Hello All,

Outpost BBS is back up at bbs.outpostbbs.net on port 10123.

I'll be a lot more active in here now.

-- Sean

... "What the hell ... it works on Star Trek."
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Sean Dennis wrote to All <=-

Hello All,

Outpost BBS is back up at bbs.outpostbbs.net on port 10123.

I'll be a lot more active in here now.

Welcome Home!

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

Title: Welcome Home! Diner-Style Meatloaf
Categories: Poultry, Vegetables, Breads, Herbs
Yield: 6 Servings

1/2 c Chicken broth
1 tb Oil
3 lg Shallots; fine chopped
1/2 c Fine chopped carrots
10 oz Small white mushrooms; fine
- chopped
2 cl Garlic; fine minced
1 ts Salt
1/2 ts Ground black pepper
1 lb Lean ground turkey *
1 1/4 c Fresh bread crumbs
1 Granny Smith apple; peeled,
- grated *
1/4 c Chopped fresh parsley
1 tb Fine chopped fresh sage
+=OR=+
1 ts Dried sage; crumbled
1 lg Egg; beaten

In a large nonstick skillet, bring the broth and oil to
a simmer over med-high heat. Add the shallots and carrots
and cook, stirring about 4 minutes or until the shallots
are softened. Add the mushrooms, garlic, 1 tsp. salt and
1/2 tsp. pepper and cook stirring about 5 minutes or until
most of the liquid has evaporated. Transfer the mixture to
a large bowl and let cool.

Preheat oven to 350øF/175øC.

Lightly oil a baking sheet.

Wash your hands, thoroughly mix the turkey, bread crumbs,
apple, parsley and sage into the cooled veg. mixture. Add
the egg and mix well. Divide the mixture in half and on
the baking sheet, shape each portion into an oval about
6 1/2" long, 4" wide and 1 1/2" high.

Bake for about 45 minutes or until cooked through.

* Can sub beef for the turkey. Any tart cooking apple
will work.

Serves 6

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... TARDIS Express: When it absolutely must be there Before you send it!
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Sean,

Hello All,

Outpost BBS is back up at bbs.outpostbbs.net on port 10123.

I'll be a lot more active in here now.

Good to see you back up and running. I'd not seen you for some weeks so
asked and somebody said you'd moved/working on a new set up for the
board. Hopefully you're all settled in and the tweaks to the board have
been helpful.

We had a good trip, long but got to drive thru several national parks.
We actually did the drive thru Zion twice so we could get back on our
routing to get to our daughter's house. Interesting, seeing it from 2 perspectives. They have a shuttle bus loop that takes you to various
places you're not allowed to drive to--next time we'll go on that side
trip.

We did a lot more of our own cooking on this trip except for when
we were visiting our daughters but did have several meals out. Probably
the best ones were at a place called "Rib Crib" (a chain) while we were
in Lawton, OK and a nondescript place in a small town (have to look up
the name) in Indianna--got there just before closing. We also went to a
gyro place south of SLC--ok but not authentic, especially the corn in
the gyro. All in all, we put about 6200 miles on the truck and camper,
saw a number of old friends, daughters, grandkids and some national
parks we'd only read about in years past.

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


... Some are so educated they can bore you on almost any subject

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

Welcome Home!

Thanks! I am still trying to find my latest MM install; I'm afraid I may have nuked it accidentally. I may have lost 10+ years of my own recipes. Thought I made a backup but can't find where I put it. :(

-- Sean
--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Hi Ruth,

Good to see you back up and running. I'd not seen you for some weeks so asked and somebody said you'd moved/working on a new set up for the
board. Hopefully you're all settled in and the tweaks to the board have been helpful.

Actually, there was a modification made to that software that broke most of the BBS for me so I went back to my original BBS running Maximus/2. I hadn't decomissioned the old BBS machine and I'm glad I didn't! The other BBS will be set up as a private BBS for testing of MBSE BBS software.

We had a good trip, long but got to drive thru several national parks.
We actually did the drive thru Zion twice so we could get back on our routing to get to our daughter's house. Interesting, seeing it from 2 perspectives. They have a shuttle bus loop that takes you to various places you're not allowed to drive to--next time we'll go on that side trip.

That's somewhere I'd like to go someday. I have never been to Utah, believe it or not. I've also decided that an eventual goal for myself is to become a full-time RVer. I had thought about buying a 19' Scam fifth-wheel new but with a two to three year waiting period now, I've thought about possibly buying a used motorhome instead. It's all in the thinking stage right now but it's going to take me a few years before I'd fully be able to put my plans into place.

I do have somewhere I could put the BBS, of course.

We did a lot more of our own cooking on this trip except for when
we were visiting our daughters but did have several meals out. Probably the best ones were at a place called "Rib Crib" (a chain) while we were
in Lawton, OK and a nondescript place in a small town (have to look up
the name) in Indianna--got there just before closing. We also went to a gyro place south of SLC--ok but not authentic, especially the corn in
the gyro. All in all, we put about 6200 miles on the truck and camper, saw a number of old friends, daughters, grandkids and some national
parks we'd only read about in years past.

Ah, Lawton: I know that town well. Rather, I did. It's been 25 years since I last set foot in the place but from what my first wife tells me, it's not changed at all. I met my first wife, who was born and raised in Lawton, when I was stationed at Fort Sill from 1995-1996.

I haven't been out west in well over a decade now; probably longer. I'm hoping to get back out that way sometime soon.

I'd have to dip into Texas for some Texas BBQ though. I really miss that!

-- Sean
--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

On 07-02-21 09:46, Ruth Haffly <=-
spoke to Sean Dennis about I'm back! <=-

We had a good trip, long but got to drive thru several national parks.
We actually did the drive thru Zion twice so we could get back on our

We did a coach tour that did a trip through four of the parks there. It
was very enjoyable, and I'm sure that you enjoyed the views as much as
we did.

especially the corn in the gyro. All in all, we put about 6200 miles
on the truck and camper, saw a number of old friends, daughters,
grandkids and some national parks we'd only read about in years past.

It has been decades since we put that much on a car in a year. So far,
we have less than 1500 miles on our new car in nine months of driving.
The number only that high because I have had to drive to Columbia twice
a week (14 miles each way) for the past three months.

I posted something to you once before where I talked about using your
own biscuits instead of canned ones. I hope this is not the same
recipe, but it looks good.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy Meat Pies with Yogurt Sauce
Categories: Bakeoff, Sandwich
Yield: 8 servings

MMMMM---------------------------SAUCE--------------------------------
1 c Plain yogurt
1/2 ts Dried mint leaves
1/4 ts Salt

MMMMM--------------------------FILLING-------------------------------
1/2 lb Ground lamb or beef
1/2 c Chopped onion
1/4 c Shredded carrot
2 tb Pine nuts or slivered
-almonds
2 tb Chopped fresh parsley
1/2 ts Dried mint leaves
1/4 ts Dried oregano leaves
1/4 ts Salt
1/8 ts Pepper
1 ts Grated lemon peel
1 tb Lemon juice
1 Garlic clove, minced

MMMMM--------------------------BISCUITS-------------------------------
1 Can Pillsbury Grands!
-Refrigerated Buttermilk
-or Flaky Biscuits
1 ts Sesame seed

In small bowl, combine all sauce ingredients. Let stand while
making meat pies. Heat oven to 375 degrees. In large skillet
over medium heat, cook lamb and onion until meat is no longer
pink and onion is tender, stirring occasionally; drain.

Add remaining filling ingredients; cook and stir for one minute.
Remove from heat.

Separate dough into 8 biscuits. Press or roll each biscuit into 5
inch circle. Place scant 1/4 c filling in center of each biscuit.
Fold dough over filling to form half circle. Press edges together,
seal with fork. Place on ungreased cookie sheet. Sprinkle tops with
sesame seeds; lightly press into biscuits. Bake for 13 to 15 minutes
or until golden brown. Immediately remove from cookie sheet.

Serve hot meat pies with sauce. (1 cup sauce)

Per pie: 300 calories, 11 g protein, 28 g carbohydrate,
16 g fat, 22 mg cholesterol, 780 mg sodium.

From the 36th Pillsbury Bake Off, by Julie Winter, Grosse Pointe
Park MI

From: Terri Woltmon Date: 30 Apr 94

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:32:06, 04 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Ruth Haffly wrote to Sean Dennis <=-

the gyro. All in all, we put about 6200 miles on the truck and camper, saw a number of old friends, daughters, grandkids and some national
parks we'd only read about in years past.

Sounds like you guys had a great time! Now you can begin the task
of never ending laundry. LOL

Shawn

... Staring into a dragon's jaws, one quickly learns wisdom.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Sean Dennis wrote to Dave Drum <=-

Welcome Home!

Thanks! I am still trying to find my latest MM install; I'm afraid I
may have nuked it accidentally. I may have lost 10+ years of my own recipes. Thought I made a backup but can't find where I put it. :(

I hate it when that happens. Especially when my fingers have a mind of
their own and don't wait for my conscious approval before doing something
I will regret. I can zip-up and email attach you a copy of my recipes
base from my MM if you'd like.

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

Title: Moussaka - Part One
Categories: Lamb/mutton, Cheese, Potatoes, Casseroles, Sauces
Yield: 8 Servings

MMMMM-------------------------MEAT SAUCE------------------------------
2 lb Ground lamb (or beef)
2 tb Olive oil
1 Chopped onion
4 cl Garlic; chopped
1 ts Allspice
1 ts Cinnamon
1 ts Black pepper
1 tb Dried oregano
2 tb Tomato paste
1/2 c Red wine
Zest of a lemon
2 tb (or more) lemon juice
Salt

MMMMM--------------------------BECHAMEL-------------------------------
1/4 lb Unsalted butter
1/2 c Flour
1 ts Salt
4 c Whole milk
4 lg Egg yolks
1/2 ts Ground nutmeg

MMMMM--------------------------MOUSSAKA-------------------------------
3 lg Globe eggplants
1/2 c Salt
8 c Water
3 Yukon gold potatoes
1 c Grated mizithra cheese *
Olive oil

* A word on the cheese: All sorts of cheese can be used
here, and to be most authentic, use kefalotyri. We used
mizithra, which is becoming increasingly available in
supermarkets. No need to search the globe for these cheeses,
however, as a pecorino or any hard grating cheese will work
fine.

PREPARE THE MEAT SAUCE: Heat the olive oil in a large sauté
pan over medium-high heat and brown the ground meat. By the
way, the meat will brown best if you don't stir it. Add the
onions about halfway into the browning process. Sprinkle
salt over the meat and onions.

Once the meat is browned and the onions have softened, add
the garlic, allspice, cinnamon, black pepper, oregano and
tomato paste. Mix well and cook for 2-3 minutes.

Add the red wine and mix well. Bring the sauce to a simmer,
reduce the heat and continue to simmer gently, uncovered for
20 minutes. Turn off the heat. Taste for salt and add more
if needed. Add the lemon zest and the lemon juice. Mix well
and taste. If the sauce needs more acidity, add more lemon
juice.

Set the sauce aside.

PREPARE THE POTATOES AND EGGPLANTS: Mix the 1/2 cup salt
with the 8 cups of water in a large pot or container. This
will be the brine for the eggplants.

Slice the top and bottom off the eggplants. Cut thick strips
of the skin off the eggplants to give them a striped
appearance. A little skin on the eggplant is good for
texture, but leaving it all on makes the moussaka hard to
cut later, and can add bitterness, which you don't want.
(Some moussaka recipes leave the skin on and have you slice
the eggplants lengthwise, which is an option if you prefer.)
Slice the eggplant into 1/4" rounds and drop them into
the brine.

CONTINUED TO PART TWO

From: http://simplyrecipes.com/recipes/moussaka

Uncle Dirty Dave's Kitchen

MMMMM

POST SPLIT HERE

... The Detox scam: your kidneys do that for free.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dave Drum wrote to Sean Dennis <=-

I hate it when that happens. Especially when my fingers have a mind of their own and don't wait for my conscious approval before doing
something I will regret. I can zip-up and email attach you a copy of my recipes base from my MM if you'd like.

I might take you up on that. I did copy over my MM install but for some
reason MM is refusing to read INDEX.MME saying that it's set to
read-only or in use by another application though neither is true.
I'll take a look at it tomorrow.

Crockpot Lacquered Chicken

1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry

In a medium skillet, over medium high heat, heat the oil and saute
the chicken, turning often, until well browned all over. Remove the
chicken to a plate. Saute the onion in the skillet until well browned.
Turn into the crockpot. Place the tomatoes, orange, sugar, salt and
pepper in the pot and set the chicken on top. Rinse the skillet with the
water and scrape into the cooker. Add the bouillon cube. Cover and
cook on Low for 5 to 7 hours.

Before serving, remove the chicken to a deep serving dish and keep
warm. Turn the pot contents into a skillet, set the heat to high
and simmer until thick enough to mound on a spoon. Stir in the jelly
and the sherry and cook, stirring until the sauce boils. Do not
overcook, lest the sauce lose its shiny quality. If you wish, add
some sugar or sweet sherry to further brighten the taste. If sauce
is not shiny enough, bring back to a very brisk boil and quickly
stir in some jelly. Pour sauce over the chicken.

makes 4 to 6 servings

-- Sean

___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

I hate it when that happens. Especially when my fingers have a mind of their own and don't wait for my conscious approval before doing
something I will regret. I can zip-up and email attach you a copy of my recipes base from my MM if you'd like.

I might take you up on that. I did copy over my MM install but for some reason MM is refusing to read INDEX.MME saying that it's set to
read-only or in use by another application though neither is true.
I'll take a look at it tomorrow.

Sounds like a bit got flipped by cosmic rays during the transfer. Let
me know and I'll Zip up my existing bases and shoot them off to you.

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

Title: Feel Better Tea
Categories: Beverages, Fruits, Chilies, Herbs, Citrus
Yield: 1 serving

1/4 c Pineapple juice
1 tb + 1 ts fresh lemon juice
1/2 ts Pure maple syrup
1/4 ts Raw apple cider vinegar
sm Pinch sea salt
1 (1") pc ginger; peeled, fine
- grated w/rasp
1 (1/2") pc fresh turmeric;
- fine grated w/rasp
pn Cayenne pepper; to taste
1 c Boiling water

In your serving mug, combine the pineapple juice, lemon
juice, maple syrup, apple cider vinegar, and salt.

In a re-usable or disposable paper tea filter, combine
the grated ginger, turmeric, and cayenne pepper. Place
the filter in the mug.

Pour the hot water over top of the filter and pineapple
juice mixture. Make sure that the ginger mixture is
submerged. Let the tea steep for at least 4 minutes.

Serve hot.

RECIPE FROM: https://thefirstmess.com

Uncle Dirty Dave's Archives

MMMMM

... The grass is always greener once you don't have to mow a lawn anymore.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Sean Dennis wrote to Dave Drum <=-

I might take you up on that. I did copy over my MM install but for some

I'll offer up my collection. I have about 56K in my MM, plus probably a lot more that I've gotten but never imported. A lot of those are from Weller.

Anyhoo...if you want them I'm available at email bill[ate]luddites[dit]org and we can discuss options for transferring the stuff.

Important...it's ORG not COM, a common error people make. Muscle Memory can be a wonderful thing at times...other times not so much.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baking Fish
Categories: Fish, Kathy, Instruction
Yield: 1 Some

1 Instructions

No problem, Burt. It doesn't matter much what kind of fish you're
using, just preheat your oven to 350 degrees (F). Now place the fish
in a shallow, rimmed pan.

Brush the fish with melted butter or margarine, and sprinkle with
whatever seasonings suit you. Add a small splash of water, wine,
clam juice, fish stock, or whatever liquid you desire (the liquid
should cover the bottom of the pan to a depth of less than 1/4 inch).

Now, measure the thickness of the fish. If the fish is less than one
inch thick, you will need to cook the fish for NO MORE than 10
minutes (check after 8 minutes, if it begins to flake, it's done).
If it measures more than one inch at its thickest point, bake for 10
minutes per inch.

Do not overcook. One of the classic jokes in the restaurant business
is that you don't really need to COOK fish -- just give it to a slow
waiter and have him/her walk it through a hot kitchen:-) More truth
to that than I'd care to think about....

Kathy Pitts in Bryan, TX 6/95 ReU/L to NCE by Burt Ford 12/95 11/97

MMMMM

___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Bill,

Anyhoo...if you want them I'm available at email

I'll email you. Dave just sent me his extensive collection so I would be happy to have yours here also. Unfortunately, I may have lost all of my personally-entered recipes but I'm going to check through back-ups.

Thanks,
Sean


--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Hi Sean,

board. Hopefully you're all settled in and the tweaks to the board have been helpful.

Actually, there was a modification made to that software that broke
most of the BBS for me so I went back to my original BBS running Maximus/2. I hadn't decomissioned the old BBS machine and I'm glad I didn't! The other BBS will be set up as a private BBS for testing of
MBSE BBS software.

Always something! Good thin you still had the back up; it's when you
finally ditch that, the urgent need for it arises. (G)

We had a good trip, long but got to drive thru several national parks.
We actually did the drive thru Zion twice so we could get back on our routing to get to our daughter's house. Interesting, seeing it from 2 perspectives. They have a shuttle bus loop that takes you to various places you're not allowed to drive to--next time we'll go on that side trip.

That's somewhere I'd like to go someday. I have never been to Utah, believe it or not. I've also decided that an eventual goal for myself

We've now been to Utah 3 different times--December of 2016, June of 2018
and now June of 2021. Our daughter and family moved there in summer of
2016 when her husband took the job of regional director for the
Utah/Idaho division of Challenger Schools. She teaches at one of their
campuses around SLC.

is to become a full-time RVer. I had thought about buying a 19' Scam fifth-wheel new but with a two to three year waiting period now, I've thought about possibly buying a used motorhome instead. It's all in
the thinking stage right now but it's going to take me a few years
before I'd fully be able to put my plans into place.

We'd thought about it at one time (actually, it was more of Steve's
thoughts than mine) in the mid 90s but decided against it for several
reasons. It might work better for you but after 26 years of military
moving, we wanted to settle down for a bit. Didn't realise we'd be in WF
for so long but its been good to be settled.

I do have somewhere I could put the BBS, of course.

You might be able to get it into an R-Pod but would probably do better
with a motor home.

We did a lot more of our own cooking on this trip except for when
we were visiting our daughters but did have several meals out. Probably the best ones were at a place called "Rib Crib" (a chain) while we were
in Lawton, OK and a nondescript place in a small town (have to look up
the name) in Indianna--got there just before closing. We also went to a gyro place south of SLC--ok but not authentic, especially the corn in
the gyro. All in all, we put about 6200 miles on the truck and camper, saw a number of old friends, daughters, grandkids and some national
parks we'd only read about in years past.

Ah, Lawton: I know that town well. Rather, I did. It's been 25 years since I last set foot in the place but from what my first wife tells
me, it's not changed at all. I met my first wife, who was born and
raised in Lawton, when I was stationed at Fort Sill from 1995-1996.

It seemed to be very much the typical military town from what we saw of
it. Bigger than Sierra Vista or Killeen but probably San Angelo
(Goodfellow AFB) would be comparable in size. In 1995 we were at Fort
Huachuca; Steve left of Korea at the end of March, 1996. When we were
there, a small Korean restaurant was doing a good business on the main
street outside of post. It was still going when we visited in 2017 but
on this last trip, it had turned into a German restaurant. Food was ok,
not quite as good as we hoped (e.g. red cabbage was a bit undercooked)
but not as bad as some places.

