Thursday lunch

[Gary]

Cooking right now and almost finished -

Very large potato cubed
Medium-large onion cubed
Some cubed Spam

All fried until very browned, almost blackened.
(in oil and butter combined)
Will serve with some Gramma.R signature applesauce.
And a buttered piece of bread.

It's enough for two meals, easy.

[Cindy Hamilton]

I'm off to my weekly lunch out. Greek salad, fresh bread and olive oil
for dipping. Ice water to drink.

Cindy Hamilton

[itsjoan...@webtv.net]

On Thursday, May 30, 2019 at 10:36:57 AM UTC-5, Cindy Hamilton wrote:
>
> I'm off to my weekly lunch out. Greek salad, fresh bread and olive oil
> for dipping. Ice water to drink.
>
> Cindy Hamilton
>

Well, I'll be home all day and I need to decide what to do with 2 pounds of
extra lean ground beef (aka, mystery meat). I need to either do something
like a meatloaf or vacuum seal it and freeze it.

[Dave Smith]

I have been out mowing grass and had only a very light breakfast. I have
almost a pound of excellent smoked bacon in the fridge. We are going to
be away for a few days so I should make myself some bacon and eggs to
use some of it up.

[itsjoan...@webtv.net]

On Thursday, May 30, 2019 at 11:04:40 AM UTC-5, Dave Smith wrote:
>
> I have been out mowing grass and had only a very light breakfast. I have
> almost a pound of excellent smoked bacon in the fridge. We are going to
> be away for a few days so I should make myself some bacon and eggs to
> use some of it up.
>

Or BLT sandwiches!

[Dave Smith]

Hmmm.... good idea, but no lettuce, and I already had the bacon with
poached eggs.

[itsjoan...@webtv.net]

I would say BLT sandwiches at my abode are sans lettuce about 99% of the
time. Can't say I miss the leafy green stuff when I chow down.

[lucreti...@fl.it]

I was out to lunch and had delicious bbq'd shrimp on rice pilaf,
yummy.

[U.S. Janet B.]

that sounds excellent. Maybe I will plan that soon
Janet US

[tert in seattle]

well then it's not a BLT, it's a tomato bacon sandwich which is just wrong

[itsjoan...@webtv.net]

On Thursday, May 30, 2019 at 3:50:05 PM UTC-5, tert in seattle wrote:

>
> itsjoan...@webtv.net writes:
> >
> >I would say BLT sandwiches at my abode are sans lettuce about 99% of the
> >time. Can't say I miss the leafy green stuff when I chow down.
>
> well then it's not a BLT, it's a tomato bacon sandwich which is just wrong
>

Naw. Still just as good without the tasteless lettuce.

[ImStillMags]

add a soft fried egg on top !!!

[tert in seattle]

anyone who says "BLT sandwich" obviously can't appreciate this, but
come on, it's a BLT - the perfect sandwich! "just as good" makes no
sense here

[itsjoan...@webtv.net]

On Thursday, May 30, 2019 at 5:00:07 PM UTC-5, tert in seattle wrote:
>
> itsjoan...@webtv.net writes:
> >
> >Naw. Still just as good without the tasteless lettuce.
>
> anyone who says "BLT sandwich" obviously can't appreciate this, but
> come on, it's a BLT - the perfect sandwich! "just as good" makes no
> sense here
>

Sure it does. Lettuce really adds no flavor; it just makes it 'prettier'
and people think because it's got a hunk green vegetable on it, that adds
no nutritional value, that's really healthy now! Not that bacon is a super
food by any means. Probably the only thing that could be considered healthy
is the tomato.

[lucreti...@fl.it]

On Thu, 30 May 2019 13:51:23 -0600, U.S. Janet B. <J...@nospam.com>

They had been well marinated in olive oil, lemon and garlic, worked
well.

[lucreti...@fl.it]

Does to me, says I didn't happen to have a lettuce so skipped that
ingredient :)

[itsjoan...@webtv.net]

:o))

[graham]

A restaurant near Colchester used to serve "Bacon Doorsteps." Two very
thick slices of heavily buttered *white* bread sandwiching slices of
lightly cooked back bacon.
Not exactly healthy but BLOODY GOOD!!!!!!!!!!!

[itsjoan...@webtv.net]

On Thursday, May 30, 2019 at 7:44:26 PM UTC-5, graham wrote:
>
> A restaurant near Colchester used to serve "Bacon Doorsteps." Two very
> thick slices of heavily buttered *white* bread sandwiching slices of
> lightly cooked back bacon.
> Not exactly healthy but BLOODY GOOD!!!!!!!!!!!
>

Where's my sandwich?!?

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:5CEFF5B7...@att.net...

I had a tall glass of celery juice, another of water and lime juice, cottage
cheese, a small piece of bread and butter.

[penm...@aol.com]

On 30 May 2019 Julie Bove wrote:
>
>I had a tall glass of celery juice, another of water and lime juice, cottage
>cheese, a small piece of bread and butter.

I like Dr. Brown's Cel-Ray tonic with a pastromi on seeded rye but you
can keep the rest of your TIAD slop.

[Hank Rogers]

Yoose don't mix it with crystal palace?

[Dave Smith]

On 2019-05-30 5:59 p.m., tert in seattle wrote:
> itsjoan...@webtv.net writes:

>>>> I would say BLT sandwiches at my abode are sans lettuce about 99% of the
>>>> time. Can't say I miss the leafy green stuff when I chow down.
>>>
>>> well then it's not a BLT, it's a tomato bacon sandwich which is just wrong
>>>
>> Naw. Still just as good without the tasteless lettuce.
>
> anyone who says "BLT sandwich" obviously can't appreciate this, but
> come on, it's a BLT - the perfect sandwich! "just as good" makes no
> sense here
>

I have to agree that lettuce is an essential ingredient for a BLT. A BT
is not 2/3 of a BLT. I have been know to have BTs and, even though I am
not into lettuce I would before the whole BLT routine.

[itsjoan...@webtv.net]

I'm there for the bacon and tomato.
:-o))

[Julie Bove]

<penm...@aol.com> wrote in message
news:lrv0fe9m9hd2nat3o...@4ax.com...

Don't think we can get that here.

[itsjoan...@webtv.net]

On Thursday, May 30, 2019 at 11:45:45 PM UTC-5, Julie Bove wrote:
>
> <penm...@aol.com> wrote in message

>
> > I like Dr. Brown's Cel-Ray tonic with a pastromi on seeded rye but you
> > can keep the rest of your TIAD slop.
>
> Don't think we can get that here.
>

You can buy it by the case from Amazon; your kind of shopping.

[Cindy Hamilton]

You can't taste lettuce? I find it has a distinctive taste. Not strong,
but readily identifiable.

Cindy Hamilton

[Gary]

I agree. It does have a mild taste although bacon will overpower
it. For me, the lettuce adds the crunch factor that I love on the
sandwich. It does make it better, imo.

[Dave Smith]

On 2019-05-31 6:53 a.m., Gary wrote:

> Cindy Hamilton wrote:

>> You can't taste lettuce? I find it has a distinctive taste. Not strong,
>> but readily identifiable.
>
> I agree. It does have a mild taste although bacon will overpower
> it. For me, the lettuce adds the crunch factor that I love on the
> sandwich. It does make it better, imo.

It does seem to be a texture thing. I like BLTs but, as I said before,
we don't always have lettuce on hand when I have a hankering for a BLT,
so it just have bacon and tomato. They are good, but definitely lacking
an essential ingredient. It is curious how some people think that some
things have no flavour, but you can definitely tell when there is too
much. Celery is good example. Another is bay leaf. Soups and stews
without it tend to be missing something, even if you can't pinpoint the
missing taste. A couple years ago I had a dish in a Mexican restaurant
that had way too much bay leaf.

[lucreti...@fl.it]

My grandmother used to give us Dripping Doorstops - thick cut bread
smeared with a heavy dose of dripping which had lots of rough salt on
top. I don't think I could handle one now but it sure quieted kids on
limited war time diets :) Have to say, we were very active kids all
day so maybe the body actually needed it, we are all still very
healthy save one who was killed in a motor bike accident at age 20.

[Gary]

Nothing else with the cottage cheese? Isn't that kind of blah by
itself?

[Gary]

I meant to do that for the 2nd helping last night but forgot.
Last week I did do a microwaved potato then turned into lumpy
mashed potato. I did top that with a juicy over-easy egg. Broke
the yolk over it and it was very delicious. :)

[Gary]

lucreti...@fl.it wrote:
>
> I was out to lunch and had delicious bbq'd shrimp on rice pilaf,
> yummy.

Sounds good. I'm overdue for shrimp. I'm waiting for a good sale
again. They come often enough.

[Cindy Hamilton]

We very rarely are out of lettuce. When we are, it's time to
hustle to the grocery store.

I put lettuce on all sorts of sandwiches. Chicken, turkey,
fried egg....

Cindy Hamilton

[jmcquown]

I'd much rather have a bacon and fried egg sandwich, thanks. ;)

Jill

[Ophelia]

"Gary" wrote in message news:5CF125AA...@att.net...

===

Not something I have ever made. Do I see that you part cook your
potatoes first?

Mentioned it to D and he fancies it <g>

[itsjoan...@webtv.net]

Yes, I can taste it but find it doesn't add a wow factor or make me refuse to
eat a BLT if it's missing.

[itsjoan...@webtv.net]

On Friday, May 31, 2019 at 6:05:02 AM UTC-5, Dave Smith wrote:
>
> It is curious how some people think that some
> things have no flavour, but you can definitely tell when there is too
> much. Celery is good example. Another is bay leaf. Soups and stews
> without it tend to be missing something, even if you can't pinpoint the
> missing taste. A couple years ago I had a dish in a Mexican restaurant
> that had way too much bay leaf.
>

I can never discern whether a dish is missing bay leaf or not thus I don't use
it. One herb I can definitely tell that will overpower a dish is sage. That
is one addition I'm very, very careful when adding. Taste, needs a smidge
more sage; taste, needs a smidge more sage; taste, ok, that's plenty, add no more!

[penm...@aol.com]

If you enjoy celery juice you'll love this:
https://www.amazon.com/s?k=Dr.+Brown%27s+Cel-Ray+tonic&ref=nb_sb_noss

[graham]

Using personality to match food choices.

[Cindy Hamilton]

I'm that way with thyme. If a recipe says 1 teaspoon, I add no more than
1/4 teaspoon.

Cindy Hamilton

[tert in seattle]

itsjoan...@webtv.net writes:

>On Thursday, May 30, 2019 at 5:00:07 PM UTC-5, tert in seattle wrote:
>>
>> itsjoan...@webtv.net writes:
>> >

>> >Naw. Still just as good without the tasteless lettuce.
>>

>> anyone who says "BLT sandwich" obviously can't appreciate this, but
>> come on, it's a BLT - the perfect sandwich! "just as good" makes no
>> sense here
>>

>Sure it does. Lettuce really adds no flavor; it just makes it 'prettier'
>and people think because it's got a hunk green vegetable on it, that adds
>no nutritional value, that's really healthy now! Not that bacon is a super
>food by any means. Probably the only thing that could be considered healthy
>is the tomato.

although there are health benefits to eating lettuce despite its lack
of vitamins I do not advocate for BLT wholeness/purity based on that

as Gary eloquenty put it lettuce adds the crunch factor - texture is a
major transcendent property of BLTs

[graham]

I'm the same when it comes to cinnamon.

[Cindy Hamilton]

I like the way the cool lettuce offsets the salty, smoky bacon and the
sharp, sweet tomato.

