Quoting Shawn Highfield to Jim Weller <=-

Ontario north of highway 17 is SO different than along the 401!
Even north of highway 7 is.

We just want to get away from the GTA

Downtown Toronto is a wonderful visitor's destination. But not a
cheap one. I remember fondly the nightlife along Younge St., the
craziness that was Rochdale in Yorkville and the elegance of Forest
Park north of St Claire Ave West where a well to do aunt of mine
resided compared to the grittiness of Spadina south of St. Claire
where I could hang out cheaply at the time. near the Market, Little
Italy and the Garment District.

My memories of the place stretches from 1967 when I started doing a
lot of hitchhiking up to 1987 when the CIBC would send my on two week
courses at their Toronto campus, which was once an old Eaton family
home.

we have to drive through the worst part of the city ...
Homeless, drug addicts, hookers

We have some of those here too. They are almost universal these
days.

Anyone who is proud to live in this shitty has never been on Simcoe
st south from bloor - athol street.

Isn't Simcoe and King old Highway 2 in the heart of downtown before
the 2A bypass and then the 401 was built? My memories of your
downtown go way back to the 50s when my parents would drive to
Brantford and Windsor every summer. I don't recall it being nasty
way back then.

Orange beef #2

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

Title: Orange Beef with Cashews
Categories: Chinese, Beef, Nuts, Chilies, Fruit
Yield: 4 Servings

1 lb Beef sliced for stir-fry
2 tb Brown sugar
6 tb Soy sauce
2 tb Chopped garlic
4 c Prepared broccoli flowerets
2 ts Water
4 Green onions, cut into
1 Inch lengths
2/3 c Orange juice
2 tb Cornstarch
2 ts Rice wine vinegar
2 ts Fresh minced ginger
1/2 ts Red pepper flakes
2 tb Peanut oil
1/2 c Salted cashews
Rice, to go with
Thin strips of lemon rind,
for garnish.

Combine beef, brown sugar, 2 tablespoons soy sauce and garlic in
plastic food storage bag; seal; turn to coat meat. Let stand
briefly. Meanwhile, place broccoli and 2 teaspoons water in
microwaveable plate. Cover tightly with plastic wrap. Microwave on
high for 2 minutes. Stir together green onions, remaining soy
sauce, the orange juice, cornstarch, rice-wine vinegar, ginger and
red-pepper flakes in a small bowl.

Heat peanut oil in wok or large skillet over high heat. Add beef
with marinade; stir-fry 1 to 3 minutes. Add broccoli; stir fry 1
to 2 minutes or until heated through. Add cashews; cook 1 minute.
stir in green onion-orange juice mixture. Cook 2 or 3 minutes or
until thickened. Serve immediately with rice and garnish with thin
lemon rind strips.

MMMMM


Cheers

Jim


... According to that recipe I'm a family of four.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

Isn't Simcoe and King old Highway 2 in the heart of downtown before
the 2A bypass and then the 401 was built?

Yes, King (Highway 2) is still a main road.

My memories of your
downtown go way back to the 50s when my parents would drive to
Brantford and Windsor every summer. I don't recall it being nasty
way back then.

The train no longer runs down the middle of Ritson road either. :) I
remember that when I was a kid, but they took that line out when GM
shut that plant down. (That land is now a car dealership, and the
other downtown GM land is a big Costco / plazza),

Trust me when I tell you the Downtown here is pure crap now, The main
reason (and I asked a homeless fellow) is easy access to drugs, and even
easier access to free food.

The local park where my grandson and I used to go to play is a tent
city now... We hate this (sh)city but can't afford to move right now.

Shawn


... A woman drove me to drink, and I never had the courtesy to thank her.
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Shawn Highfield wrote to JIM WELLER <=-

Trust me when I tell you the Downtown here is pure crap now, The main reason (and I asked a homeless fellow) is easy access to drugs, and
even easier access to free food.

I'd say that's how many downtowns in large US cities are these days also, sadly enough.

The local park where my grandson and I used to go to play is a tent
city now... We hate this (sh)city but can't afford to move right now.

That is sad (on both parts).

... A woman drove me to drink, and I never had the courtesy to thank
her.

