-=> Bill Swisher wrote to Dave Drum <=-

 DD> Just being curious where each of us will fall between those extremes.

 BS> Lessee...I left Lake Havasu driving north on Wednesday the 18th.  I
 BS> stopped in Saint George UT for gas and my SIL called to tell me the
 BS> border was shut.  I ionized the air for a bit, drove north and at the
 BS> corner of I-15 & I-70 I made a right.  Stayed with my SIL until
 BS> Saturday, the 21st.  Got back into town last night, made a quick run to
 BS> buy some stuff at the store this morning.  I had NO perishable things
 BS> on hand, so it was milk, butter, fruit, eggs, bread, etcetera.  I'm
 BS> just starting a self induced 1 week quarantine.  Waiting for the border
 BS> to open so I can fly back to Denver, get my car, and then drive back to
 BS> Anchorage.
 
You may be waiting a while unless you know where the old "rum runner"
adits were/are. I don't see this sh....tuff going away any time soon.
Especially now that the politicians are trying to "fix" it.

 BS> One of the things on my shopping list was paper towels.  I have 2 rolls
 BS> but wanted more.  Oddly enough a few months ago I bought 12 rolls only
 BS> to discover I had 12 still in the wrapper already.  Half the paper
 BS> towels are in the trunk of the car, in Denver, and there were none in
 BS> the store so I still need some.

I go through about 1 roll of Bounty or Scott paper towels a year. My
housemate, OTOH, uses multiple rolls per week. Not counting the extreme
usage of paper napkins.

I use sponges and micro-fibre towels for 99% of all clean-up. I drain
greasy cooked foods on old newspapers, etc, etc.

I could stand for this to be over - I miss going out to the restaurant.
Not so much for the grub - but for the socialisation.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pacific Street Social Club Braciole *
 Categories: Beef, Cheese, Vegetables, Herbs, Pasta
      Yield: 5 Servings
 
  1 1/2 lb Flank steak; pounded in thin
           - slices (4" X 6")
           Salt & fresh ground pepper
    1/2 c  Fresh grated Parmesan cheese
           - plus extra for serving
      4 cl Garlic; minced
    1/2 c  Minced fresh parsley leaves
      3 tb Olive oil
      4 c  Basic Marinara sauce
      2 lb Cooked pasta; (for serving)
 
  * (stuffed meat rolls)
  
  Season the meat on both sides with salt and pepper
  to taste.
  
  In a bowl, combine the 1/2 cup Parmesan, garlic, and
  parsley. Divide the mixture among the meat slices,
  spreading it into an even layer, and roll up each
  slice to enclose the filling. Secure each roll with
  string or toothpicks.
  
  In a casserole set over moderately high heat, heat the
  oil until it is hot. Add the rolls and cook them,
  turning, until browned on all sides, about 5 minutes.
  
  Add the marinara sauce, bring it to a boil, and simmer
  the mixture, stirring occasionally, for 1 to 1 1/2
  hours, or until the meat is tender.
  
  Transfer the meat to a platter and remove the strings
  or toothpicks. Return the meat to the sauce, and simmer
  until heated through.
  
  Serve w/your favorite pasta and fresh grated Parmesan.
  
  SOURCE: The Men of the Pacific Street Social Club Cook
  Italian by Gerard Renny
  
  Makes 4 to 6 Servings
  
  RECIPE FROM: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... What's the difference between soup and gravy?
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