Text 22741, 82 rader
Skriven 2009-04-02 00:08:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: House
=================
 -=> On 03-31-09  18:15,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about House <=-

 DS> We do not like mob scenes.  I cannot fathom us ever going to something
 DS> like that, nor New Years on Times Square, nor Mardi Gras.  We might
 DS> watch them on TV, but not in person!

 RH> We're the same way.  We've yet to go down to River Street for any of
 RH> the activities that are there when a large crowd is present.  We have
 RH> been down there to some of the restaurants and the candy shops. (G)

Have you been to Mrs. Wilkes?  Is it still in operation?  We went there
and enjoyed it on our trip to Savannah some years ago.
 
 RH> waswhen Steve was attending the Defense Language Institute, just after
 RH> his Basic Training.
 
 DS> I assume that was in Monterey?  I spent a summer at a conference there
 DS> in 79 -- we rented a house in Marina, short drive away.  Very nice
 DS> area.

 RH> We enjoyed it.  Steve was just out of his Basic Training.  He was
 RH> originally assigned to the Presidio of San Francisco for his language
 RH> training but they transferred him to Monterey so the girls and I could
 RH> join him. I had my first taste of calamari out there.  We also
 RH> experienced a 5.3 earthquake about 6 weeks before we left.

Summer of 1979?   That sounds like the magnitude of one we experienced
that summer.  The epicenter was some distance from Monterey and Marina,
but we definitely felt it.  I was in the basement office at work, and
Gail was at home.  It is a very strange sensation when things that are
supposed to be solid (like the floor and walls) start moving.  I think
it only lasted 30 seconds to at most a couple of minutes -- but enough
that you knew it was real.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peach Chutney
 Categories: Conserves, Fruits, Karen's
      Yield: 6 servings
 
      3 lb Peeled, pitted peaches
           -- cut into small chunks
    3/4 c  White or cider vinegar
      3 c  Water
      1 lb Brown and/or white sugar
      1    Head of garlic
      8 sl Crystallized ginger
      4    Red chilie peppers, fresh
      1 ts Salt
      1 ts Ground cumin
      1 ts Ground coriander
      1 ts Ground cloves
 
  Put peaches, vinegar and water into a pot and bring to a boil.  Add
  sugar and continue to cook.
  
  Meanwhile, separate and peel garlic cloves.  Remove stems from chilie
  peppers (and seeds as well, if a mild chutney is desired).  Mince
  garlic, chilies, and ginger, then add them to peach mixture.
  
  Stir in remaining ingredients and cook until mixture is thick and
  reduced to about 6 cups.  Stir often, and reduce heat if necessary to
  prevent burning.
  
  Preserve his chutney at your own risk, I have no idea if the
  proportions given are safe for home canning!  Me, I'll just keep it
  in the 'fridge since it's likely to be consumed within a couple of
  weeks.  :-)
  
  Recipe by Karen Mintzias
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:14:58, 02 Apr 2009
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