-=> Dave Drum wrote to Sean Dennis <=-

 DD> Thereby leaving more for you and the dawgs.  Bv)=

Indeed, I never complained.

 DD> I don't do G.C. much any more. My appetite (and capacity) has
 DD> diminished as I get older and I'm beginning to understand why many
 DD> places have a "senior menu" with smaller portions (and prices).

I don't eat there often and usually I have my fill after two small plates. 
But the entire buffet is eally good these days.

 DD> OK, dumb guy question. What's a Johnny Paycheck?

Johnny Paycheck was the guy who sang "Take This Job and Shove It".  I was
insinuating that my pancreas is failing humorously.

 DD> That's a decent condiment. I made it once and put the result into a
 DD> washed out mustard squeeze bottle. Took up less room in the ice box
 DD> and I didn't have to get fresh Saran wrap to re-cover the bowl after
 DD> every use.

Probably tasted better after a few days when all the flavors blended.

 DD>       Title: Piedmont Dip (Lexington Style Sauce)

That looks good except for ketchup.  One condiment I don't like.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Working Person's Crockpot Country Pork Dinner
 Categories: Pork, Meat, Crockpot
      Yield: 1 Servings
 
      3 lb Pork loin country-style rib
      2 T  Salad oil
      1 c  Water
    1/2 t  Pepper
     16 oz Carrots
      1    Onion
    1/3 c  Flour
  1 1/2 c  Apple cider
      1 T  Salt
      2 lb Small new potatoes
      1 t  Caraway seeds
      1    Cabbage
 
  All preparation can be done the night before and assembled in the
  morning before leaving for work so you'll be greeted with a hearty
  supper at the end of the day. Chop small head cabbage and medium
  onion, cut carrots into 2" pieces. In a large plastic bag combine
  flour, salt and pepper. Drop meat into bag and coat pork loin
  country-style ribs with flour mixture; reserve leftover flour.  In
  large skillet over med-high heat, in hot salad oil, cook meat, a few
  pieces at a time, until well browned on all sides, removing pieces as
  they brown. Reduce heat to med; into drippings in skillet, stir
  reserved flour until blended. Gradually stir in apple cider. Simmer
  to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot
  add potatoes, carrots, onions and cabbage. Sprinkle with caraway
  seeds.  Top with meat.  Pour on gravy.  Cover crockpot and cook on
  high for 6 hours or low for 8-10 hours.
 
MMMMM
 
-- Sean
 
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