Subj : Hansicapped
To : Ruth Haffly
From : Dave Drum
Date : Fri Jan 03 2025 05:48:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Our church house is built a bit odd too. The sanctuary is on one floor
RH> but to get to the rest rooms and "Area of Rescue Assistance" (I think
RH> that's a requirement for public buildings) you have to go up several
RH> steps. There are several rooms on that level but then to go to the
RH> Fellowship Hall (basement level) you need to go down some rather
RH> industrial stairs. No elevator in the building--main part was built in
RH> 1958, addition in 1978. We (Grace Baptist Church) were given the
RH> building in 2008 when the previous church folded but we had to do a lot
RH> to bring it up to city code, finally moving in, in September, 2010.
RH> Now in the process of merging with another church that has no building.
RH> Our kitchen is small--Steve and I donated a stove and refridgerator to
RH> it, as well as other (needed) supplies--it would not work as a
RH> commercial kitchen but so far has met the needs of the congregation.
Sort of like Topsy ... "It just growed"
DD> And it was close to the same "out of pocket". But the profits went
DD> into John and Ozzie's pockets rather than to Habitat for Humanity.
RH> I'm sure HFH will be getting a lot more donations in the next few days.
RH> BTW, the side vegetable for our Christmas dinner was beets, from the
RH> local farmer's market.
DD> Red or golden? Or sugar? Bv)=
RH> Red, could have gotten a bag of mixed red and gold but went with the
RH> straight red. One vendor (no longer at the market) used to have candy
RH> cane beets; we got some from her from time to time.
Just when I think I "know it all" something new comes along that I've no
experience of. Ya got me digging in the Bing search engine again. Chioggia
beets (ALA "candy cane) is something I've never had. Although I may have
seen them a time or two and thought they ere sliced red onions. There is
a lot of visuaal similarity (from a distance) but probably not in taste.
DD> Antonio's (a local pizza mini-chain) and order two of their large
DD> "Belly Buster" pies (everything but anchovies) to be delivered today
DD> at lunch hour to the shop that takes care of my Beemer. They comp me
DD> often enough that I figured they deserve a nice lunch.
RH> Fair enough; I'm sure they appreciated it.
DD> I got an effusive text shortly after their lunch hour. That wiil "pay
DD> off" in the future. I like to do things like that for places/people
DD> who do nice (and unexpected) things for me but are not in a business
DD> were a tip is expected. I did a similar deal for the body & fender
DD> shop I use shortly after they had repaired my car after a lady blasted
DD> in the rear.
DD> The whole staff came into a restaurant where my boss and I were having
DD> lunch and I called their waitress over and told her to bring me their
DD> tab except for any alcoholic beverages. That also paid off well.
RH> They usually do. When we bought the truck from one of the local Ford
RH> dealers, Steve got a maintainence plan. Still have to pay for some
RH> things but nice to know we can take it to any Ford dealer and get work
RH> done. We needed an oil change last time we were in Utah; our grandson
RH> works for a Ford dealer so we set it up to have it done there. He also
RH> gave Steve a Ford ball cap and Greenlight (collector's edition),
RH> similar to Matchbox, model F-150.
I've only ever bought one new car and have avoided all of those "exrtended
warranty" plans for both my cars and my house. Much to their marketer's
chagrin ... I can count and do maths problems more complex that 1 plus 1.
I have my financial institution nick my checking account for U$100 every
month and bang it over to savings. That's my "rainy day" fund to fix things
that aren't covered by insurance or the warranty that expired. Works out to
less money in the long run. Plus I gat that piddling >.5% interest. Bv)=
DD> Happy New Year
RH> You also, should be an interesting year.
It's going to be a rough ride switching from a democracy to an oligarchy.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Seafood Imperial
Categories: Seafood, Vegetables, Breads, Sauces
Yield: 4 Servings
1/4 lg Bell pepper; diced
1 tb Butter
1 lb Chesapeake Bay crabmeat *
Salt & pepper
1 tb Mustard
4 tb Mayonnaise
ds Worcestershire sauce
1/2 c Bread crumbs
Old Bay Seasoning
* you may substitute a mix of your favorite seafood
(lightly poached) for the crabmeat.
Saute green pepper in butter until translucent, but not
brown. Add to crabmeat, salt and pepper. Stir in mustard,
mayonnaise and Worcestershire sauce. Put in buttered
casserole. Top with bread crumbs, a few pats of butter,
and sprinkle with Old Bay Seasoning. Bake for 25 minutes
in a 375oF/190oC oven.
Yield: 4 servings
Note - restaurants usually make this dish more fabulous by
putting Hollandaise sauce (or mousseline sauce, which is
1-1/2 cups hollandaise sauce mixed with 1/2 cup heavy
cream, whipped) over the top of the mixture (under the
breadcrumbs) - bake basic dish for less time, then put on
sauce and sprinkle with breadcrumbs, and run under the
broiler until golden brown. Rich and fabulous, but time
consuming for a home cook!
FROM: Teresa Narula; Baltimore, MD
From:
http://www.recipelink.com
Uncle Dirty Dave's Archives
MMMMM
... Don't just put things back. Put them away.
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