Re: Books
By: Carol Shenkenberger to Ben Collver on Sat Jun 29 2024 14:04:29

I'm rereading a sort of fantacy set that starts with 'Lion of Senet' by Jennifer Fallon. ast enjoyed when I was 'bee bopping to the Brim' on the USS Fort McHenry. Sea bream would hit the sides of the ship underway as you sailed along and my berthing was under the water line so you'd hear
it at night, Kinda a comforting white noise actually.

I hadn't heard of Jennifer Fallon before. The local library has one of her books in the catalog, The Lyre Thief, in ebook format only.

I can imagine the water noise being comforting. Same deal with engine
noise, if sufficiently continuous, distant, and quiet.

My most recent fantasy was The Very Best of Fantasy & Science Fiction
Sixtieth Anniversary Anthology.

The story that stayed most prominently in my mind was The Women Men Don't
See by James Tiptree, Jr. It was published in 1973 but pretty much makes
the same point as the more recent "Man Or Bear" discourse on TikTok.
I also enjoyed Solitude by Ursula K. Leguin and The Merchant And The Alchemist's Gate by Ted Chiang.
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Hi Caol,

I learned to read and have been pretty voracious ever since! It hurt my heart when I had to sell 2,000 books as I joined the Navy. I had only a pinto to stuff with everything I owned including 2 seabags of uniforms that were not optional. I made room for 750 or so in the
car.

I've also been a voracious reader since I mastered the Dick and Jane
series back in first grade. (G) Favorite genre is historic fiction,
least favorite is romance and science ficton. Bought most of my books in paperback when Steve was active duty but now do more hardback and Nook.

Jean Auel is 'Clan of the Cave Bear'. Girl then woman in the stone age. She's a rebel who trys to be normal. A medicine woman/Doctor
who domesticates a wolf and a horse but it all grows in bits that

are CS> sensible as they happen.

That's been one of my favorite series since a friend introduced me to it back when we were in Frankfurt (1986-89). Another friend in that time
frame introduced me to Tom Clancy. Other favorite authors include James Michener (he always has at least general instructions for a recipe in
all of his books), Barbara Taylor Bradford, Alison Weir, Ken Follett,
R.F. Delderfeld and Philippa Gergory

Lots of differences but lots of similar too. Meantime, still chewing
down the last of Lion of Senet. Not sure what next from my own
library.

I grabbed one that was a give away from our American Legion post's
library a while back and am reading it now. Book is "Indianapolis",
about the ship that delivered parts for the Hiroshima bomb and then got torpedoed/sunk on the return trip.

Today Charlotte and I had a little fun going to CHKD (local place to donate stuff with tax deduction that helps defray costs for children
of low income families with serious condions, a local hospital and
famous for stellar care and childrens spinal surgery). I picked a

Sounds like a worthy place to patronise. I need to do a roundup of stuff
to go to ReStore or Good Will, maybe some to the seminary's Sharing Shop
as well.

nice coleman cooler with built in handle to whell it around, 2 cook
nooks and a dvd with 25 John Wayne movies. Oh, 2 pretty dishes. CS>

Charlotte found a cute shirt. Then on to Denny's.

There's usually something calling your name. A while back at ReStore
they had a treadle sewing machine, in cabinet, and the cabinet drawers
were stuffed full of sewing odds & ends (thread, tape measure, scissors,
etc) for $45. We've no room to put it in the house or I would have
snatched it up.

Dennny's is just simple good food that doesn't break the piggy bank. Charlotte had a sald with salmon topper. Came with a generous slab of salmon (6-7oz) on a bed of lettuce, tomtatos, and cucumbers with a
honey mustard dressing. I had a big bacon cheeseburger with lettuce, tomatoes, and pickles on a toasted bun served with onion rings. Doggy bags followed us home (grin). Then gas using my Harris Teeters point
got me 60cents off a gallon.

When we were stationed at Fort Huachua, I used to go to the local
Denny's a lot with a friend--until it burned down a year or so before we
moved to Hawaii. We've gone back to the FH/Sierra Vista area several
times and saw that the Denny's was rebuilt. I don't think my friend goes
there very much any more, age and health issues keep her pretty well housebound.

She went off to game stop after and got Don the last PS2 they had then found a nice hand held game she can use when the ship is in EMCON (no
wifi allowed).

Something to keep her busy in down times. I'd probably grab a book from
the ship's library if they had one or have my Nook loaded with new
reads.

