For various reasons I had to buy a ticket to
Washington on very short notice, and by the
time I did so, coach was bizarrely expensive,
and first class wasn't much more, so I sprung
for first, something that no self-respecting
cheapskate would do - suffice it to say that
for coach I'd have paid 3.9x what I normally
would for this flight, and first was just 4x
or so. So I'm my usual scruffy self, and I was
tired, and I fell asleep before they took the
lunch orders.

When I came to, they were serving the rather
meager lunches - a nasty-sounding veggie wrap
or a cheese plate of wedges of Brie and some
kind of Cheddarish substance, sided with water
crackers, a spray of grapes, and a strawberry.
The perky flight attendant said, Mr. Loo, all
we have left is the veggie wrap, is that okay,
and I said, I don't need any lunch, that'll be
fine (true), just get me a glass of red wine,
and I let it go at that.

I don't know what the Cabernet was, but it
tasted like nothing warmed over; the Chardonnay
was Hacienda, because I happened to see the label.

What was interesting was that the flight
attendant came by with a cheese-and-crackers box
from coach (list price $7), sensible so far, but
then offered to make things righter by offering
miles as compensation for my inconvenience!
essentially paying me for falling asleep during
the food orders. The other flight attendant
(noting my scruffiness) and my seatmate (noting
my good fortune) were agape.

The snack box contained the following:

from the Gilman Cheese Corporation (ominous name)
came "vintage cheddar" and "white cheddat," both
of which turned out to be that abomination
pasteurized process cheese, tinted different colors;
and a bean-yogurt-cheese dip that I'd tasted before,
and it tastes like vomit, and I did not care to
experience it again. Rye bread chips accompanied,
which tasted of salt (bad) and garlic (good) and
made the cheddarish things tolerable from the crunch,
but what mde me the big winner (besides the miles)
was Everything Parm Crisps, which are 100% Parmesan,
baked into crunchy rounds that were similar to
something I've made for some of you, probably at
an echo picnic. Oh, yeah, the carb-free pizza
crust at Boyd Pond; possibly other things.

Completing the package was a tiny tablet of dark
chocolate from California manufacturer Tcho; this
wa a slightly vegetal but fairly nice 50-ish bite
that almost redeemed the red wine. Notes of brown
or unrefined sugar and coffee.

So I am the happy recipient of 8750 miles, which
could go partway to taking a regular poster on this
echo to the next echo picnic if there should be one,
and that's a hint, if you're on the fence about
going. Inquiries by e-mail only - I think all of you
here know how to do that. Get back to me before
July 1, 2018.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 05-05-18 20:51, Michael Loo <=-
spoke to All about 687 The rich get richer <=-

So I am the happy recipient of 8750 miles, which
could go partway to taking a regular poster on this
echo to the next echo picnic if there should be one,

We do hope that there will be one. More than likely, if so, it will be
within driving distance for us. And if you just happen to be in this
area before hand, we could provide transport for you as well.


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

Title: SCALLOPS WITH SPINACH AND TOMATOES
Categories: Pasta, Seafood
Yield: 4 Servings

1 tb Olive oil
2 md Garlic cloves, chopped fine
1 cn Salt-free whole tomatoes
-(16-ounce)
1/2 c Rich, salt-free fish stock
1 tb Lemon juice
1 tb Double concentrate tomato
- paste
2 ts Sugar
1 Bay leaf
1/2 lb Bay scallops
1/4 lb Spinach leaves (about 1 cup
-packed), stemmed, ribbed,
-washed, and cut into 1/2"
-strips
Cooked pasta-medium strands

In a large skillet or saucepan, heat the oil with the garlic over
moderate heat. When the garlic sizzles, add the tomatoes, crushing
them with your hands, and stir in the fish stock, lemon juice, tomato
paste, sugar and bay leaf.

Simmer for 7 to 10 minutes, until thick but still fairly liquid. Then
stir in the scallops and the spinach and continue simmering until the
scallops are cooked through and the sauce is thick, 3 to 5 minutes
more. Serve over cooked pasta -- suggestions: spaghetti, linguine, or
fettuccine.

Dietary information per serving (sauce only):

Calories: 132 Cholesterol: 19 mg Fat: 3.9 g Sodium: 182 mg

Source: Pasta Light by Norman Kolpas Typed by Judi Crowe Submitted By
J MATTHEWS On 05-28-95

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:25:32, 06 May 2018
___ Blue Wave/DOS v2.30

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

On 05-07-18 16:55, Nancy Backus <=-
spoke to Dale Shipp about Re: 630 hoo boy, various <=-

I wonder if they would be able to attend a picnic held in their
general vicinity? It would be nice for us to see them again.

I'd think that likely... when I do connect, I can ask... :) My
sister was suggesting that perhaps she could let us use her house for
an echo picnic... she'd be able to put up some of the group as well as having a good kitchen for the cooking... She's been considering running
a bed and breakfast there, but so far it's still well in the planning stages... She lives in Bloomfield, so not too far from Newark
exactly...

That would be very nice. I also recall that your church had a pretty
good kitchen.

I almost did not choose this recipe because I detest having unformatted ingredient lists burried in the directions. But then I noticed the last ingredient on the list and it made me think of you.

OTOH, maybe you might prefer using that Scotch in some other fashion?

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

Title: SCALLOPS WITH WEE SALMON DUMPLINGS - COUNTRY LIVING
Categories: .cl, Main dish, Seafood
Yield: 6 Servings

Salmon Dumplings (recipe
-follows)
1 lb Sea scallops
2 T All-purpose flour
4 T Butter
2 T Lemon juice
1 T Chopped fresh parsley
-leaves
1/4 t Salt
1 t To 3 t Scotch whisky
Fresh dill sprigs (opt.)
Lemon slices (opt.)

1. Prepare Salmon Dumplings.

2. If scallops are large, cut in half. Remove gristle from side of
each scallop, if present. Dry scallops thoroughly; toss with flour.
In large skillet, heat 2 tablespoons butter. Saute scallops just
until they are lightly browned.

3. Add lemon juice to skillet and cook over low heat, stirring until
liquid thickens slightly. Add Salmon Dumplings, remaining 2 T butter,
the parsley, and salt; cook just until dumplings are heated through.
Drizzle with desired amount of Scotch. Remove from heat; spoon
scallop mixture into scallop shells or onto serving plates. Garnish
with dill sprigs and lemon slices if desired; serve immediately.

Salmon Dumplings: In food processor with chopping blade, process 3 oz
sliced smoked salmon, 1/2 lb cutup scallops, 1 large egg white, 1
tablespoon chopped fresh dill, 1 t lemon juice, 1/4 t ground white
pepper, and 1/8 t salt until smooth (do not over process). Add 1/3 C
heavy cream through the feed tube with motor running; process just
until combined. Fill a 2-quart saucepan three quarters full of water.
Heat water to boiling over high heat; reduce heat to medium so water
simmers. Fill pastry bag, fitted with 1/2-inch-round tip, with salmon
mixture. Gently squeeze pastry bag over simmering water and cut off
1/2-inch pieces into the water. Cook dumplings 2 minutes. With
slotted spoon, remove dumplings from water to tray or bowl; cover and
refrigerate until ready to use.

Country Living/March/91 Scanned & fixed by Di Pahl & <gg>

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:37:39, 09 May 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Nancy Backus on 05-09-18 02:33 <=-

I wonder if they would be able to attend a picnic held in their
general vicinity? It would be nice for us to see them again.

I'd think that likely... when I do connect, I can ask... :)

I talked to Burt this afternoon, and they probably would be able to
attend a picnic in their general vicinity... and would enjoy seeing echo
folk again...

My sister was suggesting that perhaps she could let us use her house
for an echo picnic... she'd be able to put up some of the group as well
as having a good kitchen for the cooking... She's been considering
running a bed and breakfast there, but so far it's still well in the
planning stages... She lives in Bloomfield, so not too far from Newark
exactly...

That would be very nice.

It seemed acceptable in theory to Burt, too... I'd have to check to
make sure that she'd be available for the dates we are looking at, of
course...

I also recall that your church had a pretty good kitchen.

That could be a backup location, if necessary... we didn't wear out our
welcome there... ;)

I almost did not choose this recipe because I detest having
unformatted ingredient lists burried in the directions. But then I noticed the last ingredient on the list and it made me think of you.
OTOH, maybe you might prefer using that Scotch in some other fashion? Title: SCALLOPS WITH WEE SALMON DUMPLINGS - COUNTRY LIVING

Probably... (G) I'm not generally one for cooking with spirits of any
sort... ;) But the recipe did look interesting... :)

ttyl neb

... But I !!WANT!! the two in the bush...

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

On 05-10-18 19:02, Nancy Backus <=-
spoke to Dale Shipp about Re: Picnic <=-

I wonder if they would be able to attend a picnic held in their
general vicinity? It would be nice for us to see them again.

I'd think that likely... when I do connect, I can ask... :)

I talked to Burt this afternoon, and they probably would be able to
attend a picnic in their general vicinity... and would enjoy seeing
echo folk again...

And we all would enjoy seeing them again -- even if for only one day out
of several.

My sister was suggesting that perhaps she could let us use her house
for an echo picnic... she'd be able to put up some of the group as well

<<SNIP>>

That would be very nice.

It seemed acceptable in theory to Burt, too... I'd have to check to
make sure that she'd be available for the dates we are looking at, of course...

Keep us posted.

I also recall that your church had a pretty good kitchen.

That could be a backup location, if necessary... we didn't wear out
our welcome there... ;)

Keep working at it. One way or the other, somewhere around the Newark
area would be very nice. I have noticed that although Newark itself
does not have very much in the way of commercial accommodations, there
are a number of AirBnB listings of various sizes near there.


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

Title: SEA SCALLOPS IN HERB BROTH-MARTHA STEWART LIVING
Categories: .msl, Seafood, Main dish
Yield: 4 Servings

1 Bunch flat-leaf parsley
-(about 2 C)
1 Bunch watercress (about
-1 1/2 C), tough stems
-removed
2 Shallots, coarsely chopped
1 1/2 c Water
1 t Salt, plus more for scallops
16 Sea scallops (about 1 lb)
Freshly ground pepper
1 t Olive oil
1 t Unsalted butter

1. In a medium saucepan, combine 1 1/2 C parsley, 1 C watercress,
shallots, water, and 1 t salt. Bring to a boil. Reduce heat; cover
and simmer for 30 minutes. Strain; reserve liquid, Set aside.

2. Season scallops on both sides with salt and pepper. Heat 1/2 t oil
and 1/2 t butter in a large skillet over medium heat. Cook half the
scallops for 5 minutes, or until golden brown. Turn and cook for 3
more minutes. Keep warm; repeat process.

3. Return broth to a boil. In a blender, combine remaining parsley and
watercress with hot broth. Cover blender with a towel to absorb any
splashes, hold top firmly in place, and puree. Strain, and adjust
seasonings. Pour broth into serving dish; place scallops on top.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:07:15, 12 May 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Nancy Backus on 05-12-18 03:02 <=-

I wonder if they would be able to attend a picnic held in their
general vicinity? It would be nice for us to see them again.

I'd think that likely... when I do connect, I can ask... :)

I talked to Burt this afternoon, and they probably would be able to
attend a picnic in their general vicinity... and would enjoy seeing
echo folk again...

And we all would enjoy seeing them again -- even if for only one day
out of several.

As I've assured them... :)

My sister was suggesting that perhaps she could let us use her house
for an echo picnic... she'd be able to put up some of the group as well

<<SNIP>>
That would be very nice.

It seemed acceptable in theory to Burt, too... I'd have to check to
make sure that she'd be available for the dates we are looking at, of
course...

Keep us posted.

I ran it by her yesterday at church and she thought she'd be available
any of the three weekends recently floated... She tended to think the
August ones could be preferable, as school would have started in
September (and she both tutors some kids and has been homeschooling a
youngster from our church with special needs), but that as it's a
weekend, it should probably be ok also....

I also recall that your church had a pretty good kitchen.

That could be a backup location, if necessary... we didn't wear out
our welcome there... ;)

Keep working at it. One way or the other, somewhere around the Newark area would be very nice.

I haven't noticed anyone else chiming in that would necessarily prefer
this area, although Shawn wouldn't have any trouble coming down from
Toronto area (only a couple of hours or so for him), and Sean was
indicating that this wouldn't be too far for him, either... Nor have I
seen anyone from the south offering to host this year, either...

I have noticed that although Newark itself
does not have very much in the way of commercial accommodations, there
are a number of AirBnB listings of various sizes near there.

Last time, we were exploring that, and as I recall, it ended up being a fizzle.... I'd not be able to do much about that part of it... Maybe
there would be a better selection of places the weeks we are looking
at...? Dunno....

ttyl neb

... Butterflies are self-propelled flowers.

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

On 05-14-18 20:42, Nancy Backus <=-
spoke to Dale Shipp about Re: Picnic <=-

My sister was suggesting that perhaps she could let us use her house
for an echo picnic... she'd be able to put up some of the group as well

<<SNIP>>

Keep us posted.

I ran it by her yesterday at church and she thought she'd be available
any of the three weekends recently floated... She tended to think the August ones could be preferable, as school would have started in
September (and she both tutors some kids and has been homeschooling a youngster from our church with special needs), but that as it's a
weekend, it should probably be ok also....

It would be good to get a date selected (any date that is agreeable to
most) so that folks can then make other plans and/or plan for
accommodations.

Keep working at it. One way or the other, somewhere around the Newark area would be very nice.

I haven't noticed anyone else chiming in that would necessarily prefer this area, although Shawn wouldn't have any trouble coming down from

I seem to recall Michael suggesting that a good while ago, but let him
speak for himself now.

Toronto area (only a couple of hours or so for him), and Sean was indicating that this wouldn't be too far for him, either... Nor have I seen anyone from the south offering to host this year, either...

True.

I have noticed that although Newark itself
does not have very much in the way of commercial accommodations, there
are a number of AirBnB listings of various sizes near there.

Last time, we were exploring that, and as I recall, it ended up being
a fizzle.... I'd not be able to do much about that part of it... Maybe there would be a better selection of places the weeks we are looking at...? Dunno....

The idea that got floated last time was to get an AirBnB that everyone
could share. There are too many problems with that -- primarily
commitment ahead of time. We would possibly look into AirBnB in Newark
or nearby for ourselves in lieu of a motel/hotel.

... Butterflies are self-propelled flowers.

I don't normally see tag lines, but that one caught my eye.

Although this recipe calls for 1/2 stalk celery, I'll bet they meant 1/2
rib. OTOH -- your mileage may vary.

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

Title: Kakavia
Categories: Soup, Greek, Fish, Seafood
Yield: 8 servings

1 c Sliced onions or scallions
-OR- leeks
1/2 c Olive oil
4 Tomatoes
-- peeled, seeded & chopped
1/2 Stalk fennel or celery
-- sliced
3 Sprigs fresh parsley
1 Bay leaf
2 Sprigs fresh thyme
1 c Dry white wine
5 c -Water, more if necessary
Salt
Freshly ground black pepper
4 lb Fish (3 or 4 kinds) *
-- cleaned and sliced
1 Lobster (optional)
-- cut up & claws cracked
1 lb Shrimp; peeled & deveined
1 lb Scallops (optional)
-OR- Mussels in shells
-- (scrubbed)
8 sl Bread (thick); toasted
Croutons

* Fish for poaching: bass, cod, hake, haddock, halibut, trout,
pollack, snapper, rockfish, whiting, etc.)

In a soup pot with a wide bottom, saute the onions in the oil, without
browning, until soft. Add the tomatoes, fennel, herbs, wine, and
water and bring to a boil. Season with salt and pepper to taste and
simmer for 45 minutes. Pour the stock into a large bowl through a
sieve, squeezing all the pulp from the vegetables before discarding
the fibers remaining in the sieve. Return the soup stock to the pot
and bring to a boil.

Meanwhile, lightly salt the fish and let stand for 10 minutes, then
rinse with water and lower into soup, adding water only if needed to
cover the fish. Lower the heat and simmer for 5 minutes, then add
the lobster. Cover and simmer 5 minutes longer, then add the shrimp
and scallops or mussels and simmer an additional 10 minutes. Taste
and adjust the seasonings.

Arrange the toast slices in large soup plates. Serve the varied
fishes and broth in each bowl, hot, with croutons in a separate plate.

NOTE: Kakavia is frequently made in the following variation: Cook 2
to 3 fish with the vegetables and strain with the vegetables to make
a thicker stock. Continue to cook the remaining seafood as described
above.

Source: The Food of Greece, by Vilma Liacouras Chantiles
Typing errors courtesy of: Karen Mintzias
...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
(1:102/125)

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:55:02, 16 May 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Nancy Backus on 05-16-18 01:47 <=-

My sister was suggesting that perhaps she could let us use her house
for an echo picnic... she'd be able to put up some of the group as well

I ran it by her yesterday at church and she thought she'd be available
any of the three weekends recently floated... She tended to think the
August ones could be preferable, as school would have started in
September (and she both tutors some kids and has been homeschooling a
youngster from our church with special needs), but that as it's a
weekend, it should probably be ok also....

It would be good to get a date selected (any date that is agreeable to most) so that folks can then make other plans and/or plan for accommodations.

Agreed.

I have noticed that although Newark itself does not have
very much in the way of commercial accommodations, there
are a number of AirBnB listings of various sizes near there.

Last time, we were exploring that, and as I recall, it ended up being
a fizzle.... I'd not be able to do much about that part of it...
Maybe there would be a better selection of places the weeks we are
looking at...? Dunno....

The idea that got floated last time was to get an AirBnB that everyone could share. There are too many problems with that -- primarily commitment ahead of time.

True... to be nearer to Burt and Shirley.... The other problem was more
about having the entire house, including kitchen, for the duration...
and as I remember, there weren't really any good choices for that...

We would possibly look into AirBnB in
Newark or nearby for ourselves in lieu of a motel/hotel.

As I mentioned above, my sister would have space at her house for at
least some of the people coming... She is seriously contemplating
becoming an AirBnB herself... this would be somewhat of a trial run for
that... She could also let people with campers park on her property,
with electric hookup, water for one camper anyway as well... just not
full sewer hookup...

... Butterflies are self-propelled flowers.

