Hello,

I'm listing prices of things for a reason, it will make sense at
the end.

Yesterday morning we gassed up the car and hit the traffic jam into
downtown Toronto. Without traffic 40-45 min drive. Took 2 hours
due to the fact that everyone seems to be back to work.

Gas = $42 ($1.42 a litre)
Street Parking $12 for 3 hours.

First stop the AGO to see the Andy Warhol exibit. Lots and lots
of people. Signs with maximum number of people allowed per room
security waving everyone in and not paying any attention to that.
When you could see a painting / picture without someone climbing
directly up your butt it was good. Not going to review art for
you. ;)

Decided we would go to a gluten free Chinese place as my Wife
hasn't had Chinese food since 2013 when she was diagnosed with
Celiac. Walk to the car to grab something from it before
hopping on a street car... Parking ticket. The ID10T was quite
happy to tell us we were 6 inches foward of the parking area.
Also smiling a huge smile when telling Andrea "I took many pictures
so don't bother fighting it."

Parking ticket = $50

Drive to the restaurant which is close to the Rogers centre, so
into a parking garage.

Parking Garage = $10 for 2 hours (Min option)
For those keeping track I'm up to $72 in parking now.

The restaurant (Chin Chin) was a little hole in the wall that could
have been a bit cleaner especially with the whole covid thing,
but whatever. Also I should mention the A/C was broken and it was
around 37c outside and 44c inside. LOL

Andrea got Orange chicken, Veg fried rice and little trees. I got
kung pow, veg fried rice and kimchi. Both quite good (for fake
Chinese) and we enjoyed it. Can also say it was in fact gluten free
as no issues from Andrea. ;) Price was Toronto cheap around $18
each. (With a can of ice tea)

I won't go back to Toronto for another 5 years now. ;)

Shawn

... A lie can be half way round the world before the truth has got its bootson. --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Shawn Highfield wrote to All <=-

I won't go back to Toronto for another 5 years now. ;)

I couldn't blame you after an experience like that.

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

Title: Michigan Chili Dog Sauce
Categories: Chili, Sauces, Sandwiches
Yield: 10 Servings

1 lb Hamburger
2 c Cold water
5 tb Chili Powder
3 tb Paprika
1 tb Dry Mustard
Salt & Pepper to taste

Start with raw hamburg in an open skillet, add 2 cups of cold water.
(DO NOT BROWN MEAT). Add: 5 TBS of chili powder (that's right!), 3
TBS of paprika and 1 TBS dry mustard, plus some salt & pepper. Stir
and let simmer for about an hour. Serve on a steamed hot dog plus
steamed (microwaved?) hot dog roll. Best when striped with a stripe
of mustard and chopped onions! Delicious! From: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... God gives us relatives; thank God we can chose our friends.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Quoting Shawn Highfield to All <=-

downtown Toronto.
Gas = $42 ($1.42 a litre)
Street Parking $12 for 3 hours.
Parking ticket = $50
Parking Garage = $10 for 2 hours (Min option)
For those keeping track I'm up to $72 in parking now.
I won't go back to Toronto for another 5 years now. ;)

The best way to do Toronto is by Go-Train and then subway!

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

Title: Roast Wild Duck With Wild Rice And Currant Jelly Sauce
Categories: Game, Rice, Sauces, Duck, Mushrooms
Yield: 8 Servings

2 Ducks, cleaned and dressed
Butter or bacon grease
Salt and pepper
10 oz can beef consomme
1/4 lb Fresh mushrooms sliced and
Sauteed
4 c Cooked wild rice
1 c Cooked brown rice
Tokay grapes for garnish
CURRENT JELLY SAUCE:
1 Jar currant jelly
1/3 c Worchestershire sauce
1/2 c Butter

Rub ducks with butter or bacon grease. Salt and pepper inside
out. Place in covered roaster. Brown in a 500 degree oven for 30
minutes. Mound rices in the pan and top with mushrooms and pour
consomme over all. Cover tightly and return to a 350 degree oven
for 2 hours.

Heat and slowly simmer sauce ingredients over very low heat one
hour before serving time.

Quarter ducks to serve. Mound rice in the center of a platter.
Surround with quartered ducks and garnish with Tokay grape
clusters.

From: Shelley Sparks To: bakery-shoppe-l

MMMMM




Cheers

Jim


... England: You'd better like peas, potatoes and sausage.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

The best way to do Toronto is by Go-Train and then subway!

Normally what we do. I just wasn't quite ready to get on a
go train with recycled air with a thousand other people. I'm
sure it's as safe as any other public space, but I couldn't
do it.

Shawn

... A peaceful man is a contradiction in terms.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Shawn Highfield to Jim Weller <=-

The best way to do Toronto is by Go-Train and then subway!

Normally what we do. I just wasn't quite ready to get on a
go train with recycled air with a thousand other people.

I can understand your hesitation!

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

Title: Berry Flavored Vinegar
Categories: Condiments, Fruit
Yield: 1 quart

3 c Wine vinegar
4 c Berries
2 tb Honey

Rinse and drain 4 cups fresh berries. Hull and slice strawberries.
Hull small berries. If desired, set aside 1/4 cup for display in
the vinegar bottle.

Combine vinegar, fruit and honey in a 2 to 3 quart pan. Cover and
bring to a boil over high heat. Remove from heat and let stand,
covered, until cool (up to 2 hours). Pour liquid through fine
strainer into a bowl or pyrex measure with a lip (for pouring).
Discard pulp/residue.

Pour vinegar through a funnel into a 1 quart bottle, plain or
decorative. Close tightly. Let stand at least 1 day. Use or keep
at room temperature up to 4 months. If an opaque film develops on
surface, you can either spoon it off or, to preserve clarity of
vinegar, pour through a fine strainer into a pan and bring to a
boil. Cool. Wash the bottle. Refill with vinegar. Store as
before.

Recipe by: Sunset Magazine, 1990 June

MMMMM

Cheers

Jim


... I never drink at breakfast because I always call it brunch.

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