Ruth Haffly wrote to Dave Drum <=-

We planted regular bells; they cross pollinated with the jalapenoes. That's why the chilies were mild.

I know how the Mexi-Bells come about. And there is now a stable
cultivar. I'll bet the jalapenos were still flavourful, though. Even
if milder on the Scoville scale.

These were not good eating, on the bitter side.

I wonder what caused that. I certainly differs from my experience.

My late friend, Les, grew Mexi-Bells in his raised bed garden (along
with Thai Bird's Eye, serrano, jalapeno and NuMex Big Jim peppers.
I've used ripe Mexi Bells from his garden to make the recipe I've
attached below.

8<----- JUMP SHIFT ----->8

We had an air popper for a number of years, When our cocker spaniel
heard it fire up, he knew he was in for a treat.

My big problem is that it's hard to get suficient butter on the
popcorn and salt doesn't stick to it as well as product from a "conventional" popper. I should have remembered that from when I
was a boy and we did popcorn in a fire basket using the fire in
the fireplace (or a campfire if it was summer).

We used butter flavored or olive oil non stick spray instead of regular butter with the air popper. A spray or two, mix it in, another shot and add the seasonings--worked well for us.

Hadn't thought of that. How well did the salt stick to the popcorn? That
could get expensive using the spritz on your popcorn if you ate much of
it. Bv)= Of course with Steve's corn allergy that could now be moot.

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

I dunno what happened to my tube pan - I think I gave it to my sister
as I never make angel food cake so I saw no need to clutter my
cabints. Bv)=

We got this one from my mom. Started as a borrow, ended up as a keep
when her mind went & Dad kicked her out of the kitchen. None of my siblings objected to my taking it, and a few other kitchen goodies.

A lot of my missing dishes went that way. Just never "came home" after
visiting someone else's kitchen.

Went to the farmer's market today. Came home with a bag of pork/red
sauce tamales, a couple of Argentinian pastries, a couple of cinnamon roll, a bag of lettuce, a couple of sweet potatoes, a loaf of banana bread, a couple of sausage rolls, a sopapilla cheesecake bar and a bag
of broccoli. Going to have some good eating this week.

Almost like an open-air deli. I usually just get raw materials when I
shop the farm stands/farmer's markets. Any pre-made grub is consumed
on the spot.

I've seen a good number of people eat their purchases as they wander
the market. Me, I'm shopping for the next week ahead, anything from
Sunday morning breakfast (cinnamon rolls) to a veggie to go with supper (broccoli) to a late night snack for Steve (banana bread) and more from this week's haul. Used to be a lot more produce vendors, now an
increased number of crafters are selling at the market.

Our farmer's market is nearly all edibles. Once a month they have do a
"Crafts Fair" along with the agricultural products.

I'm off to my local Hy-Vee for a free Veteran's Day breakfast. I'll
skip the Golden Corral's free dinner buffet - the lines are over a
city block long. And I stood in enough chow lines in the service.

Steve went to a flag raising and breakfast at one of the local
residential care facilities this morning. Then we went to the Veteran's Day ceremony at the WF veteran's memorial where he gave the invocation
and benediction as chaplain for the Legion post. Went to lunch at the Carolina Ale House, special for vets was a half rack of ribs; I got it also. Supper was at Red Robin with the Monday night Warrior Bible Study group; the vet's special there was a burger (with trimmings) and fries. Steve subbed out the regular fries for sweet potato fries. I had a
crispy chicken salad and an Oreo/peppermint milk shake. Both times I brough leftovers home.

AFAIK my local Red Robin didn't offer any Vet's specials. But, I learned
that Wendy's offered a free breakfast combo to veterans. The one I miss
is Denny's - which used to do a free meal (breakfast or lunch) for veterans
on Veteran's Day. We used to have two Denny's here. The west side one went
over to being a Beef O'Brady's then to bring "For Lease". The east side
store (convenient to me) was knocked down and a drive-thru car wash took
its place. FEH!

I miss the Super Bird and the Moon's Ove My Hammy offerings.

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

Title: Denny's Superbird
Categories: Poultry, Cheese, Pork, Vegetables
Yield: 1 Sandwich

3 oz Deli-sliced turkey
2 lg Slices sourdough bread
Butter; softened
2 sl Processed Swiss(Emental)
- cheese *
Salt
2 sl Bacon; cooked
2 sl Tomato

MMMMM------------------------ON THE SIDE-----------------------------
French fries
Pickles

* if making this myself I use "real" aged Ementaler
cheese. It makes a difference - to me, at least. UDD

Heat a skillet or frying pan over medium heat. Grill the
stack of turkey breast in the pan without separating the
stack until the meat is golden brown on both sides.

While the turkey is browning, butter one side of each
slice of soudough bread. Place one slice of bread in the
pan, buttered side down.

Place the 2 slices of Swiss (Emmenthaler) cheese on the
unbuttered side of the bread grilling in the pan.

Put the stack of turkey breast slices on the cheese.
Sprinkle with a bit of salt.

Place the cooked bacon on the turkey breast.

Stack the tomato slices on the bacon next.

Top off the sandwich with the remaining slice of
sourdough bread. Be sure to place the bread with the
unbuttered side facing the tomato slices.

Recipe from: http://www.topsecretrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... The entire Internet was once two boxcar-sized UNIVACs and a wire.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

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

I miss the Super Bird and the Moon's Ove My Hammy offerings.

My FIL always orders the Super Bird when we go to Denny's. Andrea
always sticks with breakfast (with teh GF english muffin) and I switch
it up every time. LOL

Of course we haven't been to Denny's in quite a while as the prices
have just become crazy around here.

Shawn

--- Grumble
* Origin: Charlie Don't Surf. (1:229/452)

Hi Dave,

These were not good eating, on the bitter side.

I wonder what caused that. I certainly differs from my experience.

We switched to growing habeneroes with the tomatoes after that. One fall
I didn't clear off the pepper bushs, next spring they put out more.

