I won't lose any sleep over it, if you won't either. (G)
I've lost sleep over less, as have others.
Beethoven even wrote a piece called Rage
over a Lost Penny.
And some nights I just can't get to sleep for hours. Not thinking about
lost pennies either.
Perhaps in your case counting lost pennies would
help the situation. Better than sheep.
These admonitions are not necessarily
directed at you.
No, but best I quit before getting in too deep.
Information like that spreads quickly, especially among people who
use > the turnpike, subway or whatever on a frequent basis.
Even B.C. (before cellphones).
Tell-a-commuter?
Good one. I've no ready answer to that.
Not very often and don't know if it was Marines deliberatly trying
to > cheat the machine or just had those coins mixed in with pocket change > and grabbed the wrong one(s) to feed the machine.
It would be nice to think that it wasn't
deliberate, but then one doesn't see pounds or
lats beeing mistaken for dollars very often.
May have been some done deliberatly. When we were living in Frankfurt, I
had the chance to go to England with some friends. We stopped in Belgium
on the way back (a planned stop) home so at one point I had dollars,
marks, pounds and francs in my wallet plus the small change from each country. Had to be careful what I grabbed, where.
And for those others the easiest foreign exchange
was through the Coke machine.
Cottonelle, a pretty decent product, is
offered by the same company.
We've used it, now using another brand.
The Massachusetts chain Market Basket has a
decent house brand tissue, which is what I get.
Only time I ever shopped Market Basket was when I was in college. The
next town up had a small MB store, but bigger than any stores in
Houghton. I never bought any tp there tho.
Pretty sure that's not the same Market Basket.
I was pretty impressed by the Harris Teeters
that invaded the mid-Atlantic but less so when
visiting the ones down south. Maybe they're
making their product more consistent across
geography, the way I hope Wegmans does (though
I've had uncomplimentary things to say about a
couple aspects of the one in Williamsport).
Actually, the HTs we've been in, here in NC have been better quality
stores. Not quite to Wegman's level, but pretty good, overall. Some
people thing they are on the higher priced side but we've found them to
be fair.
As I recall, they were at one time in the lower-to-middle
market, but with a fancy-sounding name, I guess their
strategists figured to go for the upscale clientele.
Publix seems to have done the same sort of thing.
Few of us have the luxury of ignoring the first
term in the price to performance ratio.
Our favorite place is better, overall, but for an inexpensive prime rib dinner, this was ok. Our favorite place offers baked or mashed potatoes
and the veggies aren't cooked to a mush. When we first moved to WF, they
were doing the prime rib for $9.95 but it's up to, IIRC, $15.95 now.
It's a bigger piece tho, than the one you get at HT.
Bigger enough to justify the higher price and
other costs? I guess depending on the occasion
you make that decision case by case.
That should make planning easier. As always, the caveat is, if there
are > no family emergencies that need our presence.
Can't plan for everything. Worse comes to
worst, we can cobble something together on
relatively short notice.
I know, just giving you fair warning.
No reason not to think about it. I'm not of the
belief that talking about stuff brings it about.
Though I like cookbooks, I don't see their utility
generally speaking. Those who have it have it, those
who don't, well, all the cookbooks in the world won't
They can be interesting to read tho. (G)
Well, that's why I like them. Utility-wise, they
might as well be doorstops.
and I think I found the recipe. It's an adaptation
by some newspaper of something from Cooking Light
(in itself a very dubious publication). I won't
bother to post it.
OK, I subscribed to CL for a bit but gave up on it. The recipies may
have been low fat or calorie but they were not low carb, by a long shot.
For low-carb you might as well just look on the
Web, In fact, that's pretty true for everything.
A spring broth of asparagus and new potatoes
categories: soup, vegetarian, KfP
serves: 4
500 g asparagus, farm-fresh, not too trimmed
1 bn spring onions
1 to 2 ts sea salt
350 g sm new potatoes, washed and scraped very clean
3 sprigs mint, leaves finely chopped, or tt
freshly ground black pepper
1 Tb olive oil or as needed
Cut off the woody stems of the asparagus and 1 to 2"
into the lower green part of the spear as well, then
put the perfect spears remaining aside. Rinse the
trimmings well in cold running water until clean.
Trim the spring onions and slice off the green
tops (reserve the paler parts).
Place both the asparagus bits and green spring-onion
tops into a food processor and pulse to a mulch. Tip
into a stainless-steel saucepan, cover with 1 1/2 L
water and add salt. Bring to a very quiet simmer, put
on a lid and cook for 35 to 40 min.
Meanwhile, quarter the potatoes, slice the "perfect"
spears into short lengths and then finely chop the
remaining spring onions. Put everything aside.
Strain the asparagus/spring onion broth through a
fine sieve into a bowl, then return to the pan
(briefly rinsed) and add the potatoes. Simmer
until almost cooked, then add the asparagus and
spring onions. Once the potatoes and asparagus
are both tender, stir in the mint and then taste
for salt. Ladle into soup plates, grind some black
pepper over them and trickle a little olive oil
over each serving.
countrylife.co.uk
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