Text 22225, 84 rader
Skriven 2009-03-22 13:24:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: SHOE REPAIRS
========================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> Who can repair shoes now?  Are re-soleable shoes still made?  I still
 GJ> have the lasts that my father used when re-soling my school shoes.

 DD> We have two or three shoe repair shops in my town. Good shoes can be
 DD> re-soled and re-heeled multiple times - with either full soles or
 DD> half-soles. Nearly any
 DD> shoe with a leather sole is a candidate for being re-soled.

 DD> The problem is that so many of the Chinese made shoes "feature" molded
 DD> rubber or plastic soles.

 GJ> The last pair of leather shoes I had came from an op shop.  It is
 GJ> impossible to buy decent leather shoes for less than well over $100.
 GJ> I can't afford that sort of footwear, but have to continue to wear
 GJ> "throw-away" shoes and sandals.  Many years ago I decided to spoil

I on the other foot, cannot afford to buy cheap shoes. My Red Wing work boots
are 20 years old and still going strong. My Navarro Bros. jodphurs are 25 or
more years old and have had full soles once and half soles once. Re-heeling
doesn't count.

El-cheapo stuff is lucky to last a full year of reasonable wear ... and in the
long run (not counting trips to the podiatrist or orthopedist) are less
expensive. When you factor in the medical bills from the (potential) damage to
your feet the good shoes are waaaaaay le$$ expen$ive.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Pouches
 Categories: Pizza, Breads, Poultry, Snacks
      Yield: 6 servings
 
     16 oz Bag store-bought pizza
           - dough
      6 tb Marinara sauce
      6    Store-bought turkey
           - meatballs
      6 tb Shredded mozzarella
      1 tb Grated Parmesan
      1    Egg
      1 ts Milk
 
  Freeze these for up to a month for a quick microwaveable
  dinner.
  
  1. Preheat oven to 375oF.
  
  2. Roll the dough out about 1/4 inch thick. Cut it into
  eighths (2 will be left over).
  
  3. Grease a 6-cup muffin tin. Line each cup with a piece of
  dough, letting the excess hang over the sides.
  
  4. Fill each with 1 tablespoon of sauce and 1 meatball.
  Divide the cheeses equally among the cups.
  
  5. Gather each bit of excess dough up around the filling,
  pinching it together at the top.
  
  6. Whisk the egg with the milk to make a wash. Brush it
  onto each pouch.
  
  7. Bake until golden, 15 to 20 minutes.
  
  Tip: Pinch off some pizza dough, hand your toddler a rolling
  pin, and watch him lock in.
  
  Cookie | February 2009
  
  by Victoria Granof
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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