I'll give it a try; results might be interesting. (G)

It might have been in the router I was connected to. I've
been on several systems since then, and all but one have
pegged me to more or less the right place.

Possibly the router wanted to route you elsewhere?

Through somebody else's computer.

It recently tumbled to where I am. I cleared the caches,
and it still does. When I arrived here, it had me a few
dozen miles east.

Edited to say: It says I am now in Cambridge, Mass.,
which is correct.

Any good cookies there?

There is a store down the street that has good
cookies, but they're imported from Arlington, about
4 or 5 miles up the road.

What kinds of cookies?

Best known for florentines.

It takes all kinds, and it sounds as though your
problem is a hardware one.

So far it's behaving today.

Humidity changed radically lately?

possibly not. It turns out too that zebra mussels have
invaded the lakes to the degree that you have to wear
shoes to go out into the water at all!

That is, if you don't want your feet torn up.

I will most likely try without first if I go
in at all.

Even flip flips will keep the bottoms of your feet from getting cut up.

I'm saving my experiment for tomorrow, when it's forecast
to be sunny and 88. I have relatively tough soles anyway.

I'd be able to do some of the hike, but not all of it.

The 6 miles on the Forest Service road would be
enough for normal folk - there was a campground at
the end of that where most people stopped before
and after their main "wilderness" experience.

Something I could do, if I didn't push it.

The other day I walked 2 miles on the almost flats, and
it was enough.

Possibly so; we just got a new grill. Will be going out shortly to

get > something to initiate it.
My idea would be to foil-roast it to an
internal 100F and then sear the exterior.
For myself I'd dispense with the first step.

But there are others who like the meat to have less pink or red in it
than you do. True, we're in the minority around here, but we do exist.

A good searing on all sides would probably bring
the inside to 130, and one could cook individual
slices in the pan to a higher doneness as needed.

Well, it's an ancient Latin locution, but that
begs the question.

Who, what, when, where, why or how?

It doesn't ask for a question; it begs it.

What's tha difference?

They're sort of opposites. Begging the question is
what politicians do - sidestepping it or answering
something else instead.

regular parsley almost as much.

Probably had it as one garnish too many.

Sprigs are easy. It's the chopped and strewn all
over the place that gets irritating.

If it's liksted on the menu, ask that they leave it off.

Regular parsley is considered so innocuous that it
doesn't generally appear in menu descriptions. Too
bad about that, as it's not really that neutral.

So maybe you need to ask if the chef/cook uses any parsley?

Parsley in a dish might be okay, and parsley as a
garnish can usually be removed. Sometimes there are
gremlins to make the best-laid plans go awry.

---------- Recipe via Meal-Master (tm) v8.01

Title: Osso Bucco Alla Milanese
Categories: Veal, Italian, gremolata
Yield: 6 servings

2 Whole veal shanks 1/2 ts Sage, crumbled
Flour 1/2 ts Rosemary
4 tb Butter 1 lg Ripe tomato; peeled,
seeded
1 ts Salt - and chopped
1/2 ts Pepper 2 c White wine
1/2 c Celery; finely chopped 1 Lemon; rind grated
1/2 c Carrots; finely chopped 2 tb Parsley; chopped
1 md Onion; finely chopped 1 Anchovy (optional);
mashed
1 Garlic clove; minced 6 Servings of cooked rice
1/2 c Mushrooms; minced

Cut two veal shanks into 2-inch pieces. Roll shanks in flour and saute
in
butter over high heat until brown on all sides. Add salt, pepper,
celery,
onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat,
cover
and braise for 10 minutes. Add white wine. Cover and gently simmer for
2
hours. The liquid should barely cover the meat. Just before serving,
stir
in the gremolada. This consists of the grated lemon rind, parsley,
anchovy, and garlic. Serve with cooked rice.

Source: Bristol Farms Typos by: Karen Mintzias

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 07-10-19 04:21, Michael Loo <=-
spoke to Ruth Haffly about 652 oddities cotd <=-

Possibly the router wanted to route you elsewhere?

Through somebody else's computer.

It recently tumbled to where I am. I cleared the caches,
and it still does. When I arrived here, it had me a few
dozen miles east.

When you originally mentioned this displacement, I checked my location
and it said Harper's Choice, Columbia Maryland.

The other day I walked 2 miles on the almost flats, and
it was enough.

I'd be pushing it if I walked 1/4 mile without finding a bench or
something.



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

Title: Asian Meatball Soup
Categories: Soup, Main dish, Low cal
Yield: 8 servings

MMMMM----------------------------SOUP---------------------------------
1 c Carrots
1/2 c Onion
8 ts Beef bouillon
14 c Water
1 lb Dried lentils
1 tb Gingerroot
1 tb Garlic clove
1 1/2 lb Bok choy
2 tb Dark sesame oil

MMMMM-------------------------MEATBALLS------------------------------
1/2 lb Lean ground beef
1/2 lb Ground turkey
2 ts Gingerroot
2 ts Garlic clove

Mince garlic and gingerroot for both soup and meatballs. Cut bok choy
into 1/2" strips. Chop carrot and onion, saute in small amount of oil
in large soup pot. Add water, beef bouillon, lentils, gingerroot and
garlic to soup pot. Bring to boil, cover and simmer about 20 minutes,
until lentils are almost done. Mix meats, gingerroot and garlic well.
Form into 24 small meatballs. Drop into soup pot at the end of the 20
minute cooking time. Simmer, covered, 5 to 7 minutes. Add bok choy
and sesame oil to soup pot. Cover and simmer 5 to 10 minutes or until
bok choy stems are tender. Original recipe calls for adding 2 cups
converted uncooked white rice with the lentils.

Per serving (with rice): 568 calories, 32 g protein, 78 g
carbohydrate,
: 15 g fat (24%), 42 mg cholesterol, 890 mg sodium.

From: Woman's Day magazine, 4-1-92

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:12:08, 11 Jul 2019
___ Blue Wave/DOS v2.30

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

Hi Michael,

I'll give it a try; results might be interesting. (G)

It might have been in the router I was connected to. I've
been on several systems since then, and all but one have
pegged me to more or less the right place.

Possibly the router wanted to route you elsewhere?

Through somebody else's computer.

It recently tumbled to where I am. I cleared the caches,
and it still does. When I arrived here, it had me a few
dozen miles east.

Sounds like the one GPS routing we had--had us on the old Route 15 thru
PA but we were actually on the "new" 15.

Edited to say: It says I am now in Cambridge, Mass.,
which is correct.

Any good cookies there?

There is a store down the street that has good
cookies, but they're imported from Arlington, about
4 or 5 miles up the road.

What kinds of cookies?

Best known for florentines.

Sounds like an Italian one, but no spinach in it, I presume. (G)

It takes all kinds, and it sounds as though your
problem is a hardware one.

So far it's behaving today.

Humidity changed radically lately?

It took a down turn the other day but has gone up again.

possibly not. It turns out too that zebra mussels have invaded the lakes to the degree that you have to wear
shoes to go out into the water at all!

That is, if you don't want your feet torn up.

I will most likely try without first if I go
in at all.

Even flip flips will keep the bottoms of your feet from getting cut

up.

I'm saving my experiment for tomorrow, when it's forecast
to be sunny and 88. I have relatively tough soles anyway.

I don't, so would rather wear protection on my feet.

enough for normal folk - there was a campground at
the end of that where most people stopped before
and after their main "wilderness" experience.

Something I could do, if I didn't push it.

The other day I walked 2 miles on the almost flats, and
it was enough.

I (stationary) biked aobut 2.20 miles in therapy the other day. (G) Done
some walking, but don't think it has been 2 miles at a time. All over
Whole Foods today.

internal 100F and then sear the exterior.
For myself I'd dispense with the first step.

But there are others who like the meat to have less pink or red in

it > than you do. True, we're in the minority around here, but we do exist.

A good searing on all sides would probably bring
the inside to 130, and one could cook individual
slices in the pan to a higher doneness as needed.

Or throw them on the grill for a minute or so per side.

Well, it's an ancient Latin locution, but that
begs the question.

Who, what, when, where, why or how?

It doesn't ask for a question; it begs it.

What's the difference?

They're sort of opposites. Begging the question is
what politicians do - sidestepping it or answering
something else instead.

They beg for other things too. (G)

regular parsley almost as much.

Probably had it as one garnish too many.

Sprigs are easy. It's the chopped and strewn all
over the place that gets irritating.

If it's liksted on the menu, ask that they leave it off.

Regular parsley is considered so innocuous that it
doesn't generally appear in menu descriptions. Too
bad about that, as it's not really

SEEN-BY: 57/0 153/250 220/70 267/800 393/68 712/848 770/0 1 10 100 330 772/0 SEEN-BY: 772/1 210 500

Quoting Michael Loo to Ruth Haffly on 07-10-19 04:21 <=-

I'll give it a try; results might be interesting. (G)

It might have been in the router I was connected to. I've
been on several systems since then, and all but one have
pegged me to more or less the right place.

Possibly the router wanted to route you elsewhere?

Through somebody else's computer.

Disconcerting, at any rate....

It recently tumbled to where I am. I cleared the caches,
and it still does. When I arrived here, it had me a few
dozen miles east.

There are times when I'm just as glad I have more obsolete
equipment..... (G)

Possibly so; we just got a new grill. Will be going out shortly to get something to initiate it.

My idea would be to foil-roast it to an
internal 100F and then sear the exterior.
For myself I'd dispense with the first step.

But there are others who like the meat to have less pink or red in it
than you do. True, we're in the minority around here, but we do exist.

A good searing on all sides would probably bring
the inside to 130, and one could cook individual
slices in the pan to a higher doneness as needed.

Sounds like a good solution to me.... :)

ttyl neb

... A confident manner is important. Computers can sense this!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)