In January, my 100-year-old father was in pretty much the
same shape as I, and he'd been dead for over a decade.

Well, not quite then.

Pretty darn close. I still qualify for my placard,
though I function almost as effectively as ever. I
do tests well.

I function... sort of. Some days.

I function better than most people who legitimately
use placards. Probably not better than most who
normally use them, though. Lilli used to use her late
mother's, but then she would have qualified on her
own, so I didn't fuss. When her mom's expired, she
didn't go off and get one of her own, which I thought
kind of quixotic. Now she uses mine when going to the
clinic, where you basically can't get a spot unless
you have a placard. Again, she still qualifies for
her own (I don't know what she does when I go east
and take the credential with me).

Brillat-Savarin invented what he called the
"anti-obesical belt," which was essentially the
forerunner of the truss. Recommended even for
those who are not particularly "obesical" to
begin with.

I generally use a ladies "shapewear" garment. Similar function.

We won't ask.

I've been in all the boroughs and admit that the
residents of Queens and Brooklyn are not so
objectionable, but they're still objectionable.

My mom was born in Brooklyn, but escaped to New Jersey as a six year-
old.

Frying pan, fire.

If you can get both, so much the better, but I generally prefer something that comes from a factory I've actually clapped eyes

on.

How often do you get to indulge that quixotic desire?

Rarely, which is about as often as I generally eat hot dogs or
kielbasa.

Is the factory still there?

that big of a deal, never did. I'm not so sure about
other lesser independents, which vary. Domino's and
Pizza Hut have on occasion given me pleasure of a canned
sort, comparing to the real thing as a radio broadcast
to a baseball game or a diamond to paste but still better
than no pizza.

They all beat the (locally) late and unlamented Papa John's - they
put SUGAR in in the sauce to the point where you can taste it. A
little is OK to smooth things out if needed, but the pizza tasted
almost like a dessert.

Welcome to the era of diabetes.

My grandfather used to say that the Pizza Hut in Taipei
served as good food as anything he'd had in New York
when he was working at the UN.

I don't know what he was eating in New York then!

I trusted him in the food department. Though his
fondness for that particular Pizza Hut might have
been partially driven by nostalgia and the fact that
it was within walking distance of his apartment, if
he said it was good, it was good, and if he said it
beat anything in NYC, it probably did.

It's certainly possible; those chains do allow some local discretion.
They may have had some real cooks.

I doubt there's much question of corporate
control of outlets 7000 miles away. Good thing,
too, as there's little confidence to be placed
in a pizza company based in Dallas.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Beef Jerky
Categories: Beef, Appetizers
Servings: 30

1 1/2 lb Flank Steak

Select a 1/2 inch thick flank or top round steak. trim away all fat then
partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch
wide strips. Place meat strips in a shallow dish or heavy plastic bag.
Add
soy or terriyaki sauce to cover meat. If desired onion or garlic powder
or
Worcestershire sauce may be added. Toss to coat each piece. Cover and
refrigerate several hours or over night. Lift meat from marinade, drain
will then air dry for a couple of hours. Arrange meat strips in single
layer on fine wire screen or cake cooling rack. Place in low oven (175 to
200F) or slowly smoke-cook in smoker until meat is completely dried.
Store
in air-tight container. Serve as a snack or appetizer. Source unknown

MMMMM
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Pretty darn close. I still qualify for my placard,
though I function almost as effectively as ever. I
do tests well.

I function... sort of. Some days.

I function better than most people who legitimately
use placards. Probably not better than most who
normally use them, though. Lilli used to use her late

Probably better than me some days; it doesn't take much when things
really get cranking.

mother's, but then she would have qualified on her
own, so I didn't fuss. When her mom's expired, she
didn't go off and get one of her own, which I thought
kind of quixotic. Now she uses mine when going to the
clinic, where you basically can't get a spot unless
you have a placard. Again, she still qualifies for
her own (I don't know what she does when I go east
and take the credential with me).

I have doctors in some places like that too, and even then it's not
always easy.

those who are not particularly "obesical" to
begin with.

I generally use a ladies "shapewear" garment. Similar function.

We won't ask.

Generic Spanx.

My mom was born in Brooklyn, but escaped to New Jersey as a six

year-

old.

Frying pan, fire.

Jersey City, so yeah. Pretty much.

