Subj : T-Raffic To : Ruth Haffly From : Dave Drum Date : Fri Sep 15 2023 05:50:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> There are some streets here like that. And, if I'm in a hurry I will DD> turn onto the intersecting street and find a "turn-around" usually in DD> a parking lot, so I can come out in the preferred direction going DD> "with the flow" without have to wait for holes in traffic to match. RH> It's not that easy on that street/road. It's a lot easier to go down to RH> the other end, just add a few minutes to your trip. Town just started a RH> study of the road from the major north/south road to the major RH> intersection about half a mile from our street but it really needs to RH> extend the study. The road is 2 lanes either way, with a turning lane RH> (and a light at that intersection) but goes down to a one lane either RH> way, no turning lane after the light. Stop signs on side streets like RH> ours tho. Well, it helps to know where you can benefit by that move. When I was a hub delivery driver I wrote up the short cuts and "work arounds" that I had discovered for each route.. And I often help out hub delivery folk from the new hub (customers, too) with the easiest way to get to the next store. Your town sounds like it need a traffic engineer with a favourite auntie who lives on your street. Bv)= Springfield has a full time traffic engineering department that really works to make traffic flow smoothly and evenly. For instance they have the lights on the "one-way" streets timed so that if one "makes" the first light and drives couple MPH under the posted speed limit you can cruise right along and not have to stop to wait for a green light. In most situations. Rush hours or events getting over can affect things. 8<----- JUMP SHIFT ----->8 DD> True dat. Or the morning after the first serious frost. RH> About when do you have your first frost? Ours may come in late October RH> or early November; in AZ we got it around Thanksgiving. DD> Ours is predicted to be around Columbus Day - used to be around DD> German- American Day (06 October) which is also National Noodle Day. DD> But, that old "non-existent" climate change is giving us earlier DD> springs and later falls. RH> We had them as early as mid August some years when I grew up. Don't RH> know if they've shifted later, not in contact with my brother to find RH> out. They usually came in early September--I can remember being told to RH> go out (with my siblings) and pick all the green tomatoes (to ripen RH> inside) before the frost got to them. We're in the middle of September and in the midwest I'm looking at a current temp of 42-|F. I'm also looking for a light jacket. Bv)= DD> Title: Fried Green Tomato Hornworms DD> Categories: Five, RH> Exotics, Vegetables, Herbs DD> Yield: 8 Servings RH> I'll pass on those, not into eating that kind of bug, thank you. DD> I've eaten them a couple times when I was in the Boy Sprouts. Kind DD> like crinkle-cut French fries in form and crunchy witout much flavour DD> unless you've dipped them in catsup or tartar sauce of similar. It was DD> a typical "Dare you to eat this" situation that youngsters often get DD> up to. RH> More often a boy thing than a girl thing. (G) Actually one of the times was instigated by Girl Sprouts from Camp Widgiwagen on the other side of the cove that Camp Illiniwek shared with them. DD> Speaking of National Noodle Day - here's one of my favourite noodle DD> accompaniments .... DD> Title: Roasted Pistachio Pesto DD> Categories: Herbs, Nuts, Citrus, Cheese DD> Yield: 16 Tablespoon RH> Interesting to try. Steve has used radish leaves and stems when we've RH> gotten radishes with the leaves/stems still on at the farmer's market. Today is National Linguine day - check the recipes I've posted to mark the event. All tried (at least once) by your's truly. Substitute as you widh for the white wine ingredient call-outs. I find that apple juice/cider or chicken broth make acceptable (to me) subs since I don't keep wne in the place. Here's one I found and enjoyed that uses pesto in place of mustard/mayo. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Grown Up Grilled Cheese w/Pesto, Havarti & Pears Categories: Five, Breads, Cheese, Fruits Yield: 1 Sandwich Softened butter 2 sl Marbled rye bread 4 tb Pesto * 4 sl (to 8) pear; 1/8" thick 1 sl (1/4") Havarti cheese Butter the outside of two slices of bread generously. Heat a pan over medium-high heat, and place one of the slices into the pan, butter side down. Working quickly, and carefully, spread 1-2 tbsp of pesto on the bread in the pan. Top with the pear slices, and then the havarti. Spread some more pesto on the non butter side of the second piece of bread, then place on top of the sandwich, butter side out. Cook until the bottom of the sandwich is golden brown and crisp, about three minutes. Carefully flip the sandwich over and repeat on the second side. * may sub Dijon or Dusseldorf mustard - UDD RECIPE FROM: https://www.yummly.com Uncle Dirty Dave's Kitchen MMMMM .... "There must be more to life than having everything." -- Maurice Sendak --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .