Hi Dave,

I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.

My list is probably longer than I realise but it does feel good to
get items marked off from time to time.

I should mention that it's a "mental" list. If I had a hard-copy list
it might prevent getting duplicates - which I have done.

My list is more mental too, when I see something that I want to do, I'll
try to make (mental) note of where it is. Then, depending on what's
ahead of it on the list, I'll stash it where I should remember it when
the time comes to work on it. Trying to get my sewing room more
organised that way too.

Some people call that a bucket list.

Either way, it's something to aim for. I told Steve earlier today that
the quilt kit we picked up last September at the RV/radio net rally in
TX will probably be put together next year. I'm trying to devote most

My mental picture of that is a cloth jig-saw puzzle that's the
embodiment of "some assembly required". Bv)=

We cut up perfectly good cloth only to sew it back together again. (G)

of this year to UFOs but not getting as many done as I hoped to--latest hold up is a fall last Friday that didn't break anything but gave me
some deep bruises on the left side of my back.

What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?

Object, UFP (project) doesn't quite have the same ring to it. (G)

I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.

I understand, I'm not walking funny but just very carefully and trying
not to twist in the wrong direction.

I was young and energetic. These days I'm north of 80 and getting
tired.

I'm not there yet but times I feel much older. Other times I feel
I'm too young to be this old. (G)

I know I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.

And I was born after the Korean crisis. My parents were planning to get
married on Oct. 7, 1950. Before Dad went to NJ to be an usher at my
mom's sister's wedding, he stopped off at the Naval recruiting office to
pick up his reserve extention paperwork. He put it in the visor of his
car when he parked at the airport. The day after the wedding, the news
broke about Korea--when Dad flew back home and got to his car, the first
thing he did was to tear up the paperwork. He and Mom got married 5
weeks later, engraved invitations and the whole 9 yards. He got his
discharge paperwork around Thanksgiving--about the time Mom found out
she was expecting my older brother.

But we all know someone our age (or a bit younger) who is in far

wprse DD> shape than we.

Exactly! And as long as I can, I'm going to try to keep my mind active,
my body, as much as I can.

I know the words to that song. Time has been kind to my physical shell
and many people are amazed when they learn that I'm the age I am. "You sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=

Work/keeping you active has probably kept you going.

If it were onl;y possible to be old without getting old. Bv)=

Did you ever see the movie or read the book "Tuck Everlasting"? We
caught a bit of the movie one time, basically a family discovers a fountain of youth thing (we missed how) and their relationships with
the "outside world" over the years. Don't know how it ended up.

Definitely not the movie. I've seen the book on offer but reading the jacket blurbs and the synopsis have not encouraged me to go further. I have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.

I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the
donated but we don't want so free for the taking basket, I grabbed the
Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.

8<----- EDIT ----->8

I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.

I'm beginning to see them in some of the stupormarkups at a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering onion set and seed potatoes on their signage. Apparetly
nothing much is "in" just yet. And the current outdoors temp as I
type this is 33oSo it will be a bit before the plants take off.

We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.

One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. Others
work better with canned peaches. Bv)=

I probably need to make a batch of peach and a batch of blueberry jam
this year. Probably should do peach butter too, it's actually easier
than the jam. There's usually a vendor from SC at the farmer's market in July/August with peaches but I'll see if I can get some local ones. May
can some as well.

I've had something very much like this in the past. It wold be very
easy to make with a pre-made graham cracher or chocolate cookie

crust.

Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings

Among the recipies Steve's mom gave me when we first got married was something similar to this. Not quite as involved but probably just as good; I've made it probably most every spring since we've been married. I'll do one later this week with Steve helping to do the crust, etc as
my back isn't in shape for things like that yet.

As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:

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

Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings

It does look tempting. But as for the crust, we've got some lard on hand
asking to be made into pie crusts so.............


---
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)

Ruth Haffly wrote to Dave Drum <=-

My mental picture of that is a cloth jig-saw puzzle that's the
embodiment of "some assembly required". Bv)=

We cut up perfectly good cloth only to sew it back together again. (G)

of this year to UFOs but not getting as many done as I hoped to--latest hold up is a fall last Friday that didn't break anything but gave me
some deep bruises on the left side of my back.

What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?

Object, UFP (project) doesn't quite have the same ring to it. (G)

Hokay. That sorta makes sense.

I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.

I understand, I'm not walking funny but just very carefully and trying
not to twist in the wrong direction.

Had to give in and use a cane. The funny walk was causing a cramp in my
foot. Sheesh. Fortunately I have a cane that I use mostly in the winter
when the footing gets a little "iffy" and I need to keep my balance.

I was young and energetic. These days I'm north of 80 and getting
tired.

I'm not there yet but times I feel much older. Other times I feel
I'm too young to be this old. (G)

I know I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.

And I was born after the Korean crisis. My parents were planning to get married on Oct. 7, 1950. Before Dad went to NJ to be an usher at my
mom's sister's wedding, he stopped off at the Naval recruiting office
to pick up his reserve extention paperwork. He put it in the visor of
his car when he parked at the airport. The day after the wedding, the
news broke about Korea--when Dad flew back home and got to his car, the first thing he did was to tear up the paperwork. He and Mom got married
5 weeks later, engraved invitations and the whole 9 yards. He got his discharge paperwork around Thanksgiving--about the time Mom found out
she was expecting my older brother.

But we all know someone our age (or a bit younger) who is in far
wprse shape than we.

Exactly! And as long as I can, I'm going to try to keep my mind active,
my body, as much as I can.

And a couple who are older that make us hope we're in that good shape when
we get to that age. Bv)=

I know the words to that song. Time has been kind to my physical shell
and many people are amazed when they learn that I'm the age I am. "You sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=

Work/keeping you active has probably kept you going.

If it were only possible to be old without getting old. Bv)=

Did you ever see the movie or read the book "Tuck Everlasting"? We
caught a bit of the movie one time, basically a family discovers a fountain of youth thing (we missed how) and their relationships with
the "outside world" over the years. Don't know how it ended up.

Definitely not the movie. I've seen the book on offer but reading the jacket blurbs and the synopsis have not encouraged me to go further. I have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.

I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.

I like the Kindle because I can change the type size to something with
which I am comfortable. And most of my newspapers and magazines are on-
line editions -- for the same reason(s). Plus on-line doesn't use up trees
or clog landfills.

8<----- EDIT ----->8

I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.

I'm beginning to see them in some of the stupormarkups at a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering onion set and seed potatoes on their signage. Apparently
nothing much is "in" just yet. And the current outdoors temp as I
type this is 33oSo it will be a bit before the plants take off.

We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.

One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. OthersMMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 1/2 c Flour
1/4 c Sugar
16 tb (1/2 lb) very cold butter;
- in small cubes
4 tb Ice cold milk; more, if
- needed
1/2 ts Salt
1 lg Egg; beaten together
+=WITH=+
1 tb Milk; for glazing top crust

MMMMM--------------------------FILLING-------------------------------
5 c Whole wild gooseberries;
- stemmed, washed
1 1/2 c Sugar; or less
2 tb Grated fresh ginger
Juice and zest of one orange
1/3 c Instant tapioca
4 tb Butter

Set oven @ 375ºF/190ºC.

To make the crust, use stand mixer with paddle beater.
Beat together butter, flour, sugar and salt until butter
is in flakes, coated with flour. Do not over mix. Slowly
add very cold milk, one or two tablespoons at a time.
When dough first begins to form ball, stop beating. Do
not add too much liquid. Dough should barely hold
together. Divide dough into two balls, press into a
thick disk with hands, wrap in plastic wrap, and
refrigerator for 30 minutes or longer.

While dough is chilling, begin preparing the filling.
Combine all ingredients except butter in a large sauce
pan, and place over medium heat. Cover until
gooseberries begin to soften and burst (about 5
minutes.) Then uncover, and keep barely simmering on
medium-low heat for an additional 10 minutes. Remove
from heat and allow to cool while rolling out pastry.

Once dough has chilled, remove from refrigerator and
roll out one disk on a lightly floured surface until
large enough to cover bottom and sides of pie dish, with
3/4 inch overhang. Crimp edges decoratively, and set pie
weights on top of bottom crust. Bake for 10 minutes or
until golden. Do not let edges of crust burn. Cover with
aluminum foil or pie guard if necessary.

While bottom crust is baking, roll out second pastry
disk. Using small biscuit cutter or rim of small juice
glass, cut out circles from rolled dough. Place circles
on baking tray and return immediately to refrigerator or
freezer to keep chilled. (Do not re-roll scraps of extra
pastry dough, they will become tough. Bake on separate
baking sheet to snack on with ice cream.)

Once bottom crust has baked, and filling has cooled,
pour gooseberry filling into bottom crust. Slice 4
tablespoons of butter on top of filling, then decorative
layer of pastry circles in concentric pattern, leaving a
hole in the middle and around the outer edge. Brush top
disks with beaten egg/milk mixture. Use aluminum foil
strips, or pie guard over crust. Return to oven and bake
for 35 to 50 minutes, or until juices are vigorously
bubbling. (Be sure to place a baking sheet on rack below
pie to catch any spilling juices. There will be some.)

Allow pie to cool completely before serving.

Serves 8. (according to whom? UDD)

From: http://beekman1802.com

Uncle Dirty Dave's Kitchen

MMMMM

work better with canned peaches. Bv)=

I probably need to make a batch of peach and a batch of blueberry jam
this year. Probably should do peach butter too, it's actually easier
than the jam. There's usually a vendor from SC at the farmer's market
in July/August with peaches but I'll see if I can get some local ones.
May can some as well.

I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird
shot for berrying in his ditches and hedgerows. The problem is that so
many farms are so heavily indebted that they have to raise cash grain
crops on every imaginablke square foot of their holdings.

I've had something very much like this in the past. It wold be very
easy to make with a pre-made graham cracher or chocolate cookie

crust.

Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings

Among the recipies Steve's mom gave me when we first got married was something similar to this. Not quite as involved but probably just as good; I've made it probably most every spring since we've been married. I'll do one later this week with Steve helping to do the crust, etc as
my back isn't in shape for things like that yet.

As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:

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

Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings

It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............

I am forever amazed at the number of young folks who have no idea about
using lard in stad of Crisco or Mrs. Tucker's. Bv(=


... "He who hesitates is frost." - Inuit Proverb
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?

Object, UFP (project) doesn't quite have the same ring to it. (G)

Hokay. That sorta makes sense.

Just think about it for a moment and it should come to you. I don't
remember where I heard that term for the first time but it does fit most
of us.

I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.

I understand, I'm not walking funny but just very carefully and trying
not to twist in the wrong direction.

Had to give in and use a cane. The funny walk was causing a cramp in
my foot. Sheesh. Fortunately I have a cane that I use mostly in the
winter when the footing gets a little "iffy" and I need to keep my balance.

I've got a cane that we picked up in HI when my left leg was in/out of a
cast or walking boot for the better part of a year. We keep a folding
one in the truck also, for just in case.

I'm not there yet but times I feel much older. Other times I feel
I'm too young to be this old. (G)

I know I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.

And I was born after the Korean crisis. My parents were planning to get married on Oct. 7, 1950. Before Dad went to NJ to be an usher at my

But we all know someone our age (or a bit younger) who is in far
wprse shape than we.

Exactly! And as long as I can, I'm going to try to keep my mind active,
my body, as much as I can.

And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=

Yes, those that do something to keep their mind sharp. Other than doing
the daily NY Times crossword puzzle and watching Jeopardy, my mom didn't
really do anything to challenge her mind when she retired. Don't know
if it was the dememtia starting to kick in, the out of control
diabeties, the rheumitiod and osteoarthritis or a combination of things
but she just vegitated. I'm trying to avoid that for me.

have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.

I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.

I like the Kindle because I can change the type size to something with which I am comfortable. And most of my newspapers and magazines are
on- line editions -- for the same reason(s). Plus on-line doesn't use
up trees or clog landfills.

I can change the type on my Nook but the only regular reading on line
(other than books) is the Raleigh newspaper. I get my magazines in hard
copy, also read books in hard copy. The Nook has a good number of books
but I prefer to use it mostly when traveling. I've also got a good cook
book collection that I peruse for ideas regularly.

We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.

One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. OthersMMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

I don't know if I've ever had a gooseberry, tho have seen many
references to them. Are they more like a berry or a grape in taste,
appearance, etc?

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


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

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

Hi Dave,

CONTINUED FROM PREVIOUS MESSAGE <<

I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird shot for berrying in his ditches and hedgerows. The problem is that so many farms are so heavily indebted that they have to raise cash grain crops on every imaginablke square foot of their holdings.

Yes, small crop farmers are few and far between now. You might want to
check the state's department of agriculture to see if they keep a
listing and go from there.

As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:

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

Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings

It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............

I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre
packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use
either lard if I have it, or a non hydrogenated shortening (Spectrum).
Lard makes the tastier, flakier crust but the Spectrum is a decent back
up.

---
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 to Dave Drum <=-

I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird shot for berrying in his ditches and hedgerows. The problem is that so many farms are so heavily indebted that they have to raise cash grain crops on every imaginablke square foot of their holdings.

Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.

Better to ask around at the Farm & Home or implement dealer. Some years
ago I helped a friend's father set up a small operation after he retired
from his 9 to 5 at a local facroey. There was a 120 acre piece of ground
up for lease on shares - the landlord getting 25% of the revenue from the crops. We went to several "closing-ot" and/or estate auctions and picked
up the equipment needed for a song. Everyone wanted the lastest, greatest
and largest for their mega-farms. He bought all the tractors, combines,
plows, etc. to run his farm for <$3000. Using old-time methods - that he
grew up with (as did I) he cleared over $35K the first year. And, as he remarked "It keeps me out of my wife's hair and out of the saloons."

As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:

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

Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings

It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............

I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.

If I don't have lard I tend to use butter. Or schmaltz if I have some on
hand. I can do a good "short" crust with Crisco or Mrs. Tucker's but it
just isn't the same.

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

Title: All Butter Pie Crust
Categories: Five, Pastry
Yield: 1 pie

MMMMM----------------------SINGLE-CRUST PIE--------------------------
1 1/4 c A-P flour
1/4 ts Salt
1/2 c Cold butter; diced
3 tt (to 4 tb) ice water

MMMMM----------------------DOUBLE-CRUST PIE--------------------------
2 1/2 c A-P flour
1/2 ts Salt
1 c Cold butter; diced
1/3 c (to 2/3 c) ice water

Combine flour and salt; cut in butter until crumbly.
Gradually add ice water, tossing with a fork until dough
holds together when pressed.

Shape dough into a disk for a single-crust pie. For a
double-crust pie, divide dough in half, with 1 piece
slightly larger than the other; shape into 2 disks. Wrap
and refrigerate 1 hour or overnight.

On a lightly floured surface, roll 1 disk of dough to a
1/8" thick circle; transfer to a 9" pie plate.

FOR A SINGLE-CRUST PIE: Trim crust to 1/2" beyond rim of
plate; flute edge. Fill or bake according to recipe
directions.

FOR A DOUBLE-CRUST PIE: Add filling to crust. Roll
remaining dough to a 1/8-in.-thick circle. Place over
filling. Trim, seal and flute edge. Cut slits in top.
Bake according to recipe directions.

UDD NOTE: Do not be afraid to use more water if you
think it necessary. The numbers given are lowest
limit. I've used as much as 6 TB on a single crust.

Taste of Home Test Kitchen

Makes: dough for one 9" pie

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

Uncle Dirty Dave's Kitchen

MMMMM

... The second one makes you wish you stopped at one.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=

Yes, those that do something to keep their mind sharp. Other than doing the daily NY Times crossword puzzle and watching Jeopardy, my mom
didn't really do anything to challenge her mind when she retired. Don't know if it was the dememtia starting to kick in, the out of control diabeties, the rheumitiod and osteoarthritis or a combination of things but she just vegitated. I'm trying to avoid that for me.

Gotta keep active. I've seen too many people I know who retired and sat
in front of the boob tube with a soda and bag of chips until they were
put in a box and then the box into the ground. I don't do the Sunday Times crossword very often. But I do the daily almost daily. Somedays I'm on
the same wavelength as the puzzle writer and fill the boxes as soon as I
read the clue. Other days I have to stretch - sometimes a lot. Bv)=

Osteoarthritis comes with age as the cushioning gristle i our joints
wears out. No evidence of rheumatoid .... yet. And my diabetes is "well controlled" according to my croakers.

have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.

I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.

We have a number of "Little Free Library" locations around town. Any book
I find in the house that I haven't opened for five or more years goes to
on of them. I had a location at my house but the city (and state) made me remove it since I live on a busy thoroughfare w/no parking lane. They cited
the danger factor. https://littlefreelibrary.org

So, I took the whole megilla to my local Habitat for Humanity Re-Store
and it was taken off my hands at their intake dock by another person
with furniture to donate. Bv)=

I like the Kindle because I can change the type size to something with which I am comfortable. And most of my newspapers and magazines are
on- line editions -- for the same reason(s). Plus on-line doesn't use
up trees or clog landfills.

I can change the type on my Nook but the only regular reading on line (other than books) is the Raleigh newspaper. I get my magazines in hard copy, also read books in hard copy. The Nook has a good number of books but I prefer to use it mostly when traveling. I've also got a good cook book collection that I peruse for ideas regularly.

I carry the Kindle where ever I go and if I get stuck somewhere for more than
a cople minutes (waiting on line @ Popeyes drive thru - f'rinstance) out it comes and I'm entertained and/or educated. The only magazines I get in hard copy are those I get as a gift subscription - Taste of Home, Consumer Reports, and Cooks Illustrated. Oh, and all the AARP glurge. But that will fall away as I am not renewing my membership when it comes due.

The only hard copy book I have that is in active use is Holy Blood Holy
Grail (a thought provoking documentary) from which I have learned a lot.

We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.

One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches.
Others

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

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

I don't know if I've ever had a gooseberry, tho have seen many
references to them. Are they more like a berry or a grape in taste, appearance, etc?

Ask around at your farmer's market. Gooseberries are nutritious, low-
calorie fruits that are rich in vitamins, minerals, and antioxidants.
These berries may have health benefits that include lower blood sugar, cholesterol and blood pressure.

https://www.healthline.com/nutrition/gooseberries

They vary in colour and can be green, yellow-white, pink, red, or dark
purple. The ones I've seen are the green. The wild berries are small,
tart (like rhubarb). Gooseberries found in stupormarkups are from the "developed for commercial use" plants. There are bigger, softer and
*much* less flavourful.

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

Title: Spiced Gooseberries (old)
Categories: Five, Desserts, Fruits, Condiments
Yield: 6 Pints

5 lb Gooseberries
3 lb Brown sugar
1 pt Vinegar
2 tb Cinnamon
1 tb Ground cloves

Wash gooseberries and remove stems. Combine sugar and
vinegar. Tie spices in a bag and add to syrup. Bring liquid
to a boil and add berries. Cook for 20-30 minutes.

Pack into hot jars and seal.

Luella Mosheir, Lowville, N.Y.

Source: Mennonite Community Cookbook, by Mary Emma
Showalter, 1957. Recipes from old Mennonite cookbooks,
brought up to date with standard measures and directions.

From: Sallie Austin

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... When you Excel they spreadsheet about you.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird

Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.

Better to ask around at the Farm & Home or implement dealer. Some

Another good source of infomation, probably better than the state dept.
of ag, actually.

years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece
of ground up for lease on shares - the landlord getting 25% of the
revenue from the crops. We went to several "closing-ot" and/or estate auctions and picked up the equipment needed for a song. Everyone
wanted the lastest, greatest and largest for their mega-farms. He
bought all the tractors, combines, plows, etc. to run his farm for
<$3000. Using old-time methods - that he grew up with (as did I) he cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."

You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were closing
down; they had a coouple of long tables of free stuff, more on the
ground underneath. If I'd not given up cake decorating, I could have
gotten a good supply of pans, tips, etc but my wrists can't take it any
more. Steve walked away with a small hand truck that has triple wheels
for going up/down stairs easily. Not for large, heavy loads but it'll be
good for boxes of radio stuff. Best price possible, too. (G)

I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.

If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.

I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me a
pie crust recipe that uses sour (vinegar) milk and Crisco--comes out
pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)

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


... It's as easy as 3.1415926535897932384626433832795028841!

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

Hi Dave,

And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=

Yes, those that do something to keep their mind sharp. Other than doing but she just vegitated. I'm trying to avoid that for me.

Gotta keep active. I've seen too many people I know who retired and
sat in front of the boob tube with a soda and bag of chips until they

My mom didn't do the snacks but didn't do enough of anything to keep
herself active one way or another. A hired housekeeper took care of most
of the heavy work, dad did some also so she didn't get the physical
exercise she needed either.

were
put in a box and then the box into the ground. I don't do the Sunday
Times crossword very often. But I do the daily almost daily. Somedays
I'm on
the same wavelength as the puzzle writer and fill the boxes as soon as
I read the clue. Other days I have to stretch - sometimes a lot. Bv)=

I'll do puzzles from time to time but have other ways to keep the mind
sharp. Jeopardy isn't the same without Alex Trebek but I still watch it,
read, sew, spend time on the computer, etc.

Osteoarthritis comes with age as the cushioning gristle i our joints
wears out. No evidence of rheumatoid .... yet. And my diabetes is
"well controlled" according to my croakers.

So is mine, last A1C was 6.3, trying to get it down a bit lower but
doctor is happy with that.

We have a number of "Little Free Library" locations around town. Any

I've seen a few but not checked them out. Last book haul was from the
Legion post but I'll probably donate some to ReStore. They'll take a
variety of reading stuff so I might sort thru my cook books too.

I can change the type on my Nook but the only regular reading on line (other than books) is the Raleigh newspaper. I get my magazines in hard copy, also read books in hard copy. The Nook has a good number of books but I prefer to use it mostly when traveling. I've also got a good cook book collection that I peruse for ideas regularly.

I carry the Kindle where ever I go and if I get stuck somewhere for
more than a cople minutes (waiting on line @ Popeyes drive thru - f'rinstance) out it comes and I'm entertained and/or educated. The

I probably should, but don't carry the Nook more places. We still get
American Legion/Auxiliary, DAV, VFW plus some radio/sewing magazines in
hard copy--easier to refer to diagrams in some of them. (G)

only magazines I get in hard copy are those I get as a gift
subscription - Taste of Home, Consumer Reports, and Cooks Illustrated.
Oh, and all the AARP glurge. But that will fall away as I am not
renewing my membership when it comes due.

We tried AARP back in 2008 but didn't agree with what they were pushing
so dropped them, no tears shed.

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

I don't know if I've ever had a gooseberry, tho have seen many
references to them. Are they more like a berry or a grape in taste, appearance, etc?

Ask around at your farmer's market. Gooseberries are nutritious, low- calorie fruits that are rich in vitamins, minerals, and antioxidants. These berries may have health benefits that include lower blood sugar, cholesterol and blood pressure.

OK, I'll check around. We're hitting the road soon for a couple of weeks
so it may be put on hold for a bit. Got to start thinking about camper
cooking, may pull some stuff from the freezer for "heat and eat" meals.


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


... I hit my CTRL key, but I'm STILL not in control

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

Ruth Haffly wrote to Dave Drum <=-

I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird

Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.

Better to ask around at the Farm & Home or implement dealer. Some

Another good source of infomation, probably better than the state dept.
of ag, actually.

Especially localised iformation. I worked for the Illinos Department of Agriculture (ran their print shop) and they were more about the overall
state thn local issues.

years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece

8<----- SHARTENED ----->8

cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."

You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)

I bought a fold-up hand truck from Harbor Freight that will do up to (I
think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk
of my car or behind the front seat of the Ranger (pickup) easilt. And it's handy plus easy to set up or take down. Here's a review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI

I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.

If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.

I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)

The vinegar in milk is a well known fake-out for commercial buttermilk.
AFAIK there is no easy work-around for *real* buttermilk (the leftovers
from churning butter. They are very different from "cultured" buttermilk
from down at the grocery store.

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

Title: Homemade Buttermilk
Categories: Five, Dairy
Yield: 1 cup

4 1/2 ts White vinegar or fresh lemon
- juice
1 c Milk

Place the vinegar in a glass-measuring cup, and add
enough milk to make 1 cup total liquid. Stir to combine
and let stand for 10 to 15 minutes (The mixture will
begin to curdle).

Use as needed in a recipe, or cover and refrigerate
until needed.

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

Uncle Dirty Dave's Archives

MMMMM

... One family builds a wall, two families enjoy it.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Better to ask around at the Farm & Home or implement dealer. Some

Another good source of infomation, probably better than the state dept.
of ag, actually.

Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.

Guess they figured that local issues would bog them down too much.

years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece

8<----- SHARTENED ----->8

cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."

You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)

I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI

This one folds into about 15"x15"x6" (rough guessing), not for heavy
duty stuff but better than hand carrying. When needed, we have access to
a neighbor's heavy duty one.

I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.

If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.

I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)

The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.

Yes, before Steve went into the Army, we'd get our (raw) milk from a
local farmer, gallon glass jars. I'd let it sit a day or so in the
fridge, then skim the cream and use it for making butter, ice cream,
etc. The buttermilk was used in baking--combination of that and lard
(from the hog we'd bought) made the best biscuit, pie crusts, etc you
ever tasted.


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


... Always butter up the SYSOP, they taste better that way.

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

Ruth Haffly wrote to Dave Drum <=-

Better to ask around at the Farm & Home or implement dealer. Some

Another good source of infomation, probably better than the state dept.
of ag, actually.

Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.

Guess they figured that local issues would bog them down too much.

Not necessdarily, just that the state Department of Agriculture is tasked
with responsibility for the entire state all 102 counties. Too many localised tasks would bog them down and

8<----- SHARTENED ----->8

You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)

I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI

This one folds into about 15"x15"x6" (rough guessing), not for heavy
duty stuff but better than hand carrying. When needed, we have access
to a neighbor's heavy duty one.MMMMM----- Recipe via Meal-Master (tm)

8.06

Title: Milk Pork
Categories: Pork, Dairy
Yield: 6 Servings

3 lb (1.5 kg) boned pork roast
6 cl Garlic; peeled, in slivers
Salt & pepper
2 tb Butter
1 lg Onion; halved
1 lg Carrot; halved
2 lg Rosemary branches
2 Bay leaves
4 c Whole milk
Generous handful chopped
- fresh chives and/or
- parsley; for garnish

Make small slits all over the meat with a sharp knife,
inserting a sliver of garlic into each as you go. (If
you can do this several hours or the night before
cooking, all the better.) Rub the meat all over with
salt and pepper. Heat the oven to 325ºF/160ºC.

Melt the butter in a deep, lidded casserole (cocotte),
and brown the meat well on all sides. Add the onion,
carrot, and herbs to the pot. Pour over the milk, and
bring to a simmer on the stovetop. Cover the dish and
transfer to the oven until tender, about 2 hours,
turning the meat at least once.

Remove the meat from the pot and wrap in foil to keep
warm. Remove the herbs, carrot, and onion and discard.
The cooking juices will be curdled - ugly - but this is
how they're meant to be. Boil them down to about a
cup/250 ml and purée with an immersion blender. Taste
and adjust the seasonings.

Carve the meat and arrange in a serving dish. Pour over
the sauce, sprinkle with the chives and/or parsley.

Serve.

http://www.foodtv.ca

Yield: 6 servings

Meal Master Format by Dave Drum - 07 June 2008

Uncle Dirty Dave's Archives

MMMMM


I've also got a "standard" hand truck as well as one that will (and has
done) move a refrigerator.

I am forever amazed at the number of young folks who have no idea
about using lard instead of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.

If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.

I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)

The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.

Yes, before Steve went into the Army, we'd get our (raw) milk from a
local farmer, gallon glass jars. I'd let it sit a day or so in the
fridge, then skim the cream and use it for making butter, ice cream,
etc. The buttermilk was used in baking--combination of that and lard
(from the hog we'd bought) made the best biscuit, pie crusts, etc you
ever tasted.

As I grew up both "in town" and "on the farm" I know the words to that
song. I was tasked with running (hand cranking) the cream separator and,
if I forgot to make myself scarce, churning the butter. And when there
was a dairy operation running, trundling the galvanised 5 gallon milk 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?


... Start frosting the whole pop tart; we have the technology.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.

Guess they figured that local issues would bog them down too much.

Not necessdarily, just that the state Department of Agriculture is
tasked with responsibility for the entire state all 102 counties. Too
many localised tasks would bog them down and

..........cost way too much to print.

8<----- SHARTENED ----->8

You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
it'll be good for boxes of radio stuff. Best price possible, too. (G)

I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI

This one folds into about 15"x15"x6" (rough guessing), not for heavy
duty stuff but better than hand carrying. When needed, we have access
to a neighbor's heavy duty one.MMMMM----- Recipe via Meal-Master (tm)

8.06

Title: Milk Pork
Categories: Pork, Dairy
Yield: 6 Servings

Hmmmmmm, have to keep that in mind as we've got a pork roast in the
freezer.

The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.

Yes, before Steve went into the Army, we'd get our (raw) milk from a
local farmer, gallon glass jars. I'd let it sit a day or so in the
fridge, then skim the cream and use it for making butter, ice cream,
etc. The buttermilk was used in baking--combination of that and lard
(from the hog we'd bought) made the best biscuit, pie crusts, etc you
ever tasted.

As I grew up both "in town" and "on the farm" I know the words to that song. I was tasked with running (hand cranking) the cream separator
and, if I forgot to make myself scarce, churning the butter. And when there
was a dairy operation running, trundling the galvanised 5 gallon milk

I never lived on a farm, visited them off and on over the years.

CONTINUED IN NEXT MESSAGE <<

---
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,

CONTINUED FROM PREVIOUS MESSAGE <<

containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?

IOW, earning your keep. (G)


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


... I am NOT burned out - just singed a little!

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

Ruth Haffly wrote to Dave Drum <=-

Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.

Guess they figured that local issues would bog them down too much.

Not necessdarily, just that the state Department of Agriculture is
tasked with responsibility for the entire state all 102 counties.
Too many localised tasks would bog them down and

..........cost way too much to print.

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, printed, bound
and addressed 5000 copies and bundled them for the daily mail run from
Central Management Services by 15:30. Since we skiped lunch that day we
took our lunch break after the mail run and didn't come back until the
next work day - which was Monday. And we also printed the Department's
Annual Report. Other than that it was letterheads, envelopes and forms.

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

Title: Farmer's Market Cobbler
Categories: Pies, Pastry, Fruits
Yield: 6 Servings

1/2 c Butter
3/4 c Flour
1 1/2 c Sugar; divided use
1 ts (heaping) baking powder
1/2 ts Salt
2/3 c Milk
1 qt Fruit; blueberries, peaches,
- apricots, blackberries,
- pears or apples

Set oven @ 400øF/205øC.

Melt the butter in a 2 quart baking dish.

Combine the dry ingredients, reserving 1/2 cup sugar. Stir
into melted butter in the baking dish. Add the milk and
stir again.

Bring the fruit and 1/2 cup of sugar to a boil. As soon as
it boils, remove from the heat and pour over the batter.
Don't stir.

Bake at 400øF/205øC for 30 minutes.

Servings: 8 (six at UUD's house)

Source: Fort Worth Star Telegram; July 26, 1995

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... How long a minute is depends on which side of the bathroom door you're on. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

Hi Dave,

containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?

IOW, earning your keep. (G)

Always plenty of fun for the whole family (work) on a farm. I only
mamaged to "Tom Sawyer" the milk duties once wit each of my siblings.
After that they wised up util they were old enough to be assigned to
their own chores. Georgia to kitchen stuff andf Phil to feeding cattle
and cleaning stalls in the barn.

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

Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings

4 md Potatoes
4 sl Bacon; diced
3 lg Eggs
3 tb Milk
1/2 ts Salt
1 c Ham; in small cubes
2 md Tomatoes; Peeled
1 tb Chives; Chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold
water, peel and set aside to cool. Slice potatoes. In a
large fry-pan cook bacon until transparent.

Add the potato slices; cook until lightly browned. Blend
eggs with milk and salt. Stir in the diced ham. Cut the
tomatoes into thin wedges; add to the egg mixture. Pour
the egg mixture over the potatoes in the fry-pan.

Cook until the eggs are set. Sprinkle w/chopped chives
and serve at once.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Except for an occasional heart attack I feel as young as a teenager.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.

Guess they figured that local issues would bog them down too much.

Not necessdarily, just that the state Department of Agriculture is
tasked with responsibility for the entire state all 102 counties.
Too many localised tasks would bog them down and

..........cost way too much to print.

Actually the print shop only printed two items for public consumption.
The weekly (every Friday) Market Report which was an 8 page
newsletter. We got the last of the information by noon, set the type,
we took our lunch break after the mail run and didn't come back until
the
next work day - which was Monday. And we also printed the Department's Annual Report. Other than that it was letterheads, envelopes and
forms.

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.


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


... Get shopping while the gettin' is good!!!

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

Hi Dave,

containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?

IOW, earning your keep. (G)

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.

---
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 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.

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.

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.

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)=

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

Title: Mustard Sauced Asparagus w/Chopped Egg
Categories: Dairy, Vegetables, Herbs
Yield: 2 Servings

1/2 lb Asparagus spears
1/4 c Yogurt
1 1/2 ts Minced fresh dillweed
1 1/2 ts Minced fresh chives
2 ts Dijon mustard
1/8 ts Salt
1/8 ts Pepper
1 Hard cooked egg; chopped

Snap off tough ends of asparagus; remove scales with a
knife or vegetable peeler, if desired. Steam asparagus,
covered, 5 minutes or until crisp tender. Rinse under
cold water; drain and chill.

Combine yogurt, dillweed, chives, mustard, salt and
pepper in a bowl; stir well. Divide the asparagus
evenly between two salad plates; top each with 2
tablespoons dressing and 1/2 of the chopped egg.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Freedom of the press is guaranteed only to those who own one" -- A. J. Why --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

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.

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.

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.

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).

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

Title: Wienerwald Chicken (Goldbroiler Recipe)
Categories: Poultry, Rubs, Marinades, Citrus, Fruits
Yield: 4 Servings

4 lb Broiler chicken

MMMMM--------------------------MARINADE-------------------------------
1/2 ts Salt
1/4 ts Pepper
1 tb Ground Hungarian paprika
3 tb Lemon juice
1/2 c Chopped parsley
1 md Onion; chopped
1 tb Oil

MMMMM---------------------------SAUCE--------------------------------
Oil
1 lg Onion; peeled, sliced
1 tb Ground Hungarian paprika
1 c Apple juice
1 c Roasted red peppers

MMMMM-------------------------THICKENER------------------------------
1 tb White vinegar
1 c Milk
1 tb Rice flour
1 Apple; grated

Here is a recipe for restaurant grilled chicken or
"Broiler". Served with a sweet sour, paprika flavored sauce,
this grilled or fried chicken is a German oldie but goody.

Plan for time to marinate meat (up to 24 hours) or make
sauce separately in 25 minutes.

Mix the marinade ingredients and brush or pat them on the
chicken. Place the chicken in a large bowl or plastic bag,
cover and refrigerate between 2 hours to overnight.

Shake off excess marinade from chicken. Put chicken on a
spit over a heat source.

Make the basting sauce by placing oil and onion in a blender
and whirling into a paste. Add apple juice, paprika and
roasted peppers. Blend until smooth and free from lumps.
You should have a thick sauce

Baste the cooking chicken with this sauce several times as
it cooks.

Meanwhile, mix the milk with vinegar and let stand for 5
minutes.

Make a smooth paste with the flour and a little of the milk.

Stir the flour paste into the drippings from the catch pan
below the roaster/broiler and the leftover basting sauce.

Mix the sour milk into the sauce, add the grated apple and
bring to a boil.

Serve with the chicken.

Makes 4 servings.

Recipe from: https://eezyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "A crisp roast chicken would set the world aright." -- George R.R. Martin --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

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.

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 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)=

Asparagus sounds good. Best I ever had was in Germany, white asparagus
lightly blanched, then soaked in a light lemon vinegarette.


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


... ... Life is what happens to you while you're busy making other plans-J. Lennon

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

Hi Dave,

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 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
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.

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.

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


... Get shopping while the gettin' is good!!!

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

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.

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)
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.

I prefer the rotissiere - but if you've got the stuff/room in your RV.
go for it. Bv)=

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

Title: Sticky Coconut Chicken & Rice
Categories: Poultry, Rice, Herbs, Vegetables, Nuts
Yield: 4 servings

1 1/2 lb Boned, skinned thighs; each
- thigh cut in 2 equal-size
- pieces
1/4 c Neutral oil
2 ts Kosher salt
1/2 ts Black pepper
2 tb Minced fresh ginger
1 tb Minced garlic
1 1/2 c Short-grain white rice;
- rinsed until water runs
- clear
1 3/4 c Chicken broth
13 1/3 oz Can full-fat coconut milk
1 Yellow bell pepper; cored,
- seeded, chopped in 1/2"
- pieces
1/2 c Roasted cashews; coarse
- chopped
3 Scallions; green/white parts
- thin sliced
2 tb Coarse chopped cilantro
Hot sauce; to serve

Set oven @ 375ºF/190ºC.

Rub chicken with 1 tablespoon of oil, and season with 1
teaspoon of salt and 1/4 teaspoon of pepper.

In a large Dutch oven, heat 2 tablespoons of the oil
over medium. Working in two batches, brown chicken,
turning halfway, until no longer pink, around 5 minutes
per batch. Transfer to a plate.

Add the remaining 1 tablespoon oil, the ginger and the
garlic to the empty pot, and stir until fragrant, 30
seconds. Add rice and stir until evenly coated in the
oil. Add broth, coconut milk, bell pepper, cashews,
scallions and the remaining 1 teaspoon salt and 1/4
teaspoon pepper. Stir to lift up any browned bits on the
bottom of the pot. Arrange chicken on top, add any
accumulated juices from the plate and bring to a boil
over high.

Cover and bake until all of the liquid is absorbed, rice
is tender and chicken is cooked through, 25 minutes.
Scatter cilantro over the chicken and rice, then divide
among bowls. Serve with hot sauce.

UDD NOTES: I cut the cilantro by half which allows the
desired flavour without the "soapweed" effect. I also
mash the ginger & garlic together in a mortar & pestle
and add crushed red chile to zip things up a bit. Side
with steamed broccoli or "stir fry" mixed vegetables.

By: Kay Chun

Yield: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Put Tabasco on it; now it's Cajun!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

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.

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:

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

Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings

2 bn Asparagus (about 1 lb)

MMMMM------------------------HOLLANDAISE-----------------------------
3/4 c Butter; melted
3 lg Egg yolks
2 tb White wine
1 tb Dijon mustard
1/4 ts Salt
3 Drops hot sauce; to taste
Juice & zest of 1 lemon

Bring a small pot of water several inches deep to a slow
simmer over a low heat. Fashion a double boiler by
placing a glass or metal bowl over * not in * the pot of
simmering water. In the bowl, off the heat whisk the egg
yolks, wine, mustard, lemon juice, and hot sauce until
light and frothy.

Place the bowl over the barely simmering water and
continue whisking until the mixture thickens and more
than doubles in volume, about 4 or 5 minutes. Remove the
bowl from the heat and whisk for a few moments. Slowly
begin adding the melted butter in a steady stream,
whisking continuously.

Once all the butter has been incorporated, slowly whisk
in the lemon juice. If you feel the sauce is a bit too
thick feel free to slowly whisk in a few drops of warm
water.

Serve immediately or keep warm for a few minutes by
covering it and placing it over the warm water, leaving
the heat turned off beneath the water.

Build a steamer with two pots nested together over
medium high heat and steam the asparagus spears until
bright green and tender, 5 minutes or so. Plate, top
with generous spoonfuls of hollandaise and serve.

RECIPE FROM: http://www.foodnetwork.ca

Uncle Dirty Dave's Kitchen

MMMMM

... 5 minute walk to the pub, but 35 home; the difference is staggering
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

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)

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).

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.

---
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)

Hi Dave,

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.

---
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)

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)

8<----- Verbosity Deleted ---->8

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)

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."

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.

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.

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

Title: Campfire Potatoes
Categories: Potatoes, Vegetables, Cheese, Herbs
Yield: 6 servings

5 md Potatoes, peeled and thinly
- sliced
1 md Onion; sliced
6 tb Butter
1/3 c Shredded Cheddar cheese
2 tb Minced fresh parsley
1 tb Worcestershire sauce
Salt & pepper
1/4 c Chicken broth

Place the potatoes and onion on a large piece of
heavy-duty foil (about 20" X 20"); dot with butter.
Combine the cheese, parsley, Worcestershire sauce, salt
and pepper; sprinkle over potatoes.

Fold foil up around potatoes and add broth. Seal the
edges of foil well. Grill, covered, over medium heat for
35-40 minutes or until potatoes are tender.

JoAnn Dettbarn, Brainerd, Minnesota

Makes: 6 servings

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

Uncle Dirty Dave's Archives

MMMMM



... I'm not grouchy, I just don't like traffic, crowds or politicians.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

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......

Used to march at a measured pace. Now it races ... the older I get the
faster it seems to go.

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.

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.

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.

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.

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

Title: 5 Minute Garlic Aioli
Categories: Sauces, Dips, Citrus
Yield: 4 servings

1 lg Egg yolk
1/4 c Extra virgin olive oil
2 cl Garlic
2 ts Fresh squeezed lemon juice
1/4 ts Sea salt
1/2 ts Dijon mustard

Add the garlic, egg yolk, lemon juice, dijon mustard,
and salt to a small food processor or use an immersion
blender. Turn it on and slowly drizzle in the olive oil
until emulsified. It should be thick and creamy.

Taste and add more salt or lemon juice if desired. Blend
in more oil if it's too thin or water if it's too thick.
Transfer to a bowl and serve. Enjoy!

Makes 1/3 cup.

UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.

RECIPE FROM: https://drivemehungry.com

Uncle Dirty Dave's Kitchen

MMMMM

... Monopoly is OLD. There's a luxury tax. And rich people can go to jail!
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Round Tuits
By: Dave Drum to Ruth Haffly on Mon May 13 2024 18:35:37

UDD NOTE: If this is too "garlicky" use roasted garlic
to tone it down.

I see what you did there.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

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.

In reference to what? I'm confoozled.

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

Title: Roasted Garlic & Herb Shrimp w/Spaghetti
Categories: Seafood, Pasta, Herbs, Sauces, Chilies
Yield: 4 Servings

2 tb Olive oil
3 cl Garlic; crushed
3 c Roasted garlic & herb
- Italian sauce
1/2 ts Crushed red pepper
1 lb Medium shrimp; peeled,
- deveined
10 oz Pkg Pepperidge Farm garlic
- bread
16 oz Pkg spaghetti; cooked,
- drained
3 tb Minced fresh Italian parsley
- rosemary or thyme, opt

Set the oven @ 400oF/205oC for the bread.

Heat the oil in a 12" skillet over medium heat. Add
the garlic and cook until it's golden.

Stir the sauce and red pepper in the skillet and heat
to a boil. Reduce the heat to low. Add the shrimp and
cook for 5 minutes or until they're cooked through.

Meanwhile, bake the bread according to the package
directions.

Toss the spaghetti with the shrimp mixture. Sprinkle
with the parsley. Cut the bread in 2" diagonal slices.

Serve the bread with the spaghetti mixture.

From: http://www.hy-vee.com

Uncle Dirty Dave's Kitchen

MMMMM

... "There is no such thing as too much garlic." -- Dave Drum, September 1969 --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

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."

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 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.

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)

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


... Get shopping while the gettin' is good!!!

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

Hi Dave,

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.

I know, it's hard to believe that the year is more than a quarter gone
already.

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.

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)=

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.

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

It does look good.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I hit my CTRL key, but I'm STILL not in control

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

Re: Re: Round Tuits
By: Dave Drum to Ben Collver on Wed May 15 2024 05:05:00

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.

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."
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)