Subj : Gardens was: Pizza To : Ruth Haffly From : Dave Drum Date : Fri Aug 01 2025 06:56:38 -=> Ruth Haffly wrote to Dave Drum <=- DD> Like the farm house my Granddad and I stayedin during the week while DD> my Grandmother was working out of town. There was a front and side DD> yard. DD> The other "side yard"was taken up with a kitchen garden having green DD> beans, carrots, radishes, sweet crn, popcorn, and asparagus patch, DD> etc. RH> Dad's vegetable gardens were in the back of the house, one near an old RH> barn foundation (barn had burned some years before my folks bought the RH> lot but the foundation was never cleared away). The other was in what RH> we called the "lower lawn", down a small hill in the back yard. He grew RH> lettuce, tomatoes, carrots, wax beans, beets, sweet corn, rhubarb, RH> don't remember anything else when I was growing up. After I left home RH> he added brussels sprouts and IIRC something else. Most of it was RH> either eaten fresh or canned, later frozen. When I did the "truck" garden and had the pushcart I did beets a couple times. Oddly, the greens sold better than the roots. never did Brussels sprouts or red cabbage. Just leaf lettuce and regular cabbage. Also had muskmelons, cucumbers, various squash and a strawberry patch. DD> The backyard contained the well and pump (no runnin water), DD> RH> smokehouse, tool shed and outhouse. And the other side of the fence DD> was pasture. RH> Lots of room for a kid to run wild in. When I had time to "run wild". Between feeding the cows, slopping chickens and gathering their eggs, hoeing the weeds in the garden ......... RH> she called back saying it was soupy; in trouble shooting, she thought RH> I'd said 3-4 cups (instead of 3/4 cup) of water. I was able to tell her RH> the extra amounts of flour, yeast, oil and sugar (or honey) to add to RH> the bowl to make several crusts (the dough freezes well) so she'd have RH> them on hand for a quick meal. DD> I'll bet you told her three-fourths of a cup where I would have said DD> three quarters of a cup. My grandpa taught me that when we were making DD> a sewing table for my grandmother. He had asked me for a measurement DD> and his ears elided the three fourths inch in the same way your lady DD> mis-heard your DD> water measure. Sso he instructed me to use quarter instead of fourth. DD> Bv)= RH> Probably so, been so long I don't remember. Do you say "oh" or "zero"? RH> I grew up using the former more but some time ago switched to using the RH> latter. DD> In casual conversation I use "oh" If giving a number ... phone, DD> address, etc. I use "zero" and may do phonetic letters like "apple", DD> "hairy", etc. Not the same as the military but the same principle. RH> We hear all kinds of substitutions on the radio, generally from folks RH> who've not had any exposure to the NATO phonetic alphabet (usually in RH> the military. The NATO alphabet is supposed to be used but some of the RH> older hams will come up with all sorts of variations. So long as the meaning is clear. When people ask my sur-name I tell them "Drum. Like the musical instrument." Bv)= And I'm hard to beat. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Pan-Seared Freshwater Drum Categories: Seafood, Vegetables, Citrus, Herbs Yield: 4 servings 2 tb Unsalted butter 2 tb Olive oil 4 cl Garlic; minced Fresh parsley; chopped - garnish Juice of 1 lemon Salt & pepper 1/4 c Chicken broth 2 tb Capers; drained Lemon wedges; serve 2 lb Freshwater Drum fillets Rinse the Freshwater Drum fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the drum fillets in the skillet, skin side down. Cook for about 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 3-4 minutes until the flesh is cooked through but still moist. Transfer the cooked fillets to a plate and cover loosely with foil to keep warm. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but not browned. Stir in the capers and lemon juice, scraping any browned bits from the bottom of the skillet. Cook for another minute to combine the flavors. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cook for 2-3 minutes until the sauce has slightly thickened. Taste and adjust the seasoning with salt and pepper if needed. Return the cooked Freshwater Drum fillets to the skillet, spooning the lemon-caper sauce over them. Gently swirl the skillet to coat the fillets evenly with the sauce. Cook for an additional minute to reheat the fish. Transfer the fish and sauce to a serving platter. Sprinkle with fresh chopped parsley for garnish. Serve the pan-seared Freshwater Drum fillets with lemon-caper sauce immediately, accompanied by lemon wedges on the side. This dish pairs well with steamed vegetables, roasted potatoes, or a fresh green salad. DISCLAIMER: This recipe was generated with the assistance of AI language technology. We cannot guarantee its accuracy or success. Please use your best judgment and follow food safety guidelines when preparing this recipe. RECIPE FROM: https://inventedrecipes.com Uncle Dirty Dave's Archives MMMMM .... Alcohol does not solve any problems, then again, neither does milk. --- MultiMail/Win v0.52 .