Text 29343, 143 rader
Skriven 2009-10-02 18:00:35 av Ruth Haffly (1:396/45.28)
  Kommentar till text 29240 av BOB GEARHART (1:123/140)
Ärende: Passports                                                [1]
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Hi Bob,

 RH> family when I was a kid and a couple of times after Steve and I got
 RH> married.  Didn't have to show any ID.  Coming back to the States from
 RH> Mexico, even in the mid 80s, had to show a picture ID; my military one

 BG>  I haven't driven through the Mexican border since 88.  Had a Tourista
 BG>  sticker on my windshield.  If you plan on going more than 150k south
 BG>  of the border you need to show you have Mexican auto insurance and
 BG>  purchase a sticker to identify your vehicle. Get searched and checked

We know; The only time Steve went further in, he got the extra
insurance.  Other than that, we'd park in Nogales, AZ, and walk over
when we lived in AZ.  The times I went over the border in TX, I was a
passenger in our church van.

 BG>  out at the Mexican customs stop, where surprisingly  they don't or
 BG>  didn't hold the hand out for the traditional couple bucks like at at

I've never encountered that personally.


 BG>  the border.  Coming back it was the usual, how long have you been,
 BG> are  you bringing anything back, etc.

Same old, same old.


 BG>  to me.  I still have Canadian currency that I bought for 64 cents

 RH> That was a savings; I have a few Canadian coins I've picked up here &

 BG>  I used to travel over often, so would keep a couple hundred in
 BG> Canadian  bills.  Since Bush taught me what criminals they were over
 BG> there and how  I should fear my inlaws (I married a French Canuk) I

I never lived that close to the Canadian border.

 BG>  much.  I'm to far from his southern border to associate with the

I lived about 35 miles +/- from the Mexican one when lived in AZ.


 RH> Yes, none of them know how to do a good pork bbq. Matter of fact,
 RH> western NC doesn't either. (G)

 BG>  Dunno.  You guys cook your pigs so much you have to tear them apart
 BG>  and add flavoring after.   :-)

 RH> Flavoring is added while they're being slow cooked.  The vinegar, hot
 RH> sauce, brown sugar, etc sauce is cooked on the pig and more is added
 RH> as it's being shredded.  Even more is available on the table.  Hog
 RH> heaven!

 BG>  LOL...  Figured I'd get a rise with that statement.

If you've ever tasted it, you would agree.


 RH> I'm not sure when the first frost hits.  We're supposed to have a low
 RH> of 49 tonight and the next few nights tho.  IIRC, we had frost in maybe
 RH> late October or early to mid November when we lived on the NC coast

 BG>  Global warming is melting all the ice caps. Dumping thousands of tons
 BG>  of ice cubes in the oceans are making the oceans cooler so it is
 BG>  cooling sooner than in the past.  I used to keep green tomatoes until
 BG>  February before they ripened.  Not only are they growing weird and
 BG>  ripening funny thanks to Wally's China-Mart imports, but they are not
 BG>  producing anything to save.

I still don't hold too much stock with the global warming theory as much
as some alarmists push.  There've been warm & cold cycles thruout
history; this one seems to be going colder actually.

 RH> We'd have to pick them all when a frost threatened when I was a kid.
 RH> They would be spread out on the floor (on paper) in what was then our
 RH> play room (or guest room) to ripen up.  My mom woould can them as they

 BG>  Yes, a dark place in the basement for ours.

I think our cellar was too cool for them.  Plus, it was easier for my
mom to keep an eye on how they were ripening asthe guest/play room was
just off the kitchen.


 BG>  season is passed.   Plus I get at least one good feed on fried green
 BG>  tomatoes, something I love but Dorothy abhors,.

 RH> I've never had it but I don't think I'd have any problems enjoying it.
 RH> We did get to try some fried pickles this spring while visiting
 RH> friends in Alabama.  They were good; I think the tomatoes would have a
 RH> similar taste.

 BG>  It's a sour tasting thing, not vinegary or lemony, but sour.  I like
 BG>  them, but I'm the only one.  Having been thrown out of my own kitchen
 BG>  I have to eat what I'm told to eat now by the main chef.  My dear


Can't you throw the main chef out of the kitchen from time to time? (G)


 BG>  departed Aunt Jean would make a piccalilli with green tomatoes and
 BG>  Zucchini.  I miss Aunt Jean, she made some good stuff.

Did any one in the family get her recipes?


 BG>  Mine made nice tomatoes about the size of a baseball that were rotten
 BG>  on the bottom.  Normally I get tomatoes about the size of a softball

 RH> Ours are ripening nicely, no rotting.

 BG>  As it was my daughter who put it together and my part was creating a
 BG>  spot to hang it, maybe she used some nitrogen rich soil, which could
 BG>  be the reason for the stem rot.  But that would have kept the leaves
 BG>  nice and green.   They browned up like the others.

We used Miracle Gro, organic.


 BG>  that ripen evenly.  But I guess the fungus Wally's China-Mart
 BG> imported  got the ones on the ground too.   The ripen on the bottom
 BG> and are still  green on the top.   Next year I'll get my plants from
 BG> someplace other than Lowes.

 RH> We got ours at Lowe's but probably a diffent supplier.

 BG>  Strange plants I had.  One was an early girl. They usually produce
 BG> about


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


... Get shopping while the gettin' is good!!!

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