Are those things minting money yet?

Nah, running boinc (rosetta, world community, seti, einstein, and

universe).

Work is dependent on processor, mix of Intel, AMD, and Raspberry Pi's.

Used to

run other projects but they've completed. That and generating heat,

saving the

coop money on our heating bill.

Interesting mix of hobby projects, but wasn't
there some thought of generating a bit of revenue
as well at some point?

I'd have considered inviting myself, but Nicholas's
commemorations are then - I'm invited to the memorial
dinner, put together by his sister and b-i-l, but not
to the scattering of the ashes, which is from Lee's boat.

You would have been welcome. I put some of Connie's ashes into the

Kenai River

there at Rose & Scotty's in Funny River (yeah I know strange name...but

then

rumor has it that Chicken Alaska is named that because nobody knew how

to spell

They could have made it even easier on themselves
and called it Bird. To the best of my knowledge
there is no town or village in the US called Bird.

Ptarmigan). I'm headed for the lake in an hour or so. The fixit guys are supposed to show up today. I told them to let themselves in, they're

going to

patch on some minor earthquake damage I spotted, small cracks in the paint around a couple of windows.

Insurance coverage?

If Lilli gets hers, which she qualifies for, I'll
give you my old one (going to expire soon, but
as has been pointed out, nobody checks).

No need. The last use I had for it up here was to take a woman to the

store,

she was using a walker to get around here in the building and didn't

drive so

she was dependent on cabs/social services transport. Last winter she

took a

turn for the worse and has moved to an assisted living place. I used

it down

in Phoenix so we wouldn't end up parking in Tucson or Gila Bend

(depending on

which side of town the stadium was on). Connie and I stopped at a A&W

in Gila

Bend one time (towing the 5thwheel from Apache Junction to Yuma), years

later

we stopped again (going from Yuma to Jacksonville FL). It had closed.

Too bad. I rather liked A&Ws and found them comforting.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: ORANGE BAKED CHICKEN
Categories: Main dish, Poultry
Yield: 6 servings

3 ea Chicken breasts, skin, split
1/2 t Paprika
1/4 t Rosemary
2 T Flour
1/4 c Minced onion
1/2 t Salt
1/4 t Pepper
2 c Orange juice

Arrange chicken in shallow baking pan, breast side up, not
overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2
c orange juice, stir in the remaining juice and pour over the chicken.
Bake, uncovered, basting occasionally at 350F for 1 hr. or until
tender. Serve the chicken over noodles or rice on a warm platter.
Stir the pan juices to blend and pour over the chicken. Source
unknown. I guess you could cover it with meringue and run it under
the broiler and call it Chicken Alaska.

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Quoting Michael Loo to Bill Swisher <=-

Interesting mix of hobby projects, but wasn't
there some thought of generating a bit of revenue
as well at some point?

Never crossed my mind. 2 of the Pi's are giving me the Raspberry currently, and this new critter...well I screwed up and ordered it with a nvidia card, big
mistake. As to the bitmoney, the new one weighs in at 223992.38 BogoMIPS so it
had a chance of making some...Then again I've always sort of considered myself to be a nonprofit, which is why I had no qualms about registering a .org domain.

there is no town or village in the US called Bird.

Bird Creek is just a few miles down the road. You've been to the resurrected Bird House at Koots. Speaking of down the road...the fishing must be hot at the Russian River, the place is jam packed. And the local supply of muktuk took a dive when the whale carcass washed off the mudflat by one of the bridges, very forlorn looking ravens standing around.

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

Title: Matzoh Profiteroles
Categories: Jewish, Bread
Yield: 35 Profiterol

1/2 c Oil
1 c Water
1 c Matzoh meal
1 ts Salt
1 ts Fresh basil; chopped
4 Eggs
1 cl Garlic

Preheat oven to 375 degrees.

Combine 1/2 cup of the oil and 1 cup water in a saucepan and bring to
a boil. Remove the pan from the heat and add the matzoh meal, salt
and basil all at once. Stir well with a wooden spoon.

Place the mixture and the eggs in the work bowl of a food processor
and combine by pulsing 1 or two times. With the machine running drop
garlic through the feed tube and process until the mixture begins to
form a ball.

Using two tablespoons, drop the mixture a tablespoon at a time on a
greased baking sheet (she uses a pastry bag to form the profiteroles
more precisely), Space them one inch apart.

Bake for 20 to 30 minutes until golden brown. If removed too soon,
they will collapse.

Cool and cut in half. Fill as desired. The chef's suggestions include
vegetable cream cheese or salmon cream cheese or tuna salad.

Approximate nutritional analysis per profiterole: 51 calories, 3.7g
fat, 24.3 mg cholesterol, 68.2mg sodium.
** Dayton Daily News -- Lifestyle, Food & Nutrition section -- 3
April 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor

MMMMM

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

Title: Profiteroles with Mocha Fudge Sauce - Glorious Liqueurs
Categories: Crs96, Makebooze, Makegift
Yield: 8 servings

1 c Water
1/2 c Unsalted butter
1 ts Sugar
1/8 ts Salt
1 c Flour
4 Eggs
1 qt Vanilla, butter pecan or
Coffee ice cream
1/3 c Kahlua
Mocha fudge sauce*

*Separate recipe in this series

Cream Puff Paste:

Preheat oven to 400F.

Bring water, butter, sugar and salt to a full boil. Add the flour,
all at once. Cook, stirring vigorously with a wooden spoon, until a
thick smooth ball that leaves the sides of the pan forms. (Hey, that
sounds like my white sauce <BG>). Remove pan from heat.

Beat in eggs, one at a time, beating well after each. At first, dough
may seem to separate, but with continued beating, the eggs will be
absorbed. The dough will be shiny and smooth.

Baking and finishing the profiteroles:

Drop dough by rounded teaspoonfuls on baking sheets, about 1 1/2"
apart. Bake until firm, puffed and golden brown, about 35 minutes.
Cool completely on sheet on a wire rack.

Slice top off each and remove and soft, uncooked dough from the
center.

Working with about a quarter of the ice cream at a time, fill each
puff. Make a shallow hollow, fill with kahlua and smooth ice cream
over to encase. Replace top.

Place upright in a single layer in a tin foil lined baking pan that
will fit in your freezer. Freeze until ice cream is solid; cover with
tin foil and keep frozen until ready to serve.

At serving time, reheat the Mocha Fudge Sauce. Serve friteroles in
stemmed glasses topped with sauce.
New Country Fare: Glorious Liqueurs
Edited by Mary Aurea Morris
ISBN: 0-9627403-1-4
Formatted by Carolyn Shaw 3-96..

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