-=> Shawn Highfield wrote to Dave Drum <=-

 DD> After clearing customs we set off down the 401 and stopped at one of
 DD> the service plazas to get a meal. I paid with a U$20 for a CAD7 check
 DD> cashier gav me back CAD22 and change. I though to myself "I'm gonna
 DD> like this."

 SH> Laugh.  I know when I ran my business I would accept USD but only at
 SH> par. If someone wanted to pay that badly in USD I figured it was worth
 SH> the gamble on it being counterfit.

 SH> Any large purchases I asked for plastic or CAD so I could at least
 SH> check the bills.

We had a guy here in town who used to counterfeit his own five dollar 
bills. No oe, it seemed, ever checked them for being funny money. His
idea was the the fiver wasa small enough to escape notice and big enough 
to  be useful.

I used to see some Canadian quarters and dimes here in the Great American
Outback. I just passed them on to the next suck ... guy. They wouldn't
work in any of the vending machines. But a Mexican cinco centavo (nickle)
coin worked a treat as a fake 25c piece. Considering that 20 of them made
a peso and the then exchange rate was 8 pesos to the US dollar .....

Parking meters, cigarette machines, soda machines, etc. all took a beating
(easpeciaslly near the border) until the gummints got together and re-
designed the Mexican nickle.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinco De Mayo Burger
 Categories: Beef, Fruits, Chilies, Salsa, Breads
      Yield: 4 servings
 
      1 lb Lean ground beef
           Salt & fresh ground pepper
           Mrs. Dash Southwest Chipotle
           - Seasoning Blend
      1    Avocado
           Juice of 1 fresh lime
     15 oz Jar Herdez Holy Guacamole
           - Salsa blend
      1    Scallion; chopped
    1/3 c  Cilantro leaves; divided
      8 sl Cheese of your choice
     10 ts Sriracha sauce; or more
      8    (6") corn tortillas
           Butter & canola oil
 
  Split open your avocado and slice in 3/4"h chunks. Pour
  lime juice over the avocado flesh and let the tanginess
  sink in. Now add the packaged Holy Guacamole to the
  fresh and mix in the sliced scallions and 1/2 the
  cilantro. Set aside and get ready to make the burgers.
  
  From the pound of ground meat, form 4 burger patties. On
  both sides of burgers, liberally sprinkle kosher salt,
  ground black pepper and Mrs Dash Chipotle Seasoning
  Blend. This would be a good time to heat up your grill
  or indoor grill pan.
  
  While burgers are cooking (3-4 minutes per side) prepare
  your tortillas (they become the buns). On each of the 8
  tortillas, spread about a tsp (or more) of sriracha
  sauce and add a slice of cheese. When burgers are done,
  top the designated bottom tortillas with the burgers and
  cover with remaining cheese/sriracha tortillas and get
  ready to bring this dish together.
  
  In large saute pan add a small amount of butter and oil.
  Place burger tortillas in hot oil and cook on medium
  until tortillas are light brown and cheese is melted. I
  have to do this in 2 steps as my pan is not large enough
  to cook four, so after the first two are cooked, I leave
  them in a warm oven so they stay warm.
  
  Top finished burgers with the prepared guac, maybe some
  sour cream and a dab or two of salsa, and reserved
  cilantro leaves.
  
  Recipe by: Linda Dalton
  
  RECIPE FROM: https://www.justapinch.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Too few people understand a really good sandwich." -- James Beard
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