Subj : Re: Expired
To   : Shawn Highfield
From : Dave Drum
Date : Wed Feb 01 2023 06:34:00

-=> Shawn Highfield wrote to Sean Dennis <=-

 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.

 SH> I make more as a driver then I would in IT.  I drive for a company
 SH> contracted by our regional transportation service.  I drive special
 SH> service and on demand, so special service are people who may be non
 SH> verbal, blind, autism etc.  They get door to door service.  On Demand
 SH> clients go from bus stop to bus stop where the region has removed the
 SH> bus service.

 SH> I leave my work at work.  Don't have a thought about it when I get
 SH> home.

I've taken on a gig for Senior Services as a bus driver/chaperone for a
gaggle of geezers. It's a Sunday morning thing. I pick them up at their
retirement/sheltered care/etc. facilities and take them to a local cafe
or restaurant for breakfast. We try to arrive about 8 o'clock so all can
be fed and reloaded into the short bus (Ford F-450 chassis) before the
churches end their early service(s) at 9 o'clock.

It's pretty neat in that I'm older than a lot of my passengers and I'm
taking them places they've never been before for food better than the
institutional dreck they've had all week. Plus, the restaurants nearly
always comp the driver's meal.  Bv)=

I've learned to give the selected venue a "heads up" that we'll be coming
to darken their guest towels. I also take requests from the old dears if
they have some place they'd like to re-visit or introduce the company to. 
But most of them are happry with my choice(s) usually asking "Where are 
we going today?" as they get aboard. I feel like Mr. Rogers  Bv)=

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

      Title: Senior Breakfast Strata
 Categories: Pork, Breads, Dairy, Cheese, Vegetables
      Yield: 12 servings

      1 lb Pork breakfast sausage
      1 lg Bell pepper; cored, chopped
      1 md White onion; chopped
      1 lb Loaf herb or cheese bread;
           - in cubes
      4 oz Shredded cheddar cheese
      6 lg Eggs
      2 c  Milk
      1 ts Colman's ground mustard

  In a large skillet, cook sausage, pepper and onion over
  medium heat until meat is no longer pink; drain.

  Place bread in a greased 13" x 9" baking dish. Top with
  sausage; sprinkle with cheese. In a large bowl, whisk
  eggs, milk and mustard. Pour over top. Cover and
  refrigerate overnight.

  Remove from the refrigerator 30 minutes before baking.

  Set oven @ 350ºF/175ºC.

  Bake, uncovered, 30-35 minutes or until a knife inserted
  near the center comes out clean.

  Let stand 5 minutes before cutting.

  RECIPE FROM: https://completerecipes.com

  Uncle Dirty Dave's Archives

MMMMM

.... Is there an imaginary cure for hypochondria?
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