Subj : Re: Bits & Bobs
To : Ruth Haffly
From : Dave Drum
Date : Sun Jan 19 2025 04:59:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> scouting until a couple of years ago; he never married or had kids. I
RH> think it was when they changed the program to let girls participate
RH> that he decided to get out; he doesn't like women in charge of
DD> Regular old misogynist, ain't he? I have always believed that gender
DD> should not be a factor in employment or mlife in general (except for
DD> family, that is). I've been at the Zone for nearly 20 years and the
RH> Shouldn't, but the old "guys rule" mentality is hard to break.
It's both a fact and a mystery. Women are just as smart or smarter can be
as strong and do handle pain better, But men don't get their bodies all
stretched out of shape growing babies internally and they have taken a lot
of advantage from that.
DD> best boss I ever had was a woman. I was so impressed with her that I
DD> told her one day "If I were 40 years younger and you weren't already
DD> married .... "Besides being a joy to work for she was a genuinely nice
DD> person. And drop dead gorgeous, I've stayed in touch and tried a time
DD> or three to entice her into coming back to AutoZone. But, she's happy
DD> catching babies in the Labor & Delivery department at a local
DD> hospital.
RH> She's found her niche. One of my friends down here worked in Labor and
RH> Delivery for about 10 years, was finally transferred but she missed
RH> working with new moms/babies. There is something special about seeing a
RH> new life coming into the world and the new parent's reactions.
I don't know nabout that first hand. Never raised a child of my own. Did
raise a girl. Must have done an OK job as I got invited to her wedding and
her birtg father was told, rather pointedly, to stay away.
RH> Root beer making--takes me back years. My folks did it from time to
RH> time; I think the last time they did it was in 1967. Got harder to find
RH> the caps and root beer extract in their small town and they didn't do a
The Boy Sprout root beer is bottled in old wine bottles and corked, noy
capped. And it has to be refrigerated lest it "blow its cork".
DD> 8<----- SHIFT ----->8
DD> Me too. When Illinois outlawed smoking in offices and enclosed public
DD> spaces nearly all of the saloon and restaurant owners had much
DD> weeping, wailing and gnashing of teeth. But,it opened up new vistas
DD> for me as there were some pretty decent places I wouls have gone to
DD> for meals but for the excess smokiness. It all played out in the end.
RH> Typical reaction it seems. NC didn't outlaw it until shortly after we
RH> moved up here in 2009. Nice to walk into a restaurant and not have to
RH> specifly "non smoking, as far away from smoking as possible". Over the
RH> years we walked out of a number of places that tried seating us really
RH> close to the smokers.
DD> Dennis has a round, fat inhaler he hits twice a day then gargles. I
DD> can always tell when he's dne his inhaler. Him gargling sounds like
DD> an Opera singer warming up to warble. Bv)=
RH> Ever ask him when his debut at the Met is scheduled for?
DD> He wouldn't "get" it. Some days he can be pretty thick. Bv)=
RH> Sigh!
DD> Thick can be good sometimes ...
DD> Title: Double Thick Grilled Pork Chop w/Ginger Plum Bbq Sauce
DD> Categories: Pork, Bbq, Fruits, Oriental, Chilies
DD> Yield: 4 Servings
RH> That does look like a place where thick would be really good.
The BBQ sauce is especially good. And enough different from KC/Texas
or Carolinas sauces to be in a category of its own.
I really like the fruit-forward BBQ sauces. But I'm reduced to making
my own as I've never seen them offered for sale around here..
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Barcelona Burger w/Serrano Ham, Manchego & Quince BBQ Sau
Categories: Beef, Pork, Fruits, Chilies, Cheese
Yield: 6 Servings
MMMMM----------------------QUINCE BBQ SAUCE---------------------------
1/2 c Water
8 1/2 oz (240g) jar quince paste
1/2 ts Red pepper flakes
1/3 c Sherry vinegar
1/2 c Ketchup
MMMMM------------------------OLIVE SALAD-----------------------------
7 oz (200g) jar Manzanilla green
- pimento stuffed olives;
- drained, coarse chopped
1/2 c Celery; diced
1/4 c Red onion; diced
1 cl Garlic; minced
2 tb Taroni Estate olive oil
MMMMM--------------------------BURGERS-------------------------------
2 lb Ground chuck (80/20)
2 ts Coarse salt
1 ts Fresh ground black pepper
Oil for grill rack
6 sl (thin) Jamon Serrano
6 Round French bread-style
- rolls; split (buns)
1/3 lb (151g)Manchego Curado cheese
- shaved in thin strips
Preheat grill for high heat cooking.
In a small saucepan, positioned over high heat grill,
combine the water, quince paste and red pepper flakes.
Break up the quince paste with a spoon or whisk until
mixture is smooth. Add the sherry vinegar and ketchup.
Bring the mixture to a boil, stirring constantly for 1-2
minutes. Remove from heat and reserve.
In a small mixing bowl, combine the olives, celery, red
onion, garlic and olive oil. Mix thoroughly and reserve.
In a large mixing bowl, lightly combine the ground chuck,
salt and pepper. Form ground chuck mixture into 6 patties.
Lightly oil the grill rack. Arrange the patties over high
grill heat and cook until desired doneness, about 4-6
minutes per side.
Arrange 1 slice of ham over each burger.
Arrange buns on grill rack and toast lightly.
ASSEMBLY: Spread a thick layer of the quince sauce on the
toasted side of each roll. Top each bottom with a grilled
burger. Arrange shaved Manchego over the ham on the burger
and top with a generous spoonful of olive salad. Add top
of roll.
Serve immediately.
RECIPE FROM:
http://www.hotpaella.com
Uncle Dirty Dave's Archives
MMMMM
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