Subj : Re: Patriots To : Shawn Highfield From : Dave Drum Date : Fri Sep 27 2024 05:58:00 -=> Shawn Highfield wrote to Dave Drum <=- DD> Except these are "clip-ons" and I always wear button suspenders. SH> I've never owned a pair, but they look comphy. I got into them because I couldn't understand skinning a cow just so I could hold my trousers up. And it was during a period when my weight was fluctuating - and I was tired of punching new holes in my belts. Galluses (suspenders) are very comfortable - except those made of what is called "Tuff Stuff". Those are stiff, unyielding and have less give than a conservative politician. DD> dexterity has slid downhill I use what are known as "bachelor DD> buttons" or "logger buttons" which are like the button on your DD> Levis/Wrangler jeans. Much easier if not as elegant. Bv)= SH> That I understand, my eye sight seems to be fading fast, I've got 2 SH> pair of glasses, but the ones for reading are only good for UP CLOSE SH> even sittign at a laptop (like now) I can't wear them as it's too far SH> away. I have general purpose classes for most use. And "mid-vision" glasses for use with the confusers. And after an illness my near vision, which had been fine for reading books, newpapers, etc. disappeared. So, now I have a pair of spectacles strictly for reading. I've tried bi-focals - not a successful experiment. I much prefer changing from one set to the other. SH> Gubment only let's us go once every 2 years here so unless i want to SH> pay I'm stuck waiting. My benefit plan is... poor at best. I used to have vision insurance - until I did the math. The insurance let me have one eye exam and one set of glasses per year. The premiums added up to about what it would cast me out-of-pocket. Carrots are said to aid your eyesight. Or, at least, that's what my old grandmother told me. Fortunately I like carrots. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Glazed Carrots Categories: Five, Sides, Vegetables Yield: 8 Servings 2 lb Carrots; scraped, cut into - batons 1/4 c Butter 1/4 c Packed brown sugar 1/4 ts Salt 1/8 ts Ground white pepper Place carrots into a large saucepan, pour in enough water to reach depth of 1", and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl. Melt butter in the same saucepan; stir brown sugar, salt and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes. Recipe by: Tricia McTamaney RECIPE FROM: http://allrecipes.com Uncle Dirty Dave's Kitchen MMMMM .... "Canned mackerel: It's a giant sardine and it's real gross." -- Neekha --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .