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.
I trust that eventually my situation will be taken
care of as well.

Sometimes it just takes time.............and patience.

They can't charge interest on disputed entries,
so I'm not majorly concerned.

And as with many things British vs. Continental,
there is no completely reliable correspondence.
I don't recall the exact details, but the German
gas settings go in 25C (or maybe 50C, I forget)
increments. British measures not so exact.

Not surprising that the Germans are so much more precise. (G) From what

It's anyone's guess whether that difference in
precision makes a difference in result. See below.

I've read, the British gas marks are less exact--but better than no

I'm not so convinced about the benefits of markings.

markings. Years ago we bought a small double wide trailer--moved in and
found no markings on the oven dial. First time I used it, I set it for
what I thought was the right temp, tuned out to be way too high so we replaced the dial fast. No more burnt offerings. (G)

Well, after one gets used to the appliance that
desired condition happens anyway.

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

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

One hopes that with us it's merely CRS.

There is early onset Alzheimer's, usually starting in the 50s or so.

No matter at what age, CRS has less of a sting
than Alz.

I sweat like a pig (where'd that saying come from?
Pigs don't sweat), so under normal circumstances
that takes care of my fluid and electrolyte balance.

I try to stay hydrated--living in AZ & TX you learned to not go out
without a water bottle. Getting a drink every time you passed a sink (or water fountain) wasn't a bad idea either.

I'm not so much of a hydration naysayer as I
once was, but it still seems that the issue
is grossly overblown (as most public health
issues are).

M's note: less salt, less sugar.

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

To me (not a cornbread person) totally sugar-free
tastes like sand. I'd rather salt-free than
sugar-free but would prefer yours to the recipe
on the package.

I learned how to make corn bread from NC natives who never out sugar in
it. Sugar makes it too sweet, more like a cake.

Lack of sugar makes it seem too salty to me
as well as sandy. Beach sandy, if you will.

Fresh corn summer salad
Categories: New York, summer, side
Yield: 4 to 6 servings

3 c fresh corn kernels (from about 5 ears)
1/4 c chopped scallions
2 sm young zucchini (1/2 lb), diced
2 sm ripe tomatoes (1/2 lb), seeded and diced
1 orange sweet bell pepper, seeded and diced
1/4 lb green beans, parboiled 2 min
- cut into 1/2" lengths
1/2 c packed basil leaves
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced
1/2 c extra virgin olive oil
2 Tb lime juice
zalt and freshly ground black pepper

In a medium bowl, combine the corn kernels and
scallions, and transfer to one end of a serving
platter. Place the zucchini, tomatoes, bell
pepper and green beans in rows across the platter,
until the platter is filled.

In the container of a blender, combine the basil,
jalapeno, garlic, olive oil and lime juice. Puree
until smooth, and season to taste with salt and pepper.
Pour the dressing over the vegetables and serve.

Betty Fussell, New York Times 8/12/98
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* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

I trust that eventually my situation will be taken
care of as well.

Sometimes it just takes time.............and patience.

They can't charge interest on disputed entries,
so I'm not majorly concerned.

No, nor can they insist you pay on the disputed charges. That was a help
when our card had several 4 figure charges on it that we didn't make.

And as with many things British vs. Continental,
there is no completely reliable correspondence.
I don't recall the exact details, but the German
gas settings go in 25C (or maybe 50C, I forget)
increments. British measures not so exact.

Not surprising that the Germans are so much more precise. (G) From

what

It's anyone's guess whether that difference in
precision makes a difference in result. See below.

I've read, the British gas marks are less exact--but better than no

I'm not so convinced about the benefits of markings.

Helps to have some sort of indicator as to how hot your oven is.

markings. Years ago we bought a small double wide trailer--moved in

and > found no markings on the oven dial. First time I used it, I set
it for > what I thought was the right temp, tuned out to be way too
high so we > replaced the dial fast. No more burnt offerings. (G)

Well, after one gets used to the appliance that
desired condition happens anyway.

The theromometer gave us a better idea of where to set the dial until we replaced it (dial). About that time we also bought fridge/freezer
thermometers which were quite useful over the years/moves/assorted sets
of housing. Some places the fridge/freezer and/or oven were off
significantly so we used the theromometers to set a more accurate
temperature until the problem could be resolved. Don't know if military
housing maintainence appreciated us telling them that the appliance was
off by so many degrees but it was an accurate description. (G)

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

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

One hopes that with us it's merely CRS.

There is early onset Alzheimer's, usually starting in the 50s or so.

No matter at what age, CRS has less of a sting
than Alz.

Agreed, but at some point the truth has to be admitted. Because his
grandmother was a mean/violent dementia patient, my dad refused to use
the word "dementia" to describe my mom. Mom was a sweet, docile patient,
just the opposite of how Dad described his grandmother. Eventually, neat
the end, Dad did use the word (and it's listed as cause of death on the certificate) but I know it wasn't easy for him to say it.

I sweat like a pig (where'd that saying come from?
Pigs don't sweat), so under normal circumstances
that takes care of my fluid and electrolyte balance.

I try to stay hydrated--living in AZ & TX you learned to not go out without a water bottle. Getting a drink every time you passed a sink

(or > water fountain) wasn't a bad idea either.

I'm not so much of a hydration naysayer as I
once was, but it still seems that the issue
is grossly overblown (as most public health
issues are).

Depends on where you are. Inside a place with air conditioning in AZ
isn't as bad as being outside in a hot, dry northeastern state.
Hydration is needed more in the latter than the former, but step outside
in AZ and you will need the hydration in short order.

M's note: less salt, less sugar.

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

To me (not a cornbread person) totally sugar-free
tastes like sand. I'd rather salt-free than
sugar-free but would prefer yours to the recipe
on the package.

I learned how to make corn bread from NC natives who never out sugar

in > it. Sugar makes it too sweet, more like a cake.

Lack of sugar makes it seem too salty to me
as well as sandy. Beach sandy, if you will.

Must be your taste buds. Saw a recipe in one of my cook books
("Extending the Table", put out by the Mennonites) today for a Kentucky
corn bread without sugar.

Fresh corn summer salad
Categories: New York, summer, side
Yield: 4 to 6 servings

3 c fresh corn kernels (from about 5 ears)
1/4 c chopped scallions
2 sm young zucchini (1/2 lb), diced
2 sm ripe tomatoes (1/2 lb), seeded and diced
1 orange sweet bell pepper, seeded and diced
1/4 lb green beans, parboiled 2 min
- cut into 1/2" lengths
1/2 c packed basil leaves
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced
1/2 c extra virgin olive oil
2 Tb lime juice
zalt and freshly ground black pepper

Something I'd enjoy but Steve wouldn't. He'd eat all the other veggies
but leave the corn.

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


... Junk: stuff we throw away. Stuff: junk we keep.

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