Subj : Da Rulez was: Expired To : Sean Dennis From : Dave Drum Date : Wed Feb 01 2023 05:34:00 -=> Sean Dennis wrote to Dave Drum <=- DD> Check with your local office or ssa.gov - The rules/limits are DD> different between regular SSI (retirement) and disability income. I can DD> work as much as I care to and all it does is add to my benefit on the DD> next year's cheques. However, if I pass a certain threshold of earned DD> income my SSI is subject to income tax. If I don't cross that monetary DD> limit it all comes back to me after April 15th. SD> I'm on SSDI which isn't quite as picky as SSI about that. I believe SD> it's $600 take-home before Social Security would take notice but, as SD> you said, I have to make sure. It'll be a good while before I will SD> need to worry about that. Right now I am concentrating on getting SD> healthier. My cardiologist prescribed me a fish oil product so pure it SD> requires a prescription. I'm told it help a lot with getting blood SD> clots dissolved. (Note that I had issues with clots long before SD> COVID-19 showed up.) One thing that SSDI protects you from is bill collectors. Georgia was forced into "Disability Retirement" from her county gummint gig. At the time she was attending UIS to get a masters degree in Social Work. And had taken out student loans to help pay for same. She couldn't pay on the balance due and the lender could not garnish her SSDI. When she hit 65 and it automatically went over to SSI the rules changed and the bastards pauperised her. And the loan was so written that she could not even bankrupt on it. DD> The trouble with Fats Food gigs is that one has to be "on his toes" at DD> all times. If your meat foot gets replaced by a prosthetic that could DD> be (and very likely will be) a problem. Unless you get a position as DD> just a cashier which *could* allow you to perch on a stool and push DD> buttons. SD> Yes, that's what the manager suggested that I could be a cashier and SD> sit for a majority of time. I do need to get up and move about every SD> 20 minutes, however. Having et at more than one Taco Whatsit that would not be a hard schedule to observe. DD> This recipe is good for one (or two). I usually use the pork seasoning DD> that I posted to Married Ruth in this packet in place of the call outs DD> in the recipe .... but that's me. Oh, and one slice of fresh bread will DD> yield 1/2 to 3/4 cup of crumbs. SD> That looks delicious. I have been receiving stewing meat and pork SD> roasts from my church's welfare assistance program and have been making SD> chili in the slow cooker along with those roasts that last me weeks in SD> the fridge. It's been good eats that last me for quite a while. I need SD> to MM the chili recipe I found. It's simple but tasty. SD> But for now, some breakfast: SD> MMMMM----- Recipe via Meal-Master (tm) v8.06 SD> Title: Spanish Egg Breakfast Casserole SD> Categories: Breakfast, Spanish, Tex-mex, Cheese, Sausage SD> Yield: 1 Servings SD> 10 Eggs SD> 1/2 c Flour SD> 1 ts Baking powder SD> 1/2 Stick margarine SD> 2 sm Cans chopped green SD> -chillies SD> 1 pt Cottage cheese SD> 1 lb Cheddar cheese, grated SD> 1 lb Sausage, cooked and SD> -crumbled For "real" Spanish swap in Spanish (milder than Mexican) chorizo or Portuguese Chorico (very close cousin to Spanish). And for anyone of any nationality/sensibility ditch the margarine and use butter. I'm not real sure what makes this Spanish outside of the Pimenton and the Spanish onion. There's not nearly enough garlic. But, it sure is tasty ... even if a bit of bother to make. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spanish Breakfast Casserole w/Eggs & Bacon Categories: Pork, Breads, Vegetables, Chilies, Dairy Yield: 8 servings 1 lb Country-style white bread; - torn in 1" pieces 1/2 c + 3 tb olive oil; divided Salt 8 oz (4 jars)roasted red peppers; - drained (abt 12 peppers) 2 Fresno red chilies 1 ts Smoked paprika (Pimenton) 1 c Heavy cream 6 oz Bacon; fine chopped 1 lg Spanish onion; thin sliced 4 cl Garlic; thin sliced 6 ls Eggs 2 tb Fine chopped parsley Set oven @ 425ºF/218ºC. Toss bread and 1/4 cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15 - 20 minutes. Let cool. Meanwhile, pulse red peppers, chilies, paprika, and 1/4 cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated. Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4-6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7-10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1-2 minutes. Transfer crouton mixture to a 13" X 9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight. Set oven @ 450ºF/232ºC. Bake casserole, uncovered, until top is golden brown, 35-45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well; season with salt. Bake again until whites are set but yolks are still runny, 10-12 minutes. Let cool 10 minutes, then top with parsley. MAKES: 8 Servings By Andy Baraghani RECIPE FROM: https://www.bonappetit.com Uncle Dirty Dave's Archives MMMMM .... Spanish food: It needs more garlic. No, more than that. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .