Hi Dave,

Quite so. We even have the Simmons Cancer Institute.

Not heard of that one but I presume a top tier one.

Accordig to their on-line blurb: "Simmons Cancer Institute offers comprehensive cancer care, research and education at SIU School of Medicine." The doctor who did my gall bladder surgery is based there.

Still, doesn't have a name I recognise.

8<----- CLIP ----->8

Cats are a different class of moocher. I had a cat once that followed
me around like a dog and demonstrated several dog-like traits. So much
so that I named her "Spot". One time I shared some leftover on the plate

Wasn't that the name of Data's (from Star Trek, The Next Generation)
cat also? My youngest sister just adopted a rescue kitten, part Bengal name Larry.

Yes, it was. A fact I learned post naming. I really don't waqtch much Babble Box .... except when I managed the satellite shop,

It was one of Steve's favorite shows when it ran. Since we only had the
one tv and it was in the living room, I was pretty much a captive
audience (tho I didn't watch, just heard) and picked up quite a bit
about it.

spaghetti w/meat sauce. Spot licked the sauce from the hamburger and
the noodles and left them behind. I really hated it when she
contracted feline aids and I had to tell the vet to do the obvious.

It's never easy; we had to give up our last cat because of health
issues. Folks that adopted her specialised in taking cats with health challenges so I hope she lived to a ripe old age. Never knew how old
she was; she was abused as a kitten and adopted out of a German animal shelter.

go for stuff as hot as I used to - for that very reason. But I still
put a glug of Frank's in my tomato juice.

I've come way down on my heat tolerance level. It was a high medium in
AZ and first part of HI, now down to mild with a bit of a kick.

Popeyes spicy chicken is fairly mild. But if I want to get stupid they offer a Ghost Pepper spiced sandwich or wings.

I go for the mild white; I like the taste of it better than spicy, dark.
It's a few pennies more but worth it, IMO.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

There had to have been somewhat of a ketchup taste, using that much of
it. Plus, that much ketchup would have added extra sweetness, something else that doesn't really belong in chili, IMO.

A lot of chilli cooks put sugar in their chilli. White or brown. Or
some will do molasses - which results in a barbeque sauce undertone.
And I knew one lady who used honey. Bv)=

I still don't like overly sweet tomato things. Some cooks put sugar in
their marinara sauce, I don't. The original recipe given to me by my
(Italian) MIL had no sugar, just tomato paste, water, salt, pepper,
oregano, parsley, basil and garlic powder.

All of the banks I've used in this are have covers over all but the drive-up window. But the covers are necessary because of the pneumatic tubing that shuffles the paparwork back and forth.

Yes, the bank one is usually high enough but it reminds us that not all places that have a cover are that high. We usually prefer to go in and
sit down anyways, or go in, get it to go and eat in the camper,
especially if the place is croweded.

The drive-thru is a matter of convenience for me. I score my grub and
take it either home or to work where it is eaten. Once in a very great while I'll drive thru Hardee's if I'm running late for work and score
a couple of their nice biscuit sandwiches - eating them on the way to work.

Works for you, not us. But, we still get fed. We've driven into parking
garages and had antennas scrape the ceiling so we try to remember to
take them off before entering.

The pixture accompanying the original recipe was nice. I'd probably
enjoy eating it. Doubt I'll ever make it, though.

I've come to that realisation with a lot of recipies. Went thru a stack
of saved newspaper food sections over the past week or so, think I
saved maybe a dozen recipies to try.

One of the reasons I like Taste of Home recipes is that they are by
home cooks and doable in most kitchens. Even the T.O.H. Test Kitchen recipes are aimed at the home cook. I still collect stuff I might make
in my kitchen from Saveur, New York Times, Simply Recipes, etc.

And once in a while I hit a gem I've not made before that gets made
right away ....

I've done that--pulled out from a cook book, stack of print outs or whatever, something that looks good, try it and it becomes something
we'll re do on a semi regular basis. The spicy Moroccan chicken recipe
was in a magazine at my in-laws house in Florida one time when we were visiting. It came home with us and I probably make it at least once a year, making enough to put extra into the freezer to enjoy a couple
more times.

That's how I made my first "new to me" recipe. My mother gave me a New York Times cookbook and I was browsing through the page when BINGO.
One jumped off the page into my lap and said "Let's go to the
kitchen".

