings

I'm making that again tonight using some pork steak that was on sale @ U$1.49 per pound.

Looks good. Steve had to cook for the VFW last night. Since he had his first cataract surgery on Monday and we're still getting resettled from the trip, we let "Uncle Sam" do the cooking. We got chicken pot pies, Caesar salads, fruit trays and a big cookie tray. He came home with
just a bit of pot pie (we'd bought 3) that will be tonight's supper, 2
(of 6) bags of salad, one (of 2) fruit trays and about 18 (of 84)
cookies. Overall, guess-timated quite well, and the left overs will be incorporated into our meals.

I'm not eligible for either VFW or American Legion as my tour in Uncle Sugar's Yacht Club was during a period of no wars - although Castro
was getting ready to do his thing just south of Florida. My brother
Phil, on the other paw is Past Commander of American Legion Post 32. Which, by
the by, has a most excellent restaurant. They are well-known in the
area for their Thursday night fried chicken. I like their Tuesday 20% discount on your food check for veterans. I *AM* eligible for that if
not for
membership. Bv)=

Steve is eligible for both, having served in Occupied Berlin and South
Korea. Our post building doesn't have a restaurant (or bar) but does
have a decent commercial kitchen. For VFW and American Legion, the guys
take turns cooking, don't know what the Marine Corps League does. Our
Auxiliary president usually cooks for our meeting; she's a widow and
kids are out of the house but she still likes to cook in quantity so
we're well fed. (G)

Here's one of my chilli recipes that uses both cocoa and cinnamon.
You've probably aleady seen it - but it does make a nice pot of

red.

Title: Uncle Dirty Dave Drum's Prize Winning Chilli
Categories: Beef, Chilies, Stews, Mine
Yield: 6 Servings

Seen it quite often, may have it saved on a floppy from when we had the
C-64. (G)

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


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

Hi Ruth,
On <Mon, 06 Oct 24>, you wrote me:

and one unknown. We did go out for supper with the group Sunday night--fun time.

That's good.

IOW, an experience not soon forgotten--and remembered every time the credit card bill comes due unless you have the funds to pay it all
off at once.

Laugh, so true. I'd be seeing that credit card statment for years to come.

Shawn

---
* Origin: I've pretended to be me for so long that now I am. (1:229/452)

Hi Shawn,

and one unknown. We did go out for supper with the group Sunday
night--fun time.

That's good.

It was good. We went to a Cracker Barrel, had to be seated in 2 groups
of 6, right next to each other. The waiter earned his tips from us that
night, not that we were rowdy but just a party that size is quite the undertaking. My meal was actually pretty decent; I had a couple of
(lightly) fried chicken breast pieces and a couple of vegetables. The
chicken was surprisingly quite moist; I was expecting it to be dried out
so was happy that it wasn't.

IOW, an experience not soon forgotten--and remembered every time

the RH> credit card bill comes due unless you have the funds to pay it
all RH> off at once.

Laugh, so true. I'd be seeing that credit card statment for years to come.

We had our times like that, especially when the girls were still at
home. We've been doing better the last few years tho and been able to
pay it off each month. Helps keep our credit report looking good, not
that we have any major purchases planned soon but better to be ready and
not need than to not be ready and need. Then too, with those unexpected
events, a clean and clear line of credit goes a long way.

---
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)

Ruth Haffly wrote in a message to Shawn Highfield:

of vegetables. The chicken was surprisingly quite moist; I was
expecting it to be dried out so was happy that it wasn't.

That is good. I know some of the bigger places the heat lamps tend to dry stuff out.

We had our times like that, especially when the girls were still at
home. We've been doing better the last few years tho and been able
to pay it off each month. Helps keep our credit report looking good,

It's sad, I haven't been this broke since I went bankrupt back in the financial crash of 2009. I started over then, had a nice business made some money, illegal business took over my industry and now I work for a big corporation and live pay check to pay check. In my 50's I have $0.00 in savings. Not one penny. Most months I dip into a line of credit to pay the rent. I sure do thank the gubment for letting illegal companys take over.

those unexpected events, a clean and clear line of credit goes a
long way.

I'll never have that again as long as I live.

Shawn

... "I went insane trying to take a close up picture of the horizon!"
---
* Origin: Dirty ole' Town (1:229/452)

Hello Shawn,

of vegetables. The chicken was surprisingly quite moist; I was
expecting it to be dried out so was happy that it wasn't.

That is good. I know some of the bigger places the heat lamps tend to dry stuff out.

There are better ways to keep chicken from drying out.

We had our times like that, especially when the girls were still at
home. We've been doing better the last few years tho and been able
to pay it off each month. Helps keep our credit report looking good,

It's sad, I haven't been this broke since I went bankrupt back in the financial crash of 2009. I started over then, had a nice business made some money, illegal business took over my industry and now I work for a big
corporation and live pay check to pay check. In my 50's I have $0.00 in savings. Not one penny. Most months I dip into a line of credit to pay the rent. I sure do thank the gubment for letting illegal companys take over.

Ignorance is no excuse. It is your own fault for letting it happen.
Nobody else. You know it. I know it. And everybody else does, too.

If you want to make money, you have to spend money. Preferably
other people's money. That is the way it is. And that is the way
it should be.

I do not know who came up with the original idea - to rob Peter
in order to pay Paul - but it works. And nobody complains.

So please not blame me. Blame that man behind the tree.

those unexpected events, a clean and clear line of credit goes a
long way.

I'll never have that again as long as I live.

Wimpy always had a clear line of credit with Popeye for a free
hamburger today (that he always promised to pay for on Tuesday).

We shoud all follow his fine example.

For Life,
Lee

--
GOP thinks banning guns won't elminate guns.
GOP thinks banning abortion will elininate abortions.

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Hi Shawn,

of vegetables. The chicken was surprisingly quite moist; I was
expecting it to be dried out so was happy that it wasn't.

That is good. I know some of the bigger places the heat lamps tend to
dry stuff out.

I know, I've had food like that before. Other side of the coin is that
the side is dished up, then they cook the meat, leaving the side to get
cold. I've had that happen too--and sent the side back to be reheated.

We had our times like that, especially when the girls were still at
home. We've been doing better the last few years tho and been able
to pay it off each month. Helps keep our credit report looking good,

It's sad, I haven't been this broke since I went bankrupt back in the financial crash of 2009. I started over then, had a nice business
made some money, illegal business took over my industry and now I work
for a big corporation and live pay check to pay check. In my 50's I
have $0.00 in savings. Not one penny. Most months I dip into a line
of credit to pay the rent. I sure do thank the gubment for letting illegal companys take over.

OUCH!! That hurts. What kind of an industry were you in and couldn't you
get training in something else? Not sure how Canadian laws work for
something like that so I may just be pipe dreaming.

those unexpected events, a clean and clear line of credit goes a
long way.

I'll never have that again as long as I live.

Is Andrea affected the same way or does she have a separate credit
history? When Steve was in the Army, he had a Top Secret clearance and
had to keep everything in order, even his finances. I could do nothing
that would affect his clearance. He co-signed a note to purchase a
vehicle for our younger daughter; sometimes payments were made at the
last mminute of the due date but we got thru that. It did enable her to establish her own credit so she was able to buy future vehicles without
needing a co-signer.

We're getting ready to make a quick trip up to NY State to see Steve's
mom. Taking the camper so I was just out there checking what foods we
need to pack. We'd left some things in from our trip to TN so don't need
to bring out quite as much, do need to get some eggs to pack.

---
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 <Fri, 10 Oct 24>, you wrote me:

I know, I've had food like that before. Other side of the coin is
that the side is dished up, then they cook the meat, leaving the side cold. I've had that happen too--and sent the side back to be
reheated.

Yeah that's not good either. We've been cooking at home more then
going out. Since my birthday is today and it's too close to our Thanks- giving, we celebrate thanksgiving with you guys.

However, I wanted turkey so I bought a nice turkey breast, a couple sweet 'taters, box of GF stuffing (lazy) and a can of cranberry. That will be our dinner tomorrow. On teh BBQ if we stay here in the woods. I'm fine, but Andrea may not be able to handle the cold, she's on her way here now.

Today? Going gormet and gonna do weinies on a stick over the fire and cheesecake. hahahaha

OUCH!! That hurts. What kind of an industry were you in and couldn't
you get training in something else? Not sure how Canadian laws work
for something like that so I may just be pipe dreaming.

I owned taxi's. The illegal company uber took that business over. I have training in other things, so I'm at a desk for a company but they don't pay near as much as I made before illegal taxi's came to the areas.

Is Andrea affected the same way or does she have a separate credit

We keep finances seperate. She currently has a very high credit score, and
no debt. (Other then student loans). My score is still very high becuase I am making all my payements, just means we'll never get ahead.

We're getting ready to make a quick trip up to NY State to see
Steve's mom. Taking the camper so I was just out there checking what foods we need to pack. We'd left some things in from our trip to TN
to bring out quite as much, do need to get some eggs to pack.

Pack some warm clothing too. Here in Ontario it's pretty darn chilly and as the crow flies we're very close to NY.

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

Laugh! Stolen.

Shawn

---
* Origin: He used to be fairly indecisive, but now he's not so ce (1:229/452)

Hi Shawn,

I know, I've had food like that before. Other side of the coin is
that the side is dished up, then they cook the meat, leaving the side cold. I've had that happen too--and sent the side back to be
reheated.

Yeah that's not good either. We've been cooking at home more then
going out. Since my birthday is today and it's too close to our
Thanks- giving, we celebrate thanksgiving with you guys.

It'll be a bit late because we're on the road but hope the birthday was
happy. We're on our way up to western NY to visit Steve's mom and
siblings for a few days. Brought the camper so we can do our own meals
except for a night out with the family and maybe a stop at our favorite
sushi place.

However, I wanted turkey so I bought a nice turkey breast, a couple
sweet 'taters, box of GF stuffing (lazy) and a can of cranberry.
That will be our dinner tomorrow. On teh BBQ if we stay here in the woods. I'm fine, but Andrea may not be able to handle the cold, she's
on her way here now.

It has cooled off down here too; no more false fall--we're in the real
thing. Interesting to see the leaves turning more and more colorful the
further north we go. Your turkey breast with stuffing meal sounds like a
good one for the weather but make my 'tater a while one please. (G)

Today? Going gormet and gonna do weinies on a stick over the fire

and SH> cheesecake. hahahaha

We had hot dogs cut up into a can of beans over bread for supper, with
Mexican fruit ices (from Wal-Mart) for dessert. I was able to heat the
beans and hot dogs in a frying pan on the camper's stove but we used paper/plastic tableware so it was an easy clean up.

OUCH!! That hurts. What kind of an industry were you in and couldn't
you get training in something else? Not sure how Canadian laws work
for something like that so I may just be pipe dreaming.

I owned taxi's. The illegal company uber took that business over. I
have training in other things, so I'm at a desk for a company but they don't pay near as much as I made before illegal taxi's came to the
areas.

Sigh!

Is Andrea affected the same way or does she have a separate credit

We keep finances seperate. She currently has a very high credit
score, and no debt. (Other then student loans). My score is still
very high becuase I am making all my payements, just means we'll never
get ahead.

Running hard just to stay in place.

foods we need to pack. We'd left some things in from our trip to TN
to bring out quite as much, do need to get some eggs to pack.

Pack some warm clothing too. Here in Ontario it's pretty darn chilly
and as the crow flies we're very close to NY.

Believe me, we do have warm stuff packed! Checked out the long range
forecast and threw in long sleeve shirts, jeans, a heavier weight jacket
and so on. Going to have some rain the early part of the week too,
hopefully not as hard as we had in Tennessee.

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

Laugh! Stolen.

Thought you would like it. (G)

---
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)

Ruth Haffly wrote in a message to Shawn Highfield:

It'll be a bit late because we're on the road but hope the birthday
was happy. We're on our way up to western NY to visit Steve's mom

It was thanks!

and siblings for a few days. Brought the camper so we can do our own
meals except for a night out with the family and maybe a stop at our favorite sushi place.

Sounds like a plan! Do you guys also sleep in the camper? Or in this weather do you go inside?

colorful the further north we go. Your turkey breast with stuffing
meal sounds like a good one for the weather but make my 'tater a
while one please. (G)

I can do that! I had both here. :) Yes it was good, however we ended up not having the stuffing due to both Andrea and I reading the box incorrectly (neither put glasses on). The turkey and sweet tater turned out great, and I had some left over veg we heated up (like you guys) in a frying pan on the burner. LOL

very high becuase I am making all my payements, just means we'll never
get ahead.

Running hard just to stay in place.

That's exactly it.

Believe me, we do have warm stuff packed! Checked out the long range forecast and threw in long sleeve shirts, jeans, a heavier weight
jacket and so on. Going to have some rain the early part of the week
too, hopefully not as hard as we had in Tennessee.

Good. We've been okay here, running the two ceramic heaters one at each end of the tin can. The furnace hasn't worked in years, because we bought this from the owner of the campground we are grandfathered into a electric hot water heater and he looks the other way at the electric heat.

Shawn
... If you can't see the bright side, polish the dull side.
---
* Origin: Dirty ole' Town (1:229/452)

Hi Shawn,

It'll be a bit late because we're on the road but hope the birthday
was happy. We're on our way up to western NY to visit Steve's mom

It was thanks!

and siblings for a few days. Brought the camper so we can do our own
meals except for a night out with the family and maybe a stop at our favorite sushi place.

Sounds like a plan! Do you guys also sleep in the camper? Or in this weather do you go inside?

This camper is set up for 4 seasons; we have both a furnace (nice up
here in NY) and air conditioning. They'll run off of either electricity
or propane so we stay comfortable even when boondocking.

colorful the further north we go. Your turkey breast with stuffing
meal sounds like a good one for the weather but make my 'tater a
while one please. (G)

I can do that! I had both here. :) Yes it was good, however we ended
up not having the stuffing due to both Andrea and I reading the box incorrectly (neither put glasses on). The turkey and sweet tater
turned out great, and I had some left over veg we heated up (like you guys) in a frying pan on the burner. LOL

So donate the box of stuffing to a food drive and be happy you had
enough other food. What did you do for dessert?

very high becuase I am making all my payements, just means we'll

never SH> get ahead.

Running hard just to stay in place.

That's exactly it.

I know the feeling all too well. The last year before Steve went into
the Army (he went in, in 1983) we were living on $500./month plus $79.
in food stamps. Had a couple of very small girls and an even smaller
dog. We weren't even keeping in place; we were going backwards each
month.

Believe me, we do have warm stuff packed! Checked out the long range forecast and threw in long sleeve shirts, jeans, a heavier weight
jacket and so on. Going to have some rain the early part of the week
too, hopefully not as hard as we had in Tennessee.

Good. We've been okay here, running the two ceramic heaters one at
each end of the tin can. The furnace hasn't worked in years, because
we bought this from the owner of the campground we are grandfathered
into a electric hot water heater and he looks the other way at the electric heat.

We're supplimenting the camper furnace with a small ceramic electric
heater. Keeps the big furnace from running as much but keeps us warm.
Rain has stopped but it is definatly cool here.

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


... Nothing is ever lost. It's just where it doesn't belong.

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

Ruth Haffly wrote in a message to Shawn Highfield:

This camper is set up for 4 seasons; we have both a furnace (nice up
here in NY) and air conditioning. They'll run off of either
electricity or propane so we stay comfortable even when boondocking.

Nice, ours has a furnace but it hasn't worked since the 80's. Our new one in 2026 will have all the comforts we want.

So donate the box of stuffing to a food drive and be happy you had
enough other food.

We made it when we got home. With the left overs from the previous meal.

What did you do for dessert?

We don't normally bother with dessert. We like it but don't often do it. We may have had a peice of dairy milk which we got on sale.

plus $79. in food stamps. Had a couple of very small girls and an
even smaller dog. We weren't even keeping in place; we were going
backwards each month.

Yeah that's how we are now. However the end is in about another year when Andrea will be done school and can start working again.

We're supplimenting the camper furnace with a small ceramic electric heater. Keeps the big furnace from running as much but keeps us
warm. Rain has stopped but it is definatly cool here.

Yeah it got cold fast. Frost warning last night, so I guess that's it for this year. hahah

Shawn
... The sun comes up too early for my liking!
---
* Origin: Dirty ole' Town (1:229/452)

Hi Shawn,

This camper is set up for 4 seasons; we have both a furnace (nice up
here in NY) and air conditioning. They'll run off of either
electricity or propane so we stay comfortable even when boondocking.

Nice, ours has a furnace but it hasn't worked since the 80's. Our new
one in 2026 will have all the comforts we want.

Nice if you live in it a good bit of the time. Steve's older sister aand
her husband have a home in Florida and come up north for the summer. For
the summer they live in a closed RV park; all the RVs are in there on a permanent basis but it is only open spring thru fall. OTOH we take our
RV and travel, usually staying only a week or so with each daughter and
on the road other times. We're up in NY at an RV park that usually
closes for the year over Columbus day week end but the books were still
open when Steve called, so they let him book our 5 day stay. Don't have
as much room as in the house but it's not bad for short stays.

So donate the box of stuffing to a food drive and be happy you had
enough other food.

We made it when we got home. With the left overs from the previous
meal.

That'll work. I'll do dressing (stuffing) sometimes as a side to fill
out an otherwise skimpy meal, especially if it's a "clean out the
fridge" type meal.

What did you do for dessert?

We don't normally bother with dessert. We like it but don't often do
it. We may have had a peice of dairy milk which we got on sale.

We usually don't have anything but a cookie at lunch but keep ice cream
in the freezer often during summer (or go out for a cone). Other times I
might make something, especially if it's a special occaision. Near the
end of this month I'll be making a pumpkin roll for Steve's birthday.

plus $79. in food stamps. Had a couple of very small girls and an
even smaller dog. We weren't even keeping in place; we were going
backwards each month.

Yeah that's how we are now. However the end is in about another year
when Andrea will be done school and can start working again.

What is she studying? I was a sociology major/psychology & art minors,
have used the 2 -ologies mostly in volunteer capacity, art is used a lot
in my sewing & other craft design.

We're supplimenting the camper furnace with a small ceramic electric heater. Keeps the big furnace from running as much but keeps us
warm. Rain has stopped but it is definatly cool here.

Yeah it got cold fast. Frost warning last night, so I guess that's it
for this year. hahah

I'll be glad to get back south. (G)

... The sun comes up too early for my liking!

My favorite is "If God had meant us to see the sunrise, He would have
scheduled it for 10 am (or noon), seen both versions."

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


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

Hi Ruth,
On <Thu, 16 Oct 24>, you wrote me:

the summer they live in a closed RV park; all the RVs are in there on
a permanent basis but it is only open spring thru fall. OTOH we take

Ours is in a park like that. It hasn't moved since the 1970's sometime.

our RV and travel, usually staying only a week or so with each
daughter and

Our new one will be movable. We are going to stay in our current lot
for the season (Mothers Day > Thanksgiving Second week of may to
second week of october basically) and then elsewhere. :)

still open when Steve called, so they let him book our 5 day stay.
as much room as in the house but it's not bad for short stays.

Nice, alwaus nice ot be away and seeing family too.

That'll work. I'll do dressing (stuffing) sometimes as a side to fill
out an otherwise skimpy meal, especially if it's a "clean out the
fridge" type meal.

