Subj : Re: Apples was: Touristy
To : Ruth Haffly
From : Dave Drum
Date : Mon Oct 14 2024 08:49:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> The headline damage was Milty ripping the roof off of sports stadium.
DD> According to what I've read the tornadoes that were spun off caused a
DD> lot more damage than the hurricane itself. Go figger.
RH> Hurricaneds do more water than wind damage as a general rule. BTW, the
RH> stadium roof was rated to be ok with winds up to 110mph; the storm
RH> winds were about 150.
I knew it was pretty breezy. The Asian word for hurricane is Tai Fun
(Typhoon) which translates as "supreme wind". Bv)=
DD> their house, their roof, their everything."
RH> I'm reading stories like that every day in the Raleigh paper.
DD> Saw a pixture of a trailer park with ha;f submerged autos. But it
DD> looked the water hadn't got to the floor level of the mobile homes.
RH> Or had, and was on its way down by the time photographers got there.
I dunno how they insulate "mobile" homes in that area. Mine, here in the
Great American Outback had thick batts of fibreglass insulation under
the floors. If the water got as high as that - game's over.
8<----- XXXXX ----->8
RH> More so than some rich folk's offspring.
DD> My granddad had a saying about the "nouveau riche". Shirtsleeves to
DD> shirtsleeves in three generations. It was accurate inmany cases. Bv)=
RH> Seems to have worked out that way with the newspaper my dad worked for,
RH> for decades. I understand the paper no longer exists.
DD> TeeVee "news" and the interweb are killing the local papers.
DD> Especially as the big players like Gannett (USA Today) glom up the
DD> locals and fold them into the mix. We used to have two daily papers
DD> here - The State Journal which was a morning rag and Republican
DD> oriented. And the Register which was and afternoon sheet and Democrat
DD> slanted. Then they merged into the State Journal-Register and were
DD> $$$ oriented. Bv)=
RH> Wake Forest has a weekly, Raleigh and Durham both have dailys. We used
RH> to get the Raleigh print edition but went to on line only when prices
RH> for the hard copy kept going up as the # of pages kept going down. Lots
RH> more in the on line editions than the print.
We have a free weekly called the Illinois Times which has more/better
local news/reporting. When I was in the newspaper business subscription
money paid for the distribution. But the profits were from advertising.
The IT is distributed to public access venues to be picked up by those
who care to have a hard copy. It is published on the traditional day
for weekly readers - Thursday. There is also an on-line presence. I find
that it's easier to read the on-line these days. But I always glom onto
a hard copy - for the adverts and coupons. Bv)=
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)
DD> Good thinking. Although I usually stock penne. My local Hy-Vee does
DD> whole-wheat pasta - and for the most part that's what I buy. They also
DD> have "pan length" noodles for the long pastas - which saves breaking
DD> it by hand and getting "shards". Very handy.
RH> We've done nothing but whole wheat pasta since the late 70s. Had to do
RH> some creative searching pre internet/pre popularity to find it, but we
RH> did. I don't break my longer pasta's for the pan either, just gently
RH> ease them into the hot water and as the lower ends absorb water, I can
RH> get the upper parts in and submerged.
DD> Or use a pot that's wide/deep enough to submerge the sticks in one go.
DD> I still the "pan length" as it's easier to wind it onto my fork at
DD> table. But, That's me.
RH> At least you don't cut it into 1" or less pieces. (G)
Only pasta I do in that size range is elbow macaroni, rosemarina, cous
cous, etc.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings
1 tb Olive oil
1 md Onion; chopped
1 lb Chicken thighs; in 1" pieces
8 13/16 oz Pkg uncooked pearl couscous*
1/2 ts Salt
1/4 ts Pepper
1/4 ts Crushed red pepper flakes
29 oz (2 cans) chicken broth
2/3 c Dried tropical fruit
15 oz Can garbanzo beans or chick
- peas; rinsed, drained
1/2 c Plain yogurt
1 sm Carrot; grated
1/4 c Minced fresh parsley
1 md Lemon
In a large skillet, heat olive oil over medium-high
heat. Add onion; saute until softened, 3-4 minutes. Add
chicken, couscous, salt, pepper and pepper flakes; cook
and stir until chicken begins to brown, 3-5 minutes. Add
broth and dried fruit; cook, uncovered, until chicken
and couscous are tender and fruit is moist, 8-10
minutes.
Stir in remaining ingredients; heat through. Remove from
heat. Let stand, covered, 10 minutes. Meanwhile, zest
lemon peel into strips; cut lemon into six wedges. Top
couscous with zest strips and serve with lemon wedges.
* Pearl couscous is much larger than regular couscous
and takes longer to cook, so don't be tempted to
substitute one for the other.
Pearl couscous may be labeled Israeli couscous or ptitim
in Middle Eastern markets.
Makes: 6 servings
Roxanne Chan, Albany, California
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... It's all right letting yourself go as long as you can let yourself back.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
