Subj : I cover everything.
To   : Dave Drum
From : Ruth Haffly
Date : Wed Apr 17 2024 13:50:05

Hi Dave,

 RH> Steve eats at his computer desk sometimes. Since my net book sits in my
 RH> lap, I can't put a plate or bowl there at the same time. I'll grab a
 RH> tray to set the food on, on a side table if I need to use the computer
 RH> during one of those meal times.

 DD> I have a TeeVee table, part of a set of four nice blond oak w/carrier
 DD> (holder) that I scored from my local Habitat for Humanity Re-Store. If
 DD> I'm doing Wendy's Biggie Bag (burger and fries) I might not use the
 DD> side table. But if it's soup/chilli, or Popeyes, or a meal I have
 DD> prepared
 DD> I use the little table.

We've got a set of those with a walnut finish, picked up at a yard sale.

 DD> Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
 DD> then on the opposite size on the other end. Sometimes it causes the
 DD> potato to spi like a top from the escaping steam.

 RH> Fun, if you've got the time to watch it. I'm usually doing something
 RH> else for the meal at the same time.

 DD> I don't do it often. And sometimes I'll make "regular" potatoes, like
 DD> for potato salad by poeeling and dicing the spuds and putting them in
 DD> a shallow bowl w/water and covering the bowl with a plate or saucer to
 DD> steam the potatoes in the nuker.The Cosmic Drisp

 RH> I usually stove top cook the potatoes for salad, and yes, I also cut
 RH> them up beforehand. Peeling is optional, depending on what kind of
 RH> potatoes I'm using--russets get peeled but yukon gold and red don't.

 DD> I don't make 'tater salad often. Or macaroni/pasta salad.

I do a Pennsylvania Dutch one at least once during the summer, a hot
German potato salad a bit more often. My mom's version of potato salad
was just potatoes, hard boiled egg and mayo (with a splash of vinegar
and celery seed) dressing. I've also done a cold potato salad by cooking
the potaotes, draing them , then adding Italian dressing and letting
them sit in that for an hour or so. By then they've absorbed most of the
dressing; what they haven't, I'll drain. Then I'll add chopped hard
boiled (steamed) eggs and a mayo/mustard dressing. Yummy!


 RH> I think ours gets used mostly for rewarming tho I know Steve likes to
 RH> do "baked" apples from time to time.

 DD> I've never done baled apples except in a pie or cake. I prefer the
 DD> "tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of
 DD> baked.

 RH> I'll go either way. We discovered Empires when we came back from
 RH> Germany in 1992, still a favorite of ours. I also use a lot of
 RH> Honeycrisps in different things, both raw and cooked.

 DD> My current favourite is a variant of the Honeycrisp ... called Cosmic
 DD> Crisp. So called, I suppose because it was developed from the Honey
 DD> Crisp and because the peel's speckles reminded someone of a space
 DD> telescope picture w/lots of stars.

I've seen them, not tried them but maybe next fall.....

 DD> The Cosmic Crisp works well in this:

 DD>       Title: Pork & Apple Salad for Two
DD>  Categories: Pork, Nuts, Citrus, Fruits
DD>       Yield: 2 Servings

Hmmmmmmmmmmmmmmmm, looks good and now that Steve is back eating
pork...............

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... I hit my CTRL key, but I'm STILL not in control

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