Subj : Re: Touristy
To : Ruth Haffly
From : Dave Drum
Date : Thu Oct 10 2024 06:04:32
-=> Ruth Haffly wrote to Dave Drum <=-
DD> It will remain closed until further notice, adding that initial
DD> assessments indicate it will be closed to guests at least until
DD> Oct. 15." - NPR
RH> Most likely longer.
DD> It's like a gummint project. Everything takes longer and costs more.
RH> This one will take years, maybe decades to get back to a semblence of
RH> what it was. We were in NOLA in 2012, 7 years after Kartina hit and
RH> there was still a lot of work to be done. Western NC/TN/north GA really
RH> got hit hard; Steve donated a number of power tools toward the clean up
RH> and rebuild effort.
My local municipally owned utility sent two crews of volunteers to a
town in Georgia. The local news rag had a nice story about it. And the
spokseman said they may be called back to the area after Milton.
"It's pretty devastating," Huff said. "You're there to help serve the
public get the lights on, but then at the same time, you've got this
gut-wrenching feeling for all of these customers that lost their house,
their roof, their everything."
DD> I hsad to go look up where the "Biltmore" came from. I had a senior
DD> mind f*rt until the Bing search remnded me that it was built by
DD> Cornielus Vandebilt from the New York Central railroad fortune.
RH> Back in the time when a lot of tycoons were building overgrown
RH> mansions. We toured Boldt Castle up in the Thousand Islands last year,
RH> another example of that building mind set. It was never fully fininshed
RH> because Boldt's wife died unexpectedly and he didn't have the heart to
RH> finish it. State of NY stepped in some years ago, spending only toll
RH> money, have done a lot of restoration/finishing of it.
I wonder how many people realise that the Thousand Islands archipelago
is actually a place. And straddles the border between Canada and USA. I
discovered it when returning from covering a motor race in Quebec for
Hoosier racing tire. Up to that point I had 'assumed' that the home of
the famous dressing had something to do with Trader Vic's and the Pacific
Ocean.
SH> Some people have more money then brains.
RH> Agreed there. I presume parking, souvenier programs, meal
RH> before/after are all extra.
DD> Don't forget the "merch". Bv)=
RH> Lumped in with the souvenier programs.
DD> Apparen tly Corny's heirs have enough brains to shear the sheeple.
DD> Bv)=
RH> More so than some rich folk's offspring.
My granddad had a saying about the "nouveau riche". Shirtsleeves to
shirtsleeves in three generations. It was accurate inmany cases. Bv)=
RH> Looks good, I'd cut it down to 2 serving tho. (G)
DD> Source: Bounty of Biltmore Cookbook
RH> Something I'd have probably considered buying, had we gone.
DD> Here's an other Biltmore goody that is on my "round-tuit" list.
DD> When I make it I'll use thighs and cider since I don't stock wine. And
DD> substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
DD> to change the title to reflect the switch in pasta.
RH> Just change it to "pasta" and use whatever strikes your fancy when
RH> making it. Or, whatever's on the shelf. (G)
Good thinking. Although I usually stock penne. My local Hy-Vee does
whole-wheat pasta - and for the most part that's what I buy. They also
have "pan length" noodles for the long pastas - which saves breaking
it by hand and getting "shards". Very handy.
DD> 2 Chicken breasts, boned
DD> Salt & pepper
DD> 1 tb Oil
DD> 1 tb Butter
DD> 4 oz Mushrooms; Sliced
DD> 1 tb A-P Flour
DD> 1/2 c Chicken Broth
DD> 1/4 c White wine or cider
DD> 4 oz Rigatoni pasta
DD> Fresh parsley; Garnish
DD> Grated Parmesan cheese
RH> A good fresh apple cider would add a nice flavor to it. We picked up
RH> some all natural, from honeycrisp apples, cider the other day at
RH> Wegman's.
I've a local place called the Apple Barn just south of town. They press
their own cider and sell it at reasonable prices. One of my favourite
things to do with cider ......
I have never added the optional rum noted in the directions, as I am
sure you wouldn't. But I do like this and it's a hit whenever I do
a batch ... mostly around turkey day.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot Apple Cider
Categories: Five, Beverages, Fruits
Yield: 8 Servings
1/2 ga Cloudy apple juice (cider)
4 (1") cinnamon sticks
1/2 ts Ground cinnamon
1/4 ts Nutmeg
6 Whole cloves
In a saucepan, bring all the ingredients to a boil,
reduce heat and simmer for about ten minutes.
Strain the spices before serving. Enjoy
ALTERNATE VERSIONS: You can add a slice orange to the
pot for a citrus twist. OPTIONAL: add some rum before
serving.
NOTES: I first experienced this at Lincoln's New Salem
Historical Site during the annual "Christmas at New
Salem" put on by the Illinois Historic Preservation
Agency. It was served by ladies from the Springfield
Junior League in period dress - at the Rutledge Tavern
It was like drinking a slice of apple pie. I was so
hooked on it that I hung about and cadged the recipe.
This is a reduction in quantity version. But otherwise
true to the bone.
RECIPE FROM: Junior League of Springfield (IL)
Uncle Dirty Dave's Kitchen
MMMMM
... January 20, 2021 - The end of an error!
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