Text 37055, 121 rader
Skriven 2013-05-17 20:30:19 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: rips reps raps 558
==========================
Hi Michael,

 ML> Round here, Lowe's is the name given to a chain of home
 ML> improvement stores. I wonder, if the supermarket by that name
 ML> decided to come into this area, whether it would be allowed
 ML> to keep the name - probably not.
 RH> They co-exsist here in NC with no apparant problems.

 ML> I wonder what would happen if someone started a supermarket
 ML> called Best Buy or a bank called Safeway!

Don't know, are you willing to try it? (G)

 ML> Next time you want to splurge tell them to cut down on
 ML> the seasoning, easy peasy. I've been telling restaurants
 RH> I'm not sure how much prep is done in advance; they bring the food out
 RH> rather fast. But, if they have to do a special order, it'll be really
 RH> fresh cooked. (G)

 ML> So give them the test. If they pass, all the better for you
 ML> as well as them.

They would get more of our business if they passed, but probably not
that much as our income is limited now. We did try a new place in town
tonight, a pizzaria & restaurant, emphasis seemed more on the former
than the latter. We both got the Chicken Francese dinner, comes with a
choice of pasta or salad so we got the latter. The salad was brought out
first--greens, (white) onion, cucumber, tomatoes and black olives. Not
bad, quite fresh. Then the chicken was brought out, just a plate of 3
breast pieces in sauce. It was good but we ordered a bread basket. The
bread really brought out the flavors of the sauce (lemon, butter &
wine). We both ate 2 of the 3 pieces, took home the rest along with some
bread. For dessert we split a cnnoli--really crisp; we think it was
fairly fresh made and filled after we ordered. The place was busy but
not overly so--looked to be a number of families there for Friday pizza.
We'll probably go back & try some of their other menu items.

 ML> how to season and cook my food for over 40 years - there
 RH> I've done it when we used to go to McD's and I'd order their fish,
 RH> with no cheese.

 ML> I think that within reason you should feel free to do so
 ML> in any situation. Next time if I splurge on the $12 burger
 ML> salad at Bartley's, see above, I'll ask for extra bacon and
 ML> light on the egg and see what happens.

Can't hurt to ask. I always ask that they leave the egg out of my salad
at TR and they do.

 ML> are occasional mistakes, or rarely the server doesn't
 ML> actually communicate the info, but there's almost never
 ML> any pushback or consequence.
 RH> We've had a couple of bad experiences in the last few years, one so
 RH> bad that there were at least 7 problems/issues with the place. We've
 RH> not gone back there, or any of the other locations of that chain. they
 RH> said we'd get a free meal if we ever came back to that location

 ML> I stayed at a Sheraton where the sheets one time smelled like
 ML> Absorbine, Jr. They offered me a free night next time, and,
 ML> guess what, I passed it up. Anyone care, it's the Sheraton
 ML> Crystal City, and I'd had several quite okay stays before
 ML> - not after that, though.

Crystal City where? It sounds like someone either didn't wash the sheets
or dropped a bottle of Absorbine, Jr into the dryer. Either conjecture
isn't good to think about.


 RH> OTOH, I'd rather not get too close to the edge on the healthiness and
 RH> good sense part of my diet. Made that mistake last year, doing much
 RH> better after getting straightened out.
 ML> I've always been closer to the edge than most, in my quiet
 ML> way; seldom regret it, too.
 RH> Steve would rather I don't take chances with my health/diet either.

 ML> Any chance one takes should have a significant potential benefit.
 ML> I most often have my eyes at least as much on the benefit side
 ML> as on the risk side. People's style and risk analysis differ,
 ML> as we keep noting.

Yes, and life situations vary, affecting how we view the style & risk
analysis.


 ML> It's fine; the seafood is fresh, but don't expect the cooked
 ML> to order excellence of a reputable independent. And the
 ML> prices are quite high.
 RH> No surprise on high prices. I'd just heard it hyped so much that I was
 RH> curious. I doubt we'll ever get there but we never know.

 ML> They've held the line on prices for a couple years with the
 ML> tradeoff being smaller portions. As I always get a low-carb
 ML> option (fried clam appetizer, no fries as in a plate, no bread
 ML> as in a roll; pot of mussels; etc.) the diminution becomes
 ML> noticeable, then one quits being a customer. I wonder if the
 ML> guy at the American Airlines terminal at Logan misses me.

He may not realise he's not seen you in a while until you show up again.
At any rate, they do sound good, and maybe something will bring us to
the Boston area some time so we can give it a try.


 RH> if I can get some fresh macadamias.
 ML> I thought nuts were pretty low in carbs.
 RH> Overall they are but I don't want to overdo on the fat either. That's
 RH> why I think a mix of panko and macadamias would be a good coating.

 ML> A balance between carbs and fat, eh. Probably wise.

Have to, I want to keep wearing the smaller sizes. (G)

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


... Even I don't understand what I just said...

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