-=> Quoting Bill Swisher to Nancy Backus on 01-14-18 12:08 <=-
BS> Kink...I have a prescription that was only refilled for 1 month, I'm
BS> leaving town for a month. I got everybody on the same page and
BS> there's, supposed to be, 2 more months at the Sam's Club pharmacy.
BS> Thursday it was announced that ALL Sam's Clubs in Alaska were closing
BS> on January 26.
Both of ours here in Rochester are also closing... I heard a rumor from
somebody that all the Sam's Clubs everywhere were closing... but what I
heard on the radio was that 63 of them were being closed... dunno if
that's all of them, that seems like fewer than the total....
BS> I can't get into the store to get it, all the shoppers
BS> that weren't around before. Actually it's the cost of shipping. Sam's
BS> Clubs, like Walmarts, all have the same price for things no matter
BS> where you are (or that was my thinking). With the shipping they're
BS> losing money up here no matter how much they sell. The old buy high,
BS> sell low, and make up for it in volume.
So where are they moving the prescriptions to...? Walmart Pharmacy....?
That's a pretty large kink in the plans... one does need one's meds...
hopefully it can be successfully resolved before you leave... :)
NB>> I never peel mine.... but then, I'm not making something where the
NB>> peels might look wrong... :)
BS>
BS> Here's the recipe:
BS> MMMMM----- Recipe via Meal-Master (tm) v8.05
BS>
BS> Title: Leek & Potato Soup
BS> Categories: Soup, Main dish, Ffbb
BS> Yield: 12 Servings
BS>
BS> 500 g Potatoes; peeled & diced
BS> 500 g White of leeks, sliced
BS> 40 g Butter
BS> 2 l Water
BS> 3/4 T Salt
BS> 30 g Butter
BS> 2 T Chopped parsley or chives
BS>
BS> Prepare vegetables (which should be weighed AFTER preparation), and
BS> sweat in butter for a couple of minutes. Add water and salt and
BS> simmer until really soft - about 40 to 50 minutes. (Can be pressure
BS> cooked 15 mins after reaching pressure). Mash or puree and correct
BS> seasoning. May be prepared ahead to this point and even frozen or
BS> sterilised.
BS>
BS> Just before serving, reheat soup to simmering point, correct
BS> seasoning. Off heat add the butter. Sprinkle with chopped parsley or
BS> chives at serving time.
BS>
BS> Recipe IMH after "Mastering the Art of French cooking" BB&C
BS>
BS> MMMMM
BS>
BS> As you can see...peel-on would be no bueno.
Yes, I suppose those would need to be peeled... :)
BS> I had this at Ian &
BS> Jacquie's, after a Q&A session with Ian, I went looking to see what
BS> kinds of potato they sold there, white were the closest thing to what I
BS> saw. Dave mentioned Russets for this, and while they'd probably work
BS> well...well they taste "gritty" to me unless baked/fried, and I like
BS> them those two ways alot! I just don't buy them often since each of
BS> the "footballs" they sell would be several meals for me (producing
BS> somewhat edible things for one).
So, after finally getting through one of them, you're sated for
months... ;)
BS> Buying produce around here is always
BS> a crap shoot anyhow. Which is part of the reason that when I'm
BS> traveling I spend time in markets gazing lustfully at produce, face it
BS> a cow is a cow is a cow. The first time Connie and I went to Kauai we
BS> walked out of the store and I started laughing. When asked I said
BS> "Didn't you notice the bags of Chicken S**t they were selling for
BS> fertilizer? Said right on the bag that it'd been sterilized." Now I'm
BS> looking forward to banana's and tomato's.
Which will be in abundant supply in HI, one can expect... :)
BS> BTW, to me this recipe has a little to much liquid. I have about 6
BS> pints of it in the freezer from the last 2 batches I made.
Maybe they expect it to boil down more than you end up doing....?
BS> This summer I'll grab some jars of soup, stew, spaghetti, beans, or
BS> chili and head for the lake.
With your food already cooked and only needing to heat it up... that
works nicely... ;)
ttyl neb
... If it's lush, green and thriving in the garden... it's a weed.
___ Blue Wave/QWK v2.20
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