Ruth Haffly wrote to Dave Drum <=-

The black camel kneels for all of us, sooner or later. My doctor
chided me for not using the BiPap every night with a "You could die in your sleep" Itold him "It's my preferred way to go." End of
discussion.

As long as there's some way to notify us that you've gone, I'm OK with that. BTW, if you don't see me every day (or other day or so) for the
next couple of weeks, don't panic. Got another road trip so my participation here may be somewhat erratic. Should be back home by mid month or so.

Post mortem notification is gonna be tough. As far as no seeing your
posts on a daily basis - we don't now. Every couple days is more usual.
If it's over a week I beging to be concerned. So, thanks for the "heads
up". Bv)=

8<----- HACK ----->8

And yesterday I went in and told my manager that I was quitting
because I could no longer give them an honest days work. So, I guess
that means I'm retired.

You will find something to fill your days. Still, 20 years for what was supposed to be just a part time job is quite credible; congratulations!

It wasn't actually "work" as I enjoyed what I was doing.

And got to meet all sorts of people while doing so.

Some of whom were "unrepeatable" - and Boy Howdy! was I glad of that.

Our T.R. is still here and seems to be doing well. My personal
favourite is the Old Luxemburg it's an old school steak
house/restaurant across the street from my favourite meat market (Humphreys') in a semi-dodgy neighbourhood. On the west side of town
there is Mariah's - still struggling after the CoVid shut down. I
don't do steaks much anymore - even at home.

Those sould like places we'd go to for a special occasion. We'll grill steaks at home every so often but just as often, go out for them and
get a big enough cut that we can bring some home to enjoy it again.

I've never been one for doggie bags even now that there are three
mutts living here. I always try to be a member of the clean plate
club.

I used to be, but a smaller appetite as I've gotten older and an
increase in portion size in a lot of most places have combined to make
me ask for a "to go" container quite often. A lot of times I'll get my entree and portion off what I can reasonably eat, setting the rest
aside right away. That has saved a lot of overeating, given me a lot of good second, and sometimes third, opportunities to enjoy a good meal without a lot of fuss.

The commercial places must be *very* different where you live. My locals
are more likely to ber doing smaller portions if they change at all. But I
know what you mean about diminished appetite. Yesterday I had a decent breakfast - eggs, taters, meat, toasst and a big glass of tomato juice. So lunch was a cup of Dannon no-fat chocolate raspberry yoghurt. And supper
was a Healthy Choice nuke 'em bowl (Chicken & broccoli linguine with a
red papper Alfredo sauce. Quick, convenient and filling. Also just U$2.75
per serving.

Which is a disappointment for Jasper and his "sisters". They can, and
do, clean plates and bowls almost like a pre-wash unless it's Chinese food.

Not any Chinese food or just specific meals? Our Sam liked just about everything except lettuce and green peas.

I've not figured it out. I first noticed it with General Tso's leftovers
and assumed it was the hot peppers. Then I noticed the Isoble sniffed and turned away from Mushroom Chicken. So, I thought it might be the soy sauce.
So I tried the Mushroom Chicken without the soy. Still no-go. Not a big deal They get kibble, canned dog food every evening @ 18:00 and do their mooch- a-pooch act whenever one of us is cooking at the stove.

I know this is the Cooking Echo - but as I get older I'm more into doing the onvenience thing - especially if it's tasty. I can recommend the Healthy Choice
frozen entrees (generally <U$2.75 around here) % minutes in the nuker and
it's
ready for any sauces/condiments you care to add before having a tasty meal.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Red Pepper Alfredo
Categories: Pasta, Vegetables, Herbs, Cheese
Yield: 4 servings

Salt
12 oz linguine
2 TB unsalted butter
1 sm yellow onion; chopped
3 cl Garlic; minced
24 oz (2 jars) roasted red peppers
- drained, roughly chopped
3/4 c Heavy cream
1/2 c Grated Parmesan; more for
- garnish
Chopped parsley; garnish

In a large pot of boiling salted water, cook pasta
according to package instructions. Reserve about 1 cup
of pasta water, then drain.

Meanwhile, in a large skillet over medium heat, melt the
butter. Add the onion and garlic, and cook, stirring
frequently, until onion is tender and the garlic is
lightly golden, about 4 minutes. Remove from the heat.

Transfer the onion mixture into a food processor and add
the roasted red peppers and cream. Blend until smooth.

Pour the red pepper mixture back into the skillet. Add ½
cup of the pasta water and the parmesan and bring to a
simmer over medium heat. Season with salt.

Add cooked pasta and toss until coated in sauce. If the
sauce is too thick, add reserved pasta water, 1
tablespoon at a time. Garnish with parsley and more
parmesan and serve immediately.

RECIPE FROM: https://www.delish.com

Uncle Dirty Dave's Archives

MMMMM

... In England, anything served for dessert is pudding, even pudding.
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