Ruth Haffly wrote to Dave Drum <=-

It's a road show version. We saw the main garden/glass center back in
2017 when we were in Seattle. Flew in a day early for our cruise so
spent the afternoon/evening wandering around the Space Needle/Chilhuly Garden area. Got on board the ship the next day, off a week later
directly to the airport so no, we missed the Pike Place Market.

Okay. He's an amazing guy - especially as a one-eyed, one-armed
artist. And he's still with us AFAIK.

I don't know if he's still with us or not but he has done some amazing workwith glass. A couple of years ago I saw a newspaper story about a family that had to evacuate their home because of wild fires. Packed up one vehicle, including a couple of his glass works. Ended up not being able to take that vehicle; when they were able to return to the ruins
of their home, the vehicle was sitting in the driveway, burned out and
the glass works were melted down to puddles.

AFAIK he's still hanging on. But he's old (1941 model).

We're due to see 99F tomorrow. Thank Mr. Carrier for air conditioning. Then next week temps are *predicted* to be in the low-mid 70s. PHEW!

I know, we're in the mid 90s today, upper 90s tomorrow and Thursday.
Back to the low 80s on Friday.

We're mid 80s thru the weekend and 70s after Monday according to NWS.

DD> 8<----- SHORTEN ----->8

Fortunately my home-town family owned market (Humphrey's) survives and thrives. In fact they have expanded (a bit) and remodelled. Just got
done with installing autoatic opening doors at the entrance/exit.

All the newest and most modern technology. Do they have the bar code scanners or does the cashier have to enter everything by hand?

They do bar codes. But with a hand held scanner. And the deli labels
are not bar-coded so the amounts have to ber hand entered.

Moved out of the dark ages but still not to the 21st century. Actually, bar codes came out about 74/75. I remember flying back from Germany in July, 75, plane stopped in London and a refresh crew came aboard. One
of the young men handed me a magazine and I said something about the
bar code on the cover. He asked what I meant so I showed it to him and explained what it was. Made his day. (G)

Bar codes were invented and patented in 1952. They first saw widespread
use in the railroad business, keeping track of rolling stock as it was
rolling. Bu it wasn't log before it began to metathesize.

Now the "squiggle coded squares" (QR codes) are rearing their ugly heads.

Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye
Categories: Beef, Vegetables, Cheese, Pork, Citrus
Yield: 2 servings

I'll take mine without the blue cheese, thank you.

And as I noted - I'll take mine with a substitute for the Rib Eye. But
I do likes me stinky cheeses.

I like it in (very) small amounts, usually with a cracker. Tried it
once in a salad dressing because it's one of Steve's favorites, once
was enough.

Your mouth. You fill it as you wish.

Title: Rhubarb Scones
Categories: Breads, Fruits, Dairy
Yield: 16 servings

1 1/4 c Whole wheat pastry flour
1 1/4 c A-P flour
1/2 c Sugar
1 tb Baking powder
1 ts Ground cardamom

Looks good but I'll use all whole wheat pastry flour.

Once again, you're the cook/baker. It's your deal.

Here's another you might like. I may give this one a shot this weekend
if I'm feeling ambitious. My neighbour has a each tree I can reach from
my back fence. Bv)-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sour Cream & Fruit Scones
Categories: Breads, Fruits, Dairy
Yield: 8 servings

2 c (255 g) A-P flour; more for
- dusting the work surface
1/2 c (100 g) granulated sugar
1 tb Baking powder
3/4 ts Kosher salt
1/2 c (115 g) cold unsalted
- butter
1 c Frozen cherries (halved),
- peaches (in bite-size
- pieces) or berries
1/2 c (120 mL) sour cream or plain
- full-fat Greek yogurt
1/4 c (60 mL) milk
1 lg Egg; beaten

Heat oven to 400┬║F/205┬║C with a rack in the upper third.
Line a baking sheet with parchment paper.

Whisk flour, sugar, baking powder and salt in a large
bowl. Using the large holes of a box grater, grate
butter directly into the dry ingredients, stopping a few
times along the way to toss the butter pieces into the
flour. Use your fingers to work the butter into slightly
smaller pieces. Add cherries and toss to combine.

In a small bowl, whisk together sour cream and milk. Add
to the flour mixture, and use a fork to stir until all
the dry flour bits are incorporated, but the dough is
still shaggy. Smoosh and knead the dough a few times
until it barely holds together, then dump the dough out
onto a lightly floured work surface.

Pat dough to a 1" thick rectangle. Cut into 8 squares,
transfer to the prepared sheet, and brush the tops with
beaten egg.

Bake until golden brown, 18 to 22 minutes. Let cool
slightly. Scones will keep, covered at room temperature,
for 3 days. Reheat, if you like, in a toaster oven or at
350 degrees until warmed through.

By: Dawn Perry

Yield: 8 scones

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "He who hesitates is a damned fool." -- Mae West
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

AFAIK he's still hanging on. But he's old (1941 model).

Closer to you in age than me. (G)

We're due to see 99F tomorrow. Thank Mr. Carrier for air conditioning. Then next week temps are *predicted* to be in the low-mid 70s. PHEW!

I know, we're in the mid 90s today, upper 90s tomorrow and

Thursday. RH> Back to the low 80s on Friday.

We're mid 80s thru the weekend and 70s after Monday according to NWS.

Looks like we have to wait until the middle of next week before we hit
the 70s, then it's only for a few days and then back into the 80s. But,
fall is coming and we'll soon be switching from air conditioning to
heating.

DD> 8<----- SHORTEN ----->8

Fortunately my home-town family owned market (Humphrey's) survives and thrives. In fact they have expanded (a bit) and remodelled. Just got
done with installing autoatic opening doors at the entrance/exit.

All the newest and most modern technology. Do they have the bar code scanners or does the cashier have to enter everything by hand?

They do bar codes. But with a hand held scanner. And the deli labels
are not bar-coded so the amounts have to ber hand entered.

Moved out of the dark ages but still not to the 21st century. Actually, bar codes came out about 74/75. I remember flying back from Germany in July, 75, plane stopped in London and a refresh crew came aboard. One
of the young men handed me a magazine and I said something about the
bar code on the cover. He asked what I meant so I showed it to him and explained what it was. Made his day. (G)

Bar codes were invented and patented in 1952. They first saw
widespread use in the railroad business, keeping track of rolling
stock as it was
rolling. Bu it wasn't log before it began to metathesize.

OK. I thought they were a lateer invention. Guess they took a while to
catch on for general use. I remember one time in the early 70s my mom
did some grocery shopping in her home town (Plainfield, NJ) and the
store was equipped with the bar code scanner at the register. She was
quite impressed. Don't know when (but well after I was married) that
they came to the grocery stores in the little town I grew up in. AFAIK,
the one store never had them before they folded. I think the A&P put
them in after one of their rebuilds after flooding.

Now the "squiggle coded squares" (QR codes) are rearing their ugly
heads.

Yes, and if you don't have a smart phone, you're pretty much unable to
read them.

Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye
Categories: Beef, Vegetables, Cheese, Pork, Citrus
Yield: 2 servings

I'll take mine without the blue cheese, thank you.

And as I noted - I'll take mine with a substitute for the Rib Eye. But
I do likes me stinky cheeses.

I like it in (very) small amounts, usually with a cracker. Tried it
once in a salad dressing because it's one of Steve's favorites, once
was enough.

Your mouth. You fill it as you wish.

And can put in as much or as little as I wish.

Title: Rhubarb Scones
Categories: Breads, Fruits, Dairy
Yield: 16 servings

1 1/4 c Whole wheat pastry flour
1 1/4 c A-P flour
1/2 c Sugar
1 tb Baking powder
1 ts Ground cardamom

Looks good but I'll use all whole wheat pastry flour.

Once again, you're the cook/baker. It's your deal.

True. Tried the fig bread today after letting it sit in the fridge a few days--very good. That recipe is a keeper, and a good use of fresh figs.

Here's another you might like. I may give this one a shot this weekend
if I'm feeling ambitious. My neighbour has a each tree I can reach
from my back fence. Bv)-

Title: Sour Cream & Fruit Scones
Categories: Breads, Fruits, Dairy
Yield: 8 servings

does look good, and peaches are in season now. I got a few at the
farmer's market the other day that we've enjoyed eating "as is".

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

AFAIK he's still hanging on. But he's old (1941 model).

Closer to you in age than me. (G)

Hopefully he's as active and vital as my friend, Les, who made it to
87 on 19 August and was surprised when I picked up his breakfast check
as a birthday present. Bv)=

We're due to see 99F tomorrow. Thank Mr. Carrier for air conditioning. Then next week temps are *predicted* to be in the low-mid 70s. PHEW!

I know, we're in the mid 90s today, upper 90s tomorrow and
Thursday. RH> Back to the low 80s on Friday.

We're mid 80s thru the weekend and 70s after Monday according to NWS.

Looks like we have to wait until the middle of next week before we hit
the 70s, then it's only for a few days and then back into the 80s. But, fall is coming and we'll soon be switching from air conditioning to heating.

We had a line of thunderstorms come though last night - complete w/flash
flood alerts. Temps dropped from 90F to my current 68F with a predicted
high of 84. Not too bad.

DD> 8<----- SHORTEN ----->8

Bar codes were invented and patented in 1952. They first saw
widespread use in the railroad business, keeping track of rolling
stock as it was rolling. Bu it wasn't log before it began to
metathesize.

OK. I thought they were a lateer invention. Guess they took a while to catch on for general use. I remember one time in the early 70s my mom
did some grocery shopping in her home town (Plainfield, NJ) and the
store was equipped with the bar code scanner at the register. She was quite impressed. Don't know when (but well after I was married) that
they came to the grocery stores in the little town I grew up in. AFAIK, the one store never had them before they folded. I think the A&P put
them in after one of their rebuilds after flooding.

Now the "squiggle coded squares" (QR codes) are rearing their ugly
heads.

Yes, and if you don't have a smart phone, you're pretty much unable to read them.

I just got "upgraded" because my really nice phone which I was used to and comfortable with was no longer compatible with the current networks. FEH!

I may go back to a flip phone since I have no desire to play gamez, or do "social" media on the fly. Jitterbug sells one that is compatible with the modern telecom practices.

Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye
Categories: Beef, Vegetables, Cheese, Pork, Citrus
Yield: 2 servings

I'll take mine without the blue cheese, thank you.

And as I noted - I'll take mine with a substitute for the Rib Eye. But
I do likes me stinky cheeses.

I like it in (very) small amounts, usually with a cracker. Tried it
once in a salad dressing because it's one of Steve's favorites, once
was enough.

Your mouth. You fill it as you wish.

And can put in as much or as little as I wish.

Title: Rhubarb Scones
Categories: Breads, Fruits, Dairy
Yield: 16 servings

1 1/4 c Whole wheat pastry flour
1 1/4 c A-P flour
1/2 c Sugar
1 tb Baking powder
1 ts Ground cardamom

Looks good but I'll use all whole wheat pastry flour.

Once again, you're the cook/baker. It's your deal.

True. Tried the fig bread today after letting it sit in the fridge a
few days--very good. That recipe is a keeper, and a good use of fresh figs.

Here's another you might like. I may give this one a shot this weekend
if I'm feeling ambitious. My neighbour has a each tree I can reach
from my back fence. Bv)-

Title: Sour Cream & Fruit Scones
Categories: Breads, Fruits, Dairy
Yield: 8 servings

does look good, and peaches are in season now. I got a few at the
farmer's market the other day that we've enjoyed eating "as is".

We have a county in Illinois located (and bordered on two sides) between
the Illinois and Missippi rivers. It's locally well known for it peach orchards. I am seeing roadside/parking lot pick-yp trucks adverting
"Calhoun Peaches".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
Yield: 7 Quarts

MMMMM--------------------------PEACHES-------------------------------
10 lb Peaches (abt 15 large)
14 Cinnamon sticks
3 1/2 ts Whole cloves
3 1/2 ts Whole allspice

MMMMM---------------------------SYRUP--------------------------------
12 c Granulated sugar
+=OR=+
6 c Granulated sugar for light
- syrup
12 c Water

Prepare your water bath canner and clean jars. Start the
canner coming to a boil. If it is ready before the fruit
you can turn it off. It will come back to a boil very
quickly when you are ready.

Put spices into the jars. 1/2 teaspoon of whole
allspice, 1/2 teaspoon of cloves, 2 whole cinnamon
sticks per jar.

Prepare desired sugar syrup by heating water and sugar
in a sauce pan until sugar is dissolved. Set it aside.

Blanch peaches by dipping in boiling water for 30-60
seconds. Use a large slotted spoon and do 5 peaches at a
time. Immediately remove peaches to a sink or bowl with
ice water to stop the cooking.

Slice each peach in half along the natural line of the
peach. The skin will slip off easily after it is cut.
Remove skin, pit, and any little fragments of pit left
in the peach.

Fill one jar at a time. Each peach half is supposed to
be packed pit side down. As you fill a jar, cover the
peaches with hot syrup leaving 1/2" head space.

Load 7 quarts into a boiling water bath canner. Make
sure the jars are covered by at least 2" of water.

Bring the water back to a boil. Process for 30 minutes.

Remove jars of peaches and place on a towel to cool.
Allow them to come to room temperature. The lids will
seal at this time. Any lids that do not seal need to be
processed again or refrigerated and eaten within a week.
Sealed jars can be labeled and stored on a shelf out of
direct light for up to two years.

By: Mrs. George W. Moore

FROM: St. Martha's Guild, St. Paul's Episcopal Church,
Carlinville, Illinois 62626

From: http://www.carlinvillechristmasmarket.com

Uncle Dirty Dave's Archives

MMMMM

... Are you casting asparagus on my cooking?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

AFAIK he's still hanging on. But he's old (1941 model).

Closer to you in age than me. (G)

Hopefully he's as active and vital as my friend, Les, who made it to
87 on 19 August and was surprised when I picked up his breakfast check
as a birthday present. Bv)=

Good to see/hear about older folks doing well. When we were in HI, one
of the members of our church was in his mid to late 80s. He passed away
at age 99 but not before sky diving the year before. He was also
president of the local (Ford) Mustang club and I got to ride in his
1964 car several times. He also gave me a nice mustang (horse) belt
buckle, accesorises nicely with hat & boots.

We had a line of thunderstorms come though last night - complete
w/flash flood alerts. Temps dropped from 90F to my current 68F with a predicted high of 84. Not too bad.

We got them in the mid to late afternoon yesterday, flash flood and wind advisories included. Temps dropped from the upper 90s to low 70s, today
is back in the mid 80s but less humid. Steve was out grocery shopping
during the storms; I think he stayed at Wegman's until the worst of the
first wave let up. We got a bit over 1.5" of rain in a couple of hours.

Now the "squiggle coded squares" (QR codes) are rearing their ugly
heads.

Yes, and if you don't have a smart phone, you're pretty much unable to read them.

I just got "upgraded" because my really nice phone which I was used to
and comfortable with was no longer compatible with the current
networks. FEH!

I may go back to a flip phone since I have no desire to play gamez, or
do "social" media on the fly. Jitterbug sells one that is compatible
with the modern telecom practices.

I've not upgraded in several years but will, probably next year. I have
a hard time finding a phone that feels comfortable in my hands; most of
them are too big so I like to keep a phone that fits, as long as I can.

Title: Rhubarb Scones
Categories: Breads, Fruits, Dairy
Yield: 16 servings

1 1/4 c Whole wheat pastry flour
1 1/4 c A-P flour
1/2 c Sugar
1 tb Baking powder
1 ts Ground cardamom

Looks good but I'll use all whole wheat pastry flour.

Once again, you're the cook/baker. It's your deal.

True. Tried the fig bread today after letting it sit in the fridge a
few days--very good. That recipe is a keeper, and a good use of fresh figs.

Here's another you might like. I may give this one a shot this weekend
if I'm feeling ambitious. My neighbour has a each tree I can reach
from my back fence. Bv)-

Title: Sour Cream & Fruit Scones
Categories: Breads, Fruits, Dairy
Yield: 8 servings

does look good, and peaches are in season now. I got a few at the
farmer's market the other day that we've enjoyed eating "as is".

We have a county in Illinois located (and bordered on two sides)
between the Illinois and Missippi rivers. It's locally well known for
it peach
orchards. I am seeing roadside/parking lot pick-yp trucks adverting "Calhoun Peaches".

We've seen SC peaches sold in roadside trucks for several weeks but our
NC ones are coming ripe now. Those that I got last week at the farmer's
market were local, grown not too far from Wake Forest.

Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
Yield: 7 Quarts

Rachel gave us a jar one year, said her family didn't care for them. We
liked them so the next year I put some up as part of using a bushel of
peaches we'd bought in Pennsylvania. Also canned some "as is" and made
peach butter.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

AFAIK he's still hanging on. But he's old (1941 model).

Closer to you in age than me. (G)

Hopefully he's as active and vital as my friend, Les, who made it to
87 on 19 August and was surprised when I picked up his breakfast check
as a birthday present. Bv)=

Good to see/hear about older folks doing well. When we were in HI, one
of the members of our church was in his mid to late 80s. He passed away
at age 99 but not before sky diving the year before. He was also
president of the local (Ford) Mustang club and I got to ride in his
1964 car several times. He also gave me a nice mustang (horse) belt buckle, accesorises nicely with hat & boots.

Les is the guy I'm nominating for the "First Citizen" award. He's an
amazing dude.

We had a line of thunderstorms come though last night - complete
w/flash flood alerts. Temps dropped from 90F to my current 68F with a predicted high of 84. Not too bad.

We got them in the mid to late afternoon yesterday, flash flood and
wind advisories included. Temps dropped from the upper 90s to low 70s, today is back in the mid 80s but less humid. Steve was out grocery shopping during the storms; I think he stayed at Wegman's until the
worst of the first wave let up. We got a bit over 1.5" of rain in a
couple of hours.

My brother says we got 2 inches in about an hour. Then it was done. We're
not supposed to see 80s until mid-week.

Now the "squiggle coded squares" (QR codes) are rearing their ugly
heads.

Yes, and if you don't have a smart phone, you're pretty much unable to read them.

I just got "upgraded" because my really nice phone which I was used to
and comfortable with was no longer compatible with the current
networks. FEH!

I may go back to a flip phone since I have no desire to play gamez, or
do "social" media on the fly. Jitterbug sells one that is compatible
with the modern telecom practices.

