-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> bought it in 1947 and Dad installed a big enough generator

 DD> Was the generator petroleum or wind powered?

 JW> It used gasoline.

 DD> But we still used the Aladdin (kerosene) lamps and the wood
 DD> stove in the front room.

 JW> We had Aladdin lamps to0, prior to 1951 when rural electrification
 JW> arrived on our road. They were so pretty that Dad kept some and
 JW> converted them into electric table lamp stands. He kept others on
 JW> hand in case of blackouts too. When I set up the estate furniture
 JW> auction after Mom passed away there were still four working ones
 JW> left, two of each kind, and they got a surprisingly good price in
 JW> 2003.

Antiquarians (not a Zodiac sign) will pay amazing dosh for some things
that were commonplace during our youth.

 JW> My first job was as a grocery store clerk there in 1964, which
 JW> was by then an IGA with no lockers any longer.

 DD> About the same time period IGA was the "big gun" stupormarkup
 DD> Most neighbourhood groceries (remember those Mom & Pop places?)

 JW> Yeah, we patronised McGinn's general store alternately with the IGA

 DD> affiliated with Red & White. There are still a few small town
 DD> stores of that affiliation - which started in 1908 to compete with
 DD> A&P. The last smidgen of which disappeared in 2016.

 JW> Red & White still exists in Canada. It's now a division of Loblaw's
 JW> along with in Provigo Le Marche, T & T Asian Supermarkets, Zehrs,
 JW> Fortinos, SuperValu, Extra Foods, OK Economy. Dominion Stores (our
 JW> usual Ottawa store in the 1960s), Freshmart (what the old IGA in
 JW> Cobden is now), Your Independent Grocer (frasnchise operation where
 JW> store owners can use outside suppliers (that's what's in Yellowknife
 JW> these days, No Frills (Shawn's store and undoubedly there are even
 JW> more banners. Loblaws also owns Shoppers Drug Mart now, one of
 JW> Canada's largest drugstore chians.

IOW Loblaw's is the Con-Agra of Canada.  Bv(> 
 
 JW> But if you were referring to A&P, yeah, it's dead. There was an era
 JW> when it was the biggest and the best but that was a long time ago.

Wal-Mart has become the largest grocery chain in USA - displacing the
Kroger bunch. Kroger is now in 3rs place following Costco's elevation.
 
I refuse to buy from WallyWorld on principle -  the hypermarkets of 
Wal-Mart have wiped out a large section of the grocery industry.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kroger's Chicken Marsala
 Categories: Poultry, Wine, Vegetables, Herbs, Dairy
      Yield: 4 Servings
 
    3/4 c  Chicken stock
      2 tb Shallot; fine chopped
      5 tb Unsalted butter
     10 oz Mushrooms; trimmed, thin
           - sliced
  1 1/2 ts Fresh sage; fine chopped
    1/4 ts Kosher salt
    1/8 ts Fresh ground black pepper
      1 c  All-purpose flour
      2 lb Skinned, boned chicken;
           - pounded to 1/4" thickness
      2 tb Extra-virgin olive oil
    1/2 c  Dry Marsala wine; + 2 tb,
           - divided
    2/3 c  (5 oz) heavy cream
      1 ts Fresh lemon juice
 
  Saute shallot in 3 tablespoons butter in an 8" or 10"
  heavy skillet over moderate heat, stirring, until
  shallot begins to turn golden, about 1 minute. Add
  mushrooms, 1 ts sage, salt and pepper and cook, stirring
  occasionally, until all liquid is evaporated & mushrooms
  begin to brown, 6-8 minutes. Remove from heat.
  
  Pat chicken dry and season with salt and pepper, dredge
  in flour, 1 piece at a time, shaking off excess. Heat 1
  tablespoon each of oil and butter in a 10" heavy skillet
  over moderately high heat until foam subsides, then
  saute half of chicken, turning over once, until golden
  and just cooked through, about 4 minutes total.
  
  Transfer chicken to a large heatproof platter, put
  platter in oven to keep warm (heated to 200§F/93§C).
  Cook remaining chicken in same manner, wiping down
  skillet with paper towels before starting over.
  
  Add 1/2 cup of wine to skillet and boil over high
  heat, stirring and scraping up brown bits, about 30
  seconds. Add chicken stock, cream and cooked mushrooms,
  then simmer, stirring occasionally, until sauce is
  slightly thickened, 6-8 minutes. Add lemon juice and
  remaining 2 tablespoons of wine and 1/2 teaspoon sage.
  
  Generously top chicken with wine sauce and serve
  immediately. Refrigerate any leftovers.
  
  RECIPE FROM: http://www.kroger.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "There is no such thing as too much garlic." -- Dave Drum, September 1969
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