Subj : Cats was: Travelling PT 2 To : Ruth Haffly From : Dave Drum Date : Thu Jun 22 2023 06:03:20 -=> Ruth Haffly wrote to Dave Drum <=- DD> I have three pooches here to pre-wash the supper dishes. and they're DD> not picky, in the slightest. RH> Ours weren't either. Had just one dog until I was about 12, then my RH> folks added others, but never more than 2 at a time. We always had one RH> or 2 cats but they didn't usually get left overs--their treat was the RH> fish oil whenever my mom did anything with canned tuna. She would drain RH> the can into the cat's dry kibble. DD> Cats can be odd sometimes. I had one I named Spot (because she DD> followed me around like a dog) who I shared some hamburger-based red RH> Craziest cat name we ever gave one was Dog. Mom (Socrates, had a RH> brother Hippocrates) had kittens, dad thought we'd give them all away. RH> To tell them apart, he designated them Able, Baker, Charlie and Dog. So it was a "convenience" name, not a personality one? RH> First 3 found homes, mom cat died on the operating table during her RH> spaying. Hippocrates had passed on before that--found out there was a RH> genetic heart defect in that cat line. Kept Dog, kept the name. She RH> went on to have a litter at the start of the Apollo 11 moon shot so for RH> designators we used Neil, Buzz, Michael and Diana (Roman goddess of the RH> moon). Darwin was right, you know. DD> gravy from DD> the spaghetti. She licked up all of the sauce and left the meat. DD> Pretty odd behaviour for a cat. RH> Quite so. We had a kitten and Sam who were both popcorn lovers. Spot was the first (and only) cat I ever saw who would leave meat in her bowl. DD> I never have oil from tuna these days as I *always* get the "Packed in DD> Water" stuff. Haven't had heartburn since I switched. Bv)= RH> This was in the pre "packed in water" days, took a long time for things RH> like that to reach our "neck of the woods". I used to half-open the cans of packed in oil fish and let it drain over the kitty kibble. The cats loved it. DD> This is from a cookbook I published (wish I had a copy) when I wore a DD> younger man's clothes called "Advice For The Newly Single". It was for DD> freshly graduated, living away from Mom & Dad for the first time. Or DD> newly divorced man on their own with no housekeeping chops nor cooking DD> skills. DD> It was first printed in my newspaper column, "The Dim View" RH> Put out a call for it on your neighborhood group; somebody may have a RH> copy or know of someone who knows someone with a copy. I've been looking for years. I "rescued" many of the recipes by going through the archives of the college I was attending at the time. That was in '69 when Lincoln Land was in temporary pre-fab buildings and the whole thing was a learning experience for all concerned. The student newspaper was a single 8 1/2 X 14 slick paper, single fold thing that looked like a PTA newsletter. My friend John and I took it and turned it into a "real" ad-supported NEWS paper. Number of pages varied with the amount of news happening and, more importantly, with the advertising revenue. But never less than an 8 page tabloid. After we left LLCC (a two year community college) and moved on to Sangamon State University (an "upper division" university) which featured junior and senior year college programs and graduate studies we started a student/campus paper called the "Spectrum" on the same model as the LLCC Lamp. We managed to put ourselves through to degrees on the revenue from the Spectrum. John, to a Bachelor's in Literature and me to a Master's in Public Affairs. That school, which I was in on the founding of, is now the University of Illinois at Springfield. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gnocchi & Tomato Bake Categories: Pasta, Vegetables, Herbs, Cheese Yield: 4 servings 1 tb Olive oil 1 md Onion; chopped 1 lg Red ball pepper; seeded, - fine chopped 1 cl Garlic; crushed 400 g (14 oz) can chopped tomatoes 500 g (1 lb) pack gnocchi Handful basil leaves; torn 225 g (8 oz) ball mozzarella; torn - in chunks Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins. Stir in 1 crushed garlic clove, fry for 1 min, tip in 400 g chopped tomatoes and 500 g gnocchi, then bring to a simmer. Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish. Scatter with torn chunks of a mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden. NOTE: A classic student dish, pasta bake doesn't have to be the cheese-laden vision we imagine on hearing the words. Let storecupboard staples like pasta and tinned tomatoes be your base, then get creative with your favourite veg, herbs and creme fraiche for a lovely texture with less of the stodge. By: Roxanne Fisher Serves 4 RECIPE FROM: https://www.bbcgoodfood.com Uncle Dirty Dave's Archives MMMMM .... I looked up opaque. The definition wasn't very clear. --- Talisman v0.47-dev (Windows/x86) * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452) .