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  Re: Uncle Dirty Dave
  By: Ruth Haffly to Ben Collver on Fri Jan 23 2026 07:40 pm

Hi Ruth,

RH> My dad got into doing computer services (payroll, bookkeeping, etc) for
RH> others (in a town of about 800) after he lost his newspaper (editor, small
RH> position. No pension out of it but between his business for 20 years, mom
RH> working as a librarian (school first,then town) and retirement from that,

Interesting, so both UDD and your Dad had experience publishing.
Publishing, bookkeeping, and library work all strike me as social in nature,
though a lot of the actual work is "behind the scenes" so to say.
It sounds like your Dad did bookkeeping on that Texas Instruments computer?
Did either of your parents ever "take you to work" with them?  If so, what
do you remember that being like?

RH> Sounds good to me. Steve found some goat meat in the freezer last night;
RH> I'm going to put it in a crock pot with some peppers, onions, and tomatoes
RH> for an easy sorta chili tomorrow.

Do i recall correctly that "sorta" cuisine means improvising with what's
on hand?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Pork Sausage
 Categories: Sausages
      Yield: 10 Pounds
 
      5 tb Salt
      1 tb Ground white pepper
      2 tb Rubbed sage
      1 ts Ginger
      1 tb Nutmeg
      1 tb Thyme
      1 tb Ground hot red pepper
      2 c  Ice water (optional)
 
  You can make an excellent breakfast sausage using 100% pork butts.
  This product is of such high quality that it is never seen in a meat
  market and can only be had by making it yourself. You can also make a
  breakfast sausage of 50% pork butts and 50% pork trimming and you
  would still have a sausage of high quality. All the pork used to
  manufacture sausage must be chilled from 32 to 35?F without fail. Be
  sure that all the meat is free of blood clots, sinews, bone, skin,
  glands, etc.
  
  Grind all the meat through a 3/16" grinder plate and place in mixer.
  Add all the ingredients and mix well until all the spices are evenly
  distributed.
  
  Pork sausage may be stuffed into 28 to 30 mm hog casings or 22 to 24
  mm lamb casings. Pork sausage also may be stuffed into a cloth bag or
  a 3-1/2 by 24" fibrous casing. It is very important that pork sausage
  not be allowed to remain at room temperature any longer than
  necessary. Place in cooler as soon as possible. Pork sausage should
  be allowed to chill and dry in 28 to 32?F cooler.
  
  Posted by: Ed P 
  
  Recipe FROM: ,
               
 
MMMMM
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