Subj : Re: Chicken Salad
To : Ruth Haffly
From : Dave Drum
Date : Sun Jun 18 2023 07:18:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Maybe it's just me but I like something with a bit of "tooth" or
DD> crunch in my chicken/tuna salad. That's why I usually add celery
DD> diced small.
RH> We do too, but I'd not picked up any celery when we did some grocery
RH> shopping earlier in the week. Just got basics, figured celery would
RH> wait until we do a full trip (yet to come).
DD> I've got a celery heart in my cart for a grocery pick-up later today
DD> at Hy-Vee. There is tuna salad in my near future Bv)=
RH> We did some grocery shopping a couple of days ago; a bag of (2) hearts
RH> caame home with us. The remains of the chicken will be made into salad
RH> and stock, with celery going into the salad. Also picked up a couple of
RH> kimmelweck rolls and some sliced roast beef for an easy do supper (beef
RH> on 'weck) with a bit of kale crunch salad.
I have trouble using up a single heart before it gets so limber it's
only goot for soup.
8<----- TRIM ----->B
RH> Steve likes bleu cheese dressing but I don't. I'll eat small quantities
RH> of it but for salad dressing, I'd rather have 1,000 Island.
I like Thousand on a salad sometimes. But I like it better if there is
some Gorgonzola I can shred over it. Gorgonzola is an Italian blue-vein
cheese - similar to Stilton or Roquefort in taste.
RH> Only grocery store in the town I grew up in was taken out by Hurricane
RH> Irene in 2011. It's in a floodplain, at the headwaters of a NYC
RH> reservoir, serves several smaller towns in the area. NYC was a real
RH> bear about them rebuilding so the local Dollar General and mini
RH> mart/gas station started carrying more basics. It took quite a while
RH> but the grocery store was finally rebuilt--in the same location. At the
DD> We've got some villages around here that have just one grocery/general
DD> store - usually a long established Mom & Pop. The big grocery
DD> operations in Springfield all have a location on the exit routes from
DD> town. They do a good business in supplying the bedroom communities.
DD> But the folks who live and work in and near the villages are loyal
DD> to their "home town" stores.
RH> We've got several chain stores in/around Wake Forest. When we came,
RH> Lowe's was building their second store in town, also had Harris Teeter
RH> and Food Lion. Latter moved outside of town several years ago--nicer
RH> building but further away from us. Aldi and Lidl built in the last few
RH> years, W-M and Target also have good sized grocery sections. Publix
RH> came in 2016 and was our main store until a couple of years ago.
RH> Wegman's opened up a couple of years ago, basically around the corner
RH> from us so it's our "go to" for 99.5% of our grocery shopping now. We
RH> also still frequent the weekly farmer's market--need to make my list
RH> for that when I finish Fido.
My local Target has a grocery section, canned/boxed staples only. And they
redesigned their store so there is only one entrance/exit which is about
as far away from the stuff they carry which I might be interested in. So
they've lost my business altogether.
Wally-World groceries are a RIP-OFF. Especially the "fresh" meat - all
of which has "up to 15% flavor enhancing solution added". I will be
forever damned (as in condemned to the pit) if I'll pay meat prices
for salt water.
I've told the story here before about the time I challenged by sister-
in-law's daughter to make a list of 10 things she buys at WalMart and
we'll both go, she to W-M and me to my usuals, and fill the list then
compare receipts. I got everything on her list, Wally's was out of 3
items on that list and I still spent less money than she did. But, did
that wean here away from being a Wal-Martian? Not on yur nellie.
DD> (Niemann Foods) put an new stupormarkup in that inner city area RH>
RH> .... it's busy all the time as it's near two senior high-rise DD>
RH> apartment buildings and much "affordable" DD> housing. And on two DD>
RH> different bus routes.
RH> Good for them for meeting a need!
DD> And turning a tidy profit whilst they're at it.
RH> Gotta make a living somehow. (G)
They do quite well and they are employee owned and have a management
team that has its finger on the pulse of the times. They've jsut added
an "up-market" stupormarkup on the south-west corner of Spring-A-Leak
(out where the $$$$ lives) and it's doing wuite well.
https://www.goharvestmarket.com/locations/springfield-il/ and take a
look at their specials. The prices are not out of line with the rest
of my near-bys. But, like the C-F-A they're about as far from me as
they can get and still be in town. Bv)= They put me in mind of the
Wegman's "super" stores, w/mezzanine dining and live music sometimes.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Quick Weeknight Dinner- Fresh Ravioli
Categories: Pasta, Mushrooms, Vegetables, Cheese, Greens
Yield: 3 servings
20 oz Bag fresh ravioli *
8 oz Tray of mushrooms
1 md Onion
2 cl Garlic
Handful of fresh spinach
2 tb Olive oil
1/2 ts (ea) salt, pepper, Italian
- seasonings; more if needed
2 tb Butter
1/4 c Fine grated Parmesan; or
- more to taste
Meat-Italian sausage, ground
- beef, shredded chicken or
- ground turkey; opt
* can be found in the refrigerated dairy section near
cheese. - Get whatever kind sounds good! ThererCOs
vegetarian options and beef options.
Gather all your ingredients and equipment.
Heat the skillet over medium.
Get your pot with water over high heat to start to boil
for the ravioli.
If using uncooked meat, add to the skillet first to
start to cook.
Slice the mushrooms and add them to the pan with
nothing - donrCOt add oil just yet. Let them cook until
they start to leach out water.
While the mushrooms cook, dice the onion and mince the
garlic.
Once the mushrooms have shrunk in size and leached out
water, add in olive oil and the onion.
Season with salt and pepper - and Italian seasonings if
desired, give a good stir and let saute on medium hest.
Check the cook time on your ravioli - fresh ravioli only
take about 3 - 5 minutes to cook! Once yourCOre at this
point, drop in the ravioli, set a timer and cook
according to directions on the package.
Over in the onion and mushroom skillet, add in the
garlic and stir - cook about 45 seconds then turn off
the heat but keep the pan on the stove.
Once the ravioli are done, move them straight from the
pot to the skillet with a slotted spoon.
Toss in the butter and gently stir.
Tear up the spinach or chop up small and toss in, using
a tiny bit of the pasta water to wilt the spinach.
Add in the parmesan cheese.
Immediately serve! Season with any more salt, pepper or
cheese to taste.
RECIPE FROM: www.goharvestmarket.com
Uncle Dirty Dave's Archives
MMMMM
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