Subj : Re: Greasy Spoons
To : Ruth Haffly
From : Dave Drum
Date : Mon Mar 31 2025 06:43:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Things are beginning to settle down .... finally. It's sort of scary
DD> when you mgo to an appointment with your doctor and he says "I want
DD> you to go to the Emergency Room right new. I'll cal and let them know
DD> what's going on."
RH> That would scare me. No idea why? I would have asked what/why.
His prefacing comment was "Your lungs sound like pneumonia". My temp
was 98.1. But even with the O2 set at 6 litres per minute my oxymeter
was running only in the upper 70s.
DD> Would have been nice if he's put me "in the lop" as well. Then the
DD> E.R. told me I'd be in hospital overnight for observation. Which
DD> stretched to a week.
RH> Must have had a lot to look at. (G) Hopefully nothing major planned for
RH> the week so that the time in the hospital didn't conflict with much.
I quickly went from "observation" to inmate status. They shot a wad of
antibiotics into me in the ER and that helped with the breathing. Then
the pulmonologists scheduled my for a CAT scan, found a "spot" on my
right lung (damned cigarettes) and set me up for a bronchoscopy. They
were making noises after the procedure about biopsy, etc. Turned out to
not need biopsy so no cancer (phew). But I gat a script for a new puff
dragon (inhaler) in addition to the two I already have. And they dropped
my diabetes meds from my daily list.
DD> 8<-----SNIPPETY------>8
DD> Corned beef, now. With a good slather of zippy horseradish and some
DD> boiled potatoes coateed w/melted butter. Yuuuuuuummmmm.
RH> Actually, I prefer a spicy brown mustard with corned beef.
DD> That or a nice zippy Dijon mustard are my second choice, Bv)=
RH> There were 2 in the pack, cooked them on Monday and been eating off of
RH> them all week. Started the second one yesterday, decided we're never
RH> going to buy corned beef from Lidl again. Both of them have been tough,
RH> even with gentle simmering.
Brisket isn't the tenderest of cuts on a beef animal. Use your microtome
and shave it very thinly. Bv)=
RH> It is something different; don't know if I could eat a whole one in one
RH> sitting.
DD> Have faith. The recipe makes 4 servings - and a single serve is 4"
DD> across. The equivalent of a half-sized BLT sandwich (or thereabouts)
RH> Still, my appetite has greatly diminished over the years. We went to
DD> My appetite has lessened as I age. Last night I was going to hit up
DD> the Star 66 cafe at the local truck-stop for the AYCE "walleye" and a
DD> bowl
DD> of their really nice brocolli-cheese soup. But, inertia took over and
DD> I nuked up a Healty Choice frozen entree (9 3/4 oz) and a Coke Zero.
RH> Sounds like the way I get sometimes, especially if we've been out most
RH> of the day. Even a couple of hours in the afternoon can really tire me
RH> out--lingering effects of the radiation?
RH> I'd go for a home made whole grain waffle and sliced "real" bacon. A
RH> friend of Steve's was, last night, telling us of a fruit waffle he had
RH> in Europe--waffle batter cooke a bit, then fruit put on it and then
RH> more batter. The waffle enclosed the fruit when cooked. Sounds good,
RH> maybe with strawberries, blueberries or peaches.
DD> 1 bn Broccoli; chopped
DD> +=OR=+
DD> 10 oz Pkg frozen broccoli
DD> 1 c Water
DD> 4 tb Butter
DD> Salt & pepper
DD> 1 c Cheddar cheese soup
DD> 1 1/2 c Velveeta cheese; diced *
DD> 2 c Milk; or more, to desired
DD> - consistency
DD> 8 sl Cooked bacon; chopped or
DD> - crumbled
DD> * I used "Cheez Wiz" instead of Velveeta. Neither is
DD> real cheese - but, then, they work well in this recipe.
DD> ~- UDD
RH> Throw a handful of chicken in it and use bacon crumbles. I bought a
RH> small bag of the latter on one of our Vermont trips, found that the
RH> Sam's Club and Costco versions are nothing but bacon so now we keep a
RH> bag on hand for convenient "toss ins".
I make my own "crumbles". Gordon Food Service puts their 3# packages of
bocan on special often enough that I never run out. Typically I'll but
a 3# of thick cut (10 slices/lb) and a 3# regular (20 slices/lb) and
cook the thick cut in the nuker ASAP. Store the meat in my nice Tupper
storage box that seems to have been designed with my personal needs in
mind. It's crispy-cooked so it's easy to make crumbles (or larger pieces)
as needed. The thin/regular goes in the drawer in the ice box to use as
needed. And the dripping for all of that goes into a crock to use for
frying eggs or haash browns, etc. Or where a recipe calls for bacon grease.
6 md Bell peppers; cored, seeded
1 lb Pork smoked sausage; removed
- from casings
1/2 lb Ground beef
1 lg Onion; chopped
1 tb Celery; chopped
1 cl Garlic; minced
1/2 ts Salt
1/2 ts Black pepper
5 oz (1/2 cn) Rotel tomatoes;
- smashed
2 sl Bacon; fried, chopped; fat
- reserved
1 c Rice; cooked
Green onions; chopped
Bread crumbs
2 tb Parmesan cheese
Butter
Set oven @ 350oF/175oC.
In a pot of boiling water, place the bell peppers and
boil for 5 minutes. Remove the peppers from the water
and drain.
In a skillet, saute the meats, onion, celery, garlic,
and the dry seasonings in the bacon grease. Add the
tomatoes and fried bacon and simmer for 2 minutes. Add
the green onions and cooked rice. Simmer for 2 more
minutes.
Stuff each of the bell peppers with the mixture.
Sprinkle the top of each now stuffed pepper with the
bread crumbs and Parmesan cheese. Dot with butter.
In a baking pan, place the peppers. Bake in the
preheated oven for 20 to 25 minutes.
Recipe from: "Roger's Cajun Cookbook" by Vernon Roger,
published 1987
Uncle Dirty Dave's Kitchen
MMMMM
... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
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