Gar1eth

I’m glad you are home. And I appreciate learning about the difference between mandelbrot and biscotti. I just got home on Thursday from my first hospitalization for my MG. I hope it’s my last. I received 5 days of intravenous gamma globulin. Usually it’s reserved for severe crises like not being able to breathe. I wasn’t that bad. But I was having trouble swallowing to the point that for a week at least 50 % of what I ate was getting stuck at the back of my throat. I would have to try to cough to get it back to the front part of my mouth. And then I would try to chew it enough with my weakened jaws that I could swallow it. If the hospital scales were correct, I had lost 10 pounds from a clinic visit only 2 or so weeks before. But it’s definitely possible one of the scales was off because I don’t think my clothes have felt as if I had lost 10 pounds. Between the blood draws and the IVs, by Thursday I was feeling like a pincushion. Gman

Did you have your cardiac surgery, @jjkrkwood? If so, I hope everything went well. Is there a difference between mandelbrot and biscotti? Mandelbrot was always too dry for me. Gman

I don’t like either. Gman

Last time I saw a picture of him, he and his friend Joseph didn’t look so hot. Gman

There’s an organic dairy that delivers in the Seattle-Tacoma area. And the people signed up do have metal boxes on the their porches. What always impressed me was how perfectly in tune and in step they always were. I wonder when they found time to rehearse or whether the trades people were all just naturals. Maybe it was a job requirement. Gman

Defunct in 1969 https://en.m.wikipedia.org/wiki/Helms_Bakery Gman

I live in Tacoma. It was so weird seeing the smoke on the horizon and smelling it when it wasn’t in our immediate vicinity. Of course when I lived in Corpus Christi, one year northern Mexico was burning-at least two hours away-and you could smell the smoke then too. Gman

My parents-probably during the 1970’s -bought a Kirby Vacuum from a door to door vacuum salesman. Gman

I’ve been living a lot with Mr. Softee lately. Gman

I’m fairly sure I didn’t imagine them as when I looked them up online, they did exist. And I can’t imagine having seen them online without deliberately looking them up. I think I also remember they had a paper tab stopper of some type rather than a screwed on cap. Gman

We had a milkman intermittently until I was about 6 (1967). But from when I was younger, I can remember my grandmother leaving out empty amber colored glass milk bottles on the front porch for the milkman to pick up. Gman

They weren’t very common where I grew up. I did know a guy named Mark who was a year older than I was who had a route for a while in high school. I mentioned to my MoM I might like to do it. She told me she had heard from Mark’s mother that the insurance was really expensive. I also thought I might like working at the local Baskin Robbins. But the guy who owned the two where I grew up only hired girls-or at least in all the years I went there, I only saw girls behind the counter. Gman

BUTTER, BUTTER, BUTTER!!!! Most olive oil is tasteless to me. I do like balsamic vinaigrette. And it’s especially good on a thick crusty Italian type bread. But did I mention, BUTTER? It’s the best!!! Gman

I read in India Pizza Hut has a Chicken Tikka Masala pizza. I’d really like to try that. Gman

Steve Jordan was incredibly handsome. I figuratively drooled over his website for years. When we met, he couldn’t get hard. But he always advertised as a bottom anyway. He said it wasn’t me. But I took that with a grain of salt. Gman

I just looked him up. I’m probably more into Tex-Mex than I am traditional Mexican food. But I’m not saying I wouldn’t try traditional Mexican food. But I don’t like mole, cheese (except mostly on pizza), sour crema, seafood, or any peppers but bell peppers. Lots of times that limits my choices at restaurants. Gman

Who is Rick Bayless? Gman

Ike was a fellow Texan. The story they used to have posted at the UNO’s Restaurants was that after WW2 initially Ike wanted a Tex-Mex restaurant. He had some potential investors over, and whoever made the Tex-Mex wasn’t very good. The investors became ill. Ike’s next thought was the pizza he had had in Italy during WW2. But he thought it wasn’t substantial enough. So he developed (ie invented) deep dish pizza, so it would be more of a meal. The investors loved it. And the rest is history!! I think Digiornos is pretty good. Gman

My mistake on rewriting this or due to autocorrect. Original I had put Genoa as the American version and Genova as how my teacher said it. Gman

I’m very sorry too @WilliamM. And that was an incredibly nice post @honcho. Gman

Andrew most likely has a lot more money than I’ll ever have as well as a much more active social life. He probably doesn’t need FB as much as I do. Gman

I’ll be sad if Facebook goes. For one thing I live over 1600 miles from my family. And I don’t get back home often. It’s somewhat bittersweet, but I enjoy seeing pictures of my Mom, siblings, nieces, nephew, great-nieces and nephews, and the rest of the family. Plus with my newly diagnosed myasthenia gravis I’ve joined a FB Group. I personally am not great at phone calls-so Facebook definitely serves a purpose in keeping me connected. Gman

My favorite teacher in high school was my Latin teacher. She was from Geneva (Genoa), Italy. I don’t think she was quite a war bride. But she probably came to the USA in the very early 1950’s. While she had been in the USA longer than I had been alive, she remained dismissive of many American things. I remember her talking about how pizza and spaghetti were not main meals in Italy but snacks. On the other hand, I could never quite see how you’d want anything else to eat after a large bowl/plate of spaghetti. Different countries definitely have different taste palates. I remember liking Pizza Hut from the time I was a little tyke (that’s tyke, not dike:p) although ground beef has never been my favorite. I preferred the sausage-not the larger Italian type sausage that most places have now. This was the more ground up type that looks a lot like the mince which you disliked. In fact as a child, Pizza Hut was one of my favorite pizza places to go. I don’t like it quite as much now-although I still like it. I have a feeling it’s probably due to tastebud changes as well as some changes in their recipes over the past 50 years. I’m told many in the UK don’t like the salty sweet mixture that many of us here in good ol US of A like as exemplified by sausage and maple pancake syrup. I remember in high school that my social studies teacher told us how she had been visiting Russia a few years before when Pepsi Cola 1st was allowed in. She said prior to that Russian carbonated beverages were more fruit flavored. Their tour guide tried Pepsi and didn’t like it at all. It would take an awful lot of money to get me to finish a Vegemite sandwich-even to start one would be very, very pricey. (Someone brought a jar to my dorm around the time the Men At Work song was still popular). Gman

My brother and nephew years ago were on some kind of field trip in the kitchen at a pizza place. I think it was Pizza Inn. I remember him saying something about seeing a bag labeled ‘artificial’ mozzarella cheese. Gman

My brother liked it. I tolerated it. What I really loved was when my Mom made a pizza from the Chef Boyardee Pizza Mix. She would use the sausage variety which hasn’t been available for years and years. She would add extra cheese and green olives to the pizza. Nowadays I like the thin crust Digiornos combo pizza. When I have them, I slice cherry tomatoes in 1/2 to put on it prior to baking, and I add garlic powder, oregano, and paprika. For some reason in Washington state if you’re at a pizza place, and you ask them to put tomatoes on a pizza, they are liable to put them on the pizza after it’s finished baking if you don’t specify you want them cooked. If I had wanted raw toppings on my pizza, I would tell them that. It seems to me wanting raw toppings should be the special order, not wanting cooked toppings. Gman