• Expired

    From Dale Shipp@1:261/1466 to Shawn Highfield on Friday, January 27, 2023 01:36:02
    On 01-26-23 09:45, Shawn Highfield <=-
    spoke to Ruth Haffly about Local Meats was: Knuckle <=-

    We're lucky, there is a low cost grocery store in Ajax (Sals Grocery)
    that has amazing meat at great price. Like your experience the rest of the shelvs are expired. However it's still good. I bought 2 cartons
    of "Organic" tomato soup for $1. It was over a year expired but tasted just fine and neither of us got sick. That expiry date doesn't mean anything to me unless it's milk or yougart.

    A long time ago, we bought a container of clam dip. When we opened it
    we saw that each bit of clam was surrounded by a 1/8 inch of red in the
    sour cream. Upon checking the expiration date, it was several years
    past use by date. Took it back to the store and got a refund. Turns
    out that there was another container on the shelf with same expiration
    date -- which was promptly removed. Looks like someone kept pushing old
    stock to the back when they reloaded product instead of rotating.

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

    Title: Vegan Chocolate Krispie Cookies
    Categories: Cookies, Vegan, 2003 xmas, Cathy
    Yield: 60 Cookies

    1/2 c Crisco
    1/2 c White sugar
    1/2 c Dark brown sugar
    2 tb Water
    1 tb Cocoa powder

    MMMMM---------------------EGG REPLACEMENT OF--------------------------
    2 tb Water
    1 tb Peanut oil
    2 ts Baking powder

    MMMMM-----------------------REST OF RECIPE----------------------------
    1 ts Vanilla
    1 1/4 c All purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
    2 c Rice krispie cereal
    1 c Mini chocolate chips

    Preheat oven to 350. Lightly grease or spray baking sheets and set
    aside.

    Combine crisco, sugar, brown sugar and 2 tablespoons of water in large
    bowl and cream with an electric mixer at medium speed until well
    blended. Beat in "egg substitute" and vanilla.

    Combine flour, baking soda, salt and cocoa powder and add to the
    creamed mixture, mixing well until blended.

    Stir in the rice cereal and mini chocolate chips.

    Drop batter by level teaspoonfuls (I used small scoop) about 1 1/2
    inches apart on prepared baking sheet. These cookies flatten out and
    spread out a little. Bake about 12 minutes - until flattened and
    spread out. Tops of cookies will still feel soft. But remove from
    oven and remove cookies to cooling rack. The cookies turn crispie
    after cooled.

    WW points 1 per cookie.

    Recipe taken from posting of Fred Peters of recipe from Lisa Auld in
    1997 cookie exchange.

    NOTE: This was an experiment converting a normal recipe into a vegan
    recipe. Cookies are small but not bad. Might even make again. GMS

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:42:53, 27 Jan 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Sean Dennis@1:18/200 to Dale Shipp on Friday, January 27, 2023 16:10:31
    Dale Shipp wrote to Shawn Highfield <=-

    Looks like someone kept pushing old stock to the back when they
    reloaded product instead of rotating.

    Lazy store workers. I haven't run into that in several years but sadly it's probably still pretty common.

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

    Title: Little Corner Restaurant Cake - Dolce del Cantoncino
    Categories: Italian, Desserts
    Yield: 8 Servings

    1 c Unsalted butter
    1 c Whipping cream
    2 oz Semisweet chocolate, chopped
    1/4 c Rum
    1 1/2 c Chopped walnuts
    9 Blanched almonds

    MMMMM------------------------SPONGE CAKE-----------------------------
    1/4 c Butter
    6 Eggs, room temperature
    1/2 c Sugar
    1/2 ts Vanilla extract
    1 c All-purpose flour

    MMMMM-----------------------CUSTARD CREAM----------------------------
    3 c Milk
    8 Egg yolks, room temperature
    1 c Sugar
    1/2 ts Vanilla extract
    3/4 c All-purpose flour

    MMMMM---------------------COFFEE ZABAGLIONE--------------------------
    5 Egg yolks, room temperature
    1 c Sugar
    1/4 c Espresso coffe, room temp.

    A rich, luscious dessert from the famous Il Cantoncino Restaurante in
    Bologona.

    Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee
    Zabaglione. Cream butter in a large bowl until pale and fluffy.
    Gradually add cooled zabaglione to butter, beating vigorously after
    each addition. Refrigerate mixture 2 to 3 minutes to stiffen
    slightly. Whip cream and refrigerate. Preheat oven to 200F (95C). Put
    chocolate into a small ovenproof bowl and place in oven until
    chocolate has melted, 4 to 5 minutes. Cut cake into 2 layers.
    Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with Custard
    Cream. Top with second layer. Spread zabaglione mixture evenly over
    top of cake. Hold cake in 1 hand and spread zabaglione mixture
    around sides of cake. Gently press walnuts onto sides of cake. Put
    whipped cream into a pastry bag fitted with a medium star tube. Pipe
    a cream border around edge of cake. Decorate center of cake with 9
    cream rosettes. Dip almonds into melted chocolate and place on top of
    rosettes. Refrigerate cake until serving. Cake can be prepared up to
    24 hours ahead. Let cake stand 30 minutes at room temperature before
    serving. Makes 8 to 10 servings.

    SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch
    cake pan with a removable bottom; shake off excess flour. Melt butter
    in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a
    large bowl. Set bowl in a larger one containing hot water or use a
    double boiler off the heat. Beat at high speed 10 to 12 minutes or
    until mixture is pale and thick and has tripled in volume. Sift
    flour over batter in several batches, gently folding in with a
    spatula after each addition. Gradually add cooled butter, folding
    gently until well blended. Pour batter into prepared pan. Cook 20 to
    25 minutes or until a wooden pick inserted in center of cake comes
    out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack.
    Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and
    stored at room temperature.

    CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put
    egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes
    until mixture is pale and thick. Gradually beat in flour. Very slowly
    stir half the hot milk into yolk mixture. Pour mixture into pan
    containing remaining hot milk. Whisk over medium heat 2 to 3 minutes
    or until custard has a medium-thick consistency. Do not let mixture
    boil. Place custard in bowl. Cover and refrigerate.

    COFFEE ZABAGLIONE: In a large bowl or the top part of a double
    boiler, beat egg yolk and sugar until pale and thick. Set bowl or top
    part of double boiler over simmering water; do not let water boil.
    Gradually add coffee, beating constantly. Continue beating until
    zabaglione has doubled in volume and is soft and fluffy, 4 to 6
    minutes. Remove from heat and set pan or bowl over a bowl full of ice
    water. Stir with a whisk until mixture has cooled.

    MMMMM

    - Sean

    ... Monday is a hard way to spend one-seventh of your life.
    --- MMail/FreeBSD
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Saturday, January 28, 2023 05:47:44
    Sean Dennis wrote to Dale Shipp <=-

    Looks like someone kept pushing old stock to the back when they
    reloaded product instead of rotating.

    Lazy store workers. I haven't run into that in several years but sadly it's probably still pretty common.

    Much of retail is like that. Lowest common denominator employees who
    just want to show up and get paid for "hanging out" whether they do any productive work or not. Fortunately those with a decent work ethic get
    spotted quickly and promoted.

    I work in Auto Parts retailing and about the only thing we sell with an expiration date is starting batteries. And the stores are set up for the display rackes to be loaded from the back - so the older stock is always
    faced outward.

    Our batteries that have been on the shelf for more than 12 months (there's
    a date sticker on each one) are converted to "Used" and sold at bargain
    pricing with a 30 day warranty rather than the original two or three
    year warranty. Of course the warranty period does not mean that the item
    will "drop dead" upon expiry. I sold a "used" (expired) battery to my
    nephew four years ago. Last week he called me and asked if I had another
    as his, he thinks, is getting wonky and may need replacing.

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

    Title: Battery Acid
    Categories: Five, Beverges, Booze, Chilies
    Yield: 1 Shooter

    1 oz Green Chartreuse
    1 oz Jose Cuervo Especial gold
    - tequila
    1 oz Bacardi 151 rum
    1/2 ts Tabasco sauce

    Combine equal amounts of green chartreusse, Jose Cuervo
    tequila and Bacardi 151 rum in a shot glass, leaving a
    little room for a the Tabasco sauce. Stir, then add the
    tabasco sauce, and shoot it fast.

    NOTE: People who have not experienced chartreuse before or
    can't take tabasco sauce well may need a chaser or a glass
    of water.

    RECIPE FROM: http://www.drinksmixer.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... He was cited for Being Stupid In Public.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Lee Lofaso@2:203/2 to Sean Dennis on Saturday, January 28, 2023 20:08:25
    Hello Sean,

    Looks like someone kept pushing old stock to the back when they
    reloaded product instead of rotating.

    Lazy store workers.

    Cheapskate management. Paying substandard wages (minimum wage part
    time hours) is not going to attract or keep good quality employees.

    I haven't run into that in several years but sadly it's probably still pretty common.

    Only in your neck of the woods.

    <spam deleted>

    For Life,
    Lee

    --
    The people! Unite! Will never be defeated!

    --- MesNews/1.08.05.00-gb
    * Origin: news://eljaco.se:4119 (2:203/2)
  • From Sean Dennis@1:18/200 to Lee Lofaso on Saturday, January 28, 2023 16:46:12
    Lee Lofaso wrote to Sean Dennis <=-

    Cheapskate management. Paying substandard wages (minimum wage part
    time hours) is not going to attract or keep good quality employees.

    If you were an actual American and not a Swede pretending to be an American, you'd know that nearly all grocery stores are unionized in the US with the
    UFCW and make $14-15, which is much more than the Federal minimum wage of
    $7.25 an hour.

    <spam deleted>

    That describes what I normally do with your messages, Bjorn.

    Don't you have a grave to go visit instead of trolling Fidonet?

    --- MMail/FreeBSD
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to Sean Dennis on Sunday, January 29, 2023 06:34:00
    Sean Dennis wrote to Lee Lofaso <=-

    Cheapskate management. Paying substandard wages (minimum wage part
    time hours) is not going to attract or keep good quality employees.

    If you were an actual American and not a Swede pretending to be an American, you'd know that nearly all grocery stores are unionized in
    the US with the UFCW and make $14-15, which is much more than the
    Federal minimum wage of $7.25 an hour.

    Leaving numb-nutz out of this .... 23 states have new min wage laws well
    above the Feral gummint's version. My state (Illinois) went to U$13/hr
    as ofn 01 January.

    Taco Sloppo and Burger Whop locally are adverting w/banners and on their
    signs $15/hr to start.

    My local urchin haulers (School Bus) has signs all over their property
    offering U$22/hour plus U$2,000 sign-on bonus to herd cats. Bv)=

    And of course prices are going to go up to cover those wage increases.
    I tell people at my work who complain about prices "Nothing goes down
    any more except the left-front tire on your car." Wgich gets a nod and
    a chuckle for the most part. And once in a great while a "political"
    diatribe.

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

    Title: Politically Correct Puppy Chow
    Categories: Cereals, Chocolate, Nuts, Snacks
    Yield: 4 Pounds

    28 oz (2 boxes) Chex cereal
    11 1/2 oz Bag white chocolate chips
    11 1/2 oz Bag milk chocolate chips
    1/2 lb Butter
    18 oz Jar crunchy peanut butter
    2 ts Vanilla extract
    16 oz Box powdered (confectioners)
    - sugar
    8 oz Bag M&Ms or favourite candy;
    - chocolate, of course

    Let's Get Baked: Place half the jar of peanut butter,
    the white chocolate chips, one teaspoon of vanilla and
    one stick of butter in a large pot.

    Place the pot over the stove at medium heat until all
    ingredients are beautifully melted together.

    Take the pot off the stove and mix in one box of Chex.

    Place the white chocolate chow in a CLOSED zip lock bag,
    add in half the bag of powdered sugar and shake it up.

    Place the bag in your fridge and wash the pot.

    Do the same for the milk chocolate chips using the rest
    of the jar of peanut butter, the milk chocolate chips,
    one teaspoon of vanilla and the other stick of butter
    in the pot.

    Let the two puppy chow mixes cool in the fridge for
    about an hour.

    Once cooled mix them together and add your favorite
    candies in, like M&Ms or crushed Oreos.

    Always a great snack to bring to parties - or cuddle
    on the couch with while your roommate left you home
    alone all night for a hot date.

    Fatty Factor: Dentist recommended to cause cavities!

    From: http://theblacksheeponline.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I remember my father's last words, "tomorrow you're outta my will!"
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Lee Lofaso@2:203/2 to Dave Drum on Monday, January 30, 2023 01:14:57
    Hello Dave,

    Cheapskate management. Paying substandard wages (minimum wage part
    time hours) is not going to attract or keep good quality employees.

    If you were an actual American and not a Swede pretending to be an
    American, you'd know that nearly all grocery stores are unionized in
    the US with the UFCW and make $14-15, which is much more than the
    Federal minimum wage of $7.25 an hour.

    Leaving numb-nutz out of this .... 23 states have new min wage laws well above the Feral gummint's version. My state (Illinois) went to U$13/hr
    as ofn 01 January.

    The state of Louisiana has no minimum wage law. The last time the
    federally mandated minimum wage was raised (to $7.25/hr) was 13 years
    ago. Only 10% of grocers are unionized, making Sean's statement a real
    laugh riot. Many people who work at nonunionized grocers do so on a
    part-time basis, earning minimum wage or barely above. So it really is
    no surprise when mistakes are made, such as shelving products.

    Taco Sloppo and Burger Whop locally are adverting w/banners and on their signs $15/hr to start.

    And cannot find quality workers even at those wages. The fact of the
    matter is nobody can survive on slave wages. Especially in these times.
    Wages never catch up with inflation. Not here. Not anywhere else in the
    world. If restaurants want to survive, they will have to pay wages that employees can live on. The meager #2.13/hr for waiters/waitresses will
    not do it. Nor will the federally mandated minimum wage of $7.25 for
    fast food restaurant employees.

    My local urchin haulers (School Bus) has signs all over their property offering U$22/hour plus U$2,000 sign-on bonus to herd cats. Bv)=

    Have fun cooking up cats with your recipes. I'll pass.

    And of course prices are going to go up to cover those wage increases.

    Wages never keep up with inflation. Not here. Not anywhere else
    in the world. So what's your point?

    I tell people at my work who complain about prices "Nothing goes down
    any more except the left-front tire on your car."

    All employers should pay a living wage to their employees. Keeping
    and maintaining an absurdly low federally minimum wage is an insult
    to all workers, not just those who try to get by on such meager
    wages. But you don't give a shit about people.

    Wgich gets a nod and a chuckle for the most part.

    Most folks know who and what you are. Those who do not should be
    thankful a praise the lord they never meet such a hideous creature.

    And once in a great while a "political" diatribe.

    Oh please do not even consider doing that.
    Donald Trump was bad enough. Nobody needs another one.

    For Life,
    Lee

    --
    Nothing sucks like an Electrolux

    --- MesNews/1.08.05.00-gb
    * Origin: news://eljaco.se:4119 (2:203/2)
  • From Sean Dennis@1:18/200 to Dave Drum on Monday, January 30, 2023 15:07:30
    Dave Drum wrote to Sean Dennis <=-

    And of course prices are going to go up to cover those wage increases.
    I tell people at my work who complain about prices "Nothing goes down
    any more except the left-front tire on your car." Wgich gets a nod and
    a chuckle for the most part. And once in a great while a "political" diatribe.

    It's to where if I decide to work part-time after my bad foot is replaced
    with a bionic one <G>, I'll just go to the local Taco Bell. The manager has told me he'd hire me on the spot and let me work up to the limit that Social Insecurity allows. I mean it's getting to where I would make more as a bus driver than in IT (though both jobs would be stressful). At least with TB,
    I can leave my work at work.

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

    Title: Chicken Thighs with Aromatic Spices
    Categories: Mexican, Ceideburg, Chicken
    Yield: 4 Servings

    Stephen Ceideburg
    2 1/2 lb Chicken thighs, skinned
    1/2 ts Coarsely ground black
    -peppercorns
    1/2 ts Cumin seeds
    1/2 ts Dried oregano
    2 Bay leaves
    Salt
    6 Cloves garlic, halved
    1 1/2 tb Mixed-Spice Paste (recipe
    -follows)
    1 tb All-purpose white flour
    1 md Onion, thinly sliced
    4 Long banana peppers, cut
    -into long strips
    1 tb Vegetable or olive oil
    2 tb Cider vinegar or to taste

    Bring 7 cups water to a boil in a large saucepan, add chick- en (and a
    little more water to cover if needed). Skim off any grayish foam that
    rises during the first few minutes of simmering. Add black pepper,
    cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover
    and simmer gently for 20 to 25 minutes, until the juices run clear
    when the thighs are pierced with a knife (boned thighs will cook in
    15 to 20 minutes). Remove from the heat and cool the chicken in the
    cooking liquid, if time permits. With a slotted spoon, remove thighs
    from the broth and set them on a plate. Strain broth, skim fat and
    set aside 2 1/2 cups in the refrigerator.

    Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has
    been skinned and let it stand 1 hour uncovered in the refrigerator.
    Lightly dust the spice covered side of the chicken with flour,
    patting gently to evenly distribute it over the surface and remove
    any excess.

    Rinse onions, drain thoroughly and set aside with chilies. Set a large
    nonstick skillet over medium heat, add oil, and when it is hot, add
    chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.
    Drain on paper towels and keep warm in a 200 degree F. oven.

    Return the pan to the heat and add onions and chilies. Cook over
    medium for 4 to 5 minutes, stirring occasionally, until the onions
    soften. Add vinegar, reserved broth and remaining 1/2 Tbsp. spice
    paste, stirring to dissolve the paste. Simmer for several minutes to
    blend the flavors. Taste for salt and vinegar. Place 2 thighs in each
    of 4 bowls. Top with a portion of the onion mixture and the broth.

    234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE;
    208 MG SODIUM; 77 MG CHOLESTEROL.

    From Authentic Mexican: Regional Cooking from the Heart of Mexico by
    Rick Bayless with Deann Groen Bayless (William Morrow & Company,
    1987).

    Posted by Stephen Ceideburg

    MMMMM

    - Sean

    ... A black cat crossing your path means the animal is going somewhere.
    --- MMail/FreeBSD
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to Sean Dennis on Tuesday, January 31, 2023 05:15:00
    Sean Dennis wrote to Dave Drum <=-

    And of course prices are going to go up to cover those wage increases.
    I tell people at my work who complain about prices "Nothing goes down
    any more except the left-front tire on your car." Wgich gets a nod and
    a chuckle for the most part. And once in a great while a "political" diatribe.

    It's to where if I decide to work part-time after my bad foot is
    replaced with a bionic one <G>, I'll just go to the local Taco Bell.
    The manager has told me he'd hire me on the spot and let me work up to
    the limit that Social Insecurity allows. I mean it's getting to where
    I would make more as a bus driver than in IT (though both jobs would be stressful). At least with TB, I can leave my work at work.

    Check with your local office or ssa.gov - The rules/limits are different between regular SSI (retirement) and disability income. I can work as
    much as I care to and all it does is add to my benefit on the next year's cheques. However, if I pass a certain threshold of earned income my SSI
    is subject to income tax. If I don't cross that monetary limit it all
    comes back to me after April 15th.

    The trouble with Fats Food gigs is that one has to be "on his toes" at
    all times. If your meat foot gets replaced by a prosthetic that could be
    (and very likely will be) a problem. Unless you get a position as just
    a cashier which *could* allow you to perch on a stool and push buttons.

    This recipe is good for one (or two). I usually use the pork seasoning
    that I posted to Married Ruth in this packet in place of the call outs
    in the recipe .... but that's me. Oh, and one slice of fresh bread will
    yield 1/2 to 3/4 cup of crumbs.

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

    Title: Tender Stuffed Pork Tenderloin
    Categories: Pork, Herbs, Breads
    Yield: 2 servings

    1 lb Pork tenderloin
    1/2 c Chopped onion
    2 tb Butter
    1 c Soft bread crumbs
    1/4 c Minced fresh parsley
    1/4 ts Rubbed sage
    1/4 ts Dried rosemary, crushed
    1/4 ts Salt
    1/8 ts Pepper
    1 lg Egg; lightly beaten
    1 ls Bacon

    Make a lengthwise slit about three-fourths of the way
    through tenderloin; open tenderloin so it lies flat.
    Flatten to 1/4" thickness; set aside. (Or buy an already
    "butterflied" tenderloin at the butcher shop - UDD)

    In a small skillet, saute onion in butter until tender.
    Add bread crumbs; saute until crumbs are golden brown.
    Remove from the heat. Stir in the parsley, sage,
    rosemary, salt, pepper and enough egg to moisten the
    ingredients.

    Spread stuffing on 1 long side of tenderloin to within
    1/4" of edges. Close meat and place bacon on top; tie
    with kitchen string. Place on a rack in a shallow
    roasting pan.

    Bake, uncovered @ 350ºF/175ºC for 50-60 minutes or until
    a thermometer reads 160ºF/71ºC. Let stand for 5 minutes
    before slicing.

    Mary Ann Marino, West Pittsburg, Pennsylvania

    Makes: 2 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I'm looking for a good wine to pair with breakfast cereal.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Shawn Highfield@1:229/452 to Sean Dennis on Tuesday, January 31, 2023 09:17:19
    Sean Dennis wrote to Dave Drum <=-

    I would make more as a bus driver than in IT (though both jobs would be stressful). At least with TB, I can leave my work at work.

    I make more as a driver then I would in IT. I drive for a company contracted by our regional transportation service. I drive special service and on demand, so special service are people who may be non verbal, blind, autism etc. They get door to door service. On Demand clients go from bus stop to bus stop where the region has removed the bus service.

    I leave my work at work. Don't have a thought about it when I get home.

