-=> Mike Powell wrote to DAVE DRUM <=-

 >  MP> Unfortunately, our camp was in the middle of nowhere with no "girl"
 >  MP> camps around anywhere.  I wasn't that interested in them yet anyway.
 >  MP> About the time I got very interested in girls was when I lost interest
 >  MP> in participating in Boy Scouts.  ;)

 >  I, OTOH, was interested in girls from before I was a Cub Sprout. My
 >  sister's friends were very friendly.  Bv)=

 MP> My sisters were younger than I so their friends were more of a pain
 MP> than interesting.  OTOH, there were a few babysitters when I was
 MP> younger that got me interested (although at that age, in what I had no
 MP> idea!).

 > I see the B.S.A. has changed its name to "Scouting America" Which is a
 > usurpation since the Boy Scouts were invented by Robert Baden-Powell in
 > Merrie Olde England as the Boy Scouts Association in 1908.

 MP> I saw that.  That is sad, really.

And I learned last night at my "Computer Olde Tymers" monthly dinner
get-together that the Boy Sprouts have been letting girls join for some
time. My mind flashed instantly to what I used to get up to at that age
and wondered how they are going to keep a damper of fraternising and the
inevitable results of unprotected fraternisation.

 > Today is the anniversary of the first time bottle Co'Cola was sold in
 > 1886.

 MP> I am more of a Double Cola / Ski man myself.  ;)

That has to be a "regional" like my local "Whistle" soda(s) used to
was. I've seen Double Cola and Ale-8 in Lexington, KY. Actually drank
some Ale-8 ... which has more caffeine than Mount & Do from Pepsi.

Made the hair on the back of my neck march in lockstep.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ale-Braised Pork Chops w/Roasted Garlic Mashed Potatoes
 Categories: Pork, Beer, Potatoes, Marinades, Fruits
      Yield: 4 Servings
 
MMMMM--------------------------POTATOES-------------------------------
      1    Head garlic
  2 1/2 lb Potatoes; peeled,
           - quartered
    3/4 ts Salt
    1/2 c  Milk; heated
      6 tb Butter; melted

MMMMM----------------------------PORK---------------------------------
      4    (1" thick) pork loin chops
      2 tb Flour
      1 c  Beef broth
      2 tb Oil
      1 sm Onion; halved, peeled, thin
           - sliced
      1 sm Shallot; peeled, minced
      1 cl Garlic; minced
      1 c  Amber ale
      8    Dried figs; stemmed; coarse
           - chopped
      1 tb Brown sugar
    1/4 ts Salt
           Fresh ground black pepper
      1 ts Tomato paste
 
  To prepare the roasted garlic for the mashed potatoes: Cut
  about 1/2 inch from the top of the head of garlic and wrap
  well in foil.
  
  Place in a preheated 300§F/150§C oven for about 1 hour, or
  until the garlic is very soft. Cool the garlic before
  pressing the pulp out of the skins into a small bowl. Set
  aside.
  
  To prepare the pork: Dredge the pork chops in flour and
  shake off the excess. There should be about 2 teaspoons
  left. Mix with a tablespoon of the broth and set aside.
  
  In a large skillet, preferably nonstick, heat the oil over
  medium heat. When hot, put the pork into the pan and brown
  lightly for a few minutes on each side. Remove from the
  pan.
  
  Put the onion, shallot and garlic into the pan and saute
  about 5 minutes. Add another tablespoon broth if the pan
  becomes too dry.
  
  Pour the remaining broth into the pan with the ale; bring
  to a boil. Stir in the dissolved flour mixture, the figs,
  brown sugar, tomato paste, salt and pepper. Cook for about
  1 minute. Put the chops into the pan and reduce the heat
  to medium-low. Cover and cook about 45 minutes, turning
  the chops occasionally, until the pork is tender.
  
  To prepare the mashed potatoes: Quarter the potatoes and
  place in a pot. cover with water and bring to a boil.
  Cover the pan and reduce the heat to medium. Cook the
  potatoes until soft, about 15 to 20 minutes. Drain well.
  
  Mash the potatoes with the roasted garlic, salt, warm milk
  and melted butter. Cover loosely and hold in a warm over
  (about 200§F/95§C) while finishing the chops.
  
  When the pork is tender, transfer to a plate, cover
  loosely with aluminum foil and place in the warm oven.
  
  Bring the sauce in the pan to a boil and cook on
  medium-high heat until reduced and thickened. Ladle the
  sauce over the chops and mashed potatoes.
  
  Recipe By: Seattle Times 2/19/97
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I'm happy to feast whenever Hallmark tells me to.
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