Text 2282, 101 rader
Skriven 2010-10-02 00:07:28 av Mike Roberts (1:261/1381)
   Kommentar till text 2145 av Ruth Haffly (1:396/45.28)
Ärende: Re: sour grapes?
========================
*** Quoting Ruth Haffly from a message to Mike Roberts ***

Hi Ruth...

 MR> annual corn festival. Most farmers devote their farm or at least one
 MR> field to Corn. Seems like even more now that new flex fuel cars can

 RH> OK, I wasn't really aware of that. We thought about buying a hybrid
 RH> but figured we could buy a whole lot of gas for the extra $$$ we'd be
 RH> paying for one.  Stevewas quite interested in the Prius at one time

I learned something interesting about The flex fuel cars. I was under the 
impression that they were good gas mileage. Forgive me, I will admit up front 
I am not politically correct, nor do I necessarily agree with this global 
warming stuff etc. Those who do, to each his own. But... I think that is all 
the flex fuel cars are good for. Those who want to pat themselves on the back 
and say they are saving the environment. But... I bought a used flex fuel 
car. The weasel who sold it kept saying, pay attention to the old verbage " 
You'll love the car" You'll love the way it runs on ethanol. " "You will love 
the gas milegae" Well that is not why I bought the used car, but it was a 
plus, I thought. Well I was lucky enough to have an ethanol station just down 
the road a few miles. I filled it up with ethanol. Now I was getting 31mpg on 
regular gas. Gas was about 2.99 here at the time and ethanol was 2.09, So it 
was almost 1 dollar cheaper for ethanol. I filled the little sunofagun up and 
was all happy it was almost a dollar less. Well to make a long story short. 
ethanol cost a third less at the pump, but I also got about 20mpg with it. So 
I figured, Heh, I am sorry, but I am going to use regular gas at these prices 
as I get about 11 more miles per gallon even though I am paying 80 cents per 
gallon less, I am also losing about 1/3 of my mileage. I am not going to buy 
ethanol, just to lose money and possibly ( which I am not sure is true ) save 
the environment. 8-)

 RH> Some of my classmates were farm kids but I think most of them moved
 RH> away from the farm after high school. It's a job that can keep you
 RH> busy all day, every day, year round, especially if you have cows.  We

Exactly...

 RH> 70s/early 80s; his wifeworked for the Marine Corps because the farm
 RH> didn't bring in that much income.  Good milk tho; I'd let the cream

That is so sad, we all need the farmer, but the poor guys can't make enough 
to make it worth their while. 8(

 MR> hassle. I remember several dairy farms in Avon. I think Coynes, which
 MR> was the biggest, is the only one left.

 RH> And they probably aren't getting rich quick.

I go by there occasionally, but You are right. In fact I think the getting 
rich quick is out. Probably the only reasons they are still there is they 
have been around a long time, are a big farm and have survived to the point 
they are now.

 RH> I don't know too many roads out there. We took Route 19 to get to
 RH> Houghton from Brockport in July. We were going to cut off on 19A but
 RH> along detour starting in Warsaw put us beyond the cut off so we just

Nice Route 19 out that way. Especially this time of year.

 RH> Something to keep in mind for Steve's late October birthday. (G)  He
 RH> usually gets a pumpkin roll.

Sure, Like up here the old pumpkin pie custard is being advertised. When I 
could eat it, I loved that stuff in the fall of the year.

The following is supposedly an official grape pie recipe from someone in
Naples NY.


GRAPE PIE

Even though they may be perfectly willing to share their recipes, the bakers 
of Naples have trouble letting outsiders in on the secret of the perfect pie 
because they never bake just one: they prepare pies in quantity. After much 
consideration, Irene Bouchard worked out the following for me:

5 1/2 cups Concord grapes, washed
about 1 cup sugar, depending on the sweetness of the grapes
1 tablespoon tapioca
Pastry for a 9-inch pie

Pop the skins off the grapes by pinching them at the end opposite the stem; 
set them aside. Put the pulp (without water) into a heavy pan, bring it to a 
boil, and let it boil 5 to 6 minutes. Put it through a colander or food mill 
to remove the seeds. Pour the hot pulp over the skins and let the mixture sit 
for 5 hours. ("This colors the pulp and makes it pretty.") Add the sugar and 
tapioca, then pour the mixture into the pie crust and dot with butter. Put on 
the top crust. (Irene uses a "floating" top crust-a circle of dough slightly 
smaller than the top of the pie-because it is easier than crimping top and 
bottom together and it also makes a pretty purple ring around the edge.) Bake 
at 400 degrees for 15 minutes. Lower the temperature to 350 degrees and cook 
20 minutes more until the crust is browned and the juice begins to bubble up.

Have a good One!
Mike

... When in doubt, mumble.

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