Subj : Re: Delivery
To   : Ruth Haffly
From : Dave Drum
Date : Sat May 11 2024 05:57:34

-=> Ruth Haffly wrote to Dave Drum <=-

DD> Whether a box-bodied truck or a bicycle with a large basket. My granny
DD> used it a lot in Carlinville.

RH> The grocery store that delivered had a panel truck.

DD> Hy-Vee and Humphrey's use largish Ford Transit 350 delivery vans and
DD> Hy-Vee also uses Doordash and Instacart contractors.

RH> As long as things get delivered, all's well and good.

Except when I "senior momented" something essential and have to go out
anyway and get it.  Bv(=

DD>       8<----- CHOP ----->8


DD> Never met Mark in person but I use his BBS daily.

RH> Mark Lewis from NC? We point off of Marc Lewis, IIRC now in Huntsville,
RH> AL.

DD> Didn't know there were two. I'm replying in this packet via his SESTAR
DD> BBS.

RH> Where is he out of? Maybe we have 3 Mark(c) Lewis's?

DD> The M. Lewis I'm referencing is a big hub for Phydeaux mail and
DD> sometimes uses the nick-name "Waldo Kitty". As to his physical
DD> location - somewhere in the American Southeast.

RH> I've no idea, and we're operating off hot spots and campground networks
RH> for a while longer. Went in to see Steve's mom both yesterday and
RH> today, also saw his brother yesterday & we all went out for Italian
RH> food. I ordered a half serving of ravioli, got 2 big ones. Steve's mom
RH> used to cut hers using a tuna can, these were bigger than that. With
RH> the salad, I ate one, had the other for supper. Steve had a nice
RH> looking pizza, ate half, had the rest for supper. We had beef on 'weck
RH> (kimmelweck rolls) for lunch, again I brought half home and reheated it
RH> for supper. Travelling tomorrow so not sure what meals will be.

I was gifted with a Bellermain Ravioli Maker/Press a few years ago on my
natal annioversary. It's still in the package and using it is down pretty
far on my "round tuit" list.

I do like stuffed pasta, however. Ravioli, pelmeni, varenki, etc.

This is a favourite .... I break down the bag of frozen ravioli into
Dave sized portions and sucky-bag them for future reference.

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

     Title: St. Louis Toasted Ravioli
Categories: Pasta, Cheese, Sauces
     Yield: 12 Servings

   1/4 c  Whole milk
     2 lg Eggs
 1 1/2 c  Italian seasons bread crumbs
     1 ts Salt (opt)
    25 oz Pkg frozen ravioli; thawed.
          - any stuffing
     3 c  Oil for frying
     2 tb Grated Parmesan cheese
    32 oz Jar spaghetti sauce

 Combine milk and egg in a small bowl. Place breadcrumbs
 and if desired, salt in a shallow bowl. Dip ravioli in
 milk mixture, and coat with breadcrumbs.

 In a large saucepan, heat marinara sauce over medium heat
 until bubbling. Reduce the heat to simmer.

 In a large heavy pan, pour oil to depth of 2 inches. Heat
 oil over medium heat until a small amount of breading
 sizzles and turns brown. Fry ravioli, a few at a time, 1
 minute on each side or until golden. Drain on paper
 towels. Sprinkle with Parmesan cheese.

 Serve immediately with hot marinara sauce.

 From: http://www.recipesource.com

 Uncle Dirty Dave's Kitchen

MMMMM

... Faith will not die while seed catalogs are printed.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)