Yes I will do /if/ there is any left over GF bread which isn't very often.
When I make it from scratch it goes very fast, and when we buy bread
between Andrea and Bob it doesn't last long. I try to bake a small
loaf for crumbs / stuffing when I do make bread.

What is she studying? I was a sociology major/psychology & art
minors, have used the 2 -ologies mostly in volunteer capacity, art is
in my sewing & other craft design.

She's studying Medical Information Managment. From what I understand
she'll be the one who enters the doctor notes on what they did with each patient so it can be billed correctly.

She was a PTA/OTA (I can't spell either - please google) but with her
CREST her body can't handle the grind of much physical stuff anymore.

This is a desk job that with luck she can do from home.

Yeah it got cold fast. Frost warning last night, so I guess

I'll be glad to get back south. (G)

Going back up to 20c this weekend, so it's not bad at all!

My favorite is "If God had meant us to see the sunrise, He would have scheduled it for 10 am (or noon), seen both versions."

Laugh, yes that's a good one too!

Shawn

---
* Origin: If you didn't get caught, did you really do it? (1:229/452)

Hi Shawn,

the summer they live in a closed RV park; all the RVs are in there on
a permanent basis but it is only open spring thru fall. OTOH we take

Ours is in a park like that. It hasn't moved since the 1970's
sometime.

OTOH, we use ours for travel--got the same kind of mattress and pillows
as on our bed at home (except the camper one is a short queen). Almost
all of the comforts of home (no dishwasher, washer/dryer) but on wheels
so we can take it with us.

our RV and travel, usually staying only a week or so with each
daughter and

Our new one will be movable. We are going to stay in our current lot
for the season (Mothers Day > Thanksgiving Second week of may to
second week of october basically) and then elsewhere. :)

Any ideas where you want to go?

still open when Steve called, so they let him book our 5 day stay.
as much room as in the house but it's not bad for short stays.

Nice, alwaus nice ot be away and seeing family too.

Yes, we're on our way home now but had a good visit with everyone. Got
to our favorite sushi place yesterday for lunch. Went out for supper
with Steve's brother and his wife--a bbq place but they had some
"German-ish) meals to celebrate Octoberfest. I got smoked brisket with a sauerbraten-ish gravey, red cabbage and spaezle; the last two were as
good as any (and better than some) I've had in German restaurants. Steve
got the same but subbed potato pancakes for the red cabbage.

That'll work. I'll do dressing (stuffing) sometimes as a side to fill
out an otherwise skimpy meal, especially if it's a "clean out the
fridge" type meal.

Yes I will do /if/ there is any left over GF bread which isn't very
often. When I make it from scratch it goes very fast, and when we buy bread
between Andrea and Bob it doesn't last long. I try to bake a small
loaf for crumbs / stuffing when I do make bread.

What is she studying? I was a sociology major/psychology & art
minors, have used the 2 -ologies mostly in volunteer capacity, art is
in my sewing & other craft design.

She's studying Medical Information Managment. From what I understand she'll be the one who enters the doctor notes on what they did with
each patient so it can be billed correctly.

What used to be called a Medical Transcriptionist?

She was a PTA/OTA (I can't spell either - please google) but with her CREST her body can't handle the grind of much physical stuff anymore.

Physical/Occupational Therapy Assistant? That is hard work; I've had
PT/OT a number of times.

This is a desk job that with luck she can do from home.

Nice!

Yeah it got cold fast. Frost warning last night, so I guess

I'll be glad to get back south. (G)

Going back up to 20c this weekend, so it's not bad at all!

My favorite is "If God had meant us to see the sunrise, He would have scheduled it for 10 am (or noon), seen both versions."

Laugh, yes that's a good one too!

Shawn

---
* Origin: If you didn't get caught, did you really do it? (1:229/452)

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


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

Hi Ruth,
On <Sat, 18 Oct 24>, you wrote me:

OTOH, we use ours for travel--got the same kind of mattress and
pillows as on our bed at home (except the camper one is a short

Yes, we don't want to travel much, but we are looking to find something
that we could stay in longer.

Any ideas where you want to go?

We have some ideas, but haven't done enough research and a lot of it
also depends on her working from home and how much she'll make.

good as any (and better than some) I've had in German restaurants.
Steve got the same but subbed potato pancakes for the red
cabbage.

That sounds good. I like red cabbage and potatio pancakes. LOL

What used to be called a Medical Transcriptionist?

I think so.

Physical/Occupational Therapy Assistant? That is hard work; I've had
PT/OT a number of times.

Yes that's what she was doing. The pay kept going down and the hours
kept going up. Became not worth it.

This is a desk job that with luck she can do from home.

Nice!

Yes, that would be ideal with her autoimune to work from home, I'm
always extra careful when around sick people.

Shawn

--- Grumble
* Origin: Beat inflation - steal! (1:229/452)

Hi Shawn,

Yes, we don't want to travel much, but we are looking to find
something that we could stay in longer.

Any ideas where you want to go?

We have some ideas, but haven't done enough research and a lot of it
also depends on her working from home and how much she'll make.

Our first time towing was bringing the R-Pod home from the dealer, took
about 3 hours (distance and slow driving until Steve got used to
towing). A week later we took off for a cross country trip to see our
daughters in AZ and (at that time) NV. Breaking it in the hard way. (G)

good as any (and better than some) I've had in German restaurants.
Steve got the same but subbed potato pancakes for the red
cabbage.

That sounds good. I like red cabbage and potatio pancakes. LOL

My heritiage is all German so they sit well with me too. I've had some
really bad red cabbage, some mediocre and then some outstanding. This
wasn't quite outstanding but closer to it than what I had in a German
deli in Salt Lake City last year.

What used to be called a Medical Transcriptionist?

I think so.

Physical/Occupational Therapy Assistant? That is hard work; I've had
PT/OT a number of times.

Yes that's what she was doing. The pay kept going down and the hours
kept going up. Became not worth it.

It'll be more in demand as the Baby Boomer generation ages. One of our
nieces works in that field.

This is a desk job that with luck she can do from home.

Nice!

Yes, that would be ideal with her autoimune to work from home, I'm
always extra careful when around sick people.

Smart idea, don't want to bring home something that'll knock her out.


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


... Growing old is mandatory... growing up is optional.

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

Ruth Haffly wrote in a message to Shawn Highfield:

Our first time towing was bringing the R-Pod home from the dealer,
took about 3 hours (distance and slow driving until Steve got used
to towing). A week later we took off for a cross country trip to see
our daughters in AZ and (at that time) NV. Breaking it in the hard
way. (G)

Laugh. That's the way to do it. We used to own a popup trailer so i have some experience pulling it, and backing into spots. It's been a few years, but when my kid moved a few years back I was still able to back that uhaul and trailer right in her driveway in live traffic without an issue. :)

outstanding. This wasn't quite outstanding but closer to it than
what I had in a German deli in Salt Lake City last year.

I've been lucky, anytime I've ordered it it's been good. Granted I mostly go to the local German pavilion as they sell food once a week (pre order) so its' almost alwyas excellent as most of the cooks are 80+ years old.

It'll be more in demand as the Baby Boomer generation ages. One of
our nieces works in that field.

It was in demand here with good pay, however since covid the pay went from 24/hr to min wage of 17 something.

Smart idea, don't want to bring home something that'll knock her
out.

Exactly!

Shawn

... I may not always be right; but I am never wrong!
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Hi Shawn,

Our first time towing was bringing the R-Pod home from the dealer,
took about 3 hours (distance and slow driving until Steve got used
to towing). A week later we took off for a cross country trip to see
our daughters in AZ and (at that time) NV. Breaking it in the hard
way. (G)

Laugh. That's the way to do it. We used to own a popup trailer so i
have some experience pulling it, and backing into spots. It's been a
few years, but when my kid moved a few years back I was still able to
back that uhaul and trailer right in her driveway in live traffic
without an issue. :)

I guess you never fully lose skills like that. When we first brought the
R-Pod home, it took Steve about half an hour (maybe more) and I don't
know how many attempts to back it into our driveway. With the new
camper, after this last trip it took hime 2 tries and about 5 minutes to
get it in. We live off of a moderatly busy street but got home Saturday
right about 5pm--when all those running late for Saturday Mass were
trying to get to church. (We've got a big Catholic church several blocks
down the street, with multiple services over the week end.)

outstanding. This wasn't quite outstanding but closer to it than RH>

what I had in a German deli in Salt Lake City last year.

I've been lucky, anytime I've ordered it it's been good. Granted I
mostly go to the local German pavilion as they sell food once a week
(pre order) so its' almost alwyas excellent as most of the cooks are
80+ years old.

Sounds like a place to go for good food. Do they sell in large
quantities so you can put some in the freezer or is it just set plate
meals? When I make red cabbage, I usually put 3 or 4 pint containers
(enough for one meal each) in the freezer. It's not that hard to make
(my recipe is from a German cook book Steve was given to give me when he
had a 3 month Temporary Duty in Augsburg) but it does make more than
what we can/want to eat in one meal.

It'll be more in demand as the Baby Boomer generation ages. One of
our nieces works in that field.

It was in demand here with good pay, however since covid the pay went
from 24/hr to min wage of 17 something.

That hurts. Minimum wage in the US is $7.25/hour, not enough to make a
living on unless you work something like a 90 hour week.

Smart idea, don't want to bring home something that'll knock her
out.

Exactly!

That's why I sometimes stay home instead of going out where I know
there's going to be a crowd--don't want to expose myself to unknown
germs.


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


... Can I blame my spelling on jet lag?

