Ruth Haffly wrote to Dave Drum <=-

Sean Dennis' "Outpost" is my 'main' board. When Ed Koon had Dos's up
and running (and available via interweb browser) I called a couple of regular boards and used Dov's to check that what I had posted made it
to the rest of the world. Then he went so far to the right politically that his BBS fell of the edge of the world. And Janis died, so her
Prizm BBS went away. BBS *and a couple mailing lists) is about my only form of "social media. That probably qualifies me as a "gen uine old phart". Bv)=

I tend to stay with one board unless something happens to take it down. Hurricane Katrina knocked Marc off the air for a bit so we downloaded
thru a set up that Dale Shipp put together for us. That was our in case
of need back up, which, IIRC, we used maybe a couple of times.

And now that's no longer available since Dale is no longer available. Bv(=
I miss his dry wit.

Not a big deal this week as we're working on pulling everything in
place to celebrate our 50th anniversary on Saturday. All sorts of odds
and ends to do like figuring amounts of food/drink and ordering/buying, number of tables to set up in the Legion building main room, buying decorations, and so on. Couldn't get a reservation for dinner afterward

Golden anniversaries are *always* a big deal. The really rare one is
the Diamond Jubilee. I can remember only one in this area. He was
near his personal century mark and she was abot five years younger.

I can't get my mind wrapped around doing anything for 50 years. At the same time I just realised last week that I've been at my current job
for 20 years.

And yesterday I went in and told my manager that I was quitting because I
could no longer give them an honest days work. So, I guess that means I'm retired.

One day at a time adds up. We tried a new to us steakhouse in Raliegh
for dinner Saturday night. Food was good but they had so many tables crowded into it, and a low ceiling, made hearing even the person beside

If I visit an eatery and there is a noise level so as to make
conversation difficult you can bet I'll not return there voluntarily. Dining out is as much a social occasion as a fuelling the body event.

Very much so! We'd been to the place we wanted to go to so knew that it was set up much better for groups, and even couples. Last time we went there was for our 40th anniversary and were seated in a semi private
room, seating was such that there was a good space between tables.
First time we went was with the other deacons/wives/pastoral staff at
our church some years ago. That time we were treated by one of the
older gentlemen of the church and knew it was a place we wanted to go
back to. We will, going to try to, in the next month or so.

One of my go-to places has closed. The local Red Robin is no more. I'll
miss their burgers and the fish & chipd.

you a challenge. Also, parking in that part of Raleigh is a challenge, especially when there's an event going on. But, we did well by the
meal; Steve ordered a NZ elk chop, something we'd never seen on a menu before. The place is pricy--order your meat, then sides for the table
plus appetisers, some of them by the piece. Our son in law grabbed the check before Steve could so we've no idea of the final total.

Non-chain steak joints are getting thin on the ground in these parts.
And the chains, Alexander's, Longhorn, Ponderosa, Bonanza, etc. are now using their (former) locations for something else - even if still in
the food business.

Like our now former Golden Corral. Thankfully Texas Roadhouse is still going strong; we get over there every so often.

Our T.R. is still here and seems to be doing well. My personal favourite is
the Old Luxemburg it's an old school steak house/restaurant across the street from my favourite meat market (Humphreys') in a semi-dodgy neighbourhood. On the west side of town there is Mariah's - still struggling after the CoVid
shut down. I don't do steaks much anymore - even at home.

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

Title: Pecan Catfish & Sweet Potato Chips
Categories: Seafood, Potatoes, Nuts
Yield: 3 Servings

1 1/2 lb Catfish filets
2 tb Brown mustard
2 ts Honey
2/3 c Pecans
1/3 c Seasoned bread crumbs
3/4 lb Thin sliced sweet potato
Peanut oil
Orange wedges

Here is a fish recipe that uses both the sauteeing
technique and the pecans, to a completely different
effect.

Cut catfish into 1/2" x 2" fingers. Brush with brown
mustard and honey. Dredge in a mixture of pecans
ground with seasoned bread crumbs and set aside.

Saute potato in peanut oil until crisp and brown and
drain on paper towels. Add oil to pan amd saute fish
until it flakes to the touch. 4-5 minutes per side.

Serve fish with the chips and orange wedges.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Ouit worrying about your health. It'll go away." -- Robert Orben
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I tend to stay with one board unless something happens to take it down. Hurricane Katrina knocked Marc off the air for a bit so we downloaded
thru a set up that Dale Shipp put together for us. That was our in case
of need back up, which, IIRC, we used maybe a couple of times.

And now that's no longer available since Dale is no longer available.
Bv(= I miss his dry wit.

I miss stopping in Columbia on our way north or south. Gail and Dale
always graciously hosted us overnight on our stops; we spent many a
pleasant time with them.

Golden anniversaries are *always* a big deal. The really rare one is
the Diamond Jubilee. I can remember only one in this area. He was
near his personal century mark and she was abot five years younger.

My in laws made it to 72 before Dad passed away. He was 20; she was 16
when they got married.

I can't get my mind wrapped around doing anything for 50 years. At the same time I just realised last week that I've been at my current job
for 20 years.

And yesterday I went in and told my manager that I was quitting
because I could no longer give them an honest days work. So, I guess
that means I'm retired.

You will find something to fill your days. Still, 20 years for what was supposed to be just a part time job is quite credible; congratulations!

One day at a time adds up. We tried a new to us steakhouse in Raliegh
for dinner Saturday night. Food was good but they had so many tables crowded into it, and a low ceiling, made hearing even the person beside

If I visit an eatery and there is a noise level so as to make
conversation difficult you can bet I'll not return there voluntarily. Dining out is as much a social occasion as a fuelling the body event.

Very much so! We'd been to the place we wanted to go to so knew that it was set up much better for groups, and even couples. Last time we went

One of my go-to places has closed. The local Red Robin is no more.
I'll miss their burgers and the fish & chipd.

AFAIK, our RR is still going. It's over near Sam's Club, Chili's and
Texas Roadhouse so when we go to Sam's or TR, we can check. I was never
that impressed with RR but for a time, that was our oldest grandson's
favorite place; he would do his own ordering.

Like our now former Golden Corral. Thankfully Texas Roadhouse is still going strong; we get over there every so often.

Our T.R. is still here and seems to be doing well. My personal
favourite is the Old Luxemburg it's an old school steak
house/restaurant across the street from my favourite meat market (Humphreys') in a semi-dodgy neighbourhood. On the west side of town
there is Mariah's - still struggling after the CoVid shut down. I
don't do steaks much anymore - even at home.

Those sould like places we'd go to for a special occasion. We'll grill
steaks at home every so often but just as often, go out for them and get
a big enough cut that we can bring some home to enjoy it again.

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


... OH NO! Not ANOTHER learning experience!

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

Ruth Haffly wrote to Dave Drum <=-

I tend to stay with one board unless something happens to take it down. Hurricane Katrina knocked Marc off the air for a bit so we downloaded
thru a set up that Dale Shipp put together for us. That was our in case
of need back up, which, IIRC, we used maybe a couple of times.

And now that's no longer available since Dale is no longer available.
Bv(= I miss his dry wit.

I miss stopping in Columbia on our way north or south. Gail and Dale always graciously hosted us overnight on our stops; we spent many a pleasant time with them.

The black camel kneels for all of us, sooner or later. My doctor chided
me for not using the BiPap every night with a "You could die in your sleep" Itold him "It's my preferred way to go." End of discussion.

Golden anniversaries are *always* a big deal. The really rare one is
the Diamond Jubilee. I can remember only one in this area. He was
near his personal century mark and she was abot five years younger.

My in laws made it to 72 before Dad passed away. He was 20; she was 16 when they got married.

72 years married? That is remarkable.

I can't get my mind wrapped around doing anything for 50 years. At the same time I just realised last week that I've been at my current job
for 20 years.

And yesterday I went in and told my manager that I was quitting
because I could no longer give them an honest days work. So, I guess
that means I'm retired.

You will find something to fill your days. Still, 20 years for what was supposed to be just a part time job is quite credible; congratulations!

It wasn't actually "work" as I enjoyed what I was doing.

One day at a time adds up. We tried a new to us steakhouse in Raliegh
for dinner Saturday night. Food was good but they had so many tables crowded into it, and a low ceiling, made hearing even the person beside

If I visit an eatery and there is a noise level so as to make
conversation difficult you can bet I'll not return there voluntarily. Dining out is as much a social occasion as a fuelling the body event.

Very much so! We'd been to the place we wanted to go to so knew that it was set up much better for groups, and even couples. Last time we went

One of my go-to places has closed. The local Red Robin is no more.
I'll miss their burgers and the fish & chipd.

AFAIK, our RR is still going. It's over near Sam's Club, Chili's and
Texas Roadhouse so when we go to Sam's or TR, we can check. I was never that impressed with RR but for a time, that was our oldest grandson's favorite place; he would do his own ordering.

I'm pretty sure it was just this franchise that took the gas pipe.

Like our now former Golden Corral. Thankfully Texas Roadhouse is still going strong; we get over there every so often.

Our T.R. is still here and seems to be doing well. My personal
favourite is the Old Luxemburg it's an old school steak
house/restaurant across the street from my favourite meat market (Humphreys') in a semi-dodgy neighbourhood. On the west side of town
there is Mariah's - still struggling after the CoVid shut down. I
don't do steaks much anymore - even at home.

Those sould like places we'd go to for a special occasion. We'll grill steaks at home every so often but just as often, go out for them and
get a big enough cut that we can bring some home to enjoy it again.

I've never been one for doggie bags even now that there are three mutts
living here. I always try to be a member of the clean plate club.

Which is a disappointment for Jasper and his "sisters". They can, and
do, clean plates and bowls almost like a pre-wash unless it's Chinese
food.

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

Title: Politically Correct Puppy Chow
Categories: Cereals, Chocolate, Nuts, Snacks
Yield: 4 Pounds

28 oz (2 boxes) Chex cereal
11 1/2 oz Bag white chocolate chips
11 1/2 oz Bag milk chocolate chips
1/2 lb Butter
18 oz Jar crunchy peanut butter
2 ts Vanilla extract
16 oz Box powdered (confectioners)
- sugar
8 oz Bag M&Ms or favourite candy;
- chocolate, of course

Let's Get Baked: Place half the jar of peanut butter,
the white chocolate chips, one teaspoon of vanilla and
one stick of butter in a large pot.

Place the pot over the stove at medium heat until all
ingredients are beautifully melted together.

Take the pot off the stove and mix in one box of Chex.

Place the white chocolate chow in a CLOSED zip lock bag,
add in half the bag of powdered sugar and shake it up.

Place the bag in your fridge and wash the pot.

Do the same for the milk chocolate chips using the rest
of the jar of peanut butter, the milk chocolate chips,
one teaspoon of vanilla and the other stick of butter
in the pot.

Let the two puppy chow mixes cool in the fridge for
about an hour.

Once cooled mix them together and add your favorite
candies in, like M&Ms or crushed Oreos.

Always a great snack to bring to parties - or cuddle
on the couch with while your roommate left you home
alone all night for a hot date.

Fatty Factor: Dentist recommended to cause cavities!

From: http://theblacksheeponline.com

Uncle Dirty Dave's Archives

MMMMM

... Enlightenment must come little by little otherwise it would overwhelm.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

And now that's no longer available since Dale is no longer available.
Bv(= I miss his dry wit.

I miss stopping in Columbia on our way north or south. Gail and Dale always graciously hosted us overnight on our stops; we spent many a pleasant time with them.

The black camel kneels for all of us, sooner or later. My doctor
chided me for not using the BiPap every night with a "You could die in your sleep" Itold him "It's my preferred way to go." End of
discussion.

As long as there's some way to notify us that you've gone, I'm OK with
that. BTW, if you don't see me every day (or other day or so) for the
next couple of weeks, don't panic. Got another road trip so my
participation here may be somewhat erratic. Should be back home by mid
month or so.

Golden anniversaries are *always* a big deal. The really rare one is
the Diamond Jubilee. I can remember only one in this area. He was
near his personal century mark and she was abot five years younger.

My in laws made it to 72 before Dad passed away. He was 20; she was 16 when they got married.

72 years married? That is remarkable.

I can't get my mind wrapped around doing anything for 50 years. At the same time I just realised last week that I've been at my current job
for 20 years.

And yesterday I went in and told my manager that I was quitting
because I could no longer give them an honest days work. So, I guess
that means I'm retired.

You will find something to fill your days. Still, 20 years for what was supposed to be just a part time job is quite credible; congratulations!

It wasn't actually "work" as I enjoyed what I was doing.

And got to meet all sorts of people while doing so.

Our T.R. is still here and seems to be doing well. My personal
favourite is the Old Luxemburg it's an old school steak
house/restaurant across the street from my favourite meat market (Humphreys') in a semi-dodgy neighbourhood. On the west side of town
there is Mariah's - still struggling after the CoVid shut down. I
don't do steaks much anymore - even at home.

Those sould like places we'd go to for a special occasion. We'll grill steaks at home every so often but just as often, go out for them and
get a big enough cut that we can bring some home to enjoy it again.

I've never been one for doggie bags even now that there are three
mutts living here. I always try to be a member of the clean plate
club.

I used to be, but a smaller appetite as I've gotten older and an
increase in portion size in a lot of most places have combined to make
me ask for a "to go" container quite often. A lot of times I'll get my
entree and portion off what I can reasonably eat, setting the rest aside
right away. That has saved a lot of overeating, given me a lot of good
second, and sometimes third, opportunities to enjoy a good meal without
a lot of fuss.

Which is a disappointment for Jasper and his "sisters". They can, and
do, clean plates and bowls almost like a pre-wash unless it's Chinese food.

Not any Chinese food or just specific meals? Our Sam liked just about everything except lettuce and green peas.


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


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

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

Ruth Haffly wrote to Dave Drum <=-

The black camel kneels for all of us, sooner or later. My doctor
chided me for not using the BiPap every night with a "You could die in your sleep" Itold him "It's my preferred way to go." End of
discussion.

As long as there's some way to notify us that you've gone, I'm OK with that. BTW, if you don't see me every day (or other day or so) for the
next couple of weeks, don't panic. Got another road trip so my participation here may be somewhat erratic. Should be back home by mid month or so.

Post mortem notification is gonna be tough. As far as no seeing your
posts on a daily basis - we don't now. Every couple days is more usual.
If it's over a week I beging to be concerned. So, thanks for the "heads
up". Bv)=

8<----- HACK ----->8

And yesterday I went in and told my manager that I was quitting
because I could no longer give them an honest days work. So, I guess
that means I'm retired.

You will find something to fill your days. Still, 20 years for what was supposed to be just a part time job is quite credible; congratulations!

It wasn't actually "work" as I enjoyed what I was doing.

And got to meet all sorts of people while doing so.

Some of whom were "unrepeatable" - and Boy Howdy! was I glad of that.

Our T.R. is still here and seems to be doing well. My personal
favourite is the Old Luxemburg it's an old school steak
house/restaurant across the street from my favourite meat market (Humphreys') in a semi-dodgy neighbourhood. On the west side of town
there is Mariah's - still struggling after the CoVid shut down. I
don't do steaks much anymore - even at home.

Those sould like places we'd go to for a special occasion. We'll grill steaks at home every so often but just as often, go out for them and
get a big enough cut that we can bring some home to enjoy it again.

I've never been one for doggie bags even now that there are three
mutts living here. I always try to be a member of the clean plate
club.

I used to be, but a smaller appetite as I've gotten older and an
increase in portion size in a lot of most places have combined to make
me ask for a "to go" container quite often. A lot of times I'll get my entree and portion off what I can reasonably eat, setting the rest
aside right away. That has saved a lot of overeating, given me a lot of good second, and sometimes third, opportunities to enjoy a good meal without a lot of fuss.

The commercial places must be *very* different where you live. My locals
are more likely to ber doing smaller portions if they change at all. But I
know what you mean about diminished appetite. Yesterday I had a decent breakfast - eggs, taters, meat, toasst and a big glass of tomato juice. So lunch was a cup of Dannon no-fat chocolate raspberry yoghurt. And supper
was a Healthy Choice nuke 'em bowl (Chicken & broccoli linguine with a
red papper Alfredo sauce. Quick, convenient and filling. Also just U$2.75
per serving.

Which is a disappointment for Jasper and his "sisters". They can, and
do, clean plates and bowls almost like a pre-wash unless it's Chinese food.

Not any Chinese food or just specific meals? Our Sam liked just about everything except lettuce and green peas.

I've not figured it out. I first noticed it with General Tso's leftovers
and assumed it was the hot peppers. Then I noticed the Isoble sniffed and turned away from Mushroom Chicken. So, I thought it might be the soy sauce.
So I tried the Mushroom Chicken without the soy. Still no-go. Not a big deal They get kibble, canned dog food every evening @ 18:00 and do their mooch- a-pooch act whenever one of us is cooking at the stove.

I know this is the Cooking Echo - but as I get older I'm more into doing the onvenience thing - especially if it's tasty. I can recommend the Healthy Choice
frozen entrees (generally <U$2.75 around here) % minutes in the nuker and
it's
ready for any sauces/condiments you care to add before having a tasty meal.

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

Title: Roasted Red Pepper Alfredo
Categories: Pasta, Vegetables, Herbs, Cheese
Yield: 4 servings

Salt
12 oz linguine
2 TB unsalted butter
1 sm yellow onion; chopped
3 cl Garlic; minced
24 oz (2 jars) roasted red peppers
- drained, roughly chopped
3/4 c Heavy cream
1/2 c Grated Parmesan; more for
- garnish
Chopped parsley; garnish

In a large pot of boiling salted water, cook pasta
according to package instructions. Reserve about 1 cup
of pasta water, then drain.

Meanwhile, in a large skillet over medium heat, melt the
butter. Add the onion and garlic, and cook, stirring
frequently, until onion is tender and the garlic is
lightly golden, about 4 minutes. Remove from the heat.

Transfer the onion mixture into a food processor and add
the roasted red peppers and cream. Blend until smooth.

Pour the red pepper mixture back into the skillet. Add ½
cup of the pasta water and the parmesan and bring to a
simmer over medium heat. Season with salt.

Add cooked pasta and toss until coated in sauce. If the
sauce is too thick, add reserved pasta water, 1
tablespoon at a time. Garnish with parsley and more
parmesan and serve immediately.

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

Uncle Dirty Dave's Archives

MMMMM

... In England, anything served for dessert is pudding, even pudding.
--- MultiMail/Win v0.52
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)