Text 32626, 83 rader
Skriven 2015-11-02 14:16:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: pies and pork  was: rye
===============================
-=> Quoting Ruth Haffly to Nancy Backus on 10-28-15  21:03 <=-

 RH>> Yes, we've not been out there since August of 2013 when the last
 RH>> one was born.
 NB>> How time flies... ;)  But the last two years have certainly been
 NB>> busy and demanding ones...

 RH> Amen to that one! I don't think we have any more big pieces of
 RH> furniture to bring back from NY but had a call last night from our
 RH> friends in PA. When we were there in August, we went down to the
 RH> National Night Out gathering in McClure. One booth had raffle tickets
 RH> for first prize being a home made pie safe, forget 2nd but 3 & 4 were
 RH> painted slate tiles done by the wife of the other couple that grew up
 RH> with Steve's dad. We bought some tickets, hoping to get 3rd or 4th,
 RH> then forgot about it until a couple of weeks ago (the drawing was Oct
 RH> 17). When we didn't get a call, we figured we'd not won anything. The
 RH> call last night was to let us know we'd won the pie safe, also to tell
 RH> us tha one of Steve's aunts had passed away. We'll probably pick it up
 RH> next spring when we go north again.

Condolences on Steve's aunt... had she been sick, or was that a
surprise...?   How large is the pie safe...?  Too bad you didn't win the
prize you were going after... ;)

 NB>>> Won't need to add flavor... it's a Smithfield seasoned with
 NB>>> peppercorns and garlic...
 RH>> OK, I see. I've seen them both plain and seasoned, so figured it was
 RH>> the former, not the latter.
 NB>> I can understand him buying the seasoned, even though he likes to do
 NB>> his own seasoning too... he was doing all his cooking on a wood fire
 NB>> in the fireplace down by the pondside...

 RH> Probably figured it was easier to get the pre seasoned than to take
 RH> the time/effort to do it when he had other projects going on.

Maybe it was the only thing available when he was shopping that day...
or looked intriguing enough to get it...  or maybe he had some plan for
its use that never quite happened..  ;)  In any case, now that I
inherited it, I don't have to worry about seasoning it...  (G)
 
 RH>> Never hurts to have a back up one tho. We've taken our car to the Ford
 RH>> dealer but the extended warranty is now expired, not sure where Steve
 RH>> will go with it now.
 NB>> Ask around for suggestions for a good mechanic... :)

 RH> We'll see when the time comes, hopefully not for a good long while.

You might want to check with neighbors or friends from church sooner
than later... it's nice to know ahead of time instead of scrambling when
the emergency hits...  ;)

 NB>> Often when I return from a trip, Richard's as ready as I am to go
 NB>> out... generally to someplace like Fu's... or the Grand Super (Asian)

 RH> We've gone to the same Italian place several times now--small,
 RH> busy--does most of its business in pizza but has other things on the
 RH> menu. We both like the chicken cachitori but decided to try the
 RH> seafood cannoli and lobster ravioli specials on our recent visit. The
 RH> first was better than the second; the sauce drowned out the delicate
 RH> lobster taste.
 
Now you know...  :)  Was the seafood cannoli a "get again"...?

 NB>> Buffet or similar... for whatever reason, it's easier to catch up
 NB>> sitting at a table in a restaurant than at home...  ;)

 RH> The mind is going several ways at once, at home, thinking about what
 RH> has to be done, now that you're home. A restaurant is a neutral area
 RH> where you can just relax, catch up with each other, have a good meal,
 RH> get fortified for the jobs to do at home, etc, etc. (G)

Yeah... something like that...  :)   Plus, at a restaurant, we are more
likely to linger over a meal... sit there for an hour or so, instead of
just eat and off to whatever next as happens at home more often than
not...  :)

ttyl      neb

... There, that will do until a REAL explanation comes along.

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