Hi Dave,

Changes to television viewing came thick and fast in the 50s. My
friend John's house got a first version colour TV that used a
"whirling disk" for the colour.

That must have made for some interesting looking people landscapes,
etc. (G)

Especially when the disc got out of sync.

Boggles the mind thinking about possible unintended consequences.

It was, to me, pretty "monkey motion". By that time (1956) we had
moved to the state capitol and had a 21" B&W TV. Cable was not yet a
thing so we also had a 50' tower with a huge antenna and rotator. It pulled in stuff from 90 - 100 miles away.

Dad ran a wire, with their OK, from I guess, an antenna wire, that neighbors had run to get tv. We lived (barely) within village limits
but outside of town, proper (population of only about 800) and about 75 miles from Albany, same (as the crow flies, more to actually drive)
from Binghamton. Had the tv in time to see some of the Mercury space program and the JFK assasination & week end coverage. We'd just gotten home from church and Dad put the tv on again in time to see Jack Ruby shoot Oswald.

I only aw that on "Film at 11" not live. I did see, live, the second
plane strike the tower on 9/11. I had been hearing about the first on

We got a phone call from Steve's company commander right around 3 am (we
were in Hawaii) so turned on the bedroom tv in time to see the 2nd plane
hit. I'd read Tom Clancy's "Debt of Honor" not long before that so
immediately thought the worst. Anyway, that tv was turned off a few
hours later when I went downstairs and turned on the living room set.
That got turned off around 11 pm, turned back on the next morning. Since
access to military installations tightened down, a lot of Steve's co
workers couldn't get in; we lived on post so had no trouble. I'd baked
some sourdough bagels the day before; Steve took the box of them in so
people that did make it in would have something to eat while working
extra long shifts.

the car radio on the way to work. So I put the babble box on a news channel rather than its usual Food Network. After watching the

second DD> plane do its thing I turned to my boss and said "We're at
war. I don't DD> know with who but that was an actof war." Turns out I
was right.

Basically the same thoughts we had. Unless you had your own boat or
wanted to swim, nobody could get on or off the island for several days.
We'd lived in Occupied Berlin so that didn't bother us.

We were 90 miles away from the tower for the Champaign station (CBS)
and 100 (or so) miles from St. Louis and the two stong enoough signals from there (NBC & CBS).

I do remember, on school breaks, watching "The Galloping Gourmet"
on the b&w set. Us kids always got a giggle out of his starting
most recipies with "first you take a short slurp". He brought down
the house and a quick cut to a commercial by starting one recipe
with "first you RH> take a leek.............".

Chirrun nearly always see the risque

This was a case of the camera crew and the whole studio audience
cracking up, and him too, as he realised what he'd said.

There is a comix strip titled forwhat happend. One of my favoourites - "Non Sequiter".

I've read that one quite often.

... The steak was cheap and well done. I'm glad the knife was sharp.

Sounds like the steaks my parents liked.

Steak is pretty much out of my price range. Heck, hamburger (73% lean)
is on sale this week at only U$2.99/lb. And bottom round steak is U$5.99/lb. Just a few years ago ground chuck (80% leans) was 99c/lb
and top round (a much better cut of steak) was U$1.29.

We don't buy it very often any more either but do, every so often. Other
times we'll just head over to TR and walk away from the clean up. (G)

Good thing I like pork and chicken. Bv)=

I'll have to post the recipe I got last week from AllRecipies--Pork
Tenderloin With Figs & Balsamic Glaze. Made it Friday night for supper;
it's a keeper. It makes enough for about 8 servings so we're going to
bag and freeze a couple of meals' worth.

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


... Get shopping while the gettin' is good!!!

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

Ruth Haffly wrote to Dave Drum <=-

done. I'm glad the knife was sharp.

Sounds like the steaks my parents liked.

Steak is pretty much out of my price range. Heck, hamburger (73% lean)
is on sale this week at only U$2.99/lb. And bottom round steak is U$5.99/lb. Just a few years ago ground chuck (80% leans) was 99c/lb
and top round (a much better cut of steak) was U$1.29.

We don't buy it very often any more either but do, every so often.
Other times we'll just head over to TR and walk away from the clean up. (G)

We've got a Texas Roadhouse located on an outlot of our main shopping
mall. I've never visited them. Last cooked-for-me steak I had was from
Goloden Corral's buffet a few years ago.

Good thing I like pork and chicken. Bv)=

I'll have to post the recipe I got last week from AllRecipies--Pork Tenderloin With Figs & Balsamic Glaze. Made it Friday night for supper; it's a keeper. It makes enough for about 8 servings so we're going to
bag and freeze a couple of meals' worth.

Was it anything like this one:

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

Title: Pork w/Figs, Pearl Onions & Mustard
Categories: Pork, Fruits, Condiments, Poultry, Wine
Yield: 8 Servings

2 tb Oil
2 ts Kosher salt
1 ts White pepper
1/2 ts Ground allspice
3 lb Boneless pork loin roast
24 Dried black figs
1 c Marsala wine *
1 pt Pearl onions
1/2 c Chicken broth
3 tb Honey
6 tb Hot mustard
1 tb Chopped parsley
3 tb Butter

* sub cranberry juice to maintain the tanginess of the wine.

Set oven @ 350┬║F.

In a small bowl combine oil, salt, pepper and allspice. Rub
the pork with the mixture, cover and let stand at room
temperature for 1 hour. Steep the figs in Marsala in a small
bowl for 1 hour.

Meanwhile, place the onions in warm water for 20 minutes to
soften the skins. Using a small knife peel from tip to stem.
Trim the stem as little as possible and cut an X in the root
tip. Set the onions aside.

Heat the oil in a pan over high heat on the stove and brown
the pork on all sides. Remove from the heat and transfer the
pork to a roasting pan. Add onions, figs, Marsala and broth.

Cover and place in the oven for 1 hour. Remove the cover and
continue to cook another 30 minutes, or until a meat
thermometer inserted into the pork reads 135┬║F.

Meanwhile, combine honey and mustard and pour into a small
condiment bowl. Remove the roasting pan from the oven.
Transfer the pork to a platter and let sit for 5 minutes
before serving. Add the parsley to the onion-fig mixture and
beat in the butter.

To serve, mound the compote on a serving platter. Slice the
pork into 1/4-inch slices and lay slices over the compote.

Accompany with honey mustard.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM


... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
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