-=> Ruth Haffly wrote to Dave Drum <=-

 DD> One of my favourite pizza places has been sold and is currently being
 DD> renovated for re-opening. Bill Pope, the guy who bought Charlie

 RH> Hopefully he will be able to get it back on its feet and do well.

 RH> Maybe some place to check out if ever in the area?

 DD> Bill is quite the entrepeneur. Whern he took over Charlie Parker's he

 DD> Gabby's quit all but drive-thru during the covid crisis and never went
 DD> back to inside service. They used to have the best thin-crust pizza in

 RH> "New and improved" isn't always so. The "old and still the same" can be
 RH> just as good, if not better, for most people. Owner may be thinking
 RH> that the new will make more money but if it's not as good as the old,
 RH> it won't.

My motto is "Dance with who brung you!"

 DD> change in the recipe. Part of the deal was the "original" recipe and
 DD> contact with one of the kitchen supervisors who ran the kitchen
 DD> pre-pandemic. He'll do well.

 RH> As long as he hires good help.

I predict that he will. All of his staff at Charlie Parker's - with the
exception of one "new hire" who was caught adding unauthorised tips to
credit cards. I was one of those who was got. She added a U$5 tip to an
U$8.89 tab. It was easy to spot since I never tip via plastic. Always 
on the table. And always in my "wairess bait" format. Gold dollar coins,
half-dollar coins and U$2 bills. Gets me remembered favourably and I get
sparkling service on sbsequent visits.  Bv)=

 DD>      88

 RH> We put them in a couple of years ago, concentrating on herbs but last
 RH> spring did sugar snap peas also.

 DD> Bingo. I had not thought of them. But, now .......

 RH> Easy to grow, easy to prepare. Pick, wash and eat raw. (G)

Or use 'em in stir fries.

     88

 DD> Here's one that calls for wine. I've made it with and without wine and
 DD> the quality/taste does not suffer.

 DD>       Title: Classic Beef Stew
 DD>  Categories: Beef, Vegetables, Wine, Stews
 DD>       Yield: 9 Servings

 RH> My basic beef stew is meat, onion, carrots, potatoes, mushrooms and
 RH> tomatoes. Other add ins, if in the fridge include celery, turnip or
 RH> parsnips. The tomato is usually in the form of sauce, as part of the
 RH> liquids. A splash of red wine adds some depth to the flavor without
 RH> overpowering other flavors.

Maybe it's my taster. But I couldn't determine any difference in that 
recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 3-Envelope Crockpot Roast (Without The Envelopes)
 Categories: Five, Beef, Herbs
      Yield: 8 Servings
 
      3 lb Chuck roast; trimmed
      3 tb Ranch dressing mix; (below)
      2 tb Gravy mix; (below)
      2 tb Italian dressing mix;(below)
      2 c  Water

MMMMM---------------------RANCH DRESSING MIX--------------------------
    1/3 c  Dry buttermilk powder
      3 tb Parsley flakes
  2 1/2 ts Garlic powder
  2 1/2 ts Onion powder
      2 ts Dried minced onion
      2 ts Dried dill weed
  1 1/2 ts Kosher salt
           +=OR=+
      1 ts Salt
      1 ts Black pepper

MMMMM-------------------------GRAVY MIX------------------------------
      3 tb Beef bouillon granules
      1 ts Onion powder
      1 ts Garlic powder
    1/2 ts Thyme
    1/2 ts Pepper
    1/2 c  Flour

MMMMM--------------------ITALIAN DRESSING MIX-------------------------
      1 tb Garlic powder
      1 tb Onion powder
      1 tb Sugar
      2 tb Oregano
    1/4 ts Thyme
      1 ts Basil
      1 tb Dried parsley
      2 tb Salt
 
  In a pan, heat 2 tsp of oil over medium-high heat. Brown
  the roast on each side for 5 minutes. This step is not
  mandatory but it does make the roast taste better!
  
  Add the browned roast to the slow cooker.
  
  In a bowl whisk the water together with the 3 mixes.
  Pour the mixture over the roast.
  
  Cover and cook on low for 8-12 hours (depending on your
  slow cooker). You'll know the roast is done if you can
  shred it easily.
  
  RANCH DRESSING MIX: Run all the ingredients through a
  blender or food processor. Pulse about 10 times until
  all the granules are the same consistency. Store in an
  airtight container. To make ranch dressing whisk
  together 3 tb of ranch mix, 1 cup mayonnaise and 1 cup
  milk until smooth. Refrigerate for half hour before
  serving.
  
  GRAVY MIX: Run all the ingredients through a blender or
  food processor. Pulse about 10 times until all the
  granules are the same consistency. Store in an airtight
  container. To make gravy, mix 1/4 cup of mix with 2 cups
  of milk or water in a saucepan. Whisk over medium heat
  until smooth and it thickens.
  
  ITALIAN DRESSING MIX: Run all the ingredients through a
  blender or food processor. Pulse about 10 times until
  all the granules are the same consistency. Store in an
  airtight container. To make Italian dressing mix
  together 1/4 cup cinder vinegar, 2/3 cup olive oil, 2
  tb water and 2 tb mix. Store in the refrigerator.
  
  UDD NOTES: This works perfectly in my 6 qt casserole
  crockpot. I have now made up the "dry-mix" stuff above
  but for the first go I used up some Ranch Dressing Mix
  and Knorr Brown Gravy mix I had on hand. And used 2
  cups of creamy Italian Dressing from a bottle in my
  ice box in place of the water.
  
  This is a *VERY* forgiving/flexible recipe.
  
  RECIPE FROM: https://www.365daysofcrockpot.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... In cold countries hot drinks are acceptable at most hours of the day
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