Subj : Re: Plastic
To   : Dale Shipp
From : Dave Drum
Date : Sat Sep 24 2022 06:26:00

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

 RH> We tend to accumulate those--and bubble wrap, then purge the supply
 RH> every so often. Packing pillows are usually popped (G), then the
 RH> plastic goes into the trash can.

 DS> There is a special recycling drive here for that grade of plastic,
 DS> which includes the plastic bags from a grocery store.  If the community
 DS> recycles 500 pounds then they will get a park type bench made out of
 DS> that plastic.

That's a great idea. I'll mention that in some places locally where it
may take root.  Bv)=  There zre some park board seats up for election 
in the current cycle.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Trailer Park Surf 'n' Turf Meatball Soup
 Categories: Pork, Seafood, Poultry, Herbs, Soups
      Yield: 5 Servings
 
MMMMM-------------------------MEATBALLS------------------------------
      6 oz (170g) raw shrimp; shelled,
           - deveined
      9 oz (255g) ground pork
    1/2 c  (60g) bread crumbs or panko
      1 lg Egg
  1 1/2 tb Chopped chives
    1/2 ts Fresh minced ginger root
           Oil for frying
           Salt & fresh ground black
           - pepper

MMMMM----------------------------SOUP---------------------------------
      4 c  (1 liter) chicken stock;
           - preferably homemade
        pn Saffron (opt)
      1 tb Oyster sauce
      1 tb Fish sauce
      1 tb Soy sauce
    1/2 ts Fresh minced ginger root
           Salt
           Several fresh basil leaves;
           - coarse chopped, garnish
      6 oz (170g) small pasta; such as
           - salad pasta
      1    Green onion; fine diced
 
  Peel and devein the shrimp, if not already done. Chop
  well. Combine the shrimp and the pork with the bread
  crumbs, egg, chives, and ginger in a large bowl. Blend
  well. The mixture should be stiff enough to hold a shape.
  If too moist, add some bread crumbs 1 teaspoon at a time
  to get the desired consistency.
  
  Roll portions of the meat mixture to form meatballs about
  1" (2.5cm) in diameter.
  
  Heat the oil to about 375ºF/190ºC in a heavy skillet.
  There should be enough oil, depending on the size of your
  skillet, to be about half as deep as the meatballs are
  wide.
  
  Sauté the meatballs, turning often, until golden brown, in
  small batches, if necessary, so as not to crowd the pan.
  Transfer to a paper towel lined plate to drain.
  
  Combine the stock, optional saffron, sauces, and ginger
  root in a deep saucepan and bring to a boil. Reduce the
  heat and simmer 10 minutes. Add the pasta and bring to a
  gentle boil. About 5 minutes before the pasta is cooked,
  add the meatballs. Continue cooking until the pasta is
  almost tender. Adjust for salt. Finish by adding the
  chopped basil, remove from the heat, and serve lightly
  garnished with diced green onion.
  
  Serves 4 to 6
  
  By Dennis W. Viau
  
  RECIPE FROM: http://white-trash-cooking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A portion of every glass of water you drink was once dinosaur pee.
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