8<----- JUMP SHIFT ----->8

We had an air popper for a number of years, When our cocker spaniel
heard it fire up, he knew he was in for a treat.

My big problem is that it's hard to get suficient butter on the
popcorn and salt doesn't stick to it as well as product from a "conventional" popper. I should have remembered that from when I
was a boy and we did popcorn in a fire basket using the fire in
the fireplace (or a campfire if it was summer).

We used butter flavored or olive oil non stick spray instead of regular butter with the air popper. A spray or two, mix it in, another shot and add the seasonings--worked well for us.

Hadn't thought of that. How well did the salt stick to the popcorn?
That could get expensive using the spritz on your popcorn if you ate
much of it. Bv)= Of course with Steve's corn allergy that could now
be moot.

We had popcorn maybe once every couple of weeks so didn't end up using a
lot of spray. The spray did help the seasonings stick, not quite like
butter but close enough.

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

I dunno what happened to my tube pan - I think I gave it to my sister
as I never make angel food cake so I saw no need to clutter my
cabints. Bv)=

We got this one from my mom. Started as a borrow, ended up as a keep
when her mind went & Dad kicked her out of the kitchen. None of my siblings objected to my taking it, and a few other kitchen goodies.

A lot of my missing dishes went that way. Just never "came home" after visiting someone else's kitchen.

I try to use disposable dishes when I take something somewhere and I'm
not concerned about getting the dish back. Alpaca (Peruvian chicken,
small chain in this area) puts their take out in a nice square box, with
cover that is really good for taking a meal to a shut in. Last spring I
made a small meat loaf, roasted potatoes and carrots with it and it all
fit nicely in the box, didn't need to worry about getting it back.

Went to the farmer's market today. Came home with a bag of pork/red
sauce tamales, a couple of Argentinian pastries, a couple of

cinnamon RH> roll, a bag of lettuce, a couple of sweet potatoes, a loaf
of banana RH> bread, a couple of sausage rolls, a sopapilla cheesecake
bar and a bag RH> of broccoli. Going to have some good eating this
week.

Almost like an open-air deli. I usually just get raw materials when I
shop the farm stands/farmer's markets. Any pre-made grub is consumed
on the spot.

I've seen a good number of people eat their purchases as they wander
the market. Me, I'm shopping for the next week ahead, anything from
Sunday morning breakfast (cinnamon rolls) to a veggie to go with supper (broccoli) to a late night snack for Steve (banana bread) and more from this week's haul. Used to be a lot more produce vendors, now an
increased number of crafters are selling at the market.

Our farmer's market is nearly all edibles. Once a month they have do a "Crafts Fair" along with the agricultural products.

We have a craft fair in the spring and another one in the fall along
with the market. We've also a knife sharpener who comes once a month,
does it on the spot during spring thru fall but winter hours are shorter
so he'll take them home and send them back the next week.

I'm off to my local Hy-Vee for a free Veteran's Day breakfast. I'll
skip the Golden Corral's free dinner buffet - the lines are over a
city block long. And I stood in enough chow lines in the service.

Steve went to a flag raising and breakfast at one of the local
residential care facilities this morning. Then we went to the Veteran's Day ceremony at the WF veteran's memorial where he gave the invocation
and benediction as chaplain for the Legion post. Went to lunch at the Carolina Ale House, special for vets was a half rack of ribs; I got it also. Supper was at Red Robin with the Monday night Warrior Bible Study group; the vet's special there was a burger (with trimmings) and fries. Steve subbed out the regular fries for sweet potato fries. I had a
crispy chicken salad and an Oreo/peppermint milk shake. Both times I brough leftovers home.

AFAIK my local Red Robin didn't offer any Vet's specials. But, I
learned that Wendy's offered a free breakfast combo to veterans. The
one I miss is Denny's - which used to do a free meal (breakfast or
lunch) for veterans on Veteran's Day. We used to have two Denny's
here. The west side one went over to being a Beef O'Brady's then to
bring "For Lease". The east side store (convenient to me) was knocked
down and a drive-thru car wash took its place. FEH!

I'm not sure what it is but there's a web site that Steve checks every
year for the Veteran's day specials. We don't have a Golden Corral in
town any more; it's now several ghost kitchens (call or text or web site
order, food is prepared and then you pick it up). Nearest Denny's is
Raleigh so we stick with what's offered locally.

I miss the Super Bird and the Moon's Ove My Hammy offerings.

Both of those are more than one meal for me. (G)

---
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)

Shawn Highfield wrote to Dave Drum <=-

I miss the Super Bird and the Moon's Ove My Hammy offerings.

My FIL always orders the Super Bird when we go to Denny's. Andrea
always sticks with breakfast (with teh GF english muffin) and I switch
it up every time. LOL

My other Denny's fave was the British Burger.

Of course we haven't been to Denny's in quite a while as the prices
have just become crazy around here.

That's, sadly, becoming more and more common. I had to take one of my
former favourite stops out of the rotations becaue they printed a new
menu and my usual breakfast of eggs, bacon, taters and toast jumped up
from U$7.80 to U$11.75 (without tip) for the same meal. Made my throat
slam shut.

'Nother Denny's Copycat ...

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

Title: Denny's Cheese Soup
Categories: Soups, Cheese, Poultry
Yield: 4 Servings

4 tb Butter
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise
8 oz Jar cheese Whiz
14 oz Can chicken broth
Salt & pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot -BUT
DO NOT LET IT BOIL!

Do not freeze because of the mayo. Use within a week.

Source: Gloria Pitzer

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Just when you got it all figured out: An UPGRADE!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

These were not good eating, on the bitter side.

I wonder what caused that. I certainly differs from my experience.

We switched to growing habeneroes with the tomatoes after that. One
fall I didn't clear off the pepper bushs, next spring they put out
more.

Those will light up your life. Hottest peppers I grow are the Prik Kee
Nu (Thai rat sh**) peppers. Also serranos (not quite so hot) and the
jalapenos (pretty mild) I did some Biker Billy jalapenos one year. WOW!
Hotter than the Thai chilies or cayennes.

8<----- JUMP SHIFT ----->8

We had an air popper for a number of years, When our cocker spaniel
heard it fire up, he knew he was in for a treat.

My big problem is that it's hard to get suficient butter on the
popcorn and salt doesn't stick to it as well as product from a "conventional" popper. I should have remembered that from when I
was a boy and we did popcorn in a fire basket using the fire in
the fireplace (or a campfire if it was summer).

We used butter flavored or olive oil non stick spray instead of regular butter with the air popper. A spray or two, mix it in, another shot and add the seasonings--worked well for us.

Hadn't thought of that. How well did the salt stick to the popcorn?
That could get expensive using the spritz on your popcorn if you ate
much of it. Bv)= Of course with Steve's corn allergy that could now
be moot.

We had popcorn maybe once every couple of weeks so didn't end up using
a lot of spray. The spray did help the seasonings stick, not quite like butter but close enough.

Whatever works. Bv)=

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

I dunno what happened to my tube pan - I think I gave it to my sister
as I never make angel food cake so I saw no need to clutter my
cabints. Bv)=

We got this one from my mom. Started as a borrow, ended up as a keep
when her mind went & Dad kicked her out of the kitchen. None of my siblings objected to my taking it, and a few other kitchen goodies.

A lot of my missing dishes went that way. Just never "came home" after visiting someone else's kitchen.

I try to use disposable dishes when I take something somewhere and I'm
not concerned about getting the dish back. Alpaca (Peruvian chicken,
small chain in this area) puts their take out in a nice square box,
with cover that is really good for taking a meal to a shut in. Last
spring I made a small meat loaf, roasted potatoes and carrots with it
and it all fit nicely in the box, didn't need to worry about getting it back.

My house mate is a packrat. I've all manner of take away containers, etc
piled in a corner of the kitchen counter. Even if I thin them out when
Dennis isn't paying attention they still threaten to take over the whole counter.

Went to the farmer's market today. Came home with a bag of pork/red
sauce tamales, a couple of Argentinian pastries, a couple of cinnamon roll, a bag of lettuce, a couple of sweet potatoes, a loaf of banana bread, a couple of sausage rolls, a sopapilla cheesecake bar and a
bag of broccoli. Going to have some good eating this week.

Almost like an open-air deli. I usually just get raw materials when I
shop the farm stands/farmer's markets. Any pre-made grub is consumed
on the spot.

I've seen a good number of people eat their purchases as they wander
the market. Me, I'm shopping for the next week ahead, anything from
Sunday morning breakfast (cinnamon rolls) to a veggie to go with supper (broccoli) to a late night snack for Steve (banana bread) and more from this week's haul. Used to be a lot more produce vendors, now an
increased number of crafters are selling at the market.

Our farmer's market is nearly all edibles. Once a month they have do a "Crafts Fair" along with the agricultural products.

We have a craft fair in the spring and another one in the fall along
with the market. We've also a knife sharpener who comes once a month,
does it on the spot during spring thru fall but winter hours are
shorter so he'll take them home and send them back the next week.

My carbon steel knives I sharpen/hone myself. The stainless steel (which
is a real PITA to sharpen) I take to the guy who used to sharpen the
blades of my paper cutters when I was in the printing business. He has
figured out hoe to put an edge on a material that "work hardens" when
you file or cut it.

I'm off to my local Hy-Vee for a free Veteran's Day breakfast. I'll
skip the Golden Corral's free dinner buffet - the lines are over a
city block long. And I stood in enough chow lines in the service.

Steve went to a flag raising and breakfast at one of the local
residential care facilities this morning. Then we went to the Veteran's Day ceremony at the WF veteran's memorial where he gave the invocation
and benediction as chaplain for the Legion post. Went to lunch at the Carolina Ale House, special for vets was a half rack of ribs; I got it also. Supper was at Red Robin with the Monday night Warrior Bible Study group; the vet's special there was a burger (with trimmings) and fries. Steve subbed out the regular fries for sweet potato fries. I had a
crispy chicken salad and an Oreo/peppermint milk shake. Both times I brough leftovers home.

AFAIK my local Red Robin didn't offer any Vet's specials. But, I
learned that Wendy's offered a free breakfast combo to veterans. The
one I miss is Denny's - which used to do a free meal (breakfast or
lunch) for veterans on Veteran's Day. We used to have two Denny's
here. The west side one went over to being a Beef O'Brady's then to
bring "For Lease". The east side store (convenient to me) was knocked
down and a drive-thru car wash took its place. FEH!

I'm not sure what it is but there's a web site that Steve checks every year for the Veteran's day specials. We don't have a Golden Corral in
town any more; it's now several ghost kitchens (call or text or web
site order, food is prepared and then you pick it up). Nearest Denny's
is Raleigh so we stick with what's offered locally.

I miss the Super Bird and the Moon's Over My Hammy offerings.

Both of those are more than one meal for me. (G)

And, as I told Shawn, the British Burger (a tarted up bacon cheeseburger
with the bacon strips criss crossing like in a Union Jack flag). Tasty.
And filling - even for an eager eater like me.

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

Title: British U-turn Tart *
Categories: Five, Pastry, Fruits
Yield: 4 Servings

1 Pkg ready-rolled all-butter
- puff pastry
4 British eating apples; such
- as Cox's
140 g (5 oz) caster sugar
110 g (4 oz) butter

Political Recipe of the Week

* known in France as Tarte Tatin

One oven proof frying pan.

Turn the oven on to 190oC/375oF - fan assisted.

Peel, core and cut the apples into 8 wedges each. This
can be done a little in advance as the browning
(oxidization) of the apple actually helps as it dry out
a little and works with the caramel colour. Also, for
the caramel to be truly sticky and not get dissolved by
the apple juice you want the segments a little dried out.

Cut the puff pastry to the size of the top of the pan
(turn the pan upside down over the pastry and cut a
circle around it. Leave the pastry to one side.

Put the sugar in a frying pan with half the butter cut
into small pieces and evenly arranged. Heat (on the hob)
moderately until it is all melted (butter and sugar) and
the sugar is a pale golden colour (approx 5-8 mins, you
should be able to smell caramel at this point, but you
don't want it to burn). Remove from the heat and arrange
the apple segments rustically in one single layer in the
pan. Cut the rest of the butter into small pieces and
drop evenly around the apple.

Put the pastry on top of the apple and put the whole
thing in the oven until the pastry is golden brown and
properly risen. Aprox. 20-25 minutes. Take it out of the
oven (using oven gloves as the handle is hot!) and allow
it to cool for 2 minutes.

Find a serving plate at least 10cm wider in diameter
than the edge of the pan. Get a tea towel and double
fold it over your arm that you will use to hold the
serving plate, to protect it from the hot caramel. Using
an oven glove hold the pan and put the serving plate on
top (with the tea towel covered hand). Holding the plate
and the pan firmly and quickly and carefully turn the
whole thing upside down. Tap the pan to ensure all the
apple has fallen on the pastry.

Serve hot or cold with fresh double cream.

And there you have it - the perfect u-turn British tart!

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... A portion of every glass of water you drink was once dinosaur pee.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hello Dave!

15 Nov 24 06:06, you wrote to me:

My other Denny's fave was the British Burger.

Never seen that one here.

That's, sadly, becoming more and more common. I had to take one of my former favourite stops out of the rotations becaue they printed a new
menu and my usual breakfast of eggs, bacon, taters and toast jumped up from U$7.80 to U$11.75 (without tip) for the same meal. Made my throat slam shut.

Average price for a breakfast here is $15 before tip. Some places are cheaper than others, some are more expensive. As a rule I just make breakfast myself at home as I can cook an egg better then most diners anyway. :)

Shawn

... 90% of the time I'm right, so why worry about the 3%?
---
* Origin: Dirty Ole Town (1:229/452)

Hi Dave,

We switched to growing habeneroes with the tomatoes after that. One
fall I didn't clear off the pepper bushs, next spring they put out
more.

Those will light up your life. Hottest peppers I grow are the Prik Kee
Nu (Thai rat sh**) peppers. Also serranos (not quite so hot) and the jalapenos (pretty mild) I did some Biker Billy jalapenos one year.
WOW! Hotter than the Thai chilies or cayennes.

We've stopped growing tomatoes and peppers now, did put in some sugar
snap peas last spring. We'd get enough for a few each, every so often
but never a great amount.

8<----- JUMP SHIFT ----->8

We used butter flavored or olive oil non stick spray instead of regular butter with the air popper. A spray or two, mix it in, another shot and add the seasonings--worked well for us.

Hadn't thought of that. How well did the salt stick to the popcorn?
That could get expensive using the spritz on your popcorn if you ate
much of it. Bv)= Of course with Steve's corn allergy that could now
be moot.

We had popcorn maybe once every couple of weeks so didn't end up using
a lot of spray. The spray did help the seasonings stick, not quite like butter but close enough.

Whatever works. Bv)=

Exactly! (G)

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

A lot of my missing dishes went that way. Just never "came home" after visiting someone else's kitchen.

I try to use disposable dishes when I take something somewhere and I'm
not concerned about getting the dish back. Alpaca (Peruvian chicken,
small chain in this area) puts their take out in a nice square box,
with cover that is really good for taking a meal to a shut in. Last
spring I made a small meat loaf, roasted potatoes and carrots with it
and it all fit nicely in the box, didn't need to worry about getting it back.

My house mate is a packrat. I've all manner of take away containers,
etc piled in a corner of the kitchen counter. Even if I thin them out
when
Dennis isn't paying attention they still threaten to take over the
whole counter.

I'll go on a clean out spree every few months so the pile doesn't get
too bad.

Our farmer's market is nearly all edibles. Once a month they have do a "Crafts Fair" along with the agricultural products.

We have a craft fair in the spring and another one in the fall along
with the market. We've also a knife sharpener who comes once a month,
does it on the spot during spring thru fall but winter hours are
shorter so he'll take them home and send them back the next week.

My carbon steel knives I sharpen/hone myself. The stainless steel
(which is a real PITA to sharpen) I take to the guy who used to
sharpen the
blades of my paper cutters when I was in the printing business. He has figured out hoe to put an edge on a material that "work hardens" when
you file or cut it.

We'll put an edge on most of our knives but this guy does scissors too.
There's where we would pay for his services.

I'm off to my local Hy-Vee for a free Veteran's Day breakfast. I'll
skip the Golden Corral's free dinner buffet - the lines are over a
city block long. And I stood in enough chow lines in the service.

Steve went to a flag raising and breakfast at one of the local
residential care facilities this morning. Then we went to the Veteran's Day ceremony at the WF veteran's memorial where he gave the invocation
and benediction as chaplain for the Legion post. Went to lunch at the Carolina Ale House, special for vets was a half rack of ribs; I got it also. Supper was at Red Robin with the Monday night Warrior Bible Study group; the vet's special there was a burger (with trimmings) and fries. Steve subbed out the regular fries for sweet potato fries. I had a
crispy chicken salad and an Oreo/peppermint milk shake. Both times I

CONTINUED IN NEXT MESSAGE <<

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Hi Dave,

CONTINUED FROM PREVIOUS MESSAGE <<

lunch) for veterans on Veteran's Day. We used to have two Denny's
here. The west side one went over to being a Beef O'Brady's then to
bring "For Lease". The east side store (convenient to me) was knocked
down and a drive-thru car wash took its place. FEH!

I'm not sure what it is but there's a web site that Steve checks every year for the Veteran's day specials. We don't have a Golden Corral in
town any more; it's now several ghost kitchens (call or text or web
site order, food is prepared and then you pick it up). Nearest Denny's
is Raleigh so we stick with what's offered locally.

I miss the Super Bird and the Moon's Over My Hammy offerings.

Both of those are more than one meal for me. (G)

And, as I told Shawn, the British Burger (a tarted up bacon
cheeseburger with the bacon strips criss crossing like in a Union Jack flag). Tasty. And filling - even for an eager eater like me.

Probably one I'd cut in half when it came out, ask for a "to go" box
right away.

Title: British U-turn Tart *
Categories: Five, Pastry, Fruits
Yield: 4 Servings

That looks good.


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


... 90% of being smart is knowing what you're dumb at.

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

Ruth Haffly wrote to Dave Drum <=-

We switched to growing habeneroes with the tomatoes after that. One
fall I didn't clear off the pepper bushs, next spring they put out
more.

Those will light up your life. Hottest peppers I grow are the Prik Kee
Nu (Thai rat sh**) peppers. Also serranos (not quite so hot) and the jalapenos (pretty mild) I did some Biker Billy jalapenos one year.
WOW! Hotter than the Thai chilies or cayennes.

We've stopped growing tomatoes and peppers now, did put in some sugar
snap peas last spring. We'd get enough for a few each, every so often
but never a great amount.

I like to grow tomatoes and the birds thank me for the tomato worms they
feast on. Bv)= And I'm my own best customer for the chilies.

8<----- JUMP SHIFT ----->8

A lot of my missing dishes went that way. Just never "came home" after visiting someone else's kitchen.

I try to use disposable dishes when I take something somewhere and I'm
not concerned about getting the dish back. Alpaca (Peruvian chicken,
small chain in this area) puts their take out in a nice square box,
with cover that is really good for taking a meal to a shut in. Last
spring I made a small meat loaf, roasted potatoes and carrots with it
and it all fit nicely in the box, didn't need to worry about getting it back.

My house mate is a packrat. I've all manner of take away containers,
etc piled in a corner of the kitchen counter. Even if I thin them out
when Dennis isn't paying attention they still threaten to take over
the whole counter.

I'll go on a clean out spree every few months so the pile doesn't get
too bad.

I do that every couple of weeks with the refrigerator. If I don't/can't recognise it and the mutts aren't interested - in the bin. I found a one
pound sealed package of Italian sausage that I know was over a year old.

It didn't smell funky when I punctured the plastic. So, Jasper (the pit
bull mix) enjoyed it very much. With no side effects.

Our farmer's market is nearly all edibles. Once a month they have do a "Crafts Fair" along with the agricultural products.

We have a craft fair in the spring and another one in the fall along
with the market. We've also a knife sharpener who comes once a month,
does it on the spot during spring thru fall but winter hours are
shorter so he'll take them home and send them back the next week.

My carbon steel knives I sharpen/hone myself. The stainless steel
(which is a real PITA to sharpen) I take to the guy who used to
sharpen the blades of my paper cutters when I was in the printing business. He has figured out how to put an edge on a material that
"work hardens" when you file or cut it.

We'll put an edge on most of our knives but this guy does scissors too. There's where we would pay for his services.

As I said - regular carbon steel knives are a piece of cake. But the
stainless steel chef's knives and santoku are beyond me. Never thought
of scissors. But, then I don't sew all that much. Bv)=

One reason to raise your own tomatoes:

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

Title: Green Tomato Pie
Categories: Pies, Pastry, Fruits, Citrus
Yield: 6 Servings

Pastry for a 9" pie; with
- lattice top
6 md Green tomatoes
3/4 c Golden raisins
1 1/2 ts Lemon zest; grated
2 tb Lemon juice
1 tb Cider Vinegar
1 1/2 c Sugar
3 tb Cornstarch
1/4 ts Salt; scant
1/4 ts Cinnamon
1/4 ts Ginger
2 tb Butter
1 tb Confectioners' sugar; opt

Line the 9" pie plate with pastry and chill.

Set the oven @ 425øF/220øC.

Wash the tomatoes and cut them into 1/8" thick slices,
then cut the slices into half-moons; discard stem ends.
Put the tomato slices in a large mixing bowl and add
raisins, lemon zest and juice, and vinegar. Stir and
set aside.

Combine the sugar, cornstarch, salt and spices in a
small bowl. Sprinkle 2 tablespoons of this mixture over
the chilled pie crust, and toss the rest with the sliced
tomatoes. Turn the tomato mixture into the pie crust and
dot with butter. It will be runny.

Cut the remaining pastry into 1/2" strips to make a
criss-cross design over the filling: Place 5 strips
evenly over the pie filling; and place 5 more strips
over them on the diagonal. Flute the edge of the pastry.

Place the pie on a pizza pan to catch the drips. Bake
the pie for 15 minutes. Reduce the heat to 325øF/163øC
and bake for another 50 minutes, or until the filling
is bubbling and the crust is golden brown.

Let the pie cool completely before cutting; the hot
filling is very liquid at this point. If desired, dust
the top of the pie with confectioners' sugar immediately
before serving.

From: Sharon L. Nardo - EAT-L Digest, 18 Sep 96

Yield: 8 Servings

From: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

MMMMM

... Never feed a cat anything that clashes with the carpet.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

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

It didn't smell funky when I punctured the plastic. So, Jasper (the
pit bull mix) enjoyed it very much. With no side effects.

They can smell if they shouldn't eat it. I don't think I would like to have the sense of smell the dogs do.

As I said - regular carbon steel knives are a piece of cake. But the stainless steel chef's knives and santoku are beyond me. Never
thought of scissors. But, then I don't sew all that much. Bv)=

The most I do is run them through my knife sharpening gadget 15-20
times, then hone them. Seems to keep them cutting pretty good, of
course my good vegitable knife is now used for everything from dog food
to opening cans. (sigh)

Shawn

--- Grumble
* Origin: Gravity doesn`t exist: the earth sucks. (1:229/452)

Hi Dave,

We've stopped growing tomatoes and peppers now, did put in some sugar
snap peas last spring. We'd get enough for a few each, every so often
but never a great amount.

I like to grow tomatoes and the birds thank me for the tomato worms
they feast on. Bv)= And I'm my own best customer for the chilies.

