Subj : Re: Hansicapped
To : Ruth Haffly
From : Dave Drum
Date : Thu Jan 09 2025 05:51:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> longer I'll be able to handle ladders or working on my knees. Getting
DD> back up really requires advance planning.
RH> Understandable. Steve can do a lot of the work around the house but not
RH> all. A former neighbor works in HVAC & put in the new unit for us and
RH> maintains it.
DD> If I hit the lottery (or other big payday) and build my dream kitchen/
DD> house it will be heated/cooled by a heat pump and the driveway as well
DD> as any sidewalks will be heated - for no shovelling. Bv)=
RH> Sounds like a winner of an idea to me. I'm sure the dream kitchen will
RH> have a dishwasher and a professional kitchen size stove with 2 ovens.
RH> Have you drawn up plans for it yet?
Just in my head. The dual ovens will be wall mounted (built-in) to save
a lot of bending and twisting. and the cook-yop will be smooth electric
even though gas is easier/more convenient. Fossil fuels being a finite
commodity - I'll have solar panels as my roofing material. Wind gonna
blow and sun gonna shine.
RH> I've done that from time to time but usually now bake several russets
RH> and sweet potatoes at the same time. Did that the other day, had some
RH> potatoes for supper that night, fried potatoes (using russets) Friday
RH> night and a couple more meals with potatoes some time this week. Steve
RH> likes sweet potatoes and they usually take a while to bake to the right
RH> degree of done-ess to caramelise some of the sugar. So, by doing
RH> several at once, it saves power, has them available for a quick reheat
RH> later.
DD> My favourite use for sweet potatoes is deep fried.
RH> My favorite use for sweet potatoes is to pass them over to somebody
RH> who likes them. (G)
They're not at the top of my favourites list, either. Bv)=
Most of the taters I eat are breakfast taters. Or potato chips. Bv)=
PREPARE THE POTATOES: Wash and peel the spuds. Cut them
into 1/4" batons (using your French-fry cutter) then
cut the batons into 1/4" cubes. Blanch them in your deep
fryer then allow to drain cool. While they are cooling -
MAKE THE GARLIC BUTTER SAUCE: In a small saucepan melt
butter, add garlic and saute until cooked. Add dried
oregano and dried basil and stir until heated through.
Once the sauce is prepared set it aside but keep it
warm while you drop the potatoes back into the fryer
to finish cooking and browning.
When the cubes are done to your liking drain them and
portion out. Pour the garlic butter sauce over and
serve alongside your eggs and meat.
Uncle Dirty Dave's Kitchen
MMMMM
... I was addicted to the Hokey Pokey but I turned myself around.
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