Quoting Nancy Backus to Jim Weller <=-

My friend the Flavour Trader is getting national recognition. He is
one of 13 young up and coming chefs being recognized by the Toronto
Globe and Mail this year.

Very good for him... :)

He also won the tender call for the management contract at the
restaurant inside our Territorial museum, the Prince of Wales
Northern Heritage Centre. The Museum Cafe is being renamed Saveurs
De L'Artisan. (The museum guy just moved over to the Legislative
Assembly (equivalent of your State Congress Capitol Building) dining
room). These are both highly sought after positions and great
opportunities as it gives a chef creative control over an upscale
menu and access to a discerning and elite customer base without a
capital outlay for premises and equipment. The place has 71 seats
and a staff of 8.

He is partnering with Calvin Rossouw, the now-ex-sous-chef at the
award winning (won bronze for it's cream ale at The Canadian Brewing
Awards) NWT Brewing Company's brew pub, The Woodyard Brewhouse And
Eatery, who's recipes I have posted here in the past. Both of them
are big on using local wild food in their dishes.

His old place will continue to serve takeout meals but it will only
offer two things a day, and be open from 12-2 Mon-Fri.

Joe Robertson built more than 50 bars throughout England,
but not a chain: each one was unique - JW

I trust he found able personnel to keep them....?

He was a major player in the 80's and the 90's. He's retired now
but most of his creations live on.

http://joerobertson.info/developments/

There's beer and fennel together in this dish:

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

Title: Chicken and Shrimp Jambalaya
Categories: Chicken, Shrimp, Clams, Cajun, Rice
Yield: 8 servings

1 lb Medium shrimp; peeled,
-deveined
1 lb Boneless skinless chicken
-breasts
3 ts Olive oil; divided
5 Cloves garlic; minced
1/2 c Shallots; finely chopped
1 sm Fennel bulb; fine chop
2 sm Carrots; finely chopped
1/4 c Green onions; chopped
1 md Red bell pepper; chopped
1 md Green bell pepper; chop
1 c Canned chopped tomatoes
1/4 c Fresh parsley; minced
2 ts Fresh thyme leaves or
1/2 ts Dried thyme, crushed
8 Basil leaves; minced or
1 ts Dried basil, crushed
2 Bay leaves
1 c Beer
1/4 c Tomato paste
2 tb Worcestershire sauce
1 ts Salt
1/2 ts Freshly ground black pepper
1/4 ts Cayenne pepper
1 ts Fresh ginger root; grated
3 c Clam juice; divided
1 c Long grain white rice
2 ts Grated lemon zest

Cut each shrimp into thirds. Pound the chicken thin with a
mallet, and cut into thin strips. In a Dutch oven, saute the
shrimp and chicken in 1 teaspoon oil over medium heat for 2
minutes, or until shrimp turns pink, tossing to cook evenly.
Remove and set aside.

Add the remaining 2 teaspoons oil and cook the garlic 1 minute.
Add the shallots, fennel, carrots, green onions and bell peppers
to the pan and cook 5 minutes.

Add the tomatoes, parsley, thyme, basil and bay leaves; simmer,
uncovered, 15 minutes. Stir often.

Mix in beer, tomato paste, Worcestershire, salt, pepper, cayenne,
ginger and 1 cup clam juice. Cook 25 minutes, or until the
mixture looks like a thick puree.

Add the remaining 2 cups clam juice and bring to a boil. Stir in
the rice, mixing evenly. Add lemon zest and simmer, covered, for
15 minutes, or until rice is firm but tender.

Mix in the shrimp and chicken and heat through for 10 minutes.
Cover and set aside 15 minutes. remove the bay leaves before
serving.

Recipe By: Seattle Times 2/12/97

From: Rooby

MMMMM


Cheers

Jim

... Thanks shrimp. I appreciate your tastiness.

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Quoting Jim Weller to Nancy Backus on 11-03-18 21:09 <=-

My friend the Flavour Trader is getting national recognition. He is
one of 13 young up and coming chefs being recognized by the Toronto
Globe and Mail this year.

Very good for him... :)

He also won the tender call for the management contract at the
restaurant inside our Territorial museum, the Prince of Wales
Northern Heritage Centre. The Museum Cafe is being renamed Saveurs
De L'Artisan.

Very nice.... :)

(The museum guy just moved over to the Legislative
Assembly (equivalent of your State Congress Capitol Building) dining room). These are both highly sought after positions and great opportunities as it gives a chef creative control over an upscale
menu and access to a discerning and elite customer base without a
capital outlay for premises and equipment. The place has 71 seats
and a staff of 8.

They both did well, then... :) That's a good sized place, too...

He is partnering with Calvin Rossouw, the now-ex-sous-chef at the
award winning (won bronze for it's cream ale at The Canadian Brewing Awards) NWT Brewing Company's brew pub, The Woodyard Brewhouse And
Eatery, who's recipes I have posted here in the past. Both of them
are big on using local wild food in their dishes.

Sounds very promising.... Will the prices keep you from being able to
visit often....?

His old place will continue to serve takeout meals but it will only
offer two things a day, and be open from 12-2 Mon-Fri.

Will he be there for the time period, or will he have someone else
handling that now...?

Joe Robertson built more than 50 bars throughout England,
but not a chain: each one was unique - JW

I trust he found able personnel to keep them....?

He was a major player in the 80's and the 90's. He's retired now
but most of his creations live on.
http://joerobertson.info/developments/

Of course any interest I have in beer is purely theoretical, as I don't
like the taste of it... ;)

ttyl neb

... She ate so many clams that her stomach rose and fell with the tide.

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Quoting Nancy Backus to Jim Weller <=-

the Flavour Trader [...] won the tender call for the management
contract at the restaurant inside our Territorial museum
The museum guy just moved over to the Legislative Assembly

Will the prices keep you from being able to visit often....?

Both places have $14-$22 lunches with $7 soups, appetizers and
desserts, so maybe not every day but certainly periodically as a
treat. The menu is changed daily and posted on various social media
the evening before.

They both have great beverages and baked goods for coffee break time
too.

Here's yesterday's menus:

Cliff Cafe (in the "Ledge")

Soup of the day- Corn, potato and pancetta with chipotle and smoked
Cheddar.

Catch of the day- Whitefish fish cakes with a peri peri glazed
baked arctic char and finished with a lime sour cream.

Feature of the day- Pan seared chicken with caramelized onion,
provolone, lettuce, tomato and roasted garlic mayo on rye.

Museum Cafe

Butter roasted Great Slave Lake Whitefish, with glazed carrots and
squash on a bed of barley risotto with goat cheese.

Bison & Morels stew with creamy scallop potatoes and a side of
medley salad with an apple cider & mustard dressing topped with
Okanagan valley apple

His old place will continue to serve takeout meals but it will only
offer two things a day, and be open from 12-2 Mon-Fri.

Will he be there for the time period, or will he have someone else handling that now...?

No, he'll be at the museum supervising the main venue.

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

Title: Bison and Morel Mushroom Stew
Categories: Game, Bison, Wild, Mushrooms, Stews
Yield: 4 Servings

1 lb Bison meat, cubed
1 tb Bison or beef suet
1 c Chopped onion
2 tb Flour
Salt and pepper
3 c Morel mushrooms, rough chop
1 c Dry vermouth
1 c Chicken broth
1 ts Died basil
1/2 ts Dried thyme
3 Garlic cloves, minced
14 oz Canned diced tomatoes with
Juice
Garnish:
Flat-leaf parsley, chopped

Melt suet in a large skillet on medium high heat until sizzling.
Add the meat and onion. Fry for about five minutes. Combine flour,
salt and pepper; sprinkle over the meat and onion mixture. Cook
for one or two minutes, stirring constantly. Add the remaining
ingredients and bring to a boil. Reduce heat and simmer uncovered
for 40-60 minutes until the meat is tender, stirring occasionally.
Garnish with parsley before serving.

Recipe by JW in the style of Etienne Croteau

MMMMM

Cheers

Jim


... The catch is that healthy food isn't fast. You have to cook it.

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Quoting Jim Weller to Nancy Backus on 11-10-18 22:15 <=-

the Flavour Trader [...] won the tender call for the management
contract at the restaurant inside our Territorial museum
The museum guy just moved over to the Legislative Assembly

Will the prices keep you from being able to visit often....?

Both places have $14-$22 lunches with $7 soups, appetizers and
desserts, so maybe not every day but certainly periodically as a
treat. The menu is changed daily and posted on various social media
the evening before.

That is a bit pricey but not too bad considering... Do they just serve
lunch, or is dinner available too...?

They both have great beverages and baked goods for coffee break time
too.

Particularly useful given their locations... :)

Here's yesterday's menus:

Cliff Cafe (in the "Ledge")
Soup of the day- Corn, potato and pancetta with chipotle and smoked Cheddar.
Catch of the day- Whitefish fish cakes with a peri peri glazed
baked arctic char and finished with a lime sour cream.
Feature of the day- Pan seared chicken with caramelized onion,
provolone, lettuce, tomato and roasted garlic mayo on rye.

Looks pretty promising... :)

Museum Cafe
Butter roasted Great Slave Lake Whitefish, with glazed carrots and
squash on a bed of barley risotto with goat cheese.
Bison & Morels stew with creamy scallop potatoes and a side of
medley salad with an apple cider & mustard dressing topped with
Okanagan valley apple

As does that, even though I couldn't have the salad.... :)

His old place will continue to serve takeout meals but it will only
offer two things a day, and be open from 12-2 Mon-Fri.

Will he be there for the time period, or will he have someone else
handling that now...?

No, he'll be at the museum supervising the main venue.

That's pretty much what I'd expected.... hopefully he has someone good
handling the takeout venue.... :)

ttyl neb

... The law of gravity says no fair jumping up without coming back down.

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NANCY BACKUS wrote to JIM WELLER <=-

Both places have $14-$22 lunches with $7 soups, appetizers and
desserts, so maybe not every day but certainly periodically as a
treat. The menu is changed daily and posted on various social media
the evening before.

That is a bit pricey but not too bad considering... Do they just serve lunch, or is dinner available too...?

With the exchange rate that's U$10.60 to U$16.60 and U$5.25 soups. What
I expect in a decent but not "upscale" local/chain place around the Great American Outback.

Wonder if you can get this @ one of Weller's places?

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

Title: St. Lawrence Market Banana Leaf Roasted Grouper
Categories: Seafood, Citrus, Herbs
Yield: 4 servings

2 lb (1kg) grouper fillets;
- skinned, all bones removed
1 pk Banana leaves
1 Lemon; sliced as thin as
- possible
1 Lime; sliced as thin as
- possible
8 Allspice berries
8 Sprigs cilantro
8 Sprigs of thyme
4 Sprigs of dill
1/4 c (60 ml) olive oil
Coarse salt & fresh ground
- black pepper

Heat oven to 450°F/230°C. Place a wire rack on a sheet
pan.

Slice the grouper it to four 8 oz (250 g) portions. If
you need to use a couple of smaller pieces to make up
the weight, that's fine.

Cut each banana leaf in a 12" x 12" (30 x 30 cm) square
and place it flat. In the center of the banana leaf
place a few slices of lemon and lime. To this add 2
allspice berries, 2 sprigs of cilantro, 2 sprigs of
thyme and 1 sprig of dill. Place the grouper on top and
season with olive oil, salt and pepper. Fold the bottom
and top of the banana leaf together and pinch one end.

Tie with a scrap piece of banana leaf or string. From
the open end push the grouper tight against the tied
end. Pinch and tie the remaining end closed. Repeat with
remaining portions. Transfer to the prepared sheet pan
and roast on the middle rack of the oven until firm to
the touch, about 10-12 minutes. Remove from the heat,
rest for 3-4 minutes and serve.

RECIPE FROM: http://www.stlawrencemarket.com

Uncle Dirty Dave's Archives

MMMMM

... "The past cannot pervail against the power of the Now" -- Eckhardt Tolle

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Quoting Dave Drum to Nancy Backus on 11-14-18 12:25 <=-

Both places have $14-$22 lunches with $7 soups, appetizers and
desserts, so maybe not every day but certainly periodically as a
treat. The menu is changed daily and posted on various social media
the evening before.

That is a bit pricey but not too bad considering... Do they just serve
lunch, or is dinner available too...?

With the exchange rate that's U$10.60 to U$16.60 and U$5.25 soups.
What I expect in a decent but not "upscale" local/chain place around
the Great American Outback.

I suppose.... I was taking into consideration the exchange rate making it
seem pricier, actually... but still is higher than I would usually
spend for lunch, except perhaps the low end for lunch.... Of course, I
don't patronize the chain places, and my choice of local places
generally have better than normal prices... ;)

Wonder if you can get this @ one of Weller's places?
Title: St. Lawrence Market Banana Leaf Roasted Grouper
Categories: Seafood, Citrus, Herbs

Good question... ;)

ttyl neb

... When I contemplate the moon, my head aches [Galileo]

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NANCY BACKUS wrote to DAVE DRUM <=-

Both places have $14-$22 lunches with $7 soups, appetizers and
desserts, so maybe not every day but certainly periodically as a
treat. The menu is changed daily and posted on various social media
the evening before.

That is a bit pricey but not too bad considering... Do they just serve
lunch, or is dinner available too...?

With the exchange rate that's U$10.60 to U$16.60 and U$5.25 soups.
What I expect in a decent but not "upscale" local/chain place around
the Great American Outback.

I suppose.... I was taking into consideration the exchange rate making
it seem pricier, actually... but still is higher than I would usually spend for lunch, except perhaps the low end for lunch.... Of course, I don't patronize the chain places, and my choice of local places
generally have better than normal prices... ;)

More than I would normally spend for lunch, too. I took my brother and
Ms Vicky to Red Robin for his b'day. For three of us eating burgers (for
them) and fish & chips (for me) and coffee, soda and water (for me) the
tab was near $44 before tip. Dead Robin and Steak & Shake are the only
chains currently on my consideration list. And my local S&S isn't quite
as "chainy" as S&S would like - being the oldest Steak & Shake franchise
and marching to their own tune when they choose. I lunch there most days
when I am working. It's close, tasty, filling and pretty quick. My lunch
is $4.34 plus tip out the door. Bv)=

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

Title: Original Steak & Shake Chilli Concentrate
Categories: Beef, Chilies, Herbs
Yield: 60 Pounds

60 lb Beef
50 lb Suet
2 1/2 lb Chilli spice mix *
7 oz Garlic powder
8 oz Ground cominco powder **
16 oz Salt
2 1/2 oz Ground black pepper
1 oz Dried Japanese Red Hots ***

* Company legend says they used a product from
Spicekraft - which is now made by Baron's and sold
as their #5640 Chilli Spice Mix

** Ground cumin

*** Japones or Thai red hots (rat shit peppers)

Grind meat and suet through coarse or chilli blade.

Render suet and strain.

Add meat and salt. Cook very slowly for one hour.

Then add chilli mix, cominco powder, garlic powder and
black pepper.

Cook very slowly on and one-half hours longer. Just
before taking off the stove, add Japanese Red Hots.
Then place in pans to cool and store in refrigerator
until needed.

NOTES: Taken from an original (1930s) Steak & Shake
instruction manual. I am assuming that the Japanese
Red Hots were ground at some point. This is not the
chilli that is currently in use at Steak & Shake.

Elsewhere in the book from which I took this there was
a menu listing that listed a bowl of chilli w/beans for
15 cents per serving. A quart of chilli for take out was
priced at 50 cents (4 servings) - UDD

Uncle Dirty Dave's Archives

MMMMM

... "You don't need a silver fork to eat good food." -- Paul Prudhomme

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On 11-17-18 12:15, Dave Drum <=-
spoke to Nancy Backus about restaurants and bars <=-

More than I would normally spend for lunch, too. I took my brother and
Ms Vicky to Red Robin for his b'day. For three of us eating burgers
(for them) and fish & chips (for me) and coffee, soda and water (for
me) the tab was near $44 before tip. Dead Robin and Steak & Shake are

Did he get the free hamburger for his birthday? We go there at least
twice a year to get a free hamburger. Other order will be Fish & chips.
It is the one we like the best on this side of the Atlantic. Only
better one we've had was at a small restaurant in Ireland during a tour
there -- but that is a bit far to travel:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Green Lentil Soup With Lemon
Categories: Soup, Indian, Appetizer
Yield: 8 servings

2 c Green lentils, washed
3 ts Olive oil
6 c Vegetable stock
1 Bay leaf
2 lg Onions, chopped
3 Garlic cloves, crushed
2 ts Coriander
2 ts Cumin
1/2 ts Sweet Hungarian paprika
2 lg Carrots, diced
2 tb Lemon juice, or to taste
Salt & pepper

Heat oil in pot & add lentils, stir briefly & add the onions & garlic.
Cook for 3 or 4 minutes, stirring constantly. Add the bay leaf &
spices & stir for 1 minute. Finally add the carrot. Pour in stock,
raise heat & bring to a boil. Simmer for 60 minutes until the
lentils start to puree. Remove from heat & let cool. Blend till
smooth & return to the pot. Add lemon juice & salt & pepper. If too
thick, thin with a little more stock. Serve with freshly made bread.

Rani, "Feast of India"
From: Mark Satterly Date: 05-30-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:33:05, 18 Nov 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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Dale Shipp wrote to Dave Drum <=-

More than I would normally spend for lunch, too. I took my brother and
Ms Vicky to Red Robin for his b'day. For three of us eating burgers
(for them) and fish & chips (for me) and coffee, soda and water (for
me) the tab was near $44 before tip. Dead Robin and Steak & Shake are

Did he get the free hamburger for his birthday? We go there at least twice a year to get a free hamburger. Other order will be Fish &
chips. It is the one we like the best on this side of the Atlantic.
Only better one we've had was at a small restaurant in Ireland during a tour there -- but that is a bit far to travel:-}}

Nope. TBH I wasn't aware of the deal. Or I senior momented it into
oblivion. And no one mentioned that he was a "birthday boy" having seen
enough mawkish displays of staff warbling that Hill sisters drivel off
key. We didn't want to start anything.

I like their F&C just fine. But, my favourite was Arthur Treacher's. It's
been long enough since I ate at an Arthur Treacher's that I may be making
more of it than it was. I also liked Captain D's - another F&C chain of
which there remain no examples near enough to me to visit.

While there is no direct evidence that Treacher gave anything but the
use of his name (no doubt for a stiff honorarium) the chain began when
the founders of National Fast Foods (L. S. Hartzog, Dave Thomas (yes,
of Wendy's) and S. Robert Davis opened the first Arthur Treacher's
restaurant. The location was Columbus, Ohio, and the year was 1969.

Malin's of Bow, an enterprising restaurant in London, England, began
wrapping fried whitefish filets in newspaper for customers to take with
them in 1865. Over one hundred years later, the Arthur Treacher's Inc.
arm of N.F.F. purchased them and ran with it.

There used to be claims made - not by the restaurant as near as I can
remember - that the recipe(s) used were Treacher's own. Which I, as I
generally do, took with a HUGE grain of salt. Heck, they owned the
original lock, stock and recipe book. Why use an actor's recipe? Unless
the actor was Vincent Price???

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

Title: Vincent Price's Roast Pork Castilian Style
Categories: Pork, Herbs, Vegetables, Wine, Citrus
Yield: 13 Servings

12 lb Fresh ham
4 tb Butter
3 Turkish bay leaves; crumbled
3 cl Garlic; minced
1/2 ts Dried thyme
2 tb Chopped parsley
3 tb Minced onions
2/3 c White wine; divided
2 tb Sweet paprika
2 ts Salt
1 Lemon; juice only

Set oven @ 350°F/175°C.

Score the skin and fat of the fresh ham.

Place in a shallow roasting pan (in Spain they use an
oval earthenware one) and rub the skin with the butter.

Combine bay leaves, garlic, thyme, parsley and minced
onion; sprinkle this over the meat.

Next sprinkle meat with the juice of 1 lemon, 1/3 cup
white wine, sweet paprika and salt.

Roast meat for 1 1/2 hours.

Remove fat that has accumulated in the pan.

Add to pan: 1/3 cup white wine and 1 cup water.

Continue to roast for 3 1/2 to 4 1/2 hours longer, or a
total of 25 minutes per pound, basting every half hour
with the pan juices.

MAKES: 12 - 14 servings

RECIPE FROM: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... I'm pretty sure a six hour nap is just sleeping.
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On 11-18-18 12:38, Dave Drum <=-
spoke to Dale Shipp about restaurants and bars <=-

Did he get the free hamburger for his birthday? We go there at least twice a year to get a free hamburger. Other order will be Fish &
chips. It is the one we like the best on this side of the Atlantic.
Only better one we've had was at a small restaurant in Ireland during a tour there -- but that is a bit far to travel:-}}

Nope. TBH I wasn't aware of the deal. Or I senior momented it into oblivion. And no one mentioned that he was a "birthday boy" having
seen enough mawkish displays of staff warbling that Hill sisters drivel off key. We didn't want to start anything.

All one needs to do is to sign up for their loyalty program. They give
you a card and you present it during your birthday month. No singing
unless you want it. A lot of restaurants do something similar.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lentil-Walnut Burgers
Categories: Main dish, Vegetarian, Vegan
Yield: 6 servings

3/4 c Dry lentils
1 1/2 c Water
2 ts Cider vinegar
1 tb Butter
1 c Onion; finely minced
2 Garlic cloves; crushed
10 lg Mushrooms; minced
1/2 c Walnuts; finely minced
1 sm Celery stalk; finely minced
1 ts Salt
Freshly ground black pepper
1/2 ts Dry mustard
1 tb Dry sherry
1/2 c Raw wheat germ

This takes about 40 minutes to prepare: you can do "part 1" while
"part 2" is cooking, plus about 1 hour to chill, then 15 minutes to
cook.

Makes between 4 to 6 servings, depending on the size of patties you
make and the hunger of participants.

Note: uncooked burgers may be individually wrapped and frozen.

Part 1: Bring lentils and water to a boil in saucepan. Lower the
heat, and simmer, partly-covered, 30 minutes, or until lentils are
soft, and liquid is gone. Place in large-ish bowl. Add vinegar, and
mash.

Part 2: Saute remaining ingredients, except for wheat germ, together
over medium-low heat 10 to 15 minutes, or until all is tender. Add to
the mashed lentils, and mix well. Add wheat germ and mix again.
Chill for about 1 hour.

The Burgers:

1. Make 4-inch patties from chilled burger-mixture. For freezing,
make patties, place wax paper between each patty and stack; wrap well
and freeze (or wrap individually).

2. Fry burgers in butter until brown, *or* broil about 8 minutes on
each side. Try putting sesame seeds in pan to keep burgers from
sticking to pan, if it is a problem.

3. Serve either as patties, or as burgers in a whole-wheat bun. Good
with cheese melted on top, basil sprinkled on each burger is tasty
also.

I think I got this one out of the Moosewood Cookbook a few years
back...

From: Julie Rampke
From: Karen Mintzias Date: 29 Mar 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:24:10, 19 Nov 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Did he get the free hamburger for his birthday? We go there at least twice a year to get a free hamburger. Other order will be Fish &
chips. It is the one we like the best on this side of the Atlantic.
Only better one we've had was at a small restaurant in Ireland during a tour there -- but that is a bit far to travel:-}}

Nope. TBH I wasn't aware of the deal. Or I senior momented it into oblivion. And no one mentioned that he was a "birthday boy" having
seen enough mawkish displays of staff warbling that Hill sisters
drivel off key. We didn't want to start anything.

All one needs to do is to sign up for their loyalty program. They give you a card and you present it during your birthday month. No singing unless you want it. A lot of restaurants do something similar.

Thanks, I wasn't aware of their loyalty program. I shall have to sign
up on my next visit. I have a similar registration with Denny's. But
there are no Denny's left closer than 40 miles and three counties away.

TBH - I don't celebrate birthdays for myself any longer. I do mark my
natal day as the XX anniversay of my "Jack Benny". In 2020 I will be
a "double Jack Benny" ..... and most young people have no earthly idea
what the @%^%%& I'm talking about. Bv)=

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

Title: Jack Benny Chicken #2
Categories: Poultry, Breads, Cheese
Yield: 4 Servings

4 Chicken breasts; boned,
- skinned
1/2 c Butter; melted
1 Sleeve saltine crackers;
- crushed, leaving some
- chunky pieces
1/2 c Fresh grated Parmesan cheese
1/2 ts Garlic powder
Salt & pepper

Heat oven to 350øF/175øC.

Crush saltine crackers in large Zip-lock bag using a
rolling pin.

Add Parmesan, garlic, salt and pepper to crackers. Place
in shallow dish.

Melt butter and place in another shallow dish.

Dip each chicken breast in butter to coat thoroughly.

Then dip each piece of chicken in cracker mix to coat all
sides.

Arrange in baking dish.

Sprinkle remaining crackers over top.

Drizzle any remaining butter over top.

Cover with foil.

Bake 30 minutes covered, then uncover and bake for 30
additional minutes.

Makes 4 large servings

Source: Grandma Garland

From: http://www.tastebook.com

Uncle Dirty Dave's Archives

MMMMM

... I can't listen to much Wagner. I start to get the urge to conquer Poland.

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Quoting Dave Drum to Nancy Backus on 11-17-18 12:15 <=-

With the exchange rate that's U$10.60 to U$16.60 and U$5.25 soups.
What I expect in a decent but not "upscale" local/chain place around
the Great American Outback.

I suppose.... I was taking into consideration the exchange rate making
it seem pricier, actually... but still is higher than I would usually
spend for lunch, except perhaps the low end for lunch.... Of course, I
don't patronize the chain places, and my choice of local places
generally have better than normal prices... ;)

More than I would normally spend for lunch, too. I took my brother and
Ms Vicky to Red Robin for his b'day. For three of us eating burgers
(for them) and fish & chips (for me) and coffee, soda and water (for
me) the tab was near $44 before tip.

That's getting up there... but about what you'd expect for there... :)

Dead Robin and Steak & Shake are
the only chains currently on my consideration list. And my local S&S
isn't quite as "chainy" as S&S would like - being the oldest Steak &
Shake franchise and marching to their own tune when they choose. I
lunch there most days when I am working. It's close, tasty, filling and pretty quick. My lunch is $4.34 plus tip out the door. Bv)=

That's a lot better.... What do you get for that...?

NOTES: Taken from an original (1930s) Steak & Shake
instruction manual. I am assuming that the Japanese
Red Hots were ground at some point. This is not the
chilli that is currently in use at Steak & Shake.

As the Red Hots were dried, they might have been somewhat chopped
already... or possibly they were left whole, to aid in picking them out,
should one land in a serving.... Similar to bay leaves, for example.. ;)

Elsewhere in the book from which I took this there was
a menu listing that listed a bowl of chilli w/beans for
15 cents per serving. A quart of chilli for take out was
priced at 50 cents (4 servings) - UDD

Well, it WAS a while ago.... :)

ttyl neb

... Dog for sale: Eats anything - Is fond of children.

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NANCY BACKUS wrote to DAVE DRUM <=-

More than I would normally spend for lunch, too. I took my brother and
Ms Vicky to Red Robin for his b'day. For three of us eating burgers
(for them) and fish & chips (for me) and coffee, soda and water (for
me) the tab was near $44 before tip.

That's getting up there... but about what you'd expect for there... :)

Dead Robin and Steak & Shake are
the only chains currently on my consideration list. And my local S&S
isn't quite as "chainy" as S&S would like - being the oldest Steak &
Shake franchise and marching to their own tune when they choose. I
lunch there most days when I am working. It's close, tasty, filling and pretty quick. My lunch is $4.34 plus tip out the door. Bv)=

That's a lot better.... What do you get for that...?

Triple steakburger (w/tomato, onion, mayo) shoestring fries and two
glasses of water w/lemon. Filling, tasty, quick - what's not to like?
Bv)=

NOTES: Taken from an original (1930s) Steak & Shake
instruction manual. I am assuming that the Japanese
Red Hots were ground at some point. This is not the
chilli that is currently in use at Steak & Shake.

As the Red Hots were dried, they might have been somewhat chopped already... or possibly they were left whole, to aid in picking them
out, should one land in a serving.... Similar to bay leaves, for
example.. ;)

Or like the fried Japones in KungPao chicken. I freak out newby wait
staff at Tai Pan when I pop one onto my fly trap and chew it up. The
regular staff is used to me.

Elsewhere in the book from which I took this there was
a menu listing that listed a bowl of chilli w/beans for
15 cents per serving. A quart of chilli for take out was
priced at 50 cents (4 servings) - UDD

Well, it WAS a while ago.... :)

And the minimum hourly wage in 1938 was U$0.25.

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

Title: Kung Pao Chicken - Gungbao Chicken
Categories: Oriental, Poultry, Chilies, Nuts
Yield: 6 Servings

1 lb Chicken; diced
2 tb Soy sauce
1 tb Cornstarch
1 tb Rice wine
2 1/2 oz Peanuts
4 Scallions
8 Dried chilies; whole
3 sl Ginger
2 ts Sugar
2 ts Sesame oil
Oil for frying

Dice the chicken: marinate for 30 minutes in 1 tb soy, the
cornstarch and rice wine. Cut the scallions into 1" pieces
and the chilies in half (they are assuming you are using
small ones).

Heat the oil and deep fry the chicken dice for 2 minutes.
Drain well. Reheat the oil and fry peanuts for 3 minutes.
Drain. Heat a pan with 3 TB of oil and stir fry ginger,
scallions and chilies. Add chicken dice and stir fry for
another minute before stirring in 1 tb soy and the sugar.

Adjust the seasonings and stir in the peanuts.

Serve sprinkled with sesame oil.

[Note: I believe this recipe assumes the use of raw peanuts.
If you are using roasted peanuts, omit the deep fry.]

This is from a Chinese cookbook published in Taiwan.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Soy sauce makes it Chinese... or Inuit!
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Quoting Dave Drum to Nancy Backus on 11-21-18 07:39 <=-

And my local S&S
isn't quite as "chainy" as S&S would like - being the oldest Steak &
Shake franchise and marching to their own tune when they choose. I
lunch there most days when I am working. It's close, tasty, filling and
pretty quick. My lunch is $4.34 plus tip out the door. Bv)=

That's a lot better.... What do you get for that...?

Triple steakburger (w/tomato, onion, mayo) shoestring fries and two glasses of water w/lemon. Filling, tasty, quick - what's not to like?
Bv)=

Very good deal... :) Don't think we have any Steak and Shakes around
here...

NOTES: Taken from an original (1930s) Steak & Shake
instruction manual. I am assuming that the Japanese
Red Hots were ground at some point. This is not the
chilli that is currently in use at Steak & Shake.

As the Red Hots were dried, they might have been somewhat chopped
already... or possibly they were left whole, to aid in picking them
out, should one land in a serving.... Similar to bay leaves, for
example.. ;)

Or like the fried Japones in KungPao chicken. I freak out newby wait
staff at Tai Pan when I pop one onto my fly trap and chew it up. The regular staff is used to me.

