Ruth Haffly wrote to Dave Drum <=-

Diet "any soda" used to be verrrrrry strange tasting. It has improved
a lot over the years but I still get the off-putting metallic taste.
There used to was a soda calle Diet Rite Cola. I've not seen it for a long time,

I remember seeing it but never tried it. Drank a lot of the regular
Coke for years, then Steve suggested that I trade off for diet Coke.
Saved calories for other goodies, carbs when I was diagnosed diabetic.

Aspertame is what makes the diet colas taste metallic to me. Coke Zero
uses *some* aspertame but mainly acesulfame potassium and stevia. It's
flavour profile is very much closer to the "realMcCoy".

I note that Coke is going back to cane sugar for its sweetner and drop\
kicking the HFCS to the curb. Now I won't have to se3arch out Mexican
Coco Cola if I need the fully leaded stuff as an ingredient.

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

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

Kinda like my Dannon chocolate/raspberry/fat free yogut. Hard to keep
in stock.

And not one that can be replicated with just a scoop of raspberry jam
in plain yogurt. You need a source of good chocolate also.

The "Fruit on the bottom" yoghurts are nice. The 4 1/2 oz little tubs are
a pleasant snack if I get hunger pangs twixt meal times. Or just because.

I do tomato juice and the cranberry juice - which my nephrologist
(kidney doc) recommended as being good in several ways for my kidney

So far my kidneys seem to be doing well without cranberry juice. Had a scare a few years ago with some blood work that indicated maybe
otherwise so my primary care dr. referred me to a nephrologist. He said all was well, just come back once a year to keep an eye on things. Last time I saw him, he suggested drinking more water (or whatever) to stay better hydrated; this was not too long after our most recent long cross country trip.

Staying hydrated on a long trip is easy for guys. Andy bush, tree or
the vehicle itself provides enough of a "fig leaf" for easing of the pressur. Women don't have the same advantageous plumbing.

No, but having the camper has been handy for both of us. Just have to
find a relativly level space and pull off the road, lower the steps and make sure the water pump is turned on.

Not everyone brings their own Extended Stay America suite with then. Bv)=

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

Title: Coca-Cola Pot Roast
Categories: Beef, Vegetables, Sauces
Yield: 8 Servings

3 lb Beef chuck roast
2 tb Oil
16 oz Can crushed Tomatoes
12 oz Coca-Cola *
1 lg Onion; chopped or sliced
1 pk Spaghetti sauce mix
1 1/2 ts Salt
1/2 ts Garlic granules

* Use non-HFCS (Kosher for Passover/Mexican) Co'Cola.

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.

Thicken gravy; serve over sliced meat.

MM by Sylvia Steiger

Uncle Dirty Dave's Kitchen

MMMMM

... Almost anything is edible with a dab of French mustard on it.
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Sean Dennis wrote to Dave Drum <=-

Not well enough to go to WalMart/Scams Club which are the only places
it is sold currently.

I didn't know Grapette was its own brand. I thought it was a Walmart store brand. Shows what I know.

And now you do. Grapette was around before Sam Walton was a gleam in his daddy's eye.

Pedant mode on: It's got beef so it's a cottage pie. Shepherd is from "Sheep Herder" and a Shepherd's Pie is *only* made with lamb/mutton.

I remember your discussion with Ben about that recently.

That doesn't mean it's not good - just mis-named. Bv)=

Yeah and that can cause confusion.

... Bake the bread - buy the butter!

I'd like to try to make "farmer's cheese" at home sometime.

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

Title: Farmer Cheese Cheesecake
Categories: November 19
Yield: 1 Servings

First trick is finding raw milk. Then you probably would want more
available space than a VA apartment.

I stand/sit corrected. This recipe uses pasteurised milk as it
doesn't look like it would take a lot of space. Certainly not
as much as I grew up with when we were milking 25 cows.

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

Title: Farmer Cheese
Categories: Five, Dairy, Herbs
Yield: 4 pounds

1/2 ga Wole milk
1/4 c White vinegar
3 tb Fine chopped fresh dill
1 ts Kosher salt

In a large, heavy-bottomed pot, bring 1/2 gallon
pasteurized whole milk to a slow boil, stirring
occasionally. Keep the heat at medium or medium-low;
otherwise, you risk scorching the milk on the bottom of
the pot.

When small, foamy bubbles begin to form in the milk, but
it is not yet at a rolling boil, turn off the heat. If
using a thermometer, the temperature should be about
190ºF/88ºC.

Slowly add 1/4 cup white vinegar and stir the milk.
Curds will immediately begin to form.

Let the milk sit for 15 minutes without stirring.

After 15 minutes, add 3 tablespoons finely chopped dill.

Place a colander over a large bowl or pot. Drape either
a dampened cheesecloth or thin dampened clean dish towel
over the colander. Pour the curds into the cheesecloth.
The whey, all the liquid in the mixture, will drain and
be collected in the bowl below, while the solid curds
will be caught in the cheesecloth.

Lift the cheesecloth and wrap it around the curds,
twisting and squeezing to remove as much moisture as
possible.

After squeezing out the moisture, the curds for farmer
cheese will be dry and crumbly. If you want a creamier
texture, mix a little of the reserved whey back into the
curds.

Add 1 teaspoon kosher salt and stir it together.

To shape the cheese, keep it wrapped in cheesecloth and
form it into a mound on a plate. Set another plate on
top and press the curds into a flat disc that is 1 to 2
inches tall. Cover and refrigerate for 1 hour or so
before removing the cheesecloth.

To make a ball, tie the cheesecloth with a length of
butcher's twine, attach it to a shelf in the 'frige or a
wooden spoon, and suspend it over a bowl. Gravity will
help shape the cheese into a ball and remove any excess
moisture.

Enjoy the cheese as is or in any of your favorite
recipes.

By Jennifer Meier

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

Uncle Dirty Dave's Archives

MMMMM

... Politics is either passing the buck or passing the dough.
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

Yet, from that one association I get e-mail and snail mail from every
(or nearly) Democratic cause in the world. I got on yesterday from the DSCC (Democratic Senate Campaign Committee) listing an impressive
litany of well-known personages saying "(NAME) asked you, (NAME) asked
... through a long list of names.

I asked my postmaster in-person if they can stop delivering the
constant junk mail and he said since the previous resident didn't
submit a change of address, they legally have to deliver the junk ail
to me. *eyeroll*

Business has reasons. Bureaucrats have a rule book. What you can do is
get a 3375 form from your post office a do a C.O.A. (to a vacant lot) for
the previous folks. If you can find an address where the house has been
razed ... or that has become a homeless ancampment, well there y' go.

Yesterday I replied to the dialy e-mail with IIf I didn't share my treasure with them why would you think your sorry a$$ is any
different>" Apparently their mail robot doesn't understand plain (and snarky) American idiom

Bots have no sense of humor.

Nor porportion.

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

Title: Onion Soup w/Coke
Categories: Soups, Vegetables, Beef, Breads
Yield: 4 Servings

1/4 c Butter
4 c Onions; thin sliced
2 cn Beef broth; (10.5 oz ea)
7 oz Coca-Cola(original bottle) *
1 ts Salt
1/2 ts Vinegar
1/8 ts Pepper
French bread; thick slices
Parmesan cheese; grated

* Nearly impossible to find. Substitute a "mini Coke" in
the 7 1/2 oz size.

In a heavy saucepan, melt the butter. Add onions and
cook until they are golden, do not brown.

Add the undiluted beef broth, 1 broth can of water,
Cola, salt, vinegar, and pepper. Cover and simmer 20
to 25 mins.

In a broiler, toast one side of the French bread slices.
Turn and generously sprinkle with the Parmesan cheese.
Toast until browned.

Into deep bowls, ladle the soup and top with the toast,
cheese-side up.

Makes 4 servings or about 6 cups.

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

Uncle Dirty Dave's Kitchen

MMMMM

... Fruitarians won't eat seeds that contain baby plants,
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Sean,

first couple of swallows vowed never to drink it again. Don't remember what the sweetener was but the combination of that and Dr. Pepper converted me to a life long Coke drinker.

In the Army, we'd use regular Coke as a degreaser/cleaner for the
engines in our vehicles ijn the motorpool. Coke has so much
phosphoric acid in it that i cleans wonderfuolly, rinsing it off
leaves a nice clean object.

I know, I've heard about that too. But it won't stop me from drinking
the diet version.

So far my kidneys seem to be doing well without cranberry juice. Had a

Unfortunately, right now, my kidneys have rduced functionality after I
was dignosed with renal tubular acidosis. Once I get the insulin
pump, I am hoping that I will regain my kidney function.

Hopefully you will get it soon, and that you can regain some function.
Hooked to a machine for several hours, several times a week does not
sound like fun.

We just lost a good friend of ours--former Navy, retired FDNY, had a
long list of health issues. He passed away on Tuesday, after having a
massive heart attack last week. Initially they thought he'd need
dialisis but his kidneys came back, then faded out, like the rest of his
body. At his visitation last night and service today, the funeral home
was packed tight with people. He was the one who made chicken piccota
for a lot of our Legion get togethers; after I made it for the first
time several months ago, I told him and got a "good for you!". I'll
never make it again without thinking of him.

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


... If you focus only on the thorns you will miss the beauty of the rose.

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

Re: Re: Extra Sweet
By: Dave Drum to Sean Dennis on Sun Oct 26 2025 07:08 am

Title: Onion Soup w/Coke
7 oz Coca-Cola(original bottle) *
* Nearly impossible to find. Substitute a "mini Coke" in the 7 1/2 oz
size.

I've been told that Mexican Coke can be found on Scamazon and in Mexican grocery stores. Here's a recipe for OpenCola. Just like Coke, it does
*not* contain any kola nut.

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

Title: OpenCola Version 1.1.3
Categories: Beverages
Yield: 24 Liters

MMMMM---------------------FLAVOURING FORMULA--------------------------
10 g Food-grade gum arabic
3 1/2 ml Orange oil
3 ml Water
2 3/4 ml Lime oil
1 1/4 ml Cassia oil
1 ml Lemon oil
1 ml Nutmeg oil
1/4 ml Coriander oil
1/4 ml Neroli oil
1/4 ml Lavender oil

MMMMM-----------------SYRUP CONCENTRATE FORMULA----------------------
2 1/3 kg Sugar
2 1/4 l Water
30 ml Caramel color
17 1/2 ml Phosphoric acid (75%) or
- citric acid (3-1/2 ts)
10 ml Flavouring formula (2 ts)
2 1/2 ml Caffeine (1/2 ts)
- (optional)

Flavoring Formula:

Mix oils together in a cup. Add gum arabic, mix with a spoon. Add
water and mix well. I used my trusty Braun mixer for this step,
mixing for 4 to 5 minutes. You can also transfer to a blender for
this step. Can be kept in a sealed glass jar in the fridge or at room
temperature.

Please note that this mixture will separate. The gum arabic is an
essential to this part of this recipe, as you are mixing oil and
water.

Syrup Concentrate:

In a 1 gallon container, take 10 ml (2 ts) of the flavoring formula,
add the 75% phosphoric or citric acid. Add the water, then the sugar.
While mixing, add the caffeine, if desired. Make sure the caffeine is
completely dissolved. Then add the caramel color. Mix thoroughly.

Cola:

To finish drink, take 1 part syrup and add 5 parts carbonated water.

Recipe by Grad Conn, Cory Doctorow, and John Henson

Recipe FROM: <https://en.wikipedia.org/wiki/OpenCola_(drink)>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Dave Drum wrote to Sean Dennis <=-

Not well enough to go to WalMart/Scams Club which are the only places
it is sold currently.

I didn't know Grapette was its own brand. I thought it was a Walmart
store brand. Shows what I know.

Grapette was its own brand back in the long ago. IIRC, WalMart bought it
and brought it back. That said, the last time I looked for Grapette in the local WalMart store, it had either been replaced or rebranded as the
"Grapette" name was no longer on the WalMart brand grape soda.

Maybe they no longer own it, or maybe that is just local anomally.

Mike

* SLMR 2.1a * In his hand a moving picture of the crumbling land
--- SBBSecho 3.28-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Sean Dennis <=-

I know, I've heard about that too. But it won't stop me from drinking
the diet version.

Oh, I wasn't trying to put you off of drinking diet Coke.

If I am going to drink Coke, as I occasionally do at places who do not
offer Pepsi or Dr. Pepper products, I prefer to drink Coke Zero Sugar
rather than Diet Coke as the latter has always had an astringent, bitter
taste in the background to me that I do not like.

Being born and mainly raised out West, it was much more common for me to
drink Pepsi products than Coke products.

My personal favorite is diet RC which I can only find in 2-liter bottles
at Kroger. Canned diet RC is all over but I prefer 2-liter bottles.

These days I am more likely drinking water with lemon (to hide the nasty
taste of our city water).

Hopefully you will get it soon, and that you can regain some function. Hooked to a machine for several hours, several times a week does not
sound like fun.

That and my doctors told me that in my case, if I get to that stage, I
will most likely not live much longer.

That reminds me, I need to get to the VA tomorrow for an electrolyte lab
test and to uh, drop off a sample. Tests and more tests these days...

We just lost a good friend of ours--former Navy, retired FDNY, had a
long list of health issues. He passed away on Tuesday, after having a massive heart attack last week. Initially they thought he'd need
dialisis but his kidneys came back, then faded out, like the rest of
his body. At his visitation last night and service today, the funeral
home was packed tight with people. He was the one who made chicken
piccota for a lot of our Legion get togethers; after I made it for the first time several months ago, I told him and got a "good for you!".
I'll never make it again without thinking of him.

I'm sorry for your loss. It's always so difficult losing friends and
family but it's a part of life we have to accept. All part of His plan.

I am afraid that I may suffer the same fate (kidneys working, then
failing again).ÿWhat angers me is that, once again, a majority of the
problems that lead to my kidney failure were the fault of the spotty
care I get from some providers at the VA. I now know better.

As for the chicken piccota, it's nice you have something to celebrate
your friend's memory with.

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

Title: Impossibly Easy Breakfast Bake (Crowd Size)
Categories: Breakfast, Cheese/eggs, Cassaroles, Seandennis
Yield: 12 Servings

2 Packages (12 oz each) bulk
Pork sausage
1 Medium bell pepper, chopped
(1/2 cup)
3 c Frozen hash brown potatoes
2 c Shredded Cheddar Cheese
(8 oz)
1 c Original Bisquick(TM) mix
2 c Milk
1/4 ts Pepper
4 Eggs

Prep time : 20 minutes Total time: 1 hour 10 minutes

Breakfast casseroles don't get any easier than this! Prepped in just
20 minutes and easily made-ahead and stored for the next morning,
this is the breakfast casserole recipe you need to conquer your next
brunch. The best part? It's crowd-sized, so everyone can enjoy a
piece (and then some)!

1. Heat oven to 400øF. Grease rectangular baking dish, 13x9x2 inches.
Cook sausage, bell pepper and onion in 10-inch skillet over medium
heat, stirring occasionally, until sausage is no longer pink; drain.
Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese
in baking dish.

2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into
baking dish.

3. Bake uncovered 40 to 45 minutes or until knife inserted in center
comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes
longer or just until cheese is melted. Cool 5 minutes.

From:
http://www.bettycrocker.com/recipes/impossibly-easy-breakfast-bake-cro
wd-size

MM'd by Sean Dennis on 20 January 2017.

MMMMM

-- Sean

... Parkinson's Second Law: expenditures rise to meet income.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to SEAN DENNIS <=-

Maybe they no longer own it, or maybe that is just local anomally.

I asked Bing and it spat out Wikipedia's entry:

"Grapette is a grape-flavored soft drink that was first produced and
marketed in 1939 by Benjamin "Tyndle" Fooks. Grapette is now produced
by Grapette International, and is marketed in the United States by
Walmart as part of its Sam's Choice line of soft drinks."

A better and much longer answer is provided by Grapette International themselves at https://www.grapette.com/read-more:

"In the late 80s, Grapette International's chairman, Brooks Rice, met
Sam Walton, founder of Walmart. Without wasting words, Walton told him,
"I want Grapette in my stores." Rice explained that although he couldn't provide the use of the brand names in the United States, he could offer
the flavors that once made the famous brands. Rice also personally
pledged that he would fulfill Walton's request to have Grapette and
Orangette in his stores someday.

Soon, Walmart was using some of the authentic Grapette Company flavor
profiles in its Sam's Choice line of signature sodas. The flavors fit
perfectly within the Sam's Choice brand, offering innovative, quality
products at a better value than the leading national brands. But it
always felt like something was missing - specifically, the famous
Grapette and Orangette brand names.

In early 2000, Grapette International was able to purchase the U.S.
rights to the Grapette and Orangette trademarks, finally reuniting the
flavors with their brand names. Now the third generation of founder Paul
May's family has given Walmart what Sam Walton requested almost twenty
years earlier.

In 2005, Grapette and Orangette became available exclusively in Walmart
stores nationwide."

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

Title: SAUSAGE, BREAD AND PEPPER FRITTATA
Categories: Cheese/eggs, Italian, Main dish, Vegetables, Seandennis
Yield: 8 Servings

3 tb Extra-virgin olive oil
8 oz Sweet Italian sausage,
--removed from casings
--(about 2 links)
1 Large bunch scallions, cut
--in 1/2" pieces
1/2 ts Kosher salt
1 Red bell pepper, cut in
--1/2" strips
8 Large eggs
1/4 c Milk
1 1/2 c 1/2" bread cubes, from a
--day-old loaf of country
--bread
1/4 c Grated Grana Padano

Preheat oven to 375 degrees F. Heat oil in a 10-inch nonstick skillet
over medium heat. Cook the sausage, crumbling with the back of a
wooden spoon, until no longer pink, about 3 to 4 minutes. Add the
scallions, season with 1/4 teaspoon salt and cook, stirring, until
the scallions begin to wilt, about 2 to 3 minutes. Add bell pepper,
and cook, stirring until wilted but not completely limp, about 8 to
10 minutes.

In a bowl, beat eggs with the milk and remaining salt. Let the bread
cubes soak in the egg-milk mixture until moistened, about 2 to 3
minutes. Reduce heat under skillet to medium-low, then pour in eggs
and bread and let cook until the eggs begin to set around the edges
of the pan, about 2 to 3 minutes.

Sprinkle all over with the grated cheese. Put the skillet in the
oven, and bake until frittata is set all the way through and the top
is golden, about 18 minutes. Let rest for a few minutes, then run a
knife around the edge of the skillet and invert onto a plate or
cutting board. Serve in wedges, warm or at room temperature.

Chef's notes: "Frittata is the quintessential Italian meal. You can
flavor it with anything you have on hand, and one of my favorite ways
is adding day-old bread with vegetables and sausages. When there is
nothing else in the house except eggs, this is the meal to make. From
what I recall, sausage, bread and egg frittata was a dish my
grandmother in Istria made often whereas the addition of peppers was
something more Italian American. It is nonetheless a delicious
combination. This recipe makes a great lunch with some salad on the
side."

Recipe by Lidia Bastianich

From: http://lidiasitaly.com/recipes/sausage-bread-pepper-frittata/

MM'd by Sean Dennis (1:18/200) on 14 November 2017.

MMMMM

-- Sean

... Pardon me, but would you have any Blue Poupon?
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

There used to was a soda calle Diet Rite Cola. I've not seen it for a long time,

I remember seeing it but never tried it. Drank a lot of the regular
Coke for years, then Steve suggested that I trade off for diet Coke.
Saved calories for other goodies, carbs when I was diagnosed diabetic.

Aspertame is what makes the diet colas taste metallic to me. Coke
Zero uses *some* aspertame but mainly acesulfame potassium and
stevia. It's flavour profile is very much closer to the "realMcCoy".

I've been drinking Diet Coke for so long that when I tried a Coke Zero,
it didn't taste right to me. It has a slightly different flavor profile
so I'll stay with Diet Coke as long as I can (no pun intended).

I note that Coke is going back to cane sugar for its sweetner and
drop\ kicking the HFCS to the curb. Now I won't have to se3arch out Mexican
Coco Cola if I need the fully leaded stuff as an ingredient.

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

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

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

Kinda like my Dannon chocolate/raspberry/fat free yogut. Hard to keep
in stock.

And not one that can be replicated with just a scoop of raspberry jam
in plain yogurt. You need a source of good chocolate also.

The "Fruit on the bottom" yoghurts are nice. The 4 1/2 oz little tubs
are a pleasant snack if I get hunger pangs twixt meal times. Or just because.

I have a Wegman's fruit on the bottom yogurt most days for breakfast.
Rotate between blueberry, peach, strawberry and raspberry, the latter 2
being my favorites. If I'm not able to get Wegman's, I'll usually find
Dannon's and get it; I'll also get skyr, an Icelandic yogurt like
product. I've also found quark, a German yogurt like product
occaisionally in the States, had it quite often when stationed over
there but not so much since we've been back due to lack of availability.

I do tomato juice and the cranberry juice - which my nephrologist
(kidney doc) recommended as being good in several ways for my kidney

So far my kidneys seem to be doing well without cranberry juice. Had a scare a few years ago with some blood work that indicated maybe
otherwise so my primary care dr. referred me to a nephrologist. He said all was well, just come back once a year to keep an eye on things. Last time I saw him, he suggested drinking more water (or whatever) to stay better hydrated; this was not too long after our most recent long cross country trip.

Staying hydrated on a long trip is easy for guys. Andy bush, tree or
the vehicle itself provides enough of a "fig leaf" for easing of the pressur. Women don't have the same advantageous plumbing.

No, but having the camper has been handy for both of us. Just have to
find a relativly level space and pull off the road, lower the steps and make sure the water pump is turned on.

Not everyone brings their own Extended Stay America suite with then.
Bv)=

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 time
coming down from a trip up north. Heard on traffic radio of an accident southbound on I-95, south of DC and just south of where we would pick it
up that morning on our traffic radio station, figured it would be
cleared by the time we hit the area in late afternoon. Got to where we
picked up I-95 and the traffic flow was slower than molasses in January.
We were in the wrong lane to get to the rest area a few miles down the
road so had to hold it in until we got to the Quantico area. Took the
first exit that offered gas or food, pulled into a Firehouse Subs and
both of us made a fast trip to the facilities before even looking at the
meal choices. But yes, overall, having the camper has added a layer of convenience for us.

Tried a new to us place after church today, Taza Grill. They advertise themselves as "The Best Mediterranian Food in the Area!". We both had
the lamb platter, came with lots of lamb (their words, but true), very
tender and Greek Salad, Cucumber Sauce, Hummus and Warm Pita Bread (Caps
all theirs). It was pretty good, large servings so I took home maybe
about half of my lamb, pita and some hummus. We'll probably stick with
our usual local Mediterranian place but this one was a good one to try.

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


... MEMORY...The thing I forget with.

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

Hi Sean,

I know, I've heard about that too. But it won't stop me from drinking
the diet version.

Oh, I wasn't trying to put you off of drinking diet Coke.

If I am going to drink Coke, as I occasionally do at places who do not offer Pepsi or Dr. Pepper products, I prefer to drink Coke Zero Sugar rather than Diet Coke as the latter has always had an astringent,
bitter taste in the background to me that I do not like.

I'll drink water (with lemon) or diet pepsi if Diet Coke isn't
available. Depends on what I'm eating will decide which I'll go with; yesterday's Lebanese lamb plate had diet pepsi with it. The Chicken
Parmesan I had up in NY at the dinner out with Steve's family had water
with lemon as my drink.

Being born and mainly raised out West, it was much more common for me
to drink Pepsi products than Coke products.

I was raised with neither in the house, until my mom's mother passed
away and my mom inherited some stock in Coke. This was during my last
year of college. I came home for Christmas break to find some Coke
and Sprite in the fridge; I'd had some Coke off and on over the years
but always away from home so it was quite the surprise to see it there.
I'm not sure how long they bought it because I got married a few months
later. (I didn't go home for Thanksgiving break because I went down to
NC to see Steve; we made the engagement official on the Bogue fishing
pier on Emerald Isle the night before Thanksgiving.)

My personal favorite is diet RC which I can only find in 2-liter
bottles at Kroger. Canned diet RC is all over but I prefer 2-liter bottles.

Anything carbonated in 2 litre bottles would go flat before we finished
it. Got some plain carbonated water in one litre bottles to make fig
soda after I made some fig syrup a couple of months ago. The one litre
bottles yielded about 2 glasses of soda for each of us when combined
with a couple of tablespoons of fig syrup.

These days I am more likely drinking water with lemon (to hide the
nasty taste of our city water).

We have a reverse osmosis filter on our kitchen sink for the same
reason. We also buy the flavored sparkling water (in cans) at Wegman's.
Saves buying lots of lemons. (G)

Hopefully you will get it soon, and that you can regain some

function. RH> Hooked to a machine for several hours, several times a
week does not RH> sound like fun.

That and my doctors told me that in my case, if I get to that stage, I will most likely not live much longer.

Not what you want to hear.

That reminds me, I need to get to the VA tomorrow for an electrolyte
lab test and to uh, drop off a sample. Tests and more tests these
days...

I know, I have to see a spine doctor later this week. My regular
orthopedic doctor noticed something when he did x-rays of my shoulder
last month, wants me to get it checked out by a specialist.

We just lost a good friend of ours--former Navy, retired FDNY, had a
home was packed tight with people. He was the one who made chicken
piccota for a lot of our Legion get togethers; after I made it for the first time several months ago, I told him and got a "good for you!".
I'll never make it again without thinking of him.

I'm sorry for your loss. It's always so difficult losing friends and family but it's a part of life we have to accept. All part of His
plan.

I know, we can celebrate the fact that he was in our lives for the last
11 years. His wife commented after the service that she will have to
learn how to cook now; he'd done all of it at home as well as at the
fire department.

I am afraid that I may suffer the same fate (kidneys working, then
failing again).ÿWhat angers me is that, once again, a majority of the problems that lead to my kidney failure were the fault of the spotty
care I get from some providers at the VA. I now know better.

Any possibility of getting them to admit it and you being compensated
for it? So far, in 16 years of dealing with the VA, Steve has done well
with his doctors. It's the higher up levels that have, at times, been
more frustrating.

As for the chicken piccota, it's nice you have something to

celebrate SD> your friend's memory with.

Yes, it was something I'd never had until I had his. Then I came across
a recipe earlier this year, saw how easy it was, and made it. Instead of slicing the chicken into strips as he did or buying regular breasts and pounding them thin, I buy/use chicken cutlets. They're thin so they cook
fast and easy to work with.

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


... There cannot be a crisis today; my schedule is already full.

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

Ruth Haffly wrote to Dave Drum <=-

Aspertame is what makes the diet colas taste metallic to me. Coke
Zero uses *some* aspertame but mainly acesulfame potassium and
stevia. It's flavour profile is very much closer to the "realMcCoy".

I've been drinking Diet Coke for so long that when I tried a Coke Zero,
it didn't taste right to me. It has a slightly different flavor profile
so I'll stay with Diet Coke as long as I can (no pun intended).

And that's the reason I tried and stuck with the Coke Zero - the flavour profile is pretty much the same as original Coke.

I note that Coke is going back to cane sugar for its sweetner and
drop kicking the HFCS to the curb. Now I won't have to se3arch out
Mexican Coco Cola if I need the fully leaded stuff as an ingredient.

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.

I did discover a Dr. Pepper product Iquite like,mthough. Sugar free
Pwppwe mixed with Cream Soda. Apparently other like it as well
becaouse it's hard to find it not store shelves. Bv)=

Kinda like my Dannon chocolate/raspberry/fat free yogut. Hard to keep
in stock.

And not one that can be replicated with just a scoop of raspberry jam
in plain yogurt. You need a source of good chocolate also.

The "Fruit on the bottom" yoghurts are nice. The 4 1/2 oz little tubs
are a pleasant snack if I get hunger pangs twixt meal times. Or just because.

I have a Wegman's fruit on the bottom yogurt most days for breakfast. Rotate between blueberry, peach, strawberry and raspberry, the latter 2 being my favorites. If I'm not able to get Wegman's, I'll usually find Dannon's and get it; I'll also get skyr, an Icelandic yogurt like
product. I've also found quark, a German yogurt like product
occaisionally in the States, had it quite often when stationed over
there but not so much since we've been back due to lack of
availability.

Be willing to bet that if you check the USDA Establishment label on the Wegman's stuff it is the same as on the Dannon/Oikos product. I certainly
is on my Hy-Vee and Schnuk's house brand/label product(s).

I do tomato juice and the cranberry juice - which my nephrologist
(kidney doc) recommended as being good in several ways for my kidney

So far my kidneys seem to be doing well without cranberry juice. Had a scare a few years ago with some blood work that indicated maybe
otherwise so my primary care dr. referred me to a nephrologist. He said all was well, just come back once a year to keep an eye on things. Last time I saw him, he suggested drinking more water (or whatever) to stay better hydrated; this was not too long after our most recent long cross country trip.

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)=

Staying hydrated on a long trip is easy for guys. Any bush, tree or
the vehicle itself provides enough of a "fig leaf" for easing of the pressur. Women don't have the same advantageous plumbing.

No, but having the camper has been handy for both of us. Just have to
find a relativly level space and pull off the road, lower the steps and make sure the water pump is turned on.

Not everyone brings their own Extended Stay America suite with then.
Bv)=

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 time coming down from a trip up north. Heard on traffic radio of an accident southbound on I-95, south of DC and just south of where we
would pick it up that morning on our traffic radio station, figured it would be cleared by the time we hit the area in late afternoon. Got to where we picked up I-95 and the traffic flow was slower than molasses
in January. We were in the wrong lane to get to the rest area a few
miles down the road so had to hold it in until we got to the Quantico area. Took the first exit that offered gas or food, pulled into a Firehouse Subs and both of us made a fast trip to the facilities before even looking at the meal choices. But yes, overall, having the camper
has added a layer of convenience for us.

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 longer)?

Tried a new to us place after church today, Taza Grill. They advertise themselves as "The Best Mediterranian Food in the Area!". We both had
the lamb platter, came with lots of lamb (their words, but true), very tender and Greek Salad, Cucumber Sauce, Hummus and Warm Pita Bread
(Caps all theirs). It was pretty good, large servings so I took home
maybe about half of my lamb, pita and some hummus. We'll probably stick with our usual local Mediterranian place but this one was a good one to try.

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. from which
to choose.

I wish we has a decent Greek restaurant here. I get some Greek dishes from
the local Star 66 truck stop restaurant .... Spanakopita, gyros, sometimes (rarely) moussaka. But never avgolemono.

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

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 Servings

4 c Water
2 lb Bone-in, skin-on chicken
- thighs and/or legs
1 md White onion, quartered
2 lg Carrots; in chunks
2 Ribs celery; in chunks
2 Bay leaves
1/4 c Long-grain white rice;
- rinsed, drained
1 Egg white; room temp
3 Egg yolks; room temp
1 tb Lemon zest
1/4 c Lemon juice
1 ts Salt
1/2 ts Pepper
Fresh parsley, dill &
- oregano; garnish (opt)
Fresh lemon zest; garnish
- (opt)

PREPARE THE CHICKEN BROTH: In a large soup pot, combine
the water, chicken, onion, carrots, celery and bay
leaves. Bring to a boil over medium-high heat and then
reduce to a simmer. Let cook for 2-3 hours, skimming
foam from the top, as needed, until a rich chicken broth
forms. (Learn more about making chicken broth, if this
is new to you.)

After 2-3 hours, discard the veggies and bay leaves and
remove the chicken from the broth. Separate the chicken
meat from the skin and bones, shred and set aside.

Step 3: Cook the rice Remove 1 cup of broth from the
stockpot and set aside. Then, bring the remaining broth
back to a boil and add the rice. Reduce to a simmer and
cook the rice until tender, about 15-20 minutes.

EDITOR'S TIP: You may be tempted to skip rinsing your
rice, but please, don't. Rinsing the rice removes
surface starch from individual grains, which can cause
them to become gummy as they cook and clump together.
For fluffy rice with a better texture, always rinse!

PREPARE THE AVGOLEMONO: While the rice cooks, prepare
the avgolemono. In a stand mixer fitted with a whisk
attachment, beat the egg whites to soft peaks; it will
take 2-3 minutes.

Then, add the egg yolks and beat for another 1-2 minutes
until frothy. Slowly add the lemon juice and zest and
stir to combine. Then, temper the lemon-egg mixture by
gradually adding the reserved cup of hot broth to the
mixer in a slow, steady stream while whisking
continuously. Continue to beat the mixture until
well-blended; 1-2 minutes.

ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono
to the pot of broth and fully cooked rice on the stove.
Stir to combine and then bring the soup to a simmer. Add
salt and pepper and cook for 10-12 minutes, or until the
soup thickens.

Ladle the soup into bowls and top with a bit of the
reserved shredded chicken, if desired. Garnish with
fresh parsley, dill, oregano and lemon zest, and serve
with crusty bread.

NOTE: You can save a lot of time by opting for a
high-quality store-bought chicken broth rather than
making your own. Simply pick up this recipe at Step 3
if using store-bought broth.

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 4 - 6 servings

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

Uncle Dirty Dave's Archives

MMMMM

... "Of all noises, I think music is the least disagreeable." -- Samuel Johnson --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

stevia. It's flavour profile is very much closer to the "realMcCoy".

