We used to have a refrig many years ago with a internal drain to a pan under it, behind a removable front panel. The tube collected dead veg matter at the bottom and every so often I had to shove a straightened paperclip up into it so I could dislodge the wad of fuzzy fungal/bacterial goo that built up in it. I probably should have been wearing a surgical mask for my own protection. There was lots of dust in that pan also, making it extremely nasty when I pulled it out to work with. And...while the drain tube was plugged, condensation within the "crispers" would collect at the bottom of the crispers and become material for a science fair experiment.

I seem to be mostly immune from anything, I've been told that even the viruses won't touch me, LOL. I do wash my eggs before I use them, heck, I know exactly where they come from, although I leave that protective layer on until I use them. Most vegetables come from my garden, and I wash them well to rid them of dirt and grit, but I don't use any soap, etc., just fresh water. Any produce from the store wil be washed, not only do I not know where it came from, but it has been handled by countless customers and employees from it's origin to the final destination. I grow my own beef, so I'm confident and eat it raw if it suits me. Chicken and turkey get cooked well and I don't contaminate other foods with juices and drippings, etc., but I don't wash my hands a dozen times after I handle it either. I wouldn't eat a raw oyster for any reason other than large amounts of cash, it's like having a mouth full of...well...um....mucus. Ick. Annie

well i was going to going to bring chicken but it would need to be cooked on the grill. seeing as it is going to be 90+ out. maybe i should bring something already cooked! what do we need that i can just go out and buy in the morning?

Hello Lars I am a lurker here and have often wondered at the warmth and caring if the kitchen forum members. You have gotten some great advice from forum regulars who obviously know you well. your comment about the Indian Friend who made you ta va channa got my attention . Is there any way you can ask her to come home and show you a few Indian dishes that are considered soothing foods ? Ask her for the kinds that she would make for her family if they were recovering from the stomach bug. Not the kinds served at Indian restaurants :). Heres a few I make. These are Indian dishes and need the ingredients available easily from any local Indian store. Perhaps you will have them already in your pantry. You will need a few Indian spices and ghee if want to try these dishes Lentil and rice you will need rice and tuvar daal ( pigeon peas). This is considered the most soothing of combinations, given to kids and to adults recovering from sickness. we all grew up with some version of recipe. I once made it to serve kids at a gathering, many adults liked it too. I would say it’s like chicken soup in the western diet, comforting and nourising. Boil 1 cup rice to softness. The rice grains should be softer than what’s served at Indian buffet.the rice should hold its shape but can be squished to a paste with a spoon. Depends on the kind of rice you use, for basmati rice use 2.5 cups water to 1 cup rice and pressure cook. Stove top cooking may need tweaking. 1 c pigeon peas, cook in slow cooker or pressure cook until the lentil holds its shape squishes to Paste with a spoon the consistency of rice and lentil is Critical to this otherwise simple dish. once cooked but while still warm, mix rice and lentils , add a goodly amount of salt, 1 tbsp of indian ghee , half tsp of turmeric, half tsp of crushed cumin. Mix and it’s Ready to eat. if you add all the spices to the rice/lentil mix while it’s still hot you won’t need to cook any further. Else heat for a few min The consistency should be like a thick oat porridge, add hot water if necessary but do not over cook or you will have a gooey mess. 2) chayote squash stir fry this is another of those soft foods, easy on the gut recipes. Can be modified for other high water content veggies such as squash, zucchini. Heat up 1 tbsp of oil, add 1 tsp mustard seeds , let the seeds pop, lower heat and add 1/4 tsp asafoetida/hing, 1-2 red chili. 5-6 curry leaves (optional). Cook a few min add 2-3 chayote squash, cut in cubes. stir and cook until soft. Chayote cooks quick so shouldn’t take long. Turn off heat. Add salt to taste and a tbsp of ghee mix with 1 c cooked white rice and serve warm. Here’s a pic of my chayote squash edit Forgot to add that the squash needs to be peeled . Sometimes chayote can leave residue on your hands . All normal, rub a tsp of oil on hands and scrub off with soap water. Hope that helps