Subj : Re: Towing the Line
To   : Shawn Highfield
From : Dave Drum
Date : Wed Aug 07 2024 06:08:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> Mine had a "builder's plate" right next to the circuit breaker box.

 SH> Our old one did.  This one not so much, it could have been an empty
 SH> shell that someone built on... we just don't know.

All you are sure of it that it's old and creaky but not old enough to
be an archeological  "find".  Bv)=

 DD> Takes me 5 minutes to nuke a "baked" potato to the edible stage. And
 DD> 5 minutes to nuke bacon to crispy. A fortuitous match up.

 SH> THat is handy!

 DD> You've mentioned that before. Medical science hasn't come up with an
 DD> answer for you?

 SH> I'd have to go to the doctor for that and quite frankly I don't want to
 SH> bother. Just as easy to eat a lot less meat and see what happens.
 SH> Andrea made chickpea curry last night, it was just a jar sauce I
 SH> thought it was okay, she took one bite and said too spicy.  So I have
 SH> some for lunch today. :)

I like going to the doctor - except for the problems it causes with my
schedule. We have a big medical school here and they run a Family Medicine
Center. My primary doc is a middle-aged white guy. But there are a lot
of young doctors, either doing their "residency" or newly hired - of the
cute female persuasion. I'm too old for the mating dance but my eyes do
still work just fine.  Bv)=

'Nother good "fishy" food ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuna On Shingle - The Dim View
 Categories: Seafood, Soups, Dairy, Breads
      Yield: 3 Servings
 
     10 oz (2 cans) tuna; drained *
    1/3 c  Diced bell pepper
    1/4 ts Black pepper
    1/4 ts Granulated garlic
 10 3/4 oz Can Cream of Celery soup
      3 tb Milk; as needed
           Toasted bread or muffins
 
  This is super easy and makes a great breakfast, light
  lunch or supper. A country-style toasted bread makes
  this dish.
  
  Saute bell peppers until wilted.
  
  Add undiluted soup, season with pepper and garlic.
  
  Fold tuna into soup mixture being careful not to break
  too much. Add 2 or 3 tbs milk or more to achieve creamy
  consistency.
  
  Heat to simmer.
  
  Serve over toast of your choice.
  
  * Note: This can also be done with leftover salmon
  
  From: The Dim View Column; 10 October 1969
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... The Irish drank hard liquor to match their hard lives.
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