We stopped growing tomatoes when we realised we were gone most summers
when they came ripe. Could have done it this past summer, just never got
'round tuit. We tried, at the rental house, but deer got to them just as
they came ripe.

8<----- JUMP SHIFT ----->8

A lot of my missing dishes went that way. Just never "came home" after visiting someone else's kitchen.

I try to use disposable dishes when I take something somewhere and I'm
not concerned about getting the dish back. Alpaca (Peruvian chicken,
small chain in this area) puts their take out in a nice square box,
with cover that is really good for taking a meal to a shut in. Last
spring I made a small meat loaf, roasted potatoes and carrots with it
and it all fit nicely in the box, didn't need to worry about getting it back.

My house mate is a packrat. I've all manner of take away containers,
etc piled in a corner of the kitchen counter. Even if I thin them out
when Dennis isn't paying attention they still threaten to take over
the whole counter.

I'll go on a clean out spree every few months so the pile doesn't get
too bad.

I do that every couple of weeks with the refrigerator. If I
don't/can't recognise it and the mutts aren't interested - in the bin.
I found a one pound sealed package of Italian sausage that I know was
over a year old.

It didn't smell funky when I punctured the plastic. So, Jasper (the
pit bull mix) enjoyed it very much. With no side effects.

Good that the dog had no reaction. We've had older stuff in the freezer
but kept frozen, it hasn't gone bad so we've eaten it with no problem.

My carbon steel knives I sharpen/hone myself. The stainless steel
(which is a real PITA to sharpen) I take to the guy who used to
sharpen the blades of my paper cutters when I was in the printing business. He has figured out how to put an edge on a material that
"work hardens" when you file or cut it.

We'll put an edge on most of our knives but this guy does scissors too. There's where we would pay for his services.

As I said - regular carbon steel knives are a piece of cake. But the stainless steel chef's knives and santoku are beyond me. Never thought
of scissors. But, then I don't sew all that much. Bv)=

Count up how many pairs of scissors/shears you have for normal
household/shop use; you might be surprised at the total. Some years ago
my younger brother cleaned out an aunt's apartment. He was surprised to
count 35 pairs of scissors/shears (35) but she also sewed. A while
later, I took some of her things and when we got back to NC, started to
go thru them. I found another pair of scissors but didn't tell him. (G)

One reason to raise your own tomatoes:

Title: Green Tomato Pie DD> Categories: Pies, Pastry,

Fruits, Citrus DD> Yield: 6 Servings

Looks interesting, might try it next year.

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


... Our necessities are few but our wants are endless...

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

Ruth Haffly wrote to Dave Drum <=-

We've stopped growing tomatoes and peppers now, did put in some sugar
snap peas last spring. We'd get enough for a few each, every so often
but never a great amount.

I like to grow tomatoes and the birds thank me for the tomato worms
they feast on. Bv)= And I'm my own best customer for the chilies.

We stopped growing tomatoes when we realised we were gone most summers when they came ripe. Could have done it this past summer, just never
got 'round tuit. We tried, at the rental house, but deer got to them
just as they came ripe.

As I don't travel much that's not a problem for me. Bv)= And we don't
have much of a deer population - Buick bumpers seem to keep their herd
size low. Main pains here are tree rats (squirrels) and raccoons. But
with the raised beds the 'coons cease to be a problem.

8<----- JUMP SHIFT ----->8

A lot of my missing dishes went that way. Just ne

I'll go on a clean out spree every few months so the pile doesn't get
too bad.

I do that every couple of weeks with the refrigerator. If I
don't/can't recognise it and the mutts aren't interested - in the bin.
I found a one pound sealed package of Italian sausage that I know was
over a year old.

It didn't smell funky when I punctured the plastic. So, Jasper (the
pit bull mix) enjoyed it very much. With no side effects.

Good that the dog had no reaction. We've had older stuff in the freezer but kept frozen, it hasn't gone bad so we've eaten it with no problem.

Had that sausage been in the freezer it would have become the basis for
a nice red gravy toput over pasta. I bought it on special offer intending
to do just that but got sidetracked then forgot about it. Senior moment.

8<----- CLIP ----->8

As I said - regular carbon steel knives are a piece of cake. But the stainless steel chef's knives and santoku are beyond me. Never thought
of scissors. But, then I don't sew all that much. Bv)=

Count up how many pairs of scissors/shears you have for normal household/shop use; you might be surprised at the total. Some years ago
my younger brother cleaned out an aunt's apartment. He was surprised to count 35 pairs of scissors/shears (35) but she also sewed. A while
later, I took some of her things and when we got back to NC, started to
go thru them. I found another pair of scissors but didn't tell him. (G)

One big "tin snip", one set of kitchen shears (big scissors), a beard trim scissors in the bathroom and four scissors from 6" length to 10". Not to mention an old (and unused big pinking shears that I inherited from my mum.

One reason to raise your own tomatoes:

Title: Green Tomato Pie DD> Categories: Pies, Pastry,

Fruits, Citrus DD> Yield: 6 Servings

Looks interesting, might try it next year.

In normal years my 'mters produce right up to frost time. But the last
few years we've not had a killing frost until sometime in December.

errrrmmmm .... Ground Control to Donald Trump - That's climate change!

This year we've had one frost - just enough to tell the grass in the
yard that it's time to stop growing and take a nap. Yesterday we had
rain all day. I had a customer (for wiper blades) at the Zone who was
crying about all the rain so I asked him what month we were in. Then
said "Think what that could be." Followed by "We've got a cart right
over there with ice scrapers, snow brushes, collapsible shovels and
ice melt for your sidewalks." I didn't tell him that AFAIK we've not
made a sale other than starting fluid from that display this year.

This was supper last night - promoting it from "archives" to "kitchen".
It's a keeper. And Jasper (the big dog) liked helping clean the baking
vessel. Bv)=

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

Title: 3-Ingredient Lemon Chicken
Categories: Five, Poultry, Citrus, Vegetables
Yield: 4 servings

4 (6 oz ea) chicken thighs;
- bone-in, skin-on
1 1/2 ts Kosher salt
1 lg Lemon; sliced 1/8", seeded
4 cl Garlic; peeled, crushed
3 tb Olive oil; divided

Season the chicken liberally with salt on both sides.
Set aside at room temperature while you prep everything
else (at least 15 minutes). Set the oven to 450oF/232oC
and move a rack to the middle of the oven.

Add the sliced lemon, garlic, and 2 tablespoons of olive
oil to a 9" X 13" baking dish or rimmed baking sheet
and toss to combine. Firmly press paper towels to the
skin side of the salted thighs to remove any liquid on
the surface, then transfer to the baking dish and pull
any skin from underneath the chicken to the sides so
that it can get crispy. Drizzle the chicken with the
remaining olive oil and use your fingers to make sure
the oil coats all the skin evenly.

Bake until the chicken thighs are cooked through, the
skin is golden brown and crispy and the lemons are
softened, about 45 minutes. If the chicken is cooked but
the skin isn't crispy yet, broil until the skin is your
desired color.

Remove from the oven and let sit for about 5 minutes
before serving, spooning plenty of the softened lemons,
garlic, and sauce onto the plate with each chicken
thigh.

Yield: 4 servings

Recipe by: Devan Grimsrud

NOTES: (How to play around with this recipe)

USE BONELESS CHICKEN: You can use boneless, skin-on
chicken thighs for this recipe; the cooking time will be
approximately the same. I would not recommend using
skinless cuts here, as the crispy texture of the skin is
a key component

ADD HERBS TO THE MIX: A few sprigs of thyme or rosemary
would be particularly well-suited here

VARY THE CITRUS: Add in thin slices of a deseeded orange
or Meyer lemon

ADD ALLIUMS: Thinly sliced onion, scallions, or even
leeks would play nicely with the flavors here

SPICE IT UP: Add chile flakes to the lemon mixture or
season the chicken thighs with a pinch of smoked
paprika, cayenne, or your favorite seasoning

SWEETEN IT: Mix a drizzle of honey or a pinch of sugar
into the lemons before roasting to cut some of the
bitter and sour notes of the lemon skin

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "You will remember well any time you forgive and forget" Franklin P. Jones --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

We stopped growing tomatoes when we realised we were gone most summers when they came ripe. Could have done it this past summer, just never
got 'round tuit. We tried, at the rental house, but deer got to them
just as they came ripe.

As I don't travel much that's not a problem for me. Bv)= And we
don't have much of a deer population - Buick bumpers seem to keep
their herd
size low. Main pains here are tree rats (squirrels) and raccoons. But
with the raised beds the 'coons cease to be a problem.

We've got lots of squirrels. The deer are there but we don't see them
that often. The town keeps clearing out their habitats to build more and
more housing so it sort of surprises me that we don't see more than an occaisional one.

8<----- JUMP SHIFT ----->8

It didn't smell funky when I punctured the plastic. So, Jasper (the
pit bull mix) enjoyed it very much. With no side effects.

Good that the dog had no reaction. We've had older stuff in the freezer but kept frozen, it hasn't gone bad so we've eaten it with no problem.

Had that sausage been in the freezer it would have become the basis
for a nice red gravy toput over pasta. I bought it on special offer intending to do just that but got sidetracked then forgot about it.
Senior moment.

Seems like we're all getting more and more of those. (G)

8<----- CLIP ----->8

As I said - regular carbon steel knives are a piece of cake. But the stainless steel chef's knives and santoku are beyond me. Never thought
of scissors. But, then I don't sew all that much. Bv)=

Count up how many pairs of scissors/shears you have for normal household/shop use; you might be surprised at the total. Some years ago
my younger brother cleaned out an aunt's apartment. He was surprised to count 35 pairs of scissors/shears (35) but she also sewed. A while
later, I took some of her things and when we got back to NC, started to
go thru them. I found another pair of scissors but didn't tell him. (G)

One big "tin snip", one set of kitchen shears (big scissors), a beard
trim scissors in the bathroom and four scissors from 6" length to 10".
Not to mention an old (and unused big pinking shears that I inherited
from my mum.

I've got my grandma Weiss's sewing scissors; Mom had them but Dad told
me to take them when Mom went into the nursing home.

One reason to raise your own tomatoes:

Title: Green Tomato Pie DD> Categories: Pies, Pastry,

Fruits, Citrus DD> Yield: 6 Servings

Looks interesting, might try it next year.

In normal years my 'mters produce right up to frost time. But the last
few years we've not had a killing frost until sometime in December.

errrrmmmm .... Ground Control to Donald Trump - That's climate change!

I think we had our killing frost a couple of weeks ago.

This year we've had one frost - just enough to tell the grass in the
yard that it's time to stop growing and take a nap. Yesterday we had
rain all day. I had a customer (for wiper blades) at the Zone who was crying about all the rain so I asked him what month we were in. Then
said "Think what that could be." Followed by "We've got a cart right
over there with ice scrapers, snow brushes, collapsible shovels and
ice melt for your sidewalks." I didn't tell him that AFAIK we've not
made a sale other than starting fluid from that display this year.

Give them a few weeks and the cart will empty out fast, every day. (G)

This was supper last night - promoting it from "archives" to DD>

"kitchen". It's a keeper. And Jasper (the big dog) liked helping clean

the baking DD> vessel. Bv)=

Title: 3-Ingredient Lemon Chicken
Categories: Five, Poultry, Citrus, Vegetables
Yield: 4 servings

Looks good to me. Tonight I'm going to bake some chicken thighs and an
acorn squash, have them with some garlic/parmisan scones Steve made last
night (from a mix).

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


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

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

Ruth Haffly wrote to Dave Drum <=-

We stopped growing tomatoes when we realised we were gone most summers when they came ripe. Could have done it this past summer, just never
got 'round tuit. We tried, at the rental house, but deer got to them
just as they came ripe.

As I don't travel much that's not a problem for me. Bv)= And we
don't have much of a deer population - Buick bumpers seem to keep
their herd size low. Main pains here are tree rats (squirrels) and raccoons. But with the raised beds the 'coons cease to be a problem.

We've got lots of squirrels. The deer are there but we don't see them
that often. The town keeps clearing out their habitats to build more
and more housing so it sort of surprises me that we don't see more than
an occaisional one.

Tree rats are like mice - they breed quickly and often. I'm fighting a
battle with mice right now. I discovered their entry point and got that
sealed off. Traps and D-Con baits are thinning their numbers. But Mickey
and Minnie are stiil with me. Fortunately the dogs don't eat mice so I
don't have to worry about second hand poisoning one of them.

Deer seem to adapt to urban living. I remember a picnic at the late Dale Shipp's place in Columbia, MD and watching a doe and her fawn grazing in
Gail's flower beds.

8<----- JUMP SHIFT ----->8

It didn't smell funky when I punctured the plastic. So, Jasper (the
pit bull mix) enjoyed it very much. With no side effects.

Good that the dog had no reaction. We've had older stuff in the freezer but kept frozen, it hasn't gone bad so we've eaten it with no problem.

Had that sausage been in the freezer it would have become the basis
for a nice red gravy toput over pasta. I bought it on special offer intending to do just that but got sidetracked then forgot about it.
Senior moment.

Seems like we're all getting more and more of those. (G)

They're called senior moments. THey can be disconcerting when you're in
a conversation and can't remember a name that is *very* familiar to you.
Or a location. Then 30 secoonds later it pops, unbidden to the foreground
of your toughts and conversation. Bv)= Or when you're on your way home.

8<----- CLIP ----->8

As I said - regular carbon steel knives are a piece of cake. But the stainless steel chef's knives and santoku are beyond me. Never thought
of scissors. But, then I don't sew all that much. Bv)=

Count up how many pairs of scissors/shears you have for normal household/shop use; you might be surprised at the total. Some years ago
my younger brother cleaned out an aunt's apartment. He was surprised to count 35 pairs of scissors/shears (35) but she also sewed. A while
later, I took some of her things and when we got back to NC, started to
go thru them. I found another pair of scissors but didn't tell him. (G)

One big "tin snip", one set of kitchen shears (big scissors), a beard
trim scissors in the bathroom and four scissors from 6" length to 10".
Not to mention an old (and unused big pinking shears that I inherited
from my mum.

I've got my grandma Weiss's sewing scissors; Mom had them but Dad told
me to take them when Mom went into the nursing home.

Weiss is the brand on the pinking shears. The other scissors are newish
enouogh the they're probably from the land of dim sum and pork fried rice.

One reason to raise your own tomatoes:

Title: Green Tomato Pie DD> Categories: Pies, Pastry,

Fruits, Citrus DD> Yield: 6 Servings

Looks interesting, might try it next year.

In normal years my 'mters produce right up to frost time. But the last
few years we've not had a killing frost until sometime in December.

errrrmmmm .... Ground Control to Donald Trump - That's climate change!

I think we had our killing frost a couple of weeks ago.

We've just had the one which signaled the grass on the front lawn it was
time to sleep until spring. And prompted the big maple to begin shedding.
One more trip round the yard with the mower to mulch the fallen leaves -
then we're done for the year.

Just looked at the 10 Day Forecast on my Weather Bug. Supposed to get
down to 31ºF Friday night the back to the low 40s at night thru Turkey
Day weekend. My phone told me when I plugged it into the charger that
snow will start here in 30 minutes (05:30) but the outside temp is
currently 34ºF - so it will just be messy and won't stick. (I hope)

This year we've had one frost - just enough to tell the grass in the
yard that it's time to stop growing and take a nap. Yesterday we had
rain all day. I had a customer (for wiper blades) at the Zone who was crying about all the rain so I asked him what month we were in. Then
said "Think what that could be." Followed by "We've got a cart right
over there with ice scrapers, snow brushes, collapsible shovels and
ice melt for your sidewalks." I didn't tell him that AFAIK we've not
made a sale other than starting fluid from that display this year.

Give them a few weeks and the cart will empty out fast, every day. (G)

At least the AutoZone merchandisers hope so. I told my manager we ought
to stock umbrellas, too.

This was supper last night - promoting it from "archives" to DD> "kitchen". It's a keeper. And Jasper (the big dog) liked helping
clean the baking DD> vessel. Bv)=

Title: 3-Ingredient Lemon Chicken
Categories: Five, Poultry, Citrus, Vegetables
Yield: 4 servings

Looks good to me. Tonight I'm going to bake some chicken thighs and an acorn squash, have them with some garlic/parmisan scones Steve made
last night (from a mix).

I [icked up a couple of locally grown acorn squash at Humphrey's Market yesterday. I'll do one of them this evening. Since it's just me and Mr.
Dithers I'll cut the recipe in half and serve it with stuffed pork chops
done in the crock-pot.

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

Title: Butter-Nut Acorn Squash
Categories: Squash, Breads, Nuts, Herbs
Yield: 4 Servings

2 (1 lb ea) acorn squash
1/3 c Butter
1/2 c Fine bread crumbs
1/3 c Chopped walnuts; English or
- American (black)
6 tb Brown sugar; packed
1/2 ts Salt
Ground nutmeg

In 2 cup glass measure, melt butter on maximum power for
one minute.

Wash squash, pierce and place on a microwave safe plate.
Cook on maximum power for two minutes. Let cool a bit.
Cut in half lengthwise. Remove seeds and fibers. Place
cut side down on 12" x 7" x 2" microwave safe baking
dish. Cook on maximum power for six minutes.

While squash is cooking, add remaining ingredients to
melted butter and mix well.

Turn squash cut side up; divide crumb mixture among 4
halves. Cook, covered, on maximum power 6 to 8 minutes or
until squash is tender. Remove cover and let stand 5
minutes before serving.

Makes 4 servings.

Uncle Dirty Dave's Kitchen

MMMMM

... "If it weren't for telemarketers robocalls I'd get no calls at all"-- Ziggy --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)