Text 13982, 100 rader
Skriven 2008-09-19 16:01:43 av Ruth Haffly (1:396/45.28)
  Kommentar till text 13911 av Michael Loo (1:18/200.0)
Ärende: beefy habits 930
========================
Hi Michael,

 ML> The 'canes are coming fast and furious these days.
 RH> As far as I know, Kathy Pitts and Henry Kastan (?) were the only ones
 RH> in TX. Teri passed away but does her family still live there? IIRC,
 RH> they were around San Antonio which is probably quite wet about now.

 ML> Gene Chesser is still in Houston, I think, thanks for reminding me.
 ML> And Barbara Mcnay, but she's checked in okay.

 ML> Neither Kathy nor Henry has been heard of for the longest time.

As far as I can tell, they may have had rain and wid but not hurricane
force.

 RH> As far as
 RH> intoxication goes................I can think of much better things to
 RH> spend my time and money on just to get a buzz followed by a hang over.

 ML> There are those whose life situations sort of excuse this
 ML> behavior. I'm not one of them, not much, anyhow.


No matter what gets thrown at me (and you know I've had a lot of junk
tossed my way), I still couldn't drown my sorrows in alcohol. It's just
not worth the time/money/hang over in my book.


 RH> Sometimes you can catch the specials if you're in the right place at
 RH> the right time. Dove dark is the one we keep on hand as much as
 RH> possible, supplimented by others from time to time.

 ML> Dove is pretty good - quite smooth, but a little sweet for me.

But it is so good!  I like the bit of sweetness too.


 ML> Ghirardellis for the same amount, but I didn't find the dark.
 RH> Probably already sold out.

 ML> No doubt. They were also advertising spices for 50c, so I
 ML> thought I'd replenish my host's cayenne and thyme (I've had
 ML> good luck with generic cayenne; marginal with thyme), but
 ML> cinnamon, pepper, and granulated chicken bouillon were all
 ML> that was left on the spice rack.


And who knows how old they are? I bought spices like that at one time
but stopped when I realised their probable age and less than ideal
storage. Now most of my herbs & spices come either from Fresh Market or
Brighter Day.


 RH> We saw signs for them in SC which would explain the mustard sauce. I
 RH> think I saw signs in several locations so I guess it's a small chain.
 RH> The one I was thinking of, tho, is Sonny's.

 ML> Ah. Recently I went to Old Glory in DC, whose main claim to fame
 ML> is the sauce bar at every table: KC (thick, tomato, cuminy), Memphis
 ML> (thick, tomato, artificial smoke), South Texas (thin, cuminy),
 ML> NC (vinegary), and SC (mustard). I think there were 6 total, but
 ML> I can't remember the other. The meat wasn't particularly
 ML> interesting, but the S. Texas sauce was quite good.

The place we ate at on Hilton Head in April had a 6 pack as well. IIRC,
they brought out a hotter one upon request, and yes, Steve requested it.
Our favorite place locally has 3 on the table--a mild, a medium/hot and
a mustard based.  Hot is available upon request. Honestly, I think any
much more than that is getting to the point of over kill.


 ML> have kicked up a major stink. I think the waitress knew that.
 RH> Smart thinking on her part.  Probably increased her tip too. (G)

 ML> Don't you know it.

I figured as much.


 ML> Honolulu Advertiser 9/10/08
 RH> That paper has a much better food section than the Savannah Morning
 RH> News.

 ML> Truth be told, I'd rather dine in Hawaii than Georgia under
 ML> most circumstances.

Depends on where I'm eating, what I'm eating and who I'm eating it with.
Yes, I miss HI but I also miss AZ and Germany for the foods in each of
those locations. Same as I'll miss some GA specialties when we leave.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)