Hi Carol,

Re: Books
By: Ruth Haffly to Carol Shenkenberger on Sat Jul 06 2024 11:48 am

Lots of differences but lots of similar too. Meantime, still chewing down the last of Lion of Senet. Not sure what next from my own library.

I grabbed one that was a give away from our American Legion post's
library a while back and am reading it now. Book is "Indianapolis",
about the ship that delivered parts for the Hiroshima bomb and then got torpedoed/sunk on the return trip.

Still working on that, on the attempts to clear the captain's name in
the late 90s.

Tommorrow is the last day then off at 6am for the airport on

Sunday.

I know you've enjoyed having

her home. I don't think we'll be getting > out west to see our
daughters and grandkids this year, still waiting on > the camper to be
fixed and just have a couple of trips planned, Tennesee > and western
NC. CS> >

Once I got help with the dyslexia, I hit my stance on reading and progressed rapidly but still had kid interests as expected. I showed
up for 3rd grade suddenly reading and at 3rd grade level. End of 3rd grade, was at 5th grade as I entered 4th grade. Not amazing really,
all 4 of us were waiting for 'next library day' and checking out max
books allowed.

I think I was a grade or 2 ahead of my reading after first grade. Don't
know how it was measured in grade school but sophomore year of high
school we (class) took a standardised test and the teachers gave us
results individually. In just about all areas I was reading, etc at a
college level sophomore (highest grading they went). I had unrestricted
library priviledges as a 2nd grader, also took advantage of the town
public library and bookmobile. We didn't get tv until I was in 4th
grade, then only one channel, which probably contributed to reading so
much.

Ah well, making stir fry veggies and a pasta alfredo dish with
kielbasa. I do that one often but we both like it a lot! Later, I'll make a pasta salad for munchies or lunch uses.

We're going to do another pita based pizza for supper, use up the pitas
and do it on the grill. I like pasta salad but Steve doesn't so will
make some for me if I have to take a meal somewhere (like our now
deceased quilting group). Had a high protein lunch--scrambled eggs with
cut up hot dogs and cheese, sort of an omelette--so supper doesn't need
to have as much protein.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Books [1]
By: Ruth Haffly to Carol Shenkenberger on Tue Jul 09 2024 01:41 pm

Hi Carol,

Re: Books
By: Ruth Haffly to Carol Shenkenberger on Sat Jul 06 2024 11:48 am

Lots of differences but lots of similar too. Meantime, still chewin down the last of Lion of Senet. Not sure what next from my own library.

I grabbed one that was a give away from our American Legion post's library a while back and am reading it now. Book is "Indianapolis",
about the ship that delivered parts for the Hiroshima bomb and then got torpedoed/sunk on the return trip.

Still working on that, on the attempts to clear the captain's name in
the late 90s.

Tommorrow is the last day then off at 6am for the airport on

Sunday.

I know you've enjoyed having

her home. I don't think we'll be getting > out west to see our
daughters and grandkids this year, still waiting on > the camper to be
fixed and just have a couple of trips planned, Tennesee > and western
NC. CS> >

Once I got help with the dyslexia, I hit my stance on reading and progressed rapidly but still had kid interests as expected. I showed up for 3rd grade suddenly reading and at 3rd grade level. End of 3rd grade, was at 5th grade as I entered 4th grade. Not amazing really, all 4 of us were waiting for 'next library day' and checking out max books allowed.

I think I was a grade or 2 ahead of my reading after first grade. Don't
know how it was measured in grade school but sophomore year of high
school we (class) took a standardised test and the teachers gave us
results individually. In just about all areas I was reading, etc at a college level sophomore (highest grading they went). I had unrestricted library priviledges as a 2nd grader, also took advantage of the town
public library and bookmobile. We didn't get tv until I was in 4th
grade, then only one channel, which probably contributed to reading so
much.

Ah well, making stir fry veggies and a pasta alfredo dish with kielbasa. I do that one often but we both like it a lot! Later, I'll make a pasta salad for munchies or lunch uses.

We're going to do another pita based pizza for supper, use up the pitas
and do it on the grill. I like pasta salad but Steve doesn't so will
make some for me if I have to take a meal somewhere (like our now
deceased quilting group). Had a high protein lunch--scrambled eggs with
cut up hot dogs and cheese, sort of an omelette--so supper doesn't need
to have as much protein.