I don't normally see tag lines, but that one caught my eye.

It's a pretty one... ;)

Although this recipe calls for 1/2 stalk celery, I'll bet they meant
1/2 rib. OTOH -- your mileage may vary.

I'd guess it was 1/2 rib they meant, especially of the fennel... What
I've seen of the fennel is rather large... I'd likely use 1 or 2 ribs of celery, to that amount of onion/scallion.... Maybe they did mean the
stalk, though... ;)

Title: Kakavia
Categories: Soup, Greek, Fish, Seafood
Yield: 8 servings
1 c Sliced onions or scallions -OR- leeks
1/2 c Olive oil
4 Tomatoes -- peeled, seeded & chopped
1/2 Stalk fennel or celery -- sliced
3 Sprigs fresh parsley
1 Bay leaf
2 Sprigs fresh thyme
1 c Dry white wine
5 c -Water, more if necessary
Salt
Freshly ground black pepper
4 lb Fish (3 or 4 kinds) *
-- cleaned and sliced
1 Lobster (optional) -- cut up & claws cracked
1 lb Shrimp; peeled & deveined
1 lb Scallops (optional)
-OR- Mussels in shells -- (scrubbed)
8 sl Bread (thick); toasted
Croutons
* Fish for poaching: bass, cod, hake, haddock, halibut, trout,
pollack, snapper, rockfish, whiting, etc.)

ttyl neb

... A chicken crossing the road is poultry in motion.

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

On 05-18-18 19:55, Nancy Backus <=-
spoke to Dale Shipp about Re: Picnic <=-

As I mentioned above, my sister would have space at her house for at
least some of the people coming... She is seriously contemplating
becoming an AirBnB herself... this would be somewhat of a trial run
for that... She could also let people with campers park on her
property, with electric hookup, water for one camper anyway as well... just not full sewer hookup...

Where is your sister located (general area). East of Rochester, etc.

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

Title: CROCK POT GERMAN POTATO SALAD
Categories: None, German
Yield: 4 Servings

2 Potatoes -- sliced
1/2 c Onions -- copped
1/2 c Celery sliced
1/4 c Green peppers -- diced
1/4 c Vinegar
1/4 c Oil
Chopped parsley
Sliced bacon -- cooked and
Crumbled

Combine all ingredients except parsley and bacon. Add salt and
pepper to taste. Stir and cook for 5-6 hours in crock pot. Add sugar
if needed. Garnish with bacon and parsley.

Recipe By :

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:10:08, 20 May 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Nancy Backus on 05-20-18 02:07 <=-

As I mentioned above, my sister would have space at her house for at
least some of the people coming... She is seriously contemplating
becoming an AirBnB herself... this would be somewhat of a trial run
for that... She could also let people with campers park on her
property, with electric hookup, water for one camper anyway as well...
just not full sewer hookup...

Where is your sister located (general area). East of Rochester, etc.

South and east of Rochester... about 40 minutes driving for me...
probably about the same from Newark... Bloomfield is south of Victor and
west of Canandaigua...

ttyl neb

... " ! , , ... !" (Laryngitis)

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

On 03-26-19 11:55, Ruth Haffly <=-
spoke to Nancy Backus about cat & mouse <=-

Don't know if we could comfortably fit the picnic group in there,
depends on how many we have. I'd like to find a mom & pop's type bbq
place for Friday night but may end up going for something else.

One of the pleasant duties of being host for a picnic is trying out
potential restaurants for the group.

what sort of head count do you have so far? Two of you, Nancy, Michael,
and the two of us seem to be firm. Sean and xxCarol as possible. Are
there others?


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

Title: Jerk Chicken Wings
Categories: Appetizer, Sauce, Chicken
Yield: 48 servings

MMMMM--------------------DOTTIE CROSS TMPJ72B-------------------------
24 Whole chicken wings --
(about 4 pounds)
8 Scallions -- cut into 1"
Piece
4 Fresh jalapeno peppers --
Seeded and coarsely
2 tb Distilled white vinegar
1 tb Ground allspice
4 Garlic cloves -- chopped
2 ts Dried thyme
1 ts Salt
1/2 ts Freshly ground pepper
1/4 ts Cayenne
1/4 c Vegetable oil
Lime wedges

1. Rinse chicken with cold water and pat dry. Cut off and discard
pointed tip of each wing and halve wings at the main joint.

2. In a food processor, combine scallions, jalapeno peppers, vinegar,
allspice, garlic, thyme, salt, pepper, and cayenne.
Process until well blended. With machine on, slowly pour in oil and
puree until a thick paste forms.

3. In a large bowl, combine chicken wings and jerk paste. Toss until
wings are well coated. Cover and refrigerate overnight 4. Preheat
broiler. Arrange wings on broiler pan about 6 inches from heat and
broil, turning once, until nicely browned outside and cooked through,
about 20 minutes total.

Serve warm or at room temperature with lime wedges and lots of
napkins.

COMMENTS: Don't worry, be happy! The name of this recipe is no
reflection on the cook; jerk is a fiery Jamaican marinade for chicken,
pork, or beef.

Source: 365 Snacks, Hors D'oeuvres & Appetizers Reformatted by: CLM,
HCPM52C

Recipe By :

From: Meg Antczak Date: 10-07
Intercook Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:09:04, 28 Mar 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

Don't know if we could comfortably fit the picnic group in there,
depends on how many we have. I'd like to find a mom & pop's type bbq
place for Friday night but may end up going for something else.

One of the pleasant duties of being host for a picnic is trying out potential restaurants for the group.

We've got about 6 months to look. I want to check out some of the places
in several of the small towns nearby--don't want to have to go to
Raleigh unless there's nothing better closer by.

what sort of head count do you have so far? Two of you, Nancy,
Michael, and the two of us seem to be firm. Sean and xxCarol as
possible. Are
there others?

No word back yet from Sean and xxCarol. Both of them will probably wait
until a bit closer on to the date, to see how things shake out with work
and other committments.

---
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 03-28-19 12:03, Ruth Haffly <=-
spoke to Dale Shipp about Picnic <=-

One of the pleasant duties of being host for a picnic is trying out potential restaurants for the group.

We've got about 6 months to look. I want to check out some of the
places in several of the small towns nearby--don't want to have to go
to Raleigh unless there's nothing better closer by.

One of the things we did was to scout out places where one might get a
decent Maryland crab cake. I can say that not all of them were in the
top tier. One place served us something that did not deserve the name.
It was shredded meat (maybe crab) and a lot of spiced filling. It might
have been something I would have gotten in a Florida restaurant -- But I
think even there they would have known better. Call it deviled crab if
you like, but not Maryland Crab Cake. I don't recal which picnic that
was for, nor if the group did go someplace with a decent crab cake.


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

Title: ASPARAGUS AND CRABMEAT SALAD
Categories: Appetizers, Seafood
Yield: 4 Servings

1 c Mayonnaise
1 tb Lemon juice - fresh
1 1/2 ts Tomato paste
1 1/2 ts Shallot - minced
1/2 ts Dijon mustard
1/4 ts Pepper
1 lb Asparagus - trimmed
8 oz Crabmeat - cooked
4 lg Boston lettuce leaves - or
-butter lettuce leaves

Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

*DIRECTIONS*

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard
and pepper in medium bowl. Cover and refrigerate until ready to use.
(Can be prepared 3 days ahead.) Cook asparagus in large pot of
boiling salted water until crisp-tender, about 4 minutes. Transfer to
bowl of ice water and cool. Drain and pat dry. mix crabmeat into
mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on
each plate. Top with asparagus. Spoon crabmeat mayonnaise over and
serve.

Bon Appetit, April, 1991.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:36:51, 30 Mar 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

One of the pleasant duties of being host for a picnic is trying out potential restaurants for the group.

We've got about 6 months to look. I want to check out some of the
places in several of the small towns nearby--don't want to have to go
to Raleigh unless there's nothing better closer by.

One of the things we did was to scout out places where one might get a decent Maryland crab cake. I can say that not all of them were in the

Is that how you ended up at the place you took us to once? As I recall,
the crab cakes were good sized.

top tier. One place served us something that did not deserve the
name. It was shredded meat (maybe crab) and a lot of spiced filling.
It might have been something I would have gotten in a Florida
restaurant -- But I think even there they would have known better.
Call it deviled crab if you like, but not Maryland Crab Cake. I

Maybe call it a midwestern crab cake? (G)

don't recal which picnic that was for, nor if the group did go
someplace with a decent crab cake.

I'm thinking about finding an eastern NC style bbq place for supper
Friday night. Smithfield's (a chain) is in town but it's not a place
where lingering over a meal is common. Another thought is to do our own
bbq for Thursday night (arrival) and maybe go out for prime rib on
Friday, if it looks like we're going to have a small group.

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


... I am positive that a definite maybe is probably in order.

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

On 03-30-19 16:50, Ruth Haffly <=-
spoke to Dale Shipp about Picnic <=-

One of the pleasant duties of being host for a picnic is trying out potential restaurants for the group.

We've got about 6 months to look. I want to check out some of the
places in several of the small towns nearby--don't want to have to go
to Raleigh unless there's nothing better closer by.

One of the things we did was to scout out places where one might get a decent Maryland crab cake. I can say that not all of them were in the

Is that how you ended up at the place you took us to once? As I
recall, the crab cakes were good sized.

I am not sure if that year we took the group out for crab cakes. I do
recall that we took the two of you to a place called Timbuktu. At one
point, they were rated as being in the top 3 or so places. The place
that is consistently number 1 is over near the airport. It and Timbuktu
have a common history, perhaps once being owned by the same people. You
had the crab cake and yes, it was large and decent. It did suffer from
being fried rather than broiled, which made it a bit tougher on the
outside.

top tier. One place served us something that did not deserve the
name. It was shredded meat (maybe crab) and a lot of spiced filling.
It might have been something I would have gotten in a Florida
restaurant -- But I think even there they would have known better.
Call it deviled crab if you like, but not Maryland Crab Cake. I

Maybe call it a midwestern crab cake? (G)

Nope -- that was a local restaurant and should have known better. The midwestern title might have been applied to an offering by Outback. We
went there and they were offering a steak and crabcake combo. Our
waitress warned us that these crabcakes were made according to a recipe
from corporate -- and were not Maryland crabcakes. SO, we declined the
combo.

I'm thinking about finding an eastern NC style bbq place for supper
Friday night. Smithfield's (a chain) is in town but it's not a place
where lingering over a meal is common. Another thought is to do our
own bbq for Thursday night (arrival) and maybe go out for prime rib on Friday, if it looks like we're going to have a small group.

BBQ is one of those things that has a variety of interpretations
depending on where you are. I can't recall where all of them are from
but there is vinegar, mustard, tomato based, and molasses based. Then
just to mess things up, in Texas BBQ is beef and not pork. Personally,
I prefer my pork BBQ with just a touch of sauce. My favorite is one
called bone-suckin-sauce. Gail likes hickory smoked (sort of on the
molasses type). We once did smoked pork here and bought ten different
sauces for folks to use. I think that only about three bottles got
opened -- and there was no real winner in even those few.

From what I recall your saying, you have a pretty good prime rib place.
I'd vote for your BBQ with limited sauces on Thursday and prime rib out
on Friday.


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

Title: Gosht Bhuna From Gaylord's Restaurant
Categories: Main dish, Side dish, Meat, Indian
Yield: 4 servings

MMMMM------------------------INGREDIENTS-----------------------------
2 lg Onions, sliced
1 1/2 lb Lamb, cut into
- (1 1/2 inch sq cubes)
4 tb Oil
1/2 oz Ginger, grated
3 Cloves garlic
1 tb Paprika
1 tb Cayenne
1 ts Cumin powder
2 lg Tomatoes, quartered
1/2 c Water
Salt and pepper
1 ts Garam masala

================================> Directions <======================

1. Saute the onions slightly, then saute the pieces of lamb in the
oil with the ginger, paprika, cayenne and cumin powder until the
onions are brown and all sides of the meat seared. Drain excess oil.

2. Add the quartered tomatoes and the water. Cook over slow fire until
done, about 20 minutes. Salt and pepper to taste.

3. Before serving, sprinkle with a little Garam Masala.

================================> Nutrition <=========================

Calories: 361 Protein (%): 54
Protein (grams): 35 Vitamin A (%): 9
Carbohydrate (grams): 10 Vitamin C (%): 28
Fat (grams): 20 Thiamine (%): 20
Cholesterol (milligrams): 109 Riboflavin (%): 28
Sodium (milligrams): 384 Niacin (%): 53
Unsaturated (grams): 13 Calcium (%): 4
Saturated (grams): 4 Iron (%): 22

============================> Notes and Credits <===================

Preparation: saute Cuisine: Indian
Source: Gaylord Food Group: Meat
Meals dinner Courses Main, side
Temperature hot [shared by Dorothy Hair Davis, 4/94]
From: Dorothy Hair Date: 29 Apr 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:18:04, 01 Apr 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

We've got about 6 months to look. I want to check out some of the
places in several of the small towns nearby--don't want to have to go
to Raleigh unless there's nothing better closer by.

One of the things we did was to scout out places where one might get a decent Maryland crab cake. I can say that not all of them were in the

Is that how you ended up at the place you took us to once? As I
recall, the crab cakes were good sized.

I am not sure if that year we took the group out for crab cakes. I do recall that we took the two of you to a place called Timbuktu. At one point, they were rated as being in the top 3 or so places. The place
that is consistently number 1 is over near the airport. It and
Timbuktu have a common history, perhaps once being owned by the same people. You had the crab cake and yes, it was large and decent. It
did suffer from being fried rather than broiled, which made it a bit tougher on the
outside.

