On 01-26-23 09:45, Shawn Highfield <=-
spoke to Ruth Haffly about Local Meats was: Knuckle <=-

We're lucky, there is a low cost grocery store in Ajax (Sals Grocery)
that has amazing meat at great price. Like your experience the rest of the shelvs are expired. However it's still good. I bought 2 cartons
of "Organic" tomato soup for $1. It was over a year expired but tasted just fine and neither of us got sick. That expiry date doesn't mean anything to me unless it's milk or yougart.

A long time ago, we bought a container of clam dip. When we opened it
we saw that each bit of clam was surrounded by a 1/8 inch of red in the
sour cream. Upon checking the expiration date, it was several years
past use by date. Took it back to the store and got a refund. Turns
out that there was another container on the shelf with same expiration
date -- which was promptly removed. Looks like someone kept pushing old
stock to the back when they reloaded product instead of rotating.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Vegan Chocolate Krispie Cookies
Categories: Cookies, Vegan, 2003 xmas, Cathy
Yield: 60 Cookies

1/2 c Crisco
1/2 c White sugar
1/2 c Dark brown sugar
2 tb Water
1 tb Cocoa powder

MMMMM---------------------EGG REPLACEMENT OF--------------------------
2 tb Water
1 tb Peanut oil
2 ts Baking powder

MMMMM-----------------------REST OF RECIPE----------------------------
1 ts Vanilla
1 1/4 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
2 c Rice krispie cereal
1 c Mini chocolate chips

Preheat oven to 350. Lightly grease or spray baking sheets and set
aside.

Combine crisco, sugar, brown sugar and 2 tablespoons of water in large
bowl and cream with an electric mixer at medium speed until well
blended. Beat in "egg substitute" and vanilla.

Combine flour, baking soda, salt and cocoa powder and add to the
creamed mixture, mixing well until blended.

Stir in the rice cereal and mini chocolate chips.

Drop batter by level teaspoonfuls (I used small scoop) about 1 1/2
inches apart on prepared baking sheet. These cookies flatten out and
spread out a little. Bake about 12 minutes - until flattened and
spread out. Tops of cookies will still feel soft. But remove from
oven and remove cookies to cooling rack. The cookies turn crispie
after cooled.

WW points 1 per cookie.

Recipe taken from posting of Fred Peters of recipe from Lisa Auld in
1997 cookie exchange.

NOTE: This was an experiment converting a normal recipe into a vegan
recipe. Cookies are small but not bad. Might even make again. GMS

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:42:53, 27 Jan 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Shawn Highfield <=-

Looks like someone kept pushing old stock to the back when they
reloaded product instead of rotating.

Lazy store workers. I haven't run into that in several years but sadly it's probably still pretty common.

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

Title: Little Corner Restaurant Cake - Dolce del Cantoncino
Categories: Italian, Desserts
Yield: 8 Servings

1 c Unsalted butter
1 c Whipping cream
2 oz Semisweet chocolate, chopped
1/4 c Rum
1 1/2 c Chopped walnuts
9 Blanched almonds

MMMMM------------------------SPONGE CAKE-----------------------------
1/4 c Butter
6 Eggs, room temperature
1/2 c Sugar
1/2 ts Vanilla extract
1 c All-purpose flour

MMMMM-----------------------CUSTARD CREAM----------------------------
3 c Milk
8 Egg yolks, room temperature
1 c Sugar
1/2 ts Vanilla extract
3/4 c All-purpose flour

MMMMM---------------------COFFEE ZABAGLIONE--------------------------
5 Egg yolks, room temperature
1 c Sugar
1/4 c Espresso coffe, room temp.

A rich, luscious dessert from the famous Il Cantoncino Restaurante in
Bologona.

Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee
Zabaglione. Cream butter in a large bowl until pale and fluffy.
Gradually add cooled zabaglione to butter, beating vigorously after
each addition. Refrigerate mixture 2 to 3 minutes to stiffen
slightly. Whip cream and refrigerate. Preheat oven to 200F (95C). Put
chocolate into a small ovenproof bowl and place in oven until
chocolate has melted, 4 to 5 minutes. Cut cake into 2 layers.
Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with Custard
Cream. Top with second layer. Spread zabaglione mixture evenly over
top of cake. Hold cake in 1 hand and spread zabaglione mixture
around sides of cake. Gently press walnuts onto sides of cake. Put
whipped cream into a pastry bag fitted with a medium star tube. Pipe
a cream border around edge of cake. Decorate center of cake with 9
cream rosettes. Dip almonds into melted chocolate and place on top of
rosettes. Refrigerate cake until serving. Cake can be prepared up to
24 hours ahead. Let cake stand 30 minutes at room temperature before
serving. Makes 8 to 10 servings.

SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch
cake pan with a removable bottom; shake off excess flour. Melt butter
in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a
large bowl. Set bowl in a larger one containing hot water or use a
double boiler off the heat. Beat at high speed 10 to 12 minutes or
until mixture is pale and thick and has tripled in volume. Sift
flour over batter in several batches, gently folding in with a
spatula after each addition. Gradually add cooled butter, folding
gently until well blended. Pour batter into prepared pan. Cook 20 to
25 minutes or until a wooden pick inserted in center of cake comes
out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack.
Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and
stored at room temperature.

CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put
egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes
until mixture is pale and thick. Gradually beat in flour. Very slowly
stir half the hot milk into yolk mixture. Pour mixture into pan
containing remaining hot milk. Whisk over medium heat 2 to 3 minutes
or until custard has a medium-thick consistency. Do not let mixture
boil. Place custard in bowl. Cover and refrigerate.

COFFEE ZABAGLIONE: In a large bowl or the top part of a double
boiler, beat egg yolk and sugar until pale and thick. Set bowl or top
part of double boiler over simmering water; do not let water boil.
Gradually add coffee, beating constantly. Continue beating until
zabaglione has doubled in volume and is soft and fluffy, 4 to 6
minutes. Remove from heat and set pan or bowl over a bowl full of ice
water. Stir with a whisk until mixture has cooled.

MMMMM

- Sean

... Monday is a hard way to spend one-seventh of your life.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dale Shipp <=-

Looks like someone kept pushing old stock to the back when they
reloaded product instead of rotating.

Lazy store workers. I haven't run into that in several years but sadly it's probably still pretty common.

Much of retail is like that. Lowest common denominator employees who
just want to show up and get paid for "hanging out" whether they do any productive work or not. Fortunately those with a decent work ethic get
spotted quickly and promoted.

I work in Auto Parts retailing and about the only thing we sell with an expiration date is starting batteries. And the stores are set up for the display rackes to be loaded from the back - so the older stock is always
faced outward.

Our batteries that have been on the shelf for more than 12 months (there's
a date sticker on each one) are converted to "Used" and sold at bargain
pricing with a 30 day warranty rather than the original two or three
year warranty. Of course the warranty period does not mean that the item
will "drop dead" upon expiry. I sold a "used" (expired) battery to my
nephew four years ago. Last week he called me and asked if I had another
as his, he thinks, is getting wonky and may need replacing.

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

Title: Battery Acid
Categories: Five, Beverges, Booze, Chilies
Yield: 1 Shooter

1 oz Green Chartreuse
1 oz Jose Cuervo Especial gold
- tequila
1 oz Bacardi 151 rum
1/2 ts Tabasco sauce

Combine equal amounts of green chartreusse, Jose Cuervo
tequila and Bacardi 151 rum in a shot glass, leaving a
little room for a the Tabasco sauce. Stir, then add the
tabasco sauce, and shoot it fast.

NOTE: People who have not experienced chartreuse before or
can't take tabasco sauce well may need a chaser or a glass
of water.

RECIPE FROM: http://www.drinksmixer.com

Uncle Dirty Dave's Archives

MMMMM

... He was cited for Being Stupid In Public.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Sean,

Looks like someone kept pushing old stock to the back when they
reloaded product instead of rotating.

Lazy store workers.

