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

 RH> And we thought $90. (base price for tickets) each to tour Biltmore was
 RH> expensive! We passed on it, don't know how much damage the buildings
 RH> and grounds sustained last week.

 DD> According to what I've read it was substantial to the grounds nad the
 DD> livestock. But, not to the main house, etc..

 DD> "Biltmore House, as well as the estate's conservatory, winery, gardens
 DD> and hotels received minimal or no damage from the storm.

 RH> That's the impression I've been getting. No word on the Chihuly
 RH> exhibit; it was in another building. Hoping no news is good news.

 DD> The Biltmore Estate said low-lying areas, including its entrance and
 DD> farm, experienced significant flooding. Parts of its forested areas,
 DD> which make up a large portion of the property, also suffered wind
 DD> damage.

 DD> It will remain closed until further notice, adding that initial
 DD> assessments indicate it will be closed to guests at least until
 DD> Oct. 15."  - NPR

 RH> Most likely longer.

It's like a gummint project. Everything takes longer and costs more.

I hsad to go look up where the "Biltmore" came from. I had a senior mind
f*rt until the Bing search remnded me that it was built by Cornielus
Vandebilt from the New York Central railroad fortune.

 SH> Some people have more money then brains.

 RH> Agreed there. I presume parking, souvenier programs, meal
 DD>  RH>before/after are all extra.

 DD> Don't forget the "merch".   Bv)=

 RH> Lumped in with the souvenier programs.

Apparen tly Corny's heirs have enough brains to shear the sheeple. Bv)=

 DD>       Title: Biltmore Estates Herbed Tenderloin w/Roasted Tomatoes
 DD>  Categories: Beef, Vegetables, Herbs, Cheese
 DD>       Yield: 6 Servings

 RH> Looks good, I'd cut it down to 2 serving tho. (G)

 DD>   Source: Bounty of Biltmore Cookbook

 RH> Something I'd have probably considered buying, had we gone.

Here's an other Biltmore goody that is on my "round-tuit" list.

When I make it I'll use thighs and cider since I don't stock wine. And
substitute penne pasta for the gargantuan rigatoni.  Bv)= Might have to
change the title to reflect the switch in pasta.

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

      Title: Biltmore Estate Chicken Breasts Over Rigatoni
 Categories: Poultry, Mushrooms, Pasta, Herbs, Cheese
      Yield: 2 servings

      2    Chicken breasts, boned
           Salt & pepper
      1 tb Oil
      1 tb Butter
      4 oz Mushrooms; Sliced
      1 tb A-P Flour
    1/2 c  Chicken Broth
    1/4 c  White wine or cider
      4 oz Rigatoni pasta
           Fresh parsley; Garnish
           Grated Parmesan cheese

  Season chicken breasts with salt and pepper. In a large
  skillet, heat oil over medium-high heat.

  Add chicken breasts to the skillet and cook until
  browned on both sides. Remove from skillet and set
  aside.

  In the same skillet, melt butter. Add mushrooms and cook
  until browned and tender.

  Stir in flour and cook for 1-2 minutes, until lightly
  golden.

  Slowly whisk in chicken broth and white wine. Bring to a
  simmer and cook until the sauce thickens.

  Return the chicken breasts to the skillet and simmer for
  10-15 minutes, until cooked through.

  Meanwhile, cook rigatoni pasta according to package
  instructions. Drain and set aside.

  Serve the Biltmore Estate Chicken Breasts over rigatoni
  pasta, garnished with fresh parsley and grated Parmesan
  cheese.

  NOTES: You can use boneD, skinned chicken thighs instead
  of chicken breasts if preferred.

  For a creamier sauce, add a splash of heavy cream or
  Half & Half at the end.

  Feel free to add additional herbs, such as thyme or
  rosemary, for extra flavor.

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

  Uncle Dirty Dave's Archives

MMMMM


... Heck, if it's fried, sweet, smoked or greasy, I'll eat it.
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