Subj : Re: Repairs To : Ruth Haffly From : Dave Drum Date : Mon May 27 2024 05:59:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> I got fired by Erie Insurance last year for an unknown (to both me and DD> and my agent) reason. So, scroom. I'm thinking of going back to local DD> company, Pekin Insurance. I left them for Erie when I bought the Chevy DD> HHR and they wanted an obscene amount of money to insure it. They're DD> much more reasonable on my Beemer and the house. RH> We've had a number of different carriers over the years and moves. RH> Steve had Allstate when we first got married; the agent was in a Sears RH> store. Had to go with a German company while we were over there and RH> have had others. Had renter's insurance for many years, finally got RH> homeowner's insurance 10 years ago when we bought the house. As have I. Never had renter's insurance, though. DD> Maybe it's a part of getting nearer to my century (18 more years) DD> but I'm pretty much down to 2 meals per day. Breakfast (eggs, meat, DD> taters, toast) and either a late lunch or early supper. My pants DD> have loosened up to the point that I'm glad I use suspenders rather DD> than a belt. RH> I usually go for light breakfast and lunch, a bit more (but not a RH> huge meal) for supper. Talked to my MIL yesterday for her birthday; RH> Steve's brother took her out for Chinese. (G) DD> I'm down on both frequency and amounts. Hence the need for galluses. RH> Whatever works to hold them up. Steve tried suspenders for a bit but RH> went back to belts--just didn't feel comfortable with the braces. They're not for everyone. I still have some belts - but it's been years (literally) since one has been around my waist. DD> BTW - I recommend Healthy Choice frozen steamers when you don't feel DD> like cooking. They come in various sizes and were recommended to mr by DD> a registered dietician at my doctor's office. I had the Sweet & Sour DD> Chicken made with "riced" cauliflower for supper last night. Nice and DD> not overly filling. RH> Have to take a look at them and see what's in them. Usually we've got RH> enough stuff on hand that if I don't feel like cooking, a meal can be RH> assembled with bits and pieces of this and that. One of my favourites (which I first picked up by mistake) is Chicken Linguini With Red Pepper Alfredo. Here's the ingredients: Cooked Pasta, Water, Enriched Wheat Flour: (Durum Wheat Semolina, Niacin' Ferrous Sulfate {Iron}, Thiamine Mononitrate, Riboflavin, Folic Acid) Soybean Oil, Egg White, Broccoli, Cooked Chicken: (Chicken Breast, Water, Olive Oil), Contains 2% or Less of: Isolated Soy Protein Product: (Isolated Soy Protein, Modified Potato Starch, Corn Starch, Carrageenan, Soy Lecithin), Dextrose,, Potassium Chloride, Salt, Sodium Phosphates. Flavoring Water, Red Bell Peppers & Puree: (Red Bell Peppers, Sugar, Salt), Parmesan Cheese (Part Skim Milk, Cheese Culture, Salt, Enzymes) Contains 2% or Less of: Modified Corn Starch, Soybean Oil, Nonfat Dry Milk Red Pepper Sauce, Salt, Flavorings, Xanthan Gum, Guar Gum, Distilled Vinegar Red Pepper, Salt That's quite a list. But I don't see any no-no stuff like HFCS, etc in there. And it is tasty. Bv)= DD> 8<----- GONE ----->8 DD> That's what my Sunday breakfasts are for. We pick a different venue DD> each week. Used to do a weekly lunch too but so many former attendees DD> have fallen off their twigs that it's down to just me and one other DD> guy ... and we almost lost him a bit ago. Until his son, who is DD> retired from a career as a cardiac nurse flew in for a visit and DD> straightened Les' doctor out on a few things. Les is doing *much* DD> better these days. Better enough the Charlie went back home to Boston. RH> Having a nurse in the family is good; Steve's younger sister is one. DD> My favourite boss went into that field. She's now catching babies at a DD> local hospital's labour & delivery department. I texted her to let her DD> know that the main reason she left AutoZone had quit to seek greener DD> pastures. RH> One of my friends worked in labor and delivery for years. A couple of RH> years ago she switched departments but I think she wants to go back to RH> labor and delivery--something about seeing a new life come into the RH> world............... I don't think Misty will come back to AZ. RH> At church we're doing a quarterly lunch as well as pastries and RH> RH> suchlike before each service. The staff calls it "Breakfast in the RH> RH> Basement" but it's more like a continental than a full on breakfast. DD> When I was churching food/meals were for after services. There was DD> quite the spread every Sunday in the parish hall. RH> The church I attended growing up had a coffee hour after service RH> starting about the time I went to college. My parents usually didn't RH> stay for it except when I'd come home so I could catch up with people. RH> After I got married, they pretty much stopped going to church at all. RH> Various churches we've been members of, in various places, have had RH> various food related get togethers. In HI we shared the building with a RH> Philippino congregation so every so often Steve and I met with RH> them--and would be invited to join them for lunch afterward. Got to try RH> some interesting dishes but one thing Steve found he didn't RH> like--bittermelon. (G) Never, to my knowledge, had bitter melon. I assume it lives up to its name. My favourite melon is muskmelon. At least once a week I nip in to Humphrey's for a half pound of chicken livers and a container of pre-cut muskmelon to take home and make into lunch. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Iris' Fried Chicken Livers Categories: Poultry, Dairy, Breads, Chilies Yield: 2 Servings 1 lb Chcken livers 1 1/2 c Buttermilk; divided 1 c All purpose flour 1 ts Salt 1/2 ts Cayenne pepper 2 1/2 c Saltine cracker crumbs; fine - ground Oil for frying 2 lg Eggs; beaten Soak chicken livers in 1/2 cup buttermilk for 1 hour. drain and rinse. Season with salt and pepper. In large plastic Ziploc bag, mix flour, salt, pepper, and cayenne. Put livers in bag and shake to coat. Mix eggs with 1 cup of buttermilk, put saltines in separate bag. Dip floured liver in eggs and then coat liver in saltine bag. coat and dredge all livers. In large skillet, heat oil, on medium heat. Cook livers for 5 minutes. turning once. drain on paper towels serve hot. By Iris NcCall RECIPE FROM: https://www.justapinch.com Uncle Dirty Dave's Archives MMMMM .... 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