Not that fridges are expected to last forever
in any case. I get to see Rosemary's now fully
functional renovated kitchen tomorrow - I
wonder whether she kept the fridge or not (the
preexisting one is 20 years old, round about).

Going to let us know, and if she kept 20 year old stuff in it?

It's a new fridge, which I don't like much. Some
of the old stuff got transferred over, but her
sister-in-law came over and tossed a bunch of
stuff, so the oldest thing I found expired in
2012 but was not nearly so obnoxious as the milk
whose due date was a week from now but had
managed to go sour within a few days of opening.

The kitchen as a whole I'm not so enthusiastic about.

But perhaps it could be. Your phone could take
a picture of you each morning and depending on
how good your circulation was suggest which
colors would go best. If you had a database of
your clothes, it could even suggest what to wear.

Possible, but I'd not get that obsessive.

That's what computers are for - to do the
dirty work.

Not a task I'd put my computer to, or Alexa.

Pretty easy for those who would be so inclined.

It's not in your color family--but it is in mine.

Color family. If I had one at all, it would
likely include everything except orange. Even
green once in a while.

What would help, is to have somebody hold various colors near your face
and both of you look in a mirror, see what looks good against your skin tones, etc. You need various hues of colors, not just a basic blue but turquiose, periwinkle, robin's egg, etc (and same with the other
colors). That would help you determine your color family--and no, you
don't have to eat just your color family, all foods are open for
consumption.

That sounds just too vain for me. Also a
bit culturally influenced, insofar as tastes
do differ across populatiobs. Some people
might actually want to accentuate tones that
you or I might not.

So in a couple weeks I get to go to a number
of dinners that require suits or jacket and tie.
Not my usual milieu, but whatever - anything to
prevent the waiters from spilling stuff on me.

That's more than we do; most of our dining out is casual dress type
places.

As we've noted before, I run the gamut.

spouse (or significant other) was to wear some form of formal dress also. Yes, it was a chance to go shopping, but there were also times

I > made my outfit.
That was a direct reference to one of your
taglines (whose sentiment of course I don't
share). Making one's own, even better.

That one was an adaptation of something someone said in another echo
once. I thought it would make a cute tagline.

It represents pretty much the opposite of
my mindset, but I have plenty of friends
who espouse it.

Why all the ?s?

Because I didn't know what the labb-namtok seasoning mix or tt is/was....

Still a ton of question marks; I'd given a partial
explanation earlier. It might be a little complication
that the standard spelling is "larb" - perhaps the
person doing the earliest transliteration was a Brit.

OK, that clarifies things.

In north Thailand, the home of the dish, the
pronunciation is more like lahp.

Spiedi are just skewers, so one can do just
about anything with them. My spiedies are of
course made to my own specs, which means less
salty and less lemony and sour than what you
get on the street. Of course, mine are designed
to be eaten straight; most others are meant to
be put into sandwiches.

Good eats, either way.

+

No, this lady knows that we know cooking. She's asked us to critique what's being demo'ed a few times, welcoming an honest opinion.

Relationships, even tinily casual ones, can
be good.

True. Don't know if she gives any (no pun intended) feed back to Publix
on the demos, our opinions, etc.

Depends on how enlightened management is. If
they know what's good for the company, they
will welcome any marketing data they can get.

We're in the 40s today but expecting a nasty storm to blow thru the

area > on Sunday--snow, ice, rain...........the whole 9 yards.
We've gone from near-record cold to near-record
heat in the space of a few days. Worldwide it's
averaging out above average (for recorded history)
though often it doesn't seem so.

Not when you get about 9" of snow in early December, more than some
places in the north east have gotten.

You guys have more moisture in the air. If it
gets a little cold, all the more chance for
a little havoc to be wreaked.

Understandable; I'm fighting a cough, hoping it won't turn

into > ML> > bronchitis.

Don't get it, please.

Too late; I got it but am on day 6 of anitbiotics. Once the cough reaches a certain point, it usually goes into bronchitis, no matter

what > I do.

Improving more, but still not quite back to "normal".

Improvement is ardently to be hoped for.

It's said that selective forgetting is an
important part of mental housecleaning, if
you will. No matter how big the closet, you've
got to get rid of stuff occasionally.

Understandable, otherwise you would have way too much stored that's not
worth keeping.

It turns out that the old bromide about
your using only (insert whatever small
percentage here) of your brainpower just
isn't true.

Thai Tofu with Mint Leaves Salad
cat: vegetarian, vegan, main
serves: 4

1 lb firm white tofu (Tao Hoo Kao)
3/4 c coarsely chopped straw mushrooms
3 Tb finely chopped red onions
1 Tb ground roasted rice
2 Tb chopped cilantro leaves
1/2 c washed and dried fresh peppermint leaves
1 Tb garlic, roasted and finely chopped
1 Tb red onions, roasted and finely chopped
4 Tb fresh lime juice
1 1/2 ts salt
1 1/2 ts ground dried chilies; to taste

LARB TAO HOO

Briefly boil the tofu in water for 2 min. Drain and dry
on paper towels. Chop tofu coarsely and mix with the rest
of the ingredients. Let stand for 15 min before serving.
Serve with fresh raw vegetables (i.e.; iceberg lettuce,
sliced cucumbers, green beans) and/or cooked sticky rice.

http://sashimi.wwa.com/~yingthai/recipes/labtofu.txt
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 12-16-18 08:16, Michael Loo <=-
spoke to Ruth Haffly about 679 was was overflow, was <=-

It's a new fridge, which I don't like much. Some
of the old stuff got transferred over, but her
sister-in-law came over and tossed a bunch of
stuff, so the oldest thing I found expired in
2012 but was not nearly so obnoxious as the milk
whose due date was a week from now but had
managed to go sour within a few days of opening.

Which is why we now buy Lactaid milk. Not for the lactoss free aspect
but for the much longer shelf life. Mostly, I only use it for my
coffee, and Gail does not use it at all -- so it tends to stay in the
frig for weeks or more. Even then, the gallon size ends up getting the
last bit tossed after Gail sniffs it and turns her nose up. I never
notice until it turns lumpy in my coffee.


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

Title: Masa Soup <t> (A Thick Vegetable, Lentil And Pea Soup)
Categories: Low fat, Soup, Posted
Yield: 4 Servings

1 md Onion
3 Cloves garlic
1 c Split peas
1/2 c Lentils (any color)
2 1/2 c Edible hibuscus leaves,
Spinach, kale, collard or
Mustard
Greens, etc., cut or torn in
2 Inch pieces
1/2 c Zucchini, chopped
1 c Carrots, diced
1/2 c Celery, diced
1/2 c Eggplant, diced (optional)
3 lg Fresh basil leaves (or 1/2
ts Dried)
pn (1/4 teaspoon) thyme
1/2 ts Salt (or 2 tablespoons
Bragg's Liquid Amino)
1/2 ts Fresh ground black pepper
Optional-- chili peppers or
Hot sauce to taste

Last week a friend gave me a big bunch of edible hibiscus leaves
that he grows. (He also gave me three plants, and I intend to try to
nurture them). The leaves are dark green and tender, thin and as
much as 2 feet in diameter. They taste a bit like kale or spinach.
So I'll share this recipe I invented to incorporate the leaves in a
thick, rich soup. I call this Masa Soup, to honor the donor, Masa
Yafuso and his wife Harriet, who donate their time giving low fat
vegetarian cooking classes (and give samples of all their recipes at
each meeting.)

This is the good part. Saute onions and garlic in water till starting
to turn yellow, add all other ingredients in a large pot with 2 1/2
cups of water and bring to a boil. Reduce heat, simmer an hour (or
until peas are tender) and then puree in a blender. That's it!

Serve as a main meal with whole wheat pita bread. For a variation,
sprinkle fresh ripe diced tomato on top of soup (or this can be
blended in earlier). For those who remember the days when pea soup
used to have h*m or b*c*n in it, soy baco-bits, sprinkled in just
before serving, brings back that aura.

Makes 6 - 12 ounce servings. Each: 259 calories, Fat 0.645 grams
(2% calories from fat), Carbohydrate 47.84 grams, Protein 16.95
grams. Sodium 219 mg.
Date: Tue, 25 Oct 94 21:32:08 -1100
From: Neal Pinckney <neal@aloha.com>

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:44:37, 17 Dec 2018
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Michael Loo <=-

It's a new fridge, which I don't like much. Some
of the old stuff got transferred over, but her
sister-in-law came over and tossed a bunch of
stuff, so the oldest thing I found expired in
2012 but was not nearly so obnoxious as the milk
whose due date was a week from now but had
managed to go sour within a few days of opening.

Which is why we now buy Lactaid milk. Not for the lactoss free aspect
but for the much longer shelf life. Mostly, I only use it for my
coffee, and Gail does not use it at all -- so it tends to stay in the
frig for weeks or more. Even then, the gallon size ends up getting the last bit tossed after Gail sniffs it and turns her nose up. I never notice until it turns lumpy in my coffee.

I recommend ultra-pasteurised dairy products for that purpose. I make
some cream soups from time to time and I buy ultra-pasteurised half &
half from my local GFS or Hy-Vee. I have had it keep, without spoiling
in the ice box for as long as two months after opening.

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

Title: Dirty Dave's Potato Soup
Categories: Soups, Potatoes, Pork, Cheese
Yield: 8 Servings

6 sl Bacon slices (to 8); diced
- fried crisp, drained,
- dripping reserved
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken broth; hot
4 c Potatoes; peeled, diced,
- boiled until done **
2 c Heavy cream
1/4 c Parsley; chopped
1 1/2 ts Granulated garlic
1 1/2 ts Salt
1 1/2 ts Coarse black pepper
2 ds (or 3) hot sauce
1 c Parmesan cheese; grated *
1/4 c Green onions, sliced; white
- and green parts

Render bacon until crisp; drain dripping and reserve.
Set bacon pieces aside until time to finish the soup.

Cook onions in dripping over medium high heat until
transparent, about 3 minutes. Add flour, stirring to
prevent lumps; cook for 3-5 minutes, until mixture just
begins to turn golden. Add chicken broth gradually,
whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, half of the
chopped bacon, parsley, garlic, basil, salt, pepper sauce
and black pepper. Simmer for 10 minutes; do not allow to
boil. Add grated cheese and green onions, heat until cheese
melts smoothly.

Garnish each serving as desired with chopped bacon, grated
cheese and chopped parsley.

NOTE: If you don't have parsley at hand, chives, sliced
onion tops, or garlic greens make a decent substitute.

Makes 2 quarts.

* The Parmesan is what makes this soup so much better than
others I have had. It should blend in without overpowering
the other flavours and add a thickness and richness to an
otherwise plebeian soup.

** Yukon gold potatoes work well in this soup and make the
resulting product even more cream/buttery coloured than
russets or red potatoes.

Synthesised and tweaked from a combination of recipes and
attempts to duplicate Eldon Drum's potato soup. It isn't a
copy or a duplicate. But it's pretty darned good on its
own.

Uncle Dirty Dave's Kitchen

MMMMM

... "The point is not to pay back kindness but to pass it on." -- Julia Alvarez --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Michael,

wonder whether she kept the fridge or not (the
preexisting one is 20 years old, round about).

Going to let us know, and if she kept 20 year old stuff in it?

It's a new fridge, which I don't like much. Some

Why don't you like it?

of the old stuff got transferred over, but her
sister-in-law came over and tossed a bunch of
stuff, so the oldest thing I found expired in

Steve transferred just about everything "as is", tossed a few things
out. Some of it was veggies past their prime, some was stuff I'd been
saving for veggie stock (and got freezer burnt)--all went into the
compost bucket. I've still got to sort/organise the freezer section.

2012 but was not nearly so obnoxious as the milk
whose due date was a week from now but had
managed to go sour within a few days of opening.

Now that's bad!

The kitchen as a whole I'm not so enthusiastic about.

Our kitchen looks quite different now with the new flooring and fridge.
I like the new look.

your clothes, it could even suggest what to wear.

Possible, but I'd not get that obsessive.

That's what computers are for - to do the
dirty work.

Not a task I'd put my computer to, or Alexa.

Pretty easy for those who would be so inclined.

Probably so, and some people might want to do such things. I'm not of
that persuasion tho.

It's not in your color family--but it is in mine.

Color family. If I had one at all, it would
likely include everything except orange. Even
green once in a while.

What would help, is to have somebody hold various colors near your

face > and both of you look in a mirror, see what looks good against
your skin > tones, etc. You need various hues of colors, not just a
basic blue but > turquiose, periwinkle, robin's egg, etc (and same
with the other

colors). That would help you determine your color family--and no,

you > don't have to eat just your color family, all foods are open for

consumption.

That sounds just too vain for me. Also a
bit culturally influenced, insofar as tastes
do differ across populatiobs. Some people
might actually want to accentuate tones that
you or I might not.

Not really vain, just wanting to look good. Maybe it is a cultural
thing, I don't know. I don't deliberately make choices that would bring
out tones that look bad. Normally I don't wear black but today I'm
wearing black slacks with a (mostly) green sweater. The sweater has some
black in it, also red, gold and a bit of purple. Since it's mostly a
green that I can wear, the black (and purple) of the sweater are
incidental; the red and gold are also in my colors. The black slacks,
since the black is not up against my face, works in this instance but
I'd more often choose dark brown or navy.

So in a couple weeks I get to go to a number
of dinners that require suits or jacket and tie.
Not my usual milieu, but whatever - anything to
prevent the waiters from spilling stuff on me.

That's more than we do; most of our dining out is casual dress type places.

As we've noted before, I run the gamut.

It sounds like quite a wide range of occaisions.

spouse (or significant other) was to wear some form of formal

dress > ML> > also. Yes, it was a chance to go shopping, but there
were also times > ML> I > made my outfit.

That was a direct reference to one of your
taglines (whose sentiment of course I don't
share). Making one's own, even better.

That one was an adaptation of something someone said in another echo once. I thought it would make a cute tagline.

It represents pretty much the opposite of
my mindset, but I have plenty of friends
who espouse it.

Some people thing that if there's money in the pocket (or bank), it's
there to spend. I'm not one of those people.

Why all the ?s?

Because I didn't know what the labb-namtok seasoning mix or

tt > ML> > is/was....

Still a ton of question marks; I'd given a partial
explanation earlier. It might be a little complication
that the standard spelling is "larb" - perhaps the
person doing the earliest transliteration was a Brit.

OK, that clarifies things.

In north Thailand, the home of the dish, the
pronunciation is more like lahp.

I see, thank you.

+

No, this lady knows that we know cooking. She's asked us to

critique > ML> > what's being demo'ed a few times, welcoming an
honest opinion. > ML> Relationships, even tinily casual ones, can

be good.

True. Don't know if she gives any (no pun intended) feed back to

Publix > on the demos, our opinions, etc.

Depends on how enlightened management is. If
they know what's good for the company, they
will welcome any marketing data they can get.

Probably got to where they are today by listening to customer feed back.

averaging out above average (for recorded history)
though often it doesn't seem so.

Not when you get about 9" of snow in early December, more than some places in the north east have gotten.

You guys have more moisture in the air. If it
gets a little cold, all the more chance for
a little havoc to be wreaked.

We've warmed up quite a bit, most of the snow is gone. January and
February are when we usually see more of it here but for now we're
enjoying temps in the 50s.

Understandable; I'm fighting a cough, hoping it won't

turn > ML> into > ML> > bronchitis.

Don't get it, please.

Too late; I got it but am on day 6 of anitbiotics. Once the

cough > ML> > reaches a certain point, it usually goes into
bronchitis, no matter > ML> what > I do.

Improving more, but still not quite back to "normal".

Improvement is ardently to be hoped for.

Improved enough that I was able to sing in the Christmas choir at church
today without problem.

It's said that selective forgetting is an
important part of mental housecleaning, if
you will. No matter how big the closet, you've
got to get rid of stuff occasionally.

Understandable, otherwise you would have way too much stored that's

not > worth keeping.

It turns out that the old bromide about
your using only (insert whatever small
percentage here) of your brainpower just

CONTINUED IN NEXT MESSAGE <<

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


... 90% of being smart is knowing what you're dumb at.

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

Hi Michael,

CONTINUED FROM PREVIOUS MESSAGE <<

isn't true.

Selective retention can be good or bad, depending on what's selected to
keep or forget.

Thai Tofu with Mint Leaves Salad
cat: vegetarian, vegan, main
serves: 4

1 lb firm white tofu (Tao Hoo Kao)
3/4 c coarsely chopped straw mushrooms
3 Tb finely chopped red onions
1 Tb ground roasted rice
2 Tb chopped cilantro leaves
1/2 c washed and dried fresh peppermint leaves
1 Tb garlic, roasted and finely chopped
1 Tb red onions, roasted and finely chopped
4 Tb fresh lime juice
1 1/2 ts salt
1 1/2 ts ground dried chilies; to taste

This has the dreaded cilantro in it; can I sub a bit of regular parsley?

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


... My mind is like a steel, uh... thingy

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

On 12-17-18 06:33, Dave Drum <=-
spoke to Dale Shipp about Milk <=-

Which is why we now buy Lactaid milk. Not for the lactoss free aspect
but for the much longer shelf life. Mostly, I only use it for my

I recommend ultra-pasteurised dairy products for that purpose. I make
some cream soups from time to time and I buy ultra-pasteurised half &
half from my local GFS or Hy-Vee. I have had it keep, without spoiling
in the ice box for as long as two months after opening.

We tried that previously, and I prefer the Lactaid 2% milk.


