On 08-26-18 19:37, Ruth Haffly <=-
spoke to Nancy Backus about 133 jell-o was <=-

I'll probably have you pick up the peaches so they can be just the
right ripeness. Really ripe, not quite to the point of over ripe/rotten gives a good sweetness to it. I don't want to get some down here that would be over ripe or not quite ripe enough by the time we had to leave for NY.

Not so sure how good I'd be at judging ripeness... dunno, maybe Lydia could be pressed into service for that... ;)

If it gives just a bit when you press in near the stem end, it's
almost ripe enough. If it doesn't give at all, leave it. If it gives
too much, leave it.

We were shopping at our Wegmans today, and for the first time this year
saw that they had a bin with peaches labeled "good in 1/2 days". Wonder
if the NY Wegmans do that?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Canadian-Style Bacon and Peaches
Categories: Canadian, Meat
Yield: 4 servings

MMMMM-----------------ROAST CANADIAN-STYLE BACON----------------------
2 lb Smoked pork loin
-Canadian-style bacon (in
-one piece)
10 Whole cloves

MMMMM-------------------ORANGE-SPICED PEACHES------------------------
1/2 c Firmly packed brown sugar
1/3 c Red wine vinegar
1 tb Grated orange peel
2 tb Orange juice
1 ts Whole cloves
1/2 ts Whole alspice
1 cn (29 ounces) peach halves,
-drained;
-reserve 1 1/2 cups syrup
-Mustard Sauce

1. Remove casing from the meat and place, fat side up, on a
rack in a shallow roasting pan. Stud with cloves.
Insert a meat thermometer into bacon so bulb is centered.
Roast, uncovered, at 325øF about 2 hours, or until thermometer
registers 160øF.

2. For Orange-Spiced Peaches, stir brown sugar, wine vinegar,
orange peel, orange juice, cloves, allspice, and peach syrup
together in a saucepan. Bring to boiling; reduce heat and
simmer 5 minutes. Mix in peaches and heat 5 minutes.

3. Remove from heat and allow peaches to cool in syrup.
Refrigerate until ready to serve.

4. Shortly before meat is roasted, prepare Mustard Sauce.

5. Remove meat from oven and place on a heated serving platter.
Remove thermometer. Arrange peaches on platter. Accompany
with Mustard Sauce in a bowl.
About 8 servings

Mustard Sauce:
Mix 1 cup firmly packed brown sugar, 2 tablespoons prepared
mustard, 1 tablespoon butter or mar garine, 3 tablespoons
cider vinegar in a saucepan. Stir over low heat until sugar
is dissolved; heat thoroughly, stirring occasionally.
2/3 cup sauce
From: Bob Gearhart Date: 09-13-99
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:43:39, 28 Aug 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

On 08-26-18 19:37, Ruth Haffly <=-
spoke to Nancy Backus about 133 jell-o was <=-

I'll probably have you pick up the peaches so they can be just the
right ripeness. Really ripe, not quite to the point of over ripe/rotten gives a good sweetness to it. I don't want to get some down here that would be over ripe or not quite ripe enough by the time we had to leave for NY.

Not so sure how good I'd be at judging ripeness... dunno, maybe Lydia could be pressed into service for that... ;)

If it gives just a bit when you press in near the stem end, it's
almost ripe enough. If it doesn't give at all, leave it. If it gives
too much, leave it.

We were shopping at our Wegmans today, and for the first time this
year saw that they had a bin with peaches labeled "good in 1/2 days". Wonder if the NY Wegmans do that?

Don't know but it's a smart idea, especially if the peaches stick to the schedule. Some of them may want to ripen faster, others will be slower
so I guess they're trying to figure an average projection.

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


... It works! Now, if only I could remember what I did.

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

On 08-28-18 15:03, Ruth Haffly <=-
spoke to Dale Shipp about Peaches <=-

We were shopping at our Wegmans today, and for the first time this
year saw that they had a bin with peaches labeled "good in 1/2 days". Wonder if the NY Wegmans do that?

