Subj : Staffing was: Leftovers To : Ruth Haffly From : Dave Drum Date : Wed Jan 01 2025 07:09:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> One of the things I like about the local truck-stop's restaurant is DD> that any non-breakfast meal you order comes with a chice of one of the DD> soups of the day (they always have two except Sunday - when it's DD> Creamy Chicken Rice soup only) or you can take a "side salad" with DD> lettuce, shredded carrot, some sliced or diced tomato and a couple DD> nice slices of cucumber. Even a burger & fries comes w/that choice. RH> Sounds good to me; I'll most likely take the salad, especially if RH> they have 1,000 Island dressing. DD> Oh, they do. RH> I'll take that, on the side please. DD> That's how they bring it. In a nice plastic "souffle" cup. If you ask DD> for "lots" as I do w/blue cheese dressing - they bring two cups. Bv)= RH> I'm finding that one cup is usually enough for me these days. I don't RH> like salads drowned in dressing so usually ask for it on the side. One RH> exception is Olive Garden (we were there yesterday); their salad has a RH> nice amount of dressing, not too little, not drowning in it. I know RH> they probably put most of it together well in advance but they don't RH> add things like the tomatoes and crutons until it is ordered so it's RH> nice and fresh. I've never cared much for O.G. Too many authentic Italian restaurants available to choose from. And in almost any regional Italian you can imagine from Sicily to the Tyroleans. I go to Papa Frank's (Saputo) for their baked spaghetti. Or Joe Gallina's for the Sisilian take on pasta or pizza. Or Sam's (Salvatore) forthe best beef po'boys in the Midwest. The whole Gallina family came to this area from Sisily about 30 years ago. Joe has his place downtown, His brother Frank is in the near by town of Riverton. Another brother ?Giovanni? has a place in Chatham. And brother Vito, who had a very popular restaurant in a local shopping center, packed his things and went home to Sicily - where Guiseppe (Joe) tells me he's making a fortune selling "American Style" pizza to Palermo. Sadly, my favourite Italian place, Bianco's got "urban renewed" out of their location and Dominic took the money and retired. I used to go there for supper and tell the wait staff, "Whatever Grandma's cooking" for my dinner order. I was never disappointed. 8<----- CLIP ----->8 RH> Looks good to me. We're not going anywhere for New Year's eve, just RH> going to have a quite night at home. That way I don't have to inhale RH> smoke from the fireworks. I *NEVER* *EVER* go out on 'amateur night". Too many normally sober folk who think it's their duty to go out on New Year's eve and get stupid. As in knee walking, toilet hugging drunk. And then try to drive. No, thank you very much. I worked at the Zone last night, stopped at Hardee's and got their Big Bag meal - 2 double burgers, fries and medium soft drink - and went right home. The carb load sent me right off to the land of nod and I didn't even hear the local idiot and his fireworks ticking anyone in ear-shot. The municipal fireworks from the Old State Capitol (downtown) were called off due to it being a rainy day - and night. So I didn't miss much and got a good night's sleep. Had this made-up and sitting in the ice box. I'm expecting my oven's timer to ding and tell me it's time for a proper breakfast - any minute now .... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Farmer's Breakfast Casserole Categories: Potatoes, Cheese, Dairy, Ham, Eggs Yield: 6 servings 3 c Frozen shredded hash brown - potatoes 3/4 c Shredded Monterey Jack - cheese 1 c Diced, fully cooked ham * 1/4 c Chopped green onions 4 lg Eggs 12 oz Can evaporated milk 1/4 ts Pepper 1/8 ts Salt * diced, fully crisped, thick-cut bacon will work here as well as the ham. Ad give a different falvour profile -- UDD Place potatoes in an 8" baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt; pour over top. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake @ 350ºF/175ºC, uncovered, until a knife inserted in the center comes out clean, 55-60 minutes. Nancy Schmidt, Center, Colorado Makes: 6 servings RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Kitchen MMMMM .... Whatever you are, be a good one. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .