Had a confuser mishap and *ALL* of my packets with the last four posts
that you made to me went into the bit bucket and I don't know how to get
them back.

If you could re-send them it would be wonderful. Probably have to figure
out how to keep them from being rejected as 'dupes'. If not, I am sorry.

This recipe was selected for the title as well as for its author credit.

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

Title: Maui Memory Pizza
Categories: Breads, Pork, Fruits, Vegetables, Cheese
Yield: 2 Servings

MMMMM---------------------------CRUST--------------------------------
2 c Bread flour; + 1/4 c more
1 1/8 ts Active dry yeast
3/4 ts Salt
1 tb Olive oil
7/8 c Warm water; 110?F/43?C

MMMMM---------------------------SAUCE--------------------------------
1/4 c Tomato sauce
1/4 c Vinegar
1/4 c Sugar
1 tb Soy sauce

MMMMM--------------------------TOPPINGS-------------------------------
6 sl Bacon; cooked, chopped
4 sl Canadian bacon or ham;
- chopped
3 sl Pineapple; chopped
1/4 sm Red onion; thin sliced
2 c Shredded mozzarella cheese
1 Green onion; chopped

TO MAKE THE CRUST: Combine 2 cups flour, yeast, and salt
in a standing mixer with a dough hook, then slowly add the
olive oil and water as the machine is running. Mix until
the dough comes together and all flour is incorporated.

Let it rest for 2 minutes, then run the machine again for
5-8 minutes, adding up to 1/4 cup of flour until the dough
forms a smooth ball. Transfer to a lightly oiled bowl,
cover the bowl with plastic wrap, and let rise in a warm
place until doubled in size (takes about an hour for me).

TO MAKE THE PIZZA: Turn the dough out and shape into a
rough rectangular shape. Cover with the plastic wrap and
let it rest for 20-30 minutes.

Turn on the oven to 400?F/205?C and heat a baking stone.
(If you don't have a baking stone, you can preheat a
rimless baking sheet, but not for as long.)

Meanwhile, combine the sauce ingredients in a small
saucepan and heat until simmering, then turn the heat down
and simmer until reduced - about 15-20 minutes.

Stretch the dough out onto a piece of parchment paper
(approximately 9x13-inches) to form a rectangular shape.
Smear the pizza sauce over the dough, then sprinkle the
chopped ham, pineapple, and red onions over the sauce. Top
with shredded mozzarella, then sprinkle bacon on top.
Slide the parchment paper and pizza onto the baking stone
(using another rimless baking sheet makes this easier).

Bake for 12-15 minutes until the cheese is melted and
starting to brown and the edges of the dough are starting
to brown. Remove from oven and sprinkle with green onions.
Let the pizza cool for a few minutes to let the cheese set
before slicing and serving.

Makes 1 rectangular pizza, approximately 9" x 13".

Serves 2, 3 if you have salad or other side dishes.

Adapted from source: C is for Corrie Haffly Blog

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... POLITICS: A strife of interests masquerading as a contest of principles. --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Had a confuser mishap and *ALL* of my packets with the last four posts that you made to me went into the bit bucket and I don't know how to
get them back.

If you could re-send them it would be wonderful. Probably have to
figure out how to keep them from being rejected as 'dupes'. If not, I
am sorry.

Sorry, I went back and made slight changes to them, hoping they would
attach themselves to this packet. Doesn't look like it worked tho so
we'll just have to chalk it up to the whims of the electrons.

This recipe was selected for the title as well as for its author
credit.

Title: Maui Memory Pizza
Categories: Breads, Pork, Fruits, Vegetables, Cheese
Yield: 2 Servings

I can see where it might be Maui memories for her but I've got other
memories of Maui. Eating in the only IHOP in the state, going up to try
to see the sunrise over Haliakala (clouds obscured it at the last
minute), Hawaii-Pacific Baptist Convention, and more but not pizza.

Adapted from source: C is for Corrie Haffly Blog

Hmmmmmmm, wonder what the relationship might be.

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


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

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

Ruth Haffly wrote to Dave Drum <=-

Had a confuser mishap and *ALL* of my packets with the last four posts that you made to me went into the bit bucket and I don't know how to
get them back.

If you could re-send them it would be wonderful. Probably have to
figure out how to keep them from being rejected as 'dupes'. If not, I
am sorry.

Sorry, I went back and made slight changes to them, hoping they would attach themselves to this packet. Doesn't look like it worked tho so
we'll just have to chalk it up to the whims of the electrons.

As you will have seen by now - a stroke of fortune (good for me, bad for
Sean) gave me the lost messages. And your efforts came through in this
packet.

This recipe was selected for the title as well as for its author
credit.

Title: Maui Memory Pizza
Categories: Breads, Pork, Fruits, Vegetables, Cheese
Yield: 2 Servings

I can see where it might be Maui memories for her but I've got other memories of Maui. Eating in the only IHOP in the state, going up to try
to see the sunrise over Haliakala (clouds obscured it at the last
minute), Hawaii-Pacific Baptist Convention, and more but not pizza.

My only time in Hawaii was spent at N.a.S. Barber's Point as we fueled
and serviced the aircraft and fueled and rested the crew preparatory to
making the final jump back to the mainland on our "round the world"
training flight. About all I got the see of the world on tht deal was
a lot of water and tops of clouds (water vapor). And the insides of
several military aerodromes.

Adapted from source: C is for Corrie Haffly Blog

Hmmmmmmm, wonder what the relationship might be.

Try your search engine. Or Grandma's memory. Bv)=

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

Title: Toast Hawaii
Categories: Breads, Pork, Fruits, Cheese
Yield: 2 Servings

4 sl Toasted bread
Mustard
Butter; soft
2 sl Ementhal (Swiss) cheese
2 sl Ham
2 Canned pineapple slices
2 Canned (Maraschino)
- cherries

Toast Hawaii was popularized by the German TV Chef
Clemens Wilmenrod in 1955. It became a popular meal in
the German speaking realm throughout the 60s, 70s and
80s. Even Tiptopf has a recipe for Toast Hawaii.

Set the oven @ 200ºC/400ºF/gas mark 6

In a small bowl, mix together some soft butter and
mustard to make a paste. Spread this on your toasted
bread.

Now, assemble the slices. The order is: bread, ham;
cheese, pineapple slice, cherry in the middle.

Bake for about 15 to 20 minutes, or until the cheese is
melted. If you'd like a well done top, put the second
slice of toasted bread atop the sandwich and put under
the broiler for a few minutes.

Makes 2 sandwiches

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

Uncle Dirty Dave's Archives

MMMMM

... Ever notice that Soup for One is eight aisles away from Party Mix?
--- MultiMail/Win v0.5
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Dave,

Had a confuser mishap and *ALL* of my packets with the last four posts that you made to me went into the bit bucket and I don't know how to
get them back.

Sorry, I went back and made slight changes to them, hoping they would attach themselves to this packet. Doesn't look like it worked tho so
we'll just have to chalk it up to the whims of the electrons.

As you will have seen by now - a stroke of fortune (good for me, bad
for Sean) gave me the lost messages. And your efforts came through in
this packet.

Good, I'm glad all worked out, even tho it meant Sean had to swap out
hard drives. Steve is thinking that his hard drive is beginning to go so
it looks like a new computer is in will be in the house sooner or later.

This recipe was selected for the title as well as for its author
credit.

Title: Maui Memory Pizza
Categories: Breads, Pork, Fruits, Vegetables, Cheese
Yield: 2 Servings

I can see where it might be Maui memories for her but I've got other memories of Maui. Eating in the only IHOP in the state, going up to try
to see the sunrise over Haliakala (clouds obscured it at the last
minute), Hawaii-Pacific Baptist Convention, and more but not pizza.

My only time in Hawaii was spent at N.a.S. Barber's Point as we fueled
and serviced the aircraft and fueled and rested the crew preparatory
to making the final jump back to the mainland on our "round the world" training flight. About all I got the see of the world on tht deal was
a lot of water and tops of clouds (water vapor). And the insides of several military aerodromes.