Grin, we had a test at the end of each year from 2nd grade on until HS (multiple states). They were used to assess the school I think.

When we moved to VA, my old records caused a problem as the dyslexia (mom hid it from me) lamded me in remedial finger paintin english. It was a great year as the teacher realized day 2 I was way past that! (1/2 the class couldn't read). She set me free in the library with projects. Wonderful year!

Love the pita pizza idea! I learned to make pitas but I still don't get much of a center hole. I'll keep trying!

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Hi Carol,

Ah well, making stir fry veggies and a pasta alfredo dish with kielbasa. I do that one often but we both like it a lot! Later, I'll make a pasta salad for munchies or lunch uses.

We're going to do another pita based pizza for supper, use up the pitas
and do it on the grill. I like pasta salad but Steve doesn't so will
make some for me if I have to take a meal somewhere (like our now
deceased quilting group). Had a high protein lunch--scrambled eggs with
cut up hot dogs and cheese, sort of an omelette--so supper doesn't need
to have as much protein.

Grin, we had a test at the end of each year from 2nd grade on until HS (multiple states). They were used to assess the school I think.

We had various tests over the years, Iowa Test of Basic Skills in 3rd
thru 8th grades are the only ones I remember specific name for. The
English test in 10th grade was a one time test, probably to predict who
would be good college material. Regents Scholarship exam was senior
year, for money from state for college.

When we moved to VA, my old records caused a problem as the

dyslexia CS> (mom hid it from me) lamded me in remedial finger paintin
english. It CS> was a great year as the teacher realized day 2 I was
way past that! CS> (1/2 the class couldn't read). She set me free in
the library with CS> projects. Wonderful year!

We only had graded English classes my senior year, but they weren't
called such. Only 14 of us in the "honors" level; we read books the
other 3 classes didn't. We concentrated on British authors so read (only
one) Shakespear, Thomas Hardy and George Orwell, among others.

Love the pita pizza idea! I learned to make pitas but I still don't
get much of a center hole. I'll keep trying!

We've yet to try making pitas. These were some that were given to
us,supposed to be good for wraps as they didn't have a center hole. They
do make a good pizza but you have to use the double thickness, and even
then, the crust is a much thinner one than we usually make. They bake on
a grill (we have a small pizza oven, with a stone, grill topper) easily
but best to have a peel that's big enough to hold the whole pita, no
flopping over the edges, especially if the pizza is loaded. The pita
also makes a good toaster oven size pizza, good for hot days that you
don't want to heat up the big oven or the grill.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Books [1]
By: Ruth Haffly to Carol Shenkenberger on Fri Jul 12 2024 01:33 pm


We read a lot of sooks in AP english. Unfortunately the teacher hated me. I had the audacity to date a black student..... I barely survived with a C but locked in 780 SAT in English. A lot was early American authors but many other things. 20 books over summertime break before class started. She thought the sun rose over his ass or something.

On pita breads, give it a shot! Here's 2 recipes more inline with your style baking.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: WHOLE WHEAT PITA BREAD
Categories: Diabetic, Easy, Breadmaker
Yield: 12 Servings

1 pk Active dry yeast;
1 ts Honey;(needed 4 yeast action
1 c Plus 2 tbs warm water
(110-115) water
2 1/4 c All-purpose wheat flour;
1/2 c Whole wheat flour;
1 ts Salt

Add yeast and honey to warm water in a medium-size bowl; let stand
until foamy, about 5 minutes. Combine the fours and salt in a large
mixing bowl. Pour yeast mixture into center and stir until dough can
be gathered into a ball. Knead dough floured board until smooth.
Place dough in a large, lighty oiled bowl. Cover with a damp towel
and place in a dry, draft-free place until dough had doubled, 1 to 2
hours. Punch down dough; place on lightly floured board. Divide
dough into 12 equal pieces. Shape into circles and place on nonstick
cookie sheets. Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle,
about 5 inches in diameter. Place on cookie sheets; let stand about
30 minutes. Bake on middle rack of preheated 500 oven for 5 minutes.
Remove pites from cookie sheets and let cool on rack. Store in
airtight container in refrigerator. To serve, reheat wrapped in
aluminum foil at 350 for 10 minutes.

Food Exchanges per serving: 1 1/2 STARCH EXCHANGES CHO: 21g; PRO: 3g;
FAT: 0g; CAL: 99 Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,
M.S.

Brought you and yours via Nancy O'Brion and her Meal Master

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Easy Pita Bread
Categories: Breads
Yield: 16 Pockets

2 c Warm water
1 ts Sugar
1 pk Dry yeast (or 1 tb)
5 c All-purpose flour
1/4 c Vegetable oil
2 ts Salt

In mixing bowl, combine water and sugar; sprinkle yeast and let stand
for 10 minutes or until dissolved and creamy. Using electric mixer,
beat in 2 c. of the flour, oil and salt; beat for about 3 minutes or
until smooth, scraping down side of bowl from time to time. With
wooden spoon, beat in enough of the remaining flour to make stiff
dough. Turn out onto lightly floured surface and knead for about 10
minutes or until smooth and elastic. Place dough in lightly greased
bowl, turning to grease all over. Cover with plastic wrap and let
rise for 1 to 1 1/2 hours or until doubled in bulk. Divide dough into
16 or 32 pieces. On lightly floured surface, roll each piece into 7"
or 4" rounds. Cover and let rise for 15 minutes or until slightly
risen. Meanwhile, heat ungreased baking sheet on lowest rack in 500
degree oven (240 C). Using floured metal spatula, quickly transfer 2
or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or
until puffed and light golden around edges. Repeat with remaining
pita rounds. Let cool between damp tea towels. Pitas will collapse
and soften slightly, but pocket will remain. (Alternatively, if crisp
pitas are desired, let cool on racks) Pitas can be stored in plastic
bags in freezer for up to 1 month. Makes 16 7" pitas or 32 4" pitas.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Hi Dave,

The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble House and Whirlwind. I've read/own them all, didn't really care for
King Rat but some of the characters showed up in Noble House. Never did watch the series.

They're all connected. King Rat is semi-autobiographical as Clavell
was a P.O.W. in WWII.

I know they're connected but just didn't care for King Rat as much.
Whirlwind was quite interesting, whole different setting than Asia.

I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.

That's the way I was thinking when I first started with the echo but
got to the point where I was saving a lot more than I was making. Did incorporate some things I'd read about into our way of eating, use of balsamic vinegar for one.

If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format lest
I wind up with dupes.

That probably takes some time. (G)

I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.

I don't put ketchup on fries either, prefer them plain. Hamburger (hold the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most
meats unsauced.

If one has to add sauce to make it interesting/edible it probably
isn't very tasty to begin with. Although if doing "BBQ" chicken on the grill
I'll caramelize the BBQ sauce routinely. If doing it in a smoker
(which I don't have any longer) I'll serve the sauce on the side for dipping.

We like what's called the Cornell recipe marinade, salad oil, egg,
vinegar, salt (some people add pepper) and poultry seasoning. Marinade,
then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often
(probably an hour or so's drive away).

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

I know they're connected but just didn't care for King Rat as much. Whirlwind was quite interesting, whole different setting than Asia.

Sadly, there won't be any more as Clavell felloff his twig in 1994.

I know, it makes me wonder what he and Michener would have written had
they lived longer.

If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format
lest I wind up with dupes.

That probably takes some time. (G)

Less time than it would waste if it's a dupe.

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we
tossed them out with one of our moves after we went with PCs.

We like what's called the Cornell recipe marinade, salad oil, egg, vinegar, salt (some people add pepper) and poultry seasoning. Marinade, then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often (probably an hour or so's drive away).

I don't know that I'd drive that far just for a meal. Although if I
was already in the area for another purpose ........

It's an hour from where I grew up; my family's eye doctor was there and
it was a big enough place for more/better shopping than the little town
we lived in (population about 850). For the last almost 3 years of his
life, my dad was in a nursing home there & we'd visit him on our way
to/from VT. We'd always have a meal at Brook's while we were there.
Knowing that Nancy was going to host a picnic at the pond one year, we
bought a bottle of their sauce. I also made my version; the consensus
was that the home made beat the commercial in taste. (G)

If I marinade my chicken it's more likely to be something like this:

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Computers run on smoke. They stop when it leaks out.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

Sadly, there won't be any more as Clavell felloff his twig in 1994.

I know, it makes me wonder what he and Michener would have written had they lived longer.

Michener did great, if exhaustive, travelogues.

He'd concentrate on one place, from prehistory up to the time he was
there researching it.

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.

I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.

TBH, I've got a huge enough collection of recipies that I don't really
care if these are salvageable or not. Some, maybe but not the vast
majority.

Marinade, RH> then grill. A restaurant in central NY has become
regionally famous RH> specialising in chicken done this way. Recently
talked with somebody RH> from the Albany area; he said his family used
to go there quite often RH> (probably an hour or so's drive away).

I don't know that I'd drive that far just for a meal. Although if I
was already in the area for another purpose ........

It's an hour from where I grew up; my family's eye doctor was there and
it was a big enough place for more/better shopping than the little town
we lived in (population about 850). For the last almost 3 years of his life, my dad was in a nursing home there & we'd visit him on our way to/from VT. We'd always have a meal at Brook's while we were there. Knowing that Nancy was going to host a picnic at the pond one year, we bought a bottle of their sauce. I also made my version; the consensus
was that the home made beat the commercial in taste. (G)

We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they
actually had car-hops back then. Even as a 6 y-o I could put away an
order of fries, burger andchocolate shake. Bv)=

I could do a regular burger, small fries, small drink at McD's when they
first came to our area. Whole thing cost me 45 cents. (G) I still don't
eat more than that but usually sub out chicken for the beef and salad
for the fries. Cost is a lot more tho.

If I marinade my chicken it's more likely to be something like this:

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.

Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs,
like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... First Law of Lab Work: Hot glass looks exactly the same as cold glass.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Sadly, there won't be any more as Clavell felloff his twig in 1994.

I know, it makes me wonder what he and Michener would have written had they lived longer.

Michener did great, if exhaustive, travelogues.

He'd concentrate on one place, from prehistory up to the time he was
there researching it.

I especially like Hawaii, Chesapeake, and Iberia. Ad he wrote "The Bridges
at Toko Ri" which was made into a pretty good movie.

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.

I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.

TBH, I've got a huge enough collection of recipies that I don't really care if these are salvageable or not. Some, maybe but not the vast majority.

Aw, jeez. I had a senior moment there. I can't locate my old 300 baud
modem for the 64. And I no longer have an Am,iga or Windoze box that can
be used to read *any* floppy discs.

8<----- NIP ----->8

We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they actually had car-hops back then. Even as a 6 y-o I could put
away an order of fries, burger and MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Air Fryer Fried Chicken
Categories: Poultry, Dairy, Herbs
Yield: 5 servings

MMMMM--------------------------CHICKEN-------------------------------
4 lb Drumsticks or leg quarters;
- split
1 ts Kosher salt
1 ts Ground black pepper
2 c Buttermilk

MMMMM--------------------------COATING-------------------------------
2 c A-P flour
1 tb Lawry's season salt
1 ts Kosher salt
1 ts Ground black pepper
1 tb Garlic powder
1 tb Paprika
Spray olive oil for cooking

MARINATE THE CHICKEN: Season the chicken well with salt
and pepper and then add it to a bowl with buttermilk.
Chicken pieces should be covered with the buttermilk.
Let it sit for at least an hour or up to overnight.

BREAD THE CHICKEN: To prepare the breading mixture, stir
together flour, seasoned salt, salt, pepper, garlic
powder, and paprika.

Remove chicken pieces from buttermilk and shake off any
excess; then dip in the flour mix and coat well.
Transfer breaded chicken pieces to a clean plate or wire
rack to rest.

AIR-FRY THE CHICKEN: You will need to work in two
batches if you are doing a full chicken. Spray the
basket of your air fryer with nonstick spray. Place half
of the pieces in the basket of your air fryer. Try to
ensure the pieces don’t touch. Air needs to circulate
around them.

Spray the chicken pieces lightly with spray oil. Place
the basket in the air fryer and turn the air fryer to
350ºFF/175ºC. Cook for 14 minutes, then flip the fried
chicken with tongs, spray lightly with oil a second time
on the bottom side of the chicken, and cook for another
10 to 12 minutes, until chicken reaches 175ºF/80ºC.

