MSGID: 1:18/200.0 604e7dc6
-=> Ruth Haffly wrote to Sean Dennis <=-

 RH> True. By going inside you get a chance to do a bit of stretching that
 RH> you can't get with a drive thru. We also use the trip inside for a
 RH> quick bathroom break as well. (G) When we have the camper, we're just
 RH> as liable to stop at a rest area or other suitable place and make a
 RH> couple of quick sandwiches.

I do like to stretch out and the bathroom break is always welcome.  It
may just be me but I feel like I generally get better service dining
in than via the drive thru.  With my years of fast food experience, I
think that may be because in the drive thru, the workers have to keep
the total time per customer down to an incredibly short amount
(usually two minutes or less).  While there is a time limit for
counter orders also, that time is usually ignored for the most part.

If I have a trailer, I'd rather pull off somewhere and make my own
food in my own place.

When I was driving back and forth from here to Williamsport, PA, a few
years ago for work, I had my favorite spots to stop and eat along the
way.  That is one thing I do miss about making that trip.  There is a
Pilot truck stop that is just south of the VA/DE border that I used to
love to stop at and get a big Subway cold cut sandwich to take with me
to eat on the way home.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuscan Cheesecake
 Categories: Italian, Cheesecakes
      Yield: 4 Servings
 
      3 lb Ricotta cheese
      8    Eggs
      2 c  Sugar
      1 c  Milk
      2    Oranges, grated zest only
      2    Lemons, grated zest only
  2 2/3 oz Grand mariner
      1 tb Clarified butter
    1/4 c  Plain bread crumbs
 
  TIME DOES NOT INCLUDE COOLING AND REFRIGERATION.
  
  1.  Preheat oven to 350 F.
  
  2. Beat ricotta cheese with blender until smooth. Add eggs, sugar, and
  milk. Blend until well-mixed and smooth. Add orange and lemon zest and
  Grand Mariner. Mix well.
  
  3.Grease one cheesecake pan with butter and coat lightly with bread
  crumbs. Fill pan 3/4 of the way with cheesecake mixture. Set pan in a
  larger pan filled half full with water and bake 1-1/4 hours.
  
  4.Turn oven off, leaving the cake within.  Let stand for one hour.
  Remove, let cool, and refrigerate.  This moist, light, and fluffy
  cheesecake is truly ''la dolce vita''.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM
 
-- Sean

... A penny saved is a Congressional oversight.
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