Yes, the world goes on.

And will, for who knows how much longer.

Neither your kind of people nor my kind of people has
any way of finding out.

I enjoy most liver and have seldom had really bad dish of it.
the most notable was many years ago at a place called The
Landing Strip in Liberty PA just off US15, where not only as
the stuff done to the proverbial shoe leather, it tasted as
though the shoe had stepped in something unsavory. The gravy
had ketchup in it (or similar), and the onions were at that uncomfortable place just past raw but nonetheless with burned
spots.

That sounds like a dish I'd have sent back to the kitchen and asked for something else (or the check).

It was clear enough that there was no point hoping the
unqualified substitute in the back room would be able to
do better with anything else.

Now that you will be coming back to the States soon, they give you decent potatoes?

Buttery potatoes, anyhow. I'd in fact had a better run of
daily spuds over the last three weeks than anywhere or any
time else.

Feeling a bit spudgy?

If I'd stayed in Belgium much longer, I might have turned
spudgy, or at least part Belgian.

If pasta 5 minutes old is good enough for you, it's
not so important but still a good idea.

It works for us. It's undoubtedly older than that in most

restaurants.
I don't get pasta in restaurants unless there's some
indication it would be fresh and al dente.

I don't get it that often, and since we've moved here, only from a
couple of restaurants. Both are locally owned/operated.

I don't care much about that, just that the pasta is made to
order. Swisher threatened to take me to Olive Garden recently.
He knows that I don't have a way to get back to the airport in
a hurry without him driving me.

Time will tell. Got your medical appointments lined up?

Sort of, but I may have to do more with that, as some
side effects are getting obtrusive.

Just make sure you report all of them--hopefully things that can be
treated.

Essentially, the device threatens to pop out of my
chest, and the only solution to that is have it
removed in a controlled fashion before it decides to
leave in an uncontrolled fashion.

Don't know - I always thought it was the dryness of my
fingertips that was a problem. Anyhow, excess caution
is silly, and so far as I can tell, in the first
world even as it is, a lot of customs are excess.

Touchscreens are quite ubiquitous these days, seems (almost) everywhere
you go has them. We were in a McD's last year with some friends--that
one had a touchscreen order system. They still had to have up front
workers to, to help us with the order, take cash, etc.

Another reason to avoid McDonald's.

have a bucket brigade situation if anyone is still using
a cane - as I recall, cafeterias can have pitfalls for
those who are even slightly infirm.

I'm off the cane now. This is a small place and workers are more

than > happy to lend a hand carrying trays, drinks, etc. Still very small town > feel to parts of WF, including this place. We have a private room

reserved for the group, not too far off the food line.

Sounds good so far.

Hopefully will continue to be so.

Ayrshire Farm(r) Cider Roasted Chicken
categories: Cisco, main, poultry
Serves: 4

6 lb roasting chicken
h - For the brine
3 qt water
1 qt apple cider
1/4 c kosher salt
1 Tb black peppercorns
1 bay leaf
1 lg onion, peeled and halved
4 parsley sprigs
4 garlic cloves, peeled
h - For basting
2 c apple cider

Combine the brine ingredients in a saucepan. Bring to a
boil, stirring until salt is dissolved. Remove from
the heat and cool completely.

Remove and discard giblets and neck from chicken [!].
Rinse chicken in cold water and pat dry. Pour cold brine
into a 2-gallon zip top plastic bag; add chicken and
seal. Refrigerate 8 hr or overnight, turning bag
occasionally.

Preheat oven to 400F.

Bring 2 c cider to a boil in small saucepan over
medium-high heat. Cook until cider is reduced to 1/4 c.
Remove chicken from bag and discard brine. Pat chicken
dry with paper towels. Place onion halves, parsley and
garlic into cavity. Lift wing tips up and over back,
tucking under chicken. Tie the legs to the body.

Place chicken on rack of a broiler pan and bake until
thermometer inserted into thickest part of the meat
reads 175F, about 75 min. Remove chicken from oven; do
not turn oven off [!]. Remove and discard skin [!].
Baste with half of reduced cider and transfer to
platter.

Pour drippings into a gravy skimmer; pour off fat and
discard [!]. Serve juices over chicken.

after Ayrshire Farm, founded by Sandy Lerner
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Yes, the world goes on.

And will, for who knows how much longer.

Neither your kind of people nor my kind of people has
any way of finding out.

No, despite what some have tried to predict over the years, we're still
going. And will, until the final day. (G)

I enjoy most liver and have seldom had really bad dish of it.
the most notable was many years ago at a place called The
Landing Strip in Liberty PA just off US15, where not only as
the stuff done to the proverbial shoe leather, it tasted as
though the shoe had stepped in something unsavory. The gravy
had ketchup in it (or similar), and the onions were at that uncomfortable place just past raw but nonetheless with burned spots.

That sounds like a dish I'd have sent back to the kitchen and asked

for > something else (or the check).

It was clear enough that there was no point hoping the
unqualified substitute in the back room would be able to
do better with anything else.

Sounds like they needed to hire a new cook or close down until they
could get the current one some training.

Now that you will be coming back to the States soon, they

give you > ML> > decent potatoes?

Buttery potatoes, anyhow. I'd in fact had a better run of
daily spuds over the last three weeks than anywhere or any
time else.

Feeling a bit spudgy?

If I'd stayed in Belgium much longer, I might have turned
spudgy, or at least part Belgian.

Probably more the former than the latter. Had I cooked for Steve the
same way I had to cook for my family, we'd be on the pudgy side too.
Good thing he's not a strict meat and potatoes eater.

I don't get pasta in restaurants unless there's some
indication it would be fresh and al dente.

I don't get it that often, and since we've moved here, only from a couple of restaurants. Both are locally owned/operated.

I don't care much about that, just that the pasta is made to
order. Swisher threatened to take me to Olive Garden recently.
He knows that I don't have a way to get back to the airport in
a hurry without him driving me.

There's plenty of non pasta dishes available at OG, just have to
carefully peruse the menu. One thing I'll get there (but I know you
won't) is the breaded (lightly) and fried zuchinni. I've gotten it
instead of potatoes at OG, don't see why they wouldn't sub it for pasta
with some dishes.

Time will tell. Got your medical appointments lined up?

Sort of, but I may have to do more with that, as some
side effects are getting obtrusive.

Just make sure you report all of them--hopefully things that can be treated.

Essentially, the device threatens to pop out of my
chest, and the only solution to that is have it
removed in a controlled fashion before it decides to
leave in an uncontrolled fashion.

That does sound like it needs some attention. Unfortunatly, probably the
same restrictions as when it was put in, will apply to the
repair/replace procedure.

Don't know - I always thought it was the dryness of my
fingertips that was a problem. Anyhow, excess caution
is silly, and so far as I can tell, in the first
world even as it is, a lot of customs are excess.

Touchscreens are quite ubiquitous these days, seems (almost)

everywhere > you go has them. We were in a McD's last year with some friends--that > one had a touchscreen order system. They still had to
have up front

workers to, to help us with the order, take cash, etc.

Another reason to avoid McDonald's.

We usually do, but were with our friends (an older couple) so went with
them. Haven't been to one since. (G)

have a bucket brigade situation if anyone is still using
a cane - as I recall, cafeterias can have pitfalls for
those who are even slightly infirm.

I'm off the cane now. This is a small place and workers are

more > ML> than > happy to lend a hand carrying trays, drinks, etc.
Still very > ML> small town > feel to parts of WF, including this
place. We have a > ML> private room

reserved for the group, not too far off the food line.

Sounds good so far.

Hopefully will continue to be so.

Ayrshire Farm(r) Cider Roasted Chicken
categories: Cisco, main, poultry
Serves: 4

Sounds interesting. I picked up a couple of pork tenderloins the other
day, may try doing something apple (cider?) based with one of them.

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


... ... Life is what happens to you while you're busy making other plans-J. Lennon

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)