Hmm, that sounds awfully familiar ...

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

Title: Lasagna Deliciousa
Categories: Italian, Pork, Beef, Main dish
Yield: 10 Servings

1/2 lb Uncooked Creamette Lasagna
1 lb Bulk italian sausage
1/2 lb Ground beef
1 c Chopped onion
2 Cloves garlic, minced
1 c (28 ounces) tomatoes,
Cut up, undrained
2 c Tomato paste
2 ts Sugar
2 1/2 ts Salt, divided
1 1/2 ts Dried basil, crushed
1/2 ts Fennel seeds
1/4 ts Pepper
15 oz Ricotta cheese
1 Egg, beaten
1 tb Parsley flakes
1 c Sliced pitted ripe olives
4 c Shredded mozzarella cheese
3/4 c Grated Parmesan cheese

Prepare lasagna according to package directions; drain. Cook sausage,
ground, beef, onion and garlic in large skillet over medium-high heat
until sausage is no longer pink and onion is tender.

Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the
basil, fennel seeds and pepper. Bring to a boil over high heat.
Reduce heat to low. Simmer, uncovered, for about 20 minutes.

In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon
of salt. Spoon 1 1/2 cups of meat sauce into 13x9 inch baking dish.
Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture,
olives, mozzarella and Parmesan cheese into dish.

Repeat layers. COver with foil. Bake at 375 F for 25 minutes.
Uncover. Bake about 20 minutes more or until heated through. Let
stand 10 minutes before cutting.

Makes about 8 to 10 servings.

MMMMM

-- Sean

... A perfect lover is one who turns into a pizza at 4:00 am.
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Quoting Shawn Highfield to Jim Weller <=-

The train no longer runs down the middle of Ritson road either.

LOL. Yeah, things change over time. I barely recognise downtown or
west end Ottawa anymore.

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

Title: Chicken Pie, Great Northern Style
Categories: Pies,Chicken, Potatoes, Bacon, Pastry
Yield: 8 Servings

3 Stewing chickens
-(4.5-5 lb each)
1 lg Onion; sliced
1 Bunch parsley
1 Sprig sage
4 tb Flour (heaping tbsp)
2 tb Butter
3 Egg yolks; well beaten
1/2 c Heavy cream
Salt to taste
4 lg Potatoes
8 lg Fresh mushrooms; diced
16 Strips bacon
Pastry dough for 2 pies

In a large stew pot, cover chickens with cold water. Add onion
slices, parsley, and sage. Slowly bring to a boil over medium
heat, then simmer until meat is about ready to fall from bones,
about 1 - 1 1/2 hours. Separate meat from the bones, retaining the
white meat. Continue to simmer stock until reduced by
approximately 1/3, then allow to cool. Skim fat off the top and
mix it with 4 heaping Tbsp of flour and 2 Tbsp butter, then set
aside to use as a binder.

Meanwhile, remove cold stock to a 2 quart saucepan and add the
well-beaten egg yolks and heavy cream and stir to mix. Season to
taste. Then, over medium-high heat, heat again, stirring
continually. Do not boil. Add the binder and strain thoroughly.

Meanwhile, make meal pie pastry sufficient for 2 pies and
refrigerate. Boil potatoes in skins until nearly tender, about 15
minutes. Allow to cool, then remove a slice of skin lengthwise
sufficient to allow access with a melon baller. Make 32 potato
balls and set aside. Dice the mushrooms fine, then saute with
bacon until they are tender and bacon is crisp. Crumble the bacon.

To finish, place 4 potato balls in individual 2-cup casseroles or
baking dishes. Add 3 slices of chicken breast and a portion of
the mushroom/bacon mixture. Fill the dish with sauce described
above. Roll out the pie pastry moderately thick, trim to fit, then
cover casseroles, sealing edges all around. Bake in a 400 degree
F. oven until the crust is a rich brown color, about 20 minutes.
Serve hot en casserole.

This recipe is from the Great Northern Railway.

FROM: DINING BY RAIL by James D. Porterfield.

Shared by Robert Rostrup

MMMMM



Cheers

Jim


... When you screw up an omelet you still have scrambled eggs & it's ok

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