Cheapskate management. Paying substandard wages (minimum wage part
time hours) is not going to attract or keep good quality employees.

I haven't run into that in several years but sadly it's probably still pretty common.

Only in your neck of the woods.

<spam deleted>

For Life,
Lee

--
The people! Unite! Will never be defeated!

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Lee Lofaso wrote to Sean Dennis <=-

Cheapskate management. Paying substandard wages (minimum wage part
time hours) is not going to attract or keep good quality employees.

If you were an actual American and not a Swede pretending to be an American, you'd know that nearly all grocery stores are unionized in the US with the
UFCW and make $14-15, which is much more than the Federal minimum wage of
$7.25 an hour.

<spam deleted>

That describes what I normally do with your messages, Bjorn.

Don't you have a grave to go visit instead of trolling Fidonet?

--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Lee Lofaso <=-

Cheapskate management. Paying substandard wages (minimum wage part
time hours) is not going to attract or keep good quality employees.

If you were an actual American and not a Swede pretending to be an American, you'd know that nearly all grocery stores are unionized in
the US with the UFCW and make $14-15, which is much more than the
Federal minimum wage of $7.25 an hour.

Leaving numb-nutz out of this .... 23 states have new min wage laws well
above the Feral gummint's version. My state (Illinois) went to U$13/hr
as ofn 01 January.

Taco Sloppo and Burger Whop locally are adverting w/banners and on their
signs $15/hr to start.

My local urchin haulers (School Bus) has signs all over their property
offering U$22/hour plus U$2,000 sign-on bonus to herd cats. Bv)=

And of course prices are going to go up to cover those wage increases.
I tell people at my work who complain about prices "Nothing goes down
any more except the left-front tire on your car." Wgich gets a nod and
a chuckle for the most part. And once in a great while a "political"
diatribe.

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

Title: Politically Correct Puppy Chow
Categories: Cereals, Chocolate, Nuts, Snacks
Yield: 4 Pounds

28 oz (2 boxes) Chex cereal
11 1/2 oz Bag white chocolate chips
11 1/2 oz Bag milk chocolate chips
1/2 lb Butter
18 oz Jar crunchy peanut butter
2 ts Vanilla extract
16 oz Box powdered (confectioners)
- sugar
8 oz Bag M&Ms or favourite candy;
- chocolate, of course

Let's Get Baked: Place half the jar of peanut butter,
the white chocolate chips, one teaspoon of vanilla and
one stick of butter in a large pot.

Place the pot over the stove at medium heat until all
ingredients are beautifully melted together.

Take the pot off the stove and mix in one box of Chex.

Place the white chocolate chow in a CLOSED zip lock bag,
add in half the bag of powdered sugar and shake it up.

Place the bag in your fridge and wash the pot.

Do the same for the milk chocolate chips using the rest
of the jar of peanut butter, the milk chocolate chips,
one teaspoon of vanilla and the other stick of butter
in the pot.

Let the two puppy chow mixes cool in the fridge for
about an hour.

Once cooled mix them together and add your favorite
candies in, like M&Ms or crushed Oreos.

Always a great snack to bring to parties - or cuddle
on the couch with while your roommate left you home
alone all night for a hot date.

Fatty Factor: Dentist recommended to cause cavities!

From: http://theblacksheeponline.com

Uncle Dirty Dave's Archives

MMMMM

... I remember my father's last words, "tomorrow you're outta my will!"
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hello Dave,

Cheapskate management. Paying substandard wages (minimum wage part
time hours) is not going to attract or keep good quality employees.

If you were an actual American and not a Swede pretending to be an
American, you'd know that nearly all grocery stores are unionized in
the US with the UFCW and make $14-15, which is much more than the
Federal minimum wage of $7.25 an hour.

Leaving numb-nutz out of this .... 23 states have new min wage laws well above the Feral gummint's version. My state (Illinois) went to U$13/hr
as ofn 01 January.

The state of Louisiana has no minimum wage law. The last time the
federally mandated minimum wage was raised (to $7.25/hr) was 13 years
ago. Only 10% of grocers are unionized, making Sean's statement a real
laugh riot. Many people who work at nonunionized grocers do so on a
part-time basis, earning minimum wage or barely above. So it really is
no surprise when mistakes are made, such as shelving products.

Taco Sloppo and Burger Whop locally are adverting w/banners and on their signs $15/hr to start.

And cannot find quality workers even at those wages. The fact of the
matter is nobody can survive on slave wages. Especially in these times.
Wages never catch up with inflation. Not here. Not anywhere else in the
world. If restaurants want to survive, they will have to pay wages that employees can live on. The meager #2.13/hr for waiters/waitresses will
not do it. Nor will the federally mandated minimum wage of $7.25 for
fast food restaurant employees.

My local urchin haulers (School Bus) has signs all over their property offering U$22/hour plus U$2,000 sign-on bonus to herd cats. Bv)=

Have fun cooking up cats with your recipes. I'll pass.

And of course prices are going to go up to cover those wage increases.

Wages never keep up with inflation. Not here. Not anywhere else
in the world. So what's your point?

I tell people at my work who complain about prices "Nothing goes down
any more except the left-front tire on your car."

All employers should pay a living wage to their employees. Keeping
and maintaining an absurdly low federally minimum wage is an insult
to all workers, not just those who try to get by on such meager
wages. But you don't give a shit about people.

Wgich gets a nod and a chuckle for the most part.

Most folks know who and what you are. Those who do not should be
thankful a praise the lord they never meet such a hideous creature.

And once in a great while a "political" diatribe.

Oh please do not even consider doing that.
Donald Trump was bad enough. Nobody needs another one.

For Life,
Lee

--
Nothing sucks like an Electrolux

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Dave Drum wrote to Sean Dennis <=-

And of course prices are going to go up to cover those wage increases.
I tell people at my work who complain about prices "Nothing goes down
any more except the left-front tire on your car." Wgich gets a nod and
a chuckle for the most part. And once in a great while a "political" diatribe.

It's to where if I decide to work part-time after my bad foot is replaced
with a bionic one <G>, I'll just go to the local Taco Bell. The manager has told me he'd hire me on the spot and let me work up to the limit that Social Insecurity allows. I mean it's getting to where I would make more as a bus driver than in IT (though both jobs would be stressful). At least with TB,
I can leave my work at work.

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

Title: Chicken Thighs with Aromatic Spices
Categories: Mexican, Ceideburg, Chicken
Yield: 4 Servings

Stephen Ceideburg
2 1/2 lb Chicken thighs, skinned
1/2 ts Coarsely ground black
-peppercorns
1/2 ts Cumin seeds
1/2 ts Dried oregano
2 Bay leaves
Salt
6 Cloves garlic, halved
1 1/2 tb Mixed-Spice Paste (recipe
-follows)
1 tb All-purpose white flour
1 md Onion, thinly sliced
4 Long banana peppers, cut
-into long strips
1 tb Vegetable or olive oil
2 tb Cider vinegar or to taste

Bring 7 cups water to a boil in a large saucepan, add chick- en (and a
little more water to cover if needed). Skim off any grayish foam that
rises during the first few minutes of simmering. Add black pepper,
cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover
and simmer gently for 20 to 25 minutes, until the juices run clear
when the thighs are pierced with a knife (boned thighs will cook in
15 to 20 minutes). Remove from the heat and cool the chicken in the
cooking liquid, if time permits. With a slotted spoon, remove thighs
from the broth and set them on a plate. Strain broth, skim fat and
set aside 2 1/2 cups in the refrigerator.

Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has
been skinned and let it stand 1 hour uncovered in the refrigerator.
Lightly dust the spice covered side of the chicken with flour,
patting gently to evenly distribute it over the surface and remove
any excess.

Rinse onions, drain thoroughly and set aside with chilies. Set a large
nonstick skillet over medium heat, add oil, and when it is hot, add
chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.
Drain on paper towels and keep warm in a 200 degree F. oven.

Return the pan to the heat and add onions and chilies. Cook over
medium for 4 to 5 minutes, stirring occasionally, until the onions
soften. Add vinegar, reserved broth and remaining 1/2 Tbsp. spice
paste, stirring to dissolve the paste. Simmer for several minutes to
blend the flavors. Taste for salt and vinegar. Place 2 thighs in each
of 4 bowls. Top with a portion of the onion mixture and the broth.

234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE;
208 MG SODIUM; 77 MG CHOLESTEROL.

From Authentic Mexican: Regional Cooking from the Heart of Mexico by
Rick Bayless with Deann Groen Bayless (William Morrow & Company,
1987).

Posted by Stephen Ceideburg

MMMMM

- Sean

... A black cat crossing your path means the animal is going somewhere.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

And of course prices are going to go up to cover those wage increases.
I tell people at my work who complain about prices "Nothing goes down
any more except the left-front tire on your car." Wgich gets a nod and
a chuckle for the most part. And once in a great while a "political" diatribe.

It's to where if I decide to work part-time after my bad foot is
replaced with a bionic one <G>, I'll just go to the local Taco Bell.
The manager has told me he'd hire me on the spot and let me work up to
the limit that Social Insecurity allows. I mean it's getting to where
I would make more as a bus driver than in IT (though both jobs would be stressful). At least with TB, I can leave my work at work.

Check with your local office or ssa.gov - The rules/limits are different between regular SSI (retirement) and disability income. I can work as
much as I care to and all it does is add to my benefit on the next year's cheques. However, if I pass a certain threshold of earned income my SSI
is subject to income tax. If I don't cross that monetary limit it all
comes back to me after April 15th.

The trouble with Fats Food gigs is that one has to be "on his toes" at
all times. If your meat foot gets replaced by a prosthetic that could be
(and very likely will be) a problem. Unless you get a position as just
a cashier which *could* allow you to perch on a stool and push buttons.

This recipe is good for one (or two). I usually use the pork seasoning
that I posted to Married Ruth in this packet in place of the call outs
in the recipe .... but that's me. Oh, and one slice of fresh bread will
yield 1/2 to 3/4 cup of crumbs.

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

Title: Tender Stuffed Pork Tenderloin
Categories: Pork, Herbs, Breads
Yield: 2 servings

1 lb Pork tenderloin
1/2 c Chopped onion
2 tb Butter
1 c Soft bread crumbs
1/4 c Minced fresh parsley
1/4 ts Rubbed sage
1/4 ts Dried rosemary, crushed
1/4 ts Salt
1/8 ts Pepper
1 lg Egg; lightly beaten
1 ls Bacon

Make a lengthwise slit about three-fourths of the way
through tenderloin; open tenderloin so it lies flat.
Flatten to 1/4" thickness; set aside. (Or buy an already
"butterflied" tenderloin at the butcher shop - UDD)

In a small skillet, saute onion in butter until tender.
Add bread crumbs; saute until crumbs are golden brown.
Remove from the heat. Stir in the parsley, sage,
rosemary, salt, pepper and enough egg to moisten the
ingredients.

Spread stuffing on 1 long side of tenderloin to within
1/4" of edges. Close meat and place bacon on top; tie
with kitchen string. Place on a rack in a shallow
roasting pan.

Bake, uncovered @ 350ºF/175ºC for 50-60 minutes or until
a thermometer reads 160ºF/71ºC. Let stand for 5 minutes
before slicing.

Mary Ann Marino, West Pittsburg, Pennsylvania

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... I'm looking for a good wine to pair with breakfast cereal.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Sean Dennis wrote to Dave Drum <=-

I would make more as a bus driver than in IT (though both jobs would be stressful). At least with TB, I can leave my work at work.

I make more as a driver then I would in IT. I drive for a company contracted by our regional transportation service. I drive special service and on demand, so special service are people who may be non verbal, blind, autism etc. They get door to door service. On Demand clients go from bus stop to bus stop where the region has removed the bus service.

I leave my work at work. Don't have a thought about it when I get home.

