Subj : 'Maters was: Air Quality [1] To : Dave Drum From : Ruth Haffly Date : Tue Aug 01 2023 22:13:49 Hi Dave, DD> bread machine and (lots of) butter. I've posted that bread recipe here DD> a few times. No mayo and most definitely no Miracle Wimp. RH> That sounds good but I've never heard of using butter instead of mayo. DD> I generally do mayo but I seldom do just tomatoes as sandwich filler. DD> This instance the salt in the butter (I used LOTS of butter on the DD> warm bread) enhanced the tomato's flavour. A sprinkle (or twist of a grinder) of salt would work just as well, IMO. RH> We do a lot of chicken--Steve grilled some thighs last night with lemon RH> pepper seasoning. We'll use them up tonight, with salad and probably RH> applesauce--low fuss cooking. RH> I keep toothpicks on hand, both in the house and in the camper. Bacon DD> Since I've got the china clippers I've had scant use for toothpicks DD> except as mini-skewers. And I have metal skewers that I use for most DD> purposes so I let them run out and not get replaced until this project DD> came along. RH> OK, we both still have the teeth we were born with, minus wisdom teeth. RH> I'm also missing one molar that had some problems; when the dentist saw RH> it, he said that in his years of practice he'd seen that situation only RH> 2 or 3 times before. The tooth had to go. But, I still keep toothpicks RH> on hand for teeth, times when either Steve or I need to apply just a RH> drop of paint or glue to something, cleaning small cervaces, drawing a RH> picture in cake frosting to fill in with another color of frosting, RH> etc, etc. DD> All the sorts of things I use the meatl skewers or a stylus for. DD> Except I don't decorate cakes. I don't decorate as many as I used to but it is something I've done from time to time. A toothpick will draw a fine line and you don't have to wash it up afterward. Same as using disposable decorating bags--less to clean up at the end. DD> Someone gifted us with a plastic grocery sack of (obviously) home DD> grown tomatoes the other day. I wish I knew who so I could thank DD> them and/or return the favour. But no one admits to the deed. RH> Enjoy them; the season is all too short. DD> I have learned it was next door - who I didn't even know had a garden DD> as it is masked from my view by her garage. She brought us another bag DD> last evening. Yuuuuum. More to enjoy. Steve isn't eating too many tomatoes these days as it aggravates his arthritis (he will eat a marinara sauce) so I don't buy very many. We went out to a new branch of one of our favorite seafood places (Cape Fear Seafood Company; they opened a place in WF) the other night and he gave me all the tomatoes from his salad. Combined with all that were on mine, I probably had a couple of tomatoes plus the greens and everything else. Good thing I ordered the small portion of shrimp and grits. (G) DD> If I'm raising them myself the season can stretch well into September DD> and maybe October depending on the date of the fist "killing" frost. RH> It went into early November the first year we planted tomatoes in AZ. I RH> used up the last of them (green) in making green tomato relish just RH> before Thanksgiving. DD> I've made "end of season" fried green tomatoes but not relish. I like relish with some things and didn't have any on hand plus a friend gave me a recipe to try so................... DD> What I grabbed was Wasabi Furikake. I use it on French fries and a few DD> other things. I keep, also, white miso and Shichimi Togarashi (rather DD> like Furikake but "zippier") RH> Off the top of my head I'm not sure what varieties we have but I don't RH> think they're wasabi. The store had a lot of different varieties; we RH> just grabbed a couple. DD> Yes, I know. I picked the wasabi because I wanted something with a bit DD> of zip to it. And I had had wasabi before. Turns out there is some DD> other zippiness along with the wasabi - not enough to blow your head DD> off but DD> it will get your attention. DD> Here's a recipe from a TeeVee channel that used to was a lot better DD> than it is today. It's for restaurant sized quantities of stuff but it RH> I still watch it from time to time if we're spending the night in a RH> motel and Steve is absorbed in his computer. We've also watched RH> Discovery Channel shows sometimes, just as a wind down from a day on RH> the road. DD> looks interesting. If I ever have occasion to cater/cook for a DD> large group I might give it a go. DD> Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken DD> Categories: Poultry, Vegetables, Herbs, Rice, Chilies DD> Yield: 8 servings RH> I'd help you with it but don't know if I'd try doing it myself. It does RH> look good tho. DD> Here's the chicken recipe I mentioned above .......... DD> Title: Crumb-Coated Ranch Chicken DD> Categories: Five, Poultry, Breads, Herbs DD> Yield: 4 servings Down side of that is that ranch is one of our least favorite salad dressings. DD> 2/3 c Ranch salad dressing --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... If you think you are confused now, wait until I explain it! --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .