• 792 is shambolic + We +

    From MICHAEL LOO@1:123/140 to NANCY BACKUS on Tuesday, August 13, 2019 17:21:38
    Particularly when one does know beforehand... :)
    Even if not, a hastily typed note would be
    appreciated.
    When possible... my experience is that those occasions usually blindside me... and the computer is usually turned off.... Having said that,
    though, I am heading up to the Pond for a few days on Tuesday (13th),
    should be back sometime on the 16th, hopefully... My last two trips

    Often things come at one from an unexpected angle or
    take more time and attention than have been budgeted
    for. For me the echo is of a somewhat higher priority
    than others give it, and some of those around me don't
    see why I should be on so frequently (or at all) and
    begrudge me my quiet time at the laptop. And there
    are interruptions in service, planned and unplanned
    (most recently at a Hampton Inn!).

    there got extended by a day by circumstance beyond my control...

    I hope the circumstances weren't too unpleasant. You
    did mention having to have Edith's cat put down, though.

    They seemed (especially Burt) hale and hearty for
    mid- to late 80s.
    Which is reassuring... :)
    If only we could do likewise.
    We shall see how it goes... ;)

    Can't do otherwise.

    Now it looks like November will be good for me,
    and for the August timeline, I will be in Alaska.
    Oh, I see I already did warn you of this upcoming trip... I saw you
    scheming with Swisher in the echo.... guess that's working out, then... :)

    Yeah. He's one of the ones I hang out with who
    understands, so I predict regular and voluble
    posts from me over the next week. But as one of
    the taglines says, life is what happens while
    you're making plans.

    As the loaves have only small bits of peaches and somewhat of a peach taste, hopefully they're using ripe ones... ;)
    If so, the pieces will be kind of mushy.
    This last loaf they were small enough that one couldn't really tell how
    mushy or not... ;)

    I don't see why one couldn't just swirl a thick
    jam or compote into the dough, precluding the
    need for fresh fruit.

    This year's weather may have contributed to the lackluster berries... RJ just told me that finally the blueberries have ripened up at the Pond...
    I wonder whether it was only the schedule that was
    affected, or the flavor as well.
    Wouldn't be all that surprised for the weather to have also affected the flavor, actually...

    Had a couple new brands of berries. Dzen blueberries from
    Broad Brook, CT, which were neither very sweet nor very
    tart nor very blueberryish - they had a bit of that
    intriguing tealike flavor that kept them from going
    the way of all trash. Bobalu strawberries from central
    California had a wonderful aroma and were pretty sweet
    and tasty but had a texture that indicated they were
    meant for long travel (makes sense, but not too good
    from an eating standpoint).

    Today the trackers have me within about 10 blocks of
    where I am - but it thinks I'm at the local brewery,
    whereas the closest I can come is the vending machine a
    floor downstairs that sells the beer for E3 a bottle.
    Bear in mind that I've accepted all the cookies under
    the EU privacy rules.
    Accuracy may not be their watchword, after all....
    It's possible that the EU rules make things just a little
    fuzzy, just as the early GPS were said to always register a
    few feet off, more for military installations.
    I do kinda remember that.... possible, I suppose....

    Peculiarities abound. I discovered that on 8/8, when I
    was at the Hampton in Antwerp, which had had some mysterious
    bad thing happen to its internet, Google Chrome magically
    installed itself, and I had to jump through hoops to get
    rid of the piece of shit. Also 7Zip and/or EaseUS have been
    keeping tabs on me (I voluntarily downloaded at least the
    second of these).

    I used to use CCleaner from Piriform, which used to claim to
    find and clean all sorts of tracking cookies and temporary
    files, but the new version doesn't find (or claim to)
    anything at all. So I just deinstalled it and am looking for
    an archive of a previous version. P.S. Found.

    We're not half the men we used to be, though.
    Or women, for that matter...

    Suddenly, I'm not half the person I used to be!

    ... A confident manner is important. Computers can sense this!
    I think I've seen this with "fear" as the last word.
    I think I may have also... might even have that version as well... ;0
    And would make tons more sense.
    I did just see something similar... might append it here... ;)
    I wonder if computers also maltreat those who
    loathe them?
    Hmmmm.... scary thought....

    If they can sense fear, they can sense other things
    too. Think of them as very fast dogs.

    MMMMM----- Recipe via Meal-Master (tm) v7.07

    Title: Portuguese Soup
    Categories: Soups, Portuguese
    Servings: 8

    6 c Chicken stock - OR canned
    -broth
    1 lb Kielbasa - smoked, diced (or
    -Linguica)
    1 lb Potatoes - boiling type,
    -peeled, diced
    1 cn Kidney beans - drained
    -(5-1/4 oz. can)
    1 cn Tomatoes - diced (14-1/2 oz.
    -can)
    1/2 Head cabbage - green,
    -medium, coarsely chopped
    1 Med. onion - chopped
    1 lg Carrot - diced
    1/2 Bell pepper - green, diced
    3 Clove garlic - minced

    I saw this in Bon Appetit yesterday and decided to keep it. I'll bet a
    dollar to a doughnut that the recipe originally called for Linguica, but
    was changed to kielbasa for the masses. If you can't find smoked
    Linguica
    or Kielbasa, Andouille would also be a good substitute. I hope to try
    this
    when it gets cooler (like October -- grin)! Hope it appeals to you, too.

    Number of Servings: 8

    Combine all ingredients in large pot. Bring to boil, stirring
    occasionally. Reduce heat; simmer until thick, stirring occasionally,
    about 2 hours. Season with pepper. (Can be prepared 2 days ahead;
    refrigerate. Rewarm before serving.)

    Recipe from Benton's Restaurant, Florence, South Carolina. Courtesy of
    Bon
    Appetit, July, 1991.

    Posted by Shelley Rodgers. Courtesy of Fred Peters.

    MMMMM
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