And that's how I was introduced to fish Parmesan. Bv)=

We've come across some real winners that way. The echo here is what made
me finally break away from the green can (Parmesain) and red can
(Romano) cheese, going entirely to buying it by the chunk and grating
out own. The echo also introduced me to balsamic vinegar; my original
purchase was a "let's see if Steve will like this". Now it's a regular
buy.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

Things are beginning to settle down .... finally. It's sort of scary
when you mgo to an appointment with your doctor and he says "I want
you to go to the Emergency Room right new. I'll cal and let them know what's going on."

That would scare me. No idea why? I would have asked what/why.

His prefacing comment was "Your lungs sound like pneumonia". My temp
was 98.1. But even with the O2 set at 6 litres per minute my oxymeter
was running only in the upper 70s.

Sounds like he had good reason for you to hike yourself over to the
hospital. Back in 2001 when I broke my elbow on a Saturday afternoon,
the plan was to put it back together Sunday morning. My O2 level was in
the mid 80s so the pulmonolgy doctor vetoed it, pumped me full of O2 and albuterol over the next 24 hours and surgery was done on Monday morning.
They kept me on O2 and albuterol round the clock (got woken up at 2 am
for breathing treatments) for several more days until they were happy
with the numbers.

Would have been nice if he's put me "in the lop" as well. Then the
E.R. told me I'd be in hospital overnight for observation. Which
stretched to a week.

Must have had a lot to look at. (G) Hopefully nothing major planned for the week so that the time in the hospital didn't conflict with much.

I quickly went from "observation" to inmate status. They shot a wad of antibiotics into me in the ER and that helped with the breathing. Then
the pulmonologists scheduled my for a CAT scan, found a "spot" on my
right lung (damned cigarettes) and set me up for a bronchoscopy. They
were making noises after the procedure about biopsy, etc. Turned out
to not need biopsy so no cancer (phew). But I gat a script for a new
puff
dragon (inhaler) in addition to the two I already have. And they
dropped my diabetes meds from my daily list.

Good to hear that the diabetes meds were dropped, not so good to hear
about needing another inhaler. I was switched from Advair (generic)
daily and albuterol as needed to Trelegy last fall, still albuterol as
needed and use a nebuliser at least once a day. It took a while but I'm
doing better than I was last year, even tho I've had a couple of minor bronchitis flare ups.

8<-----SNIPPETY------>8

Corned beef, now. With a good slather of zippy horseradish and some
boiled potatoes coateed w/melted butter. Yuuuuuuummmmm.

Actually, I prefer a spicy brown mustard with corned beef.

That or a nice zippy Dijon mustard are my second choice, Bv)=

There were 2 in the pack, cooked them on Monday and been eating off of them all week. Started the second one yesterday, decided we're never
going to buy corned beef from Lidl again. Both of them have been tough, even with gentle simmering.

Brisket isn't the tenderest of cuts on a beef animal. Use your
microtome and shave it very thinly. Bv)=

We found that steaming it to reheat it does make it more tender. Took a
while to discover it but that will be our "go to" for the rest of the
brisket. The briskets we bought from Sam's Club (one for corned beef &
cabbage, 2 for pastrami) were quite tender.

Still, my appetite has greatly diminished over the years. We went to

My appetite has lessened as I age. Last night I was going to hit up
the Star 66 cafe at the local truck-stop for the AYCE "walleye" and a
bowl
of their really nice brocolli-cheese soup. But, inertia took over and
I nuked up a Healty Choice frozen entree (9 3/4 oz) and a Coke Zero.

Sounds like the way I get sometimes, especially if we've been out most
of the day. Even a couple of hours in the afternoon can really tire me out--lingering effects of the radiation?

I'd go for a home made whole grain waffle and sliced "real" bacon. A friend of Steve's was, last night, telling us of a fruit waffle he had
in Europe--waffle batter cooke a bit, then fruit put on it and then
more batter. The waffle enclosed the fruit when cooked. Sounds good,
maybe with strawberries, blueberries or peaches.

Dat sounds good as well.

Indeed!

Title: Soccer Mom Fast Broccoli Cheese Soup
Categories: Soups, Pork, Cheese, Dairy, Vegetables
Yield: 4 Servings

1 bn Broccoli; chopped
+=OR=+
10 oz Pkg frozen broccoli
1 c Water
4 tb Butter
Salt & pepper
1 c Cheddar cheese soup
1 1/2 c Velveeta cheese; diced *
2 c Milk; or more, to desired
- consistency
8 sl Cooked bacon; chopped or
- crumbled

* I used "Cheez Wiz" instead of Velveeta. Neither is
real cheese - but, then, they work well in this recipe.
~- UDD

Throw a handful of chicken in it and use bacon crumbles. I bought a
small bag of the latter on one of our Vermont trips, found that the
Sam's Club and Costco versions are nothing but bacon so now we keep a
bag on hand for convenient "toss ins".

