Hi Dave,

 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.

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

I know; I picked that up from the James Clavell books. (G)

 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.

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

It may have; you just saw a picture of after the storm had passed.

 DD>      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

 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

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

Good going; I miss getting the flyers and sales ads that the print paper
had but it's so much easier to deal with the on line version. Our
recycle can isn't as full either. (G)

 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)

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


 DD>       Title: Casablanca Chicken Couscous
 DD>  Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
 DD>       Yield: 6 Servings


 DD>   * Pearl couscous is much larger than regular couscous
 DD>   and takes longer to cook, so don't be tempted to
 DD>   substitute one for the other.

 DD>   Pearl couscous may be labeled Israeli couscous or ptitim
 DD>   in Middle Eastern markets.

I keep both in my pantry. This looks good, may try it out when we get
back home.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  It works!  Now, if only I could remember what I did.

--- PPoint 3.01