Text 32702, 93 rader
Skriven 2015-11-03 16:33:00 av Ruth Haffly (1:396/45.28)
  Kommentar till text 32626 av NANCY BACKUS (1:123/140)
Ärende: pies and pork  was: rye
===============================
Hi Nancy,

 NB>  NB>> How time flies... ;)  But the last two years have certainly been
 NB>  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> 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.

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

We're not sure how big the pie safe is, most we've seen are about 3'
wide by same tall, and about 18" deep, on legs that make it stand about
4 1/2' tall. We had seens Steve's aunt in August--she looked frail but
has so for years. She lived in an apartment off her daughter's house but
had gone blind so was unable to do any sort of cooking/housekeeping for
herself. Still, it was a bit of a surprise.

 NB>  NB>> I can understand him buying the seasoned, even though he likes
 NB> to do  NB>> his own seasoning too... he was doing all his cooking on a
 NB> 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.

 NB> Maybe it was the only thing available when he was shopping that day...
 NB> or looked intriguing enough to get it...  or maybe he had some plan
 NB> for its use that never quite happened..  ;)  In any case, now that I
 NB> inherited it, I don't have to worry about seasoning it...  (G)

I bought a plain one the other day, will probably use some of the
peach/pepper jelly to season it with (brush some on before, during and
after cooking).

 NB>  NB>> Ask around for suggestions for a good mechanic... :)

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

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

True, we know there's good ones at the dealership but don't know the out
of warranty prices.

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

 NB> Now you know...  :)  Was the seafood cannoli a "get again"...?

Yes, definately.

 NB>  NB>> Buffet or similar... for whatever reason, it's easier to catch
 NB> 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)

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

Washer or dryer beeps, pop up to change out loads, that sort of thing. I
understand.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... I hit my CTRL key, but I'm STILL not in control

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)