Hi Dave,


 DD> Even so, if the topds were "open" they'd have to be for "dead" storage
 DD> because I'd have to climb a ladder (or chair) tp reach anything up
 DD> that high.

 RH> Most of the time I'll ask Steve to do the climbing, I will from time to
 RH> time (if he's not around, don't want to wait for him, etc). But always
 RH> with a step stool, broke both wrists using a chair (with wheels) once.

 DD> Chairs should be left for sitting. But I suspect you know that now.
 DD> With wheelies? OY! Vey ist mir!!!

I know, 20/20 hindsight.


 DD>      88

 DD> Loo and Weller both jumped on my case about fish w/tomato sauce. I did
 DD> serve it to Michael on one of his visits and he (grudgingly) admitted
 DD> that it was "the exception that proved the rule".  Bv)=

 DD> Here's a fishy tomato recipe that I made before I'd ever met a
 DD> Wegman's stupormarkup. It's right tasty.

 DD>       Title: Wegman's Fish w/Tomatoes, Olives & Capers
 DD>  Categories: Seafood, Vegetables
 DD>       Yield: 6 Servings

 RH> Flounder would be good too. And yes, I keep capers on hand as I use
 RH> them when I make chicken picotta. (G)

 DD> I, OTOH, make piccata without the capers. Michael used to rag on me
 DD> over that "lack". Until I posted a recipe from my LaRousse
 DD> Gastronomique cook book. He finally yielded. But, continued to
 DD> grumble.  Bv)=

I'll stick with chicken piccata, easy on the budget and Wegman's sells
chicken breast slices, perfect for piccota or wiener schnitzel.


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


...  I'm clinging to sanity by a thread. Hand me those scissors.

--- PPoint 3.01