Perhaps in your case counting lost pennies would
help the situation. Better than sheep.

Most often our loose change gets tossed in a jar, then every so often
rolled. When enough rolls accumulate, we'll take them to the bank and
cash them in for bills. But, if a penny or two slip out of my hands
while out somewhere, I don't pay it that much mind.

Luckily loose change (in American money) isn't an every
week occurrence for me any more. As prices increased
over the decades, my pockets grew heavier, with buying
power staying the same or decreasing. At some point
all of my trousers started having holes worn into the
bottoms of the pockets. and the establishment of my
BankAmericard account in 1972 was super-welcome.

Tell-a-commuter?

Good one. I've no ready answer to that.

Not really worth answering anyhow.

Best pun of the week, though.

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.

It was their choice but it built up my collection of odds and ends of
foreign coins.

That's a half full attitude ... when the
glass was most of the way down.

[grocery chain expansions]

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.

Possibly, I don't know if it was part of any chain or not.

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.

I've only been acquainted with Publix since 2006, when we moved to GA.
Over the years since, I've been very happy with their quality. They may charge a few more pennies than some of the other grocery stores, but

If it's a few pennies, sure. The Royal Ahold brands
I'm most familiar with (Giant and Stop & Shop) charge
many percent higher than the high-priced spread and
often provide lower-quality merchandise. Makes me
doubt the Dutch, whose image, like that of the Swiss,
is mostly a marketing tool these days.

their quality and customer service are well worth it, IMO. When we talk
with people here about Wegman's, we tell them that they are like HT and Publix, among other stores (also Whole Foods & Fresh Market mentioned in
the mix), but better.

" ... but even better!"

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.

We used to go there on a semi regular basis. Now we go less often, and usually bring enough home for at least one more meal each. They started

We're all, I suppose, winding down in the purchasing
and consumption department.

as a side off a convenience store/gas station and have expanded a couple
of times but finding a seat on prime rib nights is still catch as catch
can.

Sort of cute when that happens.

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.

True, despite what some people think.

I've always been weirded out by people who
wouldn't mention potential dangers for fear
they come to pass. Let sleeping dogs lie is
no excuse for worrying about nonexistent dogs.
Cf. the "He Who Must Not Be Named" of modern
literature.

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.

Sometimes, if I'm not sure how to do something, I'll check it out in 2
or 3 different cook books. When Steve and I were first married and
living on the coast, we bought some shrimp once. One cook book said to
cook it for 10-15 minutes, checked another one that said 3-5 or until
they turn pink. I'm glad I decided to check the second cook book. (G)

I'm just too jaded in the cookbook department and have
gone from several hundred to just a shelf worth at Bonnie's
and zero at Lilli's or Rosemary's. It's a combination of
knowing enough to fake it all (not quite the same as
knowing it all) and being siamesed to the computer.

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.

For basic cooking I pretty much know about what the carb levels will be. Those dishes that have fancy sauces and such like, I'll check carb
levels; if the levels are on the high side, I'll figure out how I can
lower them or just go with another dish.

There are few surprises. Sauces thickened by reduction
are lower-carb than those thickened by carbs.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Hot-&-Sour Mushroom Soup (Tom Yum Het)
Categories: Thai, Soups, low-carb
Servings: 4

Stephen Ceideburg
2 c Defatted reduced-sodium
-chicken stock
1/2 lb Oyster mushrooms, trimmed
-and halved
1/4 lb Straw mushrooms, trimmed and
-halved
2 Serrano chilies, with seeds,
-cut into thin strips
1 One-inch piece fresh lemon
-grass or: *
2 Fresh kaffir lime leaves or:
-**
3 tb Fresh lime juice
3 tb Fish sauce

* 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4
dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated
lime zest

This classic central That dish is traditionally made with shrimp or
chicken, but we prefer using oyster mushrooms since they are just as
meaty
in texture and yet more subtle in taste. Although it is served as a soup
course in North American Thai restaurants, it actually falls somewhere
between a soup and a curry. In Thailand, it is served as a condiment to
rice, just like any of the other dishes on the table.

In a medium-sized saucepan, bring stock to a boil and add mushrooms and
chilies. Tie lemon grass and lime leaves or zest together in a
cheesecloth
bag and add to the stock mixture. Cook over medium heat for about 5
minutes, or until the mushrooms are tender. Reduce heat to low and add
lime
juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot,
accompanied by steamed rice.

43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG
SODIUM; I MG CHOLESTEROL.

From "Eating Well", Jan/Feb, 1992.

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

Hi Michael,

Most often our loose change gets tossed in a jar, then every so

often > rolled. When enough rolls accumulate, we'll take them to the
bank and > cash them in for bills. But, if a penny or two slip out of
my hands

while out somewhere, I don't pay it that much mind.

Luckily loose change (in American money) isn't an every
week occurrence for me any more. As prices increased
over the decades, my pockets grew heavier, with buying
power staying the same or decreasing. At some point

We've done the toss in a jar/roll thing for I don't know how many years.
When our girls were in school, the change jar provided milk money to go
with the lunches I'd pack--except in Frankfurt. The school there had no
lunch program so all students brought their lunches; I would pack a
Capri-Sonne for a lunch time drink for our girls then.

all of my trousers started having holes worn into the
bottoms of the pockets. and the establishment of my
BankAmericard account in 1972 was super-welcome.

I didn't have a lot of money, change or otherwise when I was young. If I happened to find a coin, it would go into a piggy bank. As a teen, I
earned money baby sitting, usually spent on something school related.

Tell-a-commuter?

Good one. I've no ready answer to that.

Not really worth answering anyhow.

Best pun of the week, though.

Quiet week?

marks, pounds and francs in my wallet plus the small change

from > ML> each > country. Had to be careful what I grabbed, where.

And for those others the easiest foreign exchange
was through the Coke machine.

It was their choice but it built up my collection of odds and ends

of > foreign coins.

That's a half full attitude ... when the
glass was most of the way down.

It was one way to build up a collection without travelling--which we
couldn't afford to do at the time.

[grocery chain expansions]

The > next town up had a small MB store, but bigger than any

stores in > ML> > Houghton. I never bought any tp there tho.

Pretty sure that's not the same Market Basket.

Possibly, I don't know if it was part of any chain or not.

Actually, the HTs we've been in, here in NC have been better

quality > ML> > stores. Not quite to Wegman's level, but pretty good, overall. Some > ML> > people thing they are on the higher priced side
but we've found them > ML> 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.

I've only been acquainted with Publix since 2006, when we moved to

GA. > Over the years since, I've been very happy with their quality.
They may > charge a few more pennies than some of the other grocery stores, but

If it's a few pennies, sure. The Royal Ahold brands
I'm most familiar with (Giant and Stop & Shop) charge
many percent higher than the high-priced spread and
often provide lower-quality merchandise. Makes me
doubt the Dutch, whose image, like that of the Swiss,
is mostly a marketing tool these days.

their quality and customer service are well worth it, IMO. When we

talk > with people here about Wegman's, we tell them that they are
like HT and > Publix, among other stores (also Whole Foods & Fresh
Market mentioned in > the mix), but better.

" ... but even better!"

".........a lot better!"

Our favorite place is better, overall, but for an inexpensive

prime > ML> rib > dinner, this was ok. Our favorite place offers
baked or mashed > ML> potatoes > and the veggies aren't cooked to a
mush. When we first > ML> moved to WF, they > were doing the prime
rib for $9.95 but it's up to, > ML> 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.

We used to go there on a semi regular basis. Now we go less often,

and > usually bring enough home for at least one more meal each. They started

We're all, I suppose, winding down in the purchasing
and consumption department.

I've become a lot more aware of it in the past few years. Meals out that
I used to be able to eat without trouble now often have me asking for a
to go box. At home meals are smaller portions--what might have served
both Steve and me for one meal might end up being 2 meals worth now.

as a side off a convenience store/gas station and have expanded a

couple > of times but finding a seat on prime rib nights is still
catch as catch > can.

Sort of cute when that happens.

From time to time we've asked to share a table, or invited another
couple to share our table.

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.

True, despite what some people think.

I've always been weirded out by people who
wouldn't mention potential dangers for fear
they come to pass. Let sleeping dogs lie is
no excuse for worrying about nonexistent dogs.
Cf. the "He Who Must Not Be Named" of modern
literature.

The play that is not named?

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.

Sometimes, if I'm not sure how to do something, I'll check it out in

2 > or 3 different cook books. When Steve and I were first married and

living on the coast, we bought some shrimp once. One cook book said

to > cook it for 10-15 minutes, checked another one that said 3-5 or
until > they turn pink. I'm glad I decided to check the second cook
book. (G)

I'm just too jaded in the cookbook department and have
gone from several hundred to just a shelf worth at Bonnie's
and zero at Lilli's or Rosemary's. It's a combination of
knowing enough to fake it all (not quite the same as
knowing it all) and being siamesed to the computer.

I don't turn to the computer for recipies as often as I could. Steve and
both of our girls do use it for recipe sourcing tho.

OK, I subscribed to CL for a bit but gave up on it. The

recipies may > ML> > have been low fat or calorie but they were not
low carb, by a long > ML> shot.