    Shawn

    ... Win if you can, lose if you must, but always cheat.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Sean Dennis@1:18/200 to Dave Drum on Tuesday, January 31, 2023 09:30:45
    Dave Drum wrote to Sean Dennis <=-

    Check with your local office or ssa.gov - The rules/limits are
    different between regular SSI (retirement) and disability income. I can work as much as I care to and all it does is add to my benefit on the
    next year's cheques. However, if I pass a certain threshold of earned income my SSI is subject to income tax. If I don't cross that monetary limit it all comes back to me after April 15th.

    I'm on SSDI which isn't quite as picky as SSI about that. I believe it's
    $600 take-home before Social Security would take notice but, as you said, I have to make sure. It'll be a good while before I will need to worry about that. Right now I am concentrating on getting healthier. My cardiologist prescribed me a fish oil product so pure it requires a prescription. I'm
    told it help a lot with getting blood clots dissolved. (Note that I had
    issues with clots long before COVID-19 showed up.)

    The trouble with Fats Food gigs is that one has to be "on his toes" at
    all times. If your meat foot gets replaced by a prosthetic that could
    be (and very likely will be) a problem. Unless you get a position as
    just a cashier which *could* allow you to perch on a stool and push buttons.

    Yes, that's what the manager suggested that I could be a cashier and sit for
    a majority of time. I do need to get up and move about every 20 minutes, however.

    This recipe is good for one (or two). I usually use the pork seasoning that I posted to Married Ruth in this packet in place of the call outs
    in the recipe .... but that's me. Oh, and one slice of fresh bread will yield 1/2 to 3/4 cup of crumbs.

    That looks delicious. I have been receiving stewing meat and pork roasts
    from my church's welfare assistance program and have been making chili in
    the slow cooker along with those roasts that last me weeks in the fridge.
    It's been good eats that last me for quite a while. I need to MM the chili recipe I found. It's simple but tasty.

    But for now, some breakfast:

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

    Title: Spanish Egg Breakfast Casserole
    Categories: Breakfast, Spanish, Tex-mex, Cheese, Sausage
    Yield: 1 Servings

    10 Eggs
    1/2 c Flour
    1 ts Baking powder
    1/2 Stick margarine
    2 sm Cans chopped green
    -chillies
    1 pt Cottage cheese
    1 lb Cheddar cheese, grated
    1 lb Sausage, cooked and
    -crumbled

    Mix all ingredients together. Pour into a greased 9 x 13 baking pan.
    Bake 15 minutes at 400F. Reduce heat to 350F for 35 minutes. Cut
    into squares to serve. Leftovers are good heated in the microwave.
    Serves 5-8.

    Converted by MMCONV vers. 1.50

    From: Kountry Cook #1 @1912232 Date: 07-17-94 The Gwe Bbs
    [asv/Cin] (37) Home Cooki

    MMMMM

    - Sean

    ... WinErr 01C: Uncertainty error: uncertainty may be inadequate.
    --- MMail/FreeBSD
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Lee Lofaso@2:203/2 to Sean Dennis on Tuesday, January 31, 2023 16:03:06
    Hello Sean,

    And of course prices are going to go up to cover those wage increases.
    I tell people at my work who complain about prices "Nothing goes down
    any more except the left-front tire on your car." Wgich gets a nod and
    a chuckle for the most part. And once in a great while a "political"
    diatribe.

    It's to where if I decide to work part-time after my bad foot is replaced with a bionic one <G>, I'll just go to the local Taco Bell. The manager has
    told me he'd hire me on the spot and let me work up to the limit that Social
    Insecurity allows.

    There are no work limits in regards to social security.

    https://www.ssa.gov/OP_Home/cfr20/404/404-1505.htm


    But if you do return to work, it will be held against you.
    Even though the law says work has nothing to do with it.

    What a fucking joke.

    You see, it is all about "substantial gainful activity" - nothing
    about work itself. Can you take care of yourself? Can you get along
    with others? Can you cook your own meals? Can you do your own laundry?
    That sort of thing. Has absolutely nothing to do with work, whether
    for others or being self-employed.

    But if you do return to work, it will be held against you.
    As explained in SSA's Red Book.

    Even for those who are permanently disabled. According to the SSA.

    The definition of disability is different under the ADA.
    That definition was written by Congress.

    But the ADA does not dish out any benefits to anyone. So their
    definition does not count.

    The rest of the world got rid of their healthcare for profit systems
    long ago. Time for this country to do the same.

    Federal law defines disability as "the inability to engage in
    any substantial gainful activity (SGA) by reason of any medically
    determinable physical or mental impairment" - which is what the
    social security must abide by.

    However, there are ways to cheat or stack the deck ... such as
    conning folks who are permanently disabled to return to work. So
    do it baby, do it! Throw away your benefits so you can continue
    working like a slave! And pay dearly for your meds and hospital
    care ...

