Subj : Hansicapped To : Ruth Haffly From : Dave Drum Date : Fri Jan 03 2025 05:48:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Our church house is built a bit odd too. The sanctuary is on one floor RH> but to get to the rest rooms and "Area of Rescue Assistance" (I think RH> that's a requirement for public buildings) you have to go up several RH> steps. There are several rooms on that level but then to go to the RH> Fellowship Hall (basement level) you need to go down some rather RH> industrial stairs. No elevator in the building--main part was built in RH> 1958, addition in 1978. We (Grace Baptist Church) were given the RH> building in 2008 when the previous church folded but we had to do a lot RH> to bring it up to city code, finally moving in, in September, 2010. RH> Now in the process of merging with another church that has no building. RH> Our kitchen is small--Steve and I donated a stove and refridgerator to RH> it, as well as other (needed) supplies--it would not work as a RH> commercial kitchen but so far has met the needs of the congregation. Sort of like Topsy ... "It just growed" DD> And it was close to the same "out of pocket". But the profits went DD> into John and Ozzie's pockets rather than to Habitat for Humanity. RH> I'm sure HFH will be getting a lot more donations in the next few days. RH> BTW, the side vegetable for our Christmas dinner was beets, from the RH> local farmer's market. DD> Red or golden? Or sugar? Bv)= RH> Red, could have gotten a bag of mixed red and gold but went with the RH> straight red. One vendor (no longer at the market) used to have candy RH> cane beets; we got some from her from time to time. Just when I think I "know it all" something new comes along that I've no experience of. Ya got me digging in the Bing search engine again. Chioggia beets (ALA "candy cane) is something I've never had. Although I may have seen them a time or two and thought they ere sliced red onions. There is a lot of visuaal similarity (from a distance) but probably not in taste. DD> Antonio's (a local pizza mini-chain) and order two of their large DD> "Belly Buster" pies (everything but anchovies) to be delivered today DD> at lunch hour to the shop that takes care of my Beemer. They comp me DD> often enough that I figured they deserve a nice lunch. RH> Fair enough; I'm sure they appreciated it. DD> I got an effusive text shortly after their lunch hour. That wiil "pay DD> off" in the future. I like to do things like that for places/people DD> who do nice (and unexpected) things for me but are not in a business DD> were a tip is expected. I did a similar deal for the body & fender DD> shop I use shortly after they had repaired my car after a lady blasted DD> in the rear. DD> The whole staff came into a restaurant where my boss and I were having DD> lunch and I called their waitress over and told her to bring me their DD> tab except for any alcoholic beverages. That also paid off well. RH> They usually do. When we bought the truck from one of the local Ford RH> dealers, Steve got a maintainence plan. Still have to pay for some RH> things but nice to know we can take it to any Ford dealer and get work RH> done. We needed an oil change last time we were in Utah; our grandson RH> works for a Ford dealer so we set it up to have it done there. He also RH> gave Steve a Ford ball cap and Greenlight (collector's edition), RH> similar to Matchbox, model F-150. I've only ever bought one new car and have avoided all of those "exrtended warranty" plans for both my cars and my house. Much to their marketer's chagrin ... I can count and do maths problems more complex that 1 plus 1. I have my financial institution nick my checking account for U$100 every month and bang it over to savings. That's my "rainy day" fund to fix things that aren't covered by insurance or the warranty that expired. Works out to less money in the long run. Plus I gat that piddling >.5% interest. Bv)= DD> Happy New Year RH> You also, should be an interesting year. It's going to be a rough ride switching from a democracy to an oligarchy. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Seafood Imperial Categories: Seafood, Vegetables, Breads, Sauces Yield: 4 Servings 1/4 lg Bell pepper; diced 1 tb Butter 1 lb Chesapeake Bay crabmeat * Salt & pepper 1 tb Mustard 4 tb Mayonnaise ds Worcestershire sauce 1/2 c Bread crumbs Old Bay Seasoning * you may substitute a mix of your favorite seafood (lightly poached) for the crabmeat. Saute green pepper in butter until translucent, but not brown. Add to crabmeat, salt and pepper. Stir in mustard, mayonnaise and Worcestershire sauce. Put in buttered casserole. Top with bread crumbs, a few pats of butter, and sprinkle with Old Bay Seasoning. Bake for 25 minutes in a 375oF/190oC oven. Yield: 4 servings Note - restaurants usually make this dish more fabulous by putting Hollandaise sauce (or mousseline sauce, which is 1-1/2 cups hollandaise sauce mixed with 1/2 cup heavy cream, whipped) over the top of the mixture (under the breadcrumbs) - bake basic dish for less time, then put on sauce and sprinkle with breadcrumbs, and run under the broiler until golden brown. Rich and fabulous, but time consuming for a home cook! FROM: Teresa Narula; Baltimore, MD From: http://www.recipelink.com Uncle Dirty Dave's Archives MMMMM .... Don't just put things back. Put them away. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .