Subj : Re: Life
To : Ruth Haffly
From : Dave Drum
Date : Thu Aug 29 2024 10:23:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> It's a road show version. We saw the main garden/glass center back in
RH> 2017 when we were in Seattle. Flew in a day early for our cruise so
RH> spent the afternoon/evening wandering around the Space Needle/Chilhuly
RH> Garden area. Got on board the ship the next day, off a week later
RH> directly to the airport so no, we missed the Pike Place Market.
DD> Okay. He's an amazing guy - especially as a one-eyed, one-armed
DD> artist. And he's still with us AFAIK.
RH> I don't know if he's still with us or not but he has done some amazing
RH> workwith glass. A couple of years ago I saw a newspaper story about a
RH> family that had to evacuate their home because of wild fires. Packed up
RH> one vehicle, including a couple of his glass works. Ended up not being
RH> able to take that vehicle; when they were able to return to the ruins
RH> of their home, the vehicle was sitting in the driveway, burned out and
RH> the glass works were melted down to puddles.
AFAIK he's still hanging on. But he's old (1941 model).
DD> We're due to see 99F tomorrow. Thank Mr. Carrier for air conditioning.
DD> Then next week temps are *predicted* to be in the low-mid 70s. PHEW!
RH> I know, we're in the mid 90s today, upper 90s tomorrow and Thursday.
RH> Back to the low 80s on Friday.
We're mid 80s thru the weekend and 70s after Monday according to NWS.
DD> 8<----- SHORTEN ----->8
DD> Fortunately my home-town family owned market (Humphrey's) survives and
DD> thrives. In fact they have expanded (a bit) and remodelled. Just got
DD> done with installing autoatic opening doors at the entrance/exit.
RH> All the newest and most modern technology. Do they have the bar code
RH> scanners or does the cashier have to enter everything by hand?
DD> They do bar codes. But with a hand held scanner. And the deli labels
DD> are not bar-coded so the amounts have to ber hand entered.
RH> Moved out of the dark ages but still not to the 21st century. Actually,
RH> bar codes came out about 74/75. I remember flying back from Germany in
RH> July, 75, plane stopped in London and a refresh crew came aboard. One
RH> of the young men handed me a magazine and I said something about the
RH> bar code on the cover. He asked what I meant so I showed it to him and
RH> explained what it was. Made his day. (G)
Bar codes were invented and patented in 1952. They first saw widespread
use in the railroad business, keeping track of rolling stock as it was
rolling. Bu it wasn't log before it began to metathesize.
Now the "squiggle coded squares" (QR codes) are rearing their ugly heads.
DD> Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye
DD> Categories: Beef, Vegetables, Cheese, Pork, Citrus
DD> Yield: 2 servings
RH> I'll take mine without the blue cheese, thank you.
DD> And as I noted - I'll take mine with a substitute for the Rib Eye. But
DD> I do likes me stinky cheeses.
RH> I like it in (very) small amounts, usually with a cracker. Tried it
RH> once in a salad dressing because it's one of Steve's favorites, once
RH> was enough.
Your mouth. You fill it as you wish.
DD> Title: Rhubarb Scones
DD> Categories: Breads, Fruits, Dairy
DD> Yield: 16 servings
DD> 1 1/4 c Whole wheat pastry flour
DD> 1 1/4 c A-P flour
DD> 1/2 c Sugar
DD> 1 tb Baking powder
DD> 1 ts Ground cardamom
RH> Looks good but I'll use all whole wheat pastry flour.
Once again, you're the cook/baker. It's your deal.
Here's another you might like. I may give this one a shot this weekend
if I'm feeling ambitious. My neighbour has a each tree I can reach from
my back fence. Bv)-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sour Cream & Fruit Scones
Categories: Breads, Fruits, Dairy
Yield: 8 servings
2 c (255 g) A-P flour; more for
- dusting the work surface
1/2 c (100 g) granulated sugar
1 tb Baking powder
3/4 ts Kosher salt
1/2 c (115 g) cold unsalted
- butter
1 c Frozen cherries (halved),
- peaches (in bite-size
- pieces) or berries
1/2 c (120 mL) sour cream or plain
- full-fat Greek yogurt
1/4 c (60 mL) milk
1 lg Egg; beaten
Heat oven to 400ºF/205ºC with a rack in the upper third.
Line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder and salt in a large
bowl. Using the large holes of a box grater, grate
butter directly into the dry ingredients, stopping a few
times along the way to toss the butter pieces into the
flour. Use your fingers to work the butter into slightly
smaller pieces. Add cherries and toss to combine.
In a small bowl, whisk together sour cream and milk. Add
to the flour mixture, and use a fork to stir until all
the dry flour bits are incorporated, but the dough is
still shaggy. Smoosh and knead the dough a few times
until it barely holds together, then dump the dough out
onto a lightly floured work surface.
Pat dough to a 1" thick rectangle. Cut into 8 squares,
transfer to the prepared sheet, and brush the tops with
beaten egg.
Bake until golden brown, 18 to 22 minutes. Let cool
slightly. Scones will keep, covered at room temperature,
for 3 days. Reheat, if you like, in a toaster oven or at
350 degrees until warmed through.
By: Dawn Perry
Yield: 8 scones
RECIPE FROM:
https://cooking.nytimes.com
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