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Strategies & Market Trends : ajtj's Post-Lobotomy Market Charts and Thoughts -- Ignore unavailable to you. Want to Upgrade?

To: robert b furman who wrote (33697)	8/17/2021 11:37:39 PM
From: ajtj99	2 Recommendations Recommended By Lee Lichterman III roto Read Replies (2) \| Respond to of 97962

Robert, that sounds fantastic ( except the dicing the peppers part, that takes forever! ). I make Stuffed Pepper Soup about once a month, and that involves dicing about 5-6 red, yellow, and green peppers. It's work, but it's awesome! When I cook for my dad, I have to make peppers and onions almost invisible, so that's extra work. I have to chop them extra small, and cook them longer to make them disappear. With him, anything that wasn't eaten in the 1950's can't be eaten today. What a drag. We just hide everything. Today I was playing "hide the zucchini" in the spaghetti sauce. I should have just put the stuff in the blender. It would have been faster than chopping it into oblivion. However, the home made Italian Sausage made the day in the sauce! Every Saturday or Sunday I text my family the menu for the week. I call our place The Bistro. They like knowing what's coming up and when to have guests over.

To: robert b furman who wrote (33697)	8/18/2021 9:10:13 AM
From: Lou Weed	1 Recommendation Recommended By ajtj99 Read Replies (1) \| Respond to of 97962

<<Wisconsin is the best kept summer and fall secret in the country.>> You got that right Bob......my favorite time of the year up there was always Sept. A little crisp in the morning air, a slight turn of the leaves and of course.....Packer season starts :-) Will definitely take you up on that offer when the world and travelling gets back to normal. In the meantime, stay safe and enjoy the harvest with friends and fam. Oh yeah, and go Pack!! Nothing less than superbowl this season :-)