Ruth Haffly wrote to Dave Drum <=-
Like the farm house my Granddad and I stayedin during the week while
my Grandmother was working out of town. There was a front and side
yard.
The other "side yard"was taken up with a kitchen garden having green beans, carrots, radishes, sweet crn, popcorn, and asparagus patch,
etc.
Dad's vegetable gardens were in the back of the house, one near an old barn foundation (barn had burned some years before my folks bought the
lot but the foundation was never cleared away). The other was in what
we called the "lower lawn", down a small hill in the back yard. He grew lettuce, tomatoes, carrots, wax beans, beets, sweet corn, rhubarb,
don't remember anything else when I was growing up. After I left home
he added brussels sprouts and IIRC something else. Most of it was
either eaten fresh or canned, later frozen.
When I did the "truck" garden and had the pushcart I did beets a couple
times. Oddly, the greens sold better than the roots. never did Brussels
sprouts or red cabbage. Just leaf lettuce and regular cabbage. Also had muskmelons, cucumbers, various squash and a strawberry patch.
The backyard contained the well and pump (no runnin water), DD>
smokehouse, tool shed and outhouse. And the other side of the fence
was pasture.
Lots of room for a kid to run wild in.
When I had time to "run wild". Between feeding the cows, slopping chickens
and gathering their eggs, hoeing the weeds in the garden .........
she called back saying it was soupy; in trouble shooting, she thought
I'd said 3-4 cups (instead of 3/4 cup) of water. I was able to tell her the extra amounts of flour, yeast, oil and sugar (or honey) to add to
the bowl to make several crusts (the dough freezes well) so she'd have them on hand for a quick meal.
I'll bet you told her three-fourths of a cup where I would have said
three quarters of a cup. My grandpa taught me that when we were making
a sewing table for my grandmother. He had asked me for a measurement
and his ears elided the three fourths inch in the same way your lady mis-heard your
water measure. Sso he instructed me to use quarter instead of fourth.
Bv)=
Probably so, been so long I don't remember. Do you say "oh" or "zero"?
I grew up using the former more but some time ago switched to using the latter.
In casual conversation I use "oh" If giving a number ... phone,
address, etc. I use "zero" and may do phonetic letters like "apple", "hairy", etc. Not the same as the military but the same principle.
We hear all kinds of substitutions on the radio, generally from folks who've not had any exposure to the NATO phonetic alphabet (usually in
the military. The NATO alphabet is supposed to be used but some of the older hams will come up with all sorts of variations.
So long as the meaning is clear. When people ask my sur-name I tell them
"Drum. Like the musical instrument." Bv)= And I'm hard to beat.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Pan-Seared Freshwater Drum
Categories: Seafood, Vegetables, Citrus, Herbs
Yield: 4 servings
2 tb Unsalted butter
2 tb Olive oil
4 cl Garlic; minced
Fresh parsley; chopped
- garnish
Juice of 1 lemon
Salt & pepper
1/4 c Chicken broth
2 tb Capers; drained
Lemon wedges; serve
2 lb Freshwater Drum fillets
Rinse the Freshwater Drum fillets under cold water and
pat them dry with paper towels. Season both sides with
salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Once the oil is hot, carefully place the drum fillets in
the skillet, skin side down. Cook for about 4-5 minutes
until the skin is crispy and golden brown. Flip the
fillets and cook for another 3-4 minutes until the flesh
is cooked through but still moist. Transfer the cooked
fillets to a plate and cover loosely with foil to keep
warm.
In the same skillet, melt the butter over medium heat.
Add the minced garlic and cook for about 1 minute until
fragrant, but not browned.
Stir in the capers and lemon juice, scraping any browned
bits from the bottom of the skillet. Cook for another
minute to combine the flavors.
Pour in the chicken or vegetable broth and bring the
mixture to a simmer. Cook for 2-3 minutes until the
sauce has slightly thickened. Taste and adjust the
seasoning with salt and pepper if needed.
Return the cooked Freshwater Drum fillets to the
skillet, spooning the lemon-caper sauce over them.
Gently swirl the skillet to coat the fillets evenly with
the sauce. Cook for an additional minute to reheat the
fish.
Transfer the fish and sauce to a serving platter.
Sprinkle with fresh chopped parsley for garnish.
Serve the pan-seared Freshwater Drum fillets with
lemon-caper sauce immediately, accompanied by lemon
wedges on the side. This dish pairs well with steamed
vegetables, roasted potatoes, or a fresh green salad.
DISCLAIMER: This recipe was generated with the
assistance of AI language technology. We cannot
guarantee its accuracy or success.
Please use your best judgment and follow food safety
guidelines when preparing this recipe.
RECIPE FROM:
https://inventedrecipes.com
Uncle Dirty Dave's Archives
MMMMM
... Alcohol does not solve any problems, then again, neither does milk.
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