A trip to the butcher shop 1/20/2022

[jmcquown]

I really like the little nearby butcher shop (Ole Timey Meats). I
stopped in after work today and picked up the current monthly special.
Given the price of meat these days, it really *is* a bargain. It's not
a box of already frozen stuff and the quality is top notch!

For $84.00, *two each*:

bacon wrapped tenderloin filets
thick cut bone-in pork chops
boneless pork chops
boneless chicken breasts
sirloin steaks

and

1 whole chicken, cut up
1 lb. large shrimp
1 lb. ground round
1 lb. bulk sausage

Some items were duplicates of what I got when I bought the November (?)
special which I hadn't used yet. So when I was putting the items into
my freezer I shifted things around so I'll use the older items first.
FIFO. An upright freezer makes this soooo much easier than digging
around in a chest freezer, even one with baskets. Just sayin'. ;)

Tonight I'll be cooking one of the bacon wrapped tenderloin filets. I
bought a couple of baking potatoes there, too, so I'll be making a twice
baked potato to go with it.

Jill

[bruce bowser]

I like those you tube videos with cars hitting deer. You can take them to the butcher's for money. Especially if they're still alive and kickin'.

Jill, you know what? Just look at this video:
-- https://www.youtube.com/watch?v=6QwCLe4Wt5c

[GM]

Jill is kinda "delicate', bb... she would no doubt find deer meat somewhat "tough"...

--
GM

[itsjoan...@webtv.net]

On Thursday, January 20, 2022 at 4:51:44 PM UTC-6, j_mc...@comcast.net wrote:
> I really like the little nearby butcher shop (Ole Timey Meats). I
> stopped in after work today and picked up the current monthly special.
> Given the price of meat these days, it really *is* a bargain. It's not
> a box of already frozen stuff and the quality is top notch!
>
> For $84.00, *two each*:
>
> bacon wrapped tenderloin filets
> thick cut bone-in pork chops
> boneless pork chops
> boneless chicken breasts
> sirloin steaks
>
> and
>
> 1 whole chicken, cut up
> 1 lb. large shrimp
> 1 lb. ground round
> 1 lb. bulk sausage
>
> Some items were duplicates of what I got when I bought the November (?)
> special which I hadn't used yet. So when I was putting the items into
> my freezer I shifted things around so I'll use the older items first.
> FIFO. An upright freezer makes this soooo much easier than digging
> around in a chest freezer, even one with baskets. Just sayin'. ;)
>

Oh no!!! Are you dealing with frost-bitten feet after opening the door to
your upright freezer??

;o)

>
> Tonight I'll be cooking one of the bacon wrapped tenderloin filets. I
> bought a couple of baking potatoes there, too, so I'll be making a twice
> baked potato to go with it.
>
> Jill
>

It sounds like a great bargain to me. Enjoy!

[Ed Pawlowski]

Is "Ole Timey Meats" a division of "Old World Roofing and Computer
Repairs" in St. Lois?

Sounds like 15 to 20 servings for that price. I'd go for it too. I
like everything in there.

[jmcquown]

LOL, nope, I've never had that problem. Then again, I don't have to
defrost it, either. Heh.

>> Tonight I'll be cooking one of the bacon wrapped tenderloin filets. I
>> bought a couple of baking potatoes there, too, so I'll be making a twice
>> baked potato to go with it.
>>
>> Jill
>>
> It sounds like a great bargain to me. Enjoy!

It really is a good deal and very high quality. It is also an enjoyable
small place to shop. The head butcher is usually singing along with
something on a radio towards the back (not muzak through speakers). All
the employees pitch in to put the order for the special together and
they wrap (weigh the 1 lb. items) while you watch. Checkout is quick
and simple, service is excellent.

I'm thinking ahead about the thick-cut bone-in pork chops... they're in
the freezer now but I'll probably stuff them. For that I need to make
some cornbread. I mentioned cornbread recently in reply to your dinner
of cabbage and ham with cornbread. :) I may as well use some of it for
stuffing for the thick pork chops.

Jill

Jill

[jmcquown]

LOL It sure sounds like it should be... but no. ;)

> Sounds like 15 to 20 servings for that price.  I'd go for it too.  I
> like everything in there.