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

Ruth Haffly wrote in a message to Shawn Highfield:

I guess you never fully lose skills like that. When we first brought

You don't, may be rusty but it comes right back to you.

don't know how many attempts to back it into our driveway. With the
new camper, after this last trip it took hime 2 tries and about 5
minutes to get it in. We live off of a moderatly busy street but got

That's not bad at all. The way I look at it, unless you're a pro driver doing it all day long, you need a practise try. ;)

Sounds like a place to go for good food. Do they sell in large
quantities so you can put some in the freezer or is it just set
plate meals?

For anything custom you just order it and pay for it a week or two ahead (they will tell you how many weeks) and it will be waiting for you!

Very nice group, the food pays their bills as their major fund rasiser.

When I make red cabbage, I usually put 3 or 4 pint
containers (enough for one meal each) in the freezer. It's not that

Yes, any of the big veggies that's how I do it as well, easy to heat things up on a weeknight.

does make more than what we can/want to eat in one meal.

The problem with all my recipes. :)

That hurts. Minimum wage in the US is $7.25/hour, not enough to make
a living on unless you work something like a 90 hour week.

Same here, Liv wage is 17 something, but the REAL living wage from the newspapers etc. is more like $24.50 an hour.

That's why I sometimes stay home instead of going out where I know
there's going to be a crowd--don't want to expose myself to unknown
germs.

No you don't, when you catch something it stays caught a long long time.

Shawn

... Electricians get into people's shorts.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Hi Shawn,

I guess you never fully lose skills like that. When we first brought

You don't, may be rusty but it comes right back to you.

Like riding a bike I guess. Steve recently picked one up at a yard sale
but he's sticking to not so busy streets. His stroke 10 years ago took
away some of his vision so he doesn't want to be on main roads, even
with mirrors.

don't know how many attempts to back it into our driveway. With the
new camper, after this last trip it took hime 2 tries and about 5
minutes to get it in. We live off of a moderatly busy street but got

That's not bad at all. The way I look at it, unless you're a pro
driver doing it all day long, you need a practise try. ;)

And with a narrow driveway, lining it up just right can be tricky.

Sounds like a place to go for good food. Do they sell in large
quantities so you can put some in the freezer or is it just set
plate meals?

For anything custom you just order it and pay for it a week or two
ahead (they will tell you how many weeks) and it will be waiting for
you!

Sounds like it might be a good way to stock up on German foods without
the fuss and bother of making them. Years ago, when we were in
Frankfurt, one of my German friends made a cucumber salad for part of a
lunch we were sharing. Never could find the recipe or taste anything
like it until the RV/radio net rally last month in Tennesee. I'm not
sure if she is of Polish (last name) or German, but one of the ladies
made the same cucumber salad, and was kind enough to share the recipe
with me. Really easy--just one or 2 cucumbers, thinly sliced, a squeeze
of lemon juice, sour cream to mix it all and dill weed (preferably
fresh) to taste. I made it a couple of weeks ago, will do it more often
next summer when cucumbers are in season again.

Very nice group, the food pays their bills as their major fund SH>

rasiser.

Good way to raise money, as long as there are customers to keep it
going.

When I make red cabbage, I usually put 3 or 4 pint
containers (enough for one meal each) in the freezer. It's not that

Yes, any of the big veggies that's how I do it as well, easy to heat things up on a weeknight.

does make more than what we can/want to eat in one meal.

The problem with all my recipes. :)

I've cut most of mine down to make either a meal for 2 or meal plus left
overs for lunch or left overs to recycle into part of another meal. Kind
of hard to do with cabbage tho, as they're generally sized big enough
that one will make several meals. So, cook it all at once and freeze
into meal size portions.

That hurts. Minimum wage in the US is $7.25/hour, not enough to make
a living on unless you work something like a 90 hour week.

Same here, Liv wage is 17 something, but the REAL living wage from the newspapers etc. is more like $24.50 an hour.

That's why I sometimes stay home instead of going out where I know
there's going to be a crowd--don't want to expose myself to unknown
germs.

No you don't, when you catch something it stays caught a long long
time.

I know, I've got lung trouble like I was a 5 pack a day smoker (never
even tried it) so I've a chronic cough that's gotten worse over the last
few years.


---
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)

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

Like riding a bike I guess. Steve recently picked one up at a yard
sale but he's sticking to not so busy streets. His stroke 10 years

Nice! We're always on the look out for bikes. My problem is I get one
get it fixed up and working and someone needs it more then I do so
I give it away. My last one went to a young co worker who was struggling
to get to work on time as the bus stop is a couple klms away from the
yard he worked out of. He's been set now for a while... not sure what
he'll do when snow is here.

Sounds like it might be a good way to stock up on German foods
without the fuss and bother of making them. Years ago, when we were

It really is.

(preferably fresh) to taste. I made it a couple of weeks ago, will do next summer when cucumbers are in season again.

Wow that is a simple one. I'm gonna add this to my recipe thing. I've included my friends cucumber salad recipe at the bottom of this.

I've cut most of mine down to make either a meal for 2 or meal plus
left overs for lunch or left overs to recycle into part of another

I've tried, what happens is I will make a smaller batch of something and
then one of the kids or someone shows up at the door hungry and I don't
have enough.

Made Veggie soup last Sunday - it just got cleaned up yesterday my Son
figures he ate over 1/2 of the container. hahaha

of hard to do with cabbage tho, as they're generally sized big enough
that one will make several meals. So, cook it all at once and freeze
into meal size portions.

Yes. Especialy this year, I don't think I found a cabbage at the farmers market smaller then an elephants head.

I know, I've got lung trouble like I was a 5 pack a day smoker (never
even tried it) so I've a chronic cough that's gotten worse over the
last few years.

You've mentioned that cough before, I sure wish they knew what was
wrong with you.


MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Hungarian Cucumber Salad (Gabe)
Categories: Salad/Dressing
Yield: 4 Servings

3 large or med/small seedless
-cucumbers
2 T Sugar
3/4 t Garlic Powder
3/4 t Black Pepper
Paprika,Over Top

Slice cucumbers thin, cover with salt, after 15 min or so, rinse
thoroughly
Mix 3 parts water to 1 part vinegar, add sugar if needed to get flavor
you like - I usually add 1 to 2 tablespoons sugar to 4 cups of vinegar
solution
Add garlic powder and black pepper, stir well and pour over cucumber.
Sprinkle paprika on top.
I try to let it sit at least overnight, but the longer the better it
tastes.
I make 4 cups of the vinegar solution for 3 large or 4 smaller
cucumbers.
-----

Shawn

--- Grumble
* Origin: Anyone can get old. All you have to do is live long en (1:229/452)

Hi Shawn,

Like riding a bike I guess. Steve recently picked one up at a yard
sale but he's sticking to not so busy streets. His stroke 10 years

Nice! We're always on the look out for bikes. My problem is I get
one get it fixed up and working and someone needs it more then I do so
I give it away. My last one went to a young co worker who was
struggling to get to work on time as the bus stop is a couple klms
away from the
yard he worked out of. He's been set now for a while... not sure
what he'll do when snow is here.

Cross country skis?

Sounds like it might be a good way to stock up on German foods
without the fuss and bother of making them. Years ago, when we were

It really is.

(preferably fresh) to taste. I made it a couple of weeks ago, will do
next summer when cucumbers are in season again.

Wow that is a simple one. I'm gonna add this to my recipe thing.
I've included my friends cucumber salad recipe at the bottom of this.

Forgot, add a bit of sugar, if you want, to taste. IIRC, I used one
packet of stevia, sweetness equal to two teaspoons of sugar. Plenty
sweet enough for us.

I've cut most of mine down to make either a meal for 2 or meal plus
left overs for lunch or left overs to recycle into part of another

I've tried, what happens is I will make a smaller batch of something
and then one of the kids or someone shows up at the door hungry and I don't have enough.

I don't have that problem as our kids and grand kids are in Utah and
Arizona. (G)

Made Veggie soup last Sunday - it just got cleaned up yesterday my Son figures he ate over 1/2 of the container. hahaha

Either he was extra hungry or something in it tasted so good he wanted more...and more....and more. (G)

of hard to do with cabbage tho, as they're generally sized big enough
that one will make several meals. So, cook it all at once and freeze
into meal size portions.

Yes. Especialy this year, I don't think I found a cabbage at the
farmers market smaller then an elephants head.

I was at our local market this morning, didn't see any cabbage. Did get
some green beans, a tomato (Steve doesn't eat many of them so one is sufficient), a sopapilla cheesecake bar and a slice of NY style
cheesecake. Also spent some time just talking with a friend.

I know, I've got lung trouble like I was a 5 pack a day smoker (never
even tried it) so I've a chronic cough that's gotten worse over the
last few years.

You've mentioned that cough before, I sure wish they knew what was
wrong with you.

I wish they did too, it's not fun to live with this. I'll have another
CT scan in February to see how much things have changed since the one I
had done in August.

Title: Hungarian Cucumber Salad (Gabe)
Categories: Salad/Dressing
Yield: 4 Servings

3 large or med/small seedless
-cucumbers
2 T Sugar
3/4 t Garlic Powder
3/4 t Black Pepper
Paprika,Over Top

Slice cucumbers thin, cover with salt, after 15 min or so, rinse thoroughly
Mix 3 parts water to 1 part vinegar, add sugar if needed to get flavor
you like - I usually add 1 to 2 tablespoons sugar to 4 cups of vinegar solution
Add garlic powder and black pepper, stir well and pour over cucumber. Sprinkle paprika on top.
I try to let it sit at least overnight, but the longer the better it tastes.
I make 4 cups of the vinegar solution for 3 large or 4 smaller
cucumbers.

Interesting, I never would have thought about using garlic powder, black
pepper and paprika. My mom used to use just a bit of sugar and celery
seed, plus slightly diluted vinegar, but she was never noted for her
creativity in cooking.

