True, we're not hermits. (G)

Well, some of us might be, who knows.

Gail recently noticed an article that claimed that BWI has a noticeable homeless poplulation who move in after flights have closed down for the

There have been a few occasions recently where
I've been there after hours and figured it wasn't
worth bothering you to drag out to Honey Pig after
midnight - typical scenario, I've been out late and
decided to get to the airport before the public
trans closed up for the night, just waiting around
a few hours for security to open up around 4 am.
For two to four hours, it's not worth even trying
to get any shut-eye, so I've wandered around or sat
there observing the passersby. Never have I encountered
obvious cart-pushing homeless. Maybe the report
included people like me?

night. She also read that there are groups who regularly bring them
food. SO, if you miss your next midnight pickup -- you would not starve.

Well, I hope I don't miss a midnight pickup, but
there's a Dunkie's open 24 hours anyway (I've found
that all the good places close pretty early, though).

Interesting you mention it - In the Staten Island
Ferry terminal last week I saw a guy with a baggage
cart loaded with bottled water and snack boxes, which
he was distributing free to those who needed them,
clearly targeting the underprivileged. During my 15
minutes there, I saw only one taker, who looked like
your ordinary well-fed commuter guy taking advantage
of a freebie. Interestingly, the giver did not solicit
any donations or do any proselytizing of any kind that
I could hear.

Title: FUN AND GAME HENS
Yield: 2 Servings
Source: Cooking In The Nude--For Men Only, c1987

I'm assuming that the title refers to presumed fun
and games after dinner, i.e., a hot date dish?

It actually looks like not a bad recipe at all,
just a little heavy for the purpose - perhaps the
author took the notion of "sleeping" a bit too
literally.

By the way, all that blackcurrant jelly is probably
a nod to the idea that women favor sweet dishes -
I doubt that was all that true even back then.

I served the following to some folks some 45 years
ago, and an attractive young person decided she was
interested in me after that meal - unfortunately, she
expressed that sentiment to my then girlfriend. Heh.

Poulet saute a la creme
categories: main, poultry, rich
serves: about 4

1 lg frying chicken
2 Tb butter
1 Tb oil
1 ts mixed herbs - thyme and tarragon
salt and pepper
4 Tb shallots or onions, minced
4 oz mushrooms
4 oz dry white wine
1 c heavy cream
salt and pepper
1 Tb butter, room temp
1 Tb parsley, fresh, chopped

Cut up chicken (2 drummers, 2 thighs, breast meat
quartered, 2 wing drummettes, 2 wing middle parts, top
of back, lower back. You may cook the breast meat bones
and wing pinions to add flavor, but you probably would
not serve them)

Heat butter and oil in large heavy skillet. Wipe chicken
parts dry and add them to the skillet. Brown them evenly
(turning with tongs as necessary) over high heat - as
each piece is brown, remove it to a warm dish. When all
pieces are done, sprinkle herbs over the top and season
to taste with salt and pepper. Return the drummers, back
pieces, and bones (if you use them) to the skillet and
cook them covered over medium-low heat for 3 min. Add
the thighs and cook for 3 more min. Add the wing parts
and cook for 3 min. Add the 4 breast pieces last and
cook them for 12 min, turning and basting the chicken
with the fat in the pan every 4 minutes. Chicken is done
when the juices no longer run pink but yellowish or clear.

Remove the chicken to a warm platter. If there's a lot of
fat in the skillet, remove some of it. Add the shallots
or onions and the mushrooms and cook stirring constantly
over medium heat for 2 min. Remove the vegetables.

Raise heat to high, add wine and boil 30 sec, stirring
constantly. Make sure the browned bits off the bottom of
the pan get stirred into the sauce. Add cream and boil
until sauce is the right thickness, 1 min or so, stirring
constantly. Add the shallots and mushrooms. Salt and
pepper to taste. Swirl in the rest of the butter and the
parsley and serve over the chicken.

Good with this - a rich California or Australia Chardonnay.

This recipe is straight out of Julia Child (a few
additions by me).
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