Hi Dave,

When they came here they were paid the same as miners from here,
there, or anywhere. John L. Lewis was from Springfield (founding
president of
the United Mine Workers) and Mother Jones is buried in the nearby town
of Mt. Olive, IL https://www.biography.com/activists/mother-jones

*********

Mt Olive, NC known for pickles, relish, etc, as well as Mt Olive
University. On New Year's eve, the town drops a big dill pickle into a
cask of brine.

8<----- WHACK ----->8

So, I went back to chilli mac when I go there.

I would too; I don't put any sugar in my sauce and don't like a sweet sauce when I encounter one.

A little bit sometimes helps - although I'm more likely to use honey
than sugar. Same w/BBQ sauce unless I want it to caramelize on the
meat. Overall I don't do a lot od sugar in/on anything except
desserts. And I only do those sparingly.

I've switched to stevia for my morning tea, cook sometimes with half stevia for baking, half sugar or all sugar or honey. I don't do bbq
sauce; Steve smoked some baby back ribs yesterday but just used a
couple of dry rubs on them. There was just enough heat that my mouth
had a slight tingle of heat, just right. But, like you desserts are
where I usually get my sugar.

I mostly use honey as my beverage sweetener. And I manage my blood
sugar levels well enough that the occasional "sin" causes no spikes or lasting effects. Bv)=

I'm doing well with no meds, just watching what I eat.

5 1/2 c Mini marshmallows
5 c Puffed rice cereal

*******************

My mom used to buy that for one of the cold cereals in the few months
we had them (between early June and the end of August). She'd get that, puffed wheat, wheaties, corn flakes and rice krispies on a rotating basis--when you added milk to the bowl of most of them, you got a
sorry, soggy mess but we had to eat it. Only one of the above I've ever bought is the rice krispies, for the treats. Oh, she also bought
(regular) cheerio's, another one that got soggy fast in milk.

AFAIAC cold cereal(s) is good only as an ingredient is a recipe. Corn Flakes or Wheaties crushed for breadini, Rice Crispies for any number
of sweet things and so on. If I'm doing grains for breakfast it will
be, most likely, instant oatmeal - with raisin, date and walnut
leading the charge.

I like a granola type cereal but for hot, will go for oatmeal with
cinnamon and raisins. Growing up, my parents allowed only a teaspoon or
so of brown sugar and a couple,3 tablespoons of milk on our oatmeal or
cream of wheat (alternating days). After leaving home, I began adding
the above, with a bit more sugar, no milk and today I'll even leave out
the sugar.


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


... OOPS: Not just for klutzes anymore.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

Especially watch out for those blackberry seeds.

When, and if, the time comes, I will. Did get a Water Pik a while ago;

Never messed about with ne of those. Nor the waxed string (floss). A
tooth pick (wood or plastic( and brusking with and up & down stroke
rather than the more usual (ad easier) to & fro that most use took
care of the bits and pieces in the cracks.

I do the up and down also but there's those odd bits that don't like to
come out except with a bit of help.

I did the dental visits. But I had teeth break for no known reason, Or

Must be something genetic or from your years as a smoker.

Whatever, it's a fact of life. My niece has horrid teeth that her
dentist blames on my brother's service in Vietnam and exposure to
Agent Orange.It seems that can cause a genetic shift

Why am I not surprised?

Here's a recipe I'm going to try with my bread machine. I may add some ground caraway - as I said I like the flavour. And I might play with
the rye to white ratio. Or sub whole wheat for the bread flour. Bv)=

Don't use any more rye flour as it has no gluten. The bread flour has
more gluten than white or whole wheat so if you use one of those, you might want to add a tablespoon or so of powdered gluten. Voice of experience. (G)

Thanks for the head's up.

Glad to pass on knowledge to aspiring bread bakers.

I'm not really a baker. But, every so often I get frisky, Other than
the breakfast toast and burger buns ..... oh, and the cinnamon rolls
at the Golden Corral breakfast buffet.

We don't have a GC in town any more, closed during Covid. Now it's a
ghost kitchen for several restaurants. You have to call them order,
then go over to the GC to pick your food up.

Our G.C. began life as a Golden Corral steakhouse franchise. Then
switched franchises to "Maverick Steak House" and finally transitioned back to Golden Corral as a buffet. And in a different, much larger
place.

Ours closed, had been a buffet for years. I preferred the old
concept--go thru line to order every thing, then find a seat and it will
be brought to you. Western Sizzlin' had that plan also, but they closed
some years ago. It was one of our favorite places to go to in
Jacksonville, NC when we wanted something special.

Only thing I've baked for a while has been frozen pizza. Bv)= Or Papa Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06

We baked a pita pizza Friday night--pizza using a pita bread for the crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.

Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really need. And two years down the road things have changed dramatically - I can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit scary. Bv)=

Hope all goes well. I've been on O2 at night for a couple of years now,
just got bumped up to 3 lpm from 2, had a CT scan on Monday. Results
showed some more deteroraton since the last one done, in August of last
year.

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


... A truly wise person knows that he knows not.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)