Subj : Re: bags and fees
To   : Jim Weller
From : Dale Shipp
Date : Sun Sep 04 2022 01:29:06

 -=> On 09-03-22  19:49,  Jim Weller <=-
 -=> spoke to Dale Shipp about bags and fees <=-

 DS> Around here, there is a $0.05 charge for plastic bags ...  I'm
 DS> uncertain if the stores charge for paper bags -- if they have any.

 JW> That's not much of a deterrent.

 JW> Paper and plastic bags both cost 25 cents each in Northwest
 JW> Territories stores since 2010 with all the money going to the
 JW> Territorial government's Environment Fund. Almost everybody carries
 JW> an ample supply of their own cloth bags all the time.

That is really a deterrent to using plastic!  We also use cloth bags
most of the time.  When we were in England fifty years ago, we saw
people using a sort of string mesh bag.  When not in use, the collapsed
down to almost nothing, when put into action could carry quite a bit.

Here is an interesting idea for group gatherings.  We used it for family
gatherings on Xmas Eve.  I expect that one could invent other fillings
as well.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Baguette
 Categories: Xmas, Tested
      Yield: 1 Baguette
 
      1 ea 24 inch baguette
           (Not super thin)
     20 oz Cream cheese,softened
    1/2 tb Minced garlic 1 tb too much
      1 tb Minced onion
    1/2 c  Red bell pepper,finely
           -chopped
    1/4 c  Roasted red pepper,
           (finely chopped)
    1/4 c  Sun dried tomatoes
           (finely chopped) Use Knife
      2 ts Dried parsley
      1 ts Italian spices
     24 ds Black pepper
     12 ds Dried basil
      6 ds Salt
 
  Start with softened cream cheese.  Mix with hand mixer until fluffy.
  Add the rest of the ingredients and combine well.
  
  Slice off both "points" of the baguette.
  
  Cut bread into three sections of equal length. Working from both ends
  of the baguette fill the bread with the cheese mixture.  Pack the
  filling tight.  Wrap the stuffed baguettes very well in placstic wrap
  and refrigerate for at least two hours but best overnight.
  
  Right before serving, slice each gabuette into 1/2 inch slices and
  serve.
  
  For the most neat looking slices, treat it as a cheesecake - each
  time you slice use a hot dry knife.
  
  Run blade of knife under hot water and wipe dry with paper towe.
  
  Tested
  
  Nice appetizer - We use this for Xmas but would be good anytime.
  
  In addition to the above items, other things to consider in the
  filling would be, diced salami, diced olives, goat cheese, the
  options are endless.
  
  Variation of several recipes off the web.
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 01:34:58, 04 Sep 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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