---
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 <Sun, 26 Oct 24>, you wrote me:

Forgot, add a bit of sugar, if you want, to taste. IIRC, I used one
packet of stevia, sweetness equal to two teaspoons of sugar. Plenty
sweet enough for us.

Sounds good. I'll stick with sugar though, the processed sweet stuff gives
me a headache. Even Stevia.

I don't have that problem as our kids and grand kids are in Utah and Arizona. (G)

Laugh, I'm sure my kids would find a way to show up if they were that
far apart. Anything to not have to cook. hahahaha

Either he was extra hungry or something in it tasted so good he
wanted more...and more....and more. (G)

He says my soups were one of the things he missed when he was
living in Hamilton. Even my daughter (who lives 3 floors down) can
smell when I'm cooking soup and magically visits. hahaha

get some green beans, a tomato (Steve doesn't eat many of them so one

Andrea doesn't like them very much either so I buy normally two at a time
as her dad will have a slice or two.

is sufficient), a sopapilla cheesecake bar and a slice of NY style cheesecake. Also spent some time just talking with a friend.

Yum.

another CT scan in February to see how much things have changed since
had done in August.

Fingers crossed for you.

Interesting, I never would have thought about using garlic powder,
black pepper and paprika. My mom used to use just a bit of sugar and celery seed, plus slightly diluted vinegar, but she was never noted
for her creativity in cooking.

The guy who gave me the recipe (Gabe we call him, but his name is Gabor) started cooking up a storm so I"m getting some Hungarian recipes from him
while he's still in the mood to write them down. :)

Shawn

--- Grumble
* Origin: <<Brain swapped to disk>> (1:229/452)

Hi Shawn,

Forgot, add a bit of sugar, if you want, to taste. IIRC, I used one
packet of stevia, sweetness equal to two teaspoons of sugar. Plenty
sweet enough for us.

Sounds good. I'll stick with sugar though, the processed sweet stuff gives me a headache. Even Stevia.

OK, I use stevia for some things, raw sugar for others. I try to avoid
the other sugar substitutes as they are all artificial, do sometimes use
honey or molasses in baking.

I don't have that problem as our kids and grand kids are in Utah and Arizona. (G)

Laugh, I'm sure my kids would find a way to show up if they were that
far apart. Anything to not have to cook. hahahaha

Our girls are both pretty decent cooks, and knew how to cook before
leaving home. Rachel did call me fairly often for recipies but I think
part of it was a bit of homesickness--she moved from Arizona to
Mississippi after getting married.

Either he was extra hungry or something in it tasted so good he
wanted more...and more....and more. (G)

He says my soups were one of the things he missed when he was
living in Hamilton. Even my daughter (who lives 3 floors down) can
smell when I'm cooking soup and magically visits. hahaha

Most of my soups are a bit of this, a touch of that and oh yes, need to
use this before it goes bad so into the soup pot. Years (actually, now
decades) ago I made a chicken vegetable soup using a bag of chicken
necks and, IIRC, about a dozen different odds and ends of vegetables,
plus probably brown rice. It was a good "clean out the fridge" soup and
tasted good as well. (G)

get some green beans, a tomato (Steve doesn't eat many of them so

one

Andrea doesn't like them very much either so I buy normally two at a
time as her dad will have a slice or two.

We don't have any other family nearby so I get the whole thing, unless
Steve decides to have a paper thin slice or two.

is sufficient), a sopapilla cheesecake bar and a slice of NY style cheesecake. Also spent some time just talking with a friend.

Yum.

They were. (G)

another CT scan in February to see how much things have changed since
had done in August.

Fingers crossed for you.

I'll let you know the results when I get them.

Interesting, I never would have thought about using garlic powder,
black pepper and paprika. My mom used to use just a bit of sugar and celery seed, plus slightly diluted vinegar, but she was never noted
for her creativity in cooking.

The guy who gave me the recipe (Gabe we call him, but his name is
Gabor) started cooking up a storm so I"m getting some Hungarian
recipes from him while he's still in the mood to write them down. :)

Any relation to the late Gabor sisters (Eva, Magda and Zsa Zsa)? Get the recipies while you can and think of him when you make them.

---
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 Ruth,
On <Tue, 28 Oct 24>, you wrote me:

OK, I use stevia for some things, raw sugar for others. I try to
avoid the other sugar substitutes as they are all artificial, do
honey or molasses in baking.

I've switched to honey for most sweet things I make. I do use sugar
for pickled beets. (Not much else LOL)

Our girls are both pretty decent cooks, and knew how to cook before leaving home. Rachel did call me fairly often for recipies but I
think part of it was a bit of homesickness--she moved from Arizona
to Mississippi after getting married.

Kristina used to call me quite a bit for recipes, but I gave her the URL for
my reciples so she can look it up anytime now. LOL

Conner knows how to cook, he just doesn't. Bob (FIL) doesn't know how
to cook and doesn't. LOL When he's sick we have to call the restaurant
he goes to so they don't worry about him.

Most of my soups are a bit of this, a touch of that and oh yes, need
to use this before it goes bad so into the soup pot. Years (actually,
now decades) ago I made a chicken vegetable soup using a bag of
chicken necks and, IIRC, about a dozen different odds and ends of vegetables, plus probably brown rice. It was a good "clean out the fridge" soup and tasted good as well. (G)

Those are the best soup's. :)

We don't have any other family nearby so I get the whole thing,
unless Steve decides to have a paper thin slice or two.

Everyone lives with us, I can't move without tripping over family.

Fingers crossed for you.

I'll let you know the results when I get them.

Thanks!

Any relation to the late Gabor sisters (Eva, Magda and Zsa Zsa)? Get
the recipies while you can and think of him when you make them.

None as Gabor is his first name. I take any recipe he gives me and add to
my Acuchef database for sure!

Here's his low carb bread:

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Gluten, Carb Free Bread (Gabe)
Categories: Bread
Yield: 3 Servings

1 T olive oil
1/4 c egg whites
1/4 c almond flour
1 t baking powder
1/2 t chia seeds (optional)

[Note: You can cut it in half for sandwiches, or burger buns, and you can freeze them too ]
Blend all ingredients together
I use a 4" glass bowl ( you can get a 3 pack at Walmart for $10)
Microwave for 1 min 40 sec

You can cut it in half for sandwiches, or burger buns, and you can
freeze them too

This is the original:
1 tbsp oil or butter
1 whole egg
3 tbsp Almond flour
1/2 tsp baking powder

Mix, microwave 90 sec
The cheapest place I found for Almond flour is Costco
Enjoy!!
-----

Shawn

--- Grumble
* Origin: CPU format error! Format another CPU (Y/N)? (1:229/452)

Hi Shawn,

OK, I use stevia for some things, raw sugar for others. I try to
avoid the other sugar substitutes as they are all artificial, do
honey or molasses in baking.

I've switched to honey for most sweet things I make. I do use sugar
for pickled beets. (Not much else LOL)

Some things need sugar as honey would make it too wet. I made Steve a
pumpkin roll on Monday for his birthday, used sugar there. The cake part
gets turned out onto a cloth sprinkled with sugar and rolled, can't do
that with honey. (G) BTW, I'm still looking for the cook book with the
squash & apples recipe; Steve has my cook book corner so filled with
other stuff that I have a hard time getting to the books. Don't worry,
I'll find it sooner or later.

Our girls are both pretty decent cooks, and knew how to cook before leaving home. Rachel did call me fairly often for recipies but I
think part of it was a bit of homesickness--she moved from Arizona
to Mississippi after getting married.

Kristina used to call me quite a bit for recipes, but I gave her the
URL for my reciples so she can look it up anytime now. LOL

I've got such a hodge podge collection, mostly on paper, some in my
head, from all over the place that it wouldn't work. One recipe she
asked for was my mom's potato salad--that one was in my head. OTOH, one
of our favorite potato salads is from a Pennsylvania Dutch cook book so
I was able to give that recipe to her as written, no "bit of this" or
"until looks good" sort of measurements. (G)

Conner knows how to cook, he just doesn't. Bob (FIL) doesn't know how
to cook and doesn't. LOL When he's sick we have to call the
restaurant he goes to so they don't worry about him.

As I try to let someone here know if I'm going to be travelling or
otherwise unable to be here on a daily (or every 2-3 days) basis. Just
relieves the minds of those who expect to see someone/hear from someone
on a daily basis.

Most of my soups are a bit of this, a touch of that and oh yes, need
to use this before it goes bad so into the soup pot. Years (actually,
now decades) ago I made a chicken vegetable soup using a bag of
chicken necks and, IIRC, about a dozen different odds and ends of vegetables, plus probably brown rice. It was a good "clean out the
fridge" soup and tasted good as well. (G)

Those are the best soup's. :)

Exactly! I've not been able to duplicate that one but made some pretty
good soups otherwise since then.

We don't have any other family nearby so I get the whole thing,
unless Steve decides to have a paper thin slice or two.

Everyone lives with us, I can't move without tripping over family.

Nearest family to us is a sister in law (married Steve's brother, he was
killed in a hunting accident in 2010) a couple of hours away. Blood
relative nearest to us is a cousin up in Virgina Beach, about 4 hours
away.

Fingers crossed for you.

I'll let you know the results when I get them.

Thanks!

Any relation to the late Gabor sisters (Eva, Magda and Zsa Zsa)? Get
the recipies while you can and think of him when you make them.

None as Gabor is his first name. I take any recipe he gives me and
add to my Acuchef database for sure!

Helps now and in the future you'll look back on them with fond memories.

