To some people, flights of uncontrollable rage
are also normal; doesn't mean one should give
in to them, though.

No, definately not.

Point being that there are a bunch of things
that are normal that it's our duty to suppress.
It's pretty much all that distinguishes us from
lower animals, if anything does.

We have the ability to reason, not that all people stop to do so before
doing something untoward.

There are questions about our ability to reason!
as well as the inability of other animals -
baboons, octopuses, and so on have shown some
pretty sophisticated problem solving skills.

children in the line of higher education either.

It would be interesting (and a shame) if there
had been any disparity in attitude or treatment.

And, at this point, I've no contact with any of the family. I knew

of > the one daughter (She was 2 years behind me in school.) and my friend, > the niece but have lost all track of them, years ago.
That happens. It's easier to stay in some
kind of contact now with Facebook and e-mail
(and Fido!), but when long-distnce phone calls
were prohibitively expensive and one communicated
mostly by mail, even the best of buddies could
become permanently separated.

True, and some have been reunited now thru F'book and e-mail. I'm not on
the former but do use the latter. Haven't come across any long lost
friends thru e-mail tho.

E-mail is self-limiting. Facebook not so much.

writer was prescient to a degree that he didn't know.

Could be he had an idea that it would be an up and coming thing?

Can't speak for him, but the prevailing
attitude toward plastic products was that
they were junk; you remember those days.

A lot of it still is junk but some has improved. Your glasses lenses are probably plastic which makes them much lighter than the old glass ones.
Lap tops are also lighter; I remember the 386 Steve had as his first
one. That was quite heavy but my current Inspirion weighs much less. You
get the drift...................

Of course. Cheap and convenient, that's
the way it's been; still is; but plastics
are much more now than they used to be.

own privacy views. If someone lets it be
known that s/he likes birthdays, I will
tend to be compliant: when someone asked me
to send her a birthday greeting a couple
months ago I did so but died inside a little.

As we age, we aren't as excited about celebrating them as we were as children.

I was always more embarrassed than anything else.

Did your parents make a fuss over it?

Once. I hated it then (and let that be known)
and I hate it now.

I don't think you would have gone for the other alternative--to

lengthen > them like was common in the late 60s/early 70s. Sew fringe
on the bottom > hem. (G)
For sure not.

That's about what I thought your reaction would be.

I am not always unpredictable.

I wonder how much of the nutrition of a
potato is in the dirt!

Don't know but you've probably heard the saying "You've got to eat a
peck of dirt before you die." Some folks may be on their 2nd peck. (G)

I've heard another word substituted for the dirt
part, though dirt is most common. See also
www.ncpedia.org/dirt-eaters

Commercial ketchup probably keeps forever,
even if it tends to darken a bit as the
years pass (I've eaten decade-old ketchup
and even older mustard).

I've not eaten any that old, that I know of.

For some reason the story I'd originally put
here disappeared, but suffice it to say that
I went to a party in 2005 that featured 10 kinds
of mustard, and several of these still reside in
my friend Rosemary's fridge and will do so until
June or July, when her kitchen gets renovated.

---------- Recipe via Meal-Master (tm) v8.04

Title: Mustard and Cheese Sauce
Categories: Sauces
Yield: 1 Recipe

450 ml Bechamel sauce
1 1/2 Tb Moutarde de Meaux
50 g Cheddar or Gruyere
-- grated
Salt and pepper
Single cream to finish
- (optional)

Gently heat the bechamel sauce in a heavy pan and stir in the mustard.
When well combined, add the cheese and heat until melted. Add salt and
pepper to taste. Finish with the cream if so desired.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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

Hi Michael,

that are normal that it's our duty to suppress.
It's pretty much all that distinguishes us from
lower animals, if anything does.

We have the ability to reason, not that all people stop to do so

before > doing something untoward.

There are questions about our ability to reason!
as well as the inability of other animals -
baboons, octopuses, and so on have shown some
pretty sophisticated problem solving skills.

And we'll leave the discussion at that as I don't want to bring religion
into it.

were prohibitively expensive and one communicated
mostly by mail, even the best of buddies could
become permanently separated.

