Subj : Re: Tomatoes
To   : Dale Shipp
From : Dave Drum
Date : Fri Jul 15 2022 05:51:08

-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> So far (2 nights) he's done well. He did all the cut out pre work
 RH> (except the memory verses) for tonight's project. The teachers, with
 RH> help from the crafts assistant, will handle tomorrow's project as
 RH> Steve has another committment. Meanwhile, I'm improving but don't want
 RH> to push things too fast or get around groups of people where Covid may
 RH> be going around for a bit lomger.

 DS> We have not really been too close to groups of people, but Gail woke up
 DS> with a sore throat -- and then tested positive for Covid. I tested
 DS> negative, but expect that by tomorrow I'll be positive.  The result is
 DS> that we are on quarantine for ten days.  Mail, prescriptions and food
 DS> will be delivered to the door.  Food is a selection from a limited menu
 DS> of about five things.

Eeeeeewwwww .... I hope it stops with the sore throat. I got a break-
thru after being shot AND boosted. Fever only lasted for about three 
hours but it took several days to get over the side effects. If she
escapes any further problems you guys will be lucky in exztremis. Here's
hoping.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flu Fighter Chicken Soup w/Garlic & Star Anise
 Categories: Poultry, Vegetables, Herbs, Chilies
      Yield: 8 Servings
 
      4 lb Chicken, rinsed, giblets
           - reserved for other use
      2 c  Carrots; sliced 1/4"
      2 c  Fennel; diced 1/2"
      2 c  Onions; diced 1/2"
     10 cl Garlic; peeled, trimmed
      2    Whole dried chilies de arbol
      2    Whole star anise
      1    (2") piece ginger; peeled
  1 1/2 c  Broccoli florets
           Salt & fresh ground pepper
    1/4 c  Chopped fennel fronds
 
  Recipe courtesy of Turner Broadcasting System
  
  Place the chicken in a large pot with 14 cups water.
  Bring to a boil over high heat, then immediately reduce
  the heat to medium-low and simmer for 1 hour.
  Periodically skim off the foam and scum that floats to
  the top. Transfer the chicken to a platter to cool.
  
  Add the carrots, fennel, onion, garlic, chilies, star
  anise and ginger to the stock and simmer until the
  garlic is fork tender, 15 to 20 minutes. Shred the
  chicken breast and leg meat (about 4 cups total), and
  add back to the soup along with the broccoli. Simmer for
  5 minutes, and season with salt and pepper. Remove the
  chilies and ginger, and then serve the soup garnished
  with fennel fronds.
  
  Yield: 8 servings
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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