If there's any ambiguity, I make my wishes
explicitly known, and usually a competent kitchen
can accommodate me. Once in a while, though,
there's nothing to be done.

Just have to suppfer thru it. I usually make special requests known--no
egg on my salad at TR, dressing on the side, water with lemon, etc.
Usually easy enough to accomodate requests but every so often, a bit of
an "odd" one, tho most often can be worked thru by a competent kitchen.
That is, if the wait person writes it down properly.

There's the question of remembering up and
down the line.

Nice to find a place that suits - one of those
small triumphs of life.

Considering we saw a lot of fast food places on our way in, it was a
nice surprise to come across this place.
I try to balance carbs/proteins, meats/veggies most of the time.
Starches are usually lower down on choices as they're high carb.

I try to balance protein and fat! Carbs were
always way down on the list, but in recent years
I've had a distressing and self-destructive yen
for sticky sweet things - an urge that comes on
intensely but goes away fairly fast.

Big Brother is watching you!

Which can be scary, but when Big Brother watches
the proper folks, we can benefit.

Just have to make sure his eyes are properly focused.

You take your chances.

things pretty effectively. Cento is the brand
I've always used, as the best balance between
price and quality; and if they're unavailable,
I try to use Redpack (American plum tomatoes).

OK, I've used Cento off and on; it hasn't always been available where
we've been.

You're relatively lucky - Nancy says she
can't get Cento at all, as I recall.

I think I've just had US (Florida) ones this year.

It would seem that our domestic ones have
been from California, naturally.

For you, yes. We'll be getting NC berries shortly.

A month or so, you'll be in the "red."

It really burns me to pay for "free"
breakfast whose cost is actually folded into
the price, even though it's just a couple
bucks extra. It's not unlike the situation

I'd rather pay for something I can eat than not pay for something that's
so carb loaded that I couldn't eat any more carbs the rest of the day.

My recent encounters with dietitians and my
body informed me that for anyone who has
even the tiniest whiff of uncontrolled blood
sugar carb-loading is not a good idea.

if you went on an all-inclusive cruise or
tour, and they served complimentary booze.
Wouldn't you chafe at that?

I'd turn down the booze, even if I had to pay for a soft drink or water.

Natch.

---------- Recipe via Meal-Master (tm) v7.05

Title: Apple Pancakes II
Categories: Breads, Apples
Servings: 1

1 c Flour 1/2 c Milk
1/4 ts Salt 1 Egg; beaten
1 1/2 ts Baking powder 1/2 ts Vanilla
1 tb Butter; melted 1 1/4 c Applesauce

Sift flour, salt and baking powder. Combine butter, milk and egg. Stir
into flour. Add vanilla and applesauce. Beat well. Spoon batter onto a
hot,
well greased griddle, allowing enough batter to make 4 " cakes. When
edges
are lightly browned, turn and cook on second side. Serve hot with maple
syrup or apple jelly and lots of butter.
Pat Empson 05/21 07:28 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
MM-MORE
APPLES

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

Hi Michael,

If there's any ambiguity, I make my wishes
explicitly known, and usually a competent kitchen
can accommodate me. Once in a while, though,
there's nothing to be done.

Just have to suffer thru it. I usually make special requests

known--no > egg on my salad at TR, dressing on the side, water with
lemon, etc.

Usually easy enough to accomodate requests but every so often, a bit

of > an "odd" one, tho most often can be worked thru by a competent kitchen. > That is, if the wait person writes it down properly.

There's the question of remembering up and
down the line.

True, we had one very unpleasant experience at a chain place in
Fredericksburg, VA. Hadn't been happy with our first experience with the
chain a week before so after the 2nd time, decided that we'd never go
back to the chain, and haven't.

Nice to find a place that suits - one of those
small triumphs of life.

Considering we saw a lot of fast food places on our way in, it was a nice surprise to come across this place.
I try to balance carbs/proteins, meats/veggies most of the time. Starches are usually lower down on choices as they're high carb.

I try to balance protein and fat! Carbs were
always way down on the list, but in recent years
I've had a distressing and self-destructive yen
for sticky sweet things - an urge that comes on
intensely but goes away fairly fast.

If you can assuage the urge with something relatively low carb, then go
for it! Some people would chew gum; I can't because of TMJ, but it would satisfy a temporary craving for something sweet.

Big Brother is watching you!

Which can be scary, but when Big Brother watches
the proper folks, we can benefit.

Just have to make sure his eyes are properly focused.

You take your chances.

As with a lot of other things.

things pretty effectively. Cento is the brand
I've always used, as the best balance between
price and quality; and if they're unavailable,
I try to use Redpack (American plum tomatoes).

OK, I've used Cento off and on; it hasn't always been available

where > we've been.

You're relatively lucky - Nancy says she
can't get Cento at all, as I recall.

I'm pretty sure Olindo's carrys them. IIRC, my MIL got some there a few
years ago to take down to FL.

I think I've just had US (Florida) ones this year.

It would seem that our domestic ones have
been from California, naturally.

For you, yes. We'll be getting NC berries shortly.

A month or so, you'll be in the "red."

Quite so.

It really burns me to pay for "free"
breakfast whose cost is actually folded into
the price, even though it's just a couple
bucks extra. It's not unlike the situation

I'd rather pay for something I can eat than not pay for something

that's > so carb loaded that I couldn't eat any more carbs the rest of
the day.

My recent encounters with dietitians and my
body informed me that for anyone who has
even the tiniest whiff of uncontrolled blood
sugar carb-loading is not a good idea.

No, not good to carb load, with anything, especially sugar, if your
sugar is out of control. I'll have some sugar in a day's worth of
eating, but generally keep the amount quite low.

if you went on an all-inclusive cruise or
tour, and they served complimentary booze.
Wouldn't you chafe at that?

I'd turn down the booze, even if I had to pay for a soft drink or

water.

Natch.

Water's usually free anyway. (G)

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


... Some are so educated they can bore you on almost any subject

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

On 04-27-18 14:31, Ruth Haffly <=-
spoke to Michael Loo about 653 grains, syrup <=-

True, we had one very unpleasant experience at a chain place in Fredericksburg, VA. Hadn't been happy with our first experience with
the chain a week before so after the 2nd time, decided that we'd never
go back to the chain, and haven't.

What chain was that , and what happened?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BAY SCALLOPS MONTEREY
Categories: Seafood
Yield: 4 Servings

1 lb Fresh bay scallops
Vegetable cooking spray
1 tb Unsalted margarine
2 tb All-purpose flour
3/4 c Skim milk
1/3 c (1-1/3-oz) Reduced-fat
Monterey Jack cheese
2 ts Parmesan cheese; grated
1 Jalapeno pepper; seeded and
-chopped

Place scallops in a vegetable steamer over boiling water. Cover and
steam 3 to 5 minutes. Transfer scallops to 4 individual baking
dishes coated with cooking spray; set aside.

Melt margarine in saucepan over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook
over medium heat, stirring constantly until mixture is thickened and
bubbly. Stir in shredded cheese. Pour cheese sauce over scallops.
Sprinkle with Parmesan cheese and jalapeno. Broil scallops 5-1/2
inches from heat until lightly browned.

YIELD: 4 servings (157 calories per serving) PROTEIN 18.2, FAT 6.0,
CARBOHYDRATE 7.1, CHOLESTEROL 34, IRON 0.4, SODIUM 220, CALCIUM 88.

SOURCE: Cooking Light. Posted on Prodigy by FGGT98B.

From the MM database of Judi M. Phelps. Internet:
jphelps@shell.portal.com Submitted By JPHELPS@BEST.COM (JUDI MAE
PHELPS) On 21 JUN 1995 010107 GMT

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:10:56, 29 Apr 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

True, we had one very unpleasant experience at a chain place in Fredericksburg, VA. Hadn't been happy with our first experience with
the chain a week before so after the 2nd time, decided that we'd never
go back to the chain, and haven't.

What chain was that , and what happened?

It was TGIF, near the mall/shopping area just off of I-95. I don't
remember all of the details but there were so many "wrongs" with the
meal that we decided to never return. Walked in, the "music" was so loud
we asked that it be turned down so we could hear each other and the
waitress. She had it turned down--just a couple of decibles, for only
about 10 minutes, then back up to louder than before. For drinks, Steve
ordered his usual unsweetened iced tea; I decided to get sweet tea
instead of diet pepsi. They came and I took a sip of mine. Asked Steve
to try his, which he did and we agreed that they needed to be returned.
The tea container had a major build-up of tannic acid, leaching into the
tea. Got that taken care of, put in our order. I asked that the honey
mustard be left off of my chicken sandwich, and a small salad to be
subbed for the fries, after checking, and getting the ok that it could
be done. Forget what Steve ordered but when the plates came, no salad,
heap of fries and lots of honey mustard on my sandwich. Waitress offered
a trade out of anything else on the menu but all that I might have
wanted, had Jack Daniels in it. There were several other "misfires" with
the meal but the music, tea and major mix up on my order are the only
ones I remember as they were all so bad. I didn't eat any of my meal so
they took it off the bill; Steve ate his.

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


... MEMORY...The thing I forget with.

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

On 04-30-18 13:50, Ruth Haffly <=-
spoke to Dale Shipp about Chains <=-

True, we had one very unpleasant experience at a chain place in Fredericksburg, VA. Hadn't been happy with our first experience with
the chain a week before so after the 2nd time, decided that we'd never
go back to the chain, and haven't.

What chain was that , and what happened?

It was TGIF, near the mall/shopping area just off of I-95. I don't

Thanks. We have been to TGIF in several locations, and have not been
very pleased each time. One time the only reason we went there was
because it was within walking distance from our motel and we did not
feel like driving anywhere. It is one of several chains on our no-no
list as well as yours.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SCALLOPS IN LEMON BUTTER
Categories: Diabetic, Seafood, Main dish
Yield: 4 Servings

1 lb Scallops, fresh or thawed
2 T Butter or margerine
pn Basil
pn Crushed rosemary
1/4 t Salt
2 T Lemon juice
Paprika

On high power, melt butter or margerine in a glass dish (8" pan works
well) with rosemary, basil and salt for one minute. Add scallops and
lemon juice and stir well to coat. Reduce heat to medium (60%) power,
cover with waxed paper and cook 7-8 minutes until scallops are tender
and white. Stir twice during cooking time. Sprinkle with paprika,
cover with waxed paper and let carry over cook for 5 minutes. Serve
and enjoy.

1 serving = 1-1/2 fat exchange
: 3 fat-meat exchange
: 235 calories
: 0 g carbohydrate
: 21 g protein
: 16.5 g fat

Recipe posted by: Jane Knox

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:36:53, 02 May 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Ruth Haffly <=-

we had one very unpleasant experience at a [...] TGIF

It is one of several chains on our no-no list as well as yours.

It's on my no-go list too and I've never even been to one!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Risa's Friday Night Burritos
Categories: Chicken, Chilies, Cheese, Salsa, Sauces
Yield: 2 Servings

2 10 inch flour tortillas;
- softened
1 1/2 c Chili; leftovers are best
1/2 c Monterey jack cheese;
Shredded
1/4 c Fresh cilantro; chopped
1/4 Scallions; chopped
1 c Tomato sauce
Sprinkle
Chiles
GARNISH:
Sour Cream
Salsa; your favorite
Scallions; chopped
Fresh cilantro; chopped
Chile powder

Preheat oven to 350F.

Spray some nonstick cooking spray on a 9x13" baking pan.

Make an assembly line to fill burritos: 1 - chili 2 - cheese 3 -
cilantro 4 - scallions 5 - chopped chiles or sprinkle of chile powder
(optional) 6 - Prepared pan 7 - tomato sauce

Fold tortillas like an eggroll. Place in prepared pan. Bake at 350F
for 10 minutes (chili mixture is already cooked). This is just to
melt the cheese and to heat the filling. When done, remove to plate
and put a dollop of sour cream, a sprinkle of chopped scallions and
chopped cilantro. Also, some salsa, if you wish.

Serve with rice, and a vegetable or some refried beans. Some cornbread
would be good too.

Recipe by: Risa G

MMMMM

Cheers

Jim


... I've been to the end of the internet and back. There's nothing left

___ Blue Wave/QWK v2.20
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