Subj : Re: Cramping
To   : Ruth Haffly
From : Dave Drum
Date : Sat Jun 08 2024 06:03:00

-=> Ruth Haffly wrote to Dave Drum <=-

DD> No worse than Dizzy-land ot Ditzy-World in Flaw-Rid-Ah.  Bv)=

RH> Never been to either place, people traps run by a mouse.

I've never been to either. The California version had too many rules
and dress codes for me to be comfortable. I could care less about the
rides (except the Monorail - which would have been neat) and "skill"
games. Even when I was a child during the last century the only ride
I cared to squander my lawn-mowing and paper route money on was the
Dodge-ems (Bumper Cars) or watching the motorcyclists riding the "Wall
of Death". But tht was before I learned about centrifugal force and then
understood the "gimmick" that let it works as an exhibit.

    8<----- Coffee Break ----->8

DD> My parents had a Mary Dunbar percolator (but a gas stove). And my
DD> grands had an old style drip coffee maker - pour the boiling water in
DD> the top, it flows over the grounds and drips into the serving pot.

RH> Steve has a French press as one of his coffee makers; the coffee
RH> grounds are loose in the water until pushed down. He also has a pour
RH> over ( ground coffee in a filter, water poured over that and into a
RH> mug), a moka pot, a cold brew set up and an espresso machine. Me, just
RH> hot water and a tea bag, thank you. (G)

Never tackled a French press. I've a Hamilton-Beach single cup coffee
aker which uses either loose coffe or pods. And my 12 cup (5 of my big
cups/mugs) Sears & Roebuck automatic drip unit. It's a Cuisinart under
the Serious & Getback branding. It has an internal water filter, uses
the conical coffee filters and I can set it to the start brewing on the
built in timer. So at 04:00 the Yehudi wakes up and makes my coffee.

Two was of making tea. Single cups - like you, I use a tea bag and hot
(boiling or nearly so) water. For multiple cups - or for Iced Tea I use
the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an
aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL

My usual non-morning tea is Brown & Bigelow's "Constant Comment". Up
until (and including) lunchtime my go-to is Twining's Breakfast Tea or
Lipton if the market was out of Twinings.

All straight up - like my coffee. No milk, no sugar, no sweetners.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Constant Comment (Copycat) Tea
Categories: Five, Beverages, Herbs, Citrus
     Yield: 1 /4 cup

     4 tb Black tea
    12    Whole cloves; crushed
     1    (1") cinnamon stick; broken
          - crushed
     2 ts Dried orange peel; broken in
          - small pieces

 Combine all ingredients well and store in an
 airtight container.

 RECIPE FROM: http://www.recipesource.com

 Uncle Dirty Dave's Kitchen

MMMMM

Or, this, which is a beverage, sandwich dipper, or soup base.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Beef Tea
Categories: Five, Beverages, Beef
     Yield: 2 Servings

     8 oz Beef chuck; in 1/2" cubes
   1/4 ts Salt
     3 c  Water

 Combine the beef, salt, and water in a saucepan and
 bring to a boil over high heat. Let the mixture boil for
 1 minute. Reduce the heat to low and let the water barely
 simmer for 20 minutes more, skimming off any scum that
 forms on the surface. Remove the pan from the heat and
 let cool.

 Pour the liquid and the pieces of beef into the jar or
 container, cover it tightly, and let the liquid steep
 (like tea, of course) in the refrigerator for at least
 24 hours.

 Strain the liquid either through cheesecloth or a fine
 mesh strainer and discard the beef. You'll be left with
 the tea. Serve hot.

 * Reserve the beef to add body to vegetable soup or
 to feed to a pet. Waste not, want not. - UDD

 Yield: Makes 2 servings

 From Ploughman's Lunch and the Miser's Feast: Authentic
 Pub Food, Restaurant Fare, and Home Cooking from Small
 Towns, Big Cities, and Country Villages Across the
 British Isles by Brian Yarvin. Copyright © 2012 by Brian
 Yarvin. Published by The Harvard Common Press.

 RECIPE FROM: https://www.epicurious.com

 Uncle Dirty Dave's Kitchen

MMMMM

... Just then, a boneless chicken wobbled by.
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