Subj : Re: Travelling PT 1
To : Sean Dennis
From : Dave Drum
Date : Wed Jun 21 2023 05:23:04
-=> Sean Dennis wrote to Dave Drum <=-
DD> I used to have McD's but it got to be such a PITA that I finally
DD>86ed it to the bit bucket and moved on to easier-to-use apps.
SD> It's better than it used to be but it's still poorly designed.
"New & Improved" may be new but the jury is still out on improved.
DD> I got a blackened chicken sandwich w/mashed potatoes on my way home
DD> from AutoZone yesterday. Most excellent (and filling) late lunch.
SD> That does sound both delicious and filling.
The breading on the blackened chicken is minimal - unlike their original
chicken sandwich. I snagged 4 of their "Tuesday Specials" yesterday. Ate
the drumsticks for supper and will do the thighs in 2 meals later in the
week. The price is UP from just last year from U$1.29 to U$2.19. OWTCH!!
It's still a bargain - just not a "killer" bargain.
DD> As long as they are using the guns on each oth
8<----- CHOP ----->B
DD> Didja use breakfast sausage or Italian?
SD> Breakfast since it was all I had on hand but I did but some sweet
SD> Italian sausage today from ALDI. Spent about $50 but bought about
SD> two weeks' worth of groceries.
I buy my Italian (and breakfast) sausage freshly made at Humphrey's.
Last time I bought it was @ U$1.99/lb so I stocked up and sucky bagged
the excess. I'm still eating off of that.
DD> I taught a young toots at a McDonald's how to do that. Her cash
DD> register didn't tell her how much change I was to get and she was
DD> lost. So I taught her how to use the sale as the starting point and
DD> progress from pennies to dollars to get back to the tender. She was
DD> amazed. Bv)=
SD> Yes, they usually are that such a skill exists. I need to start
SD> carrying cash more often. I can lose track of things easily using
SD> my debit card for lots of small purchases. When I was
SD> younger, I dealt primarily in cash with checks for large
SD> purchases (usually over $100).
I use plastic for nearly everything. And check my bank's running tally
A) to see where I am, money wise and B) to make sure nothing "odd" has
been paid for without my knowledge (IOW - been hacked). My credit card
plastic gives me 3% to 5% "rewards cash" for using their plastic. AmEx
is 3% for $$$ spent at gass station and grocery stores and 1% on all
other purchases. MasterCard (from PayPal) same deal and 5% on PayPal
purchases. Discover has a rotating 5% rebate that changes quarterly -
currently it's on restaurants/fast food. Until the end of June. Then
next quarter it's gas stations and digital wallets (something I steer
clear of).
About the only things I use ca$h for these days is waitress bait. I get
dollar coins, half-dollars and U$2 bills at my bank. When I return to a
place after leaving a "funny money" tip I generally get amazing service.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pan Roasted Wild Salmon w/Grape Tomatoes & Wilted Spinach
Categories: Seafood, Vegetables, Greens
Yield: 4 servings
20 Whole grape tomatoes; pref
- organic
24 oz Wild Alaskan salmon
10 oz Fresh organic spinach
1 tb Grass-fed butter
1/2 ts Fresh ground black pepper
1/4 ts Celtic sea salt
Set oven @ 400ºF/205ºC.
Add butter to a medium oven-proof saute pan and heat
over medium high heat.
Rinse salmon, pat dry and sprinkle with salt and pepper.
When butter has melted and pan is hot, add the salmon
fillets - skin side up - to the pan.
Cook 2-3 minutes. Do not turn.
Add the grape tomatoes to the pan around the fish and
stir gently, cooking 2 more minutes.
Flip the fish.
Place the pan in the oven to complete cooking to desired
doneness (2 minutes for medium-rare; 4 minutes for
medium-well).
During the last minute of cooking, place the fresh
spinach leaves over the salmon and allow to wilt.
Remove from oven, layer spinach on plates and top with
salmon and tomatoes.
UDD NOTES: If you can get "organic", great. Otherwise
use what you got. The "Celtic sea salt" is a pretension
- according to the Mayo Clinic, Celtic sea salt is
nutritionally the very similar to table salt. Just use
regular butter (salted or unsalted - your choice) in
place of the "Grass-fed" called out in the ingredients
list.
RECIPE FROM:
https://discoveryeye.org
Uncle Dirty Dave's Archives
MMMMM
... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
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