Subj : Re: Participation
To   : Dave Drum
From : Sean Dennis
Date : Wed Jan 29 2025 14:26:27

-=> Dave Drum wrote to Sean Dennis <=-

 DD> It's a learning experience. But I'm glad to hear you're getting the
 DD> china clippers. They're a game changer.

I'm genuinely excited.  No more TMJ pain from overextending my jaws to be
able to gum food properly.  I realize that they're not without issues but
anything has to be better than what I have now.

 DD> Won't catch me on a goof course. When I wore a younger man's clothes
 DD> some of my coffee buddies kept after me to come golfing with them. So,
 DD> I went, rented clubs and did 9 holes in 44 strokes. The next time I got
 DD> around in 40. So one of them said let's play 18. Went to the public 18
 DD> hole course and I got around in a 3 over par 75. They quit asking me to
 DD> go wirth them.

I actually enjoy golf but I don't take it seriously.  I'm terrible at golf
like I am horrible at playing pool but I still enjoy both games.

 DD> WOW! Someone is an eager-eater.

I didn't even notice that.  Sounds like me... XD

 DD> .+. "Golf is a good walk, spoiled." -- Mark Twain

It can be depending on who you play with!

Do potatoes belong in chili?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: South of the Border Chili
 Categories: Chili, Turkey, Beans & leg, Luncheon, Potatoes
      Yield: 4 Servings
 
      4 lg Idaho baking potatoes; baked
      1 tb Vegetable oil
     12 oz Ground turkey
      1 md Onion; diced
      1    Red or green bell pepper;
           -diced
      1    Garlic clove; minced
      1 tb Chili powder
     15 oz Red kidney beans; rinsed and
           -drained
 14 1/2 oz Stewed tomatoes
    1/2 ts Salt
      2 tb Grated low-fat cheddar
           -cheese, optional
      2 tb Low-fat sour cream; optional
 
  1. In large nonstick skillet, over medium-high heat, heat oil. Add
  ground turkey; cook, stirring to break up large pieces until lightly
  browned, about 5 minutes. With slotted spoon, remove turkey from
  skillet; set aside.
  
  2. To skillet, add onion, bell pepper and garlic; cook until
  vegetables are tender-crisp, about 4 to 5 minutes. Add chili powder;
  cook, stirring, 1 more minute.
  
  3. Stir in kidney beans, stewed tomatoes, 1/4 cup water and salt.
  Bring to a boil and reduce heat; simmer until thickened, about 10 to
  12 minutes.
  
  4. Halve potatoes lengthwise, cutting almost to the base of the
  potato. Mash slightly with fork, leaving in skins. Spoon chili
  mixture over each potato, dividing evenly. Top with cheddar cheese
  and sour cream.
  
  Makes 4 servings. Preparation time: About 20 minutes. Cooking time:
  About 25 minutes.
  
  Per serving: About 485 cal, 30 g pro, 58 g car, 15 g fat, 28% cal
  from fat, 72 mg cholesterol, 1050 mg sod, 14 g fiber.
  
  Busted by Gail Shermeyer <4paws@netrax.net>
  
  Recipe by: Low-Fat Meals, Woman's Day, 4/96
  
  Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net
  (Shermeyer-Gail) on Nov 09, 1997
 
MMMMM

-- Sean

.... Everyone's an atheist until it's time for a BIOS update.
--- MultiMail/Linux
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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