• Re: Intestates

    From Dave Drum@1:396/45 to Sean Dennis on Mon May 19 01:02:42 2025
    Sean Dennis wrote to Dave Drum <=-

    So, she had me give a urine sample and now 'm on a course of antibotcs
    for a kidney infecton. And have a follow=up in two weeks.

    Mentioning kidneys, I had some fun late last year when it was revealed
    I had eight blood cells in my urine sample instead of just one. So I
    was sent to urology, got violated, and spoke to the urologist.
    Prostate is fine and she said that considering I'm on a few hight blood pressure meds, Eliquis, and Plavix and considering I have chronic venus insufficiency in my lower legs, it's no wonder I'm leaking a little
    blood.

    She said that the fact I drink a lot of water (that's from being on
    three meds that cause chronic dry mouth and not the diabetes) is
    helping to keep th ol' kidneys functioning.

    What's fun is "conflicting doctors". Last hospitalisation I was told to
    "stay well hydrated" by one set and placed on "fluid restriction" where
    they measure both input and outgo - by another set.

    I'm now wearing compression socks to help things out also.

    If you're not famniliar with them I recommkend Bright Life Direct for
    quality, price and selection .... and filling your in-box w/adverts. Bv)=

    So, there I was in a place known to have good hospital food - and I
    was not able to eat much of it since I was on a both a renal and
    cardiac restriction.

    The VA hospital actually has good food but they put me on such a bland diet I'd be better off just eating soda crackers. However, when I
    asked to be hospitalized the last time due to a wound my shoes caused,
    the doc put me on a "heart-healthy" where they actually included a
    packet of salt with my mkeals. *gasp*

    I keep salt and pepper shakers in my laptop case. There are some things
    for which Mrs. Dash just doesn't make the trip. And I don't get stupid
    with it.

    When I was in the CLC (Community Living Center: an on-campus nursing home/long-term care facility), I got spoiled. A dietary rep came up
    with a laptop and I got to choose what I wanted within my dietary restrictions.

    I'll be back at the CRC this winter, hopefully, recovering after my
    foot reconstruction surgery.

    Enjoy the Darth Vader boot

    My hospital has printed menus in the room and you use the house phone
    to call-in your order.

    Mennonite - Amish with a phone and/or a car. Bv)=

    We have an enormous Mennonite population here. Very nice folk! A Mennonite family runs a very popular restaurant called The Farmer's Daughter in Chuckey which is near my parents' home.

    They have a domain name but nothing is set up right now so you can
    check their menu out at https://tinyurl.com/3fyj297e They're a LOT
    more expensive than they used to be but the food is absolutely
    delicious.

    Do I smell an opportunity for Sean to get into web-design?

    We have a thriving Amish area not far from me. Have to be careful
    driving in that area lest you run over a buggy clip clopping along
    the road.

    When I used to work for Leclerc Foods as their IT guy here in the US, I used to drive to the tiny berg of Montgomery, PA. It's near
    Williamsport whicjh is where I stayed in a holel there and drive the
    short distance to Montgomery.

    When driving to Montgomery on the back roads, you had to be extremely careful and keep an eye out for the Amish in their buggies. They were always careful drivers. I never passed one unless they pulled over to
    the side of the road as the back roads were all narrow two-laners with
    the double lines.

    It's not quite that bad around here. But those buggis do look odd with
    the reflective triangles affixes to the rear surface.

    I met a few Amish when i was up there and they were good folk also.
    I'd not having Amish or Mennonnite neighbors. My current neighbors are all senior citizens or crackheads; no in between.

    We're out of that area now but still in the state. Had supper at a
    Steak N Shake tonight--we both enjoyed it, could go back but not too
    often as it's very filling. We'd had a very light lunch, me a light breakfast, but supper made up for both of them. (G)

    've pretty much qut Steak & Shake since they went to the "quick-serve" format and got rid of table servce. I told Jim Stuller (they're the S&S franchisee for
    this area), if he goes back to "dancing with who brought him" to the
    party I'd go back to eating in his restaurants.

    I like Freddy's. Very simiar to SNS. No table service but their food
    is great and I don't mind picking up my order at the counter. I have
    an 84 year old friend, who used to be my tax guy untiol we both
    retired, who takes me to Freddy's occasionally. They give us a 15% military discount!

    Freddy's is OK - but will never be one of my favourites. Plus we have a
    local outfit called Krekel's. Bill Krekel learned the burger biz at his
    local Steak & Shake before striking out on his own.

    krekelsspringfield.com

    Ateak & Shake/Freddy'sd/Krekel's burger ..........

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

    Title: The Ultimate Smash Cheeseburger
    Categories: Beef, Cheese, Breads, Vegetables
    Yield: 1 servings

    1 Soft hamburger roll;
    - buttered, toasted
    4 oz (110 g) fresh ground chuck,
    - in two 2-oz (55 g) balls
    Salt & fresh ground pepper
    1 sl Good melting cheese;
    - American, cheddar, or
    - homemade

    MMMMM-------------------CONDIMENTS & TOPPINGS------------------------
    Mayonnaise
    Mustard
    Shredded lettuce
    Sliced onion
    Tomatoes
    Pickles

    Prepare burger bun by laying toppings on bottom half of
    bun. Have it nearby and ready for when your burger is
    cooked.

    Preheat a large stainless steel sauté pan or skillet
    over high heat for 2 minutes. Place balls of beef in pan
    and smash down with a stiff metal spatula, using a
    second spatula to add pressure. Smashed patties should
    be slightly wider than burger bun.

    Season generously with salt and pepper and allow to cook
    until patties are well browned and tops are beginning to
    turn pale pink/gray in spots, about 45 seconds. Using a
    bench scraper or the back side of a stiff metal spatula,
    carefully scrape patties from pan, making sure to get
    all of the browned bits.

    Flip patties and immediately place a slice of cheese
    over 1 patty, then stack the second directly on top.
    Immediately remove from pan and transfer to waiting
    burger bun. Serve.

    By J. Kenji López-Alt

    MAKES: 1 burger

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

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Language is the source of misunderstandings." -- Antione de Saint-Exupery ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
  • From Sean Dennis@1:18/200 to Dave Drum on Mon May 19 18:41:33 2025
    Dave Drum wrote to Sean Dennis <=-

    What's fun is "conflicting doctors". Last hospitalisation I was told to "stay well hydrated" by one set and placed on "fluid restriction" where they measure both input and outgo - by another set.

    I have that issue constantly at the VA. All the time. So frustrating.

    If you're not famniliar with them I recommkend Bright Life Direct for quality, price and selection .... and filling your in-box w/adverts.
    Bv)=

    I wear whatever the VA sends me. They're working so far...

    I keep salt and pepper shakers in my laptop case. There are some
    things for which Mrs. Dash just doesn't make the trip. And I don't get stupid with it.

    My mom brings my dad salt wehenever he gets hospitalized. He's a real salt fiend. I don't usually add salt to my food but I do use spices and such. salt-free Mrs. Dash is something I can have at the hospital.

    Enjoy the Darth Vader boot

    I'll have my scooter with me so I will not be walking much.

    My hospital has printed menus in the room and you use the house phone
    to call-in your order.

    That's a nice option. Unfortunately, the VA is very...uh, picky about diets and such.

    Do I smell an opportunity for Sean to get into web-design?

    If I was allowed to work, I'd start my IT consulting business again.

    It's not quite that bad around here. But those buggis do look odd with
    the reflective triangles affixes to the rear surface.

    A lot of the buggies I saw in Pennsylvania had headlights and tail lights on them, interestingly enough.

    Freddy's is OK - but will never be one of my favourites. Plus we have a local outfit called Krekel's. Bill Krekel learned the burger biz at his local Steak & Shake before striking out on his own.

    My favorite placwe here is called Pennyman'd Diner. A small mom and pop
    place, open from 0600-1400, but the food is absolutely amazing. A small building and nearly always packed.

    https://www.yelp.com/biz/pennymans-diner-johnson-city-3

    Their menu: https://tinyurl.com/868azah3

    krekelsspringfield.com

    The local places are honestly always the best.

