Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Actually the print shop only printed two items for public consumption.
The weekly (every Friday) Market Report which was an 8 page
newsletter. We got the last of the information by noon, set the type,
we took our lunch break after the mail run and didn't come back until
next work day - which was Monday. And we also printed the Department's Annual Report. Other than that it was letterheads, envelopes and
forms.
Sounds like what my dad used to call "job printing". The newspaper was printed weekly, plus they did other small jobs for businesses or individuals. They kept a couple of albums of "fancy" jobs (wedding invitations and other things on that line) that people could order thru them also.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
Ruth Haffly wrote to Dave Drum <=-
containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?
IOW, earning your keep. (G)
Always plenty of fun for the whole family (work) on a farm. I only
Very true, a farm raised kid knew how to work and just as importantly,
do a good job of whatever the task was.
mamaged to "Tom Sawyer" the milk duties once wit each of my siblings. After that they wised up util they were old enough to be assigned to
their own chores. Georgia to kitchen stuff andf Phil to feeding cattle
and cleaning stalls in the barn.
We all had certain jobs, girls more inside, boys outside. It was always
a treat when I got to break from the inside jobs and do something like burn the trash, a job usually reserved for my older brother. Summertime meant helping mom prep veggies for canning--tho I never went beyond
that at home, I picked up enough of a knowledge of it that I've done
well in my canning over the years.
Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Actually the print shop only printed two items for public consumption.
The weekly (every Friday) Market Report which was an 8 page
Sounds like what my dad used to call "job printing". The newspaper was printed weekly, plus they did other small jobs for businesses or individuals. They kept a couple of albums of "fancy" jobs (wedding
When I was doing weakly (misspelling intentional) newspapers the "job shop" actually made more $$$ than the newspaper(s). Even with 5
editions there just wasn't enough advertising or circulation revenue
to provide
a living for the staff. So, business cards, letterheads, envelopes,
forms, short-run cook books, etc. kept us afloat.
With the advent of the internet small town papers are disappearing at
an alarming rate.
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local ird cae liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Very true, a farm raised kid knew how to work and just as importantly,
do a good job of whatever the task was.
mamaged to "Tom Sawyer" the milk duties once wit each of my siblings. After that they wised up util they were old enough to be assigned to
their own chores. Georgia to kitchen stuff andf Phil to feeding cattle
and cleaning stalls in the barn.
We all had certain jobs, girls more inside, boys outside. It was always
a treat when I got to break from the inside jobs and do something like burn the trash, a job usually reserved for my older brother. Summertime meant helping mom prep veggies for canning--tho I never went beyond
that at home, I picked up enough of a knowledge of it that I've done
well in my canning over the years.
I amaze younger people sometimes when I show them how to do something
that was a regular "thing" when I was growing up. Or, as I did with a young girl at a fats food joint who gave me an "I don't kow hoe much change you get. The register didn't tell me." wail ... taught her how
to count change back/make change from scratch. She was flabbergasted. Especially when I explained that I learned that in second grade. Many
of today's Gen Z denizens will be in serious hurt without confusers
and cell phones.
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Only Wienerwald I have had is the Wienerwald chicken that Lum's used
to have on their menu - back when there was a Lum's and we had one
here.
In the 70's a Swiss chain called Wienerwald purchased Lum's.
Wienerwald, confusingly to Americans, had nothing to do with weiners.
It specialized in chicken and schnitzel.
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a
Ferris wheel (rotissiere).
Title: Wienerwald Chicken (Goldbroiler Recipe)
Categories: Poultry, Rubs, Marinades, Citrus, Fruits
Yield: 4 Servings
4 lb Broiler chicken
Ruth Haffly wrote to Dave Drum <=-
I amaze younger people sometimes when I show them how to do something
that was a regular "thing" when I was growing up. Or, as I did with a young girl at a fats food joint who gave me an "I don't kow hoe much change you get. The register didn't tell me." wail ... taught her how
to count change back/make change from scratch. She was flabbergasted. Especially when I explained that I learned that in second grade. Many
of today's Gen Z denizens will be in serious hurt without confusers
and cell phones.
We learned early on in school too. Now so many younger people don't
even use cash (and a good number of older folks) that it's a wonder
clerks can even run a register. They need to know how many nickels in a dime or quarter; dimes in a dollar and so on without relying on a
machine to tell them.
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Only Wienerwald I have had is the Wienerwald chicken that Lum's used
to have on their menu - back when there was a Lum's and we had one.
In the 70's a Swiss chain called Wienerwald purchased Lum's.
Wienerwald, confusingly to Americans, had nothing to do with weiners.
It specialized in chicken and schnitzel.
Sounds like what we had in Germany, don't remember if it was Swiss
owned at the time.
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
Title: Wienerwald Chicken (Goldbroiler Recipe)
Categories: Poultry, Rubs, Marinades, Citrus, Fruits
Yield: 4 Servings
4 lb Broiler chicken
Good thing I've already had supper, this looks good enough to try on a camping trip.
Ruth Haffly wrote to Dave Drum <=-
When I was doing weakly (misspelling intentional) newspapers the "job shop" actually made more $$$ than the newspaper(s). Even with 5
editions there just wasn't enough advertising or circulation revenue
to provide a living for the staff. So, business cards, letterheads, envelopes, forms, short-run cook books, etc. kept us afloat.
Anything to keep the presses running. The CMN (Catskill Mountain News)
had several job presses in addition to the big press for the paper.
With the advent of the internet small town papers are disappearing at
an alarming rate.
I know, the CMN died last year. The owner that bought it back in the
early 1900s hired dad in the early 50s, made him editor in the early
60s. Dad had a disagreement with his son (who didn't know how to run a paper so was trying to tell dad the wrong way to do things) in the
early 80s--dad said "I quit" just before the son (who, by now was boss) said "you're fired". Whole town backed dad but he never went back to
them.
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local bird cage liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
We learned early on in school too. Now so many younger people don't
even use cash (and a good number of older folks) that it's a wonder
clerks can even run a register. They need to know how many nickels in a
Confusers and cell phones are handy aids to have. But, they don't
relieve us of the need to "use your loaf" (think).
We've done a varient on this over the years, had the original at WienerWald in Germany a number of times.
Only Wienerwald I have had is the Wienerwald chicken that Lum's used
to have on their menu - back when there was a Lum's and we had one.
In the 70's a Swiss chain called Wienerwald purchased Lum's.
Wienerwald, confusingly to Americans, had nothing to do with weiners.
It specialized in chicken and schnitzel.
Sounds like what we had in Germany, don't remember if it was Swiss
owned at the time.
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
Title: Wienerwald Chicken (Goldbroiler Recipe) DD>Categories: Poultry, Rubs, Marinades, Citrus, Fruits DD> Yield: 4
4 lb Broiler chicken
Good thing I've already had supper, this looks good enough to try on a camping trip.
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
The Herald papers sold off all of the "hot metal" printing equipment
the Linotype went to another small town paper, the hand-set type went
to a recycler and the type cases and drawers wound up with various
antique dealers. We kept one small Kluge letterpress w/automatic feed capability as a numbering station for forms, etc. in the job shop.
All type was set on a photo-setter and the newspaper(s) got printed at
a "job" web press in another town.
With the advent of the internet small town papers are disappearing at
an alarming rate.
I know, the CMN died last year. The owner that bought it back in the
early 1900s hired dad in the early 50s, made him editor in the early
60s. Dad had a disagreement with his son (who didn't know how to run a paper so was trying to tell dad the wrong way to do things) in the
early 80s--dad said "I quit" just before the son (who, by now was boss) said "you're fired". Whole town backed dad but he never went back to
them.
I've told more than one clueless employer about placing his job where
the sun never shines. Bv)= Mostly bosses who think they are
royalty rather than executives. So, I voted with my feet. Bv)=
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local bird cage liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
My favourite way to eat aspapragus in freshly picked - right in the
patch. Never did nor cooked/eaten white asparagus. I know how to get
it to be white ... by keeping it in the dark. But, that's more hassle
than I care to exert for a "special effect".
Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On
TV" bamboo steamer to make this recipe:
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
Ruth Haffly wrote to Dave Drum <=-
We learned early on in school too. Now so many younger people don't
even use cash (and a good number of older folks) that it's a wonder
clerks can even run a register. They need to know how many nickels in a
Confusers and cell phones are handy aids to have. But, they don't
relieve us of the need to "use your loaf" (think).
True, and not just for figuring out strategy on the latest computer
"shoot 'em up" game. (G)
And their chicken was really good - especially as a break from fried chicken. I liked it well enough I got a more-or-less copycat recipe
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
We have a rotissiere attachment for one of our grills so will do
chicken on that every so often. There's a whole one in the freezer awaiting that treatment, have to decide what seasoning to use this
time. (G)
Title: Wienerwald Chicken (Goldbroiler Recipe) DD>
Categories: Poultry, Rubs, Marinades, Citrus, Fruits DD> Yield:
4
Servings
4 lb Broiler chicken
Good thing I've already had supper, this looks good enough to try on a camping trip.
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
Main meals are furnished as part of the rally for the next few days.
After the rally we're going to stop at the Creation Museum and then
head home. RV has to go into the shop for a bit, hopefully work will be finishe before our next trip.
Ruth Haffly wrote to Dave Drum <=-
The Herald papers sold off all of the "hot metal" printing equipment
the Linotype went to another small town paper, the hand-set type went
to a recycler and the type cases and drawers wound up with various
antique dealers. We kept one small Kluge letterpress w/automatic feed capability as a numbering station for forms, etc. in the job shop.
And time marched on......
All type was set on a photo-setter and the newspaper(s) got printed at
a "job" web press in another town.
CMN did that at one point, I think it was after I left home to go to college or got married. Don't recall exactly when as I wasn't around
for the change over.
With the advent of the internet small town papers are disappearing at
an alarming rate.
I know, the CMN died last year. The owner that bought it back in the
early 1900s hired dad in the early 50s, made him editor in the early
60s. Dad had a disagreement with his son (who didn't know how to run a paper so was trying to tell dad the wrong way to do things) in the
early 80s--dad said "I quit" just before the son (who, by now was boss) said "you're fired". Whole town backed dad but he never went back to
them.
I've told more than one clueless employer about placing his job where
the sun never shines. Bv)= Mostly bosses who think they are
royalty rather than executives. So, I voted with my feet. Bv)=
This guy didn't know how to put together a paper, even tho his father
had done so for some 50 or 60 years. I couldn't count how many times he and my dad had verbal "rounds" over the years, yet he still didn't know how to put together a newspaper. Family had bought IBM stock in the
early (pre IBM as such) days and made their fortune so this guy was not working on the paper for a living as all the employees were.
Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
It's getting to be that season. Steve brought home another basket of strawberries from the local market yesterday.
This morning's e-edition of the local bird cage liner had a listing of near-by farmer's markets with times/dates and locations. And I noticed that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
My favourite way to eat aspapragus in freshly picked - right in the
I don't have the luxury of having a patch so I'll get it at the
farmer's market.
patch. Never did nor cooked/eaten white asparagus. I know how to get
it to be white ... by keeping it in the dark. But, that's more hassle
than I care to exert for a "special effect".
I'll let others do the work; I'll just enjoy the results. But, we don't hardly see the white asparagus over here, and if it's available,
usually it's a premium price for less than stellar looking stalks.
Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On
TV" bamboo steamer to make this recipe:
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
I've got various ways to steam it but have never tried making the hollandaise sauce. I'd rather have a light sauce that doesn't detract
from the taste of the greens.
UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.
Ben Collver wrote to Dave Drum <=-
UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.
I see what you did there.
and with minor adaptations made it my own. This works in an oven or on
a Ferris wheel (rotissiere).
We have a rotissiere attachment for one of our grills so will do
chicken on that every so often. There's a whole one in the freezer awaiting that treatment, have to decide what seasoning to use this
time. (G)
I really liked my Farberware Ferris Wheel - did chickens, roasts and
other things on it. One time I had a nice fat hen riding the ferris
wheel and my girl friend started to put paper towels in the drip tray.
When I asked she said "Make it easier to clean up." I told her "That's
why I do the cooking and you do te dishes. The drippings are the base
for the gravy."
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
Main meals are furnished as part of the rally for the next few days.
After the rally we're going to stop at the Creation Museum and then
head home. RV has to go into the shop for a bit, hopefully work will be finishe before our next trip.
Nothing structural I hope. My brother offered my a Winnebago motor
home he has sitting in his side yard. It's ben sitting for so long
that all
of the batteries will need replacing. And all six tires which are not
only flat - but dry rotted. And I shudder to think of the condition of
the belts and hoses in the engine bay. In this case - Free ... isn't.
And that doesn't mean that the mice haven't been eating wires
throughout the unit - not just on the engine.
Title: Campfire Potatoes
Categories: Potatoes, Vegetables, Cheese, Herbs
Yield: 6 servings
antique dealers. We kept one small Kluge letterpress w/automatic feed capability as a numbering station for forms, etc. in the job shop.
And time marched on......
Used to march at a measured pace. Now it races ... the older I get the faster it seems to go.
This guy didn't know how to put together a paper, even tho his father
had done so for some 50 or 60 years. I couldn't count how many times he early (pre IBM as such) days and made their fortune so this guy was not working on the paper for a living as all the employees were.
Just because you've got a pile of sheckels doesn't make you smart. But
it might make you a politician where you can really do some damage.
that my favourite farmstand - Suttill's - was advertising strawberries
on their road sign w/a promise of "Asparagus next week". Bv)=
Asparagus sounds good. Best I ever had was in Germany, white asparagus lightly blanched, then soaked in a light lemon vinegarette.
My favourite way to eat aspapragus in freshly picked - right in the
I don't have the luxury of having a patch so I'll get it at the
farmer's market.
The tree guys came and removed thje evergreen hedge from the front of
the house this morning. I'll be putting in a 30 by 4 by 2 feet tall
raised be garden. It's a little late in the year for many things - but
I can still do tomatoes, radishes, carrots and chilies. I'm debating
with myself whether to rent a small Bobcat to dig a trench for
asparagus roots. Or to hire it done. I'm certainly past the point of hand-digging the bed. I may talk to my friend Laszlo to see if his
scout troupe would be interested in earning and learning. Bv)=
patch. Never did nor cooked/eaten white asparagus. I know how to get
it to be white ... by keeping it in the dark. But, that's more hassle
than I care to exert for a "special effect".
I'll let others do the work; I'll just enjoy the results. But, we don't hardly see the white asparagus over here, and if it's available,
usually it's a premium price for less than stellar looking stalks.
Is there any substantial difference in flavour of white and "normal" asparagus?
Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On
TV" bamboo steamer to make this recipe:
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
I've got various ways to steam it but have never tried making the hollandaise sauce. I'd rather have a light sauce that doesn't detract
from the taste of the greens.
Hollandaise, at least the way I make it, enhances the flavour rather
than overwhelms it. Certainly it's better than the stuff from the can
of Golden Age (food service) sauce. Bv)=
Here's another quick 'n' easy sauce that goes good with asparagus and
many other things.
Title: 5 Minute Garlic Aioli
Categories: Sauces, Dips, Citrus
Yield: 4 servings
UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.
I see what you did there.
In reference to what? I'm confoozled.
Ruth Haffly wrote to Dave Drum <=-
I really liked my Farberware Ferris Wheel - did chickens, roasts and
other things on it. One time I had a nice fat hen riding the ferris
wheel and my girl friend started to put paper towels in the drip tray.
When I asked she said "Make it easier to clean up." I told her "That's
why I do the cooking and you do te dishes. The drippings are the base
for the gravy."
Whoops! Hopefully you were able to salvage enough drippings to make a decent gravy.
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
Main meals are furnished as part of the rally for the next few days.
After the rally we're going to stop at the Creation Museum and then
head home. RV has to go into the shop for a bit, hopefully work will be finishe before our next trip.
Nothing structural I hope. My brother offered my a Winnebago motor
home he has sitting in his side yard. It's ben sitting for so long
that all of the batteries will need replacing. And all six tires
only flat - but dry rotted. And I shudder to think of the which are
not condition of the belts and hoses in the engine bay.
In this case - Free ... isn't.
Bits and pieces of things mostly, covered by the warranty. We think it
was either a Monday afternoon or Friday morning model, some nice
features and some "What were they thinking.......?" features. A piece
of non warranty work is going to be replacing one side--the aluminum
got creased good by a trer branch in TX.
And that doesn't mean that the mice haven't been eating wires
throughout the unit - not just on the engine.
Sound like you're better off without it; I'd hate to think of how much money would have to be sunk into it to make it even basically road
worthy.
Title: Campfire Potatoes
Categories: Potatoes, Vegetables, Cheese, Herbs
Yield: 6 servings
We've been cooking indoors for the most part, not done anything major
so far, even tho brought stuff to do so. We ate out last night with
some of the Rally folks at a Penn. Dutch place, buffet had a lot of
good stuff so I just took little bits of maybe half a dozen things plus about the same on the salad bar. Went to the Smucker's store in the afternoon--lots of nothing we needed so went on to the Coblinz
chocolate place and spent some money there. (G)
Ruth Haffly wrote to Dave Drum <=-
This guy didn't know how to put together a paper, even tho his father
had done so for some 50 or 60 years. I couldn't count how many times he early (pre IBM as such) days and made their fortune so this guy was not working on the paper for a living as all the employees were.
Just because you've got a pile of sheckels doesn't make you smart. But
it might make you a politician where you can really do some damage.
True, and most likely someone not worth voting for.
The tree guys came and removed thje evergreen hedge from the front of
the house this morning. I'll be putting in a 30 by 4 by 2 feet tall
raised be garden. It's a little late in the year for many things - but
I can still do tomatoes, radishes, carrots and chilies. I'm debating
with myself whether to rent a small Bobcat to dig a trench for
asparagus roots. Or to hire it done. I'm certainly past the point of hand-digging the bed. I may talk to my friend Laszlo to see if his
scout troupe would be interested in earning and learning. Bv)=
Scouts would probably enjoy doing it, especially if there was a
donation to the troop as part of it. Depending on how long it
took/turnout of scouts, grilling some hot dogs at the end or for lunch might be part of the payment as well.
patch. Never did nor cooked/eaten white asparagus. I know how to get
it to be white ... by keeping it in the dark. But, that's more hassle
than I care to exert for a "special effect".
I'll let others do the work; I'll just enjoy the results. But, we don't hardly see the white asparagus over here, and if it's available,
usually it's a premium price for less than stellar looking stalks.
Is there any substantial difference in flavour of white and "normal" asparagus?
White has a more delicate flavor than green. The green asparagus
usually has a strong, earthy taste but the white is milder in
comparison. Best way to find out is to buy a couple of stalks of each, cook them the same way and do a side by side taste test.
Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On
TV" bamboo steamer to make this recipe:
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
I've got various ways to steam it but have never tried making the hollandaise sauce. I'd rather have a light sauce that doesn't detract
from the taste of the greens.
Hollandaise, at least the way I make it, enhances the flavour rather
than overwhelms it. Certainly it's better than the stuff from the can
of Golden Age (food service) sauce. Bv)=
I'd make it myself, most things that come out of food service size cans aren't very tasty.
True, and most likely someone not worth voting for.
True dat. I find it hard to believe than in a country of 340 million
people the two 'assumed' presidential candidates are the best we can do.
Still, yo gotta vote - if you don't vote you have no right to gripe.
And I'm going to gripe.
Ben Collver wrote to Dave Drum <=-
UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.
I see what you did there.MMMMM----- Recipe via Meal-Master (tm) v8.06
In reference to what? I'm confoozled.
I read it as "if this is too garlicky, then add more garlic!"
I probably should have read it as "if you think this will be too
garlicky, then substitute roasted garlic instead of raw garlic."
Mike Powell wrote to DAVE DRUM <=-
True, and most likely someone not worth voting for.
True dat. I find it hard to believe than in a country of 340 million
people the two 'assumed' presidential candidates are the best we can do.
Yeah, no kidding. That is starting to become pretty commonplace here, though... instead of picking the best candidate, you have to try to
figure out who the "least worst" is.
Still, yo gotta vote - if you don't vote you have no right to gripe.
And I'm going to gripe.
Me, too!
It's getting almost as bad as religion ... which is another verboten
topic for for the cooking echo. I'm going to leave off lest I get a
"rocket" from the moderator. Bv)-
I tried the poly-tics echoes some years ago and they were filled with extremists and schoolyard bullies. I've had to deal with enough of those
in real life - so I shined them on.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Politically Correct Balkan Pljeskavica
Categories: Pork, Grains, Cheese, Herbs, Chilies
Yield: 4 Servings
1 lb (440g) ground pork
Mike Powell wrote to DAVE DRUM <=-
It's getting almost as bad as religion ... which is another verboten
topic for for the cooking echo. I'm going to leave off lest I get a
"rocket" from the moderator. Bv)-
Well, I am the moderator but it is best to leave those topics for elsewhere.
I tried the poly-tics echoes some years ago and they were filled with extremists and schoolyard bullies. I've had to deal with enough of those
in real life - so I shined them on.
Indeed!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Politically Correct Balkan Pljeskavica
Categories: Pork, Grains, Cheese, Herbs, Chilies
Yield: 4 Servings
1 lb (440g) ground pork
This sounds pretty good. It is difficult to mess up pork. :) Several years ago, there was a pizza place in Brownsburg, Indiana, called
Adriatic Pizza. The owners were from the former Yugoslavia (Slovenia, IIRC). They used some different sausages and herbs than you'd find at most other pizza places. The pizza was really good!
Last time I was by there, they were not there any more. A lot of the locals were disappointed that the previous joint, that featured a lot
of old racing memorabilia, was gone and I don't think they gave the new place a chance. Their loss!
* SLMR 2.1a * Veni, Vidi, Velcro. (I came, I saw, I stuck around)
wheel and my girl friend started to put paper towels in the driptray.
When I asked she said "Make it easier to clean up." I told her "That's
why I do the cooking and you do te dishes. The drippings are the base
for the gravy."
Whoops! Hopefully you were able to salvage enough drippings to make a decent gravy.
It was "early days" and the chicken hadn't started sweating any fat
yet. PHEW!
I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=
Main meals are furnished as part of the rally for the next few days.
After the rally we're going to stop at the Creation Museum and then
head home. RV has to go into the shop for a bit, hopefully work will be finishe before our next trip.
Nothing structural I hope. My brother offered my a Winnebago motor
home he has sitting in his side yard. It's ben sitting for so long
that all of the batteries will need replacing. And all six tires
only flat - but dry rotted. And I shudder to think of the which are
not condition of the belts and hoses in the engine bay.
In this case - Free ... isn't.
Bits and pieces of things mostly, covered by the warranty. We think it
was either a Monday afternoon or Friday morning model, some nice
features and some "What were they thinking.......?" features. A piece
of non warranty work is going to be replacing one side--the aluminum
got creased good by a tree branch in TX.
OWTCH. It always hurts more when it's self inflicted.
And that doesn't mean that the mice haven't been eating wires DD>throughout the unit - not just on the engine.
Sound like you're better off without it; I'd hate to think of how much money would have to be sunk into it to make it even basically road
worthy.
6 General (my preferred brand) 11R22.5 tires @ U$550/tire
3 Deep Cycle Marine/RV batteries @ U$250
Just to get started. That's not a money pit. It's a canyon. Bv)=
We've been cooking indoors for the most part, not done anything major
so far, even tho brought stuff to do so. We ate out last night with
some of the Rally folks at a Penn. Dutch place, buffet had a lot of
good stuff so I just took little bits of maybe half a dozen things plus about the same on the salad bar. Went to the Smucker's store in the afternoon--lots of nothing we needed so went on to the Coblinz
chocolate place and spent some money there. (G)
Buffets can be a good thing or a hazard. With the reduction in
capacity as I age out it's hard to get my "money's worth" at an AYCE place. If
I eat too much I'm either miserable or so carb-loaded that all I want
is a soft spot and a nap. Bv0=
Still, sometimes on a weeked morning I'll hit the Golden Corral's AYCE breakfast and pig out on bacon and some really good cinnamon rolls -
of course with hash-brown casserole, eggs, sausage gravy. etc. But,
then I won't eat anything for the rest of the day .... uuually.
Title: Cinnamon Rolls
Categories: Breads, Icing, Nuts
Yield: 12 Rolls
Just because you've got a pile of sheckels doesn't make you smart. But
it might make you a politician where you can really do some damage.
True, and most likely someone not worth voting for.
True dat. I find it hard to believe than in a country of 340 million people the two 'assumed' presidential candidates are the best we can
do. Still, yo gotta vote - if you don't vote you have no right to
gripe.
And I'm going to gripe.
8<---- SHORTEN ----->8
The tree guys came and removed thje evergreen hedge from the front of
the house this morning. I'll be putting in a 30 by 4 by 2 feet tall
raised be garden. It's a little late in the year for many things - but
I can still do tomatoes, radishes, carrots and chilies. I'm debating
with myself whether to rent a small Bobcat to dig a trench for
asparagus roots. Or to hire it done. I'm certainly past the point of hand-digging the bed. I may talk to my friend Laszlo to see if his
scout troupe would be interested in earning and learning. Bv)=
Scouts would probably enjoy doing it, especially if there was a
donation to the troop as part of it. Depending on how long it
took/turnout of scouts, grilling some hot dogs at the end or for lunch might be part of the payment as well.
Kids like to eat. That's a fact.
Is there any substantial difference in flavour of white and "normal" asparagus?
White has a more delicate flavor than green. The green asparagus
usually has a strong, earthy taste but the white is milder in
comparison. Best way to find out is to buy a couple of stalks of each, cook them the same way and do a side by side taste test.
OK. I'll probably pass it then. I like "bold" flavours.
Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings
I've got various ways to steam it but have never tried making the hollandaise sauce. I'd rather have a light sauce that doesn't detract
from the taste of the greens.
Hollandaise, at least the way I make it, enhances the flavour rather
than overwhelms it. Certainly it's better than the stuff from the can
of Golden Age (food service) sauce. Bv)=
I'd make it myself, most things that come out of food service size cans aren't very tasty.
It's pretty essy butter, egg yolks and lemon juice and some stirring.
Some years ago I got into a fuss at a breakfast buffet with their egg mechanic (I refuse to call him a cook) over the Hollandaise with the
Eggs Benedict .... not to mention that the "poached" eggs were cooked
to the point that the yolks were "set".
He told me "If you think you can do any better ..." and pointed me to
the kitchen. I took him up on it and soon found what I needed and was
just about finished when this female voice asked loudy "What ate you
doing in my kitchen?!?!?" It was the restaurant manager.
So I explained how it came to pass. As I took the pan from the hob she
ran a finger through my sauce and popped it into her mouth. I nearly clocked her one upside the head. That finger was a definite no-no in
any kitchen I have worked in - for pay or at home.
She removed the finger from her mouth and asked "You want a job?"Bv)=
Well, I am the moderator but it is best to leave those topics for elsewhere.
Oh, that's right. Sean gave it up due to health issues. We're a pretty
well behaved bunch and don't require as much supervision as some of the
more contentious echoes. Bv)=
I once got into a Greek place when I was in Quebec with my Hoosier Tire
crew doing an CATcar race at Sanair Super Speedway. The restaurant was
next door to our hotel. The crew guys wanted pizza - which looked odd
when brought to the table - lumps of cheese (crumbled feta) and BIG
slices of tomato. The sausage was from links sliced in coins. I tried a
small slice and it had a very nice flavour. But I went back to my order
of moussaka.
Ruth Haffly wrote to Dave Drum <=-
Bits and pieces of things mostly, covered by the warranty. We think it
was either a Monday afternoon or Friday morning model, some nice
features and some "What were they thinking.......?" features. A piece
of non warranty work is going to be replacing one side--the aluminum
got creased good by a tree branch in TX.
OWTCH. It always hurts more when it's self inflicted.
The repair shop will have some more work to do now. Stopped for gas yesterday in Beckley, WVA at a Sam's Club. To get to the station, had
to go up a hill, then make a left turn. Steve started turning, camper doesn't swing as wide as the truck so he caught the back end of another pickup truck. From what I understand, relativly light damage to the
truck but a good scrape along the lower (opposite, go figure) side of
the camper. Steve said that the cop that checked them out said that
it's not the first accident there so it sounds like the road needs to
be redesigned.
And that doesn't mean that the mice haven't been eating wires DD>
throughout the unit - not just on the engine.
Sound like you're better off without it; I'd hate to think of how much money would have to be sunk into it to make it even basically road
worthy.
6 General (my preferred brand) 11R22.5 tires @ U$550/tire
3 Deep Cycle Marine/RV batteries @ U$250
Just to get started. That's not a money pit. It's a canyon. Bv)=
A rather grand one at that.
We've been cooking indoors for the most part, not done anything major
so far, even tho brought stuff to do so. We ate out last night with
some of the Rally folks at a Penn. Dutch place, buffet had a lot of
good stuff so I just took little bits of maybe half a dozen things plus about the same on the salad bar. Went to the Smucker's store in the afternoon--lots of nothing we needed so went on to the Coblinz
chocolate place and spent some money there. (G)
Buffets can be a good thing or a hazard. With the reduction in
capacity as I age out it's hard to get my "money's worth" at an AYCE place. If
I eat too much I'm either miserable or so carb-loaded that all I want
is a soft spot and a nap. Bv0=
I try to go easy, with second buffet I asked for a piece of strawberry/rhubarb pie--to go. It was good, but not great.
Still, sometimes on a weeked morning I'll hit the Golden Corral's AYCE breakfast and pig out on bacon and some really good cinnamon rolls -
of course with hash-brown casserole, eggs, sausage gravy. etc. But,
then I won't eat anything for the rest of the day .... uuually.
Our Golden Corral closed, building became a ghost kitchen for several
take out places.
Title: Cinnamon Rolls
Categories: Breads, Icing, Nuts
Yield: 12 Rolls
We got some pastries (was supposed to be just doughnuts) yesterday at
the end of the rally. Steve brought home a couple of about 12" long, probably close to 6" round creme filled with thick icing (one maple,
one chocolate) pastries. He also had a couple of probably 8" diameter "snails". I had about 4" of the maple pastry yesteray, about 6" of one section of the snail today, both for breakfast. Others will be consumed over the next couple of days.
Ruth Haffly wrote to Dave Drum <=-
Kids like to eat. That's a fact.
And some of them can really pack away the food. My younger brother was
one of them--from the time he started eating solid food, he would put
away enough food to feed a grown man. He has slacked off some over the years but he could probably still eat more than Steve and me combined
at any meal.
Hollandaise, at least the way I make it, enhances the flavour rather
than overwhelms it. Certainly it's better than the stuff from the can
of Golden Age (food service) sauce. Bv)=
I'd make it myself, most things that come out of food service size cans aren't very tasty.
It's pretty essy butter, egg yolks and lemon juice and some stirring.
Some years ago I got into a fuss at a breakfast buffet with their egg mechanic (I refuse to call him a cook) over the Hollandaise with the
Eggs Benedict .... not to mention that the "poached" eggs were cooked
to the point that the yolks were "set".
That's no cook.
He told me "If you think you can do any better ..." and pointed me to
the kitchen. I took him up on it and soon found what I needed and was
just about finished when this female voice asked loudy "What ate you
doing in my kitchen?!?!?" It was the restaurant manager.
So I explained how it came to pass. As I took the pan from the hob she
ran a finger through my sauce and popped it into her mouth. I nearly clocked her one upside the head. That finger was a definite no-no in
any kitchen I have worked in - for pay or at home.
Should have offered her a spoon. She should have known better; I'd probably not patronise that place again.
She removed the finger from her mouth and asked "You want a job?"
Bv)=
Not working for you, lady. (G)
Mike Powell wrote to DAVE DRUM <=-
Well, I am the moderator but it is best to leave those topics for elsewhere.
Oh, that's right. Sean gave it up due to health issues. We're a pretty
well behaved bunch and don't require as much supervision as some of the
more contentious echoes. Bv)=
Yeah, as long as I don't trigger anyone with a rules posting. :D
I once got into a Greek place when I was in Quebec with my Hoosier Tire
crew doing an CATcar race at Sanair Super Speedway. The restaurant was
next door to our hotel. The crew guys wanted pizza - which looked odd
when brought to the table - lumps of cheese (crumbled feta) and BIG
slices of tomato. The sausage was from links sliced in coins. I tried a small slice and it had a very nice flavour. But I went back to my order
of moussaka.
The "baltic" pizzas I had looked like an "italian" pizza but the meats
and spices were a little different. That greek one you describe
doesn't sound bad. Did it seem to have much olive oil in the mix?
* SLMR 2.1a * True Multitasking = 3 PCs and a chair with wheels!
Well, I am the moderator but it is best to leave those topics for
elsewhere.
Oh, that's right. Sean gave it up due to health issues. We're a pretty
well behaved bunch and don't require as much supervision as some of the
more contentious echoes. Bv)=
Yeah, as long as I don't trigger anyone with a rules posting. :D
of non warranty work is going to be replacing one side--the aluminum
got creased good by a tree branch in TX.
OWTCH. It always hurts more when it's self inflicted.
The repair shop will have some more work to do now. Stopped for gas yesterday in Beckley, WVA at a Sam's Club. To get to the station, had
to go up a hill, then make a left turn. Steve started turning, camper doesn't swing as wide as the truck so he caught the back end of another pickup truck. From what I understand, relativly light damage to the
truck but a good scrape along the lower (opposite, go figure) side of
I did one of those "turn too short" deals with my car last year. I did
the repair on the guy's pickup with a cloth and some cleaner/polish I
had in the truck. But it co$t mt 1400 bux down the body shop to put
the Beemer right.
Sound like you're better off without it; I'd hate to think of how much money would have to be sunk into it to make it even basically road
worthy.
6 General (my preferred brand) 11R22.5 tires @ U$550/tire
3 Deep Cycle Marine/RV batteries @ U$250
Just to get started. That's not a money pit. It's a canyon. Bv)=
A rather grand one at that.
We've been cooking indoors for the most part, not done anything major
so far, even tho brought stuff to do so. We ate out last night with
some of the Rally folks at a Penn. Dutch place, buffet had a lot of
good stuff so I just took little bits of maybe half a dozen things plus about the same on the salad bar. Went to the Smucker's store in the afternoon--lots of nothing we needed so went on to the Coblinz
chocolate place and spent some money there. (G)
Buffets can be a good thing or a hazard. With the reduction in
capacity as I age out it's hard to get my "money's worth" at an AYCE place. If
I eat too much I'm either miserable or so carb-loaded that all I want
is a soft spot and a nap. Bv0=
I try to go easy, with second buffet I asked for a piece of strawberry/rhubarb pie--to go. It was good, but not great.
I noticed they finally put a "Coming Soon" sign on a major
construction project - which I though from the design was to be a
strip mall. Instead the sign proclaims "GRAND BUFFET" and opening
soon. That sucker is literally a city block long. WOW!
Still, sometimes on a weeked morning I'll hit the Golden Corral's AYCE breakfast and pig out on bacon and some really good cinnamon rolls -
of course with hash-brown casserole, eggs, sausage gravy. etc. But,
then I won't eat anything for the rest of the day .... uuually.
Our Golden Corral closed, building became a ghost kitchen for several
take out places.
Our was closed during the pandemic. But they used to time to remodel
and fix things up.
Title: Cinnamon Rolls
Categories: Breads, Icing, Nuts
Yield: 12 Rolls
We got some pastries (was supposed to be just doughnuts) yesterday at
the end of the rally. Steve brought home a couple of about 12" long, probably close to 6" round creme filled with thick icing (one maple,
one chocolate) pastries. He also had a couple of probably 8" diameter "snails". I had about 4" of the maple pastry yesteray, about 6" of one section of the snail today, both for breakfast. Others will be consumed over the next couple of days.
Watch out for sugar shock. Bv)=
This looks really good but it will feed a crowd ....
Title: Cinnamon Roll Breakfast Casserole
Categories: Breads, Nuts, Dairy, Eggs
Yield: 9 servings
Kids like to eat. That's a fact.
And some of them can really pack away the food. My younger brother was
one of them--from the time he started eating solid food, he would put
away enough food to feed a grown man. He has slacked off some over the years but he could probably still eat more than Steve and me combined
at any meal.
We had a guy in our informal group who looked like a normal person but
he must have been hollow. Once, at Lum's, there was an AYCE buffet set
up and Trapper went for it. Several trips. Finally the owner's father
came over and told him "Sign says 'All You Care To Eat' not Eat All
Day!"
Some years ago I got into a fuss at a breakfast buffet with their egg mechanic (I refuse to call him a cook) over the Hollandaise with the
Eggs Benedict .... not to mention that the "poached" eggs were cooked
to the point that the yolks were "set".
That's no cook.
He told me "If you think you can do any better ..." and pointed me to
the kitchen. I took him up on it and soon found what I needed and was
just about finished when this female voice asked loudy "What ate you
doing in my kitchen?!?!?" It was the restaurant manager.
So I explained how it came to pass. As I took the pan from the hob she
ran a finger through my sauce and popped it into her mouth. I nearly clocked her one upside the head. That finger was a definite no-no in
any kitchen I have worked in - for pay or at home.
Should have offered her a spoon. She should have known better; I'd probably not patronise that place again.
Didn't get a chance. She was a grumpy agitated (several expletives
axed) old trout.
She removed the finger from her mouth and asked "You want a job?"
Bv)=
Not working for you, lady. (G)
Inzactly, I do not suffer that sort of behaviour gladly.
Ruth Haffly wrote to Dave Drum <=-
I did one of those "turn too short" deals with my car last year. I did
the repair on the guy's pickup with a cloth and some cleaner/polish I
had in the truck. But it co$t mt 1400 bux down the body shop to put
the Beemer right.
We're not sure how much this will cost. Steve did notify our insurance compaany but this is the second claim within a year so our rates will probably go up. Last time to the TX incident when a claim was made was December, 2016 and don't remember what before that.
Sound like you're better off without it; I'd hate to think of how much money would have to be sunk into it to make it even basically road
worthy.
6 General (my preferred brand) 11R22.5 tires @ U$550/tire
3 Deep Cycle Marine/RV batteries @ U$250
Just to get started. That's not a money pit. It's a canyon. Bv)=
A rather grand one at that.
Quite so, you might be better off buying a new or a newer used if you really want to hhit the road.
Buffets can be a good thing or a hazard. With the reduction in
capacity as I age out it's hard to get my "money's worth" at an AYCE place. If I eat too much I'm either miserable or so carb-loaded
that all I want is a soft spot and a nap. Bv0=
I try to go easy, with second buffet I asked for a piece of strawberry/rhubarb pie--to go. It was good, but not great.
I noticed they finally put a "Coming Soon" sign on a major
construction project - which I though from the design was to be a
strip mall. Instead the sign proclaims "GRAND BUFFET" and opening
soon. That sucker is literally a city block long. WOW!
That is going to be a tough one to keep going. People will initially
check it out but probably not want to frequent it very often, unless
they don't cook for themselves. I could see my late brother taking advantage of it if he were living, and in that area.
Still, sometimes on a weeked mnorning I'll hit the Golden Corral's AYCE breakfast and pig out on bacon and some really good cinnamon rolls -
of course with hash-brown casserole, eggs, sausage gravy. etc. But,
then I won't eat anything for the rest of the day .... uuually.
Our Golden Corral closed, building became a ghost kitchen for several
take out places.
Our was closed during the pandemic. But they used to time to remodel
and fix things up.
We have one or two in Raleigh but haven't visited them. We liked them
(and Western Sizzler) before they went to the buffet. Now the latter
is, AFAIK, closed down completly, latter is dying fast.
This looks really good but it will feed a crowd ....
Title: Cinnamon Roll Breakfast Casserole
Categories: Breads, Nuts, Dairy, Eggs
Yield: 9 servings
Probably last longer than 9 servings if I made it for Steve and me. I'd probably cut the recipe in half or maybe quarters so we wouldn't be
eating it for a week. (G)
the repair on the guy's pickup with a cloth and some cleaner/polish I
had in the truck. But it co$t mt 1400 bux down the body shop to put
the Beemer right.
We're not sure how much this will cost. Steve did notify our insurance compaany but this is the second claim within a year so our rates will probably go up. Last time to the TX incident when a claim was made was December, 2016 and don't remember what before that.
Insurance companies use a formula concocted by their bean coun ters to determine that. They'll know what each of your claims cost them and
once the ratio of outgo to income hits a certain point will raise your cost to insure or invite you toseek coverage elsewhere.
6 General (my preferred brand) 11R22.5 tires @ U$550/tire
3 Deep Cycle Marine/RV batteries @ U$250
Just to get started. That's not a money pit. It's a canyon. Bv)=
A rather grand one at that.
Quite so, you might be better off buying a new or a newer used if you really want to hhit the road.
I'm not much on RV camping. If I were a NASCAR or jockstrap sports fan
and travelled to out-of-town events I'd consider a motorhome or a nice Fifth-wheel tow along. But, as it is, motels or staying w/friends is
my method. Or I could go back to my youth with a backpack and a
bedroll & using my thumb for travel.
I noticed they finally put a "Coming Soon" sign on a major
construction project - which I though from the design was to be a
strip mall. Instead the sign proclaims "GRAND BUFFET" and opening
soon. That sucker is literally a city block long. WOW!
That is going to be a tough one to keep going. People will initially
check it out but probably not want to frequent it very often, unless
they don't cook for themselves. I could see my late brother taking advantage of it if he were living, and in that area.
There is a sizable Chinese buffet a few bloks up the street from this
new place which does a good business. And has senior price breaks. I sometimes have lunch with friends there (couple times per year) but I don't get carried away lest I get "carried away". Bv)=
Still, sometimes on a weeked mnorning I'll hit the Golden Corral's AYCE then I won't eat anything for the rest of the day .... uuually.
Our Golden Corral closed, building became a ghost kitchen for several
take out places.
Our was closed during the pandemic. But they used to time to remodel
and fix things up.
We have one or two in Raleigh but haven't visited them. We liked them
(and Western Sizzler) before they went to the buffet. Now the latter
is, AFAIK, closed down completly, latter is dying fast.
I miss the Western Sizzlin we used to have here. I think the owner(s)
took retirement and sold the franchise - because it went downhill abruptly. It (the building) was several other "concepts" before being razed and a drive through car wash established.
I couldn't eat, these days, what used to be my favourite order - the "Trucker's Cut" sirloin.
This looks really good but it will feed a crowd ....
Title: Cinnamon Roll Breakfast Casserole
Categories: Breads, Nuts, Dairy, Eggs
Yield: 9 servings
Probably last longer than 9 servings if I made it for Steve and me. I'd probably cut the recipe in half or maybe quarters so we wouldn't be
eating it for a week. (G)
Or make it for one of yur churchy functions.
Ruth Haffly wrote to Dave Drum <=-
the repair on the guy's pickup with a cloth and some cleaner/polish I
had in the truck. But it co$t mt 1400 bux down the body shop to put
the Beemer right.
We're not sure how much this will cost. Steve did notify our insurance compaany but this is the second claim within a year so our rates will probably go up. Last time to the TX incident when a claim was made was December, 2016 and don't remember what before that.
Insurance companies use a formula concocted by their bean coun ters to determine that. They'll know what each of your claims cost them and
once the ratio of outgo to income hits a certain point will raise your cost to insure or invite you toseek coverage elsewhere.
We bundle our homeowner's insurance with the vehicle insurance, got a better rate with this company when we took out our morgage. They tried switching us to another company once, without notifying us and at a
higher rate--Steve called them and got them to restore the original
plan and rate.
I'm not much on RV camping. If I were a NASCAR or jockstrap sports fan
and travelled to out-of-town events I'd consider a motorhome or a nice Fifth-wheel tow along. But, as it is, motels or staying w/friends is
my method. Or I could go back to my youth with a backpack and a
bedroll & using my thumb for travel.
We have a tow behind but it's not a 5th wheel. This one has no slide
out; the R-Pod did.
I noticed they finally put a "Coming Soon" sign on a major
construction project - which I though from the design was to be a
strip mall. Instead the sign proclaims "GRAND BUFFET" and opening
soon. That sucker is literally a city block long. WOW!
That is going to be a tough one to keep going. People will initially
check it out but probably not want to frequent it very often, unless
they don't cook for themselves. I could see my late brother taking advantage of it if he were living, and in that area.
There is a sizable Chinese buffet a few bloks up the street from this
new place which does a good business. And has senior price breaks. I sometimes have lunch with friends there (couple times per year) but I don't get carried away lest I get "carried away". Bv)=
I've been to some good sized Chinese buffets; my MIL likes them. But,
as with a "regular" buffet, I try to eat reasonably. When we did our
first cruise, we discovered the top deck buffet so had most of our breakfasts and lunches up there, have continued the pattern (but doing just about all breakfasts and lunches) with subsequent cruises. There's
a lot to choose from but I always make a reasonable plate so I can
afford to enjoy a dessert. I can see where people would gain weight on cruises with all the food offered but I've never done so.
This looks really good but it will feed a crowd ....
Title: Cinnamon Roll Breakfast Casserole
Categories: Breads, Nuts, Dairy, Eggs
Yield: 9 servings
Probably last longer than 9 servings if I made it for Steve and me. I'd probably cut the recipe in half or maybe quarters so we wouldn't be
eating it for a week. (G)
Or make it for one of yur churchy functions.
We had a taco salad bar this past Sunday. Hadn't expected to be home
for it but were, since we cut the trip short. Nice to be able to catch
up with a lot of folks in one meal time.
Insurance companies use a formula concocted by their bean coun ters to determine that. They'll know what each of your claims cost them and
once the ratio of outgo to income hits a certain point will raise your cost to insure or invite you toseek coverage elsewhere.
We bundle our homeowner's insurance with the vehicle insurance, got a better rate with this company when we took out our morgage. They tried switching us to another company once, without notifying us and at a
higher rate--Steve called them and got them to restore the original
plan and rate.
I bundle my home owner's and vehicle insurance, too.
I'm not much on RV camping. If I were a NASCAR or jockstrap sports fan
and travelled to out-of-town events I'd consider a motorhome or a nice Fifth-wheel tow along. But, as it is, motels or staying w/friends is
We have a tow behind but it's not a 5th wheel. This one has no slide
out; the R-Pod did.
My take on those slide-outs is the same as my take on sun roofs in
cars. There ae two kinds. Those that leak. And thos that are going to leak.
There is a sizable Chinese buffet a few bloks up the street from this
new place which does a good business. And has senior price breaks. I sometimes have lunch with friends there (couple times per year) but I don't get carried away lest I get "carried away". Bv)=
I've been to some good sized Chinese buffets; my MIL likes them. But,
as with a "regular" buffet, I try to eat reasonably. When we did our
first cruise, we discovered the top deck buffet so had most of our breakfasts and lunches up there, have continued the pattern (but doing just about all breakfasts and lunches) with subsequent cruises. There's
a lot to choose from but I always make a reasonable plate so I can
afford to enjoy a dessert. I can see where people would gain weight on cruises with all the food offered but I've never done so.
Maybe it's a part of getting nearer to my century (18 more years) but
I'm pretty much down to 2 meals per day. Breakfast (eggs, meat,
taters, toast) and either a late lunch or early supper. My pants have loosened up to the point that I'm glad I use suspenders rather than a belt.
8<----- GONE ----->8
This looks really good but it will feed a crowd ....
Title: Cinnamon Roll Breakfast Casserole
Categories: Breads, Nuts, Dairy, Eggs
Yield: 9 servings
Probably last longer than 9 servings if I made it for Steve and me. I'd probably cut the recipe in half or maybe quarters so we wouldn't be
eating it for a week. (G)
Or make it for one of yur churchy functions.
We had a taco salad bar this past Sunday. Hadn't expected to be home
for it but were, since we cut the trip short. Nice to be able to catch
up with a lot of folks in one meal time.
That's what my Sunday breakfasts are for. We pick a different venue
each week. Used to do a weekly lunch too but so many former attendees
have fallen off their twigs that it's down to just me and one other
guy ... and we almost lost him a bit ago. Until his son, who is
retired from a career as a cardiac nurse flew in for a visit and straightened
Les' doctor out on a few things. Les is doing *much* better these
days. Better enough the Charlie went back home to Boston.
Ruth Haffly wrote to Dave Drum <=-
We bundle our homeowner's insurance with the vehicle insurance, got a better rate with this company when we took out our morgage. They tried switching us to another company once, without notifying us and at a
higher rate--Steve called them and got them to restore the original
plan and rate.
I bundle my home owner's and vehicle insurance, too.
Gives you a better rate on both that way. When we bought the house, the raltor's office dealt with this company for mortgage insurance. We
checked it out for the car, cheaper than what we had and switched.
They've worked well for us the past (almost) 10 years.
Maybe it's a part of getting nearer to my century (18 more years)
but I'm pretty much down to 2 meals per day. Breakfast (eggs, meat, taters, toast) and either a late lunch or early supper. My pants
have loosened up to the point that I'm glad I use suspenders rather
than a belt.
I usually go for light breakfast and lunch, a bit more (but not a
huge meal) for supper. Talked to my MIL yesterday for her birthday; Steve's brother took her out for Chinese. (G)
8<----- GONE ----->8
That's what my Sunday breakfasts are for. We pick a different venue
each week. Used to do a weekly lunch too but so many former attendees
have fallen off their twigs that it's down to just me and one other
guy ... and we almost lost him a bit ago. Until his son, who is
retired from a career as a cardiac nurse flew in for a visit and straightened Les' doctor out on a few things. Les is doing *much*
better these days. Better enough the Charlie went back home to Boston.
Having a nurse in the family is good; Steve's younger sister is one.
At church we're doing a quarterly lunch as well as pastries and
suchlike before each service. The staff calls it "Breakfast in the Basement" but it's more like a continental than a full on breakfast.
switching us to another company once, without notifying us and at a
higher rate--Steve called them and got them to restore the original
plan and rate.
I bundle my home owner's and vehicle insurance, too.
Gives you a better rate on both that way. When we bought the house, the realtor's office dealt with this company for mortgage insurance. We checked it out for the car, cheaper than what we had and switched.
They've worked well for us the past (almost) 10 years.
I got fired by Erie Insurance last year for an unknown (to both me and
and my agent) reason. So, scroom. I'm thinking of going back to local company, Pekin Insurance. I left them for Erie when I bought the Chevy
HHR and they wanted an obscene amount of money to insure it. They're
much more reasonable on my Beemer and the house.
Maybe it's a part of getting nearer to my century (18 more years)
but I'm pretty much down to 2 meals per day. Breakfast (eggs, meat, taters, toast) and either a late lunch or early supper. My pants
have loosened up to the point that I'm glad I use suspenders rather
than a belt.
I usually go for light breakfast and lunch, a bit more (but not a
huge meal) for supper. Talked to my MIL yesterday for her birthday; Steve's brother took her out for Chinese. (G)
I'm down on both frequency and amounts. Hence the need for galluses.
BTW - I recommend Healthy Choice frozen steamers when you don't feel
like cooking. They come in various sizes and were recommended to mr by
a registered dietician at my doctor's office. I had the Sweet & Sour Chicken made with "riced" cauliflower for supper last night. Nice and
not overly filling.
8<----- GONE ----->8
That's what my Sunday breakfasts are for. We pick a different venue
each week. Used to do a weekly lunch too but so many former attendees
have fallen off their twigs that it's down to just me and one other
guy ... and we almost lost him a bit ago. Until his son, who is
retired from a career as a cardiac nurse flew in for a visit and straightened Les' doctor out on a few things. Les is doing *much*
better these days. Better enough the Charlie went back home to Boston.
Having a nurse in the family is good; Steve's younger sister is one.
My favourite boss went into that field. She's now catching babies at a local hospital's labour & delivery department. I texted her to let her know that the main reason she left AutoZone had quit to seek greener pastures.
At church we're doing a quarterly lunch as well as pastries and RH>suchlike before each service. The staff calls it "Breakfast in the RH>
When I was churching food/meals were for after services. There was
quite the spread every Sunday in the parish hall.
Ruth Haffly wrote to Dave Drum <=-
I got fired by Erie Insurance last year for an unknown (to both me and
and my agent) reason. So, scroom. I'm thinking of going back to local company, Pekin Insurance. I left them for Erie when I bought the Chevy
HHR and they wanted an obscene amount of money to insure it. They're
much more reasonable on my Beemer and the house.
We've had a number of different carriers over the years and moves.
Steve had Allstate when we first got married; the agent was in a Sears store. Had to go with a German company while we were over there and
have had others. Had renter's insurance for many years, finally got homeowner's insurance 10 years ago when we bought the house.
Maybe it's a part of getting nearer to my century (18 more years)
but I'm pretty much down to 2 meals per day. Breakfast (eggs, meat, taters, toast) and either a late lunch or early supper. My pants
have loosened up to the point that I'm glad I use suspenders rather
than a belt.
I usually go for light breakfast and lunch, a bit more (but not a
huge meal) for supper. Talked to my MIL yesterday for her birthday; Steve's brother took her out for Chinese. (G)
I'm down on both frequency and amounts. Hence the need for galluses.
Whatever works to hold them up. Steve tried suspenders for a bit but
went back to belts--just didn't feel comfortable with the braces.
BTW - I recommend Healthy Choice frozen steamers when you don't feel
like cooking. They come in various sizes and were recommended to mr by
a registered dietician at my doctor's office. I had the Sweet & Sour Chicken made with "riced" cauliflower for supper last night. Nice and
not overly filling.
Have to take a look at them and see what's in them. Usually we've got enough stuff on hand that if I don't feel like cooking, a meal can be assembled with bits and pieces of this and that.
8<----- GONE ----->8
That's what my Sunday breakfasts are for. We pick a different venue
each week. Used to do a weekly lunch too but so many former attendees
have fallen off their twigs that it's down to just me and one other
guy ... and we almost lost him a bit ago. Until his son, who is
retired from a career as a cardiac nurse flew in for a visit and straightened Les' doctor out on a few things. Les is doing *much*
better these days. Better enough the Charlie went back home to Boston.
Having a nurse in the family is good; Steve's younger sister is one.
My favourite boss went into that field. She's now catching babies at a local hospital's labour & delivery department. I texted her to let her know that the main reason she left AutoZone had quit to seek greener pastures.
One of my friends worked in labor and delivery for years. A couple of years ago she switched departments but I think she wants to go back to labor and delivery--something about seeing a new life come into the world...............
At church we're doing a quarterly lunch as well as pastries and RH>
suchlike before each service. The staff calls it "Breakfast in the RH>
Basement" but it's more like a continental than a full on breakfast.
When I was churching food/meals were for after services. There was
quite the spread every Sunday in the parish hall.
The church I attended growing up had a coffee hour after service
starting about the time I went to college. My parents usually didn't
stay for it except when I'd come home so I could catch up with people. After I got married, they pretty much stopped going to church at all. Various churches we've been members of, in various places, have had various food related get togethers. In HI we shared the building with a Philippino congregation so every so often Steve and I met with
them--and would be invited to join them for lunch afterward. Got to try some interesting dishes but one thing Steve found he didn't like--bittermelon. (G)
We've had a number of different carriers over the years and moves.
Steve had Allstate when we first got married; the agent was in a Sears store. Had to go with a German company while we were over there and
have had others. Had renter's insurance for many years, finally got homeowner's insurance 10 years ago when we bought the house.
As have I. Never had renter's insurance, though.
Whatever works to hold them up. Steve tried suspenders for a bit but
went back to belts--just didn't feel comfortable with the braces.
They're not for everyone. I still have some belts - but it's been
years (literally) since one has been around my waist.
BTW - I recommend Healthy Choice frozen steamers when you don't feel
like cooking. They come in various sizes and were recommended to mr by
a registered dietician at my doctor's office. I had the Sweet & Sour Chicken made with "riced" cauliflower for supper last night. Nice and
not overly filling.
Have to take a look at them and see what's in them. Usually we've got enough stuff on hand that if I don't feel like cooking, a meal can be assembled with bits and pieces of this and that.
One of my favourites (which I first picked up by mistake) is Chicken Linguini With Red Pepper Alfredo. Here's the ingredients:
Contains 2% or Less of: Modified Corn Starch, Soybean Oil, Nonfat Dry
Milk Red Pepper Sauce, Salt, Flavorings, Xanthan Gum, Guar Gum,
Distilled Vinegar Red Pepper, Salt
That's quite a list. But I don't see any no-no stuff like HFCS, etc in there. And it is tasty. Bv)=
My favourite boss went into that field. She's now catching babies at a local hospital's labour & delivery department. I texted her to let her know that the main reason she left AutoZone had quit to seek greener pastures.
One of my friends worked in labor and delivery for years. A couple of years ago she switched departments but I think she wants to go back to labor and delivery--something about seeing a new life come into the world...............
I don't think Misty will come back to AZ.
At church we're doing a quarterly lunch as well as pastries and RH>
suchlike before each service. The staff calls it "Breakfast in the RH>
Basement" but it's more like a continental than a full on breakfast.
When I was churching food/meals were for after services. There was
quite the spread every Sunday in the parish hall.
The church I attended growing up had a coffee hour after service
starting about the time I went to college. My parents usually didn't
stay for it except when I'd come home so I could catch up with people. After I got married, they pretty much stopped going to church at all. Various churches we've been members of, in various places, have had various food related get togethers. In HI we shared the building with a Philippino congregation so every so often Steve and I met with
them--and would be invited to join them for lunch afterward. Got to try some interesting dishes but one thing Steve found he didn't like--bittermelon. (G)
Never, to my knowledge, had bitter melon. I assume it lives up to its name.
My favourite melon is muskmelon. At least once a week I nip in to Humphrey's for a half pound of chicken livers and a container of
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
pre-cut muskmelon to take home and make into lunch.
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