Hi Shawn,


RH> I guess you never fully lose skills like that. When we first brought

 SH> You don't, may be rusty but it comes right back to you.

Like riding a bike I guess. Steve recently picked one up at a yard sale
but he's sticking to not so busy streets. His stroke 10 years ago took
away some of his vision so he doesn't want to be on main roads, even
with mirrors.


RH> don't know how many attempts to back it into our driveway. With the
RH> new camper, after this last trip it took hime 2 tries and about 5
RH> minutes to get it in. We live off of a moderatly busy street but got

 SH> That's not bad at all.  The way I look at it, unless you're a pro
 SH> driver doing it all day long, you need a practise try. ;)

And with a narrow driveway, lining it up just right can be tricky.


RH> Sounds like a place to go for good food. Do they sell in large
RH> quantities so you can put some in the freezer or is it just set
RH> plate meals?

 SH> For anything custom you just order it and pay for it a week or two
 SH> ahead (they will tell you how many weeks) and it will be waiting for
 SH> you!

Sounds like it might be a good way to stock up on German foods without
the fuss and bother of making them. Years ago, when we were in
Frankfurt, one of my German friends made a cucumber salad for part of a
lunch we were sharing. Never could find the recipe or taste anything
like it until the RV/radio net rally last month in Tennesee. I'm not
sure if she is of Polish (last name) or German, but one of the ladies
made the same cucumber salad, and was kind enough to share the recipe
with me. Really easy--just one or 2 cucumbers, thinly sliced, a squeeze
of lemon juice, sour cream to mix it all and dill weed (preferably
fresh) to taste. I made it a couple of weeks ago, will do it more often
next summer when cucumbers are in season again.

 SH> Very nice group, the food pays their bills as their major fund SH>
 rasiser.

Good way to raise money, as long as there are customers to keep it
going.



RH> When I make red cabbage, I usually put 3 or 4 pint
RH> containers (enough for one meal each) in the freezer. It's not that

 SH> Yes, any of the big veggies that's how I do it as well, easy to heat
 SH> things up on a weeknight.

RH> does make more than what we can/want to eat in one meal.

 SH> The problem with all my recipes. :)

I've cut most of mine down to make either a meal for 2 or meal plus left
overs for lunch or left overs to recycle into part of another meal. Kind
of hard to do with cabbage tho, as they're generally sized big enough
that one will make several meals. So, cook it all at once and freeze
into meal size portions.


RH> That hurts. Minimum wage in the US is $7.25/hour, not enough to make
RH> a living on unless you work something like a 90 hour week.

 SH> Same here, Liv wage is 17 something, but the REAL living wage from the
 SH> newspapers etc. is more like $24.50 an hour.

RH> That's why I sometimes stay home instead of going out where I know
RH> there's going to be a crowd--don't want to expose myself to unknown
RH> germs.

 SH> No you don't, when you catch something it stays caught a long long
 SH> time.

I know, I've got lung trouble like I was a 5 pack a day smoker (never
even tried it) so I've a chronic cough that's gotten worse over the last
few years.


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


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01