It's time. I'm just shy of 63. All I need at most is something simple and part time to fill in the edges. I've been in school or and part time since I was 16. Basically working an average of 55hours a week is where it adds up to.

I've squirreled away 209,000$ and have income of 4600$ a month without Don's retirement money (his fun money). This without my social security which will be 2400 a month. I also saved off the last 3 govt paychecks and have 2 more due in for 6600$.

Smile. My only problem now is my boss wants to deny me terminal leave. grrr.

xxcarol
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Carol Shenkenberger wrote to All <=-

It's time. I'm just shy of 63. All I need at most is something simple and part time to fill in the edges. I've been in school or and part
time since I was 16. Basically working an average of 55hours a week is where it adds up to.

I've squirreled away 209,000$ and have income of 4600$ a month without Don's retirement money (his fun money). This without my social
security which will be 2400 a month. I also saved off the last 3 govt paychecks and have 2 more due in for 6600$.

Smile. My only problem now is my boss wants to deny me terminal leave.
grrr.

threaten to hang around and make his life a "living hell". That'll fix
his wagon. Or send his name to Marjorie Taylor-Greene. Bv)=

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

Title: Retirement Soup
Categories: Herbs, Cheese, Vegetables, Chilies, Poultry
Yield: 9 servings

2 lg Eggs, lightly beaten
1/2 c Dry bread crumbs
1/4 c Minced fresh parsley
2 tb Grated Parmesan cheese
1 tb Raisins; fine chopped
3 cl Garlic; minced
1/4 ts Crushed red pepper flakes
1/2 lb 90% lean ground beef
1/2 lb Bulk spicy pork sausage
64 oz Chicken broth
1/2 ts Pepper
1 1/2 c Cubed rotisserie chicken
2/3 c Uncooked acini di pepe
- pasta
1/2 c Fresh baby spinach; in thin
- strips
Shredded Parmesan cheese

In a large bowl, combine the first 7 ingredients.
Crumble beef and sausage over mixture and mix lightly
but thoroughly. Shape into 1/2" balls.

In a Dutch oven, brown meatballs in small batches;
drain. Add the broth and pepper; bring to a boil. Reduce
heat; simmer, uncovered, for 10 minutes. Stir in chicken
and pasta; cook 5-7 minutes longer or until pasta is
tender. Stir in spinach; cook until wilted. Sprinkle
with shredded Parmesan cheese.

Mary Sheetz, Carmel, Indiana

Makes 9 servings (2-1/4 quarts)

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

Uncle Dirty Dave's Archives

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... Even without beer goggles poutine is tough to turn away.
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Re: Finally, retirement! 31
By: Dave Drum to Carol Shenkenberger on Sat Mar 04 2023 05:54 am

Carol Shenkenberger wrote to All <=-

It's time. I'm just shy of 63. All I need at most is something simple and part time to fill in the edges. I've been in school or and part time since I was 16. Basically working an average of 55hours a week is where it adds up to.

I've squirreled away 209,000$ and have income of 4600$ a month without Don's retirement money (his fun money). This without my social security which will be 2400 a month. I also saved off the last 3 govt paychecks and have 2 more due in for 6600$.

Smile. My only problem now is my boss wants to deny me terminal leave.
grrr.

threaten to hang around and make his life a "living hell". That'll fix
his wagon. Or send his name to Marjorie Taylor-Greene. Bv)=

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

Title: Retirement Soup
Categories: Herbs, Cheese, Vegetables, Chilies, Poultry
Yield: 9 servings

2 lg Eggs, lightly beaten
1/2 c Dry bread crumbs
1/4 c Minced fresh parsley
2 tb Grated Parmesan cheese
1 tb Raisins; fine chopped
3 cl Garlic; minced
1/4 ts Crushed red pepper flakes
1/2 lb 90% lean ground beef
1/2 lb Bulk spicy pork sausage
64 oz Chicken broth
1/2 ts Pepper
1 1/2 c Cubed rotisserie chicken
2/3 c Uncooked acini di pepe
- pasta
1/2 c Fresh baby spinach; in thin
- strips
Shredded Parmesan cheese

In a large bowl, combine the first 7 ingredients.
Crumble beef and sausage over mixture and mix lightly
but thoroughly. Shape into 1/2" balls.

In a Dutch oven, brown meatballs in small batches;
drain. Add the broth and pepper; bring to a boil. Reduce
heat; simmer, uncovered, for 10 minutes. Stir in chicken
and pasta; cook 5-7 minutes longer or until pasta is
tender. Stir in spinach; cook until wilted. Sprinkle
with shredded Parmesan cheese.

