Subj : Flip Phones was: Chicken
To   : Ruth Haffly
From : Dave Drum
Date : Tue Jul 11 2023 08:00:12

-=> Ruth Haffly wrote to Shawn Highfield <=-

 RH> I hear that! We've had nothing but cell phones since we came back from
 RH> HI in fall of 2006. Every so often one of us will misplace our phone
 RH> and the other person will have to call it. Doesn't happen a lot but
 RH> it's handy to have the other phone. I don't think we've had a
 RH> "misplacement" while one or the other of us has been out of the house
 RH> tho.

 SH> I lose mine at least once a day.  My short term memory is getting
 SH> worse by the day. lol

 RH> I try to keep mine with me, either in a pocket or purse or just
 RH> carrying it place to place. I miss the old flip phones; they fit the
 RH> pocket better than the "new" everything on the screen phones. Besides
 RH> that, the flip phones fit my hand better and I could text one handed.
 RH> (G)

If you are a member of AARP their magazine and newsletter advertise the Consumer Cellular "senior" phoones. Both the smarty-pantsd and the flip phones. I, too, miss my old Samsung flipper. It was (and is) all the phone I need. Sadly it won't hook up to the modern networks. I think I will look into going back to a flip phone.

https://www.nytimes.com/wirecutter/reviews/best-cell-phones-for-older-adults/

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

      Title: Senior Lamb & Rice Pilaf
 Categories: Lamb/mutton, Rice, Vegetables, Herbs
      Yield: 8 Servings

      2 c  Basmati rice (370 g)
      4    Heads garlic; whole
    1/2 c  Vegetable oil (120 ml)
      2 lb Boneless leg of lamb; in 3"
           - pieces (900 g)
      2 lg Onions; thin sliced
      5 lg Carrots; coarse grated
      2 tb Cumin seeds (15 g)
      2 tb Coriander seed (10 g)
    1/2 c  Fresh barberries (55 g) *
      1 ts Whole black peppercorns (2g)
      2 c  Boiling water; to cover (475
           - ml)
      2 tb Salt (35 g)

  * may substitute dried cranberries

  Place basmati rice in a large bowl and cover with warm
  water. Set aside. Wash heads of garlic. Set aside.

  Heat vegetable oil in a dutch oven or large skillet over
  high heat until smoking, then add lamb, turning
  occasionally until the lamb is evenly browned, about 10
  minutes. Stir in the onions; cook and stir until onion
  has softened and browned, about 10 minutes. Stir in the
  carrots; cook and stir until the carrots have softened,
  about 10 minutes. Sprinkle with cumin, coriander,
  barberries, and peppercorns. Drop whole garlic heads
  into the mixture, stirring to distribute ingredients
  evenly.

  Reduce heat to medium. Cover and cook for 30 minutes.

  Wash and drain basmati rice with hot water. Pour cleaned
  rice over the lamb mixture in an even layer. Slowly pour
  in the boiling water. The rice should be covered with
  about 3/4 inch of water. Do not stir. Season with salt,
  and reduce heat to medium-low. Cover and cook until rice
  is tender, and the liquid has been absorbed, about 20
  minutes. Stir rice and lamb together, and serve with the
  garlic heads on top.

  From: http://allrecipes.com

  Uncle Dirty Dave's Kitchen

MMMMM

.... No one is as agreeable as the uninvited guest.

--- BBBS/Li6 v4.10 Toy-6
 * Origin: Prism bbs (1:261/38)

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