Ruth Haffly wrote to Dave Drum <=-

Never had a migrane headache AFAIK. Beck in my younger years when I
was carousing with my pals I had some memorable hangovers with their
head aching and general malaise. But no migraines, thank oyu very much.

OTOH we've never had a hangover, either of us.

That's because you're both teetotalers. I'm not. Altho I don't imbibe
as much as I did when I wore a younger man's clothes.

8<----- SLIT ----->8

I leave the syrup where found. Not a fan of maple flavour. If I put
any liquid on my pancake/waffle it will be sorghum molasses or honey.
Byt, for rhe most I use jams/preserves or jellies to sweeten things up.

IIRC, they do have blueberry and other syrups available, just ask. And,
if you don't use all of the various ones they bring out, they'll let
you take them home, at least in our experience.

Oh, I know they bring the mini-bottles of maple syrup with the pancakes.
I have a nice collection in my kitchen pantry. Some friend/relatives like
maple syrup so it works out.

We don't have any Buc-ees locations here. But they are being
threatened. As if we don't have plenty other fats food choices.

Tried them last night, won't buy them again. They're sort of a hybrid, corn nuts and puffed corn--not as dense as corn nuts but denser than Cheetos or any of the other puffed corn snacks. OK cinnamon taste, definate sugar. Good for folks who like that kind of stuff but I'll
have something else, thank you.

So I had to go look up Bub ees on my search engine. Mostly in Texas
(home to much strangeness) as Gas Station/C-Stor or Truvk Stops. Their "mascot" is cute and just enough different from the original Ipana toothpaste Bucky Beaver mascot to forestall a lawsuit. Bv)=

They're planning on putting one in about an hour and half away from us. Some folks are all for it, others say "no way" but it looks like the latter are being shouted down. Already a welcome sign on the site.
Their brisket sandwich is ok--we split on--but everything is made the same, can't order a sandwich with no sauce.

No way I'm gonna drive an hour and a half for *anyone's* food - not just
fats food. If I'm already in the area for some legitimate reason - that's
a different story.

Saw ortho dr yesterday as follow up from fall on trip. New x-rays
showed no bone fractures (Utah ER thought possible hairline fracture of elbow) but stitches to stay in at least another week. Also treated that area & scraped up knee with menuca honey/copper mix for better healing, back next week and hopefully stitches will come out.

One thing I have learned as I get older. We don't heal up as quickly
as we used to did when we wore a younger person's clothes.

That's for sure! Most of the bruises and scrapes are well on their way
to healing; the elbow and knee are going to take longer. I'm going to
try to sit down at the sewing machine next week to finish a job started
in April, just down to buttons and button holes. I've been doing small amounts of hand wash dishes and laundry but leaving the major dish
doing and meal prep for Steve. Latter has been a lot of eating out of
our freezer.

Got to rotate your stock brfore it's been in there so long you are asking
"What did this used to be?" Bv)=

I'm gonna be busy from Monday with all manner of medical stuff. Monday is
the start for the radiatio0n trreatments for the lung cancer. Then off to
my primary doctor in the afternoon. Got to call Monday to reschedule an appointment with rheumatology that conflicts with my final radiation deal.

The oncologist assures me that I will not glow in the dark. DRAT!

When I make this I generally freeze half (or more) for future reference.
And I'll be pulling my last batch out the freezer for tonight's meal.
Sided with creamy cole slaw and Tatger Tots.

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

Title: Pulled Brisket Sandwiches
Categories: Beef, Herbs, Sauces, Breads, Chilies
Yield: 12 servings

5 lb Fresh beef brisket
1 1/2 c Water
1/2 c Worcestershire sauce
2 tb Cider vinegar
2 cl Garlic; minced
1 1/2 ts Beef bouillon granules
1 1/2 ts Chilli spice mix
1 ts Ground mustard
1/2 ts Cayenne pepper
1/4 ts Garlic salt
1/2 c Ketchup
2 tb Brown sugar
2 tb Butter
1/2 ts Hot pepper sauce
12 Kaiser rolls; split

Cut brisket in half; place in a 5 qt. slow cooker. In a
small bowl, combine the water, Worcestershire sauce,
vinegar, garlic, bouillon, chili powder, mustard,
cayenne and garlic salt. Cover and refrigerate 1/2 cup
mixture for sauce; pour remaining mixture over beef.
Cover and cook on low for 8-10 hours or until meat is
tender.

Remove beef; cool slightly. Skim fat from cooking
juices. Shred meat with 2 forks and return to the slow
cooker; heat through.

In a small saucepan, combine the ketchup, brown sugar,
butter, pepper sauce and reserved water mixture. Bring
to a boil; reduce heat. Simmer, uncovered, for 2-3
minutes to allow flavors to blend. Using a slotted
spoon, place beef on rolls; drizzle with sauce.

Jane Guilbeau, New Orleans, Louisiana

Makes: 12 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... "Realism...has no more to do with reality than anything else." -- Hob Broun
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)