They were very clever, some saying that Sullivan's
musical witticisms were even funnier than Gilbert's
wordplays.

Not being a student of music, most are probably lost on me.

No doubt you'd get much of the gist even
without specialized knowledge.

Possibly, but I've not heard any in years.

Yeah, it probably seems pretty retrograde
and irrelevant to most people. The former
it is; the latter, no.

If anyone were to text me, hah.

I know, my siblings are the same way.

I can see you shudder from 1000 miles away.

E-mails or phone calls are the best way to communicate with them,
usually the former is the more commonly used method.

That seems best for not-too-close communicants.

Would it be better to move it later into September? August is

still ML> on > the hot side here; I don't think it would be a good idea
to move ML> it ML> > forward.

Thanks for doing that. All I can hope is that
the hurricane doesn't hit on my dates.

We've got it set now for the last full week in September, hopefully
without any high water.

Thanks.

That isn't expected anyway, though it is most
appreciated when it can be done.

Almost a slumber party feeling then.

Pretty much. None of this going out for
breakfast stuff.

If it's only a few of us, we can do breakfast at the house most days.
Sunday might be the exception, except for those that plan to go to
church with us. All to be determined at this point, however.

You're the planners, so plan away.

When you do a final schedule, put in a reminder.

Will do. Have to start making a mental list of what supplies will be needed--paper goods, special requests, etc.

And an estimate of costs to participants,
unless you are going to rely largely on
self-catering, in which case the honor
system is fine, as it generally is.

Probably two or three tables total for the
people would be enough, plus one or two for
the food. Okay, given this group, two or
three for the food.

Sounds about normaal for the group.

We've always been pretty generous with the food,
haven't we.

Have to talk with him about it; I usually just wash them up

after > ML> the > fact. (G)

Of course.

And I'm doing more of that now than I was a few weeks ago.

Therapy. Just think of it as therapy.

Scheduled therapy (and most at home exercises) are again on hold but I
can do some work outs. Just have to be careful how much the knee gets bent...............which precluded the stretching exercises I need to do
for range of motion.

Both Lilli and Bonnie currently have orthopedic
issues, though neither appears to be on a path toward
joint replacement. Both of them await results of
extensive scanning studies. Ah, the joys of aging.

All stitches are out now, go back to therapy on Friday. In the mean time, I've got some home exercises to do. The knee straightens out perfectly tho.

A change to that, as I mentioned yesterday and above. Two steps forward,
one step back.

Better than one forward and two back, which is the
way my life feels sometimes.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Leftover Potato Cakes Version 1
Categories: Vegetables, Breakfast, Kooknet, Cyberealm
Yield: 4 servings

MMMMM------------------SHAPE INTO LITTLE CAKES-----------------------
Leftover mashed potatoes

MMMMM----------------------------ADD---------------------------------
1 Egg, beaten
Parsley, chopped
Celery, chopped
Celery seed
1/4 c Chopped sauteed onions or
-raw onion, grated
1 pn Nutmeg, grated

MMMMM----------------------DIP THE CAKES IN---------------------------
Flour, bread crumbs, or
-crushed cornflakes

MMMMM---------------------MELT IN A SKILLET--------------------------
Butter or Fat

Brown the cakes in the butter on one side, reverse them and brown the
other side.

Source: Kooknet

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

Hi Michael,

They were very clever, some saying that Sullivan's
musical witticisms were even funnier than Gilbert's wordplays.

Not being a student of music, most are probably lost on me.

No doubt you'd get much of the gist even
without specialized knowledge.

Possibly, but I've not heard any in years.

Yeah, it probably seems pretty retrograde
and irrelevant to most people. The former
it is; the latter, no.

Agreed. (G)

If anyone were to text me, hah.

I know, my siblings are the same way.

I can see you shudder from 1000 miles away.

E-mails or phone calls are the best way to communicate with them, usually the former is the more commonly used method.

That seems best for not-too-close communicants.

As we found out.

Would it be better to move it later into September? August is

still ML> on > the hot side here; I don't think it would be a good

idea > to move ML> it ML> > forward.

Thanks for doing that. All I can hope is that
the hurricane doesn't hit on my dates.

We've got it set now for the last full week in September, hopefully without any high water.

Thanks.

With as small a group as is here, it was easy to work with. Dale has put
in a vote for us doing the meal here Thursday night, go out for prime
rib ($15.95 for meat--a big piece, potato and vegetables) on Friday.
Other option might be do bbq pork as part of the picnic, go for Italian
on Thursday night.

That isn't expected anyway, though it is most
appreciated when it can be done.

Almost a slumber party feeling then.

Pretty much. None of this going out for
breakfast stuff.

If it's only a few of us, we can do breakfast at the house most

days. > Sunday might be the exception, except for those that plan to
go to

church with us. All to be determined at this point, however.

You're the planners, so plan away.

With input from all attendees.

When you do a final schedule, put in a reminder.

Will do. Have to start making a mental list of what supplies will be needed--paper goods, special requests, etc.

And an estimate of costs to participants,
unless you are going to rely largely on
self-catering, in which case the honor
system is fine, as it generally is.

TBD at this point.

Probably two or three tables total for the
people would be enough, plus one or two for
the food. Okay, given this group, two or
three for the food.

Sounds about normaal for the group.

We've always been pretty generous with the food,
haven't we.

Quite so, and fun trying new to us things. Never would have tried a
durian had one not been brought to a picnic.

Have to talk with him about it; I usually just wash

them up > ML> after > ML> the > fact. (G)

Of course.

And I'm doing more of that now than I was a few weeks ago.

Therapy. Just think of it as therapy.

Scheduled therapy (and most at home exercises) are again on hold but

I > can do some work outs. Just have to be careful how much the knee
gets > bent...............which precluded the stretching exercises I
need to do > for range of motion.

Both Lilli and Bonnie currently have orthopedic
issues, though neither appears to be on a path toward
joint replacement. Both of them await results of
extensive scanning studies. Ah, the joys of aging.

Mine was sort of a given, after I'd damaged it previously. I didn't know
it had gotten as bad as it was, until it started hurting last year. Then
it took checking out verious options until all pointed to the
replacement as the best choice.

All stitches are out now, go back to therapy on Friday. In

the mean > ML> > time, I've got some home exercises to do. The knee straightens out > ML> > perfectly tho.

A change to that, as I mentioned yesterday and above. Two steps

forward, > one step back.

Better than one forward and two back, which is the
way my life feels sometimes.

I've had that feeling at times also, just didn't anticipate the set
backs I've had this time around.

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


... Are you sure you really want to know that?

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

On 04-01-19 15:41, Ruth Haffly <=-
spoke to Michael Loo about 176 picnics was overflow <=-

With as small a group as is here, it was easy to work with. Dale has
put in a vote for us doing the meal here Thursday night, go out for
prime rib ($15.95 for meat--a big piece, potato and vegetables) on
Friday. Other option might be do bbq pork as part of the picnic, go for Italian on Thursday night.

BBQ pork is always good. I plan on bringing a pastrami or two. I'm
sure that there will also be a selection of surprise sampling items --
not all of which will be good, but worth trying *once*.

[contains 2 recipes]


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

Title: Chile-Ginger Roast Chicken*
Categories: Harned 1994, Indian, Main dish, Poultry
Yield: 6 servings

1 2" piece fresh ginger root
2 To 4 garlic cloves; peeled
2 Hot green chiles (opt'l.)
4 tb Vinegar
1/4 ts Salt
1 Chicken; about 3 lbs.
Stuffing of your choice**
1 tb Vegetable oil plus
Extra for greasing

*Full title is Chile-Ginger Roast Chicken (Mirch-Adrak-Walla Murgh
Mussallam).

**Such as Lemon, Ginger, and Chile Stuffing for Chicken or Chile and
Parsley Stuffing for Chicken (both posted separately).

Heat the oven to 300 F. Grate ginger and garlic and finely chop the
chiles, then mix them with the vinegar and salt - or combine these
ingredients in a food processor.

Stuff the chicken with one of the stuffing mixtures, and place it in a
greased baking pan. Rub the skin with oil; spread the ginger and
garlic mixture over the chicken.

Bake for 1 1/2 hours, or until done. Serve with Pistachio Raita and
Kichri Rice (both posted separately).

Preparation and cooking time: 1 hour and 20 minutes, plus time to
make the stuffing.

From _Ismail Merchant's Indian Cuisine_ by Ismail Merchant. New York:
Simon & Schuster, Inc., 1986. ISBN 0-671-68477-9. Pg. 74. Posted by
Cathy Harned.
From: Cathy Harned Date: 10-26-94

MMMMM

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

Title: Lemon, Ginger, and Chile Stuffing for Chicken*
Categories: Harned 1994, Indian, Stuffing
Yield: 1 batch

2 Green chiles; seeded (opt.)
1 Lemon; seeded and chopped
1 2" piece fresh ginger root
-- peeled and chopped
1/4 ts Salt
1/2 ts Freshly ground black pepper
1 c Dry bread crumbs
1 ts Caraway seeds

*Full title is Lemon, Ginger, and Chile Stuffing for Chicken (Nimboo
Adrak aur Mirch ka Murgh Mussallam).

Combine the chiles, lemon, ginger, salt and pepper in a food
processor or chop them together well. Blend the bread crumbs and
caraway seeds into the chile mixture.

Yield: Enough for a 3 lb. chicken.

Preparation and cooking time: 5 to 10 minutes.

From _Ismail Merchant's Indian Cuisine_ by Ismail Merchant. New York:
Simon & Schuster, Inc., 1986. ISBN 0-671-68477-9. Pg. 75. Posted by
Cathy Harned.
From: Cathy Harned Date: 10-26-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:19:06, 03 Apr 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

On 04-01-19 15:41, Ruth Haffly <=-
spoke to Michael Loo about 176 picnics was overflow <=-

With as small a group as is here, it was easy to work with. Dale has
put in a vote for us doing the meal here Thursday night, go out for
prime rib ($15.95 for meat--a big piece, potato and vegetables) on
Friday. Other option might be do bbq pork as part of the picnic, go for Italian on Thursday night.

BBQ pork is always good. I plan on bringing a pastrami or two. I'm
sure that there will also be a selection of surprise sampling items --
not all of which will be good, but worth trying *once*.

We can get some locally made sauces, probably 2 or 3, to go with the
pork. What we can't do is do a proper pig pickin' (what you had down on
Emerald Isle) as we don't have the space for it. (G)

[contains 2 recipes]

Title: Chile-Ginger Roast Chicken*
Categories: Harned 1994, Indian, Main dish, Poultry
Yield: 6 servings

From _Ismail Merchant's Indian Cuisine_ by Ismail Merchant. New
York: Simon & Schuster, Inc., 1986. ISBN 0-671-68477-9. Pg. 74.
Posted by Cathy Harned.
From: Cathy Harned Date: 10-26-94

We've been using the the boxes of Indian spices we bought from your
local Indian store. The beef biriani was good, but hot. The chicken
marsala was HOT--we'd not read the ingredients listing too closly when
we got it. Steve made it up the other night--it was good but we'd not
expected quite the heat level.

(later)

NEWS FLASH!

Wegmans announced that the store in Raleigh will open at 7 am on Sunday, September 29, 2019. That's the Sunday of the picnic week end but I don't
see any of us trying to get in line before the doors open up. (G)







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


... Are you sure you really want to know that?

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

On 04-04-19 10:17, Ruth Haffly <=-
spoke to Dale Shipp about 176 picnics was over <=-

We can get some locally made sauces, probably 2 or 3, to go with the
pork. What we can't do is do a proper pig pickin' (what you had down
on Emerald Isle) as we don't have the space for it. (G)

A few sauces sounds better than the selection of ten that I bought for
that one picnic -- many of which never got opened. With the size of
group expected, the only full pig you could do would have to be just
past new-born:-}} A single pork shoulder or butt should be sufficient, especially with other offerings.

We've been using the the boxes of Indian spices we bought from your
local Indian store. The beef biriani was good, but hot. The chicken marsala was HOT--we'd not read the ingredients listing too closly when
we got it. Steve made it up the other night--it was good but we'd not expected quite the heat level.

Sounds like you need to use a smaller amount. I can envision three
dishes, one for you , one for Steve and one for Michael and Nancy.
We have a box of sambar powder from them that we use sometimes in our
scrap soup. Gives a nice hint of heat, and decent flavor.

NEWS FLASH!

Wegmans announced that the store in Raleigh will open at 7 am on
Sunday, September 29, 2019. That's the Sunday of the picnic week end
but I don't see any of us trying to get in line before the doors open
up. (G)

Probably not -- but I'd expect that the two of you will look forward to
a trip there within a week or two.

BTW -- have you heard from Dave Drum as to whether of not he will be
coming to the picnic? A pot of his chili would be a welcome addition
to the foods.

This is a recipe for sambar powder -- but much easier to just buy a box
at the store. We've seen dozens of very different recipes for sambar
powder and sambar soup.

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

Title: Sambar Powder I (Sambar Podi I)
Categories: Indian
Yield: 1 Servings

1 tb Oil
2 c Red chillies
1 3/4 cn Coriander seeds
4 tb Cumin seeds
1 1/2 tb Fenugreek seeds
1 1/2 tb Black peppercorns
1 1/2 tb Brown mustard seeds
2 ts Ground turmeric
2 ts Bengal gram dal -- picked
-over & rinsed
-(yellow split peas, channa
-dal)
2 ts Red gram dal (pigeon peas,
-toor dal) -- picked over&
-rinsed
2 ts Poppy seeds
2 lg Sticks cinnamon bark
-few curry leaves

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the
chillies and saute for 1 - 3 minutes.

In a heavy saucepan, dry-roast all the other ingredients until they
each give off a strong aroma. (However, do not roast the ground
turmeric.)

Place all the ingredients in an electric blender or food processor.
Blend into a fine powder.

Store in an airtight container and use as required.

Makes 7 ounces.

>From Dakshin, Vegetarian Cuisine From South India by Chandra
Padmanabhan.

Recipe By : Dakshin by Chandra Padmanabhan

From Internet mailing list, homehearth-food@esosoft.com

From: Sharon Raghavachary <schary@earthdate: Wednesday, February 11,
1998 1:33

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:07:43, 06 Apr 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

We can get some locally made sauces, probably 2 or 3, to go with the
pork. What we can't do is do a proper pig pickin' (what you had down
on Emerald Isle) as we don't have the space for it. (G)

A few sauces sounds better than the selection of ten that I bought for that one picnic -- many of which never got opened. With the size of

That's what I figured. We don't need a lot of sauces that won't be
opened or used, just a few local basics.

group expected, the only full pig you could do would have to be just
past new-born:-}} A single pork shoulder or butt should be
sufficient, especially with other offerings.

Probably so, unless there's more of a response than we've had for the
last few gaatherings.

We've been using the the boxes of Indian spices we bought from your
local Indian store. The beef biriani was good, but hot. The chicken marsala was HOT--we'd not read the ingredients listing too closly when
we got it. Steve made it up the other night--it was good but we'd not expected quite the heat level.

Sounds like you need to use a smaller amount. I can envision three dishes, one for you , one for Steve and one for Michael and Nancy.
We have a box of sambar powder from them that we use sometimes in our scrap soup. Gives a nice hint of heat, and decent flavor.

We've got some sort of Indian spice powder that you gave us (just a
small jar's worth) on the shelf. Had we known this stuff was going to be
hot, we would have, for sure, reduced the amount used. We'll use the
other powder very sparingly. (G)

NEWS FLASH!

Wegmans announced that the store in Raleigh will open at 7 am on
Sunday, September 29, 2019. That's the Sunday of the picnic week end
but I don't see any of us trying to get in line before the doors open
up. (G)

Probably not -- but I'd expect that the two of you will look forward
to a trip there within a week or two.

Probably so, just to check them out. They are supposed to have a Burger
Bar in the store, as well as a lot of things, I think, similar to what
your store has.

BTW -- have you heard from Dave Drum as to whether of not he will be coming to the picnic? A pot of his chili would be a welcome addition
to the foods.

Haven't heard one way or t'other from him.

This is a recipe for sambar powder -- but much easier to just buy a
box at the store. We've seen dozens of very different recipes for
sambar
powder and sambar soup.

Probably depends on the region, and the cook, as to what is put in it.
Like you, we'd probably just buy a box of pre done.

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


... If you focus only on the thorns you will miss the beauty of the rose.

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

On 04-06-19 15:48, Ruth Haffly <=-
spoke to Dale Shipp about 176 picnics was over <=-

We've got some sort of Indian spice powder that you gave us (just a
small jar's worth) on the shelf. Had we known this stuff was going to
be hot, we would have, for sure, reduced the amount used. We'll use the other powder very sparingly. (G)

Is that the one that just says Red Chile Powder? If so, we got a good
sized bag of it -- and quickly discovered it was way too hot for us
unless used in small quantities. OTOH, Michael has been known to
sprinkle generous amounts on his food:-}}


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

Title: Whole Wheat Flatbread (Chapati)
Categories: Breads, Indian, Vegetarian, Vegan
Yield: 14 servings

2 1/4 c Durum flour
1/2 ts Sea salt
1 tb Canola oil
2/3 c -Very warm water

Combine flours and salt in a large mixing bowl.

Mix in oil and water to form a stiff dough, adding more water if
necessary. Remove dough from bowl and knead on a lightly floured
surface until smooth, about 5 minutes.

Return dough to bowl, cover with a towel and set aside in a warm
place for one hour.

Turn dough out onto a lightly floured surface and divide into 14 equal
portions. Roll each piece into a ball and cover with a damp towel.

Heat an ungreased griddle or large frying pan over medium heat.
Working with one ball of dough at a time, flatten it, then roll into
a 6" circle, using only enough flour to keep dough from sticking.
When griddle is hot, pick up dough, shake off excess flour and place
it on a hot pan. Cook until brown spots appear, about one minute.
Flip dough over and cook on other side. (Chapati may puff up while
cooking.)

Cover and place in a warm oven while cooking remaining chapatis.

Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat,
0 mg chol, 18 mg calcium

HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1
cup unbleached all-purpose flour.

Spread with margarine or butter after cooking to maintain moistness.

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:03:58, 08 Apr 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

We've got some sort of Indian spice powder that you gave us (just a
small jar's worth) on the shelf. Had we known this stuff was going to
be hot, we would have, for sure, reduced the amount used. We'll use the other powder very sparingly. (G)

Is that the one that just says Red Chile Powder? If so, we got a good

Yes, and a little bit goes a long way.

sized bag of it -- and quickly discovered it was way too hot for us
unless used in small quantities. OTOH, Michael has been known to
sprinkle generous amounts on his food:-}}

It's closer to the Asian hot than the southwestern hot--the Asian hot
seems to use a lot less powder to get a greater amount of heat. (G)

Title: Whole Wheat Flatbread (Chapati)
Categories: Breads, Indian, Vegetarian, Vegan
Yield: 14 servings

2 1/4 c Durum flour
1/2 ts Sea salt
1 tb Canola oil
2/3 c -Very warm water

Indian tortillas. (G)

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


... MEMORY...The thing I forget with.

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