Ruth Haffly wrote to Dave Drum <=-
Wedon't have that much but doing well on Social Security and Steve's retirement/disability. We have several CDs, TSP and IRAs tucked away
for the future.
My brother is sitting pretty on that front. He has his union pension, school board pension and Social Security. His wife has the school
board pension and Social Security. They are making (he says) more than when
They are doing well then. I didn't work long enough to get full Social Security but, some's better than none.
they worked. I, OTOH, have just Social security and my part-time job
at AutoZone to pad that out. Cashed out my investment plan to pay off
my little house - so, it's "doable".
Steve has mentioned cashing out an IRA to pay off the house but we've
not done so yet. Soon getting to the point when we have to draw from it
so we'll probably use that for extra house payments. We're paying extra
on the principle every month so already have the mortgage about half
paid.
One time when we were at my parent's house, my brothers were talking
about how good Mrs. Stouffer's lasagne is. Steve and I looked at each other with a "do they ever have lousy taste in food!" look. I guess it cmes naturally; my mom used to make lasagne with cottage cheese. I got
my lasagne recipe from my Italian MIL. (G)
Ruth Haffly wrote to Dave Drum <=-
I don'r watch the boob tube (as I've said many times) so reading is
my form of infotainment. The last physical book I bought was a copy
of "Holy Blood, Holy Grail" a non-fiction tome.
Sounds interesting. I'll source my books any and every where, for
hard copy I try to get from thrift shops, ReStore, and so on.
Did I tell you about Book Bub? I get at least on email a day listing
"free and reduced price" offerings. Here's the link:
I do get their e-mails; IIRC, you mentioned it when I got the Nook back
in 2012. I usually peruse the list for what may look interesting enough
to check into further before making a decision.
I read the brief description in the e-mail and, if interested, click
the link and check out the fuller description on the web page. I
remember plots and story lines better than titles - so sometimes
I'll click on a book that sounds like it's up my street on to be
informed that I already own it when I get to the Amazon page. Bv)=
I've not encountered an "oh, I already own it" experience yet. (G)
Our waiting rooms mostly do have magazines, etc. available - but the
stuff is so out-dated ..........
Sometimes I've found interesting recipies in the magazines, especially
if it's a magazine I don't subscribe to. I'll snap a picture of the
recipe so I'll have it without tearing up the magazine. Or, if the magazine is really old, I'll ask if I can tear out the recipe and
usually get an OK. (G)
They are doing well then. I didn't work long enough to get full Social Security but, some's better than none.
By continuing to work and pay into SS my monthly cheque increases
every year (more than the COLA bumps. Plus, I enjoy what I do so it's
not "work" just .......
Steve has mentioned cashing out an IRA to pay off the house but we've
not done so yet. Soon getting to the point when we have to draw from it
so we'll probably use that for extra house payments. We're paying extra
on the principle every month so already have the mortgage about half
paid.
It's a matter of mathematics. Which is why I don't carry a balance on
my credit cards. And it makes it easier to get a home equity loan. I needed one when I re-roofed the house, rebuilt the patio cover and had
the tree removed that caused me to need to rebuild the cover.
8<----- WHACK ----->8
One time when we were at my parent's house, my brothers were talking
about how good Mrs. Stouffer's lasagne is. Steve and I looked at each other with a "do they ever have lousy taste in food!" look. I guess it cmes naturally; my mom used to make lasagne with cottage cheese. I got
my lasagne recipe from my Italian MIL. (G)
It's all in what you're accustomed to, I suppose.
The Guineas around here used both ricotta and cottage cheese. Andonce DD> in a while just small curd cottage cheese.
Sounds interesting. I'll source my books any and every where, for
hard copy I try to get from thrift shops, ReStore, and so on.
I'm more likely to send books to the "op shop" than to buy from them.
My shelves are full - plus.
8<----- EDIT ----->8
Our waiting rooms mostly do have magazines, etc. available - but the
stuff is so out-dated ..........
Sometimes I've found interesting recipies in the magazines, especially
if it's a magazine I don't subscribe to. I'll snap a picture of the
recipe so I'll have it without tearing up the magazine. Or, if the magazine is really old, I'll ask if I can tear out the recipe and
usually get an OK. (G)
I sometimes get recipes is some of my "cozy mysteries" which are/can
be intriguing. Those I will pound in to my Meal Monster software. But I've also got on-line feeds from Taste of Home, New York Times,
Cookpad (UK), Woolworth's TASTE (Australia) and Copycat Recipes
(Stephanie Manley)
I'm going to have to start a second "ECHOMAIL" base in Meal Master as
I am at 21,000 recipes that I have entered for use in the echo. Wow!
Here's one - since I know you like Chick Filly whereas I have stood on more than enough lines when I was in Unc's Yacht Club. Bv)=
Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings
2 tb Honey
1 tb Yellow prepared mustard
2 ts Dijon mustard
1/4 c Mayonnaise
2 tb BBQ sauce *
2 ts Lemon juice
Ruth Haffly wrote to Dave Drum <=-
They are doing well then. I didn't work long enough to get full Social Security but, some's better than none.
By continuing to work and pay into SS my monthly cheque increases
every year (more than the COLA bumps. Plus, I enjoy what I do so it's
not "work" just .......
I'm self employed so I can pick and choose my jobs. Not doing anything right now because our AC not working right, current project is a
flannel shirt. Should have AC fixed Friday, then back to the sewing machine.
Steve has mentioned cashing out an IRA to pay off the house but we've
not done so yet. Soon getting to the point when we have to draw from it
so we'll probably use that for extra house payments. We're paying extra
on the principle every month so already have the mortgage about half
paid.
It's a matter of mathematics. Which is why I don't carry a balance on
my credit cards. And it makes it easier to get a home equity loan. I needed one when I re-roofed the house, rebuilt the patio cover and had
the tree removed that caused me to need to rebuild the cover.
We don't carry a balance on our cards either. Couple of times when we
had big projects (house siding, new heating/cooling unit), a windfall
has come in at the same time to pay for it.
8<----- WHACK ----->8
One time when we were at my parent's house, my brothers were talking
about how good Mrs. Stouffer's lasagne is. Steve and I looked at each other with a "do they ever have lousy taste in food!" look. I guess it cmes naturally; my mom used to make lasagne with cottage cheese. I got
my lasagne recipe from my Italian MIL. (G)
It's all in what you're accustomed to, I suppose.
Probably so, but once I got my MIL's recipe, I never looked at my
mom's. Same as we said we'd make his mom's sauce & meatballs and my
mom's meat sauce, then decide which to keep making. Made his mom's
first, never made my mom's. (G)
The Guineas around here used both ricotta and cottage cheese. And
once DD> in a while just small curd cottage cheese.
Guess it depends on what area of Italy you're from.
Ruth Haffly wrote to Dave Drum <=-
Sounds interesting. I'll source my books any and every where, for
hard copy I try to get from thrift shops, ReStore, and so on.
I'm more likely to send books to the "op shop" than to buy from them.
My shelves are full - plus.
Ours are mosly full, but usually room for one or 2 more. Thinking of tranferring my Jean Auel and James Clavell to the Nook; that'll free up some room. Also do my Barbara Taylor Bradford and Bruce Catton; those 4 authors now occupy 2 shelves.
8<----- EDIT ----->8
I'm going to have to start a second "ECHOMAIL" base in Meal Master as
I am at 21,000 recipes that I have entered for use in the echo. Wow!
I've cut way back on the recipies I want to save, thinking of "Will I actually make it or not?" now.
Here's one - since I know you like Chick Filly whereas I have stood on more than enough lines when I was in Unc's Yacht Club. Bv)=
Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings
2 tb Honey
1 tb Yellow prepared mustard
2 ts Dijon mustard
1/4 c Mayonnaise
2 tb BBQ sauce *
2 ts Lemon juice
Except I don't like sauce on a lot of things. For a C-F-A sandwich I'll use just one packet of mayonnaise, no ketchup or bbq or especially no honey mustard.
Carol Shenkenberger wrote to Ruth Haffly <=-
On credit cards, I carry often a small balance but under 1,000. Right
now it's higher but just covered a roofing job and am miway on a
chimney fix. It's about 3k and going up to 4k. I'll bleed it off
pretty fast.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
You will like the Clan books I bet! She;s as accurate as possible on what was known of the times with only some additions to flesh out Neanderthals.
You were right, i liked Clan of the Cavebear quite a bit. Interesting that it was pretty high up on the banned books list in the 90's. I loved the themes of survival in the outdoors and shamanism. Ayla makes a good hero. Now i have a new genre of book to seek out: Prehistoric Fiction.
Was it the shamanism that got it on the list?
By continuing to work and pay into SS my monthly cheque increases
every year (more than the COLA bumps. Plus, I enjoy what I do so it's
not "work" just .......
I'm self employed so I can pick and choose my jobs. Not doing anything right now because our AC not working right, current project is a
flannel shirt. Should have AC fixed Friday, then back to the sewing machine.
Do you make enough to file with the Eternal Revenue Service? When I
ran a print shop in my basement as a side business one of the things I hated most was the paperwork for the IRS filings.
Steve has mentioned cashing out an IRA to pay off the house but we've
not done so yet. Soon getting to the point when we have to draw from it
so we'll probably use that for extra house payments. We're paying extra
on the principle every month so already have the mortgage about half
paid.
I got a link in one of my on-line news feeds the other day - so I
followed it and found myself nodding my head often as I read it. Worth
a read.
https://www.forbes.com/advisor/mortgages/pay-off-your-mortgage-early/
It's a matter of mathematics. Which is why I don't carry a balance on
my credit cards. And it makes it easier to get a home equity loan. I needed one when I re-roofed the house, rebuilt the patio cover and had
the tree removed that caused me to need to rebuild the cover.
We don't carry a balance on our cards either. Couple of times when we
had big projects (house siding, new heating/cooling unit), a windfall
has come in at the same time to pay for it.
Found money is *always* nice.
8<----- WHACK ----->8
One time when we were at my parent's house, my brothers were talking
about how good Mrs. Stouffer's lasagne is. Steve and I looked at each other with a "do they ever have lousy taste in food!" look. I guess it cmes naturally; my mom used to make lasagne with cottage cheese. I got
my lasagne recipe from my Italian MIL. (G)
It's all in what you're accustomed to, I suppose.
Probably so, but once I got my MIL's recipe, I never looked at my
mom's. Same as we said we'd make his mom's sauce & meatballs and my
mom's meat sauce, then decide which to keep making. Made his mom's
first, never made my mom's. (G)
The Guineas around here used both ricotta and cottage cheese. And
once DD> in a while just small curd cottage cheese.
Guess it depends on what area of Italy you're from.
There are regional specialtiesd in nearly any cuisine.It's seldon the
same all over the country. Bv)=
Ours are mosly full, but usually room for one or 2 more. Thinking of tranferring my Jean Auel and James Clavell to the Nook; that'll free up some room. Also do my Barbara Taylor Bradford and Bruce Catton; those 4 authors now occupy 2 shelves.
I have read all of Clavell's novel output since King Rat. And watched
the first Version of "Shogun" in 1980 when I was still watching
TeeVee. He does/did great historical novels and since his day job was
as a script writer in Hollywood - many of his yarns have been made
into movies and
babble-box shows. Some great like King Rat and Shogun and some
eminently forgettable like Tai Pan which was adapted by someone not Clavell. They should have let Clavell do the screenplay rather than
the hack they used.
