Subj : Int'l Pickles Week - 2
To   : Dave Drum
From : Ruth Haffly
Date : Sat May 17 2025 08:56:10

Hi Dave,


 DD> I've an invitation to the 65th of my class from Shattuck/St.Mary's in
 DD> Faribault, MN. Parsed the list of class members and was both saddened
 DD> that there are only five of us above ground. And gladdened that I am
 DD> one of  those five.

 RH> I never got word of a high school 50th reunion but it was in the worst
 RH> of covid so probably never happened. Either that or info was sent to my
 RH> old home address and my brother didn't send it on to me. Don't know how
 RH> many of a class of 63 have passed away, know that several have.

 DD> You probably did public high school. I got bundled off to a church-run
 DD> "academy" on advice of my public-school principal, Seems I was bored
 DD> out of my gourd with the curriculum in my 8th grade classes and was
 DD> just "phoning it it".

Only thing available in our area was public school. Don't know if towns
an hour away (in good weather) had any private schools or not, never
heard of any. I know the school has had multi year class reunions; my
older brother went to one before he passed away but haven't heard of any
in years. Then too, I don't stay in touch with anyone from my high
school class, tho I was hoping to make contact at a 50 year reunion with
some of my classmates.

 DD> Talk about an eye-opener.  They certainly did challenge me.

Probably better off in the long run.

 RH> Last night's meal was a catered one--buffet of roast beef, chicken,
 RH> broccoli, baby carrots, tossed salad, rolls, assorted fruit (almost
 RH> golf ball size grapes) and peach or pecan pie. I think they're planning
 RH> left overs for tonight; we were all well fed but there was a lot of
 RH> food for about 45 people. On to Hamvention tomorrow with another
 RH> banquet on Saturday when this group will be officially named "Club of
 RH> the Year".

We had left overs on Wednesday night, then I got two pint containers of
roast beef in juice, a wedge each of the pies and a sandwich bag of M&Ms
for "road food". Friday at the Hamvention for lunch I had a pork
tenderlion sandwich (minus most of the bread), supper was (most of) a
chef's salad. Yesterday at the hamvention I had an Italian sausage on a
bun with pepper and onions; supper buffet banquet was prime rib (really
good), some garlic mashed potatoes (I think they left the garlic out),
mixed veggies (zuchinni, yellow squash, carrots and grape tomatoes),
a couple of bites of a terrible veggie lasagna, a ho hum tossed salad
and cheesecake with a strawberry topping. So far today I've had
leftovers from Thursday (shake, melted but still good) and Friday
(chef's salad, wilted down but still pretty good). Onward and out of
here tomorrow.

 DD> My problem with buffet banquets is remembering to bring my own
 spices DD> as the food is prepped "lowest common denominator". Salt,
 pepper and DD> Mrs. Dash do come in handy.

They had salt & pepper but I didn't bother with any.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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