Hello Shawn,

07 May 23 07:23, you wrote to me:

 SH> If I ever get around to getting a passport and the time we have places
 SH> we want to visit on the way to you.  The big issue with us is Andrea's
 SH> health is so bad in teh winter she uses all her vacation days up being
 SH> sick.

I understand that only too well.  I'm probably about 14 hours south if you 
take the Interstates.

I have some friends who live in Chicago that I want to visit and I figure I 
could take a side trip and say hi to UDD too while I'm "in the area".

Fun fact: I much prefer to tow a trailer with a manual transmission than an 
automatic.

I'd like a trailer like the 16' Scamp standard...specifically this layout:

https://www.scamptrailers.com/showroom/16-trailers/16-layout-5

But Scamps are very expensive and there is a long wait time from the factory 
so I'd probably get another used ultralight brand of trailer.

 SH> Good luck.

I should hear something, good or bad, in a couple of months.

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

      Title: Fish Soup
 Categories: Abfarr, Ffbb, Fish
      Yield: 4 Servings

    1/2 lb Bacon, chopped
      2 c  Onion, chopped
      2 ea Carrot, chopped
      1 ea Celery, stalk, chopped
      2 ts Salt, kosher
    1/2 ts Pepper, black, fresh ground
    1/4 c  Flour, all-purpose
  1 1/2 lb Catfish, chunked
      1 qt Water
      1 c  Milk, whole
      2 tb Parsley, fresh, finely
           -chopped

  Place the bacon in a 4 to 5-quart Dutch oven and fry over medium heat
  until crisp.  Remove the bacon from the pot and set aside.  Add the
  onions, carrots, and celery to the pot, along with the salt and
  pepper, and cook, stirring occasionally, until softened, 10 to 12
  minutes. Sprinkle the flour over the vegetables and whisk to combine.
  Cook, stirring occasionally, for 1 to 2 minutes.  Add the fish, the
  water, and the milk and whisk to combine.  Cover and bring to a
  simmer. Decrease the heat to low and cook at a low simmer until the
  fish is tender and the soup has thickened slightly, 15 to 20 minutes.
  Serve topped with the crumbled bacon and parsley.

  From:  Road inspired

  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7

MMMMM

-- Sean

--- GoldED+/BSD 1.1.5-b20220504