Subj : Re: Delivery
To   : Ruth Haffly
From : Dave Drum
Date : Sat May 11 2024 05:57:34

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Whether a box-bodied truck or a bicycle with a large basket. My granny
 DD> used it a lot in Carlinville.

 RH> The grocery store that delivered had a panel truck.

 DD> Hy-Vee and Humphrey's use largish Ford Transit 350 delivery vans and
 DD> Hy-Vee also uses Doordash and Instacart contractors.

 RH> As long as things get delivered, all's well and good.

Except when I "senior momented" something essential and have to go out
anyway and get it.  Bv(=

 DD>       8<----- CHOP ----->8


 DD> Never met Mark in person but I use his BBS daily.

 RH> Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville,
 RH> AL.

 DD> Didn't know there were two. I'm replying in this packet via his SESTAR
 DD> BBS.

 RH> Where is he out of? Maybe we have 3 Mark(c) Lewis's?

 DD> The M. Lewis I'm referencing is a big hub for Phydeaux mail and
 DD> sometimes uses the nick-name "Waldo Kitty". As to his physical
 DD> location - somewhere in the American Southeast.

 RH> I've no idea, and we're operating off hot spots and campground networks
 RH> for a while longer. Went in to see Steve's mom both yesterday and
 RH> today, also saw his brother yesterday & we all went out for Italian
 RH> food. I ordered a half serving of ravioli, got 2 big ones. Steve's mom
 RH> used to cut hers using a tuna can, these were bigger than that. With
 RH> the salad, I ate one, had the other for supper. Steve had a nice
 RH> looking pizza, ate half, had the rest for supper. We had beef on 'weck
 RH> (kimmelweck rolls) for lunch, again I brought half home and reheated it
 RH> for supper. Travelling tomorrow so not sure what meals will be.

I was gifted with a Bellermain Ravioli Maker/Press a few years ago on my
natal annioversary. It's still in the package and using it is down pretty
far on my "round tuit" list.

I do like stuffed pasta, however. Ravioli, pelmeni, varenki, etc.

This is a favourite .... I break down the bag of frozen ravioli into
Dave sized portions and sucky-bag them for future reference.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Louis Toasted Ravioli
 Categories: Pasta, Cheese, Sauces
      Yield: 12 Servings
 
    1/4 c  Whole milk
      2 lg Eggs
  1 1/2 c  Italian seasons bread crumbs
      1 ts Salt (opt)
     25 oz Pkg frozen ravioli; thawed.
           - any stuffing
      3 c  Oil for frying
      2 tb Grated Parmesan cheese
     32 oz Jar spaghetti sauce
 
  Combine milk and egg in a small bowl. Place breadcrumbs
  and if desired, salt in a shallow bowl. Dip ravioli in
  milk mixture, and coat with breadcrumbs.
  
  In a large saucepan, heat marinara sauce over medium heat
  until bubbling. Reduce the heat to simmer.
  
  In a large heavy pan, pour oil to depth of 2 inches. Heat
  oil over medium heat until a small amount of breading
  sizzles and turns brown. Fry ravioli, a few at a time, 1
  minute on each side or until golden. Drain on paper
  towels. Sprinkle with Parmesan cheese.
  
  Serve immediately with hot marinara sauce.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Faith will not die while seed catalogs are printed.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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