(Burgerim)
For really hopeless places the papers often don't,
unless they're trying to get a rise out of someone.
IIRC, they said they have a couple of places in/around Raleigh but they're based in Charlotte.
All the more reason not to give them a writeup.
We're giving them the write off.
From what you've said that's abundantly clear.
unrelated to food and a lot of the places having
a clientele that spoke no English at all.
But you all got along well enough to enjoy your meals.
No ifs, ands, or buts. The meals were as good as the
kitchen could provide, the company was almost always
just fine, and the communication, well, imperfect.
Sometimes that's the best you can hope for.
Always, I'd say.
Most often in a situation like that, your fellow diners are ameinable to sharing a table, and agreeable to attempting to be sociable. There may
be a bit of a language barrier but if the food is good, even that won't
stop you from enjoying each other's company.
Well, in the situation described, it's a foregone
conclusion, because I've already been seated by
the restaurant with a bunch of strangers; and
invariably the strangers don't mind, as it's Europe.
The lack of language communication isn't generally
relevant, and a good time has been had by all.
Maybe taken with a grain or two of salt.
It's a talent to be cultivated, judging how much
salt to use.
We use much less than the average.
I know.
We started cutting back or cutting it out many years ago. When I was in college, I used to automatically reach for the shaker at meal times so cutting down/out was a bit of a challenge at first. Now, what a lot of
people consider a normal salt taste, we find to be overly salty.
One has to take things with a figurative large
grain of salt but a literal small sprinkle.
fry, > fry a hen".
Or, as I read, try a ham!
That'll work. (G)
For me that's the preferable way, especially when
there's a good blast of heat (my cooking tends to run
hot, as much Asian cuisine dictates.
I'll take hot up to a point, then back off.
There's no point. A good stir-fry needs all
the heat you can throw at it.
To cook, yes. To eat, not so much, IMO.
We were talking of literal heat here, though to survive with
the 200-line limit I have to cut back my replies quite a lot,
so it might not be quite clear to you what the context was.
Big Lots I know, and yes, same idea; Ollies I seem
to recall but not much about it.
Odds and ends, buy outs of this and that. Not much in the food line but books, some clothing (seconds/irregulars), furniture, kitchenware,
planters, plants.........................
Figured that, as you seem to have bundled the place in
with the similar stores which we've been talking about.
My friend Dave and his girl came over for dinner and music,
and she can't do canola, soy, dairy, or corn. I had to make
things with olive oil (not great for Indian food) and
coconut oil.
Were you forewarned? Helps to know in advance but sometimes all you can
do is drop back and punt.
I always ask for guidance regarding guests' dieatary
issues. I suggest you all do the same, or else offer
a take it or leave it situation.
But at least you do have public transportation, and they're willing
to > give a senior discount.
Most systems have senior discounts - we oldsters
make up much of the ridership and so are likely to
get more of what we want, being a major voting bloc.
I saw something about Raleigh debating making busses free for seniors.
It would be nice, if we lived down there, but we'd have to pay the WF
shuttle to take advanage of it. We do have a free loop bus in town but
it doesn't go to some of the areas we'd want it to and there are very
few stops. Nearest one to us is almost a mile away.
Interesting. In Houston, they charge 60s for seniors
and nothing for over-70s.
drinking temps, I can do other things like empty out the dishwasher.
The > rest of the day--some semblence of a routine on some, not on others.
I'm leery of them partially because I'm
crummy at them.
They're good for some things, but not everything.
holders (to be used for buying American tobacco and alcohol
products). > Got some nice cuts, most of which I was able to get
several meals out > of.
Some things do work out, though one doesn't
always understand why or how.
We didn't question, we just accepted.
Never.
Not really, they know what to do, but I'm not a
candidate for surgery yet because of my other issues.
I'm holding off on cataract surgery until the knee is better. The eyes
aren't to the point of urgent; I've got some time yet but probably
before the year is out...............
With me, it would be urgent, except some of the
docs think it's too risky.
But there were 5 of us kids, so 35c x 5 made a lot of pb&j on white bread sandwiches.
I'd alternate that with doing without
for contrast.
We had no choice--take the pb&j.
Or leave it and go hungry, which is a viable alternative.
There are far worse things to be sort of
addicted to.
Much worse! I was hitting it heavy for a few weeks with the allergic
reaction I had to the disinfecting wash. But, I also dropped it equally
fast once most of the rash cleared up. I dropped my regular allergy medication while I was on the benedryl but am now back on it.
Benadryl has some uses that other antihistamines don't.
Title: Better Than Better-Than-Sex Cake
I've also heard this called "Robert Redford" (G) or Hummingbird Cake.
Is Robert Redford better than anything at all?
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Honey Gelato
Categories: Desserts
Servings: 6
1 pk Unflavored gelatin
1/2 c Instant nonfat dry milk
2 c Milk
1/2 c Honey
1 ts Orange juice
1 ts Lemon juice
2 Egg whites
This is a trendy type of ice cream that is also good for you, and best of
all, wonderfully low in calories. A 1/2 cup serving has 70 calories, so
you can make up a batch and indulge without guilt.
Mix gelatin and dry milk in a saucepan. Stir in skim milk, cook over low
heat, stirring constantly until gelatin dissolves. Remove from heat.
Stir in honey and juices. Pour into a freezer try, 9" cake pan or ice
cube
tray and freeze for 1 hour.
Pour the mixture into a chilled bowl and add the egg whites. Beat at
high
speed with an electric mixer until mixture is fluffy. Return to freezer
container, cover, and freeze until firm.
Yield: 42 oz
Source: Cheaper and Better Alternatives to storebought goods by: Nancy
Birnes
Found by Fran McGee
MMMMM
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