I've not upgraded in several years but will, probably next year. I have
a hard time finding a phone that feels comfortable in my hands; most of them are too big so I like to keep a phone that fits, as long as I can.

I dunno who your carrier is - but all of the ones I have experience with will work with you .... not least bercause they want to keep your business.

8<----- SHORTEN ----->8

Here's another you might like. I may give this one a shot this weekend
if I'm feeling ambitious. My neighbour has a each tree I can reach
from my back fence. Bv)-

Title: Sour Cream & Fruit Scones
Categories: Breads, Fruits, Dairy
Yield: 8 servings

does look good, and peaches are in season now. I got a few at the
farmer's market the other day that we've enjoyed eating "as is".

We have a county in Illinois located (and bordered on two sides)
between the Illinois and Missippi rivers. It's locally well known for
it peach orchards. I am seeing roadside/parking lot pick-yp trucks adverting "Calhoun Peaches".

We've seen SC peaches sold in roadside trucks for several weeks but our
NC ones are coming ripe now. Those that I got last week at the farmer's market were local, grown not too far from Wake Forest.

Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
Yield: 7 Quarts

Rachel gave us a jar one year, said her family didn't care for them. We liked them so the next year I put some up as part of using a bushel of peaches we'd bought in Pennsylvania. Also canned some "as is" and made peach butter.

Peach butter is a nice change from apple butter. Bv)=

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Kamala Harris's Chicken
Categories: Poultry, Herbs, Vegetabls
Yield: 4 servings

5 lb Free-range chicken
3 Sprigs (ea) whole rosemary,
- sage & thyme
6 cl Garlic; minced
3 cl Garlic; peeled
2 tb Minced rosemary & thyme
1 Lemon;, zested, them cut in
- quarters
Salt & fresh ground pepper
White wine; (inexpensive) @
- room temp (to avoid
- cracking baking dish)

On the first day: Mix the minced garlic, rosemary,
thyme, lemon zest, salt and pepper together in a small
bowl.

Then rub this mixture under the skin of breast, thighs
and legs. Be sure to spread evenly under the skin.

Liberally season the outside of the skin with salt and
pepper and the inside of the cavity.

Stuff whole rosemary, sage and thyme sprigs with two
quarters of the lemon and three peeled garlic cloves
into cavity.

Truss up the chicken with butcher's twine, place in
fridge uncovered or loosely covered overnight.

COOKING DIRECTIONS: Take chicken out of fridge and rest
on the counter for one hour prior to cooking.0

Set the oven @ 350┬║F/175┬║C / 325┬║F/165┬║C if using a
convection oven.

Place chicken in roasting pan and place in the over
uncovered.

After cooking for 30 minutes, remove chicken from oven
and add white wine to pan as needed, up to one cup.

Baste chicken every 15 minutes.

Remove chicken when internal temperature reaches
170┬║F/77┬║C.

Chicken should rest at least 30 minutes before carving.

Carve as close to serving time as possible.

Optional: Use skimmed pan drippings from chicken to make
gravy by sifting 1 Tbsp. of flour into liquid, add
chicken stock as needed. Finish off with ground pepper

Recipe by: Kamala Harris

RECIPE FROM: https://www.msn.com

Uncle Dirty Dave's Archives

MMMMM

... 3 o'clock is always too late or too early for anything you want to do.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Les is the guy I'm nominating for the "First Citizen" award. He's an amazing dude.

He does sound quite amazing. Let us know if he wins the award.

shopping during the storms; I think he stayed at Wegman's until the
worst of the first wave let up. We got a bit over 1.5" of rain in a
couple of hours.

My brother says we got 2 inches in about an hour. Then it was done.
We're not supposed to see 80s until mid-week.

Had some drizzle yesterday morning and then it cleared up. Today is
nice, low humidity and a temperature of 76. Steve grilled a steak last
night and burgers for lunch today. I'll pull chicken or something else
out of the freezer for him to put on the grill tomorrow--take advantage
of this nice pre fall weather.

I may go back to a flip phone since I have no desire to play gamez, or
do "social" media on the fly. Jitterbug sells one that is compatible
with the modern telecom practices.

I've not upgraded in several years but will, probably next year. I have
a hard time finding a phone that feels comfortable in my hands; most of them are too big so I like to keep a phone that fits, as long as I can.

I dunno who your carrier is - but all of the ones I have experience
with will work with you .... not least bercause they want to keep your business.

We've been going with Google Fi for the past about 5 years; they work
well for us after having issues with all the major carriers.

8<----- SHORTEN ----->8

Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
Yield: 7 Quarts

Rachel gave us a jar one year, said her family didn't care for them. We liked them so the next year I put some up as part of using a bushel of peaches we'd bought in Pennsylvania. Also canned some "as is" and made peach butter.

Peach butter is a nice change from apple butter. Bv)=

Yes, and like all butters, it's easy to do, just takes a long cooking
time to get it thickened without burning. Years (decades) ago when we
had an over abundance of sweet potatoes, I made sweet potato butter. I'd
never seen a recipe, just had the idea that it would work--and it did.






---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I am NOT burned out - just singed a little!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

We've been going with Google Fi for the past about 5 years; they work
well for us after having issues with all the major carriers.

I've been on a T-Mobile prepaid plan--$15 a month for unlimited text and
calls with 4GB data--for several years now but the phone I have is junk (a Motorola Mobility phone, aka Chinaphone). I'd love to get another phone but
I have to pay full price and those phones are NOT cheap. I ca buy a new ham radio for the price of a new phone and you know which one I'd rather have.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roman Holiday Soup
Categories: Soups, Low-fat, Lunch
Yield: 6 Servings

1 c Chopped onion
1 1/2 c Sliced carrots
1 tb Olive oil
1 1/2 c Sliced green beans
1/2 c Uncooked macaroni
6 c Defatted chicken broth
1/2 ts Salt
14 c Tomato paste
2 cl Garlic, crushed
2 tb Chopped fresh basil or
- 1 1/2 tsp dried basil
6 tb Grated parmesan cheese
1 tb Vegetable oil
1 tb Cornstarch
2 tb Cold water
2 c Drained, canned or cooked
- white beans

1. In large saucepan saute' onion and carrots in olive oil until
onion is translucent. 2. Add green beans, macaroni, broth and salt.
Bring to boil and simmer about 10 minutes or until veggies are tender
and macaroni is cooked. 3. In medium bowl, combine tomato paste,
garlic, basil and cheese. Slowly whisk in oil. 4. Stir mixture into
stew pot. Dissolve cornstarch in water and stir into soup over medium
heat until soup has thickened slightly. 5. Stir in white beans and
heat through.

MMMMM

-- Sean

... Ratio of an igloo's circumference to its diameter: Eskimo Pi
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

I may go back to a flip phone since I have no desire to play gamez, or
do "social" media on the fly. Jitterbug sells one that is compatible
with the modern telecom practices.

I've not upgraded in several years but will, probably next year. I have
a hard time finding a phone that feels comfortable in my hands; most of them are too big so I like to keep a phone that fits, as long as I can.

I dunno who your carrier is - but all of the ones I have experience
with will work with you .... not least bercause they want to keep your business.

We've been going with Google Fi for the past about 5 years; they work
well for us after having issues with all the major carriers.

I'm back with AT&T. I had their DSL service at the tin can. But when I
came here to a "real" house they were'nt available so I was forced to
choose between $cumca$t cable and a sattelite arrangement. Haveing been
in the sattelite business I know all about "rain-outs" so I sucked it
up and went with a cable guys. But, just as soon as AT&T fiver became
availble I told Conca$t to stick their "service" where the sun never
shines. I'm happy with AT&T.

8<----- SHORTEN ----->8

Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
Yield: 7 Quarts

Rachel gave us a jar one year, said her family didn't care for them. We liked them so the next year I put some up as part of using a bushel of peaches we'd bought in Pennsylvania. Also canned some "as is" and made peach butter.

Peach butter is a nice change from apple butter. Bv)=

Yes, and like all butters, it's easy to do, just takes a long cooking
time to get it thickened without burning. Years (decades) ago when we
had an over abundance of sweet potatoes, I made sweet potato butter.
I'd never seen a recipe, just had the idea that it would work--and it
did.

WOW! There are new things I've never heard of. Sweet Potato Butter. Imagine that. Here's another new-to-me sweet tater recipe. I may try this as a
waffle recipe when I make it. Vc)=

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Chai-Spiced Sweet Potato Pancakes
Categories: Breads, Potatoes, Spices
Yield: 4 servings

1 c Whole wheat flour or whole
- wheat pastry flour
2 ts Baking powder
1/4 ts Salt
1 ts Ground cinnamon
1/4 ts Cardamom
1/4 ts Ground ginger
pn Cloves
1 c Unsweetened almond milk;
- more if necessary *
1 lg Egg; lightly beaten
1 tb Melted butter)
1 tb Pure maple syrup *
2 ts Vanilla extract
3/4 c Mashed sweet potato

* UDD would real full-fat whole milk & dark Karo syrup.

In a large bowl, whisk together flour, baking powder,
salt and spices. In a medium bowl, combine almond milk,
egg, oil, maple syrup, vanilla, and mashed sweet potato
until smooth. Add wet ingredients to dry ingredients and
mix until just combined. Batter will be thick, however
if it is way too thick add in a tablespoon or two of
milk.

