Sean Dennis wrote to Dave Drum <=-

No more. Their marketroids have designed the layout so that one has to trudge nearly the length of the big box to get the products one came
for. And trudge all the way back to the cashier station. FEH! I can do
as well at other more convenient merchants. IOW - they pi$$ed me off.
And made it *very* inconvenient to buy from them.

All in an effort to get you to stay in the store longer and spend more money. Similar to a supermarket's layout. I used to be involved in
such things and after a while, I quit doing it because I couldn't deal with such stupidity. For me, my local Kroger has an end aisle cooler stocked with gallons of milk and a rack of bread loaves on the end
aisle next to it. So it can be a quick in-and-out trip for me. I tend
to do my major shopping once a month and then do much smaller weekly trips.

I know the layouts of all of my "usuals". So I can go right to what I'm
there for, pay up and get out of Dodge. For my stock up trips I let my
fingers do the walking. If I spend $30 at Hy-Vee or $35 at Meijer they
will pick the order, bag/box it and do curbside pickup at no additional
charge. Hy-Vee also offers a deal where if they have to substitute an
item that was on sale with a pricier equivalent you pay only the original (sale) price. And it's not hard at all to drop 30 or 35 bucks on staples.
Meat and produce I still always buy live. Bv)=

Here's a great summer recipe:

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

Title: Rodney Darling's Blackened Pig
Categories: Meats, Bbq/grill
Yield: 1 Servings

As long as you're not the home-owner or the pig. Bv)=

1 md To large pig
1 md Sized house
Sauce (optional)

Run the pig into the house. Shut all of the doors. Set the house
afire. Return in 3 days with oven mitts. Search and serve. Serve

This is one of my favourite pig things. I ate this at the Pig Hip location
many many times, even after the Interstate routed around the little town.
When the owner retired there was no one to take the cafe - so it was a more-or-less "museum stop" on a Route 66 tour. Until the fire.

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

Title: Route 66 Pig Hip Sandwich
Categories: Pork, Sauces, Sandwiches
Yield: 4 Servings

8 sl Fresh ham; cooked
4 Seeded 8" buns; sliced,
- toasted

MMMMM---------------------------SAUCE--------------------------------
1 lg Egg
3 c Good quality oil
7 oz Heinz catsup
2 oz Worcestershire sauce
1/2 c Granulated white sugar
pn Salt

MMMMM-------------------------GARNISHES------------------------------
1 lg Yellow onion; sliced thin
2 md Tomatoes; sliced thin
4 Leaves of head lettuce
Dill pickle slices

MAKE THE SAUCE: Chill a stainless steel mixing bowl
until very cold. Take a large egg from refrigerator
and using an electric mixer, beat egg thoroughly.

While continuing to beat, slowly add vegetable oil and
Heinz catsup. To this, add Worcestershire sauce, sugar,
and pinch of salt. Serve over sliced fresh ham.

Makes 1 quart of sauce.

Toast the buns, spread the bottom of the bun with a
thin layer of sauce. Place two slices of fresh ham on
each bun bottom. Drizzle more sauce over ham, Dress out
the sandwich with the garnishes as desired. Place top
slice of bun over the garnishes and present to diner(s).

As served at the Pig Hip Cafe, Broadwell, IL

Recipe By: The Route 66 Cookbook; ISBN 0-933031-80-7

From: http://www.astray.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Jealousy is the fear of comparison." -- Max Frisch
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