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

 DD> AFAIK he's still hanging on. But he's old (1941 model).

 RH> Closer to you in age than me. (G)

 DD> Hopefully he's as active and vital as my friend, Les, who made it to
 DD> 87 on 19 August and was surprised when I picked up his breakfast check
 DD> as a birthday present.  Bv)=

 RH> Good to see/hear about older folks doing well. When we were in HI, one
 RH> of the members of our church was in his mid to late 80s. He passed away
 RH> at age 99 but not before sky diving the year before. He was also
 RH> president of the local (Ford) Mustang club and I got to ride in his
 RH> 1964 car several times. He also gave me a nice mustang (horse) belt
 RH> buckle, accesorises nicely with hat & boots.

Les is the guy I'm nominating for the "First Citizen" award. He's an 
amazing dude.

 DD> We had a line of thunderstorms come though last night - complete
 DD> w/flash flood alerts. Temps dropped from 90F to my current 68F with a
 DD> predicted high of 84. Not too bad.

 RH> We got them in the mid to late afternoon yesterday, flash flood and
 RH> wind advisories included. Temps dropped from the upper 90s to low 70s,
 RH> today is back in the mid 80s but less humid. Steve was out grocery
 RH> shopping during the storms; I think he stayed at Wegman's until the
 RH> worst of the first wave let up. We got a bit over 1.5" of rain in a
 RH> couple of hours.

My brother says we got 2 inches in about an hour. Then it was done. We're
not supposed to see 80s until mid-week.

 DD> Now the "squiggle coded squares" (QR codes) are rearing their ugly
 DD> heads.

 RH> Yes, and if you don't have a smart phone, you're pretty much unable to
 RH> read them.

 DD> I just got "upgraded" because my really nice phone which I was used to
 DD> and comfortable with was no longer compatible with the current
 DD> networks. FEH!

 DD> I may go back to a flip phone since I have no desire to play gamez, or
 DD> do "social" media on the fly. Jitterbug sells one that is compatible
 DD> with the modern telecom practices.

 RH> I've not upgraded in several years but will, probably next year. I have
 RH> a hard time finding a phone that feels comfortable in my hands; most of
 RH> them are too big so I like to keep a phone that fits, as long as I can.

I dunno who your carrier is - but all of the ones I have experience with will
work with you .... not least bercause they want to keep your business.

     88

 DD> Here's another you might like. I may give this one a shot this weekend
 DD> if I'm feeling ambitious. My neighbour has a each tree I can reach
 DD> from my back fence.  Bv)-

 DD>       Title: Sour Cream & Fruit Scones
 DD>  Categories: Breads, Fruits, Dairy
 DD>       Yield: 8 servings

 RH> does look good, and peaches are in season now. I got a few at the
 RH> farmer's market the other day that we've enjoyed eating "as is".

 DD> We have a county in Illinois located (and bordered on two sides)
 DD> between the Illinois and Missippi rivers. It's locally well known for
 DD> it peach orchards. I am seeing roadside/parking lot pick-yp trucks
 DD> adverting "Calhoun Peaches".

 RH> We've seen SC peaches sold in roadside trucks for several weeks but our
 RH> NC ones are coming ripe now. Those that I got last week at the farmer's
 RH> market were local, grown not too far from Wake Forest.

 DD>       Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
 DD>  Categories: Fruits, Spices, Preserving
 DD>       Yield: 7 Quarts

 RH> Rachel gave us a jar one year, said her family didn't care for them. We
 RH> liked them so the next year I put some up as part of using a bushel of
 RH> peaches we'd bought in Pennsylvania. Also canned some "as is" and made
 RH> peach butter.

Peach butter is a nice change from apple butter.  Bv)=

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

      Title: Kamala Harris's Chicken
 Categories: Poultry, Herbs, Vegetabls
      Yield: 4 servings

      5 lb Free-range chicken
      3    Sprigs (ea) whole rosemary,
           - sage & thyme
      6 cl Garlic; minced
      3 cl Garlic; peeled
      2 tb Minced rosemary & thyme
      1    Lemon;, zested, them cut in
           - quarters
           Salt & fresh ground pepper
           White wine; (inexpensive) @
           - room temp (to avoid
           - cracking baking dish)

  On the first day: Mix the minced garlic, rosemary,
  thyme, lemon zest, salt and pepper together in a small
  bowl.

  Then rub this mixture under the skin of breast, thighs
  and legs. Be sure to spread evenly under the skin.

  Liberally season the outside of the skin with salt and
  pepper and the inside of the cavity.

  Stuff whole rosemary, sage and thyme sprigs with two
  quarters of the lemon and three peeled garlic cloves
  into cavity.

  Truss up the chicken with butcher's twine, place in
  fridge uncovered or loosely covered overnight.

  COOKING DIRECTIONS: Take chicken out of fridge and rest
  on the counter for one hour prior to cooking.0

  Set the oven @ 350ºF/175ºC / 325ºF/165ºC if using a
  convection oven.

  Place chicken in roasting pan and place in the over
  uncovered.

  After cooking for 30 minutes, remove chicken from oven
  and add white wine to pan as needed, up to one cup.

  Baste chicken every 15 minutes.

  Remove chicken when internal temperature reaches
  170ºF/77ºC.

  Chicken should rest at least 30 minutes before carving.

  Carve as close to serving time as possible.

  Optional: Use skimmed pan drippings from chicken to make
  gravy by sifting 1 Tbsp. of flour into liquid, add
  chicken stock as needed. Finish off with ground pepper

  Recipe by: Kamala Harris

  RECIPE FROM: https://www.msn.com

  Uncle Dirty Dave's Archives

MMMMM

... 3 o'clock is always too late or too early for anything you want to do.
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