Quoting Ruth Haffly to Dave Drum <=-

Title: Money-Back Guarantee Brownies
1 c Walnuts or pecans; chopped *

But what if I want to omit the nuts? I'm not nuts about nuts in
brownies.

Brownies are fine plain but I like to add raisins in place of nuts.

My favourite recipe:

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

Title: Brownies Cockaigne
Categories: Bars, Chocolate
Yield: 18 Servings

1/2 c Butter
4 oz Baking chocolate
4 Eggs; room temp.
1/4 ts Salt
2 c Sugar
1 ts Vanilla
1 c All-purpose flour; sifted
1 c Raisins; chopped

Preheat oven to 350 F. Melt chocolate and butter in a double
boiler and then cool mixture. (If you don't cool the mixture, your
brownies will be heavy and dry.)

Beat eggs and salt until light in color and foamy in texture and
gradually add sugar and vanilla. Continue beating until well creamed.

With a few swift strokes, combine the cooled chocolate mixture into
the eggs and sugar. (Even if you normally use an electric mixer, do
this manually.)

Before the mixture becomes uniformly colored, fold in the flour,
again by hand (overworking the dough tends to cause toughness).
Before the flour is uniformly colored, stir the raisin bits in
gently.

Bake in a 9x13-inch pan for about 25 minutes. Cut when cool.

Adapted from a recipe by: The Joy of Cooking
The original called for chopped pecans - JW

MMMMM

Cheers

Jim

... It tastes vividly, brightly and almost erotically of chocolate.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

Quoting Ruth Haffly to Dave Drum <=-

Title: Money-Back Guarantee Brownies
1 c Walnuts or pecans; chopped *

But what if I want to omit the nuts? I'm not nuts about nuts in
brownies.

Brownies are fine plain but I like to add raisins in place of nuts.

Now that's a different twist! Sounds good to me but Steve would rather
have the nuts. He will eat raisins in some things (broccoli salad for
one) but overall prefers nuts. Guess I'll have to make 2 batches of
brownies, one with nuts, one with raisins, to make us both happy. (G)

My favourite recipe:

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

Title: Brownies Cockaigne
Categories: Bars, Chocolate
Yield: 18 Servings

1/2 c Butter
4 oz Baking chocolate
4 Eggs; room temp.
1/4 ts Salt
2 c Sugar
1 ts Vanilla
1 c All-purpose flour; sifted
1 c Raisins; chopped

Easy enough. Might want to coat the knife (for chopping raisins) with
non stick spray before chopping.

Bake in a 9x13-inch pan for about 25 minutes. Cut when cool.

Adapted from a recipe by: The Joy of Cooking
The original called for chopped pecans - JW

I've got that on my shelf, in a 2 volume paperback set. Picked it up at
a used book store in Sierra Vista, AZ about 30 years ago.

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


... Matthew 7:20 | Wherefore by their fruits ye shall know them.

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

Ruth Haffly wrote to JIM WELLER <=-

Title: Money-Back Guarantee Brownies
1 c Walnuts or pecans; chopped *

But what if I want to omit the nuts? I'm not nuts about nuts in
brownies.

Brownies are fine plain but I like to add raisins in place of nuts.

Now that's a different twist! Sounds good to me but Steve would rather have the nuts. He will eat raisins in some things (broccoli salad for
one) but overall prefers nuts. Guess I'll have to make 2 batches of brownies, one with nuts, one with raisins, to make us both happy. (G)

You might try "craisins" (dried cranberries). I snickered at them when
they first came on the market .... but, having tried them finally I find
that I quite like them - in/on many things where one would use raisins.
Or just plain as a (healthy) snack.

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

Title: Boomtown Country Chicken Salad
Categories: Poultry, Sauces, Vegetables, Nuts
Yield: 12 Servings

2 c Mayonaise
4 tb Apple cider vinegar
2 tb Honey
8 ts Sugar
1 ts Poppy seeds
Salt & black pepper
2 Rotisserie chickens; meat
- shredded
2 c Chopped celery
1 1/2 c Craisins *
1 1/2 c Pecan halves

* cranberry "raisins"

Combine mayo, vinegar, honey, sugar, salt and poppy
seeds.

Add chicken, celery, craisins and pecans. Mix until
coated.

Serve on lettuce or croissant rolls

Author: Jess McGurn

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

Uncle Dirty Dave's Archives

MMMMM

... Faith will not die as long as seed catalogues are printed.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Ruth Haffly to Jim Weller <=-

Brownies are fine plain but I like to add raisins in place of nuts.

Now that's a different twist!

I almost didn't mention it as I thought it was a pretty standard
thing; I've been doing that for decades.

Adapted from a recipe by: The Joy of Cooking
The original called for chopped pecans - JW

I've got that on my shelf, in a 2 volume paperback set. Picked it up
at a used book store in Sierra Vista, AZ about 30 years ago.

It was my first cookbook when I got my first place of my own in 1968
and started cooking for myself. I still refer to it occasionally

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

Title: Eggless Rye Honey Cake
Categories: Quickbreads, Grains, Jw, Cakes
Yield: 1 4x8 loaf

1/3 c Honey
3/4 c Water
1/2 c Sugar
2 c Rye flour; finely milled
1/2 ts Baking soda
2 ts Baking powder
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Allspice
1/8 ts Cardamom
1/4 c Pecans; broken or
Almonds, shredded
1 tb Orange rind; grated
1/4 c Citron; chopped

This quickbread is much better tasting than it sounds. I hesitated to
make it for years and when I finally did I was quite surprised with
the results. -JW

From Joy: It keeps for weeks and toasts well. Age it three days in a
plastic bag or tin box before eating it.

Preheat oven to 350 F. Have all ingredients at about 75 F.

In the top of a double boiler, heat the honey, water and sugar until
small bubbles start to appear. Remove from the heat and beat in dry
ingredients. Beat 10 min with an electric mixer. Stir in the nuts,
rind and citron.

Pour batter into a bread pan and bake for about 1 hr with a pan of
water on the bottom shelf of the oven.

From the Joy of Cooking.

I have often made this without the nuts and citron or some of the
spices and it has always turned out well. The orange rind however is
critical, at least it is for my palette. -JW

MMMMM

Cheers

Jim


... People my age are so much older than me.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Dave,

Brownies are fine plain but I like to add raisins in place of nuts.

Now that's a different twist! Sounds good to me but Steve would rather have the nuts. He will eat raisins in some things (broccoli salad for
one) but overall prefers nuts. Guess I'll have to make 2 batches of brownies, one with nuts, one with raisins, to make us both happy. (G)

You might try "craisins" (dried cranberries). I snickered at them when they first came on the market .... but, having tried them finally I
find that I quite like them - in/on many things where one would use raisins. Or just plain as a (healthy) snack.

I've used them in various things (and eating by themselves) since they
first came out. They're especially good in baked goods like muffins or oatmeal/(c)raisin cookies. Got some in my pantry now that may go for
cookies later this month.

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


... Are you sure you really want to know that?

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

Ruth Haffly wrote to Dave Drum <=-

Brownies are fine plain but I like to add raisins in place of nuts.

Now that's a different twist! Sounds good to me but Steve would rather have the nuts. He will eat raisins in some things (broccoli salad for
one) but overall prefers nuts. Guess I'll have to make 2 batches of brownies, one with nuts, one with raisins, to make us both happy. (G)

You might try "craisins" (dried cranberries). I snickered at them when they first came on the market .... but, having tried them finally I
find that I quite like them - in/on many things where one would use raisins. Or just plain as a (healthy) snack.

I've used them in various things (and eating by themselves) since they first came out. They're especially good in baked goods like muffins or oatmeal/(c)raisin cookies. Got some in my pantry now that may go for cookies later this month.

You can make these with half craisins and half blueberries for an
All-American (red, white & blue) Bagel.

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

Title: Cinnamon Cranberry Bagels
Categories: Breads, Fruits
Yield: 16 bagels

MMMMM--------------------------SPONGE--------------------------------
1 ts Instant yeast
4 c Bread flour
2 1/2 c Water; room temp

MMMMM---------------------------DOUGH--------------------------------
1 ts Instant yeast
3 3/4 c Bread flour
1 tb Ground cinnamon
5 tb Sugar
2 3/4 ts Salt
2 ts Malt powder
+=OR=+
1 tb Malt syrup or honey
2 c Craisins

MMMMM------------------------TO FINISH-------------------------------
1 tb Baking soda
Semolina flour; for dusting
Melted butter for brushing
Cinnamon sugar to sprinke

DAY ONE: To make the sponge, stir the yeast into the flour in a 4 quart
mixing bowl. Add the water, whisking or stirring only until it forms a
smooth, sticky batter (like pancake batter). Cover the bowl with plastic
wrap and leave at room temperature for approximately 2 hours, or until
the mixture becomes very foamy and bubbly. It should swell to nearly
double in size and collapse when the bowl is tapped on the countertop.