They call it the "Monthly Special for Two". For one person, it lasts
quite a while! The things like the cut up chicken, when used to make
perhaps a pot of chicken & dumplings, definitely is multiple servings.
And who knows how many servings the ground sausage would turn out to be.
Perhaps a breakfast casserole or sausage gravy... hmmm.

Jill

[Bruce]

Is that in Missori?

[Bruce]

We Dutch have a saying about guys like yous, which is KILL YOURSELF you
loser. no wife no partner no family no friends no job no money and no
hope for the future. Loser. Ghe Ghe Ghe.

[Bruce]

Yes. Ghe Ghe Ghe :)))))))))))

[Bruce]

On Fri, 21 Jan 2022 12:35:23 +1100, Bruce <Br...@invalid.invalid>
wrote:

Uhm, Ghe Ghe Ghe.

Uhm, Dit is mijn kikker. Ghe Ghe Ghe.

[Hank Rogers]

>> Jill

Damn if that don't sound just like Top market, way up yonder in the
catskills.

Did you tell Popeye about this wonderful store?

[US Janet]

On Thu, 20 Jan 2022 17:51:34 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Just Sayin' I disagree ;) Boxes are good for an upright, packages
slide.
Janet US

[US Janet]

snip
LOL!

[Michael Trew]

LOL I almost posted the same thing

> Sounds like 15 to 20 servings for that price. I'd go for it too. I like
> everything in there.

That is a good deal; I wish I had such a butcher near me.

[GM]

Where I grew up we'd buy such meat packages from this place, top - quality and locally
butchered, no "mystery meat":

http://www.reasonsprairiepride.com/

http://www.reasonsprairiepride.com/meatbundles.html

So, what is a "bundle"? It's an easy way to purchase a smaller quantity of your favorites, or
enjoy a variety of different selections!

Check out our popular bundle packs - perfect for Grillers to Snackers. We've got
something for everyone!

Available Bundles Include:
Burger Bundle
Griller's Pack
Thrift Pack
Deluxe Pack


Another place opened nearby, hear it's very good:

https://frenelllivestockcompany.com/

"We source all of our meat from our farm

Make your family's dinner something special with locally sourced fresh meat and
homemade Amish goods. Frenell Livestock Company is a family owned and
operated business. Our shelves are stocked with a wide variety of quality meats
and canned goods. We also offer meat bundles so you can take home large
quantities of food for a family reunion or party.

Our meat market takes pride in offering ethically raised meat that is locally
sourced from our farmers. It's our goal to also support local operations and
provide our customers with fresh turkey and chicken that comes from
trustworthy local sources.

https://frenelllivestockcompany.com/products/

Meat Bundles
Bundle 1
2 ground pork patties 10lb ground beef 3 bone in chops 3lb bacon 2 lb sausage or ground pork

Bundle 2
1 pork roast 3 pkg bone in pork chops ~3lb beef roast (arm or chuck) 1 pkg stew meat 8lbs of ground beef 2 pkg 1/3 burgers 1 BBQ chicken

Soup Bundle
1 pkg stew meat 1 neckbone 1 ham hocks

Steak Bundle
1 pkg porterhouse 1 pkg t bone 1 pkg ribeye

</>

[Bruce]

On Thursday, January 20, 2022 at 4:51:44 PM UTC-6, j_mc...@comcast.net wrote:

Even Biden’s defenders in the corporate media have been forced to admit the first year of Biden’s presidency,
which was supposed to deliver the nation from the darkness of the Trump years, has been an unmitigated
disaster.

“Joe Biden enters the second year of his presidency looking for a reset after a tumultuous first 12
months,” one CNN headline read.

A NBC News headline proclaimed, “Biden ends first year as president with ‘
bleak, discouraging’ marks from the public,” announcing the findings of a new NBC News poll.

Another headline, surely intended to be the most damning of Biden’s first year, from Politico,
read, “Biden’s first-year report card: Just like Trump’s.”

[Ophelia]

Sounds great. I wish we had a butcher like yours:)

Please will you describe how you make the twice baked potatoes!

[Bruce]

"Please do not feed the trolls" ;)

[Gary]

On 1/20/2022 5:51 PM, jmcquown wrote:

Sounds like a good deal, Jill, but keep in mind:

You said, "It's not a box of already frozen stuff" but you proceeded to
freeze it anyway. You'll still be eating frozen meat down the road.
(nothing wrong with frozen meat though, imo)

I've had a few smaller packages from "Kansas City Steak Co" and the
quality is top notch. I still have a couple of 11oz strip steaks, vacuum
packed in heavy plastic.

[Gary]

On 1/20/2022 6:59 PM, bruce bowser wrote:
> I like those you tube videos with cars hitting deer. You can take them to the butcher's for money. Especially if they're still alive and kickin'.
>

Many years ago I *heard* that you can take a fresh kill to some butchers
and they will cut it up properly, package and label each part in
exchange for one hind quarter.

That was for hunters and for "road kills." Sounded like a fair trade, if
true.

[Gary]

Wild deer meat can be a bit tough, gamey and very lean.
For cooking, best to marinate it plus add some fat when cooking.

[Gary]

On 1/20/2022 7:28 PM, itsjoan...@webtv.net wrote:

> Oh no!!! Are you dealing with frost-bitten feet after opening the door to
> your upright freezer??
>
> ;o)

Heck Joan, I have the same problem with my smaller top freezer. :)

[Dave Smith]

My old Dutch butcher used to butcher deer and moose for people. I heard
there are a few other places around here that will do it.

[Sheldon Martin]

Wherever there are hunters there are people who will dress your kill
and there are taxidermists as well. There are several around here.
Hunting has slacked off, with the virus it's gotten too expensive,
especially for lodging.

[jmcquown]

Twice-baked potatoes. Bake the large russet potatoes as usual. (I
always rub the jacket/skin with butter and sprinkle with salt first and
prick the top with a fork down the center so they will open easily after
baking.) Gently split open the potato(es) and remove the flesh to a
mixing bowl. From there it is rather like making mashed potatoes. Use
a fork to mash the flesh, add a little milk, butter and some shredded
cheese. (Some people add sour cream and snipped chives; I didn't havee
either one.) Spoon the mixture back into the potato skins and return
them to the oven for another 10 minutes. Twice baked. :)

Jill

[jmcquown]

The thing about buying a box of already frozen meat (BTDT at a butcher
shop in Memphis years ago) is you can't really tell what is in the box
or just how puny/thin those steaks/chops/etc. might be. I stood there
and watched them wrap up everything. Of course I proceeded to freeze
it. Having a small stand-alone freezer is one of the best investments I
ever made. :)

> I've had a few smaller packages from "Kansas City Steak Co" and the
> quality is top notch. I still have a couple of 11oz strip steaks, vacuum
> packed in heavy plastic.
>

I still have a couple of nice thick strip steaks from the last trip. :)

Jill

[jmcquown]

(Snipped stupid youtube link.)

>>
>> Jill is kinda "delicate', bb... she would no doubt find deer meat
>> somewhat "tough"...
>
> Wild deer meat can be a bit tough, gamey and very lean.
> For cooking, best to marinate it plus add some fat when cooking.
>
>

Asshole trolls. :( The venison I've eaten wasn't killed by assholes in
cars. I've known several bow-hunters over the years and in fact work
across the hall from a couple of them. Bow hunting is not easy. If you
grind the venison then yes, it is best to add some extra fat, even a
mixture of fatty ground beef. There are a few places around here that
will butcher and process venison. They will not deal with road kill.

Jill

[US Janet]

On Fri, 21 Jan 2022 11:44:17 -0500, jmcquown <j_mc...@comcast.net>
wrote
:snip

>>
>Twice-baked potatoes. Bake the large russet potatoes as usual. (I
>always rub the jacket/skin with butter and sprinkle with salt first and
>prick the top with a fork down the center so they will open easily after
>baking.) Gently split open the potato(es) and remove the flesh to a
>mixing bowl. From there it is rather like making mashed potatoes. Use
>a fork to mash the flesh, add a little milk, butter and some shredded
>cheese. (Some people add sour cream and snipped chives; I didn't havee
>either one.) Spoon the mixture back into the potato skins and return
>them to the oven for another 10 minutes. Twice baked. :)
>
>Jill

Can add bacon or broccoli (top broc with cheese). Jalapenos, green
onions, let your imagination rule!
My favorite for a quick meal (a real recipe, honest) is Tuna Stuffed
Potatoes.
I make it this way by rote now.
4 baking otatoes, baked, cut open, scoop potato meat into a bowl.
Stir in some mayonaise, shredded cheddar, a can of flaked, drained
tuna, some chopped bell pepper, green onions maybe some pimento.
(feel free to alter filling as you wish)
Top with shredded cheddar, place back in oven until hot and cheese is
melted.
Janet US

[US Janet]

On Fri, 21 Jan 2022 11:26:49 -0500, Sheldon Martin <penm...@aol.com>
wrote:

Don't forget that Chronic Wasting disease has had an impact on
hunting.
Janet US

[US Janet]

I find availability is not very good this time of year. Butchering
has occured end of summer/fall and sales are brisk then. By Christmas
time all that is left is odds and ends.
Janet US

[Dave Smith]

I just checked the MNR site and it says research shows no incidence of
it in Ontario.

[GM]

Uhm Yes. Ghe Ghe Ghe :)))))))))))

--
This is a post by Bruce

[GM]

[GM]

On Fri, 21 Jan 2022 11:44:17 -0500, jmcquown <j_mc...@comcast.net>
wrote:

[Michael Trew]

Is it true that jabbing them with a fork helps to cook them more
quickly? Something about being able to heat to the center faster/steam/etc.

[Leonard Blaisdell]

On 2022-01-21, Gary <g.ma...@att.net> wrote:

> Wild deer meat can be a bit tough, gamey and very lean.
> For cooking, best to marinate it plus add some fat when cooking.

Out here in the "Sagebrush State", deer taste like sagebrush. Sagebrush
does "not" taste like sage.

[GM]

"Uh, I'll take TURPENTINE for $300.00, please...???"

--
GM

[Ed Pawlowski]

Jabbing them allows steam to escape improving texture. I've seen
stainless steel nails that you poked in to the center with the idea that
it transfers heat into the spud better.

[S Viemeister]

I've done that, and it does seem to work - if you use a thick enough nail.

[Dave Smith]

It doesn't require a big nail. My wife sticks potatoes on skewers and it
definitely speeds up cooking time.

[jmcquown]

On 1/21/2022 4:57 PM, Michael Trew wrote:

I don't have any idea about it making them cook more quickly. I bake
potatoes for at least an hour at 400F. I poke them with a fork to
release the steam and so I can easily squeeze the potato skins open
after I take them out of the oven

Jill

[GM]

[GM]

[GM]

On Fri, 21 Jan 2022 18:04:07 -0500, jmcquown <j_mc...@comcast.net>
wrote:

[GM]

On 21 Jan 2022 21:58:14 GMT, Leonard Blaisdell

[GM]

[dsi1]

On Friday, January 21, 2022 at 11:57:32 AM UTC-10, Michael Trew wrote:

> Is it true that jabbing them with a fork helps to cook them more
> quickly? Something about being able to heat to the center faster/steam/etc.

I don't know if they do cook faster in the oven but every once in a while, a potato will explode when roasted. Poking them deeply will help keep them from self-destructing. Well, that's what I figure, anyway.

[GM]

You could say the same about fucking women, lol...!!!

B-)

--
GM

[GM]

[GM]

[Leonard Blaisdell]

On 2022-01-22, dsi1 <dsi...@hawaiiantel.net> wrote:

> I don't know if they do cook faster in the oven but every once in a while, a potato will explode when roasted. Poking them deeply will help keep them from self-destructing. Well, that's what I figure, anyway.

I've never had a baked potato explode in the oven. If I'm making a fake
baked potato in the microwave, I poke hell out of it with a granny
fork. I suppose I should poke the oven potatoes too, but I have a
spotless record, so far, and not too many years to go to make my
unexploded potato experience perfect.

[Bruce]

On 22 Jan 2022 05:53:11 GMT, Leonard Blaisdell

[dsi1]

I have had it happen to me. Having your food explode is pretty awesome! Of course, you won't believe that potatoes explode until one explodes on you. Then you become an instant believer. I saw a transformer in a power pole explode today. I'll bet you never saw that happen too. I've seen it happen twice.

https://www.youtube.com/watch?v=62_KWLRJUlc

[Gary]

On 1/21/2022 1:05 PM, jmcquown wrote:
> On 1/21/2022 5:29 AM, Gary wrote:
>> On 1/20/2022 7:03 PM, GM wrote:
>>> bruce bowser wrote:
>>>
>>>> On Thursday, January 20, 2022 at 5:51:44 PM UTC-5,

>>>> I like those you tube videos with cars hitting deer. You can take
>>>> them to the butcher's for money. Especially if they're still alive
>>>> and kickin'.
>>>>

>>>> Jill, you know what? Just look at this video:
>>>
> (Snipped stupid youtube link.)
>>>
>>> Jill is kinda "delicate', bb... she would no doubt find deer meat
>>> somewhat "tough"...

>>
>> Wild deer meat can be a bit tough, gamey and very lean.
>> For cooking, best to marinate it plus add some fat when cooking.
>>
>>

> Asshole trolls. :(  The venison I've eaten wasn't killed by assholes in
> cars.  I've known several bow-hunters over the years and in fact work
> across the hall from a couple of them.  Bow hunting is not easy.  If you
> grind the venison then yes, it is best to add some extra fat, even a
> mixture of fatty ground beef.  There are a few places around here that
> will butcher and process venison.  They will not deal with road kill.

Jill. You said, "The venison I've eaten wasn't killed by assholes in
cars."

I've never heard of people purposely hunting deer with their cars as the
weapon. It's an accident caused by the deer jumping out in front of the
car at night. This happens often each year with deer and moose and often
the people in the car are injured or killed. At the very least, your car
will be severely damaged.

[Gary]

On 1/21/2022 4:57 PM, Michael Trew wrote:

> Is it true that jabbing them with a fork helps to cook them more
> quickly?  Something about being able to heat to the center
> faster/steam/etc.

Not true. It's to release steam and prevent them from exploding which
rarely happens in an oven. More frequently in a microwave that heats faster.

Many years ago, large nails were sold to stick down the middle of
potatoes with the 2 ends sticking out. Supposed to transfer heat to the
center for faster cooking. It was gimmick ware.

[Gary]

Wooden or bamboo skewers? Think about that - how could that possibly
speed up cooking a potato?

[Gary]

On 1/22/2022 2:07 AM, dsi1 wrote: I saw a transformer in a power pole
explode today.
"Transformers, more than meets the eye."

[Cindy Hamilton]

Steel skewers, of course.

Cindy Hamilton

[Ophelia]

On 21/01/2022 16:44, jmcquown wrote:
> On 1/21/2022 4:27 AM, Ophelia wrote:

>>> Jill
>>
>> Sounds great.  I wish we had a butcher like yours:)
>>
>> Please will you describe how you make the twice baked potatoes!
>>
>>
> Twice-baked potatoes.  Bake the large russet potatoes as usual.  (I
> always rub the jacket/skin with butter and sprinkle with salt first and
> prick the top with a fork down the center so they will open easily after
> baking.)  Gently split open the potato(es) and remove the flesh to a
> mixing bowl.  From there it is rather like making mashed potatoes.  Use
> a fork to mash the flesh, add a little milk, butter and some shredded
> cheese.  (Some people add sour cream and snipped chives; I didn't havee
> either one.)  Spoon the mixture back into the potato skins and return
> them to the oven for another 10 minutes.  Twice baked. :)
>
> Jill

Ahh thank you:)) That makes sense:)))))

They sounds lovely. I will be making them soon:))))

[Ophelia]

On 21/01/2022 18:23, US Janet wrote:
> On Fri, 21 Jan 2022 11:44:17 -0500, jmcquown <j_mc...@comcast.net>
> wrote
> :snip

>>>
>> Twice-baked potatoes. Bake the large russet potatoes as usual. (I
>> always rub the jacket/skin with butter and sprinkle with salt first and
>> prick the top with a fork down the center so they will open easily after
>> baking.) Gently split open the potato(es) and remove the flesh to a
>> mixing bowl. From there it is rather like making mashed potatoes. Use
>> a fork to mash the flesh, add a little milk, butter and some shredded
>> cheese. (Some people add sour cream and snipped chives; I didn't havee
>> either one.) Spoon the mixture back into the potato skins and return
>> them to the oven for another 10 minutes. Twice baked. :)
>>
>> Jill
>

> Can add bacon or broccoli (top broc with cheese). Jalapenos, green
> onions, let your imagination rule!
> My favorite for a quick meal (a real recipe, honest) is Tuna Stuffed
> Potatoes.
> I make it this way by rote now.
> 4 baking otatoes, baked, cut open, scoop potato meat into a bowl.
> Stir in some mayonaise, shredded cheddar, a can of flaked, drained
> tuna, some chopped bell pepper, green onions maybe some pimento.
> (feel free to alter filling as you wish)
> Top with shredded cheddar, place back in oven until hot and cheese is
> melted.
> Janet US

==

Thank you! I will add that to the recipe from Jill!

[Dave Smith]

On 2022-01-22 12:53 a.m., Leonard Blaisdell wrote:
> On 2022-01-22, dsi1 <dsi...@hawaiiantel.net> wrote:
>
>> I don't know if they do cook faster in the oven but every once in a while, a potato will explode when roasted. Poking them deeply will help keep them from self-destructing. Well, that's what I figure, anyway.
>
> I've never had a baked potato explode in the oven.

I have. They make a hell of a mess.

If I'm making a fake
> baked potato in the microwave, I poke hell out of it with a granny
> fork. I suppose I should poke the oven potatoes too, but I have a
> spotless record, so far, and not too many years to go to make my
> unexploded potato experience perfect.

See above.... the mess. You might want to re-consider the poking.

[Dave Smith]

Think about metal skewers.

[Ophelia]

<G>

[jmcquown]

As others have mentioned, you can add crumbled bacon or any number of
things. If I had sour cream I'd have added a bit of that. Or perhaps a
bit of cream cheese.

Jill

[Ophelia]

It all sounds good:))) Thank you!!!

I just mentioned it to him and he was very interested:)))

[Michael Trew]

Ah, maybe that's what I'm doing differently. I always bake them at 350,
but sometimes the potatoes take another 20+ minutes when I check them at
an hour. I was afraid a hotter temp would crisp up the skins too much.

[Michael Trew]

I've never watched a transformer as it exploded, but I've heard one
explode from a distance, and been through a few power outages due to
transformers exploding.

There are wooden structures up high between some buildings in town, in
the back alleys. They have these MASSIVE transformer cans on them, some
over 100 years old - at least as big as me. These are the exploding
ones... when they explode and are replaced, the new ones are so tiny in
comparison, that it isn't even funny. Maybe a couple feet tall, and 8
inches wide, at most.

[Bruce]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))

[%]

On 1/22/2022 9:00 AM, heyjoe wrote:
> Gary wrote :

>
>> Wooden or bamboo skewers? Think about that - how could that possibly
>> speed up cooking a potato?
>

> Haven't you ever seen metal skewers? Watch Steven Reichlen on PBS
> sometime.
>
That guy has the best of everything as far as outdoor
cooking goe$.

I know Gary said there's nothing on Youtube worth watching
but this German guy has some unique ideas..

0815bbq

https://www.youtube.com/results?search_query=0815bbq

[Bruce]

[Bruce]

[Bruce]

On Sat, 22 Jan 2022 17:34:57 +0000, Ophelia <Oph...@elsinore.me.uk>
wrote:

[GM]

[Ed Pawlowski]

Nah, I just did a few on the grill and it ran 400 to 450. They were
very good too.

[Bruce]

[Bruce]

On Sat, 22 Jan 2022 16:16:36 +0000, Ophelia <Oph...@elsinore.me.uk>
wrote:

Uhm, Ghe Ghe Ghe.

[Alex]

jmcquown wrote:
> I really like the little nearby butcher shop (Ole Timey Meats).  I
> stopped in after work today and picked up the current monthly special.
> Given the price of meat these days, it really *is* a bargain.  It's
> not a box of already frozen stuff and the quality is top notch!
>
> For $84.00, *two each*:
>
> bacon wrapped tenderloin filets
> thick cut bone-in pork chops
> boneless pork chops
> boneless chicken breasts
> sirloin steaks
>
> and
>
> 1 whole chicken, cut up
> 1 lb. large shrimp
> 1 lb. ground round
> 1 lb. bulk sausage
>
> Some items were duplicates of what I got when I bought the November
> (?) special which I hadn't used yet.  So when I was putting the items
> into my freezer I shifted things around so I'll use the older items
> first. FIFO.  An upright freezer makes this soooo much easier than
> digging around in a chest freezer, even one with baskets.  Just
> sayin'. ;)
>

> Tonight I'll be cooking one of the bacon wrapped tenderloin filets.  I
> bought a couple of baking potatoes there, too, so I'll be making a
> twice baked potato to go with it.
>
> Jill

Do they still make you dine, or carry out, at your club?