Melba's Jammin' wrote:
> In article >, "jmcquown"
> > wrote:
>
>> basic education in "what is this fruit what is this vegetable".
>> Forget about counting back change... LOL I actually THANK people who
>> know how to count change back to me at a store and they always look
>> surprised!
>> Jill
>
> I was stunned when I saw the register screen that's visible to the
> cashier but not the customer. It depicts a cash drawer with the
> denominations shown in each section -- and the number of units from
> each section required to make the correct change. "Two from this
> compartment, one from this one, four from that one. . . ." Jeez.
>
Oh yikes! I'll have to sneak a peek sometime. 15 years ago I worked for a
company that writes point-of-sale software but they never went that far in
dumbing it down... I did see it running at that huge wine store in
Minneapolis - the name escapes me now - but I saw the computer screen and
recognized the software. No picture of a cash drawer on that screen.

Jill
>
> OB Food:
> * Exported from MasterCook Mac *
>
> Bread Salad
>
> Recipe By : Samantha Demidavicius, 6-2001
> Serving Size : 4 Preparation Time :0:00
> Categories : Salads
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tablespoons white wine vinegar
> juice of one lemon
> 1 teaspoon Dijon mustard
> 2 cloves garlic, minced
> 2/3 cup extra virgin olive oil
> salt & freshly ground pepper
>
> 4 cups day-old Italian/country bread, in 1" cubes
> 2 cups grape tomatoes
> 1 small red onion, sliced thin
> 3 tablespoons minced parsley
> 1/2 cup kalamata olives, pitted & sliced
> 1 tablespoon capers, rinsed and drained
> 6 leaves fresh basil, finger-torn
>
> Make the dressing by combining the vinegar, mustard, lemon juice and
> garlic in a bowl. Whisk in the olive oil. Add salt and pepper.
>
> Put the bread cubes in a large mixing bowl and pour the dressing over
> them. Toss to coat evenly. Let sit for 30 minutes or so.
>
> To serve, add the tomatoes, onion, olives, parsley, capers and basil
> to the bread cubes. Toss and serve.
> - - - - - - - - - - - - - - - - - -
> NOTES : Samantha Demidavicius made this at the Calgary 2001 Cook-in in
> their home. It was awesome! It is adapted from Charlotte Blackmer's
> recipe. I brought it to the Twin Cities Winter Cook-in at Louis &
> Jennie Gordon's 2/16/03.
>
> _____