No, but we've mentioned Wegman's a few times to the food demo lady

we > know. (G)
You could get people together and rent a tour
bus and take a field trip to Wegmans, pretending
to be Asians.

I wouldn't be able to pass there. OTOH, Steve could pass for Middle
Eastern, should we go that route? (G) But, again, I wouldn't be able to
pass in cultural appearance there either. AFAIK, too, the nearest
Wegmans to us is still the one in MD--we're getting the one in Raleigh,
I believe, this year.

Give a report.

The travel companies are cheating nowadays
by decreeing that accounts inactive for a
certain period (typically a year to two)
forfeit their points. This of course is bad

We've not flown Hawaiian since our trip to the Big Island in 2005 so
have lost those points. Last trip was Southwest; we've gone mostly with
them since we've been back on the main land, with a few Delta flights a number of years ago.

That's the thing - the programs represent a
3-5% discount but only if you keep up with
them. I'm guessing that half the customers
forget about their credits until it's too late.

There can be made the point that they're called
"frequent" user programs for a reason, but they
are marketed as though they were bank accounts.
I'm probably going to lose my Delta and Wyndham
points this year and may punt my JetBlue ones
as well. My Southwest credits, few though they
were, are long gone, and I didn't mourn them.

Probably so few that keeping track of them wasn't worth the bother?
Frontier is adding some more flights out of RDU this year, but it's an airline I'd only use as a last resort.

I have various problems with Allegiant, Spirit, and
Frontier, not least of which is their maintenance
record.

Most likely not. (G)

For me these days it's nutmeg. No nog for me.

We've not made nog in years, and I don't always add it to any store bought we might happen to have. If we do add it, it's always fresh grated.

Fresh grated is much [s]nicer[/s] less nasty.

Those little nut megs last a long time, if kept properly. Ours are
either in the freezer or a small jar (with a cap) in the spice cabinet.
I've got a small Microplane grater that I use with them.

Don't know - Weller recently posted a recipe
or rather procedure which used half a meg nut
in one fell swoop.

I try to keep some on hand.

If you save scraps in the freezer, good broth is
always easy to make.

Usually have a carcasse or two in the freezer--or fresh made stock in
the fridge.

I just made a quart of yummy beef/chicken
stock that will go to good use this week.

... Move along, folks...nothing to see...just an off-topic message.

If we didn't look at the off-topic messages
here, we'd not be in here at all.

But, most have some, even passing, reference to the main topic of the
echo.

Well, I can't speak for you, but I think
there's more off-topic here than a vigilant
moderator would allow. Luckily for everyone,
the moderator has several lines that mustn't
be crossed, but otherwise he's pretty okay
with stuff.

Skunk odor-removing recipe
Do not mix or store in a sealed bottle, as it
may explode.

Too bad my parents didn't know this when I was growing up--our dogs
always got bathed in tomato juice. It reduced, but didn't totally
eliminate, the skunk smell. It's stuff they always had on hand so a
batch could have been made up easily.

Plus tomato juice is relatively expensive.

Ramona Home Journal is not responsible for any
damages or injuries caused by the use of this
recipe. Contact a doctor or veterinarian with
questions or concerns.

The usual disclaimer. Never heard of the publication before.

If you didn't live in or around Ramona,
there's no reason why you would have.

Ginger Pastry Cream (for Doughnut Filling)
categories: ingredient, dessert
Yield: 4 c

1 c sugar
1/2 c chopped crystallized ginger
3 c milk
9 lg egg yolks
6 Tb cornstarch
1 ts ground ginger

Combine the sugar and candied ginger in a
food processor and chop very fine.

Bring the milk to a low simmer in a
saucepan over medium-low heat.

Whisk the egg yolks, cornstarch, and
ground ginger together in a large bowl.
Slowly whisk in the hot milk mixture,
taking care not to scramble the eggs.
Return the mixture to the suacepan and
cook over medium heat until very thick,
3 to 5 min. Transfer to a bowl, straining
if necessary to remove any chunks. Stir in
the crystallized ginger mixture, then
cover with a sheet of plastic wrap pressed
directly against the surface of the pastry
cream to keep a skin from forming. Chill.

Beat the pastry cream in a stand mixer
fitted with the paddle attachment until
smooth before using.

Worst Bakers in America, foodnetwork.com
(actually this doesn't look too bad, but
the cornstarch might be a little bit much)
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi MIchael,

No, but we've mentioned Wegman's a few times to the food demo

lady > ML> we > know. (G)

You could get people together and rent a tour
bus and take a field trip to Wegmans, pretending
to be Asians.

I wouldn't be able to pass there. OTOH, Steve could pass for Middle Eastern, should we go that route? (G) But, again, I wouldn't be able

to > pass in cultural appearance there either. AFAIK, too, the nearest

Wegmans to us is still the one in MD--we're getting the one in

Raleigh, > I believe, this year.

Give a report.

I updated Nancy earlier this week on it. Another update, not related to Wegmans--my knee surgery date is now set for February 15. If I'm "off
the air' for a few days, it's because I will be too fogged out to want
to do too much. I will ask Steve to post an update after surgery to let everybody know how it went.

The travel companies are cheating nowadays
by decreeing that accounts inactive for a
certain period (typically a year to two)
forfeit their points. This of course is bad

We've not flown Hawaiian since our trip to the Big Island in 2005 so have lost those points. Last trip was Southwest; we've gone mostly

with > them since we've been back on the main land, with a few Delta flights a > number of years ago.

That's the thing - the programs represent a
3-5% discount but only if you keep up with
them. I'm guessing that half the customers
forget about their credits until it's too late.

We didn't forget about our credits. Steve's sister did the booking so
I'm not sure where the credits went--probably to her.

points this year and may punt my JetBlue ones
as well. My Southwest credits, few though they
were, are long gone, and I didn't mourn them.

Probably so few that keeping track of them wasn't worth the bother? Frontier is adding some more flights out of RDU this year, but it's

an > airline I'd only use as a last resort.

I have various problems with Allegiant, Spirit, and
Frontier, not least of which is their maintenance
record.

I'm not going to consider any of them unless I have no other choice.

Most likely not. (G)

For me these days it's nutmeg. No nog for me.

We've not made nog in years, and I don't always add it to any

store > ML> > bought we might happen to have. If we do add it, it's always fresh > ML> > grated.

Fresh grated is much [s]nicer[/s] less nasty.

Those little nut megs last a long time, if kept properly. Ours are either in the freezer or a small jar (with a cap) in the spice

cabinet. > I've got a small Microplane grater that I use with them.

Don't know - Weller recently posted a recipe
or rather procedure which used half a meg nut
in one fell swoop.

That's way too much nutmeg for me! It might be OK if you're making
multiple gallons of the stuff, but even then, a little goes a long way.

I try to keep some on hand.

If you save scraps in the freezer, good broth is
always easy to make.

Usually have a carcasse or two in the freezer--or fresh made stock

in > the fridge.

I just made a quart of yummy beef/chicken
stock that will go to good use this week.

Sounds like a winner.

... Move along, folks...nothing to see...just an off-topic

message. > ML> If we didn't look at the off-topic messages

here, we'd not be in here at all.

But, most have some, even passing, reference to the main topic of

the > echo.

Well, I can't speak for you, but I think
there's more off-topic here than a vigilant
moderator would allow. Luckily for everyone,

The moderator is quite liberal on that.

the moderator has several lines that mustn't
be crossed, but otherwise he's pretty okay
with stuff.

I have a list of scripture tag lines that I don't use, just to be on the
safe side.

Skunk odor-removing recipe
Do not mix or store in a sealed bottle, as it
may explode.

Too bad my parents didn't know this when I was growing up--our dogs always got bathed in tomato juice. It reduced, but didn't totally eliminate, the skunk smell. It's stuff they always had on hand so a batch could have been made up easily.

Plus tomato juice is relatively expensive.

The one dog I remember getting a tomato juice bath was about the size of
a Welsh Corgi. We think she had some Corgi ancestry in her. But, I
remember seeing her with the white fur turned pink from tomato juice.
Other dogs preferred to tangle with porcupines.

Ramona Home Journal is not responsible for any
damages or injuries caused by the use of this
recipe. Contact a doctor or veterinarian with
questions or concerns.

The usual disclaimer. Never heard of the publication before.

If you didn't live in or around Ramona,
there's no reason why you would have.

No need.

Ginger Pastry Cream (for Doughnut Filling)
categories: ingredient, dessert
Yield: 4 c

1 c sugar
1/2 c chopped crystallized ginger
3 c milk
9 lg egg yolks
6 Tb cornstarch
1 ts ground ginger

Worst Bakers in America, foodnetwork.com
(actually this doesn't look too bad, but
the cornstarch might be a little bit much)

No, not for that amount of milk. You would need twice that amount of
flour if you were to use it for the thickening agent.

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


... OH NO! Not ANOTHER learning experience!

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

On 01-10-19 20:13, Ruth Haffly <=-
spoke to Michael Loo about 797 travel was crusty etc <=-

I updated Nancy earlier this week on it. Another update, not related
to Wegmans--my knee surgery date is now set for February 15. If I'm
"off the air' for a few days, it's because I will be too fogged out to want to do too much. I will ask Steve to post an update after surgery
to let everybody know how it went.

Isn't Feb 15 sooner than you had first posted? I remember May, but
could be wrong. Given your symptoms, the sooner the better. I'd say
that you will be fogged out for a week and out of commission for about
three weeks. I hope that they give you an ice machine to help with the
pain and swelling. It really helped Gail a lot.

Well, I can't speak for you, but I think
there's more off-topic here than a vigilant
moderator would allow. Luckily for everyone,

The moderator is quite liberal on that.

Were you aroung when the moderator before me was in charge? That would
be Joanne Pierce from Seatle. She was quite a stickler for rigid
adherance to the published rules no matter what. That included yelling
at anyone who made a post with the so called high ASCII in the post,
even for just a single character in a recipe -- such as jalapen�.

the moderator has several lines that mustn't
be crossed, but otherwise he's pretty okay
with stuff.

Thanks for that.


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

Title: Diabetic, Low-Fat Texas Bean Dip
Categories: Low fat, Appetizer
Yield: 4 servings

15 1/2 oz Can black beans, drained
15 1/2 oz Can red beans, drained
1 ts Canola oil
2 Cloves garlic, minced
1/2 c Chopped onion
1/2 c Diced tomato
1/2 c Mild picante sauce
1/2 ts Ground cumin
1/2 ts Chili powder
1 tb Diced jalapeno pepper
1/4 c Low-fat Monterey Jack cheese
-coarsely grated
1 tb Fresh lime juice
-Low-fat tortilla chips

Place beans in a bowl; partially mash with a potato masher or wooden
spoon until chunky. Heat oil in a frying pan. Add onion and garlic;
saute for 4 minutes over medium heat. Add beans, tomato, picante
sauce, cumin, chili powder and pepper. Cook for 5 minutes or until
thick, stirring constantly. Remove from heat and stir in the cheese
and lime juice. Stir until well blended and cheese has melted. Serve
warm with tortilla chips. Makes 40 (1-tablespoon) servings.

Calories 19 Fat 0.2 g Carbs 3.6 g Sodium 107 mg Fiber 1.2 g.
Exchange value per tablespoon: 1/4 starch.

>From: ``The All New Diabetic Cookbook.''

From: Sigatress@attcanada.Net Date: 03-03-00
Rec.Food.Recipe

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:32:13, 12 Jan 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

I updated Nancy earlier this week on it. Another update, not related
to Wegmans--my knee surgery date is now set for February 15. If I'm
"off the air' for a few days, it's because I will be too fogged out to want to do too much. I will ask Steve to post an update after surgery
to let everybody know how it went.

Isn't Feb 15 sooner than you had first posted? I remember May, but

The original date was March 21. The scheduler that called me with that
one was not the usual scheduler for this doctor; Steve called his usual
one on Thursday and got the new date. I could have had a January 31 date
but that wouldn't have allowed enough time to get in other needed
appointments.

could be wrong. Given your symptoms, the sooner the better. I'd say
that you will be fogged out for a week and out of commission for about three weeks. I hope that they give you an ice machine to help with
the pain and swelling. It really helped Gail a lot.

Nothing has been said (yet) about an ice machine, may get that at the
pre-op appointment on Jan. 30. I was off and on, on my feet yesterday
cooking for our Life Group at church (meal today, of rigatoni in
"Bolognaise" sauce) but did get help from Steve in browning the meat,
sauteeing the peppers and onions & other jobs.

Well, I can't speak for you, but I think
there's more off-topic here than a vigilant
moderator would allow. Luckily for everyone,

The moderator is quite liberal on that.

Were you aroung when the moderator before me was in charge? That
would be Joanne Pierce from Seatle. She was quite a stickler for

I think I got on Fido near the end of her time as moderator--I joined in
late January, 1994. IIRC, you and Dave Sacerdote took over not too long
after that.

rigid
adherance to the published rules no matter what. That included
yelling at anyone who made a post with the so called high ASCII in the post,
even for just a single character in a recipe -- such as jalapen�.

Hence, the one rule I recall seeing. I never posted anything like that.

the moderator has several lines that mustn't
be crossed, but otherwise he's pretty okay
with stuff.

Thanks for that.

Very much so.

warm with tortilla chips. Makes 40 (1-tablespoon) servings.

Calories 19 Fat 0.2 g Carbs 3.6 g Sodium 107 mg Fiber 1.2
g. Exchange value per tablespoon: 1/4 starch.

That's a rather small serving--and doesn't even count in the carbs of
the chip. It's easy to have a lot more carbs than you realise--sneaky
ones--if you're a "mindless muncher".

---
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)