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

 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.

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

 RH> Probably so; it came ashore as a Cat 3, nothing to be messed with.
 RH> Steve's sister and BIL live in Zephyrhills, in a manufactured home.
 RH> Didn't evacutate this time, and appears they got off with little to no
 RH> damage.

The headline damage was Milty ripping the roof off of sports stadium.
According to what I've read the tornadoes that were spun off caused a
lot more damage than the hurricane itself. Go figger.

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

 RH> I'm reading stories like that every day in the Raleigh paper.

Saw a pixture of a trailer park with ha;f submerged autos. But it 
looked the water hadn't got to the floor level of the mobile homes.

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

 RH> No, I grew up knowing better.

And you gew up a lot closer to the St. Lawrence than I did.  Bv)=

 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.

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

 RH> Seems to have worked out that way with the newspaper my dad worked for,
 RH> for decades. I understand the paper no longer exists.

TeeVee "news" and the interweb are killing the local papers. Especially
as the big players like Gannett (USA Today) glom up the locals and fold
them into the mix. We used to have two daily papers here - The State 
Journal which was a morning rag and Republican oriented. And the Register
which was and afternoon sheet and Democrat slanted. Then they merged into
the State Journal-Register and were $$$ oriented.  Bv)=

 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)

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

 RH> We've done nothing but whole wheat pasta since the late 70s. Had to do
 RH> some creative searching pre internet/pre popularity to find it, but we
 RH> did. I don't break my longer pasta's for the pan either, just gently
 RH> ease them into the hot water and as the lower ends absorb water, I can
 RH> get the upper parts in and submerged.

Or use a pot that's wide/deep enough to submerge the sticks in one go.
I still the "pan length" as it's easier to wind it onto my fork at table.
But, That's me.

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

 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.

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

 RH> Both of us had that growing up but all the apple orchards are in
 RH> western NC, and probably have most all of the fruits blown off of them
 RH> this year.

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

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

 DD>       Title: Hot Apple Cider
 DD>  Categories: Five, Beverages, Fruits
 DD>       Yield: 8 Servings


 DD>   NOTES: I first experienced this at Lincoln's New Salem
 DD>   Historical Site during the annual "Christmas at New
 DD>   Salem" put on by the Illinois Historic Preservation
 DD>   Agency. It was served by ladies from the Springfield
 DD>   Junior League in period dress - at the Rutledge Tavern

 DD>   It was like drinking a slice of apple pie. I was so
 DD>   hooked on it that I hung about and cadged the recipe.
 DD>   This is a reduction in quantity version. But otherwise
 DD>   true to the bone.

 RH> I've done things like that before. We had a neighborhood picnic
 RH> a few years ago and made some; it went like hot cakes. (G)

That's understandable. Mine evaporates pretty fast when I make it.

I'd probably make this with thighs, but that's me.

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

      Title: Apple Cider Chicken w/Apples & Parsnips
 Categories: POultry, Vegetables, Fruits, Herbs
      Yield: 3 servings

      2    Chicken breasts; 8 oz ea
           Salt
    1/4 c  A-P flour
    1/4 c  Extra-virgin olive oil
      2    Parsnips or carrots; peeled,
           - halved lengthwise, thin
           - sliced in half moons
      2    Granny Smith apples; peeled,
           - cored, cut in  thin wedges
      1    Shallot; thin sliced
  1 3/4 c  Apple cider
      2    Sprigs tarragon

  Pat the chicken dry using paper towels. Slice each
  chicken breast in half, positioning your knife parallel
  to the cutting board so you end up with 4 thin cutlets.
  Generously season the chicken cutlets with salt on all
  sides. Add the flour to a plate and coat each chicken
  cutlet in flour on both sides.

  Heat the oil in a large (12") skillet over high. Arrange
  the chicken cutlets in the pan and sear for 4 to 6
  minutes, until a golden-brown crust forms on the bottom.
  Partially cover to contain some of the splattering. Flip
  and continue cooking for 3 to 4 minutes until golden
  brown. Adjust the heat as needed. Transfer the seared
  chicken cutlets to a plate.

  Add the parsnips, apples, shallot and 1/4 cup of apple
  cider and cook, stirring occasionally and scraping the
  bottom of the pan, until the apples and shallots are
  softened and slightly darker in color, 4 to 5 minutes.
  Add the tarragon, remaining 1½ cups apple cider and a
  hefty pinch of salt.

  Bring to a simmer. Partially cover with a lid and
  vigorously simmer over medium heat for 8 minutes, until
  the apple cider has slightly thickened and reduced in
  v olume and the apples and parsnips have softened. Add
  the seared chicken to the skillet and continue simmering
  for 2 minutes.

  Turn the broiler on high. Place the skillet under the
  broiler and broil for 2 minutes, until the chicken,
  apples and parsnips develop darker spots throughout.

  Serve the cutlets with the apples and parsnips spooned
  on top.

  By: Carolina Gelen

  Yield: 2 to 4 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

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