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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> Memphis is sorta/kinda like Hot-lanta. I take the run-around roads and   
    DD> don't try going right through. Generally quicker and less flustrating.   
      
    RH> Best experience we had driving thru Atlanta was one January night,   
    RH> about 8 pm. By then, evening rush hour was over so we went thru with no   
    RH> slow downs. We've been on the leading edge of the evening (mid   
    RH> afternoon) rush hour and moved right along but the evening time was   
    RH> even smoother sailing. We'd stopped for a later supper about an hour   
    RH> outside the city, gave the traffic time to clear.   
      
    DD> When I was trailer trucking the big rigs were not allowed "downtown"   
    DD> unless there was a bill of lading for a local address.   
      
    RH> We were either going thru with just our vehicle (car or truck) or   
    RH> vehicle plus camper; the January trip was with the camper. We'd been   
    RH> out west to visit our girls for Christmas, came home the southern route   
    RH> so we could visit some friends in Alabama along the way. Also avoided   
    RH> any storms going thru the central or northern part of the country. (G)   
      
   Through or around varied depending on time of day and day of ther week.    
   Cincinatti was *always eaqsier to go around. Indianapolis usually was a   
   clear shot thru. And Chicago ... let's not e'ven go there   BV)=   
      
    DD> No harder than when we were chirrun - especiallly if you're pre-TV as   
    DD> I wss.   
      
    RH> We got our first tv when I was 9 years old. Parents didn't listen to   
    RH> radio except in the morning to get latest news/school closings/etc. I   
    RH> don't really remember what we did pre tv, probably read a lot of books.   
    RH> I'll still turn off the tv and grab a book most nights.   
      
    DD> We got our 1st TV when I was 10 - do 1952. It got two stations since   
    DD> the UHF band was but a glimmer in Lee DeForrest's eyes.   
      
    RH> We got our first one in the early 60s, maybe a year or so (don't   
    RH> remember exactly) before the JFK assassination. Only got one station   
    RH> for the first few years, then only 2 until I was in college & the local   
    RH> cable guy talked my parents into hooking into a system that gave them a   
    RH> lot of NYC channels. Later on, he tied one in a local (60 miles away)   
    RH> station so folks could have local news/weather.   
      
   Our first "Community Antenna" was just that - A very tall antenna that pulled   
   Stations from100 or so miles away (St. Louis/Champaign/Peoria) so we had a   
   good selection of nrtweork and 'ocal-ish programming.   
      
    DD> I remember when my dad came home with a 17" table-top TV and it was   
    DD> the  "cutting edge" of technology. Heck, my confuser's monitor on   
    RH>  this DD> unit  is 27" And Dennis is usig the 45" boob tube in the   
    RH> front room as a monitor.   
      
    RH> Steve used our only tv as a monitor for his C-64 for the first year or   
    RH> so. I'd ask him to be done so I could catch news/weather at 10; he'd   
    RH> say "OK" but Johnny Carson would be almost over before he'd quit. After   
    RH> a 3 month TDY, he used some of the pay saved from that to get a proper   
    RH> monitor.   
      
   My first Commode Door 64 has the factory 1702 monitor. It stayed as a VCR   
   monitor long after the confuser was upgraded.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemon-Sage Roadkilled Goose   
    Categories: Poultry, Herbs, Citrus   
         Yield: 1 Goose   
       
        12 lb Roadkilled goose; plucked,   
              - cleaned, really mangled   
              - parts fed to the dog   
         1 pt Lemon juice; RealLemon is OK   
         2 l  Sprite or 7up   
         2 c  Sugar   
              Sage leaves   
              Sage (ground)   
              Rosemary   
              Thyme   
              Salt   
       
     Marinade goose overnight in lemon, sugar and soda. Mix   
     rosemary, sage, thyme and salt to liking. Place sliced   
     lemons, sage leaves between skin and meat. Rub dry   
     spices on skin. Cook until breast reaches 175ºF/80ºC.   
        
     Recipe by: Hillbilly-Hanks-Roadkill-Recipes   
        
     RECIPE FROM: http://www.scribd.com/doc/   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
      
   ... "The whole is more than the sum of its parts." -- Aristotle   
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