Never been to that building. Is that where Huey Long was shot?

You haven't missed much. And yes, that's the source
of the holes.

As of now, we've no plans to visit the place. May decide at some point
down the road, and the bullet holes will still be there. (G)

It's dobtful you'd find it worth it. Only the
most avid Depression history buff would find it
a worthy detour.

It seems more to do with the values or lack thereof
of those who go into the business than with the real
or publicized values of the parties and institutions.
We needn't go too much farther down this road.

OK, discussion dropped.

It was in my dad's gardens since before I was born; I grew up eating rhubarb every spring. Most of the time it had enough sugar to keep

the > tartness to a reasonable level but the times we were given a
fresh from > the garden (but washed) stalk to chomp on, it was
enjoyed. We were
I've heard about people using salt rather than sugar
as the contrasting taste.

Steve does that with watermelon and other melons.

As I do with corn, one of the foods excessive salt
tastes good on; brings out the sweetness. With
rhubarb, it's the salt-sour interplay, similar
to the pickle experience.

always cautioned not to eat the leaves tho.

Properly treated, with the canonical boiling in multiple
waters, the leaves would probably become okay. The French,
some of them, anyway, have always eaten the leaves. They
may have got oxalate problems, though.

I'll still take a pass on them.

I've given them a quick taste. Like coarse, sour
spinach - survival food at best.

Khoresht-e Rivas
categories: main, beef, starch, Iranian
Serves: 2 or 3

3 Tb butter
1 onion, peeled and finely chopped
1 lb lean stew beef, cubed
salt and pepper
1/2 ts cinnamon
1/4 ts allspice
3/4 c short grain brown rice
2/3 lb fresh rhubarb stalks, 2" lengths
1/2 lemon, juice of
1/2 c chopped flat leaf parsley

Persian Rhubarb and Beef with Rice

Heat 2 Tb butter in a large saucepan over medium heat
until melted. Add the onion and saute until golden,
stirring frequently, about 5 min. Add the beef,
season with salt and pepper, and brown on all sides.
Add the cinnamon and allspice and stir to coat the
beef - cook 1 to 2 min longer, until fragrant.

Add water to cover the beef and simmer for 1 1/2 hr,
until meat is tender. Check water periodically and
add more to keep beef covered and prevent burning.
When it is nearing serving time, allow most of the
water to evaporate so that the sauce is thick.

While the beef is cooking, prepare the rice. Add
the rice and 1 1/2 c cold water to a small saucepan
and bring to a boil over medium-high heat.
Immediately reduce heat to low, cover saucepan, and
simmer rice, covered, until all water is absorbed
and rice is tender. Remove from heat and fluff with
a fork.

Shortly before you are ready to serve the meal, heat
the remaining 1 Tb butter in a medium frying pan over
medium heat. Add the sliced rhubarb and cook until
beginning to soften, about 3 min, then sprinkle with
lemon juice and cook 1 min longer. Remove pan from
heat and add rhubarb to beef. Stir in chopped parsley.
Cook entire mixture for 2 min longer, then remove from
heat and serve over rice.

katieatthekitchendoor.com, after New Book of Middle Eastern Food
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 08-19-18 12:46, Michael Loo <=-
spoke to Ruth Haffly about 179 taking a pass was top <=-

Never been to that building. Is that where Huey Long was shot?

You haven't missed much. And yes, that's the source
of the holes.

As of now, we've no plans to visit the place. May decide at some point
down the road, and the bullet holes will still be there. (G)

It's dobtful you'd find it worth it. Only the
most avid Depression history buff would find it
a worthy detour.

Actually, we think that the building is worth a visit. The bullet holes
are just a little added non-attraction. Given that the building was put
up in about one year, it is quite nice.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: GREEK SHEPHERD'S PIE
Categories: Meats, Pies
Yield: 1 Servings

4 oz Bacon, finely chopped
2 ea Onions, finely chopped
4 ea Celery sticks. finely
-chopped
2 lb Minced lamb
14 oz Can tomatoes
1 ts Ground cinnamon
1 tb Chopped fresh mint
2 oz Cheddar or Gruyere cheese,
-grated
1 tb Olive oil
3 ea Carrots, finely chopped
1 ea Garlic clove, chopped
3 ea Fl oz (85 ml) milk
2 tb Chopped fresh oregano
1 tb Worcestershire sauce
2 lb Cooked potato, mashed

The lamb can be cooked on the hob or in the oven. If you intend to
use the oven, preheat to 150C/300F. Fry the bacon in a flameproof
casserole until the fat runs. Add the oil, onions, carrots, celery
and garlic, and cook gently until soft. Stir in the lamb and brown
it. Add the milk and let it bubble. Whizz the tomatoes in a food
processor or liquidiser and add to the lamb with the oregano,
cinnamon, Worcestershire sauce and mint. Place in the oven or cook
gently on the hob for 1 hour. Raise the oven temperature to
200C/400F. Tip the lamb mixture into a pie dish. Cover with potato
and sprinkle with cheese. heat through in the oven or brown under the
grill (broiler?) Oh all right then, put mushrooms in if you want to.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:33:24, 20 Aug 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Michael,

Never been to that building. Is that where Huey Long was

shot? > ML> You haven't missed much. And yes, that's the source

of the holes.

As of now, we've no plans to visit the place. May decide at some

point > down the road, and the bullet holes will still be there. (G)

It's dobtful you'd find it worth it. Only the
most avid Depression history buff would find it
a worthy detour.

Not really something I'd avidly pursue.

It seems more to do with the values or lack thereof
of those who go into the business than with the real
or publicized values of the parties and institutions.
We needn't go too much farther down this road.

OK, discussion dropped.

It was in my dad's gardens since before I was born; I grew up

eating > ML> > rhubarb every spring. Most of the time it had enough
sugar to keep > ML> the > tartness to a reasonable level but the
times we were given a > ML> fresh from > the garden (but washed)
stalk to chomp on, it was

enjoyed. We were
I've heard about people using salt rather than sugar
as the contrasting taste.

Steve does that with watermelon and other melons.

As I do with corn, one of the foods excessive salt
tastes good on; brings out the sweetness. With
rhubarb, it's the salt-sour interplay, similar
to the pickle experience.

I used to salt corn on the cob when I was younger, now I rarely do. If
there's a convenient salt shaker on the table, I might, but again, I
might not. Just butter on fresh cooked corn is enough for me.

always cautioned not to eat the leaves tho.

Properly treated, with the canonical boiling in multiple
waters, the leaves would probably become okay. The French,
some of them, anyway, have always eaten the leaves. They
may have got oxalate problems, though.

I'll still take a pass on them.

I've given them a quick taste. Like coarse, sour
spinach - survival food at best.

Nothing I need to be overly concerned about at this point. (G)

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


... Not all questions worth asking have answers...

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

Hi Dale,

Never been to that building. Is that where Huey Long was shot?

You haven't missed much. And yes, that's the source
of the holes.

As of now, we've no plans to visit the place. May decide at some point
down the road, and the bullet holes will still be there. (G)

It's dobtful you'd find it worth it. Only the
most avid Depression history buff would find it
a worthy detour.

Actually, we think that the building is worth a visit. The bullet
holes are just a little added non-attraction. Given that the building
was put up in about one year, it is quite nice.

So far, almost every time we've been in the state, it's been in a just
passing thru status. The one exception was in 2012 when we went to New
Orleans for the Southern Baptist Convention. Got there Monday night,
convention was Tuesday and Wednesday, left Thursday morning. No real
time for sight seeing and we didn't want to have to move the car, once
it was parked in the hotel garage. Had the best boiled shrimp I've ever
had on that trip, at a place called Mother's.

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


... Some are so educated they can bore you on almost any subject

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