Ruth Haffly wrote to Dave Drum <=-

You disappeared off the board for a few days, got me wondering if all
was OK. Good to see you back.

I've just graduaated from "The dog ate my homewoek" to "The dogs atee my internet". Bv)=

Or stock up on Mexican Coke or KFP Coke. (G)

That's the sweet part (pun intended) I won't have to play Joe Friday
and track down the Mexican or Jewish stuff.

Easier to find in some places or times of year than others. When we
were in AZ, we weren't too far from the border. I went over once, with some friends (had been over the border in TX in the 80s) for some
shopping (not for Coke). Downside of living that close was the problem with illeagals; had some friends in law enforcement that had been shot
at.

That's why the nabs carry guns - so they can shoot back.

Got that one right! Seemed like every other day there was an article in the newspaper or story on tv news of what illeagals had done.

Which is how the media work. "Good news" does not sell papers/get clicks/
have people tune-in. What they peddle (no matter their political leaning
is the lyric from the old Hee-Haw3 song "gollm, despair, agny on me. Deep
dark depression, excessive misery". Bv)=

Sadlt, there is *always* something to vie with alarm.

I did discover a Dr. Pepper product Iquite like,mthough. Sugar free
Pwppwe mixed with Cream Soda. Apparently other like it as well

****** ?????

Fat fingers. should have been Pepper

OK, I know there's a new brand out called Poppie so wasn't sure if you were referring to that or not.

If you don't sk questions you don't get asnswers. I put Dr. Pepper at
(about) #8 on my soft drinks list. And cream soda even lower. But the combination .... WOW! Right up there with Coke Zero.

becaouse it's hard to find it not store shelves. Bv)=

May be more available in some stores/areas than others.

I don't understand how soda route drivers think. Their pay is based
partly on how much "profuct" they move. If I was delivering a product
that sold out every week I'd leave more and smile all the way to the
bank. I was
working in a gas station/c-store when Pepsi One was introduced. We
sold out to bare shelves within two days after a delivery. And we
could NOT get the bozo driver to leave more.

They're not all like that. Steve's last civilian job before he went in
the Army was filling soda machines at Marine Corps Air Station, Cherry Point. He had an established route, don't know how often he had to fill specific machines. Came home with some interesting coins from Marines
who tried scamming the machines--he would replace them with quarters of his own and the odd ones got added to an informal coin collection.

The Mexican cinco centavo (nickle) coin used to was the same size/weight as
the US 25c coin (quarter) but worth (in exchange) about 1/3 of a US cent. Las Vegas slot machines were flooded with them until the US mob had a meeting with the Mexican mob - who then got the Mexican gummint to "re-design" their nickel so it wouldn't fool US coin mechanisms.

8<----- SNYP ----->8

Saw Dr. Nutt (nephrologist) yeaterday and was informed my kidneys are doing well, told to keep on with the Lasix and "see me in six mon
ths". I like that he's assuming I'll be available in six months. Bv)=

You're planning to stick around, I presume. (G)

Well, yeah. I'm reaqy if it happens. Dennis gets the house as long as
he wants until he go into "other" (assisted living/sheltered care/etc) quarters at which time it goes to Habitat For Humanity to do with as
they will. It's only fair. Other than my bed all the furniture, lamps,
etc came from there.

Sounds like a good idea to me. We'll probably have our girls sell this house and donate stuff to ReStore. My brother left his house to us 4 siblings; Steve and I had just bought our house and didn't want to deal with 1/4 house in Florida so sold back our share ASAP.

Any money left in my accounts goes (split equally) between St.

Jude's DD> in Memphis and the Shriner's Cripplped Childrens'
Hospitals.

Both good causes.

I was in the Navy, stationed at NAS Memphis when Danny Thomas broke
ground for St. Jude's. He done good.

No, and there have been times, even with it, that have been close
calls. Worst time without the camper (but just made it safely) was one

And people wonder why I wear black slacks/workm pants. Bv)= No
spreading stain to give me away.

(G)

What do you use as a "traffic" radio? Is it part of your GPS or a Sirius/XM channel? Or the good ol' CB radio (if such exists any

Sirius/XM; had it in the first Escape we bought and have continued with it. Steve likes to listen to talk radio (usually Patriot channel 125)
when driving, will switch to Bluegrass Junction, No Shoes Radio or Willie's Roadhouse also. Listening to Andrew Wilkow on Patriot Radio intoduced us to Aaron Lewis; at the ham raido get together a couple of weeks ago, grand prize in the raffle was an autographed special made
for him guitar. No, I didn't win it.

