Subj : Re: Towing the Line To : Ruth Haffly From : Dave Drum Date : Mon Jul 22 2024 06:20:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> For many thieves a parked vehicle is an "op shop". They'll break in DD> just to see if there's anything they can use/eat/drink/sell. I lock my DD> car even in my own driveway. RH> I know, we have a high value item in the car but the windows are tinted RH> enough that it's not easily visible. And yes, we do lock the truck all RH> the time, even in our driveway. The truck has an alarm and we live just RH> off a fairly busy street so I don't think anybody would be dumb enough RH> to venture a break in. We're tlking about druggies, derelicts and other free-lance anarchists here. I lock the car in the driveway and when I'm at a store or restaurant. Unless it's a quick in & out. Oddly, I don't feel the need to lock up at work. Probably because I parkin a "spaz spot" right out front and I can see the car clearly through the front window. RH> Meanwhile, our fig tree is beginning its summer time bonanza out put. RH> I'll probably make some preserves again this year; we've been giving RH> away last year's out put. Those that we froze, were just turned into RH> fig syrup. I'm 82 years old and I have never had a fresh fig. I'll have to correct that lack ..... I've only ever eaten Fig Newtons from a store bought pkg. A quick trip to the search engine tells me that fiss will not dowell in my groqing zone without lots of special help. Which may 'splain why they're not common around here. I really had to dig to find a recipe that looked tasty and did not use wine - which yu do not do - as an ingredient. Finally found this one: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fig Brochettes w/Tapioca Cream Categories: Dairy, Grains, Fruits, Herbs Yield: 12 Servings 8 c Milk 5 Cinnamon sticks; broken in - pieces 13 lg Egg yolks 6 tb (lightly packed) light brown - sugar; more for dusting - the figs 1/4 c Quick-cooking tapioca 24 Black mission figs; halved 24 Whole cinnamon sticks In a large saucepan, combine 4 cups of the milk and the cinnamon-stick pieces. Over medium-high heat, bring the milk just to a boil, remove from the heat, cover and allow to infuse for 10 minutes. Strain the mixture through a fine sieve, discard the cinnamon and return the milk to the pan. In a large bowl, whisk together the yolks and the sugar until thick and light-colored. Gradually whisk the hot milk into the yolk mixture. Return to the pan and cook over medium heat, stirring constantly with a wooden spoon until the mixture is slightly thickened and just coats the back of the spoon, about 15 to 20 minutes. (Do not allow it to boil.) Immediately remove from the heat and strain into a large, clean bowl. Cover with plastic wrap and refrigerate. In a large saucepan over medium-high heat, bring the remaining 4 cups of milk just to a boil. (If a skin forms on the milk, remove it with a spoon.) Sprinkle the tapioca over the milk and cook, stirring, until the mixture is thick and the tapioca pearls are translucent, about 15 to 20 minutes. Remove from the heat, cover and refrigerate. When chilled, combine with the custard. Heat the broiler. Skewer 2 fig halves on each cinnamon stick and place on a baking sheet. Sprinkle them with brown sugar and broil until the sugar is caramelized. Spoon the tapioca cream into serving dishes and top each with two warm brochettes. By: Molly O'Neill Yield: 12 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... I knew I'd hate the Campbell's soup version. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .