Sean Dennis wrote to Dave Drum <=-

Check with your local office or ssa.gov - The rules/limits are
different between regular SSI (retirement) and disability income. I can work as much as I care to and all it does is add to my benefit on the
next year's cheques. However, if I pass a certain threshold of earned income my SSI is subject to income tax. If I don't cross that monetary limit it all comes back to me after April 15th.

I'm on SSDI which isn't quite as picky as SSI about that. I believe
it's $600 take-home before Social Security would take notice but, as
you said, I have to make sure. It'll be a good while before I will
need to worry about that. Right now I am concentrating on getting healthier. My cardiologist prescribed me a fish oil product so pure it requires a prescription. I'm told it help a lot with getting blood
clots dissolved. (Note that I had issues with clots long before
COVID-19 showed up.)

One thing that SSDI protects you from is bill collectors. Georgia was
forced into "Disability Retirement" from her county gummint gig. At the
time she was attending UIS to get a masters degree in Social Work. And
had taken out student loans to help pay for same. She couldn't pay on
the balance due and the lender could not garnish her SSDI. When she hit
65 and it automatically went over to SSI the rules changed and the
bastards pauperised her. And the loan was so written that she could not
even bankrupt on it.

The trouble with Fats Food gigs is that one has to be "on his toes" at
all times. If your meat foot gets replaced by a prosthetic that could
be (and very likely will be) a problem. Unless you get a position as
just a cashier which *could* allow you to perch on a stool and push buttons.

Yes, that's what the manager suggested that I could be a cashier and
sit for a majority of time. I do need to get up and move about every
20 minutes, however.

Having et at more than one Taco Whatsit that would not be a hard schedule
to observe.

This recipe is good for one (or two). I usually use the pork seasoning that I posted to Married Ruth in this packet in place of the call outs
in the recipe .... but that's me. Oh, and one slice of fresh bread will yield 1/2 to 3/4 cup of crumbs.

That looks delicious. I have been receiving stewing meat and pork
roasts from my church's welfare assistance program and have been making chili in the slow cooker along with those roasts that last me weeks in
the fridge. It's been good eats that last me for quite a while. I need
to MM the chili recipe I found. It's simple but tasty.

But for now, some breakfast:

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

Title: Spanish Egg Breakfast Casserole
Categories: Breakfast, Spanish, Tex-mex, Cheese, Sausage
Yield: 1 Servings

10 Eggs
1/2 c Flour
1 ts Baking powder
1/2 Stick margarine
2 sm Cans chopped green
-chillies
1 pt Cottage cheese
1 lb Cheddar cheese, grated
1 lb Sausage, cooked and
-crumbled

For "real" Spanish swap in Spanish (milder than Mexican) chorizo or
Portuguese Chorico (very close cousin to Spanish). And for anyone of
any nationality/sensibility ditch the margarine and use butter.

I'm not real sure what makes this Spanish outside of the Pimenton and
the Spanish onion. There's not nearly enough garlic. But, it sure is
tasty ... even if a bit of bother to make.

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

Title: Spanish Breakfast Casserole w/Eggs & Bacon
Categories: Pork, Breads, Vegetables, Chilies, Dairy
Yield: 8 servings

1 lb Country-style white bread;
- torn in 1" pieces
1/2 c + 3 tb olive oil; divided
Salt
8 oz (4 jars)roasted red peppers;
- drained (abt 12 peppers)
2 Fresno red chilies
1 ts Smoked paprika (Pimenton)
1 c Heavy cream
6 oz Bacon; fine chopped
1 lg Spanish onion; thin sliced
4 cl Garlic; thin sliced
6 ls Eggs
2 tb Fine chopped parsley

Set oven @ 425ºF/218ºC.

Toss bread and 1/4 cup oil on a rimmed baking sheet;
season with salt. Toast until croutons are deep brown
and crisp, 15 - 20 minutes. Let cool.

Meanwhile, pulse red peppers, chilies, paprika, and 1/4
cup oil in a food processor. Transfer pepper purée to a
large bowl; stir in cream and season with salt. Add
croutons and toss until evenly coated.

Cook bacon in a large skillet over medium heat, stirring
occasionally, until brown and crisp, 4-6 minutes. Using
a slotted spoon, transfer bacon to crouton mixture,
leaving rendered fat in skillet. Add onion to skillet
and cook, stirring, until soft, 7-10 minutes. Add
garlic, season with salt, and continue to cook,
stirring, until garlic has softened, 1-2 minutes.

Transfer crouton mixture to a 13" X 9" baking dish,
pressing down on bread to submerge in sauce; scatter
onion mixture over. Cover with foil and chill at least 2
hours or up to overnight.

Set oven @ 450ºF/232ºC. Bake casserole, uncovered, until
top is golden brown, 35-45 minutes. Make 6 wells on
surface of casserole with a large spoon and crack eggs
into each well; season with salt. Bake again until
whites are set but yolks are still runny, 10-12 minutes.

Let cool 10 minutes, then top with parsley.

MAKES: 8 Servings

By Andy Baraghani

RECIPE FROM: https://www.bonappetit.com

Uncle Dirty Dave's Archives

MMMMM

... Spanish food: It needs more garlic. No, more than that.
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