I'm good at making vistas into impressionist
mush; certainly that would be preferable to
were injured on that trail.

I was thinking more along the lines of your view over the ears of your

mule.

That, too. The whole slog would be bootless and
fruitless and unsettling. Speaking of unsettling,
any word on your Anchorage digs? I'd guess that
at the least your carefully hung art will have to
be repositioned. Another excuse to invite that
pleasant lady into your quarters.

I'm having a tough time finding dried posole here for some reason.

That's peculiar, but then maybe te Havasu residents
are too white bread for that sort of thing,

Dunno. I went to WallyWorld, Food City, Safeway, Smiths, Albertson,

Bashas and

the little Carniceria. All with no joy. Although the Carniceria sells it premade over the weekend. I've been living on bananas and Roma

maters...both

There's Amazon, the grocer to the world except
me. You also could try to special order it
through your Mexican store.

almost weekly on sale at 3lbs for 99cents. Almost bought some pork

roast at

97cents a pound today, packaging amount put me off.

You might carve one into convenient 2 lb pieces
and cook it 5 ways or so; or else go keto and
eat nothing but a couple pounds of meat a day.

brown sugar syrup (opt)

Erk!

I tried making brown sugar syrup by an old no-boil
method once. It turned fizzy, which was kind of neat,
but then it crusted over with mold, less neat,
speaking of erk.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Scotch Apple Pie
Categories: Pies, Fruitless (mostly), ethnic slur
Yield: 6 servings

1 c Sugar
1 1/2 c Water
1 ts Cream of tartar
1/8 ts Nutmeg
1 ts Allspice
1/2 ts Cinnamon
1 ts Butter
1 tb Lemon juice
18 Soda crackers
-------------t--------------
1/2 c Sugar
1/2 ts Cinnamon
1/4 ts Allspice
1/8 ts Nutmeg
1/2 c Flour

Boil everything together but the soda crackers for one minute.Add
crackers and boil again for one minute.Pour into regular pie crust.
Add topping before baking. Topping: Mix together and add 1/4 cup
melted butter.Blend with fork until crumb consistency.Sprinkle over
filling.Bake @ 425 degrees for 10 minutes,reducing temperature to 325
degrees and bake 15 minutes longer. Source unrecorded

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

Quoting Michael Loo to Bill Swisher <=-

any word on your Anchorage digs? I'd guess that
at the least your carefully hung art will have to
be repositioned. Another excuse to invite that
pleasant lady into your quarters.

As I've told others, the damage amounts to one broken lamp bulb. I talked to a
guy there the other day, he said there were water problems mostly confined to the 3rd floor, sprinkler heads falling off. When I heard that I said "Oh expletive!". As to the prints, I'm glad that I took things down and replaced the single hanger with two. Maybe I could lure her in with a plea for assistance, that would be pleasant. BUT! She considers me to be to young. She told me that once, sniff.

I'm having a tough time finding dried posole here for some reason.

That's peculiar, but then maybe te Havasu residents
are too white bread for that sort of thing,

No, lots of Hispanics about. Lots of Tex-Mex places. Just no dried hominy. I'll ask my sister in law to keep an eye out in Denver. She was married to a Hispanic (father of my niece & nephew so we'll probably be over at his place on
the 25th), plus Scotty and Rose are in Denver also (planning on a lunch with them). I fly out of Las Vegas on the 21st to Denver, returning on the 28th.

almost weekly on sale at 3lbs for 99cents. Almost bought some pork

You might carve one into convenient 2 lb pieces
and cook it 5 ways or so; or else go keto and
eat nothing but a couple pounds of meat a day.

I bought a 3lb'er, bone in, for slightly more per pound. They were selling cryrovac packages of 3 at 3+lbs each, I just don't have freezer space. Recall I'm living with a RV reefer/fridge, although I took posession of a shiny new suckiebagger late last week (still has that new smell even) and I'm watching Craigslist for appliances. The roast I bought is in the oven as I type, roasting in milk, with garlic slivers inserted, onion, carrot, and spices. Gonna roast some tiny spuds to go with it. Pretty much a SOSDD (based on the Laura Calder recipe except she uses rosemary/bay leaves, and I don't, and a pork loin where I prefer something fattier/gristlier), and I'll eat on it steadily until it's gone (adding fresh/frozen veggies to the mix, good selection of produce in the store).

___ Blue Wave/DOS v2.30 [NR]

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