Hello Dave,

Monday December 11 2023 07:20, you wrote to me:

 DD> To this day bologna triggers my gag reflex.

I understand that only too well.

 DD> Don't go there these days unless you're into sticker shock. I orederd
 DD> a candied bacon Frisco combo a couple days ago. Burger, fries, soft
 DD> drink set me back north of U$12. Heck I can go to a real restaurant,
 DD> sit at a table and have a sweet young thing trot my food and beverage
 DD> out to me and be out the door, tip included, for that kind of money.

I found that out last month when I took my dad out to breakfast.  Next time, I'll take him to IHOP or Waffle House.

 DD> I wish that Frisco was less $$$$ - it was great. But that sort of
 DD> pricing makes my throat slam shut (figuratively).

Oh yeah.  If I go out to eat these days, I either get a special deal Taco Bell has only on their app or I will go to a sit-down place.

 DD> Oh, I never had that problem. But the temptation to get a little too
 DD> "frisky" with the iron was getting stronger. So I began leaving it at
 DD> home - readily accessible but not "spur of the moment" accessible.

I understand.  My good friend, who is a Navy vet and suffers from PTSD, has had that issue with road rage.  I've reminded him that if he's carrying and something happens (even if it doesn't involve his weapon), he'll likely be at fault just being guilty by association.

I carry some hot pepper spray these days.  My cane is an excellent self-defense weapon.

 DD> That looks a lot like one I've made for yonks .....

I'm sure there's a million variations.

 DD>       Title: Beef & Pepper Skillet

That looks better than the one I posted!

Side question: is there a way in Meal-Master that I can copy a category list from one database to the other?

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

      Title: Afghani Lamb with Spinach
 Categories: Afghan, Harned 1994, Main dish, Nuts, Veal
      Yield: 4 Servings

  2 1/2 lb Lamb stew meat
           -- preferably leg
    1/3 c  Olive oil
    3/4 lb Onions; diced large
      4 ts Chopped garlic
      2 ts Turmeric
    1/4 ts Nutmeg
    1/4 ts Ground cardamom
      1 ts Crushed red pepper
           -- or to taste
    1/2 ts Cinnamon
     32 oz Can tomatoes; drain & chop
      1 c  Rich brown veal stock or
      1 c  Rich beef stock
    1/3 lb Fresh spinach; wash & drain
    1/2 c  Yogurt
      1 tb Grated lemon peel
           Salt; to taste
    1/4 c  Pine nuts*

  *Roasted at 350 F. for about 3 minutes.

  Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add
  the onions; saute them for 2 minutes; then add the garlic and saute
  it for 1 minute.  Put in the turmeric, nutmeg, cardamom, crushed red
  pepper and cinnamon and saute the mixture for 1 to 2 minutes more,
  being careful not to burn the onions or garlic. Add the tomatoes and
  veal stock and stir.

  Cover the dish and bake at 350 F. for about 1 hour, until the meat is
  tender and begins to break up. Remove the dish from the oven and add
  the spinach, stirring until the spinach is wilted and blended in.
  Allow the stew to cool slightly.  Add the yogurt, lemon peel and salt
  to taste. Sprinkle with roasted pine nuts.

  Yield: 4 to 6 servings.  Serve over rice pilaf.

  From executive chef Phil Soroko of Someplace Special
  restaurant/McLean, VA. In _The New Carry-Out Cuisine_ by Phyllis
  Meras with Linda Glick Conway. Boston: Houghton Mifflin Company,
  1986. Pg. 128. ISBN 0-395-42504-2. Typed for you by Cathy Harned.

MMMMM

-- Sean

... "Our Lady of Blessed Acceleration, don't fail me now!" -- Elwood Blues
--- GoldED/2 3.0.1