Subj : T-Raffic
To : Ruth Haffly
From : Dave Drum
Date : Fri Sep 15 2023 05:50:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> There are some streets here like that. And, if I'm in a hurry I will
DD> turn onto the intersecting street and find a "turn-around" usually in
DD> a parking lot, so I can come out in the preferred direction going
DD> "with the flow" without have to wait for holes in traffic to match.
RH> It's not that easy on that street/road. It's a lot easier to go down to
RH> the other end, just add a few minutes to your trip. Town just started a
RH> study of the road from the major north/south road to the major
RH> intersection about half a mile from our street but it really needs to
RH> extend the study. The road is 2 lanes either way, with a turning lane
RH> (and a light at that intersection) but goes down to a one lane either
RH> way, no turning lane after the light. Stop signs on side streets like
RH> ours tho.
Well, it helps to know where you can benefit by that move. When I was
a hub delivery driver I wrote up the short cuts and "work arounds" that
I had discovered for each route.. And I often help out hub delivery folk
from the new hub (customers, too) with the easiest way to get to the
next store.
Your town sounds like it need a traffic engineer with a favourite auntie
who lives on your street. Bv)=
Springfield has a full time traffic engineering department that really
works to make traffic flow smoothly and evenly. For instance they have
the lights on the "one-way" streets timed so that if one "makes" the
first light and drives couple MPH under the posted speed limit you can
cruise right along and not have to stop to wait for a green light. In
most situations. Rush hours or events getting over can affect things.
8<----- JUMP SHIFT ----->8
DD> True dat. Or the morning after the first serious frost.
RH> About when do you have your first frost? Ours may come in late October
RH> or early November; in AZ we got it around Thanksgiving.
DD> Ours is predicted to be around Columbus Day - used to be around
DD> German- American Day (06 October) which is also National Noodle Day.
DD> But, that old "non-existent" climate change is giving us earlier
DD> springs and later falls.
RH> We had them as early as mid August some years when I grew up. Don't
RH> know if they've shifted later, not in contact with my brother to find
RH> out. They usually came in early September--I can remember being told to
RH> go out (with my siblings) and pick all the green tomatoes (to ripen
RH> inside) before the frost got to them.
We're in the middle of September and in the midwest I'm looking at a
current temp of 42-|F. I'm also looking for a light jacket. Bv)=
DD> Title: Fried Green Tomato Hornworms DD> Categories: Five,
RH> Exotics, Vegetables, Herbs DD> Yield: 8 Servings
RH> I'll pass on those, not into eating that kind of bug, thank you.
DD> I've eaten them a couple times when I was in the Boy Sprouts. Kind
DD> like crinkle-cut French fries in form and crunchy witout much flavour
DD> unless you've dipped them in catsup or tartar sauce of similar. It was
DD> a typical "Dare you to eat this" situation that youngsters often get
DD> up to.
RH> More often a boy thing than a girl thing. (G)
Actually one of the times was instigated by Girl Sprouts from Camp
Widgiwagen on the other side of the cove that Camp Illiniwek shared
with them.
DD> Speaking of National Noodle Day - here's one of my favourite noodle
DD> accompaniments ....
DD> Title: Roasted Pistachio Pesto
DD> Categories: Herbs, Nuts, Citrus, Cheese
DD> Yield: 16 Tablespoon
RH> Interesting to try. Steve has used radish leaves and stems when we've
RH> gotten radishes with the leaves/stems still on at the farmer's market.
Today is National Linguine day - check the recipes I've posted to mark the
event. All tried (at least once) by your's truly. Substitute as you widh
for the white wine ingredient call-outs. I find that apple juice/cider
or chicken broth make acceptable (to me) subs since I don't keep wne in
the place.
Here's one I found and enjoyed that uses pesto in place of mustard/mayo.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grown Up Grilled Cheese w/Pesto, Havarti & Pears
Categories: Five, Breads, Cheese, Fruits
Yield: 1 Sandwich
Softened butter
2 sl Marbled rye bread
4 tb Pesto *
4 sl (to 8) pear; 1/8" thick
1 sl (1/4") Havarti cheese
Butter the outside of two slices of bread generously.
Heat a pan over medium-high heat, and place one of the
slices into the pan, butter side down.
Working quickly, and carefully, spread 1-2 tbsp of pesto
on the bread in the pan. Top with the pear slices, and
then the havarti. Spread some more pesto on the non
butter side of the second piece of bread, then place on
top of the sandwich, butter side out.
Cook until the bottom of the sandwich is golden brown
and crisp, about three minutes. Carefully flip the
sandwich over and repeat on the second side.
* may sub Dijon or Dusseldorf mustard - UDD
RECIPE FROM:
https://www.yummly.com
Uncle Dirty Dave's Kitchen
MMMMM
... "There must be more to life than having everything." -- Maurice Sendak
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