Subj : Life was: Liver To : Ruth Haffly From : Dave Drum Date : Tue Aug 27 2024 04:59:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Not yet, got one planned for the latter part of next month out to TN RH> for the RV/radio group. Probably going to stop in Asheville to see the RH> Dale Chihuly exhibit (glassworks) at Biltmore on the way out. Another DD> Is that a satellite of the main Chilhuly Garden & Glass in Seattle? Or DD> a "road show" version if it? If you're in the Seattle area the DD> Chilhuly place and Pike Place Market are *must* visits. Even if you DD> ignore the fish tossers who are in the promo pieces. Bv)= RH> It's a road shhow version. We saw the main garden/glass center back in RH> 2017 when we were in Seattle. Flew in a day early for our cruise so RH> spent the afternoon/evening wandering around the Space Needle/Chilhuly RH> Garden area. Got on board the ship the next day, off a week later RH> directly to the airport so no, we missed the Pike Place Market. Okay. He's an amazing guy - especially as a one-eyed, one-armed artist. And he's still with us AFAIK. RH> trip planned is for mid October, another radio group but may also RH> head RH> up to NY to visit Steve's family before the snow flies. RH> Should be able to pick up our camper from the repair shop later today. DD> You could be cutting that close with the wacky way the weather hasw DD> been acting lately. Last week our daily temps averaged in the mid 70s DD> (in the month of August f'cry sakes) and next week leading u to Labor DD> Day are to be in the high 90s. Go figger. RH> We've had great weather (upper 70s to mid 80s) the last 10 days or do RH> but supposed to get several days in the mid/upper 90s this week. RH> Hopefully after that we'll begin the cool down into fall. We're due to see 99F tomorrow. Thank Mr. Carrier for air conditioning. Then next week temps are *predicted* to be in the low-mid 70s. PHEW! DD> My favourite way to do chicken liver is breaded and deep fried. I DD> stopped a Humphrey's deli counter on the way home from work yeaterday DD> and picked up a half-pound of livers and a pint container of DD> cantaloupe and that was lunch. Supper was a small container of DD> raspberry-chocolate yoghurt. I just feel so virtuous when I do that. DD> Bv)= RH> You know that all the breading and frying of the livers, plus sugars in RH> the yogurt cancel out all the good for you parts, don't you? (G) DD> The yoghurt is Dannon's Light & Fit and according to the label has 80 DD> calories, 12 grams of protein and 0 grams of fat in a 5.3 oz serving. DD> It's the first low/no fat thing I've come across in82 years that DD> tastes "right" to me. RH> I've been eating Wegman's, rotating between the strawberry, blueberry, RH> raspberry and peach. It's got some fat/carbs in it but low enough that RH> I can make it part of breakfast without worry. Get the establishment number off ofone of the conrainers and see who really makes/packages it for Weggies. My local Hy-Vee offers their "house brand" at a lower price from Dannon , Chobani and Oikos. Checking the establishment numbers with the USDA database (public record) tells me that some is made in a Danone (Dannon) plant and some in a Chobanni facility. RH> The fig tree is still giving us figs, but it has slowed down a bit. I RH> found a recipe for fig bread on line so made up a couple of loaves RH> today. It's cooling right now, will probably have some with supper. RH> Decided to use something older instead. Will probably make fig scones RH> tomorrow so they'll be fresh for Sunday breakfast. RH> Scones didn't turn out well, more like cookies. I'll try them again but RH> add more flour and/or oatmeal. Well, you still got cookies so it's not a total loss. Turns out I have had scones without knowing that they were scones. I tought they were cookies. Which may be why the Brits call their cookies (and similar) "biscuits". Bv)= DD> 8<----- SHORTEN ----->8 DD> Schuppman's also made their own hot dogs (Frankfurter Wurtschen) with DD> a casing that you had to bite through to get at the goodness inside. DD> Unlike the skinless franks we are used to these days. RH> Sounds like a place we could have dropped some serious money at. RH> Unfortunatly, they are few and far betweeen now. DD> All of the Schuppmans have either gone to their reward or relocated. DD> And the supermarkets have done in the neighbourhood grocers even in DD> small town America. It's sad. DD> Fortunately my home-town family owned market (Humphrey's) survives and DD> thrives. In fact they have expanded (a bit) and remodelled. Just got DD> done with installing autoatic opening doors at the entrance/exit. RH> All the newest and most modern technology. Do they have the bar code RH> scanners or does the cashier have to enter everything by hand? They do bar codes. But with a hand held scanner. And the deli labels are not bar-coded so the amounts have to ber hand entered. DD> Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye DD> Categories: Beef, Vegetables, Cheese, Pork, Citrus DD> Yield: 2 servings RH> I'll take mine without the blue cheese, thank you. And as I noted - I'll take mine with a substitute for the Rib Eye. But I do likes me stinky cheeses. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rhubarb Scones Categories: Breads, Fruits, Dairy Yield: 16 servings 1 1/4 c Whole wheat pastry flour 1 1/4 c A-P flour 1/2 c Sugar 1 tb Baking powder 1 ts Ground cardamom 1/2 ts Salt 1/2 c Cold unsalted butter; diced 1 1/2 c Fine chopped rhubarb; - thawed 1/2 c Heavy whipping cream 1/4 c Milk 1 ts Vanilla extract Coarse sugar Set oven @ 400oF/205oC. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat. In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened. Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6" circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm. Danielle Lee, Sewickley, Pennsylvania Makes: 16 scones RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM .... When you wait for the waiter do you not become the waiter? --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .