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

 DD> Made it yesterday for my friend Les' wife, Sara. Les is in expensive
 DD> care after his heart stopped. And poor Sara has been run ragged
 DD> getting the house ready for home hospice. And with High Holy Days at
 DD> her temple. Since there was nothing un-Kosher in it ... there were no
 DD> leftovers.

 RH> Doesn't sound good, do they do that community service award
 RH> posthumously?

I really hope so. I spent Monday afternoon sitting with him so Sara could
attend to other necessities of life, It reminded me of when my mother had
a stroke. The body was there but the person wasn't. The spirit had fled 
to whatever comes next. It was sad and it bothered me. I warned Howard
(our friend) what to expect when he came to sit with Les.

He texted me later "Having just sat through out long services on the Day
of Atonment it occurs to me that Les has little to atone for."

Sad.

 DD> I used Northern Spy for the apples as that was what was available at
 DD> the Apple Barn when I picked up the cider. No Granny Smith to be had.

 RH> I'd consider honeycrisp, one of my favorites for both cooking and
 RH> eating.

I used the Northern Spy because they are tart like the Granny Smith. I
have both honeycrisp and cosmic crisp (a near cousin) available to me
and use them in my chicken salad as well as elsewhere - like for just
eating.  Bv)=

MMMMM----   Recipe via Meal-Master (tm) v8.06
 
      Title: Arby's Pecan Chicken Salad Sandwich
 Categories: Poultry, Fruits, Nuts, Vegetables, Breads
      Yield: 4 servings

      1 c  Diced red apple
      1 tb Lemon juice
  2 1/2 c  Grilled chicken breast;
           - diced or shredded
      1 c  Halved green grapes
    1/2 c  Chopped celery
      1 c  Chopped pecans
    1/2 c  (to 3/4 c) mayonnaise
           Salt & pepper
           Lettuce leaves; opt
           Thick-sliced wheat bread

  Place the diced apples in a medium-sized bowl. Add one
  tablespoon of lemon juice and stir to coat the apples to
  prevent them from turning brown.

  Add the chicken, grapes, celery, and pecans to the bowl
  and mix well.

  Add 1/2 cup mayonnaise and stir to combine. If the
  mixture is too dry you can add another 1/4 cup of
  mayonnaise. Season with salt and pepper to taste.

  Allow the flavors to marry in a covered bowl in the
  refrigerator for about 1 hour before serving.

  If you would like to serve the chicken salad as a
  sandwich, place about 1 cup of chicken salad and a few
  lettuce leaves between two thick slices of wheat bread.

  MAKES: 4 sandwiches

  Author: Stephanie Manley

  RECIPE FROM: https://copykat.com

  Uncle Dirty Dave's KItchen
 
MMMMM

... One man's theology is another's belly laugh.
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