I make my own "crumbles". Gordon Food Service puts their 3# packages
of bocan on special often enough that I never run out. Typically I'll
but
a 3# of thick cut (10 slices/lb) and a 3# regular (20 slices/lb) and
cook the thick cut in the nuker ASAP. Store the meat in my nice Tupper storage box that seems to have been designed with my personal needs in mind. It's crispy-cooked so it's easy to make crumbles (or larger
pieces) as needed. The thin/regular goes in the drawer in the ice box
to use as needed. And the dripping for all of that goes into a crock
to use for
frying eggs or haash browns, etc. Or where a recipe calls for bacon grease.

Sounds good but I don't think (know of) anything like Gordon's Food
Service around here. Might be something to look into. And yes,
Tupperware has what they call a "bacon keeper" in their assortment of
storage boxes. They also have a "cold cut keeper" which would work for
larger quantities of bacon.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

regular sized bottlem of Hunt's Catsup into his pot just before "turn
in". He may have won the trophy and the $$$$ but he didn't get a
single "People's Choice" vote.

Doesn't sound like anything I'd vote for. I'm not much of a ketchup
eater to begin with, and knowing that there was a bottle of it in the
pot of chili would have turned me off, fast!

Unless you saw him doing it you'd not know. But he was seen - and
ratted out. Chilli cooks are a big a bunch of gossips as a ladies
knitting club.

There had to have been somewhat of a ketchup taste, using that much of
it. Plus, that much ketchup would have added extra sweetness, something
else that doesn't really belong in chili, IMO.

She started to ask "What's that ... " which was as far as she got when
I saw her "get it" and she turned and left. Bv)=

Makes you wonder, sometimes, how they got to be food inspectors. The
VFW post here runs a chuck wagon at community events as a fund raiser.
All who are involved with running it in any form have to go thru the county food handler's certification class. AFAIK, it has never been "audited" but I'm sure it would pass.

I have always had a food handlers certification when required. But
never, in 82 years been asked to show it to an inspector or other food cop.

They probably just presume you have it, especially if they've seen you
at various competitions. Better to have and not need than to not have
and need.

How high is the cap? If it will fit under a drive-thru awning it will
go nicely through most of the car washes around here. Most of them

We don't do drive thru awnings. The truck and cap would probably fit
but we've got radio antennas that would not fit. Having done the drive thru at the bank a few times, we know not to try it at a fast food
place.

All of the banks I've used in this are have covers over all but the drive-up window. But the covers are necessary because of the pneumatic tubing that shuffles the paparwork back and forth.

Yes, the bank one is usually high enough but it reminds us that not all
places that have a cover are that high. We usually prefer to go in and
sit down anyways, or go in, get it to go and eat in the camper,
especially if the place is croweded.

The pixture accompanying the original recipe was nice. I'd probably
enjoy eating it. Doubt I'll ever make it, though.

I've come to that realisation with a lot of recipies. Went thru a stack
of saved newspaper food sections over the past week or so, think I
saved maybe a dozen recipies to try.

One of the reasons I like Taste of Home recipoes is that they are by
home cooks and doable in most kitchens. Even the T.O.H. Test Kitchen recipes are aimed at the home cook. I still collect stuff I might make
in my kitchen from Saveur, New York Times, Simply Recipes, etc.

And once in a while I hit a gem I've not made before that gets made
right away ....

I've done that--pulled out from a cook book, stack of print outs or
whatever, something that looks good, try it and it becomes something
we'll re do on a semi regular basis. The spicy Moroccan chicken recipe
was in a magazine at my in-laws house in Florida one time when we were visiting. It came home with us and I probably make it at least once a
year, making enough to put extra into the freezer to enjoy a couple more
times.

Made this one yesterday and sent half of it home with my brother who
spent the day Ubering his wife and daughter to various medical deals.
Got requests for the recipe from both Vicky (S-I-L) and her daughter, Robin.

I was sensitised to it by the similar recipe I posted to you earlier
this week. Never had a bad shrimp dish. Bv)=

Title: Shrimp Etouffee
Categories: Seafood, Vegetables, Citrus, Herbs, Rice
Yield: 6 servings

Something I would definatly try. We had lunch with some of Steve's
fellow hams today at a Thai restaurant. I had cashew chicken--would have
been better with a lighter sauce and not cooking the chicken quite so
long. Chicken pieces were quite dry and the brown sauce overpowered
other tastes.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you focus only on the thorns you will miss the beauty of the rose.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)