It's dobtful you'd find it worth it. Only the
most avid Depression history buff would find it
a worthy detour.

Not really something I'd avidly pursue.

Not in my top thousand, but as my committee chair
Lee was enthusiastic about it (his lifestyle of not
working a day in his life and instead poking his nose
into all sorts of charitable volunteer stuff is funded
by the inheritance from Huey Long's pet architect), and
Jan Glab wanted to see it for other reasons, we went. I
see that the Shipps also visited and got a different
impression of it than mine.

It's not the time frame of history that I am that interested in, TBH.
OTOH, on our trip home from VT we were routed thru Appomatox so we swung
over to Appomatox Court House for a bit. Would have liked to have stayed longer, visiting the nearby museum and so on in the area but didn't have
the time. Did see the court house and MacLean house/grounds tho.
Hopefully next time we get up to that area my knee will be able to take
more walking; that and the time crunch curtailed the visit.

I'm not a huge Civil War buff and have ridden past some
of the major sites without calling for a pullover. Did
do Antietam, though, after several misses over 40 years
and Was underwhelmed as always (except for Gettysburg).

might not. Just butter on fresh cooked corn is enough for me.

My current way is to slather with butter and then
lightly sprinkle with KCl. If the butter was unsalted,
I add a bit of regular salt as well.

My folks would set 2 salt shakers on the table (to be shared by 7
people) whenever they did corn on the cob from the garden. Sometimes I wouldn't wait for one to be free so would just eat the corn buttered (margerined). I made the change to butter after leaving home, dropped
the salt on corn almost completly around that time also.

Once upon a time I preferred corn oil margarine
but am much less the harmonizer now and more a
contraster, so it's butter all the way.

I'll still take a pass on them. ML> > ML> I've given them a quick
taste. Like coarse, sour ML> > ML> spinach - survival food at best.

Nothing I need to be overly concerned about at this point. (G)

As things are, we won't starve.

No, and we could forage off the land if needs be.

No doubt.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Pennsylvania Pasta with Fresh Mushrooms
Categories: Cyberealm, Ethnic
Yield: 4 servings

1/2 c Onion, chopped
3 tb Unsalted Butter
1/2 c Water
1/4 c Dry Red Wine
1 tb Soy Sauce
1 ts Salt
1 ts Sugar
1 ts Garlic, minced
1 ts Lemon Juice
1/2 ts Ground Coriander
1/2 ts Chili Powder
1/4 ts Pepper
1 lb Fresh Wild Mushrooms
1/3 c Cold Water
1 1/2 tb Cornstarch
Hot Cooked Wide Egg Noodles
Fresh Herb Sprigs and
Pesticide-Free Edible
Flowers

In a large skillet, saute onion over medium heat until onion is
transparent. Stir in 1/2 cup water, red wine, soy sauce, salt, sugar,
garlic, lemon juice, coriander, chili powder and pepper. Cook and
stir 1 minute. Stir in mushrooms. Bring to a simmer. Reduce heat.
Cover, simmer 30 minutes. In a small bowl gradually stir 1/3 cup
water into cornstarch until smooth. Stir into hot mushroom mixture.
Cook, stirring constantly, over medium heat until mixture thickens
and boils. Serve sauce over noodles. Garnish with herb sprigs and
flowers. [M's note - Can conceivably omit the wine]

Source: Victoria Magazine, April 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120

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

Hi Michael,

It's dobtful you'd find it worth it. Only the
most avid Depression history buff would find it

by the inheritance from Huey Long's pet architect), and
Jan Glab wanted to see it for other reasons, we went. I
see that the Shipps also visited and got a different
impression of it than mine.

It's not the time frame of history that I am that interested in,

TBH. > OTOH, on our trip home from VT we were routed thru Appomatox so
we swung > over to Appomatox Court House for a bit. Would have liked
to have stayed > longer, visiting the nearby museum and so on in the
area but didn't have > the time. Did see the court house and MacLean house/grounds tho.

Hopefully next time we get up to that area my knee will be able to

take > more walking; that and the time crunch curtailed the visit.

I'm not a huge Civil War buff and have ridden past some
of the major sites without calling for a pullover. Did

That era is a lot more fascinating to me. The politics of it are still
on going here in NC tho; over issues and battles long fought.

do Antietam, though, after several misses over 40 years

We've not done that, and despite many times passing thru the Richmond
area, have yet to explore the sites/museums listed on the side of the
road attractions billboards.

and Was underwhelmed as always (except for Gettysburg).

We did Gettysburg some years ago, bought the drive it yourself CD so
spent the better part of the day exploring the battlefield.

might not. Just butter on fresh cooked corn is enough for me.

My current way is to slather with butter and then
lightly sprinkle with KCl. If the butter was unsalted,
I add a bit of regular salt as well.

My folks would set 2 salt shakers on the table (to be shared by 7 people) whenever they did corn on the cob from the garden. Sometimes

I > wouldn't wait for one to be free so would just eat the corn
buttered

(margerined). I made the change to butter after leaving home,

dropped > the salt on corn almost completly around that time also.

Once upon a time I preferred corn oil margarine
but am much less the harmonizer now and more a
contraster, so it's butter all the way.

Mom bought margerine for years, usually the A&P or Victory store brand.
She made the switch to butter after all of us left home, after trying to
change when she first started working. At that time we were young enough
that our taste buds wanted something familiar so she went back to
margerine. Don't recall how many of us kids preferred it to butter, but
with 5 kids, she deferred to the taste buds of the majority.

I'll still take a pass on them. ML> > ML> I've given them a quick
taste. Like coarse, sour ML> > ML> spinach - survival food at

best. > ML> > Nothing I need to be overly concerned about at this
point. (G) > ML> As things are, we won't starve.

No, and we could forage off the land if needs be.

No doubt.

Grab your Euell Gibbons book.....

Title: Pennsylvania Pasta with Fresh Mushrooms
Categories: Cyberealm, Ethnic
Yield: 4 servings

1/2 c Onion, chopped
3 tb Unsalted Butter
1/2 c Water
1/4 c Dry Red Wine
1 tb Soy Sauce
1 ts Salt
1 ts Sugar
1 ts Garlic, minced
1 ts Lemon Juice
1/2 ts Ground Coriander
1/2 ts Chili Powder
1/4 ts Pepper
1 lb Fresh Wild Mushrooms
1/3 c Cold Water
1 1/2 tb Cornstarch
Hot Cooked Wide Egg Noodles
Fresh Herb Sprigs and
Pesticide-Free Edible
Flowers

Just have to make sure you know your wild mushrooms. One of the vendors
at the local farmer's market is a mushroom forager/grower. Last fall
Steve took pictures of a mushroom, brought them in for her to identify.
She called it a Lion's Mane, very edible so we went and harvested it.
Took it back to the market; it weighed in at about 7 1/2 pounds. Gave
her part of it and we still have a bit in the big freezer. Steve keeps
checking the tree it was growing on as she said that they will often
regrow in the same spot.

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


... Junk: stuff we throw away. Stuff: junk we keep.

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