Cindy Hamilton

[penm...@aol.com]

On 31 May 2019 itsjoannotjoann wrote:

Sage is an herb I don't use, don't even have any, I don't like
breakfast sausage because of the sage. I use marjoram instead.
I use bay leaves but I count how many I add and write it down, then I
know how many to pull out before serving. Bits of broken bay leaves
are added to my pickling spice.

[penm...@aol.com]

I use lettuce in sandwiches but not in hot sandwiches, I wouldn't add
lettuce to a fried egg sandwich but it goes into sliced hardcooked egg
sandwiches. We use a lot of lettuce, all kinds, but mostly for
salads. We like escarole too.

[jmcquown]

Depending on the dish, a whisper of cinnamon is usually all it takes. :)

Jill

[tert in seattle]

exactly!

[penm...@aol.com]

For me a BLT is Bologna (actually Mortadella), Lettuce, and Tomato...
for crunch I'll add potato chips. I love good Mortadella, the kind
with pistachio nuts. I only use the green outer leaves from iceberg
in sandwiches, the inner part becomes a wedge salad.
However tonight dinner will be a sixteen egg potato. red bell pepper,
and kielbasa omelet/fritatta. Everything is ready, beaten eggs are in
the fridge:
https://postimg.cc/yDbd7XK2

[Dave Smith]

That may be, but I think the question is whether it would be a bacon and
fried egg sandwich if one or the other was missing, like the BLT without
lettuce.

[lucreti...@fl.it]

The crunch factor is there with flavourless iceberg lettuce but not
there with decent flavoured romaine.

[Cindy Hamilton]

Use the stems. They're quite crunchy.

Iceberg lettuce isn't completely flavorless. It is quite mild,
however.

My gold standard for "flavorless" is distilled water.

Cindy Hamilton

[Bruce]

Burger Analysis 001.

[Bruce]

On Fri, 31 May 2019 13:09:50 -0400, penm...@aol.com wrote:

>On 31 May 2019 itsjoannotjoann wrote:
>>On May 31, 2019 Dave Smith wrote:
>>>
>>> It is curious how some people think that some
>>> things have no flavour, but you can definitely tell when there is too
>>> much. Celery is good example. Another is bay leaf. Soups and stews
>>> without it tend to be missing something, even if you can't pinpoint the
>>> missing taste. A couple years ago I had a dish in a Mexican restaurant
>>> that had way too much bay leaf.
>>>
>>I can never discern whether a dish is missing bay leaf or not thus I don't use
>>it. One herb I can definitely tell that will overpower a dish is sage. That
>>is one addition I'm very, very careful when adding. Taste, needs a smidge
>>more sage; taste, needs a smidge more sage; taste, ok, that's plenty, add no more!
>
>Sage is an herb I don't use, don't even have any, I don't like
>breakfast sausage because of the sage.

Not even a schmear?

[itsjoan...@webtv.net]

On Friday, May 31, 2019 at 12:09:55 PM UTC-5, Sheldon wrote:
>
> Sage is an herb I don't use, don't even have any, I don't like
> breakfast sausage because of the sage. I use marjoram instead.
> I use bay leaves but I count how many I add and write it down, then I
> know how many to pull out before serving. Bits of broken bay leaves
> are added to my pickling spice.
>

I do keep sage on hand and about the only thing I use it for is cornbread dressing. Too much sage gives me indigestion something fierce. But I'm
with you on the sage sausage, somebody else can have my patty.

[lucreti...@fl.it]

Well distilled water is good for the steam iron :)

[Leonard Blaisdell]

In article <qcrljc$k08$1...@ftupet.ftupet.com>, tert in seattle

<te...@ftupet.com> wrote:

> although there are health benefits to eating lettuce despite its lack
> of vitamins I do not advocate for BLT wholeness/purity based on that
>
> as Gary eloquenty put it lettuce adds the crunch factor - texture is a
> major transcendent property of BLTs

My wife likes bat sandwiches. Since bats are so hard to catch, we
substitute bacon, avocado and tomato.

leo

[lucreti...@fl.it]

Now that's funny :)

[dsi1]

Hawaiian cuisine traditionally doesn't have stuff like sage and other herbs. That's going to change. The young chefs will use the haole seasonings. I just had some roast beef that had rosemary in it. It's okay but I don't think it's needed.

I also had some corned beef hash the other day that had a strong taste coriander. I did not care for that but I suppose the haoles like it that way since that's how they expect corned beef to taste. The Hawaiians expect their corned beef to taste like the canned stuff. The time they are a'changing.

[Hank Rogers]

Popeye, her gardener isn't mexican, so she may not understand yoose.

Yoose also need to realize that not everyone is hiding out mexicans
from US immigration officers.

[Hank Rogers]

He only schmears stuff on old wimmens. Usually illegal mexicans.

Unless he is splattering his headboard. You gotta be alert when
yoose are the strongest man in the woirld.

[Cindy Hamilton]

On Friday, May 31, 2019 at 5:40:32 PM UTC-4, lucreti...@fl.it wrote:

> Well distilled water is good for the steam iron :)

Iron? I seem to recall that word, but I've forgotten what it's for. ;)

Cindy Hamilton

[jmcquown]

LOL Cotton and linen fabrics are very popular in the southern states.
Not only are they comfy/cool, no one looks askance if they're wrinkled. :)

Jill

[lucreti...@fl.it]

Suffice to say, mine is more than 20 years old so you know how much
it's been used :)

[Bruce]

20 years of ironing, poor woman!

[lucreti...@fl.it]

On Sat, 01 Jun 2019 21:42:24 +1000, Bruce <br...@invalid.invalid>
wrote:

Clearly you don't do the ironing for your partner or you would have
known what I meant!

[Gary]

Ophelia wrote:
>
> "Gary" wrote in message news:5CF125AA...@att.net...
>
> ImStillMags wrote:
> >
> > On Thursday, May 30, 2019 at 8:24:35 AM UTC-7, Gary wrote:
> > > Cooking right now and almost finished -
> > >
> > > Very large potato cubed
> > > Medium-large onion cubed
> > > Some cubed Spam
> > >
> > > All fried until very browned, almost blackened.
> > > (in oil and butter combined)
> > > Will serve with some Gramma.R signature applesauce.
> > > And a buttered piece of bread.
> > >
> > > It's enough for two meals, easy.
> >
> > add a soft fried egg on top !!!
>
> I meant to do that for the 2nd helping last night but forgot.
> Last week I did do a microwaved potato then turned into lumpy
> mashed potato. I did top that with a juicy over-easy egg. Broke
> the yolk over it and it was very delicious. :)
>
> ===
>
> Not something I have ever made. Do I see that you part cook your
> potatoes first?
>
> Mentioned it to D and he fancies it <g>

Assuming you're asking about the combo of potato, onion and spam:
- Microwave the potato until almost done then cube it
I often leave it in too long and it's fully cooked but
that's ok. Cubing it then, it will tend to fall apart
some but that's ok too.
- then put cubed potato, raw choppen onion, and
Spam right from the can into a frying pan with a
little oil and butter and brown it all stirring
once or twice but do let it sit cooking long too.

The applesauce on the side is a good compliment.
Also a juicy fried egg on top would be good.

For the microwaved "chunky mashed potato" only,
Just microwave it until done but in 2-3 steps.
Cook for a couple of minutes, let it sit for 4 minutes
then flip over and microwave again. If a large potato,
you might have to do that a 3rd time.

Then cross cut it using a knife and spoon, turn the bowl
sideways and cross cut again with some butter and S&P.
Do this turning and cutting a few times until texture
is how you want it and butter and S&P is mixed in.

Again, applesauce on the side and a juicy egg
on top is a good thing. :)

[Gary]

penm...@aol.com wrote:
>
> However tonight dinner will be a sixteen egg potato. red bell pepper,
> and kielbasa omelet/fritatta. Everything is ready, beaten eggs are in
> the fridge:
> https://postimg.cc/yDbd7XK2

Why do you premake everything then keep it in the fridge. Once I
prepare a dinner, I'll go ahead and cook it, eat some, and save
the rest.

[U.S. Janet B.]

On Sat, 01 Jun 2019 08:37:02 -0300, lucreti...@fl.it wrote:

I need to find mine. I got some "iron-on' tape for some itty bitty
repairs to a pair of jeans and a shirt but now I need to iron to do
it.

[lucreti...@fl.it]

On Sat, 01 Jun 2019 07:43:56 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

Yes, I used mine for that, cat ripped a hole in my duvet cover and
have to say it had many washes before the tape gave up the ghost. I
also use it a lot for blocking knitting when it is finished.

[Dave Smith]

I found out the hard way that it is not for waxing skis.

[penm...@aol.com]

We both do ironing, and I actually enjoy ironing.
In fact we recently bought a new iron and it works great.
https://www.amazon.com/BLACK-DECKER-Advantage-Professional-D2030/dp/B00GJB79X0/ref=sxin_6_ac_d_rm?crid=35MRO6S7QJW3J&keywords=black%2Band%2Bdecker%2Birons%2Bsteam&pd_rd_i=B0006ZUHR0&pd_rd_r=3ba5a9cc-5143-404c-af1f-4ba76553e8e5&pd_rd_w=emw8B&pd_rd_wg=NgQLA&pf_rd_p=0bc35c17-1e0d-4808-b361-20ab11b00973&pf_rd_r=6QKCH46HMYJX0ZDJ58BZ&qid=1559401754&s=gateway&sprefix=black%2Band%2Bdecker%2Biron%2Caps%2C487&th=1

[penm...@aol.com]

I like to do all the prep early in the day. Only the beaten eggs
went into the fridge... the veggies were on the lowest heat for
several hours, and each added at a different time... first potatoes.
next peppers, next kielbasa. Last were the eggs, they take a half
hour. Cooking 16 eggs quickly they'll burn on the bottom before the
top cooks, and it's not possible to flip 16 eggs.

[Ophelia]

"Gary" wrote in message news:5CF272B6...@att.net...

====

Thanks very much:)))

[graham]

I use mine regularly to iron shirts.

[Cindy Hamilton]

Good for you. I buy stuff that doesn't have to be ironed, and I never
go anywhere I have to dress up. It's all business casual where I work.

Cindy Hamilton

[GM]

Lol...ain't it the truth, that's what cleaners are for...

I did buy one of those little steamer thingies, which gets wrinkles out pretty neatly if needed, but I haven't even used that in a year or so...

--
Best
Greg

[Bruce]

Nor she for me.

[itsjoan...@webtv.net]

On Saturday, June 1, 2019 at 10:15:55 AM UTC-5, Sheldon wrote:
>
> We both do ironing, and I actually enjoy ironing.
> In fact we recently bought a new iron and it works great.
>
> https://www.amazon.com/BLACK-DECKER-Advantage-Professional-D2030/dp/B00GJB79X0/ref=sxin_6_ac_d_rm?crid=35MRO6S7QJW3J&keywords=black%2Band%2Bdecker%2Birons%2Bsteam&pd_rd_i=B0006ZUHR0&pd_rd_r=3ba5a9cc-5143-404c-af1f-4ba76553e8e5&pd_rd_w=emw8B&pd_rd_wg=NgQLA&pf_rd_p=0bc35c17-1e0d-4808-b361-20ab11b00973&pf_rd_r=6QKCH46HMYJX0ZDJ58BZ&qid=1559401754&s=gateway&sprefix=black%2Band%2Bdecker%2Biron%2Caps%2C487&th=1
>

I got you beat. I've got this one and I do like it as it has a very good size
tank that will iron quite a while without a refill.

https://i.postimg.cc/GtF29MW1/Delonghi-compact-pro-300.jpg

[itsjoan...@webtv.net]

On Saturday, June 1, 2019 at 11:57:36 AM UTC-5, GM wrote:

>
> Cindy Hamilton wrote:
>
> > Iron? I seem to recall that word, but I've forgotten what it's for. ;)
>
>
> Lol...ain't it the truth, that's what cleaners are for...
>
> I did buy one of those little steamer thingies, which gets wrinkles out pretty neatly if needed, but I haven't even used that in a year or so...
>
> --
> Best
> Greg
>

When I worked all my dress pants were ironed and with a crease that would cut
your finger if you chose to run it down the crease. Some shirt were iron but
most all were pullovers that were knit. But I learned if you want wrinkle-
free clothes is to start taking them out of the dryer the last 10 minutes or
so of drying time. Hang each one as it comes out, pants or shirts, and
DON'T leave any clothes laying in the dryer once it shuts off.

[GM]

Yup, exactly...

My former gig was "dress casual" and I am very "particular" about crisp dress shirts ('HEAVY STARCH PLEASE!'), dress slacks, etc...so my cleaning bill was pretty high, I only wore items once, and then back to the cleaners...

Now my work duds are polo shirts, cargo pants and jeans...no big cleaning bills, I just launder myself, no "crispness" needed...

--
Best
Greg

[itsjoan...@webtv.net]

On Saturday, June 1, 2019 at 2:55:22 PM UTC-5, GM wrote:
>
> Now my work duds are polo shirts, cargo pants and jeans...no big cleaning bills, I just launder myself, no "crispness" needed...
>
> --
> Best
> Greg
>

Cargo pants, UGH! Just carry a purse and be done with it.

[GM]

LOL..thanks, "Steve" aka "sqwertz"...!!!

;-P

<chuckle>

--
Best
Greg

[dsi1]

I got me a pair of cargo pants around Christmas. That was the best styling move in the last few decades. You can bet that I'm a pretty cool dude. The last time I wore cargo pants was in high school. Those had bell bottoms, these don't. :)

[itsjoan...@webtv.net]

On Saturday, June 1, 2019 at 3:17:50 PM UTC-5, dsi1 wrote:
>
> I got me a pair of cargo pants around Christmas. That was the best styling move in the last few decades. You can bet that I'm a pretty cool dude. The last time I wore cargo pants was in high school. Those had bell bottoms, these don't. :)
>

A purse for you, too.

[dsi1]

I man purse? I think not.

[Hank Rogers]

I'm sure it is the finest in the world.

[Bruce]

On Sat, 1 Jun 2019 20:23:59 -0500, Hank Rogers <nos...@invalid.org>
wrote:

You'd think Popeye would iron a shirt just by looking sternly at it.

[Cindy Hamilton]

One word: knits

Nearly all of my work clothes are jersey knits or crinkle polyester.

I've got some cotton pants for the dog days of summer, and I just don't
care if they're wrinkles. Even if I ironed them, they'd be wrinkled
by the time I drove to work.

Cindy Hamilton

[Jack Granade]

On 6/2/2019 6:59 AM, Cindy Hamilton wrote:
> I've got some cotton pants for the dog days of summer
>

I figured you for a Mumu tent.

[itsjoan...@webtv.net]

On Sunday, June 2, 2019 at 5:59:45 AM UTC-5, Cindy Hamilton wrote:
>
> On Saturday, June 1, 2019 at 3:25:29 PM UTC-4, itsjoan...@webtv.net wrote:
> >
> > DON'T leave any clothes laying in the dryer once it shuts off.
>
> One word: knits
>

Even my knit tops would wrinkle if left in the dryer.

>
> I've got some cotton pants for the dog days of summer, and I just don't
> care if they're wrinkles. Even if I ironed them, they'd be wrinkled
> by the time I drove to work.
>
> Cindy Hamilton
>

Yes, cotton is bad about wrinkling but I find 100% cotton to be extremely hot
in the summer and I just steer clear of it winter or summer. Linen is nice
in the summer but it wrinkles terribly, too.