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

 DD> I'm at the stage of my life where convenience is a big factor in my
 DD> shopping. 'Taters, maters, bell peppers and onions/garlic I get from
 DD> the produce bins at Humphrey's or Hy-Vee. Seasonal veg I buy from my
 DD> local truck farmers (Suttill's Gardens). They have good stuff &
 DD> parking. The farmer's market is jumbled and nearby parking is
 DD> virtually nil. At my age distance walked is a big factor.

 RH> I'm doing a lot more convenience cooking than I used to--haven't made
 RH> bread in probably a year. The local farmer's market isn't that far away
 RH> and it is small enough that it doesn't take too much time/effort to
 RH> walk thru it. Some vendors do have a line, but they're ones that have
 RH> been with the market since the beginning in 2008. One of them, a baker,
 RH> will be retiring at the end of this month but the produce farmer I get
 RH> a lot from is still going strong. Parking can be a problem but if you
 RH> wait long enough, someone parked nearby will pull out.

I made a loaf of my cheese bread to take to a function of my motorcycle
club. Mixed all with the bread machine then baked it in loaf pans in the
oven. Still, w/my cramped and inconvenient kiktchen layout it was a PITA
playing put & take & rearrange to get things done.

I'm making a nice roast to take to my brother's joint on 25 December. I
can do that in my casserole crockpot and take the crock with to use as
a serving vessel. Basically I layer the bottom ov the dish with potatoes
sliced on my mandoline. Then center the salted and peppered chuckroast 
on the bed of potatoes and surround it with baby-cut carrots. Then, 
using the mandoline, slice a large onion to cover the whole thing, 
sprinkle a 2 oz packet Lipton's Onion Soup Mix over the top and let it
cook on low until galling apart tender.

 DD>      88


 RH> I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C.
 RH> Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
 RH> a different one to try next time we go down to Sprouts, just to try,
 RH> but this is my favorite for soup stock seasoning.

OK, Thanks. Now I know what Im looking for.

 DD> Our temperatures finally got "seasonal" for the first time this year.
 DD> We had one morning almost into the single digits - 11§F. Before I
 DD> left on my rounds I nipped out to car and started it. Then back into
 DD> the house to get the rest of my "leaving prep" done. Supposed to be in
 DD> the 40s and 50s next week. No White Xmas here I don't think. And
 DD> that's all right with me.

 DD> Right noe (05:30 Sunday moring) it's 40§F with an anticipated high in
 DD> the mid-50s. Almost speedo weather.

 RH> We got into the 60s today, will, with rain, for the next couple of
 RH> days, then back to the ice box temps.

 DD> We're going to dip into the ice-box fora couple of days then right
 DD> back into the 40s and above for the weekend. It's like a yo yo. But,
 DD> overall temps are trending higher and climate change is a reality - no
 DD> matter what the conspiracy cultists and Ms. Green say.

 RH> Rumors are, we might get a white Christmas. We've no plans to go out of
 RH> town so it won't bother us; if the power goes out, we can move into the
 RH> camper. (G)
 
According to the forecast today (pedicted high 23F) is the last of the
galloping chillblains. 

 RH> We went to the annual VFW Christmas dinner last night, held at and
 RH> catered by the local cafeteria. This year they added chicken cordon
 RH> good time was had by all.

 DD> I've never eaten at either of our VFW posts. But American Legion Post
 DD> 32's Mess Hall restaurant has really good grub. Their Thursday night
 DD> fried chicken has won local "Best of" awards more thasn once. And at
 DD> lunchtime on Tuesday's they offer a 33% discount to veterans.

 DD> That's all right. I save on the dues and still get in on the Tuesday
 DD> discounts.

 RH> Rules changed a few years ago; now you can join the Legion (any
 RH> honorably discharged veteran can), without wartime service. Still can't
 RH> join the VFW as you were not in any war zones but consider the Legion
 RH> as every member adds to our voice in meeting the needs of our vets.

 DD> I'll pass. All my service records went up in smoke when Jefferson
 DD> Barracks (Missouri) burned up. As it predated the computerisation of
 DD> their data - it might be possible to gather the info from other
 DD> sources. Heck even my DD-214 and Honorable Discahrge diploma are
 DD> missing in action.

 DD> I support Vet's stuff through my brother and my Senator (Tammy
 DD> Duckworth)

 RH> As long as you support the Vet's, that's good. You should try to find
 RH> your DD-214 tho; it is what your local funeral home needs to get the
 RH> flag on your casket. If you've made arraingements already, check with
 RH> whoever you did it with; they might have a copy of the DD-214 on file.

I've already made my pre-paid arrangement - right into the fire and the
ashes into a large pickle jar to be used for traction on slick roads.

 DD> My store is having a Christmas Party on 16 December. I'll be taking
 DD> this as my "covered dish":

 DD>       Title: John Wayne Tater Tot Casserole
 DD>  Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
 DD>       Yield: 6 Servings

 DD>      32 oz (2 cans) chilli w/beans
 DD>       4 tb Dairy sour cream
 DD>      15 oz Can whole kernel corn;

 RH> Looks like it should fill a few bellies. (G)

There will, no doubt be lots of other stuff as well. 

For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast.  Bv)=

Maybe for New Year's I'll get out the rotisserie. The Farberware works
a treat for this.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rotisserie Beef Roast
 Categories: Beef, Marinades, Rubs, Chilies, Citrus
      Yield: 10 Servings
 
      4 lb Beef rump roast

MMMMM--------------------------MARINADE-------------------------------
      2 tb Honey
      2 tb Soy sauce
    1/2 tb Tabasco sauce
    1/4 c  Lime juice
      1 ts Ground cumin
      2 tb Oyster sauce; opt

MMMMM----------------------------RUB---------------------------------
      6    Parts chilli spice (I use
           - Baron's Dark)
      6    Parts paprika (sweet)
      3    Parts ground coriander
      3    Parts garlic granules
      3    Parts onion granules
      3    Parts salt
      2    Parts ground cumin
      1    Part cayenne pepper
      1    Part crushed red pepper
      1    Part black pepper
      1    Part dried leaf oregano
 
  Combine all ingredients thoroughly and store in an
  airtight jar or container.
  
  Pierce beef roast numerous times with a fork. Combine
  marinade ingredients in shallow container or resealable
  freezer bag, reserving 2 tbsp of the marinade for
  basting roast while barbecuing.
  
  Marinate roast 12-24 hours in refrigerator. Discard
  used marinade.
  
  Remove roast from marinade bag and use rub to make a
  paste crust. This will be mess so wear gloves if you
  wish. Don't get any on your shirt as it will stain.
  
  Preheat grill to medium heat.
  
  Insert meat thermometer into center of beef roast.
  
  Cook on rotisserie over drip pan in closed grill over
  INDIRECT HEAT for about 1 1/2 hours (rare = internal
  temp of 120¨F/49¨C or medium = internal temp of 140¨F
  /60¨C).
  
  Pass unused marinade as a sauce at table.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "My computer beat me at chess. So I beat it at kickboxing." -- Demetri
arti
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