Here's his low carb bread:

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Gluten, Carb Free Bread (Gabe)
Categories: Bread
Yield: 3 Servings

1 T olive oil
1/4 c egg whites
1/4 c almond flour
1 t baking powder
1/2 t chia seeds (optional)

[Note: You can cut it in half for sandwiches, or burger buns, and you
can freeze them too ]
Blend all ingredients together
I use a 4" glass bowl ( you can get a 3 pack at Walmart for $10)
Microwave for 1 min 40 sec

You can cut it in half for sandwiches, or burger buns, and you can
freeze them too

This is the original:
1 tbsp oil or butter
1 whole egg
3 tbsp Almond flour
1/2 tsp baking powder

Mix, microwave 90 sec
The cheapest place I found for Almond flour is Costco
Enjoy!!
-----

Steve makes his own almond milk from time to time; we grind the "left
overs" from that procces into almond flour. Looks interesting, have to
keep it in mind if I need to make a gluten free bread.


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


... First Law of Lab Work: Hot glass looks exactly the same as cold glass.

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

Hi Ruth,
On <Thu, 30 Oct 24>, you wrote me:

Some things need sugar as honey would make it too wet. I made Steve a pumpkin roll on Monday for his birthday, used sugar there. The cake
part gets turned out onto a cloth sprinkled with sugar and rolled,
can't do that with honey. (G)

True... Though I wonder since I cook/bake gluten free and that's so dry and crumbly as a rule that could be how I get away with it in sweet things?

BTW, I'm still looking for the cook book with
the squash & apples recipe; Steve has my cook book corner so filled
with other stuff that I have a hard time getting to the books. Don't worry, I'll find it sooner or later.

No rush at all, I'm sure it will turn up sooner or later. :) If it's something Steve likes, let him know you want to make it for him. LOL If he's anything like me he'll find the book for you quick quick! ;)

asked for was my mom's potato salad--that one was in my head. OTOH,
one of our favorite potato salads is from a Pennsylvania Dutch cook

My mom's potato salad is another one that's in her head. I can come close
to hers, but not quite right. She won't tell me her secret until she's dead. (her words not mine!)

I was able to give that recipe to her as written, no "bit of this" or "until looks good" sort of measurements. (G)

I've converted most of my recipes with measurements, but there are a few
that say "until looks good" or "large small handful" (LARGE AND SMALL!?!?!)

Just relieves the minds of those who expect to see someone/hear from someone on a daily basis.

For sure. Honestly whever we go with him to the restaurant they always
make a point of saying hi to us. "Anyone who comes with Bob get's the
family treatment."

Exactly! I've not been able to duplicate that one but made some
pretty good soups otherwise since then.

Friends of ours talk about Andrea's Mac N' Cheese she made one NYE
about 15 years ago. She's never been able to duplicate it perfectly but
comes close. ;)

None as Gabor is his first name. I take any recipe he gives me
and add to my Acuchef database for sure!

Helps now and in the future you'll look back on them with fond
memories.

Totally!

Steve makes his own almond milk from time to time; we grind the "left overs" from that procces into almond flour. Looks interesting, have
to keep it in mind if I need to make a gluten free bread.

Or if you just want a change in a bread. I made lasagna noodles last
weekend with Almond flour. They turned out quite good and it stretched
the lasagna quite far as it's very filling. (No meat I used a veggie crumble as my stupid stomach now refuses to digest any meat of any kind).

Finished a full week of eating only vegetarian and I didn't throw up once. So.... Looks like I'm sticking with it for a bit.

Shawn

--- Grumble
* Origin: 50 metres to the outhouse. -- Willy Makeit (1:229/452)

Hi Shawn,

Some things need sugar as honey would make it too wet. I made Steve a pumpkin roll on Monday for his birthday, used sugar there. The cake
part gets turned out onto a cloth sprinkled with sugar and rolled,
can't do that with honey. (G)

True... Though I wonder since I cook/bake gluten free and that's so
dry and crumbly as a rule that could be how I get away with it in
sweet things?

The pumpkin roll I make is very moist; if I used honey, it would be even
more so. I'll have to try it with GF flour some time; it only uses 3/4
cup. I think I've got that much GF flour on hand.

BTW, I'm still looking for the cook book with
the squash & apples recipe; Steve has my cook book corner so filled
with other stuff that I have a hard time getting to the books. Don't worry, I'll find it sooner or later.

No rush at all, I'm sure it will turn up sooner or later. :) If it's something Steve likes, let him know you want to make it for him. LOL
If he's anything like me he'll find the book for you quick quick! ;)

I've mentioned it a few times; it's just a matter of his clearing out
the access. He needs to finish off (inside work) the new windows we
put in 3 years ago so we can move the cook books back against the wall.
Once that's done and he clears out a 3D printing project, I'll be able
to get to the books.

asked for was my mom's potato salad--that one was in my head. OTOH,
one of our favorite potato salads is from a Pennsylvania Dutch cook

My mom's potato salad is another one that's in her head. I can come
close to hers, but not quite right. She won't tell me her secret
until she's dead. (her words not mine!)

Do you think she has it written down and hidden in some place to be
found after her death? (G)

I was able to give that recipe to her as written, no "bit of this" or "until looks good" sort of measurements. (G)

I've converted most of my recipes with measurements, but there are a
few that say "until looks good" or "large small handful" (LARGE AND SMALL!?!?!)

Large handful--Andre the Giant, Small handful--my hand. (G)

Just relieves the minds of those who expect to see someone/hear from someone on a daily basis.

For sure. Honestly whever we go with him to the restaurant they
always make a point of saying hi to us. "Anyone who comes with Bob
get's the family treatment."

When you're here, you're family.

Exactly! I've not been able to duplicate that one but made some
pretty good soups otherwise since then.

Friends of ours talk about Andrea's Mac N' Cheese she made one NYE
about 15 years ago. She's never been able to duplicate it perfectly
but comes close. ;)

Must have had something in it she doesn't remember putting in or can't
find to put in now.

None as Gabor is his first name. I take any recipe he gives me
and add to my Acuchef database for sure!

Helps now and in the future you'll look back on them with fond
memories.

Totally!

Steve makes his own almond milk from time to time; we grind the "left overs" from that procces into almond flour. Looks interesting, have
to keep it in mind if I need to make a gluten free bread.

Or if you just want a change in a bread. I made lasagna noodles last weekend with Almond flour. They turned out quite good and it
stretched the lasagna quite far as it's very filling. (No meat I used
a veggie crumble as my stupid stomach now refuses to digest any meat
of any kind).

Bummer; we've got a friend who got bit by a tick and now has alpha-gall syndrome. He can't eat any red meat, says his diet is limited otherwise
also.

Finished a full week of eating only vegetarian and I didn't throw up
once. So.... Looks like I'm sticking with it for a bit.

Good thing is, there's such a wide variety of vegetables to choose from.
We picked up an acorn squash earlier this afternoon at Wegman's. It'll
be roasted, not sure yet what seasoning will go on it.


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


... One of these days, I'll quit procrastinating.

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

Hi Ruth,
On <Sat, 01 Nov 24>, you wrote me:

The pumpkin roll I make is very moist; if I used honey, it would be
even more so. I'll have to try it with GF flour some time; it only
uses 3/4 cup. I think I've got that much GF flour on hand.

I've been asked by the family to make a mincemeat pie for football day.
(I believe you call it thanksgiving). I am cheating this year and I bought
a jar of pie filling from the british shop.

I'll make the pastry though so at least it's half home made. LOL

I've mentioned it a few times; it's just a matter of his clearing out
the access. He needs to finish off (inside work) the new windows we
put in 3 years ago so we can move the cook books back against the
wall. Once that's done and he clears out a 3D printing project, I'll
be able to get to the books.

Understood. Andrea and I share the den now so I understand what
tight spaces are.

Do you think she has it written down and hidden in some place to be
found after her death? (G)

Knowing her, it's written down in perfect detail with measurements and
in an envelope with the lawyer. LOL

I asked her for just the ingredients once for one of her mother's recipes
and a few days later it arrived in the mail with exact measurements below
the original.

I just wish I could convince her to use email. LOL

Large handful--Andre the Giant, Small handful--my hand. (G)

So a large / small handful? LOL Fill the palm of the hand.

NYE about 15 years ago. She's never been able to duplicate it
perfectly but comes close. ;)

Must have had something in it she doesn't remember putting in or
can't find to put in now.

That's what I figure too, but she made it when I was at work so I didn't
see so even if my memory worked I can't help on this one.

Bummer; we've got a friend who got bit by a tick and now has
alpha-gall syndrome. He can't eat any red meat, says his diet is
limited otherwise also.

I'm positive this is what happened to me, but the doctor is still away on
mat leave, so I'm not sure when I'll see her again to ask for blood work
or something.

Good thing is, there's such a wide variety of vegetables to choose
from. We picked up an acorn squash earlier this afternoon at
be roasted, not sure yet what seasoning will go on it.

Love acorn squash. I have one left from the farmers market by the
trailer and will cook it this week. Also processed a few of them for
the freezer as they are so much better then the ones at the grocery
store.

Shawn

* SeM. 2.26 * CAT (n.), Furry keyboard cover.
--- SBBSecho 3.21-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Shawn,

The pumpkin roll I make is very moist; if I used honey, it would be
even more so. I'll have to try it with GF flour some time; it only
uses 3/4 cup. I think I've got that much GF flour on hand.

I've been asked by the family to make a mincemeat pie for football
day. (I believe you call it thanksgiving). I am cheating this year
and I bought a jar of pie filling from the british shop.

I'll make the pastry though so at least it's half home made. LOL

I presume a gluten free pastry. I like mince pie but most often I'll do
mince cookies. The recipe came from my MIL, a basic sugar cookie round,
topped with a spoonful of mincemeat and topped with another cookie with
the center cut out (a doughnut cutter works well for that), then baked.
Just enough mincemeat to be satisfying.

I've mentioned it a few times; it's just a matter of his clearing out
the access. He needs to finish off (inside work) the new windows we
put in 3 years ago so we can move the cook books back against the
wall. Once that's done and he clears out a 3D printing project, I'll
be able to get to the books.

