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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> Sean Dennis' "Outpost" is my 'main' board. When Ed Koon had Dos's up   
    DD> and running (and available via interweb browser) I called a couple of   
    DD> regular boards and used Dov's to check that what I had posted made it   
    DD> to the rest of the world. Then he went so far to the right politically   
    DD> that his BBS  fell of the edge of the world. And Janis died, so her   
    DD> Prizm BBS went away. BBS *and a couple mailing lists) is about my only   
    DD> form of "social media. That probably qualifies me as a "gen uine old   
    DD> phart".  Bv)=   
      
      
    RH> I tend to stay with one board unless something happens to take it down.   
    RH> Hurricane Katrina knocked Marc off the air for a bit so we downloaded   
    RH> thru a set up that Dale Shipp put together for us. That was our in case   
    RH> 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.   
      
    RH> Not a big deal this week as we're working on pulling everything in   
    RH> place to celebrate our 50th anniversary on Saturday. All sorts of odds   
    RH> and ends to do like figuring amounts of food/drink and ordering/buying,   
    RH> number of tables to set up in the Legion building main room, buying   
    RH> decorations, and so on. Couldn't get a reservation for dinner afterward   
      
    DD>  Golden anniversaries are *always* a big deal. The really rare one is   
    DD>  the Diamond Jubilee. I can remember only one in this area. He was   
    DD> near  his personal century mark and she was abot five years younger.   
      
    DD> I can't get my mind wrapped around doing anything for 50 years. At the   
    DD> same time I just realised last week that I've been at my current job   
    DD> 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.   
      
    RH> One day at a time adds up. We tried a new to us steakhouse in Raliegh   
    RH> for dinner Saturday night. Food was good but they had so many tables   
    RH> crowded into it, and a low ceiling, made hearing even the person beside   
      
    DD> If I visit an eatery and there is a noise level so as to make   
    DD> conversation difficult you can bet I'll not return there voluntarily.   
    DD> Dining out is as much a social occasion as a fuelling the body event.   
      
    RH> Very much so! We'd been to the place we wanted to go to so knew that it   
    RH> was set up much better for groups, and even couples. Last time we went   
    RH> there was for our 40th anniversary and were seated in a semi private   
    RH> room, seating was such that there was a good space between tables.   
    RH> First time we went was with the other deacons/wives/pastoral staff at   
    RH> our church some years ago. That time we were treated by one of the   
    RH> older gentlemen of the church and knew it was a place we wanted to go   
    RH> 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.    
      
    RH> you a challenge. Also, parking in that part of Raleigh is a challenge,   
    RH> especially when there's an event going on. But, we did well by the   
    RH> meal; Steve ordered a NZ elk chop, something we'd never seen on a menu   
    RH> before. The place is pricy--order your meat, then sides for the table   
    RH> plus appetisers, some of them by the piece. Our son in law grabbed the   
    RH> check before Steve could so we've no idea of the final total.   
      
    DD> Non-chain steak joints are getting thin on the ground in these parts.   
    DD> And the chains, Alexander's, Longhorn, Ponderosa, Bonanza, etc. are now   
    DD> using their (former) locations for something else - even if still in   
    DD> the food business.   
      
    RH> Like our now former Golden Corral. Thankfully Texas Roadhouse is still   
    RH> 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   
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