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

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

 RH> Hurricaneds do more water than wind damage as a general rule. BTW, the
 RH> stadium roof was rated to be ok with winds up to 110mph; the storm
 RH> winds were about 150.

I knew it was pretty breezy. The Asian word for hurricane is Tai Fun 
(Typhoon) which translates as "supreme wind".  Bv)=

 DD> their house, their roof, their everything."

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

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

 RH> Or had, and was on its way down by the time photographers got there.

I dunno how they insulate "mobile" homes in that area. Mine, here in the
Great American Outback had thick batts of fibreglass insulation under
the floors. If the water got as high as that - game's over.

     88

 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.

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

 RH> Wake Forest has a weekly, Raleigh and Durham both have dailys. We used
 RH> to get the Raleigh print edition but went to on line only when prices
 RH> for the hard copy kept going up as the # of pages kept going down. Lots
 RH> more in the on line editions than the print.

We have a free weekly called the Illinois Times which has more/better
local news/reporting. When I was in the newspaper business subscription
money paid for the distribution. But the profits were from advertising.
The IT is distributed to public access venues to be picked up by those
who care to have a hard copy. It is published on the traditional day
for weekly readers - Thursday. There is also an on-line presence. I find
that it's easier to read the on-line these days. But I always glom onto
a hard copy - for the adverts and coupons.  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.

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

 RH> At least you don't cut it into 1" or less pieces. (G)

Only pasta I do in that size range is elbow macaroni, rosemarina, cous
cous, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Casablanca Chicken Couscous
 Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
      Yield: 6 Servings
 
      1 tb Olive oil
      1 md Onion; chopped
      1 lb Chicken thighs; in 1" pieces
8 13/16 oz Pkg uncooked pearl couscous*
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Crushed red pepper flakes
     29 oz (2 cans) chicken broth
    2/3 c  Dried tropical fruit
     15 oz Can garbanzo beans or chick
           - peas; rinsed, drained
    1/2 c  Plain yogurt
      1 sm Carrot; grated
    1/4 c  Minced fresh parsley
      1 md Lemon
 
  In a large skillet, heat olive oil over medium-high
  heat. Add onion; saute until softened, 3-4 minutes. Add
  chicken, couscous, salt, pepper and pepper flakes; cook
  and stir until chicken begins to brown, 3-5 minutes. Add
  broth and dried fruit; cook, uncovered, until chicken
  and couscous are tender and fruit is moist, 8-10
  minutes.
  
  Stir in remaining ingredients; heat through. Remove from
  heat. Let stand, covered, 10 minutes. Meanwhile, zest
  lemon peel into strips; cut lemon into six wedges. Top
  couscous with zest strips and serve with lemon wedges.
  
  * Pearl couscous is much larger than regular couscous
  and takes longer to cook, so don't be tempted to
  substitute one for the other.
  
  Pearl couscous may be labeled Israeli couscous or ptitim
  in Middle Eastern markets.
  
  Makes: 6 servings
  
  Roxanne Chan, Albany, California
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It's all right letting yourself go as long as you can let yourself back.
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