Text 3858, 92 rader
Skriven 2013-08-24 07:31:00 av Dave Drum (69663.cooking)
   Kommentar till text 3832 av Ruth Haffly (1:396/45.28)
Ärende: hot stuff
=================
-=> Ruth Haffly wrote to RUTH HANSCHKA <=-

 SR> The gas station guys must like seeing you coming.

 RH> We vary in where we get gas, depends on how full the tank is when we
 RH> start, prices in various states, need for food/rest stops, etc. But,
 RH> for the most part, we don't usually go to the same station on every
 RH> trip.

Are you familiar with the gas card from some brands/chains that are actually
direct-debit cards linked to your bank account. They work like a bank debit
card with a PIN number - but, only at the company whose name is on the card. My
Moto Mart card saves me 6c/gal when used. It can also be used for in-store
snacks/food or drink purchases, car washes, etc. I also have a similar card for
Road Ranger. Both are better deals than the credit card things from Shell,
Mobil, etc. which require that you buy a certain number of gallons before the
savings kick in.

With the debit card guys the pump price drops immediately you swipe the card
and enter your PIN.

I also use my Discover card - which pays back 5% on gas purchases this quarter.
And 5% of U$3.70 (average) is substantially better than the 6c/gal from the
debit deal by a factor of three. But, for the rest of the year it's nice to see
that 6c drop.

The downside is that the places that do the debit card thing are regional
rather than national. But, since I don't get outside the scope of their
operations .... You might have to look around for a deal in each of the areas
that you frequent. As there are no fees associated with having the card(s) it
doesn't make any difference if they are dormant much of the year.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roadkill Recipe: Pan Braised Squirrels!
 Categories: Game, Herbs, Citrus, Nuts, Fruit
      Yield: 4 Servings
 
      4    Skinned, gutted squirrels;
           - feet removed
      8 ml Olive oil (1/2 tb)
    300 g  Dandelion leaves (10.5 oz)
    300 g  Young sow thistles (10.5 oz)
    100 g  Young dock leaves (3.5 oz)
    150 g  Hairy bittercress (5 oz)
    150 g  Nettle tops (5 oz)
      3 md Onions
    100 g  Wild chervil (3.5 oz)
     80 g  Dill (3 oz)
           A few lemon balm leaves
      1 lg Orange; juice only
           Pine nuts
           Toasted sesame seeds
           Dried apricots or raisins
      1 tb Balsamic vinegar
    1/2 ts Curry powder
    1/4 ts Turmeric
    1/8 ts Cinnamon
      1 sm Hot chile; stemmed, seeded,
           - rough chopped
           Water
           Salt and pepper
 
  Fergus the Forager's Secret to Serving Squirrel
  
  Sweat the onions in the olive oil. Meanwhile, boil a pan of
  water and add the dock leaves sow thistle and dandelion
  leaves. Boil for about a 30 seconds to a minute. Strain
  off and discard the water (to remove excess bitterness
  from leaves). Add this as well as the chopped dill, parsley,
  nettles, hairy bittercress and all other ingredients to the
  meat pan. Also add about 3 cups of water.
  
  Simmer for about one hour with a lid on the pan, stirring
  occasionally to ensure no sticking and add a little more
  water if necessary. Serve with good rustic bread to soak
  up the juices.
  
  Recipe courtesy of Fergus Drennan.
  
  MM Format by Dave Drum - March 30, 2007
  
  From: http://abcnews.go.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Honest bread is very well - it's the butter that makes the temptation.
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