I've been drinking Diet Coke for so long that when I tried a Coke Zero,
it didn't taste right to me. It has a slightly different flavor profile
so I'll stay with Diet Coke as long as I can (no pun intended).

And that's the reason I tried and stuck with the Coke Zero - the
flavour profile is pretty much the same as original Coke.

Just those subtle differences in taste make for us liking the "close to
the same but different" products.

I note that Coke is going back to cane sugar for its sweetner and
drop kicking the HFCS to the curb. Now I won't have to se3arch out
Mexican Coco Cola if I need the fully leaded stuff as an ingredient.

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.

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

****** ?????

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

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

Kinda like my Dannon chocolate/raspberry/fat free yogut. Hard to keep
in stock.

And not one that can be replicated with just a scoop of raspberry jam
in plain yogurt. You need a source of good chocolate also.

The "Fruit on the bottom" yoghurts are nice. The 4 1/2 oz little tubs
are a pleasant snack if I get hunger pangs twixt meal times. Or just because.

I have a Wegman's fruit on the bottom yogurt most days for breakfast. Rotate between blueberry, peach, strawberry and raspberry, the latter 2 being my favorites. If I'm not able to get Wegman's, I'll usually find Dannon's and get it; I'll also get skyr, an Icelandic yogurt like
product. I've also found quark, a German yogurt like product
occaisionally in the States, had it quite often when stationed over
there but not so much since we've been back due to lack of
availability.

Be willing to bet that if you check the USDA Establishment label on
the Wegman's stuff it is the same as on the Dannon/Oikos product. I certainly is on my Hy-Vee and Schnuk's house brand/label product(s).

Quite possible.

I do tomato juice and the cranberry juice - which my nephrologist
(kidney doc) recommended as being good in several ways for my kidney

So far my kidneys seem to be doing well without cranberry juice. Had a scare a few years ago with some blood work that indicated maybe
otherwise so my primary care dr. referred me to a nephrologist. He said all was well, just come back once a year to keep an eye on things. Last

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)

Staying hydrated on a long trip is easy for guys. Any bush, tree or
the vehicle itself provides enough of a "fig leaf" for easing of the pressur. Women don't have the same advantageous plumbing.

No, but having the camper has been handy for both of us. Just have to

Not everyone brings their own Extended Stay America suite with then.
Bv)=

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 time coming down from a trip up north. Heard on traffic radio of an accident southbound on I-95, south of DC and just south of where we
would pick it up that morning on our traffic radio station, figured it

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.

Tried a new to us place after church today, Taza Grill. They

advertise RH> themselves as "The Best Mediterranian Food in the Area!".
We both had RH> the lamb platter, came with lots of lamb (their words,
but true), very RH> tender and Greek Salad, Cucumber Sauce, Hummus and
Warm Pita Bread RH> (Caps all theirs). It was pretty good, large
servings so I took home RH> maybe about half of my lamb, pita and some
hummus. We'll probably stick RH> with our usual local Mediterranian
place but this one was a good one to RH> try.

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. from which to choose.

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

CONTINUED IN NEXT MESSAGE <<

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


... Growing old is mandatory... growing up is optional.

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

Hi Dave,

CONTINUED FROM PREVIOUS MESSAGE <<

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.

---
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)

Hi Dave,

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

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.

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.

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.

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 reaqdy 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.

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.

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. from which to choose.

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:

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


... Generic, non-offensive, non-funny tagline... boring, eh?

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

HI Dave,

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.


---
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 <=-

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!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

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.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

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)

That's the sweet part (pun intended) I won't have to play Joe Friday

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)=

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

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

All too true.

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.

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

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.

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.

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

CONTINUED IN NEXT MESSAGE <<

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Hi Dave,

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,

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:

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)

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


... If you're trying to drive me crazy, you're too late.

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

Hi Dave,

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

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.

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

At this stage of my life I'll put it in the "I'll eat it if somebody
else makes it" category. I like it, but not enough to take the time and
effort to make it.

Tried a new to us place after church today, Hibachi Express. Limited
menu, reasonable prices, very generous servings. We both came home with
left overs and plan on going back from time to time. A Flying Biscuit
cafe just opened up in the same plaza, thought about trying it but it
was packed and had a waiting line. We'll wait until it's not so new any
more before trying it.

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


... OH NO! Not ANOTHER learning experience!

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

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
--- SBBSecho 3.31-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ruth Haffly wrote to Dave Drum <=-

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.

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

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

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

Empty can of salmon into large bowl. Remove extra skin and bones if
desired. Mix all ingredients in bowl. In your favorite skillet, pour
enough oil to just cover the bottom and heat until oil shimmers. Form
patties into 4 inch by 1/2 inch patties and fry lightly until golden
brown.

Some taste suggestions: instead of using the lemon juice and pepper,
try using a "lemon and herb" seasoning mix. You could also add a
teaspoon of dill if you like that. Mrs. Dash is a favorite of mine
as well.

From: Sean's kitchen

MM'd by Sean Dennis on 19 June 2011
Updated 19 July 2023

MMMMM

-- Sean

... Duct tape can't fix stupid, but it can muffle the sound.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

I note that Coke is going back to cane sugar for its sweetner and
drop kicking the HFCS to the curb. Now I won't have to se3arch out
Mexican Coco Cola if I need the fully leaded stuff as an ingredient.

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.

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

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.

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

I do tomato juice and the cranberry juice - which my nephrologist
(kidney doc) recommended as being good in several ways for my kidney

So far my kidneys seem to be doing well without cranberry juice. Had a scare a few years ago with some blood work that indicated maybe
otherwise so my primary care dr. referred me to a nephrologist. He said all was well, just come back once a year to keep an eye on things. Last

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 reaqdy 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.

Any money left in my accounts goes (split equally) between St. Jude's
in Memphis and the Shriner's Cripplped Childrens' Hospitals.

Staying hydrated on a long trip is easy for guys. Any bush, tree or
the vehicle itself provides enough of a "fig leaf" for easing of the pressur. Women don't have the same advantageous plumbing.

No, but having the camper has been handy for both of us. Just have to

Not everyone brings their own Extended Stay America suite with then.
Bv)=

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 time coming down from a trip up north. Heard on traffic radio of an accident southbound on I-95, south of DC and just south of where we
would pick it up that morning on our traffic radio station, figured it

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

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.

Tried a new to us place after church today, Taza Grill. They
advertise RH> themselves as "The Best Mediterranian Food in the
Area!".
We

both had RH> the lamb platter, came with lots of lamb (their words,

but true), very RH> tender and Greek Salad, Cucumber Sauce, Hummus and
Warm Pita Bread RH> (Caps all theirs). It was pretty good, large
servings so I took home RH> maybe about half of my lamb, pita and some
hummus. We'll probably stick RH> with our usual local Mediterranian
place but this one was a good one to RH> try.

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. from which to choose.

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:

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

Title: Hank's Avgolemono Soup
Categories: Soups, Poultry, Citrus, Rice, Eggs
Yield: 7 Servings

2 tb Olive oil
1 c Chopped yellow onion
5 c Chicken stock
+=PLUS=+
1 c Water
1/2 c Orzo or rice
1 lb Chicken; 1/4" cubes
Salt
3 tb Lemon juice
3 lg Eggs
Fresh parsley to garnish

Heat the olive oil in a medium pot and saute the onions
over medium-high heat 'til they are soft & translucent,
4-5 minutes. While the onions are cooking, bring another
pot of salted water to a boil and add the orzo or rice.

When the onions are ready, add the chicken stock and
water and bring to a bare simmer. When the orzo or rice
is nearly done - firm, but mostly cooked - drain the
boiling water and add the pasta or rice to the chicken
broth. Add the diced chicken to the pot. Let this cook
5-8 minutes, then taste the soup for salt.

Beat the eggs in a bowl. Whisking constantly, add the
lemon juice to the eggs. You will need to temper the
eggs before you add the egg-lemon mixture to the soup.
It takes both hands to do this. With one hand, whisk the
egg-lemon mixture vigorously. With the other, slowly
pour in a ladle's worth of hot broth. Do this at least
twice, and you can add as many ladle's worth of broth
as you want to the mixture.

Turn the heat off the soup. Whisk the soup with one
hand while you pour the hot egg-lemon mixture in with
the other. Serve at once, garnished with parsley.

Yield: Serves 6-8.

Recipe by: Hank Shaw

From: http://simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Sometimes I wrestle with my demons. Sometimes we just snuggle.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

CONTINUED FROM PREVIOUS MESSAGE <<

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)=

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

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

MMMMM-------------------------MEAT SAUCE------------------------------
2 lb Ground lamb (or beef)
2 tb Olive oil
1 Chopped onion
4 cl Garlic; chopped
1 ts Allspice
1 ts Cinnamon
1 ts Black pepper
1 tb Dried oregano
2 tb Tomato paste
1/2 c Red wine
Zest of a lemon
2 tb (or more) lemon juice
Salt

MMMMM--------------------------BECHAMEL-------------------------------
1/4 lb Unsalted butter
1/2 c Flour
1 ts Salt
4 c Whole milk
4 lg Egg yolks
1/2 ts Ground nutmeg

MMMMM--------------------------MOUSSAKA-------------------------------
3 lg Globe eggplants
1/2 c Salt
8 c Water
3 Yukon gold potatoes
1 c Grated mizithra cheese *
Olive oil

* A word on the cheese: All sorts of cheese can be used
here, and to be most authentic, use kefalotyri. We used
mizithra, which is becoming increasingly available in
supermarkets. No need to search the globe for these cheeses,
however, as a pecorino or any hard grating cheese will work
fine.

PREPARE THE MEAT SAUCE: Heat the olive oil in a large sauté
pan over medium-high heat and brown the ground meat. By the
way, the meat will brown best if you don't stir it. Add the
onions about halfway into the browning process. Sprinkle
salt over the meat and onions.

Once the meat is browned and the onions have softened, add
the garlic, allspice, cinnamon, black pepper, oregano and
tomato paste. Mix well and cook for 2-3 minutes.

Add the red wine and mix well. Bring the sauce to a simmer,
reduce the heat and continue to simmer gently, uncovered for
20 minutes. Turn off the heat. Taste for salt and add more
if needed. Add the lemon zest and the lemon juice. Mix well
and taste. If the sauce needs more acidity, add more lemon
juice.

Set the sauce aside.

PREPARE THE POTATOES AND EGGPLANTS: Mix the 1/2 cup salt
with the 8 cups of water in a large pot or container. This
will be the brine for the eggplants.

Slice the top and bottom off the eggplants. Cut thick strips
of the skin off the eggplants to give them a striped
appearance. A little skin on the eggplant is good for
texture, but leaving it all on makes the moussaka hard to
cut later, and can add bitterness, which you don't want.
(Some moussaka recipes leave the skin on and have you slice
the eggplants lengthwise, which is an option if you prefer.)
Slice the eggplant into 1/4" rounds and drop them into
the brine.

CONTINUED TO PART TWO

From: http://simplyrecipes.com/recipes/moussaka

Uncle Dirty Dave's Kitchen

MMMMM

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

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

Continued from Part One

Let the eggplants sit in the brine 15-20 minutes, then
remove them to a series of paper towels to dry. Place a
paper towel down on the counter, layer some eggplant on it,
then cover with another sheet of paper towel and repeat.

As the eggplants are brining, peel and slice the potatoes
into 1/4" rounds. Boil them in salted water for 5-8
minutes - you want them undercooked, but no longer
crunchy. Drain and set aside.

To cook the eggplant, broil or grill the rounds. You could
also fry the eggplant rounds but they tend to absorb a lot
of oil that way. To grill the eggplant rounds, get a grill
very hot and close the lid. Paint one side of the eggplant
rounds with olive oil and grill 2-3 minutes. When they are
done on one side, paint the other side with oil and flip.
When the eggplants are nicely grilled, set aside. To broil,
line a broiling pan or roasting pan with aluminum foil.
Paint with olive oil. Place the eggplant rounds on the foil
and brush with olive oil. Broil for 3-4 minutes until
lightly browned on one side, then flip them over and broil
for a few minutes more. Set aside.

PREPARE THE BÉCHAMEL: Heat milk in a pot on medium heat
until steamy (about 160ºF/70ºC). Do not let simmer.

Heat the butter in a small pot over medium heat. When the
butter has completely melted, slowly whisk in the flour. Let
this roux simmer over medium-low heat for a few minutes. Do
not let it get too dark.

Little by little, pour in the steamy milk, stirring
constantly. It will set up and thicken dramatically at
first, but keep adding milk and stirring, the sauce will
loosen. Return the heat to medium. Add about a teaspoon of
salt and the nutmeg. Stir well.

Put the egg yolks in a bowl and whisk to combine. Temper the
eggs so they don't scramble when you put them into the
sauce. Using two hands, one with a whisk, the other with a
ladle, slowly pour in a couple ladle's worth of the hot
béchamel into the eggs, whisking all the time. Slowly pour
the egg mixture back into the béchamel while whisking the
mixture. Keep the sauce on very low heat, do not let simmer
or boil.

FINISH THE MOUSSAKA: Preheat the oven to 350ºF/175ºC.
Layer a casserole with the potatoes, overlapping slightly.
Top the layer of potatoes with a layer of eggplant slices
(use just half of the slices).

Cover the eggplant slices with the meat sauce. Then layer
remaining eggplant slices on top of the meat.

Sprinkle half the cheese on top. Ladle the béchamel over
everything in an even layer. Sprinkle the rest of the cheese
on top.

Bake for 30-45 minutes, or until the top is nicely browned.

Let the moussaka cool for at least 15 minutes before serving.

Serves 8.

UDD Notes: You can use potatoes only and omit the
eggplant. Simply increase the amount of potatoes to the
equivalent of the deleted eggplant. Yukon Gold potatoes
are nicely colourful but not necessary. Any potato that
will work in a stew will work well here.

I hate to open a jug of wine just to make a moussaka. So,
I usually substitute a mix of half Welch's grape juice and
half red wine vinegar.

From: http://simplyrecipes.com/recipes/moussaka

Uncle Dirty Dave's Kitchen

MMMMM

... Cats took many thousands of years to domesticate humans.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

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)

Hi Dave,

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)=

Hopefully they learned that cable doesn't taste good and there will not
be a repeat experience.

8<----- +++++----->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'll ask what it is before drinking.

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.

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

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

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.

Best experience we had driving thru Atlanta was one January night, about
8 pm. By then, evening rush hour was over so we went thru with no slow
downs. We've been on the leading edge of the evening (mid afternoon)
rush hour and moved right along but the evening time was even ssmoother sailing. We'd stopped for a later supper about an hour outside the city,
gave the traffic time to clear.

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.

We got our first tv when I was 9 years old. Parents didn't listen to
radio except in the morning to get latest news/school closings/etc. I
don't really remember what we did pre tv, probably read a lot of books.
I'll still turn off the tv and grab a book most nights.

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


... Get shopping while the gettin' is good!!!

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

Ruth Haffly wrote to Dave Drum <=-

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)=

Hopefully they learned that cable doesn't taste good and there will not
be a repeat experience.

Dunno, They're little scutters. Pomeranian/Pekinese size Whereas the smallest here is a blue-tick beagle. . Hopefully AT&T buried the cable deeeeeeeeeeeeeeeep down.

8<----- +++++----->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'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 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.

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

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.

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

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

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.

Best experience we had driving thru Atlanta was one January night,
about 8 pm. By then, evening rush hour was over so we went thru with no slow downs. We've been on the leading edge of the evening (mid
afternoon) rush hour and moved right along but the evening time was
even ssmoother sailing. We'd stopped for a later supper about an hour outside the city, gave the traffic time to clear.

When I was trailer trucking the big rigs were not allowed "downtown" unless there was a bill of lading for a local address.

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.

We got our first tv when I was 9 years old. Parents didn't listen to
radio except in the morning to get latest news/school closings/etc. I don't really remember what we did pre tv, probably read a lot of books. I'll still turn off the tv and grab a book most nights.

We got our 1st TV when I was 10 - do 1952. It got two stations since the
UHF band was but a glimmer in Lee DeForrest's eyes.

I remember when my dad came home with a 17" table-top TV and it was the
"cutting edge" of technology. Heck, my confuser's monitor on this unit
is 27" And Dennis is usig the 45" boob tube in the front room as a monitor.

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

Title: Farm Monitor's Pressed Italian Picnic Sandwich
Categories: Breads, Pork, Beef, Cheese, Vegetables
Yield: 4 servings

1/4 c Olive oil
3 tb Balsamic vinegar
1 ts Dijon mustard
1/4 ts Black pepper; to taste
1/4 c Prepared pesto
1 Loaf Ciabatta bread
1/4 lb Sliced provolone cheese
1/2 lb Salami
1/2 lb Sliced ham
1/4 lb Sliced pepperoni
1 lb Fresh mozzarella; sliced
1/2 c Roasted red peppers; sliced

Combine olive oil, vinegar, pesto and pepper.

Cut bread in half, spread oil mixture evenly on both
cut sides.

Layer provolone and remaining ingredients in order
listed.

Tightly wrap sandwich in plastic wrap, place a heavy
object such a heavy frying pan in top of the sandwich,
refrigerate overnight.

Slice sandwich into serving sizes and wrap in deli paper
to serve.

RECIPE FROM: https://www.farm-monitor.com

Uncle Dirty Dave's Archives

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Dave,

The yappies are why the techs had to make a return visit. The cable

Hopefully they learned that cable doesn't taste good and there will not
be a repeat experience.

Dunno, They're little scutters. Pomeranian/Pekinese size Whereas the smallest here is a blue-tick beagle. . Hopefully AT&T buried the cable deeeeeeeeeeeeeeeep down.

Let's hope so. (G) We had a Bichon Frise for a while, about the same
size as the Pom/Peke's but much better behaved. She did chew one of the
rockers on my rocking chair when she was small but it was only slightly damaged--enough to remember her by.

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

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.

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

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

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.

As they say "A pint's a pound, the world around." What we need is

a DD> good five-cent nicklel.

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

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.

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

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.

Best experience we had driving thru Atlanta was one January night,
about 8 pm. By then, evening rush hour was over so we went thru with no slow downs. We've been on the leading edge of the evening (mid
afternoon) rush hour and moved right along but the evening time was
even smoother sailing. We'd stopped for a later supper about an hour outside the city, gave the traffic time to clear.

When I was trailer trucking the big rigs were not allowed "downtown" unless there was a bill of lading for a local address.

We were either going thru with just our vehicle (car or truck) or
vehicle plus camper; the January trip was with the camper. We'd been out
west to visit our girls for Christmas, came home the southern route so
we could visit some friends in Alabama along the way. Also avoided any
storms going thru the central or northern part of the country. (G)

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

We got our first tv when I was 9 years old. Parents didn't listen to
radio except in the morning to get latest news/school closings/etc. I don't really remember what we did pre tv, probably read a lot of books. I'll still turn off the tv and grab a book most nights.

We got our 1st TV when I was 10 - do 1952. It got two stations since
the UHF band was but a glimmer in Lee DeForrest's eyes.

We got our first one in the early 60s, maybe a year or so (don't
remember exactly) before the JFK assassination. Only got one station for
the first few years, then only 2 until I was in college & the local
cable guy talked my parents into hooking into a system that gave them a
lot of NYC channels. Later on, he tied one in a local (60 miles away)
station so folks could have local news/weather.

I remember when my dad came home with a 17" table-top TV and it was
the "cutting edge" of technology. Heck, my confuser's monitor on

this DD> unit is 27" And Dennis is usig the 45" boob tube in the front
room as DD> a monitor.

Steve used our only tv as a monitor for his C-64 for the first year or
so. I'd ask him to be done so I could catch news/weather at 10; he'd say
"OK" but Johnny Carson would be almost over before he'd quit. After a 3
month TDY, he used some of the pay saved from that to get a proper
monitor.

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


... Behind every good computer - is a jumble of cables!

--- 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

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