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

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

 RH> Keep pushing it; you may be nicely surprised this year. And, if not
 RH> this year, maybe next?

 DD> It would be nice if the award were not posthumous. Les is 87 and his
 DD> old ticker is getting shaky on him. His son nis a retired cardiac
 DD> nurse and is thinking about re-locating to Springfield to take care
 DD> of his dad.

 RH> That would be nice for both of them. Steve's younger sister is a nurse
 RH> but Mom is in an assisted living place, better for both of them.
 RH> Neither of our daughters went into nursing sowe don't have any "next
 RH> generation help" lined up.

He keeps Les informed on what his doctors are really talking about. And
advises him on what he can and can't "get away with" in his activities.
Sadly Les has had to give up on cooking chilli for chill suppers. He
still can supervise, though.

At the end of the month the local college is putting on a "Chilli Event"
using Les' recipe. He was a volunteer instructor there for several years
The event will be held in the "Culinary Arts Center" where they train
profeeionals in the culinary field.

 RH> Today is our 49th anniversary so we're going out to one of our favorite
 RH> local seafood places for supper. Can't get down on the coast where we
 RH> used to live and even if we could, most of the places we used to to go
 RH> to are long gone. We're also prepping the camper; next week is an

 DD> Many of my favourites from when I wora a younger man's clothes have
 DD> been victims of "development". Or bad business sense. Or simply
 DD> retirement.

 DD> And some have morphed into something different from what made them a
 DD> regular stop on my agenda. One of the few remaining, Ritz's L'il
 DD> Fryer, is going to our Sunday Breakfast Bunch stop this week.

 RH> Most all the places morphed into something else. One place was still
 RH> going as a restaurant last time we were there. Used to be one of our
 RH> favorite "go to" places so we went there and were disappointed. It had
 RH> changed hands, quality and quantity of the food had gone down hill.

Of copurse you guys haven'r changed a bit.  Bv)=

 RH> RV/radio net rally in Pigeon Forge, TN. Got to make sure we have enough
 RH> room to bring back some new cast iron pieces. (G)

 DD> Are you visiting a foundry in Pigeon Forge? Or stopping at the Lodge
 DD> factory outlet store in South Pittsburgh?. After Dollywood, of course.

 RH> Stopping at a Lodge outlet store, not planning on going to Dollywood.
 RH> Had thought about the Biltmore on our way out but base level entry fee
 RH> was $90. per person, a bit too rich for us.

I'm not big on theme parks, fairs and similar expositions. Part of that 
is the amount of walking involved. And another (big) part is the "Been
there. Done that" syndrome of many older folks.  Bv)=

Still, though, I'm a fan of Ms. Parton. Not only is she easy on the
eyes, she can sing. And better yet, she can cook.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dolly Parton's "Stone Soup"
 Categories: Poultry, Potatoes, Vegetables, Pork
      Yield: 8 servings
 
      2 qt Chicken broth
      1 lb Russet potatoes; scrubbed,
           - peeled, diced
 14 1/2 oz Can diced tomatoes
      1 sm Head cabbage; coarse
           - chopped
      1 lb Turnips; peeled, diced
      2 lg Carrots; peeled. diced
      1 sm Onion; chopped
      4 cl Garlic; minced
      1    Smoked ham hock
      1    Very clean stone
           Salt & pepper
 
  Pour the chicken broth into a large stockpot. Add in the
  diced potatoes, diced tomatoes and their liquid, chopped
  cabbage, diced turnips, diced carrot, diced onions,
  minced garlic and ham hock.
  
  Bring the soup to a boil over medium-high heat. Reduce
  the heat to low and simmer it uncovered for about 2
  hours. Stir the soup occasionally during simmering.
  
  Scoop the ham hock from the soup and place it on a
  cutting board. Remove the skin and discard. Remove the
  meat and use a sharp knife to dice it. Add the diced
  meat back into the soup, discarding the bone or giving
  it to the dog.
  
  Taste the soup; it will have some saltiness from the
  stock and ham hock, but you can add more if it needs
  some, along with black pepper to taste. Remove the stone
  from the soup. (You can wash the stone and save it for
  the next batch.) Serve the soup while it's hot. Serve
  your soup along with this pecan chicken salad.
  
  Dolly Parton, Dollywood, Tennessee
  
  Makes: 6 - 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dolly Parton's Pecan Chicken Salad
 Categories: Poultry, Nuts, Vegetables, Sauces
      Yield: 4 servings
 
      3 c  Diced, cooked chicken
      3    Celery ribs
      1 sm Onion
    3/4 c  Pecan halves
    1/2 c  Mayonnaise
      1 tb Dijon mustard
           Salt & pepper
           Watercress or greens for
           - plating
 
  Dice the celery ribs and small onion. Add to a large
  bowl.
  
  Add the following ingredients to the celery and onions:
  diced chicken, pecans, mayonnaise and mustard. Mix well
  with a spatula, then use two forks to shred the chicken
  a bit.
  
  As you're shredding it, the chicken will incorporate the
  mayonnaise and mustard better. The more it's shredded,
  the less chance of a dry bite.
  
  Season with salt and pepper. Serve immediately or store
  for later. It will be good for up to one week.
  
  Dolly Parton, Dollywood, Tennessee
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


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