Subj : Touristy
To   : Dave Drum
From : Ruth Haffly
Date : Tue Oct 08 2024 13:53:05

Hi Dave,

 DD> It will remain closed until further notice, adding that initial
 DD> assessments indicate it will be closed to guests at least until
 DD> Oct. 15."  - NPR

 RH> Most likely longer.

 DD> It's like a gummint project. Everything takes longer and costs more.

This one will take years, maybe decades to get back to a semblence of
what it was. We were in NOLA in 2012, 7 years after Kartina hit and
there was still a lot of work to be done. Western NC/TN/north GA really
got hit hard; Steve donated a number of power tools toward the clean up
and rebuild effort.


 DD> I hsad to go look up where the "Biltmore" came from. I had a senior
 DD> mind f*rt until the Bing search remnded me that it was built by
 DD> Cornielus
 DD> Vandebilt from the New York Central railroad fortune.

Back in the time when a lot of tycoons were building overgrown mansions.
We toured Boldt Castle up in the Thousand Islands last year, another
example of that building mind set. It was never fully fininshed because
Boldt's wife died unexpectedly and he didn't have the heart to finish
it. State of NY stepped in some years ago, spending only toll money,
have done a lot of restoration/finishing of it.


 SH> Some people have more money then brains.

 RH> Agreed there. I presume parking, souvenier programs, meal
 DD>  RH>before/after are all extra.

 DD> Don't forget the "merch".   Bv)=

 RH> Lumped in with the souvenier programs.

 DD> Apparen tly Corny's heirs have enough brains to shear the sheeple.
 DD> Bv)=

More so than some rich folk's offspring.


 DD>       Title: Biltmore Estates Herbed Tenderloin w/Roasted Tomatoes
 DD>  Categories: Beef, Vegetables, Herbs, Cheese
 DD>       Yield: 6 Servings

 RH> Looks good, I'd cut it down to 2 serving tho. (G)

 DD>   Source: Bounty of Biltmore Cookbook

 RH> Something I'd have probably considered buying, had we gone.

 DD> Here's an other Biltmore goody that is on my "round-tuit" list.

 DD> When I make it I'll use thighs and cider since I don't stock wine. And
 DD> substitute penne pasta for the gargantuan rigatoni.  Bv)= Might have
 DD> to change the title to reflect the switch in pasta.

Just change it to "pasta" and use whatever strikes your fancy when
making it. Or, whatever's on the shelf. (G)


 DD>       Title: Biltmore Estate Chicken Breasts Over Rigatoni
 DD>  Categories: Poultry, Mushrooms, Pasta, Herbs, Cheese
 DD>       Yield: 2 servings

 DD>       2    Chicken breasts, boned
 DD>            Salt & pepper
 DD>       1 tb Oil
 DD>       1 tb Butter
 DD>       4 oz Mushrooms; Sliced
 DD>       1 tb A-P Flour
 DD>     1/2 c  Chicken Broth
 DD>     1/4 c  White wine or cider
 DD>       4 oz Rigatoni pasta
 DD>            Fresh parsley; Garnish
 DD>            Grated Parmesan cheese

A good fresh apple cider would add a nice flavor to it. We picked up
some all natural, from honeycrisp apples, cider the other day at
Wegman's.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


....  A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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