Ruth Haffly wrote to Dave Drum <=-

Hominy grits in a can? I don't know, count them and them you'll know hominy grits in a can. (G)

AFAIK ready-to-heat-and-eat grits in a can is a non-existent fantasy.

That being said I do not like hominy (it's a texture thing) nor it's ground up form drywall spacle (grits). The only way I will voluntarily
eat hominy is as Corn-Nuts.

But, at least you can eat it. Steve likes corn, and with corn on the
cob season starting soon, there will be lots of temptation. I don't buy
it for myself, tho he says I can, knowing how much he likes it but

I'm sure you've checked but surely there must be something Steve can
take to combat the allergic reaction. My mother waqs allergice to both strawberries and bananas. Both of which she really liked. For her a 50mg Benadryl dose blocked the allergic reaction. Hopefully Steve can find a
similar aid.

doesn't like the migraines it gives him. One night on our recent trip
we boondocked at a Cracker Barrel and went in for supper (usual plan
when boondocking at a CB). Steve ordered a Campfire Meal, which came
with 2 half ears of corn; I forget what I ordered but ended up taking about half of it, plus Steve's corn (for me, later) to go. Not the best corn I've ever had, nor the worst.

I'm more likely to have breakfast at Craccker Barrel than lench or supper.
My favourite is Mama's Pancake Breakfast. I liked it even better when I
could get the blackberry topping. Currently they're offering only peach
or apple topping. But the pancakes are good, and of a generous size. And
it's hard to hurt the eggs and meaat. Bv)=

OTOH - I loke regular corn just fine. Niblets, on the ear, popped,
etc.

Same here. I picked up a bag of Beaver Nuggets at a Buc-ees stop while
on this last trip. They're flavored corn puffs; I got the cinnamon
sugar. Will post my opinion of them when I try them.

We don't have any Buc-ees locations here. But they are being threatened.
As if we don't have plenty other fats food choices.

What do vegan zombies say? "Graiiins"

Ever meet any? No, because they don't do meat? (G)

Very Punny!

I like making jokes about vegans but never about tofu,
that's just tasteless.

Agreed, but this thread has some kick to it. Just got back Wed.
afternoon from a 7,200 (+/-) mile trip. For the most part food was
good, some was great, some was meh but that's travel.

Tofu is one of those take-it or leave-it things. If it's in an
Oriental entree and is sauced so there is *some* flavour -- then I'll
eat it as part of the dish. But if the tofu is the main part of the
disk ... No. thank you very much.

I used to press most of the water out, (sometimes) coat it like for schnitzel--flour, egg and bread crumbs, then fry it. Other times I'd
just fry it after pressing and serve it with soy sauce. Good, but I
still will keep eating meat. (G)

Real meat is a lot less work. And for my nickel - more tasty. And I've
no religious or moral reason to not eat meat.

How does one cook a plant-based steak to rare or medium-rare?

Here are two steak recipes. I know which one I'd make. Bv)=

Although I'd eat either.

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

Title: Steak Tartare
Categories: Beef, Snacks, Sauces
Yield: 1 Servings

1/4 lb Fresh, raw sirloin
+=OR=+
1/4 lb Tenderloin beef; in cubes
1/2 ts Capers
1/4 ts Worcestershire sauce
1/4 ts Dijon mustard
1 sl Onion; 1" thick

Place the meat in a blender or food processor and process
until meat is finely chopped. Add remaining ingredients and
repeat processing. Form into ball.

Keep refrigerated until ready to serve.

Serve with cocktail rye bread.

Yield: 1 Cup

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

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

Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings

10 oz Highest-quality beef
- tenderloin; trimmed,
- leaving nothing but dark
- red beef
2 sl Dense, unleavened black
- pumpernickel bread
2 tb Unsalted Irish butter;
- tempered to cool and
- spreadable
4 ts Dijon mustard
2 ts (to 4 ts) Vegemite; to
- taste
1 sm Firm, shiny red onion;
- peeled, thin sliced in
- rings
Coarse salt & fresh ground
- black pepper
2 tb Capers; in brine
1 bn Watercress leaves; stems
- saved for another use
Celery leaves from one
- bunch
6 Sprigs parsley; rough
- chopped
2 tb Worcestershire sauce
2 Egg yolks; raw
+=OR=+
1 Egg yolk; cooked

Place the trimmed beef in the freezer for 20 minutes
while you prep the rest of the ingredients. Meanwhile,
butter the bread, wall to wall, then slather the mustard
evenly among the two buttered slices. Finish each slice
with a healthy schmear of the Vegemite.

In a bowl, toss the red onion slices with a healthy
pinch of salt, allowing the rings to separate, and
soften a bit from the salting. Add the capers with a bit
of their brine and the cress, celery leaves and parsley,
and toss well, making a little salad.

Working quickly, remove the meat from freezer. It will
now be firm and easy to cut. Slice into 1/8" thin
slices. (We often wear doubled-up latex gloves to help
keep the heat from our hands from transferring to the
beef. The warmer the meat, the more difficult to cut
beautifully. Also, this is the occasion for your
sharpest knife.) Shingle the meat slices ever so
slightly, and slice into 1/8" matchsticks.

Turn your cutting board 180 degrees, and cut the
matchsticks into 1/8" tiny dice, resembling the cut
called brunoise.

Transfer your elegantly hand-chopped meat to a glass,
stainless or ceramic bowl, and season with the
Worcestershire sauce, a couple pinches of coarse kosher
salt and a few good grinds of black pepper, and toss
together distributing the seasoning, using a fork.

Distribute the seasoned beef evenly between the two
slices of buttered, seasoned bread, and form into a
patty, more or less, still using the fork. Arrange the
salad over the beef artfully, distributing evenly
between the two portions. Give the whole enterprise a
healthy finishing grind of black pepper.

Nestle each yolk, still in its half shell if using raw,
into the mound, and let each guest turn the yolk out
onto the tartare before eating. If using cooked yolk,
microplane the yolk over the tartare to finish.

by Gabrielle Hamilton

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "A good order is the foundation of a good meal." -- Dave Drum
___ MultiMail/Win v0.52

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

Hi Dave,

But, at least you can eat it. Steve likes corn, and with corn on the
cob season starting soon, there will be lots of temptation. I don't buy
it for myself, tho he says I can, knowing how much he likes it but

I'm sure you've checked but surely there must be something Steve can
take to combat the allergic reaction. My mother waqs allergice to both strawberries and bananas. Both of which she really liked. For her a
50mg Benadryl dose blocked the allergic reaction. Hopefully Steve can
find a similar aid.

We do the simple thing--avoidance. A migraine isn't as easy to handle as
an allergic reaction such as a rash or hives. Not eating corn avoids the migraine and the need for stronger measures. Especially helpful if we're
any place but home and he can't go into a dark room to sleep it off.

doesn't like the migraines it gives him. One night on our recent trip
we boondocked at a Cracker Barrel and went in for supper (usual plan
when boondocking at a CB). Steve ordered a Campfire Meal, which came
with 2 half ears of corn; I forget what I ordered but ended up taking about half of it, plus Steve's corn (for me, later) to go. Not the best corn I've ever had, nor the worst.

I'm more likely to have breakfast at Craccker Barrel than lench or
supper. My favourite is Mama's Pancake Breakfast. I liked it even
better when I could get the blackberry topping. Currently they're
offering only peach or apple topping. But the pancakes are good, and
of a generous size. And it's hard to hurt the eggs and meaat. Bv)=

I try to avoid heavy carbs like pancakes or syrup. The one night at a CB neither of us felt like eating much so the waitress brought out a kid's
menu. We both found something we wanted with small portions that sat
just right.

OTOH - I loke regular corn just fine. Niblets, on the ear, popped,
etc.

Same here. I picked up a bag of Beaver Nuggets at a Buc-ees stop while
on this last trip. They're flavored corn puffs; I got the cinnamon
sugar. Will post my opinion of them when I try them.

We don't have any Buc-ees locations here. But they are being
threatened. As if we don't have plenty other fats food choices.

Tried them last night, won't buy them again. They're sort of a hybrid,
corn nuts and puffed corn--not as dense as corn nuts but denser than
Cheetos or any of the other puffed corn snacks. OK cinnamon taste,
definate sugar. Good for folks who like that kind of stuff but I'll have something else, thank you.

Agreed, but this thread has some kick to it. Just got back Wed.
afternoon from a 7,200 (+/-) mile trip. For the most part food was
good, some was great, some was meh but that's travel.

Saw ortho dr yesterday as follow up from fall on trip. New x-rays showed
no bone fractures (Utah ER thought possible hairline fracture of elbow)
but stitches to stay in at least another week. Also treated that area &
scraped up knee with menuca honey/copper mix for better healing, back
next week and hopefully stitches will come out.

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


... I hit my CTRL key, but I'm STILL not in control

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

Ruth Haffly wrote to Dave Drum <=-

But, at least you can eat it. Steve likes corn, and with corn on the
cob season starting soon, there will be lots of temptation. I don't buy
it for myself, tho he says I can, knowing how much he likes it but

I'm sure you've checked but surely there must be something Steve can
take to combat the allergic reaction. My mother waqs allergice to both strawberries and bananas. Both of which she really liked. For her a
50mg Benadryl dose blocked the allergic reaction. Hopefully Steve can
find a similar aid.

We do the simple thing--avoidance. A migraine isn't as easy to handle
as an allergic reaction such as a rash or hives. Not eating corn avoids the migraine and the need for stronger measures. Especially helpful if we're any place but home and he can't go into a dark room to sleep it
off.

Never had a migrane headache AFAIK. Beck in my younger years when I was carousing with my pals I had some memorable hangovers with their head
aching and general malaise. But no migraines, thank oyu very much.

doesn't like the migraines it gives him. One night on our recent trip
we boondocked at a Cracker Barrel and went in for supper (usual plan
when boondocking at a CB). Steve ordered a Campfire Meal, which came
with 2 half ears of corn; I forget what I ordered but ended up taking about half of it, plus Steve's corn (for me, later) to go. Not the best corn I've ever had, nor the worst.

I'm more likely to have breakfast at Cracker Barrel than lench or
supper. My favourite is Mama's Pancake Breakfast. I liked it even
better when I could get the blackberry topping. Currently they're
offering only peach or apple topping. But the pancakes are good, and
of a generous size. And it's hard to hurt the eggs and meaat. Bv)=

I try to avoid heavy carbs like pancakes or syrup. The one night at a
CB neither of us felt like eating much so the waitress brought out a
kid's menu. We both found something we wanted with small portions that
sat just right.

I leave the syrup where found. Not a fan of maple flavour. If I put any
liquid on my pancake/waffle it will be sorghum molasses or honey. Byt,
for rhe most I use jams/preserves or jellies to sweeten things up.

OTOH - I loke regular corn just fine. Niblets, on the ear, popped,
etc.

Same here. I picked up a bag of Beaver Nuggets at a Buc-ees stop while
on this last trip. They're flavored corn puffs; I got the cinnamon
sugar. Will post my opinion of them when I try them.

We don't have any Buc-ees locations here. But they are being
threatened. As if we don't have plenty other fats food choices.

Tried them last night, won't buy them again. They're sort of a hybrid, corn nuts and puffed corn--not as dense as corn nuts but denser than Cheetos or any of the other puffed corn snacks. OK cinnamon taste, definate sugar. Good for folks who like that kind of stuff but I'll
have something else, thank you.

So I had to go look up Bub ees on my search engine. Mostly in Texas (home
to much strangeness) as Gas Station/C-Stor or Truvk Stops. Their "mascot"
is cute and just enough different from the original Ipana toothpaste Bucky Beaver mascot to forestall a lawsuit. Bv)=

Agreed, but this thread has some kick to it. Just got back Wed.
afternoon from a 7,200 (+/-) mile trip. For the most part food was
good, some was great, some was meh but that's travel.

Saw ortho dr yesterday as follow up from fall on trip. New x-rays
showed no bone fractures (Utah ER thought possible hairline fracture of elbow) but stitches to stay in at least another week. Also treated that area & scraped up knee with menuca honey/copper mix for better healing, back next week and hopefully stitches will come out.

One thing I have learned as I get older. We don't heal up as quickly as we
used to did when we wore a younger person's clothes.

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

Title: Beavertails (Queues De Castor)
Categories: Breads, Snacks
Yield: 20 servings

1/2 c Warm water (110oF/43oC)
5 ts Active dry yeast
pn White sugar
1 c Warm milk (110oF/43oC)
1/3 c White sugar
1 1/2 ts Salt
1 ts Vanilla extract
3 lg Eggs; beaten
1/3 c Oil
5 c Whole-wheat flour; divided
1 qt Oil; for frying
2 c White sugar
1/2 ts Ground cinnamon; to taste

Mix warm water, yeast, and 1 pinch of sugar in a large
bowl, and let stand until the yeast begins to foam and
form a creamy layer, about 5 minutes. Stir in milk, 1/3
cup sugar, salt, vanilla extract, eggs, and 1/3 cup
vegetable oil until the sugar has dissolved. Mix in
about half the whole-wheat flour, and stir until the
dough is too stiff to add more flour. Turn the dough out
onto a floured surface, and knead in more flour until
the dough is no longer sticky. Knead until smooth and
elastic, about 10 minutes. Form the dough into a ball,
place into an oiled bowl, and cover. Let rise until the
dough has doubled in size, about 1 hour.

Punch down the dough, knead a few times to reshape it,
and pinch off a piece of dough about the size of an egg.
Roll the dough ball out into an oval shape about 1/4
inch thick. Place finished fried dough on a cloth and
cover while you finish rolling out the pastries.

Heat oil in a deep-fryer or large, deep skillet to
375oF/190oC. Oil should be at least 4" deep. Combine 2
cups of sugar with cinnamon to taste in a shallow dish
or pie plate, and set aside.

Gently lower the pastries, one at a time, into the hot
oil, and fry 1 to 2 minutes per side until golden brown.
Blot excess oil from fried pastries with paper towels;
gently press each pastry into the cinnamon sugar while
still warm. Shake off excess sugar.

COOK'S NOTES: A good trick to help the dough along is to
place a hot tea towel on the top of the bowl while
rising.

TIPS: Don't forget to try a little lemon, or try
spreading some garlic butter and shredded sharp cheese
on top -- or if you can find it, get some maple spread
and spread it on and then drizzle chocolate over the
top!

By Thera Holmes

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

Uncle Dirty Dave's Archives

MMMMM

... "We, um, we, um, we married." Picard/Kamin
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

strawberries and bananas. Both of which she really liked. For her a
50mg Benadryl dose blocked the allergic reaction. Hopefully Steve can
find a similar aid.

We do the simple thing--avoidance. A migraine isn't as easy to handle
as an allergic reaction such as a rash or hives. Not eating corn avoids the migraine and the need for stronger measures. Especially helpful if we're any place but home and he can't go into a dark room to sleep it
off.

Never had a migrane headache AFAIK. Beck in my younger years when I
was carousing with my pals I had some memorable hangovers with their
head
aching and general malaise. But no migraines, thank oyu very much.

OTOH we've never had a hangover, either of us.

with 2 half ears of corn; I forget what I ordered but ended up taking about half of it, plus Steve's corn (for me, later) to go. Not the best corn I've ever had, nor the worst.

I'm more likely to have breakfast at Cracker Barrel than lench or
supper. My favourite is Mama's Pancake Breakfast. I liked it even
better when I could get the blackberry topping. Currently they're
offering only peach or apple topping. But the pancakes are good, and
of a generous size. And it's hard to hurt the eggs and meaat. Bv)=

I try to avoid heavy carbs like pancakes or syrup. The one night at a
CB neither of us felt like eating much so the waitress brought out a
kid's menu. We both found something we wanted with small portions that
sat just right.

I leave the syrup where found. Not a fan of maple flavour. If I put
any liquid on my pancake/waffle it will be sorghum molasses or honey.
Byt,
for rhe most I use jams/preserves or jellies to sweeten things up.

IIRC, they do have blueberry and other syrups available, just ask. And,
if you don't use all of the various ones they bring out, they'll let you
take them home, at least in our experience.

We don't have any Buc-ees locations here. But they are being
threatened. As if we don't have plenty other fats food choices.

Tried them last night, won't buy them again. They're sort of a hybrid, corn nuts and puffed corn--not as dense as corn nuts but denser than Cheetos or any of the other puffed corn snacks. OK cinnamon taste, definate sugar. Good for folks who like that kind of stuff but I'll
have something else, thank you.

So I had to go look up Bub ees on my search engine. Mostly in Texas
(home to much strangeness) as Gas Station/C-Stor or Truvk Stops. Their "mascot" is cute and just enough different from the original Ipana toothpaste Bucky Beaver mascot to forestall a lawsuit. Bv)=

They're planning on putting one in about an hour and half away from us.
Some folks are all for it, others say "no way" but it looks like the
latter are being shouted down. Already a welcome sign on the site. Their brisket sandwich is ok--we split on--but everything is made the same,
can't order a sandwich with no sauce.

Saw ortho dr yesterday as follow up from fall on trip. New x-rays
showed no bone fractures (Utah ER thought possible hairline fracture of elbow) but stitches to stay in at least another week. Also treated that area & scraped up knee with menuca honey/copper mix for better healing, back next week and hopefully stitches will come out.

One thing I have learned as I get older. We don't heal up as quickly
as we used to did when we wore a younger person's clothes.

That's for sure! Most of the bruises and scrapes are well on their way
to healing; the elbow and knee are going to take longer. I'm going to
try to sit down at the sewing machine next week to finish a job started
in April, just down to buttons and button holes. I've been doing small
amounts of hand wash dishes and laundry but leaving the major dish doing
and meal prep for Steve. Latter has been a lot of eating out of our
freezer.


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


... Gone crazy, be back later. leave a message at the Beep!

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

Ruth Haffly wrote to Dave Drum <=-

Never had a migrane headache AFAIK. Beck in my younger years when I
was carousing with my pals I had some memorable hangovers with their
head aching and general malaise. But no migraines, thank oyu very much.

OTOH we've never had a hangover, either of us.

That's because you're both teetotalers. I'm not. Altho I don't imbibe
as much as I did when I wore a younger man's clothes.

8<----- SLIT ----->8

I leave the syrup where found. Not a fan of maple flavour. If I put
any liquid on my pancake/waffle it will be sorghum molasses or honey.
Byt, for rhe most I use jams/preserves or jellies to sweeten things up.

IIRC, they do have blueberry and other syrups available, just ask. And,
if you don't use all of the various ones they bring out, they'll let
you take them home, at least in our experience.

Oh, I know they bring the mini-bottles of maple syrup with the pancakes.
I have a nice collection in my kitchen pantry. Some friend/relatives like
maple syrup so it works out.

We don't have any Buc-ees locations here. But they are being
threatened. As if we don't have plenty other fats food choices.

Tried them last night, won't buy them again. They're sort of a hybrid, corn nuts and puffed corn--not as dense as corn nuts but denser than Cheetos or any of the other puffed corn snacks. OK cinnamon taste, definate sugar. Good for folks who like that kind of stuff but I'll
have something else, thank you.

