Subj : Re: Round Tuits [1] To : Ruth Haffly From : Dave Drum Date : Wed Apr 24 2024 17:42:07 -=> Ruth Haffly wrote to Dave Drum <=- DD> My mental picture of that is a cloth jig-saw puzzle that's the DD> embodiment of "some assembly required". Bv)= RH> We cut up perfectly good cloth only to sew it back together again. (G) RH> of this year to UFOs but not getting as many done as I hoped to--latest RH> hold up is a fall last Friday that didn't break anything but gave me RH> some deep bruises on the left side of my back. DD> What is a "UFO"? I assume that UF means unfinished. But what does the DD> "O" signify? RH> Object, UFP (project) doesn't quite have the same ring to it. (G) Hokay. That sorta makes sense. DD> I know about the deep bruising. I stubbed my toe coming in a door due DD> to a higher than usual threshold. I had a roll of waitress bait (gold DD> dollar coins) in my pocket which gave me a deep thigh bruise. Been DD> walking funny the past few days. RH> I understand, I'm not walking funny but just very carefully and trying RH> not to twist in the wrong direction. Had to give in and use a cane. The funny walk was causing a cramp in my foot. Sheesh. Fortunately I have a cane that I use mostly in the winter when the footing gets a little "iffy" and I need to keep my balance. DD> I was young and energetic. These days I'm north of 80 and getting DD> tired. RH> I'm not there yet but times I feel much older. Other times I feel RH> I'm too young to be this old. (G) DD> I know I have some clear memories of a couple of things from WWII - my DD> more knowledgeable friends tell me that such memory is unusual since I DD> was three years old when the war ended and my brain wad still forming. RH> And I was born after the Korean crisis. My parents were planning to get RH> married on Oct. 7, 1950. Before Dad went to NJ to be an usher at my RH> mom's sister's wedding, he stopped off at the Naval recruiting office RH> to pick up his reserve extention paperwork. He put it in the visor of RH> his car when he parked at the airport. The day after the wedding, the RH> news broke about Korea--when Dad flew back home and got to his car, the RH> first thing he did was to tear up the paperwork. He and Mom got married RH> 5 weeks later, engraved invitations and the whole 9 yards. He got his RH> discharge paperwork around Thanksgiving--about the time Mom found out RH> she was expecting my older brother. DD> But we all know someone our age (or a bit younger) who is in far DD> wprse shape than we. RH> Exactly! And as long as I can, I'm going to try to keep my mind active, RH> my body, as much as I can. And a couple who are older that make us hope we're in that good shape when we get to that age. Bv)= DD> I know the words to that song. Time has been kind to my physical shell DD> and many people are amazed when they learn that I'm the age I am. "You DD> sure don't look that old." To which my standard comeback is "Try DD> looking through my eyes" Bv)= RH> Work/keeping you active has probably kept you going. DD> If it were only possible to be old without getting old. Bv)= RH> Did you ever see the movie or read the book "Tuck Everlasting"? We RH> caught a bit of the movie one time, basically a family discovers a RH> fountain of youth thing (we missed how) and their relationships with RH> the "outside world" over the years. Don't know how it ended up. DD> Definitely not the movie. I've seen the book on offer but reading the DD> jacket blurbs and the synopsis have not encouraged me to go further. I DD> have read everything that Robert Heinlein (Admiral Bob) has published, DD> starting with Rocket Ship Galileo when I was 8 years old. Also all I DD> have come across by Lewis Lamour (westerns - many made into movies) & DD> my new favourite James Lee Burke. And carry my Kindle with me every DD> where I go. RH> I do a combination of real books and using my Nook, the latter being RH> more useful for travel. Our Legion post just started a library--in the RH> donated but we don't want so free for the taking basket, I grabbed the RH> Natchez Burning trilogy by Greg Iles. It's kept me occupied while RH> waiting for the back to heal enough to be more active. I like the Kindle because I can change the type size to something with which I am comfortable. And most of my newspapers and magazines are on- line editions -- for the same reason(s). Plus on-line doesn't use up trees or clog landfills. DD> 8<----- EDIT ----->8 RH> I picked some up at one of the local grocery stores this afternoon. RH> More strawberry salads and maybe a strawberry pie in the near future. DD> I'm beginning to see them in some of the stupormarkups at a high DD> value. Suttill's Farm or Jefferies Orchard (local Farm stands) are DD> offering onion set and seed potatoes on their signage. Apparently DD> nothing much is "in" just yet. And the current outdoors temp as I DD> type this is 33oSo it will be a bit before the plants take off. RH> We'll have local berries from now until late May, then the local RH> blueberries will take over, until early August, then we'll get local RH> peaches. DD> One of Illinois' counties is known for peaches. When I see the DD> roadside pick-up trucks with the "CALHOUN PEACHES" sign I will grab a DD> bag to take home at least once. Soe things need fresh peaches. OthersMMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Old Fashioned Gooseberry Pie Categories: Pastry, Fruits, Pies, Citrus Yield: 6 Servings MMMMM---------------------------CRUST-------------------------------- 2 1/2 c Flour 1/4 c Sugar 16 tb (1/2 lb) very cold butter; - in small cubes 4 tb Ice cold milk; more, if - needed 1/2 ts Salt 1 lg Egg; beaten together +=WITH=+ 1 tb Milk; for glazing top crust MMMMM--------------------------FILLING------------------------------- 5 c Whole wild gooseberries; - stemmed, washed 1 1/2 c Sugar; or less 2 tb Grated fresh ginger Juice and zest of one orange 1/3 c Instant tapioca 4 tb Butter Set oven @ 375ºF/190ºC. To make the crust, use stand mixer with paddle beater. Beat together butter, flour, sugar and salt until butter is in flakes, coated with flour. Do not over mix. Slowly add very cold milk, one or two tablespoons at a time. When dough first begins to form ball, stop beating. Do not add too much liquid. Dough should barely hold together. Divide dough into two balls, press into a thick disk with hands, wrap in plastic wrap, and refrigerator for 30 minutes or longer. While dough is chilling, begin preparing the filling. Combine all ingredients except butter in a large sauce pan, and place over medium heat. Cover until gooseberries begin to soften and burst (about 5 minutes.) Then uncover, and keep barely simmering on medium-low heat for an additional 10 minutes. Remove from heat and allow to cool while rolling out pastry. Once dough has chilled, remove from refrigerator and roll out one disk on a lightly floured surface until large enough to cover bottom and sides of pie dish, with 3/4 inch overhang. Crimp edges decoratively, and set pie weights on top of bottom crust. Bake for 10 minutes or until golden. Do not let edges of crust burn. Cover with aluminum foil or pie guard if necessary. While bottom crust is baking, roll out second pastry disk. Using small biscuit cutter or rim of small juice glass, cut out circles from rolled dough. Place circles on baking tray and return immediately to refrigerator or freezer to keep chilled. (Do not re-roll scraps of extra pastry dough, they will become tough. Bake on separate baking sheet to snack on with ice cream.) Once bottom crust has baked, and filling has cooled, pour gooseberry filling into bottom crust. Slice 4 tablespoons of butter on top of filling, then decorative layer of pastry circles in concentric pattern, leaving a hole in the middle and around the outer edge. Brush top disks with beaten egg/milk mixture. Use aluminum foil strips, or pie guard over crust. Return to oven and bake for 35 to 50 minutes, or until juices are vigorously bubbling. (Be sure to place a baking sheet on rack below pie to catch any spilling juices. There will be some.) Allow pie to cool completely before serving. Serves 8. (according to whom? UDD) From: http://beekman1802.com Uncle Dirty Dave's Kitchen MMMMM DD> work better with canned peaches. Bv)= RH> I probably need to make a batch of peach and a batch of blueberry jam RH> this year. Probably should do peach butter too, it's actually easier RH> than the jam. There's usually a vendor from SC at the farmer's market RH> in July/August with peaches but I'll see if I can get some local ones. RH> May can some as well. I'm loking for a friendly farmer with a wood lot where I can pick wild gooseberries and who won't fill my hindquarters with rock salt or bird shot for berrying in his ditches and hedgerows. The problem is that so many farms are so heavily indebted that they have to raise cash grain crops on every imaginablke square foot of their holdings. DD> I've had something very much like this in the past. It wold be very DD> easy to make with a pre-made graham cracher or chocolate cookie RH> crust. DD> Title: Big Guy Strawberry Pie DD> Categories: Pies, Pastry, Fruits DD> Yield: 6 Servings RH> Among the recipies Steve's mom gave me when we first got married was RH> something similar to this. Not quite as involved but probably just as RH> good; I've made it probably most every spring since we've been married. RH> I'll do one later this week with Steve helping to do the crust, etc as RH> my back isn't in shape for things like that yet. DD> As I noted using a pre-made crust simplifies that recipe wonderfully. DD> When your back gets better you might like this: DD> MMMMM----- Recipe via Meal-Master (tm) v8.06 DD> Title: Peach Cobbler Dump Cake DD> Categories: Cakes, Desserets, Fruits, Nuts DD> Yield: 15 servings RH> It does look tempting. But as for the crust, we've got some lard on RH> hand asking to be made into pie crusts so............. I am forever amazed at the number of young folks who have no idea about using lard in stad of Crisco or Mrs. Tucker's. Bv(= .... "He who hesitates is frost." - Inuit Proverb --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .