• Crampers was: utilities

    From Dave Drum@1:18/200 to Sean Dennis on Monday, April 18, 2022 07:02:59
    Sean Dennis wrote to Dave Drum <=-

    I never "got" the Class C motorhomes. Much rather have a nice pickup
    and a removable camper that fist in the bed .... allowing the pickup
    to be used for pickup truck things when not out camping. My brother
    has both a Class A motorhome and a 5th wheel camper trailer - although
    the pickup to tow it is a distant memory. It's in his driveway and used
    as extra bedroom space for guests .... occasionally.

    I like campers also. There's a Lance camper I want but it's like
    $40,000. I'd rather have a small trailer that I can drop and go just because of it's easier for me to do so since I have the most experience with that.

    That more than I paid for my freaking house. I agree that trailers are
    *much* more convenient. Especially if you can find one (or adapt your
    trailer hitch) that tows "flat". Then you can sleep level or prepare a
    meal en-route without unhooking.

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

    Title: Traveler's Joy
    Categories: Vegetables, Herbs, Cheese, Salads
    Yield: 4 Servings

    3 c Purslane; chopped
    1/2 Onion; wild, if avail.
    1 lg Hard-boiled egg; sliced
    1 c Chickweed
    1/2 c Amaranth leaves
    1 Ripe avocado; pitted, diced
    1/4 c Cheddar or other cheese;
    - diced in small bits
    1 ts Garlic salt
    Juice of 1/2 lemon

    Much of this salad can be gathered on the trail (or in
    your backyard, for that matter).

    Chop the purslane, chickweed, amaranth, and onion into
    bite sized bits. Add the avocado, and the sliced
    hard-boiled egg. Mix in approximately 1/4 cup of cheddar
    cheese which has been cut into small bits. Squeeze the
    lemon over the salad, add the garlic salt, and mix well.

    If you have them, you can add chia seeds and one
    tablespoon of mayonnaise to this lip-smacking salad.

    http://aggie-horticulture.tamu.edu/PLANTanswers/

    Uncle Dirty Dave's Archives

    MMMMM

    ... In advertising avoid the concrete; cultivate the delightfully vague.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Monday, April 18, 2022 11:43:28
    Hello Dave,

    18 Apr 22 07:02, you wrote to me:

    That more than I paid for my freaking house. I agree that trailers are *much* more convenient. Especially if you can find one (or adapt your trailer hitch) that tows "flat". Then you can sleep level or prepare a meal en-route without unhooking.

    The one I'd like to get, a 19' Scamp fifth-wheel, would be very easy to tow and to get into tighter spaces. A 16' Scamp trailer would be even easier but I like that in the 19' there is a queen bed over the hitch pin and it's pretty easy for me to get up into even with my disabilities.

    Now whether I'll ever get one at this rate, well, that's up in the air.

    Another Canuckistan recipe:

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

    Title: Flapper Pie
    Categories: Canadian, Pies
    Yield: 1 servings

    1 1/4 c Graham wafer crumbs
    1/4 c Sugar, granulated
    1/2 ts Cinnamon
    1/4 c Butter;melted

    MMMMM--------------------------FILLING-------------------------------
    1/4 c Sugar, granulated
    3 tb Cornstarch
    2 c Milk
    2 Egg yolks;lightly beaten
    1 ts Vanilla

    MMMMM--------------------------MERINGUE-------------------------------
    2 Egg whites
    1/4 ts Cream of tartar
    2 tb Sugar, granulated

    "In eastern Canada, this recipe was called Graham Wafer Cream Pie, but
    westerners knew it as Flapper Pie. ... Cream pies like butterscotch,
    banana, cream and coconut cream were favorites of this decade and
    restaurants (called cafes in the West and usually run by Chinese
    cook/owners) always had cream pies on their menus.

    Combine crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside.
    Press remainder onto bottom and sides of 9 inch pie plate. Bake in
    375F oven for 8 minutes; cool.
    Filling: In saucepan, mix sugar with cornstarch; blend in milk.
    Cook over medium heat, stirring, until boiling; stir a little into
    yolks, then retUrn to the saucepan. Cook over low heat, stirring, for
    2 minutes or until thickened. Remove from heat; add vanilla and cool
    slightly. Pour into pie crust.
    Meringue: Beat egg whites with cream of tartar till soft peaks form;
    gradually beat in sugar until stiff peaks form. Spread over filling,
    sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5
    minutes or till lightly browned. Cool to room temperature, about 4
    hours.

    SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_

    MMMMM

    -- Sean

    ... You have my two cents' worth. Now can I have my change?
    --- GoldED+/LNX 1.1.5-b20180707
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)