Subj : Gardens was: Pizza [1] To : Dave Drum From : Ruth Haffly Date : Sun Aug 03 2025 21:15:48 Hi Dave, 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) DD> You might be surprised. Carlinville (population under 4,000) had an DD> amazing mix of people with European ancestry. While the bulk of the DD> population was of UK, German or Italian descent there were enough of DD> French, Czech, Polish, Greek, etc. ethnicity to give an eclectic mix. Did they all keep to their own ethnic cooking or did it (d)evolve into the average American cooking eventually? 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. DD> I helped withb the "putting up". But other than jams and jellies or DD> the occasional batch of fruit preserves - moslty "sealed" with DD> paraffin - I've not done any "canning" on my own. The freezer is so DD> much more handy. Big advantage of canning is that you're not spending energy to keep it "put up" Jars can be stowed anywhere and don't need power. Also frees up the freezer for stocking perishables like meats, breadstuffs and such like. 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. DD> I grew up in the Able Bake Charlie era. Not the Alpha Bravo Charlie DD> that came later. My dad was in the former era also so when one of our cats had kittens, he designated them Able, Baker, Charlie and Dog, figuring they'd all find homes and new names. First 3 did find home, took mama over for spaying and she died on the operating table (genetic heart defect, we found out others in the same line had died young). We needed a cat for the mousekeeping chores so kept Dog and kept her name. 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. DD> Especially when dealing with a telemarketer or customer "service" rep DD> for whom English is *not* a firdt languager. Most of the former don't make it past the call screening program. 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 RH> Looks similar to chicken picotta, which I'm doing for supper tonight. DD> Michael and I had an on-going battle about the use of capers (which I DD> can live a long and happpy life without) being a requirement for DD> piccta. Even after I posted him a recipe from Larousse Gastronomique DD> (a source he loved to cite/quote) he never gave up. Bv)= I use them; we both like them in the picotta. The first time (of several, made by the same cook) we had this, it had capers in it so I found a close enough to his recipe that had the capers & use that. The cook that made it the first time(s) we had it is retired from the FDNY. DD> Title: Chicken Piccata DD> Categories: Poultry, Citrus, Wine DD> Yield: 2 Servings DD> * You can sub bottled capers for the scallions if you must DD> have capers in your piccata. But they are not necessary. DD> Skin and bone the breast halves. Butterfly them if extra DD> thick. Pound to 1/4" - 1/3" thick (I use a heavy rolling DD> pin and really lean into it). We mince a good sized clove of garlic and brown it slightly in oilve oil as the first step in making the sauce. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... If you're trying to drive me crazy, you're too late. --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .