Subj : Weather
To : Ruth Haffly
From : Dave Drum
Date : Wed Jan 15 2025 21:56:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> We had freezing rain starting around 4:30, then it turned to snow
RH> briefly (got maybe an inch) and back to freezing rain before turning to
RH> just rain. Still some slick spots in shaded areas but today was sunny
RH> with a high of 43.7.
DD> Yesterday all of the "main" streets and most of the secondary streets
DD> had been cleared, Some of the neighbourhood streets though ...
DD> Parkling can be/is difficult on-street since a good bit of the parking
DD> lanes are piled high with sone
RH> No surprise there. We were just out to do some banking and pick up my
RH> new glasses. Over by Sam's Club there was still a stretch with ice from
RH> the side into the right land and in the center of the road but it was
RH> in a well shaded area.
We're predicted mid 40s for tomorrow. That will do for all but the big ice
bergs where the snow was pused to clear an area.
DD> Going to make this for supper tonight. Then see how well the leftover
DD> keep ........
RH> Looks good, leftovers should keep a few days. Steve cooked for the
RH> Legion last Thursday, didn't have much of a turnout so had a lot of
RH> left overs. Yesterday we froze a lot of pulled pork in meal size bags
RH> and canned 4 pints of "baked" beans. Good eating over the winter.
DD> It was really good. What leftovers??? We have dogs. Bv)=
RH> We don't have dogs and this was left over from what he'd cooked for the
RH> post. Usually there's about 30+/- members out; there were only about 15
RH> so there was a lot of food left.
DD> Pastrami was the "Food of the day" for today. And I've not had a
DD> good hit of pastrami for a while. So .......
RH> Hmmmmmmmmmmm, I think we will need to make some this year; I don't
RH> recall seen any in either the big freezer or the fridge freezer. Couple
RH> more months and corned beef will be on sale, time to stock up and make
RH> a few pastramis.
Corn beef? Or brisket for making corned beef? This area goes nuts on
brisket around Easter/Passoverr season. I wish we had a good stand-alone
Jewish deli here. We had one for a while but when the building he was in
got "urban renewed" out of existence he didn't feel like starting over
in another location. I think the both of his sons tod him they didn't
see running a deli as their life's work so he packed it in.
2 tb Dried porcini mushrooms
2 tb Margarine or butter *
1 lg Onion; thin sliced
2 Ribs celery w/leaves; diced
1/4 c Parsley
1 Carrot; peeled, sliced
3 cl Garlic; chopped
1 lb Fresh porcini or other
- mushrooms
1 tb Flour
2 qt Beef broth or water
1 c Whole barley
2 ts Salt
* If using beef broth use the margarine. If using water
then the butter is permissible. If not keeping Kosher --
use whichever. But, butter tastes better.
Soak the mushrooms in enough hot water to cover for a
half hour. Strain through a filter. Reserve the water.
Coarsely chop the dried mushrooms. Melt the margarine
in a stockpot and saute the onion, celery, 2 tbs of the
parsley, carrot, garlic, and fresh mushrooms until soft,
about 5 minutes. Lower the heat and add the flour,
stirring every 30 seconds for about 5 minutes or until
thick. In a soup pot heat the broth or water. Add a cup
of mushroom mixture at a time to the pot, stirring.
Turn the heat to high, and add the reserved mushroom
water and barley. Stir well and add salt to taste.
Simmer, covered, for about an hour or until the barley
is tender and the soup is thickened, stirring often.
Add additional chopped parsley, mix thoroughly, and
adjust seasonings.
Yield: 6 to 8 servings
FROM: Harry Stine's Deli, 4th & Washington, Springfield,
: Illinois (closed these many years)
Uncle Dirty Dave's Kitchen
MMMMM
... If you're going to procrastinate, do something you enjoy.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