    I mean it's getting to where I would make more as a bus driver than in IT (though both jobs would be stressful). At least with TB, I can leave my work at work.

    I know a C1/C2 quad who could move only his tongue who taught guitar
    lessons from his nursing home. He did so even while missing one arm,
    which included his playing hand, that was amputated. So please, do
    not give me that crap that you are disabled and/or mobility impaired.

    Social Security Administration could not take away his benefits
    because federal law guaranteed his benefits - as he was permanently
    disabled. Regardless of amount of income he made from teaching kids
    how to play guitar.

    For Life,
    Lee

    --
    You're fired, Donald!

    --- MesNews/1.08.05.00-gb
    * Origin: news://eljaco.se:4119 (2:203/2)
  • From Sean Dennis@1:18/200 to Shawn Highfield on Tuesday, January 31, 2023 13:31:40
    Shawn Highfield wrote to Sean Dennis <=-

    I leave my work at work. Don't have a thought about it when I get
    home.

    It is nice, isn't it? These days, my health is my full time
    job whether I like it or not.

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

    Title: "Southern Chili Georgia Style"
    Categories: Loo, Chili, Beef, Chilies, Southern
    Yield: 1 Servings

    3 lb Chuck; cut in chunks
    3 ts Oil
    1 1/2 c Beef broth
    1 1/2 c Chicken broth
    4 1/2 tb CA chile powder
    4 tb Gebhardt chili powder
    1/2 tb NM hot chile powder
    1/2 tb Chimayo chile powder
    1/2 tb Pasilla powder
    3 1/2 tb Cumin
    1 tb Granulated garlic
    4 ts Onion powder
    1/2 tb Brown sugar
    1 ts Tabasco
    8 oz Tomato sauce
    1/2 c Canned green chiles;
    Chopped

    Brown meat and add to chili pot along with broths, tomato sauce, and
    green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
    spices. Cook 1 hr or until meat is tender. Add salt to taste.

    30th Annual World's Championship Recipe -adapted Georgia Weller,
    Bloomfield, Hills MI http://www.chilicookoff.com/1996.htm From:
    mloo@juno.com (Michael Loo)

    MMMMM

    - Sean

    ... I prefer my kale with a silent "k".
    --- MMail/FreeBSD
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to Shawn Highfield on Wednesday, February 01, 2023 06:34:00
    Shawn Highfield wrote to Sean Dennis <=-

    I would make more as a bus driver than in IT (though both jobs would be stressful). At least with TB, I can leave my work at work.

    I make more as a driver then I would in IT. I drive for a company contracted by our regional transportation service. I drive special service and on demand, so special service are people who may be non verbal, blind, autism etc. They get door to door service. On Demand clients go from bus stop to bus stop where the region has removed the
    bus service.

    I leave my work at work. Don't have a thought about it when I get
    home.

    I've taken on a gig for Senior Services as a bus driver/chaperone for a
    gaggle of geezers. It's a Sunday morning thing. I pick them up at their retirement/sheltered care/etc. facilities and take them to a local cafe
    or restaurant for breakfast. We try to arrive about 8 o'clock so all can
    be fed and reloaded into the short bus (Ford F-450 chassis) before the
    churches end their early service(s) at 9 o'clock.

    It's pretty neat in that I'm older than a lot of my passengers and I'm
    taking them places they've never been before for food better than the institutional dreck they've had all week. Plus, the restaurants nearly
    always comp the driver's meal. Bv)=

    I've learned to give the selected venue a "heads up" that we'll be coming
    to darken their guest towels. I also take requests from the old dears if
    they have some place they'd like to re-visit or introduce the company to.
    But most of them are happry with my choice(s) usually asking "Where are
    we going today?" as they get aboard. I feel like Mr. Rogers Bv)=

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

    Title: Senior Breakfast Strata
    Categories: Pork, Breads, Dairy, Cheese, Vegetables
    Yield: 12 servings

    1 lb Pork breakfast sausage
    1 lg Bell pepper; cored, chopped
    1 md White onion; chopped
    1 lb Loaf herb or cheese bread;
    - in cubes
    4 oz Shredded cheddar cheese
    6 lg Eggs
    2 c Milk
    1 ts Colman's ground mustard

    In a large skillet, cook sausage, pepper and onion over
    medium heat until meat is no longer pink; drain.

    Place bread in a greased 13" x 9" baking dish. Top with
    sausage; sprinkle with cheese. In a large bowl, whisk
    eggs, milk and mustard. Pour over top. Cover and
    refrigerate overnight.

