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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!
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