Subj : Re: Interstates
To   : Ruth Haffly
From : Dave Drum
Date : Mon May 26 2025 02:04:22

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> She was a "social worker" and attending my local branch of the
 DD> University of Illinois to complete her Master's in Social Work when
 DD> they dropped the bomb.

 RH> Did she finish the Master's or just let it drop? My mom was told she
 RH> had 5 years to get her Master's in Library Science, then the state said
 RH> "you can't do it; you have a husband and 5 kids to take care of". She
 RH> proved them wrong, pulling down A's and B's in all her course work.

She 86ed the Masters. The three weekly trips  between  the campus and home
(50 miles each way) would havehad he choosing between gas for the car and
food for the tummy.

     8<----- CUT ----->8

 RH> While travelling, we saw some place advertising chicken rings. Couldn't
 RH> stop to investigate, figure it must have been chopped and formed
 RH> chicken.

 DD> I do believe you are correct. To wit:

 DD>       Title: White Castle Chicken Rings
 DD>  Categories: Poultry, Breads, Snacks
 DD>       Yield: 4 servings

 RH> Now that we are out of the OH/IL/IN (White Castle) territory, I'll
 RH> probably not think about chicken rings again. It was unusual enough
 RH> that Steve commented on it, something he usually doesn't do about fast
 RH> food.

I'm sure that White Castle isn't the only place doing them. I'd almost
bet the Jack-In-The-Box would be guilty of them as well. And Tyson has
them available in the freezers at you local stupormarkup.

Ground chicken is very versatile ......

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Hatch Chile Chicken Burgerus Maximus
 Categories: Poultry, Chilies, Herbs, Breads
      Yield: 4 Servings
 
      1 lb Ground chicken thighs
    1/4 c  Fine diced red bell pepper
    1/4 c  Rough chopped cilantro
      3 tb Dried bread crumbs; fine
      1 ts Melissa's HOT hatch chile
           - powder
      1 ts Melissa's MILD hatch chile
           - powder
      2 tb Tangerine Hatch Chile Not
           - Ketchup
      1 ts Ground cumin
 
  To make the burgers, combine all ingredients - ground
  chicken through green onion, in a medium bowl, mixing
  until evenly distributed.
  
  Line a small sheet pan or plate with parchment paper and
  set aside.
  
  Divide meat mixture into 4 equal parts and form into a
  patties. Freeze for 5-7 minutes to firm up the patties.
  This is key to getting them on the grill without falling
  apart. The meat mixture can be stretched to serve 6,
  just make thinner patties.
  
  Brush the patties with olive oil and place oil side down
  on the grates. Brush the top with more olive oil. Grill
  over high heat for 4-5 minutes on the first side, 2-3 on
  the second side. Patties should register at least 165F.
  
  Serve on hamburger buns with toppings of your choice.
  
  RECIPE FROM: http://dailywaffle.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Work expands to fill the time available for its completion" C.N. Parkinson
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