-=> Ruth Haffly wrote to Sean Dennis <=-

 RH> We don't have the radio on in the house very much any more--used to a
 RH> lot when the girls were small but gave it up years ago when they
 RH> started talking. (G) In the truck we usually keep it on Sirius, usually
 RH> channel 125 (conservative talk) with flips over to c/w or Christian
 RH> talk. We also have Steve's phone loaded with a mix of music we'll
 RH> listen to. Our upcoming trip to see his parents will be the first time
 RH> we'll be travelling with ham radio.

I still have my full SiriusXM setup from when I was driving back and
forth to PA.  I just haven't had the money to subscribe though they've
been begging me to come back with a $5 a month for the premium package
for a year.  I might be tempted to spend $60 out of the stimulus money
I'll be getting for a year's worth of entertainment.  

If Steve upgrades to General, I'll have to set up a sked (schedule)
with him on 40 or 80 meter to talk.  We're physically close enough to
where we could talk on 80 meter and the audio quality would be close
to talking on the phone.


 RH> Sounds like an interesting place, one we'd try.

If you get out this way again, The Crazy Tomato is at 203 Princeton
Rd, Johnson City, TN 37601.  It's right next to westbound (north) I-26
in JC.  I love their stromboli and calzone.

 RH> It needs some basil, oregano, parsley and garlic for Italian. If you
 RH> use chorizo, go for cumin, ancho and/or chipotle powder, a bit of
 RH> garlic, small amount of orange peel........................it's too
 RH> bland otherwise.

I'll remember that.  Hadn't thought of the orange peel but that makes
perfect sense.

I was talking to a friend in Greece today and this came up ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tiropitas (Greek Cheese Pastry)
 Categories: Appetizer, Baked, Greek
      Yield: 20 Servings
 
    1/2 lb Feta cheese
    3/4 lb Small curd cottage cheese
    1/4 c  Chopped chives or parsley
      2    Eggs
    1/2 lb Butter; melted
      1 lb Filo dough
 
  Mix everything but the butter and dough together. Cut the dough into
  4 or 5 even sets of strips and cover them while you work with wax
  paper and a moist dish towel.
  
  Lay out one strip, brush lightly with butter, and repeat with a second
  layer. Put a teaspoon of filling at one end, and fold a corner over
  the filling. Starting with this initial triangle, fold the dough up
  like a flag until you have a little turnover. Repeat for the rest of
  the dough and filling, laying them out on a cookie sheet.
  
  Bake at 350o for 20 minutes until brown.
  
  WARNING: when these come out of the oven, the filling remains very
  hot for quite a while after the tiropitas themselves are cool enough
  to handle. Watch out, if you don't want to see your guests in court
  seeking damages for seared palates.
  
  Yields: 50 to 60
  
  NOTES : Flaky cheese triangles.
  
  Recipe by: =20
  
  Posted to MasterCook Digest V1 #337 by Bob & Carole Walberg
   on Nov 10, 1997
 
MMMMM
 
-- Sean

... Ancient Chinese curse: may you live in interesting times.
___ MultiMail/Win v0.52

--- Maximus/2 3.01