Ruth Haffly wrote to Dave Drum <=-

Not yet, got one planned for the latter part of next month out to TN
for the RV/radio group. Probably going to stop in Asheville to see the Dale Chihuly exhibit (glassworks) at Biltmore on the way out. Another

Is that a satellite of the main Chilhuly Garden & Glass in Seattle? Or
a "road show" version if it? If you're in the Seattle area the
Chilhuly place and Pike Place Market are *must* visits. Even if you
ignore the fish tossers who are in the promo pieces. Bv)=

It's a road shhow version. We saw the main garden/glass center back in 2017 when we were in Seattle. Flew in a day early for our cruise so
spent the afternoon/evening wandering around the Space Needle/Chilhuly Garden area. Got on board the ship the next day, off a week later
directly to the airport so no, we missed the Pike Place Market.

Okay. He's an amazing guy - especially as a one-eyed, one-armed artist.
And he's still with us AFAIK.

trip planned is for mid October, another radio group but may also
head RH> up to NY to visit Steve's family before the snow flies.
Should be able to pick up our camper from the repair shop later today.

You could be cutting that close with the wacky way the weather hasw
been acting lately. Last week our daily temps averaged in the mid 70s
(in the month of August f'cry sakes) and next week leading u to Labor
Day are to be in the high 90s. Go figger.

We've had great weather (upper 70s to mid 80s) the last 10 days or do
but supposed to get several days in the mid/upper 90s this week.
Hopefully after that we'll begin the cool down into fall.

We're due to see 99F tomorrow. Thank Mr. Carrier for air conditioning.
Then next week temps are *predicted* to be in the low-mid 70s. PHEW!

My favourite way to do chicken liver is breaded and deep fried. I
stopped a Humphrey's deli counter on the way home from work yeaterday
and picked up a half-pound of livers and a pint container of
cantaloupe and that was lunch. Supper was a small container of raspberry-chocolate yoghurt. I just feel so virtuous when I do that.
Bv)=

You know that all the breading and frying of the livers, plus sugars in the yogurt cancel out all the good for you parts, don't you? (G)

The yoghurt is Dannon's Light & Fit and according to the label has 80 calories, 12 grams of protein and 0 grams of fat in a 5.3 oz serving.
It's the first low/no fat thing I've come across in82 years that
tastes "right" to me.

I've been eating Wegman's, rotating between the strawberry, blueberry, raspberry and peach. It's got some fat/carbs in it but low enough that
I can make it part of breakfast without worry.

Get the establishment number off ofone of the conrainers and see who really makes/packages it for Weggies. My local Hy-Vee offers their "house brand" at
a lower price from Dannon , Chobani and Oikos. Checking the establishment numbers with the USDA database (public record) tells me that some is made
in a Danone (Dannon) plant and some in a Chobanni facility.

The fig tree is still giving us figs, but it has slowed down a bit. I found a recipe for fig bread on line so made up a couple of loaves
today. It's cooling right now, will probably have some with supper.

Decided to use something older instead. Will probably make fig scones tomorrow so they'll be fresh for Sunday breakfast.

Scones didn't turn out well, more like cookies. I'll try them again but add more flour and/or oatmeal.

Well, you still got cookies so it's not a total loss. Turns out I have
had scones without knowing that they were scones. I tought they were
cookies. Which may be why the Brits call their cookies (and similar) "biscuits". Bv)=

8<----- SHORTEN ----->8

Schuppman's also made their own hot dogs (Frankfurter Wurtschen) with
a casing that you had to bite through to get at the goodness inside. Unlike the skinless franks we are used to these days.

Sounds like a place we could have dropped some serious money at. Unfortunatly, they are few and far betweeen now.

All of the Schuppmans have either gone to their reward or relocated.
And the supermarkets have done in the neighbourhood grocers even in
small town America. It's sad.

Fortunately my home-town family owned market (Humphrey's) survives and thrives. In fact they have expanded (a bit) and remodelled. Just got
done with installing autoatic opening doors at the entrance/exit.

All the newest and most modern technology. Do they have the bar code scanners or does the cashier have to enter everything by hand?

They do bar codes. But with a hand held scanner. And the deli labels are
not bar-coded so the amounts have to ber hand entered.

Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye
Categories: Beef, Vegetables, Cheese, Pork, Citrus
Yield: 2 servings

I'll take mine without the blue cheese, thank you.

And as I noted - I'll take mine with a substitute for the Rib Eye. But I
do likes me stinky cheeses.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Scones
Categories: Breads, Fruits, Dairy
Yield: 16 servings

1 1/4 c Whole wheat pastry flour
1 1/4 c A-P flour
1/2 c Sugar
1 tb Baking powder
1 ts Ground cardamom
1/2 ts Salt
1/2 c Cold unsalted butter; diced
1 1/2 c Fine chopped rhubarb;
- thawed
1/2 c Heavy whipping cream
1/4 c Milk
1 ts Vanilla extract
Coarse sugar

Set oven @ 400oF/205oC.

In a large bowl, whisk the first 6 ingredients. Cut in
butter until mixture resembles coarse crumbs. Add
rhubarb; toss to coat.

In another bowl, whisk cream, milk and vanilla; stir
into crumb mixture just until moistened.

Turn onto a floured surface; knead gently 4-5 times.
Divide dough in half; pat into two 6" circles. Cut
each into 8 wedges. Place wedges on parchment-lined
baking sheets; sprinkle with coarse sugar. Bake 18-22
minutes or until golden brown. Serve warm.

Danielle Lee, Sewickley, Pennsylvania

Makes: 16 scones

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

Uncle Dirty Dave's Archives

MMMMM

... When you wait for the waiter do you not become the waiter?
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* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

It's a road show version. We saw the main garden/glass center back in
2017 when we were in Seattle. Flew in a day early for our cruise so
spent the afternoon/evening wandering around the Space Needle/Chilhuly Garden area. Got on board the ship the next day, off a week later
directly to the airport so no, we missed the Pike Place Market.

Okay. He's an amazing guy - especially as a one-eyed, one-armed
artist. And he's still with us AFAIK.

I don't know if he's still with us or not but he has done some amazing
workwith glass. A couple of years ago I saw a newspaper story about a
family that had to evacuate their home because of wild fires. Packed up
one vehicle, including a couple of his glass works. Ended up not being
able to take that vehicle; when they were able to return to the ruins of
their home, the vehicle was sitting in the driveway, burned out and the
glass works were melted down to puddles.

We're due to see 99F tomorrow. Thank Mr. Carrier for air conditioning. Then next week temps are *predicted* to be in the low-mid 70s. PHEW!

I know, we're in the mid 90s today, upper 90s tomorrow and Thursday.
Back to the low 80s on Friday.

Decided to use something older instead. Will probably make fig scones tomorrow so they'll be fresh for Sunday breakfast.

Scones didn't turn out well, more like cookies. I'll try them again but add more flour and/or oatmeal.

Well, you still got cookies so it's not a total loss. Turns out I have
had scones without knowing that they were scones. I tought they were cookies. Which may be why the Brits call their cookies (and similar) "biscuits". Bv)=

Could be. We've made oat scones (with raisins) before, might adapt the
recipe to using dry figs.

8<----- SHORTEN ----->8

Fortunately my home-town family owned market (Humphrey's) survives and thrives. In fact they have expanded (a bit) and remodelled. Just got
done with installing autoatic opening doors at the entrance/exit.

All the newest and most modern technology. Do they have the bar code scanners or does the cashier have to enter everything by hand?

They do bar codes. But with a hand held scanner. And the deli labels
are not bar-coded so the amounts have to ber hand entered.

Moved out of the dark ages but still not to the 21st century. Actually,
bar codes came out about 74/75. I remember flying back from Germany in
July, 75, plane stopped in London and a refresh crew came aboard. One of
the young men handed me a magazine and I said something about the bar
code on the cover. He asked what I meant so I showed it to him and
explained what it was. Made his day. (G)

Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye
Categories: Beef, Vegetables, Cheese, Pork, Citrus
Yield: 2 servings

I'll take mine without the blue cheese, thank you.

And as I noted - I'll take mine with a substitute for the Rib Eye. But
I do likes me stinky cheeses.

I like it in (very) small amounts, usually with a cracker. Tried it once
in a salad dressing because it's one of Steve's favorites, once was
enough.

Title: Rhubarb Scones
Categories: Breads, Fruits, Dairy
Yield: 16 servings

1 1/4 c Whole wheat pastry flour
1 1/4 c A-P flour
1/2 c Sugar
1 tb Baking powder
1 ts Ground cardamom

Looks good but I'll use all whole wheat pastry flour.

CONTINUED IN NEXT MESSAGE <<

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


... If you focus only on the thorns you will miss the beauty of the rose.

--- PPoint 3.01
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