Subj : Re: Apples was: Touristy
To : Ruth Haffly
From : Dave Drum
Date : Fri Oct 18 2024 10:47:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I knew it was pretty breezy. The Asian word for hurricane is Tai Fun
DD> (Typhoon) which translates as "supreme wind". Bv)=
RH> I know; I picked that up from the James Clavell books. (G)
DD> One of the many reasons that I'd rather read a good book than zone out
DD> in front of the one-eyed monster.
RH> Usually what I do also, especially at night. Daylight hours may be
RH> spent at the sewing machine.
I'm more likely to be staring at my own "glass teat" - the confuser as
I bang in recipes or chase down topics of interest. Bv)=
DD> find that it's easier to read the on-line these days. But I always
DD> glom onto a hard copy - for the adverts and coupons. Bv)=
RH> Good going; I miss getting the flyers and sales ads that the print
RH> paper had but it's so much easier to deal with the on line version.
RH> Our recycle can isn't as full either. (G)
DD> I take the e-edition of the daily. And they mail out a collection of
DD> grocery adverts, coupon flyers, etc. I get the grocery ad delivered to
DD> my in-box for all of the stores in town. The only flyer I get any use
DD> from is the Dollar Gererous. They often have really good deals on
DD> stuff I can (and do) use.
RH> We've been getting greeting cards from them the past few years.
From the dollar store? Never had anything from them in the mail. Except
the advertising flyers that are a part of the newspaper's mailing. But,
certainly, nothing "personalized".
DD> Or use a pot that's wide/deep enough to submerge the sticks in one go.
DD> I still do 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)
DD> Only pasta I do in that size range is elbow macaroni, rosemarina, cous
DD> cous, etc.
RH> My MIL treated us (3 kids, 3 spouses) to dinner last night at an
RH> Italian place, only one person didn't leave with a "leftovers" box. I
RH> had veal and eggplant parm with a side of penne pasta & marinara sauce.
RH> The size of the piece of veal was almost the whole dinner plate, with 2
RH> roughly 6" rounds of eggplant on top of it. Penne pasta was good, maybe
RH> about a cup and a half (cooked) with a good amount of marinara. Starter
RH> was a salad so I only ate about 1/3 of my entree. Steve had Italian
RH> jambalya over liguini and a salad; I think he took about half of his
RH> entree home.
Sound like they are philosophically on board with my recently closed
Sweet Basil cafe. I always told people "If you're going there - go
HUNGRY". One of the few places I ever had to get a "go box" to bring
home my leftovers. Even if I showed up ravenous.
DD> Title: Casablanca Chicken Couscous
DD> Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
DD> Yield: 6 Servings
DD> I was hesitant to serve a dish using cous cous to my brother since
DD> he's had this "thing" abou rice ever since his tour in Vietnam. But,
DD> he knows the difference and enjoyed it. I keep hoping he'll mellow out
DD> of it like Steve did with pork. But that hope is dwindling. Bv)=
RH> Don't hold your breath waiting. (G)
DD> I present this recipe as written - but with the question "How can a
DD> bird be both free range AND corn fed"?
RH> Free range during the warm parts of the year, corn fed in the colder
RH> parts. (G) More likely was supposed to be "free range OR corn fed".
My personal opinion is that free range means just that. They'd have been
better off using "cage free". When I kept chickens the girls were cage
free and had a trough for "chicken feed" as well as scratching in the
pen for bugs and seeds, etc. And the fence was more to keep the predators
out than to keep the chooks in.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kamala Harris's Chicken
Categories: Poultry, Herbs, Vegetabls
Yield: 4 Servings
5 lb Free-range chicken
3 Sprigs (ea) whole rosemary,
- sage & thyme
6 cl Garlic; minced
3 cl Garlic; peeled
2 tb Minced rosemary & thyme
1 Lemon;, zested, them cut in
- quarters
Salt & fresh ground pepper
White wine; (inexpensive) @
- room temp (to avoid
- cracking baking dish)
On the first day: Mix the minced garlic, rosemary,
thyme, lemon zest, salt and pepper together in a small
bowl.
Then rub this mixture under the skin of breast, thighs
and legs. Be sure to spread evenly under the skin.
Liberally season the outside of the skin with salt and
pepper and the inside of the cavity.
Stuff whole rosemary, sage and thyme sprigs with two
quarters of the lemon and three peeled garlic cloves
into cavity.
Truss up the chicken with butcher's twine, place in
fridge uncovered or loosely covered overnight.
COOKING DIRECTIONS: Take chicken out of fridge and rest
on the counter for one hour prior to cooking.0
Set the oven @ 350ºF/175ºC / 325ºF/165ºC if using a
convection oven.
Place chicken in roasting pan and place in the over
uncovered.
After cooking for 30 minutes, remove chicken from oven
and add white wine to pan as needed, up to one cup.
Baste chicken every 15 minutes.
Remove chicken when internal temperature reaches
170ºF/77ºC.
Chicken should rest at least 30 minutes before carving.
Carve as close to serving time as possible.
Optional: Use skimmed pan drippings from chicken to make
gravy by sifting 1 Tbsp. of flour into liquid, add
chicken stock as needed. Finish off with ground pepper
Recipe by: Kamala Harris
RECIPE FROM:
https://www.msn.com
Uncle Dirty Dave's Archives
MMMMM
... "All these doughnuts and not a cop in sight." -- Plucky Duck
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