So I had to go look up Bub ees on my search engine. Mostly in Texas
(home to much strangeness) as Gas Station/C-Stor or Truvk Stops. Their "mascot" is cute and just enough different from the original Ipana toothpaste Bucky Beaver mascot to forestall a lawsuit. Bv)=

They're planning on putting one in about an hour and half away from us. Some folks are all for it, others say "no way" but it looks like the latter are being shouted down. Already a welcome sign on the site.
Their brisket sandwich is ok--we split on--but everything is made the same, can't order a sandwich with no sauce.

No way I'm gonna drive an hour and a half for *anyone's* food - not just
fats food. If I'm already in the area for some legitimate reason - that's
a different story.

Saw ortho dr yesterday as follow up from fall on trip. New x-rays
showed no bone fractures (Utah ER thought possible hairline fracture of elbow) but stitches to stay in at least another week. Also treated that area & scraped up knee with menuca honey/copper mix for better healing, back next week and hopefully stitches will come out.

One thing I have learned as I get older. We don't heal up as quickly
as we used to did when we wore a younger person's clothes.

That's for sure! Most of the bruises and scrapes are well on their way
to healing; the elbow and knee are going to take longer. I'm going to
try to sit down at the sewing machine next week to finish a job started
in April, just down to buttons and button holes. I've been doing small amounts of hand wash dishes and laundry but leaving the major dish
doing and meal prep for Steve. Latter has been a lot of eating out of
our freezer.

Got to rotate your stock brfore it's been in there so long you are asking
"What did this used to be?" Bv)=

I'm gonna be busy from Monday with all manner of medical stuff. Monday is
the start for the radiatio0n trreatments for the lung cancer. Then off to
my primary doctor in the afternoon. Got to call Monday to reschedule an appointment with rheumatology that conflicts with my final radiation deal.

The oncologist assures me that I will not glow in the dark. DRAT!

When I make this I generally freeze half (or more) for future reference.
And I'll be pulling my last batch out the freezer for tonight's meal.
Sided with creamy cole slaw and Tatger Tots.

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

Title: Pulled Brisket Sandwiches
Categories: Beef, Herbs, Sauces, Breads, Chilies
Yield: 12 servings

5 lb Fresh beef brisket
1 1/2 c Water
1/2 c Worcestershire sauce
2 tb Cider vinegar
2 cl Garlic; minced
1 1/2 ts Beef bouillon granules
1 1/2 ts Chilli spice mix
1 ts Ground mustard
1/2 ts Cayenne pepper
1/4 ts Garlic salt
1/2 c Ketchup
2 tb Brown sugar
2 tb Butter
1/2 ts Hot pepper sauce
12 Kaiser rolls; split

Cut brisket in half; place in a 5 qt. slow cooker. In a
small bowl, combine the water, Worcestershire sauce,
vinegar, garlic, bouillon, chili powder, mustard,
cayenne and garlic salt. Cover and refrigerate 1/2 cup
mixture for sauce; pour remaining mixture over beef.
Cover and cook on low for 8-10 hours or until meat is
tender.

Remove beef; cool slightly. Skim fat from cooking
juices. Shred meat with 2 forks and return to the slow
cooker; heat through.

In a small saucepan, combine the ketchup, brown sugar,
butter, pepper sauce and reserved water mixture. Bring
to a boil; reduce heat. Simmer, uncovered, for 2-3
minutes to allow flavors to blend. Using a slotted
spoon, place beef on rolls; drizzle with sauce.

Jane Guilbeau, New Orleans, Louisiana

Makes: 12 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... "Realism...has no more to do with reality than anything else." -- Hob Broun
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

OTOH we've never had a hangover, either of us.

That's because you're both teetotalers. I'm not. Altho I don't imbibe
as much as I did when I wore a younger man's clothes.

We've had occaisional small amounts of drinks but have had the sense to
stop well before they would affect us. We're using small amounts of red
or white wine in cooking from time to time also, just as an interesting
flavor note--a splash of red works well in beef stew.

8<----- SLIT ----->8

I leave the syrup where found. Not a fan of maple flavour. If I put
any liquid on my pancake/waffle it will be sorghum molasses or honey.
Byt, for rhe most I use jams/preserves or jellies to sweeten things up.

IIRC, they do have blueberry and other syrups available, just ask. And,
if you don't use all of the various ones they bring out, they'll let
you take them home, at least in our experience.

Oh, I know they bring the mini-bottles of maple syrup with the
pancakes. I have a nice collection in my kitchen pantry. Some friend/relatives like maple syrup so it works out.

I was raised on the real thing so that's my #1 choice for toppings. When
we got married, I converted Steve from Mrs. Butterworth's to maple; it's
been on our table for decades.

Years ago when we were in Frankfurt, our pastor and his wife invited
Steve and me & another couple from church for dinner one night. As we
talked, found out the other gentleman had spent time in the Catskills.
When it came time for dessert, the pastor's wife went into the kitchen
to prepare what she called "a special treat". She brought out small
dishes of vanilla ice cream drizzled with maple syrup. Tom, Steve and I
told her that we were very familiar with maple syrup, and how we were.
We had a good laugh over that one.

So I had to go look up Bub ees on my search engine. Mostly in Texas
(home to much strangeness) as Gas Station/C-Stor or Truvk Stops. Their "mascot" is cute and just enough different from the original Ipana toothpaste Bucky Beaver mascot to forestall a lawsuit. Bv)=

They're planning on putting one in about an hour and half away from us. Some folks are all for it, others say "no way" but it looks like the latter are being shouted down. Already a welcome sign on the site.
Their brisket sandwich is ok--we split on--but everything is made the same, can't order a sandwich with no sauce.

No way I'm gonna drive an hour and a half for *anyone's* food - not
just fats food. If I'm already in the area for some legitimate reason
- that's a different story.

Agreed. There's a Tanger Outlet mall in the same area; we've stopped a
few times but it's not a regular destination for us.

Saw ortho dr yesterday as follow up from fall on trip. New x-rays
showed no bone fractures (Utah ER thought possible hairline fracture of

One thing I have learned as I get older. We don't heal up as quickly
as we used to did when we wore a younger person's clothes.

That's for sure! Most of the bruises and scrapes are well on their way
to healing; the elbow and knee are going to take longer. I'm going to
try to sit down at the sewing machine next week to finish a job started
in April, just down to buttons and button holes. I've been doing small amounts of hand wash dishes and laundry but leaving the major dish
doing and meal prep for Steve. Latter has been a lot of eating out of
our freezer.

Got to rotate your stock brfore it's been in there so long you are
asking "What did this used to be?" Bv)=

I'm pretty good about labelling and keeping an inventory for the big
freezer, have had a few "what's this?" moments with things in the fridge freezer.

I'm gonna be busy from Monday with all manner of medical stuff. Monday
is the start for the radiatio0n trreatments for the lung cancer. Then
off to my primary doctor in the afternoon. Got to call Monday to reschedule an appointment with rheumatology that conflicts with my
final radiation deal.

The oncologist assures me that I will not glow in the dark. DRAT!

No, you won't but one side effect is fatigue--and not just ordinary
tiredness. For me it hit several weeks into treatment--and it was so overwhelming that I would have to immediately stop what I was doing
(making sure stove was turned off, etc) and go lie down for a while.
That persisted for a time after finishing radiation, still get it every
so often. I had pre made a couple of weeks worth of meals before
starting treatment and put them in the freezer--a big help.

When I make this I generally freeze half (or more) for future DD>

reference. And I'll be pulling my last batch out the freezer for DD>
tonight's meal. DD> Sided with creamy cole slaw and Tatger Tots.

Title: Pulled Brisket Sandwiches
Categories: Beef, Herbs, Sauces, Breads, Chilies
Yield: 12 servings

Might want to check out your supply of meals in the freezer for days you
don't feel like cooking.


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


... If you think you are confused now, wait until I explain it!

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