• Today in History - 1854

    From Dave Drum@1:18/200 to All on Monday, August 08, 2022 12:29:00
    09 August 1854 - THOREAU'S MEDITATION ON MAN AND NATURE IS PUBLISHED:
    Two years of living on the shores of Massachusetts' Walden Pond have
    borne literary fruit as Henry David Thoreau's memoir of his secluded
    time there is published. 'Walden' will sell well, and remain a seminal
    work of early environmentalism and a celebration of the individual's
    spirit.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Walden Farms Chocolate Banana Smoothie (Sugar Free)
    Categories: Fruits, Dairy, Chocolate
    Yield: 1 Serving

    6 tb Walden farms chocolate syrup
    3 oz Vanilla yogurt
    4 oz Milk
    1/2 Banana
    6 Ice cubes

    Blend until smooth.

    Serve and enjoy!

    From: http://www.food.com

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  • From Dave Drum@1:3634/12 to All on Friday, October 21, 2022 05:07:00
    21 October 1854 - NURSE JOURNEYS TO THE HEART OF BATTLE: Although born
    to a life of luxury, Florence Nightingale is devoted to serving others
    and begins a long journey to the Ottoman Empire to help soldiers wounded
    in the Crimean War. Nurse Nightingale will significantly reduce death
    rates, and lay the foundations of the modern nursing profession.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Florence Nightingale’s Kedgeree
    Categories: Seafood, Dairy, Rice, Cheese
    Yield: 2 servings

    2 sl White bresd; in cubes
    2 tb Butter; divided
    325 g (11 oz) cooked rice
    Nutmeg
    Salt & Pepper
    340 g (12) oz fillet of haddock,
    - cod or cobbler (devilfish)
    Milk; to cover
    3 lg Eggs; boiled
    2 tb Parmesan cheese; grated
    Chives; sliced, garnish

    Heat the oven to 190ºC/375ºF.

    Cut two slices of white bread into cubes and put on a
    baking sheet with a knob (tb) of butter. Bake for 10
    minutes, tossing once, until crisp and golden.

    Gently fry 325g of cooked rice with 1 tb butter, some
    nutmeg and salt and pepper, for about eight minutes.
    Poach a fillet of smoked haddock, cod or cobbler, in
    enough simmering milk to cover, for seven minutes.

    Boil three eggs for seven minutes, peel, cut in half
    and scoop out the yolks.

    Chop the egg whites and stir through the rice. Crumble
    the yolks and mix with two tablespoons of parmesan.

    Drain and flake the fish.

    Serve the rice, add the fish, then the yolks.

    Serve with croutons and chives.

    By: Charles Elmé Francatelli

    RECIPE FROM: https://www.theguardian.com

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  • From Dave Drum@1:2320/105 to All on Saturday, October 21, 2023 11:06:00
    21 October 1854 - NURSE JOURNEYS TO THE HEART OF BATTLE: Although born
    to a life of luxury, Florence Nightingale is devoted to serving others
    and begins a long journey to the Ottoman Empire to help soldiers wounded
    in the Crimean War. Nurse Nightingale will significantly reduce death
    rates, and lay the foundations of the modern nursing profession.

    Recent commentators have asserted that Nightingale's Crimean War
    achievements were exaggerated by the media at the time, but critics
    agree on the importance of her later work in professionalising nursing
    roles for women. In 1860, she laid the foundation of professional
    nursing with the establishment of her nursing school at St Thomas'
    Hospital in London. It was the first secular nursing school in the world
    and is now part of King's College London. In recognition of her
    pioneering work in nursing, the Nightingale Pledge taken by new nurses,
    and the Florence Nightingale Medal, the highest international
    distinction a nurse can achieve, were named in her honour, and the
    annual International Nurses Day is celebrated on her birthday. Her
    social reforms included improving healthcare for all sections of British society, advocating better hunger relief in India, helping to abolish prostitution laws that were harsh for women, and expanding the
    acceptable forms of female participation in the workforce.

    Nightingale was a pioneer in statistics; she represented her analysis in graphical forms to ease drawing conclusions and actionables from data.
    She is famous for usage of the polar area diagram, also called the
    Nightingale rose diagram, equivalent to a modern circular histogram.
    This diagram is still regularly used in data visualisation.

    Nightingale was a prodigious and versatile writer. In her lifetime, much
    of her published work was concerned with spreading medical knowledge.
    Some of her tracts were written in simple English so that they could
    easily be understood by those with poor literary skills. She was also a
    pioneer in data visualisation with the use of infographics, using
    graphical presentations of statistical data in an effective way. Much of
    her writing, including her extensive work on religion and mysticism, has
    only been published posthumously.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Florence Nightingale's Kedgeree
    Categories: Seafood, Dairy, Rice, Cheese
    Yield: 2 Servings

    2 sl White bresd; in cubes
    2 tb Butter; divided
    325 g (11 oz) cooked rice
    Nutmeg
    Salt & Pepper
    340 g (12) oz fillet of haddock,
    - cod or cobbler (devilfish)
    Milk; to cover
    3 lg Eggs; boiled
    2 tb Parmesan cheese; grated
    Chives; sliced, garnish

    Heat the oven to 190-|C/375-|F.

    Cut two slices of white bread into cubes and put on a
    baking sheet with a knob (tb) of butter. Bake for 10
    minutes, tossing once, until crisp and golden.

    Gently fry 325g of cooked rice with 1 tb butter, some
    nutmeg and salt and pepper, for about eight minutes.
    Poach a fillet of smoked haddock, cod or cobbler, in
    enough simmering milk to cover, for seven minutes.

    Boil three eggs for seven minutes, peel, cut in half
    and scoop out the yolks.

    Chop the egg whites and stir through the rice. Crumble
    the yolks and mix with two tablespoons of parmesan.

    Drain and flake the fish.

    Serve the rice, add the fish, then the yolks.

    Serve with croutons and chives.

    By: Charles Elm|- Francatelli

    RECIPE FROM: https://www.theguardian.com

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