Ruth Haffly wrote to Dave Drum <=-

I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.

My list is probably longer than I realise but it does feel good to
get items marked off from time to time.

I should mention that it's a "mental" list. If I had a hard-copy list it
might prevent getting duplicates - which I have done.

Some people call that a bucket list.

Either way, it's something to aim for. I told Steve earlier today that
the quilt kit we picked up last September at the RV/radio net rally in
TX will probably be put together next year. I'm trying to devote most

My mental picture of that is a cloth jig-saw puzzle that's the embodiment
of "some assembly required". Bv)=

of this year to UFOs but not getting as many done as I hoped to--latest hold up is a fall last Friday that didn't break anything but gave me
some deep bruises on the left side of my back.

What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?

I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold
dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.

I was young and energetic. These days I'm north of 80 and getting
tired.

I'm not there yet but times I feel much older. Other times I feel
I'm too young to be this old. (G)

I know I have some clear memories of a couple of things from WWII - my
more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.

But we all know someone our age (or a bit younger) who is in far wprse shape than we.

I know the words to that song. Time has been kind to my physical shell
and many people are amazed when they learn that I'm the age I am. "You sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=

Work/keeping you active has probably kept you going.

If it were onl;y possible to be old without getting old. Bv)=

Did you ever see the movie or read the book "Tuck Everlasting"? We
caught a bit of the movie one time, basically a family discovers a fountain of youth thing (we missed how) and their relationships with
the "outside world" over the years. Don't know how it ended up.

Definitely not the movie. I've seen the book on offer but reading the
jacket blurbs and the synopsis have not encouraged me to go further. I
have read everything that Robert Heinlein (Admiral Bob) has published,
starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.

8<----- EDIT ----->8

Meanwhile, local strawberries are beginning to hit the market.
Steve RH> picked some up for me at the local farmer's market so we've
had RH> strawberry short cake and a riff on a salad we'd had last year
in RH> Fairbanks. Salad has candied pecans, craisins, bacon bits, feta
cheese, RH> strawberries, greens (I used fresh spinach) and a balsamic
vinegarette RH> dressing. We'll probably enjoy it a few more times
before the end of RH> fresh strawberry season. (G)

We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.

I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.

I'm beginning to see them in some of the stupormarkups at a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering onion set and seed potatoes on their signage. Apparetly
nothing much is "in" just yet. And the current outdoors temp as I
type this is 33oSo it will be a bit before the plants take off.

We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.

One of Illinois' counties is known for peaches. When I see the roadside
pick-up trucks with the "CALHOUN PEACHES" sign I will grab a bag to take
home at least once. Soe things need fresh peaches. Others work better with canned peaches. Bv)=

I've had something very much like this in the past. It wold be very
easy to make with a pre-made graham cracher or chocolate cookie

crust.

Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings

Among the recipies Steve's mom gave me when we first got married was something similar to this. Not quite as involved but probably just as good; I've made it probably most every spring since we've been married. I'll do one later this week with Steve helping to do the crust, etc as
my back isn't in shape for things like that yet.

As I noted using a pre-made crust simplifies that recipe wonderfully. When
your back gets better you might like this:

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

Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings

30 oz (2 cans) sliced peaches in
- extra-light syrup
2 tb Brown sugar
1 ts Ground cinnamon
18 oz Box yellow cake mix
3/4 c Sliced almonds
1/2 c Cold butter

Set oven @ 350ºF/175ºC.

Pour 1 can of peaches into a greased 13" X 9" baking
dish. Drain remaining can of peaches and add to baking
dish; sprinkle with brown sugar and cinnamon. Sprinkle
with cake mix and almonds.

Cut butter into very thin slices; arrange over top,
spacing evenly. Bake until golden brown and fruit is
bubbly, 35-40 minutes. Serve warm.

Keri Sparks, Little Elm, Texas

Makes 15 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Things you won't hear from rednecks: Do you like your salmon poached??
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.

My list is probably longer than I realise but it does feel good to
get items marked off from time to time.

I should mention that it's a "mental" list. If I had a hard-copy list
it might prevent getting duplicates - which I have done.

My list is more mental too, when I see something that I want to do, I'll
try to make (mental) note of where it is. Then, depending on what's
ahead of it on the list, I'll stash it where I should remember it when
the time comes to work on it. Trying to get my sewing room more
organised that way too.

Some people call that a bucket list.

Either way, it's something to aim for. I told Steve earlier today that
the quilt kit we picked up last September at the RV/radio net rally in
TX will probably be put together next year. I'm trying to devote most

My mental picture of that is a cloth jig-saw puzzle that's the
embodiment of "some assembly required". Bv)=

We cut up perfectly good cloth only to sew it back together again. (G)

of this year to UFOs but not getting as many done as I hoped to--latest hold up is a fall last Friday that didn't break anything but gave me
some deep bruises on the left side of my back.

What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?