Understood. Andrea and I share the den now so I understand what
tight spaces are.

Steve tried the space sharing a few times with his and hers desk top
computers. It wasn't that comfortable so I switched to a net book and
can sit any where I want with my set up. We gave the 2nd desk top to a
relative that needed a system. He also tried putting his computer in my
sewing room but when he backed his chair into my cutting table once too
often, he realised it wasn't that great an idea and I got full use of my
room again. (G)

Do you think she has it written down and hidden in some place to be
found after her death? (G)

Knowing her, it's written down in perfect detail with measurements and
in an envelope with the lawyer. LOL

Just waiting for you........

I asked her for just the ingredients once for one of her mother's
recipes and a few days later it arrived in the mail with exact measurements below the original.

I just wish I could convince her to use email. LOL

Sounds like what my mom would do. Dad e-mailed from time to time but not
a lot. Both of them were more comfortable picking up pen and paper for correspondence.

Large handful--Andre the Giant, Small handful--my hand. (G)

So a large / small handful? LOL Fill the palm of the hand.

If you have an average sized hand, probably so.

NYE about 15 years ago. She's never been able to duplicate it
perfectly but comes close. ;)

Must have had something in it she doesn't remember putting in or
can't find to put in now.

That's what I figure too, but she made it when I was at work so I
didn't see so even if my memory worked I can't help on this one.

Sigh!

Bummer; we've got a friend who got bit by a tick and now has
alpha-gall syndrome. He can't eat any red meat, says his diet is
limited otherwise also.

I'm positive this is what happened to me, but the doctor is still away
on mat leave, so I'm not sure when I'll see her again to ask for blood work or something.

Good thing is, there's such a wide variety of vegetables to choose
from. We picked up an acorn squash earlier this afternoon at
be roasted, not sure yet what seasoning will go on it.

Love acorn squash. I have one left from the farmers market by the
trailer and will cook it this week. Also processed a few of them for
the freezer as they are so much better then the ones at the grocery
store.

I'll probably just roast this one as is, then serve it with either
butter and seasoned salt or butter and cinnamon.

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


... Myth #1: The computer only does what you tell it to do.

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

Ruth Haffly wrote in a message to Shawn Highfield:

I presume a gluten free pastry. I like mince pie but most often I'll

Yes.

do mince cookies. The recipe came from my MIL, a basic sugar cookie
round, topped with a spoonful of mincemeat and topped with another
cookie with the center cut out (a doughnut cutter works well for
that), then baked. Just enough mincemeat to be satisfying.

Looks like the jar will be big enough for an attempt at a few cookies first and use it up in the pie. :)

Steve tried the space sharing a few times with his and hers desk top computers. It wasn't that comfortable so I switched to a net book
and can sit any where I want with my set up. We gave the 2nd desk
top to a relative that needed a system. He also tried putting his
computer in my sewing room but when he backed his chair into my
cutting table once too often, he realised it wasn't that great an
idea and I got full use of my room again. (G)

Laugh. We're just stuck with each other for now, with the kid and her dad having moved in there is just no other space. Everything is done single file now, can't walk around this place.

Sounds like what my mom would do. Dad e-mailed from time to time but
not a lot. Both of them were more comfortable picking up pen and
paper for correspondence.

Dad was good at emailing until the dementia started to kick in.

I'll probably just roast this one as is, then serve it with either
butter and seasoned salt or butter and cinnamon.

I like butter and honey. :)

Shawn
... Psychiatry is the care of the id by the odd.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Hi Shawn,

I presume a gluten free pastry. I like mince pie but most often I'll

Yes.

do mince cookies. The recipe came from my MIL, a basic sugar cookie
round, topped with a spoonful of mincemeat and topped with another
cookie with the center cut out (a doughnut cutter works well for
that), then baked. Just enough mincemeat to be satisfying.

Looks like the jar will be big enough for an attempt at a few cookies first and use it up in the pie. :)

That sounds good to me. One of my cook books is nothing but cookie
recipies, a gift from my MIL years ago. One of the recipies is for
Hermits, a spice cookie with raisins and nuts. An option given is to sub
out mincemeat for the raisins and nuts; I've done it several times.

Steve tried the space sharing a few times with his and hers desk top computers. It wasn't that comfortable so I switched to a net book
and can sit any where I want with my set up. We gave the 2nd desk
top to a relative that needed a system. He also tried putting his
computer in my sewing room but when he backed his chair into my
cutting table once too often, he realised it wasn't that great an
idea and I got full use of my room again. (G)

Laugh. We're just stuck with each other for now, with the kid and her
dad having moved in there is just no other space. Everything is done single file now, can't walk around this place.

I understand. We bought this house 10 years ago, thinking that we could
build a garage with a bonus room above it for my sewing studio. The town
killed that idea, said we were double fronted (corner lot) with not
enough set back from the street on either side to do so. Since we bought
the house, Steve has gotten into ham radio. All the equipment for that, computer stuff, sewing stuff (I inherited a machine, plus we bought a
non folding cutting table.), books, etc means a very full house. Nice
roomy (eat in) kitchen tho, with a lot more storage space than the place
we were renting had. We added a hanging pot rack, a butler (portable
storage unit), other storage units and a couple of shelves to the pantry
to store all our kitchen stuff.

Sounds like what my mom would do. Dad e-mailed from time to time but
not a lot. Both of them were more comfortable picking up pen and RH>

paper for correspondence.

Dad was good at emailing until the dementia started to kick in.

I'll probably just roast this one as is, then serve it with either
butter and seasoned salt or butter and cinnamon.

I like butter and honey. :)

Like sweet potatoes, we find it sweet enough without the honey but I
guess it's a matter of personal taste.

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


... Are you sure you really want to know that?

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

Ruth Haffly wrote in a message to Shawn Highfield:

That sounds good to me. One of my cook books is nothing but cookie recipies, a gift from my MIL years ago. One of the recipies is for
Hermits, a spice cookie with raisins and nuts. An option given is to
sub out mincemeat for the raisins and nuts; I've done it several
times.

I'm looking forward to trying this. I will let you know how they turn out. :)

I understand. We bought this house 10 years ago, thinking that we
could build a garage with a bonus room above it for my sewing
studio.

... or a ham shack. ;)

The town killed that idea, said we were double fronted
(corner lot) with not enough set back from the street on either side

50 years ago you coul dhave done it.

books, etc means a very full house. Nice roomy (eat in) kitchen tho,
with a lot more storage space than the place we were renting had. We
added a hanging pot rack, a butler (portable storage unit), other
storage units and a couple of shelves to the pantry to store all our kitchen stuff.

You've made it work. We have the worst designed kitchen ever, heck the whole apartment is not designed for more then a single person to live in I think.

Lots of small rooms and narrow halls everywhere.

Like sweet potatoes, we find it sweet enough without the honey but I
guess it's a matter of personal taste.

We did it without honey this time. It was good, I just add a bit for that slight twang.

Shawn
... Cosmogonists do it in cyclical big bangs.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Hi Shawn,

That sounds good to me. One of my cook books is nothing but cookie recipies, a gift from my MIL years ago. One of the recipies is for
Hermits, a spice cookie with raisins and nuts. An option given is to
sub out mincemeat for the raisins and nuts; I've done it several
times.

I'm looking forward to trying this. I will let you know how they turn out. :)

I understand. We bought this house 10 years ago, thinking that we
could build a garage with a bonus room above it for my sewing
studio.

... or a ham shack. ;)

Steve wasn't into ham radio at the time but I was doing a good bit of
sewing.

The town killed that idea, said we were double fronted
(corner lot) with not enough set back from the street on either side

50 years ago you coul dhave done it.

50 years ago Wake Forest was more of a sleepy little seminary town, with
some commuting to Raleigh. IIRC, from what I've heard, Capital Blvd was
just a 2 lane road (one down, one up) then; now it's 4-6 lanes, with
plans to widen it even more.

books, etc means a very full house. Nice roomy (eat in) kitchen tho,
with a lot more storage space than the place we were renting had. We
added a hanging pot rack, a butler (portable storage unit), other
storage units and a couple of shelves to the pantry to store all our kitchen stuff.

You've made it work. We have the worst designed kitchen ever, heck
the whole apartment is not designed for more then a single person to
live in I think.

Lots of small rooms and narrow halls everywhere.

Sounds more like an apartment for several singles, probably none of whom
are serious about cooking. When we moved to Germany, the first housing (military) we got in Frankfurt was a converted maid's quarters
apartment. It was on the top floor of a 4 story building, first 3 floors
had 6 units divided into 3 sections of 2 units per floor. The maid's
quarters were a living/dining room, small kitchen, toilet room, bath
room and 8 bedrooms--2 sets of quarters per building. The roof were
slanted so Steve and I were constantly bumping our heads, girls were
small enough that they were OK. These were temporary quarters, occupied
until permanent ones opened up (6 months to a year, we were there 13
months), had the nickname Army wide as "the bowling alley".

Like sweet potatoes, we find it sweet enough without the honey but I
guess it's a matter of personal taste.

We did it without honey this time. It was good, I just add a bit for
that slight twang.

That slight twang makes a lot of difference. (G)


---
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)

Hello Ruth!

08 Nov 24 13:40, you wrote to me:

Steve wasn't into ham radio at the time but I was doing a good bit of sewing.

So you needed more room then. :)

50 years ago Wake Forest was more of a sleepy little seminary town,
with some commuting to Raleigh. IIRC, from what I've heard, Capital
Blvd was just a 2 lane road (one down, one up) then; now it's 4-6
lanes, with plans to widen it even more.

Funny how fast these towns become huge citys. I know just east of here in Whitby, when I was a child I rode a horse all over what is now a giant sub divison with schools, shops, and thousands of homes.

