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

 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.

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

 RH> This one will take years, maybe decades to get back to a semblence of
 RH> what it was. We were in NOLA in 2012, 7 years after Kartina hit and
 RH> there was still a lot of work to be done. Western NC/TN/north GA really
 RH> got hit hard; Steve donated a number of power tools toward the clean up
 RH> and rebuild effort.

My local municipally owned utility sent two crews of volunteers to a
town in Georgia. The local news rag had a nice story about it. And the
spokseman said they may be called back to the area after Milton.

"It's pretty devastating," Huff said. "You're there to help serve the 
public get the lights on, but then at the same time, you've got this 
gut-wrenching feeling for all of these customers that lost their house, 
their roof, their everything."

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

 RH> Back in the time when a lot of tycoons were building overgrown
 RH> mansions. We toured Boldt Castle up in the Thousand Islands last year,
 RH> another example of that building mind set. It was never fully fininshed
 RH> because Boldt's wife died unexpectedly and he didn't have the heart to
 RH> finish it. State of NY stepped in some years ago, spending only toll
 RH> money, have done a lot of restoration/finishing of it.

I wonder how many people realise that the Thousand Islands archipelago
is actually a place. And straddles the border between Canada and USA. I
discovered it when returning from covering a motor race in Quebec for
Hoosier racing tire. Up to that point I had 'assumed' that the home of 
the famous dressing had something to do with Trader Vic's and the Pacific
Ocean.

 SH> Some people have more money then brains.

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

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

 RH> Lumped in with the souvenier programs.

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

 RH> More so than some rich folk's offspring.

My granddad had a saying about the "nouveau riche". Shirtsleeves to 
shirtsleeves in three generations. It was accurate inmany cases. 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.

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

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

 RH> Just change it to "pasta" and use whatever strikes your fancy when
 RH> making it. Or, whatever's on the shelf. (G)

Good thinking. Although I usually stock penne. My local Hy-Vee does 
whole-wheat pasta - and for the most part that's what I buy. They also
have "pan length" noodles for the long pastas - which saves breaking 
it by hand and getting "shards". Very handy.

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

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

 RH> A good fresh apple cider would add a nice flavor to it. We picked up
 RH> some all natural, from honeycrisp apples, cider the other day at
 RH> Wegman's.

I've a local place called the Apple Barn just south of town. They press
their own cider and sell it at reasonable prices. One of my favourite
things to do with cider ......

I have never added the optional rum noted in the directions, as I am
sure you wouldn't. But I do like this and it's a hit whenever I do
a batch ... mostly around turkey day.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Apple Cider
 Categories: Five, Beverages, Fruits
      Yield: 8 Servings
 
    1/2 ga Cloudy apple juice (cider)
      4    (1") cinnamon sticks
    1/2 ts Ground cinnamon
    1/4 ts Nutmeg
      6    Whole cloves
 
  In a saucepan, bring all the ingredients to a boil,
  reduce heat and simmer for about ten minutes.
  
  Strain the spices before serving. Enjoy
  
  ALTERNATE VERSIONS: You can add a slice orange to the
  pot for a citrus twist. OPTIONAL: add some rum before
  serving.
  
  NOTES: I first experienced this at Lincoln's New Salem
  Historical Site during the annual "Christmas at New
  Salem" put on by the Illinois Historic Preservation
  Agency. It was served by ladies from the Springfield
  Junior League in period dress - at the Rutledge Tavern
  
  It was like drinking a slice of apple pie. I was so
  hooked on it that I hung about and cadged the recipe.
  This is a reduction in quantity version. But otherwise
  true to the bone.
  
  RECIPE FROM: Junior League of Springfield (IL)
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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