Text 6015, 203 rader
Skriven 2008-04-24 13:41:07 av Ruth Haffly (1:396/45.28)
   Kommentar till text 5900 av Janis Kracht (1:261/38)
Ärende: picnic                                                   [1]
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Hi Janis,

 JK> > She's been active ever since, plus the 18 months or so before.
 JK> Must be in her blood :) Kinda makes sense? :)

Well, my dad was in the Navy during WWII & Steve's dad in the Army
shortly after the war. So yes, I guess her blood is sorta military
(army) green. (G) Steve went in just before she turned 3 so she
basically grew up as an Army brat.


 JK> > school in Rochester next month but will only be able to see Steve's
 JK> > family one night for supper, no time before or after school for an
 JK> > extended leave.

 JK> That is some schedule.. must be hard sometimes I would guess... but
 JK> I'm sure she's used to it.  I can almost imagine how my daughter would
 JK> have done it if her allergies hadn't caused her such horrid problems..
 JK> oh well, what can you do..;)

I know, and, it may have been that she wouldn't care for the military.
You just never know.  We'd always sort of thought that Deborah would do
well in it. She drifted between odd jobs and college after graduating
from high school but joined the NG in August of 2001 and hasn't
regretted it.

 JK> > I think I solved the weeping problem with my pasta sauce. I made a
 JK> > before adding them to the onions and peppers. I added 6oz of tomato
 JK> > paste about an hour into the cooking.  The fresh tomatotes, after

 JK> You seeded and skinned the tomatoes when you used fresh before, right?

I'd usually skin but not seed. The job took a while because I had a
quart of cherry tomatoes, plus a couple of romas and a couple of
"regular" tomatoes.

 JK>  it was probably the paste and the cooking beforehand that did it...
 JK> that's usually what I do with fresh tomatoes... Making sauce with
 JK> fresh tomatoes is a completely different operation than canned (grin).


Yes, and I'll probably use the fresh more whenever I have the chance.

 JK> >  Steve is after me also, now to do bracciole with

 JK> Ooof.. want my opinion? No? you're getting it anyway LOL... :) :)

 JK> Normally, a pot of sauce is made in the morning for the day's meal...
 JK> so there's no reason the same can't be true here :)  The meatballs
 JK> will not take that long.. you should buy the hamburger here or wait
 JK> til you get here and just use the grassfed-stuff I've got (oh I can

I usually do a 50/50 with 92% lean beef and 85% lean ground turkey.  I'm
guessing for this crowd, about 3 pounds of meat, total. Then there's
about 3 cups (+/-) of home made whole wheat bread crumbs, about 3/4c of
grated peccorino romano cheese, olive oil, eggs, spices (parsley, basil,
oregano, black pepper, garlic--fresh or powder) and a bit of water.

 JK> spare a couple pounds of hamburger, you know ...  How many meatballs
 JK> are you planning on making?  I get lazy and usually make nice fat guys

With the above amount of meat, I get somewhere around 50-60 met balls
but could make them bigger.

 JK> like my Dad's step-mom, Grandma Roamey used to make (now I know why
 JK> haha .. but we loved those big meatballs :)

My mom never made meat balls; she claimed it was because we kids would
fight over who's was the biggest. We never had any fights like that; I
suspect her real reason was that she didn't have a good recipe and it
was easier to just brown the ground beef. Her sauce was more like beef a
roni sauce.

 JK> The frying will take maybe 5-10 minutes to just brown them.... the

I usually bake them when doing a large quantity; I used to fry them but
that was when I made up about a pound of meat at a time.

 JK> sauce you can simmer to your hearts content before you come... but if
 JK> I were you, I'd do it all Saturday morning... I can help.. it's not a
 JK> big job.. :) The simmering  can just go on and on for as long as we

Saturday morning sounds like a great time to do it all.  That way Carol
will get a good lesson in Italian cooking. (G)


 JK> like (grin). The bracciole will take 20 minutes in the sauce to cook..
 JK> that's it :) it's nothing :) You really wouldn't want the bacciole to
 JK> cook all day... it would reduce to nothing... like stew meat slivers
 JK> :(  But you HAVE to make sure you get the right cut of meat for it...
 JK> I've bought it in Binghamton before but around the holidays.. It won't

OK, then we'll look for the meat around here and pop it in the freezer
to bring with the lasagne. The various recipies we found say to cook it
from 2-3 hours.

 JK> work otherwise :) Also, if you freeze meatballs.. well... they will
 JK> them. Much better to make them the day you are going to eat them or
 JK> the day after... or that week, etc.. it's the freezing that is the
 JK> killer for them :( Once the sauce is done you can just shut the stove
 JK> off and refrigerate it and not worry about it.. :)

I think Saturday would be a much better time to do it; I wasn't looking
forward to doing it before we left here.  Besides, I'll have more sous
chefs to help in Windsor. (G)

 JK> > were interested, would it be OK for my parents to attend the picnic

 JK> Really you should check with Dale, Ruth.  I've pretty much told people
 JK> who were interested in coming to picnic to post in the echo if they
 JK> wanted to come.... in other words, be a part of the "whole thing".

In talking it over with Steve, he doesn't think they would be interested
so let's make it a passing thought.  My dad is NOT an adventurous eater,
my mom, only slightly so.  The travel involved for them, even that
relatively short distance, is more of a hassle than worth while.  Steve
said that they probably won't want to be even in the same county as a
durian; he isn't sure if he wants to be. (G)


 JK> >  Do I hear an
 JK> > offer for garlic bread, salad, & cannoli to go with it? (G)


 JK> Well the garlic bread is easy enough and we'll sure wolf that down
 JK> (smile)... it's great stuff on homemade italian bread.. if I can do it
 JK> (make the bread.. should be no trouble), it would be neat.. or I'll
 JK> just grab a loaf of Italian bread from the local market and make
 JK> garlic bread.. Ron says I make deadly garlic bread (grin). The problem

I'm sure someone else might want to make it part of their contribution
also.  I just suggested it because the typical Italian meal in the
States seems to be pasta, salad, garlic bread and dessert.


 JK> with cannoli is the time of year..  I guess I could do it at night
 JK> when it's cooler..Well, I'll think about it. No promises. I may make a
 JK> cake to knock your socks off instead.. depends on my mood (grin).... I

The cake would be a lot easier, I'm sure.  Your main job for this event
is have as much fun as everybody else, not knock yourself out cooking.

 JK> may make some home made ravioli and sauce as well, haven't decided
 JK> yet.. Squid sauce was also on my mind, but I was trying to think of
 JK> something very Italian that even would be interesting and possibly
 JK> very different to me to make (grin)..

 JK> Then I thought, geez, maybe I'll do something korean.. I love that
 JK> cuisine as well  :)  Or sushi... hard to find sushi quality fish
 JK> around here though :(... shrimp is ok though for sushi.. inside-out
 JK> sushi is one of my favorites (grin)

Whatever you want to do, just don't over do.  I'd be happy to have you
help me but if you need to slow down and rest, Steve can help also. He
probably will be, anyways, unless he falls into the black hole of your
computer room. (G)

>> ages...(and I mean ages (grin).. I guess they will always be there :)

 JK> > Same with Margaretville. (G) Some old characters.

 JK> Yup :) At the drugstore in Warwick, it was a trip... I had this
 JK> brownie leader.. (geez, brownies are 8??) She later worked in worked
 JK> in Warwick's drug store.. her son went to my high school.. she worked
 JK> later at the drug store.. her daughter who looked exactly like her,
 JK> then worked at the drug store, and still does today (grin). Too funny

Feel like you're in a time warp whenever you go in? There's a family
owned drug store (and a chain one) in town; the son took over from the
dad years ago. My folks still get the same service, even delivery at no
charge after hours if needed.

 JK> :) Then you have the "really OLD families.. you know, the royalty
 JK> (grin)... families who were in the state since when??? Hmm.. Ron's
 JK> family was here in the 1700's but they're not of that type .. wonder
 JK> what's what's wrong with that picture (grin) guess it's the $$ (grin)

The ones that got all the land from service to one side or other during
the Revolutionary War.  Those were the landowners that got knocked on
their bottoms in the Anti Rent Wars of the 1840s & 50s in NYS. Ron's
family was probably tenant farmers who may/may not have been "Indians"
as well in the wars. (Yes, I've done some research on the subject.[G])

>> but I can understand how you feel to be honest.. the new people in
>> Warwick are of a different "type" somehow  it seems sometimes.. The

 JK> > Margaretville gets quite a few from Westchester County and south,
 JK> still > within the state, if you know what I mean.  Not always a good
 JK> thing.


>> CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly@earthlink.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)