-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Not yet, got one planned for the latter part of next month out to TN
 RH> for the RV/radio group. Probably going to stop in Asheville to see the
 RH> Dale Chihuly exhibit (glassworks) at Biltmore on the way out. Another

 DD> Is that a satellite of the main Chilhuly Garden & Glass in Seattle? Or
 DD> a "road show" version if it? If you're in the Seattle area the
 DD> Chilhuly place and Pike Place Market are *must* visits. Even if you
 DD> ignore the fish tossers who are in the promo pieces.  Bv)=

 RH> It's a road shhow version. We saw the main garden/glass center back in
 RH> 2017 when we were in Seattle. Flew in a day early for our cruise so
 RH> spent the afternoon/evening wandering around the Space Needle/Chilhuly
 RH> Garden area. Got on board the ship the next day, off a week later
 RH> directly to the airport so no, we missed the Pike Place Market.

Okay. He's an amazing guy - especially as a one-eyed, one-armed artist.
And he's still with us AFAIK.

 RH> trip planned is for mid October, another radio group but may also
 RH>  head RH> up to NY to visit Steve's family before the snow flies.
 RH> Should be able to pick up our camper from the repair shop later today.

 DD> You could be cutting that close with the wacky way the weather hasw
 DD> been acting lately. Last week our daily temps averaged in the mid 70s
 DD> (in the month of August f'cry sakes) and next week leading u to Labor
 DD> Day are to be in the high 90s. Go figger.

 RH> We've had great weather (upper 70s to mid 80s) the last 10 days or do
 RH> but supposed to get several days in the mid/upper 90s this week.
 RH> Hopefully after that we'll begin the cool down into fall.

We're due to see 99F tomorrow. Thank Mr. Carrier for air conditioning.
Then next week temps are *predicted* to be in the low-mid 70s.  PHEW!

 DD> My favourite way to do chicken liver is breaded and deep fried. I
 DD> stopped a Humphrey's deli counter on the way home from work yeaterday
 DD> and picked up a half-pound of livers and a pint container of
 DD> cantaloupe and that was lunch. Supper was a small container of
 DD> raspberry-chocolate yoghurt. I just feel so virtuous when I do that.
 DD> Bv)=

 RH> You know that all the breading and frying of the livers, plus sugars in
 RH> the yogurt cancel out all the good for you parts, don't you? (G)

 DD> The yoghurt is Dannon's Light & Fit and according to the label has 80
 DD> calories, 12 grams of protein and 0 grams of fat in a 5.3 oz serving.
 DD> It's the first low/no fat thing I've come across in82 years that
 DD> tastes "right" to me.

 RH> I've been eating Wegman's, rotating between the strawberry, blueberry,
 RH> raspberry and peach. It's got some fat/carbs in it but low enough that
 RH> I can make it part of breakfast without worry.

Get the establishment number off ofone of the conrainers and see who really
makes/packages it for Weggies. My local Hy-Vee offers their "house brand" at
a lower price from Dannon , Chobani  and Oikos. Checking the establishment
numbers with the USDA database (public record) tells me that some is made
in a Danone (Dannon) plant and some in a Chobanni facility.

 RH> The fig tree is still giving us figs, but it has slowed down a bit. I
 RH> found a recipe for fig bread on line so made up a couple of loaves
 RH> today. It's cooling right now, will probably have some with supper.

 RH> Decided to use something older instead. Will probably make fig scones
 RH> tomorrow so they'll be fresh for Sunday breakfast.

 RH> Scones didn't turn out well, more like cookies. I'll try them again but
 RH> add more flour and/or oatmeal.

Well, you still got cookies so it's not a total loss. Turns out I have 
had scones without knowing that they were scones. I tought they were 
cookies. Which may be why the Brits call their cookies (and similar)
"biscuits".  Bv)= 

 DD>      88

 DD> Schuppman's also made their own hot dogs (Frankfurter Wurtschen) with
 DD> a casing that you had to bite through to get at the goodness inside.
 DD> Unlike the skinless franks we are used to these days.

 RH> Sounds like a place we could have dropped some serious money at.
 RH> Unfortunatly, they are few and far betweeen now.

 DD> All of the Schuppmans have either gone to their reward or relocated.
 DD> And the supermarkets have done in the neighbourhood grocers even in
 DD> small town America. It's sad.

 DD> Fortunately my home-town family owned market (Humphrey's) survives and
 DD> thrives. In fact they have expanded (a bit) and remodelled. Just got
 DD> done with installing autoatic opening doors at the entrance/exit.

 RH> All the newest and most modern technology. Do they have the bar code
 RH> scanners or does the cashier have to enter everything by hand?

They do bar codes. But with a hand held scanner. And the deli labels are
not bar-coded so the amounts have to ber hand entered.

 DD>       Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye
 DD>  Categories: Beef, Vegetables, Cheese, Pork, Citrus
 DD>       Yield: 2 servings

 RH> I'll take mine without the blue cheese, thank you.

And as I noted - I'll take mine with a substitute for the Rib Eye. But I
do likes me stinky cheeses.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Scones
 Categories: Breads, Fruits, Dairy
      Yield: 16 servings
 
  1 1/4 c  Whole wheat pastry flour
  1 1/4 c  A-P flour
    1/2 c  Sugar
      1 tb Baking powder
      1 ts Ground cardamom
    1/2 ts Salt
    1/2 c  Cold unsalted butter; diced
  1 1/2 c  Fine chopped rhubarb;
           - thawed
    1/2 c  Heavy whipping cream
    1/4 c  Milk
      1 ts Vanilla extract
           Coarse sugar
 
  Set oven @ 400oF/205oC.
  
  In a large bowl, whisk the first 6 ingredients. Cut in
  butter until mixture resembles coarse crumbs. Add
  rhubarb; toss to coat.
  
  In another bowl, whisk cream, milk and vanilla; stir
  into crumb mixture just until moistened.
  
  Turn onto a floured surface; knead gently 4-5 times.
  Divide dough in half; pat into two 6" circles. Cut
  each into 8 wedges. Place wedges on parchment-lined
  baking sheets; sprinkle with coarse sugar. Bake 18-22
  minutes or until golden brown. Serve warm.
  
  Danielle Lee, Sewickley, Pennsylvania
  
  Makes: 16 scones
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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