Text 40589, 93 rader
Skriven 2010-08-01 20:25:00 av Dave Drum (43374.cooking)
  Kommentar till text 40549 av JIM WELLER (1:123/140)
Ärende: Depression
==================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> She seems to be keeping herself incommunicado.
 DD> phone calls remain unreturned
 DD> e-mails go unanswered.
 DD> diagnosed clinical depression

 DD> I made the trip the other day only to learn...
 DD> made the trek to a specialist near Chicago.
 DD> No joy. No word of the results of the trip, either.

 JW> That is worrisome.

Her grandson (Michael) and I are in reasonably close contact. He had some news
for me today. Seems that my B-I-L is undergoing chemo after surviving the
bladder cancer surgery and is as touchy as a brown bear with an abscessed
tooth. So, Georgia has taken a sabbatical from her home to stay with a daughter
(Jenny) in an even smaller town 15 or so miles away. Still haven't heard from
her directly, though.

Michael and his S.O., Aaron have taken over the former Sambo's/Nichole's (which
some Y2K picnickers will remember)/Armando's/Safe Harbour/Mike's Family
Restaurant/Daphne's location. Sambo's was in the place from the 60s until they
were declared non politically correct and faded away. Nicole's was begun in
that venue by Isidro and Lisa Valadaz in 1989 and ran until 2002. Then a
succession of owners/operators did some quick in and outs ... most leaving just
ahead of the tax man or health department.

Michael and Aaron have renamed the place "Momma's Home Cooking". And the food
is pretty good. Not to mention the service has improved immensely over that
offered by three of the last four incarnations. They have one of the better
burgers available around here - which I am sure will stand them in good stead.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hodad's Bacon Cheeseburger
 Categories: Beef, Pork, Cheese, Vegetables, Sandwiches
      Yield: 4 servings

  1 1/2 lb Lean bacon ends or thick-cut
           - bacon
      8 sl American cheese
  1 1/3 lb Fresh ground chuck
           Salt & fresh ground pepper
      4    (5") hamburger buns
      2 tb Mayonnaise
      2 tb Yellow mustard
      8 sl Onion; 1/4" thick
           Ketchup
      8 sl Dill pickle
      8 sl Tomato; 1/4" thick
      1 c  Shredded lettuce

  Located on a San Diego beach-side, Hodad's offers some of the
  West Coast's biggest hamburgers. According to Forbes
  Traveler, the most popular menu item, the double, weighs in
  at well over half a pound and is piled with lettuce, tomato,
  onion, pickle, mayonnaise, mustard and ketchup.

  To make Hodad's bacon: roughly chop the bacon. Put in a
  saucepan with water to cover. Bring to a boil, reduce to a
  simmer, cover, and cook until the bacon shreds easily, about
  45 minutes. Drain. Chop the bacon fine and portion into 4
  patties.

  Put the bacon patties on a hot griddle (or in a hot skillet)
  and cover with a griddle weight (or press repeatedly with a
  spatula). Cook until crisp. Flip over and cook until the
  second side is crisp as well. Remove the weight and place 2
  slices of American cheese on each bacon patty.

  Top with ground chuck patties which have been cooked to 
  desired doneness. Dress with onion, mayo, mustard, etc.

  Yield: Makes 4 burgers

  From: http://poshposh.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Never eat in a place called "Mom's" - Nelson Algren
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