Sean Dennis wrote to Dave Drum <=-

Chrome dome w/fringe over the ers?

Yep. That runs in my family for the males but so far, I've dodged that bullet.

The male baldness gene is passed through the distaff side of the family.
If your maternal grandpa was a chrome dome - you have a 50-50 shot at the
same lack of hair-do. My paternal grandpa was a cue ball. And the town
barber in Modesto, IL. All of his sons (9 of them, he wore my grandmother
out) had full heads of hair. but some of my aunt's produced male cousins
who couls comb their hair with a wash cloth.

Buzz cut, then. I keep mine short sides and back. When it starts to
tickle it's time for a trip to the barber. If I did a buzz cut I could
do that in the mirror at home.

I recently bought a nice Braun hair trimmer on the cheap. It works
well and I can hold it in my hands easiy.

I've kept some form of electric hair mower on hand since I passed puberty. Mostly to keep my beard under control.

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

Title: Cranberry Pear Pie
Categories: Pies
Yield: 8 Servings

Since you're into pies I going to repost the first pie I ever made. In
the 7th grade and with no real idea of what I was doing beyond having
watched pies being made by my mother and grandmother (and my dad).

The bacon dripping came about when I learned that we had no Crisco or
Lard in the house but we did have a can of bacon greaqse on the stove.
And it never occured to me at 13 years of age to use butter. Bv)=

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

Title: Unique Apple Pie (An Uncle Dirty Dave Special)
Categories: Pies, Fruits, Pastry, Dessert, Pork
Yield: 6 Servings

MMMMM---------------------------PASTRY--------------------------------
1 1/2 c A-P flour
1/3 c Bacon drippings
2 tb (to 3 tb) cold water
1 Egg yolk

MMMMM--------------------------FILLING-------------------------------
3 c Apples; sliced
3/4 c White sugar
3/4 c Light brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice

MMMMM--------------------------TOPPING-------------------------------
1 Egg white
Sugar & cinnamon

First, swipe some apples from that apple tree down the
alley. A medium sized Kroger bag should be enough.
Assuming you don't get caught, scoot for home and wash
the fruits of your labour. Peel, core and slice (medium)
three cups of fruit. Put in a bowl and cover with water
to prevent browning.

Make the pastry.

PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
all-purpose flour. With pastry blender or 2 knives, cut
in 1/3 cup bacon drippings, until the mixture resembles
coarse crumbs. Do not add salt. The dripping provide
plenty of salt.

Add 2 to 3 tablespoons of cold water and an egg yolk to
flour mixture and mix lightly with fork until moistened;
gather into a ball. Wrap pastry and refrigerate 30
minutes.

Roll out pastry for a 9" or 10" pie pan. Butter the pie
pan and place bottom layer of pastry in it.

FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
allspice in a medium sized bowl.

Drain apple slices and mix with sugar/spice mix. If all
the sugar/spice mix is not used up in coating apple
slices spread it over the filling after transferring
fruit to pie pan.

MAKE THE PIE: Moisten rim of pastry with a little water
and place top crust on pie, pinching top and bottom
together to seal. Cut steam vents into top crust with a
sharp knife. If desired, use a pastry brush to brush egg
white on top crust for a glaze. Sprinkle sugar across
the crust lightly and dust with cinnamon.

Bake pie @ 350°F-375°F/175°C-190°C for 50 to 55 minutes
or until crust is lightly browned and filling bubbles.

Cool 10 minutes on wire rack before cutting.

VARIATIONS... I often fry up 4 slices of thick cut slab
bacon to provide the bacon drippings. Then crumble the
bacon slices and mix with the filling.

Serve with a slice of sharp cheddar cheese between the
top crust and the filling.

This is an absolutely scrumptious pie, if I do say so.

First made in August 1955, Springfield, IL

From: Dave Drum | Date: December 21, 2002

Uncle Dirty Dave's Kitchen

MMMMM

... Confuse Us says: Better to lose a lover than love a loser.
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