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

Title: TANGY LENTIL SALAD
Categories: Salads, Dkuhnen msn, Side dish
Yield: 6 Servings

1 c (250ml) dry lentils
3 Bay leaves
4 cl Garlic, peeled and crushed
1/4 ts (1ml) dried oregano
6 tb (90ml) olive oil
6 tb (90ml) vinegar
2 Garlic cloves, minced
1/2 ts (2ml) ground cumin
Salt and Pepper
1 Small red onion
1 Red pepper, seeded, diced
3 tb (45ml) chopped fresh parsley
6 oz (175g) feta cheese, crumbled
18 Kalamata olives

Pick over lentils, wash and place in a large saucepan
with bay leaves, crushed garlic and oregano. Cover
with water by 2 inches, bring to boil then simmer
uncovered 30 minutes until tender. Drain, cool and
remove garlic and bay leaves. To make vinaigrette,
whisk together olive oil, vinegar, minced garlic,
cumin, salt and pepper in small bowl. Toss with
lentils, onion and red pepper. Let sit 20 minutes.
Taste and season as needed with salt, pepper and
vinegar. Salad can be prepared to this point 6 hours
in advance. To serve, toss salad with parsley and
place on platter. Garnish with crumbled feta cheese
and olives. Source: The Toronto Star Newspaper, April
15th, 1996.
Downloaded from WWW site:
Gemini & Leo's at www.synapse.net/~gemini/mealmast.html

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:32:46, 18 Dec 2018
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Which is why we now buy Lactaid milk. Not for the lactoss free aspect
but for the much longer shelf life. Mostly, I only use it for my

I recommend ultra-pasteurised dairy products for that purpose. I make
some cream soups from time to time and I buy ultra-pasteurised half &
half from my local GFS or Hy-Vee. I have had it keep, without spoiling
in the ice box for as long as two months after opening.

We tried that previously, and I prefer the Lactaid 2% milk.

Fair enough. I am not a fan of 2% milk for anything, preferring the
higher butterfat of the real stuff. And I won't let skim milk (aka blue
water) in the house. Mostly I cook with it - I seldom drink any milk
as a beverage except the occasional chocolate milk - once or twice a
year.

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

Title: Breast Of Pheasant Under Glass
Categories: Game, Wine, Citrus, Booze, Dairy
Yield: 2 Servings

2 Pheasant breasts
2 tb Lemon juice
1/2 ts Salt
1/2 ts Pepper
3 tb Butter
1 ts Shallots; peeled, chopped
2 tb Brandy
1/3 c Dry white wine
1/3 c Heavy cream
1 tb Meat glaze
ds Cayenne
1 tb Truffles or morels; in thin
- strips
2 tb Mushrooms; in thin strips

Remove skim from pheasant breasts. Trim edges & flatten
breasts slightly with a meat mallet. Rub breasts with 1
TB of the lemon juice, and sprinkle with salt & pepper.

Melt 2 TB of the butter in a 9" skillet. When butter
foams, add breasts and saute 3 minutes on each side.
Do not over-cook. Make a shallow cut in one of the
breasts with a sharp knife. The meat should be pink
and the juice that runs out should be clear yellow.

Remove breasts from skillet nad keep warm.

Add shallots to dripping and saute 'til golden brown.
Drain butter from shallots and reserve. Add brandy and
wine and reduce to half its volume. Add cream and Meat
Glaze and reduce to half its volume again. Strain sauce,
and add the remaining 1 TB lemon juice, the remaining TB
butter and cayenne.

Mix truffles and mushrooms, and divide into 2 portions.
Place warm breasts on a serving dish. Top each with
truffles & mushrooms. Pour sauce over breasts and cover
with a glass cover.

Recipe from the Greenbrier Hotel.

CHEF'S NOTE: Breast of pheasant is served under glass
to hold in the cognac flavor that makes this dish so
unique.

Uncle Dirty Dave's Archives

MMMMM

... "There is moderation even in excess." -- Benjamin Disraeli
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 12-18-18 06:40, Dave Drum <=-
spoke to Dale Shipp about Milk <=-

We tried that previously, and I prefer the Lactaid 2% milk.

Fair enough. I am not a fan of 2% milk for anything, preferring the
higher butterfat of the real stuff. And I won't let skim milk (aka
blue water) in the house. Mostly I cook with it - I seldom drink any
milk as a beverage except the occasional chocolate milk - once or twice
a year.

Every now and then we have a late night snack of graham crackers and
milk. Slight dunk in milk, but not so much as they dissolve. Other
than that, we seldom drink milk -- except in a fast food milk shake.


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

Title: Lakhnawi Khatti Dal (Lucknow Sour Lentils)
Categories: Main dish, Indian, Vegetarian
Yield: 6 servings

1 1/2 c Pink lentils
1 tb Finely chopped ginger
1/2 ts Turmeric
1 tb Lemon juice
1 c Boiling water
2 ts Salt
5 tb Ghee
1 ts Black cumin seeds
1 tb Minced garlic
1/2 ts Red pepper

Wash lentils thoroughly. Place in a saucepan with the turmeric & 5
cups of water. Bring to a boil, stirring often. Reduce heat &
simmer, partially covered, for 25 minutes. Stir occasionally. Add
lemon juice to lentils & cook for a further 15 minutes. Turn off
heat & beat with a wire whisk.

Heat ghee, when very hot, add cumin seeds & fry for about 10 seconds.
Remove pan from the heat & add red pepper & minced garlic. Stir
rapidly for 10 seconds until the garlic begins to colour, but do not
let it brown. Pour over the hot puree. Serve immediately.

Julie Sahni, "Classic Indian Cooking"
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:05:42, 19 Dec 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Dave Drum <=-

Every now and then we have a late night snack of graham crackers and
milk. Slight dunk in milk, but not so much as they dissolve. Other
than that, we seldom drink milk -- except in a fast food milk shake.

I guess I'm the oddball. In my fridge I have the remnants of a gallon of whole
milk and a quart of half'n'half. That lasts me just over a week. I had a chocolate malt today though, at Wiernerschnitzel. Passed on a beer there, Stella, a Mexican brand that I'm not familiar with, or wines made by somebody I've never heard of, Merlot, Chardonnay, Zin. Out running around, had to buy drugs, I'm headed for Denver for the Christmas week so I was stocking up.

___ Blue Wave/DOS v2.30 [NR]

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

Dale Shipp wrote to Dave Drum <=-

We tried that previously, and I prefer the Lactaid 2% milk.

Fair enough. I am not a fan of 2% milk for anything, preferring the
higher butterfat of the real stuff. And I won't let skim milk (aka
blue water) in the house. Mostly I cook with it - I seldom drink any
milk as a beverage except the occasional chocolate milk - once or twice
a year.

Every now and then we have a late night snack of graham crackers and
milk. Slight dunk in milk, but not so much as they dissolve. Other
than that, we seldom drink milk -- except in a fast food milk shake.

I suppose Dairy Queen is considered "fats food". I do one of their
shakes every year or so. Mostly I do real milkshakes - from Steak n'
Shake .... and dipped and *very* hard to get through a straw. Or from
my drug store - a family-run affair which has a working "soda fountain" dispensing shakes, sundaes, ice cream sodas, floats, egg creams, etc.

Steak n' Shake will give me a free milkshake every Friday with my meal
as a perk of having their app on my smarta$$ phone (one of the few good
things I've found on that tether). But I find that if I have to go back
to work I am a) pressed for time since drinking the shake without getting
a "brain freeze" is time consuming and b) I am carb-loaded and want to
take a nap. Bv)= So, I do about one freebie a month - in the evening.

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

Title: Egg Cream
Categories: Five, Beverages, Dairy, Chocolate
Yield: 1 Serving

Seltzer or club soda; very
- cold
1 To 1-1/2" milk
+=IN A=+
Tall glass
1 To 1-1/2" Fox' U-bet
- chocolate syrup (or use
- Hershey's but don't tell
- anyone from Brooklyn what
- you did)

An egg cream is made with very cold seltzer or club
soda, U-bet chocolate syrup and ice cold milk.

Start by putting about 1 to 1-1/2" milk in a tall
glass.

Add about the same amount of chocolate syrup. Add the
seltzer and mix vigorously until the ingredients are
combine. If you've done it correctly, there will be
about two inches of white "cream" at the top of the
glass.

An egg cream is never taken through a straw. You should
always drink it from the glass!

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... "A man cannot be too careful in his choice of enemies." -- Oscar Wilde
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 12-19-18 05:54, Dave Drum <=-
spoke to Dale Shipp about Milk <=-

Every now and then we have a late night snack of graham crackers and
milk. Slight dunk in milk, but not so much as they dissolve. Other
than that, we seldom drink milk -- except in a fast food milk shake.

I suppose Dairy Queen is considered "fats food". I do one of their

We have not been to a Dairy Queen in years, maybe decades. Not to
mention that the closest one to us now is about 20 minutes away.
McDonalds is just around the corner and their shakes are decent. A
little bit further is Wendy's with their frosty, eat with a spoon,
shakes.

shakes every year or so. Mostly I do real milkshakes - from Steak n'
Shake .... and dipped and *very* hard to get through a straw. Or from

Steak and Shake is even further, about 26 minutes. I've heard that they
are decent, but have never been to one.

my drug store - a family-run affair which has a working "soda
fountain" dispensing shakes, sundaes, ice cream sodas, floats, egg
creams, etc.

Title: Egg Cream

Dave Sacerdote got excited on a visit with us years ago to find out that Cheeburger Cheeburger served egg creams. We tried it and were not
thrilled. I cannot say that it was made with the appropriate chocolate
sauce or not.

Kevin posted some really trashy looking and unedited recipes, but this
one looks decent.


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

Title: Curry-Laced Tomato-Lentil Broth
Categories: Soup, Beans, Curry
Yield: 8 Servings

1 c Red lentils
4 c Water
1/4 ts Turmeric
2 c Canned crushed tomatoes
1 1/2 ts Cumin
2 ts Ground coriander
1/2 ts Cayenne pepper
1 ts Minced onion
1 ts Minced garlic
Salt to taste
1 tb Lemon juice
1 tb Vegetable oil
1 ts Black mustard seeds
2 tb Chopped fresh coriander

From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni
(William Morrow).

Wash lentils thoroughly. Place in a pot with 3 cups water and
turmeric. Cook, partially covered, until very tender, about 30
minutes.

Combine lentils and 1 cup water in a deep pot. Whisk to crush some of
the lentils. Add the tomatoes, cumin, ground coriander, cayenne,
onion, garlic and salt and bring to a boil. Lower heat and cook,
partially covered, 10 minutes. Add lemon juice.

Heat oil in a small skillet until hot. Add mustard seeds and cover so
the seeds do not fly out of the pan. When they stop spattering, mix
into soup. Stir in fresh coriander.

Makes 6-8 servings.
From: Kevin Jcjd Symons Date: 12-05-99
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:58:53, 20 Dec 2018
___ Blue Wave/DOS v2.30

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

On 12-19-18 14:32, Bill Swisher <=-
spoke to Dale Shipp about Re: Milk <=-

Quoting Dale Shipp to Dave Drum <=-

Every now and then we have a late night snack of graham crackers and
milk. Slight dunk in milk, but not so much as they dissolve. Other
than that, we seldom drink milk -- except in a fast food milk shake.

I guess I'm the oddball. In my fridge I have the remnants of a gallon
of whole milk and a quart of half'n'half. That lasts me just

Maybe we are the oddball? We used to drink more milk, but then it
started having an effect on Gail's digestive system like sort of half
way lactose intolerant. And so, we gave up drinking regularly. I use
the 2% Lactaid in my coffee. As I said except for the occasional snack
of graham crackers dunked in milk we do not drink it.

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

Title: Fakes Xithati (Sour Lentil Soup)
Categories: Greek, Soup, Vegetarian
Yield: 6 Servings

MMMMM-----------------------KAREN MINTZIAS----------------------------
2 c Brown lentils
2 qt Water
1 c Finely chopped spring onions
1 Garlic clove (opt.); crushed
1/4 c Finely chopped coriander *
1/3 c Olive oil
1/4 c Cold water
1 tb Flour
1/4 c Vinegar (or to taste)
Salt
Freshly ground black pepper

*Note: Finely chopped parsley may be substituted for coriander leaves.

Wash lentils in several changes of cold water, or place in a sieve
and run water through them. Drain.

Put lentils in a large pot with 8 cups water, spring onion, garlic if
used, oil and coriander or parsley (or a combination of the two if
preferred). Bring to the boil, cover pan and simmer on low heat for 1
hour or until lentils are soft.

Put water and flour in a screw top jar, seal and shake until
thoroughly combined. This prevents lumps forming. Pour this
gradually into boiling soup, stirring constantly, until thickened
slightly. Add vinegar and salt and pepper to taste. Return to the
boil, boil gently for 5 minutes, then serve hot.

From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1
86302 069 1

Typed for you by Karen Mintzias
REPOST SEPT 1999
From: Kevin Jcjd Symons Date: 09-09-99
Cooking

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:23:49, 20 Dec 2018
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Every now and then we have a late night snack of graham crackers and
milk. Slight dunk in milk, but not so much as they dissolve. Other
than that, we seldom drink milk -- except in a fast food milk shake.

I suppose Dairy Queen is considered "fats food". I do one of their

We have not been to a Dairy Queen in years, maybe decades. Not to
mention that the closest one to us now is about 20 minutes away.
McDonalds is just around the corner and their shakes are decent. A
little bit further is Wendy's with their frosty, eat with a spoon,
shakes.

I've not been inside a Dairy Queen is yonks. I hit the drive-thru and
motor on down the road. Dairy Queen certainly has changed from the walk
up window, no inside seating, soft-serve I scream (only) place. There
is still one like that about 30 miles southeast of me in my birthplace.
But, the locals are all burger snatchers that serve I scream ... as an afterthought, it seems.

shakes every year or so. Mostly I do real milkshakes - from Steak n'
Shake .... hand dipped and *very* hard to get through a straw. Or from

Steak and Shake is even further, about 26 minutes. I've heard that
they are decent, but have never been to one.

Mine are very nice. The Stuller family is Steak n' Shake's oldest (and
first) franchise operation. There are four restaurants here, two thirty
miles west in Jacksonville and a brand-new shop set to open just down
the street from the old-fashion DQ I mentioned above. I have lunch at
the near-by Steak n' Shake most days I am working - close, fast, filling
and above all -- tasty.

my drug store - a family-run affair which has a working "soda
fountain" dispensing shakes, sundaes, ice cream sodas, floats, egg
creams, etc.

Title: Egg Cream

Dave Sacerdote got excited on a visit with us years ago to find out
that Cheeburger Cheeburger served egg creams. We tried it and were not thrilled. I cannot say that it was made with the appropriate chocolate sauce or not.

I'm not a fan of egg creams. Never "got" it WRT them. If you're gonna
do chocolate syrup and seltzer - sub I scream for the milk and gimme
a chocolate soda. Bv)=

Kevin posted some really trashy looking and unedited recipes, but this
one looks decent.

Here's why .....

From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni
(William Morrow).

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

Title: Madras Red Fish Curry (Meen Kari)
Categories: Tv-food, Asian, Seafood, Curry, Chilies
Yield: 4 Servings

1 1/2 lb Skinless, boneless, non-oily
- fish filets, such as sole
- or flounder, in 4 serving
- pieces
1 tb Curry powder
1/2 c Unbleached flour; for
- dusting
Coarse salt
3 tb Light vegetable oil
1/2 c Fine chopped onions
1 ts Fine chopped garlic
1 tb Ground red pepper, paprika,
- or a combination
1 ts Mustard powder
12 Kari leaves
+=OR=+
2 Bay leaves
2 c Water
1/2 lb Plum tomatoes; peeled,
- seeded, chopped
1/4 c Tamarind water
+=OR=+
1 ts Tamarind paste
+=DISSOLVED IN=+
1/4 c Hot water
+=OR=+
1 ts Prune paste
+=MIXED WITH=+
1 ts Lemon juice
Kari or cilantro sprigs to
- garnish

Recipe from: Julie Sahni's School of Indian Cooking

Place the fish on a plate and rub over with the curry
powder ans salt. Heat 3 tablespoons of oil in a large
non-stick frying pan until hot. Lightly dust fish pieces
with flour and add to the oil. Cook until fish is lightly
browned, about 1 minute, turning once. Do not fully cook
fish. Remove fish to the plate.

To the same pan add onions, garlic, red pepper, mustard,
and curry leaves; cook until the onions are soft, about 3
minutes. Stir in the water, tomatoes, and tamarind and
bring to a boil. Simmer until the sauce is reduced and
thickened, about 8 minutes. Gently slip in the fish and
the accumulated juices. Cook until the fish is heated
through, about 2 minutes. Serve garnished with herbs.

Yield: 4 servings

Recipe courtesy Julie Sahni

SOURCE: Chef du Jour Cooking Show #DJ9456

MM Format by Dave Drum - 21 December 1999

Uncle Dirty Dave's Archives

MMMMM

... I like to play chess w/old men in the park. But it's hard to find 32 of themk
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Bill Swisher wrote to Dale Shipp <=-

Quoting Dale Shipp to Dave Drum <=-

Every now and then we have a late night snack of graham crackers and
milk. Slight dunk in milk, but not so much as they dissolve. Other
than that, we seldom drink milk -- except in a fast food milk shake.

I guess I'm the oddball. In my fridge I have the remnants of a gallon
of whole milk and a quart of half'n'half. That lasts me just over a

The range is broad. My brother goes through a gallon or more a week -
to "help bone health". He's the brother that has had both knees replaced.

Bv)=

week. I had a chocolate malt today though, at Wiernerschnitzel.
Passed on a beer there, Stella, a Mexican brand that I'm not familiar

It's fairly decent. Better IMO than Milwaukee's Best or Keystone. As
good as MGD, better than Butt-wiper (not as sweet), on a par with what
PBR used to be when Augie Pabst was running things.

with, or wines made by somebody I've never heard of, Merlot,
Chardonnay, Zin. Out running around, had to buy drugs, I'm headed for Denver for the Christmas week so I was stocking up.

I've heard of Ernie and Julie - I'll take a shot with an "unknown" well
before I'll do their 'factory' wines. Even Two Buck Chuck.

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

Title: Knockwurst in Beer/Wine w/Kraut
Categories: Sausage, Vegetables, Crockpot
Yield: 3 Servings

6 Knackwurst
3 c Sauerkraut; rinsed, drained*
1 Apple; peeled, chopped
1 ts Caraway seed
1 ts Sugar
1 c Beer
+=OR=+
1 c White wine

* use bagged sauerkraut - NOT from a can. -- UDD

Combine all ingredients. Cover tightly in a large
skillet. Simmer over low heat 15-20 minutes and serve.

Can also be prepared in a crockpot, which is done most
of the time.

Ham hocks can be used/added also. Just strip most of
the fat off. (Why???? -- UDD)

Serve with mashed potatoes.

In a crockpot it's about 6 hrs cooking, but much better.

From the cookbook: Ask Your Neighbour; Bill Randles

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Human beings are 70% water, and with some the rest is collagen" Martin Mull
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dale Shipp to Michael Loo <=-

the gallon size ends up getting the last bit tossed after Gail
sniffs it and turns her nose up. I never notice until it
turns lumpy in my coffee.

Milk that's just slightly off that is no good for drinking straight
up or in coffee is still perfectly fine for one or two days more for
salty chowders, cream soups and white sauces. Even longer for
pancakes, biscuits and bread where a sour tang can be appreciated.
We even use the whey that accumulates in tubs of yogurt and sour
cream which most people pour down the drain in those last three.

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

Title: "Hot Damn! Jack" Bread
Categories: Bread, Abm, Cheese, Chilies
Yield: 1 loaf

1 c Milk
1/2 c Sour cream
2 c Bread flour
1 1/4 c All-purpose flour
1 ts Salt
2 tb Sugar
2 tb Margarine or butter
2 ts Yeast
1 tb Dried chives
1 tb Cumin
1/2 c Habanero Jack Cheese;
Shredded
1/2 c Mozzarella cheese;
Shredded
1/2 c Red bell pepper; chopped
1/4 c Jalapeno pepper; chopped
3 Habanero chiles; red or
Orange, minced

Place all ingredients except cheeses & peppers in bread pan
according to your machine's instructions. Set for White bread &
start. When the beeper sounds, add cheeses & peppers.

Posted to bread-bakers-l by Bobbi Novicky

Instructions for hand-made:

Dice all vegetables fine. Heat milk and butter to about 110
degrees F. After removing from heat and insuring that the temp
hasn't risen, stir in the yeast. Place all the dry ingredients
into large bowl. Add in liquid ingredients, cheeses and
vegetables. Mix until it turns into dough. Knead 8-10 minutes
until dough has a satiny finish on the outside. Make into a ball,
and place into a slightly greased metal bowl. Allow to rise until
doubled.

Remove about 1/3 or so of the dough, roll into a cylinder and
place into a 7-inch teflon loaf pan. Roll remaining 2/3 or so
dough into cylinder and place into a 9-inch teflon loafpan. Press
both down evenly. Allow to rise until doubled or until you poke a
finger into the dough and it doesn't spring back.

Bake at 350 degrees for 40 minutes to 1 hour, turning pan after 20
minutes to insure even baking, or until internal temperature
reaches 190 degrees. Immediately remove from pan and cool on a
wire rack.

Posted to the AZstarnet BBQ Mailing List by Glen G. Hosey

MMMMM

Cheers

Jim


... Turkey bacon is basically bacon flavored turkey scrap Slim Jims.

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Quoting Dale Shipp to Dave Drum on 12-19-18 01:01 <=-

We tried that previously, and I prefer the Lactaid 2% milk.

Fair enough. I am not a fan of 2% milk for anything, preferring the
higher butterfat of the real stuff. And I won't let skim milk (aka
blue water) in the house. Mostly I cook with it - I seldom drink any
milk as a beverage except the occasional chocolate milk - once or twice
a year.

Every now and then we have a late night snack of graham crackers and
milk. Slight dunk in milk, but not so much as they dissolve. Other
than that, we seldom drink milk -- except in a fast food milk shake.

How about dunking Oreos in milk... ;) That's always a treat here... :)
And the leftover milk can almost be like chocolate milk with the oreo crumbs.... :)

ttyl neb

... I invite dissenting opinions. I ignore them, but I do invite them.

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Quoting Bill Swisher to Dale Shipp on 12-19-18 14:32 <=-

Every now and then we have a late night snack of graham crackers and
milk. Slight dunk in milk, but not so much as they dissolve. Other
than that, we seldom drink milk -- except in a fast food milk shake.

I guess I'm the oddball. In my fridge I have the remnants of a gallon
of whole milk and a quart of half'n'half. That lasts me just over a
week.

Not so much an oddball in my book... Richard and I go through at least a
gallon and a half of whole milk a week... more if we actually eat dinner
home every day of the week.... both of us have always been milk
drinkers... We don't use the half-and-half, but then we aren't drinking anything to put it in... On occasion I'll buy the heavy whipping cream
for some things... :)

Out running around, had to buy drugs, I'm headed for
Denver for the Christmas week so I was stocking up.

Planning ahead's good... ;) Enjoy your Christmas away.... :)

ttyl neb

... Did you say that MNP means Modem Needs Pizza?

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On 12-22-18 17:22, Nancy Backus <=-
spoke to Dale Shipp about Re: Milk <=-

Every now and then we have a late night snack of graham crackers and
milk. Slight dunk in milk, but not so much as they dissolve. Other
than that, we seldom drink milk -- except in a fast food milk shake.

How about dunking Oreos in milk... ;) That's always a treat here...
:) And the leftover milk can almost be like chocolate milk with the
oreo crumbs.... :)

That is good also. We have not done it for awhile, but when we do get
Oreos, it is the thing to do. BTW, do you go for regular of double
stuffed? What about vanilla? Or mint?


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

Title: Italian Lentil Minestrone Soup
Categories: Soup
Yield: 1 servings

2 c Dried lentils
12 c Divided cold water
1 cn (6 oz) tomato paste
3 Minced celery ribs
1 c Coarsely chopped cabbage
1 c Sliced mushrooms
1 Chopped onion
1 ts Italian herbs OR
1/2 ts Dried oregano and
1/2 ts Basil
1 ts Garlic salt
Pepper to taste
Pinch of hot pepper flakes
6 tb Grated parmesan cheese

Soak lentils overnight in 6 cup water; drain, discard water. Combine
lentils with remaining 6 cup water. Heat to boiling. Stir in remaining
ingredients, except cheese. Cover and simmer for 45 minutes. Serve
sprinkled with parmesan cheese.

From: Jr Byers Date: 05 Apr 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:33:00, 24 Dec 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Bill Swisher <=-

We used to drink more milk, but then it started having an
effect on Gail's digestive system like sort of half way lactose intolerant.

I get the impression that adult onset lactose intolerance can be
triggered by certain illnesses and medications and also just from
abstaining from dairy for a while and then resuming consumption.

And there seems to be a spectrum of how severe the intolerance is.

Roslind still enjoys drinking milk but I stopped having it as a
beverage when I was a teenager. I still enjoy it on cereal
occasionally, usually as a bed time snack, not breakfast and I do
like ice cream, chowders, cream soups and white sauces a lot.

My most recent white sauce was a Curried Tomato Soubise for saucing
some diced, boiled sweet potatoes. (Soubise is Bechamel [basic white
sauce] with pureed slow cooked onion and butter added. I also
stirred in a little tomato paste and a teaspoon of curry powder.)



Cheers

Jim


... Almond milk, because "nut juice" is just gross.

___ Blue Wave/QWK v2.20
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Quoting Dale Shipp to Nancy Backus on 12-24-18 01:29 <=-

Every now and then we have a late night snack of graham crackers and
milk. Slight dunk in milk, but not so much as they dissolve. Other
than that, we seldom drink milk -- except in a fast food milk shake.

How about dunking Oreos in milk... ;) That's always a treat here...
:) And the leftover milk can almost be like chocolate milk with the
oreo crumbs.... :)

That is good also. We have not done it for awhile, but when we do get Oreos, it is the thing to do. BTW, do you go for regular of double stuffed? What about vanilla? Or mint?

Yes, yes, occasionally, and of course... ;) The other flavors, no... :)

ttyl neb

... Oreos are as addicting as cocaine but better for dipping in milk.

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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Denver for the Christmas week so I was stocking up.

Planning ahead's good... ;) Enjoy your Christmas away.... :)

I'm back. OK trip, I woke up yesterday and it was warmer in Anchorage than Denver. But in a break from tradition, there wasn't a blizzard while I was there. We went out for lunch and later to the airport. When I got to the airport security snagged my bag for a manual grope, took forever since there was a little old lady in a wheelchair ahead of me who couldn't understand why she wasn't allowed to have an open bottle of water, might have had something to
do with the fact that she only spoke Russian and those translator apps on the phone aren't THAT good. I was given 2lbs of dried hominy, which wasn't the problem, and a pound of wild rice, which was (and is) the problem. Keep it to yourself...but I really don't like wild rice so I'll leave it over at the clubhouse with a for-free-take yellow sticky on it. The flight out of Denver was about an hour late. Took a cab straight over to the casino where the car was parked, hopped into the car, and drove on down to Lake Havasu, it's 150 miles so it's right at a 2.5 hour drive. Got here at about 1:30am. Nice drive, only worry was that there are herds of feral Burro running around, and out onto the road sometimes. Hitting one would be no bueno, I know people here
who have (in town driving to the grocery store) as a bonus they got to find a replacement vehicle. I'm now getting ready to go out for...lunch.

___ Blue Wave/DOS v2.30 [NR]

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

Quoting Bill Swisher to Nancy Backus on 12-29-18 09:50 <=-

Denver for the Christmas week so I was stocking up.

Planning ahead's good... ;) Enjoy your Christmas away.... :)

I'm back. OK trip, I woke up yesterday and it was warmer in Anchorage than Denver. But in a break from tradition, there wasn't a blizzard
while I was there. We went out for lunch and later to the airport.

Nice break from tradition.... crazy weather, though, I must say.... :)

When I got to the airport security snagged my bag for a manual grope,
took forever since there was a little old lady in a wheelchair ahead of
me who couldn't understand why she wasn't allowed to have an open
bottle of water, might have had something to do with the fact that she only spoke Russian and those translator apps on the phone aren't THAT good.

Poor woman.... apparently no family to translate for her either...?

I was given 2lbs of dried hominy, which wasn't the problem, and
a pound of wild rice, which was (and is) the problem. Keep it to yourself...but I really don't like wild rice so I'll leave it over at
the clubhouse with a for-free-take yellow sticky on it.

Someone will no doubt appreciate it... :)

The flight out of Denver was about an hour late. Took a cab straight
over to the casino where the car was parked, hopped into the car, and drove on down to Lake Havasu, it's 150 miles so it's right at a 2.5
hour drive. Got here at about 1:30am. Nice drive, only worry was
that there are herds of feral Burro running around, and out onto the
road sometimes. Hitting one would be no bueno, I know people here who have (in town driving to the grocery store) as a bonus they got to
find a replacement vehicle.

Definitely no bueno.... Good thing you didn't hit any...

I'm now getting ready to go out for...lunch.

Hope you got a good one... (G)

ttyl neb

... Frigerobics: Leaning, bending, stretching while looking in the fridge.

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Quoting Nancy Backus to Bill Swisher <=-

Poor woman.... apparently no family to translate for her either...?

Nope, just some bored looking airport guy pushing her around.

the clubhouse with a for-free-take yellow sticky on it.

Someone will no doubt appreciate it... :)

It was gone an hour or so later when I checked for mail.

___ Blue Wave/DOS v2.30 [NR]

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

Quoting Bill Swisher to Nancy Backus on 01-04-19 19:47 <=-

Poor woman.... apparently no family to translate for her either...?

Nope, just some bored looking airport guy pushing her around.

Hopefully she got safely to her destination.... :)

the clubhouse with a for-free-take yellow sticky on it.

Someone will no doubt appreciate it... :)

It was gone an hour or so later when I checked for mail.

So someone was appreciative of the opportunity... :)

ttyl neb

... Help! I'm going through cherry cheesecake withdrawal.

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