Subj : Stormy Weather was: Books
To   : Ruth Haffly
From : Dave Drum
Date : Sat Aug 10 2024 06:11:00

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

RH> BTW, we're just starting to get rain from the latest tropical storm.
RH> It's supposed to pass over just to the west of us, giving us rain from
RH> now until Saturday. If power is down, I'll be off line.

DD> I see on the NOAA and Weather Channel that Debby has Raleigh on her
DD> path. You guys are pretty close to there so brace yourselves.

RH> Debby took a turn to the west so we're getting the dirty (as one
RH> forecaster put it) side. Tornado watch in effect until 9 pm, so far
RH> (since midnight) about 3.5" of rain, flash flood warnings for several
RH> days but rain is supposed to end tomorrow afternoon. We're watching
RH> closly as we don't have the camper right now.

We're in an odd period for the middle of summer. Temperatures fell off
a cliff. Yesterday's high temp was 78oF. And right now (05:30) it is
52oF. I', sort-of expecting the furnace to kick on.

The State Fair is in town - so the lower temps are great for the fair
goers. Not so great for the I scream and Lemonade Shake-up concessions
though.

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

     Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
     Yield: 4 sandwiches

          Oil: for frying
     4    (8 oz ea) Boneless top loin
          - chops; 1" thick, trimmed
   1/2 c  A-P flour
     1 ts Onion powder
     1 ts Garlic salt
   1/2 ts Black pepper
     1 lg Egg; lightly beaten
     3 tb Milk
    10 oz can plain bread crumbs
     4    Bakery buns

MMMMM-------------------------ADD ONS--------------------------------
          Bibb lettuce
          Red onion slices
          Ketchup
          Mustard
          Mayonnaise

 Heat oil in a heavy skillet or deep-fryer to
 350oF/175oC. Follow instructions for quantity of oil for
 deep fryer. For skillet, allow at least 2" of oil.

 Place pork chops between plastic wrap. Use flat side of
 meat mallet to lightly pound pork to 1/4" thickness.

 Combine flour, onion powder, garlic salt, and pepper in
 a shallow dish. Combine egg and milk in another shallow
 dish. Add bread crumbs to a third shallow dish.

 Coat pork in flour mixture. Dip one at a time, into the
 egg mixture, then coat with the bread crumbs.

 Working in batches, gently add pork to oil and fry for 6
 to 8 minutes or until golden brown and internal
 temperature reaches 145 degrees, turning once. Drain on
 paper towels. Serve in buns with desired condiments.

 RECIPE FROM: https://www.hy-vee.com

 Uncle Dirty Dave's Archives

MMMMM

... Simmering meats until tender is as old as human history itself.
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