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-=> Ruth Haffly wrote to Dave Drum <=-

 DD>  Aspertame is what makes the diet colas taste metallic to me. Coke
 DD> Zero  uses *some* aspertame but mainly  acesulfame potassium and
 DD> stevia. It's  flavour profile is very much closer to the "realMcCoy".

 RH> I've been drinking Diet Coke for so long that when I tried a Coke Zero,
 RH> it didn't taste right to me. It has a slightly different flavor profile
 RH> so I'll stay with Diet Coke as long as I can (no pun intended).

And that's the reason I tried and stuck with the Coke Zero - the flavour
profile is pretty much the same as original Coke.

 DD> I note that Coke is going back to cane sugar for its sweetner and
 DD> drop kicking the HFCS to the curb. Now I won't have to se3arch out
 DD> Mexican Coco Cola if I need the fully leaded stuff as an ingredient.

 RH> Or stock up on Mexican Coke or KFP Coke. (G)

That's the sweet part (pun intended) I won't have to play Joe Friday and
track down the Mexican or Jewish stuff.

 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
 DD> becaouse it's hard to find it not store shelves.  Bv)=

 DD> Kinda like my Dannon chocolate/raspberry/fat free yogut. Hard to keep
 DD> in stock.

 RH> And not one that can be replicated with just a scoop of raspberry jam
 RH> in plain yogurt. You need a source of good chocolate also.

 DD> The "Fruit on the bottom" yoghurts are nice. The 4 1/2 oz little tubs
 DD> are a pleasant snack if I get hunger pangs twixt meal times. Or just
 DD> because.

 RH> I have a Wegman's fruit on the bottom yogurt most days for breakfast.
 RH> Rotate between blueberry, peach, strawberry and raspberry, the latter 2
 RH> being my favorites. If I'm not able to get Wegman's, I'll usually find
 RH> Dannon's and get it; I'll also get skyr, an Icelandic yogurt like
 RH> product. I've also found quark, a German yogurt like product
 RH> occaisionally in the States, had it quite often when stationed over
 RH> there but not so much since we've been back due to lack of
 RH> availability.

Be willing to bet that if you check the USDA Establishment label on the
Wegman's stuff it is the same as on the Dannon/Oikos product. I certainly
is on my Hy-Vee and Schnuk's house brand/label product(s). 

 DD> I do tomato juice and the cranberry juice - which my nephrologist
 DD> (kidney doc) recommended as being good in several ways for my kidney

 RH> So far my kidneys seem to be doing well without cranberry juice. Had a
 RH> scare a few years ago with some blood work that indicated maybe
 RH> otherwise so my primary care dr. referred me to a nephrologist. He said
 RH> all was well, just come back once a year to keep an eye on things. Last
 RH> time I saw him, he suggested drinking more water (or whatever) to stay
 RH> better hydrated; this was not too long after our most recent long cross
 RH> country trip.

Saw Dr. Nutt (nephrologist) yeaterday and was informed my kidneys are doing
well, told to keep on with the Lasix and "see me in six mon ths". I like that
he's assuming I'll be available in six months.  Bv)=

 DD> Staying hydrated on a long trip is easy for guys. Any bush, tree or
 DD> the vehicle itself provides enough of a "fig leaf" for easing of the
 DD> pressur. Women don't have the same advantageous plumbing.

 RH> No, but having the camper has been handy for both of us. Just have to
 RH> find a relativly level space and pull off the road, lower the steps and
 RH> make sure the water pump is turned on.

 DD> Not everyone brings their own Extended Stay America suite with then.
 DD> Bv)=

 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
 RH> time coming down from a trip up north. Heard on traffic radio of an
 RH> accident southbound on I-95, south of DC and just south of where we
 RH> would pick it up that morning on our traffic radio station, figured it
 RH> would be cleared by the time we hit the area in late afternoon. Got to
 RH> where we picked up I-95 and the traffic flow was slower than molasses
 RH> in January. We were in the wrong lane to get to the rest area a few
 RH> miles down the road so had to hold it in until we got to the Quantico
 RH> area. Took the first exit that offered gas or food, pulled into a
 RH> Firehouse Subs and both of us made a fast trip to the facilities before
 RH> even looking at the meal choices. But yes, overall, having the camper
 RH> has added a layer of convenience for us.

What do you use as a "traffic" radio? Is it part of your GPS or a Sirius/XM
channel? Or the good ol' CB radio (if such exists any longer)?

 RH> Tried a new to us place after church today, Taza Grill. They advertise
 RH> themselves as "The Best Mediterranian Food in the Area!". We both had
 RH> the lamb platter, came with lots of lamb (their words, but true), very
 RH> tender and Greek Salad, Cucumber Sauce, Hummus and Warm Pita Bread
 RH> (Caps all theirs). It was pretty good, large servings so I took home
 RH> maybe about half of my lamb, pita and some hummus. We'll probably stick
 RH> with our usual local Mediterranian place but this one was a good one to
 RH> try.

Mediterranean gives a wiiiiiiiiide range of cuisines - both European and 
Africn from whiuch to choose. Besides my favourites (Greek and Italian) there 
is Spanish, French, Turkish, Israeli, Egyptian, Morrocaan, etc. from which 
to choose.

I wish we has a decent Greek restaurant here. I get some Greek dishes from
the local Star 66 truck stop restaurant .... Spanakopita, gyros, sometimes
(rarely) moussaka. But never avgolemono.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Lemon Chicken Soup (Avgolemono)
 Categories: Poultry, Vegetables, Rice, Citrus
      Yield: 5 Servings
 
      4 c  Water
      2 lb Bone-in, skin-on chicken
           - thighs and/or legs
      1 md White onion, quartered
      2 lg Carrots; in chunks
      2    Ribs celery; in chunks
      2    Bay leaves
    1/4 c  Long-grain white rice;
           - rinsed, drained
      1    Egg white; room temp
      3    Egg yolks; room temp
      1 tb Lemon zest
    1/4 c  Lemon juice
      1 ts Salt
    1/2 ts Pepper
           Fresh parsley, dill &
           - oregano; garnish (opt)
           Fresh lemon zest; garnish
           - (opt)
 
  PREPARE THE CHICKEN BROTH: In a large soup pot, combine
  the water, chicken, onion, carrots, celery and bay
  leaves. Bring to a boil over medium-high heat and then
  reduce to a simmer. Let cook for 2-3 hours, skimming
  foam from the top, as needed, until a rich chicken broth
  forms. (Learn more about making chicken broth, if this
  is new to you.)
  
  After 2-3 hours, discard the veggies and bay leaves and
  remove the chicken from the broth. Separate the chicken
  meat from the skin and bones, shred and set aside.
  
  Step 3: Cook the rice Remove 1 cup of broth from the
  stockpot and set aside. Then, bring the remaining broth
  back to a boil and add the rice. Reduce to a simmer and
  cook the rice until tender, about 15-20 minutes.
  
  EDITOR'S TIP: You may be tempted to skip rinsing your
  rice, but please, don't. Rinsing the rice removes
  surface starch from individual grains, which can cause
  them to become gummy as they cook and clump together.
  For fluffy rice with a better texture, always rinse!
  
  PREPARE THE AVGOLEMONO: While the rice cooks, prepare
  the avgolemono. In a stand mixer fitted with a whisk
  attachment, beat the egg whites to soft peaks; it will
  take 2-3 minutes.
  
  Then, add the egg yolks and beat for another 1-2 minutes
  until frothy. Slowly add the lemon juice and zest and
  stir to combine. Then, temper the lemon-egg mixture by
  gradually adding the reserved cup of hot broth to the
  mixer in a slow, steady stream while whisking
  continuously. Continue to beat the mixture until
  well-blended; 1-2 minutes.
  
  ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono
  to the pot of broth and fully cooked rice on the stove.
  Stir to combine and then bring the soup to a simmer. Add
  salt and pepper and cook for 10-12 minutes, or until the
  soup thickens.
  
  Ladle the soup into bowls and top with a bit of the
  reserved shredded chicken, if desired. Garnish with
  fresh parsley, dill, oregano and lemon zest, and serve
  with crusty bread.
  
  NOTE: You can save a lot of time by opting for a
  high-quality store-bought chicken broth rather than
  making your own. Simply pick up this recipe at Step 3
  if using store-bought broth.
  
  Lauren Habermehl, Pewaukee, Wisconsin
  
  Makes: 4 - 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Of all noises, I think music is the least disagreeable." -- Samuel Johnson
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