How often do you get to indulge that quixotic desire?

Rarely, which is about as often as I generally eat hot dogs or
kielbasa.

Is the factory still there?

It's now owned by another company in Springfield MA but yep. The
other company moved some of their production down here.

They all beat the (locally) late and unlamented Papa John's -

they

put SUGAR in in the sauce to the point where you can taste it. A
little is OK to smooth things out if needed, but the pizza tasted
almost like a dessert.

Welcome to the era of diabetes.

No thanks.

been partially driven by nostalgia and the fact that
it was within walking distance of his apartment, if
he said it was good, it was good, and if he said it
beat anything in NYC, it probably did.

It's certainly possible; those chains do allow some local

discretion.

They may have had some real cooks.

I doubt there's much question of corporate
control of outlets 7000 miles away. Good thing,
too, as there's little confidence to be placed
in a pizza company based in Dallas.

That does sound a bit strange.
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Pretty darn close. I still qualify for my placard,
though I function almost as effectively as ever. I
do tests well.

I did qualify for one. I still have it, just don't use it. I quit using it when I was in cardiac rehab. I still carry it in the car in case I need it, for example at Geezer Gardens I sometimes took people to the store. These people were using walkers, and no longer drove. I could get a parking place closer to the door for them. It's in the car now, in case Loo needs it this spring when we go to the baseball games, park closer to the gate.

___ Blue Wave/DOS v2.30 [NR]

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

Bill Swisher wrote to Ruth Hanschka <=-

Pretty darn close. I still qualify for my placard,
though I function almost as effectively as ever. I
do tests well.

I did qualify for one. I still have it, just don't use it. I quit
using it when I was in cardiac rehab. I still carry it in the car in
case I need it, for example at Geezer Gardens I sometimes took people
to the store. These people were using walkers, and no longer drove. I could get a parking place closer to the door for them. It's in the car now, in case Loo needs it this spring when we go to the baseball games, park closer to the gate.

I has got one because of the arthritis which makes walking long distances difficult or nearly impossible. And it comes in handy if the Spaz Spots
are the only ones within reasonable distance from the door. Once inside
I can use a shopping trolley as a "walker" if I need to do so. I refuse
to succumb to the lure of the "Dodge-em" carts.

Plus my town has on-street handicap spots that are un-metered. Which is
handy since it saves fumbling for quarters. Bv)=

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

Title: Crispy Baked Chicken Leg Quarters
Categories: Five, Poultry, Herbs
Yield: 4 Servings

4 Whole chicken leg quarters;
- skin-on, bone-in
1/2 c Soy sauce; divided
1 ts Garlic granules; divided
1 ts Adolph's seasoning salt;
- divided
1 ts Dill weed; divided

Set oven to 375°F/190°C.

Line a large glass baking dish with foil.

Remove excess fat from chicken quarters if you wish.
(R. U. Nutz? -- UDD)

Separate the skin from the chicken, taking care that
the skin stays attached at most points on the chicken.
(You just want a flap. Do not remove the skin).

Brush the chicken (under the skin) with soy sauce.

Sprinkle some garlic powder, seasoned salt and dill weed
on the chicken under the skin (I estimated the measures.
Use as much or as little as you're comfortable with) and
rub in.

Arrange the leg quarters in the pan, skin side up, taking
care not to crowd. They need space to cook properly.

Brush both sides of the leg quarters with soy sauce.

Sprinkle the skin with garlic powder, seasoned salt and
dill weed (to taste).

Place on middle rack in over and bake uncovered for an
hour.

After an hour, increase oven temp to 400°F/205°C and
bake 15 minutes longer.

Let stand for 5 minutes before serving.

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... Back then the Internet was in black and white.
--- MultiMail/Win32 v0.49
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Pretty darn close. I still qualify for my placard,
though I function almost as effectively as ever. I
do tests well.

I did qualify for one. I still have it, just don't use it. I quit

using it

when I was in cardiac rehab. I still carry it in the car in case I

need it,

for example at Geezer Gardens I sometimes took people to the store.

These

people were using walkers, and no longer drove. I could get a parking

place

closer to the door for them. It's in the car now, in case Loo needs

it this

spring when we go to the baseball games, park closer to the gate.

Wise. My mom has her own these days. Unfortunately we need ours.
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