-=> Ruth Haffly wrote to Dave Drum <=-
DD> AFAIK he's still hanging on. But he's old (1941 model).
RH> Closer to you in age than me. (G)
Hopefully he's as active and vital as my friend, Les, who made it to
87 on 19 August and was surprised when I picked up his breakfast check
as a birthday present. Bv)=
DD> We're due to see 99F tomorrow. Thank Mr. Carrier for air conditioning. Then
DD> next week temps are *predicted* to be in the low-mid 70s. PHEW!
RH> I know, we're in the mid 90s today, upper 90s tomorrow and
RH> Thursday. RH> Back to the low 80s on Friday.
DD> We're mid 80s thru the weekend and 70s after Monday according to NWS.
RH> Looks like we have to wait until the middle of next week before we hit
RH> the 70s, then it's only for a few days and then back into the 80s. But,
RH> fall is coming and we'll soon be switching from air conditioning to
RH> heating.
We had a line of thunderstorms come though last night - complete w/flash
flood alerts. Temps dropped from 90F to my current 68F with a predicted
high of 84. Not too bad.
DD> DD> 8<----- SHORTEN ----->8
DD> Bar codes were invented and patented in 1952. They first saw
DD> widespread use in the railroad business, keeping track of rolling
DD> stock as it was rolling. Bu it wasn't log before it began to
DD> metathesize.
RH> OK. I thought they were a lateer invention. Guess they took a while to
RH> catch on for general use. I remember one time in the early 70s my mom
RH> did some grocery shopping in her home town (Plainfield, NJ) and the
RH> store was equipped with the bar code scanner at the register. She was quite
RH> impressed. Don't know when (but well after I was married) that
RH> they came to the grocery stores in the little town I grew up in. AFAIK, the
RH> one store never had them before they folded. I think the A&P put
RH> them in after one of their rebuilds after flooding.
DD> Now the "squiggle coded squares" (QR codes) are rearing their ugly
DD> heads.
RH> Yes, and if you don't have a smart phone, you're pretty much unable to read
RH> them.
I just got "upgraded" because my really nice phone which I was used to and
comfortable with was no longer compatible with the current networks. FEH!
I may go back to a flip phone since I have no desire to play gamez, or do
"social" media on the fly. Jitterbug sells one that is compatible with the
modern telecom practices.
DD> Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye
DD> Categories: Beef, Vegetables, Cheese, Pork, Citrus
DD> Yield: 2 servings
RH> I'll take mine without the blue cheese, thank you.
DD> And as I noted - I'll take mine with a substitute for the Rib Eye. But
DD> I do likes me stinky cheeses.
RH> I like it in (very) small amounts, usually with a cracker. Tried it
RH> once in a salad dressing because it's one of Steve's favorites, once
RH> was enough.
DD> Your mouth. You fill it as you wish.
RH> And can put in as much or as little as I wish.
DD> Title: Rhubarb Scones
DD> Categories: Breads, Fruits, Dairy
DD> Yield: 16 servings
DD> 1 1/4 c Whole wheat pastry flour
DD> 1 1/4 c A-P flour
DD> 1/2 c Sugar
DD> 1 tb Baking powder
DD> 1 ts Ground cardamom
RH> Looks good but I'll use all whole wheat pastry flour.
DD> Once again, you're the cook/baker. It's your deal.
RH> True. Tried the fig bread today after letting it sit in the fridge a
RH> few days--very good. That recipe is a keeper, and a good use of fresh figs.
DD> Here's another you might like. I may give this one a shot this weekend
DD> if I'm feeling ambitious. My neighbour has a each tree I can reach
DD> from my back fence. Bv)-
DD> Title: Sour Cream & Fruit Scones
DD> Categories: Breads, Fruits, Dairy
DD> Yield: 8 servings
RH> does look good, and peaches are in season now. I got a few at the
RH> farmer's market the other day that we've enjoyed eating "as is".
We have a county in Illinois located (and bordered on two sides) between
the Illinois and Missippi rivers. It's locally well known for it peach orchards.
I am seeing roadside/parking lot pick-yp trucks adverting
"Calhoun Peaches".
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
Yield: 7 Quarts
MMMMM--------------------------PEACHES-------------------------------
10 lb Peaches (abt 15 large)
14 Cinnamon sticks
3 1/2 ts Whole cloves
3 1/2 ts Whole allspice
MMMMM---------------------------SYRUP--------------------------------
12 c Granulated sugar
+=OR=+
6 c Granulated sugar for light
- syrup
12 c Water
Prepare your water bath canner and clean jars. Start the
canner coming to a boil. If it is ready before the fruit
you can turn it off. It will come back to a boil very
quickly when you are ready.
Put spices into the jars. 1/2 teaspoon of whole
allspice, 1/2 teaspoon of cloves, 2 whole cinnamon
sticks per jar.
Prepare desired sugar syrup by heating water and sugar
in a sauce pan until sugar is dissolved. Set it aside.
Blanch peaches by dipping in boiling water for 30-60
seconds. Use a large slotted spoon and do 5 peaches at a
time. Immediately remove peaches to a sink or bowl with
ice water to stop the cooking.
Slice each peach in half along the natural line of the
peach. The skin will slip off easily after it is cut.
Remove skin, pit, and any little fragments of pit left
in the peach.
Fill one jar at a time. Each peach half is supposed to
be packed pit side down. As you fill a jar, cover the
peaches with hot syrup leaving 1/2" head space.
Load 7 quarts into a boiling water bath canner. Make
sure the jars are covered by at least 2" of water.
Bring the water back to a boil. Process for 30 minutes.
Remove jars of peaches and place on a towel to cool.
Allow them to come to room temperature. The lids will
seal at this time. Any lids that do not seal need to be
processed again or refrigerated and eaten within a week.
Sealed jars can be labeled and stored on a shelf out of
direct light for up to two years.
By: Mrs. George W. Moore
FROM: St. Martha's Guild, St. Paul's Episcopal Church,
Carlinville, Illinois 62626
From: http://www.carlinvillechristmasmarket.com
Uncle Dirty Dave's Archives
MMMMM
... Are you casting asparagus on my cooking?
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