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

    Title: Tamale Pie Casserole
    Categories: Casseroles, Meats
    Yield: 8 Servings

    1/2 lb Ground pork sausage
    1 lb Lean ground beef
    1 Clove garlic, minced
    1 c Onion, chopped
    2 c Celery, sliced
    1 cn (28 oz) tomatoes
    2 c Canned whole kernel corn
    Salt
    2 ts Chili powder
    1/2 c Cornmeal
    1 1/2 c Pitted ripe olives
    1 1/2 c Jack or American cheese,
    -shredded

    Cook sausage until lightly browned, stirring to keep crumbly. Pour off
    excess fat, add beef and cook and stir until browned. Stir in garlic,
    onion and celery and cook until vegetables are tender but not
    browned. Stir in tomatoes, corn, salt and chili powder and simmer
    about 15 minutes. Slowly stir in cornmeal and cook until thickened.
    Stir in olives. Turn into greased 2-quart casserole and top with
    cheese. Bake at 350 degrees 45 minutes. Formatted by Lynn Thomas.
    Source: Los Angeles Times 4-2-97. Makes 8 servings. Each serving: 425
    calories; 653 mg sodium; 73 mg cholesterol; 29 grams fat; 22 grams
    carbohydrates; 20 grams protein; 1.53 grams fiber. Lynn's Notes: I
    made this on 4-9-97. Added 3 more cloves garlic, 1/2 red pepper and
    1/2 green pepper, chopped fine and cooked the meat and vegetables all
    at the same time. This was an easy recipe to prepare and tasted great!

    Recipe by: Los Angeles Times 4-2-97 Posted to TNT - Prodigy's Recipe
    Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 9
    Ju, l 1997

    MMMMM

    -- Sean

    ... If at first you don't succeed, try something else.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:2320/105 to Sean Dennis on Tue May 20 07:06:00 2025
    Sean Dennis wrote to Dave Drum <=-

    What's fun is "conflicting doctors". Last hospitalisation I was told to "stay well hydrated" by one set and placed on "fluid restriction" where they measure both input and outgo - by another set.

    I have that issue constantly at the VA. All the time. So frustrating.

    I just lay back and let it wash over me at that point.

    If you're not famniliar with them I recommkend Bright Life Direct for quality, price and selection .... and filling your in-box w/adverts.
    Bv)=

    I wear whatever the VA sends me. They're working so far...

    My first comprssion socks came from Walgreen's. Can't remember how I
    got turneded on to Bright Life - but I've been getting my compression
    socks from them for over 20 years.

    I keep salt and pepper shakers in my laptop case. There are some
    things for which Mrs. Dash just doesn't make the trip. And I don't get stupid with it.

    My mom brings my dad salt wehenever he gets hospitalized. He's a real salt fiend. I don't usually add salt to my food but I do use spices
    and such. salt-free Mrs. Dash is something I can have at the hospital.

    Conventional wisdom say that salt raises blood pressure. It doesn't seem
    to do that for me. So I don't feel guilty abot using it to enhance flavour.

    Enjoy the Darth Vader boot

    I'll have my scooter with me so I will not be walking much.

    Even so I'll bet the issue you a boot. When I broke my ankle I got a
    "knee scooter" and a Darth Vader boot. Made mobility much nicer.

    My hospital has printed menus in the room and you use the house phone
    to call-in your order.

    That's a nice option. Unfortunately, the VA is very...uh, picky about diets and such.

    So is my hospital. Apparently everything available from the kitchens is in
    a database W.R.T. sodium, potassium, carbs, etc. and each patient has his dietary restrictions in the database. Their software keeps track of what's allowable and what's not. It can be flustrating trying to order and being
    told a favourite dish "puts you over ... " on salt/sugar/etc.

    Do I smell an opportunity for Sean to get into web-design?

    If I was allowed to work, I'd start my IT consulting business again.

    It's not quite that bad around here. But those buggis do look odd with
    the reflective triangles affixes to the rear surface.

    A lot of the buggies I saw in Pennsylvania had headlights and tail
    lights on them, interestingly enough.

    Freddy's is OK - but will never be one of my favourites. Plus we have a local outfit called Krekel's. Bill Krekel learned the burger biz at his local Steak & Shake before striking out on his own.

    My favorite placwe here is called Pennyman'd Diner. A small mom and
    pop place, open from 0600-1400, but the food is absolutely amazing. A small building and nearly always packed.

    https://www.yelp.com/biz/pennymans-diner-johnson-city-3

    Their menu: https://tinyurl.com/868azah3

    Most of out non-upscale places are 6 or 7 ayem until 2 or 3 pee em. My
    trade is split between Charlie Parker's (https://charlieparkersdiner.com/)
    and Ritz' L'il Fryer.

    Charlie's has been on Food Network's diners, Dives ,,, and survived.

    krekelsspringfield.com

    The local places are honestly always the best.

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

    Title: Tamale Pie Casserole
    Categories: Casseroles, Meats
    Yield: 8 Servings

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

    Title: Enchilada Casser-Ole!
    Categories: Beef, Beans, Herbs, Cheese, Greens
    Yield: 8 servings

    1 lb 90% lean ground beef
    1 lg Onion; chopped
    2 c Salsa
    15 oz Can black beans; rinsed,
    - drained
    1/4 c Italian salad dressing
    2 tb Taco seasoning
    1/4 ts Ground cumin
    6 (8") flour tortillas
    3/4 c Sour cream
    1 c Shredded Mexican cheese
    - blend
    1 c Shredded lettuce
    1 md Tomato; chopped
    1/4 c Minced fresh cilantro

    In a large skillet, cook beef and onion over medium heat
    until meat is no longer pink, breaking it into crumbles;
    drain. Stir in the salsa, beans, dressing, taco
    seasoning and cumin. Place 3 tortillas in an 11x7-in.
    baking dish coated with cooking spray. Layer with half
    of the meat mixture, sour cream and cheese. Repeat
    layers.

    Cover and bake @ 400oF/205oC for 25 minutes. Uncover;
    bake until heated through, 5-10 minutes longer. Let
    stand for 5 minutes; top with lettuce, tomato and
    cilantro.

    Marsha Wills, Homosassa, Florida

    Makes: 8 servings

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... What do you do with an eggplant? Put it back. - Roslind
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:18/200 to Ruth Haffly on Thu May 22 11:25:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    problems are lungs, kidneys and heart. The new deal is a rheumatlogist
    and I just don't see, on the surface, how that fits my profile.

    There's undoubtedly something they want checked out. Don't know what a rheumatologist woud have to say but they figure there is something he needs to look at.

    So, she had me give a urine sample and now 'm on a course of antibotcs
    for a kidney infecton. And have a follow=up in two weeks.

    Make sure you get enough of the good (pro) biothics too. Last time my pulmonology dr. put me on antibiotics, he said to take probiotics also,
    to keep good bacteria in my system.

    Fortunately the new (t me)n dope hasn't triggered any adverse reaction(s)

    'bout the only on-purpose probiotic I do active culture yoghurt. The Clementies don't count - even thoughthey are rich in vitamin C. I eat
    them becdause they are tasty and easy to peel. Bv)=

    8<----- SNIPPETY ----->8

    We're out of that area now but still in the state. Had supper at a
    Steak N Shake tonight--we both enjoyed it, could go back but not too
    often as it's very filling. We'd had a very light lunch, me a light breakfast, but supper made up for both of them. (G)

    've pretty much quit Steak & Shake since they went to the "quick-serve" format and got rid of table servce. I told Jim Stuller (they're the
    S&S franchisee for this area), if he goes back to "dancing with who brought him" to the party I'd go back to eating in his restaurants.

    We enjoyed it but won't indulge very often. We're now almost to St.
    Louis, on our way to AZ.

    Did you remember to wave as you passed by Springfield? And I know it's
    too late to make any difference - but it's usually quicker to go right
    through St Louis rather than take I-270 or I-255 around to get to I-44.

    Although I dunno how the recent spate of tornadoes has affected traffic
    in and around.

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

    Title: Texas Tornado Cake *
    Categories: Cakes, Chocolate, Desserts
    Yield: 9 Servings

    MMMMM----------------------------CAKE---------------------------------
    2 c Flour
    1 1/2 c Sugar
    2 tb Cocoa
    1 1/2 tb Baking powder
    1/2 ts Salt
    1 c Milk
    1/2 c Butter; melted

    MMMMM--------------------------TOPPING-------------------------------
    2 c Brown sugar
    6 tb Cocoa
    3 1/4 c Hot water

    * Original title was "Texas Tornado Pudding Cake" but,
    as I saw no pudding in the recipe, I renamed it. - UDD

    Cake - mix flour, sugar, cocoa, baking powder, and salt
    together. Add milk and butter to dry ingredients. Mix
    until smooth. Pour into 9" baking pan.

    Topping - mix sugar, cocoa, and water until sugar and
    cocoa dissolve. Pour over top of cake.

    Bake in 325ºF/160ºC for approximately 45 mins. or until
    done.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Think of it as French cuisine and go to Jacques En Le Carton!
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat May 24 15:38:42 2025
    Hi Dave,

    Make sure you get enough of the good (pro) biothics too. Last time my pulmonology dr. put me on antibiotics, he said to take probiotics also,
    to keep good bacteria in my system.

    Fortunately the new (t me)n dope hasn't triggered any adverse
    reaction(s)

    So far, so good. Hopefully nothing has developed in the time I was "off
    air". Stopped travelling for a few days, now in AZ. Hoping for a good
    Mexican meal while we're here.

    'bout the only on-purpose probiotic I do active culture yoghurt. The Clementies don't count - even thoughthey are rich in vitamin C. I eat
    them becdause they are tasty and easy to peel. Bv)=

    I do the yogurt thing too, just about every day. But for C, it's most
    often 1,000mg twice a day.



    We enjoyed it but won't indulge very often. We're now almost to St.
    Louis, on our way to AZ.

    Did you remember to wave as you passed by Springfield? And I know it's
    too late to make any difference - but it's usually quicker to go right through St Louis rather than take I-270 or I-255 around to get to
    I-44.

    We did the bypass, and no, I didn'y wave as weather wasn't great going
    thru IL and I was helping spot traffic, etc.

    Although I dunno how the recent spate of tornadoes has affected
    traffic in and around.

    Couldn't tell you but I sure kept my eyes open Thurday. Encountered a
    lot of rain and at one point, hail. Never did see how big it was but
    they sure thumped hard on the truck.

    ---
    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)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Sun May 25 01:57:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    Make sure you get enough of the good (pro) biothics too. Last time my pulmonology dr. put me on antibiotics, he said to take probiotics also,
    to keep good bacteria in my system.

    Fortunately the new (t me)n dope hasn't triggered any adverse
    reaction(s)

    So far, so good. Hopefully nothing has developed in the time I was "off air". Stopped travelling for a few days, now in AZ. Hoping for a good Mexican meal while we're here.

    'bout the only on-purpose probiotic I do active culture yoghurt. The Clementies don't count - even thoughthey are rich in vitamin C. I eat
    them becdause they are tasty and easy to peel. Bv)=

    I do the yogurt thing too, just about every day. But for C, it's most often 1,000mg twice a day.

    I get plenty of C vitamin in the Clementines and the daily adult/senior multivitamin I gulp down with my morning dope. Also from the lemon juice
    I put into my tapwater that I drink throughout the day,

    We enjoyed it but won't indulge very often. We're now almost to St.
    Louis, on our way to AZ.

    Did you remember to wave as you passed by Springfield? And I know it's
    too late to make any difference - but it's usually quicker to go right through St Louis rather than take I-270 or I-255 around to get to
    I-44.

    We did the bypass, and no, I didn'y wave as weather wasn't great going thru IL and I was helping spot traffic, etc.

    Although I dunno how the recent spate of tornadoes has affected
    traffic in and around.

    Couldn't tell you but I sure kept my eyes open Thurday. Encountered a
    lot of rain and at one point, hail. Never did see how big it was but
    they sure thumped hard on the truck.

    There seemed to be a lot of hail in the area. I heard it hitting the
    cover on the window AC in my computer room right in the midst of all
    the tornado warning sirens/texts on my phone and opo-upds on my screen.

    I'd call it "marble-sized" although I dunno what the NWS deemed it. I
    hadn't seen hail around here in more than 20 years - and thar was no
    bigger than a pencil eraser.

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

    Title: Carne Adovada
    Categories: Pork, Chilies, Vegetables, Herbs
    Yield: 10 servings

    2 tb Oil
    3 tb A-P flour
    4 tb New Mexico red chile powder
    2 1/2 c Warm water
    3 cl Garlic; peeled, minced
    1 1/2 ts Dried oregano
    1/3 ts Ground cumin
    1 tb Salt
    3 lb Diced pork stew meat

    In a skillet or frying pan, heat oil over medium heat.
    Stir in flour and brown until light golden brown. Blend
    in chile powder. Slowly add water, stirring until lumps
    are removed. Add garlic, oregano, cumin and salt. Simmer
    on medium heat for 15 minutes. Remove from heat and let
    cool.

    Place pork in a large baking pan or casserole pan. When
    chile mixture has cooled, add it to pork and mix until
    pork is covered with chile. Marinate pork for at least
    12 hours or overnight.

    Set oven @ 325ºF/165ºC.

    Bake pork for at least 4 1/2 hours, or until meat is
    well cooked, tender and falls apart.

    UDD NOTE: You can use a slow cooker/crockpot instead
    of the oven - especially in the heat of summer.

    By: Delilah Lope

    RECIPE FROM: www.allrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Apparently, "Now More Cashew!" is code for "Now Only Two Pecans!"
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Mon May 26 19:33:48 2025
    Hi Dave,

    So far, so good. Hopefully nothing has developed in the time I was "off air". Stopped travelling for a few days, now in AZ. Hoping for a good Mexican meal while we're here.

    'bout the only on-purpose probiotic I do active culture yoghurt. The Clementies don't count - even thoughthey are rich in vitamin C. I eat
    them becdause they are tasty and easy to peel. Bv)=

    I do the yogurt thing too, just about every day. But for C, it's most often 1,000mg twice a day.

    I get plenty of C vitamin in the Clementines and the daily
    adult/senior multivitamin I gulp down with my morning dope. Also from
    the lemon juice I put into my tapwater that I drink throughout the
    day,

    I found that my body seems to do better on the larger amounts of C. It
    helps bring up the stuff in my lungs that shouldn't be there so when I
    get bronchitis, I up the amount of C.


    Although I dunno how the recent spate of tornadoes has affected
    traffic in and around.

    Couldn't tell you but I sure kept my eyes open Thurday. Encountered a
    lot of rain and at one point, hail. Never did see how big it was but
    they sure thumped hard on the truck.

    There seemed to be a lot of hail in the area. I heard it hitting the
    cover on the window AC in my computer room right in the midst of all
    the tornado warning sirens/texts on my phone and opo-upds on my
    screen.

    I'd call it "marble-sized" although I dunno what the NWS deemed it. I hadn't seen hail around here in more than 20 years - and thar was no bigger than a pencil eraser.

    We got thru it with no dents or dings in the truck or camper. Helped
    that we were driving out of the storm. Got to AZ and had a good Mexican
    meal at one of our old familiar places, as good as ever. Moved on from
    that part of the state but still in AZ for a bit.

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

    Title: Carne Adovada
    Categories: Pork, Chilies, Vegetables, Herbs
    Yield: 10 servings

    Looks good but tonight's meal is burgers on the grill.


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


    ... I'm clinging to sanity by a thread. Hand me those scissors.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:2320/105 to Ruth Haffly on Wed May 28 12:16:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    I do the yogurt thing too, just about every day. But for C, it's most often 1,000mg twice a day.

    I get plenty of C vitamin in the Clementines and the daily
    adult/senior multivitamin I gulp down with my morning dope. Also from
    the lemon juice I put into my tapwater that I drink throughout the
    day,

    I found that my body seems to do better on the larger amounts of C. It helps bring up the stuff in my lungs that shouldn't be there so when I
    get bronchitis, I up the amount of C.

    Would that the Vitamin C would help my lungs. The COPD and emphysema make
    it tough sme days. Espeially now that I'm on oxygen 24/7.

    Although I dunno how the recent spate of tornadoes has affected
    traffic in and around.

    Couldn't tell you but I sure kept my eyes open Thurday. Encountered a
    lot of rain and at one point, hail. Never did see how big it was but
    they sure thumped hard on the truck.

    There seemed to be a lot of hail in the area. I heard it hitting the
    cover on the window AC in my computer room right in the midst of all
    the tornado warning sirens/texts on my phone and opo-upds on my
    screen.

    I'd call it "marble-sized" although I dunno what the NWS deemed it. I hadn't seen hail around here in more than 20 years - and thar was no bigger than a pencil eraser.

    We got thru it with no dents or dings in the truck or camper. Helped
    that we were driving out of the storm. Got to AZ and had a good Mexican meal at one of our old familiar places, as good as ever. Moved on from that part of the state but still in AZ for a bit.

    It's good that you didn't get "dinged" by the hail. I've seen cases where innsurance had to pay a "total loss" because of dents all over the roof,
    hood and trunk of a vehicle.

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

    Title: Carne Adovada
    Categories: Pork, Chilies, Vegetables, Herbs
    Yield: 10 servings

    Looks good but tonight's meal is burgers on the grill.

    May seems to be burger month. From the website where I get my "daily
    recipe" poss categories I see that we have "National Hamburger Month"
    "2nd Week - National Hamburger Week", "National Hamburger/Cheeseburger
    Day (Memorial Day)" and "May 28: International Hamburger Day"

    https://thegoodheartedwoman.com/seasonal-eating/may-food-holidays/

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

    Title: Hamburger Steaks w/Onions & Gravy
    Categories: Beef, Vegetables, Sauces
    Yield: 2 Servings

    1 lb Ground beef; chuck, round,
    - or sirloin
    1 lg Egg
    1/4 c Bread crumbs
    1/4 ts Black pepper; to taste
    1/2 ts Mrs Dash seasoned salt;
    - yellow lid
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1 ts Worcestershire sauce
    1 tb Oil
    1 c Thin sliced onion

    MMMMM---------------------------GRAVY--------------------------------
    2 tb A-P flour
    1 c Beef broth
    1 tb Sherry or Port; opt
    1/2 ts Mrs Dash seasoned salt;
    - yellow lid

    In a large bowl, mix together the ground beef, egg,
    bread crumbs, pepper, salt, onion powder, garlic powder,
    and Worcestershire sauce. Form into 2 balls, and flatten
    into patties.

    Heat the oil in a large skillet over medium heat. Fry
    the patties and onion in the oil until patties are
    nicely browned and cooked just below desired doneness.
    Remove the beef patties to a plate, and keep warm.

    MAKE THE GRAVY: Sprinkle flour over the onions and
    drippings in the skillet. Stir in flour with a fork,
    scraping bits of beef off of the bottom as you stir.
    Gradually mix in the beef broth and wine (if using).
    Season with seasoned salt. Simmer and stir over
    medium-low heat for about 5 minutes, until the gravy
    thickens. Turn heat to low, return patties to the gravy,
    cover, and simmer for another 5 to 15 minutes.

    Serves two nicely

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Good humour makes all things tolerable." -- Henry Ward Beecher
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun Jun 1 18:14:13 2025
    Hi Dave,

    I get plenty of C vitamin in the Clementines and the daily
    adult/senior multivitamin I gulp down with my morning dope. Also from
    the lemon juice I put into my tapwater that I drink throughout the
    day,

    I found that my body seems to do better on the larger amounts of C. It helps bring up the stuff in my lungs that shouldn't be there so when I
    get bronchitis, I up the amount of C.

    Would that the Vitamin C would help my lungs. The COPD and emphysema
    make it tough sme days. Espeially now that I'm on oxygen 24/7.

    I built up to that amount over some years but have kept it high as my
    lungs have gotten worse. It does help clear the crud, not totally but I
    don't want to cut back now when I need the help. I'm still on O2 just at
    night.



    I'd call it "marble-sized" although I dunno what the NWS deemed it. I hadn't seen hail around here in more than 20 years - and thar was no bigger than a pencil eraser.

    We got thru it with no dents or dings in the truck or camper. Helped
    that we were driving out of the storm. Got to AZ and had a good Mexican meal at one of our old familiar places, as good as ever. Moved on from that part of the state but still in AZ for a bit.

    It's good that you didn't get "dinged" by the hail. I've seen cases
    where innsurance had to pay a "total loss" because of dents all over
    the roof, hood and trunk of a vehicle.

    Late 2015 we bought a 2016 Escape. Spring of 2016 we had a storm with
    hail, did a number on the vehicle but insurance covered a restoration
    job. Had a not so nice encounter with wind, snow and ice in Wyoming that December, car was repaired but we'd bought the Frontier to get us home,
    liked it better so the Escape was sold.

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


    ... Yesterday was the deadline for complaints.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:396/45 to Ruth Haffly on Tue Jun 3 07:20:42 2025
    Ruth Haffly wrote to Dave Drum <=-

    Would that the Vitamin C would help my lungs. The COPD and emphysema
    make it tough some days. Espeially now that I'm on oxygen 24/7.

    I built up to that amount over some years but have kept it high as my lungs have gotten worse. It does help clear the crud, not totally but I don't want to cut back now when I need the help. I'm still on O2 just
    at night.

    Be happy you don't need oxygen constantly. The medical supply picked up
    my portables - so now, if I want to go out and about I have to wrestle a cylinder of oxygen on a tow along cart into the car, keep it from flopping around whilst I'm drivifg - and the haul it behind me where I go.

    I'd call it "marble-sized" although I dunno what the NWS deemed it. I hadn't seen hail around here in more than 20 years - and thar was no bigger than a pencil eraser.

    We got thru it with no dents or dings in the truck or camper. Helped
    that we were driving out of the storm. Got to AZ and had a good Mexican meal at one of our old familiar places, as good as ever. Moved on from that part of the state but still in AZ for a bit.

    It's good that you didn't get "dinged" by the hail. I've seen cases
    where innsurance had to pay a "total loss" because of dents all over
    the roof, hood and trunk of a vehicle.

    Late 2015 we bought a 2016 Escape. Spring of 2016 we had a storm with hail, did a number on the vehicle but insurance covered a restoration
    job. Had a not so nice encounter with wind, snow and ice in Wyoming
    that December, car was repaired but we'd bought the Frontier to get us home, liked it better so the Escape was sold.

    Don't recall meeting your Escape. I do remember the Nissan. I'd like
    to find one similar for my own use. But the price of cars and pickups
    as gotten obscene. I located one very similar to a unit I had priced as
    a "new" purchase. This on had 87K miles on it and was priced ar just
    $29,000 - which blew me away. The new unit I had priced was only $21,000 delicered inclusive of taxes, tile license and insurance. Go figure.

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

    Title: Party Pick-Up Chicken Livers
    Categories: Appetisers, Poultry, Offal, Breads, Condiments
    Yield: 24 Appetisers

    2/3 c Fine dry bread crumbs
    1 lb Chicken livers; trimmed
    - halved
    4 tb Butter; melted
    1/4 c Ketchup
    2 tb Brown sugar
    2 tb Dijon mustart
    1 1/2 tb Worcestershire sauce

    Preheat oven to 400ºF/205ºC.

    Place bread crumbs in a small dish. dip chicken livers in
    melted butter, then in bread crumbs to coat. Place on a
    lightly greased baking sheet.

    Bake livers for 15 to 20 minutes, until they are cooked
    through and ctispy on the outside.

    Meanwhile, in a small saucepan, combine ketchup, brown
    sugar, mustard, and Worcestershire. Heat sauce to boiling,
    stirring to dissolve sugar. Serve the warm livers with the
    hot sauce for dipping.

    From: 365 Ways to Cook Chicken

    Recipe from: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... If nobody uses it, there's a reason.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue Jun 3 14:13:17 2025
    Hi Dave,

    don't want to cut back now when I need the help. I'm still on O2 just
    at night.

    Be happy you don't need oxygen constantly. The medical supply picked
    up my portables - so now, if I want to go out and about I have to
    wrestle a cylinder of oxygen on a tow along cart into the car, keep it from flopping around whilst I'm drivifg - and the haul it behind me
    where I go.

    Not fun. One of our vet friends was on just the portable when he was out
    tanks when we first moved to WF. Now he's on the big cylinders, going
    thru several a day and dragging one whenever he goes out. Had to give up
    some of his charity photography work because he couldn't shoot pictures
    and juggle the cylinder at the same time.

    Late 2015 we bought a 2016 Escape. Spring of 2016 we had a storm with hail, did a number on the vehicle but insurance covered a restoration
    job. Had a not so nice encounter with wind, snow and ice in Wyoming
    that December, car was repaired but we'd bought the Frontier to get us home, liked it better so the Escape was sold.

    Don't recall meeting your Escape. I do remember the Nissan. I'd like

    We had the 2009 Escape from 2009 to 2015 but it didn't have the towing
    "oomph" needed for the R-Pod so traded it for the 2016 model in late
    2015. That's the one that had the wrong encounter with the ice, wind,
    etc in Wyoming, in December, 2016. We came home from that trip in the
    Frontier.


    to find one similar for my own use. But the price of cars and pickups
    as gotten obscene. I located one very similar to a unit I had priced
    as a "new" purchase. This on had 87K miles on it and was priced ar
    just
    $29,000 - which blew me away. The new unit I had priced was only
    $21,000 delicered inclusive of taxes, tile license and insurance. Go figure.

    Cheaper to buy the new. We needed something with more tow power when we
    bought the new camper in 2023 so traded the Frontier in on a 2018 F-150
    and have been happy with it. Had to kick it into 4 wheel drive the other
    day going over a mountain pass (on a dirt road) near Monument Valley the
    other day.


    Title: Party Pick-Up Chicken Livers
    Categories: Appetisers, Poultry, Offal, Breads, Condiments
    Yield: 24 Appetisers

    Easy do, just make sure you label it as livers. Our girls are not fond
    of it and have never fixed it for their families but older daughter
    bought some chicken/duck pate the other day for a light buffet meal.
    Turned out her family didn't care for it but she liked it. My favorite
    way to fix liver was with onions, bell peppers and mushrooms in an
    Italian seasoned tomato sauce, served over rice sprinkled with parmesan
    cheese.

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


    ... A truly wise person knows that he knows not.

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

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