Text 19040, 114 rader
Skriven 2014-11-07 09:10:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Diapers
===============
-=> Dale Shipp wrote to Nancy Backus <=-

 RH> Most likely, with little ones, they kept the house warmer and used
 RH> more hot water than just 2 (slightly) older folks do. IIRC, I think
 RH> the one neighbor said they had 3 children.

 NB> If they were washing diapers, they probably did use more hot water
 NB> than you two are likely to...  And five people probably use more hot
 NB> water for showers and other things as well... so maybe...  :)

 DS> I wonder if anyone is using cloth diapers anymore.  All we see in
 DS> stores are disposable.  After the kids were out of diapers, they made
 DS> good rags for polishing furniture and stuff.

When I was young nappies were commonly seen hanging on clothes lines all over
town. And many a commercial laundry made a good buck running a diaper service.
I note that some environmentally conscious parents are returning to the use of
cloth diapers - many using a solar dryer after the nappies are washed (clothes
line) if their neighbourhood covenants allow such. We've had a couple of cases
locally in which home owners are fined/sued by their neighbourhood association
for having an outside clothesline.

BTW - old T-shirts and Y-fronts work a treat for polishing your car, checking
the oil on your dipstick, etc. Doesn't have to be a diaper.  Bv)= 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ropa Vieja *
 Categories: Beef, Chilies, Sauces, Wine
      Yield: 10 Servings
 
      3 lb Flank steak
      6 cl Garlic; peeled
      6    Black peppercorns
           Salt
      8    Poblano peppers; fresh
    1/2 c  Lard or bacon dripping
      2 cl Garlic; peeled, sliced
      1 lg Onion; sliced 1/8" thick
           Flour tortillas

MMMMM---------------------------SAUCE--------------------------------
  1 1/4 c  Olive oil
    1/2    Bell pepper; fine chopped
      2 cl Garlic; minced
      1    Bay leaf
    1/2 ts Oregano
    1/4 ts Cumin
 10 1/2 oz Can Tomato sauce
    1/4 ts Sugar
      1 tb Wine vinegar
    1/2 c  Stock
      1 ts Salt
    1/4 c  Burgundy wine

  * Spanish for "old clothes"
 
  TOMATO SAUCE: Heat oil in large skillet. Add onion and
  green pepper and saute until transparent. Add the garlic,
  bay leaf, oregano, cumin, and cook 5 minutes longer.
  
  Combine tomato sauce, sugar, vinegar, stock, salt, and
  wine. Add to saute. Stir to mix well and bring to a boil.
  Lower heat and cook for approximately 30 minutes, stirring
  at intervals.
  
  Cut the flank steak in half horizontally so it will fit
  into a large Dutch oven. Place it in the pot and cover it
  with the sauce. Add the six whole cloves of garlic, along
  with the peppercorns and salt as desired. Place over low
  heat and bring the liquid to a simmer. Cover and continue
  cooking over low heat, turning the meat occasionally,
  until it is tender and well done, about one and a half to
  two hours.
  
  While the meat is stewing roast, peel and seed the peppers
  and slice each pepper lengthwise into strips an eighth of
  an inch wide. Set aside.
  
  When the meat is tender, remove the Dutch oven from the
  heat and let the meat cool in its own broth. When it
  cools enough to handle, remove it from the broth and
  place it on a cutting board. Slice the meat across the
  grain into strips about two inches across. Using your
  fingers, pull the meat into fine shreds. Return it to the
  broth.
  
  Heat the lard or other fat in a large heavy skillet over
  medium heat until it is rippling. Crush the sliced garlic
  cloves and add to the hot fat. Saute for one minute,
  stirring frequently. Add the sliced onions and saute until
  itAs somewhat soft, about three minutes. Add the reserved
  pepper strips to the pan and continue sauteing and
  stirring for about two minutes.
  
  Using a slotted spoon, transfer the peppers, onion and
  garlic to the Dutch oven. Cook the meat mixture,
  uncovered, over medium heat, stirring frequently until the
  flavors are blended about 10 to 15 minutes. Serve the meat
  hot, rolled up in heated flour tortillas.
  
  Recipe By: NY Times - 1988
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Anything he says you've got to take with a dose of salts. -- Samuel Goldwyn
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