another card but good that it was a simple, easily traceable

problem. > Also verified to the company that we are on the road and
when we will be > home.
The best part was that it wasn't intentional
fraud. Apparently in the case of my card it was.

Been there, done that.

Sad. I'm still fussing over my credit card.

Billions and billions ... 100 = 212 and 200 = 400
covers most of our range, so that's easy.

It's the "Gas Mark" settings that throw me more so as they're so
different from F or C settings.

Yep - for me, they're very confusing, and I
prefer not to deal at all. As a guide, though,
1-3 are slow ovens, 4-5 moderate, and above hot
to very hot. Think of them as a scale of 1 to 10,
with the German marks being approximately half
the British marks. Brings to mind the inherent
imprecision of ovens and their thermometers, the
fact that one can set modern digital ovens to odd or
peculiar settings of 259 or 392 notwithstanding.

Short attention spans are a general problem.
I'm not certain that the nowness affects things
much or that it might be a general human trait
through the ages.

Seems to be worse with the younger folks the older I get. (G)

Old folks merely hide behind diagnoses such
as Alzheimer's and CRS.

I'll take the cheese in this instance but keep the amount small.

Only until the dose of cyanide got toward the
lethal level would I stop preferring it to
some of the cheeses, especially the bluest ones.

I'll quit out long before that on the cheese.

True, reality doesn't always match expectations.

In the instant case I'm wondering if it ever
works or if it's window dressing.

Hard to tell--does it appear on other products?

As it's oregonberries.com, there hasn't been much
opportunity to snoop around.

OK, a western thing.

A propretary thing.

Ah, you caught that.

It was blatantly obvious. Then too, I have studied art.

Ah, blatant, my preferred attribute.

Buffalo chicken potato casserole
categories: semi-homemade, main, dairy, fictional celebrity,

ahua > ML> servings: 10

I'll pass on this one.

For me it's the sodium content more than the
inherent untastefulness of the recipe that
affects my estimation.

Sometimes that can be tweaked, other times we just have to sigh and move
on to another recipe.

If a dish (not a recipe!) appeals to me enough,
I'll throw caution to the winds and balance the
excess salt with KCl later.

Albers cornbread
categories: southern, western, starch
yield: 12

1 c Albers white or yellow corn meal
1 c all-purpose flour
1/4 c granulated sugar
1 Tb baking powder
1 ts salt
1 c milk
1/3 c vegetable oil
1 lg egg, lightly beaten

Preheat oven to 400F. Grease 8" square baking pan.

Combine meal, flour, sugar, baking powder and salt
in medium bowl. Combine milk, oil and egg in small
bowl; mix well. Add milk mixture to flour mixture;
stir just until blended. Pour into prepared pan.

Bake for 20 to 25 min or until wooden pick inserted
in center comes out clean. Serve warm.

NOTE - Recipe may be doubled. Use greased 13x9"
baking pan; bake as above.

For Muffins
Spoon batter into 10 to 12 greased or paper-lined muffin
cups, filling 2/3 full. Bake in preheated 400F oven for
15 min.

M's note: less salt, less sugar.

alberscorn.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

another card but good that it was a simple, easily traceable

problem. > Also verified to the company that we are on the road

and > ML> when we will be > home.

The best part was that it wasn't intentional
fraud. Apparently in the case of my card it was.

Been there, done that.

Sad. I'm still fussing over my credit card.

Hopefully it will be resolved soon, without too much more problem. Once
we contacted the issuing bank, they canceled the card and sent new via,
IIRC, Priority Mail. Took care of the fraudulent charges also.

Billions and billions ... 100 = 212 and 200 = 400
covers most of our range, so that's easy.

It's the "Gas Mark" settings that throw me more so as they're so different from F or C settings.

Yep - for me, they're very confusing, and I
prefer not to deal at all. As a guide, though,
1-3 are slow ovens, 4-5 moderate, and above hot
to very hot. Think of them as a scale of 1 to 10,
with the German marks being approximately half
the British marks. Brings to mind the inherent
imprecision of ovens and their thermometers, the
fact that one can set modern digital ovens to odd or
peculiar settings of 259 or 392 notwithstanding.

OK, I didn't know there were German and British, only recall reading
about British gas marks. Guess if I ever encounter them/need to use
them, I'll wing it and hope for the best. (G)

Short attention spans are a general problem.
I'm not certain that the nowness affects things
much or that it might be a general human trait
through the ages.

Seems to be worse with the younger folks the older I get. (G)

Old folks merely hide behind diagnoses such
as Alzheimer's and CRS.

Some of us "younger" folks have those problems too.

I'll take the cheese in this instance but keep the amount

small. > ML> Only until the dose of cyanide got toward the

lethal level would I stop preferring it to
some of the cheeses, especially the bluest ones.

I'll quit out long before that on the cheese.

True, reality doesn't always match expectations.

In the instant case I'm wondering if it ever
works or if it's window dressing.

Hard to tell--does it appear on other products?

As it's oregonberries.com, there hasn't been much
opportunity to snoop around.

OK, a western thing.

A propretary thing.

OK

Ah, you caught that.

It was blatantly obvious. Then too, I have studied art.

Ah, blatant, my preferred attribute.

Sometimes subtle is fun too.

Buffalo chicken potato casserole
categories: semi-homemade, main, dairy, fictional

celebrity, > ML> ahua > ML> servings: 10

I'll pass on this one.

For me it's the sodium content more than the
inherent untastefulness of the recipe that
affects my estimation.

Sometimes that can be tweaked, other times we just have to sigh and

move > on to another recipe.

If a dish (not a recipe!) appeals to me enough,
I'll throw caution to the winds and balance the
excess salt with KCl later.

I can't use KCl any more, got put on a potassium sparing med a few years
ago. Before that I would land in the ER every so often with very low
potassium. A set of tests/proceedure pinpointed the problem, got on the
med and no problems since. But, it means using NaCl instead of KCl so I
don't get too much potassium.

Albers cornbread
categories: southern, western, starch
yield: 12

M's note: less salt, less sugar.

Cut the sugar entirely, use just a dash or two of salt.

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


... A mind stretched by new ideas can never go back to its original size.

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