Text 1555, 115 rader
Skriven 2013-06-22 07:32:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Hanschka
Ärende: cutting up
==================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> Walgreen's and CVS (and the Rite Aid stores I have been in) have all
 -> devolved to mini K-Marts with a pharmacy stuck waaaaaay in the back -
 -> but the high margin booze, soda, photo services, candy, etc right up
 -> front. If I want my scripts filled I use a small family owned/run
 -> pharmacy which has some candy, magazines, OTC health & beauty items
 -> ... and a REAL soda fountain (newly installed and doing a good business).
 -> Plus, if I can't get to the store I can call and they will deliver my
 -> stuff at no additional charge. The only time had to do that I tried to
 -> tip the driver and was refused - go figger.

 SR> The Walgreens stores are the worst at it, followed by Rite-Aid.  At
 SR> least around here.  There's only one indie pharmacy around any more,
 SR> and it's well out of my way.  They have plenty of "stuff" too, but
 SR> also have an entire separate area for durable medical goods. I think
 SR> that's where they make their money.

Well, sure. Although there is good steady income in filling scripts. The
durable medical goods though tend to be one-time sales. How many walkers, CPAP
machines, etc. does one need.

I dunno how it is where you are where property prices are out the roof. But,
around here, if you see a CVS on one corner - look across the street and there
is either a Walgreen's there or in the process of being built. Or the other way
around. 

CVS ticked me off over twenty years ago by instituting a policy that no script
went out the door for less than U$10. I got very irate, extremely colourful in
my word selection, told them where they could stick their prescriptions, store
and their mothers-in-law for all I cared. And vowed never to return to CVS for
anything. So far, I have stuck to my guns on that. Walgreen's just disgusts me
with what they have become even though they have not done anything specific to
rouse my ire.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tricolour Asparagus w/Garlic Streusel
 Categories: Vegetables, Herbs, Breads
      Yield: 7 Servings
 
      1 lb Thick white asparagus spears
           - rinsed
      1 lb Thick purple asparagus
           - spears; rinsed
      1 lb Thick green asparagus spears
           - rinsed
           +=OR=+
      2 lb (total) purple asparagus
    1/4 c  Red wine vinegar
           Salt & pepper

MMMMM----------------------GARLIC STREUSEL---------------------------
      1 c  Fine bread crumbs; from 2 to
           - 3 slices of sourdough
      2 ts Olive oil
      2 cl (to 3) garlic; minced or
           - pressed
 
  Remove and discard tough ends of white, purple, and green
  asparagus; cut spears all the same length (save scraps for
  soups or salads). For sweetest flavor and tenderest texture,
  peel white and green spears with a vegetable peeler. In a
  10-to-12" frying pan, bring about 1 inch water to a boil
  over high heat. Add white spears to boiling water.
  
  Cook, uncovered, until asparagus is just tender when
  pierced, about 4 minutes. Transfer with a slotted spoon;
  immerse in ice water.
  
  In the same pan (add water if needed to maintain a 1-in.
  depth), cook green asparagus (or 1/2 the purple spears, if
  using only purple asparagus; color will turn green) just
  until tender when pierced, about 4 minutes. Transfer to ice
  water.
  
  In the same pan (add water if needed to maintain a 1-in.
  depth), return water to a boil and add vinegar. Cook purple
  asparagus just until tender when pierced, about 4 minutes.
  Put in ice water.
  
  NOTE: purple asparagus has more sugar and less fiber than
  other varieties. It cooks as fast as green asparagus, but
  to keep it purple, lemon juice or vinegar must be added
  while boiling
  
  Group spears by color on a large platter. Serve cold or hot;
  if making ahead, chill airtight up to 1 day. To reheat, warm
  in a microwave oven on full power (100 percent) for 2-minute
  intervals until hot, or immerse spears in boiling water for
  about 1 minute, drain, and return to platter. Scatter with
  streusel and add salt and pepper to taste.
  
  Makes 6 to 8 servings.
  
  GARLIC STREUSEL: In a blender or food processor, whirl
  enough sourdough bread 1 cup fine crumbs In an 8" to 10"
  frying pan over medium-high heat, stir crumbs, olive oil,
  and garlic until crumbs are toasted brown, 5 to 7 minutes;
  set aside. If making ahead, cool and cover airtight up to 2
  days.
  
  Makes about 1 cup.
  
  From: http://www.sunset.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Zucchini is NOT the name of a revealing swimsuit!
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