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

 DD> The bright orange Halloween pumpkins certainly are more attractive
 DD> than the pie pumpkins.

 RH> Yes, especially paired with a couple of pots of crysanthemums on porch
 RH> steps. (G)

 DD> Only two things wrong with that. I'm not a fan of mums. And my house
 DD> is on a slab - so, no steps.  Bv)=

 RH> Mini mums were part of my wedding bouquet, along with dried pods and
 RH> other fall greenery. We always buy the pots of small flowers, don't
 RH> want to overpower anything else. And, yes, we have several steps going
 RH> up to the front door. Steve had to add an extra rail before he could
 RH> get the VA loan but it's a help as we've gotten older. (G)

I know the words to that song. I was going to buy breakfast at Temple
B'rith Sholom on Christmas morning as I have done in past. But there si
a longish flight of stairs down to the meeting/dining hall where they do
the Interfaith breakfast. And I do not do stairs well. Up or down. So I
took my brother and my friend to the Star 66 (truck stop) Cafe for the
Star 66 Special - 2 eggs, potatoes, a breaded boneless pork chop, and
a biscuit. The chop and the biscuit topped with a very good sauaage
gravy. I didn't eat anything the rest of the day. 

 DD>       Title: Savoury Stuffed Squash

 RH> It does look good. I'm doing some Moroccan chicken tomorrow for supper,
 RH> will double the recipe and put some in the freezer.

 DD> I've several "Moroccan" recipes for buzzard. Mostly involving a
 DD> tsagine.

 RH> I made a double batch, too much for our tagine. Had supper, put 3 boxes
 RH> (just shy of a quart,each) in the freezer and a bit left over for a
 RH> quick supper tonight. Freezer ones will taste good on a cold, winter
 RH> night.

 DD> This recipe seems mis-titled as there is no tagine actually involved.
 DD> But, it does look good - as with most of Ms. DiGregorio's output.

 RH> Probably could be done in a tagine.

 DD>       Title: Slow Cooker Chicken Tagine w/Butternut Squash
 DD>  Categories: Poultry, Squash, Fruits, Chilies, Vegetables
 DD>       Yield: 5 servings

 RH> This does look good, slow cooker is a good sub for a tagine, given the
 RH> amount of ingredients. Maybe add some kalamata olives too?

 DD> Don't see why not. Ripe olives are usually always good.

 RH> The kalamata olives have a different taste than black olives. I found
 RH> out about them in the late 90s, here on the echo. Bought a jar to see
 RH> if we liked them, they were a keeper. Steve isn't fond of black olives
 RH> so we usually just have kalamatas and green olives on hand.

I can detect subtle differences between the Kalamata and the black olives 
but, I like both - so, no harm, no foul.  Bv)=

I also like the briny green olives, either pitted or whole but without
the pimento stuffing that many seem to think "de rigeur" in ther pitted
greenies.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eliche alla Puttanesca
 Categories: Pasta, Seafood, Vegetables
      Yield: 4 Servings
 
    350 g  (12 oz) Eliche Pasta spirals
     25 g  (1 oz) Butter
      2 cl Garlic; crushed
     50 g  (2 oz) Anchovy Filets;
           - drained, chopped
           Black pepper
     75 g  (3 oz) Pitted Black Olives;
           - sliced
      2 tb Capers
    400 g  (14 oz) tin Chopped Tomatoes
      1 tb Fresh Parsley; chopped
 
  It can be argued that the 6 Nations rugby union championship
  has its roots back to the late 1800's, when the teams of
  England, Scotland Ireland and Wales played a similar
  tournament then called "Home Nations".
  
  There's even a complete menu consisting of a recipe from all
  six countries! Happy Cooking, Eating, Rugby watching !
  
  Bring a large pan of salted water to the boil, add the pasta
  and cook for 10-12 minutes.
  
  Meanwhile, melt the butter in a large saucepan add the
  garlic and saut‚ gently until softened. Add the anchovies
  and cook for a further 1-2 minutes.
  
  Stir in the remaining ingredients, partially cover and
  simmer for 5-7 minutes.
  
  Serve immediately.
  
  Serves 4
  
  NOTES: I made this with oil-packed anchovies instead of
  the more common salt-packed little eyebrows. But, a note
  of warning - if you use the oil packed fish keep a salt
  shaker handy. And maybe add a half-teaspoon of salt to
  the sauce when cooking. - UDD
  
  Recipe from: 2008 Six-Nations Rugby Recipes
  
  From: http://www.recipes4us.co.uk/Six Nations Rugby.htm
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Death is a dull, dreary affair - my advice is to have nothing to do with
t.
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