Hi everyone,

I wanted to let you know that my BBS is now available on the Web, no telnet client needed, and you can transfer files also (be sure to set your file transfer protocol on the BBS to YModem-G!).

Outpost BBS is now available at:
https://outpostbbs.net/connect.html

You should use a modern browser that supports HTML5 to connect.

Okay, my "update" over...here's some good news: I was officially put on Trulicity for my diabetes two weeks ago and my blood sugar levels have tanked in a good way. I've actually had to dial back the amount of insulin I'm giving
myself. I do have a few side effects such as minor nausea and heartburn (I have GERD so this is nothing new) but I'll take that in stride.

My doctors and I are being careful as I have had pancreatitis many years ago and Trulicity can be very bad about causing pancreatitis to flare up. So far, though, after a week and a half, no issues with that.

I'm also hoping to see you all at the picnic. I was contacted via email last night about a possible new job in my field doing what I do best. If it works out, I will be able to come to the picnic though probably only for Saturday and
Sunday morning.

I'm not sure why this recipe is called "Dutch Toast". Is it the addition of cornflakes that cause the name change? I just call this "French toast".

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

Title: Dutch Toast
Categories: Bread, Breakfast, Eggs, Dairy
Yield: 6 Servings

2 c Cornflakes
3 Eggs
6 sl 3/4" thick French bread
1/2 ts Nutmeg
1/2 c Milk
4 tb Butter
1/2 ts Vanilla
6 tb Sugar
1/4 ts Salt

Stir the egg, nutmeg, milk, vanilla and salt together until well
blended, then crumble the cornflakes in your palm and place on wax
paper. Quickly dip both side of each slice of bread into the milk
batter, then press each slice of bread on both sides into the corn
flakes to coat well. Melt 2 tablespoon of the butter in a large
skillet over medium heat and fry 3 slices of bread until golden on
each side. Sprinkle 1 tbsp. of sugar on top of each slice and keep
warm in 200-degree oven. Fry the rest in remaining butter. Serve with
maple syrup.

Recipe by A.J. DeYoung of San Marcos, CA, 2nd Place winner in the San
Diego Union-Tribune Cooking Contest, June 8, 1994.

From: WILSON BWVB02B

MMMMM

Later,
Sean


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