Tommorrow is the last day then off at 6am for the airport on Sunday.

I know you've enjoyed having her home. I don't think we'll be getting
out west to see our daughters and grandkids this year, still waiting on
the camper to be fixed and just have a couple of trips planned, Tennesee
and western NC.

---
Catch you later,
Ruth
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Hi Carol,

*****Laura Ingalls Wilder. Mary was her older sister who went blind. An interesting biography of Laura is "Prairie Fire", sorry I can't give you
the author as I borrowed it from my daughter, returned it to her out in
Utah last year.

You will like the Clan books I bet! She;s as accurate as possible on what was known of the times with only some additions to flesh out Neanderthals.

Those books were good reads; I have the first 5 in paperback, last one
on my Nook. It would be interesting to try some of the cooking
techniques; some of them (pit "oven" for rxample) are still in use
today.

I've done some of it over the fireplace in winter, Fun for a trial!

We have a gas fireplace so it wouldn't work out quite as well. However,
Steve does have a charcoal grill, egg shaped but not the name brand
green one. Might be worth trying that for "campfire" cooking. He grilled
a pizza the other night but because of time constraints, did it on one
of our gas grills.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

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Hi Dave,

Ours are mosly full, but usually room for one or 2 more. Thinking of tranferring my Jean Auel and James Clavell to the Nook; that'll free up some room. Also do my Barbara Taylor Bradford and Bruce Catton; those 4 authors now occupy 2 shelves.

I have read all of Clavell's novel output since King Rat. And watched
the first Version of "Shogun" in 1980 when I was still watching
TeeVee. He does/did great historical novels and since his day job was
as a script writer in Hollywood - many of his yarns have been made
into movies and
babble-box shows. Some great like King Rat and Shogun and some
eminently forgettable like Tai Pan which was adapted by someone not Clavell. They should have let Clavell do the screenplay rather than
the hack they used.

The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble
House and Whirlwind. I've read/own them all, didn't really care for King
Rat but some of the characters showed up in Noble House. Never did watch
the series.

8<----- EDIT ----->8

I'm going to have to start a second "ECHOMAIL" base in Meal Master as
I am at 21,000 recipes that I have entered for use in the echo. Wow!

I've cut way back on the recipies I want to save, thinking of "Will I actually make it or not?" now.

I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.

That's the way I was thinking when I first started with the echo but got
to the point where I was saving a lot more than I was making. Did
incorporate some things I'd read about into our way of eating, use of
balsamic vinegar for one.

Here's one - since I know you like Chick Filly whereas I have stood on more than enough lines when I was in Unc's Yacht Club. Bv)=

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

Except I don't like sauce on a lot of things. For a C-F-A sandwich I'll use just one packet of mayonnaise, no ketchup or bbq or especially no honey mustard.

I wouldn't pull a gun on you and make you use the stuff. My toppings
are usually very basic. F'rinstance I'll do tomato, onion and mayo on
a bacon cheezeburger.

I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.

I don't put ketchup on fries either, prefer them plain. Hamburger (hold
the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most meats unsauced.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... You learn something useless every day.

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Hi Dave,
In a message to Ruth Haffly you wrote:

I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
hard disk or USB drive.

Can you image a floppy if I mailed it to you?

Shawn


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Hi Shawn,

Hi Ruth,
In a message to Dave Drum you wrote:

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or
we tossed them out with one of our moves after we went with PCs.

Butting in here: Could you ask Steve if he has a way to copy a c64
floppy to a image file one can use in an emulator? I found my c64
stuff and there is a floppy I /really/ want to see again but I have
trust issues sending things to a random company.

Thanks for the idea but as I told Dave in today's packet, I have enough
cook books, print outs, clippings, etc that I'm not interested any more
in the vast majority of the contents of the floppies. I think he does
have a C-64 emulator but it's just not worth the time/effort unless I
know I want a specific recipe posted by a specific person on a specific
date. We do have a good sized MM file of recipies saved from the echo
once we got a PC, plus the internet has a gajillion more so I don't lack
for ideas. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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Ruth Haffly wrote to Dave Drum <=-

I usually put left overs in glass now. Plastic is for the freezer, for
the most part. Still have plastic marinader, salad spinner, a few boxes for cookie storage, etc.

The plastic containers I save stuff in are purpose bought - not single
use take-out stuff. I only have a couple Corningware covered casserole dishes I could use for stashing leftovers in the fridge.