While we were stationed on Oahu, we got to see quite a bit of the
island. Also got over to Maui for the above mentioned convention & sight seeing, the Big Island for sight seeing (had some tours built into the
package Steve got thru MWR--Morale, Welfare & Recreation) and Kauai for
sight seeing (we did a fly/drive long week end). So, we saw a good bit
of the state, got to try new to us foods and made lots of good memories.
Going back to Oahu over 4th of July week end brought back quite a few of
the latter.

Adapted from source: C is for Corrie Haffly Blog

Hmmmmmmm, wonder what the relationship might be.

Try your search engine. Or Grandma's memory. Bv)=

I did the former, looks like there might be some relationship. Can't
check with Grandma as she passed away some years ago. Steve's dad was
one of her 11 children; I think only one is left now.

Title: Toast Hawaii
Categories: Breads, Pork, Fruits, Cheese
Yield: 2 Servings

4 sl Toasted bread
Mustard
Butter; soft
2 sl Ementhal (Swiss) cheese
2 sl Ham
2 Canned pineapple slices
2 Canned (Maraschino)
- cherries

Toast Hawaii was popularized by the German TV Chef
Clemens Wilmenrod in 1955. It became a popular meal in
the German speaking realm throughout the 60s, 70s and
80s. Even Tiptopf has a recipe for Toast Hawaii.

I have vague memories of seeing it on some menus when I went over to
Germany in 1975. Did a 3 week trip with my aunt, visiting family and
touring some of the country. We moved over there with the military in
October, 1986, stayed until July of 1992 with only one trip back to the
States for me and the girls. Steve went back a couple of times for
schools, was gone almost a year altogether, with only a couple of months
at home between.


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


... Are you sure you really want to know that?

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

Ruth Haffly wrote to Dave Drum <=-

Had a confuser mishap and *ALL* of my packets with the last four posts that you made to me went into the bit bucket and I don't know how to
get them back.

Sorry, I went back and made slight changes to them, hoping they would attach themselves to this packet. Doesn't look like it worked tho so
we'll just have to chalk it up to the whims of the electrons.

As you will have seen by now - a stroke of fortune (good for me, bad
for Sean) gave me the lost messages. And your efforts came through in
this packet.

Good, I'm glad all worked out, even tho it meant Sean had to swap out
hard drives. Steve is thinking that his hard drive is beginning to go
so it looks like a new computer is in will be in the house sooner or later.

I have a self-powered hard drive enclosure with a USB interface left over
amd updated from when I had the confuser store. The only time I had a drive
get wobbly on me I bunged a new (larger capacity) drive into the enclosure
and backed up the main drive to it. Then - Presto! Change-0! Bob's your
uncle ... reboot the computer with the new drive and life goes on.

This recipe was selected for the title as well as for its author
credit.

Title: Maui Memory Pizza
Categories: Breads, Pork, Fruits, Vegetables, Cheese
Yield: 2 Servings

I can see where it might be Maui memories for her but I've got other memories of Maui. Eating in the only IHOP in the state, going up to try
to see the sunrise over Haliakala (clouds obscured it at the last
minute), Hawaii-Pacific Baptist Convention, and more but not pizza.

My only time in Hawaii was spent at N.a.S. Barber's Point as we fueled
and serviced the aircraft and fueled and rested the crew preparatory
to making the final jump back to the mainland on our "round the world" training flight. About all I got the see of the world on tht deal was
a lot of water and tops of clouds (water vapor). And the insides of several military aerodromes.

While we were stationed on Oahu, we got to see quite a bit of the
island. Also got over to Maui for the above mentioned convention &
sight seeing, the Big Island for sight seeing (had some tours built
into the package Steve got thru MWR--Morale, Welfare & Recreation) and Kauai for sight seeing (we did a fly/drive long week end). So, we saw a good bit of the state, got to try new to us foods and made lots of good memories. Going back to Oahu over 4th of July week end brought back
quite a few of the latter.

Having red the book Hawaii byJim Michner makes me wish I had been there
pre WWII.

Adapted from source: C is for Corrie Haffly Blog

Hmmmmmmm, wonder what the relationship might be.

Try your search engine. Or Grandma's memory. Bv)=

I did the former, looks like there might be some relationship. Can't
check with Grandma as she passed away some years ago. Steve's dad was
one of her 11 children; I think only one is left now.

Have you ever "Googled" yourself? Some good laughs may be had along with
a feeling of ooutrage if one of your namesakes has been up to "tricks".

Title: Toast Hawaii
Categories: Breads, Pork, Fruits, Cheese
Yield: 2 Servings

4 sl Toasted bread
Mustard
Butter; soft
2 sl Ementhal (Swiss) cheese
2 sl Ham
2 Canned pineapple slices
2 Canned (Maraschino)
- cherries

Toast Hawaii was popularized by the German TV Chef
Clemens Wilmenrod in 1955. It became a popular meal in
the German speaking realm throughout the 60s, 70s and
80s. Even Tiptopf has a recipe for Toast Hawaii.

I have vague memories of seeing it on some menus when I went over to Germany in 1975. Did a 3 week trip with my aunt, visiting family and touring some of the country. We moved over there with the military in October, 1986, stayed until July of 1992 with only one trip back to the States for me and the girls. Steve went back a couple of times for schools, was gone almost a year altogether, with only a couple of
months at home between.

As my brother says of his time in the Army - he went where he was sent
and did (mostly) what he was told.

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

Title: Army Barbequed Chicken
Categories: Poultry, Sauces, Vegetables
Yield: 100 Servings

50 lb Chicken; cut-up
1 1/2 qt Dry onions; fine chopped
16 oz Butter; melted
1 qt Vinegar
3 qt Water
2 c Worcestershire sauce
3 qt Ketchup
3/4 c Prepared mustard
3 c Brown sugar
6 tb Salt
1 ts Black pepper

Step 1: Wash chicken thoroughly under cold running water.
Drain well. Place in containers, cover; set aside for use
in Step 7.

Step 2: Saute onions in 8 oz (1 cup) butter until tender.

Step 3: Add vinegar, water, Worcestershire sauce, catsup,
mustard, brown sugar, salt, and pepper to sauteed onions.

Step 4: Bring to a boil, stirring constantly.

Step 5: Reduce heat; simmer 10 minutes or until well
blended.

Step 6: Stir in remaining butter.

Step 7: Pour sauce over chicken; cover; refrigerate 2
hours to marinade.

Step 8: Drain chicken; reserve marinade for use in Step
10.

Step 9: Place chicken, skin side up, on lightly greased
pans.

Step 10: Bake 1 1/2 hours or until chicken is tender; bast
with marinade 2 or 3 times during baking period.

(Note: Chicken should be cooked for at least 20 minutes
after final basting.)

Recipe By: U. S. Army Commissary Dept.

Uncle Dirty Dave's Archives

MMMMM

... Of course he won't bite. Look how cute he is...
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Dave Drum wrote to Ruth Haffly <=-

When I had the confuser store (Megabyte Computer Works) the 286 was the hot item in the MessyDos side of things. And my Amigas would run
circles around them. Especially for graphics and desktop publishing
stuff. But the reality of life is that the Itty Bitty Machine (IBM)
based computers kludged their way to the top for office and most home applications and the Macintrash for the snobbish set.

When I first started getting into computers circa 1987, I was big into
Macs. The OS was written in Pascal and the firmware was (and still is)
written in FORTH. I started gravitating to IBM PCs because of BBSes.
These days, I think Macs are trash: they run an open-source OS under a proprietary (sp?) GUI on underpowered, overpriced, and proprietary
hardware. I stil have a soft spot for thr Mac Plus and Lisa.

Even though this Dell has the model (Optiplex 7020) emblazoned on the upper right front of the tower I'd have to either search the manual or
use the Bing search to tell you what processor it uses or the size of
the memory and/or hard drive.

Press and hold the Windows key and press the Pause key. The System panel, which contains all of that info, will pop up.

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

Title: Olive Garden Alfredo Fettucine
Categories: Copycat, Pasta
Yield: 4 Servings

8 oz Cream cheese; cut in bits
3/4 c Parmesan cheese; grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook; drain

In large saucepan combine cream cheese, Parmesan, butter and milk,
stirring constantly until smooth. Toss pasta lightly with sauce,
coating well. Leftovers freeze well. Source: Gloria Pitzer's Secret
Recipes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Bedfellows make strange politicians.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

When I had the confuser store (Megabyte Computer Works) the 286 was the hot item in the MessyDos side of things. And my Amigas would run
circles around them. Especially for graphics and desktop publishing
stuff. But the reality of life is that the Itty Bitty Machine (IBM)
based computers kludged their way to the top for office and most home applications and the Macintrash for the snobbish set.

When I first started getting into computers circa 1987, I was big into Macs. The OS was written in Pascal and the firmware was (and still is) written in FORTH. I started gravitating to IBM PCs because of BBSes. These days, I think Macs are trash: they run an open-source OS under a proprietary (sp?) GUI on underpowered, overpriced, and proprietary hardware. I stil have a soft spot for thr Mac Plus and Lisa.

Back in the day I lusted for an Apple II with its colour screern. But,
like most things Apple it wqs uber-expen$ive. Then came the Vic-20 and
C=64 from Commode Door. My other problem with Apple/Mac was that the
users (around here, at least) tended to be very snobbish about their
precious Macs, etc.

Even though this Dell has the model (Optiplex 7020) emblazoned on the upper right front of the tower I'd have to either search the manual or
use the Bing search to tell you what processor it uses or the size of
the memory and/or hard drive.

Press and hold the Windows key and press the Pause key. The System
panel, which contains all of that info, will pop up.

Filed under good-to-know. Beats diggiing it out of Belarc Advisor.

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

Title: Olive Garden Alfredo Fettucine
Categories: Copycat, Pasta
Yield: 4 Servings

Ahhhhh, from the McDonalds of Italian grub. Even if their recipes are
decent the prep leaves a lot to be desired - at least the times I have
been dragooned into esating there.

've made this once for a family deal. No leftovers.

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

Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings

3/4 lb Vermicelli or thin spaghetti
1 lb Italian sausage
1/4 lb Shiitake or cremini
- mushrooms; rough chopped
1 md Onion; chopped
2 cl Garlic; minced
1/4 ts Red pepper flakes
3 c Marinara or meatless tomato
- sauce *
1 1/2 c Water
1 tb Italian seasoning
1/4 c Chopped fresh parsley
1 tb Olive oil + more to grease
- the casserole
1 c Grated Parmesan cheese
2 lg Eggs; beaten
1 c Ricotta cheese
2 c (to 3 c) shredded mozzarella
- cheese

* You can make your own or use a good quality jarred
sauce. (Like Rao's or Onofrio's - UDD)

Put a large pot of water on the stove on high heat. Add
salt to the water, about 2 Tbsp for 6 quarts of water.
While the pasta water is heating, continue with the next
steps.

Break up the sausage into clumps into a large sauté pan.
Turn the heat on, to medium. Slowly cook the sausage,
breaking it up into smaller pieces with the a wooden
spoon. The slow cooking will help the fat render out. Cook
until the sausage is cooked through, no longer pink
anywhere, and lightly browned. Remove the sausage from the
pan with a slotted spoon and set aside. Drain the fat from
the pan (not into your sink or you may clog it!)

Add the chopped onions and mushrooms to the pan. Increase
the heat to medium high. Cook, stirring frequently, until
the onions become translucent and the mushrooms have given
up some of their liquid. Add the minced garlic and red
chile pepper flakes, and cook a minute more.

Add the marinara sauce and the 1 1/2 cups of water to the
pan with the onions and mushrooms. Add the sausage back to
the pan. Add the Italian seasoning and chopped parsley.
Bring to a simmer and reduce the heat to a very low simmer
on the lowest simmer setting on your stovetop. Cook for 10
to 15 minutes or so while you make the pasta.

By this time your pasta water in step one should be
boiling. Add the pasta to the boiling water and cook,
uncovered, at a rolling boil, for 5 to 6 minutes, al
dente. Note that the pasta will continue to cook and
absorb some of the sauce when it is in the casserole dish
in the oven, so the pasta should be al dente. When ready,
drain the pasta and rinse in cold water.

Place the cooled pasta in a large bowl. Toss with olive
oil, then the Parmesan, then 2 beaten eggs. It's easiest
to do this with your (clean) hands.

Set your oven @ 350ºF/175ºC.

Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
over the bottom of the casserole dish.

Place half of the pasta in an even layer in the casserole
dish.

Cover with half of the sauce. Then dot the sauce with all
of the ricotta cheese. Sprinkle half of the Mozzarella
over the ricotta layer. Layer again with the remaining
pasta, the remaining sauce, and the remaining Mozzarella.

Cover with foil and bake for 40 min at 350ºF/175ºC.

Remove the foil and bake an additional 20 minutes
uncovered. Remove from oven and let rest for at least 10
minutes before cutting into squares and serving.

Yield: Serves 8 to 10

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

Uncle Dirty Dave's Kitchen

MMMMM

... Vegans shouldn't drive cars; gasoline is made from dead dinosaurs.
=== MultiMail/Win v0.52
--- SBBSecho 3.29-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

and life goes on.

After Steve switched from the C=64 to IBM type computers (first one was
a 286 from military surplus sales) I lost track of what all was needed, what goes where, etc. Do know that I got a phone survey call about home computers; after verifying we had one, the next question was what make/model. Well, the printer is X, the keyboard is Y, the monitor is Z...........I think I gave the surveyor a good laugh.

When I had the confuser store (Megabyte Computer Works) the 286 was
the hot item in the MessyDos side of things. And my Amigas would run circles around them. Especially for graphics and desktop publishing
stuff. But

When we were stationed in Germany (October 1986-July 1992), Commodores
were the big computer being pushed by the PX until the last few months
or so. Then they gradually started phasing in the IMBs and Macintoshs so
that by the time we left, the Commodores had been all but discontinued.
We used ours a couple more years before doing the switch over. But, in
the time we had it, we impressed my dad with the sound and graphics capabilities; he started with Tandy products, don't know when he changed
over.

Even though this Dell has the model (Optiplex 7020) emblazoned on the upper right front of the tower I'd have to either search the manual or
use the Bing search to tell you what processor it uses or the size of
the memory and/or hard drive.

I use an HP laptop for this, some other work, a net book (forget the
brand) for other things.

Kauai for sight seeing (we did a fly/drive long week end). So, we saw a good bit of the state, got to try new to us foods and made lots of good memories. Going back to Oahu over 4th of July week end brought back
quite a few of the latter.

Physically we brought back macadamia nuts, both chocolate covered and garlic/onion flavored, a couple of T shirts, ball caps, forever leis
and fabric/buttons (about 4 yards quilted, 14 yards not quilted. Oh,
and a couple of water bottles & puka shell necklaces. Packed all that
into one roller bag; the other one had all the clothes, shoes, etc. On Sunday our church service was held at a country club club house with a buffet lunch afterward. We got to have pulled pork, pineapple, mac
salad and other Hawaiian goodies but no poi was served. They had enough left overs that families were told to fill take out boxes (make plate)
so we had it for supper as well.

You guys do waaaaaay more "merch" than I ever did. I might get
something I can use in my everyday life, like a T-shirt with something commemorative on it. Or a regional cookbook like the one I picked up
on one of the Clam Crawls that Michael hosted.

The leis and most of the nuts were gifts of the church, bought the
shirts and caps to commemorate the church's anniversary. Fabric and
buttons easier (and less expensive) to get over there. Water bottles so
we could take water on the planes; instead of buying expensive water at
the airport, we just fill these from fountins after going thru security. They're stowed with our roller bags at home. Puka shell necklaces were a
just for fun item. Steve had one years ago from when his mom & dad went
(before we were married), don't know what happened to it.

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


... OH NO! Not ANOTHER learning experience!

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