Subj : Re: Towing the Line
To : Ruth Haffly
From : Dave Drum
Date : Mon Jul 22 2024 06:20:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> For many thieves a parked vehicle is an "op shop". They'll break in
DD> just to see if there's anything they can use/eat/drink/sell. I lock my
DD> car even in my own driveway.
RH> I know, we have a high value item in the car but the windows are tinted
RH> enough that it's not easily visible. And yes, we do lock the truck all
RH> the time, even in our driveway. The truck has an alarm and we live just
RH> off a fairly busy street so I don't think anybody would be dumb enough
RH> to venture a break in.
We're tlking about druggies, derelicts and other free-lance anarchists
here.
I lock the car in the driveway and when I'm at a store or restaurant.
Unless it's a quick in & out. Oddly, I don't feel the need to lock up
at work. Probably because I parkin a "spaz spot" right out front and I
can see the car clearly through the front window.
RH> Meanwhile, our fig tree is beginning its summer time bonanza out put.
RH> I'll probably make some preserves again this year; we've been giving
RH> away last year's out put. Those that we froze, were just turned into
RH> fig syrup.
I'm 82 years old and I have never had a fresh fig. I'll have to correct
that lack ..... I've only ever eaten Fig Newtons from a store bought pkg.
A quick trip to the search engine tells me that fiss will not dowell
in my groqing zone without lots of special help. Which may 'splain
why they're not common around here.
I really had to dig to find a recipe that looked tasty and did not use
wine - which yu do not do - as an ingredient. Finally found this one:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fig Brochettes w/Tapioca Cream
Categories: Dairy, Grains, Fruits, Herbs
Yield: 12 Servings
8 c Milk
5 Cinnamon sticks; broken in
- pieces
13 lg Egg yolks
6 tb (lightly packed) light brown
- sugar; more for dusting
- the figs
1/4 c Quick-cooking tapioca
24 Black mission figs; halved
24 Whole cinnamon sticks
In a large saucepan, combine 4 cups of the milk and the
cinnamon-stick pieces. Over medium-high heat, bring the
milk just to a boil, remove from the heat, cover and
allow to infuse for 10 minutes. Strain the mixture
through a fine sieve, discard the cinnamon and return
the milk to the pan.
In a large bowl, whisk together the yolks and the sugar
until thick and light-colored. Gradually whisk the hot
milk into the yolk mixture. Return to the pan and cook
over medium heat, stirring constantly with a wooden
spoon until the mixture is slightly thickened and just
coats the back of the spoon, about 15 to 20 minutes. (Do
not allow it to boil.) Immediately remove from the heat
and strain into a large, clean bowl. Cover with plastic
wrap and refrigerate.
In a large saucepan over medium-high heat, bring the
remaining 4 cups of milk just to a boil. (If a skin
forms on the milk, remove it with a spoon.) Sprinkle the
tapioca over the milk and cook, stirring, until the
mixture is thick and the tapioca pearls are translucent,
about 15 to 20 minutes. Remove from the heat, cover and
refrigerate. When chilled, combine with the custard.
Heat the broiler. Skewer 2 fig halves on each cinnamon
stick and place on a baking sheet. Sprinkle them with
brown sugar and broil until the sugar is caramelized.
Spoon the tapioca cream into serving dishes and top each
with two warm brochettes.
By: Molly O'Neill
Yield: 12 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... I knew I'd hate the Campbell's soup version.
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