Subj : Air Quality [1]
To : Dave Drum
From : Ruth Haffly
Date : Sun Jul 30 2023 21:20:36
Hi Dave,
RH> Nothing like a good tomato sandwich. Tradition is that it's just sliced
RH> tomatoes, Duke's mayo (some say Miracle Whip) and white bread, eaten
RH> standing over a sink. I'll have mine on whole wheat or sourdough miche
RH> bread, toasted, and add some lettuce and bacon.
DD> My most memorable tomato sandwich came about using beefsteak tomatoes
DD> from the backyard, still warm "Rustic Italian Cheese Bread" from the
DD> bread machine and (lots of) butter. I've posted that bread recipe here
DD> a few times. No mayo and most definitely no Miracle Wimp.
That sounds good but I've never heard of using butter instead of mayo.
RH> We do a lot of chicken--Steve grilled some thighs last night with lemon
RH> pepper seasoning. We'll use them up tonight, with salad and probably
RH> applesauce--low fuss cooking.
DD> I'm currently experimenting with doing bacon wrapped franks in the
DD> over- the-stove nuker. I had to make a special trip to the store to
DD> get a box of toothpicks - since the metal skewers I'd use on the grill
DD> or in the oven cause major sparking and light shows in the microwave.
DD> Bv)=
RH> I keep toothpicks on hand, both in the house and in the camper. Bacon
RH> wrapped franks sound good--add some baked beans as a side and maybe
RH> some bread (or use a bun) to sop up the juices.
DD> Since I've got the china clippers I've had scant use for toothpicks
DD> except as mini-skewers. And I have metal skewers that I use for most
DD> purposes so I let them run out and not get replaced until this project
DD> came along.
OK, we both still have the teeth we were born with, minus wisdom teeth.
I'm also missing one molar that had some problems; when the dentist saw
it, he said that in his years of practice he'd seen that situation only
2 or 3 times before. The tooth had to go. But, I still keep toothpicks
on hand for teeth, times when either Steve or I need to apply just a
drop of paint or glue to something, cleaning small cervaces, drawing a
picture in cake frosting to fill in with another color of frosting, etc,
etc.
DD> It's looking like 4 1/2 minutes is where I'll wind up. The bacon is
as DD> crispy as it needs to be without the hot dog having all the
juices DD> dried up by the trip through the experience.
RH> I'll have to remember it next time I get some hot dogs. Otherwise, I
RH> think everything else is on hand.
DD> Someone gifted us with a plastic grocery sack of (obviously) home
DD> grown tomatoes the other day. I wish I knew who so I could thank
DD> them and/or return the favour. But no one admits to the deed.
RH> Enjoy them; the season is all too short.
DD> If I'm raising them myself the season can stretch well into September
DD> and maybe October depending on the date of the fist "killing" frost.
It went into early November the first year we planted tomatoes in AZ. I
used up the last of them (green) in making green tomato relish just
before Thanksgiving.
DD> Next go I'm going to try using some Tony Chachere's (green can)
DD> Creole Seasoning in place of the specced Furikake. Should work well.
RH> I've got a couple of jars (different combos of seasonings) of Furikake
RH> on hand--started buying it when we were in HI. I usually sprinkle a bit
RH> on cooked brown rice.
DD> What I grabbed was Wasabi Furikake. I use it on French fries and a few
DD> other things. I keep, also, white miso and Shichimi Togarashi (rather
DD> like Furikake but "zippier")
Off the top of my head I'm not sure what varieties we have but I don't
think they're wasabi. The store had a lot of different varieties; we
just grabbed a couple.
DD> Here's a recipe from a TeeVee channel that used to was a lot better
DD> than it is today. It's for restaurant sized quantities of stuff but it
I still watch it from time to time if we're spending the night in a
motel and Steve is absorbed in his computer. We've also watched
Discovery Channel shows sometimes, just as a wind down from a day on the
road.
DD> looks interesting. If I ever have occasion to cater/cook for a
large DD> group I might give it a go.
DD> Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken
DD> Categories: Poultry, Vegetables, Herbs, Rice, Chilies
DD> Yield: 8 servings
I'd help you with it but don't know if I'd try doing it myself. It does
look good tho.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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