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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> And since they were using a robo-caller there was no way they could   
    DD> call back. When I still had the land-line the teelemarketers were   
    DD> "spoofing" numbers. Once I looked at the caller ID and it said my   
    DD> phone number was calling my actual phone number.  Bv)= Needless to say   
    DD> ........   
      
    RH> We've had nothing but cell phones since we moved back to the mainland   
    RH> in fall of 2006. In Hawaii we dropped long distance from our land line   
    RH> the last 2 or 3 years we were there as we could call for free on week   
    RH> ends with our cells. And yes, even with the cells, we've gotten calls   
    RH> from our own number a few times. W have Google Fi for our provider;   
    RH> until recently they had a call screening service. When I upgraded   
    RH> phones in June, I noticed it had been discontinued--I miss it,   
    RH> especially with calls that come in with our local area code. It's ID'ed   
    RH> if in my contact list but if it's a new to me, I have to answer (or let   
    RH> it go to voice mail, not always the best option).   
      
   I had thought I'd keep my land-line forever ... just POTS with no add-ons    
   except caller ID. My reasoning was that if there is a big weather event    
   and the power grid goes down Ma Bell has her own battery-back-up so the   
   land lines will still work. But then they jacked the $$$ to the realms    
   of unreasonability and I explained to them where to put their service.    
      
    DD> And rents? HAH! They're worse than .........   
      
    RH> When we bought this house, the payment schedule worked out that we'd   
    RH> pay a bit less than our (at the time) rent. We've added a good bit to   
    RH> the principle each month so now, after almost 11 years, we've over half   
    RH> paid it off.   
      
    DD> I put 20% down and made the monthly strokes plus U$50. Then in 2016   
    DD> after the ballots were counted I figured the stock market was in for a   
    DD> very rough ride. So I cashed out my stock portfolio and paid off the   
    DD> mortgage. I wasn't totally correct in my guess about the market but   
    DD> I've never regretted making that move.   
      
    RH> We've debated it a few times but figured the payment is reasonable   
    RH> enough now, we're not wiping out our savings for old age. With the VA   
    RH> loan we didn't put anything down.   
      
   The other side of that coin is I  can stash what I would have paid in    
   other things. My credit union puts a hundred buck per month into savings   
   for me si I have the insurance and taxes covered.   
      
    DD> I told Dennis that the clear-out was gong to be a regular thing. And   
    DD> if he stashed something  to eat it (or share it with the mutts) within   
    DD> two weeks or - into the bin with it. We'll see how that plays out.   
      
    RH> Containers labeled for contents and dated, I presume? I'm better about   
    RH> that for the freezer than the fridge.   
      
    DD> The ice box stuff is an see-thru containers and I've not dated and of   
    DD> it. The stuff that gets sucky-bagged and frozen gets dated and   
    DD> (usually) has a name or description on the package.   
      
    RH> Unless it's something obvious, like the pizza Steve brought home from a   
    RH> meeting last night. We repackaged it into 2 slices/bag vaccuum bags and   
    RH> froze. It'll reheat quick on the convection cycle of the toaster oven   
    RH> and a slice each, with a side of something else, will make an easy   
    RH> lunch.   
      
    DD> I nuke frozen (leftover) pizza. Lots quicker.   
      
    RH> By doing it our way, the crust doesn't get soggy. We've tried it both   
    RH> ways (nuking and rebaking) and personally prefer the other. Yesterday   
    RH> Steve brought home from the farmer's market a different twist on   
    RH> pizza--a roll up. Didn't really have any noticeable sauce, just   
    RH> pepperoni and cheese, but it was good. One of the vendors has been   
    RH> bringing them so Steve finally decided to give them a try--we may try   
    RH> making our own version.   
      
   Pizza or sammich?   
      
    RH> Steve's mom bought the real thing from time to time at the little   
    RH> Italian store in Rochester that we shop at from time to time. She also   
    RH> used the green and red cans; I was raised on the green can. Once our   
    RH> finances eased a bit (and getting into the echo), I started buying the   
    RH> real thing and haven't looked back.   
       
   I know the green cans were Kraft. I'm drawing a blank on the red though.   
      
    DD> I'm more like Steve's mom then. I do both - depending. Hy-Vee sells a   
    DD> shaker-can of grated Parm w/black pepper and garlic added. Very nice   
    DD> in some (many) applications.   
      
    RH> Wegman's sells the fresh grated, usually in tubs. The black pepper and   
    RH> garlic sounds like a nice addition; maybe I'll take some of our Parm,   
    RH> now that it's grated (and frozen), add pepper & garlic to a small jar   
    RH> of it. (We keep a pint sized glass jar with a shaker top in the   
    RH> fridge.)   
      
   Give it a shot. I.m thinking about adding a teaspoon of crused red pepper   
   flakes to my Hy-Vee shaker. I've got one that's down to about enough for   
   two applications - so I'll test it out there before "fixing" the new jar.   
      
    RH> Sometimes it just takes something simple to open your eyes. Steve   
    RH> doesn't like black olives so some years (decades) ago I bought some   
    RH> kalamata olives. Big!!! hit, and they appear regularly in my cooking.   
      
    DD> I alsways like the ripe olives better than the green guys. Although   
    DD> I'll do the greenies as long as I can ditch the pimientos.   
      
    RH> I don't mind the pimentoes so will eat them along with the olive. (G)   
      
   I will too. But if they's fallen out the olives I let them lay there in   
   the brine residue rather than scoop them up.  Bv)=   
      
   I haven't made this .... yet .......   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pepperoni Lover's French Bread Pizza   
    Categories: Vegetables, Cheese, Beef, Herbs, Breads   
         Yield: 4 servings   
       
   MMMMM---------------------------SAUCE--------------------------------   
        14 oz Can petite diced tomatoes;   
              - drained   
         1 cl Garlic; grated   
       1/2 ts Kosher salt   
       1/2 ts Dried oregano   
         1 tb Olive oil   
              Few grinds of black pepper   
      
   MMMMM---------------------------PIZZA--------------------------------   
       1/4 c  Olive oil   
         2 cl Garlic; grated   
         1    Loaf soft French bread;   
              - split lengthwise, insides   
              - mostly dug out   
         4 oz Mozzarella; grated or torn   
         2 tb Grated Parmesan; more for   
              - serving   
         2 oz Sliced pepperoni; quartered   
              Red-pepper flakes or dried   
              - oregano, or both, for   
              - serving   
       
     MAKE THE SAUCE: Set the oven @ 450ºF/232ºC with a rack   
     in the middle position. Combine tomatoes, garlic, salt,   
     oregano, olive oil and black pepper in a medium bowl,   
     and stir to combine. Set aside until ready to use.   
        
     PREPARE THE PIZZA: Combine the 1/4 cup olive oil and   
     garlic in a small pot over medium heat. Cook, swirling   
     occasionally, until the garlic starts to sizzle, but   
     doesn’t brown, about 2 to 4 minutes. Remove from heat.   
        
     Place the French bread cut side up on a baking sheet.   
     Brush cut sides with garlic oil. Bake until edges are   
     golden, 5 to 7 minutes.   
        
     Toss together the mozzarella, Parmesan and pepperoni in   
     a medium bowl. Divide tomato sauce between the two bread   
     halves all the way to the edges and top with pepperoni   
     and cheese.   
        
     Return to the oven and bake until melted, about 5   
     minutes. Increase heat to broil and broil (watch   
     carefully!) until the cheese is bubbly and browned in   
     spots, 1 to 2 minutes more. Let cool 5 minutes before   
     slicing and serving. Serve topped with more Parmesan,   
     red-pepper flakes and oregano, if you like.   
        
     By: Dawn Perry   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "There is NO monument dedicated to the memory of a committee"Lester   
   ourciau   
   --- MultiMail/Win v0.52   
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