I've got some take out stuff that gets recycled into home use--for a
bit as it's a convenient size. Had to take a meal to a couple in need
of a few months ago; one of them worked well for a small meat loaf with carrots and potatoes on the side. The couple was able to toss it, not
be concerned with getting a dish back to us.

I do use some of his containers to parcel out chilli for others to
take with. Or to take something with me to work. Where the container bravely jumps into the bin when it's empty. Bv)=

We use them for give away also.

Great minds think alike. Bv)=

I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=

Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.

Just checked with B.B. yesterday and they had an "open box" going for
U$360 delivered. It will be here Tuesday.

Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.

Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts

8----- ELIDED ----->8

From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul

That would be an interesting book to get hold of now.

Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.

Something like that I'd rather have hard copy so I can curl up with it
in my chair.

I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK (10
Cook Books in 1: New England, Southern, Pennsylvania Dutch, Creole,
Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota
Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover – January 1, 1947"

https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO

My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.

Grandmother was smart to take advantage of youn muscles. (G)

We all had our "chores". If you don't work then you don't eat. Or so
they threatened. I never tested that, though.

Title: Virginia Chunk Sweet Pickles

... Growing old is mandatory... growing up is optional.

On of my mantras. Bv)=

I was looking for a "Joy of Cooking" recipe in my Meal Monster and this
popp[ed up. Since I know you are also a fan of Jeopardy ...

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

Title: Jeopardy! Borscht
Categories: Beef, Vegetables, Soups
Yield: 8 Servings

4 lg Beets; peeled, chopped
4 lg Carrots; peeled, chopped
1 lg Yellow onion; peeled,
- chopped
1 Beef soup bone
10 c Beef stock
1 lg White potato; peeled,
- chopped (opt)

Last year our terrific pal Tommy (who was such a delight
to hang out with this Christmas, btw) brought his nice
friend Ethan over for dinner and Catchphrase; we ate
this soup and Ethan went on to be a guest on Jeopardy!.

Peel and chop beets, carrots and onion; simmer in a rich
beef stock. Also throw in the pot some type of flavorful
soup-bone if you want. A cross-cut bone-in beef shank
slice would be ideal, but one time I used pigs feet,
which is completely non-traditional but lends a nice
thick heartiness to the soup which otherwise is thinner
and brothy.

One thing to do alternatively is start the soup by
sauteeing the chopped onion in the pot until it is
transparent, then add half or more of the broth and
the bone and simmer for awhile, THEN add the beets and,
about twenty minutes later, the carrots.

The beets will take at least a half an hour or so to
become tender, so allow time for them to get mostly
there before you add the carrots (and a potato if you
want to), then let it go another 5 minutes or so and
add 1-2 cups of chopped cabbage. Let all the veggies
cook until tender.

Periodically scrape off gross scum that collects on the
surface of the soup from having the bone in there (you
should start this early, but only have to do it a couple
of times).

Add: salt and pepper to taste; red-wine or another
vinegar to taste which I recommend as 3 tablespoons
or more depending how tangy you like it and I like it
quite tangy (but remember, you can always add more later,
or people can add splashes to individual servings, too).
Now is also the time to add fresh dill if you like fresh
dill. Russians like a lot of fresh dill on everything
and keep a large bunch of it in foil in the the freezer
for such occasions.

Serve hot with big dollops of sour cream or cold with
big dollops of yogurt and garnish with dill! Or mix and
match!

Or compare to a real recipe from an online resource!
Makes good eatin'! Take out the bone before serving!
Nice with pancakes, black bread or piroshki! Okay let
me know how it goes!

P.S. A few more things I would like to say about this
soup before you ream me about it:

1a. There are MANY DIFFERENT KINDS OF BORSCH.

1b. From what I understand traditional Russian borshch
is spelled with no "t" and is really more like meat soup
that happens to have a few beets thrown in. Some recipes
call for mushrooms, garlic, navy beans and many other
ingredients not included in Jeopardy! Borscht.

2. This "recipe" has its roots in The Joy of Cooking,
I didn't just totally make it up.

3. I believe the spelling with a "t" comes from Germany,
or from second-generation German-Americans who passed
recipes to Irma Rombauer early last century. Please
comment if you happen to know about the etymology of
"borscht."

4. PLEASE comment if this soup gets you on Jeopardy!.

Thanks.

From: http://lucysspleen.blogs.com

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