-=> Ruth Haffly wrote to Dave Drum <=-
RH> I think all the correspondence of a couple of weeks ago hit the bit
RH> bucket in the sky when we had tropical storm Debby come thru the area.
RH> I didn't get any Fido for a couple of days, then it started up slowly.
RH> Now it seems to be back to normal.
DD> You'll have that some days. I just assumed you were road tripping.
RH> Not yet, got one planned for the latter part of next month out to TN
RH> for the RV/radio group. Probably going to stop in Asheville to see the Dale
RH> 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)=
RH> 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
RH> 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.
> My house mate "hates" liver. It stems from some Navy chow hall liver
> making him barf up everything but his socks one time.
MP> I could never get past the smell of liver being cooked, or how it
MP> smelled warm on the plate, but...
RH> Our girls don't like it either. AFAIK, neither of them has ever fixed
RH> it for their families.
DD> The only time I ever had a problem is one time my mother bought some
DD> pork liver that was on "special offer". When she started to fry it
DD> for our supper the house smelled like someone had peed on a hot
DD> radiator.
DD> It turns out that it was boar's liver from a hog in rut. From then on
DD> it was beef or lamb's liver only.
RH> Chicken liver and baby beef liver are also good. The forme is good for
RH> doing something where you start by cutting the liver into smaller
RH> pieces. I do a sort of Mexican style liver sometimes--cut the liver
RH> into strips (or bite size pieces, depending on whatever liver you use).
RH> Dredge it in seasoned flour. Slice an onion and bell pepper (color of
RH> choice, lately I've used more red, yellow or orange). Saute the liver
RH> in olive oil, when about half done add the pepper and onion. Add one 8
RH> oz can of tomato sauce, 1/2 can water and chili seasonings, cook until
RH> liquid thickens up. Serve over rice or pasta, grate some Cheddar cheese
RH> over top. May sub out Italian seasonings, parmisan cheese for a
RH> different flavor.
DD> My favourite way to do chicken liver is breaded and deep fried. I
DD> stopped a Humphrey's deli counter on the way home from work yeaterday
DD> and picked up a half-pound of livers and a pint container of
DD> cantaloupe and that was lunch. Supper was a small container of
DD> raspberry-chocolate yoghurt. I just feel so virtuous when I do that.
DD> Bv)=
RH> You know that all the breading and frying of the livers, plus sugars in the
RH> 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.
RH> The fig tree is still giving us figs, but it has slowed down a bit. I found
RH> a recipe for fig bread on line so made up a couple of loaves
RH> today. It's cooling right now, will probably have some with supper.
RH> Decided to use something older instead. Will probably make fig scones
RH> tomorrow so they'll be fresh for Sunday breakfast.
> I used to make braunschweiger sandwiches which he'd gobble down until
MP> I do like braunschweiger! Of course, it is probably one of the less
MP> healthy versions of liver so that somehow tracks.
8<----- SHORTEN ----->8
DD> Schuppman's also made their own hot dogs (Frankfurter Wurtschen) with
DD> a casing that you had to bite through to get at the goodness inside. Unlike
DD> the skinless franks we are used to these days.
RH> Sounds like a place we could have dropped some serious money at.
RH> 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.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye
Categories: Beef, Vegetables, Cheese, Pork, Citrus
Yield: 2 servings
16 oz Ribeye steak
1 c Crumbled blue cheese
1 md Onion; diced
1/4 lb thick sliced bacon; rough
- chopped
1 tb Worcestershire sauce
2 tb Orange juice
Caramelize bacon and onion in a pot.
Mix blue cheese, Worcestershire, and orange juice in a
separate bowl.
Sear ribeye on both sides to create a crust.
Top the steak with the blue cheese, bacon, and onion
mixture.
Roast in the oven for 15 minutes (medium rare).
UDD NOTES: This is a horrid way to treat an honest rib-
eye steak. I used, instead chuck steak (not chuck-eye,
which is nearly as good as rib-eye) oe sirloin.
RECIPE FROM: https://humphreysmarket.com
Uncle Dirty Dave's Kitchen
MMMMM
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