Ruth Haffly wrote to Dave Drum <=-
Teenager grand daughters. You'll be a great granny before you can say
"Bob's your uncle!". Bv)=
Their older brother is married but they've said that they want to wait
a while before having children. Rachel said that the cost of living is extremely high out there so I guess they're trying to establish a
secure financial foundation first.
We had a lot of food left over so made a good sized donation to the
local fire department, sent a lot home with one family so mom didn't
have to cook, more went with one of Steve's radio buddies and his wife
who were a big help in setting up and tearing down. We still brought
some home. (G)
Does the fire department eat it or pass it out to the needy?
It was for them to eat, couldn't really pass it out the way it was set
up.
I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.
I know the feeling. (G)
Here's a pair that should go well together ....
Title: Great Grandma Rita's Meatballs
Categories: Beef, Pork, Meatballs, Herbs, Cheese
Yield: 8 servings
Close to what Steve's mom made and gave me the recipe but I use Romano cheese and no pork.
Title: Great-Grandmother Genevieve's Spaghetti Sauce.
Categories: Sauces, Vegetables, Herbs
Yield: 1 Gallon
Not quite the one I make but interesting, might have to try it on a smaller scale.
... Two wrongs don't make a right but, two Wrights made an aeroplane
Teenager grand daughters. You'll be a great granny before you can say
"Bob's your uncle!". Bv)=
Their older brother is married but they've said that they want to wait
a while before having children. Rachel said that the cost of living is extremely high out there so I guess they're trying to establish a
secure financial foundation first.
If we waited for that very little would ever get done. Bv)=
We had a lot of food left over so made a good sized donation to the
local fire department, sent a lot home with one family so mom didn't
have to cook, more went with one of Steve's radio buddies and his wife
who were a big help in setting up and tearing down. We still brought
some home. (G)
Does the fire department eat it or pass it out to the needy?
It was for them to eat, couldn't really pass it out the way it was set
up.
I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.
I know the feeling. (G)
I told Dennis that the clear-out was gong to be a regular thing. And
if he stashed something to eat it (or share it with the mutts) within
two weeks or - into the bin with it. We'll see how that plays out.
Title: Dirty Dave's Meatballs
Categories: Five, Pork, Breads, Cheese
Yield: 2 1/2 pounds
In a large bowl, mix all ingredients except olive oil by
hand, using a light touch. Take a portion of meat in hand,
and roll between palms to form a ball that is firm packed
but not compressed. Repeat, making each meatball about 1
inch in diameter.
break apart. Continue cooking until browned all over.
Remove meatballs to a plate as each batch is finished. Let DD>meatballs cool slightly; cover and refrigerate or freeze DD> until
Yields: About 60 one-inch meatballs or 30 two-inch (for
: use in spaghetti & meatballs.
You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.
Ruth Haffly wrote to Dave Drum <=-
Teenager grand daughters. You'll be a great granny before you can say
"Bob's your uncle!". Bv)=
Their older brother is married but they've said that they want to wait
a while before having children. Rachel said that the cost of living is extremely high out there so I guess they're trying to establish a
secure financial foundation first.
If we waited for that very little would ever get done. Bv)=
I know, but from what Rachel said, it is much higher than you would
expect for the location. The state has more like LA or NYC or DC prices for housing and such like.
We had a lot of food left over so made a good sized donation to the
local fire department, sent a lot home with one family so mom didn't
have to cook, more went with one of Steve's radio buddies and his wife
who were a big help in setting up and tearing down. We still brought
some home. (G)
Does the fire department eat it or pass it out to the needy?
It was for them to eat, couldn't really pass it out the way it was set
up.
I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.
I know the feeling. (G)
I told Dennis that the clear-out was gong to be a regular thing. And
if he stashed something to eat it (or share it with the mutts) within
two weeks or - into the bin with it. We'll see how that plays out.
Containers labeled for contents and dated, I presume? I'm better about that for the freezer than the fridge.
Title: Dirty Dave's Meatballs
Categories: Five, Pork, Breads, Cheese
Yield: 2 1/2 pounds
In a large bowl, mix all ingredients except olive oil by
hand, using a light touch. Take a portion of meat in hand,
and roll between palms to form a ball that is firm packed
but not compressed. Repeat, making each meatball about 1
inch in diameter.
I picked up scoops in several sizes before a kitchenware store went out
of business. Small one is about 1" in diameter, largest about 2". Good
for portioning out meat balls, cookie dough and other stuff, saving the wear & tear on the wrists. The scoops are ambidexterous, not like the
old right hand only ice cream scoops, making it easier for me to use.
break apart. Continue cooking until browned all over.
Baking works well too, 350 for 15-20 (depending on size) minutes. Less mess on the stove. I bake them, then put the sheet with them on into
the freezer after they've cooled a bit. From there, once frozen, into a freezer bag so I can pull out the exact number I need, without making
them up fresh every time. I'll usually make up about 3 pounds of meat
in a session.
Remove meatballs to a plate as each batch is finished. Let
meatballs cool slightly; cover and refrigerate or freeze
until needed.
Yields: About 60 one-inch meatballs or 30 two-inch (for
: use in spaghetti & meatballs.
You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.
I don't buy the red and green cans ny more; after using fresh grated,
the cheese in them tastes more like sawdust.
extremely high out there so I guess they're trying to establish a
secure financial foundation first.
If we waited for that very little would ever get done. Bv)=
I know, but from what Rachel said, it is much higher than you would
expect for the location. The state has more like LA or NYC or DC prices for housing and such like.
Prices have gone completely bonkers over the past few years. My little house on the prairie has quadrupled in value in the few short years
I've been here. Fortunately I have a property tax/assessment freeze as well as a homestead exemption ot my taxes would have gone right up
with the "value" One of the (few) benefits of being and old guy.
And rents? HAH! They're worse than .........
I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.
I know the feeling. (G)
I told Dennis that the clear-out was gong to be a regular thing. And
if he stashed something to eat it (or share it with the mutts) within
two weeks or - into the bin with it. We'll see how that plays out.
Containers labeled for contents and dated, I presume? I'm better about that for the freezer than the fridge.
The ice box stuff is an see-thru containers and I've not dated and of
it. The stuff that gets sucky-bagged and frozen gets dated and
(usually) has a name or description on the package.
but not compressed. Repeat, making each meatball about 1
inch in diameter.
I picked up scoops in several sizes before a kitchenware store went out
of business. Small one is about 1" in diameter, largest about 2". Good
for portioning out meat balls, cookie dough and other stuff, saving the wear & tear on the wrists. The scoops are ambidexterous, not like the
old right hand only ice cream scoops, making it easier for me to use.
I've got round scoops from a melon baller to the old flippy-bail I
scream scooper (which hasn't been used for I scream in several years)
and if I need something larger I have my round soup ladle.
You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.
I don't buy the red and green cans ny more; after using fresh grated,
the cheese in them tastes more like sawdust.
I do both. Depends on the use. I do keep a wedge of Parmesan has the little crank grater handy. Like many I had grown up with the shaker
cans and didn't know any better until I made this recipe - what an eye-opener. Bv)=
Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings
Ruth Haffly wrote to Dave Drum <=-
extremely high out there so I guess they're trying to establish a
secure financial foundation first.
If we waited for that very little would ever get done. Bv)=
I know, but from what Rachel said, it is much higher than you would
expect for the location. The state has more like LA or NYC or DC
prices for housing and such like.
Prices have gone completely bonkers over the past few years. My little house on the prairie has quadrupled in value in the few short years
I've been here. Fortunately I have a property tax/assessment freeze as well as a homestead exemption ot my taxes would have gone right up
with the "value" One of the (few) benefits of being and old guy.
At one point this place was valued at almost triple what we paid for it but the market has shifted (again) and we're no longer valued so high.
We still get a lot of junk mail/calls "we want to buy your house" so
one time Steve told the caller that he'd sell--for half a million
dollars. Guy was somewhat taken aback, said he couldn't offer that
much, good bye.
And rents? HAH! They're worse than .........
When we bought this house, the payment schedule worked out that we'd
pay a bit less than our (at the time) rent. We've added a good bit to
the principle each month so now, after almost 11 years, we've over half paid it off.
I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.
I know the feeling. (G)
I told Dennis that the clear-out was gong to be a regular thing. And
if he stashed something to eat it (or share it with the mutts) within
two weeks or - into the bin with it. We'll see how that plays out.
Containers labeled for contents and dated, I presume? I'm better about that for the freezer than the fridge.
The ice box stuff is an see-thru containers and I've not dated and of
it. The stuff that gets sucky-bagged and frozen gets dated and
(usually) has a name or description on the package.
Unless it's something obvious, like the pizza Steve brought home from a meeting last night. We repackaged it into 2 slices/bag vaccuum bags and froze. It'll reheat quick on the convection cycle of the toaster oven
and a slice each, with a side of something else, will make an easy
lunch.
You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.
I don't buy the red and green cans ny more; after using fresh grated,
the cheese in them tastes more like sawdust.
I do both. Depends on the use. I do keep a wedge of Parmesan has the little crank grater handy. Like many I had grown up with the shaker
cans and didn't know any better until I made this recipe - what an eye-opener. Bv)=
Steve's mom bought the real thing from time to time at the little
Italian store in Rochester that we shop at from time to time. She also used the green and red cans; I was raised on the green can. Once our finances eased a bit (and getting into the echo), I started buying the real thing and haven't looked back.
Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings
Sometimes it just takes something simple to open your eyes. Steve
doesn't like black olives so some years (decades) ago I bought some kalamata olives. Big!!! hit, and they appear regularly in my cooking.
At one point this place was valued at almost triple what we paid for it but the market has shifted (again) and we're no longer valued so high.
We still get a lot of junk mail/calls "we want to buy your house" so
one time Steve told the caller that he'd sell--for half a million
dollars. Guy was somewhat taken aback, said he couldn't offer that
much, good bye.
I don't get calls like that any longer. What I see now is "SPAM and BLOCKED!" on my screen. I used to have fun with some of those callers. Lead them right along and agree to all of their"suggestions' for
add-on items to the point I could almost hear them salivating. And
when it came time to give payment information the call would
mysteriously get dropped.
And since they were using a robo-caller there was no way they could
call back. When I still had the land-line the teelemarketers were "spoofing" numbers. Once I looked at the caller ID and it said my
phone number was calling my actual phone number. Bv)= Needless to say ........
And rents? HAH! They're worse than .........
When we bought this house, the payment schedule worked out that we'd
pay a bit less than our (at the time) rent. We've added a good bit to
the principle each month so now, after almost 11 years, we've over half paid it off.
I put 20% down and made the monthly strokes plus U$50. Then in 2016
after the ballots were counted I figured the stock market was in for a very rough ride. So I cashed out my stock portfolio and paid off the mortgage. I wasn't totally correct in my guess about the market but
I've never regretted making that move.
I told Dennis that the clear-out was gong to be a regular thing. And
if he stashed something to eat it (or share it with the mutts) within
two weeks or - into the bin with it. We'll see how that plays out.
Containers labeled for contents and dated, I presume? I'm better about that for the freezer than the fridge.
The ice box stuff is an see-thru containers and I've not dated and of
it. The stuff that gets sucky-bagged and frozen gets dated and
(usually) has a name or description on the package.
Unless it's something obvious, like the pizza Steve brought home from a meeting last night. We repackaged it into 2 slices/bag vaccuum bags and froze. It'll reheat quick on the convection cycle of the toaster oven
and a slice each, with a side of something else, will make an easy
lunch.
I nuke frozen (leftover) pizza. Lots quicker.
Steve's mom bought the real thing from time to time at the little
Italian store in Rochester that we shop at from time to time. She also used the green and red cans; I was raised on the green can. Once our finances eased a bit (and getting into the echo), I started buying the real thing and haven't looked back.
