Subj : Towing the Line was: Chick'n
To   : Ruth Haffly
From : Dave Drum
Date : Sun Jul 07 2024 07:43:18

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

DD> I was meaning a full-sized van. The Lumina was more a "soccer mom"
DD> sized item like the Plymout Voyager or the Ford Aerostar.

RH> It as good for hauling kids and lots of stuff (pre camper, tent
RH> camping) days. Nice thing about it was that all the seats (except
RH> driver's) were individually removable so we had more space for gear
RH> stowage. When we moved from Fort Devens to Fort Huachuca, we shipped

DD> Needs, wants and desires change as we move through life.

RH> Yes, and as long as we have the camper, we're going to stay with a
RH> truck. Don't know what we'll eventually wind up with but it won't be
RH> one of these tiny little things that have you sitting 6" above the
RH> road with your knees up to your chin.

I borrowd a friend's Smart (for Two) car once to make a grocery run for
stuff that had run ot during a gathering. His was on the outise layer
of the parked cars/trucks and mine was in the middle. The little churn
was tiny on the outside but amazingly roomy on the inside. Then I recalled
Dave Sacerdote telling of his daughter and her girlfriend taking a Smart
car from En field, CT to Florida for spring break.

These days I choose my rides for ease of entry and exit. No more sports
cars or jacked-up pick-ups. And even the mid-sized pick-ups like Ranger
and Colorado are too high for me to get in easily. Your Frontier was my
idea of the ideal size.

    8<----- NICK ----->8

DD> We just got an African place - "Rraveller's Kitchen" that replace La
DD> Bamba "Burritos as Big as Your Head". I'll have to give them a try and
DD> see what they mean by "African" That's a biiiiig continent.  Bv)=

DD> I note from their on-line Door Dash menu that they also offer Afro-Mex
DD> items and vegetarian stuff.

RH> You will have to try them and give us a report. A new local chain
RH> opened a branch in WF recently so we got some take out for lunch the
RH> other day. Alpaca is Peruvian based, charcoal grilled chicken. We'd had
RH> some at one of their other locations so knew what we were getting. We
RH> split half a chicken, an order of maduroes (fried plantains) and a
RH> tossed salad. I've a feeling we'll be going back there on a sorta
RH> regular basis.

It will be interesting. At that very address I used to work on a weekly
all sports newpaper (Sports Spotlight) and learned the printing trade.
I had just returned home from 5 years in California. Lived in a tiny 2
bedroom shack behind the shop. 2 (tiny) bedrooms, kitchen (even smaller
than my current), common area. And the WC was, literally, in a closet.

After we moved the print shop and I shifted house to something more
liveable the building was razed and a Lee's Famous chicken joint was
built there. When Lee's shrank back to southern Indiana/northern
Kentuck the build was vacant for a long time until La Bamba happened
along.

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

     Title: Cass Abrahams' Bobotie
Categories: Beef, Breads, Herbs, Dairy, Fruits
     Yield: 7 Servings

     2 sl (thick) stale white bread
   300 ml Water
    15 ml (1 tb) oil
    50 ml (4 tb) butter
     2 lg Onions; chopped
   800 g  (1 3/4 lb) beef mince
     3 cl Garlic; crushed
    15 ml (1 tb) Masala
     5 ml (1ts) turmeric
    10 ml (2 ts) ground cumin
    10 ml (2 ts) ground coriander
     3    Cloves
     2 ml (1/2 ts) peppercorns
     5    Allspice berries
   125 ml (1/2 c) sultanas
          - (white/golden raisins)
    60 ml (1/4 c) flaked almonds
     5 ml (1 ts) dried mixed herbs
    25 ml (2 tb) chutney
          Salt & fresh ground pepper
     6    (To 8) lemon leaves
   250 ml (1 c) milk
     2 lg Eggs; beaten

 Soak bread in water. Fry onions in oil and butter until
 just transparent. Place all other ingredients except
 bread, lemon leaves, milk and egg in a large bowl and
 mix. Add fried onions in oil to mixture. Squeeze water
 from bread, add bread to meat and mix well. Spread in a
 greased ovenproof dish. Roll lemon leaves into spikes
 and insert into the mixture. Bake at 180ºC/350ºF for 30
 minutes. Lightly beat eggs and milk together and pour
 over meat. Bake until egg mixture has set. Serve with
 yellow rice ant blatjang.

 Cass Abrahams Cooks Cape Malay: Food from Africa

 Serves 6-8

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

 Uncle Dirty Dave's Archives

MMMMM

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