-=> Quoting Bill Swisher to Nancy Backus on 01-11-18  16:12 <=-

 NB>> So you're all set for your trip... when do you leave...?
 BS> 
 BS> I leave on the 16th.  I'll be off line, so to speak, until the 17th of
 BS> February.  I'll have the Kindle to do web based mail, no DOS emulator
 BS> for FIDO. I didn't figure anyone whould notice me being gone.

Oh, we'll notice.... and be awaiting your return...  :)

 NB> 5lb bags... probably in 10lb bags, too...  :)
 BS> 
 BS> The most I've ever used for the recipe was a pound and a half, and
 BS> that was this time.  I want LARGE ones, I gotta peel them and didn't
 BS> want those golf-ball sized ones (I have this thing about throwing half
 BS> of them away).  And as to the extra...I'm thinking I nuked one, diced
 BS> it, and fried it up in bacon fat for breakfast...why just last month. 

I never peel mine.... but then, I'm not making something where the peels
might look wrong...  :)

 BS> I don't use spuds a lot, normally I'll just make some rice or pasta if
 BS> I want carbs. 

I don't use them all that much, either, mostly just in stews, or with a
boiled dinner of some sort...

 BS> It's only in the last 3 months that I've started messing
 BS> around with the instant mashed, swore off of them in the 70's (nasty
 BS> things back then), I'd only eat mashed if I could find lumps.

Everytime I've bought a box of instant mashed, we use it maybe once, and
by the time I get back to it there's bugs in it, or it's way stale, or
otherwise unusable...  ;)  I'll buy a little bag of potatoes, and hope I
get to them before they all get moldy... I expect them to grow and
shrivel before I finish the bag anyway...  ;)

ttyl        neb

... "... from a mind so twisted, it was actually sprained."

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