For low-carb you might as well just look on the
Web, In fact, that's pretty true for everything.

For basic cooking I pretty much know about what the carb levels will

be.

CONTINUED IN NEXT MESSAGE <<

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


... Are you sure you really want to know that?

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

Hi Michael,

CONTINUED FROM PREVIOUS MESSAGE <<

Those dishes that have fancy sauces and such like, I'll check carb levels; if the levels are on the high side, I'll figure out how I

can > lower them or just go with another dish.

There are few surprises. Sauces thickened by reduction
are lower-carb than those thickened by carbs.

True, but depends on what ingredients make up the liquid that has to be reduced. If it's sweet, I'd maybe not reduce it quite as far down or see
if I could find a sub for some of the sweeter ingredients. A matter of considering the recipe/ingredients and deciding accordingly.

Title: Hot-&-Sour Mushroom Soup (Tom Yum Het)
Categories: Thai, Soups, low-carb
Servings: 4

Stephen Ceideburg
2 c Defatted reduced-sodium
-chicken stock
1/2 lb Oyster mushrooms, trimmed
-and halved
1/4 lb Straw mushrooms, trimmed and
-halved
2 Serrano chilies, with seeds,
-cut into thin strips
1 One-inch piece fresh lemon
-grass or: *
2 Fresh kaffir lime leaves or:
-**
3 tb Fresh lime juice
3 tb Fish sauce

Wouldn't this be made better with a bit of sodium and fat? (G)

---
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)

On 03-24-19 19:06, Ruth Haffly <=-
spoke to Michael Loo about 122 extended travel was a <=-

I don't turn to the computer for recipies as often as I could. Steve
and both of our girls do use it for recipe sourcing tho.

We do use our recipe data base, and Gail also does web surfing for
ideas. The we started our data base years ago so that our children
would have a source of favorite family recipes. That is something that
we did not get from either of our parents. My mother rarely refered to
recipes -- she just did what she did. Gail's mother had some things on
3x5 index cards -- most of which got lost along the way.

The irony is that our son turned out to be a very good cook -- but most
of our recipes are things that he would not eat since he is a
vegetarian. Our daughter did not seem to develop much interest in
cooking.


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

Title: SESAME CUMIN BOWTIES
Categories: Appetizers
Yield: 52 Pieces

2 ts Cumin
3/4 ts Salt
2 tb Sesame seeds
1 Frozen puff pastry sheet
1 Egg white

Use a half of a 17-1/4oz package of frozen puff pastry. Thaw

Heat oven to 375F. Combine cumin and slat. Sprinkle half of this salt
mixture and 1 tbst of the sesame seeds over a lightly floured work
surface and lay the pastry on top.

Sprinkle with remaining salt mixture and sesame seeds. Roll pastry to
an approximately 11x14 inch rectangle, pressing the sesame seeds into
dough with the rolling pin. With a sharp knife, cut pastry crosswize
into approx 1-inch wide strips and cut each long strip crosswise into
4 shorter ones.

Twist each and pinch the center to form a bowtie. Put about 1-inch
apart on ungreased baking sheet. Beat egg white with 1 tbsp water and
brush over the tops of the bowties. Bake until puffed and golden,
about 10 minutes.

Serve warm or room temperature.

Per piece: Cal 23; Pro 0g; Fat 1g; Sod 55mg; Carb 2g; Chol 0mg

Source: prepared by Karen Tack for First magazine 1/13/92 [PAM/94]

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:58:55, 26 Mar 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

I don't turn to the computer for recipies as often as I could. Steve
and both of our girls do use it for recipe sourcing tho.

We do use our recipe data base, and Gail also does web surfing for
ideas. The we started our data base years ago so that our children

I used it more when we had 2 desk top systems. When we moved to WF, we
had to downsize a good bit so I gave up my desk top and went with just
the net book (originally the EEPC, then other small systems). I know, I
could use the desk top set up we still do have but if I need something
in particular, Steve can usually fetch it for me.

would have a source of favorite family recipes. That is something that
we did not get from either of our parents. My mother rarely refered
to recipes -- she just did what she did. Gail's mother had some
things on 3x5 index cards -- most of which got lost along the way.

My mom made up a small cook book of family favorites and easy do things
when I got married. Steve's mom did the file card thing for her family favorites. We still have both the card set and the book. Our girls have
a few hand written family recipies; Rachel has some cook books also.
Deborah prefers to look everything up on the internet. (G)

The irony is that our son turned out to be a very good cook -- but
most of our recipes are things that he would not eat since he is a vegetarian. Our daughter did not seem to develop much interest in cooking.

Interesting, how they went in opposite of what you would have expected directions, isn't it?


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


... It works! Now, if only I could remember what I did.

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