Text 25963, 158 rader
Skriven 2015-04-13 07:17:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Steamers was:move
=========================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I saw, thanks to my dad, a lot of steam engines when I was growing up.
 RH> Never was fond of them, especially when he'd take us to a place where
 RH> there was nothing but the engines and related paraphanalia, with much

 DD> I've always been intrigued by the way the valves and rods and noisy,
 DD> rattley bits all worked together to move things forward. And by the
 DD> chuff-chuff of the escaping steam as well as the steam whistle. I'd

 RH> Steve would have too; I've seen his curiosity about such things quite
 RH> often. One year when we were in Switzerland, we took a tour that ended
 RH> in a boar ride of a couple hours. He shot so many pictures of the
 RH> engine that he had no film left to get pictures of the waterfalls we
 RH> passed. I'd have not taken quite as many pictures of the engine so I
 RH> could get some of the waterfalls.

Was it a paddle wheel boat? Once again the movement is the fascinating part.
Even though the walking beam arrangement is different from the side-rods of the
railroad locomotive. Propellor driven boats usually use a less interesting
arrangement.

 DD> have been in hog heaven in your situation. What did your brothers
 DD> think of it?

 RH> They grew into liking the engines over the years, but neither of them
 RH> are/were the enthusist Dad is.

 I used to think that it was a "guy" thing until a nice lady at the Monticello
& Sangamon Valley Railroad and Museum disabused me of that. She was the team
leader in the restoration of a 0-8-0 switch engine. When I met her she was just
crawling out of the fire door of the boiler, having effected some "dirty work"
inside.
 
 RH> more interesting stuff elsewhere. As for line drying clothes, Mom got
 RH> her first dryer when I was in 8th grade so I've both hung plenty and
 RH> smelled plenty of line dryed stuff. The fresh air smell wasn't bad but
 RH> Mom used no fabric softener so everything was stiff and scratchy.

 DD> Depending on the item - cotton undershirts/pants weren't especially
 DD> stiff or scratchy. Bed linens were a bit stiff .... but not, as I
 DD> recall, "scratchy". Of course my mom ironed the sheets and pillowcases
 DD> on a "mangle" (iron)
 DD> http://tinyurl.com/MANGLE-IT for those who are clewless as to what a
 DD> "mangle" is.

 RH> My mom only ironed what she absolutely had to, and that did not include
 RH> bed linens, towels, under clothes, etc. Basically, she ironed Dad's
 RH> handkerchiefs and dress clothes, nothing like jeans or tee shirts.

 DD> Of course the stuff that had been through the Niagara starch bucket
 DD> was stiff and scratchy. And required ironing. Mom pounced on steam
 DD> irons when they first became available. No more sprinkler bottles.
 DD> Bv)=

 RH> I remember the old sprinkler bottle--IIRC, Mom's was an adapter top
 RH> thing to a Coke bottle.

My mom and grandmother both had similar. Mom used a Bubble-up bottle (7-Up
clone) and her mother used (IIRC) a Grapette bottle. 

 DD> My dad always knew he was in trouble if his boxers got starched.

 RH> (G) Just the thought of it..........................

 DD>       Title: Israeli Orange Chicken
 DD>  Categories: Poultry, Citrus, Wine
 DD>       Yield: 8 Servings

 RH> I'd probably sub out chicken broth/stock for the wine but otherwise
 RH> looks good. I saw a similar recipe in the cook book we picked up on our
 RH> trip to Israel.

 DD> I thought you might use grape juice or de-alcoholed wine. I've made
 DD> similar dishes with "real" wine and with substitutes. All were very
 DD> good.

 RH> Grape juice has more carbs in it than chicken broth/stock. Depending on
 RH> the rest of the meal, I might use juice, I might use stock.

 DD> I recommend this one as well..........

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Orange Chicken w/Bacon
 DD>  Categories: Poultry, Pork, Citrus, Marinades
 DD>       Yield: 8 Servings

 DD>       8    Un-skinned chicken breasts
 DD>      16 sl Bacon

 RH> Agreed, it does look good. Did it have any sort of nutritional
 RH> information with it?

 DD> I never save that sort of thing with my recipes - so, I went to
 DD> http://recipes.sparkpeople.com/recipe-calculator.asp and grabbed the
 DD> calculation:

 DD> 8 Servings: Amount Per Serving

 DD>   Calories 256.2; Total Fat 21.2 g; Saturated Fat 4.4 g;
 DD> Polyunsaturated Fat   2.4 g Monounsaturated Fat 6.2 g; Cholesterol
 DD> 73.7 mg; Sodium 888.8 mg;   Potassium 328.4 mg Total Carbohydrate 2.7
 DD> g; Dietary Fiber 0.3 g; Sugars   0.1 g; Protein 24.7 g

 DD> * Percent Daily Values are based on a 2,000 calorie diet. Your daily
 DD> values may be higher or lower depending on your calorie needs.

 RH> OK, main thing I look for is carb count. That one is good, not sky high
 RH> and low enough I can enjoy other things without blowing a day's carb
 RH> count on one meal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tom Cruise's Spaghetti Carbonara
 Categories: Pasta, Pork, Cheese, Dairy
      Yield: 4 Servings
 
      1    1/2" olive oil; for pan
      2 cl Minced garlic
      1 lg Chopped onion
     12 sl Italian bacon; thick
      4 lg Eggs
      2    Packages spaghetti
      2 c  Grated Parmesan cheese
 
  In a frying pan, combine 1/2 inch of olive oil, 2 cloves of
  minced garlic, one chopped onion and the Italian bacon cut
  into small squares. Let simmer for about a half-hour, being
  careful not to let the oil get to a boiling point.
  
  In a bowl, beat 4 eggs with lots of salt and fresh ground
  pepper.
  
  Bring a pan of salted water to a boil. Cook both packages of
  spaghetti until al dente, drain and immediately add egg
  mixture to pasta. The eggs are actually cooked by the pasta.
  (Make sure the eggs are thoroughly cooked before
  proceeding.) Stir the egg mixture until it is well mixed.
  
  Pour in the mixture from the frying pan and stir. Finish
  with the Parmesan cheese and serve!
  
  Makes 4 servings
  
  From: http://www.oprah.com/food
  
  Uncle Dirty Dave's Archives
 
MMMMM



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