Subj : Newspapers ws: More Cookw
To   : Ruth Haffly
From : Dave Drum
Date : Wed Apr 17 2024 06:11:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Don't forget, I'm a newspaper editor's daughter. (G)

 DD> And I'm an old newspaper reporter/editor/publisher/columnist/etc.
 DD> Throw in ad salesman/graphic artist/printer and janitor. Everything
 DD> but photo taker including circulation manager. Ahhhh, the good ol' (if
 DD> not very profitable) days.

 RH> Dad was editor, not owner so it wasn't profitable for us. He
 RH> supplimented income by doing wedding, etc photos, mom did Local &
 RH> Personal column for the paper until I was in 6th grade (youngest
 RH> sibling in first grade), then she worked for the school. General aide
 RH> for 2 years, then moved into the library for about 20. I learned to
 RH> cook as part of her getting a Master's degree.

I started by writing an outdoors column for a Sports paper based in 
Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the
owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran 
a "job shop" printnig operation at te same time.

I was young and energetic. These days I'm north of 80 and getting tired.

 DD> If I hit the lottery I'm going to have my dream kitchen designed as
 DD> the hub of my new home. Then hang the living, sleeping and home
 RH>  office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
 RH>  counter DD> seating for eat-in, nook for a table for six (or more),
 RH>  etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
 RH>  U$50,000.

The problem with a house that fancy is that the local gummint wants their 
"pound of flesh" every year at tax time.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pound of Flesh
 Categories: Fruits, Cheese, Wine, Halloween
      Yield: 8 servings

      1    Seedless watermelon; sliced,
           - rinds removed
    1/3 c  Cream sherry
    1/4 c  Butter
           Salt & pepper
    1/2 c  Balsamic vinegar
      3 tb Feta cheese; crumbled
           Mint leaves; chiffonade, as
           - garnish

  Line a rimmed cookie sheet or roasting pan with
  parchment paper.

  Cut off rind and then cut watermelon into 6-8
  rectangular slices. Place slices on a prepared cookie
  sheet or roasting pan and pour cream sherry over the
  watermelon steaks, top with small pats of butter, and
  sprinkle with salt and pepper. Place another sheet of
  parchment paper over watermelon and then cover the whole
  pan tightly with foil.

  Bake in a 350ºF/175ºC oven for 2 1/2 hours or until the
  edges begin to brown.

  Heat the balsamic vinegar in a small saucepan over
  medium heat until reduced by half. Set aside.

  Drizzle watermelon steaks with the balsamic reduction,
  crumbled feta cheese and mint and serve.

  RECIPE FROM: https://ghoulatheart.com

  Uncle Dirty Dave's Archives

MMMMM

.... There ought to be a day every year when it is open season on Congressmen.
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