Subj : Re: Chicken Salad
To : Ruth Haffly
From : Dave Drum
Date : Thu Jul 06 2023 06:27:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Steve's coffee grounds usually go into the compost barrel or directly
RH> on the roses.
DD> Same effect. I only have one rose - it grows at the end of my
DD> decorative evergreens that are currently in front of the house. They
DD> will disappear when I put in my raised bed garden ... which will be
DD> another place to put the spent coffee grounds.
RH> We've no evergreens but do have elm, oak, fig, magnolia, sweet gum and
RH> others. Figs are starting to ripen, not sure what I'll do with them
RH> this year as I've got an abundance of fig preserves yet. I'll probably
RH> dehydrate or freeze this year's crop.
You could make fig newtons, or any number of savoury dishes. I only have
one fig recipe I call my own - it's below
DD> We had a major storm hit my town on 29 June and take out about 60+%
DD> of the electric supply. So my bedroom computer that plays jazz to
DD> me as a "white noise" generator has benn inoperable. As has been
DD> the AC, the electric ranges, etc. Power came back on early this
DD> morning (about 2:20 as near as I can figure). The power outage came
DD> just as I was reachining for the <CTRL> S to save the recipes I
DD> had been inputting. Now I have 5 recipes to pound back in. Bv)=
RH> Sigh! Good to see you back on line. This is my first time on the
RH> computer since we left home, will be here for a bit, then move on to
RH> VT.
DD> Fortunately I have learned over the years to save my work as I go
DD> along. I was saving every five recipes - and just happened to get
DD> caught out. Those recipes are now pounded back in and the whole
DD> batch of 50 fishyrecipes are waiting for their trip through MMconv
DD> and into Meal Master before appearing in the echo as part of my
DD> daily bulk recipe postings.
RH> A help. I'm not saving the quantity of recipies I used to, need to
RH> sort and see what can be added to the recycle pile.
Those are all banged in, formatted, and ready to post
DD> My fingers live a life of their own. My KA attachment is *not* new.
DD> I've had (and used) it for a while.
DD> It's a $100 (at Amazon) attachment. I paid a lot less - but I've had
DD> mine for several (20+) years. Cuisinart has a stand-alone for U$80.
RH> That's what we have.
DD> How does it work for you? The KA attachment is certainly a lot easier
DD> than the old wooden bucket that my grand dad filled with ice and rock
DD> salt around the hand cranked I scream maker. All the children took a
DD> turn at the crank. Bv)=
RH> We've always had electric ice cream makers. The Cuisinart one works
RH> quite well, have to remember to pre chill the cannister so it resides
RH> in the freezer when we're not making ice cream.
DD> Thanks for the information. I don't have the available freezer space
DD> as I stock-up on bargains when available and keep the freezer full of
DD> future meals. Bv)=
RH> It doesn't take up a whole lot of space but if you have a small
RH> freezer, it may seem like it takes more space than it should.
I've got the freezer part of the ice box and two stand-up freezers. The
one is the kitchen is used for (mostly) my stuff. The one in the garage
is a "rescue" cleand up/refurbished by Dennis and used to store his Jack's
frozen pizza supply and his pre-cooked breakfast sausage.
The uptight freezer in the kitchen has been a learning experience. Next
time I will spend the extra $$$$ and get a self defrosting model.
DD> I may get the Cuisinart if I can find a place on my limited counter
DD> top area to put it.
RH> That's an alternative. No out of the usual type storage spaces in the
RH> house/garage? We're finding all sorts of out of the ordinary (except in
RH> campers) storage areas in the new rig. Steve is sub dividing some of
RH> the big useless space into smaller, more useful storage areas but the
RH> fun part is figuring out where we stowed what for this trip. Some may
RH> stay in their current locations, others will be moved to better for
RH> them/us spots.
For my upright freezer I have a "key" sheet with what mainly is on each
shelf. It's a help.
RH> chance to log RH> in from time to time and catch up with the echo.
RH> It'll be easier when RH> we're visiting family; the mission trip part
RH> will be busier.
DD> I know the words to that song. Will this be the first outing for your
DD> new tow-along camper?
RH> First real one; Steve had it to amateur radio field day last week.
RH> We've discovered several things that need attention (here or back
RH> home), other things we'd like to add or have added and want to move,
RH> microwave, dinette seating, nice size sink................Still working
RH> out best stowage space for things as we don't have the pantry that the
RH> R-Pod had.
DD> Rather like moving in to a new home. It takes a while to get
DD> everything situated the way you want it.
RH> Been there, done that (at least) 17 times since getting married, may
RH> have missed one (or more) move(s) along the way.
I'll probably never move again ... voluntarily anyway.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Figs In A Blanket
Categories: Fruits, Breads, Cheese, Wine, Chilies
Yield: 12 Servings
12 Fried mission figs; halved
- lengthwise
3/4 c Dry red wine
. +=OR=+
3/4 c No sugar added cranberry
- juice.
3 tb Honey
1 ts Crushed red pepper flakes
1 (1") cinnamon stick
8 oz Tube crescent rolls
1/4 c Gorgonzola cheese
1 lg Egg
Sesame or poppy seeds
Set oven @ 375-|F/190-|C.
In a small saucepan stir together figs, wine, honey, red
pepper and the cinnamon stick. Bring to a boil, reduce
heat to low and simmer 10 minutes or until figs are
softened. Remove figs with a slotted spoon, reserving
wine mixture. Discard cinnamon stick.
Unroll dough, separate into eight triangles and cut each
lengthwise into three narrow triangles. Spread 1/2
teaspoon gorgonzola on each triangle and top with a fig
half. Roll pastry around fig and press to seal. Arrange
point-side down on a parchment-lined sheet pan.
Beat egg with 1 tablespoon water in a small bowl. Brush
top of each pastry with egg wash and sprinkle with
seeds. Bake 11-14 minutes or until golden brown.
Serve warm with reserved wine mixture for dipping,
if desired.
RECIPE FROM:
https://nourish.schnucks.com
Uncle Dirty Dave's Kitchen
MMMMM
... When you screw up an omelet you still have scrambled eggs & it's ok
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