Sounds more like an apartment for several singles, probably none of
whom are serious about cooking. When we moved to Germany, the first

I think it was designed for "profesionals" back in the day. Someone who ate at the office or something.

occupied until permanent ones opened up (6 months to a year, we were
there 13 months), had the nickname Army wide as "the bowling alley".

Ouch. At least I don't bump my head. hahaha

Shawn

... He's one wheel short of a unicycle!
---
* Origin: Dirty Ole Town (1:229/452)

Hi Shawn,

Steve wasn't into ham radio at the time but I was doing a good bit of sewing.

So you needed more room then. :)

And still do now. I keep everything confined to one bedroom; Steve
sprawls thru-out the house. I have 4 sewing machines (one set up, in a
cabinet, others in storage bags), a serger on a table, embroidery
machine on another table and a full size (5') cutting table in the room
besides book shelves and a couple of storage cabinets. Used to have 5
machines in the room but donated one to Hurricane Helene relief.

50 years ago Wake Forest was more of a sleepy little seminary town,
with some commuting to Raleigh. IIRC, from what I've heard, Capital
Blvd was just a 2 lane road (one down, one up) then; now it's 4-6
lanes, with plans to widen it even more.

Funny how fast these towns become huge citys. I know just east of
here in Whitby, when I was a child I rode a horse all over what is now
a giant sub divison with schools, shops, and thousands of homes.

I saw that in the roads we took to get to my grandparent's house and
have seen it even more so here in Wake Forest. I have said that they
will have to change the name to Wake DeForested soon with all the
housing that has gone up since we've been here. One place in town hasn't changed and still going strong at about 105 years old--Shorty's Hot
Dogs. We've never stopped in but it is an icon in downtown (yes, we have
a small down town) Wake Forest. I understand it's popular with the
college kids.

Sounds more like an apartment for several singles, probably none of
whom are serious about cooking. When we moved to Germany, the first

I think it was designed for "profesionals" back in the day. Someone
who ate at the office or something.

Could be. We had brand new housing when we were stationed at Hunter Army
Air Field in Savannah, GA, 2006-09. The kitchen was not designed for
serious cooks; it was very small. I could stand in the middle and touch
both the sink on one hand and the stove on the other by extending my
arms. The house had a separate dining room that would have been better
off being incorporated into the kitchen.

occupied until permanent ones opened up (6 months to a year, we were
there 13 months), had the nickname Army wide as "the bowling alley".

Ouch. At least I don't bump my head. hahaha

I was always bumpimg my head as the stove was set underneath the eaves.
We had a sink that was more of a laundry room sink, a fridge, and a
small counter with a cabinet above it. But, it was only for a year so we
made the best of 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)

Hello Ruth!

And still do now. I keep everything confined to one bedroom; Steve
sprawls thru-out the house.

I understand taht as I used to sprawl. Now everything is in storage and I don't even know where storage is.

room besides book shelves and a couple of storage cabinets. Used to
have 5 machines in the room but donated one to Hurricane Helene
relief.

That was nice.

I saw that in the roads we took to get to my grandparent's house and
have seen it even more so here in Wake Forest. I have said that they
will have to change the name to Wake DeForested soon with all the
housing that has gone up since we've been here.

Ouch, I hate that. But that's what's happening everywhere, just too many people and not enough places to live.

One place in town
hasn't changed and still going strong at about 105 years old--Shorty's
Hot Dogs. We've never stopped in but it is an icon in downtown (yes,
we have a small down town) Wake Forest. I understand it's popular with
the college kids.

For a 105 year old place, I'd have to try it. Sometimes nothing beats a good hot dog.

for serious cooks; it was very small. I could stand in the middle and touch both the sink on one hand and the stove on the other by
extending my arms. The house had a separate dining room that would
have been better off being incorporated into the kitchen.

I can touch both walls without stretching. There is exactly one counter top and it's the size of the microwave. Where is my counter you ask? Well I use the stove. When I make pasta / pastry / bread I use the dining room table, or if I want to stand I use the freezer. (The freezer is in the living room of course due to no room in the kitchen)

I was always bumpimg my head as the stove was set underneath the
eaves. We had a sink that was more of a laundry room sink, a fridge,
and a small counter with a cabinet above it. But, it was only for a
year so we made the best of it.

Yeah if you know the end is in sight, it's easier to make the best of things. If it was a 20 year place you would have been miserable.

Shawn
... Long ago Windows did not exist, and we liked it.
---
* Origin: Dirty Ole Town (1:229/452)

Hi Shawn,

And still do now. I keep everything confined to one bedroom; Steve
sprawls thru-out the house.

I understand taht as I used to sprawl. Now everything is in storage
and I don't even know where storage is.

We rented a storage unit when we first moved to WF and had a smaller
rental house. This house has just enough more space (plus a shed and
useable attic) that we don't need the extra unit. Rental house kitchen
storage was seriously lacking; this place has more but part of it is in
units we bought.

room besides book shelves and a couple of storage cabinets. Used to
have 5 machines in the room but donated one to Hurricane Helene
relief.

That was nice.

I figured some woman who lost her machine will be happy to get it.

I saw that in the roads we took to get to my grandparent's house and
have seen it even more so here in Wake Forest. I have said that they
will have to change the name to Wake DeForested soon with all the
housing that has gone up since we've been here.

Ouch, I hate that. But that's what's happening everywhere, just too
many people and not enough places to live.

Seems that way. NC gets a lot of folks moving down from colder states,
also a good number of "half backs"--those that initially move to Florida
and then move halfway back to where they came from up north, IOW, NC.

One place in town
hasn't changed and still going strong at about 105 years old--Shorty's
Hot Dogs. We've never stopped in but it is an icon in downtown (yes,
we have a small down town) Wake Forest. I understand it's popular with
the college kids.

For a 105 year old place, I'd have to try it. Sometimes nothing beats
a good hot dog.

Just that our tastes usually run toward something else when we're out.

for serious cooks; it was very small. I could stand in the middle and touch both the sink on one hand and the stove on the other by
extending my arms. The house had a separate dining room that would
have been better off being incorporated into the kitchen.

I can touch both walls without stretching. There is exactly one
counter top and it's the size of the microwave. Where is my counter
you ask? Well I use the stove. When I make pasta / pastry / bread I
use the dining room table, or if I want to stand I use the freezer.
(The freezer is in the living room of course due to no room in the kitchen)

I've used the table more often than not for many things over the years.
That was the only place we've lived in that had a separate dining room;
other places had either an eat in kitchen or an area in the living room, usually a corner near the kitchen where a table/chairs could be set up.

I was always bumpimg my head as the stove was set underneath the
eaves. We had a sink that was more of a laundry room sink, a fridge,
and a small counter with a cabinet above it. But, it was only for a
year so we made the best of it.

Yeah if you know the end is in sight, it's easier to make the best of things. If it was a 20 year place you would have been miserable.

Quite so. Knew it would be short term so just made the best of it.

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


... Myth #1: The computer only does what you tell it to do.

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

Hello Ruth!

13 Nov 24 12:20, you wrote to me:

We rented a storage unit when we first moved to WF and had a smaller rental house. This house has just enough more space (plus a shed and useable attic) that we don't need the extra unit. Rental house kitchen storage was seriously lacking; this place has more but part of it is
in units we bought.

That's good that you don't need the storage unit anymore. I wish we didn't the price goes up every GD month I think.

Seems that way. NC gets a lot of folks moving down from colder states, also a good number of "half backs"--those that initially move to
Florida and then move halfway back to where they came from up north,
IOW, NC.

Oh now that one is interesting. I think if I could move somewhere warm all year I'd probably stay there while Andrea is alive. She's the one who can't stand the cold with her crest and all that goes with it.

Me? I could live in the artic as long as there was a working heater for night.

For a 105 year old place, I'd have to try it. Sometimes nothing
beats a good hot dog.

Just that our tastes usually run toward something else when we're out.

Understandable.

I've used the table more often than not for many things over the
years. That was the only place we've lived in that had a separate
dining room; other places had either an eat in kitchen or an area in
the living room, usually a corner near the kitchen where a
table/chairs could be set up.

Table is in the living room now. We're just so packed in, it's not even funny.


Shawn

... A student who changes the course of history is probably taking an exam.
---
* Origin: Dirty Ole Town (1:229/452)

Hi Shawn,

We rented a storage unit when we first moved to WF and had a smaller rental house. This house has just enough more space (plus a shed and useable attic) that we don't need the extra unit. Rental house kitchen storage was seriously lacking; this place has more but part of it is
in units we bought.

That's good that you don't need the storage unit anymore. I wish we didn't the price goes up every GD month I think.

Not fun at all.

Seems that way. NC gets a lot of folks moving down from colder states, also a good number of "half backs"--those that initially move to
Florida and then move halfway back to where they came from up north,
IOW, NC.

Oh now that one is interesting. I think if I could move somewhere
warm all year I'd probably stay there while Andrea is alive. She's
the one who can't stand the cold with her crest and all that goes with
it.

Me? I could live in the artic as long as there was a working heater
for night.

It's nice here, tho some may think it too hot in the summer. We don't
always get snow in the winter but get ice with it which shuts everything
down tight. Food is great--pulled pork 3 different (Lexington, eastern
and western NY styles), seafood, lots of good veggies........

For a 105 year old place, I'd have to try it. Sometimes nothing
beats a good hot dog.

Just that our tastes usually run toward something else when we're out.

Understandable.

I've used the table more often than not for many things over the
years. That was the only place we've lived in that had a separate
dining room; other places had either an eat in kitchen or an area in
the living room, usually a corner near the kitchen where a
table/chairs could be set up.

Table is in the living room now. We're just so packed in, it's not
even funny.

I understand, ours is in the kitchen.

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


... (A)bort (R)etry (I)nfluence with large hammer.

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