Hi Michael,
Nothing so far is of earthshattering importance.
Depends on your point of view on that one.
It may be a you-shattering experience, but
that's different.
True, what one person may view as earthshattering may not even
register > to another.
It's a personal thing, too much for anything other
than a huge catastrophe to shatter universally.
We've seen a few of those huge catastrophes over the years. They have a
major effect on a relatively small area but to the inhabitants of that
area, it's probably close to earthshattering.
It was usually good, but not great nor memorable.
Really great meat, of course, doesn't need sauce or
gravy, but fair-to-middling meat can benefit from
it and should have produed enough goodness to make
gravy out of.
Her basic gravies were just that. She only did it for roast beef, chicken, pork chops and liver. No ham gravy--said she couldn't do it from those drippings. She cooked to fill us up with basics, never anything worthy of a Michelin star.
Ah, liver gravy. That's one of the few things I've done
that others have refused to eat.
Gee, I can't understand why. (G) At the time she used beef liver, fried
with bacon (one strip per person), and tended to get the liver on the
overdone side. Nothing like tough liver, lumpy mashed potatoes with
liver gravy plus some other run of the mill vegetable and dessert (could
be bad or good, depending on what it was) to finish the day's eating.
That sounds good. Other than fries, I never had fried
potatoes until > ML> I > got married. Don't know how many times I've
done them over the > ML> years but > they're one of our favorite
sides for salmon patties. > ML> Now that we're in urban areas, the potatoes generally
aren't as good any more, as they no doubt come from the
same Syscolike frozen bags that we get back in tue US.
Sigh! Are you getting them with every meal?
Croquettes or fries. Yesterday's dinner at a French-
inspired restaurant had mashed potatoes done pretty
much according to my liking - at least 1/3 butter.
Now that you will be coming back to the States soon, they give you
decent potatoes?
Steve is usually available to help in times like that so
gravy > ML> making > can continue.
Have the water at a simmer ahead of time, then
crank it to a boil to cook the pasta. To me it's
more important that the noodles be hot and fresh
than the sauce or gravy.
They are hot and fresh--usually served within 5 minutes or so after finishing cooking. It's that crunch time when I need to have 6 arms
and > 4 legs. But yes, starting the water ahead does make sense--if I remember > to do so. (G)
If pasta 5 minutes old is good enough for you, it's
not so important but still a good idea.
It works for us. It's undoubtedly older than that in most restaurants.
OK, I had to look back a bit but did find it.
Whew. I'm more concerned about the propagation
than the timeliness.
You're getting out, will wait for the full trip report.
It'll be a while and will come mostly as dribs
and drabs.
Still will be interesting to read.
I hope so, anyway.
Time will tell. Got your medical appointments lined up?
I do ok with them but usually have to go back and check my
work for > ML> > extra or omitted letters, numbers, etc.
I have to lick my fingers periodically to use a
touchscreen at all.
I don't have any problems with it.
I was buying train tickets off a touchscreen machine
and had to wet my fingers a couple of times and then
hit the screen with an audible kathunking. This
obtained on two occasions in fact, which makes me think
that my fingertips are the problem rather than anything
SNCB did.
Can you use a rubber tipped pen/stylus? A lot of ball point pens now
have a rubber tip on them, intended for touch screen use. I still use my fingers more, but the stylus/rubber tips are more sanitary.
True. One of my doctors thought Steve was in the
medical > ML> field from > ML> what > he was able to discuss. No,
just likes to > ML> research things quite > ML> > extensively.
A trait common to those successful in the medical
business. > ML> > He was an analyst in the Army so it makes sense for
him to be so > ML> > persnickity.
True enough, for a good one.
We decided on a place to take the group for Friday night of picnic
week > end--a local cafeteria that specialises in southern cooking.
It's the > first place we ate at in WF when we came to visit the
seminary, changed > hands a couple of years ago but still top notch quality. It's one of the > most popular places to eat in town,
especially on Sunday, after church.
We're in your hands. Speaking of hands, we may have to
have a bucket brigade situation if anyone is still using
a cane - as I recall, cafeterias can have pitfalls for
those who are even slightly infirm.
I'm off the cane now. This is a small place and workers are more than
happy to lend a hand carrying trays, drinks, etc. Still very small town
feel to parts of WF, including this place. We have a private room
reserved for the group, not too far off the food line.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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