Subj : Re: Apples part 2
To   : Ruth Haffly
From : Dave Drum
Date : Tue Oct 15 2024 17:20:36

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

DD> Made it yesterday for my friend Les' wife, Sara. Les is in expensive
DD> care after his heart stopped. And poor Sara has been run ragged
DD> getting the house ready for home hospice. And with High Holy Days at
DD> her temple. Since there was nothing un-Kosher in it ... there were no
DD> leftovers.

RH> Doesn't sound good, do they do that community service award
RH> posthumously?

I really hope so. I spent Monday afternoon sitting with him so Sara could
attend to other necessities of life, It reminded me of when my mother had
a stroke. The body was there but the person wasn't. The spirit had fled
to whatever comes next. It was sad and it bothered me. I warned Howard
(our friend) what to expect when he came to sit with Les.

He texted me later "Having just sat through out long services on the Day
of Atonment it occurs to me that Les has little to atone for."

Sad.

DD> I used Northern Spy for the apples as that was what was available at
DD> the Apple Barn when I picked up the cider. No Granny Smith to be had.

RH> I'd consider honeycrisp, one of my favorites for both cooking and
RH> eating.

I used the Northern Spy because they are tart like the Granny Smith. I
have both honeycrisp and cosmic crisp (a near cousin) available to me
and use them in my chicken salad as well as elsewhere - like for just
eating.  Bv)=

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

     Title: Arby’s Pecan Chicken Salad Sandwich
Categories: Poultry, Fruits, Nuts, Vegetables, Breads
     Yield: 4 servings

     1 c  Diced red apple
     1 tb Lemon juice
 2 1/2 c  Grilled chicken breast;
          - diced or shredded
     1 c  Halved green grapes
   1/2 c  Chopped celery
     1 c  Chopped pecans
   1/2 c  (to 3/4 c) mayonnaise
          Salt & pepper
          Lettuce leaves; opt
          Thick-sliced wheat bread

 Place the diced apples in a medium-sized bowl. Add one
 tablespoon of lemon juice and stir to coat the apples to
 prevent them from turning brown.

 Add the chicken, grapes, celery, and pecans to the bowl
 and mix well.

 Add 1/2 cup mayonnaise and stir to combine. If the
 mixture is too dry you can add another 1/4 cup of
 mayonnaise. Season with salt and pepper to taste.

 Allow the flavors to marry in a covered bowl in the
 refrigerator for about 1 hour before serving.

 If you would like to serve the chicken salad as a
 sandwich, place about 1 cup of chicken salad and a few
 lettuce leaves between two thick slices of wheat bread.

 MAKES: 4 sandwiches

 Author: Stephanie Manley

 RECIPE FROM: https://copykat.com

 Uncle Dirty Dave's KItchen

MMMMM

... One man's theology is another's belly laugh.
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