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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    RH> You disappeared off the board for a few days, got me wondering if all   
    RH> was OK. Good to see you back.   
      
   I've just graduaated from "The dog ate my homewoek" to "The dogs atee my   
   internet".  Bv)=   
      
    RH> Or stock up on Mexican Coke or KFP Coke. (G)   
      
    DD> That's the sweet part (pun intended) I won't have to play Joe Friday   
    DD> and track down the Mexican or Jewish stuff.   
      
    RH> Easier to find in some places or times of year than others. When we   
    RH> were in AZ, we weren't too far from the border. I went over once, with   
    RH> some friends (had been over the border in TX in the 80s) for some   
    RH> shopping (not for Coke). Downside of living that close was the problem   
    RH> with illeagals; had some friends in law enforcement that had been shot   
    RH> at.   
      
    DD> That's why the nabs carry guns - so they can shoot back.   
      
    RH> Got that one right! Seemed like every other day there was an article in   
    RH> the newspaper or story on tv news of what illeagals had done.   
      
   Which is how the media work. "Good news" does not sell papers/get clicks/   
   have people tune-in. What they peddle (no matter their political leaning   
   is the lyric from the old Hee-Haw3 song "gollm, despair, agny on me. Deep   
   dark depression, excessive misery".   Bv)=   
      
   Sadlt, there is *always* something to vie with alarm.   
      
    DD> I did discover a Dr. Pepper product Iquite like,mthough. Sugar free   
    DD> Pwppwe mixed with Cream Soda. Apparently other like it as well   
    RH>      ****** ?????   
      
    DD> Fat fingers. should have been Pepper   
      
    RH> OK, I know there's a new brand out called Poppie so wasn't sure if you   
    RH> were referring to that or not.   
      
   If you don't sk questions you don't get asnswers. I put Dr. Pepper at    
   (about) #8 on my soft drinks list. And cream soda even lower. But the   
   combination .... WOW! Right up there with Coke Zero.   
      
    DD> becaouse it's hard to find it not store shelves.  Bv)=   
      
    RH> May be more available in some stores/areas than others.   
      
    DD> I don't understand how soda route drivers think. Their pay is based   
    DD> partly on how much "profuct" they move. If I was delivering a product   
    DD> that sold out every week I'd leave more and smile all the way to the   
    DD> bank. I was   
    DD> working in a gas station/c-store when Pepsi One was introduced. We   
    DD> sold out to bare shelves within two days after a delivery. And we   
    DD> could NOT get the bozo driver to leave more.   
      
    RH> They're not all like that. Steve's last civilian job before he went in   
    RH> the Army was filling soda machines at Marine Corps Air Station, Cherry   
    RH> Point. He had an established route, don't know how often he had to fill   
    RH> specific machines. Came home with some interesting coins from Marines   
    RH> who tried scamming the machines--he would replace them with quarters of   
    RH> his own and the odd ones got added to an informal coin collection.   
      
   The Mexican cinco centavo (nickle) coin used to was the same size/weight as   
   the US 25c coin (quarter) but worth (in exchange) about 1/3 of a US cent. Las   
   Vegas slot machines were flooded with them until the US mob had a meeting with   
   the Mexican mob - who then got the Mexican gummint to "re-design" their nickel   
   so it wouldn't fool US coin mechanisms.   
      
    DD>      8<----- SNYP ----->8   
      
    DD> Saw Dr. Nutt (nephrologist) yeaterday and was informed my kidneys are   
    DD> doing well, told to keep on with the Lasix and "see me in six mon   
    DD> ths". I like that he's assuming I'll be available in six months.  Bv)=   
      
    RH> You're planning to stick around, I presume. (G)   
      
    DD> Well, yeah. I'm reaqy if it happens. Dennis gets the house as long as   
    DD> he wants until he go into "other" (assisted living/sheltered care/etc)   
    DD> quarters at which time it goes to Habitat For Humanity to do with as   
    DD> they will. It's only fair. Other than my bed all the furniture, lamps,   
    DD> etc came from there.   
      
    RH> Sounds like a good idea to me. We'll probably have our girls sell this   
    RH> house and donate stuff to ReStore. My brother left his house to us 4   
    RH> siblings; Steve and I had just bought our house and didn't want to deal   
    RH> with 1/4 house in Florida so sold back our share ASAP.   
      
    DD> Any money left in my accounts goes (split equally) between St.   
    RH>  Jude's DD> in Memphis and the Shriner's Cripplped Childrens'   
    RH> Hospitals.   
      
    RH> Both good causes.   
      
   I was in the Navy, stationed at NAS Memphis when Danny Thomas broke    
   ground for St. Jude's. He done good.   
      
    RH> No, and there have been times, even with it, that have been close   
    RH> calls. Worst time without the camper (but just made it safely) was one   
      
    DD> And people wonder why I wear black slacks/workm pants.  Bv)= No   
    DD> spreading stain to give me away.   
      
    RH> (G)   
      
    DD> What do you use as a "traffic" radio? Is it part of your GPS or a   
    DD> Sirius/XM channel? Or the good ol' CB radio (if such exists any   
      
    RH> Sirius/XM; had it in the first Escape we bought and have continued with   
    RH> it. Steve likes to listen to talk radio (usually Patriot channel 125)   
    RH> when driving, will switch to Bluegrass Junction, No Shoes Radio or   
    RH> Willie's Roadhouse also. Listening to Andrew Wilkow on Patriot Radio   
    RH> intoduced us to Aaron Lewis; at the ham raido get together a couple of   
    RH> weeks ago, grand prize in the raffle was an autographed special made   
    RH> for him guitar. No, I didn't win it.   
      
    DD> If I'm not listening to Real Jazz or 40s Junction I can be found   
    DD> getting on on what "the Shadow Knows" on old time radio channel. They   
    DD> did Orson Welles' 1939 "War Of The Worlds" on 31 October.   
      
    RH> We've listened to old time radio sometimes but it's harder to follow   
    RH> the story with road noise. Music or talk radio works better.   
      
   I bet it's harder to follow the chin music (which can be a good thing) than    
   the instrumental music.    
      
    RH> Tried a new to us place after church today, Taza Grill. They RH>   
    RH>  advertise RH> themselves as "The Best Mediterranian Food in the RH>   
    RH>  Area!". RH>  We DD>  both had RH> the lamb platter, came with lots of   
      
    DD> Mediterranean gives a wiiiiiiiiide range of cuisines - both European   
    DD> and Africn from whiuch to choose. Besides my favourites (Greek and   
    DD> Italian) there is Spanish, French, Turkish, Israeli, Egyptian,   
    DD> Morrocaan, etc. to pick from.   
      
    RH> We've liked most all that we've tried; it's the Middle Eastern/Greece   
    RH> area I refer to as Mediterranian. Spanish, Italian, French, etc I   
    RH> classify as European.   
      
    DD> I wish we has a decent Greek restaurant here. I get some Greek dishes   
    DD> from   
      
    DD> My favourite Greek soup:   
      
   We do talk a lot, don't we? 'nother Greek favourite:   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Byzantine Dolmathes (Stuffed Grape Leaves)   
    Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine   
         Yield: 60 Servings   
       
         1    Jar grapeleaves; or fresh   
      
   MMMMM--------------------------FILLING-------------------------------   
         2 tb Oil   
         1 lb Ground lamb or beef   
         2 md Onions; chopped   
         1 cl Garlic; pressed   
         2 c  Water   
       1/2 c  Tomato sauce   
         1 c  Rice   
         2 tb Chopped mint   
         2 tb Chopped parsley   
       1/2 ts Salt   
              Pepper   
       1/8 ts Cinnamon   
       1/2 c  Currants   
       1/4 c  Port wine   
       1/4 c  Pine nuts or walnuts   
         2 c  Water   
         1    Lemon; juice only   
      
   MMMMM---------------------------SAUCE--------------------------------   
         3 lg Eggs   
         2    Lemons; strained juice only   
         1 c  Hot broth   
       
     If using canned grape leaves, rinse off brine by floating   
     leaves in a basin of cold water. Prepare fresh vine leaves   
     by pouring a cup of boiling water over them in a bowl.   
     Drain. Spread 5 or 6 leaves out at a time on a flat surface.   
     Lay leaf stem side up. Snip off stem with kitchen shears.   
        
     MAKE FILLING: Heat oil in large frying pan. Fry meat, onions   
     and garlic on medium heat for 5 minutes, mixing it as it   
     cooks. Add water and remaining ingredients. Bring to a boil.   
     Cover. Reduce heat to simmer and cook 10 minutes, until   
     water is absorbed. Set aside until cool enough to handle.   
     Put 1 teaspoon of filling near stem. Bring left side of leaf   
     towards center, then bring right side towards center. They   
     will not always meet. Pick up stem end of leaf, tucking in   
     the filling. Roll away from you. It will be an oblong roll   
     like a sausage.   
        
     Line the bottom of a large skillet with 4 leaves. Place each   
     roll so that the tucked under end is on the bottom. Arrange   
     each roll snugly, one next to the other, until all the   
     leaves (except 3), and filling are gone. Place these leaves   
     flat on top of rolls. Place a flat dish on top of rolls also   
     to prevent their unravelling during cooking.   
        
     Add water and lemon juice. Bring to a boil. Cover. Reduce   
     heat to simmer and cook 45 minutes. When done, remove pot   
     from fire. Make Egg and Lemon Sauce and add to broth   
     immediately or serve without sauce either cold as an   
     appetizer or as a hot entree.   
        
     EGG AND LEMON SAUCE: Beat eggs until thick and light yellow,   
     at least 5 minutes, with an electric beater or 10 to 15   
     minutes by hand. Add juice slowly, beating all the while.   
     Mix 1 cup hot broth into beaten eggs, stirring it in quickly   
     with spoon (or wire whisk) so heat will not curdle the eggs.   
     Cook over very low heat until thickened.   
        
     From: "The Complete Greek Cookbook" by Theresa Karas   
     Yianilos. Avenel Books, New York.   
        
     Typed for you by Karen Mintzias   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Bakers Strike! Demand more dough!   
   --- MultiMail/Win v0.52   
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