    Remove from the refrigerator 30 minutes before baking.

    Set oven @ 350ºF/175ºC.

    Bake, uncovered, 30-35 minutes or until a knife inserted
    near the center comes out clean.

    Let stand 5 minutes before cutting.

    RECIPE FROM: https://completerecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Is there an imaginary cure for hypochondria?
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Shawn Highfield@1:229/452 to Dave Drum on Wednesday, February 01, 2023 09:30:02
    Dave Drum wrote to Shawn Highfield <=-

    It's pretty neat in that I'm older than a lot of my passengers and I'm taking them places they've never been before for food better than the institutional dreck they've had all week. Plus, the restaurants nearly always comp the driver's meal. Bv)=

    You may be older, but I'd bet you're still the youngest person on the
    bus. ;) Comped meal is always good!

    company to. But most of them are happry with my choice(s) usually
    asking "Where are we going today?" as they get aboard. I feel like Mr. Rogers Bv)=

    LOL

    Shawn

    ... As my grandfather had said in his last words, "A TRUCK!"

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Dave Drum@1:3634/12 to Shawn Highfield on Thursday, February 02, 2023 05:02:00
    Shawn Highfield wrote to Dave Drum <=-

    Dave Drum wrote to Shawn Highfield <=-

    It's pretty neat in that I'm older than a lot of my passengers and I'm taking them places they've never been before for food better than the institutional dreck they've had all week. Plus, the restaurants nearly always comp the driver's meal. Bv)=

    You may be older, but I'd bet you're still the youngest person on the
    bus. ;) Comped meal is always good!

    One of my regulars, with whom I discuss politics told me, when I made
    a snaky comment about The Donald in an e-mail " I will bet you a Sundae breakfast that both Biden& Kamala are both out of the White House this
    year."

    I replied "Done. Steak and eggs w/hashbrown casserole. This ain't an
    election year so Sleepy Joe is safe."

    I'm going to enjoy that breakfast. Very much.

    company to. But most of them are happy with my choice(s) usually
    asking "Where are we going today?" as they get aboard. I feel like Mr. Rogers Bv)=

    LOL

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

    Title: Loveless Cafe Hashbrown Casserole
    Categories: Potatoes, Cheese, Dairy, Poultry, Vegetables
    Yield: 6 Servings

    1 lb Bag frozen shredded potatoes
    2/3 c Finely-diced onion
    2 c Shredded Cheddar cheese
    10 3/4 oz Can condensed cream of
    - chicken soup
    16 oz Dairy sour cream
    Salt & pepper

    Mix all ingredients together, place in an oven-safe
    casserole dish and bake covered in a 350ºF/175ºC for 30
    minutes. Remove cover and return to oven for another 30
    minutes until brown.

    From: http://www.lovelesscafe.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Pogo says: "If you can't vote my way, vote anyway, but VOTE!"
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Shawn Highfield@1:229/452 to Dave Drum on Thursday, February 02, 2023 09:22:01
    Dave Drum wrote to Shawn Highfield <=-

    I replied "Done. Steak and eggs w/hashbrown casserole. This ain't an election year so Sleepy Joe is safe."

    Nice!

    I'm going to enjoy that breakfast. Very much.

    That will be a good one. One worth a light supper the night before. :)

    Shawn

    ... No one does as much harm as one going about doing good.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Lee Lofaso@2:203/2 to Dave Drum on Friday, February 03, 2023 14:40:13
    Hello Dave,

    It's pretty neat in that I'm older than a lot of my passengers and
    I'm
    taking them places they've never been before for food better than the
    institutional dreck they've had all week. Plus, the restaurants
    nearly
    always comp the driver's meal. Bv)=

    You may be older, but I'd bet you're still the youngest person on the
    bus. ;) Comped meal is always good!

    One of my regulars, with whom I discuss politics told me, when I made
    a snaky comment about The Donald in an e-mail " I will bet you a Sundae breakfast that both Biden& Kamala are both out of the White House this year."

    I replied "Done. Steak and eggs w/hashbrown casserole. This ain't an election year so Sleepy Joe is safe."

    I'm going to enjoy that breakfast. Very much.

    Nixon % Agnew left office in disgrace in a non-election year.
    But the Joe & Kamala show is just getting started, so no worries
    about them leaving early ...

    For Life,
    Lee

    --
    We Make Your Wet Dreams Come True

    --- MesNews/1.08.05.00-gb
    * Origin: news://eljaco.se:4119 (2:203/2)