At the picnic you hosted in 2007 (our first ever), Michael made some
crab cakes that were really good. IIRC, he fried them, and that's
probably why I ordered them that way at Timbuktu. There's a place in
town that does Maryland style crab cakes (a couple of brothers, from
MD). Overall they're pretty good, but IMO, the could go a bit lighter on
their seasoning.

top tier. One place served us something that did not deserve the
name. It was shredded meat (maybe crab) and a lot of spiced filling.
It might have been something I would have gotten in a Florida
restaurant -- But I think even there they would have known better.
Call it deviled crab if you like, but not Maryland Crab Cake. I

Maybe call it a midwestern crab cake? (G)

Nope -- that was a local restaurant and should have known better. The midwestern title might have been applied to an offering by Outback.
We went there and they were offering a steak and crabcake combo. Our waitress warned us that these crabcakes were made according to a
recipe from corporate -- and were not Maryland crabcakes. SO, we
declined the combo.

Good thing you were forewarned. (G)

I'm thinking about finding an eastern NC style bbq place for supper
Friday night. Smithfield's (a chain) is in town but it's not a place
where lingering over a meal is common. Another thought is to do our
own bbq for Thursday night (arrival) and maybe go out for prime rib on Friday, if it looks like we're going to have a small group.

BBQ is one of those things that has a variety of interpretations
depending on where you are. I can't recall where all of them are from
but there is vinegar, mustard, tomato based, and molasses based. Then just to mess things up, in Texas BBQ is beef and not pork.
Personally, I prefer my pork BBQ with just a touch of sauce. My
favorite is one
called bone-suckin-sauce. Gail likes hickory smoked (sort of on the molasses type). We once did smoked pork here and bought ten different sauces for folks to use. I think that only about three bottles got
opened -- and there was no real winner in even those few.

I like the eastern NC vinegar based sauce--usually has a bit of hot
pepper in but not really much of anything else. It's good on pork but
don't think it would work that well for beef. The other sauces are more
of a cover up for the meat, IMO. If they're the only choices, I'll then
usually have my meat (pork or beef) unsauced.

From what I recall your saying, you have a pretty good prime rib
place. I'd vote for your BBQ with limited sauces on Thursday and prime
rib out on Friday.

OK, have to get input from the others.

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


... 90% of being smart is knowing what you're dumb at.

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

On 04-01-19 15:31, Ruth Haffly <=-
spoke to Dale Shipp about Picnic <=-

At the picnic you hosted in 2007 (our first ever), Michael made some
crab cakes that were really good. IIRC, he fried them, and that's
probably why I ordered them that way at Timbuktu. There's a place in
town that does Maryland style crab cakes (a couple of brothers, from
MD). Overall they're pretty good, but IMO, the could go a bit lighter
on their seasoning.

I strongly suspect that what Michael did was to fry in a skillet with
butter. The fried ones at Timbuktu were probably deep fat fried. That
made them tougher, and not the flavor profile that cooking in butter
would add.


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

Title: Murgha Kari (Chicken Curry With Tomatoes)
Categories: Chicken, Indian, Curry
Yield: 1 servings

4 md Onions, chopped
2 tb Curry powder
1/2 c Butter or cooking oil
1 c OR 1 can (8-oz.) tomato
-sauce
2 ts Salt
1 Frying chicken (2 to 3
-pounds)
3/4 c Hot water

This dish from the Punjab takes only 30 minutes to prepare. In india,
fresh tomatoes would be used in this dish.

Use a casserole or large skillet with lid. Cook onions and curry
powder in butter for 10 to 15 minutes. Add tomato sauce and salt.
Disjoint and skin chicken, and place in sauce. Cook, uncovered, over
medium heat, turning frequently until sauce becomes quite dry and
chicken tests done with fork, about 15 minutes. Add hot water, cover
pot, and cook over low heat for 5 minutes.

Makes 4 servings.

From: Steve Herrick
Source: [Woman's Day Encyclopedia of Cookery - Vol. 6]
From: Fred Towner Date: 10-16-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:14:05, 03 Apr 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

At the picnic you hosted in 2007 (our first ever), Michael made some
crab cakes that were really good. IIRC, he fried them, and that's
probably why I ordered them that way at Timbuktu. There's a place in
town that does Maryland style crab cakes (a couple of brothers, from
MD). Overall they're pretty good, but IMO, the could go a bit lighter
on their seasoning.

I strongly suspect that what Michael did was to fry in a skillet with butter. The fried ones at Timbuktu were probably deep fat fried.
That made them tougher, and not the flavor profile that cooking in
butter
would add.

That's probably the difference; I suspect the local place deep fries
them also. They moved from down town to one of the outer lying plazas
but we've not been to either location in some years.

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


... 90% of being smart is knowing what you're dumb at.

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