8<----- EDIT ----->8
I'm going to have to start a second "ECHOMAIL" base in Meal Master as
I am at 21,000 recipes that I have entered for use in the echo. Wow!
I've cut way back on the recipies I want to save, thinking of "Will I actually make it or not?" now.
I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.
Here's one - since I know you like Chick Filly whereas I have stood on more than enough lines when I was in Unc's Yacht Club. Bv)=
Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings
Except I don't like sauce on a lot of things. For a C-F-A sandwich I'll use just one packet of mayonnaise, no ketchup or bbq or especially no honey mustard.
I wouldn't pull a gun on you and make you use the stuff. My toppings
are usually very basic. F'rinstance I'll do tomato, onion and mayo on
a bacon cheezeburger.
I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.
On credit cards, I carry often a small balance but under 1,000. Right
now it's higher but just covered a roofing job and am miway on a
chimney fix. It's about 3k and going up to 4k. I'll bleed it off
pretty fast.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
Steve has mentioned cashing out an IRA to pay off the house but we've
not done so yet. Soon getting to the point when we have to draw from it
so we'll probably use that for extra house payments. We're paying extra
on the principle every month so already have the mortgage about half
paid.
I got a link in one of my on-line news feeds the other day - so I
followed it and found myself nodding my head often as I read it. Worth
a read.
https://www.forbes.com/advisor/mortgages/pay-off-your-mortgage-early/
It's a matter of mathematics. Which is why I don't carry a balance on
my credit cards. And it makes it easier to get a home equity loan. I needed one when I re-roofed the house, rebuilt the patio cover and had
the tree removed that caused me to need to rebuild the cover.
We don't carry a balance on our cards either. Couple of times when we
had big projects (house siding, new heating/cooling unit), a windfall
has come in at the same time to pay for it.
Found money is *always* nice.
Yes, but no such windfalls this week. Truck needed some routine work,
a/c return failed and had to be replaced & system cleaned, then
something in the upright freezer jammed the door just slightly open &
iced up the system. Found that in time to rescue most everything, gave
us a chance to weed out some stuff. Thankfully, Tricare for Life and Medicare covered my (specialist) doctor's appointment and we were able
to use the camper (which has a/c) when the house got hot. Also, Steve
got a bit of a discount on the truck work.
8<----- WHACK ----->8
One time when we were at my parent's house, my brothers were talking
about how good Mrs. Stouffer's lasagne is. Steve and I looked at each other with a "do they ever have lousy taste in food!" look. I guess it cmes naturally; my mom used to make lasagne with cottage cheese. I got
my lasagne recipe from my Italian MIL. (G)
It's all in what you're accustomed to, I suppose.
Probably so, but once I got my MIL's recipe, I never looked at my
mom's. Same as we said we'd make his mom's sauce & meatballs and my
mom's meat sauce, then decide which to keep making. Made his mom's
first, never made my mom's. (G)
The Guineas around here used both ricotta and cottage cheese. And
once in a while just small curd cottage cheese.
Guess it depends on what area of Italy you're from.
There are regional specialtiesd in nearly any cuisine.It's seldom the
same all over the country. Bv)=
True, Steve's mom's family is from the Calabrian region, the toe of the boot. Well known as stone cutters.
Ruth Haffly wrote to Dave Drum <=-
Ours are mosly full, but usually room for one or 2 more. Thinking of tranferring my Jean Auel and James Clavell to the Nook; that'll free up some room. Also do my Barbara Taylor Bradford and Bruce Catton; those 4 authors now occupy 2 shelves.
I have read all of Clavell's novel output since King Rat. And watched
the first Version of "Shogun" in 1980 when I was still watching
TeeVee. He does/did great historical novels and since his day job was
as a script writer in Hollywood - many of his yarns have been made
into movies and babble-box shows. Some great like King Rat and Shogun
and some eminently forgettable like Tai Pan which was adapted by someone not Clavell. They should have let Clavell do the screenplay rather than the hack they used.
The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble House and Whirlwind. I've read/own them all, didn't really care for
King Rat but some of the characters showed up in Noble House. Never did watch the series.
8<----- EDIT ----->8
I'm going to have to start a second "ECHOMAIL" base in Meal Master as
I am at 21,000 recipes that I have entered for use in the echo. Wow!
I've cut way back on the recipies I want to save, thinking of "Will I actually make it or not?" now.
I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.
That's the way I was thinking when I first started with the echo but
got to the point where I was saving a lot more than I was making. Did incorporate some things I'd read about into our way of eating, use of balsamic vinegar for one.
Here's one - since I know you like Chick Filly whereas I have stood on more than enough lines when I was in Unc's Yacht Club. Bv)=
Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings
Except I don't like sauce on a lot of things. For a C-F-A sandwich I'll use just one packet of mayonnaise, no ketchup or bbq or especially no honey mustard.
I wouldn't pull a gun on you and make you use the stuff. My toppings
are usually very basic. F'rinstance I'll do tomato, onion and mayo on
a bacon cheezeburger.
I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.
I don't put ketchup on fries either, prefer them plain. Hamburger (hold the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most
meats unsauced.
Carol Shenkenberger wrote to Ruth Haffly <=-
On credit cards, I carry often a small balance but under 1,000. Right now it's higher but just covered a roofing job and am miway on a chimney fix. It's about 3k and going up to 4k. I'll bleed it off pretty fast.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
What is the APR though? My American Express has the best annual percentage rate of my cards and it's at 23.97% (jut looked). The monthly percentage doesn't sound bad - until you do the math.
Last time I did home repairs I floated a home equity lona. I could have covered the new roof and patio cover and tree removal from my checking account 0 but I didn't want to go back to living paycheck to paycheck.
So I did the loan at 4.5% APR - and still paid it off as soon as I could. Then I learned that the hoe-eq loan was, in fact, a second mortgage when
I got the papers following pay-off.
Still, general purpose credit cards have ony been around sine 1958 with
the introduction of the Bank Americard - which became Visa. And the AMEX card.
For me the cards are a convenience item. And they let me tell panhandlers "Sorry, bub. I'm all on plastic."
This is as close to a Diner's Club recipe as I have ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Diner-Style Club Sandwich
Categories: Poultry, Pork, Vegetables, Breads
Yield: 2 servings
6 sl Thin-cut bacon
6 sl White bread; lightly toasted
1/4 c Mayonnaise; more as needed
2 lg Romaine or iceberg lettuce
- leaves; more as needed
1 (5 oz) beefsteak tomato;
- thin sliced
4 oz Thin-sliced roasted turkey
Fine salt & black pepper
Potato chips; toserve
Position a rack in the middle of the oven; heat to
425oF/218oC.
Place a towel-lined platter near your workspace.
Arrange the bacon strips in a single layer on a large,
rimmed baking sheet and transfer to the oven (no need to
wait for it to be preheated). Roast the bacon for 18 to
20 minutes, or until it is crisped. Transfer to the
prepared platter and break each strip in half.
UDD NOTE: You can microwave your bacon in a 1000 watt
or more powerful oven for 5 minutes using a microwave
safe platter and paper towels.
While the bacon is roasting, gather and prepare the
remaining sandwich ingredients: the bread, mayonnaise,
lettuce, tomato, turkey, and salt and pepper.
To assemble the sandwiches, generously spread the
mayonnaise on one side of each of the bread slices. Cut
the lettuce leaves into 4 pieces, so they will fit
neatly on the bread.
Place a lettuce leaf on 2 of the slices; top each with a
tomato slice, then 3 bacon halves and a quarter of the
turkey, and season lightly with salt and pepper. Top
with a second slice of bread, mayonnaise side down.
Gently spread mayonnaise on the top slice of bread.
Repeat layering the ingredients in the same order on top
of this slice of bread. Cover the sandwiches with the
final slice of bread, mayonnaise side down. Gently press
down on each sandwich and use 4 toothpicks to secure the
sandwich layers in 4 equally spaced spots, pressing all
the way through the bottom slice of bread. Using a
serrated knife, cut each sandwich diagonally, into 4
triangular pieces (each piece should be secured in the
center with a toothpick).
Arrange the sandwiches on plates and serve with potato
chips.
From: Ann Maloney.
Makes: 2 double-decker sandwiches
RECIPE FROM: https://www.washingtonpost.com
Uncle Dirty Dave's Archives
MMMMM
... Cinco de Mayo on Taco Tuesday. This is what I've been training for
Re: Books
By: Carol Shenkenberger to Ben Collver on Wed Jul 03 2024 14:38:47
You will like the Clan books I bet! She;s as accurate as possible on wh was known of the times with only some additions to flesh out Neanderthal
You were right, i liked Clan of the Cavebear quite a bit. Interesting that it was pretty high up on the banned books list in the 90's. I loved the themes of survival in the outdoors and shamanism. Ayla makes a good hero. Now i have a new genre of book to seek out: Prehistoric Fiction.
Hi Carol,
On credit cards, I carry often a small balance but under 1,000. Right now it's higher but just covered a roofing job and am miway on a chimney fix. It's about 3k and going up to 4k. I'll bleed it off pretty fast.
This week we had some routine maintainence work done on the truck; air conditioner repair (return duct failed, had to be replace, area cleaned out); and upright freezer go into melt down mode (able to save a lot, decided to ditch some stuff). Don't know what the a/c cost, no cost for
the freezer but do know credit card took a hit. We were supposed to be
in VT this week so glad that trip was canceled so we could deal with the stuff here.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
Ours does too but don't know how much. Do know we have some savings
which will probably pay the card off next cycle.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
We don't carry a balance on our cards either. Couple of times when we
had big projects (house siding, new heating/cooling unit), a windfall
has come in at the same time to pay for it.
Found money is *always* nice.
Yes, but no such windfalls this week. Truck needed some routine work,
a/c return failed and had to be replaced & system cleaned, then
something in the upright freezer jammed the door just slightly open &
iced up the system. Found that in time to rescue most everything, gave
us a chance to weed out some stuff. Thankfully, Tricare for Life and Medicare covered my (specialist) doctor's appointment and we were able
to use the camper (which has a/c) when the house got hot. Also, Steve
got a bit of a discount on the truck work.
Bruo (the BMW) is going to Eurosport on Wednesday to get its oil
changed and some little, niggling, problems looked at. The worst is jumping out of gear whilst driving down the road. I suspect low transmission fluid - but, he's not "making his territory" (drips) and there's no dipstick for either the engine oil or transmission fluid.
8<----- WHACK ----->8
The Guineas around here used both ricotta and cottage cheese. And
once in a while just small curd cottage cheese.
Guess it depends on what area of Italy you're from.
There are regional specialtiesd in nearly any cuisine.It's seldom the
same all over the country. Bv)=
True, Steve's mom's family is from the Calabrian region, the toe of the boot. Well known as stone cutters.
Almost Swiss, then. Bv)=
Title: Swiss Chicken Casserole (Crock Pot)
Categories: Poultry, Cheese, Soups, Dairy
Yield: 6 Servings
The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble House and Whirlwind. I've read/own them all, didn't really care for
King Rat but some of the characters showed up in Noble House. Never did watch the series.
They're all connected. King Rat is semi-autobiographical as Clavell
was a P.O.W. in WWII.
I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.
That's the way I was thinking when I first started with the echo but
got to the point where I was saving a lot more than I was making. Did incorporate some things I'd read about into our way of eating, use of balsamic vinegar for one.
If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format lest
I wind up with dupes.
I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.
I don't put ketchup on fries either, prefer them plain. Hamburger (hold the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most
meats unsauced.
If one has to add sauce to make it interesting/edible it probably
isn't very tasty to begin with. Although if doing "BBQ" chicken on the grill
I'll caramelize the BBQ sauce routinely. If doing it in a smoker
(which I don't have any longer) I'll serve the sauce on the side for dipping.
This week we had some routine maintainence work done on the truck; air conditioner repair (return duct failed, had to be replace, area cleaned out); and upright freezer go into melt down mode (able to save a lot, decided to ditch some stuff). Don't know what the a/c cost, no cost for
the freezer but do know credit card took a hit. We were supposed to be
in VT this week so glad that trip was canceled so we could deal with the stuff here.
The card is at 6.9% and pays cash back on any purchase (4% I think?).
Ours does too but don't know how much. Do know we have some savings
which will probably pay the card off next cycle.
I'll be close at end of month on it. Probably 2 months from now to payoff? Ih
I have available cash now but it's my emergency funds.
Ruth Haffly wrote to Dave Drum <=-
We don't carry a balance on our cards either. Couple of times
when we had big projects (house siding, new heating/cooling
unit), a windfall has come in at the same time to pay for it.
Found money is *always* nice.
Yes, but no such windfalls this week. Truck needed some routine work,
a/c return failed and had to be replaced & system cleaned, then
something in the upright freezer jammed the door just slightly open &
iced up the system. Found that in time to rescue most everything, gave
us a chance to weed out some stuff. Thankfully, Tricare for Life and Medicare covered my (specialist) doctor's appointment and we were able
to use the camper (which has a/c) when the house got hot. Also, Steve
got a bit of a discount on the truck work.
Bruo (the BMW) is going to Eurosport on Wednesday to get its oil
changed and some little, niggling, problems looked at. The worst is jumping out of gear whilst driving down the road. I suspect low transmission fluid - but, he's not "making his territory" (drips) and there's no dipstick for either the engine oil or transmission fluid.
Hopefully nothing too serious. Steve dropped off the camper today
for the work that needs doing, and hopefully covered by insurance.
8<----- WHACK ----->8
The Guineas around here used both ricotta and cottage cheese. And
once in a while just small curd cottage cheese.
Guess it depends on what area of Italy you're from.
There are regional specialtiesd in nearly any cuisine.It's seldom the
same all over the country. Bv)=
True, Steve's mom's family is from the Calabrian region, the toe of the boot. Well known as stone cutters.
Almost Swiss, then. Bv)=
No, closer to Sicily. Switzerland is up near the top of the boot.
Title: Swiss Chicken Casserole (Crock Pot)
Categories: Poultry, Cheese, Soups, Dairy
Yield: 6 Servings
Nice an easy.
Ruth Haffly wrote to Dave Drum <=-
The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble House and Whirlwind. I've read/own them all, didn't really care for
King Rat but some of the characters showed up in Noble House. Never did watch the series.
They're all connected. King Rat is semi-autobiographical as Clavell
was a P.O.W. in WWII.
I know they're connected but just didn't care for King Rat as much. Whirlwind was quite interesting, whole different setting than Asia.
I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.
That's the way I was thinking when I first started with the echo but
got to the point where I was saving a lot more than I was making. Did incorporate some things I'd read about into our way of eating, use of balsamic vinegar for one.
If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format
lest I wind up with dupes.
That probably takes some time. (G)
I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.
I don't put ketchup on fries either, prefer them plain. Hamburger (hold the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most
meats unsauced.
If one has to add sauce to make it interesting/edible it probably
isn't very tasty to begin with. Although if doing "BBQ" chicken on the grill I'll caramelize the BBQ sauce routinely. If doing it in a smoker (which I don't have any longer) I'll serve the sauce on the side for dipping.
We like what's called the Cornell recipe marinade, salad oil, egg, vinegar, salt (some people add pepper) and poultry seasoning. Marinade, then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often (probably an hour or so's drive away).
BY: Carol Shenkenberger (1:275/100)
The card is at 6.9% and pays cash back on any purchase (4% I think?).
Thats a dreamy apr. my lowest is 13.15
Medicare covered my (specialist) doctor's appointment and we were able
to use the camper (which has a/c) when the house got hot. Also, Steve
got a bit of a discount on the truck work.
Serviceman (current/former) and first responders get discounts in many places. AutoZone gives 10% - if they ask. If they are in uniform I hit
the "DISCOUNT" tab automatically.
Bruo (the BMW) is going to Eurosport on Wednesday to get its oil
changed and some little, niggling, problems looked at. The worst is jumping out of gear whilst driving down the road. I suspect low transmission fluid - but, he's not "making his territory" (drips) and there's no dipstick for either the engine oil or transmission fluid.
Hopefully nothing too serious. Steve dropped off the camper today
for the work that needs doing, and hopefully covered by insurance.
They kept it overnight waiting for a call-back from BMW as they had to
ask for help. Hopefully I'll get the car back today - even if they
have to wait for parts.
8<----- WHACK ----->8
Guess it depends on what area of Italy you're from.
There are regional specialtiesd in nearly any cuisine.It's seldom the
same all over the country. Bv)=
True, Steve's mom's family is from the Calabrian region, the toe of the boot. Well known as stone cutters.
Almost Swiss, then. Bv)=
No, closer to Sicily. Switzerland is up near the top of the boot.
Sorry you said to and my mind read top. Bv)= Senior moment.
I know they're connected but just didn't care for King Rat as much. Whirlwind was quite interesting, whole different setting than Asia.
Sadly, there won't be any more as Clavell felloff his twig in 1994.
If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format
lest I wind up with dupes.
That probably takes some time. (G)
Less time than it would waste if it's a dupe.
We like what's called the Cornell recipe marinade, salad oil, egg, vinegar, salt (some people add pepper) and poultry seasoning. Marinade, then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often (probably an hour or so's drive away).
I don't know that I'd drive that far just for a meal. Although if I
was already in the area for another purpose ........
If I marinade my chicken it's more likely to be something like this:
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
Ruth Haffly wrote to Dave Drum <=-
I know they're connected but just didn't care for King Rat as much. Whirlwind was quite interesting, whole different setting than Asia.
Sadly, there won't be any more as Clavell felloff his twig in 1994.
I know, it makes me wonder what he and Michener would have written had they lived longer.
If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format
lest I wind up with dupes.
That probably takes some time. (G)
Less time than it would waste if it's a dupe.
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.
We like what's called the Cornell recipe marinade, salad oil, egg, vinegar, salt (some people add pepper) and poultry seasoning. Marinade, then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often (probably an hour or so's drive away).
I don't know that I'd drive that far just for a meal. Although if I
was already in the area for another purpose ........
It's an hour from where I grew up; my family's eye doctor was there and
it was a big enough place for more/better shopping than the little town
we lived in (population about 850). For the last almost 3 years of his life, my dad was in a nursing home there & we'd visit him on our way to/from VT. We'd always have a meal at Brook's while we were there. Knowing that Nancy was going to host a picnic at the pond one year, we bought a bottle of their sauce. I also made my version; the consensus
was that the home made beat the commercial in taste. (G)
If I marinade my chicken it's more likely to be something like this:
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or
we tossed them out with one of our moves after we went with PCs.
Ruth Haffly wrote to Dave Drum <=-
Medicare covered my (specialist) doctor's appointment and we were able
to use the camper (which has a/c) when the house got hot. Also, Steve
got a bit of a discount on the truck work.
Serviceman (current/former) and first responders get discounts in many places. AutoZone gives 10% - if they ask. If they are in uniform I hit
the "DISCOUNT" tab automatically.
We get it at quite a few places, sometimes coded at the register as a "senior" discount. Of course Steve's grey hair is a give away there
that he's entitled to that one. (G) One nice thing about the Michael's craft store chain--they give the discount to spouses of retirees also.
Bruno (the BMW) is going to Eurosport on Wednesday to get its oil
changed and some little, niggling, problems looked at. The worst is jumping out of gear whilst driving down the road. I suspect low transmission fluid - but, he's not "making his territory" (drips) and there's no dipstick for either the engine oil or transmission fluid.
Hopefully nothing too serious. Steve dropped off the camper today
for the work that needs doing, and hopefully covered by insurance.
They kept it overnight waiting for a call-back from BMW as they had to
ask for help. Hopefully I'll get the car back today - even if they
have to wait for parts.
All the parts are in for the camper and it is up at the RV place; they said they'll begin work next week. Next trip isn't planned until late September but we may do a local one if we get it back soon.
8<----- WHACK ----->8
Guess it depends on what area of Italy you're from.
There are regional specialtiesd in nearly any cuisine.It's seldom the
same all over the country. Bv)=
True, Steve's mom's family is from the Calabrian region, the toe of the boot. Well known as stone cutters.
Almost Swiss, then. Bv)=
No, closer to Sicily. Switzerland is up near the top of the boot.
Sorry you said to and my mind read top. Bv)= Senior moment.
Understandable. We've spent some enjoyable time in Switzerland when we were stationed in Germany. Used to camp in Interlaken with friends;
we'd bring marshmallows and graham crackers but buy the chocolate down there. One year we introduced (American) missionary kids living in
France to S'mores.
I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
hard disk or USB drive.
Sadly, there won't be any more as Clavell felloff his twig in 1994.
I know, it makes me wonder what he and Michener would have written had they lived longer.
Michener did great, if exhaustive, travelogues.
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.
I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.
I don't know that I'd drive that far just for a meal. Although if I
was already in the area for another purpose ........
It's an hour from where I grew up; my family's eye doctor was there and
it was a big enough place for more/better shopping than the little town
we lived in (population about 850). For the last almost 3 years of his life, my dad was in a nursing home there & we'd visit him on our way to/from VT. We'd always have a meal at Brook's while we were there. Knowing that Nancy was going to host a picnic at the pond one year, we bought a bottle of their sauce. I also made my version; the consensus
was that the home made beat the commercial in taste. (G)
We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they
actually had car-hops back then. Even as a 6 y-o I could put away an
order of fries, burger andchocolate shake. Bv)=
If I marinade my chicken it's more likely to be something like this:
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Hi Ruth,
In a message to Dave Drum you wrote:
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or
we tossed them out with one of our moves after we went with PCs.
Butting in here: Could you ask Steve if he has a way to copy a c64
floppy to a image file one can use in an emulator? I found my c64
stuff and there is a floppy I /really/ want to see again but I have
trust issues sending things to a random company.
Ruth Haffly wrote to Dave Drum <=-
Sadly, there won't be any more as Clavell felloff his twig in 1994.
I know, it makes me wonder what he and Michener would have written had they lived longer.
Michener did great, if exhaustive, travelogues.
He'd concentrate on one place, from prehistory up to the time he was
there researching it.
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.
I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.
TBH, I've got a huge enough collection of recipies that I don't really care if these are salvageable or not. Some, maybe but not the vast majority.
We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they actually had car-hops back then. Even as a 6 y-o I could put
away an order of fries, burger and MMMMM----- Recipe via Meal-Master (tm) v8.06
I could do a regular burger, small fries, small drink at McD's when
they first came to our area. Whole thing cost me 45 cents. (G) I still don't eat more than that but usually sub out chicken for the beef and salad for the fries. Cost is a lot more tho.
If I marinade my chicken it's more likely to be something like this:
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).
Shawn Highfield wrote to Dave Drum <=-
I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
hard disk or USB drive.
Can you image a floppy if I mailed it to you?
Serviceman (current/former) and first responders get discounts in many places. AutoZone gives 10% - if they ask. If they are in uniform I hit
the "DISCOUNT" tab automatically.
We get it at quite a few places, sometimes coded at the register as a "senior" discount. Of course Steve's grey hair is a give away there
that he's entitled to that one. (G) One nice thing about the Michael's craft store chain--they give the discount to spouses of retirees also.
Hardee's/Carl's Jr. of the fats food places mhere gives a 10% senior spiff. But, you may have to remind the clerk the deduct the amount.
Bruno (the BMW) is going to Eurosport on Wednesday to get its oil
changed and some little, niggling, problems looked at. The worst is jumping out of gear whilst driving down the road. I suspect low transmission fluid - but, he's not "making his territory" (drips) and there's no dipstick for either the engine oil or transmission fluid.
Hopefully nothing too serious. Steve dropped off the camper today
for the work that needs doing, and hopefully covered by insurance.
They kept it overnight waiting for a call-back from BMW as they had to
ask for help. Hopefully I'll get the car back today - even if they
have to wait for parts.
Turned out that a wonky igition coil was the cause of the transmission shiftig to neutral. Which is bizarre i my experience. But, that's why
I get my service done at Eurosport. They have (or can get) the
solutions
to my problems. And it turned out that the coils from BMW were
actually le$$ that the aftermarket units from AutoZone. Which does't
hapen often.
All the parts are in for the camper and it is up at the RV place; they said they'll begin work next week. Next trip isn't planned until late September but we may do a local one if we get it back soon.
There's some pretty territory oven in the west end of your state. And
a bit of history revolving around the moonshiners and reveners.
8<----- WHACK ----->8
No, closer to Sicily. Switzerland is up near the top of the boot.
Sorry you said to and my mind read top. Bv)= Senior moment.
Understandable. We've spent some enjoyable time in Switzerland when we were stationed in Germany. Used to camp in Interlaken with friends;
we'd bring marshmallows and graham crackers but buy the chocolate down there. One year we introduced (American) missionary kids living in
France to S'mores.
I sort of envy you guys the travel you got on Uncle Sugar's nickle. I spent my whole enlistment after boot camp at the Naval Air Station in Millington, Tn. Did fly around the world once on a "training" flight.
Saw a lot of blue water and cloud passing under out aero-chine. And
found that the inside of one military air field is much like any other right down to the mess hall.
Title: Navy S.O.S. (Minced Beef)
Categories: Beef, Vegetables
Yield: 10 Servings
Can you image a floppy if I mailed it to you?Sorry. If I could I would. But .........
Ruth Haffly wrote to Dave Drum <=-
Serviceman (current/former) and first responders get discounts in many places. AutoZone gives 10% - if they ask. If they are in uniform I hit
the "DISCOUNT" tab automatically.
We get it at quite a few places, sometimes coded at the register as a "senior" discount. Of course Steve's grey hair is a give away there
that he's entitled to that one. (G) One nice thing about the Michael's craft store chain--they give the discount to spouses of retirees also.
Hardee's/Carl's Jr. of the fats food places mhere gives a 10% senior spiff. But, you may have to remind the clerk the deduct the amount.
The only Hardee's in WF closed several years ago, before the pandemic
hit so we have to find one in neighboring communities. Carl's Jr. is a western chain; we've stopped there a time or two when west of the Mississippi.
Bruno (the BMW) is going to Eurosport on Wednesday to get its oil
changed and some little, niggling, problems looked at. The worst is jumping out of gear whilst driving down the road. I suspect low transmission fluid - but, he's not "making his territory" (drips) and there's no dipstick for either the engine oil or transmission fluid.
Interesting, so are you getting it fixed this week?
All the parts are in for the camper and it is up at the RV place; they said they'll begin work next week. Next trip isn't planned until late September but we may do a local one if we get it back soon.
There's some pretty territory oven in the west end of your state. And
a bit of history revolving around the moonshiners and reveners.
We've been out there various times. The lady that used to co-odinate
our Quilts of Valor group was a native of Tennisee; her family went
back generations. She told me about one ancester, Gunpowder Mary
(Google it) and how she outsmarted the British during the Revolutionary War.
8<----- WHACK ----->8
No, closer to Sicily. Switzerland is up near the top of the boot.
Sorry you said toe and my mind read top. Bv)= Senior moment.
Understandable. We've spent some enjoyable time in Switzerland when we were stationed in Germany. Used to camp in Interlaken with friends;
we'd bring marshmallows and graham crackers but buy the chocolate down there. One year we introduced (American) missionary kids living in
France to S'mores.
I sort of envy you guys the travel you got on Uncle Sugar's nickle. I spent my whole enlistment after boot camp at the Naval Air Station in Millington, Tn. Did fly around the world once on a "training" flight.
Saw a lot of blue water and cloud passing under out aero-chine. And
found that the inside of one military air field is much like any other right down to the mess hall.
Should have stayed in longer, maybe had the chance to see more of the world. My dad was WWII, Navy, Pacific theater. He never cared for rice
or spam, interestingly tho, did like canned corned beef, after the war. One 3 week stretch in December 44 to January 45 they had alternating
meals of canned corned beef and Spam. Supply ship couldn't get thru.
Title: Navy S.O.S. (Minced Beef)
Categories: Beef, Vegetables
Yield: 10 Servings
Never heard of or saw that at home when I was growing up.
Michener did great, if exhaustive, travelogues.
He'd concentrate on one place, from prehistory up to the time he was
there researching it.
I especially like Hawaii, Chesapeake, and Iberia. Ad he wrote "The
Bridges at Toko Ri" which was made into a pretty good movie.
True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.
I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.
TBH, I've got a huge enough collection of recipies that I don't really care if these are salvageable or not. Some, maybe but not the vast majority.
Aw, jeez. I had a senior moment there. I can't locate my old 300 baud modem for the 64. And I no longer have an Am,iga or Windoze box that
can be used to read *any* floppy discs.
8<----- NIP ----->8
We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they actually had car-hops back then. Even as a 6 y-o I could put
away an order of fries, burger and MMMMM----- Recipe via Meal-Master (tm) v8.06
I could do a regular burger, small fries, small drink at McD's when
they first came to our area. Whole thing cost me 45 cents. (G) I still don't eat more than that but usually sub out chicken for the beef and salad for the fries. Cost is a lot more tho.
I remember those days well. When Mickey's D's came here burgers were
8c, w/cheese - 10c. Fries were 5c and a milkshake 15c. And the minimum wage back then was 90c/hr.
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
I would do likewise - if I had the counter space. My toaster oven is
also a convection oven (air fryer). I may toss my house-mates
collection of plastic food containers - or at least condense it down
to a reasonable size. He's badly infected with packrat-itis.
Then I'd have a spot for the toaster oven.
Ruth Haffly wrote to Dave Drum <=-
Michener did great, if exhaustive, travelogues.
He'd concentrate on one place, from prehistory up to the time he was
there researching it.
I especially like Hawaii, Chesapeake, and Iberia. Ad he wrote "The
Bridges at Toko Ri" which was made into a pretty good movie.
A Reader's Digest condensation of Hawaii got me intrigued, Centennial
got me hooked. (G)
8<----- NIP ----->8
We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they actually had car-hops back then. Even as a 6 y-o I could put
away an order of fries, burger and MMMMM----- Recipe via Meal-Master (tm) v8.06
I could do a regular burger, small fries, small drink at McD's when
they first came to our area. Whole thing cost me 45 cents. (G) I still don't eat more than that but usually sub out chicken for the beef and salad for the fries. Cost is a lot more tho.
I remember those days well. When Mickey's D's came here burgers were
8c, w/cheese - 10c. Fries were 5c and a milkshake 15c. And the minimum wage back then was 90c/hr.
My basic rates for babysitting were 75c/hour, $1./hour after midnight.
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that using the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350.F and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).
Ruth Haffly wrote to Dave Drum <=-
I would do likewise - if I had the counter space. My toaster oven is
also a convection oven (air fryer). I may toss my house-mates
collection of plastic food containers - or at least condense it down
to a reasonable size. He's badly infected with packrat-itis.
I keep some plastic around for a while, then toss extras into recycle. Same with glass. Since Steve retired from the Army, I've bought more
glass for storage than plastic but still use plastic for some things.
Then I'd have a spot for the toaster oven.
Our toaster oven is also a convection oven. We bought a larger one some years ago (able to hold a 13"x9" pan) but it hung over the fridge side
of the counter. Still miss it from time to time as we had to rehome it after buying a new (larger) fridge. The larger fridge is nice tho. (G) Donated our old one to our church kitchen; it still worked well and the kitchen needed a larger fridge than what it had.
The only Hardee's in WF closed several years ago, before the pandemic
hit so we have to find one in neighboring communities. Carl's Jr. is a western chain; we've stopped there a time or two when west of the Mississippi.
When Carl's Jr. bought the Hardee's chain they initially re-branded
many of the stores to Carl's Jr. and watched sales make a death dive.
So they went back to being the more-familiar Hardee's
The local franchisee dragged his feet on the new signage so didn't
have to re-brand his stores. I understand the menus are slightly
different beteen C-J and Hardee's.
8<----- SNIP----->8
Interesting, so are you getting it fixed this week?
It's done. BMW FED-Exed the coils the day they diagnosed the problem
and I picked up the car next day.
There's some pretty territory oven in the west end of your state. And
a bit of history revolving around the moonshiners and reveners.
We've been out there various times. The lady that used to co-odinate
our Quilts of Valor group was a native of Tennisee; her family went
back generations. She told me about one ancester, Gunpowder Mary
(Google it) and how she outsmarted the British during the Revolutionary War.
8<----- WHACK ----->8
No, closer to Sicily. Switzerland is up near the top of the boot.
Sorry you said toe and my mind read top. Bv)= Senior moment.
Understandable. We've spent some enjoyable time in Switzerland when we were stationed in Germany. Used to camp in Interlaken with friends;
we'd bring marshmallows and graham crackers but buy the chocolate down there. One year we introduced (American) missionary kids living in
France to S'mores.
I sort of envy you guys the travel you got on Uncle Sugar's nickle. I spent my whole enlistment after boot camp at the Naval Air Station in Millington, Tn. Did fly around the world once on a "training" flight.
Saw a lot of blue water and cloud passing under out aero-chine. And
found that the inside of one military air field is much like any other right down to the mess hall.
Should have stayed in longer, maybe had the chance to see more of the world. My dad was WWII, Navy, Pacific theater. He never cared for rice
or spam, interestingly tho, did like canned corned beef, after the war. One 3 week stretch in December 44 to January 45 they had alternating
meals of canned corned beef and Spam. Supply ship couldn't get thru.
My brother did a tour in Vietnam. To this day he will not eat rice.
Title: Navy S.O.S. (Minced Beef)
Categories: Beef, Vegetables
Yield: 10 Servings
Never heard of or saw that at home when I was growing up.
We had S.O.S. fairly often when I was a youngster. Both the hamburger based and the "real" sliced, dried beef versions .... depending on how close it was to payday. Bv)=
Ruth Haffly wrote to Dave Drum <=-
The only Hardee's in WF closed several years ago, before the pandemic
hit so we have to find one in neighboring communities. Carl's Jr. is a western chain; we've stopped there a time or two when west of the Mississippi.
