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.
Then you get really cranky, no doubt.
and take the credential with me).
I have doctors in some places like that too, and even then it's not
always easy.
I was thinking, run over an old lady walking with a
cane, but that didn't make sense, because then her
parking spot wouldn't become available for a long time.
those who are not particularly "obesical" to
begin with.
I generally use a ladies "shapewear" garment. Similar function.
We won't ask.
Generic Spanx.
We won't ask. What a name, though.
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.
Why - grandparents found greener pastures? Though
one would suspect asphalt jungly kinds of pastures.
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.
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.
Well, think about it. The Texas Roadhouse chain
is from Indiana.
---------- Recipe via Meal-Master (tm) v8.01
Title: Stewed Red Beans
Categories: Vegetables
Yield: 6 servings
1 lb Dried red kidney beans 3 Bay leaves
3 Smoked pork or ham hocks Salt
1 lb Kielbasa, or smoked pork sau 1 ts White pepper
4 Celery stalks, chopped 1 ts Thyme
2 Large onions, peeled and cho 1 ts Oregano
1 Large green bell pepper 2 ts Tabasco, depending on
taste
2 ts Minced garlic
RINSE THE BEANS IN A COLANDER under cold running water, discarding any
pebbles or broken beans. Either soak in cold water to cover overnight, or
bring to a boil and allow to sit, covered, for 1 hour. Drain. Bring the
beans and ham hocks to a boil with 2 quarts of water. Simmer covered for
one hour, then remove the ham hocks, and drain the beans. When the ham
hocks are cool enough to handle, remove the meat and discard the skin and
bones. While the beans are simmering, brown the sausage in a skillet over
medium heat. Remove the sausage with a slotted spoon, and add the celery,
onion, green pepper and garlic to the pan. Saute until the onion is
translucent, about 5 minutes. Place the beans, sausage, vegetables, ham
meat, bay leaves, salt, pepper, thyme, oregano and Tabasco in a saucepan
with 6 cups of water. Bring to a boil over medium heat, stirring
occasionally, and cook for 45 to 60 minutes over low heat, stirring
frequently. Stir frequently, especially towards the end of the cooking
time. The mixture should be thick and the beans should have started to
break up. Discard the bay leaves. Serve while hot. Serves 8. NOTE: The
beans can be prepared up to three days in advance and refrigerated,
tightly
covered with plastic wrap. Reheat in a microwave oven or in a 300F oven
for
25 minutes. Source unknown
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