Don't know but it's a smart idea, especially if the peaches stick to
the schedule. Some of them may want to ripen faster, others will be
slower so I guess they're trying to figure an average projection.

I am fairly certain that they have done that each summer, but that was
the first time this year we saw the marking. I don't know how they do
it, but would not be surprised if they had a savvy produce person
grading them into the various bins.

When we first moved to Columbia, there was a peach orchard that did not
sell out to the folks buying up the land to start Columbia. It got
surrounded by other parts of Columbia. For a number of years, you could
go there and get peaches ready to eat. They had a calendar of when the different varieties would be ready. It probably spanned a couple of
months, I think starting with white peaches and then moving on to other
types as the summer progressed. They eventually sold out to a
developer for millions of dollars. The developer named the neighborhood
they built after the orchard -- Sewills Orchard. Many of the trees fell
to the development, but some remained in open areas and on house lots.
Since peach trees demand a moderate amount of care, I'd not be surprised
if only a few are left.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chilled Chicken with Dill Sauce
Categories: Barbecue, Poultry
Yield: 8 Servings

8 x Boneless chicken breast *
1/2 c Italian salad dressing (diet
2 tb Water
1 tb Lime juice
1 tb White wine vinegar
1 x Clove garlic, crushed
8 x Lime wedges
1 x ---------dill sauce---------
1/2 c Plain low-fat yogurt
1/4 c Low-fat cottage cheese
1 1/2 ts Lime juice
1 1/2 ts Chopped green onion
1/2 ts Dried whole dillweed
1/8 ts White pepper

* 8 (4 oz) boneless chicken breast halves, skinned

Trim excess fat from chicken. Place each piece between 2 sheets of
waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling
pin.

Place chicken in 13x9x2" baking dish.

Combine next 5 ingredients in a small bowl; pour over chicken. Cover
and refrigerate 2 hours.

Remove chicken from marinade, discarding marinade. Coat a grill with
cooking spray. Grill chicken 6" over med coals 8 minutes, turning
once.

Arrange chicken on a serving platter; garnish with lime wedges. Serve
either warm or chilled with 1 1/2 T Dill Sauce per serving. (8
servings, 160 calories each.)

DILL SAUCE: Combine all ingredients in blender; process till smooth.
Cover and chill thoroughly.

Yield: 1 cup. PER SERVING: 27.5 g fat, 160 calories, 3.3 g
carbohydrates, 72 g cholesterol, 236 mg sodium, 264 mg potassium.

FROM MM5000.ZIP - Files of Earl Shelsby

From: Teri Chesser Date: 07-07-98 Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:37:37, 30 Aug 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Ruth Haffly on 08-28-18 00:40 <=-

I'll probably have you pick up the peaches so they can be just the
right ripeness. Really ripe, not quite to the point of over ripe/rotten
gives a good sweetness to it. I don't want to get some down here that
would be over ripe or not quite ripe enough by the time we had to leave
for NY.

Not so sure how good I'd be at judging ripeness... dunno, maybe Lydia
could be pressed into service for that... ;)

If it gives just a bit when you press in near the stem end, it's
almost ripe enough. If it doesn't give at all, leave it. If it gives
too much, leave it.

We were shopping at our Wegmans today, and for the first time this
year saw that they had a bin with peaches labeled "good in 1/2 days". Wonder if the NY Wegmans do that?

They do.... but I've learned not to exactly totally trust the signs...
we went grocery shopping this evening, and I saw a sign with a bin of
peaches labled "good now". From Ruth's description of how to tell, I'd
guess that the sign should have said "good in 1/2 days" or even "3/4
days"... it barely if at all gave when I pressed...

ttyl neb

... Not a real tagline, but an incredible soy substitute...

