JIM WELLER wrote to SHAWN HIGHFIELD <=-

I will resume wearing one at the first hint of an uptick around
here or just one a single case of monkey pox. Masks make sense. The

We have monkey pox here in Durham region now.

NWT has not had a single case of influenza in the past 28 months and neither Roslind and I or any of our close acquaintances have even
a single head cold during the same time period.

Excellent. Being in the GTA there are lots of people... had covid 3
times now, the flu once and a head cold twice in the last 3 years.
So all in all pretty darn good! Two of the 3 times I had covid was
from wheelchair passengers as I had to get very close to fasten the
belt etc. The nursing home called each time to tell me they were
tested positive on return. <sigh>

Shawn

... Very funny, Scotty! NOW BEAM DOWN MY CLOTHES!!!!

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

I will resume wearing one at the first hint of an uptick around
here or just one a single case of monkey pox. Masks make sense. The
NWT has not had a single case of influenza in the past 28 months and neither Roslind and I or any of our close acquaintances have even
a single head cold during the same time period.

Same here (no colds/flu) but no mask. Since my heart attacks, it is very difficult for me to breathe in a mask. I take care of myself enough to
where my body can work (mostly) like it should now and that is paying a lot
of dividends for me.

I don't know about the flu cases locally but I go to the VA hospital a LOT without issue. Then again, I like to wash my hands often; a vestige of my
food inspector training from the Army and in the private sector.

95% of germs get into you via your hands. Of course, I'm rarely around kids except at church so there's that. :D

Here's another recipe by Mrs. Shaw but with proper credits:

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

Title: Grilled Tarragon Chicken^
Categories: Healthy, Main dish
Yield: 4 Servings

2 Chicken breasts, skinned,
Boned and halved
MARINADE
2 tb Grated onion
1 1/2 ts Dried tarragon
2 ts Low sodium soy sauce
1 cl Garlic, minced
2 tb Tarragon or white rice
Vinegar

Flatten chicken breasts and marinate in combined marinade ingredients
2-3 hours or more in the refrigerator. Spray grill with Pam, preheat
and cook chicken, basting, about 30 minutes or until done.

Variation: Use Dijon mustard and lime juice instead of above marinade.

Per serving: Calories: 74 Protein: 13g Carbohydrates: 1g Fat: 1.5g
Sodium: 202mg Cholesterol: 37mg

Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95. Submitted By CAROLYN SHAW
On 03-20-95

MMMMM

-- Sean

... "Thanks a thousand." - Nelson Rockefeller
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Shawn Highfield wrote to JIM WELLER <=-

Excellent. Being in the GTA there are lots of people... had covid 3
times now, the flu once and a head cold twice in the last 3 years.
So all in all pretty darn good! Two of the 3 times I had covid was
from wheelchair passengers as I had to get very close to fasten the
belt etc. The nursing home called each time to tell me they were
tested positive on return. <sigh>

The joys of working around people like that. When I worked in fast food, I
had bronchitis, both viral and bacterial and often together, at least four times a year. I couldn't tell you the last time I was sick after October
2020 (when I caught COVID).

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

Title: Casablanca Chicken^
Categories: Healthy, Main dish
Yield: 4 Servings

2 tb Lowfat yogurt
1/2 ts Ground cumin
1/2 ts Cinnamon
4 Boneless skinless chicken
Breats halves, pounded thin
1 lg Eggplant
1/4 c Chicken stock
3 cl Garlic, minced
3 lg Shallots, chopped fine
12 Cherry tomatoes
3/4 ts Dried oregano

Rub a mixture of yogurt, cumin and cinnamon over chicken (using 1/2 of
yogurt mixture), cover and marinate, refrigerated, at least 2 hours.
Steam eggplant, peel and chop. Saute garlic and shallots in chicken
broth in a nonstick skillet sprayed with Pam. Add eggplant, heat 2
minutes. Remove from heat, add remaining yogurt mixture. Set aside
and keep warm. Cook chicken in a skillet sprayed with Pam 3-4 minutes
on each side taking care not to let stick. Add remaining ingredients
and heat through. Serve on brown rice.

Per serving without rice: Calories: 175 Protein: 28g Carbohydrates:
5g Fat: 3g Sodium: 70mg Cholesterol: 75mg

Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95. Submitted By CAROLYN SHAW
On 03-20-95

MMMMM

-- Sean
... God gives us relatives; thank God we can chose our friends.
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Sean Dennis wrote to Shawn Highfield <=-

The joys of working around people like that. When I worked in fast

I still enjoyed it. I would transfer to that part of our company but
I don't like the vans they have. They are side load and the electric
ramp is a huge PITA if you're picking up someone who doesn't need it.

Shawn

... Tell me again how lucky I am to work here... I keep forgetting.

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Shawn Highfield wrote to Sean Dennis <=-

I still enjoyed it. I would transfer to that part of our company but
I don't like the vans they have. They are side load and the electric
ramp is a huge PITA if you're picking up someone who doesn't need it.

The VA has these nice recent Ford Transit 350 (1-ton) vans that have
large lifts in the back that open on the right rear that are large
enough to handle my power scooter but fold up nicely and leave a lot of
room internally to move around. Thankfully, the VA offers VTS (Veterans Transportation Service) for vets within a 30 minute drive of the
hospital for free. So I call them a week ahead of time and can get free
rides to my hospital appointment and community appointments paid for by
the VA. I'm grateful that they have this service because I can use my
scooter for the VA appointments as the VA stuff always involves a lot of walking distance between buildings.

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

Title: Cranberry Cheesecake Pie
Categories: Crs, Holiday, Pie, Desserts
Yield: 10 Servings

1 pk (15oz) refrigerated pie
Crusts
1 cn (16oz) whole bery cranberry
Sauce
1/2 c Chopped pecans
1 c Granulated sugar, divided
1 tb Cornstarch
12 oz Cream cheese
1 tb Milk
2 Eggs
1 c Sour cream
1/2 ts Vanilla extract

Preheat oven to 450F. Prepare crust as on package for either a 9" pie
or 10" tart (using pan with removable bottom.) Bake 9-11 minutes
until light golden brown. (Prick bottom withfork before baking.)

Lower heat to 375F. Combine cranberry sauce, pecans, 1/3 cup sugar and
corntarch; pour into shell.

In another bowl, beat cream cheese, 1/2 cup of the sugar, milk and
eggs at medium speed. Spread evenly over cranberry layer. Bake 25-30
minutes or until set.

Mix sour cream, remaining sugar and vanilla until well blended and
spread evenly over pie. Bake another 5 minutes. Cool. Chill until
cold and serve.

Per serving: 461 cal., 6 g. pro., 53 g carb., 26g (51%) fat, 89 mg
chol., 283 mg sod., 1 g fiber.

Adapted from a recipe in: Woman's Day Holiday Baking 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... WinErr 013: Unexpected error: huh?
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Sean Dennis wrote to Shawn Highfield <=-

The VA has these nice recent Ford Transit 350 (1-ton) vans that have
large lifts in the back that open on the right rear that are large
enough to handle my power scooter but fold up nicely and leave a lot of room internally to move around.

Nice. I prefered working with the old style manual rear load units. The
power scooters could zip up, and the manual wheelchairs I could push up
with ease.

for by the VA. I'm grateful that they have this service because I can
use my scooter for the VA appointments as the VA stuff always involves
a lot of walking distance between buildings.

Good deal for sure!

Shawn

... Psychologists only do it if they feel good about it

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Quoting Sean Dennis to Jim Weller <=-

it is very difficult for me to breathe in a mask.
95% of germs get into you via your hands.

COVID-19 is spread in three main ways:

Breathing in air when close to an infected person who is exhaling
small droplets and particles that contain the virus - hence the two
meter rule

Having these small droplets and particles that contain virus land on
the eyes, nose, or mouth, especially through splashes and sprays
like a cough or sneeze. - hence the mask rule (for both people)

Touching eyes, nose, or mouth with hands that have the virus on
them. - hence the hand washing/sanitiser rule.

Another Nigerian thing ...

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

Title: Cooked Cassava Leaves
Categories: African, Vegetables, Nuts, Curry, Sauces
Yield: 4 Servings

2 handfuls cassava leaves
1 c Groundnuts
1 md Tomato, chopped
2 Fingers of Okra
1 ts Cooking soda
1 ts Curry powder
1 ts Salt

Pick tender, fresh leaves of cassava and remove the stalks and
mid-ribs. Wash in salt water, pound in a mortar, and place in
boiling water with some cooking soda. Cook until tender and drain
off the water used for cooking to remove bitterness. Roast and
pound the groundnuts to a smooth paste. Add a little water to
lighten the paste to running consistency and add to the cooked
leaves. Add the chopped tomatoes and curry powder. Simmer for
about 10 minutes and serve as a sauce.

Harvest Systems in Africa
International Institute of Tropical Agriculture, Ibadan, Nigeria
From: Nigeriaonline

If cassava leaves are not available, substitute collard, kale,
or turnip greens - JW.

MMMMM

Cheers

Jim


... Ranch dressing? That's not real Tex-Mex; that's Midwest-Mex.

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Quoting Sean Dennis to Shawn Highfield <=-

The joys of working around people like that. When I worked in
fast food, I had bronchitis, both viral and bacterial and often
together, at least four times a year.

That's why a lot of retail workers like cashiers who deal with a
couple of hundred strangers a day continue to voluntarily wear
masks long after they ceased to be mandatory. It prevents all kinds
of nasties.

Chinese and Japanese people have been doing that ever since the 2002
SARS outbreak and their public health records speak for themselves.
(SARS was also caused by a coronavirus that originated in bats and
jumped species).

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

Title: Egusi Soup
Categories: Soups, African, Chilies, Shrimp, Crayfish
Yield: 4 servings

1 1/2 lb Meat, poultry or fish
1 ts Salt
1/2 c Onions, sliced
1 c Palm oil
1 c Egusi seeds
2 Chili peppers or
1 ts Cayenne
1/2 c Dried crayfish or shrimp
1 bn Fresh leafy greens
1 1/2 c Tomato paste
2 c Okra, fresh or frozen

Egusi seed, from the egusi melon, may be difficult to find. If you can
locate it preground you're in luck; otherwise, unless you have a food
processor that's up the the task, you'll have to put it in a cloth or
plastic bag and whack away at it with a hammer.

Any fresh or frozen greens will do. Spinach is a common substitute
for the "bitter leaf" that is traditional, but kale or turnip greens
may be closer in flavor to the Nigerian original.

The African crayfish, or rock lobster, is a saltwater crustacean with
a slightly milder flavor than its larger lobster cousins. It can
sometimes be found in dried form at specialty shops.

Ideally, the consistency of the soup should be thick enough to eat
with your fingers when scooped up with a stiff porridge, Bidia, or
Fufu. It's also good alone or over rice.

Cut the meat into bite-size chunks. Boil it with 1/2 teaspoon of the
salt and half the onions in a cup of water for about 10 minutes.
Meanwhile, in a large, heavy pot, warm the palm oil over low heat for
about 7 minutes. While it heats, grind or crush separately the egusi
seeds, peppers and crayfish, and tear the greens into small pieces.

Remove oil from the heat and quickly stir in the remaining onions and
the tomato paste. With a slotted spoon, remove meat from its pot and
pour the cooking water into a measuring cup. Add enough water to make
1 cup, and, after the oil has cooled enough not to spatter you, pour
the water carefully into the pot. Return to medium heat. One after
the other, 2-3 minutes apart, add the egusi, greens, pepper, okra,
crayfish, and remaining salt. Cook another 8-10 minutes after all the
ingredients have been added, or until the meat is done to your liking.

VARIATION: If you can't get egusi seed, substitute 1/4 cup of either
tapioca flour or quick-cooking tapioca. Before adding it to the soup
pot, whisk it into a smooth paste by mixing it with a bit of the hot
broth.

Source: "The Africa News Cookbook: African Cooking for Western
Kitchens"

If you can't find Egusi seeds, you can substitute pumpkin seeds.
-JW

MMMMM


Cheers

Jim


... Ikea admits the meatballs are made of people who couldn't find the exit

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Quoting Shawn Highfield to Ruth Haffly <=-

Most people don't wear masks now. I only do at work as I'm in a
close small space with lots of people every day. I don't care
what anyone says, but I have only had one cold in almost 3
years.

I will resume wearing one at the first hint of an uptick around
here or just one a single case of monkey pox. Masks make sense. The
NWT has not had a single case of influenza in the past 28 months and
neither Roslind and I or any of our close acquaintances have even
a single head cold during the same time period.

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

Title: British Pub Game Pie
Categories: Game, Veal, Pork, Pies, British
Yield: 4 Servings

625 g Plain flour
5 ml Spoon salt
250 ml Water
240 g Lard
175 g Minced pork
175 g Minced veal
15 ml Spoon freshly chopped
Parsley
Salt and freshly ground
Black pepper
454 g Mixed game pack
1 md Egg, beaten
15 g gelatine
300 ml Stock

Place the flour and salt in a bowl. Heat the water and lard in a
saucepan, bring to the boil, remove from heat, add the flour and
beat well. Knead, then leave, covered, in a warm place for 15
minutes.

Preheat the oven to 200 C, 400 F, Gas Mark 6. Mix the pork, veal,
parsley and seasoning together and add 1/3 of this mixture to the
game. Reserving a 1/4 of the pastry, press the remainder into the
base and sides of a 1.8 litre mould or tin. Spread 1/2 the
remaining mince mixture on base, fill with the game mixture and
top with the remaining mince.

Roll out the remaining pastry, brush the edge of the pie with the
beaten egg, then place the lid on top and press together to seal.
Make a hole in the top and decorate with any remaining pastry.
Brush with egg to glaze.

Place in the oven for 1/2 hour, cover with aluminium foil and
reduce the heat to 160 C, 325 F, Gas Mark 3. Cook for a further 1
1/4 hours. Allow to cool before removing from the mould or tin.

When the pie is cold, dissolve the gelatine in the stock and leave it
until it is nearly set, then pour it though the hole in the pie.

From: Lavanda

MMMMM


Cheers

Jim


... Gravity is more noticeable in the fall when the apples are falling.

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