If I'm not listening to Real Jazz or 40s Junction I can be found
getting on on what "the Shadow Knows" on old time radio channel. They
did Orson Welles' 1939 "War Of The Worlds" on 31 October.

We've listened to old time radio sometimes but it's harder to follow
the story with road noise. Music or talk radio works better.

I bet it's harder to follow the chin music (which can be a good thing) than the instrumental music.

Tried a new to us place after church today, Taza Grill. They RH>
advertise RH> themselves as "The Best Mediterranian Food in the RH>
Area!". RH> We DD> both had RH> the lamb platter, came with lots of

Mediterranean gives a wiiiiiiiiide range of cuisines - both European
and Africn from whiuch to choose. Besides my favourites (Greek and Italian) there is Spanish, French, Turkish, Israeli, Egyptian,
Morrocaan, etc. to pick from.

We've liked most all that we've tried; it's the Middle Eastern/Greece
area I refer to as Mediterranian. Spanish, Italian, French, etc I
classify as European.

I wish we has a decent Greek restaurant here. I get some Greek dishes
from

My favourite Greek soup:

We do talk a lot, don't we? 'nother Greek favourite:

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

Title: Byzantine Dolmathes (Stuffed Grape Leaves)
Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine
Yield: 60 Servings

1 Jar grapeleaves; or fresh

MMMMM--------------------------FILLING-------------------------------
2 tb Oil
1 lb Ground lamb or beef
2 md Onions; chopped
1 cl Garlic; pressed
2 c Water
1/2 c Tomato sauce
1 c Rice
2 tb Chopped mint
2 tb Chopped parsley
1/2 ts Salt
Pepper
1/8 ts Cinnamon
1/2 c Currants
1/4 c Port wine
1/4 c Pine nuts or walnuts
2 c Water
1 Lemon; juice only

MMMMM---------------------------SAUCE--------------------------------
3 lg Eggs
2 Lemons; strained juice only
1 c Hot broth

If using canned grape leaves, rinse off brine by floating
leaves in a basin of cold water. Prepare fresh vine leaves
by pouring a cup of boiling water over them in a bowl.
Drain. Spread 5 or 6 leaves out at a time on a flat surface.
Lay leaf stem side up. Snip off stem with kitchen shears.

MAKE FILLING: Heat oil in large frying pan. Fry meat, onions
and garlic on medium heat for 5 minutes, mixing it as it
cooks. Add water and remaining ingredients. Bring to a boil.
Cover. Reduce heat to simmer and cook 10 minutes, until
water is absorbed. Set aside until cool enough to handle.
Put 1 teaspoon of filling near stem. Bring left side of leaf
towards center, then bring right side towards center. They
will not always meet. Pick up stem end of leaf, tucking in
the filling. Roll away from you. It will be an oblong roll
like a sausage.

Line the bottom of a large skillet with 4 leaves. Place each
roll so that the tucked under end is on the bottom. Arrange
each roll snugly, one next to the other, until all the
leaves (except 3), and filling are gone. Place these leaves
flat on top of rolls. Place a flat dish on top of rolls also
to prevent their unravelling during cooking.

Add water and lemon juice. Bring to a boil. Cover. Reduce
heat to simmer and cook 45 minutes. When done, remove pot
from fire. Make Egg and Lemon Sauce and add to broth
immediately or serve without sauce either cold as an
appetizer or as a hot entree.

EGG AND LEMON SAUCE: Beat eggs until thick and light yellow,
at least 5 minutes, with an electric beater or 10 to 15
minutes by hand. Add juice slowly, beating all the while.
Mix 1 cup hot broth into beaten eggs, stirring it in quickly
with spoon (or wire whisk) so heat will not curdle the eggs.
Cook over very low heat until thickened.

From: "The Complete Greek Cookbook" by Theresa Karas
Yianilos. Avenel Books, New York.

Typed for you by Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Bakers Strike! Demand more dough!
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Ruth Haffly wrote to Dave Drum <=-

the local Star 66 truck stop restaurant .... Spanakopita, gyros,
sometimes (rarely) moussaka. But never avgolemono.

We've got some down in Raleigh but usually don't go down there just for
a meal unless it's a special occaision. If we're down there, we'll get something, sometimes fast food, sometimes more upscale. Yesterday was Steve's birthday so we went to the local Texas Roadhouse. I also made a pumpkin roll; that's been his birthday cake ever since his mom gave me
the recipe in 1992.

This is my other favourite Greek speciality - especially when someone
else is making it. Bv)=

Title: Moussaka - Part One
Categories: Lamb/mutton, Cheese, Potatoes, Casseroles, Sauces
Yield: 8 Servings

I've eaten it different times but not (yet) tried making it. It may be like some things, enjoy it when somebody else has taken the time/effort
to make it.

It's sorta/kinda like a Greek lasagne using potatoes/eggplant for the pasta sheets. I will note, too, that nat all moussaka uses bechamel. I've had some very tasty moussaka made with red gravy.

I've made this recipe - once only - and it was quite tasty. Almost converted
me to red moussaka. I'dgladly eat it if someone else made it.

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

Title: A.T.K. Moussaka
Categories: Beef, Vegetables, Potatoes, Herbs, Sauces
Yield: 8 servings

3 1/2 lb Eggplant; in 3/4" cubes
1/2 c + 2 ts + 3 tb EVOO; divided
2 ts Table salt; divided
3/4 ts Pepper; divided
1 1/2 lb Yukon Gold potatoes; peel on
- sliced crosswise 1/4"

MMMMM------------------------MEAT SAUCE------------------------------
1 tb Extra-virgin olive oil
1 lg Onion; chopped fine
1/2 ts Table salt
4 cl Garlic; minced
1 tb Tomato paste
1/2 c Dry red wine
2 ts Paprika
2 ts Dried oregano
1/2 ts Red pepper flakes
1/4 ts Ground cinnamon
1 lb Ground chuck beef
14 1/2 oz Can crushed tomatoes
2 ts Red wine vinegar

MMMMM-------------------------BECHAMEL-------------------------------
6 tb unsalted butter
1/2 c A-P flour
2 1/2 c Whole milk
4 oz Kasseri cheese; shredded
1/4 ts Table salt
1/8 ts Ground nutmeg
3 lg Egg yolks; lightly beaten

FOR THE VEGETABLES: Adjust oven racks to middle and
lower-middle positions and heat oven to 450ºF/232ºC.
Line 2 rimmed baking sheets with aluminum foil and spray
with vegetable oil spray. Divide eggplant evenly among
prepared sheets. Toss each batch with 1/4 cup oil, 1/2
teaspoon salt, and 1/4 teaspoon pepper until evenly
coated, and spread eggplant into single layer. Roast
until eggplant is softened and lightly browned, about 30
minutes, switching and rotating sheets halfway through
roasting. Transfer sheets to wire racks to cool. Reduce
oven temperature to 400ºF/205ºC.

While eggplant roasts, grease 13" X 9" baking dish with
2 teaspoons oil. In medium bowl, toss potatoes with
remaining 3 tablespoons oil, 1 teaspoon salt, and 1/4
teaspoon pepper. Cover and microwave until potatoes can
be easily pierced with tip of paring knife, 8 to 10
minutes, stirring halfway through microwaving. Transfer
potatoes, along with any accumulated liquid, to prepared
dish and let rest until cool enough to handle, about 15
minutes. Shingle evenly in dish.

FOR THE MEAT SAUCE: Heat oil in Dutch oven over medium
heat until shimmering. Add onion and salt and cook,
stirring occasionally, until just starting to brown, 6
to 8 minutes. Add garlic and stir constantly until
fragrant, about 1 minute. Add tomato paste and cook,
stirring frequently, until paste darkens, about 2
minutes. Stir in wine, scraping up any browned bits from
bottom of pot. Add paprika, oregano, pepper flakes, and
cinnamon and cook, stirring frequently, until wine is
almost completely evaporated, 2 to 3 minutes. Add beef;
increase heat to medium-high; and cook, breaking up meat
with wooden spoon, until no pink remains, 4 to 5
minutes. Add tomatoes and cook, stirring occasionally,
until liquid has almost completely evaporated and spoon
leaves trail when dragged through sauce, 6 to 8 minutes.
Stir in vinegar, cover, and remove from heat.

FOR THE BÉCHAMEL: Melt butter in medium saucepan over
medium heat. Whisk in flour and cook until golden, about
one minute. Slowly whisk in milk and cook, whisking
constantly, until mixture is thick, smooth, and comes to
boil, about 5 minutes. Off heat, whisk in kasseri, salt,
and nutmeg. Cover and let stand for 5 minutes. Whisk in
egg yolks and cover to keep warm.

Cover potatoes with eggplant, lightly pressing into even
layer. Spread meat sauce in even layer over eggplant.
Top with béchamel. Place dish on rimmed baking sheet and
bake on middle rack until top of moussaka is deeply
browned in spots and is bubbling at edges, about 30
minutes. Let cool for 30 minutes before serving.

By: Steve Dunn

RECIPE FROM: https://www.americastestkitchen.com

Uncle Dirty Dave's Kitchen

MMMMM

... Americans will put up with anything provided it doesn't block traffic.
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Ruth Haffly wrote to Dave Drum <=-

You disappeared off the board for a few days, got me wondering if all
was OK. Good to see you back.

I've just graduaated from "The dog ate my homewoek" to "The dogs atee
my internet". Bv)=

I've had those times, glad I have a resident computer guru/geek on premisis. (G)

The yappies are why the techs had to make a return visit. The cable they
ate was in their yard, not mine. The fur kids we are boarding are much
too well behaved to ever do something like nthat. Bv)=

8<----- +++++----->8

Which is how the media work. "Good news" does not sell papers/get
clicks/ have people tune-in. What they peddle (no matter their
political leaning is the lyric from the old Hee-Haw3 song "gollm,
despair, agny on me. Deep dark depression, excessive misery". Bv)=

I remember that one, and the phrase "If it bleeds, it leads" which is
so often true in all forms of media.

Sadly, there is *always* something to view with alarm.

All too true.

I hated it when something I had been "viewing with alarm" that was not 'sensational' became headline material and I could say, smugly, "See,
I told you...." But, Istill said it. Bv)=

8<----- ELIDE ----->8

If you don't sk questions you don't get asnswers. I put Dr. Pepper at (about) #8 on my soft drinks list. And cream soda even lower. But the combination .... WOW! Right up there with Coke Zero.

I like cream soda; I do not like Dr. Pepper. I'll probably never try
the combination tho.

My first go was when somoene handed me a bottle and I took a drink withut paying attention - until it hit my mouth.

I don't understand how soda route drivers think. Their pay is based
partly on how much "profuct" they move. If I was delivering a product
that sold out every week I'd leave more and smile all the way to the
bank. I was

They're not all like that. Steve's last civilian job before he went in
the Army was filling soda machines at Marine Corps Air Station, Cherry Point. He had an established route, don't know how often he had to fill specific machines. Came home with some interesting coins from Marines
who tried scamming the machines--he would replace them with quarters of his own and the odd ones got added to an informal coin collection.

The Mexican cinco centavo (nickle) coin used to was the same
size/weight as the US 25c coin (quarter) but worth (in exchange) about
1/3 of a US cent. Las Vegas slot machines were flooded with them until
the US mob had a meeting with the Mexican mob - who then got the
Mexican gummint to "re-design" their nickel so it wouldn't fool US
coin mechanisms.

In Steve's case, he got more Korean and European coinage.

As they say "A pint's a pound, the world around." What we need is a good
five-cent nicklel.

8<----- SNYP ----->8

Any money left in my accounts goes (split equally) between St.

Jude's DD> in Memphis and the Shriner's Cripplped Childrens'
Hospitals.

Both good causes.

I was in the Navy, stationed at NAS Memphis when Danny Thomas broke
ground for St. Jude's. He done good.

We've driven by it various times either heading out west or coming back from a western trip. Also seen enough fund raising appeals on
syndicated tv channels.

Memphis is sorta/kinda like Hot-lanta. I take the run-around roads and
don't try going right through. Generally quicker and less flustrating.

What do you use as a "traffic" radio? Is it part of your GPS or a Sirius/XM channel? Or the good ol' CB radio (if such exists any

Sirius/XM; had it in the first Escape we bought and have continued with it. Steve likes to listen to talk radio (usually Patriot channel 125)
when driving, will switch to Bluegrass Junction, No Shoes Radio or Willie's Roadhouse also. Listening to Andrew Wilkow on Patriot Radio intoduced us to Aaron Lewis; at the ham raido get together a couple of weeks ago, grand prize in the raffle was an autographed special made
for him guitar. No, I didn't win it.

If I'm not listening to Real Jazz or 40s Junction I can be found
getting on on what "the Shadow Knows" on old time radio channel. They
did Orson Welles' 1939 "War Of The Worlds" on 31 October.

We've listened to old time radio sometimes but it's harder to follow

No harder than when we were chirrun - especiallly if you're pre-TV as I wss.

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

Title: Turkey Meatloaf TV Dinner
Categories: Poultry, Vegetables, Potatoes, Herbs
Yield: 4 Dinners

MMMMM--------------------------MEATLOAF-------------------------------
Cooking spray
1 1/4 lb Ground turkey
1 sm Onion; grated
1/3 c Breadcrumbs
1 Rib celery; fine chopped
1 lg Egg; lightly beaten
1/2 c Ketchup
1 tb Chopped fresh parsley
Salt & fresh ground pepper
2 ts Soy sauce
1 ts Worcestershire sauce

MMMMM---------------------------SIDES--------------------------------
1 1/2 lb Russet potatoes; peeled,
- quartered
Salt
3 tb Butter; romm temp
1/2 c Milk; hot
Fresh ground pepper
12 oz Bag frozen peas
4 Compartmented trays *

MAKE THE MEATLOAF: Set the oven @ 375ºF/190ºC.

Coat a 9" X 5" loaf pan with cooking spray. Put the
turkey, onion, breadcrumbs, celery, egg, 2 tablespoons
ketchup, the parsley, 1/2 teaspoon salt, and pepper to
taste in a bowl. Mix with your hands until just
combined, then transfer to the prepared pan.

Combine the remaining 1/4 cup plus 2 tablespoons ketchup
with the soy sauce and Worcestershire sauce in a small
bowl; spread 2 tablespoons of the ketchup mixture over
the meatloaf. Bake until the top begins to brown, about
30 minutes, then spread the remaining ketchup mixture
over the meatloaf and continue baking until browned.
Let stand 5 minutes before slicing.

Meanwhile, make the mashed potatoes. Put the potatoes in
a large saucepan and cover with cold water; season with
salt. Bring to a simmer and cook over medium-low heat
until tender, about 30 minutes. Drain, then return to
the saucepan and mash with the butter. Add the milk and
season with salt and pepper; continue mashing until
fluffy.

Put the peas in a microwave-safe bowl, sprinkle with
water and season with salt and pepper. Cover and
microwave until warmed through, about 4 minutes.

Serve the meatloaf with the peas and mashed potatoes.

* https://tinyurl.com/T-V-TRAYZ

RECIPE FROM: http://www.desktopcookbook.com

Uncle Dirty Dave's Archives

MMMMM

... A fast has no real nutritional value.
=== MultiMail/Win v0.52
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Ruth Haffly wrote to Dave Drum <=-

CONTINUED FROM PREVIOUS MESSAGE <<

the story with road noise. Music or talk radio works better.

I bet it's harder to follow the chin music (which can be a good thing) than the instrumental music.

Most talk radio hosts are pretty understandable. OTOH, some of the
callers are, shall we say, not so comprehensible, either in their
speech or ideas,

Like print newspapers the chatterbox radio hosts are peddling, mostly, controversy. Anything to stir up a good fight.

The only talk radio I ever lisdtened to (on purpose) w3as the "Weekend Edition's" intallemt of Click & Clack the Tappett Brothers on NPR But,
that was then and this is now. I'm no longer drivingg those old double clutching, E-faalt trailer trucks for a living. And Click has died.

Tried a new to us place after church today, Taza Grill. They RH>
advertise RH> themselves as "The Best Mediterranian Food in the RH>
Area!". RH> We DD> both had RH> the lamb platter, came with lots of

Mediterranean gives a wiiiiiiiiide range of cuisines - both European
and Africn from whiuch to choose. Besides my favourites (Greek and Italian) there is Spanish, French, Turkish, Israeli, Egyptian,
Morrocaan, etc. to pick from.

We've liked most all that we've tried; it's the Middle Eastern/Greece
area I refer to as Mediterranian. Spanish, Italian, French, etc I
classify as European.

Yet if you check your map/flobe all of those have coastline on the Med.
Even the African (Morroco, Tunisia, Egypt, etc.) countries.

I wish we has a decent Greek restaurant here. I get some Greek dishes
from

My favourite Greek soup:

We do talk a lot, don't we? 'nother Greek favourite:

Title: Byzantine Dolmathes (Stuffed Grape Leaves)
Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine
Yield: 60 Servings

We've tried, and liked them. They're available as a side at our
favorite kebab place. As for talking too much...........just keeping
tabs on each other, making sure we're both still on the same side of
the dirt. (G)

My favourites come from the annual Eaaster doings at St.Anthony's Greek Orthodox church.

There are two versions in the St. Anthony'scookbook. This is the vegan appetiser version .....

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

Title: Grape Leaves Dolmathes
Categories: Vegetables, Herbs, Rice
Yield: 5 dozen

60 Vine leaves; drained,
- rinsed
250 g rice (1 cup)
1 c Olive oil
2 md Onions; fine chopped
2 c Warm water (115ºF/46ºC)
Juice of 2 lemons
2 tb Dill; chopped
1/2 c Parsley; chopped
Salt & pepper

For this dolmades recipe, you can either use vine leaves
sold in jars or fresh (if you are lucky enough to find
them). If you use the ones in jar, rinse the vine
leaves, remove the stems and leave them in a colander to
drain. If using fresh vine leaves, wash them thoroughly,
remove the stems and blanch them in boiling hot water.
Remove the leaves with a slotted spoon and place them in
a colander to cool down completely.

Prepare the filling for the stuffed vine/grape leaves
(dolmades). Place the rice in a colander and rinse with
running water. Heat a large saucepan over medium heat,
add 1/3 of the olive oil and the chopped onions. Sauté
the onions, until translucent (but not coloured). Add
the rice and sauté for 1 more minute. Pour in 2 cups of
warm water and half lemon juice and simmer for about 7
minutes, until the rice absorbs all the water and is
parboiled. Season with salt and pepper, stir in the
herbs, remove from the stove and set aside to cool down
for a while. This will be the filling for the dolmades.

Layer the bottom of a large pot with some vine leaves
(use the ones that are little bit torn) and start
rolling the dolmadakia. (This is probably the most
difficult part of the traditional dolmades recipe).
Place one vine leaf (shiny side down) on a flat surface
and add 1 tsp of the filling at the bottom end (stem).
Be careful not to overfill the dolmades, as the rice
will expand during cooking. Fold the lower section of
the leaf over the filling towards the center; bring the
two sides in towards the center and roll them up
tightly. Place the stuffed vine leaves (fold side down)
on the bottom of the pot and top in snugly layers. Be
careful not to leave any gaps between the dolmades to
prevent them from cracking open when cooking.

Drizzle the stuffed vine leaves (dolmathes) with the
rest of the olive oil and lemon juice and season with
salt and pepper. Place an inverted plate on top to hold
them down when cooking and pour in enough water just to
cover them. Place the lid on and simmer the dolmades for
about 30-40 minutes, until the water has been absorbed
and the dolmades remain only with the oil.

Remove the pot from the heat, remove the lid and plate
and let the dolmades cool for at least 30 minutes.

Serve this delicious Greek appetizer cold or at room
temperature with a squeeze of a lemon. Give this
traditional dolmades recipe a try and enjoy your own
fresh homemade stuffed grape leaves (dolmades)!

Author: Eli K. Giannopoulos

RECIPE FROM: https://www.stanthony.il.goarch.org/

Uncle Dirty Dave's Archives

MMMMM

... What do you take me for, a Sushi-Buffet eater?
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Hi Sean,

Most talk radio hosts are pretty understandable. OTOH, some of the
callers are, shall we say, not so comprehensible, either in their
speech or ideas,

Reminds me of Coast To Coast AM, originally with Art Bell who sadly
passed away, and now with George Noory. Some of the stuff that is discussed is way, way out there.

I remember listening to some of them when we first lived in NC and Steve
drove all night to get to NY. Some of them were really nut cases. We
also carried a box of cassette tapes for the player when there was
nothing good (or available) on the radio. I would stay awake on those
drives to keep Steve company/feed him coffee, snacks etc while the girls
slept. When we got to family (usually his) the next morning, he would
crash and the girls would be wide awake for the day. I'd have the "fun"
of parenting while asleep on my feet, nothing really new, just a change
in environments.

Title: Sean's Salmon Patties
Categories: Main dish, Fish, Seandennis
Yield: 4 Servings

I was going to make those the other day but left overs took precidence.
Went out for Sunday dinner so last night we had left overs from that,
out to Olive Garden for Veteran's Day meal so it looks like it may be
Friday before we do the salmon patties since we once again have left
overs. (G)

1 Can (14 3/4 oz) salmon
4 oz Saltines, finely crushed
2 tb Onion flakes
2 Eggs
1 tb Lemon juice
1 ts Black pepper
Oil or butter for frying

I usually use bread crumbs instead of crackers, lemon juice only if I
have it. Fried potatoes are the usual side.

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


... Myth #1: The computer only does what you tell it to do.

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

Ruth Haffly wrote to Dave Drum <=-

I like cream soda; I do not like Dr. Pepper. I'll probably never try
the combination tho.

My first go was when somoene handed me a bottle and I took a drink
withut paying attention - until it hit my mouth.

I'll ask what it is before drinking.

This was a relatively stick-in-the-mud typre event with no reasone to exoect something n the "gotcha" category. But it sure go my attention.

I still try to peruse the available drinks or ask if offered one, what
it is. Did find out that Olive Garden has raspberry diet Coke when we
went there for lunch on Tuesday. I'm wondering if this means it will be back as a choice in the "pick your own flavor" machines.

Once in a while I get surprised by something I didn't/wouldn't have asked
for and am made a convert to some degree. But not often.

8<----- CLIP ----->8

All Ihave left of "odd" coinage is (if I remember where I put them)
some Loonies and Teonies (Canadian dollar/two dollar coins.

I don't have any of them but do have an assortment of European
countries coinage as we were stationed in Germany pre EU. I've got a
few Canadian pennies, Mexican pesoes, various Asian coinage, also some Polish paper money.

I have a couple of Russian 10 rubble nots somewhere in all of my plunder.
when I last looked they were worth about 8c/Americn .....

As they say "A pint's a pound, the world around." What we need is
a good five-cent nicklel.

Now more than ever, now that the penny is going away.

It will be a while before they disppear. But they have quit making new ones.

One of the lacals here quit doing pennies a could years ago. Roundibng each transaction to the neareast nickel. And not doing paper dollarsa.

When we were stationed in Germany, both the (American) post office and bank on post dealt with pennies, all other facilities rounded to the nearest nickel. IIRC, I rolled maybe a dollar or so in pennies over the almost 6 years we were over there.

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

Title: Falscher Hase
Categories: Beef, Meatloaf, Pork
Yield: 4 Servings

1/2 lb Ground Beef; lean
1/2 lb Ground Pork; lean
1 md Onion; chopped
3 tb Bread Crumbs
3 tb Water; cold
2 lg Eggs
1/2 ts Salt
1 ts Paprika
1 ts Prepared mustard
2 tb Parsley; Chopped
3 lg Hard cooked eggs; peeled
4 sl Bacon
4 tb Oil
1 c Beef Broth

MMMMM---------------------------SAUCE--------------------------------
1/4 c Water; Hot
1/4 c Water
1 ts Cornstarch
1/2 c Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 Tb cold water, and
eggs. Flavor w/salt, praprika, mustard, & parsley. Blend ingredients
thoroughly.

Flatten out meat mixture in the shape of a square, (8" X 8"). Arrange
whole hard-boiled eggs in a row along the middle of the meat. Fold
sides of meat pattie over the eggs. Shape meat carefully into a loaf
resembling a flat bread loaf.

Occasionally rinse hands in cold water to prevent sticking.

Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully
add the oil; heat. Place meatloaf in the Dutch oven and cook until
browned on all sides. Cut remaining bacon strips in half and arrange
over the top of the meatloaf.

Place uncovered Dutch oven in a preheated oven for about 45 minutes.
While meat is baking, gradually pour hot beef broth over the top of
the meatloaf; brush occasionally with pan dripping.

When done remove meat to a preheated platter and keep it warm. Add
1/4 cup of hot water to pan and scrape all gribbens from the bottom.
Bring to a gentle boil and add cornstarch that has been mixed with
1/4 cup water. Cook until bubbly and thick.

Remove from heat and stir in sour cream. Reheat to warm. Season
w/salt and pepper if desired.

Serve the sauce separately.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Add a Flintstones vitamin for a completely nutritious breakfast.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

This was a relatively stick-in-the-mud typre event with no reasone to exoect something n the "gotcha" category. But it sure go my attention.

I still try to peruse the available drinks or ask if offered one, what
it is. Did find out that Olive Garden has raspberry diet Coke when we
went there for lunch on Tuesday. I'm wondering if this means it will be back as a choice in the "pick your own flavor" machines.

Once in a while I get surprised by something I didn't/wouldn't have
asked for and am made a convert to some degree. But not often.

I know, when we were in Kentucky for an RV rally in 2018, at the pot
luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
was good, so we took home a box of 12. Got another box on our way home
from a western trip some years later, most recently one of the couple in
our neighborhood gave me a couple of boxes (We tend their dog on some of
their trips.) after a trip back to see family.

---
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)

Ruth Haffly wrote to Dave Drum <=-

I know, when we were in Kentucky for an RV rally in 2018, at the pot
luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
was good, so we took home a box of 12. Got another box on our way home from a western trip some years later, most recently one of the couple
in our neighborhood gave me a couple of boxes (We tend their dog on
some of their trips.) after a trip back to see family.

I've seen Ale 8 at my local Kroger and Walmart stores. Walmart has
recently really stripped the amount of choice in their soda offerings
so I prefer to go to Kroger to get soda (Kroger's house-brand soda is
much cheaper and just as good, if not better, than brand-name soda)
these days. They even have Diet RC (RC is my favorita cola) and they're
the only ones who have it in my area.

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

Title: Coca-Cola Pot Roast
Categories: Meat, Crockpot
Yield: 8 Servings

3 lb Beef
2 tb Oil
1 cn Tomatoes
1 c Coca-Cola
1 ea Onions, chopped
1 pk Spaghetti sauce mix
1 1/2 ts Salt
1/2 ts Garlic salt

Brown meat in oil for ten minutes on each side; remove to crockpot.
Drain fat. Break up tomatoes in their juice; add remaining
ingredients, stirring until spaghetti sauce mix is dissolved. Pour
over meat. Cover; simmer until meat is tender, about 6-10 hours on
low Thicken gravy; serve over sliced meat.

MMMMM

-- Sean

... I'm not afraid of heights. I'm afraid of widths.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

I know, when we were in Kentucky for an RV rally in 2018, at the pot
luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
was good, so we took home a box of 12. Got another box on our way home
from a western trip some years later, most recently one of the couple in
our neighborhood gave me a couple of boxes (We tend their dog on some of their trips.) after a trip back to see family.

LOL, I am enjoying an Ale 8 right now... non-diet. ;) I just opened it
and then opened this message.

Mike

* SLMR 2.1a * This message written with recycled electrons.
--- SBBSecho 3.28-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Sean,

I know, when we were in Kentucky for an RV rally in 2018, at the pot
luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
was good, so we took home a box of 12. Got another box on our way home from a western trip some years later, most recently one of the couple
in our neighborhood gave me a couple of boxes (We tend their dog on
some of their trips.) after a trip back to see family.

I've seen Ale 8 at my local Kroger and Walmart stores. Walmart has recently really stripped the amount of choice in their soda offerings
so I prefer to go to Kroger to get soda (Kroger's house-brand soda is
much cheaper and just as good, if not better, than brand-name soda)
these days. They even have Diet RC (RC is my favorita cola) and
they're the only ones who have it in my area.

I should have looked for it when we were out in Pidgeon Forge last year.
(G) First couple of days were nice and sunny, then, Tuesday night as we gathered for supper, the first rains of Helene hit us. It was still
raining Thursday when we pulled out about noon, hitting eastbound I-40
about an hour later. Less than 24 hours later, that part of I-40 was in
the river.

I've not had an RC cola in decades as either Coke or pepsi is a lot more available across the country. I'll have to see if it's available locally
and if so, give the diet version a try. I prefer diet Coke; diet pepsi
seems to be just a bit sweeter but I'll drink it from time to time if
Coke isn't available. Since pepsi is a NC product (developed in New
Bern), it is a lot more popular in the state, especially at big name events/venues.

... I'm not afraid of heights. I'm afraid of widths.

Cute (G)


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


... Our necessities are few but our wants are endless...

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

Hi Mike,

I know, when we were in Kentucky for an RV rally in 2018, at the pot luck supper, there was an assortment of drinks. I told Steve to get

me > something so he came back with Ale 8 One, diet (now Ale 8 Zero).
That > was good, so we took home a box of 12. Got another box on our
way home > from a western trip some years later, most recently one of
the couple in > our neighborhood gave me a couple of boxes (We tend
their dog on some of > their trips.) after a trip back to see family.

LOL, I am enjoying an Ale 8 right now... non-diet. ;) I just opened
it and then opened this message.

I'd never heard of it until we went to that rally. It quickly became a
favorite but since we can't get it in NC, I drink diet Coke for the most
part. Yes, the non diet would be nice but I keep my blood glucose in
better check by drinking the diet version. In theory, I'm diabetic but
I keep it well controlled by diet alone. Most of the time my carbonated
drink of choice is sparkling water; I might have a soda maybe once a
week/10 days.

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


... You learn something useless every day.

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