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-=> Ruth Haffly wrote to Dave Drum <=-
RH> Steve recently saw a long term plan for the roads in this area. We live
RH> off of West Holding but East Holding is a block or so closer to town.
RH> He said that the plan joined the 2 but wasn`t specific enough for him
RH> to figure out how. We`re just far enough off of the main road that we
RH> may not have to move.
I assume that "Holding" is a street name.
DD> I knew a guy who was the traffic engineer for my town. His take was
DD> that other than intersections of two arterial streets a 4 way stop
DD> would bt more efficient at moving traffic and giving all a "chance`.
RH> Second place (and on more busy intersections was called"Treadle
RH> Operated" traffic signals. They no longer use treadlesbut an
RH> induction coil installed DD> in/ under the pavement.
RH> The latter would probably work well in this area. Some years ago when a
RH> new housing development was put off of one of the bypass roads, they
RH> reconfigured the intersection of the bypass and another road so a road
RH> could be put in from the development. They made a rather convoluted
RH> left turn from the bypass to the older road; a traffic circle would
RH> have worked much better. Told my sister who`s a civil engineer (road
RH> design/construction in Phoenix area); without seeing it, said there
RH> wasn`t enough room for a circle. That`s not true as we`ve seen (this
RH> area and other parts of the country) where there are circles that would
RH> fit well within the space available.
New Jersey is well known for their "round abouts". And once one gets
the hang of how tey work, they`re very efficient. We have a few examples
here - all but one well designed.
Another trick I`ve learned for making an exit to the left at a busy
intersection is to make a right turn, get to the center lane ASAP then
find a parking lot or side street to use as a turn around and re-enter
the traffic stream in your originally intended direction. Beats waiting
forever (seemingly) for gaps in traffic to match in your favour.
DD> Title: Snap, Crackle & Pop Crunchies DD> Categories: Five,
RH> Chocolate, Grains, Snacks DD> Yield: 12 Servings
DD> 2 1/2 c Rice Krispies cereal
DD> 8 oz Chocolate
DD> 2 tb Light corn syrup
DD> Cupcake liners
RH> Looks good and easy, something to maybe make up for road snacks
RH> (munchies when we`re travelling).
DD> Or if you get Trick-or-Treat visitors on All Hallow`s Eve.
RH> Some years we have quite a few, other years, nobody. Had about 30 last
RH> year but none in 2022. One year when we were living in the rental, we
RH> had about 60, mostly from the nearby Section 8 housing.
DD> I keep a small supply of orange habanero chilies on hand. "Here y`go,
DD> miniature pumpkin." (evil grin). I also have a supply of "fun size"
DD> Mars candy for the littles. Haven`t seen many T or T kids out for many
DD> years - even before the pandemic.
RH> We usually buy a couple of bags of candy, something like 3 Musketeers
RH> and Milky Way in the mini bar size. Any left over is enjoyed by us with
RH> one bar being just big enough to satisfy a chocolate craving.
When I lived in Inglewood, Califunny I hung aroung with a bunch of air-
craft engineers and student aircraft engineers for Northrop Instute of
Technology. At Halloween one year we were passing out 7 oz cans of soda
to the Tricky Treaters. One of the last was a kid dressed as a pirate.
Most of the children, feeling something with weight fall into their
sack gave a quick "Thanks, mister" and went on to the next house. The
pirate kid opened his sack, looked down than said, in a gravelly voice,
"You broke my f****ng cookies" before stomping off down the sidewalk.
DD> Title: Crispy Chicken Skin Tacos w/Habanero Salsa
DD> Categories: Poultry, Chilies, Fruits, Citrus, Salsa
DD> Yield: 4 Servings
DD> 1/4 c Chopped cilantro
DD> More chopped cilantro and
DD> - green onion for garnish
DD> 4 (or more) tortillas (use
DD> - corn tortillas if cooking
DD> - gluten-free)
RH> These make it a no go for us, especially the corn tortillas. Flour
RH> tortillas and no cilantro would make it work-able.
You`re offered a choice on the tortillas. I prefer wheat flour tortillas
myself. The soapweed cooks down and has its "flavour" muted by the heat
and mixing with the chilies and citrus. I certainly would not use it as
a garnish.
Here`s a quickie burrito supper I got from my Ne York Times recipe feed.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Burritos
Categories: Beef, Vegetables, Chilies, Citrus, Cheese
Yield: 6 servings
1 lb Ground beef
1 md Yellow or white onion; fine
- chopped
1 1/2 ts Ground cumin
1/2 td Smoked paprika, chipotle or
- ancho chile powder
1/2 ts Dried oregano
15 ox Can black or pinto beans
1 lg Tomato; coarse chopped
2 ts Lime juice or cider vinegar
Hot sauce; for drizzling
- (opt)
6 Burrito-size (10") flour
- tortillas
8 oz Shredded Monterey Jack or
- Mexican blend cheese
In a large skillet, press the beef into an even layer to
fill the skillet. Sprinkle with the onion. Cook over
medium-high, undisturbed, until the meat is deeply
browned underneath, 6 to 8 minutes. Sprinkle with the
cumin, smoked paprika and oregano, and season with salt
and pepper. Break up the beef into small pieces, then
cook, stirring occasionally, until the onion is softened
and the spices are fragrant, 2 to 4 minutes.
Add the beans, including the liquid, and the tomato and
simmer, stirring and scraping up browned bits, until the
liquid has evaporated and the mixture starts to sizzle,
8 to 10 minutes. Turn off the heat, stir in the lime
juice and season with salt and pepper.
Arrange the tortillas on a clean work surface. Sprinkle
half the cheese across the center of the tortillas, left
to right, leaving a 1" border. Top each with 2/3 cup of
othe beef-bean mixture, followed by the remaining cheese
Drizzle on hot sauce, if using. Fold the tortilla`s
short sides over the filling, then fold the bottom of
the tortilla snugly over the filling. Tightly roll away
from you until the burrito is sealed. Repeat with the
other tortillas.
When ready to eat, in a nonstick skillet over medium,
place the burritos seam side down. Cook, turning
occasionally, until golden all over, 3 to 5 minutes.
Serve with desired toppings.
TIP: To make ahead, prepare through Step 3. Let cool
slightly, then wrap in aluminum foil. Refrigerate for up
to 24 hours or freeze for up to 3 months. To reheat,
remove the foil and wrap the burrito in a damp paper
towel. Microwave, seam side down, until warm, 1 to 4
minutes. Remove the towel and continue to Step 4.
By: Ali Slagle
Yield: 6 burritos
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave`s Archives
MMMMM
... Fishing is for sport only. Fish meat is practically a vegetable.
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