Subj : Fatburger
To : Ruth Haffly
From : Dave Drum
Date : Mon Aug 29 2022 05:00:02
-=> Ruth Haffly wrote to Dave Drum <=-
JW> Correction: I've been to Fat Burger twice since then.
8<----- EXCISION ----->B
RH> OK, I don't recall seeing any or any listing on interstate signage. Of
RH> course the latter is something everyonr listed pays for and they may
RH> not want to pay to play. We've come across some gems of hole in the
RH> wall places listed among the ubiquitous chains. Also got a great
RH> referral once when we stopped for gas at a small station in Alabama.
RH> Restaurant had a large local clientle, most of them finishing/standing
RH> in line to pay when we arrived. I had my first fried green tomatoes
RH> there.
I pretty much blow right past the Interstate Food/Lodging/Fuel signs.
Illinois charges a one-time fee of U$100 to post an "off-ramp" sign for
a business - which works out to U$200 per exit (one each direction). It's
good advertising I suppose but the only ones I pay much mind are the gas
station ones ... if the tank is getting down.
If I'm looking for food I check Trip Advisor. Found several local gems
that way. And been warned off of some others. Bv)=
TA works for lodging, too. Been warned off of some places that looked
acceptable and in my price range. And, as with the restaurants, found
some Mom & Pop/Family run places that were outstanding.
I hope your slip/trip/fall wounds are healing apace. The fingers can
mostly be worked around. But that knee ........ owtch!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roast Leg Of Lamb
Categories: Lamb/mutton, Herbs
Yield: 10 servings
3 tb Coarse-grain mustard
2 cl Garlic; minced *
1 1/2 ts Dried rosemary; crushed
1/2 ts Black pepper
4 lb Leg of lamb; well trimmed,
- boned, rolled & tied
Mint jelly; (opt)
Combine mustard, garlic, rosemary, and pepper. Rub
mustard mixture over lamb. Place roast on meat rack in
foil-lined shallow roasting pan.
Set oven to @ 400+|F/205+|C. Roast 15 minutes. Reduce
oven temperature to 325+|F/165+|C; roast about 20 minutes
per pound for medium.
Transfer roast to cutting board; cover with foil. Let
stand 10 to 15 minutes before carving.
Cut strings from roast; discard. Carve into 20 slices.
Serve with mint jelly, if desired.
* NOTE. For a more intense garlic flavor inside the
meat, cut garlic into slivers. Cut small pockets at
random intervals throughout roast with the tip of a
sharp knife; insert the garlic slivers.
** NOTE 2. At this point the lamb may be covered and
refrigerated up to 24 hours before roasting.
Yield: 10 servings
Serving size: 2 lamb slices (without mint jelly)
RECIPE FROM:
https://www.diabetesselfmanagement.com
Uncle Dirty Dave's Archives
MMMMM
... You know you are getting old when the candles cost more than the cake
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