Hi Michael,
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.
I had a few handfuls around but consolidated
them with a friend's - it couldn't have been more
than $10 anyway. I regretted it just now because a
bus fare was .60, exact change, and there was no
change in my pocket.
OOPS! For a while I tried to keep in my wallet 3-2-1 as we called it in
college (3 quarters, 2 dimes and a nickel). That wasn't always workable, especially if I just had the essential pocket stuffers (ID card, keys, albuterol inhaler, and later, my cell phone). I did try to keep the
basic phone call money in my ID card case, or a calling card when they
were popular, but very little change otherwise. Tried to instill in our
girls to always have at least basic phone call money; don't recall if it
was ever needed but better to have it, just in case..........
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.
Took me a sec to register that name.
That's what it was sold in Germany as. (G)
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.
My allowance was a dime until 1960 or so;
then it became a quarter.
I never had an allowance; my parents probably didn't have the extra
money when I was young. By the time Mom started work, they probably
figured it was too late to start one for 5 kids.
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?
You find a better week.
Hopefully next week. This week has been bummers for the knee. Had a
dressing change at the clinic today--looks like things are beginning to
heal but still no flexing exercises allowed.
It was their choice but it built up my collection of odds and
ends > ML> 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.
I disliked travel for the longest time, finding
it an annoyance and inconvenience, whether I
could have afforded it or not (mostly the
latter). Things have changed.
I didn't like it when I was young as I was jammed into the back seat or
back end of a station wagon with siblings. Probably Steve's joining the
Army made travel more interesting/fun as we got to get to a lot of
places we never could have afforded otherwise.
their quality and customer service are well worth it, IMO.
When we > ML> talk > with people here about Wegman's, we tell them
that they are > ML> like HT and > Publix, among other stores (also
Whole Foods & Fresh > ML> Market mentioned in > the mix), but better.
" ... but even better!"
".........a lot better!"
We used to go there on a semi regular basis. Now we go less
often, > ML> and > usually bring enough home for at least one more
meal each. They > ML> 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.
I've found in recent years that a happy hour beer
and appetizer might serve me well for dinner.
I'll take the latter but sub something else for the former. Tried a new
in town place today--Burgerim. The concept is order 2 or 3 burgers (a
bit bigger than sliders), and of course, sides if desired. My first
crispy chicken was burned, replacement only a bit better. They comped me
a grilled one to take home--that one was tough. Steve had an aged beef
and a lamb, don't know what toppings he had on the lamb but the beef had
bbq sauce, bacon, cheese and an onion ring. I had a tiny piece of both
of his meats--beef was ok but I thought the lamb was a bit on the strong
side. Probably not a place we'll be going back to any time soon.
as a side off a convenience store/gas station and have
expanded a > ML> couple > of times but finding a seat on prime rib
nights is still > ML> 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.
It seems more common eleswhere than in the States.
Agreed, but having had the experience, we aren't averse to it. You meet
some interesting people that way.
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?
Not a high proportion of Scots, but witches and
warlocks, oh my.
Bubble, bubble, toil and trouble..........
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.
Ohe can, but as with all sorts of Wikiknowledge,
you have to exercise that critical thinking stuff.
Good for general, common knowledge information, questionable about less
than commonly known information.
OK, I subscribed to CL for a bit but gave up on it.
The > ML> recipies may > ML> > have been low fat or calorie but they were not > ML> 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 > ML> be.
Using one's own knowledgebase goes without
saying, for those who have one.
Unfortunatly, it's less common than one would think.
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.
Sweet things can often be improved if you
reduce them to the caramelization point.
Otherwise, use less sugar to begin with,
For some things I'll use half sugar, half sugar sub.
Title: Hot-&-Sour Mushroom Soup (Tom Yum Het)
Wouldn't this be made better with a bit of sodium and fat? (G)
It has plenty of sodium. Fat, depends on what you're
looking for. With that soup, fat is not a good thing.
OK, one we're not that familiar with.
Here's one where the fat is necessary. It will be
noted that the cream of potato soup adds nothing -
a diced potato with its cooking liquid and a little
flour is better and adds maybe 15 minutes.
CONTINUED IN NEXT MESSAGE <<
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Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... OOPS: Not just for klutzes anymore.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)