When Carl's Jr. bought the Hardee's chain they initially re-branded
many of the stores to Carl's Jr. and watched sales make a death dive.
So they went back to being the more-familiar Hardee's
Hardee's is better known east of the Mississippi. They used to do a
roast beef, similar to Arby's, slicing it after it was ordered.
Probably Arby's (or Roy Rogers in some markets) was more popular but I wish they'd not discontinued it.
The local franchisee dragged his feet on the new signage so didn't
have to re-brand his stores. I understand the menus are slightly
different beteen C-J and Hardee's.
It has been a while since we've been in a Carl's Jr; having the camper
we now usually fix our own lunches. IIRC, the menua are similr, but, as you say, slight differences. I can't recall specific ones tho.
8<----- SNIP----->8
My brother did a tour in Vietnam. To this day he will not eat rice.
I'm not surprised. Back when our older daughter and her husband bought
a Mitsubishi Eclipse, my dad didn't like the car because it was
Japanese (one of his ships was hit by an--unsuccessful--kamikaze
attack). He did buy German cars tho.
Title: Navy S.O.S. (Minced Beef)
Categories: Beef, Vegetables
Yield: 10 Servings
Never heard of or saw that at home when I was growing up.
We had S.O.S. fairly often when I was a youngster. Both the hamburger based and the "real" sliced, dried beef versions .... depending on how close it was to payday. Bv)=
Mom did other things to stretch the budget but never S.O.S.
A Reader's Digest condensation of Hawaii got me intrigued, Centennial
got me hooked. (G)
Centennial was very good also. Looking at the bibliography I did not realise that he had written so many novels
8<----- NIP ----->8
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that using the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350.F and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).
Toaster ovens are nice. In addition to my convection toaster oven I
have an air-fryer that I bought in a weak moment (succumbed to the
hype).
to a reasonable size. He's badly infected with packrat-itis.
I keep some plastic around for a while, then toss extras into recycle. Same with glass. Since Steve retired from the Army, I've bought more
glass for storage than plastic but still use plastic for some things.
A lot of what Dennis save is useful only for saving leftovers. Last
time I went through are re-arranged things in the icebox I found
several of
his "science experiments" which I put in front of his computer
monitor.
Doesn't seem to have worked, though. I found another of his con
tainers w/blue & green fur growing on the contents.
Then I'd have a spot for the toaster oven.
Our toaster oven is also a convection oven. We bought a larger one some years ago (able to hold a 13"x9" pan) but it hung over the fridge side
of the counter. Still miss it from time to time as we had to rehome it after buying a new (larger) fridge. The larger fridge is nice tho. (G) Donated our old one to our church kitchen; it still worked well and the kitchen needed a larger fridge than what it had.
I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=
Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.
Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts
Wash cucumbers; peel, cut in halves lengthwise and
scoop out seeds.
Let stand overnight in a brine made of the salt & water.
From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul
Ruth Haffly wrote to Dave Drum <=-
A Reader's Digest condensation of Hawaii got me intrigued, Centennial
got me hooked. (G)
Centennial was very good also. Looking at the bibliography I did not realise that he had written so many novels
I've got a good number of them, mostly in paperback as they were accumulated while Steve was in the Army. Found Alaska on the free table
at ReStore. Nook abridges them so I'm keeping my hard copy collection.
8<----- NIP ----->8
Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings
That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)
My stove is well enough insulated that using the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350.F and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.
Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).
Toaster ovens are nice. In addition to my convection toaster oven I
have an air-fryer that I bought in a weak moment (succumbed to the
hype).
We've not bought one of those yet, intrigued, but not interested enough
to buy one. Plus, there's the storage space issue; I'd have to give up something else and don't want to do that.
Ruth Haffly wrote to Dave Drum <=-
to a reasonable size. He's badly infected with packrat-itis.
I keep some plastic around for a while, then toss extras into recycle. Same with glass. Since Steve retired from the Army, I've bought more
glass for storage than plastic but still use plastic for some things.
A lot of what Dennis save is useful only for saving leftovers. Last
time I went through are re-arranged things in the icebox I found
several of his "science experiments" which I put in front of his
computer monitor.
I usually put left overs in glass now. Plastic is for the freezer, for
the most part. Still have plastic marinader, salad spinner, a few boxes for cookie storage, etc.
Doesn't seem to have worked, though. I found another of his con
tainers w/blue & green fur growing on the contents.
Ask him when he's having a science fair? (G)
Then I'd have a spot for the toaster oven.
Our toaster oven is also a convection oven. We bought a larger one some years ago (able to hold a 13"x9" pan) but it hung over the fridge side
of the counter. Still miss it from time to time as we had to rehome it after buying a new (larger) fridge. The larger fridge is nice tho. (G) Donated our old one to our church kitchen; it still worked well and the kitchen needed a larger fridge than what it had.
I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=
Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.
Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.
Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts
From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul
That would be an interesting book to get hold of now.
Hardee's bought the Roy Rogers operation for their fried chicken and
the roast beast came with. I used to enjoy watcheing the slicer "go to town" when they were making up a sandwich. And the fried chicken was *great*. Much better than Kentucky Fried Colonel for my $$$. And they
got quite a bit of it before Carl's Jr. bought them and discontinued
both the roast beef and the chicken. Bv(=
It has been a while since we've been in a Carl's Jr; having the camper
we now usually fix our own lunches. IIRC, the menua are similr, but, as you say, slight differences. I can't recall specific ones tho.
The one thing that Carl's Jr. brought to Hardee's that I think is a
plus iss the "Frisco" burger - a 1/3-pound charbroiled Black Angus
beef patty covered in Swiss cheese, mayo, tomatoes, and bacon
sandwiched between
toasted sourdough.
And now they have a BLT version which adds lettuce and more tomato and bacon. Right now they're offering 50% off in their app so I've had a
few of those. By itself it's a meal.
8<----- SNIP----->8
My brother did a tour in Vietnam. To this day he will not eat rice.
I'm not surprised. Back when our older daughter and her husband bought
a Mitsubishi Eclipse, my dad didn't like the car because it was
Japanese (one of his ships was hit by an--unsuccessful--kamikaze
attack). He did buy German cars tho.
Well, Mitsubishi did manufacture the Zero and other aeroplaes before switching back to cars after the war.
Bv)= In actuality it's the Japanese manufacturers who made Detroit "up their game" quality-wise. Used to be if you had a car the lasted for
100K miles it was rare, Then came the post-WWII Japanese cars. Now
it's not uncommon for me to wait on customers at AutoZone with
domestic iron that has more than 200K and still going strong.
Title: Navy S.O.S. (Minced Beef) DD> Categories: Beef,Vegetables DD> Yield: 10 Servings
Never heard of or saw that at home when I was growing up.
We had S.O.S. fairly often when I was a youngster. Both the hamburger based and the "real" sliced, dried beef versions .... depending on how close it was to payday. Bv)=
Mom did other things to stretch the budget but never S.O.S.
Since your Dad was in Unc's Yacht Club he probably put the kibosh on
that.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Hardee's bought the Roy Rogers operation for their fried chicken and
the roast beast came with. I used to enjoy watcheing the slicer "go to town" when they were making up a sandwich. And the fried chicken was *great*. Much better than Kentucky Fried Colonel for my $$$. And they
got quite a bit of it before Carl's Jr. bought them and discontinued
both the roast beef and the chicken. Bv(=
There's a Roy Rogers in Winchester, VA. We stopped there last November
on our way up north and yes, we got (good) roast beef sandwiches. Might make it a more often stop.
It has been a while since we've been in a Carl's Jr; having the camper
we now usually fix our own lunches. IIRC, the menua are similr, but,
as you say, slight differences. I can't recall specific ones tho.
The one thing that Carl's Jr. brought to Hardee's that I think is a
plus is the "Frisco" burger - a 1/3-pound charbroiled Black Angus
beef patty covered in Swiss cheese, mayo, tomatoes, and bacon
sandwiched between toasted sourdough.
And now they have a BLT version which adds lettuce and more tomato and bacon. Right now they're offering 50% off in their app so I've had a
few of those. By itself it's a meal.
I've seen it advertised on tv, both a chicken version and a beef
version. I think I'd go for the chicken, but take the chicken out and
have it on the side. We don't have the app so would pay full price if
we went for it. Today's lunch was splitting a chicken bake at Costco; I had an appointment down in Raleigh, ran some other errands (including Costco) before going to the dr. Not the greatest but it beats a burger
or their pizza.
8<----- SNIP----->8
My brother did a tour in Vietnam. To this day he will not eat rice.
I'm not surprised. Back when our older daughter and her husband bought
a Mitsubishi Eclipse, my dad didn't like the car because it was
Japanese (one of his ships was hit by an--unsuccessful--kamikaze
attack). He did buy German cars tho.
Well, Mitsubishi did manufacture the Zero and other aeroplaes before switching back to cars after the war.
Which is why my dad was not happy to see our SIL's car.
Bv)= In actuality it's the Japanese manufacturers who made Detroit "up their game" quality-wise. Used to be if you had a car the lasted for
100K miles it was rare, Then came the post-WWII Japanese cars. Now
it's not uncommon for me to wait on customers at AutoZone with
domestic iron that has more than 200K and still going strong.
We put probably 100,000+ miles on the Frontier, know we did 135,00+/-
with the Honda in late 70s to early 80s.
Title: Navy S.O.S. (Minced Beef) DD> Categories: Beef,
Vegetables DD> Yield: 10 Servings
Never heard of or saw that at home when I was growing up.
We had S.O.S. fairly often when I was a youngster. Both the hamburger based and the "real" sliced, dried beef versions .... depending on how close it was to payday. Bv)=
Mom did other things to stretch the budget but never S.O.S.
Since your Dad was in Unc's Yacht Club he probably put the kibosh on
that.
Most likely so. (G) First time I had it was in college, made with
ground beef and served on a gritty roll. At the time, the school
newspaper printed menus for the week ahead; they called it S.O.S. to nobody's (that I was aware of) objection. When the school opened up
their new campus center with a cafeteria (instead of the under the
dorms family style meals), they stopped printing the menus.
Centennial was very good also. Looking at the bibliography I did not realise that he had written so many novels
I've got a good number of them, mostly in paperback as they were accumulated while Steve was in the Army. Found Alaska on the free table
at ReStore. Nook abridges them so I'm keeping my hard copy collection.
So does Reader's Digress. AFAIK Kindle doesn't do that unless it tells
you up front.
Toaster ovens are nice. In addition to my convection toaster oven I
have an air-fryer that I bought in a weak moment (succumbed to the
hype).
We've not bought one of those yet, intrigued, but not interested enough
to buy one. Plus, there's the storage space issue; I'd have to give up something else and don't want to do that.
Swap out your current toaster oven for a convection toaaster oven and
put it in the same cunter space. Then send the old unit to your
chruch's or Habitat's op-shop. But, be warned, there is a learning
curve on
air-frying. Bv)=
Late edit - disregard that paragraph. I see feom the following post
that your toaster over in a convection/air fryer already. Still good advice.
Title: Air Fryer Sweet Potato Tots
Categories: Five, Potatoes, Vegetables
Yield: 4 Servings
I usually put left overs in glass now. Plastic is for the freezer, for
the most part. Still have plastic marinader, salad spinner, a few boxes for cookie storage, etc.
The plastic containers I save stuff in are purpose bought - not single
use take-out stuff. I only have a couple Corningware covered casserole dishes I could use for stashing leftovers in the fridge.
I do use some of his containers to parcel out chilli for others to
take with. Or to take something with me to work. Where the container bravely jumps into the bin when it's empty. Bv)=
I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=
Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.
Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.
Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts
8----- ELIDED ----->8
From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul
That would be an interesting book to get hold of now.
Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.
My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.
Title: Virginia Chunk Sweet Pickles
Categories: Squash, Pickles, Preserving
Yield: 16 Pints
Ruth Haffly wrote to Dave Drum <=-
I've got a good number of them, mostly in paperback as they were accumulated while Steve was in the Army. Found Alaska on the free table
at ReStore. Nook abridges them so I'm keeping my hard copy collection.
So does Reader's Digress. AFAIK Kindle doesn't do that unless it tells
you up front.
Nook tells you in its store that it is abridges, saves me money. I need
to transfer some of my other paperback to the Nook, clear off a shelf
or 2. (G)
Late edit - disregard that paragraph. I see feom the following post
that your toaster over in a convection/air fryer already. Still good advice.
True, Steve took a quick look at an air fryer at Costco yesterday, told him that we don't need it. Fine with him as he's used the toaster oven
on convection various times.
Title: Air Fryer Sweet Potato Tots
Categories: Five, Potatoes, Vegetables
Yield: 4 Servings
Easier just to buy a bag of sweet potato fries. That's what we do as
I'm not especially fond of sweet potatoes. My mom's mom used to do the candied, with marshmallows every year for Thanksgiving and every year
my parents made us take some. It was always the consistancy of baby
food and overly sweet; to this day I don't know if any of my siblings
can look at a sweet potato civilly. I can look at it, bake it, serve
it, but not eat it.
Ruth Haffly wrote to Dave Drum <=-
I usually put left overs in glass now. Plastic is for the freezer, for
the most part. Still have plastic marinader, salad spinner, a few boxes for cookie storage, etc.
The plastic containers I save stuff in are purpose bought - not single
use take-out stuff. I only have a couple Corningware covered casserole dishes I could use for stashing leftovers in the fridge.
I've got some take out stuff that gets recycled into home use--for a
bit as it's a convenient size. Had to take a meal to a couple in need
of a few months ago; one of them worked well for a small meat loaf with carrots and potatoes on the side. The couple was able to toss it, not
be concerned with getting a dish back to us.
I do use some of his containers to parcel out chilli for others to
take with. Or to take something with me to work. Where the container bravely jumps into the bin when it's empty. Bv)=
We use them for give away also.
I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=
Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.
Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.
Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts
8----- ELIDED ----->8
From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul
That would be an interesting book to get hold of now.
Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.
Something like that I'd rather have hard copy so I can curl up with it
in my chair.
My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.
Grandmother was smart to take advantage of youn muscles. (G)
Title: Virginia Chunk Sweet Pickles
... Growing old is mandatory... growing up is optional.
There's a Roy Rogers in Winchester, VA. We stopped there last Novemberlocations DD> converted to Hardee's. In 2002, the trademark was
on our way up north and yes, we got (good) roast beef sandwiches. Might make it a more often stop.
The chain started in Ft. Wayne, IN as an outgrowth of Azar's Big Boy.
The Roy Rogers chain was sold in 1990 to Imasco, then the parent
company of Hardee's, and experienced severe decline as many
It has been a while since we've been in a Carl's Jr; having thecamper RH> we now usually fix our own lunches. IIRC, the menua are
The one thing that Carl's Jr. brought to Hardee's that I think is a
plus is the "Frisco" burger - a 1/3-pound charbroiled Black Angus
beef patty covered in Swiss cheese, mayo, tomatoes, and bacon
sandwiched between toasted sourdough.
And now they have a BLT version which adds lettuce and more tomato and bacon. Right now they're offering 50% off in their app so I've had a
few of those. By itself it's a meal.
I've seen it advertised on tv, both a chicken version and a beef
version. I think I'd go for the chicken, but take the chicken out and
have it on the side. We don't have the app so would pay full price if
we went for it. Today's lunch was splitting a chicken bake at Costco; I had an appointment down in Raleigh, ran some other errands (including Costco) before going to the dr. Not the greatest but it beats a burger
or their pizza.
Do the Hardee's in your area do coupons? I get a monthly mailing from
some marketing outfit. Yesterday's haul had coupons for Popeyes,
Subway, Burger King, Hardee's and Little Caesar's (who have improved
their pizza greatly). Once in a while there is even a McD's sheet of coupons.
The bundle also contains window, siding and gutter hutles. As well as
a BelTone hearing aid flyer and general beauty & bath merch coupons.
8<----- SNIP----->8
We put probably 100,000+ miles on the Frontier, know we did 135,00+/-
with the Honda in late 70s to early 80s.
I had an '87 Honda Accord I'd likely still be driving had that tool
truck (Mac Tools dealer) not blown a stop sign just as I was entering
the intersection. 30 mph to zero in a jiffy. And a dandy cut on my forehead. I did have my seatbelt on which no doubt saved more hurts.
At the time it was wrecked it had over 200,000 miles on it.
My current ride, Bruno the Beemer has been to the moon and is on his
way home - 250,000 miles and still going strong.
Mom did other things to stretch the budget but never S.O.S.
Since your Dad was in Unc's Yacht Club he probably put the kibosh on
that.
Most likely so. (G) First time I had it was in college, made with
ground beef and served on a gritty roll. At the time, the school
newspaper printed menus for the week ahead; they called it S.O.S. to nobody's (that I was aware of) objection. When the school opened up
their new campus center with a cafeteria (instead of the under the
dorms family style meals), they stopped printing the menus.
Well, yeah. But a list of available choices would have been nice. I'm
not, and never have been a fan of cafeteria-style eating. If I'm doing "pick it yourself" pre-made dishes give me the wretched excess of a
good ol' buffet.
It's nice that they warn you. I've aleady cleared (years ago) hard
copies of books I feel were a "read once". Kindle has been on a tear
recently trying to hustle audio books. AS if ........ I prefer jazz
music for my listening. Although an audio book droning on and on will serve as a sleeping pill. Bv)=
I like sweet potatoes and I like Tater Tots. But I buy my Tots
frozen, never made my own. And have yet to see sweet potato tots at
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Ruth Haffly wrote to Dave Drum <=-
There's a Roy Rogers in Winchester, VA. We stopped there last November
on our way up north and yes, we got (good) roast beef sandwiches. Might make it a more often stop.
The chain started in Ft. Wayne, IN as an outgrowth of Azar's Big Boy.
The Roy Rogers chain was sold in 1990 to Imasco, then the parent
company of Hardee's, and experienced severe decline as many
locations converted to Hardee's. In 2002, the trademark was
purchased by Plamondon Companies.
So they've been around a while, not as long as McD's. Found out Zaxbys (another southern chain) was founded in the 90s, still a youngster compared to some.
It has been a while since we've been in a Carl's Jr; having the
camper we now usually fix our own lunches. IIRC, the menua are
similr, but, as you say, slight differences. I can't recall
specific ones tho.
The one thing that Carl's Jr. brought to Hardee's that I think is a
plus is the "Frisco" burger - a 1/3-pound charbroiled Black Angus
beef patty covered in Swiss cheese, mayo, tomatoes, and bacon
sandwiched between toasted sourdough.
And now they have a BLT version which adds lettuce and more tomato and bacon. Right now they're offering 50% off in their app so I've had a
few of those. By itself it's a meal.
I've seen it advertised on tv, both a chicken version and a beef
version. I think I'd go for the chicken, but take the chicken out and
have it on the side. We don't have the app so would pay full price if
we went for it. Today's lunch was splitting a chicken bake at Costco; I had an appointment down in Raleigh, ran some other errands (including Costco) before going to the dr. Not the greatest but it beats a burger
or their pizza.
Do the Hardee's in your area do coupons? I get a monthly mailing from
some marketing outfit. Yesterday's haul had coupons for Popeyes,
Subway, Burger King, Hardee's and Little Caesar's (who have improved
their pizza greatly). Once in a while there is even a McD's sheet of coupons.
Yes, we get the recycle bag flyer with all sorts of coupons. Haven't
seen the Hardee's one in a while, last set was for Subway and BK.
The bundle also contains window, siding and gutter hutles. As well as
a BelTone hearing aid flyer and general beauty & bath merch coupons.
Fodder for the recycle bag.
8<----- SNIP----->8
We put probably 100,000+ miles on the Frontier, know we did 135,00+/-
with the Honda in late 70s to early 80s.
I had an '87 Honda Accord I'd likely still be driving had that tool
truck (Mac Tools dealer) not blown a stop sign just as I was entering
the intersection. 30 mph to zero in a jiffy. And a dandy cut on my forehead. I did have my seatbelt on which no doubt saved more hurts.
At the time it was wrecked it had over 200,000 miles on it.
My current ride, Bruno the Beemer has been to the moon and is on his
way home - 250,000 miles and still going strong.
We're still working on the frist hunderd thousand on the F-150, bought
it with about 58,000 on and I think we're somewhere in the 80s now. Got the truck end of February/beginning of March last year.
Mom did other things to stretch the budget but never S.O.S.
Since your Dad was in Unc's Yacht Club he probably put the kibosh on
that.
Most likely so. (G) First time I had it was in college, made with
ground beef and served on a gritty roll. At the time, the school
newspaper printed menus for the week ahead; they called it S.O.S. to nobody's (that I was aware of) objection. When the school opened up
their new campus center with a cafeteria (instead of the under the
dorms family style meals), they stopped printing the menus.
Well, yeah. But a list of available choices would have been nice. I'm
not, and never have been a fan of cafeteria-style eating. If I'm doing "pick it yourself" pre-made dishes give me the wretched excess of a
good ol' buffet.
It was (at that time) basically offer of 2 entrees, about 4 sides, a couple of desserts. Lunch time always had a tossed salad available
also. Now there's all kinds of choices, traditional, vegan and so on,
with a proper salad bar. (We stopped there in May, on our way to Ohio
from visiting family in the Rochester, NY area & had lunch there.)
Nook tells you in its store that it is abridges, saves me money. I need
to transfer some of my other paperback to the Nook, clear off a shelf
or 2. (G)
It's nice that they warn you. I've aleady cleared (years ago) hard
copies of books I feel were a "read once". Kindle has been on a tear recently trying to hustle audio books. AS if ........ I prefer jazz
music for my listening. Although an audio book droning on and on will serve as a sleeping pill. Bv)=
8<----- SHORTEN ----->8
Easier just to buy a bag of sweet potato fries. That's what we do as
I'm not especially fond of sweet potatoes. My mom's mom used to do the candied, with marshmallows every year for Thanksgiving and every year
my parents made us take some. It was always the consistancy of baby
food and overly sweet; to this day I don't know if any of my siblings
can look at a sweet potato civilly. I can look at it, bake it, serve
it, but not eat it.
I like sweet potatoes and I like Tater Tots. But I buy my Tots frozen, never made my own. And have yet to see sweet potato tots at the store.
I do see, and buy on occasion, sweet potato chips. Plain or flavoured.
If Yo' granny's candied sweet potatoes were the consistency of papThanksgivings and it always was (to borrow a pasta term) al dente. And
(baby food) she was over-cooking the dish. I've had it many DD>
tooth achingly sweet. The marshmallows had much to do with that.But DD> the sorghum/moasses did a lot to compound the felony. Bv)=
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Title: Candied Yams w/Pecans
Categories: Potatoes, Nuts, Herbs, Candy
Yield: 12 servings
I've got some take out stuff that gets recycled into home use--for a
bit as it's a convenient size. Had to take a meal to a couple in need
of a few months ago; one of them worked well for a small meat loaf with carrots and potatoes on the side. The couple was able to toss it, not
be concerned with getting a dish back to us.
I do use some of his containers to parcel out chilli for others to
take with. Or to take something with me to work. Where the container bravely jumps into the bin when it's empty. Bv)=
We use them for give away also.
Great minds think alike. Bv)=
I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=
Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.
Just checked with B.B. yesterday and they had an "open box" going for U$360 delivered. It will be here Tuesday.
Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.
Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts
8----- ELIDED ----->8
From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul
That would be an interesting book to get hold of now.
Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.
Something like that I'd rather have hard copy so I can curl up with it
in my chair.
I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK
(10 Cook Books in 1: New England, Southern, Pennsylvania Dutch,
Creole,
Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover – January 1, 1947"
https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO
My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.
Grandmother was smart to take advantage of youn muscles. (G)
We all had our "chores". If you don't work then you don't eat. Or so
they threatened. I never tested that, though.
Shawn Highfield wrote to Dave Drum <=-
It's nice that they warn you. I've aleady cleared (years ago) hard
copies of books I feel were a "read once". Kindle has been on a tear
Just donated all of my "dead tree" editions. Been storing them for
years and well if I forgot I read it I'll enjoy it again on the kndle.
;)
recently trying to hustle audio books. AS if ........ I prefer jazz
music for my listening. Although an audio book droning on and on will serve as a sleeping pill. Bv)=
I really dislike the kindle interface now. Why won't books I've read
piss off? now they always exist in the library and it's anoying. (to
me)
I like sweet potatoes and I like Tater Tots. But I buy my Tots
frozen, never made my own. And have yet to see sweet potato tots at
I made them twice I think. Since they dont' make a gluten free version frozen, when Vincent was younger and even more picky, and Andrea was wanting a tot. It's one of those things, the frozen chemical filled
ones are just better. ;)
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Sweet taters for us are simple. Bake them until tender. Split and add butter and salt. Enjoy.
Ruth Haffly wrote to Dave Drum <=-
I prefer non audio books also. Steve and I usually don't have the same reading preferences so I'd not want him to have to listen to what I
like. It would also interfere with his radio-ing. I know, ear plugs but
I also don't want to just sit, listening to a book. If I were doing
other things, then I wouldn't be able to concentrate on the book.
8<----- SHORTEN ----->8
I like sweet potatoes and I like Tater Tots. But I buy my Tots frozen, never made my own. And have yet to see sweet potato tots at the store.
I do see, and buy on occasion, sweet potato chips. Plain or flavoured.
I'll eat the Terro veggie chips that have sweet potato as one of
several veggies but not regular sweet potato chips, fries, potatoes or what have you.
If Yo' granny's candied sweet potatoes were the consistency of pap
(baby food) she was over-cooking the dish. I've had it many
Thanksgivings and it always was (to borrow a pasta term) al dente. And tooth achingly sweet. The marshmallows had much to do with that.
But the sorghum/moasses did a lot to compound the felony. Bv)=
Not one of my favourites - but do-able if there were nuts added.
I don't know if she started with raw or canned potatoes, just knew I didn't like them. Us kids used to call them "baby food" as they were
about the conistancy of, maybe strained, baby food.
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Title: Candied Yams w/Pecans
Categories: Potatoes, Nuts, Herbs, Candy
Yield: 12 servings
You're more than welcome to my share of it. (G)
Ruth Haffly wrote to Dave Drum <=-
I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK
(10 Cook Books in 1: New England, Southern, Pennsylvania Dutch,
Creole, Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover - January 1, 1947"
https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO
That sounds good but Steve would probably make me get rid of some other cook books if I went out and bought the set. I do need to sort thru
them, once I can easily access them.
My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.
Grandmother was smart to take advantage of youn muscles. (G)
We all had our "chores". If you don't work then you don't eat. Or
so they threatened. I never tested that, though.
Not worth testing.
The chain started in Ft. Wayne, IN as an outgrowth of Azar's Big Boy.
The Roy Rogers chain was sold in 1990 to Imasco, then the parent
company of Hardee's, and experienced severe decline as many
locations converted to Hardee's. In 2002, the trademark was
purchased by Plamondon Companies.
So they've been around a while, not as long as McD's. Found out Zaxbys (another southern chain) was founded in the 90s, still a youngster compared to some.
Hardee's came to my town when they bought the Sandy's chain of fats
food joints. They were almost as old (1956) as McD's - but, obviously,
not as durable.
I've got apps for Hardee's, Wendy's, Popeyes, Arby's, Domino's Pizza
and Jimmy John's (subs). They are a convenience for me. Not to mention there are a lot of "app/on-line only" specials I take adbvantage.
Popeyes just wound up a "Buy 6 wings ($5.99) and get another 6 for
$1." That was supper last night for both me and Dennis - and the mutts loved the bones.
Used to have McD's app but Itook it off because they got overly picky
on usage and flooded my e-mail with (not so) "specials".
Do the Hardee's in your area do coupons? I get a monthly mailing from
some marketing outfit. Yesterday's haul had coupons for Popeyes,
Subway, Burger King, Hardee's and Little Caesar's (who have improved
their pizza greatly). Once in a while there is even a McD's sheet of coupons.
Yes, we get the recycle bag flyer with all sorts of coupons. Haven't
seen the Hardee's one in a while, last set was for Subway and BK.
The bundle also contains window, siding and gutter hutles. As well as
a BelTone hearing aid flyer and general beauty & bath merch coupons.
Fodder for the recycle bag.
True dat.
8<----- SNIP----->8
We're still working on the frist hundred thousand on the F-150,bought RH> it with about 58,000 on and I think we're somewhere in the
I don't flit about the country as much as I used to. Last non-local
(over 100 miles) trip I did was the last picnic at Dale & Gail's.
It was (at that time) basically offer of 2 entrees, about 4 sides, a couple of desserts. Lunch time always had a tossed salad available
also. Now there's all kinds of choices, traditional, vegan and so on,
with a proper salad bar. (We stopped there in May, on our way to Ohio
from visiting family in the Rochester, NY area & had lunch there.)
Was this at your college? Most campus dining halls don't do
"walk-ins". Unless it's run as a concession by an outside party.
Ruth Haffly wrote to Dave Drum <=-
Hardee's came to my town when they bought the Sandy's chain of fats
food joints. They were almost as old (1956) as McD's - but, obviously,
not as durable.
McD's had better PR folks. (G) Seriously, it was probably the Golden Arches and the fact you could get the same cheap meal at whatever franchise you went to, whether it be in Peoria, IL or Peoria, AZ.
I've got apps for Hardee's, Wendy's, Popeyes, Arby's, Domino's Pizza
and Jimmy John's (subs). They are a convenience for me. Not to mention there are a lot of "app/on-line only" specials I take adbvantage.
We've got no apps for any of the above and will keep it that way. Of
your listing, we go to Arby's and Popeyes, but neither one one of them that often.
Popeyes just wound up a "Buy 6 wings ($5.99) and get another 6 for
$1." That was supper last night for both me and Dennis - and the
mutts loved the bones.
We went to Alpaca's (Peruvian chicken) yesterday after church, split a half chicken and several sides. Brought some chicken home that we had
for supper.
Used to have McD's app but Itook it off because they got overly picky
on usage and flooded my e-mail with (not so) "specials".
Do the Hardee's in your area do coupons? I get a monthly mailing from
some marketing outfit. Yesterday's haul had coupons for Popeyes,
Subway, Burger King, Hardee's and Little Caesar's (who have improved
their pizza greatly). Once in a while there is even a McD's sheet of coupons.
Yes, we get the recycle bag flyer with all sorts of coupons. Haven't
seen the Hardee's one in a while, last set was for Subway and BK.
The bundle also contains window, siding and gutter hutles. As well as
a BelTone hearing aid flyer and general beauty & bath merch coupons.
Fodder for the recycle bag.
True dat.
Our recycle can is usually fuller than the regular trash can.
8<----- SNIP----->8
It was (at that time) basically offer of 2 entrees, about 4 sides, a couple of desserts. Lunch time always had a tossed salad available
also. Now there's all kinds of choices, traditional, vegan and so on,
with a proper salad bar. (We stopped there in May, on our way to Ohio
from visiting family in the Rochester, NY area & had lunch there.)
Was this at your college? Most campus dining halls don't do
"walk-ins". Unless it's run as a concession by an outside party.
It is run by an outside company with supplimental student staff. We
were there over graduation week end/class of '74 reunion but we've
been able to have a meal there other times.
I don't know if she started with raw or canned potatoes, just knew I didn't like them. Us kids used to call them "baby food" as they were
about the conistancy of, maybe strained, baby food.
If I ever make this I'll likely add some chile to offset the sweet.
But it does look good for a holiday gathering.
Title: Candied Yams w/Pecans
Categories: Potatoes, Nuts, Herbs, Candy
Yield: 12 servings
You're more than welcome to my share of it. (G)
Once upon a - the family drove to the south end of the staee to visit
my Mom's aunts and uncles and cousins. Before we arrived she turned to
the back seat and gtitted out "I don't care what they have for dinner
you take some. And eat it. And not complpain."
One of the dishes on offer was cooked turnips - which mother abhorred.
So, throughout the meal one or the other of we three kids would ask,
"why don't you have some more of these delicious turnips, Mom?"
My dad just sat there with a beatific smile on his face.
I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK
(10 Cook Books in 1: New England, Southern, Pennsylvania Dutch,
Creole, Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover - January 1, 1947"
https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO
That sounds good but Steve would probably make me get rid of some other cook books if I went out and bought the set. I do need to sort thru
them, once I can easily access them.
It's an anthology in one volume. As it says 10Coo Books in 1.
My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.
Grandmother was smart to take advantage of youn muscles. (G)
We all had our "chores". If you don't work then you don't eat. Or
so they threatened. I never tested that, though.
Not worth testing.
I do likes me food. Bv)=
I get them off my Kindle when I'm finished reading. I just tap
"remove download" on the home page menu. It's still listed on the
And lots easier. My favourite breakfast 'taters are the little square cubes - sometimes called cottage fries or hash browns (not the
shredded ones) with a garlic-butter sauce lightly applied.
Sweet taters for us are simple. Bake them until tender. SplitEver do them in th \e microwave?
would ask, "why don't you have some more of these delicious turnips, Mom?"
My dad just sat there with a beatific smile on his face.
Ruth Haffly wrote to Dave Drum <=-
One of the dishes on offer was cooked turnips - which mother abhorred.
So, throughout the meal one or the other of we three kids would ask,
"why don't you have some more of these delicious turnips, Mom?"
We didn't complain to my parents, just among us kids. But when we got older and able to dish up our own plates, only a small dab of sweet potatoes were on them. She also boiled turnips; I disliked them but
not as much as I disliked sweet potatoes. I'll eat turnips now;
somewhere in my collection of recipies is one for Pot Au Feu, or as
Steve calls it, fancy French beef stew. It calls for turnips, not in
any great quantity. Extra turnips usually go into a mixed veggie beef
(or chicken) soup or stew.
My dad just sat there with a beatific smile on his face.
Did he like them?
Ruth Haffly wrote to Dave Drum <=-
BTW, we're just starting to get rain from the latest tropical storm.
It's supposed to pass over just to the west of us, giving us rain from
now until Saturday. If power is down, I'll be off line.
Shawn Highfield wrote to Dave Drum <=-
I get them off my Kindle when I'm finished reading. I just tap
"remove download" on the home page menu. It's still listed on the
Okay I'll try that. I've just not been happy with the interface of the kindle, but I like everything else about it.
And lots easier. My favourite breakfast 'taters are the little square cubes - sometimes called cottage fries or hash browns (not the
shredded ones) with a garlic-butter sauce lightly applied.
They are called "Home Fries" here. :)
Sweet taters for us are simple. Bake them until tender. Split
Ever do them in th \e microwave?
Honestly no... I use the microwave very little, other then warming
things up. Frozen meals at work that kinda stuff, the rest of the
time I just prefer to use other methods of cooking.
McD's had better PR folks. (G) Seriously, it was probably the Golden Arches and the fact you could get the same cheap meal at whatever franchise you went to, whether it be in Peoria, IL or Peoria, AZ.
Sandy's didn't have Ronald McDonald or the Hamburglar. Just a figure
in a kilt w/bagpipes. And nothing remotely Scottish on the menu.
I've got apps for Hardee's, Wendy's, Popeyes, Arby's, Domino's Pizza
and Jimmy John's (subs). They are a convenience for me. Not to mention there are a lot of "app/on-line only" specials I take adbvantage.
We've got no apps for any of the above and will keep it that way. Of
your listing, we go to Arby's and Popeyes, but neither one one of them that often.
As I said, they're a convenience. I can order while at work and
pick-up on my way home ... or order from home and then do the quick
trip. That
works especially well with Popeyes on Tuesdays when the drive thru
lines a "around the block" long due to the "Tuesday" special. I order
from my confuser, drive to my nearby Popeyes and park right by the
door, nip
inside and go to the Door Dash station. I tell the clerk who I am,
pick up my food and beat feet for the house.
Popeyes just wound up a "Buy 6 wings ($5.99) and get another 6 for
$1." That was supper last night for both me and Dennis - and the
mutts loved the bones.
We went to Alpaca's (Peruvian chicken) yesterday after church, split a half chicken and several sides. Brought some chicken home that we had
for supper.
Never had Peruvian chicken. What is the distinguishing characteristic
that makes it "special"?
Yes, we get the recycle bag flyer with all sorts of coupons. Haven't
seen the Hardee's one in a while, last set was for Subway and BK.
I give the Subway sheet to Dennis as he prefers them over Jimmy
John's. The BK goes into the clipper pile. Every couple of months I go through
the pile and send the expired sheets to the newspaper pile for another trip through the system.
The bundle also contains window, siding and gutter hutles. As well as
a BelTone hearing aid flyer and general beauty & bath merch coupons.
Fodder for the recycle bag.
True dat.
Our recycle can is usually fuller than the regular trash can.
Sprig-a-leak's recycle program uses blue totes and the disposal
company that has the contract with the city runs "sorter" trucks that aluminum cans, etc. where the pay $$$ for your old cans. Sadly,
neither takes plastic grocery sacks. You have to haul those back to
one of the grocers who do recycle them.
Hy-Vee is the only one of my local stupormarkups that offer paperor DD> plastic at their check-outs.
8<----- SNIP----->8
with a proper salad bar. (We stopped there in May, on our way to Ohio
from visiting family in the Rochester, NY area & had lunch there.)
Was this at your college? Most campus dining halls don't do
"walk-ins". Unless it's run as a concession by an outside party.
It is run by an outside company with supplimental student staff. We
were there over graduation week end/class of '74 reunion but we've
been able to have a meal there other times.
So, it was/is a concession. Graduation time is pretty crazy at most of
the colleges/universities I've been around.
I'm not fond of sweet potatoes either. I've been somewhat set on never making >them. Too sweet by far for me.
The interface has some weird sh..tuff. But, I suppose since I'm so
used to it I barely notice it anymore.
Some places they're called home fries, or cottage fries, or even hash browns - probably because the potatoes in corned beef hash are small cubes.
I have made this novelty cake - twice.
Title: Chile-Chocolate Microwave Mug Cake
I'm not fond of sweet potatoes either. I've been somewhat set on
never making them. Too sweet by far for me.
How's your breadmaking going these days? I've gotten better and
better at it.
somewhere in my collection of recipies is one for Pot Au Feu, or as
Steve calls it, fancy French beef stew. It calls for turnips, not in
any great quantity. Extra turnips usually go into a mixed veggie beef
(or chicken) soup or stew.
Oddly I prefer turnips raw. Just peeled and sliced with a sprinkle of salt. I can tolerate them cooked/boiled if there is something of a
much different flavour to "chase" them with.
My dad just sat there with a beatific smile on his face.
Did he like them?
He didn't say one way or the other.But I noticed he only took a
courtesy helping on his own plate. Bv)=
BTW, we're just starting to get rain from the latest tropical storm.
It's supposed to pass over just to the west of us, giving us rain from
now until Saturday. If power is down, I'll be off line.
I see on the NOAA and Weather Channel that Debby has Raleigh on her
path. You guys are pretty close to there so brace yourselves.
Ruth Haffly wrote to Dave Drum <=-
somewhere in my collection of recipies is one for Pot Au Feu, or as
Steve calls it, fancy French beef stew. It calls for turnips, not in
any great quantity. Extra turnips usually go into a mixed veggie beef
(or chicken) soup or stew.
Oddly I prefer turnips raw. Just peeled and sliced with a sprinkle
of salt. I can tolerate them cooked/boiled if there is something
of a much different flavour to "chase" them with.
My dad just sat there with a beatific smile on his face.
Did he like them?
He didn't say one way or the other.But I noticed he only took a
courtesy helping on his own plate. Bv)=
Sounds suspiciously like he didn't like them either. My mom never
served them. We always went to her parents for Thanksgiving; her mom
had quite a spread, to include the turnips and sweet potatoes. At Christmas, her parents (and single sister) came to our house. Mom did turkey for quite a few years, then switched to goose some time when I
was in high school. Either bird, the sides were always mashed potatoes
and gravy, some vegetable like corn or peas, brown & serve rolls,
canned (jelly) cranberry sauce, celery sticks and olives. Dessert was always pumpkin pie. I do remember one year when her family couldn't
come up, she has shrimp cocktail as a starter but every year was
basically the same menu as the years before.
Ruth Haffly wrote to Dave Drum <=-
McD's had better PR folks. (G) Seriously, it was probably the Golden Arches and the fact you could get the same cheap meal at whatever franchise you went to, whether it be in Peoria, IL or Peoria, AZ.
Sandy's didn't have Ronald McDonald or the Hamburglar. Just a figure
in a kilt w/bagpipes. And nothing remotely Scottish on the menu.
None of the kitsch, just good, inexpensive food.
I've got apps for Hardee's, Wendy's, Popeyes, Arby's, Domino's Pizza
and Jimmy John's (subs). They are a convenience for me. Not to mention there are a lot of "app/on-line only" specials I take adbvantage.
We've got no apps for any of the above and will keep it that way. Of
your listing, we go to Arby's and Popeyes, but neither one one of them that often.
As I said, they're a convenience. I can order while at work and
pick-up on my way home ... or order from home and then do the quick
trip. That works especially well with Popeyes on Tuesdays when the
drive thru lines a "around the block" long due to the "Tuesday"
special. I order from my confuser, drive to my nearby Popeyes and
park right by the door, nip inside and go to the Door Dash station.
I tell the clerk who I am, pick up my food and beat feet for the
house.
Nearest Popeyes for us is Raleigh so not convenient to do that.
Especially since northbound late afternoon/early evening traffic is
very slow going,chicken would be cold by the time we got home. Not
worth going down just to eat in either, more of "if we're in the area, we'll stop" kind of place. Same plaza as Harbor Freight, an occaisional stop.
Popeyes just wound up a "Buy 6 wings ($5.99) and get another 6 for
$1." That was supper last night for both me and Dennis - and the
mutts loved the bones.
We went to Alpaca's (Peruvian chicken) yesterday after church, split a half chicken and several sides. Brought some chicken home that we had
for supper.
Never had Peruvian chicken. What is the distinguishing characteristic
that makes it "special"?
Charcoal grilled, not sure what spices they use but it's good.
Yes, we get the recycle bag flyer with all sorts of coupons. Haven't
seen the Hardee's one in a while, last set was for Subway and BK.
I give the Subway sheet to Dennis as he prefers them over Jimmy
John's. The BK goes into the clipper pile. Every couple of months
I go through the pile and send the expired sheets to the newspaper
pile for another trip through the system.
The bundle also contains window, siding and gutter hutles. As well as
a BelTone hearing aid flyer and general beauty & bath merch coupons.
Same here, also some for several of the local Mexican restaurants.
Our recycle can is usually fuller than the regular trash can.
Sprig-a-leak's recycle program uses blue totes and the disposal
company that has the contract with the city runs "sorter" trucks that aluminum cans, etc. where the pay $$$ for your old cans. Sadly,
neither takes plastic grocery sacks. You have to haul those back to
one of the grocers who do recycle them.
Our trucks do a trash run, empty out and do a recycle run. We can't do plastic bags either, and are limited in recyclable plastics. Used to
have a smaller recycle can but a few years ago we were allowed to get a larger one, use the old can for yard waste, increasing the amount we
could dispose of there.
Hy-Vee is the only one of my local stupormarkups that offer paper
or plastic at their check-outs.
We have to buy paper or plastic at Aldi's or Lidl, buy paper at
Wegman's (no plastic for sale) so we usually bring our own reuseable
bags. We've quite a collection, including several insulated and a
couple that are regular one side, insulated the other.
Mike Powell wrote to CAROL SHENKENBERGER <=-aking
I'm not fond of sweet potatoes either. I've been somewhat set on never
them. Too sweet by far for me.
I don't much care for them, either, at least not the way we Americans
make them. I have had sweet potatoes in an Indian dish or two and they are not bad the way they prepare them... they don't really seem too
sweet at all.
Sweet potatoes, I find, are not as sweet (without addtions in cooking) as carrots. Carrots have a *lot* of sugar. Bv)=
Mike Powell wrote to DAVE DRUM <=-
Sweet potatoes, I find, are not as sweet (without addtions in cooking)
as carrots. Carrots have a *lot* of sugar. Bv)=
Back 20 years ago or so, a co-worker was trying to get me involved in
the juicing craze. He may have been selling juicers as part of some scheme, I don't recall. I did watch a video or two about it and the pitchman mentioned using either carrots or apples in your juice recipes
in order to add sweetness.
I was introduced to that little factoid in a similar fashion. A guy I
knew was in a multi-level-marketing scheme for some brand of waterless cookware and he was both trying to hustle me to buy a set of his pots
and pans and to sign me up as an underling. I passed on both of those "opportunities". But I did learn a few things from the demo he did. Bv)=
Mike Powell wrote to DAVE DRUM <=-
I was introduced to that little factoid in a similar fashion. A guy I
knew was in a multi-level-marketing scheme for some brand of waterless cookware and he was both trying to hustle me to buy a set of his pots
and pans and to sign me up as an underling. I passed on both of those "opportunities". But I did learn a few things from the demo he did. Bv)=
"Waterless" cookware? How do you keep it clean. ;)
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