Ruth Haffly wrote to Dave Drum <=-

Heart Island wasn't originally heart shaped. When Boldt bought the
island, he had it reconfigured with extra dirt, etc to make it a heart shape. He had the castle started as a gift for his wife but when she unexpectedly died (I believe. in 1904). he immediatly had all work
stopped on it. It was left in that condition until the mid 1970s when
the state of NY bought it and started restoring (first 2 floors are finished, still working--as of 2023--on the 3rd floor. State is using

Your tax dollars at play.

Not mine; I've not called the state "home" in decades. Tho we do pay
toll on the Thruway when driving it and sales tax on most purchases (groceries are exempt), we don't pay income and other taxes (property/school taxes are MUCH higher than what we pay.

But if you go there to visit frinds/relatives or even if you are just
passinng thru you will be somehow taxed. Or if you replace a Cornigware
cooking vessel.

8<----- TRIM ----->8

It's my dressing of choice for a salad. (G)

It's too much like a Big Mac with too much lettuce for me. Unless I
can shred some Gorgonzola over it. My favourite non-cheesy salad
dressing is red Russian.

When I was growing up, I had very few salads; my dad didn't like them. Went to college, had the opportunity to have more so tried different dressings and found favorites/dislikes. While I was in college, my
folks had a months long stretch of eating out about every other day (sister hospitalised some distance away--when they went to visit her, they'd go out for supper). Dad learned to enjoy salads so he and mom
had them at home more often. Trouble is, they liked bleu cheese
dressing; when I visited, I had to make my own dressing as bleu cheese
is one I do not like. 1,000 Island is quick, easy and made with stuff
they kept on hand. Steve grew up with home made Italian (oil, vinegar
and herbs) dressing so we do that quite often.

I, OTOH, really like the blue-veined cheeses.Beit bleu, Stilton, roquefort, Gorgonzola, or whatever.

There are two versions of "Russian" dressing. One is very 1000
Islands ike (mayonnaise based) and the other is closer to
Catalina dressing. Neither has been near the USSR. Bv)=

This is my preferred sauce w/o cheese in/on it:

Title: Russian Salad Dressing
Categories: Sauces, Vegetables, Citrus
Yield: 4 servings

Looks good, maybe I'll give it a try sometime soon. It looks similar to the dressing that was set out (in individual cups with lids) at the
Purple Heart banquet we went to last Saturday.

Yesterday (07 August) was the actual "Purple Heart Day"

A salad to put your dressing on:

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

Title: Kale Caesar Pasta Salad
Categories: Pasta, Greens, Cheese, Breads, Sauces
Yield: 7 servings

MMMMM---------------------------SALAD--------------------------------
Salt & black pepper
1 lb Mezze rigatoni or other
- short pasta
1 c Panko or homemade bread
- crumbs
Zest of 2 lemons *
2 cl Garlic; grated
3 tb Olive oil; divided
4 c Packed baby kale leaves (5
- oz)
+=OR=+
4 c 1" Tuscan kale ribbons;
- stems removed (from 1 lg
- bunch)
1 1/2 oz Parmesan shavings (about 1/3
- c)

MMMMM----------------------DRESSING (2 CUPS---------------------------
1 c Mayonnaise
1 c Fresh grated Parmesan (about
- 2 1/2 oz)
2 oz Can anchovy fillets; drained
4 lg Garlic cloves
Juice of 2 lemons (1/3 c)
4 ts Dijon mustard
Salt & pepper

* reserve the lemons for the dressing

Prepare the salad: Bring a large pot of salted water to
a boil. Add pasta and cook until al dente (according to

package instructions). Drain the pasta and spread it out
on a tray or sheet pan in a single layer, allowing steam
to escape and the pasta to cool faster. Set aside.

Place a medium skillet on your stovetop over medium
heat. Add bread crumbs, lemon zest, garlic, 2
tablespoons oil and a big pinch each of salt and pepper.
Stir to mix, then continue to stir until the garlic is
fragrant and the bread crumbs are evenly browned, 4 to 5
minutes. Remove from the pan and set aside to cool. To
store, transfer cooled breadcrumbs to an airtight
container and keep at room temperature for up to 2 days.

Meanwhile, make the dressing: In the bowl of a blender
or food processor, combine mayonnaise, grated Parmesan,
anchovies, garlic, lemon juice, mustard and a pinch each
of salt and pepper. Blend on low speed until smooth,
about 1 minute. Taste for seasoning and add salt and
pepper as needed. If not using immediately, transfer to
an airtight container and refrigerate for up to 5 days.

Finish the salad: In a large bowl, use your hands to
massage kale with remaining 1 tablespoon olive oil until
just tender. Add cooled pasta and 1 1/2 cups of the
dressing and toss until well mixed. Cover and
refrigerate for at least 4 hours or up to overnight.

Before serving, add Parmesan shavings, half of the
breadcrumbs and extra dressing as needed, and stir until
just combined. Garnish with the rest of the breadcrumbs
and serve immediately. Leftovers will last for 5 days in
the refrigerator.

By: Dan Pelosi

Yield: 6 to 8 servings, about 12 cups

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... January 20, 2021 - The end of an error!
--- MultiMail/Win v0.52
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Dave,

Your tax dollars at play.

Not mine; I've not called the state "home" in decades. Tho we do pay
toll on the Thruway when driving it and sales tax on most purchases (groceries are exempt), we don't pay income and other taxes (property/school taxes are MUCH higher than what we pay.

But if you go there to visit frinds/relatives or even if you are just passinng thru you will be somehow taxed. Or if you replace a
Cornigware cooking vessel.

Basically, what I said. (G) When Steve was in the Army, he changed his
home of record from NC (where we'd lived before he went in) to NY, where
his family lived. Active duty stationed outside the state didn't have to
pay state taxes, income or otherwise but when we were in Savannah, he
got a letter from NY saying he owed so many thousand dollars in state
taxes. He sent them proof he'd been outside of the state except for less
than 30 day periods; they dropped their claim. Here in NC military
retirement pay isn't taxed if you went in before 1985, which he did.

8<----- TRIM ----->8

they'd go out for supper). Dad learned to enjoy salads so he and mom
had them at home more often. Trouble is, they liked bleu cheese
dressing; when I visited, I had to make my own dressing as bleu cheese
is one I do not like. 1,000 Island is quick, easy and made with stuff
they kept on hand. Steve grew up with home made Italian (oil, vinegar
and herbs) dressing so we do that quite often.

I, OTOH, really like the blue-veined cheeses.Beit bleu, Stilton, roquefort, Gorgonzola, or whatever.

I don't mind small amounts on a cracker or similar but as a salad
dressing, it's too much bleu for me.

There are two versions of "Russian" dressing. One is very 1000
Islands ike (mayonnaise based) and the other is closer to
Catalina dressing. Neither has been near the USSR. Bv)=

This is my preferred sauce w/o cheese in/on it:

Title: Russian Salad Dressing
Categories: Sauces, Vegetables, Citrus
Yield: 4 servings

Looks good, maybe I'll give it a try sometime soon. It looks similar to the dressing that was set out (in individual cups with lids) at the
Purple Heart banquet we went to last Saturday.

Yesterday (07 August) was the actual "Purple Heart Day"

I know, George Washington issued the first Purple Hearts on that day.
Since 2009, Wake Forest has had (except for 2020) a banquet to honor
Purple Heart recipients in the area. The first one was held in November,
2009, in the seminary gymnasium. Nine recipients were honored then; I
think we had 46 this year, including a 104 year old WWII pilot. Steve's
Hebrew professor, retired Marine, was on the PH committee so he invited
us, knowing Steve was retired Army. I think we missed a couple in the
first few years because of travel but have attended most of them. The
guest speaker is always interesting; last year it was Jessica Lynch.
This year's speaker was a suvivor of the SCUD bombing of the barracks in
1991 that killed 28 (?) members of the PA National Guard. Our banquet is
the first Saturday in August; back in 2021, we had it as an outdoor
event and it rained buckets! Moved back inside in 2023. Our Legion
Auxiliary has a set up of light finger foods for the honorees in the
afternoon, something to tide them over until supper--it's always
interesting to talk to the (mostly) men, a few women, when they come
over to get their food.


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


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)