TO MAKE THE DOUGH: In the same mixing bowl (or in the bowl of an
electric mixer), add the additional yeast to the sponge and stir. Then
add 3 cups of the flour, cinnamon, sugar, salt and malt. Stir (or mix on
low speed with the dough hook) until the ingredients form a ball, slowly
working in the remaining 3/4 cup flour to stiffen the dough. In the last
two minutes of mixing, add the Craisins.

Transfer the dough to the counter and knead for at least 10 minutes (or
for 6 minutes by machine). The dough should be firm, stiffer than French
bread dough, but still pliable and smooth. There should be no raw
flour-all ingredients should be hydrated. The dough should 77┬║ to 71┬║F.
If the dough seems too dry and rips, add a few drops of water and
continue kneading. If the dough seems tacky or sticky, add more flour to
achieve the stiffness required.

Immediately divide the dough into 16 (3.3/8 oz) pieces. Form pieces into
rolls. Cover the rolls with a damp towel and allow them to rest for
approximately 20 minutes.

Line 2 sheet pans with baking parchment and mist lightly with spray oil.
Poke a hole in a ball of bagel dough and gently rotate your thumb around
the inside of the hole to widen it to about 2" diameter. The dough
should be as evenly stretched as possible.

Place each of the shaped pieces two inches apart on the pans. Mist the
bagels very lightly with the spray oil and slip each pan into a
food-grade plastic bag, or cover loosely with plastic wrap. Let the pans
sit at room temperature for about 20 minutes.

Check to see if the bagels are ready to be retarded in the refrigerator
by using the float test. Fill a small bowl with cool or room-temperature
water. The bagels are ready to be retarded when they float within 10
seconds of being dropped into the water. Take one bagel and test it. If
it floats, immediately return the tester bagel to the pan, pat it dry,
cover the pan, and place it in the refrigerator overnight (it can stay
in the refrigerator for up to 2 days). If the bagel does not float.
Return it to the pan and continue to proof the dough at room
temperature, checking back every 10 to 20 minutes or so until a tester
floats. The time needed to accomplish the float will vary, depending on
the ambient temperature and the stiffness of the dough.

DAY TWO: (or several hours later if that's all your schedule allows),
set the oven @ 500┬║F/260┬║C with the two racks set in the middle of the
oven. Bring a large pot of water to a boil (the wider the pot the
better), and add the baking soda. Have a slotted spoon or skimmer
nearby.

Remove the bagels from the refrigerator and gently drop them into the
water, boiling only as many as comfortably fit (they should float within
10 seconds). After 1 minute, flip them over and boil for another minute.
If you like very chewy bagels, you can extend the boiling to 2 minutes
per side. While the bagels are boiling, sprinkle the same parchment
lined sheet pans with semolina flour.

When all the bagels have been boiled, place the pans on two middle
shelves in the oven. Bake for approximately five minutes, then rotate
the pans, switching shelves and giving the pans a 180-degree rotation.
(If you are baking only one pan, keep it on the center shelf but still
rotate 180 degrees.) After the rotation, lower the oven setting to
450┬║F/232┬║C and continue baking for about 5 minutes, or until the bagels
turn light golden brown. You may bake them darker if you prefer.

Remove the pans from the oven and let the bagels cool on a rack for 15
minutes or longer before serving. Optionally, when they come out of the
oven and are still hot, you can brush the tops with the melted butter
and dip them in cinnamon sugar to create a cinnamon-sugar crust, if
desired.

By: Barbara Schieving

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

Uncle Dirty Dave's Archives

MMMMM

... "Gratitude can transform common days." -- William Arthur Ward
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi JIm,

Brownies are fine plain but I like to add raisins in place of nuts.

Now that's a different twist!

I almost didn't mention it as I thought it was a pretty standard
thing; I've been doing that for decades.

Standard for you but not for us. Steve's mom and my dad are/were not
raisin eaters so they didn't show up that often in either household. I
use them more than my mom did, but much less since our girls are no
longer at home. They're part of the broccoli salad I've become noted for
at church pot lucks. (G)

Adapted from a recipe by: The Joy of Cooking
The original called for chopped pecans - JW

I've got that on my shelf, in a 2 volume paperback set. Picked it up
at a used book store in Sierra Vista, AZ about 30 years ago.

It was my first cookbook when I got my first place of my own in 1968
and started cooking for myself. I still refer to it occasionally

My older brother gave my mom a copy one year for Christmas. AFAIK, the
only recipe she used from it was for red cabbage. I didn't ask for the
cook book after she died; my red cabbage recipe comes from a German cook
book. (G)

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


... Gone crazy, be back later. leave a message at the Beep!

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

Hi Dave,

You can make these with half craisins and half blueberries for an All-American (red, white & blue) Bagel.

Wouldn't work; I use whole wheat flour so the bagels would be red, blue and tan. (G)

I said "can make" not "must". Bv)= Just a passing thought.

True. I think the last time I made bagels was on Sept. 10, 2001. The
next morning (about 3 am--we were in HI) we got a wake up call from
Steve's company commander, telling him to turn on the television. Steve
took some of the bagels in to work with him to feed those who may not
have had a chance to get some sort of meal otherwise before coming in.
Just to get on post cars had to be inspected and occupants had to show 2
forms of picture ID. IIRC, those were rye bagels.

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


... Not all questions worth asking have answers...

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

Ruth Haffly wrote to Dave Drum <=-

You can make these with half craisins and half blueberries for an All-American (red, white & blue) Bagel.

Wouldn't work; I use whole wheat flour so the bagels would be red,
blue and tan. (G)

I said "can make" not "must". Bv)= Just a passing thought.

True. I think the last time I made bagels was on Sept. 10, 2001. The
next morning (about 3 am--we were in HI) we got a wake up call from Steve's company commander, telling him to turn on the television. Steve took some of the bagels in to work with him to feed those who may not
have had a chance to get some sort of meal otherwise before coming in. Just to get on post cars had to be inspected and occupants had to show
2 forms of picture ID. IIRC, those were rye bagels.

I remember that morning well. I was managing a satellite TV shop at the
time and was on my way to work when my regular Bob & Tom show got halted
for the news bulletin about a plane crashing into one of the towers.

When I got to work I flipped on a TV and tuned the PrimeStar receiver
to an all news channel - just in time to see, live, the second plane
fly into the second tower. I turned to the shop's owner and said "I don't
know who but we're at war with someone." Turned out to be prophetic words

I also remember the noon hour of November 22, 1963 and Walter Cronkite's coverage of events.

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

Title: President Kennedy's Fish Chowder
Categories: Seafood, Vegetables, Potatoes, Pork, Dairy
Yield: 4 Servings

2 lb Haddock
2 oz Salt pork; diced
2 Onions; sliced
4 lg Potatoes; diced
1 c Celery; chopped
1 Bay leaf; crumbled
1 ts Salt
Fresh ground black pepper
1 qt Milk
2 tb Butter

Put the haddock in a soup pot with 2 cups water and
simmer for 15 minutes. Drain, reserving the broth.
Remove any bones from the fish and set fish aside.

Saute the salt pork in the soup pot until crisp. With a
slotted spoon, remove the pork and set aside. Saute the
onions in the pork fat until golden brown. Add the fish,
potatoes, celery, bay leaf, salt, and pepper to taste.

Pour in the reserved fish broth plus enough boiling
water to make 3 cups liquid. Simmer for 30 minutes. Add
the milk and butter and simmer for 5 minutes. Serve the
chowder sprinkled with the diced pork.

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

Uncle Dirty Dave's Archives

MMMMM

... I know Karate... and several other Japanese words
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

You can make these with half craisins and half blueberries for an All-American (red, white & blue) Bagel.

Wouldn't work; I use whole wheat flour so the bagels would be red,
blue and tan. (G)

I said "can make" not "must". Bv)= Just a passing thought.

True. I think the last time I made bagels was on Sept. 10, 2001. The
next morning (about 3 am--we were in HI) we got a wake up call from Steve's company commander, telling him to turn on the television. Steve took some of the bagels in to work with him to feed those who may not
have had a chance to get some sort of meal otherwise before coming in. Just to get on post cars had to be inspected and occupants had to show
2 forms of picture ID. IIRC, those were rye bagels.

