Quoting Carol Shenkenberger to Dave Drum <=-

In airports now, I need a wheel chair assist.
Work travel sucks now.

It sounds like your back problems have gotten much worse in recent
years. That blows mightily.

Jim



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On 11-25-22 16:03, Carol Shenkenberger <=-
spoke to Jim Weller about Falling over <=-

It sounds like your back problems have gotten much worse in recent
years. That blows mightily.

They have and it sucks. Next year I have 7 more trips, 5
to pensacola and 2 to Goodfellow AFB in TX.

Shouldn't you be about ready to retire from your second career?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Thai Chicken In Red Curry And Coconut
Categories: D/g, Thai, Chicken, Coconut
Yield: 4 servings

2 tb Peanut oil
2 Cloves garlic, peeled and
-chopped
4 Boneless chicken breasts
1 Yellow onion peeled and
-sliced
14 oz Can coconut milk
2 ts Thai red curry paste
1 ts Salt
1 tb Thai fish sauce
1 c Frozen green beans (snap in
-half if long).

Cut chicken breasts into thumbnail cubes or little finger slices.
Heat a wok and add the oil and garlic. Chow or stir the chicken
pieces until they are well browned. Add the onion to the pan
and cook just until the onion is clear.

Set wok aside. Add frozen beans.

In 3 quart saucepan, heat the coconut milk, red curry paste,
salt and fish sauce. Bring to a simmer and add the chicken,
onion and green beans.

Cover and simmer slowly until the chicken and beans are tender -
about 5 minutes until chicken is heated through.

Garnish with coriander

Serve with rice or thin noodles

Serves 4 - 6 depending on what else is served.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM



... Shipwrecked in Silver Spring, Maryland. 23:59:07, 25 Nov 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Carol Shenkenberger wrote to Dave Drum <=-

Re: Fallin over was: soda pop
By: Dave Drum to Carol Shenkenberger on Sat Oct 15 2022 04:53 am

Carol Shenkenberger wrote to Dave Drum <=-

I'm with ya on the cane use 'like a tight line walker balance'. Thats me on stairs. In airports now, I need a wheel chair assist.

I find that I take stairs tentatively. One at a time .... even if there
is a hand rail. Step up/down, bring the other foot along, repeat - until level ground/floor is reaches. Progress is dramatically slower than when
I wore a younger man's clothes and practically ran on the stairs. My main objective is to arrive intact with no limps or bruises. Bv)=

Next week I'll be in Pensacola FL all week, Wish me luck! Work travel sucks now.

Same here on the canes! I've considered it and actually have several. Right now for short distances (100 yards tops), none needed.

If my hip is really playing up I will use the battery powered shopping trollies at the grocery store. They make me feel self-conscious but I
hurt less at the end of the day.

On old Navy/Army cookbooks, they can be a hoot! It was the times, they just didn't have the ability to do what we can today and ships had no place near the freezer space of today. People though thought it was
great because it was far better than the average American had ever had. Much more variety!

When I was in Unc's Yacht Club 60+ years ago they sent me "mess cooking"
whilst I awaited entry into my "A" school. I thought about changing my
rate to CS - but then I realised that it is a *very* slow rating for advancement. So I stuck with aviation electronics and mustered out as
a "slick arm" E-5. Bv)=

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

Title: Boiled Gooseneck Barnacles w/Aioli
Categories: Seafood, Citrus, Herbs, Greens
Yield: 4 Servings

1 lb Gooseneck barnacles; rinsed
12 c Water
2 Bay leaves
2 tb Kosher salt
1/2 md Onion
1/2 Lemon
6 Curly green lettuce leaves;
- rinsed, dried
1 Lemon; in four wedges;
- garnish

MMMMM--------------------ADOLFO CALLES' AIOLI-------------------------
1 lg Whole egg
1 Egg yolk
2 tb Juice from 1/2 lemon
10 cl Garlic; peeled
1/2 ts Salt
1 ts Dijon-style mustard
1 c Extra-virgin olive oil

Place all ingredients except olive oil in work bowl of a
food processor fitted with a steel blade; puree them.
With food processor on, gradually add oil in a thin
stream. Aioli will thicken, but it will be less thick
than regular mayonnaise.

FOR THE BARNACLES: Rinse barnacles; pat dry.

Bring water to a boil with bay leaf, salt, onion and
half lemon in a large saucepan over high heat. Add
barnacles and stir. Reduce heat to medium high and cook
until base of the barnacles turns a deep pink (no longer
than 4 minutes).

Drain barnacles and cover with ice until they cool.

To serve barnacles, arrange on a platter lined with
curly green lettuce leaves. Garnish platter with lemon
wedges in a bowl of aioli. Serve immediately.

YIELD: 4 appetizer servings

Recipe By Susan Herrmann Loomis

From: http://www.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

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On 12-18-22 13:03, Carol Shenkenberger <=-
spoke to Dale Shipp about Re: Falling over <=-

Shouldn't you be about ready to retire from your second career?

Getting there! Planning on 2025

Just don't wear yourself out before you retire. In case you missed it,
I retired from Government in 1995, then from consulting about 5-10 years
later, and then 2 1/2 years ago sold our house of 50 years and moved
into a retirement community. We like it -- no stairs and don't have to
cook or clean up.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Simply Ducky

Nice story -- I've only had duck a time or two. Sounds like something
that I'd prefer someone else to cook!


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy, cajun fish coating
Categories: Cajun, Fish
Yield: 2 Servings

1/2 t Paprika
1/4 t Oregano
1/4 t Thyme
1/8 t Onion powder
1/8 t Garlic powder
1/8 t Black pepper
1/8 t Salt
1/16 t Cayenne pepper
1 T Butter; melted

NOTE: The spice measurements have been resized from the original
recipe, but not yet tested in these proportions.

Mix together all dry seasoning ingredients until well combined.

Preheat broiler/oven to medium high heat.

If fish is frozen, grill or broil for four minutes before putting on
butter and spices.

Brush butter onto top surfaces of fish and sprinkle with about 1/2
teaspoon seasoning mixture.

Grill or broil fish 5-7 inches from heat for 8 minutes if fish was
thawed or 13 minutes if fish was frozen , or until fish is opaque
throughout.


We did this with frozen halibut, and it turned out quite nice.

Dale & Gail Shipp, Columbia MD.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:00:40, 19 Dec 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)