hackles" of those who may not agree with the poster.

I just try to be a little south of Joann Pierce.

I was not on the echo when she was moderating. Pat Stockett was the
moderator when we joined.

We've had a good run of moderators since Joann.
Until now, at least.

Plus I don't know that much about marriage, except
that I'm not into it.

Good enough reasoning.

For me, anyhow.

Most other people have a bigger hand than mine so that would be a judgement call anyway. Who's hand do you want to use as a measure,

mine > or Steve's? (G)
True, most cooks' hands are bigger than yours or mine.

Most adult hands (and a good number of youth hands) are bigger than
mine. (G)

We've done this comparison before. My hands are larger
than yours, at least the palms are wider; finger length
as I recall, no significant difference.

Just be careful where/when you pass out. (G)

No such thing. And it remains unclear whether blood
sugar had anything to do with my fainting spells, which
happen more rarely than one fears.

Still, something to keep in the back of your mind.

It's not as if I'd have tons of control over it!

No, so try not to do it. (G)

Eh?

the > appropriate time. We also were able to field an all Canadian
club ice > hockey team.
Never thought I'd see you type those two words together.
Perhaps I should post a recipe for CC and soda or
something, but no.

Not interested but we did pick up something interesting at Publix today.
They have a small area for close outs/discontinues/etc that we usually
check out. Found small (about 10 oz) bottles of organic ginger juice
there, to be used as a sub for fresh ginger. It has a bit of organic
lemon juice mixed in as a preservative but it's just those 2
ingredients. Should be fun to try in different things.

This person I know, Kate, got some Ginger Elixir from Immuneschein
in W. Hurley, NY. Ginger juice, lemon juice, and a little honey.
It was pretty decent but no substitute for the real root. For
convenience one could do what several friends do and store fresh
gingerroot in vinegar, salt water, or (cough) vodka to be fished
out and cut to order as needed.

serving. > I'd have probably gone for some other green salad or (other colored)

vegetable instead.

The kicker was that the salad was half Belgian endive and
half Belgian mayonnaise. What the heck, I didn't order it,
I didn't have to eat it.

You're not Belgian, no requirements for visitors to try to "native"
foods unless they want to. (G)

But if I ordered it, I'd expect myself to eat it.

Mussels With Herb Mayonnaise
categories: shellfish, starter
servings: 4

32 steamed mussels
1/2 c mayonnaise
1 apple, peeled, cored and finely cubed
1 Tb finely chopped pickles
1 sm onion, finely chopped
2 sprigs dill, finely chopped
1 sprig tarragon or oregano, finely chopped
Freshly ground pepper to taste
Finely chopped chives for garnish

Open the mussels and arrange in portions on
four serving plates.

Mix the remaining ingredients. If the sauce
is too thick, add a little cream.

Put a dab of sauce on each mussel, and
serve sprinkled with chives.

Orlando Sentinel, 6/21/94
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

hackles" of those who may not agree with the poster.

I just try to be a little south of Joann Pierce.

I was not on the echo when she was moderating. Pat Stockett was the moderator when we joined.

We've had a good run of moderators since Joann.
Until now, at least.

The current one is decent, overall. A few quirks tho. (G)

Plus I don't know that much about marriage, except
that I'm not into it.

Good enough reasoning.

For me, anyhow.

We've been in it for quite some time now.

Most other people have a bigger hand than mine so that would

be a > ML> > judgement call anyway. Who's hand do you want to use as
a measure, > ML> mine > or Steve's? (G)

True, most cooks' hands are bigger than yours or mine.

Most adult hands (and a good number of youth hands) are bigger than mine. (G)

We've done this comparison before. My hands are larger
than yours, at least the palms are wider; finger length
as I recall, no significant difference.

But you can reach further than I can on piano, etc.

Just be careful where/when you pass out. (G)

No such thing. And it remains unclear whether blood
sugar had anything to do with my fainting spells, which happen more rarely than one fears.

Still, something to keep in the back of your mind.

It's not as if I'd have tons of control over it!

No, so try not to do it. (G)

Eh?

Giving you a hard time.

the > appropriate time. We also were able to field an all

Canadian > ML> club ice > hockey team.

Never thought I'd see you type those two words together.
Perhaps I should post a recipe for CC and soda or
something, but no.

Not interested but we did pick up something interesting at Publix

today. > They have a small area for close outs/discontinues/etc that
we usually > check out. Found small (about 10 oz) bottles of organic ginger juice

there, to be used as a sub for fresh ginger. It has a bit of organic lemon juice mixed in as a preservative but it's just those 2 ingredients. Should be fun to try in different things.

This person I know, Kate, got some Ginger Elixir from Immuneschein
in W. Hurley, NY. Ginger juice, lemon juice, and a little honey.

*************
Not too far from where I grew up.

What we got doesn't even have the honey in it.

It was pretty decent but no substitute for the real root. For
convenience one could do what several friends do and store fresh gingerroot in vinegar, salt water, or (cough) vodka to be fished
out and cut to order as needed.

Could do that, but we've got the juice for now.

serving. > I'd have probably gone for some other green salad or

(other > ML> colored)

vegetable instead.

The kicker was that the salad was half Belgian endive and
half Belgian mayonnaise. What the heck, I didn't order it,
I didn't have to eat it.

You're not Belgian, no requirements for visitors to try to "native" foods unless they want to. (G)

But if I ordered it, I'd expect myself to eat it.

At least try it, then pass it on to someone else. (G)

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


... OH NO! Not ANOTHER learning experience!

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

Hi Ruth,

The current one is decent, overall. A few quirks tho. (G)

Shhh, he'll hear you.

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

Title: Aunt Jessie's Special Blueberry Cobbler
Categories: Desserts, Pies, Fruit
Yield: 6 Servings

3 tb Butter
3 c Fresh blueberries;
-washed, stemmed,
-and picked over
2/3 c Sugar
3 tb Fresh lemon juice
3 tb All-purpose flour
BATTER:
1 1/3 c All-purpose flour
1/4 c Sugar
2 ts Baking powder
1/2 c Butter
1/2 c Milk
1 Egg; beaten

Combine first 5 ingredients in a saucepan and heat to boiling. Pour
into an 8 inch [2 inches deep] square pan. Set aside while you make
the batter.

In a mixing bowl, combine flour, sugar, and baking powder. Cut
butter into "small peas" and add to bowl. Add milk and egg and stir
quickly with a fork, mixing thoroughly. Drop by spoonfuls over the
hot blueberries. Bake at 350 F. for 35 minutes until the cobbler is
lightly browned. Serve warm. Offer heavy cream or homemade vanilla
ice cream with each serving.

Makes one 8 inch cobbler

FRESH PEACH COBBLER Substitute 3 cups of fresh sliced ripe peaches
for the blueberries. Add a dash of cinnamon or nutmeg to the fruit if
you wish. When baked, pour homemade Peach Brandy over each serving
and offer sweetened whipped cream or homemade vanilla ice cream.

FRESH APPLE COBBLER Substitute 3 cups of apples for the berries and
1/2 teaspoon cinnamon, 1/2 teaspoon ground cloves, and a dash of
nutmeg to the fruit. Serve warm with whipped cream, ice cream, or
thin slices of cheddar cheese.

Recipe by: The Best of Ethnic Home Cooking, Mary Poulos Wilde

Typos by Brenda Adams

MMMMM

Later,
Sean


--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:2304 (1:18/200)

Hi Sean,

The current one is decent, overall. A few quirks tho. (G)

Shhh, he'll hear you.

As long as he doesn't bounce me off, I'm not worried.

Title: Aunt Jessie's Special Blueberry Cobbler
Categories: Desserts, Pies, Fruit
Yield: 6 Servings

That looks good--we had a warm blackberry cobbler the other night after
a visitation (no memorial service or funeral, just visitation and
dinner). Brought back memories of the pies my mom used to make in the
summer but they were never warm, just room temp as she'd bake them in
the morning.

E-mail me for our street address for the picnic; my e-mail is part of
the singnature line.

---
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)

Hello Ruth.

21 Aug 19 16:17, you wrote to me:

E-mail me for our street address for the picnic; my e-mail is part of
the singnature line.

I'm waiting to hear back about a well-paying IT job but at the rate I'm going right now, I won't be able to make it.

Later,
Sean

--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:2304 (1:18/200)

Hi Sean,

21 Aug 19 16:17, you wrote to me:

E-mail me for our street address for the picnic; my e-mail is part of
the singnature line.

I'm waiting to hear back about a well-paying IT job but at the rate
I'm going right now, I won't be able to make it.

OK, keep us updated. Will the new position (if you get it) give you
better working hours? Hopefully you will be able to keep a decent
mealtime with it also.


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


... Computers run on smoke. They stop when it leaks out.

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

Hello Ruth.

23 Aug 19 15:13, you wrote to me:

OK, keep us updated. Will the new position (if you get it) give you
better working hours? Hopefully you will be able to keep a decent
mealtime with it also.

Yep, Monday through Friday, 8 AM to 5 PM. It's also close to several eateries if need be but I always prefer bringing my own lunch and eating if my desk if I
am allowed. Some places are considerably more picky about that than others.

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

Title: Danish Meat Balls (Frikadeller)
Categories: Scandinavia, Veal, Ceideburg, Pork
Yield: 1 Servings

1/2 lb Veal
1/2 lb Pork
1 g Onion
2 c Milk
Pepper to taste
2 tb Flour or
1 c Bread crumbs
1 Egg
Salt to taste

Put veal and pork together through a grinder 4 or 5 times. Add flour
or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly.
Drop on frying pan from a large tablespoon and fry over low heat.
Serve with browned butter, potatoes and stewed cabbage.

From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Later,
Sean

--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:2304 (1:18/200)

Hi Sean,

OK, keep us updated. Will the new position (if you get it) give you
better working hours? Hopefully you will be able to keep a decent
mealtime with it also.

Yep, Monday through Friday, 8 AM to 5 PM. It's also close to several eateries if need be but I always prefer bringing my own lunch and
eating if my desk if I am allowed. Some places are considerably more picky about that than others.

They just don't want crumbs getting into the keyboard, most likely.
Sounds like you should be able to keep regular hours for eating, unless
they give you wierd hours of overtime.

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


... I'm clinging to sanity by a thread. Hand me those scissors.

--- 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:

They just don't want crumbs getting into the keyboard, most likely.

They're more worried about liquids and vermin. We'll see. I am still waiting to be contacted about the job.

Sounds like you should be able to keep regular hours for eating,
unless they give you wierd hours of overtime.

I don't think there will be a lot of weird hours (though that is part and parcel in working in this area of IT I'm in) nor a lot of overtime. I'm just looking forward to having a normal job again.

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

Title: Pasta With Shrimp And Vegetables
Categories: Pasta, Easy, Ethnic, Italian, Main dish
Yield: 4 Servings

3/4 c Butter
2 ea Cloves garlic minced
20 ea Frozen large shrimp
1 ea Bunch Broccoli Flourettes
4 ea Large mushrooms, sliced
1/2 ts Dried thyme
1/2 ts Dried oregano
1 ea Zucchini, thinly sliced
1/2 ts Dried basil
1 x Parmesan cheese
1 lb Cooked drained spaghetti

Melt 1/3 of the butter in a large skillet over medium-high heat.
Add garlic and saute 1 minute. Add shrimp and cook until pink,
about 2 minutes on each side. Remove shrimp from skillet using
slotted spoon and set aside. Add remaining butter to skillet and
melt. Add broccoli, mushrooms, oregano, thyme and basil and saute
2 minutes. Add zucchini and continue cooking until vegetables are
tender, about 2 minutes. Reduce heat to low. Return shrimp to
skillet and heat through. Arrange vegetables and shrimp over
spaghetti. Top with remaining garlic butter from skillet. Sprinkle
with Parmesian and serve immediately.

MMMMM

Later,
Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console (1:18/200)

Hi Sean,

They just don't want crumbs getting into the keyboard, most likely.

They're more worried about liquids and vermin. We'll see. I am still waiting to be contacted about the job.

I could imagine the problems it could create if a liquid were spilled
into the keyboard. Vermin--as in rats, mice, etc would probably chew up
the wiring.

Sounds like you should be able to keep regular hours for eating,
unless they give you wierd hours of overtime.

I don't think there will be a lot of weird hours (though that is part
and parcel in working in this area of IT I'm in) nor a lot of
overtime. I'm just looking forward to having a normal job again.

I can understand. Steve now considers himself officially retired but
will do small jobs every once in a while. He just helped a friend get
her computer "cleaned up" the other day--took off a lot of stuff that
others had put on that she didn't need.

Title: Pasta With Shrimp And Vegetables
Categories: Pasta, Easy, Ethnic, Italian, Main dish
Yield: 4 Servings

3/4 c Butter
2 ea Cloves garlic minced
20 ea Frozen large shrimp
1 ea Bunch Broccoli Flourettes
4 ea Large mushrooms, sliced
1/2 ts Dried thyme
1/2 ts Dried oregano
1 ea Zucchini, thinly sliced
1/2 ts Dried basil
1 x Parmesan cheese
1 lb Cooked drained spaghetti

Looks sort of like a scampi with added broccoli and mushrooms. I could
go for that, maybe change up the pasta to something like penne.

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


... Multitask: make twice the mistakes in 1/2 the time.

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

Ruth Haffly wrote to Sean Dennis <=-

I could imagine the problems it could create if a liquid were spilled
into the keyboard. Vermin--as in rats, mice, etc would probably chew up the wiring.

Not only that, but little things peeing on keyboards can happen. Mice
are terrible at this. I am fighting an infestation in my shed where my
office cum computer room cum ham shack is. Every time the farmer fires
up his combine or harvests, the mice come screaming in.

I can understand. Steve now considers himself officially retired but
will do small jobs every once in a while. He just helped a friend get
her computer "cleaned up" the other day--took off a lot of stuff that others had put on that she didn't need.

I'm far from retired. I just got my old job back at Taco Bell working
from 3 PM to 10:30 PM. I am still waiting to hear on a temp (6-12 month contract with possibility for "conversion" a.k.a. direct hire) but
they're taking their sweet time I don't have. Sadly, I am going to have
to give the van back to the bank next week: I just cannot afford the
$400+ a month I have to spend on payment and insurance. That will more
than likely preclude me from attending this year's picnic since I have
no way to rent a car anymore.

Looks sort of like a scampi with added broccoli and mushrooms. I could
go for that, maybe change up the pasta to something like penne.

It sounded good and the penne would make it even more filling.

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

Title: Baked Lasagna
Categories: Italian, Beef, Main dish
Yield: 6 Servings

1 Onion, minced
1 Clove garlic menced
1 lb Ground beef
2 ts Shortening
1 md Can whole tomatoes
1 cn Tomato sauce
1 ts Oregano
1/4 ts Pepper
1/2 lb Lasagna noodles
2 1/2 qt Boiling water
1/2 lb Sliced Mozzarella cheese
1 c Cream cottage cheese
1/2 c Cheddar cheese

Saute onion, garlic, and meat in shortening about 20 minutes. Add
next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook
noodles with 1 tbsp salt for 20 minutes; drain.

Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2
cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers,
ending with remaining meat mixture and top with remaining 1/3
Mozzarella cheese.

MMMMM

Later,
Sean


... A good scare is worth more to a man than good advice. - E.E. Howe
___ MultiMail/Win v0.51

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:2304 (1:18/200)

Hi Sean,

I could imagine the problems it could create if a liquid were spilled
into the keyboard. Vermin--as in rats, mice, etc would probably chew up the wiring.

Not only that, but little things peeing on keyboards can happen. Mice

OK, I didn't think about that part. (G)

are terrible at this. I am fighting an infestation in my shed where
my office cum computer room cum ham shack is. Every time the farmer
fires up his combine or harvests, the mice come screaming in.

They want to get away from those big machines. Our only trouble with
mice was when we were in HI--a neighbor in our quadplex hadn't mowed his
yard for several months. He then had to pack out so mowed it, and
leaving the doors open for the packers, let mice in. How they migrated
from his quarters to ours, I'm not sure, but we trapped several over a
week's time.

I can understand. Steve now considers himself officially retired but
will do small jobs every once in a while. He just helped a friend get
her computer "cleaned up" the other day--took off a lot of stuff that others had put on that she didn't need.

I'm far from retired. I just got my old job back at Taco Bell working from 3 PM to 10:30 PM. I am still waiting to hear on a temp (6-12
month contract with possibility for "conversion" a.k.a. direct hire)

The temp job would be better, especially if it turns full time, but
meanwhile, you are working. Our younger daughter's first job other than babysitting was with Taco Bell, in AZ.

but
they're taking their sweet time I don't have. Sadly, I am going to
have to give the van back to the bank next week: I just cannot afford
the
$400+ a month I have to spend on payment and insurance. That will
more than likely preclude me from attending this year's picnic since I have
no way to rent a car anymore.

Sigh! If there's any way you can make it, let us know.

Looks sort of like a scampi with added broccoli and mushrooms. I could
go for that, maybe change up the pasta to something like penne.

It sounded good and the penne would make it even more filling.

I like it better than spaghetti for something like this. Had some with
the chicken caccitori we got at a local Italian place on Sunday. We both
ended up taking about half (mine, probably a bit more) of the serving
home as we'd started with good sized Caesar salads. My take home portion
was enough for 2 meals.


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


... Myth #1: The computer only does what you tell it to do.

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