Subj : Re: T-Raffic To : Ruth Haffly From : Dave Drum Date : Sun Sep 17 2023 05:10:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Yes, and knowing when to avoid peak times on the main street. Going out RH> for Wednesday night prayer meeting we have to time our getting to the RH> intersection just right to avoid a long line of traffic--people turning RH> off of Capital Blvd to get home. Sometimes someone will stop and wave RH> us to make the turn--they may have spotted us from some distance as the RH> road is straight for a ways and taken pity on us patiently waiting. And sometimes the recipent of such largess is so surprised by the courtesy I have to tap the horn to get them to take the advantage offrered. DD> a hub delivery driver I wrote up the short cuts and "work arounds" DD> that I had discovered for each route.. And I often help out hub DD> delivery folk from the new hub (customers, too) with the easiest way DD> to get to the DD> next store. RH> I'm sure all the new folks appreciate it. We used the GPS quite a bit RH> our first few months in WF until we got familiar with where our RH> favorite stores were. DD> Your town sounds like it need a traffic engineer with a favourite DD> auntie who lives on your street. Bv)= RH> That would help but I don't see it happening. Maybe if she's bribed RH> with a jar of home made fig preserves.................. Our guys even remove traffic signals once the general flow of traffic has changed so that they are no longer needed to "give a sucker an even break". Or converted to "treadle operated" lights which work (change) only when there is a car present needing to access the main street. DD> Springfield has a full time traffic engineering department that really DD> works to make traffic flow smoothly and evenly. For instance they have DD> the lights on the "one-way" streets timed so that if one "makes" the DD> first light and drives couple MPH under the posted speed limit you can DD> cruise right along and not have to stop to wait for a green light. In DD> most situations. Rush hours or events getting over can affect things. RH> I've seen that in other places but it doesn't seem to exsist in WF. It RH> does seem like every time we're running the least bit late for RH> something, the lights are all red. (G) See tagline. Bv)= DD> 8<----- JUMP SHIFT ----->8 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) DD> Actually one of the times was instigated by Girl Sprouts from Camp DD> Widgiwagen on the other side of the cove that Camp Illiniwek shared DD> with them. RH> Surprisingly--did they partake of the hookworms or just dare you guys RH> to? Errrrmmmmm, hornworms. Hookworms are a totally different thing. Hookworms are intestinal, blood-feeding, parasitic roundworms that cause types of infection known as helminthiases. Hookworm infection is found in many parts of the world, and is common in areas with poor access to adequate water, sanitation, and hygiene. I don't think I'd eat one of those voluntarily. Bv)= 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. DD> Today is National Linguine day - check the recipes I've posted to mark DD> the event. All tried (at least once) by your's truly. Substitute as DD> you widh for the white wine ingredient call-outs. I find that apple DD> juice/cider or chicken broth make acceptable (to me) subs since I DD> don't keep wne in the place. RH> I saw them--might try one or two when I've had an otherwise low carb RH> week. Here's another you might like - the rice noodles used in nearly every version I've had/made remind me of the wheat based linguine noodles. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy Pad Thai Categories: Pasta, Pork, Vegetables, Herbs, Nuts Yield: 4 servings 4 oz Uncooked thick rice noodles 1/2 lb Pork tenderloin; in - matchsticks 2 ts Oil 2 Shallots; thin sliced 2 cl Garlic; minced 1 lg Egg; lightly beaten 3 c Coleslaw mix 4 Green onions; thin sliced 1/3 c Rice vinegar 1/4 c Sugar 3 tb Soy sauce 2 tb Fish sauce 1 tb Chile-garlic sauce 1 tb Lime juice 2 tb Chopped salted peanuts Chopped fresh cilantro - leaves Lime wedges Fresh bean sprouts Cook noodles according to package directions. In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts. Taste of Home Test Kitchen, Milwaukee, Wisconsin Makes: 4 servings RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM .... Traffic Signal: A green light that turns red upon your approach. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .