Hi Michael,
I used to be fairly good at that, but in latter
years numbers have this alarming tendency to get
backward or upside-down.
I do OK with basics but will grab the calculator as a back up.
Given the current condition of my typing skills,
the calculator is just as likely to give bad
results for me as myself by myself.
I know, I always figure our gas milage whenever Steve fills the tank on
the truck. Sometimes I've gotten some pretty odd figures so have to go
back and start anew, being mindful that I don't hit the , for the .
which is my usual mistake.
But we all do use them, some more than others. They're in a
microwave, > cell phone, even my washer and dryer.
Luckily for me and not so much for the data
collectors, when I use any of the above, it'll
be someone else's. There's a bunch of stuff
Most of our collection comes from sources we own.
As would be normal, I suppose.
Basically so.
being gleaned from my computer, though, no
doubt. Speaking of which, my credit card has
been hacked.
That's not fun; we had it happen twice while we were in Las Vegas.
One > time we were 99.99% sure we knew where/when/who did it, other
time we > noticed some strange charges on the on line statement but no idea of who > got the access.
In this case it was the bank that figured it out.
All I noticed was this preternaturally large bill.
I think the bank caught the one for us too. When Steve went on line to
look at the statement, there were 2 places where on line purchases had
been made that were dead give aways that they weren't ours. One was a
sporting goods store; the other, a fabric store. We never buy thousands
of dollars worth of sporting goods and I always shop in person, never on
line, at this fabric store. Bingo, someone is using our card!
might slop over into politics just a little.
OK, I'll try to keep away from politics but we can discuss fine
dining > all that you want. Fine with me if you dine here or there.
(G)
One can get into that topic without going too
far into politics.
I'd rather not get into politics anyway.
Same here, used to be school related, now more church
oriented. > ML> For me, most often it was survival cash
oriented, with bits of the above.
I know, it's the difference between your life and mine.
There are significant differences! for which
both of us are probably grateful.
True. You've travelled/had the chance to try foods of a lot more
cultures than I have. I've travelled some, tried some new to me foods, incorporated some into our own cooking over the years. Other differences
as well but, don't need to go into them.
We were at the Kenai Brewing Company, and this
kid across from me who didn't like cucumbers either
had a half-sour on his plate and tried it, That he
liked (I also do well with various pickled cucumber
Must have been fun, seeing him in the different stages going from
"don't > like at all" to "this is really good". (G)
Really good would be an overstatement. He found
it pretty good, maybe surprisingly so, though.
Don't know until you try--like Steve and the durian. (G)
things, especially when they are sweet and/or salty
and therefore bad for me).
Sometimes the bad for you things are the ones we like the best. (G)
On the other hand, we picked up 2 lb of cherries
and one of blueberries yesterday, also a banana and
some lean pork (as well as some less lean pork).
Sounds good, Steve brought home some fresh blueberries from a friend's U
Pick It farm the other night. Some went into a blueberry yum yum, as an experiment (have made it with strawberries, trying blueberries and
peaches now. Hoping to do one version at this year's picnic).
There is a commercial black food coloring (I
hesitate to think what's in it), but one can make
a dark gray facimile by mixing equal amounts of
red, blue, and green (some sources say yellow;
some say 2/3 the amount of green) and using a lot
of that mixture.
I think I'll take a pass.
It might have its use.
It might. The dessert I made with the blueberries calls for jello; since
I had strawberry jello, (actually not jello but another brand) I used it
with the blueberries. Will see how the taste combo works out.
Pete or Worcestershire. Also the dillweed - the
only setting in which I like that flavor is in
garlic dill pickles.
I don't use any of that in my pickled eggs.
As I said, something to displease everyone.
But my eggs went fast, somebody must have liked them.
That's because there was no dill in them.
No, none at all.
We weren't suggesting that your recipe had
something to offend everyone; it was the one
I posted that had mustard, Miracle-Whip type
dressing, and other extraneous things.
That was a "What were they thinking?" recipe. (G)
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Multitask: make twice the mistakes in 1/2 the time.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)