Ruth Haffly wrote to Dave Drum <=-
I don't know about that first hand. Never raised a child of my own.
Did raise a girl. Must have done an OK job as I got invited to her
wedding and her birtg father was told, rather pointedly, to stay away.
You don't have to have been the biological parent to be a good/great parent.
Guess not. It's pretty much a matter of not being selfish and sharing
your life with the child.
With all the ups and downs that go with it. We've got 2 grand kids graduating 8th grade this year. Time was, they would end their
schooling there and go to work. Now they're both going to high school
and (maybe) college or a tech school. We'll be there to share the
occasion with them.
I ditched high school to join the Navy. After my enlistment was over I
worked at various things until the local community college opened - so,
I signed up for classes and continued to work. Helped comvert the student newspaper to a real (tabloid sized) newspaper from an 8 1/2 X 14 folded
sheet. We sold advertising to defray the costs of printing, etc. Went for
a year and one quarter. Didn't sign up for classes in the winter quarter.
The dean of students called me about signing up for classes and was taken
aback when I told him they didn't have any courses I wished to take. He
said "But you don't have your degree." So I explained to him I was not at
all interested in a degree. That I had come to the school to learn. Don't
know if he ever "got it".
The Boy Sprout root beer is bottled in old wine bottles and corked,
noy capped. And it has to be refrigerated lest it "blow its cork".
We kept it in the unheaed or cooled cellar, only bringing up bottles
to be used with a meal. I can recall a few blow outs, but not many. I think part of it was that my folks usually made root beer in the
winter.
Did your folks use caps or corks? When I messed about with brewing my
own beer I used a capping tool and never had a problem. Some of my friends/acquaintances who used their own method of capping had the occasional "blow its cork" episode. Especially during the dog days of summer.
My parents had a capping tool. Put the cap on the bottle and lower the tool around the cap, sealing it. Tool was sort of like a drill
press--pull a lever to lower the mechanism that crimped/sealed the cap.
Sounds like mine. The hard part was finding bottles. The brewing and
soft drinks industries were moving from deposit bolltes to single use
throwaway containers - which do not re-cap successfully.
8<----- SHIFT ----->8
So make what you like and leave the other sauces to the folks that like them. For the most part, I don't do any sauce on my meat but eastern NC style pulled pork usually gets a bit more of the vinegar "mop" added to
my serving.
I don't generally care for my meat swimming in sauce. And if I'm doing
BBQ at home on my grill I usually wind up with the "mop" sauce
caramelised on the meat. Which is sort of my defense against "too
sweet" BBQ sauces.
This is very close to Popeye's "Blazin' Heifer" sauce. Benson "Popeye" Jones was Springfield's best, most popular BBQ joint owner/pitmaster.
The Blazin' Heifer was a dipping sauce rather than a mop.
Title: Red's Backwoods Bbq Sauce
Categories: Sauces, Bbq, Chilies, Herbs
Yield: 5 Quarts
It looks a bit "warm" for me but Steve might enjoy it. He usually
sauces his bbq, both beef and pork.
Diff'rent stroked for diff'rent folks.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Root Beer Pulled Pork Sandwiches
Categories: Five, Pork, Bbq, Breads
Yield: 12 servings
4 lb Boneless pork shoulder butt
- roast
12 oz Root beer or cola
18 oz Bottle BBQ sauce
12 Kaiser rolls; split
Place roast in a 4 or 5 qt. slow cooker. Add root beer;
cook, covered, on low until meat is tender, 8-10 hours.
Remove roast; cool slightly. Discard cooking juices.
Shred pork with two forks; return to slow cooker. Stir
in barbecue sauce. Cook, covered, until heated through,
about 30 minutes. Serve on rolls.
Carolyn Palm, Radcliff, Kentucky
Makes: 12 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
This sauce would be good on that pork ...
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Root Beer BBQ Sauce
Categories: Sauces, Vegetables, Herbs
Yield: 8 cups
8 c Root beer
4 c Ketchup
1 c Brown sugar
1/4 c Apple cider vinegar
4 ts Fresh cracked black pepper
2 1/2 ts Ground ginger
2 1/2 ts Kosher salt
Recipe courtesy of Food Fix
Boil the root beer in an 8-quart saucepot over high heat
until reduced by half, about 15 minutes.
Lower the heat to a medium-low and add the ketchup,
brown sugar, cider vinegar, pepper, ground ginger and
salt. Simmer, stirring frequently, until the sauce
reaches the desired thickness, another 5 to 10 minutes.
Chill in the refrigerator until fully cooled.
COOK'S NOTE: Reduce the sauce to your desired thickness,
but understand that the more you reduce the sauce, the
more intense the flavor will be.
RECIPE FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Archives
MMMMM
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