I haven't been out west in well over a decade now; probably longer.
I'm hoping to get back out that way sometime soon.

We'll probably head out there again next year and at some point,
probably move out there.

I'd have to dip into Texas for some Texas BBQ though. I really miss
that!

I like TX bbq but eastern NC style is still my favorite. (G)

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


... Are you sure you really want to know that?

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

Hi Dale,

We had a good trip, long but got to drive thru several national parks.
We actually did the drive thru Zion twice so we could get back on our

We did a coach tour that did a trip through four of the parks there.
It was very enjoyable, and I'm sure that you enjoyed the views as much
as we did.

Awesome views! We've seen a bit of the Grand Canyon (would like to see
more of it tho) but still have to get to Canyonland and a couple of
others in the area. We camped outside of Coral Dunes State park--and got
stuck in the sand there. A group of 4 wheelers were camping in the same
area; one of them pulled us to a more packed down spot. (G)

especially the corn in the gyro. All in all, we put about 6200 miles
on the truck and camper, saw a number of old friends, daughters,
grandkids and some national parks we'd only read about in years past.

It has been decades since we put that much on a car in a year. So
far, we have less than 1500 miles on our new car in nine months of driving.

We don't do it every year. (G) We've made a trip to FL this year, will
head up to NY this fall (Steve's parents are now up in Rochester.) to
see family. We've also got a long week end trip to SC for an R-Pod
rally in September so it will be a high milage year for us. Just got new
tires for the truck last week.

The number only that high because I have had to drive to Columbia
twice a week (14 miles each way) for the past three months.

Doing some consulting work?

I posted something to you once before where I talked about using your
own biscuits instead of canned ones. I hope this is not the same
recipe, but it looks good.

Title: Spicy Meat Pies with Yogurt Sauce
Categories: Bakeoff, Sandwich
Yield: 8 servings

It does look good; I'll have to give it a try with home made biscuits,
of course. The Bakeoff requires you use a Pillsbury product which is why
the winner went with those biscuits instead of making her own. It does
save some time/effort but I've yet to see those biscuits in a whole
wheat version. (G)

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


... 90% of being smart is knowing what you're dumb at.

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

Hi Shawn,

the gyro. All in all, we put about 6200 miles on the truck and camper, saw a number of old friends, daughters, grandkids and some national
parks we'd only read about in years past.

Sounds like you guys had a great time! Now you can begin the task
of never ending laundry. LOL

I kept up with the laundry on the trip so there were only 2 loads to do
when we got home on Saturday. I did 4 loads on Monday tho; usually I do
2 or 3. I'll do that much some days when I'm prewashing fabric for sewing/quilting.

We've had hot (upper 80s to low 90s) weather most days since we've been
home. Not as bad as the 100+ temps out west but a lot more humid. Friday
was only in the upper 70s so I made chicken soup for supper. We had
bought a rotisserie chicken a few days after getting home; the soup was
the last meal for it. This time I only made enough soup for supper and a
light lunch the next day; when temps cool off more so, I'll make a
bigger pot full and put some in the freezer for winter time eating.

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Hello, Ruth!

Replying to a message of Ruth Haffly to Sean Dennis:

Always something! Good thin you still had the back up; it's when you finally ditch that, the urgent need for it arises. (G)

Even better news: I need to install a different video card in it but I will be moving my BBS to an actual server which means I can distribute the BBS amongst four seperate hard drives which can eliminate my losing everything should one drive fail. This will be a permanent home for the BBS also.

We'd thought about it at one time (actually, it was more of Steve's thoughts than mine) in the mid 90s but decided against it for several reasons. It might work better for you but after 26 years of military moving, we wanted to settle down for a bit. Didn't realise we'd be in
WF for so long but its been good to be settled.

For me, with the wide availability of cellular Internet access, I can always "stay in touch". Couple that with a small amateur radio setup, I'd -really- stay in touch. :P

You might be able to get it into an R-Pod but would probably do better with a motor home.

I'd need it to be connected to the Internet 24/7 and possibly a POTS line so it would be stationed here at my parents' home more than likely or in town at a friend's house.

It seemed to be very much the typical military town from what we saw
of it. Bigger than Sierra Vista or Killeen but probably San Angelo (Goodfellow AFB) would be comparable in size.

Lawton: where all the taxi drivers are Army washouts.

We'll probably head out there again next year and at some point,
probably move out there.

I will more than likely stay tethered in Tennessee since this is where my parents and my sister are. Though, even later, I may still stay here since I have had roots here now for 17 years now.

I like TX bbq but eastern NC style is still my favorite. (G)

I am not a sauce fan. I much prefer rub.

Later,
Sean
--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)

On 07-05-21 15:02, Ruth Haffly <=-
spoke to Dale Shipp about I'm back! <=-

It has been decades since we put that much on a car in a year. So
far, we have less than 1500 miles on our new car in nine months of driving.

The number only that high because I have had to drive to Columbia
twice a week (14 miles each way) for the past three months.

Doing some consulting work?

No, that dried up about ten years ago. I've been going there for
physical therapy. Although my present community has a PT office I like
the one in Columbia a lot better. It is more than four times as large
and has a much larger variety of equipment.

My only question / comment for this recipe is "since when did one
teaspoon dried oregano become a reasonable substitute for two
tablespoons of fresh basil"?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Roasted Pepper Salad
Categories: Vegetable, Wpost, Salads, Sandwich
Yield: 6 Servings

6 lg Bell peppers, any color,
- roasted, peeled and seeded
- with their juices
1/3 c Extra-virgin olive oil
2 tb Torn fresh basil leaves or
1 ts Dried oregano
1 lg Clove garlic, minced
Salt and freshly ground
Pepper to taste

Serve this salad with a frittata, a tuna-salad or cold-cuts
sandwich, with grilled sausages, fresh mozzarella or spicy provolone
cheese. Imported black olives, capers or anchovies are good additions.

Cut the peppers into 1-inch strips. In a bowl, combine all the
ingredients and stir well. Cover and marinate 1 hour at room
temperature, or longer in the refrigerator. If chilled, let the salad
come to cool room temperature before serving.

Per serving: 129 calories, 1 gm protein, 5 gm carbohydrates, 12 gm
fat, 0 mg cholesterol, 2 gm saturated fat, 90 mg sodium, 1 gm dietary
fiber

MM format by Manny Rothstein, 11/05/98.

"Fresh Roasted: Sublime Peppers From a Trial by Fire . . ." By
Michele Scicolone, Special to The Washington Post, Wednesday, August
19, 1998

Michele Scicolone is the author of "A Fresh Taste of Italy" (Broadway
Books, 1997).

From: Manny Rothstein Date: 01-14-99
Cooking

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:50:17, 07 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Ruth Haffly wrote to Shawn Highfield <=-

I kept up with the laundry on the trip so there were only 2 loads to do when we got home on Saturday. I did 4 loads on Monday tho; usually I do
2 or 3. I'll do that much some days when I'm prewashing fabric for sewing/quilting.

That's not too bad I guess. We go away for 3 days and it seems like there
is 4 loads of laundry. LOL

We've had hot (upper 80s to low 90s) weather most days since we've been home. Not as bad as the 100+ temps out west but a lot more humid.

It's been humid here too, but it seems to have broke over night.

Friday was only in the upper 70s so I made chicken soup for supper. We
had bought a rotisserie chicken a few days after getting home; the soup was the last meal for it. This time I only made enough soup for supper
and a light lunch the next day; when temps cool off more so, I'll make
a bigger pot full and put some in the freezer for winter time eating.

I've got enough bones in the freezer to make a couple batch of soup, I normally wait until fall to do it though. (As you mentioned)

Shawn

... Anticipation: Waiting for Windows to load.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Sean,

Always something! Good thing you still had the back up; it's when

you RH> finally ditch that, the urgent need for it arises. (G)

Even better news: I need to install a different video card in it but I will be moving my BBS to an actual server which means I can distribute
the BBS amongst four seperate hard drives which can eliminate my
losing everything should one drive fail. This will be a permanent
home for the BBS also.

Sounds like a workable solution. Steve is the one who juggles the
various electronics in our house; right now he's lowering antennas, etc
getting ready for Elsa, in whatever form she's taking tomorrow, to
arrive. Looks like we'll have a lot of wind and rain but nothing major.
Will have to watch out for the possibility of tornadoes as our air is
quite warm and if it collides with colder air from the storm........

We'd thought about it at one time (actually, it was more of Steve's thoughts than mine) in the mid 90s but decided against it for several reasons. It might work better for you but after 26 years of military moving, we wanted to settle down for a bit. Didn't realise we'd be in
WF for so long but its been good to be settled.

For me, with the wide availability of cellular Internet access, I can always "stay in touch". Couple that with a small amateur radio setup,
I'd -really- stay in touch. :P

Basically our set up now too.

You might be able to get it into an R-Pod but would probably do better with a motor home.

I'd need it to be connected to the Internet 24/7 and possibly a POTS
line so it would be stationed here at my parents' home more than
likely or in town at a friend's house.

We've got our own house to use as a base. The main computer is usually
up, unless a prolonged power outage takes it down.

It seemed to be very much the typical military town from what we saw
of it. Bigger than Sierra Vista or Killeen but probably San Angelo (Goodfellow AFB) would be comparable in size.

Lawton: where all the taxi drivers are Army washouts.

Probably some imports from other countries who served as interpreters
over there now also.

We'll probably head out there again next year and at some point,
probably move out there.

I will more than likely stay tethered in Tennessee since this is where
my parents and my sister are. Though, even later, I may still stay
here since I have had roots here now for 17 years now.

This is our second time around in NC; we lived on the coast from 1974
(Steve) 1975 (me, after we got married) to spring of 1983 (when Steve
went active duty). We've been in WF since May of 2009. Still, the west
has a strong call for us.

I like TX bbq but eastern NC style is still my favorite. (G)

I am not a sauce fan. I much prefer rub.

Overall the same here, if I have to have something other than the
eastern NC bbq.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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

Hi Dale,

The number only that high because I have had to drive to Columbia
twice a week (14 miles each way) for the past three months.

Doing some consulting work?

No, that dried up about ten years ago. I've been going there for
physical therapy. Although my present community has a PT office I

I see. When I had therapy for the knee, it was in the same building,
same floor as the ortho dr's office. Came in handy once or twice when
one or the other was running late on appointments--just a quick call
letting the other place know I'd be over soon was a big help.

like the one in Columbia a lot better. It is more than four times as large
and has a much larger variety of equipment.

So you have your choice of torture devices? (G)

My only question / comment for this recipe is "since when did one
teaspoon dried oregano become a reasonable substitute for two
tablespoons of fresh basil"?

Not in my book. We picked up some beef chorizo at the farmer's market
last Saturday. Used about half of it for taco salad (found some non
corn--bean based chips at Wegman's) yesterday, mixed the rest with
scrambled eggs today. A slightly different taste but something we'll
probably buy again.

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


... If your mind goes blank, remember to turn off the sound.

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

Hi Shawn,

I kept up with the laundry on the trip so there were only 2 loads to do when we got home on Saturday. I did 4 loads on Monday tho; usually I do
2 or 3. I'll do that much some days when I'm prewashing fabric for sewing/quilting.

That's not too bad I guess. We go away for 3 days and it seems like
there is 4 loads of laundry. LOL

I can see that--lights, darks, delicates and bedding. Add towels for a
5th load. Depending on the amount of stuff, I'd maybe combine lights and
darks, throwing in a couple of color catcher sheets. If you've not used
them, they are great for fabrics that tend to run/bleed. You could wash
a red shirt with a white one and have no color transfer. I started using
them for fabric for sewing/quilting but now use them in all loads where
there's a possibility of color transfer. The sheets pick up the loose
dye and retain it. There are a couple of brands out there but my
preference is for the yellow box one.

We've had hot (upper 80s to low 90s) weather most days since we've been home. Not as bad as the 100+ temps out west but a lot more humid.

It's been humid here too, but it seems to have broke over night.

We're going to have the remains of a hurricane go thru tomorrow and
temps will drop to the low 80s. Back to the low 90s tho, for Friday.
It's not a bad heat but add in the humidity and that makes it feel much
worse.

Friday was only in the upper 70s so I made chicken soup for supper. We
had bought a rotisserie chicken a few days after getting home; the soup was the last meal for it. This time I only made enough soup for supper
and a light lunch the next day; when temps cool off more so, I'll make
a bigger pot full and put some in the freezer for winter time eating.

I've got enough bones in the freezer to make a couple batch of soup, I normally wait until fall to do it though. (As you mentioned)

It was a good break for us. This week we've been having a heavier meal
at mid day and just a sandwich for supper. It's Vacation Bible School
week at church so we have to be there by 6 so I don't want to spend much
time on cooking clean up just before we go. VBS finishes at 8 but we
don't get home until closer to 8:30 or so; don't want to do a big meal
then. But, we'll be done on Friday night, then it'll be back to the
normal rat race. (G)

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


... Gone crazy, be back later. leave a message at the Beep!

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

On 07-07-21 14:32, Ruth Haffly <=-
spoke to Dale Shipp about I'm back! <=-

like the one in Columbia a lot better. It is more than four times as large
and has a much larger variety of equipment.

So you have your choice of torture devices? (G)

True, but I am not the one making the choice. The PT lady is.

The carb count for this clearly did not include the rolls, but I'm sure
you can manage accounting for that.
I also notice that it is calling for a rub on the meat.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy Beef Brisket Sandwiches
Categories: Sandwich, Beef
Yield: 1 servings

1 tb Coarse Kosher salt
1 ts Black pepper, coarsely
Cracked
2 ts Sweet Hungarian paprika
1/2 ts Cayenne pepper, if desired
1/2 ts Ground cumin
3 lb Brisket of beef (half a
Brisket)
Variety of rolls
Mustard (preferably a
Variety) and horseradish,
As condiment

Preheat oven to 275 to 300 degrees F.

Combine the salt, black pepper, paprika, cayenne, and cumin. Rub onto
both sides of the meat. Place meat in covered pan and bake for about
4 hours (meat should be tender enough to come apart easily). Cool
slightly and slice meat thinly to serve. (An electric knife makes
that easier).

Meat can be cooked a day in advance and refrigerated. In a covered
pan, reheat the brisket in a preheated 300 to 350 degrees F. over for
about 30 to 45 minutes; add a little water to pan so meat does not dry
out. Slice when reheated, to keep the meat moister than if you do it
in advance. The meat will be so tender that very little actual
slicing is necessary.

Serve meat with a variety of rolls, and several mustards and
horseradish as condiments.

Makes 10 to 12 servings or more. For 25 people, either triple or
quadruple the recipe, depending on the guests, and plan, similarly,
for 3 to 4 dozen rolls.

Per 4 ounce serving meat only: 3 high fat meat
about 284 calories, 21 gm fat,
111 mg cholesterol, 602 mg sodium,
9 mg calcium, 20 gm protein,
1 gm carbohydrate

Recipe: Lee Svitak Dean

From: David Pileggi Date: 06-26 Cooking Ä

MMMMM



... Shipwrecked in Silver Spring, Maryland. 00:48:21, 09 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Ruth Haffly wrote to Shawn Highfield <=-

and darks, throwing in a couple of color catcher sheets. If you've not used them, they are great for fabrics that tend to run/bleed. You could wash a red shirt with a white one and have no color transfer. I started using them for fabric for sewing/quilting but now use them in all loads where there's a possibility of color transfer. The sheets pick up the loose dye and retain it. There are a couple of brands out there but my preference is for the yellow box one.

You told me about these a few months ago, I had never heard of them. Still have not tried, but I keep forgetting to write them on the list. It's now
on the list.

We're going to have the remains of a hurricane go thru tomorrow and

Not sure what we had yesterday, but I had a passenger from India at the time who told me "I haven't seen rain like this since I was back home." She's been here 7 years.

we don't get home until closer to 8:30 or so; don't want to do a big
meal then. But, we'll be done on Friday night, then it'll be back to
the normal rat race. (G)

Don't blame you. By that time I'm pretty much ready for bed. Of course
I do wake up at 3:30 in the morning.

Shawn

... Useless Invention: Braille Drivers' Manual
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dale,

like the one in Columbia a lot better. It is more than four times as large
and has a much larger variety of equipment.

So you have your choice of torture devices? (G)

True, but I am not the one making the choice. The PT lady is.

And sometimes it feels like she has picked the most tortuous piece of
equipment available. I've gone thru therapy enough times to know how
they operate. (G)

The carb count for this clearly did not include the rolls, but I'm
sure you can manage accounting for that.
I also notice that it is calling for a rub on the meat.

The rub doesn't add any significant carbs as there's no sugar in it. If
I'm putting other foods on the plate that add up to a high carb count,
I'll skip the roll for the meat. It does look good, either with or
without a roll, and I'd probably not put any mustard on it.

Title: Spicy Beef Brisket Sandwiches
Categories: Sandwich, Beef
Yield: 1 servings

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


... Are you sure you really want to know that?

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

Hi Shawn,

and darks, throwing in a couple of color catcher sheets. If you've not used them, they are great for fabrics that tend to run/bleed. You could wash a red shirt with a white one and have no color transfer. I started using them for fabric for sewing/quilting but now use them in all loads where there's a possibility of color transfer. The sheets pick up the loose dye and retain it. There are a couple of brands out there but my preference is for the yellow box one.

You told me about these a few months ago, I had never heard of them.
Still have not tried, but I keep forgetting to write them on the list.
It's now on the list.

I need to pick up more, myself. I go thru a box of 30 about every 6
weeks, just opened my last box so.................nice thing about the
brand I buy, it has a $1.00 off next purchase coupon inside the box.

We're going to have the remains of a hurricane go thru tomorrow and

Not sure what we had yesterday, but I had a passenger from India at
the time who told me "I haven't seen rain like this since I was back home." She's been here 7 years.

Yesterday we had Tropical Storm Elsa go thru the area. It rained, quite
heavy most of the time, for about 12 hours (getting more rain as I
write), with some, but not a lot of wind damage. Steve measured just a
bit under 4.25" after the rain stopped.

we don't get home until closer to 8:30 or so; don't want to do a big
meal then. But, we'll be done on Friday night, then it'll be back to
the normal rat race. (G)

Don't blame you. By that time I'm pretty much ready for bed. Of
course I do wake up at 3:30 in the morning.

Tonight is the last night of VBS. We do a cook out (usually hot dogs and
chips) for the kids and their families; I'm hoping this storm will be
blown over by then. Last night we were thinking we'd have to
re-arrainge some of the classroom space so that the recreation area
could meet inside. The leader of the recreation team came up with a game
that could be played in a small open spot in the sanctuary so nothing
else had to be moved.

Shawn

... Useless Invention: Braille Drivers' Manual
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

---
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)

Hello Bill,

Monday July 05 2021 07:06, you wrote to me:

I'll offer up my collection. I have about 56K in my MM, plus probably
a lot more that I've gotten but never imported. A lot of those are
from Weller.

I finally got around to emailing you just now. So much going on yet nothing's going on at all, if that makes sense. About the TLD confusion: there's so many weird TLDs these days that I don't take my muscle memory for granted anymore.

-- Sean

... Osborn's Law: Variables won't; constants aren't.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)