Sean Dennis wrote to Dave Drum <=-

I used to was in that situation. Missed an echo picnic because of it
one year. At which point I said enough is enough and went to I. Yankem
the dentist and did the obvious. The china clippers have alleviated
most of the snaggle-tooth issues I was having. And introduced their
own set of "gotchas" .... like getting a black/raspberry seed or
popcorn hull under a plate. OWTCH! And eating apples or
corn-on-the-cob is a special thing. Teaches you that Fix-O-Dent is
your friend. Bv)=

Right now, with my being suspended in thin air with the aftermath of my accident, I'm not sure if my private insurance is still good or not.
I'll have to check. My parents' dentist will actually finance major
work and I'm looking at $5K+ for all of the work I need done.
Evidently my lower jaw has more bumps and potholes in it than a East Tennessee backroad so I have to have my jaw scraped and smoothed out (lower). We'll see but I really miss eating without pain.

I did mine without insurance at all. But I didn't need my lower jaw
re-paved. I used the dental services at "Capitol Community Health Care"
aka "Doc-in-a-box". They offer sliding scale pricing on medical services
to those on "modest" budgets. When I first used their services I didn't
have health insurance - but they didn't offer (at that time) dental
services. Even so, it was a life saver (literally) for many. I gladly
paid their fees for harvesting my snags. And 30 miles to the west is a
place called "1 Day Dentures" where I got my George Washingtons for a
$328 payment (https://www.selectonedaydenture.com)

Izzat Chris Herkimer (or something) with the googly bow tie? I
literally have not watched TV for over 15 years so I haven't kept up
on PBS or Dr. Who or any of that stuff.

Christopher Kimball. He was the brains and the creativity behind ATK, Cook's Country, and "Cook's Illustrated" the magazine. Evidently corporate greed got the better of the company he founded and he was booted. ATK is a shadow of what it once was. It has good information
but the delivery is as dry and bland as desert sand.

Ahhhh. I had that conflated with "Christopher Hirsheimer is the cofounder
of the Canal House cooking series, a writer and photographer. She served
as food and design editor for Metropolitan Home magazine, and was one
of the founders of Saveur magazine, where she was executive editor."

And for the life of me I remember Ms Hirshimer as being a guy. But in
these days of shifting, whispering sands (and sexuality) - who knows?

Chris now has his own cooking company called Milk Street (from the
road the office is on in Bahstan). More exotic offerings but still
a profitable venture. A little too exotic most of the time for my
tastes but fascinating stuff they make there.

I don't necessarily watch TV but am more online these days with YouTube and Amazon Prime. I get the news over the radio (I listen to that a
lot) or online. At 11 PM Eastern, I am at www.wjhl.com watching the
local news. No room for a TV in the old motorhome but my 14" laptop
does just fine.

I read the news on my browser. I have a digital-subscription to the local birdcage liner and am thinking about doing similar w/New York Times - if
only to have access to their recipes/database .... and the Sunday Times Crossword. Bv)=

I get their emails w/recipes. Many of which are useful to me. For
instance this beats the snot out of Aunt Jemima ...

I have several sites that sends me recipes, Betty Crocker being one
that comes to mind immediately.

I've gotten rid of the weekly (or more) emails from BH&G and Conde' Nast (Epicurious/Bon Apetit). Also unsubscribed from Betty Crocker et al.

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

Title: Christopher Hirsheimer's Grandmother's Stuffed Belles
Categories: Vegetables, Beef, Herbs, Pork
Yield: 4 Servings

4 lg Bell peppers; topped,
- cleaned
Salt
5 tb Extra-virgin olive oil
1 md Yellow onion; peeled, chop'd
4 cl Garlic; peeled, chopped
1 lb Ground chuck
1 1/2 c Cooked white rice
1 c Canned tomatoes; chopped,
- drained
1 tb Fresh oregano; chopped
Fresh ground black pepper
1/2 c Ketchup
6 tb Water

MMMMM------------------TOM SHUNICK'S ADDITIONS-----------------------
Fresh oregano sprigs; cut
1 tb Celery seed
1 sl Thick cut bacon; in 4 pieces
4 tb Brown sugar
Maple pepper; for sprinkling

Exotic chilies are fine, but their prosaic cousins,
ordinary green and red bell peppers, ring out with flavor,
if you Treat them Right. "My California grandmother had
great green pepper moves. Even in the summer, with only a
couple fans to ease the searing Sacramento heat, she'd
fire up the oven to make stuffed ones---She'd fill stuff
the open shells with ground beef, tender white rice,
sauteed onions, and tomatoes, then spoon on a ketchup
sauce that became a sweet and sticky glaze as the peppers
baked in the oven...", says Christopher.

Bring a large pot of water to a boil over high heat.
Meanwhile, cut top off peppers 1-inch from the stem end
(save top for another use), and remove seeds. Add several
generous pinches of salt to boiling water, then add
peppers and boil, using a spoon to keep peppers completely
submerged, until brilliant green and their flesh slightly
softened, about 3 minutes. Drain, and set aside to cool.

Set oven to 350°F/175°C.

Heat 4 tbsp. of the oil in a large skillet over medium
heat. Add onions and garlic, and cook, stirring often,
until soft and golden, 10-15 minutes. Add meat, and cook,
breaking up lumps with the back of a spoon, until meat
just turns from red to pink, about 3 minutes. Remove
skillet from heat, add rice, tomatoes, and oregano, and
season generously with salt and pepper. Mix well.

Drizzle remaining 1 tbsp. oil inside peppers, arrange cut
side up in a baking dish, then stuff peppers with filling.
Combine ketchup and 6 tbsp. water in a small bowl, then
spoon over filling. Add 3-4 tbsp. water to baking dish,
then place in oven and bake for one hour, basting with pan
juices once or twice.

TOM'S CHANGES: - Add the celery seed to the meat mixture.

~ Use the cut oregano pieces on top of the stuffed bells
and not in the meat mixture.

~ To the stuffed bells top with a piece of fresh oregano,
a 2" square of bacon, top with 1 tablespoon brown sugar
and then add the ketchup/water mixture.

NOTES: Copied by Tom Shunick 8/14/2000

Recipe By: Christopher Hirsheimer for Saveur Magazine;
Aug-Sept 2000

Serving Size : 4

From: http://www.recipelink.com

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