Subj : Re: Repairs [1]
To : Ruth Haffly
From : Dave Drum
Date : Thu May 23 2024 07:06:54
-=> Ruth Haffly wrote to Dave Drum <=-
DD> the repair on the guy's pickup with a cloth and some cleaner/polish I
DD> had in the truck. But it co$t mt 1400 bux down the body shop to put
DD> the Beemer right.
RH> We're not sure how much this will cost. Steve did notify our insurance
RH> compaany but this is the second claim within a year so our rates will
RH> probably go up. Last time to the TX incident when a claim was made was
RH> December, 2016 and don't remember what before that.
DD> Insurance companies use a formula concocted by their bean coun ters to
DD> determine that. They'll know what each of your claims cost them and
DD> once the ratio of outgo to income hits a certain point will raise your
DD> cost to insure or invite you toseek coverage elsewhere.
RH> We bundle our homeowner's insurance with the vehicle insurance, got a
RH> better rate with this company when we took out our morgage. They tried
RH> switching us to another company once, without notifying us and at a
RH> higher rate--Steve called them and got them to restore the original
RH> plan and rate.
I bundle my home owner's and vehicle insurance, too.
DD> I'm not much on RV camping. If I were a NASCAR or jockstrap sports fan
DD> and travelled to out-of-town events I'd consider a motorhome or a nice
DD> Fifth-wheel tow along. But, as it is, motels or staying w/friends is
DD> my method. Or I could go back to my youth with a backpack and a
DD> bedroll & using my thumb for travel.
RH> We have a tow behind but it's not a 5th wheel. This one has no slide
RH> out; the R-Pod did.
My take on those slide-outs is the same as my take on sun roofs in cars.
There ae two kinds. Those that leak. And thos that are going to leak.
DD> I noticed they finally put a "Coming Soon" sign on a major
DD> construction project - which I though from the design was to be a
DD> strip mall. Instead the sign proclaims "GRAND BUFFET" and opening
DD> soon. That sucker is literally a city block long. WOW!
RH> That is going to be a tough one to keep going. People will initially
RH> check it out but probably not want to frequent it very often, unless
RH> they don't cook for themselves. I could see my late brother taking
RH> advantage of it if he were living, and in that area.
DD> There is a sizable Chinese buffet a few bloks up the street from this
DD> new place which does a good business. And has senior price breaks. I
DD> sometimes have lunch with friends there (couple times per year) but I
DD> don't get carried away lest I get "carried away". Bv)=
RH> I've been to some good sized Chinese buffets; my MIL likes them. But,
RH> as with a "regular" buffet, I try to eat reasonably. When we did our
RH> first cruise, we discovered the top deck buffet so had most of our
RH> breakfasts and lunches up there, have continued the pattern (but doing
RH> just about all breakfasts and lunches) with subsequent cruises. There's
RH> a lot to choose from but I always make a reasonable plate so I can
RH> afford to enjoy a dessert. I can see where people would gain weight on
RH> cruises with all the food offered but I've never done so.
Maybe it's a part of getting nearer to my century (18 more years) but I'm
pretty much down to 2 meals per day. Breakfast (eggs, meat, taters, toast)
and either a late lunch or early supper. My pants have loosened up to the
point that I'm glad I use suspenders rather than a belt.
8<----- GONE ----->8
DD> This looks really good but it will feed a crowd ....
RH> Probably last longer than 9 servings if I made it for Steve and me. I'd
RH> probably cut the recipe in half or maybe quarters so we wouldn't be
RH> eating it for a week. (G)
DD> Or make it for one of yur churchy functions.
RH> We had a taco salad bar this past Sunday. Hadn't expected to be home
RH> for it but were, since we cut the trip short. Nice to be able to catch
RH> up with a lot of folks in one meal time.
That's what my Sunday breakfasts are for. We pick a different venue
each week. Used to do a weekly lunch too but so many former attendees
have fallen off their twigs that it's down to just me and one other
guy ... and we almost lost him a bit ago. Until his son, who is retired
from a career as a cardiac nurse flew in for a visit and straightened
Les' doctor out on a few things. Les is doing *much* better these days.
Better enough the Charlie went back home to Boston.
1 1/2 lb Boston Bluefish (pollock)
- filets; or other fish
1/4 lb Dry noodles
3 c Whole milk
2 tb Butter
1/2 ts Salt
1/4 ts Pepper
1/4 ts Paprika
2 tb Flour
4 oz Cheese; grated
1/2 ts Worcestershire sauce
1 tb Lemon juice
2 c Soft bread crumbs
Thaw fish. Cook in salted water 15 minutes. Drain and
flake. Cook noodles until tender. Drain.
Make white sauce, using half the cheese, lemon juice,
and Worcestershire. Combine with flaked fish and the
drained noodles. Pour into a 9" X 11" X 2 1/2" pan.
Combine remaining cheese and bread crumbs. Sprinkle over
top. Bake in a slow oven (325ºF/163ºC) for 1 hour.
Serve with a crisp salad and French bread or marinated
vegetables and crusty rolls.
Serves 6
RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters
Uncle Dirty Dave's Archives
MMMMM
... "The golden rule is that there are no golden rules." -- George Bernard Shaw
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
