Text 5435, 79 rader
Skriven 2006-09-12 18:15:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: The changing season
===========================
 Hi, Sean,

 SD> Ah, yes...fall, my favorite season.  It's cooling off and the

 Hey! Don't rush it! It isn't fall until September 23
 and people in the north, like around Buffalo, aren't
 ready to cede summer quite yet! Although I had to
 close the bedroom windows today, I was freezing
 this morning.

 I hope I can get a few more ripe tomatoes out of
 my garden! I had a bumper crop after the heat wave
 in July, almost couldn't use them. But then it
 turned cool and nothing will ripen.

 SD> beautiful display of leaves are coming out, as well as promise of the
 SD> holiday season is upon us.  I used to get terribly depressed at this
 SD> time of year, but I discovered that I suffer from "daylight depletion
 SD> syndrome"-basically lack of vitamins from not being out in the sun
 SD> enough.  Well, working in the outdoor garden department at Home Depot
 SD> has certainly given me enough sunlight to go around, so I am very happy
 SD> about it.

 You could look into a multivitamin including D if
 your job next year is different. A local medical
 writer has pointed out people in our area do need
 this because we have very limited exposure to
 sunlight in our cool climate. Not that some won't
 come out in shorts and tank tops at 50F because
 the calendar still says summer!

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

      Title: Fruit Leather (from "The Taming of the C.A.N.D.Y. Monster
 Categories: Fruits, Candies
      Yield: 1 Recipe

      1    Text description of method

     Use apples, peaches, pears, or nectarines to make this yummy dried
  candy. The fruit can be the "too hard to eat" variety or the "too
  ripe and the last piece" variety. It even works on canned fruit which
  is well-drained. Use mashed or pureed fruit. Two methods work well.
     First is the blender way. Peel and core fruit, blend till smooth,
  then cook five minutes in a saucepan over moderate.
     Second is the freeze-defrost method. In advance, peel and core
  fruit and pace it wrapped in the freezer. Remove from freezer an
  dhour before using so it can start to defrost. Cook in a saucepan,
  mashing with a fork as you go. Cook for 5-10 minutes. If very watery,
  drain. While cooking, add 1 tsp. honey for each piece of fruit you
  are using. (Cook different fruits separately, although you can cook
  one piece or a dozen of the same type at one time.)
     Lay out clear plastic wrap (or cut open small plastic bags) on a
  cookie sheet or broiling tray. Use one piece for each piece of fruit
  you have cooked. [This notes that all the recommended fruits for this
  are about the size of an apple; I suspect the method might be used
  for smaller fruits with a different ratio, also! Maybe 3 little plums
  per apple, or a handful of lilipillis or cherries-JM] Spoon mixture
  onto the wrap staying away from the edge. Spread as thin as possible.
  If you spread another piece of plastic wrap over the mixture and
  press down with a wide spatula, it helps to make it evenly thin. Be
  sure to remove this top sheet of plastic before drying.
     Place your tray in the oven (which is turned to its lowest heat or
  with just the pilot light left on) and leave overnight, 6-8 hours.
  The plastic wrap will not melt. If it is dry, remove from the oven.
  If not, wait awhile longer. Roll up the plastic wrap (with the dried
  fruit) as if it were a jelly roll. Then peel and eat. It will last
  several months.

  From an old newspaper clipping, probably from the early 1980's when I
  was in Kingsport, Tennessee. Saved, and typed for you by Joan
  MacDiarmid.

MMMMM

 Joan MacDiarmid
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