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

 DD> I can't do that. My cabinets are hung from the ceiling.

 RH> I've had that in various places, was glad to see the open tops in this
 RH> house when we were house hunting.

 DD> Even so, if the topds were "open" they'd have to be for "dead" storage
 DD> because I'd have to climb a ladder (or chair) tp reach anything up
 DD> that high.

 RH> Most of the time I'll ask Steve to do the climbing, I will from time to
 RH> time (if he's not around, don't want to wait for him, etc). But always
 RH> with a step stool, broke both wrists using a chair (with wheels) once.

Chairs should be left for sitting. But I suspect you know that now. With
wheelies? OY! Vey ist mir!!!

     88

 DD> Loo and Weller both jumped on my case about fish w/tomato sauce. I did
 DD> serve it to Michael on one of his visits and he (grudgingly) admitted
 DD> that it was "the exception that proved the rule".  Bv)=

 DD> Here's a fishy tomato recipe that I made before I'd ever met a
 DD> Wegman's stupormarkup. It's right tasty.

 DD>       Title: Wegman's Fish w/Tomatoes, Olives & Capers
 DD>  Categories: Seafood, Vegetables
 DD>       Yield: 6 Servings

 DD>       6    Filets-Roughy, Trout, Sole
 DD>     1/2 c  Flour
 DD>     1/4 c  Extra Virgin Olive Oil

 RH> Flounder would be good too. And yes, I keep capers on hand as I use
 RH> them when I make chicken picotta. (G)

I, OTOH, make piccata without the capers. Michael used to rag on me over
that "lack". Until I posted a recipe from my LaRousse Gastronomique cook
book. He finally yielded. But, continued to grumble.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Piccata de Veau Aux Aubergines et Tomates Fraiches
 Categories: Beef, Vegetables, Sauces, Cheese, Citrus
      Yield: 4 Servings
 
      3    Aubergines
      5    Tomatoes
      1    Onion
    600 g  Thin sliced veal escalope
           Flour
     50 g  Butter
           Mozzarella
      2    Lemons
     60 g  Grated Parmesan cheese
      1 bn Basil
           Olive oil, salt, pepper
 
  Wash and cut the eggplants lengthwise, salt them and make
  them disgorge 30 minutes.
  
  Peel, core and cut the tomatoes into cubes. Peel and cut
  the onion in 2. Cook together on low heat for 10 minutes,
  season and keep warm.
  
  Preheat oven to 392oF/200oC/gas mark 7.
  
  In a large skillet, lightly brown eggplant slices blotted
  with a drizzle of olive oil. Place on a baking sheet and
  bake for 10-15 minutes.
  
  Squeeze a 1 lemon. Peel the other (more yellow than white)
  and cut into cubes.
  
  Season and flour cutlets, fry 5 minutes in butter with
  lemon juice.
  
  Spread over half of each slice of eggplant 1 tablespoon of
  diced tomatoes, a slice of mozzarella and a basil leaf and
  fold.
  
  Above put parmesan, a little oil and brown quickly under
  the grill.
  
  It's ready!
  
  Recipe by: Larousse Gastronomique; Prosper Montagne - 1938
  
  UDD Note: If the language seems a bit fractured - I used
  the Google Translate function of the search engine.
  
  From: http://www.marmiton.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never start a conversation with Pi.  It'll just go on forever.
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