More's the pity! When I was there a few years ago, there were a lot of folks going 80ish. Not, however, on the Garden State Parkway!Out here, we have plenty of availability to go 80+ which equals plenty of opportunities for local and state revenue enhancement!
I would just like to say.....THIS WAS NOT MY FAULT THIS TIME!!! The first "glitch", yes. This one no. Just thought I would throw that out there.
Kelly
I would just like to say.....THIS WAS NOT MY FAULT THIS TIME!!! The first "glitch", yes. This one no. Just thought I would throw that out there.
Kelly
You mean... <gasp> that WASN'T the speed limit sign?
I would just like to say.....THIS WAS NOT MY FAULT THIS TIME!!! The first "glitch", yes. This one no. Just thought I would throw that out there.
Kelly
Just wondering..................Is anyone going to be at Disney the first week of January??? Jim, Lilly, and I are going Jan. 2-Jan.8 and are staying at OKW with a waitlist at BWV. Would love to meet up, if anyone will be there.
Kelly
Well, Kelly, it appears that we will be there then too! I just checked and we are scheduled to be at BWV Jan. 3-7. We got in on a waitlist there, I hope that you can too! That would be grreat!Just wondering..................Is anyone going to be at Disney the first week of January??? Jim, Lilly, and I are going Jan. 2-Jan.8 and are staying at OKW with a waitlist at BWV. Would love to meet up, if anyone will be there.
Kelly
That was a pretty crummy remark, Wally.I know you ate my cookies, Dan...I can still see crumbs on you
They were GOOD though! Thanks Susie!
Nooo... How does it go, and is it available on youtube?
Canadian Cheddar Cheese Soup
1/2 lb. bacon, cut into 1/2 inch pieces
1 medium red onion, cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 tablespoons butter
1 cup all-purpose flour
2 cups chicken stock
4 cups milk
3/4 pound grated white cheddar cheese
1 tablespoon Tabasco Sauce
1 tablespoon Worcestershire Sauce
Salt, and freshly ground pepper, to taste
1/2 cup warm beer
chopped scallions or chives, for garnish
1. In a 4- or 5-quart Dutch oven, cook the bacon, stirring over medium heat about 5 minutes, or until lightly browned.
2. Add the red onion, celery, and butter, and saute until the onion has softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco, Worcestershire, slat and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, add some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.
Personal note: Use a really nicely aged cheddar and a good beer.
PEBBLES 