I'm more like Steve's mom then. I do both - depending. Hy-Vee sells a shaker-can of grated Parm w/black pepper and garlic added. Very nice
in some (many) applications.
Sometimes it just takes something simple to open your eyes. Steve
doesn't like black olives so some years (decades) ago I bought some kalamata olives. Big!!! hit, and they appear regularly in my cooking.
I alsways like the ripe olives better than the green guys. Although
I'll do the greenies as long as I can ditch the pimientos.
Ruth Haffly wrote to Dave Drum <=-
And since they were using a robo-caller there was no way they could
call back. When I still had the land-line the teelemarketers were "spoofing" numbers. Once I looked at the caller ID and it said my
phone number was calling my actual phone number. Bv)= Needless to say ........
We've had nothing but cell phones since we moved back to the mainland
in fall of 2006. In Hawaii we dropped long distance from our land line
the last 2 or 3 years we were there as we could call for free on week
ends with our cells. And yes, even with the cells, we've gotten calls
from our own number a few times. W have Google Fi for our provider;
until recently they had a call screening service. When I upgraded
phones in June, I noticed it had been discontinued--I miss it,
especially with calls that come in with our local area code. It's ID'ed
if in my contact list but if it's a new to me, I have to answer (or let
it go to voice mail, not always the best option).
And rents? HAH! They're worse than .........
When we bought this house, the payment schedule worked out that we'd
pay a bit less than our (at the time) rent. We've added a good bit to
the principle each month so now, after almost 11 years, we've over half paid it off.
I put 20% down and made the monthly strokes plus U$50. Then in 2016
after the ballots were counted I figured the stock market was in for a very rough ride. So I cashed out my stock portfolio and paid off the mortgage. I wasn't totally correct in my guess about the market but
I've never regretted making that move.
We've debated it a few times but figured the payment is reasonable
enough now, we're not wiping out our savings for old age. With the VA
loan we didn't put anything down.
I told Dennis that the clear-out was gong to be a regular thing. And
if he stashed something to eat it (or share it with the mutts) within
two weeks or - into the bin with it. We'll see how that plays out.
Containers labeled for contents and dated, I presume? I'm better about that for the freezer than the fridge.
The ice box stuff is an see-thru containers and I've not dated and of
it. The stuff that gets sucky-bagged and frozen gets dated and
(usually) has a name or description on the package.
Unless it's something obvious, like the pizza Steve brought home from a meeting last night. We repackaged it into 2 slices/bag vaccuum bags and froze. It'll reheat quick on the convection cycle of the toaster oven
and a slice each, with a side of something else, will make an easy
lunch.
I nuke frozen (leftover) pizza. Lots quicker.
By doing it our way, the crust doesn't get soggy. We've tried it both
ways (nuking and rebaking) and personally prefer the other. Yesterday Steve brought home from the farmer's market a different twist on
pizza--a roll up. Didn't really have any noticeable sauce, just
pepperoni and cheese, but it was good. One of the vendors has been bringing them so Steve finally decided to give them a try--we may try making our own version.
Steve's mom bought the real thing from time to time at the little
Italian store in Rochester that we shop at from time to time. She also used the green and red cans; I was raised on the green can. Once our finances eased a bit (and getting into the echo), I started buying the real thing and haven't looked back.
I'm more like Steve's mom then. I do both - depending. Hy-Vee sells a shaker-can of grated Parm w/black pepper and garlic added. Very nice
in some (many) applications.
Wegman's sells the fresh grated, usually in tubs. The black pepper and garlic sounds like a nice addition; maybe I'll take some of our Parm,
now that it's grated (and frozen), add pepper & garlic to a small jar
of it. (We keep a pint sized glass jar with a shaker top in the
fridge.)
Sometimes it just takes something simple to open your eyes. Steve
doesn't like black olives so some years (decades) ago I bought some kalamata olives. Big!!! hit, and they appear regularly in my cooking.
I alsways like the ripe olives better than the green guys. Although
I'll do the greenies as long as I can ditch the pimientos.
I don't mind the pimentoes so will eat them along with the olive. (G)
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