Subj : Towing the Line To : Ruth Haffly From : Dave Drum Date : Tue Jul 09 2024 06:40:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> IIRC, they brought it to the 2007 picnic at the Shipp's. That's the RH> first one we were able to attend and got to put a lot of faces with RH> names. Michael made some melt in your mouth crab cakes for that one; I RH> know I brought an assortment of home made jams and did a peach cobbler RH> but don't remember any other dishes. I really miss MLoo. DD> These days I choose my rides for ease of entry and exit. No more DD> sports cars or jacked-up pick-ups. And even the mid-sized pick-ups DD> like Ranger and Colorado are too high for me to get in easily. Your DD> Frontier was my idea of the ideal size. RH> The F-150 has a handy handle on the door frame; I always take a step RH> onto the running board, grab the handle and swing myself in. Also make RH> sure the door is only about halfway open, makes it easier to grab to RH> close. That handle is often referred to as the S.O.B. bar or G.D.it handle. Nearly all pickups and many S.U.V.s have them - either on the door post or attached to the roof portion above the door. I use the on in my brother's GMC Envoy regularly. And I know exactly what you mean about opening the door only to the first detent. DD> 8<----- NICK ----->8 DD> We just got an African place - "Rraveller's Kitchen" that replace La DD> Bamba "Burritos as Big as Your Head". I'll have to give them a try and DD> see what they mean by "African" That's a biiiiig continent. Bv)= DD> I note from their on-line Door Dash menu that they also offer Afro-Mex DD> items and vegetarian stuff. RH> You will have to try them and give us a report. A new local chain RH> opened a branch in WF recently so we got some take out for lunch the RH> other day. Alpaca is Peruvian based, charcoal grilled chicken. We'd had RH> some at one of their other locations so knew what we were getting. We RH> split half a chicken, an order of maduroes (fried plantains) and a RH> tossed salad. I've a feeling we'll be going back there on a sorta RH> regular basis. I'd leave the plantains alone unless someone who knows can assure me that they won't break me out in hives the way their look-alike the banana does. DD> It will be interesting. At that very address I used to work on a DD> weekly all sports newspaper (Sports Spotlight) and learned the DD> printing trade. DD> I had just returned home from 5 years in California. Lived in a tiny DD> 2 bedroom shack behind the shop. 2 (tiny) bedrooms, kitchen (even DD> smaller than my current), common area. And the WC was, literally, in DD> x closet. DD> After we moved the print shop and I shifted house to something more DD> liveable the building was razed and a Lee's Famous chicken joint was DD> built there. When Lee's shrank back to southern Indiana/northern DD> Kentuck the build was vacant for a long time until La Bamba happened DD> along. RH> Some spots never do seem to hold a business long. There's one location RH> here in WF that has probably had at least 5 different restaurants, RH> besides long times of sitting empty, in the 15 years we've been here. RH> Nothing seems to last more than 6 months in that location. Lee's Famous was there for several years - as was LaBamba Burritos. But we have other locations which have been sampled briefly as restaurant locations. One place near my work had a Bellacino's Grinders & Pizza shop there for eight years until the franchisee sold out and retired. The new owners were totally clewless and soon had run the business into bankruptcy. Then there was a string of pizza joints - some w/alcohol and some dry. None laasted long. Currently that location is shuttered. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Classic Italian Grinder Sandwich Categories: Breads, Pork, Beef, Cheese, Vegetables Yield: 1 sandwich 1 lg Italian roll or hoagie bun 1/4 lb Sliced deli ham 1/4 lb Sliced Genoa salami 1/4 lb Sliced pepperoni 1/4 lb Sliced provolone cheese 1/4 c Shredded lettuce 1/4 c Sliced tomatoes 1/4 c Sliced onions 1/4 c Sliced banana peppers or - pepperoncini 2 tb Italian dressing or olive oil 1 ts Dried oregano Salt & pepper Mayonnaise, mustard, or add'l - Italian herbs; optional PREPARE THE BREAD: Slice the Italian roll or hoagie bun lengthwise, being careful not to cut all the way through, so it hinges open. LAYER ON THE VEGGIES: Start by layering the shredded lettuce, sliced tomatoes, onions, and pickled peppers on the bottom half of the roll. ADD THE MEAT & CHEESE: On top of the veggies, add the sliced ham, salami, pepperoni, and provolone cheese. SEASON & DRESS: Drizzle Italian dressing or olive oil over the top of the meat, cheese, and veggies. Sprinkle with dried oregano, salt, and pepper. Add any additional condiments like mayonnaise or mustard if desired. CLOSE AND SERVE: Gently press the top half of the roll down over the fillings. Cut the sandwich in half if desired. Enjoy! SERVES: One or two RECIPE FROM: https://www.heresyourdinner.com Uncle Dirty Dave's Archives MMMMM .... "We hang the petty thieves and appoint the great ones to public ffice"Aesop --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .