Text 21163, 123 rader
Skriven 2009-02-22 10:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: stocking stuffers 257
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 -> I figure we deserve happiness and peace, as do most
 -> people. Wealth, well, I don't understand money anyhow.
 HN> I've never had enough to have much of 
 HN> a ken of it either! (grin)

Indeed. Otherwise we'd be making $2 mil a year in our
last year before retirement.

 HN> Yes, most of the cards I get are of pretty 
 HN> common pedigree, with a few really good ones
 HN> every so often...I guess I've given away maybe
 HN> 50 or 60 thousand cards since I started and I can
 HN> only remember seeing three or four Carl Yaz cards,
 HN> a couple of pete rose's, lots of oil can boyd's, Rocket
 HN> Rogers and the like.

Are Rocket Roger cards that common? I can see Oil Can being
pretty common, as he wasn't so big a star as he could have
been, owing to his being more interesting than he could hav
been ... but I thought the Rocket did pretty well, steroids
or no.

 The REAL superstar quality cards
 HN> come along once in a very rare time. Since I'm not a
 HN> collector I still give em away...sometimes I look for
 HN> someone who will really appreciate the special
 HN> cards, but not always.

Yep, no ken.

=
 -> if I want sausage, I'll get sausage, none of this egg
 -> and bread stuff.
 HN> So true, but if you live sans
 HN> kitchen (as you seem to do
 HN> often) it's a quick and fairly
 HN> cheep way to get some sausage.

When I'm sans kitchen, I don't get a yen for things I
can't have. If I need some sausage, chances are I'll
find a kitchen; either that or (as I did once and only
once) get some of those precooked ones at the store.

 HN> you don't have to eat the egg or
 HN> bread if you don't want to.

But I'd still have to pay for the egg and bread!

 ->  HN> I'm certainly not prepared for
 ->  HN> an international flight..haven't
 ->  HN> had a passport for 30 years now!
 -> Ought to get one: there's always Canada and Mexico even
 -> if you're not up for anything more strenuous. The rules
 -> about border crossing get stricter periodically, and now
 -> you need proof of citizenship, not just a driving license.
 HN> I should get one, but since I'm not 
 HN> doing travelling that much, and even
 HN> less "outside" the country, it's not
 HN> the highest priority.

According to the Marriott site, where I get all my
travel information (not), as of something like July,
a passport will be needed for all international land
and sea travel - it's required for all international
air travel now.

 I'd like to take
 HN> Anne to England  sometime, but 
 HN> it's not likely to happen in the foreseeable
 HN> future. (grin)

The pound is down to a buck and a half: and I saw
a nifty Hilton half-price sale that probably has
expired but may come back if traveling is still
down come midyear, as I assume it will be.

==

 HN> But if he fails to live up to the 
 HN> "old" reputation it may come back to
 HN> bite him on the bum...in more ways
 HN> than one!

What would be acceptable stats for a final season or
two? .250, 18 homers, like last year? He hasn't really
put up star numbers for a while now, in fact since he
left Seattle. Do the fans expect a reblossoming of the
old Griffey, or will they settle for the old man at
the end of his career?

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

      Title: Shayleen's Gin Tomato Soup
 Categories: Soups
      Yield: 1 Gallon

    1/2 lb Bacon, medium dice
      1    Large onion, medium dice
    1/2 lb Mushrooms, sliced
      1 T  Diced basil
      1 T  Dried oregano
      1 t  Granulated garlic
      2 T  Spanish paprika
      1 t  Cayenne pepper
      3 qt Tomato juice
      4 oz Gin

    Combine all spices and blend thoroughly. Reserve. In a soup kettle,
  gradually bring tomato juice to a simmer. In a large saute pan, saute
  bacon until just crisp, drain thoroughly. Add onions and cook until
  transparent. Add mushrooms and cook until tender. Add the gin and
  flambe. Reduce heat to low, add spice mixture and cover. Steep for
  approximately 2-4 minutes. Add mixture to hot tomato juice, bring to
  a boil, reduce heat and simmer approximately 20 minutes. Best when
  served the next day to allow flavors to marry overnight.

  Compliments of Shayleen's Restaurant, in 1988 Western New York
  Restaurant and Recipe Guide. Typed for you by Joan MacDiarmid.

MMMMM
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