Subj : Re: Round Tuits To : Ruth Haffly From : Dave Drum Date : Fri May 10 2024 06:37:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> When I was doing weakly (misspelling intentional) newspapers the "job DD> shop" actually made more $$$ than the newspaper(s). Even with 5 DD> editions there just wasn't enough advertising or circulation revenue DD> to provide a living for the staff. So, business cards, letterheads, DD> envelopes, forms, short-run cook books, etc. kept us afloat. RH> Anything to keep the presses running. The CMN (Catskill Mountain News) RH> had several job presses in addition to the big press for the paper. The Herald papers sold off all of the "hot metal" printing equipment the Linotype went to another small town paper, the hand-set type went to a recycler and the type cases and drawers wound up with various antique dealers. We kept one small Kluge letterpress w/automatic feed capability as a numbering station for forms, etc. in the job shop. All type was set on a photo-setter and the newspaper(s) got printed at a "job" web press in another town. DD> With the advent of the internet small town papers are disappearing at DD> an alarming rate. RH> I know, the CMN died last year. The owner that bought it back in the RH> early 1900s hired dad in the early 50s, made him editor in the early RH> 60s. Dad had a disagreement with his son (who didn't know how to run a RH> paper so was trying to tell dad the wrong way to do things) in the RH> early 80s--dad said "I quit" just before the son (who, by now was boss) RH> said "you're fired". Whole town backed dad but he never went back to RH> them. I've told more than one clueless employer about placing his job where the sun never shines. Bv)= Mostly bosses who think they are royalty rather than executives. So, I voted with my feet. Bv)= DD> Title: Farmer's Market Cobbler DD> Categories: Pies, Pastry, Fruits DD> Yield: 6 Servings RH> It's getting to be that season. Steve brought home another basket of RH> strawberries from the local market yesterday. DD> This morning's e-edition of the local bird cage liner had a listing of DD> near-by farmer's markets with times/dates and locations. And I noticed DD> that my favourite farmstand - Suttill's - was advertising strawberries DD> on their road sign w/a promise of "Asparagus next week". Bv)= RH> Asparagus sounds good. Best I ever had was in Germany, white asparagus RH> lightly blanched, then soaked in a light lemon vinegarette. My favourite way to eat aspapragus in freshly picked - right in the patch. Never did nor cooked/eaten white asparagus. I know how to get it to be white ... by keeping it in the dark. But, that's more hassle than I care to exert for a "special effect". Depending on the length of the asparagus stalks I'll use with my Mary Dunbar 3 qt. steamer (looks like a double boiler) or my "As Seen On TV" bamboo steamer to make this recipe: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Asparagus Hollandaise Categories: Vegetables, Sauces Yield: 4 servings 2 bn Asparagus (about 1 lb) MMMMM------------------------HOLLANDAISE----------------------------- 3/4 c Butter; melted 3 lg Egg yolks 2 tb White wine 1 tb Dijon mustard 1/4 ts Salt 3 Drops hot sauce; to taste Juice & zest of 1 lemon Bring a small pot of water several inches deep to a slow simmer over a low heat. Fashion a double boiler by placing a glass or metal bowl over * not in * the pot of simmering water. In the bowl, off the heat whisk the egg yolks, wine, mustard, lemon juice, and hot sauce until light and frothy. Place the bowl over the barely simmering water and continue whisking until the mixture thickens and more than doubles in volume, about 4 or 5 minutes. Remove the bowl from the heat and whisk for a few moments. Slowly begin adding the melted butter in a steady stream, whisking continuously. Once all the butter has been incorporated, slowly whisk in the lemon juice. If you feel the sauce is a bit too thick feel free to slowly whisk in a few drops of warm water. Serve immediately or keep warm for a few minutes by covering it and placing it over the warm water, leaving the heat turned off beneath the water. Build a steamer with two pots nested together over medium high heat and steam the asparagus spears until bright green and tender, 5 minutes or so. Plate, top with generous spoonfuls of hollandaise and serve. RECIPE FROM: http://www.foodnetwork.ca Uncle Dirty Dave's Kitchen MMMMM .... 5 minute walk to the pub, but 35 home; the difference is staggering --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .