Shawn Highfield wrote to Dave Drum <=-
Except these are "clip-ons" and I always wear button suspenders.
I've never owned a pair, but they look comphy.
I got into them because I couldn't understand skinning a cow just so
I could hold my trousers up. And it was during a period when my weight
was fluctuating - and I was tired of punching new holes in my belts.
Galluses (suspenders) are very comfortable - except those made of what
is called "Tuff Stuff". Those are stiff, unyielding and have less give
than a conservative politician.
dexterity has slid downhill I use what are known as "bachelor
buttons" or "logger buttons" which are like the button on your Levis/Wrangler jeans. Much easier if not as elegant. Bv)=
That I understand, my eye sight seems to be fading fast, I've got 2
pair of glasses, but the ones for reading are only good for UP CLOSE
even sittign at a laptop (like now) I can't wear them as it's too far away.
I have general purpose classes for most use. And "mid-vision" glasses
for use with the confusers. And after an illness my near vision, which
had been fine for reading books, newpapers, etc. disappeared. So, now I
have a pair of spectacles strictly for reading. I've tried bi-focals -
not a successful experiment. I much prefer changing from one set to the
other.
Gubment only let's us go once every 2 years here so unless i want to
pay I'm stuck waiting. My benefit plan is... poor at best.
I used to have vision insurance - until I did the math. The insurance
let me have one eye exam and one set of glasses per year. The premiums
added up to about what it would cast me out-of-pocket. <SHRUG>
Carrots are said to aid your eyesight. Or, at least, that's what my old grandmother told me. Fortunately I like carrots.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Glazed Carrots
Categories: Five, Sides, Vegetables
Yield: 8 Servings
2 lb Carrots; scraped, cut into
- batons
1/4 c Butter
1/4 c Packed brown sugar
1/4 ts Salt
1/8 ts Ground white pepper
Place carrots into a large saucepan, pour in enough
water to reach depth of 1", and bring to a boil. Reduce
heat to low, cover, and simmer carrots until tender, 8
to 10 minutes. Drain and transfer to a bowl.
Melt butter in the same saucepan; stir brown sugar, salt
and white pepper into butter until brown sugar and salt
have dissolved. Transfer carrots into brown sugar sauce;
cook and stir until carrots are glazed with sauce, about
5 more minutes.
Recipe by: Tricia McTamaney
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... "Canned mackerel: It's a giant sardine and it's real gross." -- Neekha
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