Mary Sheetz, Carmel, Indiana

Makes 9 servings (2-1/4 quarts)

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

Uncle Dirty Dave's Archives

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... Even without beer goggles poutine is tough to turn away.

Naw, she finally saw it my way. I talked tp her boss and he pulled her in. I am on terminal leave.

--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carmel, Indiana

And
where is Carmel San Diego?

--- WinPoint 415.0
* Origin: Original *WinPoint* Origin (1:153/757.1315)

Denis Mosko wrote to Carol Shenkenberger <=-

Carmel, Indiana

And
where is Carmel San Diego?

I dunno where is "Carmel San Diego". Did you mean ?"Carmen Sandiego"?

Carmen Sandiego (sometimes referred to as Where in the World Is Carmen Sandiego?) is a media franchise based on a series of computer games
created by the American software company Broderbund.

Carmel, Indiana - the portion of the recipe that you quoted is a city
in the U.S. State of Indiana, immediately north of Indianapolis. With
a population of 100,777, the city spans 49 square miles in area (130 km)

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

Title: Carmel Valley Ranch Sea Bass
Categories: Five, Seafood, Herbs
Yield: 6 servings

6 (7 oz/200g) line-caught sea
- bass filets
1 Sprig of thyme
1 ts Vutter
Olive oil
Salt & black pepper

Recipe courtesy Chef Tim Wood, Carmel Valley Ranch

In a large heavy-bottomed sauté pan, add olive oil,
salt, and pepper. Bring to medium/medium-high heat.
Sprinkle salt and pepper on fish. Add fish to the pan in
batches to allow it to cook evenly and not overcrowd.

Cook for 4 minutes on each side. Remove fish from pan
and place in an ovenproof dish with a sprig of thyme and
teaspoon of butter. Baste and cook till desired
doneness. Roast for 3 - 6 minutes depending on thickness
of fish.

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

Uncle Dirty Dave's Archives

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Carol Shenkenberger wrote to Dave Drum <=-

Smile. My only problem now is my boss wants to deny me terminal leave.
grrr.

threaten to hang around and make his life a "living hell". That'll fix
his wagon. Or send his name to Marjorie Taylor-Greene. Bv)=

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

Title: Retirement Soup
Categories: Herbs, Cheese, Vegetables, Chilies, Poultry
Yield: 9 servings

Naw, she finally saw it my way. I talked tp her boss and he pulled
her in. I am on terminal leave.

Enjoy your retirement. I'm sure you won't be like some folks I have
known who retired from their daily grind, went home, put their feet up
and vegetated, waiting for the reaper. I just last week learned that
one of my chilli-cooking friends has passed. According to his widow he
retired, parked his arse in front of the glass teat and binge-watched
whatever pap was coming down the pipe. He managed not quite two years
before making Joanie a widow.

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

Title: Widow's Kisses
Categories: Cookies, Desserts, Snacks, Nuts, Citrus
Yield: 6 Servings

3 Egg whites
50 g (1 3/4 oz) Granulated sugar
50 g (1 3/4 oz) Confectioners'
- sugar
120 g (4 1/2 oz) Nuts; coarse
- ground
50 g (1 3/4 oz) Citron; fine dice
Baking wafers

Over steam, beat egg whites and sugar to firm peaks.
Add nuts and citron. Put baking wafers on cookie
sheet, putting a small heap (about a teaspoon?) of the
mixture on top of each wafer. Let dry in oven.

From: Maria Baumgartner (Karin Brewer's mother),
Vienna, Austria

Posted: Karin Brewer, Cooking Echo, 7/92

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Windows - About as useful as airbrakes on a turtle
--- MultiMail/Win v0.52
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Carmen Sandiego (sometimes referred to as Where in the World Is Carmen Sandiego?) is a media franchise

Give me a link to ^ ^^^^^ ^^^^^^^^^!

based on a series of computer games
created by the American software company Broderbund.

Is Carmen Sandiego real man?

--- WinPoint 415.0
* Origin: Original *WinPoint* Origin (1:153/757.1315)

On 03-09-23 06:54, Dave Drum <=-
spoke to Carol Shenkenberger about Finally, retirement! <=-

Enjoy your retirement. I'm sure you won't be like some folks I have
known who retired from their daily grind, went home, put their feet up
and vegetated, waiting for the reaper. I just last week learned that
one of my chilli-cooking friends has passed. According to his widow he retired, parked his arse in front of the glass teat and binge-watched whatever pap was coming down the pipe. He managed not quite two years before making Joanie a widow.

That certainly was not the case with me. I officially retired for the
first time in 1995. I'm not sure when Carol officially retired for her
first time before taking up her second career. In my case, I joined a consultant firm about six months afterwards. For a while that work was
quite active for me, albeit usually less than 1/2 time. It was also
good that much of it was unclassified. You in fact benefited from that
since I hired you once as a consultant for a hours worth of work. My
wife also benefited since I was able to hire her as a permanent employee
to help with filing, scheduling etc. She ended up qualifying for SSI as
a result. The other good part was that I could freely talk with her
about what I was doing, something that was verboten for the previous
decades. The consultant work started tapering off about five to ten
years later and now that firm exists no longer. But, it was fun for me
and quite profitable. That transition was also when I had the time to
begin to learn how to cook Cajun type food.


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

Title: Chicken Sauce Piquant (crockpot extra sauce)
Categories: D/g, Cajun, Chicken, Low fat
Yield: 4 Servings

MMMMM-----------------------SEASONING MIX----------------------------
1/4 ts Salt
1 ts Garlic powder
1/2 tb Black pepper
1/2 ts Red pepper
1 ts Onion powder
1/2 ts White pepper
1/2 ts Dried thyme leaves

MMMMM--------------------------CHICKEN-------------------------------
1/4 c Flour
2 ea Chicken breasts - BONELESS
1 tb Peanut oil - or more

MMMMM----------------VEGETABLES (SEE NOTE BELOW)---------------------
1 c Chopped onions
1 c Chopped green bell pepper
1 c Chopped celery
1 cn Canned diced tomatoes with
Juice
8 oz Canned tomato sauce
1 tb Finely chopped jalapeno
-pepper (fresh! Remove
Seeds and membrane)
1 1/2 tb Minced garlic
1/2 tb Tabasco sauce
1 tb Dry roux

Serves Six as Buffet Dish. Can be served as stand alone dish or
served over cooked white rice.

NOTE: Onion, Celery, Bell Pepper -Rough Cut half of each amount into
inch square pieces, finer cut half of each into 1/4 inch pieces.

Cube chicken into about 1 1/2 inch portions, set aside.

Total cutting time approximately 1/2 hour.

Mix spices and set aside.

In large fry pan on medium high heat - dry singe rough cut onions a
few minutes until there is some color around edges of onion pieces.
Remove and put into crockpot.

Place remaining raw vegetables into crockpot along with canned
tomatoes tomato sauce, tabasco and dry roux.

In plastic bag, mix 1/2 tablespoon of seasoning mix into flour. Add
remaining seasoning mix onto chicken pieces and stir to coat chicken
evenly with the spices. Shake chicken in flour until well coated.

LIGHTLY brown seasoned chicken pieces in fry pan over medium high heat
- add more oil if necessary. Remove meat and place in crockpot.
Stir everything together.

Cook on High for 2 1/2 hours OR until meat is cooked and veggies are
done but not mushy.

Tested this recipe 4/08 in 4 quart crockpot. Very good. If doubling
recipie DO NOT DOUBLE SPICES - Increase by no more than 1/2.

+++ Courtesy of Dale & Gail Shipp, Columbia Md. +++

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:34:21, 10 Mar 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Denis Mosko wrote to Dave Drum <=-

Carmen Sandiego (sometimes referred to as Where in the World Is Carmen Sandiego?) is a media franchise

Give me a link to ^ ^^^^^ ^^^^^^^^^!

Here y'go -- https://web.archive.org/web/19970530192544/http://www.carmensandiego.com/

which leads to: http://www.carmensandiego.com/

Have fun chasing the links.

based on a series of computer games
created by the American software company Broderbund.

Is Carmen Sandiego real man?

Carmen was a toots (woman) and a figment of the game author's imagination.

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

Title: San Diego Style Carne Asada
Categories: Beef, Citrus, Herbs, Chilies
Yield: 6 servings

2 1/2 lb Flank steak or flap meat
1/4 c Red wine vinegar
1/4 c Water
2 tb Vegetable oil
2 tb Lime juice
2 tb Orange juice
2 tb Chopped cilantro
1 tb Minced garlic
3/4 tb Garlic salt
1/2 tb White pepper
1/2 tb Ground cumin
1/2 tb Chilli spice mix
1/2 tb Mexican oregano
1/8 ts Ground cloves
1 Orange; sliced

Add all the ingredients (except the meat and orange
slices) to a medium size bowl and stir until blended.
Transfer to a large Zip-loc Bag.

Add the steak and shake to coat the entire piece of
meat evenly.

Lay the bag flat and add the orange slice directly to
the meat - half on top and half on bottom.

Refrigerate overnight or at least 2 hours.

Before grilling, remove from the refrigerator up to an
hour in advance.

Ten minutes before grilling, add meat tenderizer (opt)

Heat grill to medium high.

Place meat directly on greased grate for 6-8 minutes.

Flip and grill for an additional 6-8 minutes, until your
desired doneness is reached.

Let rest for 10 minutes before slicing against the grain
and serving.

Author: Darcey Olson

RECIPE FROM: https://foodieandwine.com

Uncle Dirty Dave's Archives

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Dale Shipp wrote to Dave Drum <=-

Enjoy your retirement. I'm sure you won't be like some folks I have
known who retired from their daily grind, went home, put their feet up
and vegetated, waiting for the reaper. I just last week learned that
one of my chilli-cooking friends has passed. According to his widow he retired, parked his arse in front of the glass teat and binge-watched whatever pap was coming down the pipe. He managed not quite two years before making Joanie a widow.

That certainly was not the case with me. I officially retired for the first time in 1995. I'm not sure when Carol officially retired for her first time before taking up her second career. In my case, I joined a

I don't remember either. I certainly did enjoy her travelogues from the
deck of her aircraft carrier.

consultant firm about six months afterwards. For a while that work was quite active for me, albeit usually less than 1/2 time. It was also
good that much of it was unclassified. You in fact benefited from that since I hired you once as a consultant for a hours worth of work. My

I remember you were picking my brains about the satellite TV business
as we travelled to the Illinois State Championship Chilli cook-off.

wife also benefited since I was able to hire her as a permanent
employee to help with filing, scheduling etc. She ended up qualifying
for SSI as a result. The other good part was that I could freely talk with her about what I was doing, something that was verboten for the previous decades. The consultant work started tapering off about five
to ten years later and now that firm exists no longer. But, it was fun for me and quite profitable. That transition was also when I had the
time to begin to learn how to cook Cajun type food.

I don't think I'll ever "retire". Although I draw my monthly pittance
from SSI I have always worked, at least part-time, to pad that out to
where I can live more comfortably. My current gig is with AutoZone,
with whom I've been for 17+ years - longer than any other job I have
done. Someone asked me "If you hit the lottery what will you do?" I
replied I'd probably still work, at least part-time, in oder to have
something to do to get me away from banging on the computer all day Bv)=

Plus I enjoy helping our customers (most of them) and mentoring the
new-hirees.

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

Title: Mitch Murdock's Now That's Chilli
Categories: Beef, Vegetables, Beer, Chilies, Stews
Yield: 11 Servings

3 lb Center cut chuck; coarse
- ground
2 lb Center cut chuck; diced
1 c Vegetable oil
2 lg White onions; diced
1/4 Bell pepper; diced
4 oz Can diced green chilies;
- drained
2 sm Fresh jalapenos; diced
2 cl Garlic; fine minced
4 c Water; pref bottled
6 oz Warm beer
8 oz Can tomato sauce
6 oz Can tomato paste
7 tb Chilli spice mix
2 Bay leaves
3 tb Ground cumin
1 ts Ground oregano
1/4 ts Ground coriander
1/2 ts Beau Monde spice mix
1/2 ts Hot pepper sauce
1 ts Cayenne pepper
1 tb Honey
1 ts M.S.G.; very optional
1/2 ts Mole paste
1 ts Beef bouillon granules
1 ts Paprika
1/4 ts White pepper
1 ts Salt
1/2 ts Coarse black pepper
2 ts Masa harina (corn Flour)
1 #10 can Brooks Chilli Hot
- Beans; optional

Heat 1/2 cup of oil in a large pot. Add the onions,
green pepper, Jalapenos and green chilies and garlic;
saute until soft. Remove from pot and reserve.

Heat the remaining 1/2 cup oil. When very hot, add the
meat, cooking it in batches to prevent crowding, and
brown thoughly.

Drain off the Oil and fat and add the vegetables to
the meat. Add 3 cups of water, beer, tomato sauce,
tomato paste and chilli spice. Stir well as liquid
comes to a boil, then lower heat and simmer for 20
minutes.

Add remaining ingredients except for masa harina.
Mix masa with remaining cup of water while bringing
liquid to a boil again.

Slowly stir masa mixture into liquid. Lower heat,
partly cover pot and allow chilli to simmer for 2
hours, stirring often.

Add beans, if using, and heat, stirring to combine
until the beans are as hot as the chilli.

Serves 10 to 12

Recipe by Mitch Murdock; Rochester, IL - 1986 Illinois
State Chilli Champion

From: http://www.masterstech-home.com

Uncle Dirty Dave's Archives

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