Subj : 'Maters was: Air Quality [1]
To : Dave Drum
From : Ruth Haffly
Date : Tue Aug 01 2023 22:13:49
Hi Dave,
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.
RH> That sounds good but I've never heard of using butter instead of mayo.
DD> I generally do mayo but I seldom do just tomatoes as sandwich filler.
DD> This instance the salt in the butter (I used LOTS of butter on the
DD> warm bread) enhanced the tomato's flavour.
A sprinkle (or twist of a grinder) of salt would work just as well, IMO.
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.
RH> I keep toothpicks on hand, both in the house and in the camper. Bacon
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.
RH> OK, we both still have the teeth we were born with, minus wisdom teeth.
RH> I'm also missing one molar that had some problems; when the dentist saw
RH> it, he said that in his years of practice he'd seen that situation only
RH> 2 or 3 times before. The tooth had to go. But, I still keep toothpicks
RH> on hand for teeth, times when either Steve or I need to apply just a
RH> drop of paint or glue to something, cleaning small cervaces, drawing a
RH> picture in cake frosting to fill in with another color of frosting,
RH> etc, etc.
DD> All the sorts of things I use the meatl skewers or a stylus for.
DD> Except I don't decorate cakes.
I don't decorate as many as I used to but it is something I've done from
time to time. A toothpick will draw a fine line and you don't have to
wash it up afterward. Same as using disposable decorating bags--less to
clean up at the end.
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> I have learned it was next door - who I didn't even know had a garden
DD> as it is masked from my view by her garage. She brought us another bag
DD> last evening. Yuuuuum.
More to enjoy. Steve isn't eating too many tomatoes these days as it
aggravates his arthritis (he will eat a marinara sauce) so I don't buy
very many. We went out to a new branch of one of our favorite seafood
places (Cape Fear Seafood Company; they opened a place in WF) the other
night and he gave me all the tomatoes from his salad. Combined with all
that were on mine, I probably had a couple of tomatoes plus the greens
and everything else. Good thing I ordered the small portion of shrimp
and grits. (G)
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.
RH> It went into early November the first year we planted tomatoes in AZ. I
RH> used up the last of them (green) in making green tomato relish just
RH> before Thanksgiving.
DD> I've made "end of season" fried green tomatoes but not relish.
I like relish with some things and didn't have any on hand plus a friend
gave me a recipe to try so...................
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")
RH> Off the top of my head I'm not sure what varieties we have but I don't
RH> think they're wasabi. The store had a lot of different varieties; we
RH> just grabbed a couple.
DD> Yes, I know. I picked the wasabi because I wanted something with a bit
DD> of zip to it. And I had had wasabi before. Turns out there is some
DD> other zippiness along with the wasabi - not enough to blow your head
DD> off but
DD> it will get your attention.
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
RH> I still watch it from time to time if we're spending the night in a
RH> motel and Steve is absorbed in his computer. We've also watched
RH> Discovery Channel shows sometimes, just as a wind down from a day on
RH> the road.
DD> looks interesting. If I ever have occasion to cater/cook for a
DD> large 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
RH> I'd help you with it but don't know if I'd try doing it myself. It does
RH> look good tho.
DD> Here's the chicken recipe I mentioned above ..........
