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

 CS>   Re: Dale Shipp has Passed
 CS> Sorry to hear that.  How's Gail?

 DD> No idea. I went looking on-line as I have no contact information since
 DD> they closed the house in Columbia and moved to Geezer Gardens in
 DD> Sliver Spring. Did learn that Dale's actual front name (the "R" in R.
 DD> Dale) was Robert. And he had a PhD in mathematics from University of
 DD> Wisconsin.

 RH> We stopped in to see them in Silver Spring a few years ago, nice (but
 RH> huge!) retirement complex. We've fond memories of staying at the house;
 RH> they insisted we stop on our way up to or back from NY a number of
 RH> times.

 DD> I imagine that Bryan and his sister are giving their Mom a lot of
 DD> support.

 RH> Most definatly so. Cathy used to live just a couple of houses up the
 RH> street when they were in Columbia.

I met her a several of the picnics but I can't recall her face. The nice
Irish lady who also lived nearby keeps popping into my mind.  Bv)= And
I remember Bryan supplying some really great baklava to the next to last
picnic in Columbia.

In other news I've got nine others to sign my petition to have my  friend
Les named as Springfield's "First Citizen". We're keeping our fingers
crossed but we're also being realistic about it. The award always seems
to go with the "money" crowd. And whilst Les is not "hurthing" he's not
in the "hire an accountant to minimise my taxes" category.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double Nut Baklava
 Categories: Nuts, Pastry, Honey
      Yield: 36 servings
 
  1 1/4 c  Sweetened shredded coconut;
           - toasted
    1/2 c  Fine chopped macadamia nuts
    1/2 c  Fine chopped pecans
    1/2 c  (packed) brown sugar
      1 ts Ground allspice
  1 1/4 c  Butter; melted
     16 oz Phyllo dough ;im 14" x 9"
           - sheets, thawed
      1 c  Sugar
    1/2 c  Water
    1/4 c  Honey
 
  In a large bowl, combine the first five ingredients; set
  aside. Brush a 13" X 9" baking pan with some of the
  butter. Unroll the sheets of phyllo dough; trim to fit
  into pan.
  
  Layer 10 sheets of phyllo in prepared pan, brushing each
  with butter. (Keep remaining dough covered with a damp
  towel to prevent it from drying out.) Sprinkle with a
  third of the nut mixture. Repeat layers twice. Top with
  five phyllo sheets, brushing each with butter. Brush top
  sheet of phyllo with butter.
  
  Using a sharp knife, cut into diamond shapes. Bake @
  350ºF/175ºC for 30-35 minutes or until golden brown.
  Cool completely on a wire rack.
  
  In a small saucepan, bring the sugar, water and honey to
  a boil. Reduce heat; simmer for 5 minutes. Pour hot
  syrup over baklava. Cover and let stand overnight.
  
  Kari Kelley, Plains, Montana
  
  Makes: about 3 dozen
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


... Muffins, for people who don't have the balls to eat cake for breakfast
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