Subj : Re: Towing the Line To : Ruth Haffly From : Dave Drum Date : Fri Jul 12 2024 06:56:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> IIRC, they brought it to the 2007 picnic at the Shipp's. That's the RH> first one we were able to attend and got to put a lot of faces with RH> names. Michael made some melt in your mouth crab cakes for that one; I RH> know I brought an assortment of home made jams and did a peach cobbler RH> but don't remember any other dishes. DD> I really miss MLoo. RH> So do I, as well as Nancy Backus. Since she lived in Rochester, we'd RH> visit her and Richard when we'd go to visit Steve's family. They were RH> the ones that introduced us to Taste Of Japan, the sushi place we enjoy RH> up there. Michael's passing was not a surprise as he's been having cardiac issues for some time. Nancy, OTOH, was a surprise to me. First I knew of it wan an e-ail from Richard saying "You've lost your Scrabble partner" then telling me of her passing. After my initial shock I replied thanking him for letting me know and saying "I've lost a Scrabble partner. You've lost your life mate and wife." RH> The F-150 has a handy handle on the door frame; I always take a step RH> onto the running board, grab the handle and swing myself in. Also make RH> sure the door is only about halfway open, makes it easier to grab to RH> close. DD> That handle is often referred to as the S.O.B. bar or G.D.it handle. DD> Nearly all pickups and many S.U.V.s have them - either on the door DD> post or attached to the roof portion above the door. I use the on in DD> my brother's GMC Envoy regularly. And I know exactly what you mean DD> about opening the door only to the first detent. RH> So much easier...........of course I have to make sure whatever I'm RH> carrying is put either on the dashboard or floor or passed over to RH> Steve. (G) Saw a window sign on a big, jacked-up pickup truck - "Please don't park too close .... I'm fat" And agreed with the sentiment. I'm no longer considering myself fat - but I am plump, still. Last trip to the cardio guy hey put me on the scales and I had lost another 35 pounds. (I may have mentioned this before - but it's 05:00 and I'm still on my first cup of coffee. Bv)= And, I am somewhat chuffed about the weight loss. DD> 8<----- NICK ----->8 DD> We just got an African place - "Rraveller's Kitchen" that replace La DD> Bamba "Burritos as Big as Your Head". I'll have to give them a try and DD> see what they mean by "African" That's a biiiiig continent. Bv)= DD> I note from their on-line Door Dash menu that they also offer Afro-Mex DD> items and vegetarian stuff. RH> You will have to try them and give us a report. A new local chain RH> opened a branch in WF recently so we got some take out for lunch the RH> other day. Alpaca is Peruvian based, charcoal grilled chicken. We'd had RH> some at one of their other locations so knew what we were getting. We RH> split half a chicken, an order of maduroes (fried plantains) and a RH> tossed salad. I've a feeling we'll be going back there on a sorta RH> regular basis. DD> I'd leave the plantains alone unless someone who knows can assure me DD> that they won't break me out in hives the way their look-alike the DD> banana does. RH> I understand that, no fun to eat something and get hives (or worse). RH> Some spots never do seem to hold a business long. There's one location RH> here in WF that has probably had at least 5 different restaurants, RH> besides long times of sitting empty, in the 15 years we've been here. RH> Nothing seems to last more than 6 months in that location. DD> Lee's Famous was there for several years - as was LaBamba Burritos. DD> But we have other locations which have been sampled briefly as DD> restaurant DD> locations. One place near my work had a Bellacino's Grinders & Pizza DD> shop there for eight years until the franchisee sold out and retired. DD> The new owners were totally clewless and soon had run the business DD> into bankruptcy. Then there was a string of pizza joints - some DD> w/alcohol and some dry. None laasted long. Currently that location DD> is shuttered. RH> Waiting for something else to come along and give it a try. Or throw their wallet out the window. Running a successful restaurant is a lot of work. The only restaurant I actually ran was a downtown cafe that was a "front" for the girls upstairs. I paid no rent, nor electric bills and it was still a bit "iffy". But it certainly gave me an appreciation for the well run places I go to for my grub. RH> BTW, B&N stopped supporting my Nook so I couldn't do anything but read RH> what was on there so we got a newer edition today. Also stopped at RH> World Market, got some scone mixes and a mochi (rice cake) mix. Did I tell you about Book Bub? I get at least on email a day listing "free and reduced price" offerings. Here's the link: https://www.bookbub.com/ebook-deals/free-ebooks They offer "Free Ebooks in Any Genre for Any Ereader at BookBub". In addition to my Kindle (and the app on my smarty-pants phone) I have an e-reader on my desk top confuser. It's available for Win dows, MAC, and Linux as well as Android and iOS cell phones. https://calibre-ebook.com/download That's where I download the cookbooks I get from Book Bub. That way I can cut & paste any recipes that intrigue me into Meal Monster. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy & Juicy Beef Brisket Categories: Beef, Herbs, Chilies, Sauces Yield: 12 servings 6 lb Beef brisket; trimmed, pat - dry MMMMM-------------------------DRY RUB-------------------------------- 1 tb Garlic powder 1 tb Onion powder 1 tb Chilli spice mix 1 tb Paprika 1 tb Salt 1 tb Light brown sugar 1 ts Ground cumin 2 tb olive oil MMMMM----------------------BARBECUE SAUCE---------------------------- 3 c Barbecue sauce; your choice 1/4 c Apple cider or red wine - vinegar 1 1/2 ts Hot sauce; pick your heat 1 ts Salt SLOW COOKER METHOD: Spray the bowl of slow cooker with non-stick cooking spray. Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil. Be sure to apply the rub well to both sides with your hands. Place brisket, fat side up, in the slow cooker bowl. Stir sauce ingredients together and cover brisket with half of the sauce. Refrigerate remaining bbq sauce for later. Cover brisket with lid and cook on low setting for 8 hours, or on high for 4 hours. When brisket is tender, place onto a cookie sheet, lined with aluminum foil. Baste brisket with meat juices from the slow cooker and then with remaining bbq sauce. Broil on top rack for about 8-10 minutes or until charred on the edges. Baste with sauce again and let the brisket rest for 15 minutes. Slice 1/4" thick, cutting against the grain. Serve w/remaining bbq sauce and a side of your choice. PRESSURE COOKER METHOD: Spray the inside of the pressure cooker with no-stick cooking spray. Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil. Be sure to apply the rub well to both sides with your hands. Place brisket, fat side up, in the pressure cooker. Stir sauce ingredients together and cover brisket with half of the sauce. Refrigerate remaining bbq sauce for later. Cover and seal pressure cooker. Set to Manual at High Pressure and cook for 2 hours and 15 minutes. Quick-release to remove steam/pressure, then unlock and remove the lid. Place onto a cookie sheet, lined with aluminum foil. Baste brisket with remaining bbq sauce. Broil on top rack for about 8-10 minutes or until charred on the edges. Baste sauce again and let the brisket rest for 15 minutes. Slice 1/4" thick against the grain. Serve with remaining bbq sauce and a side of your choice. OVEN METHOD: Set oven @ 350ºF/175ºC. Season brisket (see above) and place it into a large roasting pan. Mix 1 cup beef broth with 1 cup water and then add the mixture to the base of the pan. Cover tightly with heavy aluminum foil and cook for 1 hour. Reduce temp to 300ºF/150ºC and let cook for an additional 5-6 hours, or until tender. Baste brisket with meat juice from the roasting pan and then with remaining bbq sauce. Broil on top rack for about 8-10 minutes or until charred on the edges. Baste sauce again and let the brisket rest for 15 minutes. Then slice 1/4" thick against the grain. Serve with remaining bbq sauce and a side of your choice. Author: Denise Browning RECIPE FROM: https://www.easyanddelish.com Uncle Dirty Dave's Archives MMMMM .... The problem with an unwritten law is - How do you erase it? --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .