Subj : Re: Gardens was: Pizza To : Ruth Haffly From : Dave Drum Date : Sun Aug 03 2025 05:26:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> When I did the "truck" garden and had the pushcart I did beets a DD> couple times. Oddly, the greens sold better than the roots. never did DD> Brussels sprouts or red cabbage. Just leaf lettuce and regular DD> cabbage. Also had muskmelons, cucumbers, various squash and a DD> strawberry patch. RH> A good basic assortment for people. Probably most 50's era Mid-West RH> housewives wouldn't know how to prepare some of the "fancy" vegetables. RH> (G) You might be surprised. Carlinville (population under 4,000) had an amazing mix of people with European ancestry. While the bulk of the population was of UK, German or Italian descent there were enough of French, Czech, Polish, Greek, etc. ethnicity to give an eclectic mix. 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. DD> When I had time to "run wild". Between feeding the cows, slopping DD> chickens and gathering their eggs, hoeing the weeds in the garden DD> ......... RH> Since ours was just a couple of garden patches, we didn't have all the RH> associated farm chores. No cows or chickens so pulling weeds (by hand) RH> was the closest we got to farm type work. Also, helping mom prep beans RH> and such like for canning but she never let us go beyond basic prep RH> work there. Still, by watching her, then doing some reading, I've been RH> a very successful canner. My failure to seal rate is probably around RH> .0001% overall. I helped withb the "putting up". But other than jams and jellies or the occasional batch of fruit preserves - moslty "sealed" with paraffin - I've not done any "canning" on my own. The freezer is so much more handy. 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. I grew up in the Able Bake Charlie era. Not the Alpha Bravo Charlie that came later. DD> So long as the meaning is clear. When people ask my sur-name I tell DD> them "Drum. Like the musical instrument." Bv)= And I'm hard to beat. RH> Groan. I usually ask (if not in a military context) if the person is RH> familiar with the NATO alphabet. If they respond positively, I'll then RH> say "Hotel/Alpha/Foxtrot/Foxtrot/Lima/Yankee, first name RH> Romeo/Uniform/Tango/Hotel. Gets their attention. (G) On the phone a lot RH> of people hear "s" instead of "f" so by using the NATO alphabet, it's RH> clear. Especially when dealing with a telemarketer or customer "service" rep for whom English is *not* a firdt languager. DD> MMMMM----- Recipe via Meal-Master (tm) v8.06 DD> Title: Crispy Pan-Seared Freshwater Drum DD> Categories: Seafood, Vegetables, Citrus, Herbs DD> Yield: 4 servings DD> 2 tb Unsalted butter DD> 2 tb Olive oil DD> 4 cl Garlic; minced DD> Fresh parsley; chopped DD> - garnish DD> Juice of 1 lemon DD> Salt & pepper DD> 1/4 c Chicken broth DD> 2 tb Capers; drained DD> Lemon wedges; serve DD> 2 lb Freshwater Drum fillets RH> Looks similar to chicken picotta, which I'm doing for supper tonight. Michael and I had an on-going battle about the use of capers (which I can live a long and happpy life without) being a requirement for piccta. Even after I posted him a recipe from Larousse Gastronomique (a source he loved to cite/quote) he never gave up. Bv)= This is recipe #11 in my Meal Muncher database: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chicken Piccata Categories: Poultry, Citrus, Wine Yield: 2 Servings 2 Chicken breast halves or - thighs; 4 to 6 oz each - boned, skinned 1/3 c Flour 2 tb Grated Parmesan cheese Salt & pepper 4 tb Butter 4 tb Olive oil MMMMM---------------------------SAUCE-------------------------------- 3 tb Lemon juice 1 Lemon; sliced 1/4" thick 1/2 c Chicken stock +=OR=+ 1/2 c Dry white wine 1/4 c Scallions; stems & bulbs * - chopped Light cream (opt) MMMMM--------------------------GARNISH------------------------------- 1/4 c Chopped parsley Chopped Scallion tops (opt) * You can sub bottled capers for the scallions if you must have capers in your piccata. But they are not necessary. Skin and bone the breast halves. Butterfly them if extra thick. Pound to 1/4" - 1/3" thick (I use a heavy rolling pin and really lean into it). Mix the flour, S&P, and Parmesan well. Rinse the chicken breast halves under cold, running water. Dredge each half through the mixture until well coated. COOK THE CHOOK: Heat the olive oil and 2 TB butter in a large skillet on med-high heat. Add the floured chicken pieces. Brown well on each side, about 3 - 3 1/2 minutes per side. Remove from skillet and cover with aluminum foil. Keep warm in the oven while preparing the sauce. MAKE THE SAUCE: Deglaze the pan using white wine (or chicken stock) and lemon juice, add scallions and sliced lemon to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. w/hisk in the remaining 2 Tbsp of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Accompany with a side serve of pasta (dressed w/basil aioli?) or (real) rice. Serves 2 MM Format by Dave Drum; 15 February 2008 Uncle Dirty Dave's Kitchen MMMMM .... My pastry cook girlfriend desserted me. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .