Mike Duffy wrote:

On 2025-02-14, Hank Rogers wrote:

She's probably talking about a rare special cultivar

I did buy so-called 'red' bok choi once. It was actually
more magenta in colour, similar to 'red' cabbage.

Cooking, however, turned the colour more towards indigo.

I stir-fried a bunch to have with breakfast, and re-used
the leftover vegetable oil to cook scrambled eggs.

I ended up with green eggs and ham; I kid you not.

LOL! Not Bok Choy BTW. It's deninately green.

https://www.gettyimages.com/photos/bok-choy

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On 2/14/2025 5:41 PM, Cindy Hamilton wrote:

On 2025-02-14, Carol <[email protected]> wrote:

I'm not sure of other areas but Bok Choy in mature and baby types are
hitting mainstream markets here.

You must live in some kind of time warp. Bok choy has been available
at grocery stores here for 30 years.

Yep, I've been able to find bok choy in supermarkets in the produce
section for decades. One does not have to go to an "Asian market" to
find it.

Jill

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On 2/16/2025 7:49 PM, ItsJoanNotJoAnn wrote:

On Sat, 15 Feb 2025 9:46:31 +0000, Cindy Hamilton wrote:

On 2025-02-15, ItsJoanNotJoAnn <[email protected]> wrote:

On Fri, 14 Feb 2025 14:02:16 +0000, BryanGSimmons wrote:

Jill is almost exactly the same age as me.  Her condo is paid off.

When did Jill move into a condo???

64 is a good age to retire.

Only if she wants to give up 30% of Social Security.

Retirement and drawing Social Security are not necessarily identical.

I retired in 2022 and have yet to draw any SS.

I took it Bryan was telling her to retire and take SS early
as he.

Sure, depends on your situation, both health and finances.

I took SS at full age of 66 and cut back to 4 days, then a couple of
years later to 3 days. Quit at 71. My job was not physical and I liked
what I did and the people I worked with.

Eight years later, I think I mentioned here before, I still talk to Sue
every Saturday morning. We've been talking to each other for 33 years so
why stop now?

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On 2025-02-16, Carol wrote:

Mike Duffy wrote:

On 2025-02-14, Hank Rogers wrote:

She's probably talking about a rare special cultivar

I did buy so-called 'red' bok choi once. It was actually
more magenta in colour, similar to 'red' cabbage.

Cooking, however, turned the colour more towards indigo.

I stir-fried a bunch to have with breakfast, and re-used
the leftover vegetable oil to cook scrambled eggs.

I ended up with green eggs and ham; I kid you not.

LOL! Not Bok Choy BTW. It's deninately green.

Mayba it was nappa? Definitely not 'normal' red cabbage.

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On 2025-02-16, Carol <[email protected]> wrote:

Mike Duffy wrote:

On 2025-02-14, Hank Rogers wrote:

She's probably talking about a rare special cultivar

I did buy so-called 'red' bok choi once. It was actually
more magenta in colour, similar to 'red' cabbage.

Cooking, however, turned the colour more towards indigo.

I stir-fried a bunch to have with breakfast, and re-used
the leftover vegetable oil to cook scrambled eggs.

I ended up with green eggs and ham; I kid you not.

LOL! Not Bok Choy BTW. It's deninately green.

https://www.gettyimages.com/photos/bok-choy

Really?

https://www.clickandgrow.com/products/grow-red-pak-choi-indoors

--
Cindy Hamilton

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On 2/13/2025 8:53 PM, Dave Smith wrote:

On 2025-02-13 8:06 p.m., Jill McQuown wrote:

On 2/13/2025 6:42 PM, Carol wrote:

I simply cannot imagine preferring canned beef stew to an actual
homemade beef stew.  But given the price of beef right now, I wouldn't
be making beef stew right now, either.

It may depend on what they are used to in home made stew. When I was a
teen I had a friend who would be upset whenever he learned that his
mother was making stew for supper. I didn't understand because my mother
made pretty good stew but one day I got to sample his mother's stew. It
was  horrible.

My wife makes incredible stew. I do most of the grocery shopping and
often pick up stewing beef, usually at least two pounds worth to ensure
there will be enough for two nights worth. It is even better as leftovers.

When I was growing up my mother alternately made two kinds of beef stew.
One version was thick and meaty and had drop dumplings cooked on top.
(That recipe came from *her* mother.) The other was my dad's mother's
version and it was more like a vegetable beef soup (the broth was
practically clear) than a stew. I much preferred the former, especially
since she'd often sneak turnips into the latter. I don't care for
turnips. It was sometimes difficult to figure out which was a chunk of
turnip vs. a chunk of potato.

Jill

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On 2/14/2025 7:27 PM, ItsJoanNotJoAnn wrote:

On Fri, 14 Feb 2025 14:02:16 +0000, BryanGSimmons wrote:

Jill is almost exactly the same age as me.  Her condo is paid off.

When did Jill move into a condo???

I've never lived in a condo.

64 is a good age to retire.

Only if she wants to give up 30% of Social Security.

What I would prefer is not to have to worry about it. I enjoy my job
and the hours are fairly flexible. I generally work Monday-Thursday.
Today is a Federal holiday so the office is closed. I'll probably be
working this coming Friday.

I would have no problem continuing to work there, health permitting, for
until I was 68 or even 70. But my immediate boss (the CFO) was already planning to retire when he turns 65 in October so our two-person office
(we comprise the Finance department) in South Carolina office would
close, anyway. No way would the owner hire another CFO in South
Carolina; he'd hire someone in NY where the company is based.

The only reason the company Finance department is in South Carolina is
due to Covid. When everyone started working remotely in 2020, my boss
and his wife moved to a house they owned down here (they had been
renting it out). He rented a small office in town and hired me as his assistant. But I'd likely have been out of a job come the end of
October, anyway.

The owner of the company can't seem to make up his mind about what to
do. Now there's talk about keeping things going through the end of 2025
but dumping the radio advertising side and just keep the digital ad side
going through the end of the year.

Yet the radio ad programs keep coming in and that's what I handle the
billing for, both on the Receivables and Payable sides. As of the end
of last month they'd RIF'd five people. They are now talking about
offering to bring three of them back as part-timers to help handle a
large expected radio ad campaign that will run in April. So as of last
week, my RIF date had been pushed back to the end of June or possibly
the end of July.

Jill

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On 2025-02-17 10:06 a.m., Jill McQuown wrote:

On 2/14/2025 7:27 PM, ItsJoanNotJoAnn wrote:

On Fri, 14 Feb 2025 14:02:16 +0000, BryanGSimmons wrote:

Jill is almost exactly the same age as me.  Her condo is paid off.

When did Jill move into a condo???

I've never lived in a condo.

64 is a good age to retire.

Only if she wants to give up 30% of Social Security.

What I would prefer is not to have to worry about it.  I enjoy my job
and the hours are fairly flexible.  I generally work Monday-Thursday.
Today is a Federal holiday so the office is closed.  I'll probably be working this coming Friday.

I would have no problem continuing to work there, health permitting, for until I was 68 or even 70.  But my immediate boss (the CFO) was already planning to retire when he turns 65 in October so our two-person office
(we comprise the Finance department) in South Carolina office would
close, anyway.  No way would the owner hire another CFO in South
Carolina; he'd hire someone in NY where the company is based.

The only reason the company Finance department is in South Carolina is
due to Covid.  When everyone started working remotely in 2020, my boss
and his wife moved to a house they owned down here (they had been
renting it out).  He rented a small office in town and hired me as his assistant.  But I'd likely have been out of a job come the end of
October, anyway.

The owner of the company can't seem to make up his mind about what to
do.  Now there's talk about keeping things going through the end of 2025
but dumping the radio advertising side and just keep the digital ad side going through the end of the year.

I imagine the indecision of frustrating. When I was working for the
government there was a big move to privatize a lot of our work. I bailed
out of the maintenance branch and got into safety and regulation because
the writing was on the wall. I had had three different jobs in
maintenance and they are all gone. Then there was talk about changes in
the enforcement branch, like disbanding it and handing it over to police
forces or privatizing it. I am dead set against privatizing law
enforcement.

The government had a big push to get rid of staff and, thanks to job
security agreements we accepted in lieu us raises, they had to find a
way to get rid of staff and transfer people to those vacancies. The
dropped the age plus experience factor for full pension by 10. I was
eligible for retirement on a full and indexed pension at age 53. I
wasn't all that keen on retiring. I liked my job and the money was good.
My son was still at university so the extra money was nice. A key factor
was the 6 month window. I either went within 6 months of meeting that 80
factor or I was stuck there for another 5 full years before I would
qualify for retirement again. There was still the possibility of
layoffs. Nuts to that. I left. I never looked back.

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On 2025-02-17, Jill McQuown <[email protected]> wrote:

When I was growing up my mother alternately made two kinds of beef stew.
One version was thick and meaty and had drop dumplings cooked on top.
(That recipe came from *her* mother.) The other was my dad's mother's version and it was more like a vegetable beef soup (the broth was
practically clear) than a stew. I much preferred the former, especially since she'd often sneak turnips into the latter. I don't care for
turnips. It was sometimes difficult to figure out which was a chunk of turnip vs. a chunk of potato.

Turnips are fine raw or pickled. Their texture when cooked is a
little weird, especially if you're expecting potato.

--
Cindy Hamilton

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Leonard Blaisdell wrote:

On 2025-02-13, ItsJoanNotJoAnn <[email protected]> wrote:

What's cooking tonight at your house? Or are you heading
out for dinner so as not to get caught up in that Friday
night Valentine crowd?

As usual, I'm a day late. This time, I'm a dollar short. Our meal was
so unremarkable that I just asked my wife what we ate.
We had sauteed, bone-in pork chops, halves of a twice baked potato and applesauce.
At least, we think we did.

Grin, we had delivery from China Inn. Chicken Chow Mein, Vegetable Lo
Min, egg drop soup and spring rolls. Tonight is leftovers plus I made
a dish for me (braised lamb over rice in Rogan Josh curry sauce).

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Jill McQuown wrote:

On 2/14/2025 5:41 PM, Cindy Hamilton wrote:

On 2025-02-14, Carol <[email protected]> wrote:

I'm not sure of other areas but Bok Choy in mature and baby types
are hitting mainstream markets here.

You must live in some kind of time warp. Bok choy has been
available at grocery stores here for 30 years.

Yep, I've been able to find bok choy in supermarkets in the produce
section for decades. One does not have to go to an "Asian market" to
find it.

Jill

Well maybe we are catching up then. It's newly showing in the bottom
basement type grocery stores.

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On 2/19/2025 3:34 PM, Carol wrote:

Jill McQuown wrote:

On 2/14/2025 5:41 PM, Cindy Hamilton wrote:

On 2025-02-14, Carol <[email protected]> wrote:

I'm not sure of other areas but Bok Choy in mature and baby types
are hitting mainstream markets here.

You must live in some kind of time warp. Bok choy has been
available at grocery stores here for 30 years.

Yep, I've been able to find bok choy in supermarkets in the produce
section for decades. One does not have to go to an "Asian market" to
find it.

Jill

Well maybe we are catching up then. It's newly showing in the bottom basement type grocery stores.

I'm sorry, what do you mean by "bottom basement" grocery stores?

Jill

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On 2025-02-22, Jill McQuown <[email protected]> wrote:

On 2/19/2025 3:34 PM, Carol wrote:

Jill McQuown wrote:

On 2/14/2025 5:41 PM, Cindy Hamilton wrote:

On 2025-02-14, Carol <[email protected]> wrote:

I'm not sure of other areas but Bok Choy in mature and baby types
are hitting mainstream markets here.

You must live in some kind of time warp. Bok choy has been
available at grocery stores here for 30 years.

Yep, I've been able to find bok choy in supermarkets in the produce
section for decades. One does not have to go to an "Asian market" to
find it.

Jill

Well maybe we are catching up then. It's newly showing in the bottom
basement type grocery stores.

I'm sorry, what do you mean by "bottom basement" grocery stores?

Jill

Aldi, Sav-a-Lot, Food 4 Less, Giant Eagle, Food Lion?

Within limits, of course, the clientele determines what a grocery
store carries. If people are living on Hot Pockets and Doritos,
there's no need to carry bok choy.

--
Cindy Hamilton

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On 2025-02-22 11:03 a.m., Cindy Hamilton wrote:

On 2025-02-22, Jill McQuown <[email protected]> wrote:

I'm sorry, what do you mean by "bottom basement" grocery stores?

Jill

Aldi, Sav-a-Lot, Food 4 Less, Giant Eagle, Food Lion?

Within limits, of course, the clientele determines what a grocery
store carries. If people are living on Hot Pockets and Doritos,
there's no need to carry bok choy.

We have two grocery stores in our town and each of those franchises has
a sister store in the adjacent city. While most of their products are
the same, the city's population is more diverse so they sell more
ethnic foods in those two stores, especially to the economy store.
Sobey's is the higher end store. The one in our town has a great
seafood counter. The one in the city caters more to the Italian
community. They have a lot more lamb and veal than the one in our town.
It also occasionally has rabbit.

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