Probably the same here. Do an actual or virtual walk out,

depending > ML> on > how you were contacted.

More like an instantaneous shutdown
on my part.

Log out of the site, clear cookies and shut down computer. Good way

to > get rid of pests. (G)
My encounters would be more personal, as I'd not
have logged onto such a site to begin with.

OK, then beat feet, hang up the phone or whatever you need to do to
escape the bugger.

We're going farther afield from the original
premise. I'd not have been there in the first
place.

Of course, we're not perfect predictors,
and once in a rare while, we are surprised
one way or another.

Very true, we've come across that from time to time.

It's mostly kind of saddening but occasionally
gladdening when that happens.

Quite so--small, unexpected blessings for us.

I almost wish I found such a one as Swisher did,
who was very attractive and could do the accounts
as well.

That's your problem. (G)

I've done okay on average. No number crunchers, though.

Sometimes I think mine is being continually
monitored if not by criminal elements by
some governmental entity (as I told someone
here, likely not of US origin).

Big Brother of 1984 or whoever it was in Brave New World?

I've long figured that Google and FB have
automated data collection about all users - some

To some extent, yes but you can keep most of it away from them by astute
use of your electronics.

The best use is no use.

of that suspicion has been publicly revealed true.
I suspect that my spending and travel patterns are
of interest to the marketing and drug enforcement
people, respectively, and maybe are being paid for
by them.

Possibly, some of your prescriptions may be recorded for posterity, as
well as travel patterns within a time frame after receiving them. Alos,
any time you're a regular at a restaurant, the staff will come to know
you and make note of your preferences in certain areas of fine dining.

I'm thinking a lot more than that. A lot.

Something I've not had to worry about. Most often the biggest

concern is > if I need to use my inhaler before a performance.
A vasodilator would be bad for more stressful
performances as well.

Mine haven't been as stressful as yours--all done for the enjoyment of
it instead of out to make a profit for some person or group.

My performances have generally been for the
enjoyment or edification of somebody, just
usually not mine.

Actually I don't mind processed cucumbers -
the more processed the better - cooked with
garlic and pickled with garlic cross the
line into edibleness.

They're just as good peeled and sliced into sticks or coins, munched
raw, especially on a hot day. Helps to keep you hydrated.

Not a fan. Ugh.

Yesterday we had red-white-and-blue layered gelatin
for dessert.

Why am I not surprised? Expect to see orange and black in about 3 motns, followed by orange & brown, then red & green.

Orange and black Jell-O would be interesting.

Title: Pickled Eggs

I like the Penn Dutch style red beet eggs--brought some to the

picnic > last year and when we had it at xxCarol's place. They always seem to go > fast. (G)
To me the major objectionableness was the Texas
Pete or Worcestershire. Also the dillweed - the
only setting in which I like that flavor is in
garlic dill pickles.

I don't use any of that in my pickled eggs.

As I said, something to displease everyone.

Apple syrup (Apfelkraut)

Different, not quite applesauce or applejuice.

But very German.

Flÿns
categories: Westphalian, German, main
servings: 6

Grutzwurst
rice
salt

Flÿns is a special type of black pudding that
contains groats. The official German name is
Grÿtzwurst.

Cook the rice in salted water. Fry the sausage
in the casing, if it is not plastic. Otherwise
remove the chasing, cut the sausage diagonally
in 1 cm thick slices, and fry it for a very
short time on both sides.

Flÿns is eaten by pressing the soft sausage
mixture out of the casing with a fork.

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

Hi Michael,

Probably the same here. Do an actual or virtual walk

out, > ML> depending > ML> on > how you were contacted.

More like an instantaneous shutdown
on my part.

Log out of the site, clear cookies and shut down computer.

Good way > ML> to > get rid of pests. (G)

My encounters would be more personal, as I'd not
have logged onto such a site to begin with.

OK, then beat feet, hang up the phone or whatever you need to do to escape the bugger.

We're going farther afield from the original
premise. I'd not have been there in the first
place.

OK, subject dropped.

gladdening when that happens.

Quite so--small, unexpected blessings for us.

I almost wish I found such a one as Swisher did,
who was very attractive and could do the accounts
as well.

That's your problem. (G)

I've done okay on average. No number crunchers, though.

Neither Steve nor I are genius number crunchers but he does the taxes
for us; it's not a job I'd enjoy. But, being able to quickly calculate conversions for cooking, figuring yardage for quilting, etc, that sort
of crunching is more enjoyable for me.

Sometimes I think mine is being continually
monitored if not by criminal elements by
some governmental entity (as I told someone
here, likely not of US origin).

Big Brother of 1984 or whoever it was in Brave New World?

I've long figured that Google and FB have
automated data collection about all users - some

To some extent, yes but you can keep most of it away from them by

astute > use of your electronics.

The best use is no use.

But we all do use them, some more than others. They're in a microwave,
cell phone, even my washer and dryer.

of that suspicion has been publicly revealed true.
I suspect that my spending and travel patterns are
of interest to the marketing and drug enforcement
people, respectively, and maybe are being paid for
by them.

Possibly, some of your prescriptions may be recorded for posterity,

as > well as travel patterns within a time frame after receiving them. Alos, > any time you're a regular at a restaurant, the staff will come
to know > you and make note of your preferences in certain areas of
fine dining.

I'm thinking a lot more than that. A lot.

Probably so, but again, let's not pursue the subject any more.

Something I've not had to worry about. Most often the biggest

concern is > if I need to use my inhaler before a performance.
A vasodilator would be bad for more stressful
performances as well.

Mine haven't been as stressful as yours--all done for the enjoyment

of > it instead of out to make a profit for some person or group.

My performances have generally been for the
enjoyment or edification of somebody, just
usually not mine.

Same here, used to be school related, now more church oriented.

Actually I don't mind processed cucumbers -
the more processed the better - cooked with
garlic and pickled with garlic cross the
line into edibleness.

They're just as good peeled and sliced into sticks or coins, munched raw, especially on a hot day. Helps to keep you hydrated.

Not a fan. Ugh.

OTOH, I do like them. (G)

Yesterday we had red-white-and-blue layered gelatin
for dessert.

Why am I not surprised? Expect to see orange and black in about 3

motns, > followed by orange & brown, then red & green.

Orange and black Jell-O would be interesting.

Quite--finding black (unless home made--squid ink and gelatin?) jello
would be the challenge. Do they make a black raspberry flavor? Hmm.....

Title: Pickled Eggs

I like the Penn Dutch style red beet eggs--brought some to

the > ML> picnic > last year and when we had it at xxCarol's place.
They always > ML> seem to go > fast. (G)

To me the major objectionableness was the Texas
Pete or Worcestershire. Also the dillweed - the
only setting in which I like that flavor is in
garlic dill pickles.

I don't use any of that in my pickled eggs.

As I said, something to displease everyone.

But my eggs went fast, somebody must have liked them.

Apple syrup (Apfelkraut)

Different, not quite applesauce or applejuice.

But very German.

Quite so.

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


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

On 07-07-18 15:01, Ruth Haffly <=-
spoke to Michael Loo about 973 other froggish <=-

I've done okay on average. No number crunchers, though.

Neither Steve nor I are genius number crunchers but he does the taxes
for us; it's not a job I'd enjoy. But, being able to quickly calculate conversions for cooking, figuring yardage for quilting, etc, that sort
of crunching is more enjoyable for me.

I'm not much of a number cruncher either :-}} (different sort of mathematician). I have been using Turbo Tax for decades. I collect
the various mailings of tax related stuff that comes in during the first
months of the year, and poke it into the appropriate spot in turbo tax.
All done in a few hours, and no need to worry about checking my
arithmatic.


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

Title: Terrace on Main's Blt On a Cheddar Cheese Waffle
Categories: Sandwich
Yield: 4 servings

8 Strips smoked bacon
4 tb Brown sugar BASIL MAYONNAISE
-(recipe
-follows)
1 c Waffle batter, homemade or
-from store-
-bought mix
1/2 c Mild Cheddar cheese,
-shredded
1/4 ts Thyme, fresh, chopped
1/4 ts Oregano, fresh, chopped
1/4 ts Basil, fresh, chopped
-salt, to taste
-black pepper, freshly
-ground, to taste
-Oil or nonstick cooldng
-spray
1 Beefsteak tomato, cut into 6
-slices
2 lg Red-leaf lettuce leaves,
-washed, dried
-with paper towel

MMMMM----------------------BASIL MAYONNAISE---------------------------
2 tb Mayonnaise
1/4 ts Basil, fresh, chopped

Preheat oven to 350 degrees F.

Coat bacon with brown sugar. On a lipped baking sheet, on the
coated bacon. Discard any of the remaining brown sugar.
Cook in the preheated oven until bacon is crisp, 5 to 7 minutes.
Drain the bacon on paper towels.

TO PREPARE THE BASIL MAYONNAISE: In small bowl, mix the
mayonnaise and basil. Set aside in cool

In mixing bowl with pouring spout, mix the waffle batter,
according to the waffle recipe or package directions. Fold in the
cheddar cheese, thyme, oregano, and basil. Add the salt and
pepper (batter will be slightly sweet).

Preheat the waffle iron according to manufacturees directions.
Coat waffle-iron grids with oil or nonstick spray. Onto the
preheated grid, pour enough batter to cover bottom. Close the
lid and bake until done.

Using a sharp knife, carefully separate the waffles into
individual waffles. Spread each waffle with the Basil
Mayonnaise. Place a red lettuce, bacon and 3 tomato slices on
2 of the waffles and top with the remaining 2 waffles.

Makes 2 sandwiches.

Recipe from: The Warwick's Hotel's Terrace on Main's Chef
Dennis "Beau" Beauregrard, 5701 Main,
Houston, Teaxs
From: David Pileggi Date: 07-31-00
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:38:40, 09 Jul 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

I've done okay on average. No number crunchers, though.

Neither Steve nor I are genius number crunchers but he does the taxes
for us; it's not a job I'd enjoy. But, being able to quickly calculate conversions for cooking, figuring yardage for quilting, etc, that sort
of crunching is more enjoyable for me.

I'm not much of a number cruncher either :-}} (different sort of mathematician). I have been using Turbo Tax for decades. I collect

I believe that's the program Steve uses also. For years he did it on his
own, then we had the Army do it for a good number of years. I think we
started doing it that way when we were in Germany; I know I had to get a special POA to cash the state tax return check when Steve was in the
States & I was in Berlin.

the various mailings of tax related stuff that comes in during the
first months of the year, and poke it into the appropriate spot in
turbo tax. All done in a few hours, and no need to worry about
checking my
arithmatic.

Basically the same way we work, tho trying now to keep all medical bills
for the year in one area. Will see if we meet the level for being able
to deduct those costs for our 2018 taxes--should have a couple more age
related deductions also.

Title: Terrace on Main's Blt On a Cheddar Cheese Waffle
Categories: Sandwich
Yield: 4 servings

I think I'd rather have a blt on whole wheat bread--that was actually
lunch today.

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


... Always butter up the SYSOP, they taste better that way.

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