Text 14641, 123 rader
Skriven 2014-07-05 07:00:58 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Drinkies
================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> The places where I order hot tea (other than the Chinese venues) all
 DD> have a hot water valve on their Bunn-O-Matic coffee brewer which
 DD> dispenses hot water at 195øF/91øC to 205øF/96øC.

 RH> I've seen it in a lot of places. This place had just a carafe for the
 RH> hot water, should have figured it wouldn't be that hot.

 DD> You might look into one of those plug-in-the-accessory-outlet travel
 DD> mugs - as much as you guys travel. It will keep hot things hot or heat
 DD> water for tea, instant soup or coffee. They're not, IIRC, terrifically
 DD> expensive, either.

 RH> Might give it some consideration. It would let us make up something hot
 RH> while on the road for a quick cold weather meal. Usually the hot drink
 RH> we get in the morning lasts until afternoon but sometimes it would be
 RH> nice to have something like soup or ramen noodles for lunch.

Which works if you have a driver and a rider. Not so well for a solo trip, 
though - unless one is willing to pull over and do the necessary to get things 
cooking. I usually pick up a 24 oz cup of coffee when I leave on my morning 
route at 7ish. That lasts me until about 0930. Never got to the afternoon with 
a drink, though - hot or cold.
 
 DD> I just as soon put my own additives in - if I'm not going with the
 DD> "straight-up" brew.

 RH> I try to keep some stevia packets on hand to add to mine. not having
 RH> those, I'll go with Equal.

I do the pink packets (by preference) or the yellow ones (if I have to) and 
leave the blue ones for the dustbin men.
 
 DD> ordering potatoes with my bacon and eggs and telling them to leave the
 DD> grits in the bin. More than once I have gotten the potatoes served on
 DD> a bed of watery wallboard spackle. FEH!

 RH> Watery grits aren't good; they need to be nice and thick. Somebody
 RH> didn't cook them long enough or used the instant grits and added too
 RH> much water.

 DD> AFAIAC *NO* grits are good. Thick, thin, or in the middle. I have
 DD> eaten, but not enjoyed fried mush - which is a cousin to grits. But,
 DD> unless starving (literally) I'd not do that on a voluntary basis
 DD> again.

 RH> Just means more for me. (G)

Go for it - with my sanction ... for whatever that's worth. But, keep in mind 
that grits, as their base is corn, means you gots to watch the carbs - since 
you pay attention to those.
 
 DD> BTW - tell Steve I asked the person I know at the Baptist church which
 DD> was looking for a replacement preacher. Not good news for Steve - they
 DD> hired a guy from Canuckistan who had done a stint as a "guest" pastor.

 RH> Oh well, we'll find something, somewhere. Thanks for keeping us in
 RH> mind.

It wasn't a big deal. I had heard that they were shopping for a new leader. I 
hadn't realised that the guy I met from Canada was the one that Chuck's church 
was going to hire though. If I had known that they were auditioning applicants 
I'd have known that the process was pretty far along and not mentioned it.

As you say - something will turn up. It usually does.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Empanaditas (Pork Turnovers)
 Categories: Pork, Pastry, Chilies, Cheese
      Yield: 8 Servings
 
      8 ts Chilled butter
    3/4 c  All-purpose flour
      3 tb Ice water
      2 oz Cooked ground pork; crumbled
      2 oz Monterey Jack or Cheddar
           - cheese; shredded
      1 ts Prepared spicy brown mustard
           Crushed red pepper
      1 lg Egg separated
      1 tb Milk
 
  Paprika Garnish: red bell pepper strips and cilantro
  leaves
  
  In small bowl, with pastry blender or 2 knives, cut
  margarine into flour until mixture resembles corn meal;
  sprinkle with ice water and, using fork, mix to form soft
  dough. Roll dough between 2 sheets of wax paper to form
  rectangle about 1/4 inch thick; remove paper and use
  2-inch diameter plain or fluted cookie cutter to cut dough
  into rounds. Roll scraps of dough and continue cutting
  until all dough has been used (should yield 24 rounds).
  
  Combine pork (or ham), cheese, mustard, and red pepper in
  small bowl and set aside. Preheat oven to 375øF/190øC.
  
  Beat egg white lightly and brush an equal amount onto each
  pastry round. Spoon an equal amount of the meat mixture
  (about 1/2 rounded teaspoon) onto center of each round;
  fold pastry over, turnover-fashion, to enclose filling.
  Press edges of dough together to seal. Transfer turnovers
  to nonstick cookie sheet. Add milk to egg yolk and beat
  lightly; brush an equal amount of mixture over each
  turnover and sprinkle each with a dash of paprika. Bake
  until turnovers are golden brown, 15 to 20 minutes.
  Transfer to warmed serving tray; garnish with red pepper
  strips and cilantro. Chili sauce or salsa can be served as
  a dipping sauce.
  
  Makes 8 servings of 3 turnovers each.
  
  Posted by Fred Peters.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... You can't teach an old dogma new tricks. -- Dorothy Parker
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