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TV_Tech

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Posts posted by TV_Tech

  1. 1 block of cream cheese

    1 cup sour cream

    2tbsp miracle whip salad dressing

    cocktail sauce (ketchup and horse radish)

    green onion (scallions)

    green pepper

    mozzarella cheese

     

    Mix the room temperature cream cheese, miracle whip and sour cream till smooth (use an electric mixer). Spread about 1/4" deep in a glass baking dish. Spread a thin layer of the cocktail sauce on top, cover with plastic wrap and refrigerate for approx 1/2 hour to set. Thinly slice green onion (green part only), finely dice the green pepper. Shred mozzarella cheese. Once the cheese mixture has set (approx 1/2 hour in the fridge) sprinkle green onion and green pepper evenly on top of the cream cheese mixture. Cover with mozzarella cheese. Cover with plastic wrap and refrigerate till ready to serve. Serve with nacho corn chips and enjoy.

     

    I call this summer in a dish, it's very re-refreshing and highly addictive so prepare lots in advance. The red, green and white colors are perfect for serving through the holidays and the flavor explosion is guaranteed to bring unlimited praise!! :D

  2. hi engines ^_^

     

    right now it's silent. the reservoir has come apart and the rubber covered fabric needs replacing on it and both bellows. before I replace that I'll have to tear it down and clean out the 100+ years of accumulated dirt and debris. I'll have to take a lot of pictures and keep parts carefully labeled and organized for clean up and re-assembly. I'm hoping there are no cracks in the sound board or the reed cell block which would make restoration take much more time and effort. the good thing about this piece is that it is complete and no one has messed with it before me. I'm guessing restoration will take approx. 6 months to a year. I'll post the photos as I progress with it. I haven't started on it other than a simple look over and I want to get the books on reed organ restoration to learn as much as I can before I begin. this is a project I don't want to mess up. I'll leave the finsih on the exterior as is to maintain value and patina which is expected in a piece of this vintage. the few dings and scratches in it add character imo :) the only bit I'll not be able to do is the missing ivory from a few of the keys so I'll send those into an expert for re-furbishing. since ivory is no longer available they'll most likely replace them with plastic.

  3. I sent the serial number from the organ off to a restoration company and asked about it's age. They replied today and told me it was made in 1895. They also referred me to a book for the "do it yourself" on restoration. I'll pick the book up and have a peek. This won't be a weekend job by any means :D

     

    I like the older stuff smiley. Nothing sounds as sweet as a vacuum tube amplifier :) today's solid state I find too harsh and choppy compared to the smooth harmonics of a tube amp.

  4. yes Nan, I've already started on the television/radio/phonograph :) I sent an email to a piano restoration company that also specializes in antique pump organs asking about any service lit on it. I've never restored one before so I'm looking forward to the challenge!! These were pulled from an old farm house that was about to be torn down. I'm too happy to have them in my collection and glad they didn't pull the house down with them in it.

  5. I miss my great gram a lot, we used to spend hours in the kitchen preparing various meals for the holidays and such. She taught me a lot about cooking and life. Here is one of my favorites, cause it's easy to make and taste delicious!!

     

    Friends and Family always come back for seconds and thirds. I carry on the tradition and have passed the recipe on to my kids for them to do the same. When I prepare it and eat it, it brings back memories of my great gram and the fun times we've had in her kitchen as a result she's always in my heart during the holidays. I've decided to share it here with everyone as it's the best stuffing I've ever had. I hope you will try it and like it as much as my friends, family and I do.

     

     

    TV_Tech

     

     

    Dice up a loaf of white bread or enough to fill the cavity and neck flap of the turkey. Place it in a large salad bowl and set it out to dry for a couple days before you stuff and cook the turkey. When you are ready to stuff the turkey heat a fry pan and melt enough butter to dampen the dried bread cubes, Dice up a couple large onions and fry till translucent in the butter. Add Summer Savory to the onion/butter mixture to intensify the flavor of the savory. Once the onions are translucent pour the mixture over the bread cubes and toss till slightly damp. Stuff the turkey cavity and neck flap with the stuffing. I place any extra stuffing in foil and roast along side the turkey. The Summer Savory will permeate the turkey as well as add tons of flavor to the stuffing. This recipe is a guaranteed winner!!

     

    Summer Savory isn't near as popular as it should be. If you can't find it at your local grocer ask them well in advance if they can order some in for you. You wont' be disappointed ^_^ more on Summer Savory can be had here:

     

    http://en.wikipedia....i/Summer_savory

  6. I was at work and heard on the radio about the attack. I turned on a television set and it was on every channel. I was first in shock, then fear took over and finally anger. I have never experienced such strange emotions before and felt totally vulnerable and helpless. I still feel angry for the great loss that happened on Sept 11 ten years ago....

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