I remember that morning well. I was managing a satellite TV shop at
the time and was on my way to work when my regular Bob & Tom show got halted for the news bulletin about a plane crashing into one of the towers.

My first thought was of one of the Tom Clancy books I'd read recently
where a Japanese pilot crashes a plane into a full House/Senate/Supreme Court/Cabinet/President session. Jack Ryan had just been sworn in as VP
a few minutes before, was safely out of the room, escaping it & sworn in
as president. Then we saw the 2nd plane hit.

When I got to work I flipped on a TV and tuned the PrimeStar receiver
to an all news channel - just in time to see, live, the second plane
fly into the second tower. I turned to the shop's owner and said "I
don't know who but we're at war with someone." Turned out to be
prophetic words

I also remember the noon hour of November 22, 1963 and Walter
Cronkite's coverage of events.

It was after lunch for me; my class was going outside for recess & saw a janitor listening to his car radio news that the president had been
shot. After we came in, the school art teacher came into the classroom, whispered something to the teacher & then announced to the class that
the president was dead.

Interestingly, my one brother in law (sister's husband), Steve and I
were all in the same grade. One time over at our older daughter's house,
we got to talking about "where were you when...?" and this came up.
Steve and I were both in public schools; my BIL was in a Catholic boy's
school. Our daughter was quite fascinated by the 3 different points of
view.

Title: President Kennedy's Fish Chowder
Categories: Seafood, Vegetables, Potatoes, Pork, Dairy
Yield: 4 Servings

2 lb Haddock
2 oz Salt pork; diced
2 Onions; sliced
4 lg Potatoes; diced
1 c Celery; chopped
1 Bay leaf; crumbled
1 ts Salt
Fresh ground black pepper
1 qt Milk
2 tb Butter

That looks good; I might try it with some other kind of fish (salmon?)
some time.

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


... OH NO! Not ANOTHER learning experience!

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

Ruth Haffly wrote to Dave Drum <=-

I remember that morning well. I was managing a satellite TV shop at
the time and was on my way to work when my regular Bob & Tom show got halted for the news bulletin about a plane crashing into one of the towers.

My first thought was of one of the Tom Clancy books I'd read recently where a Japanese pilot crashes a plane into a full House/Senate/Supreme Court/Cabinet/President session. Jack Ryan had just been sworn in as VP
a few minutes before, was safely out of the room, escaping it & sworn
in as president. Then we saw the 2nd plane hit.

Ah, yes, "Debt of Honor" one of the last Clancy books I thoroughly
enjoyed - before he went all commercial on us.

My all-tiome favourite for political thrillers was/is Fletcher Nebel -
"7 Days In May", etc. Well writtern and engrossing books, each and
every one.

When I got to work I flipped on a TV and tuned the PrimeStar receiver
to an all news channel - just in time to see, live, the second plane
fly into the second tower. I turned to the shop's owner and said "I
don't know who but we're at war with someone." Turned out to be
prophetic words

I also remember the noon hour of November 22, 1963 and Walter
Cronkite's coverage of events.

It was after lunch for me; my class was going outside for recess & saw
a janitor listening to his car radio news that the president had been shot. After we came in, the school art teacher came into the classroom, whispered something to the teacher & then announced to the class that
the president was dead.

Interestingly, my one brother in law (sister's husband), Steve and I
were all in the same grade. One time over at our older daughter's
house, we got to talking about "where were you when...?" and this came
up. Steve and I were both in public schools; my BIL was in a Catholic boy's school. Our daughter was quite fascinated by the 3 different
points of view.

Well I remember the controversy over Kennedy being a Roman Catholic and
the fears of first allegiances to the Pope. Probably the seeds of "Info
Wars" and the conspiracy theories.

Title: President Kennedy's Fish Chowder
Categories: Seafood, Vegetables, Potatoes, Pork, Dairy
Yield: 4 Servings

2 lb Haddock

That looks good; I might try it with some other kind of fish (salmon?) some time.

I dunno about an pink fleshed, oily fish like salmon in that dish. If I
ever make it I'll use a firm(ish) white fleshed fish - if haddock isn't available then cod, flounder, sole or fluke would work. Or, in s pinch, whiting.

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

Title: Old Salt's Fish Chowder
Categories: Soups, Seafood, Pork, Potatoes, Dairy
Yield: 6 Servings

2 lb Cusk and hake
1 lg Onion; diced fine
4 sl Salt pork
5 lg Potatoes; peeled, in small
- dice
1 pt Milk
2 tb Butter
2 c Water
Salt & pepper

Saute onions and salt pork. Remove pork. Add water,
potatoes, and boil for five minutes, add fish which has
been cut up in 1" pieces. Boil until potatoes are done.
Add milk and butter. Season to taste. Bring to a scald
and serve with crackers.

RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters

Uncle Dirty Dave's Archives

MMMMM

... I only buy non-GMO gluten-free salt.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I remember that morning well. I was managing a satellite TV shop at
the time and was on my way to work when my regular Bob & Tom show got halted for the news bulletin about a plane crashing into one of the towers.

My first thought was of one of the Tom Clancy books I'd read recently where a Japanese pilot crashes a plane into a full House/Senate/Supreme Court/Cabinet/President session. Jack Ryan had just been sworn in as VP
a few minutes before, was safely out of the room, escaping it & sworn
in as president. Then we saw the 2nd plane hit.

Ah, yes, "Debt of Honor" one of the last Clancy books I thoroughly
enjoyed - before he went all commercial on us.

And after he died, a lot of books have come out in his name. Most
haven't been as good as TC but some parts of some have been close. I've
noticed little things here & there that differ slightly from what Clancy
wrote.

My all-tiome favourite for political thrillers was/is Fletcher Nebel -
"7 Days In May", etc. Well writtern and engrossing books, each and
every one.

Hmmmm, might have to look into them.

When I got to work I flipped on a TV and tuned the PrimeStar receiver
to an all news channel - just in time to see, live, the second plane
fly into the second tower. I turned to the shop's owner and said "I
don't know who but we're at war with someone." Turned out to be
prophetic words

I also remember the noon hour of November 22, 1963 and Walter
Cronkite's coverage of events.

It was after lunch for me; my class was going outside for recess & saw
a janitor listening to his car radio news that the president had been shot. After we came in, the school art teacher came into the classroom, whispered something to the teacher & then announced to the class that
the president was dead.

Interestingly, my one brother in law (sister's husband), Steve and I
were all in the same grade. One time over at our older daughter's
house, we got to talking about "where were you when...?" and this came
up. Steve and I were both in public schools; my BIL was in a Catholic boy's school. Our daughter was quite fascinated by the 3 different
points of view.

Well I remember the controversy over Kennedy being a Roman Catholic
and the fears of first allegiances to the Pope. Probably the seeds of "Info Wars" and the conspiracy theories.

Possibly so. No questions raised about the current president's
Catholicism.

Title: President Kennedy's Fish Chowder
Categories: Seafood, Vegetables, Potatoes, Pork, Dairy
Yield: 4 Servings

2 lb Haddock

That looks good; I might try it with some other kind of fish (salmon?) some time.

I dunno about an pink fleshed, oily fish like salmon in that dish. If
I ever make it I'll use a firm(ish) white fleshed fish - if haddock
isn't available then cod, flounder, sole or fluke would work. Or, in s pinch, whiting.

Flounder would be my first choice but some tinkering with the seasonings
would make salmon acceptable.

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


... Books are better than TV; they exercise your imagination.

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

Ruth Haffly wrote to Dave Drum <=-

I remember that morning well. I was managing a satellite TV shop at
the time and was on my way to work when my regular Bob & Tom show got halted for the news bulletin about a plane crashing into one of the towers.

My first thought was of one of the Tom Clancy books I'd read recently where a Japanese pilot crashes a plane into a full House/Senate/Supreme Court/Cabinet/President session. Jack Ryan had just been sworn in as VP
a few minutes before, was safely out of the room, escaping it & sworn
in as president. Then we saw the 2nd plane hit.

Ah, yes, "Debt of Honor" one of the last Clancy books I thoroughly
enjoyed - before he went all commercial on us.

And after he died, a lot of books have come out in his name. Most
haven't been as good as TC but some parts of some have been close. I've noticed little things here & there that differ slightly from what
Clancy wrote.

Rather like the epidemic of Sherlock Holmes stuff I see on Book Bub and
other library services.

My all-tiome favourite for political thrillers was/is Fletcher Nebel -
"7 Days In May", etc. Well writtern and engrossing books, each and
every one.

Hmmmm, might have to look into them.

Well I remember the controversy over Kennedy being a Roman Catholic
and the fears of first allegiances to the Pope. Probably the seeds of "Info Wars" and the conspiracy theories.

Possibly so. No questions raised about the current president's Catholicism.

Just about his son's putative laptop computer.

Title: President Kennedy's Fish Chowder
Categories: Seafood, Vegetables, Potatoes, Pork, Dairy
Yield: 4 Servings

2 lb Haddock

That looks good; I might try it with some other kind of fish (salmon?) some time.

I dunno about an pink fleshed, oily fish like salmon in that dish. If
I ever make it I'll use a firm(ish) white fleshed fish - if haddock
isn't available then cod, flounder, sole or fluke would work. Or, in s pinch, whiting.

Flounder would be my first choice but some tinkering with the
seasonings would make salmon acceptable.

Each cook must suit himself. That (salmon) would not fly at my house.
Oddly, I quite like salmon's cousin - trout.

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

Title: Campfire Trout
Categories: Five, Seafood, Vegetables
Yield: 4 Servings

4 (6 - 8 oz) fresh caught
- rainbow trout; gutted,
- heads optional
2 Handsful wild onion greens
- or chives
Salt & Pepper
Lemon juice

First catch your trout - if you don't you go hungry.

Gut the fish and stuff the cavity with onion/chive
greens.

Make a thick mud using river water and dirt from the
bank. Pack the stuffed fish into a coating and place
in the coals of your campfire, surrounding the entire
packet.

When the mud has baked hard the fish is done. Break
open and discard the mud - taking care not to get bits
into the cavity. The scales of the fish will come away
with the mud.

Season with salt & pepper and lemon juice and ENJOY!!!

First made by me on the Kern River between Bodfish and
Johnsondale, California in July 1966.

RECIPE FROM: Walt "Thunder Belly" Turner

Uncle Dirty Dave's Kitchen

MMMMM

... I'm not fat. I'm just easy to see.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

halted for the news bulletin about a plane crashing into one of the towers.

My first thought was of one of the Tom Clancy books I'd read recently where a Japanese pilot crashes a plane into a full House/Senate/Supreme

Ah, yes, "Debt of Honor" one of the last Clancy books I thoroughly
enjoyed - before he went all commercial on us.

And after he died, a lot of books have come out in his name. Most
haven't been as good as TC but some parts of some have been close. I've noticed little things here & there that differ slightly from what
Clancy wrote.

Rather like the epidemic of Sherlock Holmes stuff I see on Book Bub
and other library services.

Probably so.

My all-tiome favourite for political thrillers was/is Fletcher Nebel -
"7 Days In May", etc. Well writtern and engrossing books, each and
every one.

Hmmmm, might have to look into them.

Well I remember the controversy over Kennedy being a Roman Catholic
and the fears of first allegiances to the Pope. Probably the seeds of "Info Wars" and the conspiracy theories.

Possibly so. No questions raised about the current president's Catholicism.

Just about his son's putative laptop computer.

And other issues, not worth the energy to write about but quite dubious.

Title: President Kennedy's Fish Chowder
Categories: Seafood, Vegetables, Potatoes, Pork, Dairy
Yield: 4 Servings

2 lb Haddock

That looks good; I might try it with some other kind of fish (salmon?) some time.

I dunno about an pink fleshed, oily fish like salmon in that dish. If
I ever make it I'll use a firm(ish) white fleshed fish - if haddock
isn't available then cod, flounder, sole or fluke would work. Or, in s pinch, whiting.

Flounder would be my first choice but some tinkering with the
seasonings would make salmon acceptable.

Each cook must suit himself. That (salmon) would not fly at my house. Oddly, I quite like salmon's cousin - trout.

I had trout several times as a kid; my dad's boss liked to fish but
always gave his catch away. We (Steve and I) have fixed salmon a number
of ways over the years, occaisionally one of our colder weather meals is
salmon patties and fried potatoes. We may do that once or twice a year
but haven't in a good while.

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


... If you focus only on the thorns you will miss the beauty of the rose.

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