Ruth Haffly wrote to Dave Drum <=-
This one will take years, maybe decades to get back to a semblence of
what it was. We were in NOLA in 2012, 7 years after Kartina hit and
there was still a lot of work to be done. Western NC/TN/north GA really got hit hard; Steve donated a number of power tools toward the clean up and rebuild effort.
My local municipally owned utility sent two crews of volunteers to a
town in Georgia. The local news rag had a nice story about it. And the spokseman said they may be called back to the area after Milton.
Probably so; it came ashore as a Cat 3, nothing to be messed with.
Steve's sister and BIL live in Zephyrhills, in a manufactured home.
Didn't evacutate this time, and appears they got off with little to no damage.
"It's pretty devastating," Huff said. "You're there to help serve
the public get the lights on, but then at the same time, you've
got this gut-wrenching feeling for all of these customers that lost
their house, their roof, their everything."
I'm reading stories like that every day in the Raleigh paper.
I wonder how many people realise that the Thousand Islands archipelago
is actually a place. And straddles the border between Canada and USA.
I discovered it when returning from covering a motor race in Quebec
for Hoosier racing tire. Up to that point I had 'assumed' that the
home of the famous dressing had something to do with Trader Vic's
and the Pacific Ocean.
No, I grew up knowing better.
Some people have more money then brains.
Agreed there. I presume parking, souvenier programs, meal
before/after are all extra.
Don't forget the "merch". Bv)=
Lumped in with the souvenier programs.
Apparen tly Corny's heirs have enough brains to shear the sheeple.
Bv)=
More so than some rich folk's offspring.
My granddad had a saying about the "nouveau riche". Shirtsleeves to shirtsleeves in three generations. It was accurate inmany cases. Bv)=
Seems to have worked out that way with the newspaper my dad worked for, for decades. I understand the paper no longer exists.
Here's an other Biltmore goody that is on my "round-tuit" list.
When I make it I'll use thighs and cider since I don't stock wine. And substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
to change the title to reflect the switch in pasta.
Just change it to "pasta" and use whatever strikes your fancy when
making it. Or, whatever's on the shelf. (G)
Good thinking. Although I usually stock penne. My local Hy-Vee does whole-wheat pasta - and for the most part that's what I buy. They also have "pan length" noodles for the long pastas - which saves breaking
it by hand and getting "shards". Very handy.
We've done nothing but whole wheat pasta since the late 70s. Had to do some creative searching pre internet/pre popularity to find it, but we did. I don't break my longer pasta's for the pan either, just gently
ease them into the hot water and as the lower ends absorb water, I can
get the upper parts in and submerged.
Title: Biltmore Estate Chicken Breasts Over RigatoniDD I do a batch ... mostly around turkey day.
Categories: Poultry, Mushrooms, Pasta, Herbs, Cheese
Yield: 2 servings
A good fresh apple cider would add a nice flavor to it. We picked up
some all natural, from honeycrisp apples, cider the other day at
Wegman's.
I've a local place called the Apple Barn just south of town. They
press their own cider and sell it at reasonable prices. One of my favourite things to do with cider ......
Both of us had that growing up but all the apple orchards are in
western NC, and probably have most all of the fruits blown off of them this year.
I have never added the optional rum noted in the directions, as I
am sure you wouldn't. But I do like this and it's a hit whenever
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot Apple Cider
Categories: Five, Beverages, Fruits
Yield: 8 Servings
NOTES: I first experienced this at Lincoln's New Salem
Historical Site during the annual "Christmas at New
Salem" put on by the Illinois Historic Preservation
Agency. It was served by ladies from the Springfield
Junior League in period dress - at the Rutledge Tavern
It was like drinking a slice of apple pie. I was so
hooked on it that I hung about and cadged the recipe.
This is a reduction in quantity version. But otherwise
true to the bone.
I've done things like that before. We had a neighborhood picnic
a few years ago and made some; it went like hot cakes. (G)
The headline damage was Milty ripping the roof off of sports stadium. According to what I've read the tornadoes that were spun off caused a
lot more damage than the hurricane itself. Go figger.
My local municipally owned utility sent two crews of volunteers to a
town in Georgia. The local news rag had a nice story about it. And the spokseman said they may be called back to the area after Milton.
Probably so; it came ashore as a Cat 3, nothing to be messed with.
Steve's sister and BIL live in Zephyrhills, in a manufactured home.
Didn't evacutate this time, and appears they got off with little to no damage.
The headline damage was Milty ripping the roof off of sports stadium. According to what I've read the tornadoes that were spun off caused a
lot more damage than the hurricane itself. Go figger.
their house, their roof, their everything."
I'm reading stories like that every day in the Raleigh paper.
Saw a pixture of a trailer park with ha;f submerged autos. But it
looked the water hadn't got to the floor level of the mobile homes.
I wonder how many people realise that the Thousand Islandsarchipelago DD> is actually a place. And straddles the border between
No, I grew up knowing better.
And you gew up a lot closer to the St. Lawrence than I did. Bv)=
More so than some rich folk's offspring.
My granddad had a saying about the "nouveau riche". Shirtsleeves to shirtsleeves in three generations. It was accurate inmany cases. Bv)=
Seems to have worked out that way with the newspaper my dad worked for, for decades. I understand the paper no longer exists.
TeeVee "news" and the interweb are killing the local papers.
Especially as the big players like Gannett (USA Today) glom up the
locals and fold them into the mix. We used to have two daily papers
here - The State
Journal which was a morning rag and Republican oriented. And the
Register which was and afternoon sheet and Democrat slanted. Then they merged into the State Journal-Register and were $$$ oriented. Bv)=
Here's an other Biltmore goody that is on my "round-tuit" list.
When I make it I'll use thighs and cider since I don't stock wine. And substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
to change the title to reflect the switch in pasta.
Just change it to "pasta" and use whatever strikes your fancy when
making it. Or, whatever's on the shelf. (G)
Good thinking. Although I usually stock penne. My local Hy-Vee does whole-wheat pasta - and for the most part that's what I buy. They also have "pan length" noodles for the long pastas - which saves breaking
it by hand and getting "shards". Very handy.
We've done nothing but whole wheat pasta since the late 70s. Had to do some creative searching pre internet/pre popularity to find it, but we did. I don't break my longer pasta's for the pan either, just gently
ease them into the hot water and as the lower ends absorb water, I can
get the upper parts in and submerged.
Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still the "pan length" as it's easier to wind it onto my fork at
table. But, That's me.
CONTINUED FROM PREVIOUS MESSAGE <<
This is a reduction in quantity version. But otherwise
true to the bone.
I've done things like that before. We had a neighborhood picnic
a few years ago and made some; it went like hot cakes. (G)
That's understandable. Mine evaporates pretty fast when I make it.
I'd probably make this with thighs, but that's me.
Title: Apple Cider Chicken w/Apples & Parsnips
Categories: POultry, Vegetables, Fruits, Herbs
Yield: 3 servings
2 Chicken breasts; 8 oz ea
Salt
1/4 c A-P flour
1/4 c Extra-virgin olive oil
2 Parsnips or carrots; peeled,
- halved lengthwise, thin
- sliced in half moons
2 Granny Smith apples; peeled,
- cored, cut in thin wedges
1 Shallot; thin sliced
1 3/4 c Apple cider
2 Sprigs tarragon
RECIPE FROM: https://cooking.nytimes.com
Ruth Haffly wrote to Dave Drum <=-
The headline damage was Milty ripping the roof off of sports stadium. According to what I've read the tornadoes that were spun off caused a
lot more damage than the hurricane itself. Go figger.
Hurricaneds do more water than wind damage as a general rule. BTW, the stadium roof was rated to be ok with winds up to 110mph; the storm
winds were about 150.
their house, their roof, their everything."
I'm reading stories like that every day in the Raleigh paper.
Saw a pixture of a trailer park with ha;f submerged autos. But it
looked the water hadn't got to the floor level of the mobile homes.
Or had, and was on its way down by the time photographers got there.
More so than some rich folk's offspring.
My granddad had a saying about the "nouveau riche". Shirtsleeves to shirtsleeves in three generations. It was accurate inmany cases. Bv)=
Seems to have worked out that way with the newspaper my dad worked for, for decades. I understand the paper no longer exists.
TeeVee "news" and the interweb are killing the local papers.
Especially as the big players like Gannett (USA Today) glom up the
locals and fold them into the mix. We used to have two daily papers
here - The State Journal which was a morning rag and Republican
oriented. And the Register which was and afternoon sheet and Democrat slanted. Then they merged into the State Journal-Register and were
$$$ oriented. Bv)=
Wake Forest has a weekly, Raleigh and Durham both have dailys. We used
to get the Raleigh print edition but went to on line only when prices
for the hard copy kept going up as the # of pages kept going down. Lots more in the on line editions than the print.
Here's an other Biltmore goody that is on my "round-tuit" list.
When I make it I'll use thighs and cider since I don't stock wine. And substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
to change the title to reflect the switch in pasta.
Just change it to "pasta" and use whatever strikes your fancy when
making it. Or, whatever's on the shelf. (G)
Good thinking. Although I usually stock penne. My local Hy-Vee does whole-wheat pasta - and for the most part that's what I buy. They also have "pan length" noodles for the long pastas - which saves breaking
it by hand and getting "shards". Very handy.
We've done nothing but whole wheat pasta since the late 70s. Had to do some creative searching pre internet/pre popularity to find it, but we did. I don't break my longer pasta's for the pan either, just gently
ease them into the hot water and as the lower ends absorb water, I can
get the upper parts in and submerged.
Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still the "pan length" as it's easier to wind it onto my fork at
table. But, That's me.
At least you don't cut it into 1" or less pieces. (G)
Hurricaneds do more water than wind damage as a general rule. BTW, the stadium roof was rated to be ok with winds up to 110mph; the storm
winds were about 150.
I knew it was pretty breezy. The Asian word for hurricane is Tai Fun (Typhoon) which translates as "supreme wind". Bv)=
their house, their roof, their everything."
I'm reading stories like that every day in the Raleigh paper.
Saw a pixture of a trailer park with ha;f submerged autos. But it
looked the water hadn't got to the floor level of the mobile homes.
Or had, and was on its way down by the time photographers got there.
I dunno how they insulate "mobile" homes in that area. Mine, here in
the Great American Outback had thick batts of fibreglass insulation
under
the floors. If the water got as high as that - game's over.
8<----- XXXXX ----->8
More so than some rich folk's offspring.
My granddad had a saying about the "nouveau riche". Shirtsleeves to shirtsleeves in three generations. It was accurate inmany cases. Bv)=
Seems to have worked out that way with the newspaper my dad worked for, for decades. I understand the paper no longer exists.
TeeVee "news" and the interweb are killing the local papers.
Especially as the big players like Gannett (USA Today) glom up the
locals and fold them into the mix. We used to have two daily papers
Wake Forest has a weekly, Raleigh and Durham both have dailys. We used
to get the Raleigh print edition but went to on line only when prices
for the hard copy kept going up as the # of pages kept going down. Lots
We have a free weekly called the Illinois Times which has more/better local news/reporting. When I was in the newspaper business
subscription money paid for the distribution. But the profits were
from advertising. The IT is distributed to public access venues to be picked up by those
who care to have a hard copy. It is published on the traditional day
for weekly readers - Thursday. There is also an on-line presence. I
find that it's easier to read the on-line these days. But I always
glom onto a hard copy - for the adverts and coupons. Bv)=
Here's an other Biltmore goody that is on my "round-tuit" list.
When I make it I'll use thighs and cider since I don't stock wine. And substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
to change the title to reflect the switch in pasta.
Just change it to "pasta" and use whatever strikes your fancy when
making it. Or, whatever's on the shelf. (G)
Good thinking. Although I usually stock penne. My local Hy-Vee does whole-wheat pasta - and for the most part that's what I buy. They also have "pan length" noodles for the long pastas - which saves breaking
it by hand and getting "shards". Very handy.
We've done nothing but whole wheat pasta since the late 70s. Had to do some creative searching pre internet/pre popularity to find it, but we did. I don't break my longer pasta's for the pan either, just gently
ease them into the hot water and as the lower ends absorb water, I can
get the upper parts in and submerged.
Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still the "pan length" as it's easier to wind it onto my fork at
table. But, That's me.
At least you don't cut it into 1" or less pieces. (G)
Only pasta I do in that size range is elbow macaroni, rosemarina, cous cous, etc.
Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings
* Pearl couscous is much larger than regular couscous
and takes longer to cook, so don't be tempted to
substitute one for the other.
Pearl couscous may be labeled Israeli couscous or ptitim
in Middle Eastern markets.
Ruth Haffly wrote to Dave Drum <=-
Hurricaneds do more water than wind damage as a general rule. BTW, the stadium roof was rated to be ok with winds up to 110mph; the storm
winds were about 150.
I knew it was pretty breezy. The Asian word for hurricane is Tai Fun (Typhoon) which translates as "supreme wind". Bv)=
I know; I picked that up from the James Clavell books. (G)
8<----- XXXXX ----->8
More so than some rich folk's offspring.
My granddad had a saying about the "nouveau riche". Shirtsleeves to shirtsleeves in three generations. It was accurate inmany cases. Bv)=
Seems to have worked out that way with the newspaper my dad worked for, for decades. I understand the paper no longer exists.
TeeVee "news" and the interweb are killing the local papers.
Especially as the big players like Gannett (USA Today) glom up the
locals and fold them into the mix. We used to have two daily papers
Wake Forest has a weekly, Raleigh and Durham both have dailys. We used
to get the Raleigh print edition but went to on line only when prices
for the hard copy kept going up as the # of pages kept going down. Lots
We have a free weekly called the Illinois Times which has more/better local news/reporting. When I was in the newspaper business
subscription money paid for the distribution. But the profits were
from advertising. The IT is distributed to public access venues to be picked up by those
who care to have a hard copy. It is published on the traditional day
for weekly readers - Thursday. There is also an on-line presence. I
find that it's easier to read the on-line these days. But I always
glom onto a hard copy - for the adverts and coupons. Bv)=
Good going; I miss getting the flyers and sales ads that the print
paper had but it's so much easier to deal with the on line version.
Our recycle can isn't as full either. (G)
Here's an other Biltmore goody that is on my "round-tuit" list.
When I make it I'll use thighs and cider since I don't stock wine. And substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
to change the title to reflect the switch in pasta.
Just change it to "pasta" and use whatever strikes your fancy when
making it. Or, whatever's on the shelf. (G)
Good thinking. Although I usually stock penne. My local Hy-Vee does whole-wheat pasta - and for the most part that's what I buy. They also have "pan length" noodles for the long pastas - which saves breaking
it by hand and getting "shards". Very handy.
We've done nothing but whole wheat pasta since the late 70s. Had to do some creative searching pre internet/pre popularity to find it, but we did. I don't break my longer pasta's for the pan either, just gently
ease them into the hot water and as the lower ends absorb water, I can
get the upper parts in and submerged.
Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still do the "pan length" as it's easier to wind it onto my fork at table. But, That's me.
At least you don't cut it into 1" or less pieces. (G)
Only pasta I do in that size range is elbow macaroni, rosemarina, cous cous, etc.
Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings
* Pearl couscous is much larger than regular couscous
and takes longer to cook, so don't be tempted to
substitute one for the other.
Pearl couscous may be labeled Israeli couscous or ptitim
in Middle Eastern markets.
I keep both in my pantry. This looks good, may try it out when we get
back home.
I knew it was pretty breezy. The Asian word for hurricane is Tai Fun (Typhoon) which translates as "supreme wind". Bv)=
I know; I picked that up from the James Clavell books. (G)
One of the many reasons that I'd rather read a good book than zone out
in front of the one-eyed monster.
find that it's easier to read the on-line these days. But I always
glom onto a hard copy - for the adverts and coupons. Bv)=
Good going; I miss getting the flyers and sales ads that the print
paper had but it's so much easier to deal with the on line version.
Our recycle can isn't as full either. (G)
I take the e-edition of the daily. And they mail out a collection of grocery adverts, coupon flyers, etc. I get the grocery ad delivered to
my in-box for all of the stores in town. The only flyer I get any use
from is the Dollar Gererous. They often have really good deals on
stuff I can (and do) use.
Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still do the "pan length" as it's easier to wind it onto my fork at table. But, That's me.
At least you don't cut it into 1" or less pieces. (G)
Only pasta I do in that size range is elbow macaroni, rosemarina, cous cous, etc.
Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings
I was hesitant to serve a dish using cous cous to my brother since
he's had this "thing" abou rice ever since his tour in Vietnam. But,
he knows the difference and enjoyed it. I keep hoping he'll mellow out
of it like Steve did with pork. But that hope is dwindling. Bv)=
I present this recipe as written - but with the question "How can a
bird be both free range AND corn fed"?
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