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Dale,

We were shopping at our Wegmans today, and for the first time this
year saw that they had a bin with peaches labeled "good in 1/2 days". Wonder if the NY Wegmans do that?

Don't know but it's a smart idea, especially if the peaches stick to
the schedule. Some of them may want to ripen faster, others will be
slower so I guess they're trying to figure an average projection.

I am fairly certain that they have done that each summer, but that was
the first time this year we saw the marking. I don't know how they do
it, but would not be surprised if they had a savvy produce person
grading them into the various bins.

Maybe you noticed because we've been discussing peaches here. (G) It
sounds like Wegman's has some smart produce people, unlike other stores
where it's just dumped in a heap.

When we first moved to Columbia, there was a peach orchard that did
not sell out to the folks buying up the land to start Columbia. It
got
surrounded by other parts of Columbia. For a number of years, you
could go there and get peaches ready to eat. They had a calendar of
when the different varieties would be ready. It probably spanned a
couple of
months, I think starting with white peaches and then moving on to
other types as the summer progressed. They eventually sold out to a developer for millions of dollars. The developer named the
neighborhood they built after the orchard -- Sewills Orchard. Many of
the trees fell to the development, but some remained in open areas and
on house lots.
Since peach trees demand a moderate amount of care, I'd not be
surprised if only a few are left.

But you weren't lucky enough to get a lot with a tree on it. It would
have been nice.

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


... Myth #1: The computer only does what you tell it to do.

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

On 08-30-18 14:21, Ruth Haffly <=-
spoke to Dale Shipp about Peaches <=-

When we first moved to Columbia, there was a peach orchard that did
not sell out to the folks buying up the land to start Columbia. It
got
surrounded by other parts of Columbia. For a number of years, you

<SNIP>

Since peach trees demand a moderate amount of care, I'd not be
surprised if only a few are left.

But you weren't lucky enough to get a lot with a tree on it. It would
have been nice.

Maybe so, maybe not. My guess is that one needs multiple trees to get appropriate polination. I would also guess that the orchard might well
have hired bee keepers to plant hives in the orchards, or had their own
hives. In any case, the area did not get developed into houses for a
decade or two after we had moved into our house here. All we got was a "Chinese Beauty Tree" sold to us by a traveling salesman. At least that
is what he called it, but I call it a crab apple tree.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bran Bread
Categories: Bread, Gluten-free
Yield: 1 Servings

1 tb Dry yeast
3 Egg yolks
3 tb Honey
6 tb Soy flour, sifted
1/2 ts Salt
6 tb Wheat germ
3 Egg whites
1 c Lukewarm water
1 1/2 tb Oil
6 tb Brown rice flour
6 tb Skim milk powder
3/4 c Bran
1/2 c Raisins (optional)

Preheat oven to 375 Oil a 9 9 square pan. Sprinkle yeast over lukewarm
water. Let soak for 5 minutes. Beat egg yolks. Add oil and honey.
Combine with dissolved yeast. In a bowl combine brown rice flour,
sifted soy flour, skim milk powder, salt, bran and wheat germ. Add
raisins at this time if using them. Stir wet ingredients into dry
ones.

Beat egg whites until stiff but not dry. Gently fold them into
batter. Turn into prepared pan and leave in a warm place for 30
minutes. Bake bread in preheated oven for 20 minutes. Yield: 6-8
servings. From: Earl Shelsby Date: 01-13-96
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:12:19, 01 Sep 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Since peach trees demand a moderate amount of care, I'd not be
surprised if only a few are left.

But you weren't lucky enough to get a lot with a tree on it. It would
have been nice.

Maybe so, maybe not. My guess is that one needs multiple trees to get appropriate polination. I would also guess that the orchard might
well have hired bee keepers to plant hives in the orchards, or had
their own hives. In any case, the area did not get developed into

Nice while it lasted; too bad they couldn't have kept a token orchard
going.

houses for a
decade or two after we had moved into our house here. All we got was
a "Chinese Beauty Tree" sold to us by a traveling salesman. At least
that is what he called it, but I call it a crab apple tree.

Trying to pull a fast one on you? Whatever, you've now got a fruit tree
that the deer enjoy nibbling from. Did you/Gail ever try making crab
apple jelly?

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


... History repeats itself because nobody listens ...

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

On 09-01-18 14:25, Ruth Haffly <=-
spoke to Dale Shipp about Peaches <=-

[talking about Sewell's peach orchards]

Nice while it lasted; too bad they couldn't have kept a token orchard going.

I'm sure that they just sold the entire plot to a developer, and they
did what developers do. I have no knowledge of how much they sold the
plot for. OTOH, there was a nursery that was also an out-parcel of
Columbia. They had a retail store, and did gardening for houses as well
as growing a few trees and shrubs on site. I think that most of the
things they grew were at another site. About ten years or so ago, they
sold their site for six million dollars, probably about ten acres. The developer that bought it built six high-end houses there. Land is
valuable around here. The price put on land in our neighborhod by the
county tax people is about $700,000 per acre.

houses for a
decade or two after we had moved into our house here. All we got was
a "Chinese Beauty Tree" sold to us by a traveling salesman. At least
that is what he called it, but I call it a crab apple tree.

Trying to pull a fast one on you? Whatever, you've now got a fruit
tree that the deer enjoy nibbling from. Did you/Gail ever try making
crab apple jelly?

Perhaps. Same salesman also sold us birch trees, which died in a few
years, rose bushes which we did not take good enough care for with our
black thumbs, yews which are still there after almost fifty years, and a
few other things which died out.

Actually, the builder put in a tree that was called a crab apple tree.
It was slightly different, both in bloom and fruit. As to trying to
make any thing out of the fruit -- we are not into that sort of thing.
That crab apple tree fell over during a wind storm because of mole
tunnels softening up the soil. The moles liked to eat the grubs that
were the larva of the June bugs who liked to eat on the tree.

I might mention that when we visited a cidery on one of our trips to Wisconsin/Michigan, they had a crab apple tree planted at the end of
each row of apple trees. They said that it helped draw the bees into
their orchard for pollination. That crab apple tree had fruit slightly
bigger than what you get when you touch first finger to your thumb. Our
tree has fruit which is the size of a thumb nail.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chinese Chicken-Stuffed Peppers
Categories: Leftover, Chicken, Boat
Yield: 1 Servings

4 lg Sweet red Pepper
1 T Sesame oil
-Clove garlic, minced
1 t Minced fresh Gingerroot
1/2 c Finely chopped Carrots
1/4 c Thinly sliced Green onions
1 c Chicken *
1 c Cooked regular Rice
1/2 c Frzn English Peas, thawed
-Egg, beaten
1 T Plus 1 1/2 tsp Soy sauce
1/8 t Salt

* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking)
Cut a 1/2" thick slice from the side of each pepper, reserving slices;
remove seeds. Place peppers in boiling water, boil 5 mins. Drain, set
aside. Coat a large skillet or wok with Pam; add sesame oil, and place
over med heat until hot. Add garlic and gingerroot; stir fry 30
seconds. Add carrots and green onions; stir fry 2 mins more. Remove
from heat. Add chicken and remaining ingredients, stirring well.
Spoon 3/4 cup mixture into each reserved pepper. Top with reserved
pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking
dish. Cover and bake 350* F for 30 mins or until thoroughly heated.
PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7
carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg
calcium. From the Files of Earl Shelsby converted 20 Mar 1994

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:12:35, 03 Sep 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

[talking about Sewell's peach orchards]

Nice while it lasted; too bad they couldn't have kept a token orchard going.

I'm sure that they just sold the entire plot to a developer, and they
did what developers do. I have no knowledge of how much they sold the plot for. OTOH, there was a nursery that was also an out-parcel of Columbia. They had a retail store, and did gardening for houses as
well as growing a few trees and shrubs on site. I think that most of
the
things they grew were at another site. About ten years or so ago,

Nice to have the taste of country tho, in the city.

they sold their site for six million dollars, probably about ten
acres. The developer that bought it built six high-end houses there.
Land is
valuable around here. The price put on land in our neighborhod by the county tax people is about $700,000 per acre.

Quite a bit more than what we pay.

houses for a
decade or two after we had moved into our house here. All we got was
a "Chinese Beauty Tree" sold to us by a traveling salesman. At least
that is what he called it, but I call it a crab apple tree.

Trying to pull a fast one on you? Whatever, you've now got a fruit
tree that the deer enjoy nibbling from. Did you/Gail ever try making
crab apple jelly?

Perhaps. Same salesman also sold us birch trees, which died in a few years, rose bushes which we did not take good enough care for with our black thumbs, yews which are still there after almost fifty years, and
a few other things which died out.

Interesting, what takes hold and grows/what doesn't. We bought a fig
tree seedling last year, didn't know if it would survive the winter or
not. It did, and appears to be doing well but probably won't have any
figs for a while yet.

Actually, the builder put in a tree that was called a crab apple tree.
It was slightly different, both in bloom and fruit. As to trying to
make any thing out of the fruit -- we are not into that sort of thing. That crab apple tree fell over during a wind storm because of mole
tunnels softening up the soil. The moles liked to eat the grubs that
were the larva of the June bugs who liked to eat on the tree.

And you didn't shed any tears over its demise? (G)

I might mention that when we visited a cidery on one of our trips to Wisconsin/Michigan, they had a crab apple tree planted at the end of
each row of apple trees. They said that it helped draw the bees into their orchard for pollination. That crab apple tree had fruit

Interesting thought.

slightly bigger than what you get when you touch first finger to your thumb. Our tree has fruit which is the size of a thumb nail.

You can work with the former size fruits; the latter aren't worth the
time and effort unless you've got lots of both.

---
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)

On 09-03-18 16:20, Ruth Haffly <=-
spoke to Dale Shipp about Peaches <=-

Actually, the builder put in a tree that was called a crab apple tree.
It was slightly different, both in bloom and fruit. As to trying to
make any thing out of the fruit -- we are not into that sort of thing. That crab apple tree fell over during a wind storm because of mole
tunnels softening up the soil. The moles liked to eat the grubs that
were the larva of the June bugs who liked to eat on the tree.

And you didn't shed any tears over its demise? (G)

Not really. It was on the far side of the house near that path. It was
inside the fence that we have there. After it fell down, we discovered
that there was a wild cherry tree which had grown up in the wire mess of
the fence. Until then we had never noticed it, which indicates how
often we look at that side of the rear yard.

You could lower the carb count even more by just skipping the potatoes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Grilled Salmon Salad With Rosemary Vinaigrette
Categories: Salad, Seafood
Yield: 1 Servings

2 ts Fresh rosemary leaves
1 Clove, small garlic, minced
1 ts Dijon-style mustard
2 tb Wine vinegar
8 tb Peanut oil
Salt (to taste)
Pepper (to taste)
2 lg Russet potatoes, washed and
Cut into 1-in thick slices
4 Salmon steaks (6 oz ea)
1 lb Green beans, cooked and
Cooled
12 Cherry tomatoes, stemmed
4 Rosemary sprigs

In a small bowl, crush the rosemary leaves with the back of a wooden
spoon. Add the garlic, mustard, vinegar, and 6 tablespoons of the
oil. Season to taste with salt and pepper. Set aside.

Rub the potato slices with some of the remaining oil and grill over a
hot fire for 4 to 5 minutes per side. When the potatoes have cooked
for 2 minutes, rub the salmon with oil and season with salt and
pepper on both sides. Grill the salmon 3 to 4 minutes per side. Rub
the tomatoes with oil and grill for 2 minutes each.

