Subj : Chick'n To : Dave Drum From : Ruth Haffly Date : Mon Jul 01 2024 12:46:09 Hi Dave, RH> A bed cover helps keep the stuff in the back of the truck dry. Camper RH> doesn't have enough room to carry all that Steve wants; add radio stuff RH> to the camping gear and a bed is very handy. He has a tall cover so RH> built a "mezzinine" (as a friend called it) to double stack stuff and RH> just got a bed slide out to make getting to the stuff near the cab RH> easier. Contrast that to my carrying a small sewing machine, small box RH> of supplies (scissors, pins, etc), ironing pad and travel iron. (G) DD> Sounds like you might have been better off with a van. But not the "on DD> steroids" that Dodge and Ford are currently pushing. More like the old DD> E-150 I used to tow my race cars with. We had a van at one time, a Chevy Lumina APV, actually kept it for 14 years. Bought when we were coming back to the States from Germany, donated it to charity when we left HI. Steve thought a truck would be better for stowing camping gear that didn't fit into the camper (carried in the back of the Escape prior to the accident) so found the Frontier at a Car Max outside of SLC. DD> 8----- JUMP SHIFT ----->8 DD> This works for any sort of bird ....... DD> Title: Homemade Turkey Stock DD> Categories: Poultry, Vegetables, Herbs, Soups DD> Servings: 7 pints RH> I generally use water, a bit of salt and Bragg's Seasoning (similar to RH> Mrs. Dash). After the carcass is simmered for a bit, I'll cool it to RH> where it can be deboned. If I'm making chicken soup, I'll add some RH> turmeric at that time but not if I just want the stock. DD> Do you add the flesh back into the stockpot? Or save and freeze it for DD> use down the road? If I'm doing leg quarters I reserve the skin to one DD> side to add to the stock after I strain out the bones and veg. Let it DD> come back to temperature then blend it with the immersion blender for DD> a very "rich" stock. RH> Meat goes back in the stock if I'm making soup, otherwise gets used in RH> a variety of ways. DD> Like at my house. If I'm going straight to soup. But, that's seldom. DD> And there are any number of place where some shredded, well cooked DD> buzzard comes in handy. Bv)= DD> Another use for chicken skin(s) ........ DD> Title: Schmaltz & Gribenes DD> Categories: Five, Poultry, Vegetables DD> Yield: 2 Cups RH> They are good. (G) RH> I've got a couple of good sized thighs marinading in a marinade I RH> picked up from Wegman's, see how it compares to the recipe we usually RH> do. They'll go on the grill for supper tonight, along with some steamed RH> fresh from the farmer's market green beans and something else. DD> I picked up a nice cantaloupe at Suttil'd Garden. It will become DD> "bowls" for the chicken salad I have planned for tonight's supper. Steve got a good sized cantaloupe at the farmer's market the other day. I think it was about 12" in diameter, a quarter of it would have made a good sized holder for chicken salad. However, it's cut up and in the fridge. DD> Title: Dave's Chicken Salad DD> Categories: Poultry, Herbs, Dairy, Citrus, Chilies DD> Yield: 4 Servings Looks good but would leave out the cilantro, maybe add just a pinch to my serving. I don't usually do anything too fancy--a bit of onion and finely diced celery are the main "extras", anything else depends on what's in the fridge or what looks good from the spice cabinet. (Yes, I have a whole cabinet devoted to herbs and spices.) --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... The first rule of intelligent tinkering: Save all the parts! --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .