We had a Philco cabinet radio and then an RCA TV. I

We had a small radio that sat on top of the fridge in the 2nd house
(moved into that one when I was 3 1/2). Got our first tv when I was in
4th grade. Dad got a stereo system, Mom had a few electric kitchen
gadgets. He'd built the house so had quite a large tool (electric and
manual) tool assortment; I think some of them had belonged to his
father.

The electric drill and saw were among
the great inventions of all time.

don't recall a time when we didn't have access to gas
or electric ranges and ovens and an electric fridge.

Same here, the house Dad built had an electric range (similar to what
Nancy has now). The old place had a gas stove so Mom was hesitant at
first to use the new electric one. She'd grown up with gas.

There were issues with both - gas, of course,
is better for accurate cooking.

Washing machines, there was a wringer thing in the
first and maybe subsequent apartments, but by the first
house in 1959 or so there was a washer and dryer.

I don't remember when when we got the first washer, do have faint
memories of the wringer. It might have been when we made the move. Got
the dryer in 1966, a couple of years after Mom started working. Before
that laundry was hung outside on good days, in the cellar when it was
wet or too cold outside.

My main memory of the wringer was putting my
finger in there just to see what would result:
my reactions of course were fast enough so no
injury resulted.

So what's the opposite of inertia? (G) If you can hold something

steady > so it doesn't move (including abstract, as well as real

balls)...........

Ertia ... not really; I think acceleration,
possibly momentum. Colloquially: activity,
enthusiasm, dynamism, and so on.

Probably momentum would best fit the choice of words.

But in the technical sense, inertia is
a feature of momentum, not its opposite,
which (again technically) is acceleration.

I use thick padded (I think it's a cotton batting) mitt and rarely

burn > myself, even at high temps.
I use what is available in whatever kitchen is
available. There has been a fad for silicone
things in recent years.

I've noticed--but not gone out and replaced baking pans, etc with it.
Don't plan to either.

They're floppy, which drives me nuts, but
the finished goods pop right out, and they
are easy to clean.

I'd have rather had the vanilla wafers. But, the plastic boxes did

work > for the banana pudding.
Cheaper, too. It's sad but understandable that
vanilla wafers are no longer flavored with all-real
vanilla. I myself have taken to artificial flavor
lately because of the huge rise in price of the
real thing.

Steve found a recipe for vanilla wafers, made some a while ago. They
were pretty good.

Almost any recipe will produce better
results than the cardboardy-tasting ones
out of the cardboard box.

There were enough of us kids that my parents couldn't do it. Me,

having > a summer birthday, some years we went to a turn out spot on
the

Appalachian Trail that ran nearby. It had a shelter, picnic table

and > fire site so we were able have a picnic, grilling a steak or something > similar. Had the birthday cake when we got home.
Sounds like all my heart would desire, especially
the steak part.

It was always cooked to very well done; the way my parents liked it.

You are what you eat, and you don't want to be a
cow when you grow up, do you? (My answer: moo).

And there's a medical precedent, anyway;
remember that Kaopectate is essentially dirt.

Eat a peck...............

Both smithsonianmag.com and npr.org have had
features on it.

Still nothing I'm going to try.

I'm perfectly willing to try, especially if
I need stopping up. I imagine it'd be sort of
like chalk (useful for heartburn and cheaper
than Tums).

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

Title: White Sauce - Medium
Categories: Budget, Sauces
Yield: 1 Servings

2 Tb Butter
2 Tb Flour
1 c Milk
1/2 ts Salt

Melt the butter in a medium-sized pot. Add the flour and stir until
bubbly, without browning. Add a third of the milk, stir well and heat
until thick. Add the next third of milk, stir well and heat again
until thick. Add the remaining milk, stir until the sauce has boiled
and bubbled gently for 1 to 2 min. Add salt.

From: DOLLARS AND SENSE COOKBOOK ISBN 0 908808 65 8 By: ALISON HOLST
Typed by: KEVIN JCJD SYMONS
U/L COOKING MARCH 25 Y2K

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

Hi Michael,

gadgets. He'd built the house so had quite a large tool (electric

and > manual) tool assortment; I think some of them had belonged to
his

father.

The electric drill and saw were among
the great inventions of all time.

Very much so, saved a lot of time and effort for those who used them.

don't recall a time when we didn't have access to gas
or electric ranges and ovens and an electric fridge.

Same here, the house Dad built had an electric range (similar to

what > Nancy has now). The old place had a gas stove so Mom was
hesitant at

first to use the new electric one. She'd grown up with gas.

There were issues with both - gas, of course,
is better for accurate cooking.

I know, and I wish we had a gas stove here.

Washing machines, there was a wringer thing in the
first and maybe subsequent apartments, but by the first
house in 1959 or so there was a washer and dryer.

I don't remember when when we got the first washer, do have faint memories of the wringer. It might have been when we made the move.

Got > the dryer in 1966, a couple of years after Mom started working. Before > that laundry was hung outside on good days, in the cellar
when it was > wet or too cold outside.

My main memory of the wringer was putting my
finger in there just to see what would result:
my reactions of course were fast enough so no
injury resulted.

Mom was always paranoid about it with us kids but none of us got our
fingers caught.

So what's the opposite of inertia? (G) If you can hold

something > ML> steady > so it doesn't move (including abstract, as
well as real > ML> > balls)...........

Ertia ... not really; I think acceleration,
possibly momentum. Colloquially: activity,
enthusiasm, dynamism, and so on.

Probably momentum would best fit the choice of words.

But in the technical sense, inertia is
a feature of momentum, not its opposite,
which (again technically) is acceleration.

Details, details. (G)

I use thick padded (I think it's a cotton batting) mitt and

rarely > ML> burn > myself, even at high temps.

I use what is available in whatever kitchen is
available. There has been a fad for silicone
things in recent years.

I've noticed--but not gone out and replaced baking pans, etc with

it. > Don't plan to either.

They're floppy, which drives me nuts, but
the finished goods pop right out, and they
are easy to clean.

I like the easy to clean part, don't like the floppy part. Finished
goods popping out--enough other "grease" will do the same thing.

I'd have rather had the vanilla wafers. But, the plastic

boxes did > ML> work > for the banana pudding.

Cheaper, too. It's sad but understandable that
vanilla wafers are no longer flavored with all-real
vanilla. I myself have taken to artificial flavor
lately because of the huge rise in price of the
real thing.

Steve found a recipe for vanilla wafers, made some a while ago. They were pretty good.

Almost any recipe will produce better
results than the cardboardy-tasting ones
out of the cardboard box.

True, not hard to beat the commercial ones.

table > ML> and > fire site so we were able have a picnic, grilling a steak or > ML> something > similar. Had the birthday cake when we got home.

Sounds like all my heart would desire, especially
the steak part.

It was always cooked to very well done; the way my parents liked it.

You are what you eat, and you don't want to be a
cow when you grow up, do you? (My answer: moo).

They used to kid one of their friends who liked his steak as "just walk
a cow thru a warm room"; everybody else in their group liked it more
well done. I compromise at medium.

And there's a medical precedent, anyway;
remember that Kaopectate is essentially dirt.

Eat a peck...............

Both smithsonianmag.com and npr.org have had
features on it.

Still nothing I'm going to try.

I'm perfectly willing to try, especially if
I need stopping up. I imagine it'd be sort of
like chalk (useful for heartburn and cheaper
than Tums).

Blackberry wine is good for stopping you up, tastes better than dirt.

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


... If your mind goes blank, remember to turn off the sound.

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