TO SERVE THE SALAD: Skin the salmon steaks and remove the meat from
the center bones in 2 pieces. Arrange the boned fish pieces on a
platter. Bank the salmon with green beans, cherry tomatoes, and
potatoes. Pour the rosemary dressing over all and garnish with
sprigs of rosemary.

Makes 4 servings.

NOTE: This one can also be prepared in advance and assembled at the
last minute.

Per serving: 613 calories, 29 gm carbohydrates, 91 mg cholesterol,
370 mg sodium, 38 gm protein, 38 gm fat, 6 gm saturated fat

From: David Pileggi Date: 10-03-95
Cooking Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:55:07, 05 Sep 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Ruth Haffly <=-

Actually, the builder put in a tree that was called a crab apple tree.
It was slightly different, both in bloom and fruit.

There are several different species of apples that are small, hard and
sour that get called crab apples. Some are more edible than others.

As to trying to make any thing out of the fruit -- we are not
into that sort of thing.

They do make nice jelly and are also good pickled, especially as a
side dish to pork dishes. I haven't had either for decades as apples
don't grow this far north but we had a row of crab apple trees back
on the family acreage when I was young and we did harvest and use a
portion of the fruit. The squirrels got the rest. Their apples were
fairly big about 1 1/2 inches in diameter, and fairly fleshy and
juicy but a bit too sour to enjoy out of hand.

The year my mom passed away I brought a handful back to Yellowknife
for seeds for Neekha to grow indoors. She had never been to Ontario
or met my mother and wanted something from my old home for
continuity's sake. She grew one tree for years til it got about 5
feet tall but it never blossomed before it died in its pot in the
living room one winter.

The last of this series:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ganondagan Granola Nuggets
Categories: Native, Corn, Muffins
Yield: 12 servings

3 Bananas (ripe), mashed
1/3 c Apple sauce
1 1/2 c Rolled oats
1/4 c Blueberry yogurt
1/2 c Blueberry craisins
1 ts Vanilla
1 ts Cinnamon
1/2 c Iroquois Roasted White Corn
Flour

Mix all ingredients together in one bowl and pour into a greased
pan. Bake at 350 degrees for 15-20 minutes. Yields 12 muffins or 24
mini muffins. This recipe features no additional sugar.

From: Ganondagan State Historic Site's Iroquois White Corn Project
ganondagan.org

MMMMM


Cheers

Jim

... Talking to a crazy person is fun if they are quirky, zany or eccentric
... Talking to a legitimate crazy person isn't.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Dale,

Actually, the builder put in a tree that was called a crab apple tree.
It was slightly different, both in bloom and fruit. As to trying to
make any thing out of the fruit -- we are not into that sort of thing. That crab apple tree fell over during a wind storm because of mole
tunnels softening up the soil. The moles liked to eat the grubs that
were the larva of the June bugs who liked to eat on the tree.

And you didn't shed any tears over its demise? (G)

Not really. It was on the far side of the house near that path. It
was inside the fence that we have there. After it fell down, we discovered that there was a wild cherry tree which had grown up in the wire mess of the fence. Until then we had never noticed it, which indicates how
often we look at that side of the rear yard.

So what is the tree in your front yard that has the tiny fruit?

You could lower the carb count even more by just skipping the
potatoes.

Title: Grilled Salmon Salad With Rosemary Vinaigrette
Categories: Salad, Seafood
Yield: 1 Servings

Actually, not bad as is, if used as an entree. As a side dish, yes, I'd
cut the carbs bu cutting out the potatoes.

---
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)

On 09-17-18 22:55, Ruth Haffly <=-
spoke to Dale Shipp about Crab apple tree <=-

was inside the fence that we have there. After it fell down, we discovered that there was a wild cherry tree which had grown up in the wire mess of the fence. Until then we had never noticed it, which indicates how
often we look at that side of the rear yard.

So what is the tree in your front yard that has the tiny fruit?

Well, the travelling salesman who sold it to us called it a Chinese
Beauty Tree. I call it a crab apple tree. I suspect that there are as
many varieties of crab apple trees as there are of real apple trees.

Here is another recipe that you would probably alter -- i.e. nix on the cilantro. I am also a bit dubious about the number of servings and the
carb count -- but it may well have nice flavors for Stephen, if not you.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Firehouse Fire And Rice~
Categories: Rice, Low cholest, Low fat, Low cal
Yield: 6 Servings


1 TB olive oil
1 md onion -- chopped
2 TB fresh cilantro -- chopped
1 jalapeno pepper -- finely
chopped
3 c rice, cooked IN chicken
broth

In a large skillet, heat the oil until hot. Add the onion, cilantro,
garlic, and pepper. Cook, stirring, for 5 to 7 minutes until the
onion is tender. Add the rice and stir until blended. Cook for 3
minutes more or until heated through.

Makes 6 servings.

Per serving: 146 calories, 3 g protein, 4 g fat, 25 g carbohydrate,
1 g dietary fiber, 0 mg cholesterol, and 296 mg sodium

Recipe: Battalion Chief John Scherrei and Fire Inspector Lloyd
Fukuda, Bureau Of Fire Prevention And Public Safety, Los Angeles, CA.

From a giveaway pamphlet from the U.S.A. Rice Council titled,
"Great Firehouse Chefs Of America, Award-Winning Recipes"

[> Be Seeing You -- David Pileggi 3/10/95

Recipe By : Bat. Chf. John Scherrei & Fire Insptr. Lloyd Fukuda,
L A

From: Marjorie Scofield Date: 08-26-96
Recipes

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:55:20, 19 Sep 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

was inside the fence that we have there. After it fell down, we discovered that there was a wild cherry tree which had grown up in the wire mess of the fence. Until then we had never noticed it, which indicates how
often we look at that side of the rear yard.

So what is the tree in your front yard that has the tiny fruit?

Well, the travelling salesman who sold it to us called it a Chinese
Beauty Tree. I call it a crab apple tree. I suspect that there are
as many varieties of crab apple trees as there are of real apple
trees.

OK, thought it was, but wasn't quite sure. There was a crab apple tree
near a friend's house when I was growing up; I think (best as memory
serves me) it had somewhat larger apples. Don't know if I would want to
try working with the small ones to make jelly, pickles or whatever tho.

Here is another recipe that you would probably alter -- i.e. nix on
the cilantro. I am also a bit dubious about the number of servings
and the carb count -- but it may well have nice flavors for Stephen,
if not you.

Title: Firehouse Fire And Rice~
Categories: Rice, Low cholest, Low fat, Low cal
Yield: 6 Servings

We'd ditch the cilantro--not even buy any. (G) The carb count comes from
the rice; it looks about what that amount of rice would be. As I recall
the nutrition information I was initially given, 1/3 cup of cooked rice
has 15 gm of carbs so 1/2 cup with the oil, bit of onion, pepper, etc
would be about 26 gm. Half a cup of rice per person is a good serving as
a side so yes, 6 servings isn't unreasonably small.

Makes 6 servings.

Per serving: 146 calories, 3 g protein, 4 g fat, 25 g carbohydrate,
1 g dietary fiber, 0 mg cholesterol, and 296 mg sodium

We're doing OK, no damage from Florence. Further south and east of us
are not as well off--rivers are still rising, a lot of roads (including
parts of I-95 and I-40) are closed and still a lot of standing water.
Saw in the paper that radar estimated total rainfall from the storm was
8.04 trillion gallons. So far, an estimated 3.4 million chickens &
turkeys and 5,500 pigs have died from the flooding with numbers expected
to rise. The area hadn't fully recovered from Matthew (October, 2016)
yet; it will be some years before things get back to "normal".

---
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)