Shawn

... Win if you can, lose if you must, but always cheat.

--- Talisman v0.46-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Dave Drum wrote to Sean Dennis <=-

Check with your local office or ssa.gov - The rules/limits are
different between regular SSI (retirement) and disability income. I can work as much as I care to and all it does is add to my benefit on the
next year's cheques. However, if I pass a certain threshold of earned income my SSI is subject to income tax. If I don't cross that monetary limit it all comes back to me after April 15th.

I'm on SSDI which isn't quite as picky as SSI about that. I believe it's
$600 take-home before Social Security would take notice but, as you said, I have to make sure. It'll be a good while before I will need to worry about that. Right now I am concentrating on getting healthier. My cardiologist prescribed me a fish oil product so pure it requires a prescription. I'm
told it help a lot with getting blood clots dissolved. (Note that I had
issues with clots long before COVID-19 showed up.)

The trouble with Fats Food gigs is that one has to be "on his toes" at
all times. If your meat foot gets replaced by a prosthetic that could
be (and very likely will be) a problem. Unless you get a position as
just a cashier which *could* allow you to perch on a stool and push buttons.

Yes, that's what the manager suggested that I could be a cashier and sit for
a majority of time. I do need to get up and move about every 20 minutes, however.

This recipe is good for one (or two). I usually use the pork seasoning that I posted to Married Ruth in this packet in place of the call outs
in the recipe .... but that's me. Oh, and one slice of fresh bread will yield 1/2 to 3/4 cup of crumbs.

That looks delicious. I have been receiving stewing meat and pork roasts
from my church's welfare assistance program and have been making chili in
the slow cooker along with those roasts that last me weeks in the fridge.
It's been good eats that last me for quite a while. I need to MM the chili recipe I found. It's simple but tasty.

But for now, some breakfast:

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

Title: Spanish Egg Breakfast Casserole
Categories: Breakfast, Spanish, Tex-mex, Cheese, Sausage
Yield: 1 Servings

10 Eggs
1/2 c Flour
1 ts Baking powder
1/2 Stick margarine
2 sm Cans chopped green
-chillies
1 pt Cottage cheese
1 lb Cheddar cheese, grated
1 lb Sausage, cooked and
-crumbled

Mix all ingredients together. Pour into a greased 9 x 13 baking pan.
Bake 15 minutes at 400F. Reduce heat to 350F for 35 minutes. Cut
into squares to serve. Leftovers are good heated in the microwave.
Serves 5-8.

Converted by MMCONV vers. 1.50

From: Kountry Cook #1 @1912232 Date: 07-17-94 The Gwe Bbs
[asv/Cin] (37) Home Cooki

MMMMM

- Sean

... WinErr 01C: Uncertainty error: uncertainty may be inadequate.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Sean,

And of course prices are going to go up to cover those wage increases.
I tell people at my work who complain about prices "Nothing goes down
any more except the left-front tire on your car." Wgich gets a nod and
a chuckle for the most part. And once in a great while a "political"
diatribe.

It's to where if I decide to work part-time after my bad foot is replaced with a bionic one <G>, I'll just go to the local Taco Bell. The manager has
told me he'd hire me on the spot and let me work up to the limit that Social
Insecurity allows.

There are no work limits in regards to social security.

https://www.ssa.gov/OP_Home/cfr20/404/404-1505.htm


But if you do return to work, it will be held against you.
Even though the law says work has nothing to do with it.

What a fucking joke.

You see, it is all about "substantial gainful activity" - nothing
about work itself. Can you take care of yourself? Can you get along
with others? Can you cook your own meals? Can you do your own laundry?
That sort of thing. Has absolutely nothing to do with work, whether
for others or being self-employed.

But if you do return to work, it will be held against you.
As explained in SSA's Red Book.

Even for those who are permanently disabled. According to the SSA.

The definition of disability is different under the ADA.
That definition was written by Congress.

But the ADA does not dish out any benefits to anyone. So their
definition does not count.

The rest of the world got rid of their healthcare for profit systems
long ago. Time for this country to do the same.

Federal law defines disability as "the inability to engage in
any substantial gainful activity (SGA) by reason of any medically
determinable physical or mental impairment" - which is what the
social security must abide by.

However, there are ways to cheat or stack the deck ... such as
conning folks who are permanently disabled to return to work. So
do it baby, do it! Throw away your benefits so you can continue
working like a slave! And pay dearly for your meds and hospital
care ...

I mean it's getting to where I would make more as a bus driver than in IT (though both jobs would be stressful). At least with TB, I can leave my work at work.

I know a C1/C2 quad who could move only his tongue who taught guitar
lessons from his nursing home. He did so even while missing one arm,
which included his playing hand, that was amputated. So please, do
not give me that crap that you are disabled and/or mobility impaired.

Social Security Administration could not take away his benefits
because federal law guaranteed his benefits - as he was permanently
disabled. Regardless of amount of income he made from teaching kids
how to play guitar.

For Life,
Lee

--
You're fired, Donald!

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Shawn Highfield wrote to Sean Dennis <=-

I leave my work at work. Don't have a thought about it when I get
home.

It is nice, isn't it? These days, my health is my full time
job whether I like it or not.

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

Title: "Southern Chili Georgia Style"
Categories: Loo, Chili, Beef, Chilies, Southern
Yield: 1 Servings

3 lb Chuck; cut in chunks
3 ts Oil
1 1/2 c Beef broth
1 1/2 c Chicken broth
4 1/2 tb CA chile powder
4 tb Gebhardt chili powder
1/2 tb NM hot chile powder
1/2 tb Chimayo chile powder
1/2 tb Pasilla powder
3 1/2 tb Cumin
1 tb Granulated garlic
4 ts Onion powder
1/2 tb Brown sugar
1 ts Tabasco
8 oz Tomato sauce
1/2 c Canned green chiles;
Chopped

Brown meat and add to chili pot along with broths, tomato sauce, and
green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
spices. Cook 1 hr or until meat is tender. Add salt to taste.

30th Annual World's Championship Recipe -adapted Georgia Weller,
Bloomfield, Hills MI http://www.chilicookoff.com/1996.htm From:
mloo@juno.com (Michael Loo)

MMMMM

- Sean

... I prefer my kale with a silent "k".
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Sean Dennis <=-

I would make more as a bus driver than in IT (though both jobs would be stressful). At least with TB, I can leave my work at work.

I make more as a driver then I would in IT. I drive for a company contracted by our regional transportation service. I drive special service and on demand, so special service are people who may be non verbal, blind, autism etc. They get door to door service. On Demand clients go from bus stop to bus stop where the region has removed the
bus service.

I leave my work at work. Don't have a thought about it when I get
home.

I've taken on a gig for Senior Services as a bus driver/chaperone for a
gaggle of geezers. It's a Sunday morning thing. I pick them up at their retirement/sheltered care/etc. facilities and take them to a local cafe
or restaurant for breakfast. We try to arrive about 8 o'clock so all can
be fed and reloaded into the short bus (Ford F-450 chassis) before the
churches end their early service(s) at 9 o'clock.

It's pretty neat in that I'm older than a lot of my passengers and I'm
taking them places they've never been before for food better than the institutional dreck they've had all week. Plus, the restaurants nearly
always comp the driver's meal. Bv)=

I've learned to give the selected venue a "heads up" that we'll be coming
to darken their guest towels. I also take requests from the old dears if
they have some place they'd like to re-visit or introduce the company to.
But most of them are happry with my choice(s) usually asking "Where are
we going today?" as they get aboard. I feel like Mr. Rogers Bv)=

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

Title: Senior Breakfast Strata
Categories: Pork, Breads, Dairy, Cheese, Vegetables
Yield: 12 servings

1 lb Pork breakfast sausage
1 lg Bell pepper; cored, chopped
1 md White onion; chopped
1 lb Loaf herb or cheese bread;
- in cubes
4 oz Shredded cheddar cheese
6 lg Eggs
2 c Milk
1 ts Colman's ground mustard

In a large skillet, cook sausage, pepper and onion over
medium heat until meat is no longer pink; drain.

Place bread in a greased 13" x 9" baking dish. Top with
sausage; sprinkle with cheese. In a large bowl, whisk
eggs, milk and mustard. Pour over top. Cover and
refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.

Set oven @ 350ºF/175ºC.

Bake, uncovered, 30-35 minutes or until a knife inserted
near the center comes out clean.

Let stand 5 minutes before cutting.

RECIPE FROM: https://completerecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Is there an imaginary cure for hypochondria?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Shawn Highfield <=-

It's pretty neat in that I'm older than a lot of my passengers and I'm taking them places they've never been before for food better than the institutional dreck they've had all week. Plus, the restaurants nearly always comp the driver's meal. Bv)=

You may be older, but I'd bet you're still the youngest person on the
bus. ;) Comped meal is always good!

company to. But most of them are happry with my choice(s) usually
asking "Where are we going today?" as they get aboard. I feel like Mr. Rogers Bv)=

LOL

Shawn

... As my grandfather had said in his last words, "A TRUCK!"

--- Talisman v0.46-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Dave Drum wrote to Shawn Highfield <=-

It's pretty neat in that I'm older than a lot of my passengers and I'm taking them places they've never been before for food better than the institutional dreck they've had all week. Plus, the restaurants nearly always comp the driver's meal. Bv)=

You may be older, but I'd bet you're still the youngest person on the
bus. ;) Comped meal is always good!

One of my regulars, with whom I discuss politics told me, when I made
a snaky comment about The Donald in an e-mail " I will bet you a Sundae breakfast that both Biden& Kamala are both out of the White House this
year."

I replied "Done. Steak and eggs w/hashbrown casserole. This ain't an
election year so Sleepy Joe is safe."

I'm going to enjoy that breakfast. Very much.

company to. But most of them are happy with my choice(s) usually
asking "Where are we going today?" as they get aboard. I feel like Mr. Rogers Bv)=

LOL

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

Title: Loveless Cafe Hashbrown Casserole
Categories: Potatoes, Cheese, Dairy, Poultry, Vegetables
Yield: 6 Servings

1 lb Bag frozen shredded potatoes
2/3 c Finely-diced onion
2 c Shredded Cheddar cheese
10 3/4 oz Can condensed cream of
- chicken soup
16 oz Dairy sour cream
Salt & pepper

Mix all ingredients together, place in an oven-safe
casserole dish and bake covered in a 350ºF/175ºC for 30
minutes. Remove cover and return to oven for another 30
minutes until brown.

From: http://www.lovelesscafe.com

Uncle Dirty Dave's Archives

MMMMM

... Pogo says: "If you can't vote my way, vote anyway, but VOTE!"
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Shawn Highfield <=-

I replied "Done. Steak and eggs w/hashbrown casserole. This ain't an election year so Sleepy Joe is safe."

Nice!

I'm going to enjoy that breakfast. Very much.

That will be a good one. One worth a light supper the night before. :)

Shawn

... No one does as much harm as one going about doing good.

--- Talisman v0.46-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Hello Dave,

It's pretty neat in that I'm older than a lot of my passengers and

I'm

taking them places they've never been before for food better than the
institutional dreck they've had all week. Plus, the restaurants

nearly

always comp the driver's meal. Bv)=

You may be older, but I'd bet you're still the youngest person on the
bus. ;) Comped meal is always good!

One of my regulars, with whom I discuss politics told me, when I made
a snaky comment about The Donald in an e-mail " I will bet you a Sundae breakfast that both Biden& Kamala are both out of the White House this year."

I replied "Done. Steak and eggs w/hashbrown casserole. This ain't an election year so Sleepy Joe is safe."

I'm going to enjoy that breakfast. Very much.

Nixon % Agnew left office in disgrace in a non-election year.
But the Joe & Kamala show is just getting started, so no worries
about them leaving early ...

For Life,
Lee

--
We Make Your Wet Dreams Come True

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)