Hi Sean,


 RH> We've heard Mark Levin talk about it but just not yet gotten around to
 RH> checking it out for ourselves. It sounds like one we'd be more likely
 RH> to join.

 SD> My parents, both i their mod 70s, are joining.  AMAC has good benefits
 SD> too.

It's under consideration for us, just haven't gotten the old round tuit.
(G)


 RH> We've been cooking this week for our mission team while up in VT.
 RH> Tonight I made penne pasta with a bolinase sauce, garlic bread
 RH> (boughten made, just needed heating) and a salad based on the one we
 RH> had in Fairbanks. Just a bit of salad was left when we came out to the
 RH> camper about 90 minutes after supper ended. We're getting more rain,
 RH> with more flooding possible as I type.

 SD> We received over five inches of rain last night in three hours.  A lot
 SD> of roads are closed in our region.  I'm okay because I'm on elevated
 SD> ground.

Our house is partly down a hill, maybe about 1/3 of the way down so
we've no worry about the stream that runs in back of some of the houses
in the neighborhood. Just got back from VT today, had to swing by
western NY before heading south. Saw a lot of rivers, streams, brooks
quite high and muddy, even into western NY and on our way south. Got
back, turned on the news earlier tonight and found out we've an air
advisory for tomorrow, the Canadian wild fires are still making it rough
to breathe.

 RH> Looks good but we'll have to leave out the corn. I'm still a bit
 RH> "fished out" from all the salmon we had in Alaska but should get
 over RH> it fairly soon. (G)

 SD> I should leave out the corn too but I don't.  I haven't had fresh
 SD> salmon in decades because of the cost.

We buy it from time to time but not all that often. Got some canned on
the shelf that we need to use up, maybe some will go into fish cakes. I
don't have a real recipe for them, just a mix of a mostly drained,
picked over can of fish, chopped onion, egg or two, flour and/or bread
crumbs basically--mix until it holds together, fry in a bit of oil until
browned on both sides. Good with fried potatoes.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  It works!  Now, if only I could remember what I did.

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