Hi Dave,

 DD> As my grandfather used to say when my grandmother (or my mom) did
 DD> things that way - "Use everything but the squeal".  Bv)=

 RH> We were brought up to use every last little bit. Only one jar of
 RH> jelly/jam open at a time--"use up the old before you start the new" was
 RH> drilled into us early on. Took a while to ease up on those standards
 RH> when Steve and I got married as his upbringing wasn't quite as strict.

 DD> My grands and my parents lived through both the depression and WWII.
 DD> So "waste not, want not" was sort of a watchword - not because of
 DD> money (my grandfather had his farm AND a union job as a coal miner)
 DD> but because
 DD> of availability. Especially during the war when rationing was the
 DD> order of the day.

Same with my parents; Dad was born in 1922, Mom in 1929. Dad was in the
Navy during WWII, by 1946 he'd transitioned from active duty to reserves
and went to college (where he met Mom). In late June, 1950 he picked up
his re-enlistment papers on his way to the Buffalo airport, stuck them
in his car visor. He flew to NJ to be in my aunt's wedding, next day
heard war broke out in Korea. He flew back to Buffalo and tore up the
papers; he and Mom then moved up their wedding from October to July.


 RH> I usually have plans for just about every bit of meat, again, thanks to
 RH> my up bringing. I did make the stock yesterday, both chicken and ham
 RH> for both soup (ham for lentil soup) and other uses. When I do a bit of
 RH> top of the stove dressing to go with chicken or cook kasha/rice to
 RH> otherwise stretch out a meal, I'll generally grab a jar of stock
 RH> instead of just water for more flavor.

 DD> I don't do stuffing/dressing unless it's part of the "traditional"
 DD> meal or entree. More likely to make soup. And besides the home-done
 DD> stock or broth I've been adding miso paste for a nice flavour kick.

We like it as an easy side, don't do a lot of potatoes. Other
alternatives are couscous or kasha. Dad was a meat and potatoes for
supper man; most often the potatoes were mashed, sometimes with gravy,
other times plain. He didn't really like rice but ate it the few times
Mom made chop suey, ate it more often when a Chinese restaurant opened
up in town (after I left). He and my mom did take out from there
probably every other month.


 DD> Been ages since I had an Egg McMuffin. If I'm stuck with Mickey D's I
 DD> much prefer the Sausage-Egg McMuffin. More flavour. And if I make it
 DD> at home I use Italian sausage patties rather than the regular
 DD> "breakfast"  sausage.

 RH> We've done our own "eggy muffin" at home but not recently. Used to buy
 RH> Thomas's English Muffins until they tweaked their recipe and added in
 RH> some things we'd rather not eat. I need to make some English
 RH> muffins--in a quantity that a bunch can be frozen and pulled out from
 RH> time to time. I did do that years ago when we couldn't afford to buy
 RH> the commercial ones, just another bread to add to my usual baking.

 DD> I know that "English Muffins" are a version of the British crumpet. So
 DD> I went and dug out the story on my internet machine:

 DD> "English muffins are called so in North America to differentiate them
 DD> from sweeter cupcake-shaped muffins. The term likely originated from
 DD> the Low German word "muffen," meaning "small cakes." In 1874, a
 DD> British
 DD> baker named Samuel Bath Thomas moved to New York City and baked a
 DD> version of crumpets that were thinner, which he trademarked as
 DD> "English muffins" in 1894."

 DD> Depending on the intended use I may substitute a bagel in place of the
 DD> more "usual" English Muffin.


 DD>       Title: Crumpets
 DD>  Categories: Breads
 DD>       Yield: 6 crumpets

I've got plenty of similar and have made them from time to time, just
not recently.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

--- PPoint 3.01