Subj : Re: T-Raffic
To : Ruth Haffly
From : Dave Drum
Date : Sun Sep 17 2023 05:10:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Yes, and knowing when to avoid peak times on the main street. Going out
RH> for Wednesday night prayer meeting we have to time our getting to the
RH> intersection just right to avoid a long line of traffic--people turning
RH> off of Capital Blvd to get home. Sometimes someone will stop and wave
RH> us to make the turn--they may have spotted us from some distance as the
RH> road is straight for a ways and taken pity on us patiently waiting.
And sometimes the recipent of such largess is so surprised by the courtesy
I have to tap the horn to get them to take the advantage offrered.
DD> a hub delivery driver I wrote up the short cuts and "work arounds"
DD> that I had discovered for each route.. And I often help out hub
DD> delivery folk from the new hub (customers, too) with the easiest way
DD> to get to the DD> next store.
RH> I'm sure all the new folks appreciate it. We used the GPS quite a bit
RH> our first few months in WF until we got familiar with where our
RH> favorite stores were.
DD> Your town sounds like it need a traffic engineer with a favourite
DD> auntie who lives on your street. Bv)=
RH> That would help but I don't see it happening. Maybe if she's bribed
RH> with a jar of home made fig preserves..................
Our guys even remove traffic signals once the general flow of traffic
has changed so that they are no longer needed to "give a sucker an even
break". Or converted to "treadle operated" lights which work (change)
only when there is a car present needing to access the main street.
DD> Springfield has a full time traffic engineering department that really
DD> works to make traffic flow smoothly and evenly. For instance they have
DD> the lights on the "one-way" streets timed so that if one "makes" the
DD> first light and drives couple MPH under the posted speed limit you can
DD> cruise right along and not have to stop to wait for a green light. In
DD> most situations. Rush hours or events getting over can affect things.
RH> I've seen that in other places but it doesn't seem to exsist in WF. It
RH> does seem like every time we're running the least bit late for
RH> something, the lights are all red. (G)
See tagline. Bv)=
DD> 8<----- JUMP SHIFT ----->8
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)
DD> Actually one of the times was instigated by Girl Sprouts from Camp
DD> Widgiwagen on the other side of the cove that Camp Illiniwek shared
DD> with them.
RH> Surprisingly--did they partake of the hookworms or just dare you guys
RH> to?
Errrrmmmmm, hornworms. Hookworms are a totally different thing. Hookworms
are intestinal, blood-feeding, parasitic roundworms that cause types of
infection known as helminthiases. Hookworm infection is found in many
parts of the world, and is common in areas with poor access to adequate
water, sanitation, and hygiene.
I don't think I'd eat one of those voluntarily. Bv)=
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.
DD> Today is National Linguine day - check the recipes I've posted to mark
DD> the event. All tried (at least once) by your's truly. Substitute as
DD> you widh for the white wine ingredient call-outs. I find that apple
DD> juice/cider or chicken broth make acceptable (to me) subs since I
DD> don't keep wne in the place.
RH> I saw them--might try one or two when I've had an otherwise low carb
RH> week.
Here's another you might like - the rice noodles used in nearly every
version I've had/made remind me of the wheat based linguine noodles.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Pad Thai
Categories: Pasta, Pork, Vegetables, Herbs, Nuts
Yield: 4 servings
4 oz Uncooked thick rice noodles
1/2 lb Pork tenderloin; in
- matchsticks
2 ts Oil
2 Shallots; thin sliced
2 cl Garlic; minced
1 lg Egg; lightly beaten
3 c Coleslaw mix
4 Green onions; thin sliced
1/3 c Rice vinegar
1/4 c Sugar
3 tb Soy sauce
2 tb Fish sauce
1 tb Chile-garlic sauce
1 tb Lime juice
2 tb Chopped salted peanuts
Chopped fresh cilantro
- leaves
Lime wedges
Fresh bean sprouts
Cook noodles according to package directions.
In a large nonstick skillet or wok, stir-fry pork in oil
over high heat until lightly browned; remove and set
aside. Add shallot to pan and cook until tender, about 1
minute; add garlic and cook 30 seconds. Make a well in
the center of the onion mixture; add egg. Stir-fry for
1-2 minutes or until egg is completely set.
Add the coleslaw mix, green onions, vinegar, sugar, soy
sauce, fish sauce, chili garlic sauce, lime juice and
peanuts; heat through. Return pork to pan and heat
through. Drain noodles; toss with pork mixture. Garnish
with cilantro, additional peanuts, lime wedges and bean
sprouts.
Taste of Home Test Kitchen, Milwaukee, Wisconsin
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
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