>  ML> But then it gets annoying when that red light
>  ML> goes on. Or, when you're taking the cab, you
>  ML> find out that it doesn't take credit cards.
> Haven't taken a cab in years, almost decades. As for red lights, my

Cabs are handy in urban settings. There are
cities where public trans is very good, and
others not so. Places like Singapore have
systems that meld the benefits of both.

> electronic devices have other ways of letting me know that the power is
> low. The computer has a gauge thing that changes color with the amount
> of charge; if it's in the yellow zone, I'll plug it in before it hits
> the red zone. Green is a high charge, blue is a high medium. Phone just
> gives me a percentage of charge.

I was talking kind of figuratively regarding
both the meter and the red lights.

> I understand; my parents had a good sized stash of old pill bottles,
> another one of dead batteries, and who knows what else stashed here and
> there. My brother had the "fun" of disposing of all of that.

But then Marie Kondo strikes, and Lilli gets rid
of stuff, and months later she goes, where's that
stuff? and I have the pleasure or displeasure of
telling her, uh, you Marie Kondoized it.

>  ML> SOW, I gave back my cheaters, as they weren't
>  ML> doing any good at all.
> They do help me bring near things into focus.

My eyes are still in constant flux, and the
cool new factor seems to be my level of
(de)hydration, which changes the shape and
size of the eyeballs unpredictably.

>  ML> Oh, sometimes by mistake sunglasses make it
>  ML> out to the car!
> And brought back inside when the trip is over?

Of course, what did you think! Murphy's
law at work.

> I'd still rather not lose the card and go thru the hassle of
> replacement.

What you and I would do is not necessarily
the same as what someone else would, and
she's okay with making Costco churn out
extra cards now and then.

>  ML> > going to loose money from fans that usually come in for games.
>  ML> That would be good, because (assuming I'm not
>  ML> writhing around in a hospital bed) it'll be
> Not planning that, are you?

Yes and no. Hoping to hold off the hospital
until summertime, or at least until after I
get back from spring training.

>  ML> good for costs and supply and demand for Swisher
>  ML> and me this season.
> If you can get thru the red tape of Covid restrictions..............

Arizona? I think not.

>  ML> relationships > but relatively few deeper ones.
>  ML> Which is not necessarily a bad thing. It's
>  ML> only when there are no deeper ones at all
>  ML> that one starts to worry.
> It does make me wonder how many deeper ones there are among the younger
> generations; so many of them seem to be so superficial.

Yeah, but who cares if there are a lot of
superficial ones; few such do harm, and
at the least they provide practice.

>  ML> > Common sense being the least common of the senses nowaday.
>  ML> It looks to me as though the sense of feeling is
>  ML> the least common these days.
> Touch or empathy?

I give you two guesses!

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

      Title: Ants Climbing Up A Tree
 Categories: Oriental, Pork, Greens, Wine, Pasta
      Yield: 7 Servings

      1 lb Pork shoulder; fine chopped
      2 tb Soy sauce
      2 tb Chinese rice wine
      1 ts Ginger; grated
      6    Scallions; thin sliced
      1 c  Fine chopped Napa
      1 oz Chinese dried mushrooms;
           - soaked in water 2 hours,
           - drained, fine chopped
           - (reserve the water)
      4 c  Peanut Oil; to deep fry
      4 oz Pkg glass noodles (sai fun)
      2 cl Garlic; chopped
      1 tb Hot bean sauce
        pn Sugar; granulated
           Black pepper
      2 tb Cornstarch
           +=DISSOLVED IN=+
      2 tb Water
      1 tb Sesame oil; toasted

  Accompaniment: Iceberg lettuce leaves, 2 or 3 for each
  person.

  Finely chop the pork. Do not grind this as you want very
  small pieces to "climb" on the branches of the noodles.

  Marinate the pork in the soy, wine and ginger for about 15
  minutes. Slice the green onions. Finely chop the cabbage
  and mushrooms, reserving the soaking water from the
  mushrooms.

  Heat the oil in a wok until it is just beginning to smoke.
  Use good ventilation in your kitchen for this one! Open
  the noodle package and undo them a bit. Drop into the hot
  fat in small batches. They will immediately puff up into
  wonderful white crunchy noodles. Turn quickly to be sure
  that all of them are cooked.

  Remove from the pan and drain on paper towels. Be very
  careful with this. You could burn yourself. Set the
  noodles aside.

  Heat another wok or frying pan and add 1 Tablespoon of
  the peanut oil. Add the chopped garlic and toss for a
  moment. Add the meat and marinade and stir fry, mixing
  it about, until the meat is tender but not dry, about
  3 minutes on high heat.

  Remove the meat mixture and add the vegetables to the
  wok. Stir fry over high heat for 3 more minutes. Return
  the meat to the pan and add the hot bean sauce, sugar
  and black pepper. Stir fry for 1 minute and then add the
  cornstarch dissolved in the water. Stir until the sauce
  thickens. If you have too little sauce, add a bit of the
  water in which you have soaked the mushrooms. Add the
  sesame oil and stir.

  Place the fried noodles on a large platter and pour the
  meat and vegetable mixture over the noodles.

  Do this carefully so that the little pieces of pork and
  mushrooms will cling to the "branches". Toss at the table
  in front of your guests.

  Each person then takes a bit of noodle and meat sauce and
  places it in the center of a lettuce leaf. Roll it up like
  a burrito and enjoy.

  Serves 6-8 as part of a Chinese meal

  Source: The Frugal Gourmet Cooks With Wine

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM