On 11-09-19 15:00, Nancy Backus <=-
spoke to Michael Loo about Re: 194 what's this all a <=-

Ah, smartphones. I had to access my government account
the other day, and there's this multistep identification
process involving a smartphone, and last time I logged
in I used Lilli's phone, which doesn't help me 2600
miles away, and it was slightly irritating to have to
go to a secondary and more lengthy kind of verification.

Smartphone use is considered normal and expected nowadays... Richard's
run into that, where they want to use a smartphone for multistep identification, and neither of us has one, he doesn't even have a
simple cell phone....

I sometimes get requests for my cell phone number -- but I resist. Then
when some web site decides that it wants an extra security step, I get
it to send me the code via voice, not text. Then they leave me alone
for a while, at least until some cookie on my computer gets deleted.


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

Title: SUSAN POWTER'S BEEF BARLEY AND SAUTEED VEGGIES
Categories: Main dish, Low-fat, Vegetables
Yield: 4 Servings

1 c Raw barley
4 1/2 c Water
1 t Olive oil
2 lg Onions, chopped
4 Cloves garlic, chopped fine
3/4 lb Beef chuck, cubed and
-trimmed of fat
1 t Thyme
1 Bay leaf
1/2 t Marjoram
2 t Salt
1/2 t Black pepper, or to taste
2 Celery stalks, chopped
2 c Carrots, diced small
1 lg Green pepper, diced
2 c Sliced mushrooms
2 c Beef broth
1/4 c Chopped parsley

Wash barley with water. Bring 3 cups water and barley to boil and
simmer for 30 minutes. Add remaining water; cook for ten minutes.
(do not overcook barley to mush)

While barley is simmering, heat oil in stock pot, add onion and
garlic, and saute until translucent. At ten minutes intervals, Add:
1. beef, herbs and spices. 2. Carrots and celery. 3. Green pepper
and mushrooms.

Simmer/saute for five minutes after adding last veggies. Add beef
broth, cover and simmer until meat is tender, about 1 hour. If
necessary add more water or some veggie broth to keep the mixture
juicy.

Stir in barley.

per serving: 423 cal, 9 g fat.

Original recipe from Food by Susan Powter, Simon & Schuster, 1995.
ISBN 0-671-89225-8

Paraphrased by Charlotte Welch 1/95

Recipe posted by: Charlotte Welch

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 04:27:49, 11 Nov 2019
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Nancy Backus on 11-11-19 04:18 <=-

Ah, smartphones. I had to access my government account the other
day, and there's this multistep identification process involving a
smartphone, and last time I logged in I used Lilli's phone, which
doesn't help me 2600 miles away, and it was slightly irritating to
have to go to a secondary and more lengthy kind of verification.

Smartphone use is considered normal and expected nowadays... Richard's
run into that, where they want to use a smartphone for multistep
identification, and neither of us has one, he doesn't even have a
simple cell phone....

I sometimes get requests for my cell phone number -- but I resist.
Then when some web site decides that it wants an extra security step, I get it to send me the code via voice, not text.

I also resist giving out my cell phone, and also my email... generally
what gets sent to email is huge and HTML and practically useless to
me... I'm also not going on to websites that require security steps, so
I avoid that as well....

Then they leave me alone for a while, at least until some cookie on
my computer gets deleted.

My browser deletes cookies as a matter of course as it closes down...

ttyl neb

... In a restaurant, choose a table near a waiter. - Unknown

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

On 11-19-19 18:26, Nancy Backus <=-
spoke to Dale Shipp about Re: Smart phones <=-

Smartphone use is considered normal and expected nowadays... Richard's
run into that, where they want to use a smartphone for multistep
identification, and neither of us has one, he doesn't even have a
simple cell phone....

I sometimes get requests for my cell phone number -- but I resist.
Then when some web site decides that it wants an extra security step, I get it to send me the code via voice, not text.

I also resist giving out my cell phone, and also my email... generally what gets sent to email is huge and HTML and practically useless to
me... I'm also not going on to websites that require security steps,
so I avoid that as well....

Unfortunately, some of the sites that require that two-step security are
ones that I need to visit, e.g. my credit union.

Then they leave me alone for a while, at least until some cookie on
my computer gets deleted.

My browser deletes cookies as a matter of course as it closes down...

Not all cookies are bad -- e.g. the one that tells my credit union that
my computer can be trusted. Other cookies are just annoying, e.g. the
ones that allow other sites to know what you have been looking at so
that they can target their adverts to you.


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

Title: Meat-Tomato-and-Cabbage Scallop
Categories: Main dish, Casserole, Hamburger, Sthrn/livng
Yield: 6 servings

1 lb Ground beef
2 tb Oil, salad
1/4 c Onion; chopped
1 c Celery; chopped
20 oz Tomato wedges; canned
2 ts Salt
Pepper; to taste
4 c Cabbage; chopped
1 c Breadcrumbs; soft

Brown beef in salad oil; add onion and celery, and cook for 5 minutes.
Add tomatoes, salt, and pepper; bring to a boil. Alternate layers of
cabbage and meat mixture in a greased 2-1/2 quart casserole. Top with
breadcrumbs. Bake at 375 degrees for 40 to 45 minutes.

SOURCE: Southern Living Magazine, May, 1974.
Typed for you by Nancy Coleman.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:10:45, 21 Nov 2019
___ Blue Wave/DOS v2.30

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