Yes, another thing that came to mind.... :)

Elsewhere in the book from which I took this there was
a menu listing that listed a bowl of chilli w/beans for
15 cents per serving. A quart of chilli for take out was
priced at 50 cents (4 servings) - UDD

Well, it WAS a while ago.... :)

And the minimum hourly wage in 1938 was U$0.25.

Exactly.

ttyl neb

... Never assume anything (unless it's a 4% mortgage).

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NANCY BACKUS wrote to DAVE DRUM <=-

Triple steakburger (w/tomato, onion, mayo) shoestring fries and two glasses of water w/lemon. Filling, tasty, quick - what's not to like?
Bv)=

Very good deal... :) Don't think we have any Steak and Shakes around here...

According to the Wiki: "Steak 'n Shake is an American casual restaurant
chain located primarily in the Midwestern and Southern United States
with locations also in the Mid-Atlantic and Western United States,
Europe, and the Middle East."

The only Steak & Shake in New York AFAIK is/was on Broadway in Manhattan.

I'm pretty sure they'd not have been able to survive NYC rents charging
the same Midwest pricing that I see. IIRC they also offered beer and
wine. Unsure if they are still open.

They started about 60 miles north of me Feb. 1934 in Normal, IL. My
local franchise is the oldest franchisee in Steak & Shake. Currently
the chain is head-quartered in Indianapolis.

NOTES: Taken from an original (1930s) Steak & Shake
instruction manual. I am assuming that the Japanese
Red Hots were ground at some point. This is not the
chilli that is currently in use at Steak & Shake.

As the Red Hots were dried, they might have been somewhat chopped
already... or possibly they were left whole, to aid in picking them
out, should one land in a serving.... Similar to bay leaves, for
example.. ;)

Or like the fried Japones in KungPao chicken. I freak out newby wait
staff at Tai Pan when I pop one onto my fly trap and chew it up. The regular staff is used to me.

Yes, another thing that came to mind.... :)

Elsewhere in the book from which I took this there was
a menu listing that listed a bowl of chilli w/beans for
15 cents per serving. A quart of chilli for take out was
priced at 50 cents (4 servings) - UDD

Well, it WAS a while ago.... :)

And the minimum hourly wage in 1938 was U$0.25.

Exactly.

... Never assume anything (unless it's a 4% mortgage).

Actually my mortgage is a 2 3/4%, 15 year, fixed rate. I think I bought
at the nadir of mortgage rates. I'm certainly not going to re-fi.

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

Title: Gorgonzola & Mortgage Lifter Tomato Pizza
Categories: Pizza, Cheese, Breads, Vegetables, Chilies
Yield: 4 Servings

2 1/4 ts (1 pkg) active dry yeast
1/3 c Warm water (110øF/40øC)
1/2 c Whole wheat flour
1/2 c All-purpose flour
1 tb Vital wheat gluten *
1 ts Extra virgin olive oil
1/2 ts Kosher salt
Cooking spray
1 tb Cornmeal
3/4 c (3 oz) shredded mozzarella
1/2 c (2 oz) crumbled Gorgonzola
2 Mortgage Lifter tomatoes;
- into 1/4" slices
2 tb Chopped fresh basil
1 cl Garlic; minced
1/4 ts Salt
1/4 ts Crushed red pepper

Mortgage Lifter tomatoes, a pink-fleshed beefsteak
variety, are also often labeled "Radiator Charlie".
Substitute another pink or red-fleshed beefsteak,
if necessary.

Dissolve yeast in 1/3 cup warm water in a large bowl;
let stand 5 minutes. Lightly spoon flours into dry
measuring cups, and level with a knife. Add flours,
wheat gluten, oil, and 1/2 teaspoon kosher salt; stir
until a soft dough forms.

Turn dough out onto a lightly floured surface. Knead
until smooth and elastic (about 3 minutes). Place dough
in a bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85°), free
from drafts, 1 hour or until doubled in size. (Press
two fingers into dough. If indentation remains, dough
has risen enough.)

Set oven @ 450°F/230°C.

Punch dough down. Roll dough into a 10" X 14" rectangle
on a lightly floured surface. Place dough on a baking
sheet coated with cooking spray and sprinkled with corn
meal. Cover and let rise in a warm place (85°F/30°C),
free from drafts, 20 minutes.

Sprinkle cheeses evenly over dough. Arrange tomato
slices in a single layer over cheese. Combine basil
and remaining ingredients in a bowl; sprinkle mixture
evenly over tomatoes.

Bake at 450°F/230°C for 12 minutes or until crust is
golden brown. Cut pizza in 8 (5" X 3 1/2") rectangles.

* Vital wheat gluten strengthens the dough. Look for
it at health-food stores and large supermarkets.

Recipe by: Jeanne Thiel Kelley, Cooking Light

From: http://www.myrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "Success is simply a matter of luck. Ask any failure." -- Earl Wilson

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Quoting Dave Drum to Nancy Backus on 11-26-18 12:08 <=-

Very good deal... :) Don't think we have any Steak and Shakes around
here...

According to the Wiki: "Steak 'n Shake is an American casual
restaurant chain located primarily in the Midwestern and Southern
United States with locations also in the Mid-Atlantic and Western
United States, Europe, and the Middle East."

Pretty much any place but here.... ;0

The only Steak & Shake in New York AFAIK is/was on Broadway in
Manhattan.
I'm pretty sure they'd not have been able to survive NYC rents
charging the same Midwest pricing that I see. IIRC they also offered
beer and wine. Unsure if they are still open.

Most likely, if they still exist there, they are charging higher... or
they make a killer business with lower prices and LOTS of volume.... ;)

They started about 60 miles north of me Feb. 1934 in Normal, IL. My
local franchise is the oldest franchisee in Steak & Shake. Currently
the chain is head-quartered in Indianapolis.

I wonder if they had any stores in Crawfordsville IN, where we lived for
a couple of years, back in the early '50's.... not that far from Indianapolis....

... Never assume anything (unless it's a 4% mortgage).

Actually my mortgage is a 2 3/4%, 15 year, fixed rate. I think I
bought at the nadir of mortgage rates. I'm certainly not going to
re-fi.

Nope, that sounds like something that someone else might like to assume, instead.... ;) You certainly did get in at the right point... :)

ttyl neb

... The OPTIMIST sees the doughnut. The PESSIMIST sees the hole.

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NANCY BACKUS wrote to DAVE DRUM <=-

Very good deal... :) Don't think we have any Steak and Shakes around
here...

According to the Wiki: "Steak 'n Shake is an American casual
restaurant chain located primarily in the Midwestern and Southern
United States with locations also in the Mid-Atlantic and Western
United States, Europe, and the Middle East."

Pretty much any place but here.... ;0

The only Steak & Shake in New York AFAIK is/was on Broadway in
Manhattan.

I'm pretty sure they'd not have been able to survive NYC rents
charging the same Midwest pricing that I see. IIRC they also offered
beer and wine. Unsure if they are still open.

Most likely, if they still exist there, they are charging higher... or they make a killer business with lower prices and LOTS of volume.... ;)

I went and looked - that location has taken the gas pipe. Oddly I didn't
see a single negative review in Yelp or Trip Advisor - which is *very*
unusual.

They started about 60 miles north of me Feb. 1934 in Normal, IL. My
local franchise is the oldest franchisee in Steak & Shake. Currently
the chain is head-quartered in Indianapolis.

I wonder if they had any stores in Crawfordsville IN, where we lived
for a couple of years, back in the early '50's.... not that far from Indianapolis....

There is one (I have eaten there) on US231 about mid-way between Home
Depot and Wally World. I doubt that any of them were there in the early
'50s. Bv)=

But the General Lew Wallace tourist traps were all in place. Bv)=

... Never assume anything (unless it's a 4% mortgage).

Actually my mortgage is a 2 3/4%, 15 year, fixed rate. I think I
bought at the nadir of mortgage rates. I'm certainly not going to
re-fi.

Nope, that sounds like something that someone else might like to
assume, instead.... ;) You certainly did get in at the right point...
:)

I'm within a grand of being paid off. The only reason I don't just write
a cheque for the balance is that the escrow for my home owners and taxes
is worth the tiny dab of interest I pay. Bv)=

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

Title: Ben-Hur Tamale Pie
Categories: Beef, Vegetables, Chilies, Fruits, Grains
Yield: 3 servings

1 lb Round steak
3 c Water
2 c Canned or fresh tomatoes
2 md Onions
1 c Cornmeal
1 c Whole olives; ripe or green
2 ts Ben-Hur Garlic Salt
1 ts Ben-Hur Paprika
2 ts Ben-Hur Chilli Powder
1/2 c Seedless raisins

MMMMM----------------------Cornmeal Mush-----------------------------
1 c Cornmeal
2 tb (level) flour
2 ts (level) salt
1 c Cold water
3 c Boiling water

Sift 1 cup of cornmeal, 2 level tablespoonfuls of flour,
2 level teaspoonfuls of salt into the upper part of a
double boiler. Moisten with 1 cup of cold water and 3
cups of boiling water. Cook in a double boiler, giving
an occasional stir.

Chop or grind 1 pound of round steak and cook in 3 cups
of hot water until almost tender. (Chopped up remains of
cold roast or chicken can be substituted if desired).
Add 2 cups of canned or fresh cooked tomatoes, 2 medium
sized onions, and thicken with 1 cup of cornmeal. Cook
10 minutes, add 1 cup of whole olives, ripe or green, 2
teaspoonfuls of Ben-Hur Garlic Salt, 1 teaspoonful of
Ben-Hur Paprika, 2 teaspoonfuls of Ben-Hur Chilli Powder,
1/2 cup seedless raisins.

Line a baking dish with cornmeal mush {see above}, add
pie mixture, cover with a layer of cornmeal and bake in
a moderate oven for 20 minutes.

RECIPE FROM: http://vintage.recipes

Uncle Dirty Dave's Archives

MMMMM

... "All men are equal before fish." -- Herbert Hoover
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Quoting Dave Drum to Nancy Backus on 11-29-18 05:49 <=-

The only Steak & Shake in New York AFAIK is/was on Broadway in
Manhattan.
I'm pretty sure they'd not have been able to survive NYC rents
charging the same Midwest pricing that I see. IIRC they also offered
beer and wine. Unsure if they are still open.

Most likely, if they still exist there, they are charging higher... or
they make a killer business with lower prices and LOTS of volume.... ;)

I went and looked - that location has taken the gas pipe. Oddly I
didn't see a single negative review in Yelp or Trip Advisor - which is *very* unusual.

Maybe they went under before Yelp or Trip Advisor...?

They started about 60 miles north of me Feb. 1934 in Normal, IL. My
local franchise is the oldest franchisee in Steak & Shake. Currently
the chain is head-quartered in Indianapolis.

I wonder if they had any stores in Crawfordsville IN, where we lived
for a couple of years, back in the early '50's.... not that far from
Indianapolis....

There is one (I have eaten there) on US231 about mid-way between Home Depot and Wally World. I doubt that any of them were there in the
early '50s. Bv)=

I didn't really think so... I was pretty young back then... started kindergarten our second year there... ;)

But the General Lew Wallace tourist traps were all in place. Bv)=

Don't remember any of them, either... :)

... Never assume anything (unless it's a 4% mortgage).

Actually my mortgage is a 2 3/4%, 15 year, fixed rate. I think I
bought at the nadir of mortgage rates. I'm certainly not going to
re-fi.

Nope, that sounds like something that someone else might like to
assume, instead.... ;) You certainly did get in at the right
point... :)

I'm within a grand of being paid off. The only reason I don't just
write a cheque for the balance is that the escrow for my home owners
and taxes is worth the tiny dab of interest I pay. Bv)=

Nice to have them handling that... :) Besides, if you itemize
deductions, come tax time, that's about the only interest that is still deductible....

ttyl neb

... Global warming related to the alarming increase in pizza ovens

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NANCY BACKUS wrote to DAVE DRUM <=-

Most likely, if they still exist there, they are charging higher... or
they make a killer business with lower prices and LOTS of volume.... ;)

I went and looked - that location has taken the gas pipe. Oddly I
didn't see a single negative review in Yelp or Trip Advisor - which is *very* unusual.

Maybe they went under before Yelp or Trip Advisor...?

According to the internet sources I looked at their run was from Dec.
2012 to Nov. 2017 - right in the middle of the theater district.

I also looked at the listed menu prices. Pretty much what I pay here in
the Great American Outback ..... which is counter-intuitive. NYC is UBER EXPENSIVE. Even if not smack in the middle of Broadway.

I did find one bad Yelp review - after ticking the box for the low-end.
From an obvious loser in the Darwinian gene dance.

"I eat out every night in Midtown. I tried this.

I was looking for an all organic meal. They serve organic MEAT. But the
CHEESE AND BREAD IS NOT ORGANIC and therefore, NOT VERY HEALTHY FOR YOU, ESPECIALLY IF IT IS GMO. What is the point in offering ORGANIC meat if
you are going to screw it up with NON ORGANIC other ingredients??? "

Ground Control to Reviewer .... "What colour is the sky on your home
planet?"

They started about 60 miles north of me Feb. 1934 in Normal, IL. My
local franchise is the oldest franchisee in Steak & Shake. Currently
the chain is head-quartered in Indianapolis.

I wonder if they had any stores in Crawfordsville IN, where we lived
for a couple of years, back in the early '50's.... not that far from
Indianapolis....

There is one (I have eaten there) on US231 about mid-way between Home Depot and Wally World. I doubt that any of them were there in the
early '50s. Bv)=

I didn't really think so... I was pretty young back then... started kindergarten our second year there... ;)

But the General Lew Wallace tourist traps were all in place. Bv)=

Don't remember any of them, either... :)

If you ever get back there it (Gen. Wallace) might make make an interesting visit. His claim to fame is being the author of Ben Hur - which was a
tiresome book but an OK movie.

... Never assume anything (unless it's a 4% mortgage).

Actually my mortgage is a 2 3/4%, 15 year, fixed rate. I think I
bought at the nadir of mortgage rates. I'm certainly not going to
re-fi.

Nope, that sounds like something that someone else might like to
assume, instead.... ;) You certainly did get in at the right
point... :)

I'm within a grand of being paid off. The only reason I don't just
write a cheque for the balance is that the escrow for my home owners
and taxes is worth the tiny dab of interest I pay. Bv)=

Nice to have them handling that... :) Besides, if you itemize deductions, come tax time, that's about the only interest that is
still deductible....

I made my January stroke yesterday. $127 principal, $133 escrow of taxes
and insurance, $3.49 interest.

I do itemise - but every year Turbo Tax says I'm better off taking the standard deduction. We'll see what they say in January after the recent (claimed) "middle class tax break".

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

Title: Sylvia's Class Act Dinner Theater Chicken Rosemary
Categories: Poultry, Herbs, Wine
Yield: 6 Servings

1/2 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
6 (6 oz ea) boned, skinned
- chicken breasts
1/4 c Olive oil
6 cl Garlic; minced (2 tb)
1 c Chicken broth
1/4 c Pale dry sherry
1/4 ts Dried rosemary

Combine flour, salt and pepper. Dredge chicken breasts
in flour mixture, shaking off excess.

Heat oil over medium heat in a large skillet. Brown
chicken in oil until lightly browned, approximately 5
minutes on each side. Remove from skillet. Add minced
garlic to the skillet and saute' lightly. Stir in
chicken broth and sherry.

Return chicken to skillet and sprinkle with rosemary.
Cover skillet tightly with a lid, and simmer slowly
for 30 to 45 minutes, or until chicken is tender.
Thicken juice, if desired.

Makes 4 to 6 servings

SOURCE: Sylvia's Italian Restaurant, Portland, Oregon.
Published in the Oregonian.

Shared by Cate Vanicek

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "A nickle ain't worth a dime anymore." -- Yogi Berra
--- MultiMail/Win32 v0.49
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Quoting Dave Drum to Nancy Backus on 12-01-18 06:01 <=-

Most likely, if they still exist there, they are charging higher... or
they make a killer business with lower prices and LOTS of volume.... ;)

I went and looked - that location has taken the gas pipe. Oddly I
didn't see a single negative review in Yelp or Trip Advisor - which is
*very* unusual.

Maybe they went under before Yelp or Trip Advisor...?

According to the internet sources I looked at their run was from Dec.
2012 to Nov. 2017 - right in the middle of the theater district.

So, about 5 years... and gone for a year now....

I also looked at the listed menu prices. Pretty much what I pay here
in the Great American Outback ..... which is counter-intuitive. NYC is UBER EXPENSIVE. Even if not smack in the middle of Broadway.

Probably WERE figuring to make it on volume... especially in the theater district.... :)

I did find one bad Yelp review - after ticking the box for the
low-end. From an obvious loser in the Darwinian gene dance.
"I eat out every night in Midtown. I tried this.
I was looking for an all organic meal. They serve organic MEAT. But
the CHEESE AND BREAD IS NOT ORGANIC and therefore, NOT VERY HEALTHY
FOR YOU, ESPECIALLY IF IT IS GMO. What is the point in offering
ORGANIC meat if you are going to screw it up with NON ORGANIC other ingredients??? "
Ground Control to Reviewer .... "What colour is the sky on your home planet?"

Probably green.... (G)

But the General Lew Wallace tourist traps were all in place. Bv)=

Don't remember any of them, either... :)

If you ever get back there it (Gen. Wallace) might make make an interesting visit. His claim to fame is being the author of Ben Hur - which was a tiresome book but an OK movie.

I caught the reference, even without your recipe that accompanied... I
remember enjoying the book... and never saw the movie, just hear parts
of the soundtrack from time to time on the radio.... :)

... Never assume anything (unless it's a 4% mortgage).

Actually my mortgage is a 2 3/4%, 15 year, fixed rate. I think I
bought at the nadir of mortgage rates. I'm certainly not going to
re-fi.

Nope, that sounds like something that someone else might like to
assume, instead.... ;) You certainly did get in at the right
point... :)

I'm within a grand of being paid off. The only reason I don't just
write a cheque for the balance is that the escrow for my home owners
and taxes is worth the tiny dab of interest I pay. Bv)=

Nice to have them handling that... :) Besides, if you itemize
deductions, come tax time, that's about the only interest that is
still deductible....

I made my January stroke yesterday. $127 principal, $133 escrow of
taxes and insurance, $3.49 interest.

Not bad at all.. :)

I do itemise - but every year Turbo Tax says I'm better off taking the standard deduction. We'll see what they say in January after the
recent (claimed) "middle class tax break".

With the standard deduction raised significantly, if you haven't also
generated a lot more itemisables, you'll probably still be told to take
the standard... We've always had enough between medical, taxes,
interest and contributions to do better with itemising... and I expect
that will still be the case.... just not as dramatic... The state tax
has been taking the standard for a while, now... since they don't tax
either the Soc Sec or a good chunk of the other retirement income....

ttyl neb

... Unknown Error on Unknown Device for Unexplainable Reason.

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