Text 5535, 123 rader
Skriven 2013-10-06 22:55:21 av Ruth Haffly (1:396/45.28)
   Kommentar till text 5478 av DAVE DRUM (1:261/1381)
Ärende: Grilled tomatoes                                         [1]
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Hi Dave,


 RH> Listen at me for a bit and you'd never know I wasn't raised in the
 RH> south. I picked up the drawl fast after moving to NC originally & it
 RH> hung on thru the years of bouncing around the world. Re-enforcing it
 RH> now with our move back to NC 4 years ago.

 DD> I find myself doing that - sometimes people think I am mocking them.

 RH> I did it unconsciously--it just came.

 DD> For me as well. Something I do automatically unless I remember and
 DD> make a conscious effort to not slide into regionalisms and accents.

I'll use various regionalisms from the different places we've lived.
Sometimes I'll have to stop and think about what I said, then clarify
for the one I'm taking to. For instance, if I said "chicken skin", I'm
not neccessarily talking something you eat. In HI it means "goose
bumps". (G)


 DD> But, I believe it's an effort to "fit in". When I leave the area
 DD> though .... back to my Midwestern cornfield rasp. It used to fracture
 DD> me back in the days when I was trucking that *everyone* on the CB
 DD> radio affected a suthren accent, doncha know? Hearing a Southern
 DD> mush-mouth drawl underlaid with a Brooklyn or New Jersey accent was a
 DD> bit mind boggling.

 RH> That would be a hoot listening in on. We had a CB for a while--came in
 RH> handy when my FIL rolled the trailor full of our belonging on I-95
 RH> Easter Monday. (He was in the far right lane so it rolled off the road,
 RH> onto the shoulder and into the ditch, without hitting any other
 RH> vehicles.) Dad had rebuilt it before bringing it to NC, replacing
 RH> everything but the hitch---and the hitch gave way. Among other things,
 RH> our "silver" ware spilled out but my MIL found every piece.  We were
 RH> towing another unit and were in front of them by a couple of car
 RH> lengths so Dad got hold of us via CB.

 DD> They were indeed handy for that sort of thing in the pre-cell phone
 DD> days. But, listening to the trucker's chatter (or that of CB
 DD> hobbyists) for any length of time got old in a hurry. The main thing
 DD> it was useful for was to help keep a driver alert and his mind active
 DD> after a long day of miles and miles of nothing but miles and miles.
 DD> But, it could only help - it couldn't cure sleep
 DD> deprivation or fatigue, etc.

We had ours on as we were driving back to Fort Hood from NY in 1986.
We'd picked up a car from my parents and gotten the brand new NY tags
with the statue of liberty on them so heard some truckers chattering
about them when we were in the Dallas area. I think it was the first
time they'd seen the new NY plate.


 RH> Our standard for bbq is a whole hog--vinegar based sauce in eastern NC,
 RH> "red" sauce in the western part of the state. A "pig pickin'" is where
 RH> a hog is cooked, served with sides like cole slaw, hush puppies, etc,
 RH> usually for an event but sometimes as a fund raiser. Dale and Gail went
 RH> to one a few years ago that was the rehersal dinner for one of their
 RH> neighbors. Some folks chop the meat, others "pull" it (shred it with a
 RH> couple of forks), hence the name "pulled pork" is common.

 DD> That's what we call a "whole hog BBQ" - the hog(s) get done up in a
 DD> converted 3 to 400 gallon heating oil tank with the spit turned at 1
 DD> RPM by stoker motor rescued from an old coal furnace. The sides are
 DD> set up on a trestle table and when the meat is ready it's put on
 DD> another trestle table and whacked into serving sized pieces. Sauces
 DD> are on the side.

Just plain good eating. The pig is usually mopped several times with the
sauce as it cooks, something that can't be done with a kalua style pig
done in an imu (Hawaiian style, another way to get good pork).

 DD> I avoid my local Farmer's Market for a number of reasons - the chief
 DD> being that it is held when I normally am working. Not to mention that

 RH> Too bad, lots of good eating can be found at one.

 DD> I know that. It's just not in the cards for me. When I went to the
 DD> Crabfest picnic at Hap's we visited a farmer's market in Tacoma and
 DD> scored some good stuff. And, of course, Pike Place Market is a
 DD> farmer's market on steroids. Bv)=

I've heard of Pike Place, wouldn't mind visiting it some time if we ever
get to that part of the country. Hap should be rejoining the echo soon;
the Ms didn't make the play offs.


 DD> I have seen produce boxes labelled for out of region producers that
 DD> the sellers forgot to hide well as they peddled mature produce that

 RH> Bummer! Our farmers are within the county or the neighboring counties.

 DD> was not fully "in season" locally. Also, parking is a bear. I have a
 DD> couple of sources for fresh, local produce and meat. Sutil's Gardens
 DD> is a truck farm that sells to the public as well as supplying some
 DD> restaurants and local grocers. Parson's Produce is a working farm west
 DD> of town with a large truck patch that sells whatever is in season at
 DD> the time. They also sell farm-made pork sausage, home-slaughtered
 DD> beef, free-range chickens and fresh, free-range eggs.

 RH> We have the local meats, slaughtered by the farmers who raised them as
 RH> well, at the market. There are also a couple of baked goods stands,
 RH> some that have eggs with their other goods, a couple of local honey
 RH> producers, fresh herbs & flowers, (coastal NC) seafood...........and
 RH> live music. Sometimes a cooking demo is set up. Parking is easier than
 RH> at the old site but can be a problem at times as a car dealer is using
 RH> part of the lot for his extra vehicles. But, we can walk if neccessary
 RH> so it's not a big issue for us.


>> CONTINUED IN NEXT MESSAGE <<

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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