Subj : Participation To : Ruth Haffly From : Ben Collver Date : Sat Feb 21 2026 06:48 am Re: Participation By: Ruth Haffly to Ben Collver on Thu Feb 19 2026 03:52 pm RH> I'm all caught up, just doing the daily reading of Fido, e-mail, Raleigh RH> News & Observer on line and usually some sort of historic fiction book. RH> All caught up with laundry, mostly caught up with other household jobs but RH> going to chill for a few days. Had a routine doctor's appointment this RH> afternoon, found out I've got pneumonia---not severe but the rest (and RH> meds) will do me good. We have enough food in the pantry, fridge and RH> freezer that is either easy to cook or just heat and serve that I don't RH> have to fuss there. That sounds good. Do you like historic fiction movies as well? The other day i watched The Love Letter (1998), which wasn't bad considering that it is a Hallmark Channel movie. It does have ridiculous parts, but i liked the time travel theme. RH> I had some back in 1988 when I went to England with some friends. Chips RH> were actually French fries. (G) A friend's mother grew up in Scotland. She told me how the local outdoor swimming pool sold food. You could walk up to the counter and order fish & chips right there in your bathing suit. I was imagining French fries and not crisps. Once i lived in a town that had an English pub style restaurant, and they had malt vinegar on the tables to go with the fish and chips. Once when they were having a rough time with the business, they switched from "French fries" to kettle style potato chips. I suppose those would be called crisps in the UK. I think it was temporary. RH> He was "bustin' his buttons" proud of her. Aww how sweet. :-) MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Collard Greens & Corn Balls Categories: Pork, Soul food, Vegetables Yield: 5 Servings MMMMM--------------------------COLLARDS------------------------------- 4 bn Collard greens 4 md Ham hocks; up to 5 Salt & pepper; to taste 3 tb Bacon drippings; up to 4 tb MMMMM-------------------------CORN BALLS------------------------------ 2 c White corn meal 1 tb Baking powder Salt; to taste 1/4 c Water; hot Collards: Wash ham hocks. Cook until half done. Prepare collard greens by washing and cutting up if desired. After ham hocks are half done, add greens. Greens should be tender before you add corn balls. Let corn balls cook until done. Do not overcooks, or the corn balls will fall apart. Corn Balls: Add all ingredients in bowl, gradually add hot water, then mix well. Roll into medium corn balls by hand. In order to form corn balls, mixture should be just moist enough to stay together when formed into balls. Recipe by Mrs. Erma Regland Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .