Subj : Re: Done Right
To : Ruth Haffly
From : Dave Drum
Date : Sun Aug 24 2025 06:10 am
-=> Ruth Haffly wrote to Dave Drum <=-
RH> and only one channel. Some years later, my dad tweaked the line in and
RH> we got two channels. Went to college and came home on Easter break
RH> freshman year to find my folks had tied into the cable that brought a
RH> lot of stations from NYC, and one local. Plus, they upgraded to a color
RH> tv set.
DD> Changes to television viewing came thick and fast in the 50s. My
DD> friend John's house got a first version colour TV that used a
DD> "whirling disk" for the colour.
RH> That must have made for some interesting looking people landscapes,
RH> etc. (G)
Especially when the disc got out of sync.
DD> It was, to me, pretty "monkey motion". By that time (1956) we had
DD> moved to the state capitol and had a 21" B&W TV. Cable was not yet a
DD> thing so we also had a 50' tower with a huge antenna and rotator. It
DD> pulled in stuff from 90 - 100 miles away.
RH> Dad ran a wire, with their OK, from I guess, an antenna wire, that
RH> neighbors had run to get tv. We lived (barely) within village limits
RH> but outside of town, proper (population of only about 800) and about 75
RH> miles from Albany, same (as the crow flies, more to actually drive)
RH> from Binghamton. Had the tv in time to see some of the Mercury space
RH> program and the JFK assasination & week end coverage. We'd just gotten
RH> home from church and Dad put the tv on again in time to see Jack Ruby
RH> shoot Oswald.
I only aw that on "Film at 11" not live. I did see, live, the second
plane strike the tower on 9/11. I had been hearing about the first on
the car radio on the way to work. So I put the babble box on a news
channel rather than its usual Food Network. After watching the second
plane do its thing I turned to my boss and said "We're at war. I don't
know with who but that was an actof war." Turns out I was right.
8<----- CUT ----->8
RH> I've no idea what sort of set up my grandparents had but they got a lot
RH> more channels than we did. They lived in a NJ suburb of NYC so were
RH> able to get tv much easier than our rural area.
We were 90 miles away from the tower for the Champaign station (CBS)
and 100 (or so) miles from St. Louis and the two stong enoough signals
from there (NBC & CBS).
RH> I do remember, on school breaks, watching "The Galloping Gourmet"
RH> on the b&w set. Us kids always got a giggle out of his starting
RH> most recipies with "first you take a short slurp". He brought down
RH> the house and a quick cut to a commercial by starting one recipe
RH> with "first you RH> take a leek.............".
DD> Chirrun nearly always see the risque
RH> This was a case of the camera crew and the whole studio audience
RH> cracking up, and him too, as he realised what he'd said.
There is a comix strip titled forwhat happend. One of my favoourites -
"Non Sequiter".
DD> 8<----- CUT ----->8
RH> I don't use iodised salt; generally sea salt is on the pantry shelf.
DD> I'm cheap (frugal) and buy whatever is the least expensive down the
DD> market. Sea salt, pink salt, etc are all premium priced around here.
RH> I looked into my cabinet, the sea salt we have is iodised. Salt we
RH> grind ourselves isn't. TBH, I don't compare prices; I just get what I
RH> know we prefer.
DD> ... The steak was cheap and well done. I'm glad the knife was sharp.
RH> Sounds like the steaks my parents liked.
Steak is pretty much out of my price range. Heck, hamburger (73% lean) is
on sale this week at only U$2.99/lb. And bottom round steak is U$5.99/lb.
Just a few years ago ground chuck (80% leans) was 99c/lb and top round (a
much better cut of steak) was U$1.29.
Good thing I like pork and chicken. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bolognese Sauce From Scratch
Categories: Vegetables, Herbs, Beef
Yield: 4 Servings
1 md Brown onion
5 cl Garlic
4 Rib celery
2 md Carrots
700 g (1 1/2 lb) 73% lean minced
- beef
800 g Fresh ripe tomatoes
Thyme
Bay leaves
Oregano
Salt & pepper
2 c Water
Olive oil
Finely chop onion, garlic, celery and carrots for
sofrito.
Coarsely cut tomatoes.
Heat olive oil in a pot (Dutch oven) place the sofrito
in then stir well till the aroma comes out & the colour
becomes translucent. Put in the minced beef (use 73%
beef because fat is needed for a great taste) keep
stirring using wooden spoon till the mince turns to
brown. Then put tomatoes in and salt Then add water in.
Stir gently then add bay leaves, oregano and thyme.
Bring down the heat into very low. Cover the pot leave
it simmer for 2 hrs.
Check once a while and stir gently.
Sauce ready to serve
By: Mira Istiqomah
RECIPE FROM:
https://cookpad.com
Uncle Dirty Dave's Archives
MMMMM
... Catalina dressing is not Spanish.
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