In Washington, there were in my memory always 4
stations, CBS, NBC, ABC, MBS, and then at one
point a public station became available.

I never heard of MBS.

Metropolitan Broadcasting System, later Metromedia

Dave Drum labeled it as a radio broadcaster, which could have been a

Yes - he and Swisher are interested in radio. Which reminds
me that there was an article in the New Yorker that claimed,
perhaps hyperbolically, that in the late '70s there were as
many sushi restaurants in the US as transistor radios (might be
somewhat plausible because sushi parlors were on the way up and
transistor radios were on the way down).

good reason why I had not heard of it. I will admit that before TV was available to me, I did listen to radio shows other than my current
Country Western Music, but no longer (for at least a half century).

I watched Hee Haw on occasion, more for the cornball
humor and the jiggle factor than the music, though.

and the precursor of Fox TV. It was always kind of
marginal but had channel 5 in Washington to compete

Fox TV I do know of. We do watch a few shows from them, but mostly NBC,
CBS and ABC (in that order?). Also watch National Geo and Food channels
on cable.

I don't recall fewer than 3 channels, 4, 7, and 9,
though some of us lived in the bad old days when they
had only two.

... And you try and tell the young people of today that
- they won't believe you. - Monty Python

with NBC 4, ABC 7, and CBS 9. Public broadcasting,
when it happened, was channel 26. I always wondered
about channels, and why they didn't just assign 1, 2, 3,
and so on. If that would cause interference, then just
define the channels farther apart.

I think that in the beginning there was some interference from two
channels with adjacent numbers. Might well have only been in the analog days, now OBE with the advent of digital. Also channels 2 to 13 were
VHF and 26 was a UHF channel.

Yeah, that was why my musing that they should have
just defined the channels farther apart.

We often put half an onion back in the frig in a zip lock baggee, but usually will use it first -- even if it means using it and half of a
whole one.

Rolling inventory is a good idea. When your
onion starts looking like a tennis ball, not
so good.

Before it grows fuzz, it turns to mush.

At Lilli's, in a relatively dry climate, a rotten
onion goes directly to the tribble stage.

Gee -- I wonder who, when and what you are referring to? Did something
go wrong? :-}}

Air in wrappers = kaboom and white cheesy nonsense
squirting around all over. I've made them successfully
while being helped only once, and I forget who helped,

OK, I'll admit that it was me at Neysa's picnic. I put too much stuff
in, and they at least leaked but I don't recall any explosions.

I don't recall at which parties they have exploded,
but being the fryer, I'd be the one to be splattered
- and remember it! Next time we do the dish, I will
freeze them before frying.

Title: Garden Patch Pie
1 lb Ground beef
1/3 c Dry bread crumbs or cracker
Crumbs
1/4 c Catsup or Chili Sauce
1/4 c Chopped onion
1 tb Worcestershire sauce
1/4 ts Salt
1/8 ts Pepper
1 Egg, slightly beaten
1 c Frozen mixed vetegables *

This could be improved by using a tomato sauce
less sweet than ketchup and possibly redeemed by
the use of real vegetables from a real garden.

1 1/2 c Mashed Potato Flakes

Of course real potatoes would be preferable, though
great strides have been made in dehydrated potato
technology in our lifetimes.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Potato Bread ABM ala Brigitte
Categories: Cyberealm, Breads, Kooknet
Yield: 1 loaf

1 c Water
1 Egg or
1/4 c Egg substitute
3 c Better for bread flour
1/4 c Instant mash potato flakes
1 1/2 ts Nonfat dry milk
3 tb Sugar
1 1/2 ts Salt
1 1/2 ts Dry yeast
1 tb Margarine

1. Add ingredients tp pan in order listed. If your machine calls
for dry ingedients first reverse the order. 2. Program for "Bread"
or "regular" setting. 3. Push "start". 4. Remove bread about 4 hours
later. 5. Recipe makes one large (3 cups flour) loaf.
Out of "366-Low-Fat_brabd_name_recipes" cookbook
From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

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