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

Title: My Basic Pickling Spice
Categories: Herbs, Preserving
Yield: 2 1/2 cups

1/2 c Mustard seed
1/4 c Coriander seed
1/4 c Fennel seed
1/4 c Whole allspice berries
1/4 c Whole cloves
1/4 c Dill seed
1/4 c Celery seeds
1/4 c Cinnamon sticks; crushed
1/4 c Black peppercorns; cracked
2 tb Dried ginger; coarse chopped
3 Dried red chilies; crushed
6 Dry California bay leaves;
- crushed

Blend all the ingredients together by placing them in
a jar, adding a lid and shaking them well.

NOTE: I usually whizz the bay leaf, ginger, cinnamon
and the chilies in the R2-D2 spice/coffee grinder.

Add a label with the date and list the ingredients.

Store the spice in a cool dark place for up to 12 months.
Or refrigerate. For really long-term storage use the
freezer compartment of your ice box.

Uncle Dirty Dave's Kitchen

MMMMM

... "I've liked a lot of people-until I went on a picnic with them"--Bess
ruman
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Hi Dave,

Title: My Basic Pickling Spice
Categories: Herbs, Preserving
Yield: 2 1/2 cups

Looks good, a lot of spices but not that much work.

We're still on the road, left Houghton (where my class
reunion/graduation week end was) yesterday after a great time of
catching up with classmates, meeting spouses, worship and informal time. Saturday night banquet was steak (sort of, but not quite filet minion,
very tender) with mashed potatoes, green beans and cheesecake. Pre
entree salad had baby greens, very thin (smaller even than pencil thin) asparagus, feta rounds, tomato slice and a balsamic drizzle. Before the
week end at Houghton, we'd spent several days visiting Steve's mom and
siblings in the Rochester area, camping at a former country club and
golf course. This week will be taken up with ham radio events, then on
to see our daughters and grand kids. I'll update all from time to 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 <=-

Title: My Basic Pickling Spice
Categories: Herbs, Preserving
Yield: 2 1/2 cups

Looks good, a lot of spices but not that much work.

We're still on the road, left Houghton (where my class
reunion/graduation week end was) yesterday after a great time of
catching up with classmates, meeting spouses, worship and informal
time. Saturday night banquet was steak (sort of, but not quite filet minion, very tender) with mashed potatoes, green beans and cheesecake.

If I want a tender, flavourful, *inexpensive* steak I try to find a nice chuck-eye. Most service meat counters sell them for le$$ than round steak.
And they're so much better, waaaaaay more tender, etc.

Pre entree salad had baby greens, very thin (smaller even than pencil thin) asparagus, feta rounds, tomato slice and a balsamic drizzle.
Before the week end at Houghton, we'd spent several days visiting
Steve's mom and siblings in the Rochester area, camping at a former country club and golf course. This week will be taken up with ham radio events, then on to see our daughters and grand kids. I'll update all
from time to time.

I've an invitation to the 65th of my class from Shattuck/St.Mary's in Faribault, MN. Parsed the list of class members and was both saddened
that there are only five of us above ground. And gladdened that I am one
of those five.

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

Title: No-Nonsense Chuck Eye Steak
Categories: Five, Beef
Yield: 1 Serving (or 2)

16 oz Chuck eye steak
1/2 ts Kosher salt
1/2 ts Black pepper
1 tb Olive oil

Cover both sides of the steak, first with the salt,
followed by the pepper, and finally the olive oil.

Cook on an outdoor grill, or a hot cast iron pan, for
5 minutes per side.

Allow to rest for an additional 3 minutes on the plate.

Enjoy.

Asking for a Chuck Eye Steak is like acknowledging
membership in a secret society. You are greeted with a
knowing smile, a nod of the head, and then just maybe
two will emerge from some quiet corner. There are only
a couple in each animal, and although they have a taste
and tenderness of the more popular rib eye, the cost is
considerably less.

Recipe by Bill Hilbrich

UDD Note: I typically will use lemon-pepper mix instead
of the salt & pepper listed in the ingredients. Works
for me.

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... "If I could drop dead right now, I'd be the happiest man alive." Sam
oldwyn
___ MultiMail/Win v0.52

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Hi Dave,

time. Saturday night banquet was steak (sort of, but not quite filet minion, very tender) with mashed potatoes, green beans and cheesecake.

If I want a tender, flavourful, *inexpensive* steak I try to find a
nice chuck-eye. Most service meat counters sell them for le$$ than
round steak. And they're so much better, waaaaaay more tender, etc.

That's probably what it was; they had to feed 100+/- people. The new
(since 2021, but I'd never met) president spoke and I got to meet him afterwards. Turned out, he'd gone to NC State so he knew Wake Forest. I
invited him to visit any time he came to the Raleigh area.

Before the week end at Houghton, we'd spent several days visiting
Steve's mom and siblings in the Rochester area, camping at a former country club and golf course. This week will be taken up with ham radio events, then on to see our daughters and grand kids. I'll update all
from time to time.

I've an invitation to the 65th of my class from Shattuck/St.Mary's in Faribault, MN. Parsed the list of class members and was both saddened
that there are only five of us above ground. And gladdened that I am
one of those five.

I never got word of a high school 50th reunion but it was in the worst
of covid so probably never happened. Either that or info was sent to my
old home address and my brother didn't send it on to me. Don't know how
many of a class of 63 have passed away, know that several have.

Last night's meal was a catered one--buffet of roast beef, chicken,
broccoli, baby carrots, tossed salad, rolls, assorted fruit (almost golf
ball size grapes) and peach or pecan pie. I think they're planning left
overs for tonight; we were all well fed but there was a lot of food for
about 45 people. On to Hamvention tomorrow with another banquet on
Saturday when this group will be officially named "Club of the Year".

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


... Is this a Kodak moment or a Maalox moment?

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

Ruth Haffly wrote to Dave Drum <=-

Before the week end at Houghton, we'd spent several days visiting
Steve's mom and siblings in the Rochester area, camping at a former country club and golf course. This week will be taken up with ham radio events, then on to see our daughters and grand kids. I'll update all
from time to time.

I've an invitation to the 65th of my class from Shattuck/St.Mary's in Faribault, MN. Parsed the list of class members and was both saddened
that there are only five of us above ground. And gladdened that I am
one of those five.

I never got word of a high school 50th reunion but it was in the worst
of covid so probably never happened. Either that or info was sent to my old home address and my brother didn't send it on to me. Don't know how many of a class of 63 have passed away, know that several have.

You probably did public high school. I got bundled off to a church-run "academy" on advice of my public-school principal, Seems I was bored out
of my gourd with the curriculum in my 8th grade classes and was just
"phoning it it".

Talk about an eye-opener. They certainly did challenge me.

Last night's meal was a catered one--buffet of roast beef, chicken, broccoli, baby carrots, tossed salad, rolls, assorted fruit (almost
golf ball size grapes) and peach or pecan pie. I think they're planning left overs for tonight; we were all well fed but there was a lot of
food for about 45 people. On to Hamvention tomorrow with another
banquet on Saturday when this group will be officially named "Club of
the Year".

My problem with buffet banquets is remembering to bring my own spices
as the food is prepped "lowest common denominator". Salt, pepper and
Mrs. Dash do come in handy.

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

Title: Chinese Banquet
Categories: Oriental
Yield: 1 Servings

1 Dial 555-6780
2 Give order
3 No MSG, please!
4 Ask for extra Fortune
- Cookies
5 Give name and address
6 Get purse out

Note: The noodle dishes are terrible; no deliveries
after 10 p.m.

Collected by Jim Weller

Uncle Dirty Dave's Archives

MMMMM

... Failure is simply opportunity to begin anew, this time more intelligently. === MultiMail/Win v0.52
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

I've an invitation to the 65th of my class from Shattuck/St.Mary's in Faribault, MN. Parsed the list of class members and was both saddened
that there are only five of us above ground. And gladdened that I am
one of those five.

I never got word of a high school 50th reunion but it was in the worst
of covid so probably never happened. Either that or info was sent to my old home address and my brother didn't send it on to me. Don't know how many of a class of 63 have passed away, know that several have.

You probably did public high school. I got bundled off to a church-run "academy" on advice of my public-school principal, Seems I was bored
out of my gourd with the curriculum in my 8th grade classes and was
just "phoning it it".

Only thing available in our area was public school. Don't know if towns
an hour away (in good weather) had any private schools or not, never
heard of any. I know the school has had multi year class reunions; my
older brother went to one before he passed away but haven't heard of any
in years. Then too, I don't stay in touch with anyone from my high
school class, tho I was hoping to make contact at a 50 year reunion with
some of my classmates.

Talk about an eye-opener. They certainly did challenge me.

Probably better off in the long run.

Last night's meal was a catered one--buffet of roast beef, chicken, broccoli, baby carrots, tossed salad, rolls, assorted fruit (almost
golf ball size grapes) and peach or pecan pie. I think they're planning left overs for tonight; we were all well fed but there was a lot of
food for about 45 people. On to Hamvention tomorrow with another
banquet on Saturday when this group will be officially named "Club of
the Year".

We had left overs on Wednesday night, then I got two pint containers of
roast beef in juice, a wedge each of the pies and a sandwich bag of M&Ms
for "road food". Friday at the Hamvention for lunch I had a pork
tenderlion sandwich (minus most of the bread), supper was (most of) a
chef's salad. Yesterday at the hamvention I had an Italian sausage on a
bun with pepper and onions; supper buffet banquet was prime rib (really
good), some garlic mashed potatoes (I think they left the garlic out),
mixed veggies (zuchinni, yellow squash, carrots and grape tomatoes),
a couple of bites of a terrible veggie lasagna, a ho hum tossed salad
and cheesecake with a strawberry topping. So far today I've had
leftovers from Thursday (shake, melted but still good) and Friday
(chef's salad, wilted down but still pretty good). Onward and out of
here tomorrow.

My problem with buffet banquets is remembering to bring my own

spices DD> as the food is prepped "lowest common denominator". Salt,
pepper and DD> Mrs. Dash do come in handy.

They had salt & pepper but I didn't bother with any.


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


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

Ruth Haffly wrote to Dave Drum <=-

Last night's meal was a catered one--buffet of roast beef, chicken, broccoli, baby carrots, tossed salad, rolls, assorted fruit (almost
golf ball size grapes) and peach or pecan pie. I think they're planning left overs for tonight; we were all well fed but there was a lot of
food for about 45 people. On to Hamvention tomorrow with another
banquet on Saturday when this group will be officially named "Club of
the Year".

They certainly do toss that "banquet" term about freely. "a large formal
meal for many people, often followed by speeches in honor of someone:

AFAICS "Banquet" is a brand name for frozen meals. Bv)=

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

Title: Chinese Banquet
Categories: Oriental
Yield: 1 Servings

1 Dial 555-6780
2 Give order
3 No MSG, please!
4 Ask for extra Fortune
- Cookies
5 Give name and address
6 Get purse out

Note: The noodle dishes are terrible; no deliveries
after 10 p.m.

Collected by Jim Weller

Uncle Dirty Dave's Archives

MMMMM

... "Life is a long lesson in humility." -- James M. Barrie
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)