Text 5622, 97 rader
Skriven 2013-10-09 07:07:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Variations
==================
-=> Ruth Haffly wrote to DAVE DRUM <=-

 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.

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

And around here (where I have never heard "chicken skin" when it was not
referring to gribenes) we call it "goose flesh"  Bv)= 

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

I've not noticed the statue of Liberty on the NY plates. But, the Federal
Safety Yellow with the black numbers sure does make them recognisable. As are
Pennsylvania's plates with the dark blue stripe on top and the bright yellow
strip on the bottom.

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

Be prepared to spend some time. I only bought a few things (Mick's Peppourri
Jelly - from Mick his own self) and some apples from Mr. Ito who grew them. And
a book or two from the guy with the used book store on the second or third
level down - where I spent a couple hours discussing Science Fiction with the
owner - until it was time to meet everyone else for the ride back to Hap's. I
even spent a couple of minutes watching the guys at the fish place toss big
fish back and forth.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goose w/Wild Pecan Dressing
 Categories: Emeril, Stuffing, Rice, Nuts, Poultry
      Yield: 8 Servings
 
      1 tb Butter
    1/4 c  Chopped onions
    1/4 c  Chopped celery
           Salt & cayenne pepper
      2 ts Minced garlic
    1/2 c  Pecan pieces
      1    Unpeeled tart apple; cored,
           - chopped (about 1 1/2 c)
      7 oz Pkg Konriko Wild Pecan Rice
      2 c  Water
    1/2 lb Bacon; chopped, fried
      1 c  Chopped tasso
    1/2 c  Chopped green onions
      3 tb Fine chopped parsley
      1    Domestic goose; roasted,
           - in 8-10 pieces
      1 c  Port wine reduction sauce
      2 tb Chopped chives
      2 tb Brunoise red pepper
 
  In a large saute' pan, melt the butter. Add the onions and
  celery. Season with salt and cayenne. Saute' the vegetables
  for 3-4 minutes. Stir in the garlic. Add the pecans and
  saute' for 4 minutes. Add the apples and rice and continue
  saute'ing for 1 minute. Add the water and bring to a boil.
  Reduce the heat and simmer, covered for about 20 minutes.
  Remove from the heat and stir in the bacon, tasso, green
  onions, and parsley. Serve the rice dressing with the
  roasted goose on a large platter. Spoon the sauce over the
  top of the goose and dressing. Garnish with chives and
  peppers.
  
  Yield: 8 servings
  
  SOURCE: Essence of Emeril Cooking Show #EE2430
  
  MM Format by Dave Drum - 02 January 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And now, the sound of John Denver being strangled"
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