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

 DD> No China Clippers? Seems the VA (or someone) would sponsor a set. My
 DD> brother lost the last of his "uppers" to the effects of exposure to
 DD> Agent Orange during his service in Vietnam. The local V.A.C. is ponying
 DD> up for an upper plate for him.

 SD> Not unless I am 100% service-connected.  That comes from Congress.

They (VA) wouldn't pay up for my niece's bad teeth even though the 
dentist asked her "Was your father in Vietnam" then told her that the
bad teeth were a genetic linked thing to his exposure to Agent Orange.
Fortunately he's done fathering chirrun.

 DD> Pine nuts are hard to gum also. If I forget my store bought choppers
 DD> I have to have sausage with my eggs rather than my preferred cripsy
 DD> bacon. And hash-browns rather than tater tots.

 SD> I don't have much skin covering all the holes in my mouth.  If
 SD> something gets in the right place, dear God, does it hurt.  Makes my
 SD> eyes water.

Try getting a blackberry seed or popcorn hull betwen your plate and
gum. That can make you cross your legs to control your bladder as well.

 DD> I havew been known to pull a U-eee and go back for the teeth if I am
 DD> not in the restaurant parking lot when I detect their absence.  Bv)=

 SD> I may start doing that also. 

 DD>       Title: Cracker Barrel Hashbrown Casserole

 SD> I do love me some Cracker Barrel.

My Sunday Morning Breakfast bunch visits C.B. on a regular basis. My
standard order is Mama's Pancake Breakfast. I wish they still offered
the blackberry topping for the panquakes. But they're down to apples
or peaches. Smells like a bean counter decision to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cracker Barrel Chicken Fried Chicken
 Categories: Poultry, Pork, Dairy
      Yield: 4 servings
 
MMMMM-----------------------SAWMILL GRAVY----------------------------
      2 tb Bacon grease
      2 tb A-P flour
      1 c  Whole milk or heavy cream
    1/2 ts Salt
      1 ts Freshly ground black pepper

MMMMM-------------------CHICKEN FRIED CHICKEN------------------------
           Oil; for frying
      2 c  A-P flour
      2 ts Salt
      2 ts Ground black pepper
      1 c  Buttermilk
    1/2 c  Water
      4    Boned, skinned chicken
           - breasts
 
  SAWMILL GRAVY: Melt the bacon grease in a cast-iron
  skillet over medium heat. When it melts, add the flour
  and cook for approximately 1 minute, stirring
  constantly, until it becomes fragrant like pie dough.
  
  Add the milk or heavy cream, and whisk until the gravy
  thickens. Season with salt and black pepper.
  
  CHICKEN FRIED CHICKEN: Pour 3" to 4" of oil into a deep
  fryer or large pot and heat the oil to 350ºF/175ºC.
  
  Combine the flour, salt, and pepper in a bowl.
  
  In another bowl, combine the buttermilk and water.
  
  If your chicken breasts are not uniform in size, place
  them between two pieces of wax paper and gently pound
  them with a meat pounder until they are more uniform.
  Then pat them dry with a paper towel.
  
  Season the chicken breasts with salt and pepper. Dredge
  the chicken breasts in the seasoned flour, dip them in
  the buttermilk, and then dredge again in the seasoned
  flour.
  
  Deep-fry the chicken in the hot oil until done, about 7
  to 8 minutes. Turn the chicken breasts over while frying
  to make sure both sides are golden brown. Then remove
  the chicken from the oil and let it drain on a wire
  rack.
  
  To serve, place two chicken breasts onto a plate and
  pour some sawmill gravy on top.
  
  Author: Stephanie Manley
  
  RECIPE FROM: https://copykat.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A billion here, a billion there, pretty soon it adds up to real money.
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