SIMPLE TIP! During the air frying process, if you pull
out the chicken and notice any dry flour spots on the
chicken, spray those spots lightly with oil. The
breading will never crisp up if it doesn’t have a tiny
bit of oil to hydrate it. It will just burn.

SERVE: When the fried chicken is ready, let it rest on a
plate for a few minutes before serving. Serve
immediately with salad, coleslaw, mashed potatoes, or
your favorite fried chicken sides!

Cooked fried chicken can be stored in the fridge for 5
days and reheated in a 300ºF/150ºC oven for 8 to 10
minutes.

Makes: 4 to 6 servings

By: Nick Evans

RECIPE FROM:https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM
chocolate shake. Bv)=

I could do a regular burger, small fries, small drink at McD's when
they first came to our area. Whole thing cost me 45 cents. (G) I still don't eat more than that but usually sub out chicken for the beef and salad for the fries. Cost is a lot more tho.

I remember those days well. When Mickey's D's came here burgers were 8c, w/cheese - 10c. Fries were 5c and a milkshake 15c. And the minimum wage
back then was 90c/hr.

If I marinade my chicken it's more likely to be something like this:

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.

Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).

I would do likewise - if I had the counter space. My toaster oven is
also a convection oven (air fryer). I may toss my house-mates collection
of plastic food containers - or at least condense it down to a reasonable
size. He's badly infected with packrat-itis.

Then I'd have a spot for the toaster oven.


... Sometimes it takes a fool to rush in to get the job done.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Michener did great, if exhaustive, travelogues.

He'd concentrate on one place, from prehistory up to the time he was
there researching it.

I especially like Hawaii, Chesapeake, and Iberia. Ad he wrote "The
Bridges at Toko Ri" which was made into a pretty good movie.

A Reader's Digest condensation of Hawaii got me intrigued, Centennial
got me hooked. (G)

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.

I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.

TBH, I've got a huge enough collection of recipies that I don't really care if these are salvageable or not. Some, maybe but not the vast majority.

Aw, jeez. I had a senior moment there. I can't locate my old 300 baud modem for the 64. And I no longer have an Am,iga or Windoze box that
can be used to read *any* floppy discs.

And I realised that we don't have a disc drive any more.

8<----- NIP ----->8

We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they actually had car-hops back then. Even as a 6 y-o I could put
away an order of fries, burger and MMMMM----- Recipe via Meal-Master (tm) v8.06

I could do a regular burger, small fries, small drink at McD's when
they first came to our area. Whole thing cost me 45 cents. (G) I still don't eat more than that but usually sub out chicken for the beef and salad for the fries. Cost is a lot more tho.

I remember those days well. When Mickey's D's came here burgers were
8c, w/cheese - 10c. Fries were 5c and a milkshake 15c. And the minimum wage back then was 90c/hr.

My basic rates for babysitting were 75c/hour, $1./hour after midnight.

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.

Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).

CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I am NOT burned out - just singed a little!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

I've got some take out stuff that gets recycled into home use--for a
bit as it's a convenient size. Had to take a meal to a couple in need
of a few months ago; one of them worked well for a small meat loaf with carrots and potatoes on the side. The couple was able to toss it, not
be concerned with getting a dish back to us.

I do use some of his containers to parcel out chilli for others to
take with. Or to take something with me to work. Where the container bravely jumps into the bin when it's empty. Bv)=

We use them for give away also.

Great minds think alike. Bv)=

I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=

Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.

Just checked with B.B. yesterday and they had an "open box" going for U$360 delivered. It will be here Tuesday.

Sounds like a winner to me. Just make sure there's nothing holding the
door even slightly open. A melt down is no fun to deal with. (G)

Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.

Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts

8----- ELIDED ----->8

From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul

That would be an interesting book to get hold of now.

Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.

Something like that I'd rather have hard copy so I can curl up with it
in my chair.

I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK
(10 Cook Books in 1: New England, Southern, Pennsylvania Dutch,
Creole,
Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover – January 1, 1947"

https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO

That sounds good but Steve would probably make me get rid of some other
cook books if I went out and bought the set. I do need to sort thru
them, once I can easily access them.

My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.

Grandmother was smart to take advantage of youn muscles. (G)

We all had our "chores". If you don't work then you don't eat. Or so
they threatened. I never tested that, though.

Not worth testing.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If your mind goes blank, remember to turn off the sound.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)