Just think of how many trees have been murdered
on your behalf.

It's often on my mind...go into the grocery store and get a loaf of bread. Toss the 16" receipt on the way out. I'm still trying to figure out

why they

want to give me a receipt at the liquor store or, back when I was

buying one, a

fishing license. Will I have to bring it back because it's defective?

Being a

genuine old phart I've been given a free lifetime hunting/trapping/fishing license.

Right now my big task (aside from getting my
junk out of the house) is shredding all the
documents with bank account numbers and socials
and stuff like that. My parents were pretty
compulsive about keeping stuff - my own attitude
is likely to be a direct reaction to that -, and
it appears that a couple of the account numbers
are the same as before, worse luck. I've filled
a big rolling bin full of confetti and it looks
like there's another to go.

And then there are all those magazines that are
too nice to throw away but too inconvenient to keep.

Here in Anchorage I take them up to the second floor and leave them in the library, down in Lake Havasu they go over to the clubhouse.

The Society was too successful for its own
good: woe to the benighted soul who tries to
sell his collection of the magazines.

---------- Recipe via Meal-Master (tm) v8.04

Title: Gherkin and Hard Cheese Salad
Categories: Salads
Yield: 2 servings

50 g Gherkins, finely sliced
225 g Canned sweetcorn, drained
100 g Chinese leaf, shredded
100 g White radish (mooli)
-- slivered
50 g Hard cheese
-- cut into tiny cubes
Fresh coriander leaves
-- to garnish

------------------------------FOR THE
DRESSING------------------------------
3 Tb Dark sesame oil
1 Tb Soy sauce
Grated fresh root ginger
-- to taste
2 ts Raspberry vinegar
1 ts Sugar
1 Garlic clove; crushed

Combine all the prepared salad ingredients and toss in the dressing.
Serve garnished with coriander leaves.

To prepare the dressing, stir all the ingredients together and allow to
stand for at least half an hr before using, so that all the flavours
can permeate.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Quoting Michael Loo to Bill Swisher <=-

Right now my big task (aside from getting my
junk out of the house) is shredding all the

Uhhh...there are commercial folks who'll bring a truck to your house and do the
paper by the trash barrel at a time. Popular folks around here at banks and the hospitals. My lawyer used one also back when she was still practicing. Here at Geezer Gardens we have a guy who'll haul mine over to the shredders for
$10 a giant canvas bag (basically a large trash can I guess) at a time, his cost, he's only trying to recycle. Which I won't get into since we've discussed this in the past.

The Society was too successful for its own
good: woe to the benighted soul who tries to
sell his collection of the magazines.

I know a guy who's set goes back to the WWI, or before. If you show up for the
picnic you'll meet him, he's the one having the picnic. Me, I've seen them on
either CD's or DVD's I forget which (if I was interested that would be more my
style). But I've just gotten done viciously culling so I didn't have to move things.


... Nowhere to be, and all day to get there. - song title by The Bills.
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On 05-15-18 06:48, Michael Loo <=-
spoke to Bill Swisher about 744 grocers was TJs <=-

Right now my big task (aside from getting my
junk out of the house) is shredding all the
documents with bank account numbers and socials
and stuff like that. My parents were pretty
compulsive about keeping stuff - my own attitude
is likely to be a direct reaction to that -, and
it appears that a couple of the account numbers
are the same as before, worse luck. I've filled
a big rolling bin full of confetti and it looks
like there's another to go.

Several times a year, credit unions here host shredding events. A
monster shredding truck pulls into a parking lot for a day. People come
by with their boxes full of old documents and can watch them get turned
into confetti. If you want, we could store some boxes here for you and
take them there the next time it happens.


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

Title: Scallops In Wine With Vermicelli
Categories: Pasta, Italian, Mushroom
Yield: 4 Servings

1 lb Fresh bay scallops
1/4 c Butter or margarine melted
1/2 c Sliced fresh mushrooms
1/4 c Chopped onion
1 Clove garlic, minced
1/2 c Dry white wine
3 tb Lemon juice
3 tb Lime juice
1/2 ts Dried whole oregano
1/2 ts Celery salt
1/4 ts Pepper
Hot cooked vermicelli
Chopped fresh parsley for
Garnish

Saute scallops in butter for 3 minutes or until tender. Remove
scallops, reserving drippings. Saute mushrooms, onion and garlic
3 to 5 minutes; remove and reserve drippings. Add wine, juices
and seasonings to skillet. Bring to a boil and cook 8 minutes.
Stir in scallops and vegetables; cook until thoroughly heated.
Serve over hot vermicelli.

From: Michael Gross

From: Pat Stockett Date: 07-03-96
Cooking

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:13:00, 16 May 2018
___ Blue Wave/DOS v2.30

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