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

 DD> One of the things I like about the local truck-stop's restaurant is
 DD> that any non-breakfast meal you order comes with a chice of one of the
 DD> soups of the day (they always have two except Sunday - when it's
 DD> Creamy Chicken Rice soup only) or you can take a "side salad" with
 DD> lettuce, shredded carrot, some sliced or diced tomato and a couple
 DD> nice slices of cucumber. Even a burger & fries comes w/that choice.

 RH> Sounds good to me; I'll most likely take the salad, especially if
 RH> they have 1,000 Island dressing.

 DD> Oh, they do.

 RH> I'll take that, on the side please.

 DD> That's how they bring it. In a nice plastic "souffle" cup. If you ask
 DD> for "lots" as I do w/blue cheese dressing - they bring two cups. Bv)=

 RH> I'm finding that one cup is usually enough for me these days. I don't
 RH> like salads drowned in dressing so usually ask for it on the side. One
 RH> exception is Olive Garden (we were there yesterday); their salad has a
 RH> nice amount of dressing, not too little, not drowning in it. I know
 RH> they probably put most of it together well in advance but they don't
 RH> add things like the tomatoes and crutons until it is ordered so it's
 RH> nice and fresh.

I've never cared much for O.G. Too many authentic Italian restaurants
available to choose from. And in almost any regional Italian you can
imagine from Sicily to the Tyroleans.  I go to Papa Frank's (Saputo) for
their baked spaghetti. Or Joe Gallina's for the Sisilian take on pasta
or pizza. Or Sam's (Salvatore) forthe best beef po'boys in the Midwest.

The whole Gallina family came to this area from Sisily about 30 years 
ago. Joe has his place downtown, His brother Frank is in the near by 
town of Riverton. Another brother ?Giovanni? has a place in Chatham.
And brother Vito, who had a very popular restaurant in a local shopping
center, packed his things and went home to Sicily - where Guiseppe (Joe)
tells me he's making a fortune selling "American Style" pizza to Palermo.

Sadly, my favourite Italian place, Bianco's got "urban renewed" out of
their location and Dominic took the money and retired. I used to go there 
for supper and tell the wait staff, "Whatever Grandma's cooking" for my
dinner order. I was never disappointed.

     88

 RH> Looks good to me. We're not going anywhere for New Year's eve, just
 RH> going to have a quite night at home. That way I don't have to inhale
 RH> smoke from the fireworks.

I *NEVER* *EVER* go out on 'amateur night". Too many normally sober folk
who think it's their duty to go out on New Year's eve and get stupid. As
in knee walking, toilet hugging drunk. And then try to drive. No, thank 
you very much.

I worked at the Zone last night, stopped at Hardee's and got their Big
Bag meal - 2 double burgers, fries and medium soft drink - and went right
home. The carb load sent me right off to the land of nod and I didn't even
hear the local idiot and his fireworks ticking anyone in ear-shot.

The municipal fireworks from the Old State Capitol (downtown) were called
off due to it being a rainy day - and night. So I didn't miss much and
got a good night's sleep.

Had this made-up and sitting in the ice box. I'm expecting my oven's
timer to ding and tell me it's time for a proper breakfast - any minute
now ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Farmer's Breakfast Casserole
 Categories: Potatoes, Cheese, Dairy, Ham, Eggs
      Yield: 6 servings
 
      3 c  Frozen shredded hash brown
           - potatoes
    3/4 c  Shredded Monterey Jack
           - cheese
      1 c  Diced, fully cooked ham *
    1/4 c  Chopped green onions
      4 lg Eggs
     12 oz Can evaporated milk
    1/4 ts Pepper
    1/8 ts Salt
 
  * diced, fully crisped, thick-cut bacon will work here
  as well as the ham. Ad give a different falvour profile
  -- UDD  
 
  Place potatoes in an 8" baking dish. Sprinkle with
  cheese, ham and onions. Whisk eggs, milk, pepper and
  salt; pour over top. Cover and refrigerate for several
  hours or overnight.
  
  Remove from refrigerator 30 minutes before baking. Bake
  @ 350§F/175§C, uncovered, until a knife inserted in the
  center comes out clean, 55-60 minutes.
  
  Nancy Schmidt, Center, Colorado
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Whatever you are, be a good one.
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