Subj : Re: Expired
To   : Sean Dennis
From : Dave Drum
Date : Tue Jan 31 2023 05:15:00

-=> Sean Dennis wrote to Dave Drum <=-

 DD> And of course prices are going to go up to cover those wage increases.
 DD> I tell people at my work who complain about prices "Nothing goes down
 DD> any more except the left-front tire on your car."  Wgich gets a nod and
 DD> a chuckle for the most part. And once in a great while a "political"
 DD> diatribe.

 SD> It's to where if I decide to work part-time after my bad foot is
 SD> replaced with a bionic one <G>, I'll just go to the local Taco Bell.
 SD> The manager has told me he'd hire me on the spot and let me work up to
 SD> the limit that Social Insecurity allows.  I mean it's getting to where
 SD> I would make more as a bus driver than in IT (though both jobs would be
 SD> stressful).  At least with TB, I can leave my work at work.

Check with your local office or ssa.gov - The rules/limits are different
between regular SSI (retirement) and disability income. I can work as
much as I care to and all it does is add to my benefit on the next year's
cheques. However, if I pass a certain threshold of earned income my SSI
is subject to income tax. If I don't cross that monetary limit it all
comes back to me after April 15th.

The trouble with Fats Food gigs is that one has to be "on his toes" at
all times. If your meat foot gets replaced by a prosthetic that could be
(and very likely will be) a problem. Unless you get a position as just
a cashier which *could* allow you to perch on a stool and push buttons.

This recipe is good for one (or two). I usually use the pork seasoning
that I posted to Married Ruth in this packet in place of the call outs
in the recipe .... but that's me. Oh, and one slice of fresh bread will
yield 1/2 to 3/4 cup of crumbs.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tender Stuffed Pork Tenderloin
 Categories: Pork, Herbs, Breads
      Yield: 2 servings

      1 lb Pork tenderloin
    1/2 c  Chopped onion
      2 tb Butter
      1 c  Soft bread crumbs
    1/4 c  Minced fresh parsley
    1/4 ts Rubbed sage
    1/4 ts Dried rosemary, crushed
    1/4 ts Salt
    1/8 ts Pepper
      1 lg Egg; lightly beaten
      1 ls Bacon

  Make a lengthwise slit about three-fourths of the way
  through tenderloin; open tenderloin so it lies flat.
  Flatten to 1/4" thickness; set aside. (Or buy an already
  "butterflied" tenderloin at the butcher shop - UDD)

  In a small skillet, saute onion in butter until tender.
  Add bread crumbs; saute until crumbs are golden brown.
  Remove from the heat. Stir in the parsley, sage,
  rosemary, salt, pepper and enough egg to moisten the
  ingredients. 

  Spread stuffing on 1 long side of tenderloin to within
  1/4" of edges. Close meat and place bacon on top; tie
  with kitchen string. Place on a rack in a shallow
  roasting pan.

  Bake, uncovered @ 350ºF/175ºC for 50-60 minutes or until
  a thermometer reads 160ºF/71ºC. Let stand for 5 minutes
  before slicing.

  Mary Ann Marino, West Pittsburg, Pennsylvania 

  Makes: 2 servings

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Kitchen

MMMMM

.... I'm looking for a good wine to pair with breakfast cereal.
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