Object, UFP (project) doesn't quite have the same ring to it. (G)

I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.

I understand, I'm not walking funny but just very carefully and trying
not to twist in the wrong direction.

I was young and energetic. These days I'm north of 80 and getting
tired.

I'm not there yet but times I feel much older. Other times I feel
I'm too young to be this old. (G)

I know I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.

And I was born after the Korean crisis. My parents were planning to get
married on Oct. 7, 1950. Before Dad went to NJ to be an usher at my
mom's sister's wedding, he stopped off at the Naval recruiting office to
pick up his reserve extention paperwork. He put it in the visor of his
car when he parked at the airport. The day after the wedding, the news
broke about Korea--when Dad flew back home and got to his car, the first
thing he did was to tear up the paperwork. He and Mom got married 5
weeks later, engraved invitations and the whole 9 yards. He got his
discharge paperwork around Thanksgiving--about the time Mom found out
she was expecting my older brother.

But we all know someone our age (or a bit younger) who is in far

wprse DD> shape than we.

Exactly! And as long as I can, I'm going to try to keep my mind active,
my body, as much as I can.

I know the words to that song. Time has been kind to my physical shell
and many people are amazed when they learn that I'm the age I am. "You sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=

Work/keeping you active has probably kept you going.

If it were onl;y possible to be old without getting old. Bv)=

Did you ever see the movie or read the book "Tuck Everlasting"? We
caught a bit of the movie one time, basically a family discovers a fountain of youth thing (we missed how) and their relationships with
the "outside world" over the years. Don't know how it ended up.

Definitely not the movie. I've seen the book on offer but reading the jacket blurbs and the synopsis have not encouraged me to go further. I have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.

I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the
donated but we don't want so free for the taking basket, I grabbed the
Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.

8<----- EDIT ----->8

I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.

I'm beginning to see them in some of the stupormarkups at a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering onion set and seed potatoes on their signage. Apparetly
nothing much is "in" just yet. And the current outdoors temp as I
type this is 33oSo it will be a bit before the plants take off.

We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.

One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. Others
work better with canned peaches. Bv)=

I probably need to make a batch of peach and a batch of blueberry jam
this year. Probably should do peach butter too, it's actually easier
than the jam. There's usually a vendor from SC at the farmer's market in July/August with peaches but I'll see if I can get some local ones. May
can some as well.

I've had something very much like this in the past. It wold be very
easy to make with a pre-made graham cracher or chocolate cookie

crust.

Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings

Among the recipies Steve's mom gave me when we first got married was something similar to this. Not quite as involved but probably just as good; I've made it probably most every spring since we've been married. I'll do one later this week with Steve helping to do the crust, etc as
my back isn't in shape for things like that yet.

As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:

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

Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings

It does look tempting. But as for the crust, we've got some lard on hand
asking to be made into pie crusts so.............


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


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

Ruth Haffly wrote to Dave Drum <=-

My mental picture of that is a cloth jig-saw puzzle that's the
embodiment of "some assembly required". Bv)=

We cut up perfectly good cloth only to sew it back together again. (G)

of this year to UFOs but not getting as many done as I hoped to--latest hold up is a fall last Friday that didn't break anything but gave me
some deep bruises on the left side of my back.

What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?

Object, UFP (project) doesn't quite have the same ring to it. (G)

Hokay. That sorta makes sense.

I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.

I understand, I'm not walking funny but just very carefully and trying
not to twist in the wrong direction.

Had to give in and use a cane. The funny walk was causing a cramp in my
foot. Sheesh. Fortunately I have a cane that I use mostly in the winter
when the footing gets a little "iffy" and I need to keep my balance.

I was young and energetic. These days I'm north of 80 and getting
tired.

I'm not there yet but times I feel much older. Other times I feel
I'm too young to be this old. (G)

I know I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.

And I was born after the Korean crisis. My parents were planning to get married on Oct. 7, 1950. Before Dad went to NJ to be an usher at my
mom's sister's wedding, he stopped off at the Naval recruiting office
to pick up his reserve extention paperwork. He put it in the visor of
his car when he parked at the airport. The day after the wedding, the
news broke about Korea--when Dad flew back home and got to his car, the first thing he did was to tear up the paperwork. He and Mom got married
5 weeks later, engraved invitations and the whole 9 yards. He got his discharge paperwork around Thanksgiving--about the time Mom found out
she was expecting my older brother.

But we all know someone our age (or a bit younger) who is in far
wprse shape than we.

Exactly! And as long as I can, I'm going to try to keep my mind active,
my body, as much as I can.

And a couple who are older that make us hope we're in that good shape when
we get to that age. Bv)=

I know the words to that song. Time has been kind to my physical shell
and many people are amazed when they learn that I'm the age I am. "You sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=

Work/keeping you active has probably kept you going.

If it were only possible to be old without getting old. Bv)=

Did you ever see the movie or read the book "Tuck Everlasting"? We
caught a bit of the movie one time, basically a family discovers a fountain of youth thing (we missed how) and their relationships with
the "outside world" over the years. Don't know how it ended up.

Definitely not the movie. I've seen the book on offer but reading the jacket blurbs and the synopsis have not encouraged me to go further. I have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.

I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.

I like the Kindle because I can change the type size to something with
which I am comfortable. And most of my newspapers and magazines are on-
line editions -- for the same reason(s). Plus on-line doesn't use up trees
or clog landfills.

8<----- EDIT ----->8

I picked some up at one of the local grocery stores this afternoon.
More strawberry salads and maybe a strawberry pie in the near future.

I'm beginning to see them in some of the stupormarkups at a high
value. Suttill's Farm or Jefferies Orchard (local Farm stands) are offering onion set and seed potatoes on their signage. Apparently
nothing much is "in" just yet. And the current outdoors temp as I
type this is 33oSo it will be a bit before the plants take off.

We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.

One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. OthersMMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 1/2 c Flour
1/4 c Sugar
16 tb (1/2 lb) very cold butter;
- in small cubes
4 tb Ice cold milk; more, if
- needed
1/2 ts Salt
1 lg Egg; beaten together
+=WITH=+
1 tb Milk; for glazing top crust

MMMMM--------------------------FILLING-------------------------------
5 c Whole wild gooseberries;
- stemmed, washed
1 1/2 c Sugar; or less
2 tb Grated fresh ginger
Juice and zest of one orange
1/3 c Instant tapioca
4 tb Butter

Set oven @ 375ºF/190ºC.

To make the crust, use stand mixer with paddle beater.
Beat together butter, flour, sugar and salt until butter
is in flakes, coated with flour. Do not over mix. Slowly
add very cold milk, one or two tablespoons at a time.
When dough first begins to form ball, stop beating. Do
not add too much liquid. Dough should barely hold
together. Divide dough into two balls, press into a
thick disk with hands, wrap in plastic wrap, and
refrigerator for 30 minutes or longer.

While dough is chilling, begin preparing the filling.
Combine all ingredients except butter in a large sauce
pan, and place over medium heat. Cover until
gooseberries begin to soften and burst (about 5
minutes.) Then uncover, and keep barely simmering on
medium-low heat for an additional 10 minutes. Remove
from heat and allow to cool while rolling out pastry.

Once dough has chilled, remove from refrigerator and
roll out one disk on a lightly floured surface until
large enough to cover bottom and sides of pie dish, with
3/4 inch overhang. Crimp edges decoratively, and set pie
weights on top of bottom crust. Bake for 10 minutes or
until golden. Do not let edges of crust burn. Cover with
aluminum foil or pie guard if necessary.

While bottom crust is baking, roll out second pastry
disk. Using small biscuit cutter or rim of small juice
glass, cut out circles from rolled dough. Place circles
on baking tray and return immediately to refrigerator or
freezer to keep chilled. (Do not re-roll scraps of extra
pastry dough, they will become tough. Bake on separate
baking sheet to snack on with ice cream.)

Once bottom crust has baked, and filling has cooled,
pour gooseberry filling into bottom crust. Slice 4
tablespoons of butter on top of filling, then decorative
layer of pastry circles in concentric pattern, leaving a
hole in the middle and around the outer edge. Brush top
disks with beaten egg/milk mixture. Use aluminum foil
strips, or pie guard over crust. Return to oven and bake
for 35 to 50 minutes, or until juices are vigorously
bubbling. (Be sure to place a baking sheet on rack below
pie to catch any spilling juices. There will be some.)

Allow pie to cool completely before serving.

Serves 8. (according to whom? UDD)

From: http://beekman1802.com

Uncle Dirty Dave's Kitchen

MMMMM

work better with canned peaches. Bv)=

I probably need to make a batch of peach and a batch of blueberry jam
this year. Probably should do peach butter too, it's actually easier
than the jam. There's usually a vendor from SC at the farmer's market
in July/August with peaches but I'll see if I can get some local ones.
May can some as well.

I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird
shot for berrying in his ditches and hedgerows. The problem is that so
many farms are so heavily indebted that they have to raise cash grain
crops on every imaginablke square foot of their holdings.

I've had something very much like this in the past. It wold be very
easy to make with a pre-made graham cracher or chocolate cookie

crust.

Title: Big Guy Strawberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings

Among the recipies Steve's mom gave me when we first got married was something similar to this. Not quite as involved but probably just as good; I've made it probably most every spring since we've been married. I'll do one later this week with Steve helping to do the crust, etc as
my back isn't in shape for things like that yet.

As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:

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

Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings

It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............

I am forever amazed at the number of young folks who have no idea about
using lard in stad of Crisco or Mrs. Tucker's. Bv(=


... "He who hesitates is frost." - Inuit Proverb
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

What is a "UFO"? I assume that UF means unfinished. But what does the
"O" signify?

Object, UFP (project) doesn't quite have the same ring to it. (G)

Hokay. That sorta makes sense.

Just think about it for a moment and it should come to you. I don't
remember where I heard that term for the first time but it does fit most
of us.

I know about the deep bruising. I stubbed my toe coming in a door due
to a higher than usual threshold. I had a roll of waitress bait (gold dollar coins) in my pocket which gave me a deep thigh bruise. Been
walking funny the past few days.

I understand, I'm not walking funny but just very carefully and trying
not to twist in the wrong direction.

Had to give in and use a cane. The funny walk was causing a cramp in
my foot. Sheesh. Fortunately I have a cane that I use mostly in the
winter when the footing gets a little "iffy" and I need to keep my balance.

I've got a cane that we picked up in HI when my left leg was in/out of a
cast or walking boot for the better part of a year. We keep a folding
one in the truck also, for just in case.

I'm not there yet but times I feel much older. Other times I feel
I'm too young to be this old. (G)

I know I have some clear memories of a couple of things from WWII - my more knowledgeable friends tell me that such memory is unusual since I
was three years old when the war ended and my brain wad still forming.

And I was born after the Korean crisis. My parents were planning to get married on Oct. 7, 1950. Before Dad went to NJ to be an usher at my

But we all know someone our age (or a bit younger) who is in far
wprse shape than we.

Exactly! And as long as I can, I'm going to try to keep my mind active,
my body, as much as I can.

And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=

Yes, those that do something to keep their mind sharp. Other than doing
the daily NY Times crossword puzzle and watching Jeopardy, my mom didn't
really do anything to challenge her mind when she retired. Don't know
if it was the dememtia starting to kick in, the out of control
diabeties, the rheumitiod and osteoarthritis or a combination of things
but she just vegitated. I'm trying to avoid that for me.

have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.

I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.

I like the Kindle because I can change the type size to something with which I am comfortable. And most of my newspapers and magazines are
on- line editions -- for the same reason(s). Plus on-line doesn't use
up trees or clog landfills.

I can change the type on my Nook but the only regular reading on line
(other than books) is the Raleigh newspaper. I get my magazines in hard
copy, also read books in hard copy. The Nook has a good number of books
but I prefer to use it mostly when traveling. I've also got a good cook
book collection that I peruse for ideas regularly.

We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.

One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches. OthersMMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

I don't know if I've ever had a gooseberry, tho have seen many
references to them. Are they more like a berry or a grape in taste,
appearance, etc?

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


... 90% of being smart is knowing what you're dumb at.

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

Hi Dave,

CONTINUED FROM PREVIOUS MESSAGE <<

I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird shot for berrying in his ditches and hedgerows. The problem is that so many farms are so heavily indebted that they have to raise cash grain crops on every imaginablke square foot of their holdings.

Yes, small crop farmers are few and far between now. You might want to
check the state's department of agriculture to see if they keep a
listing and go from there.

As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:

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

Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings

It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............

I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre
packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use
either lard if I have it, or a non hydrogenated shortening (Spectrum).
Lard makes the tastier, flakier crust but the Spectrum is a decent back
up.

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


... Are you sure you really want to know that?

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

Ruth Haffly wrote to Dave Drum <=-

I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird shot for berrying in his ditches and hedgerows. The problem is that so many farms are so heavily indebted that they have to raise cash grain crops on every imaginablke square foot of their holdings.

Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.

Better to ask around at the Farm & Home or implement dealer. Some years
ago I helped a friend's father set up a small operation after he retired
from his 9 to 5 at a local facroey. There was a 120 acre piece of ground
up for lease on shares - the landlord getting 25% of the revenue from the crops. We went to several "closing-ot" and/or estate auctions and picked
up the equipment needed for a song. Everyone wanted the lastest, greatest
and largest for their mega-farms. He bought all the tractors, combines,
plows, etc. to run his farm for <$3000. Using old-time methods - that he
grew up with (as did I) he cleared over $35K the first year. And, as he remarked "It keeps me out of my wife's hair and out of the saloons."

As I noted using a pre-made crust simplifies that recipe wonderfully.
When your back gets better you might like this:

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

Title: Peach Cobbler Dump Cake
Categories: Cakes, Desserets, Fruits, Nuts
Yield: 15 servings

It does look tempting. But as for the crust, we've got some lard on
hand asking to be made into pie crusts so.............

I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.

If I don't have lard I tend to use butter. Or schmaltz if I have some on
hand. I can do a good "short" crust with Crisco or Mrs. Tucker's but it
just isn't the same.

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

Title: All Butter Pie Crust
Categories: Five, Pastry
Yield: 1 pie

MMMMM----------------------SINGLE-CRUST PIE--------------------------
1 1/4 c A-P flour
1/4 ts Salt
1/2 c Cold butter; diced
3 tt (to 4 tb) ice water

MMMMM----------------------DOUBLE-CRUST PIE--------------------------
2 1/2 c A-P flour
1/2 ts Salt
1 c Cold butter; diced
1/3 c (to 2/3 c) ice water

Combine flour and salt; cut in butter until crumbly.
Gradually add ice water, tossing with a fork until dough
holds together when pressed.

Shape dough into a disk for a single-crust pie. For a
double-crust pie, divide dough in half, with 1 piece
slightly larger than the other; shape into 2 disks. Wrap
and refrigerate 1 hour or overnight.

On a lightly floured surface, roll 1 disk of dough to a
1/8" thick circle; transfer to a 9" pie plate.

FOR A SINGLE-CRUST PIE: Trim crust to 1/2" beyond rim of
plate; flute edge. Fill or bake according to recipe
directions.

FOR A DOUBLE-CRUST PIE: Add filling to crust. Roll
remaining dough to a 1/8-in.-thick circle. Place over
filling. Trim, seal and flute edge. Cut slits in top.
Bake according to recipe directions.

UDD NOTE: Do not be afraid to use more water if you
think it necessary. The numbers given are lowest
limit. I've used as much as 6 TB on a single crust.

Taste of Home Test Kitchen

Makes: dough for one 9" pie

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

Uncle Dirty Dave's Kitchen

MMMMM

... The second one makes you wish you stopped at one.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=

Yes, those that do something to keep their mind sharp. Other than doing the daily NY Times crossword puzzle and watching Jeopardy, my mom
didn't really do anything to challenge her mind when she retired. Don't know if it was the dememtia starting to kick in, the out of control diabeties, the rheumitiod and osteoarthritis or a combination of things but she just vegitated. I'm trying to avoid that for me.

Gotta keep active. I've seen too many people I know who retired and sat
in front of the boob tube with a soda and bag of chips until they were
put in a box and then the box into the ground. I don't do the Sunday Times crossword very often. But I do the daily almost daily. Somedays I'm on
the same wavelength as the puzzle writer and fill the boxes as soon as I
read the clue. Other days I have to stretch - sometimes a lot. Bv)=

Osteoarthritis comes with age as the cushioning gristle i our joints
wears out. No evidence of rheumatoid .... yet. And my diabetes is "well controlled" according to my croakers.

have read everything that Robert Heinlein (Admiral Bob) has published, starting with Rocket Ship Galileo when I was 8 years old. Also all I
have come across by Lewis Lamour (westerns - many made into movies) &
my new favourite James Lee Burke. And carry my Kindle with me every
where I go.

I do a combination of real books and using my Nook, the latter being
more useful for travel. Our Legion post just started a library--in the donated but we don't want so free for the taking basket, I grabbed the Natchez Burning trilogy by Greg Iles. It's kept me occupied while
waiting for the back to heal enough to be more active.

We have a number of "Little Free Library" locations around town. Any book
I find in the house that I haven't opened for five or more years goes to
on of them. I had a location at my house but the city (and state) made me remove it since I live on a busy thoroughfare w/no parking lane. They cited
the danger factor. https://littlefreelibrary.org

So, I took the whole megilla to my local Habitat for Humanity Re-Store
and it was taken off my hands at their intake dock by another person
with furniture to donate. Bv)=

I like the Kindle because I can change the type size to something with which I am comfortable. And most of my newspapers and magazines are
on- line editions -- for the same reason(s). Plus on-line doesn't use
up trees or clog landfills.

I can change the type on my Nook but the only regular reading on line (other than books) is the Raleigh newspaper. I get my magazines in hard copy, also read books in hard copy. The Nook has a good number of books but I prefer to use it mostly when traveling. I've also got a good cook book collection that I peruse for ideas regularly.

I carry the Kindle where ever I go and if I get stuck somewhere for more than
a cople minutes (waiting on line @ Popeyes drive thru - f'rinstance) out it comes and I'm entertained and/or educated. The only magazines I get in hard copy are those I get as a gift subscription - Taste of Home, Consumer Reports, and Cooks Illustrated. Oh, and all the AARP glurge. But that will fall away as I am not renewing my membership when it comes due.

The only hard copy book I have that is in active use is Holy Blood Holy
Grail (a thought provoking documentary) from which I have learned a lot.

We'll have local berries from now until late May, then the local blueberries will take over, until early August, then we'll get local peaches.

One of Illinois' counties is known for peaches. When I see the
roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a
bag to take home at least once. Soe things need fresh peaches.
Others

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

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

I don't know if I've ever had a gooseberry, tho have seen many
references to them. Are they more like a berry or a grape in taste, appearance, etc?

Ask around at your farmer's market. Gooseberries are nutritious, low-
calorie fruits that are rich in vitamins, minerals, and antioxidants.
These berries may have health benefits that include lower blood sugar, cholesterol and blood pressure.

https://www.healthline.com/nutrition/gooseberries

They vary in colour and can be green, yellow-white, pink, red, or dark
purple. The ones I've seen are the green. The wild berries are small,
tart (like rhubarb). Gooseberries found in stupormarkups are from the "developed for commercial use" plants. There are bigger, softer and
*much* less flavourful.

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

Title: Spiced Gooseberries (old)
Categories: Five, Desserts, Fruits, Condiments
Yield: 6 Pints

5 lb Gooseberries
3 lb Brown sugar
1 pt Vinegar
2 tb Cinnamon
1 tb Ground cloves

Wash gooseberries and remove stems. Combine sugar and
vinegar. Tie spices in a bag and add to syrup. Bring liquid
to a boil and add berries. Cook for 20-30 minutes.

Pack into hot jars and seal.

Luella Mosheir, Lowville, N.Y.

Source: Mennonite Community Cookbook, by Mary Emma
Showalter, 1957. Recipes from old Mennonite cookbooks,
brought up to date with standard measures and directions.

From: Sallie Austin

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... When you Excel they spreadsheet about you.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird

Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.

Better to ask around at the Farm & Home or implement dealer. Some

Another good source of infomation, probably better than the state dept.
of ag, actually.

years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece
of ground up for lease on shares - the landlord getting 25% of the
revenue from the crops. We went to several "closing-ot" and/or estate auctions and picked up the equipment needed for a song. Everyone
wanted the lastest, greatest and largest for their mega-farms. He
bought all the tractors, combines, plows, etc. to run his farm for
<$3000. Using old-time methods - that he grew up with (as did I) he cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."

You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were closing
down; they had a coouple of long tables of free stuff, more on the
ground underneath. If I'd not given up cake decorating, I could have
gotten a good supply of pans, tips, etc but my wrists can't take it any
more. Steve walked away with a small hand truck that has triple wheels
for going up/down stairs easily. Not for large, heavy loads but it'll be
good for boxes of radio stuff. Best price possible, too. (G)

I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.

If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.

I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me a
pie crust recipe that uses sour (vinegar) milk and Crisco--comes out
pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)

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


... It's as easy as 3.1415926535897932384626433832795028841!

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

Hi Dave,

And a couple who are older that make us hope we're in that good shape
when we get to that age. Bv)=

Yes, those that do something to keep their mind sharp. Other than doing but she just vegitated. I'm trying to avoid that for me.

Gotta keep active. I've seen too many people I know who retired and
sat in front of the boob tube with a soda and bag of chips until they

My mom didn't do the snacks but didn't do enough of anything to keep
herself active one way or another. A hired housekeeper took care of most
of the heavy work, dad did some also so she didn't get the physical
exercise she needed either.

were
put in a box and then the box into the ground. I don't do the Sunday
Times crossword very often. But I do the daily almost daily. Somedays
I'm on
the same wavelength as the puzzle writer and fill the boxes as soon as
I read the clue. Other days I have to stretch - sometimes a lot. Bv)=

I'll do puzzles from time to time but have other ways to keep the mind
sharp. Jeopardy isn't the same without Alex Trebek but I still watch it,
read, sew, spend time on the computer, etc.

Osteoarthritis comes with age as the cushioning gristle i our joints
wears out. No evidence of rheumatoid .... yet. And my diabetes is
"well controlled" according to my croakers.

So is mine, last A1C was 6.3, trying to get it down a bit lower but
doctor is happy with that.

We have a number of "Little Free Library" locations around town. Any

I've seen a few but not checked them out. Last book haul was from the
Legion post but I'll probably donate some to ReStore. They'll take a
variety of reading stuff so I might sort thru my cook books too.

I can change the type on my Nook but the only regular reading on line (other than books) is the Raleigh newspaper. I get my magazines in hard copy, also read books in hard copy. The Nook has a good number of books but I prefer to use it mostly when traveling. I've also got a good cook book collection that I peruse for ideas regularly.

I carry the Kindle where ever I go and if I get stuck somewhere for
more than a cople minutes (waiting on line @ Popeyes drive thru - f'rinstance) out it comes and I'm entertained and/or educated. The

I probably should, but don't carry the Nook more places. We still get
American Legion/Auxiliary, DAV, VFW plus some radio/sewing magazines in
hard copy--easier to refer to diagrams in some of them. (G)

only magazines I get in hard copy are those I get as a gift
subscription - Taste of Home, Consumer Reports, and Cooks Illustrated.
Oh, and all the AARP glurge. But that will fall away as I am not
renewing my membership when it comes due.

We tried AARP back in 2008 but didn't agree with what they were pushing
so dropped them, no tears shed.

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

I don't know if I've ever had a gooseberry, tho have seen many
references to them. Are they more like a berry or a grape in taste, appearance, etc?

Ask around at your farmer's market. Gooseberries are nutritious, low- calorie fruits that are rich in vitamins, minerals, and antioxidants. These berries may have health benefits that include lower blood sugar, cholesterol and blood pressure.

OK, I'll check around. We're hitting the road soon for a couple of weeks
so it may be put on hold for a bit. Got to start thinking about camper
cooking, may pull some stuff from the freezer for "heat and eat" meals.


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


... I hit my CTRL key, but I'm STILL not in control

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

Ruth Haffly wrote to Dave Drum <=-

I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird

Yes, small crop farmers are few and far between now. You might want to check the state's department of agriculture to see if they keep a
listing and go from there.

Better to ask around at the Farm & Home or implement dealer. Some

Another good source of infomation, probably better than the state dept.
of ag, actually.

Especially localised iformation. I worked for the Illinos Department of Agriculture (ran their print shop) and they were more about the overall
state thn local issues.

years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece

8<----- SHARTENED ----->8

cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."

You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)

I bought a fold-up hand truck from Harbor Freight that will do up to (I
think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk
of my car or behind the front seat of the Ranger (pickup) easilt. And it's handy plus easy to set up or take down. Here's a review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI

I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.

If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.

I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)

The vinegar in milk is a well known fake-out for commercial buttermilk.
AFAIK there is no easy work-around for *real* buttermilk (the leftovers
from churning butter. They are very different from "cultured" buttermilk
from down at the grocery store.

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

Title: Homemade Buttermilk
Categories: Five, Dairy
Yield: 1 cup

4 1/2 ts White vinegar or fresh lemon
- juice
1 c Milk

Place the vinegar in a glass-measuring cup, and add
enough milk to make 1 cup total liquid. Stir to combine
and let stand for 10 to 15 minutes (The mixture will
begin to curdle).

Use as needed in a recipe, or cover and refrigerate
until needed.

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

Uncle Dirty Dave's Archives

MMMMM

... One family builds a wall, two families enjoy it.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Better to ask around at the Farm & Home or implement dealer. Some

Another good source of infomation, probably better than the state dept.
of ag, actually.

Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.

Guess they figured that local issues would bog them down too much.

years ago I helped a friend's father set up a small operation after he retired from his 9 to 5 at a local facroey. There was a 120 acre piece

8<----- SHARTENED ----->8

cleared over $35K the first year. And, as he remarked "It keeps me out
of my wife's hair and out of the saloons."

You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)

I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI

This one folds into about 15"x15"x6" (rough guessing), not for heavy
duty stuff but better than hand carrying. When needed, we have access to
a neighbor's heavy duty one.

I am forever amazed at the number of young folks who have no idea
about using lard in stad of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.

If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.

I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)

The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.

Yes, before Steve went into the Army, we'd get our (raw) milk from a
local farmer, gallon glass jars. I'd let it sit a day or so in the
fridge, then skim the cream and use it for making butter, ice cream,
etc. The buttermilk was used in baking--combination of that and lard
(from the hog we'd bought) made the best biscuit, pie crusts, etc you
ever tasted.


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


... Always butter up the SYSOP, they taste better that way.

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

Ruth Haffly wrote to Dave Drum <=-

Better to ask around at the Farm & Home or implement dealer. Some

Another good source of infomation, probably better than the state dept.
of ag, actually.

Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.

Guess they figured that local issues would bog them down too much.

Not necessdarily, just that the state Department of Agriculture is tasked
with responsibility for the entire state all 102 counties. Too many localised tasks would bog them down and

8<----- SHARTENED ----->8

You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
closing down; they had a coouple of long tables of free stuff, more on
the ground underneath. If I'd not given up cake decorating, I could
have gotten a good supply of pans, tips, etc but my wrists can't take
it any more. Steve walked away with a small hand truck that has triple wheels for going up/down stairs easily. Not for large, heavy loads but it'll be good for boxes of radio stuff. Best price possible, too. (G)

I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI

This one folds into about 15"x15"x6" (rough guessing), not for heavy
duty stuff but better than hand carrying. When needed, we have access
to a neighbor's heavy duty one.MMMMM----- Recipe via Meal-Master (tm)

8.06

Title: Milk Pork
Categories: Pork, Dairy
Yield: 6 Servings

3 lb (1.5 kg) boned pork roast
6 cl Garlic; peeled, in slivers
Salt & pepper
2 tb Butter
1 lg Onion; halved
1 lg Carrot; halved
2 lg Rosemary branches
2 Bay leaves
4 c Whole milk
Generous handful chopped
- fresh chives and/or
- parsley; for garnish

Make small slits all over the meat with a sharp knife,
inserting a sliver of garlic into each as you go. (If
you can do this several hours or the night before
cooking, all the better.) Rub the meat all over with
salt and pepper. Heat the oven to 325ºF/160ºC.

Melt the butter in a deep, lidded casserole (cocotte),
and brown the meat well on all sides. Add the onion,
carrot, and herbs to the pot. Pour over the milk, and
bring to a simmer on the stovetop. Cover the dish and
transfer to the oven until tender, about 2 hours,
turning the meat at least once.

Remove the meat from the pot and wrap in foil to keep
warm. Remove the herbs, carrot, and onion and discard.
The cooking juices will be curdled - ugly - but this is
how they're meant to be. Boil them down to about a
cup/250 ml and purée with an immersion blender. Taste
and adjust the seasonings.

Carve the meat and arrange in a serving dish. Pour over
the sauce, sprinkle with the chives and/or parsley.

Serve.

http://www.foodtv.ca

Yield: 6 servings

Meal Master Format by Dave Drum - 07 June 2008

Uncle Dirty Dave's Archives

MMMMM


I've also got a "standard" hand truck as well as one that will (and has
done) move a refrigerator.

I am forever amazed at the number of young folks who have no idea
about using lard instead of Crisco or Mrs. Tucker's. Bv(=

My mom always used lard for her pie crusts. It was always the pre packaged, snow white stuff but it was lard. The few times she didn't
have it and used crisco, the crusts were like cardboard. OTOH, I'll use either lard if I have it, or a non hydrogenated shortening (Spectrum). Lard makes the tastier, flakier crust but the Spectrum is a decent back up.

If I don't have lard I tend to use butter. Or schmaltz if I have some
on hand. I can do a good "short" crust with Crisco or Mrs. Tucker's
but it just isn't the same.

I've used butter before when I've not had anything else. It works ok
but I'll go with the Spectrum or lard as first choices. My MIL gave me
a pie crust recipe that uses sour (vinegar) milk and Crisco--comes out pretty good but I try to avoid the Crisco. It would probably make a
really flaky crust if I used the sour milk and lard. (G)

The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.

Yes, before Steve went into the Army, we'd get our (raw) milk from a
local farmer, gallon glass jars. I'd let it sit a day or so in the
fridge, then skim the cream and use it for making butter, ice cream,
etc. The buttermilk was used in baking--combination of that and lard
(from the hog we'd bought) made the best biscuit, pie crusts, etc you
ever tasted.

As I grew up both "in town" and "on the farm" I know the words to that
song. I was tasked with running (hand cranking) the cream separator and,
if I forgot to make myself scarce, churning the butter. And when there
was a dairy operation running, trundling the galvanised 5 gallon milk containers from the brn to the road for pick up by the dairy. Then the
reverse trip with the emptied cans to be cleaned thoroughly by guess who?


... Start frosting the whole pop tart; we have the technology.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Especially localised iformation. I worked for the Illinos Department
of Agriculture (ran their print shop) and they were more about the
overall state thn local issues.

Guess they figured that local issues would bog them down too much.

Not necessdarily, just that the state Department of Agriculture is
tasked with responsibility for the entire state all 102 counties. Too
many localised tasks would bog them down and

..........cost way too much to print.

8<----- SHARTENED ----->8

You can get some pretty good deals at auctions, close out, estate or
yard sales. The other day we stopped at a yard sale as they were
it'll be good for boxes of radio stuff. Best price possible, too. (G)

I bought a fold-up hand truck from Harbor Freight that will do up to
(I think, IIRC) 200# It folds to about 30" X 36" X 4" and fits in the trunk of my car or behind the front seat of the Ranger (pickup)
easilt. And it's handy plus easy to set up or take down. Here's a
review of it (after the YouToob ads) https://www.youtube.com/watch?v=jsv5vtiNaKI

This one folds into about 15"x15"x6" (rough guessing), not for heavy
duty stuff but better than hand carrying. When needed, we have access
to a neighbor's heavy duty one.MMMMM----- Recipe via Meal-Master (tm)

8.06

Title: Milk Pork
Categories: Pork, Dairy
Yield: 6 Servings

Hmmmmmm, have to keep that in mind as we've got a pork roast in the
freezer.

The vinegar in milk is a well known fake-out for commercial
buttermilk. AFAIK there is no easy work-around for *real* buttermilk
(the leftovers from churning butter. They are very different from "cultured" buttermilk from down at the grocery store.

Yes, before Steve went into the Army, we'd get our (raw) milk from a
local farmer, gallon glass jars. I'd let it sit a day or so in the
fridge, then skim the cream and use it for making butter, ice cream,
etc. The buttermilk was used in baking--combination of that and lard
(from the hog we'd bought) made the best biscuit, pie crusts, etc you
ever tasted.

As I grew up both "in town" and "on the farm" I know the words to that song. I was tasked with running (hand cranking) the cream separator
and, if I forgot to make myself scarce, churning the butter. And when there
was a dairy operation running, trundling the galvanised 5 gallon milk

I never lived on a farm, visited them off and on over the years.

CONTINUED IN NEXT MESSAGE <<

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Hi Dave,

CONTINUED FROM PREVIOUS MESSAGE <<

containers from the brn to the road for pick up by the dairy. Then the reverse trip with the emptied cans to be cleaned thoroughly by guess
who?

IOW, earning your keep. (G)


---
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)