Subj : Re: Towing the Line was: Chic To : Ruth Haffly From : Dave Drum Date : Fri Jul 19 2024 07:25:10 -=> Ruth Haffly wrote to Dave Drum <=- RH> They are doing well then. I didn't work long enough to get full Social RH> Security but, some's better than none. DD> By continuing to work and pay into SS my monthly cheque increases DD> every year (more than the COLA bumps. Plus, I enjoy what I do so it's DD> not "work" just ....... RH> I'm self employed so I can pick and choose my jobs. Not doing anything RH> right now because our AC not working right, current project is a RH> flannel shirt. Should have AC fixed Friday, then back to the sewing RH> machine. Do you make enough to file with the Eternal Revenue Service? When I ran a print shop in my basement as a side business one of the things I hated most was the paperwork for the IRS filings. RH> Steve has mentioned cashing out an IRA to pay off the house but we've RH> not done so yet. Soon getting to the point when we have to draw from it RH> so we'll probably use that for extra house payments. We're paying extra RH> on the principle every month so already have the mortgage about half RH> paid. I got a link in one of my on-line news feeds the other day - so I followed it and found myself nodding my head often as I read it. Worth a read. https://www.forbes.com/advisor/mortgages/pay-off-your-mortgage-early/ DD> It's a matter of mathematics. Which is why I don't carry a balance on DD> my credit cards. And it makes it easier to get a home equity loan. I DD> needed one when I re-roofed the house, rebuilt the patio cover and had DD> the tree removed that caused me to need to rebuild the cover. RH> We don't carry a balance on our cards either. Couple of times when we RH> had big projects (house siding, new heating/cooling unit), a windfall RH> has come in at the same time to pay for it. Found money is *always* nice. DD> 8<----- WHACK ----->8 RH> One time when we were at my parent's house, my brothers were talking RH> about how good Mrs. Stouffer's lasagne is. Steve and I looked at each RH> other with a "do they ever have lousy taste in food!" look. I guess it RH> cmes naturally; my mom used to make lasagne with cottage cheese. I got RH> my lasagne recipe from my Italian MIL. (G) DD> It's all in what you're accustomed to, I suppose. RH> Probably so, but once I got my MIL's recipe, I never looked at my RH> mom's. Same as we said we'd make his mom's sauce & meatballs and my RH> mom's meat sauce, then decide which to keep making. Made his mom's RH> first, never made my mom's. (G) DD> The Guineas around here used both ricotta and cottage cheese. And RH> once DD> in a while just small curd cottage cheese. RH> Guess it depends on what area of Italy you're from. There are regional specialtiesd in nearly any cuisine.It's seldon the same all over the country. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sicilian Caponata Categories: Vegetables, Nuts, Herbs Yield: 5 servings 4 md Eggplants; in 3/4" cubes Salt 2 Celery ribs; in 1/2" long - pieces 1 lg Red onion; thin sliced - lengthwise 6 oz Pitted green olives; halved 1/4 c Capers; rinsed, drained 1/4 c Tomato paste 1/2 c Red wine vinegar 2 tb Sugar 1/2 c Toasted whole almonds; fine - chopped Fresh ground black pepper Extra-virgin olive oil; for - drizzling Place the eggplant in a colander, season liberally with salt, and toss to combine. Let the eggplant stand for 30 minutes, then rinse under cold running water until all the salt is gone. Squeeze all the moisture from the eggplant and dry them thoroughly on paper towels. In a large skillet, warm the olive oil over high heat. Working in three batches, add the eggplant to the oil and fry, tossing occasionally, until dark brown all over, about 10 minutes. Using a slotted spoon, transfer the eggplant to paper towels to drain and discard all but 2 tablespoons of the olive oil. Reduce the skillet to medium heat, add the celery and onion, and cook, stirring, until soft, about 6 minutes. Stir in the olives and capers and cook for 2 minutes. Add the tomato paste and cook, stirring, until the paste is lightly caramelized, about 2 minutes more. Pour in the vinegar and sugar and cook, stirring, until the sugar dissolves and the vinegar almost completely evaporates, 2 to 3 minutes more. Scrape the vegetables into a large bowl, stir in the eggplant and the almonds, and season the caponata with salt and pepper. Drizzle the caponata with extra-virgin olive oil before serving. Yield: makes 5 cups RECIPE FROM: https://www.saveur.com Uncle Dirty Dave's Archives MMMMM .... Confuse Us says: Better to lose a lover than love a loser. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .