whereupon Fats said "the fine was more than I expectorated."
Hmmm... a fortuitous typo, then... (G)
Mine was, in fact, intentional. And the ball player
was Stanley "Frenchy" Bordagaray, not Fats Fothergill.
Ah, ok... And you got the "F" right, sorta... ;)
Sort of. Back in my childhood I used to read books of
baseball anecdotes and lore (that sport generates characters,
perhaps because it's an odd mix between team and individual
sport, more than others), and it's likely there were stories
about the two players in succession in a collection, and the
names got confused in my brain.
And my idea was to sous-vide or foil-cook to a
reasonable temperature and then crank the grill,
which would be not be healthy for the drippings.
Agreed that wouldn't preserve drippings... I thought that was a
different option, though...
Don't know at this point, but we ere talking about
Yorkshire pudding, which is a roast-beefy sort of
accompaniment.
And how nice for my eyes to have been acute enough (just)
to recognize the location.
That, too... :)
It was a touch and go thing.
But in keeping with your abilities as a navigator despite it all.. :)
I'm not sure which cues clicked in in just that place, but
the reasoning was, we're on the wrong side of the canal for
the highway but the right side for the Fords, so maybe it
would be a good idea to check out the neighborhood before
the signs told us to cross over again.
Oh, they at least had the benefit of visitors, and someone else
cooking for them... ;) And none of the responsibilities for planning things.... ;)
Seems, too, that the grandboys don't visit nearly
as often as would be wished.
That seems to often be a given... when one has the grands, of course...
And they grow up and become more independent, and the
grandparents grow up and become less so.
"Miles to go before I sleep" and all that.... ;)
Something like that: miles to go before the
leftovers spoil.
That was somewhat my thinking Monday night when I warmed up some
leftover cabbage from El Latino (Sunday's meal) to go with the eggplant rollettes I served for Monday's supper... wasn't likely otherwise to be
eaten before it spoiled, since I was leaving for the rest of the week.
You could have made cabbage sandwiches - my mother did
that occasionally during leaner periods of my childhood.
They actually weren't bad at all - sort of like egg rolls
only not crisp.
We'll just have to continue to schedule picnics close enough to
them..
For sure.
Quite doable....
We do have a southern contingent to think of: of
course, back when, there were a couple picnics each
year in widely separated locations.
And those even took into account different continents... before my time, though.... And then there's the northwestern contingent....
I've offered to help Swisher and Weller get out east, but
they have had various reasons for not showing. Swisher
rations his travel carefully, as he has to be in Alaska for
half the year; and picnics come during Weller's high season
for real estate. Plus perhaps they don't like our cooking.
Or maybe they don't care for the idea of leaving paradise.
Why do people like casinos so much? Because there you can
always find a paradise. Several of them, in fact.
---------- Recipe via Meal-Master (tm) v8.05
Title: Paradise Valley Saskatoon Pie
Categories: Canadian, Fruits, Pies
Yield: 6 Servings
4 c Saskatoon berries
1/4 c Water
2 tb Lemon juice
2/3 c Sugar
3 tb Flour
Pastry for double crust pie
Butter
In a saucepan, simmer saskatoon berries in water for 5 minutes. Add lemon
juice. Stir in granulated sugar mixed with flour. Pour into pastry lined
pie plate. Dot with butter. Cover with top crust; seal and flute edges.
Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45
minutes longer or until golden brown.
Source: Bob Greenfield, Owner,
: Paradise Valley Market Garden,
: Hay river, NWT.
Posted by: Jim Weller, The Dinner Table
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