Lightly coat a large nonstick skillet or griddle with
olive oil and heat over medium. After a minute or two,
drop batter by 1/4 cup onto skillet. Cook until bubbles
appear on top, about 2 minutes. Flip cakes and cook
until golden brown on underside, 2 minutes. Wipe skillet
clean and repeat with more oil and remaining batter. You
may need to reduce heat to medium low on the pan to
prevent burning.

Makes 8 pancakes, 2 pancakes each.

Monique Volz

RECIPE FROM: https://www.ambitiouskitchen.com

Uncle Dirty Dave's Archives

MMMMM


... "We can lick gravity, but sometimes the paperwork is overwhelming"Von Braun
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Ruth Haffly <=-

We've been going with Google Fi for the past about 5 years; they work
well for us after having issues with all the major carriers.

I've been on a T-Mobile prepaid plan--$15 a month for unlimited text
and calls with 4GB data--for several years now but the phone I have is junk (a Motorola Mobility phone, aka Chinaphone). I'd love to get
another phone but I have to pay full price and those phones are NOT
cheap. I ca buy a new ham radio for the price of a new phone and you
know which one I'd rather have.

Take a look at the Jitterbug - it should work on T-mobile as I am told
tha t all Jitterbugs are unlocked. If you leave T-Mobile and go with
another carrier there are plans with direct connect to medical help.

https://www.theseniorlist.com/cell-phones/jitterbug/

This should have enough caffeine to live up to its name:

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Jitterbug Drink
Categories: Five, Beverages, Chocolate, Dairy
Yield: 1 sipper

3/4 c Chocolate milk
1 oz Env No Sugar Added Rich Milk
- Chocolate Flavor Nestle'
- Hot Cocoa Mix
1 1/2 ts Nescafe Tasters Choice House
- Blend 100% Pure Instant
- Coffee Granules

Place milk, cocoa mix, coffee granules and ice in
blender; cover. Blend until smooth. Drink

RECIPE FROM: https://eatwithureyes.com

Uncle Dirty Dave's Archives

MMMMM

... I'll just put an "Out of Order" sticker on my forehead and call it a day. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Take a look at the Jitterbug - it should work on T-mobile as I am told
tha t all Jitterbugs are unlocked. If you leave T-Mobile and go with another carrier there are plans with direct connect to medical help.

I would except I have to have a smartphone to work with my hearing aids and
my continious (sp) glucose meter (and soon, an insulin pump).

I'd be happy with just a flip phone if my mom didn't text me so much. XD

Title: Jitterbug Drink

That'd be loaded with a lot of caffeine. Ouch.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Baked Chicken Breasts
Categories: Diabetic, Low-fat/cal, Poultry, Posted-mm
Yield: 5 Servings

5 Half chicken breasts,
-skinned
1/4 c Onion, chopped
1/4 ts Dried rosemary, crushed
1/2 ts Paprika
1/8 ts Pepper
2 tb Flour
2 c Orange juice

From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. Makes 5
portions

Place chicken in shallow pan, meat side up. Sprinkle onion, rosemary,
paprika and pepper over chicken. Blend flour with orange juice and
pour over chicken. Bake uncovered until done, basting often with
juice. OVEN: 350 degrees TIME: 60 minutes Nutrient Analysis: 1
portion, Calories: 187, Fat: 2g, Cholesterol: 66mg, Sodium: 78mg,
Calcium: 29mg, Diabetic Exchange: 3 lean meat, 1/2 fruit

MMMMM

-- Sean

... Any club that would accept me as a member, I wouldn't want to join.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Life [1]
By: Sean Dennis to Ruth Haffly on Wed Sep 04 2024 01:29 pm


On the phone, check Amazon and the tracphones. I got one to have a toss-away number and email.

39$ amd a motarola.

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenk's Express (1:275/100)

Sean Dennis wrote to Dave Drum <=-

Take a look at the Jitterbug - it should work on T-mobile as I am told
tha t all Jitterbugs are unlocked. If you leave T-Mobile and go with another carrier there are plans with direct connect to medical help.

I would except I have to have a smartphone to work with my hearing aids and my continious (sp) glucose meter (and soon, an insulin pump).

Jitterbug makes smart-a$$ phones too. I once had an "intermediate" phone
that had a QWERTY keyboard but was basically a flip phone.

I'd be happy with just a flip phone if my mom didn't text me so much.
XD

Title: Jitterbug Drink

That'd be loaded with a lot of caffeine. Ouch.

Which is why it's callled "Jitterbug". Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Baked Chicken Breasts
Categories: Diabetic, Low-fat/cal, Poultry, Posted-mm
Yield: 5 Servings

Here's one I make sometimes for psrties/dinners. And sometimes I'll
make up a just-for-me batch and freeze the marinade for another go
later.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Chicken w/Bacon
Categories: Poultry, Pork, Citrus, Marinades
Yield: 8 Servings

8 Skin on chicken breast
- halves
+=OR=+
8 Boned, skin on thighs
16 sl Bacon

MMMMM--------------------------MARINADE-------------------------------
1 lg Fine chopped onion
1/4 c Fresh orange juice
1/3 c Calvert's Cedar Street
- Mustard *
3 cl Garlic; pressed
3 tb Soy sauce
3 tb White vinegar
Grated rind of 1 orange

Marinate chicken overnight.

Wrap two slices of bacon around each chicken piece and
secure with a toothpick. Grill over medium hot coals
for approximately 35 minutes or until moist but firm.

Chicken can also be baked in the oven at 375ºF/190ºC
for 40 minutes.

* I have substituted both Silver Springs and Woeber's
Dill Mustard for the Left Coast only Calvert's Cedar
Street.

Uncle Dirty Dave's Kitchen

MMMMM

... "Haggis is no more revolting than scrapple, if that comforts you."
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Sean,
In a message to Dave Drum you wrote:

I would except I have to have a smartphone to work with my hearing
aids and my continious (sp) glucose meter (and soon, an insulin
pump).

I think I mentioned I use a CAT S22 flip phone here when I'm in the woods. Android 11 I think so it has most of the smart phone features, just need your glasses to see it. :)

I'd be happy with just a flip phone if my mom didn't text me so much.

LOL, I understand that one. I installed a t9 keyboard and that helped, as
well when I have internet access I just use the talk to text thing.

Main reason I use it is because of the bug in iOS that makes it's hotspot feature suck balls.

Shawn


* SeM. 2.26 * Windows loaded. System in danger.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Sean,

We've been going with Google Fi for the past about 5 years; they work
well for us after having issues with all the major carriers.

I've been on a T-Mobile prepaid plan--$15 a month for unlimited text
and calls with 4GB data--for several years now but the phone I have is junk (a Motorola Mobility phone, aka Chinaphone). I'd love to get

We tried all the major carriers at one time or another and had problems
with them. T-Mobile was great in HI and GA but when we moved up here, it
wasn't as good. Steve then switched to AT&T but we found that calls
didn't always go thru. He'd walk to/from seminary and usually call me on
his way home to see if he needed to stop anywhere. Various times he'd
get home and I'd ask "why didn't you call, I needed you to stop at X?".
He said that he did call--it rang on his phone but not mine. Long story
short, we've been happy with Google Fi.

another phone but I have to pay full price and those phones are NOT
cheap. I ca buy a new ham radio for the price of a new phone and you
know which one I'd rather have.

I know, same as I'd like to have a treadle sewing machine and a long arm quilting machine. But, as long as we're here, I'll not get either, just
stick with the 6 sewing machines, serger and embroidery machine that I
have.

Title: Roman Holiday Soup
Categories: Soups, Low-fat, Lunch
Yield: 6 Servings

1 c Chopped onion
1 1/2 c Sliced carrots
1 tb Olive oil
1 1/2 c Sliced green beans
1/2 c Uncooked macaroni
6 c Defatted chicken broth
1/2 ts Salt
14 c Tomato paste
2 cl Garlic, crushed
2 tb Chopped fresh basil or
- 1 1/2 tsp dried basil
6 tb Grated parmesan cheese
1 tb Vegetable oil
1 tb Cornstarch
2 tb Cold water
2 c Drained, canned or cooked
- white beans

AKA Italian vegetable soup? I might throw in some beef soup bones or
shredded chicken to give it some more protein. It has some, but not all
of the ingredients I use to make pasta fagoile--much better than the
Olive Garden version if you've ever had that.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Myth #1: The computer only does what you tell it to do.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

I dunno who your carrier is - but all of the ones I have experience
with will work with you .... not least bercause they want to keep your business.

We've been going with Google Fi for the past about 5 years; they work
well for us after having issues with all the major carriers.

I'm back with AT&T. I had their DSL service at the tin can. But when I came here to a "real" house they were'nt available so I was forced to choose between $cumca$t cable and a sattelite arrangement. Haveing
been in the sattelite business I know all about "rain-outs" so I
sucked it
up and went with a cable guys. But, just as soon as AT&T fiver became availble I told Conca$t to stick their "service" where the sun never shines. I'm happy with AT&T.

We had AT&T for a while but gave it up after some problems. I've one
good thing to say about them--after Hurricane (tropical storm) Irene
went thru the Catskill Mountains in 2011, ATT&T set up a temporary
tower, then converted it to a permanent one in the area where my parents
lived. Before that, we had hit or miss cell service up there, now it's reliable.

