Subj : Cats was: Travelling PT 2
To : Ruth Haffly
From : Dave Drum
Date : Thu Jun 22 2023 06:03:20
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I have three pooches here to pre-wash the supper dishes. and they're
DD> not picky, in the slightest.
RH> Ours weren't either. Had just one dog until I was about 12, then my
RH> folks added others, but never more than 2 at a time. We always had one
RH> or 2 cats but they didn't usually get left overs--their treat was the
RH> fish oil whenever my mom did anything with canned tuna. She would drain
RH> the can into the cat's dry kibble.
DD> Cats can be odd sometimes. I had one I named Spot (because she
DD> followed me around like a dog) who I shared some hamburger-based red
RH> Craziest cat name we ever gave one was Dog. Mom (Socrates, had a
RH> brother Hippocrates) had kittens, dad thought we'd give them all away.
RH> To tell them apart, he designated them Able, Baker, Charlie and Dog.
So it was a "convenience" name, not a personality one?
RH> First 3 found homes, mom cat died on the operating table during her
RH> spaying. Hippocrates had passed on before that--found out there was a
RH> genetic heart defect in that cat line. Kept Dog, kept the name. She
RH> went on to have a litter at the start of the Apollo 11 moon shot so for
RH> designators we used Neil, Buzz, Michael and Diana (Roman goddess of the
RH> moon).
Darwin was right, you know.
DD> gravy from
DD> the spaghetti. She licked up all of the sauce and left the meat.
DD> Pretty odd behaviour for a cat.
RH> Quite so. We had a kitten and Sam who were both popcorn lovers.
Spot was the first (and only) cat I ever saw who would leave meat in
her bowl.
DD> I never have oil from tuna these days as I *always* get the "Packed in
DD> Water" stuff. Haven't had heartburn since I switched. Bv)=
RH> This was in the pre "packed in water" days, took a long time for things
RH> like that to reach our "neck of the woods".
I used to half-open the cans of packed in oil fish and let it drain over
the kitty kibble. The cats loved it.
DD> This is from a cookbook I published (wish I had a copy) when I wore a
DD> younger man's clothes called "Advice For The Newly Single". It was for
DD> freshly graduated, living away from Mom & Dad for the first time. Or
DD> newly divorced man on their own with no housekeeping chops nor cooking
DD> skills.
DD> It was first printed in my newspaper column, "The Dim View"
RH> Put out a call for it on your neighborhood group; somebody may have a
RH> copy or know of someone who knows someone with a copy.
I've been looking for years. I "rescued" many of the recipes by going
through the archives of the college I was attending at the time. That
was in '69 when Lincoln Land was in temporary pre-fab buildings and the
whole thing was a learning experience for all concerned. The student
newspaper was a single 8 1/2 X 14 slick paper, single fold thing that
looked like a PTA newsletter. My friend John and I took it and turned
it into a "real" ad-supported NEWS paper. Number of pages varied with
the amount of news happening and, more importantly, with the advertising
revenue. But never less than an 8 page tabloid. After we left LLCC (a
two year community college) and moved on to Sangamon State University
(an "upper division" university) which featured junior and senior year
college programs and graduate studies we started a student/campus paper
called the "Spectrum" on the same model as the LLCC Lamp. We managed
to put ourselves through to degrees on the revenue from the Spectrum.
John, to a Bachelor's in Literature and me to a Master's in Public
Affairs.
That school, which I was in on the founding of, is now the University
of Illinois at Springfield.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gnocchi & Tomato Bake
Categories: Pasta, Vegetables, Herbs, Cheese
Yield: 4 servings
1 tb Olive oil
1 md Onion; chopped
1 lg Red ball pepper; seeded,
- fine chopped
1 cl Garlic; crushed
400 g (14 oz) can chopped tomatoes
500 g (1 lb) pack gnocchi
Handful basil leaves; torn
225 g (8 oz) ball mozzarella; torn
- in chunks
Heat grill to high. Heat 1 tbsp olive oil in a large
frying pan, then soften 1 chopped onion and 1 finely
chopped red pepper for 5 mins.
Stir in 1 crushed garlic clove, fry for 1 min, tip in
400 g chopped tomatoes and 500 g gnocchi, then bring
to a simmer.
Bubble for 10-15 mins, stirring occasionally, until the
gnocchi is soft and the sauce has thickened.
Season, stir through a handful of torn basil leaves,
then transfer to a large ovenproof dish.
Scatter with torn chunks of a mozzarella ball, then
grill for 5-6 mins until the cheese is bubbling and
golden.
NOTE: A classic student dish, pasta bake doesn't have to
be the cheese-laden vision we imagine on hearing the
words. Let storecupboard staples like pasta and tinned
tomatoes be your base, then get creative with your
favourite veg, herbs and creme fraiche for a lovely
texture with less of the stodge.
By: Roxanne Fisher
Serves 4
RECIPE FROM:
https://www.bbcgoodfood.com
Uncle Dirty Dave's Archives
MMMMM
... I looked up opaque. The definition wasn't very clear.
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