Text 7877, 68 rader
Skriven 2013-12-15 10:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: CVS etc 588
===================
 DD> Walgreen's is more ubiquitous than CVS

I have no loyalty to either except as convenience dictates.
and can't speak for ubiquity, but where I run, CVS is more
abundant, and the stores are cleaner. There's no reason to
think that there is a difference in service or prices, but
that's largely irrelevant to me. I need a pharmacy with
outlets close to my haunts: Williamsport, the Sheraton
Austin, Salem center, Friendship Heights, and Jamestown.
In each case except one, CVS is more convenient, and in
the one, the place is chaos, and I buy only snacks there.

 DD> CVS Pharmacies are the retail pharmacy division of CVS Caremark, the
 DD> second largest pharmacy chain in the United States. CVS was originally
 DD> part of Melville Corporation. The name CVS stood for Consumer Value
 DD> Stores, but the initials eventually became the official name in 1996.

Consumer Value Stores, CVS for short, started in New England
in the 1960s I think. Melville bought the local chain I believe
around 1970, anyway, when I started my own money and started
taking an interest in such things. Your blessed internet sources
seem rather holey on this subject.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Iroquois Soup
 Categories: Native amer, Soups
      Yield: 4 servings

      4 ea Large mushrooms, sliced
      2 ea 10 1/2 oz cans beef consomme
      2 tb Yellow corn meal
      2 tb Minced parsley
      1 cl Garlic, crushed
    1/2 ts Basil
      1 ea Onion, thinly sliced
           Fresh ground pepper, dash
    1/4 ts Salt
           Haddock fillets, 12 oz
     10 oz Baby lima beans
    1/3 c  Dry sherry (optional)

  Place the mushrooms, consomme, corn meal, parsley, garlic, basil,
  onion, pepper and salt in a large saucepan, and simmer, uncovered,
  for 10 minutes.  Add haddock, lima beans, and sherry and simmer 20
  minutes, stirring occasionally, breaking haddock into bite-sized
  pieces.  Serve hot.

  The Iroquois were blessed with clear, cool lakes and sparkling
  streams, and both served up an abundance of fish.  Fish soup, or
  u'nega'gei, as the Iroquois called it, was a favorite.  One early
  recipe is described, "Fish of any kind is boiled in a pot with a
  quantity of water.  It is then removed and coarse corn siftings
  stirred in to make a soup of suitable consistency."  When wild onions
  and greens were available, they were usually tossed into the soup
  pot, adding both color and flavor.

  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965. (This is really a
  stupid cookbook, but my friend Rosemary consults it sometimes
  when she is required to produce something on a "native American"
  theme)

MMMMM

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