8<----- SHORTEN ----->8

Peach butter is a nice change from apple butter. Bv)=

Yes, and like all butters, it's easy to do, just takes a long cooking
time to get it thickened without burning. Years (decades) ago when we
had an over abundance of sweet potatoes, I made sweet potato butter.
I'd never seen a recipe, just had the idea that it would work--and it
did.

WOW! There are new things I've never heard of. Sweet Potato Butter. Imagine that. Here's another new-to-me sweet tater recipe. I may try
this as a
waffle recipe when I make it. Vc)=

It was a "Hmmmmmmmmmmm, I wonder..........." idea to use up some of the
sweet potatoes we had. Steve had bought a bushel full and I don't like
them. (I'd bake 2--one for him, one to split between the girls, and an
Irish potato for me.) I canned a lot, saved a good number for baking and
still had a lot left so, after thinking about it........sweet potato
butter.

Title: Chai-Spiced Sweet Potato Pancakes
Categories: Breads, Potatoes, Spices
Yield: 4 servings

Looks interesting but I'll pass. I don't do pancakes or waffles any
more and never been much of a fan of chai spicing.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I dunno who your carrier is - but all of the ones I have experience
with will work with you .... not least bercause they want to keep your business.

We've been going with Google Fi for the past about 5 years; they work
well for us after having issues with all the major carriers.

I'm back with AT&T. I had their DSL service at the tin can. But when I came here to a "real" house they were'nt available so I was forced to choose between $cumca$t cable and a sattelite arrangement. Haveing
been in the sattelite business I know all about "rain-outs" so I
sucked it up and went with a cable guys. But, just as soon as AT&T
fiber became availble I told Conca$t to stick their "service" where
the sun never shines. I'm happy with AT&T.

We had AT&T for a while but gave it up after some problems. I've one
good thing to say about them--after Hurricane (tropical storm) Irene
went thru the Catskill Mountains in 2011, ATT&T set up a temporary
tower, then converted it to a permanent one in the area where my
parents lived. Before that, we had hit or miss cell service up there,
now it's reliable.

My first cell phone was with Virgin Mobile (pre-paid) until my younger
brother added me to his AT&T "Friends & Family" plan and paid the bill
as an Xmas season gift. Other than a couple of known "dead spot" areas (mega-farms won't allow cell towers on their land) the cell service has
been outstanding. And I've never had any problem with their internet.

8<----- SHORTEN ----->8

Peach butter is a nice change from apple butter. Bv)=

Yes, and like all butters, it's easy to do, just takes a long cooking
time to get it thickened without burning. Years (decades) ago when we
had an over abundance of sweet potatoes, I made sweet potato butter.
I'd never seen a recipe, just had the idea that it would work--and it
did.

WOW! There are new things I've never heard of. Sweet Potato Butter. Imagine that. Here's another new-to-me sweet tater recipe. I may try
this as a waffle recipe when I make it. Vc)=

It was a "Hmmmmmmmmmmm, I wonder..........." idea to use up some of the sweet potatoes we had. Steve had bought a bushel full and I don't like them. (I'd bake 2--one for him, one to split between the girls, and an Irish potato for me.) I canned a lot, saved a good number for baking
and still had a lot left so, after thinking about it........sweet
potato butter.

So, did you like it for yourself? Or are you still "off of" sweet ptatoes?

Title: Chai-Spiced Sweet Potato Pancakes
Categories: Breads, Potatoes, Spices
Yield: 4 servings

Looks interesting but I'll pass. I don't do pancakes or waffles any
more and never been much of a fan of chai spicing.

I have to be in the mood for it. As it is a South/Southeast Asian flavour
it goes best for me with Thai or Indian grub. My go-to hot tea for sipping
and relaxing is Twining's Constant Comment (I've posted my copycat for it
here more than once). I found, after reading about it in innumerable books
that I don't care for Earl Gray team. The oil of bergamot is a definite
turn off for me. But straight English Breakfast (black) tea ain't bad. Just
a squeeze of lemon and no sugar, please. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tea-Smoked Duck w/Smoked Walnuts
Categories: Poultry, Asian, Sauces, Nuts, Herbs
Yield: 8 Servings

1/4 c Soy sauce
2 tb + 1/2 cup (divided) Chinese
- black tea leaves
2 tb Szechuan peppercorn; toasted
- crushed
1 ts Five-spice powder
3 c (to 40 water; as needed
4 Duck breasts; skin removed
- and reserved
24 California walnuts; whole,
- in-shell
Oil
Salt
2 oz Hickory wood
1/2 c Brown sugar
8 Mandarin pancakes
+=OR=+
8 sm Flour tortillas
1/4 c Plum or hoisin sauce
8 Scallions; sliced very thin
- on bias

Mix soy sauce, 2 tablespoons black tea, peppercorns and
five-spice powder with 3 cups water. Remove all visible
fat from duck. Place in nonreactive bowl, cover with
mixture and add additional water if necessary to barely
cover.

Crack walnuts slightly, but leave in shell and add to
marinade. Cryovac for 1 hour at room temperature or
marinate in refrigerator for 24 hours.

Chill duck skin and slice into thin strips about 1/8"
wide. Fry skin in oil until very crispy. Drain and
season with salt.

Mix 1/2 cup black tea, hickory wood and sugar and
smoke-cook duck on a stovetop smoker with low flame for
about 30 minutes, or until 130o F at thickest point. 15
minutes before duck is ready, add cracked walnuts to
smoker.

Remove duck and walnuts. Shell nuts. Slice duck.

Heat pancakes until warmed and spread each with 1
teaspoon sauce. Add duck, walnuts, scallions and crisped
skin and serve.

Makes: 8 servings

By Rebecca Peizer

RECIPE FROM: https://walnuts.org

Uncle Dirty Dave's Archives

MMMMM

... Are you casting asparagus on my cooking?
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

We had AT&T for a while but gave it up after some problems. I've one
good thing to say about them--after Hurricane (tropical storm) Irene
went thru the Catskill Mountains in 2011, ATT&T set up a temporary
tower, then converted it to a permanent one in the area where my
parents lived. Before that, we had hit or miss cell service up there,
now it's reliable.

My first cell phone was with Virgin Mobile (pre-paid) until my younger brother added me to his AT&T "Friends & Family" plan and paid the bill
as an Xmas season gift. Other than a couple of known "dead spot" areas (mega-farms won't allow cell towers on their land) the cell service
has been outstanding. And I've never had any problem with their
internet.

We tried AT&T, and several others, went with the best for us. For a
while we had little to no service in NY, from any of the carriers, now
when we visit family, we have coverage in most areas. We also wanted
something that would work nation wide and Google Fi has been the best in
that respect also.

8<----- SHORTEN ----->8

WOW! There are new things I've never heard of. Sweet Potato Butter. Imagine that. Here's another new-to-me sweet tater recipe. I may try
this as a waffle recipe when I make it. Vc)=

It was a "Hmmmmmmmmmmm, I wonder..........." idea to use up some of the sweet potatoes we had. Steve had bought a bushel full and I don't like them. (I'd bake 2--one for him, one to split between the girls, and an Irish potato for me.) I canned a lot, saved a good number for baking
and still had a lot left so, after thinking about it........sweet
potato butter.

So, did you like it for yourself? Or are you still "off of" sweet
ptatoes?

I still don't eat sweet potatoes in most forms, including that. Terra
Chips puts out a mixed bag of chips including sweet potato, parsnip,
batata and white (Atlantic and Snowden), colored with beet juice--I
will eat those sweet potatoes. Also, some Korean dishes use sweet potato noodles and I'll eat them.

Title: Chai-Spiced Sweet Potato Pancakes DD> Categories:

Breads, Potatoes, Spices DD> Yield: 4 servings

Looks interesting but I'll pass. I don't do pancakes or waffles any
more and never been much of a fan of chai spicing.

I have to be in the mood for it. As it is a South/Southeast Asian
flavour it goes best for me with Thai or Indian grub. My go-to hot tea
for sipping and relaxing is Twining's Constant Comment (I've posted my copycat for it here more than once). I found, after reading about it
in innumerable books that I don't care for Earl Gray team. The oil of bergamot is a definite turn off for me. But straight English Breakfast (black) tea ain't bad. Just a squeeze of lemon and no sugar, please.
Bv)=

My usual morning "go to" tea is Tetley's British Blend but about once a
week I treat myself to Good Earth's Sweet and Spicy Original. Wegman's
has a similar (but lacking some of the spices) tea like the Good Earth;
it's my fall back when I can't get the Good Earth. We've been ordering
it on line but they went thru a spell where it wasn't available; when it
came back, we ordered a 6 pack. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

We tried AT&T, and several others, went with the best for us. For a
while we had little to no service in NY, from any of the carriers, now when we visit family, we have coverage in most areas. We also wanted something that would work nation wide and Google Fi has been the best
in that respect also.

I just get an itchy feeling between my shoulder blades over anything to
do with Google or MacIntrash.

8<----- SHORTEN ----->8

WOW! There are new things I've never heard of. Sweet Potato Butter. Imagine that. Here's another new-to-me sweet tater recipe. I may try
this as a waffle recipe when I make it. Vc)=

It was a "Hmmmmmmmmmmm, I wonder..........." idea to use up some of the sweet potatoes we had. Steve had bought a bushel full and I don't like them. (I'd bake 2--one for him, one to split between the girls, and an Irish potato for me.) I canned a lot, saved a good number for baking
and still had a lot left so, after thinking about it........sweet
potato butter.

So, did you like it for yourself? Or are you still "off of" sweet
ptatoes?

I still don't eat sweet potatoes in most forms, including that. Terra Chips puts out a mixed bag of chips including sweet potato, parsnip, batata and white (Atlantic and Snowden), colored with beet juice--I
will eat those sweet potatoes. Also, some Korean dishes use sweet
potato noodles and I'll eat them.

I'm off of most any "crisps" (chips) except good ol' greasy, salty, non flavoured potato chips. Preferably a thicker wavy or "Ruffles" style so
I can use it to scoop up dip, etc. I do the tortilla chips at a Mexican restaurant as a spoon to scoop up the rice and refried beans though.

You mentioned "batata" above. Sent me to the Bing search engine for a (*another*) learning experience. I have never, AFAIK, had batata nor
seen it in any of the stores around where I have been. But it certainly
looks interesting. "This root vegetable is known by many names, depending
on where you plant your flag, including boniato, tropical sweet potato,
Cuban sweet potato, batiste, and camote."

I'll take a look at Hy-Vee and/or Schnuks (bast fresh produce stores in
my area). And check with Burpee seeds for possibly raising my own.

NOTE TO EAVESDROPPERS - here's a link to my introdsuction to the batata

https://westchestermagazine.com/food/what-is-batata-root-vegetable/

And then I went looking for recipes. HAH! Every one I looked at when
doing a search on "batata recipe" called for potatoes. I finally picked
one that looked interesting. If I ever make it I will find some batta
and sub it for the potatoes. Bv)=

8<----- EDIT ----->8

My usual morning "go to" tea is Tetley's British Blend but about once a week I treat myself to Good Earth's Sweet and Spicy Original. Wegman's
has a similar (but lacking some of the spices) tea like the Good Earth; it's my fall back when I can't get the Good Earth. We've been ordering
it on line but they went thru a spell where it wasn't available; when
it came back, we ordered a 6 pack. (G)

I have some Tetley Brit Blend on hand. I'll have to look for the "Good
Earth" stuff. Hmmmmmm, I wonder if Food Fantasies might stock it. They're
my local health/natural foods & supplements stor.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Batata Harra (Lebanese Twice Cooked Potatoes)
Categories: Potatoes, Vegetables, Chilies, Herbs, Citrus
Yield: 10 servings

3 lb Waxy potatoes; (red, Yukon
- gold, Maine, peeled, diced
- about 1/3"
Cooking spray *
1/3 c + 3 Tbs olive oil; divided
1 ts Salt
1/2 ts Black pepper
8 cl Garlic; minced
2 ts Chile paste *
1 lg Handful cilantro; chopped
3 tb Fresh lime juice

Set oven @ 400ºF/205ºC.

Line a large baking sheet with aluminum foil or a silpat
and spray with cooking spray.

In a large bowl mix the potatoes, 3 Tbs olive oil, salt
and pepper and lay out on baking sheet making an even
layer.

Bake in oven until fork tender, about 35-45 minutes, set
aside. *

In a large skillet over low-medium heat, when the pan is
hot, add the remaining olive oil, garlic, and chili
paste. Stir and cook for one minute being careful not to
burn the garlic (garlic can burn easily and becomes
bitter). Add the cilantro and potatoes, stir.

Cook for 3-5 more minutes until the outside becomes
crispy, take of heat and serve.

Drizzle a little fresh squeezed lime juice on each
serving.

* NOTES: You may also use a higher heat, neutral cooking
oil such as canola, sunflower or grapeseed oil.

Any chile paste will do. Korean Gochujang has a slightly
smoky taste and would be great in this dish.

You can boil the cubed potatoes instead of baking, they
may come out less crisp when pan-frying but will be just
as delicious.

Serves 10

RECIPE FROM: https://www.fusioncraftiness.com

Uncle Dirty Dave's Archives

MMMMM

... We all have undeveloped territory - it's under our hats.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

I just get an itchy feeling between my shoulder blades over anything to
do with Google or MacIntrash.

Yes, and Microsoft, too.

Mike


* SLMR 2.1a * "I am EVIL Homer! I am EVIL Homer!" - Homer
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Mike Powell wrote to DAVE DRUM <=-

I just get an itchy feeling between my shoulder blades over anything to
do with Google or MacIntrash.

Yes, and Microsoft, too.

They aren't the 8000 pound gorilla that Giggle has become, nor the
snobbish, conceited beached whale that is Apple. Evewn if they would
like to be.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whale Steak w/Green Peas
Categories: Seafood, Wine, Vegetables
Yield: 4 Servings

2 lb Joint of whale meat
20 ml Red wine *
10 ml Water *
15 Juniper berries
2 Dessertspoons black currant
- cordial *
Cream
Cornflour

* 1 dessertspoon = 10 ml (2 ts)

Brown the joint on all sides in a stewpan, add red wine,
water and mashed juniper berries.

Place a weight on the lid. Simmer under lid for about 30
minutes. Remove the meat and wrap it in aluminum foil while
finishing making the gravy.

Gravy: add the black currant cordial to the juices in the
pan. Add cream to taste and thicken with cornflour. Cut the
meat into thin slices and serve with potatoes, green pea
sprouts and mountain cranberries.

This recipe is also, delicious with a lot of fresh ginger. I
let a basilica and tomato salad accompany the meat.

Georg Blichfeldt, Norway

From: http://www.worldwhalers.com

Uncle Dirty Dave's Archives

MMMMM

... Eternity is a long time, especially toward the end.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

when we visit family, we have coverage in most areas. We also wanted something that would work nation wide and Google Fi has been the best
in that respect also.

I just get an itchy feeling between my shoulder blades over anything
to do with Google or MacIntrash.

We don't do Mac or Windows but found that Google Fi works for our phones
and Google is our default search engine.

8<----- SHORTEN ----->8

and still had a lot left so, after thinking about it........sweet
potato butter.

So, did you like it for yourself? Or are you still "off of" sweet
ptatoes?

I still don't eat sweet potatoes in most forms, including that. Terra Chips puts out a mixed bag of chips including sweet potato, parsnip, batata and white (Atlantic and Snowden), colored with beet juice--I
will eat those sweet potatoes. Also, some Korean dishes use sweet
potato noodles and I'll eat them.

I'm off of most any "crisps" (chips) except good ol' greasy, salty,
non flavoured potato chips. Preferably a thicker wavy or "Ruffles"
style so I can use it to scoop up dip, etc. I do the tortilla chips at
a Mexican restaurant as a spoon to scoop up the rice and refried beans though.

We don't do many potato chips but tried these some time ago and liked
them. They've come out with a garlic spice varient so we bought a bag,
didn't care for it and went back to the original. Other chips we buy are
black bean totilla chips for Steve, corn chips for me.

You mentioned "batata" above. Sent me to the Bing search engine for a (*another*) learning experience. I have never, AFAIK, had batata nor
seen it in any of the stores around where I have been. But it
certainly looks interesting. "This root vegetable is known by many
names, depending on where you plant your flag, including boniato,
tropical sweet potato, Cuban sweet potato, batiste, and camote."

I'll take a look at Hy-Vee and/or Schnuks (bast fresh produce stores
in my area). And check with Burpee seeds for possibly raising my own.

I just quoted the listing on the bag. (G)

NOTE TO EAVESDROPPERS - here's a link to my introdsuction to the
batata

https://westchestermagazine.com/food/what-is-batata-root-vegetable/

And then I went looking for recipes. HAH! Every one I looked at when
doing a search on "batata recipe" called for potatoes. I finally
picked one that looked interesting. If I ever make it I will find some batta and sub it for the potatoes. Bv)=

Go for it!

8<----- EDIT ----->8

My usual morning "go to" tea is Tetley's British Blend but about once a week I treat myself to Good Earth's Sweet and Spicy Original. Wegman's
has a similar (but lacking some of the spices) tea like the Good Earth; it's my fall back when I can't get the Good Earth. We've been ordering
it on line but they went thru a spell where it wasn't available; when
it came back, we ordered a 6 pack. (G)

I have some Tetley Brit Blend on hand. I'll have to look for the "Good Earth" stuff. Hmmmmmm, I wonder if Food Fantasies might stock it.
They're my local health/natural foods & supplements stor.

Might be worth a try. We've found it in Harris Teeter and occaisonally
(while travelling) in other grocery stores. The easiest way to get it
tho (for us) is to order it on line. There are several varients of it, including a chai, but I like the sweet and spicy original (with
caffiene) the best.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

We don't do Mac or Windows but found that Google Fi works for our
phones and Google is our default search engine.

I do Windows because it's a no-brainer (all puns intended). I'd have
stuck with Amiga OS had it survived. But, that was then. This is now.

I'm shopping for a new search engine. I've been with Micro$not's BING
for several years because it gives me more germane results without all
of the payola-linked results that Google is notorious for. My only big
quibble with BING is the freaking AI sidebar they have introduced. I'll
figure out a way (if one existis) to turn that visual noise off for keeps.

8<----- SHORTEN ----->8

You mentioned "batata" above. Sent me to the BING search engine for a (*another*) learning experience. I have never, AFAIK, had batata nor
seen it in any of the stores around where I have been. But it
certainly looks interesting. "This root vegetable is known by many
names, depending on where you plant your flag, including boniato,
tropical sweet potato, Cuban sweet potato, batiste, and camote."

I'll take a look at Hy-Vee and/or Schnuks (bast fresh produce stores
in my area). And check with Burpee seeds for possibly raising my own.

I just quoted the listing on the bag. (G)

NOTE TO EAVESDROPPERS - here's a link to my introdsuction to the
batata

https://westchestermagazine.com/food/what-is-batata-root-vegetable/

And then I went looking for recipes. HAH! Every one I looked at when
doing a search on "batata recipe" called for potatoes. I finally
picked one that looked interesting. If I ever make it I will find some batta and sub it for the potatoes. Bv)=

Go for it!

I shall.

8<----- EDIT ----->8

My usual morning "go to" tea is Tetley's British Blend but about once a week I treat myself to Good Earth's Sweet and Spicy Original. Wegman's
has a similar (but lacking some of the spices) tea like the Good Earth; it's my fall back when I can't get the Good Earth. We've been ordering
it on line but they went thru a spell where it wasn't available; when
it came back, we ordered a 6 pack. (G)

I have some Tetley Brit Blend on hand. I'll have to look for the "Good Earth" stuff. Hmmmmmm, I wonder if Food Fantasies might stock it.
They're my local health/natural foods & supplements stor.

Might be worth a try. We've found it in Harris Teeter and occaisonally (while travelling) in other grocery stores. The easiest way to get it
tho (for us) is to order it on line. There are several varients of it, including a chai, but I like the sweet and spicy original (with
caffiene) the best.

Food Fantasies stocks it. I bought a trial sample of the basic blend -
which will get a try-out this week-end.

Got over-served last night. Dennis' middle son is staying with us for
a few days and just as I was thinking about falling into the shucks &
pulling the covers up for the evening he presented me with a BIG (one
pound at least) rib-eye steak cooked medium-rare and sided with some
store bought macaroni salad. Managed to get myself wrapped around the
steak but Jasper and Isabel (the mutts) got to clean up about half of
the pasta salad.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basic Macaroni Salad
Categories: Pasta, Vegetables, Dairy
Yield: 10 servings

1 lb Elbow macaroni
5 lg Hard boiled eggs, chopped
1 c Chopped celery
1/2 c Fine chopped red onion
2 c Mayonnaise
1/2 c Sour cream
1/2 ts Garlic powder
1 ts Salt
3/4 ts Black pepper

In a large pot of boiling water, cook macaroni over high
heat 7 to 9 minutes, or just until tender. Drain, rinse,
and let cool.

Place macaroni in a large bowl, add remaining
ingredients, and mix well. Cover and refrigerate at
least 1 hour before serving.

RECIPE FROM: https://www.mrfood.com

Uncle Dirty Dave's Archives

MMMMM

... January 6, 2021. ANOTHER day that will live in infamy!
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
In a message to Ruth Haffly you wrote:

I do Windows because it's a no-brainer (all puns intended). I'd have
stuck with Amiga OS had it survived. But, that was then. This is now.

If I could I'd go back to the commodore 64. ;) At least things made sense then. ;)

I'm shopping for a new search engine. I've been with Micro$not's BING

So in another message network this has been a hot topic. The verdict from there is to try duckduckgo again. (I say again, because I'm sure you have
once or twice like I did and went back to bing/google)

I've been using DDG for a bit now and I'm finding answers most of the time. I've had to dive into google and bing for the obscure search, but less and less each week.

Got over-served last night. Dennis' middle son is staying with us for
a few days and just as I was thinking about falling into the shucks & pulling the covers up for the evening he presented me with a BIG (one pound at least) rib-eye steak cooked medium-rare and sided with some
store bought macaroni salad. Managed to get myself wrapped around the

Nice bedtime snack. :) At least your house guest is trying to help out, even if he eats far to late. hahahaha

steak but Jasper and Isabel (the mutts) got to clean up about half of
the pasta salad.

"You're the best Dave. We promise not to use your shoes as a toy for at
least 24 hours. WOOF!"

Shawn


* SeM. 2.26 * A cat's worst enemy is a closed door.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

So in another message network this has been a hot topic. The verdict
from
there is to try duckduckgo again. (I say again, because I'm sure you
have
once or twice like I did and went back to bing/google)

I miss dogpile.com.

I use ddg as my default on at least one machine. Depending on what you
are searching for, I get the feeling that some sites favor google and
bing in the sense that results from their sites don't show up on ddg
searches. Usually that is not an issue as I can still find what I am
looking for.

Mike


--- Talisman v0.53-dev (Linux/armv7l)
* Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)

Hi Dave,

We don't do Mac or Windows but found that Google Fi works for our
phones and Google is our default search engine.

I do Windows because it's a no-brainer (all puns intended). I'd have
stuck with Amiga OS had it survived. But, that was then. This is now.

Steve had to fight with Windows at work so at home he wanted something
he didn't have to fight with. He had Geoworks Ensemble at one point, as
well as Linyx (sp?) but only windows emulators as needed.

I'm shopping for a new search engine. I've been with Micro$not's BING

Hope you find something soon. Not sure how you'll get something without
a lot of pop ups tho.

8<----- SHORTEN ----->8

NOTE TO EAVESDROPPERS - here's a link to my introdsuction to the
batata

https://westchestermagazine.com/food/what-is-batata-root-vegetable/

And then I went looking for recipes. HAH! Every one I looked at when
doing a search on "batata recipe" called for potatoes. I finally
picked one that looked interesting. If I ever make it I will find some batta and sub it for the potatoes. Bv)=

Go for it!

I shall.

8<----- EDIT ----->8

My usual morning "go to" tea is Tetley's British Blend but about once a week I treat myself to Good Earth's Sweet and Spicy Original. Wegman's
has a similar (but lacking some of the spices) tea like the Good Earth; it's my fall back when I can't get the Good Earth. We've been ordering
it on line but they went thru a spell where it wasn't available; when
it came back, we ordered a 6 pack. (G)

I have some Tetley Brit Blend on hand. I'll have to look for the "Good Earth" stuff. Hmmmmmm, I wonder if Food Fantasies might stock it.
They're my local health/natural foods & supplements stor.

Might be worth a try. We've found it in Harris Teeter and occaisonally (while travelling) in other grocery stores. The easiest way to get it
tho (for us) is to order it on line. There are several varients of it, including a chai, but I like the sweet and spicy original (with
caffiene) the best.

Food Fantasies stocks it. I bought a trial sample of the basic blend - which will get a try-out this week-end.

The Sweet & Spicy Original? AFAIK, that's their basic. A friend back in
AZ gave me a few bags to try; got me hooked on it. (G)

Got over-served last night. Dennis' middle son is staying with us for
a few days and just as I was thinking about falling into the shucks & pulling the covers up for the evening he presented me with a BIG (one pound at least) rib-eye steak cooked medium-rare and sided with some
store bought macaroni salad. Managed to get myself wrapped around the steak but Jasper and Isabel (the mutts) got to clean up about half of
the pasta salad.

Burp! Sounds like a good meal. We had beef on 'weck, rolls and beef both
found at Wegman's. Had a mixed greens w/apple, craisins and walnuts to
go with it--found that one at Sam's in their bagged salad section. We've
found some good ones there.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you're trying to drive me crazy, you're too late.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Shawn Highfield wrote to Dave Drum <=-

I've been using DDG for a bit now and I'm finding answers most of the time. I've had to dive into google and bing for the obscure search, but less and less each week.

DDG has been caught selling search info and personal info to Microsoft. I
quit using it after that. If I need to search for something, I turn on the VPN.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: A-1 Caribou Steak
Categories: Game, Caribou, Steak, Jw
Yield: 2 Servings

1 lb Caribou steak
4 tb Butter; divided
1 sm Onion; chopped
2 tb Sherry
1 tb Worcestershire
3 tb A-1 steak sauce
1 tb Chopped chives
1 tb Chopped parsley
Salt & pepper
2 tb Brandy

Cook onions in 2 tbsp butter until golden. Pound steak to tenderize
and sear over high heat in butter & onion, about 2 min on each side.
Add sherry, A-1, 2 tbsp butter, Worcestershire, chives, parsley,
pepper and salt. Reduce heat to med and cook for 3-4 mins per side.
Add brandy, bring to the table, flame and serve.

MMMMM

-- Sean

... Murphy's Philosophy: smile...tomorrow will be worse.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

I do Windows because it's a no-brainer (all puns intended). I'd have
stuck with Amiga OS had it survived. But, that was then. This is now.

If I could I'd go back to the commodore 64. ;) At least things made
sense then. ;)

I'm shopping for a new search engine. I've been with Micro$not's BING

So in another message network this has been a hot topic. The verdict
from there is to try duckduckgo again. (I say again, because I'm sure
you have once or twice like I did and went back to bing/google)

I'm mostly S&T of Bing's AI sidebar bot. Scroo that. I have a good idea
how to conduct a search without that silly bugger's suggestions.

I've been using DDG for a bit now and I'm finding answers most of the time. I've had to dive into google and bing for the obscure search, but less and less each week.

My first search engine was AltaVista. In many ways I still miss it.

Got over-served last night. Dennis' middle son is staying with us for
a few days and just as I was thinking about falling into the shucks & pulling the covers up for the evening he presented me with a BIG (one pound at least) rib-eye steak cooked medium-rare and sided with some
store bought macaroni salad. Managed to get myself wrapped around the

Nice bedtime snack. :) At least your house guest is trying to help
out, even if he eats far to late. hahahaha

steak but Jasper and Isabel (the mutts) got to clean up about half of
the pasta salad.

"You're the best Dave. We promise not to use your shoes as a toy for
at least 24 hours. WOOF!"

Actually they leave my shoes alone They will, if POed at Dennis drag all
of his footwear out of his closet and scatter it about the premises. But
little gnawing on it.

This little gem is a famous and well-received in a spreading area of USA
as poutne is an Canuckistan .....

I cannot eat a whole one any longer. And have trouble getting wrapped
around a "pony" show (half-size) if truth be told. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Springfield Horseshoe Sandwich
Categories: Breads, Classic, Cheese, Meat
Yield: 4 Servings

8 sl Bread; toasted
8 oz (to 12) meat(s) *
Hot french fries
Paprika

------------------------------HORSESHOE SAUCE------------------------------
12 oz Shredded American (mild
- Cheddar) cheese
2 tb Butter
1 ts Worcestershire sauce
1/4 ts Dry (Colman's) mustard
1/4 ts Ground red pepper
2 Egg yolks
1/2 c Stale beer

* Original meat in a Horseshoe was ham. Any meat can
be (and probably has been) used. My favourite is half-
hamburger and half crispy bacon. Seafood also works
well on this delight.

In a saucepan, melt together cheese and butter over low
heat. Stir in Worcester sauce, mustard and cayenne. Beat
the yolks and beer together and add to the sauce pan.

Cook and stir over medium heat until mixture thickens
and begins to bubble around the edges. Makes 4 cups.

On preheated dinner plates, arrange 2 toast slices each.
Top toast with meat. Pour a generous amount of Horseshoe
Sauce over meat.

Encircle each sandwich with hot french fries. Sprinkle
paprika (or cayenne) over sauce.

Makes 4 servings.

Meal Master Format by Dave Drum - 28 March 2008

Uncle Dirty Dave's Kitchen

MMMMM

... Apple pie without the cheese is like a kiss without the squeeze.

--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

We don't do Mac or Windows but found that Google Fi works for our
phones and Google is our default search engine.

I do Windows because it's a no-brainer (all puns intended). I'd have
stuck with Amiga OS had it survived. But, that was then. This is now.

Steve had to fight with Windows at work so at home he wanted something
he didn't have to fight with. He had Geoworks Ensemble at one point, as well as Linyx (sp?) but only windows emulators as needed.

I'm shopping for a new search engine. I've been with Micro$not's BING

Hope you find something soon. Not sure how you'll get something without
a lot of pop ups tho.

All confusers "fight" with their operators. It's endemic. My main quibble
is with the sidebar AI being intrusive and assuming that it knows better
than I what I am looking for. I fear that AI bots will soon control much
of our lives. And not a one of them restyricted by Dr. Asimov's "Laws of Robotics". Bv(=

8<----- SHORTEN ----->8

Got over-served last night. Dennis' middle son is staying with us for
a few days and just as I was thinking about falling into the shucks & pulling the covers up for the evening he presented me with a BIG (one pound at least) rib-eye steak cooked medium-rare and sided with some
store bought macaroni salad. Managed to get myself wrapped around the steak but Jasper and Isabel (the mutts) got to clean up about half of
the pasta salad.

Burp! Sounds like a good meal. We had beef on 'weck, rolls and beef
both found at Wegman's. Had a mixed greens w/apple, craisins and
walnuts to go with it--found that one at Sam's in their bagged salad section. We've found some good ones there.

The problem was I was nearly ready to go lay my head down. I had a late
lunch that day and wasn't hungry. But it's hard to turn down both the
nice gesture or the steak. Bv)=

I'm nt big on bagged salads. The price/benefit ratio is all in favour
of Dole (or whoever). I keep a grater handy and can chop lettuce easily
for a lot less $$$ than the pre-bagged stuff. Plus my neighbour lady has
been sharing the bounty of her tomato vines. Lots of BLTs and salads in
the past couple of weeks.

I'm going to make a cut-down version of this. Hy-Vee is offering seedless watermelos @U$2.49. And I'll sub cantaloupe for the honeydew. It will
make a meal (or two).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Watermelon Shrimp Salad
Categories: Fruits, Seafood, Citrus, Chilies, Vegetables
Yield: 10 servings

1 Seedless watermelon; in 1"
- cubes
1 md Honeydew melon; in 1" cubes
2 lb (U-40) cooked shrimp: peeled
- deveined
2 c Green grapes; halved
1 lg Cucumber; seeded, chopped
1 sm Navel orange; peeled,
- sectioned
1 sm Red onion; chopped
1 Jalapeno; seeded, fine
- chopped
1/3 c Lemon juice
1 tb Brown sugar
1/4 ts Crushed red pepper flakes

In a large bowl, combine the first 8 ingredients. Whisk
together remaining ingredients. Drizzle over shrimp
mixture and toss to coat. Refrigerate at least 20
minutes before serving. Toss before serving.

Judy Batson, Tampa, Florida

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... We're off to see the Wizard, he's sure to have the answer.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Sean,
On <Fri, 12 Sep 24>, you wrote me:

DDG has been caught selling search info and personal info to
Microsoft. I quit using it after that. If I need to search for something, I turn on the VPN.

There's no privacy and any and every company is there to make
money, no business exists to "be nice". Sell my search and personal
info to whoever you want if it helps you pay the bills. I don't believe
there is any privacy anyway.

I have a VPN too, but I don't believe it's private, I'm sure they sell as
much info as they can get away with hopng they can retire before they
get caught.

Yeah I'm a happy go lucky guy 'aint I?

Shawn


* SeM. 2.26 * Doom Deathmatch: Reach out and KILL someone!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,
In a message to Shawn Highfieldall you wrote:

I'm mostly S&T of Bing's AI sidebar bot. Scroo that. I have a good
idea how to conduct a search without that silly bugger's
suggestions.

Yeah I don't want to be bothered by these bot's. They just get in the
way and make me nuts. I was on a website for a product I was interested
in until their bot refused to leave me alone. I took my money elsewhere.

My first search engine was AltaVista. In many ways I still miss it.

I remember that one, back then I /think/ I was more of a lycos guy.

Actually they leave my shoes alone They will, if POed at Dennis drag
all of his footwear out of his closet and scatter it about the
premises. But little gnawing on it.

They are smarter then people give them credit for that's the truth.

Shawn


* SeM. 2.26 * "Latex condom... I'd love to live in one of those!" -- Grandp --- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

I'm mostly S&T of Bing's AI sidebar bot. Scroo that. I have a good
idea how to conduct a search without that silly bugger's
suggestions.

Yeah I don't want to be bothered by these bot's. They just get in the
way and make me nuts. I was on a website for a product I was
interested in until their bot refused to leave me alone. I took my
money elsewhere.

The problem is that the A-I bots are becoming a fact of life. And the
potential for mischief is staggering. Too bad Dr. Asimov's 3 laws of
Robotics aren't in place and enforced.

* A robot may not injure a human being or, through inaction, allow a
human being to come to harm.

* A robot must obey the orders given it by human beings except where
such orders would conflict with the First Law.

* A robot must protect its own existence as long as such protection
does not conflict with the First or Second Law.

Dr. Isaac Asimov - 1942

My first search engine was AltaVista. In many ways I still miss it.

I remember that one, back then I /think/ I was more of a lycos guy.

Lycos, Inc., is a web search engine and web portal established in 1994

To achieve their goal, the Lycos Network must collect information so it
can understand what makes you different from its millions of other
unique users.

Lycos was focused on getting advertisers what they want, but Google was
giving advertisers what they needed.

I'll pass, thanx

Actually they leave my shoes alone They will, if POed at Dennis drag
all of his footwear out of his closet and scatter it about the
premises. But little gnawing on it.

They are smarter then people give them credit for that's the truth.

I've always been more of a pussy person than a poochie guy. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Robot Teppanyaki
Categories: Poultry, Vegetables, Herbs
Yield: 4 Servings

1 lb Boned, skinned chicken
1 lg Bell pepper
4 Scallions
1 lg Egg
4 oz Bean sprouts
1 tb Sesame oil
4 tb Soy sauce
4 tb Rice vinegar
1 tb Fresh ginger; grated

Slice the chicken at a slight angle to a thickness of
about 1/4".

Core and de-seed the pepper.

Thinly slice the pepper and green onions.

Arrange on a plate in combination with the bean sprouts
and sliced chicken.

Heat a large griddle or heavy frying pan and then spread
on the sesame oil.

Add the chicken slices and vegetables in small batches,
allowing space between them so they cook thoroughly.

Once the chicken is mostly cooked, crack an egg and
mix in.

Combine the soy sauce, rice vinegar and ginger. Pour
over finished chicken/veggies.

RECIPE FROM: http://disneymeals.me

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