True, and some have been reunited now thru F'book and e-mail. I'm

not on > the former but do use the latter. Haven't come across any
long lost

friends thru e-mail tho.

E-mail is self-limiting. Facebook not so much.

I saw an article in the paper today about how much info can be found
about a person on F'book--scary!

writer was prescient to a degree that he didn't know.

Could be he had an idea that it would be an up and coming

thing? > ML> Can't speak for him, but the prevailing

attitude toward plastic products was that
they were junk; you remember those days.

A lot of it still is junk but some has improved. Your glasses lenses

are > probably plastic which makes them much lighter than the old
glass ones. > Lap tops are also lighter; I remember the 386 Steve had
as his first

one. That was quite heavy but my current Inspirion weighs much less.

You > get the drift...................

Of course. Cheap and convenient, that's
the way it's been; still is; but plastics
are much more now than they used to be.

There's still a lot that can be done better with other materials tho.
Steve just got a new antenna for the camper and is recycling the metal
mount from the old for it. Doesn't want to use the plastic mount that
came with the new one.

to send her a birthday greeting a couple
months ago I did so but died inside a little.

As we age, we aren't as excited about celebrating them as we

were as > ML> > children.

I was always more embarrassed than anything else.

Did your parents make a fuss over it?

Once. I hated it then (and let that be known)
and I hate it now.

Good, then that your parents respected your wishes.

I don't think you would have gone for the other

alternative--to > ML> lengthen > them like was common in the late 60s/early 70s. Sew fringe > ML> on the bottom > hem. (G)

For sure not.

That's about what I thought your reaction would be.

I am not always unpredictable.

That was an easy guess tho. (G)

I wonder how much of the nutrition of a
potato is in the dirt!

Don't know but you've probably heard the saying "You've got to eat a peck of dirt before you die." Some folks may be on their 2nd peck.

(G)

I've heard another word substituted for the dirt
part, though dirt is most common. See also
www.ncpedia.org/dirt-eaters

I've read a bit about them, can't say I'd like to join the group.

Commercial ketchup probably keeps forever,
even if it tends to darken a bit as the
years pass (I've eaten decade-old ketchup
and even older mustard).

I've not eaten any that old, that I know of.

For some reason the story I'd originally put
here disappeared, but suffice it to say that
I went to a party in 2005 that featured 10 kinds
of mustard, and several of these still reside in
my friend Rosemary's fridge and will do so until
June or July, when her kitchen gets renovated.

You sure they will be thrown out then? She may keep them around even
longer.

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


... 90% of being smart is knowing what you're dumb at.

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

On 04-21-18 19:22, Ruth Haffly <=-
spoke to Michael Loo about 617 pot was scratch <=-

E-mail is self-limiting. Facebook not so much.

I saw an article in the paper today about how much info can be found
about a person on F'book--scary!

That depends on how much they use facebook (and who they "friend" on
facebook). One wonders about some of the younger crowd who wrongly
believe that what they post on facebook (or other social media) is just
between themselves and a few like minded friends. And then they get
surprised when it comes back to bite them when applying for some
position.


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

Title: Scallops W/ Basil in Lemon Sauce
Categories: Seafood
Yield: 1 Servings

1 1/2 tb Butter
1/2 Garlic clove, crushed
1/2 lb Scallops
1 tb Basil, fresh
1 tb Lemon juice

Melt butter in heavy skillet over medium heat. Add garlic and cook
until softened. Do not brown. Rinse scallops and dry well. Add
scallops and basil and saute over medium-high heat, stirring
constantly, for two minutes. Add lemon juice and continue cooking,
stirring constantly, 2-3 minutes longer. Season with salt and
pepper. Serve immediately.

Sylvia's comments: I used more garlic (hi, GQ!) and added some wine
I'd been marinating the scallops in, then thickened the sauce with a
little cornstarch. Wish I hadn't; it overpowered the scallops. Next
time I'll stick with the recipe.

From _Reader's Digest_'s "Food Digest." MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,253, GT Cookbook echo moderator at net/node
004/005
From: Lyn Ortiz Date: 05-08-96
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:00:17, 23 Apr 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

E-mail is self-limiting. Facebook not so much.

I saw an article in the paper today about how much info can be found
about a person on F'book--scary!

That depends on how much they use facebook (and who they "friend" on facebook). One wonders about some of the younger crowd who wrongly

This person found there were a lot of former relationships (long since
ended) as well as other names, addresses and locations visited in times
past linked to the account. A lot of stuff that could be easily used to
steal an identity or otherwise get a user into trouble.

believe that what they post on facebook (or other social media) is
just between themselves and a few like minded friends. And then they
get
surprised when it comes back to bite them when applying for some
position.

Like bragging about something that shouldn't have happened in the first
place.

Title: Scallops W/ Basil in Lemon Sauce
Categories: Seafood
Yield: 1 Servings

1 1/2 tb Butter
1/2 Garlic clove, crushed
1/2 lb Scallops
1 tb Basil, fresh
1 tb Lemon juice

I like scallops but they're on the pricy sside. Wonder how this would
work with an alternate seafood, or flounder.

Sylvia's comments: I used more garlic (hi, GQ!) and added some wine
I'd been marinating the scallops in, then thickened the sauce with a
little cornstarch. Wish I hadn't; it overpowered the scallops. Next
time I'll stick with the recipe.

From _Reader's Digest_'s "Food Digest." MM by Sylvia Steiger, GEnie

Live and learn. (G)

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


... It works! Now, if only I could remember what I did.

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

Hello Dale,

23 Apr 18 01:56 at you wrote to Ruth Haffly:

That depends on how much they use facebook (and who they "friend" on facebook). One wonders about some of the younger crowd who wrongly believe that what they post on facebook (or other social media) is
just between themselves and a few like minded friends. And then they
get surprised when it comes back to bite them when applying for
some position.

As I told my nieces, I don't say anything on Facebook I'd not want the whole world to know because you never know who's reading your posts. Also, the Internet never forgets.

I constantly tweak my FB security settings because FB always changes stuff, doesn't tell you, and suddenly you're sharing with everyone you don't know without your knowledge.

No recipe but I did make some homemade burritos last night with some packets of Taco Bell hot sauce. It wasn't too bad. A bit salty for my tastes though (the hot sauce).

A side note: I once read that Taco Bell's hot sauce was Wayne Bell's hot dog sauce he developed when he opened his first hot dog stand.

Later,
Sean

... Confession is good for the soul, but bad for your career.
--- GoldED+/LNX 1.1.5-b20170303
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

On 04-24-18 18:27, Sean Dennis <=-
spoke to Dale Shipp about Facebook <=-

No recipe but I did make some homemade burritos last night with some packets of Taco Bell hot sauce. It wasn't too bad. A bit salty for
my tastes though (the hot sauce).

A side note: I once read that Taco Bell's hot sauce was Wayne Bell's
hot dog sauce he developed when he opened his first hot dog stand.

We keep saying that one of these days we are going to pay a visit to one
of the local Taco Bell restaurants. On our way to BJs, we pass by a
Taco Bell that always seems to have a line of cars in the drive up lane.
We have not been to one on a score of years (or more) -- but with that
many people lining up to get their food, maybe it is not all that bad.
We do like Tex-Mex and Mexican food. Not sure how much they qualify for
either of those categories.


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

Title: SEAFOOD CHILAQUILES CASSEROLE
Categories: Mexican, Seafood
Yield: 6 servings

1/2 c Vegetable Oil
10 Flour Or Corn Tortillas; *
1/2 c Green Onions w/tops; Sliced
1/4 c Margarine Or Butter
1/4 c Unbleached Flour
1/2 ts Salt
1/4 ts Pepper
2 c Half & Half Light Cream
1 Chipotle Chile; **
1 lb Bay Scallops
1 lb Raw Shrimp; Medium, Shelled
4 Bacon Slices; ***

* Tortillas should be 6 to 7 inches in diameter and cut into
1/2-inch strips.

** Chipotle Chile should be a canned one in adobo sauce and be
finely chopped.

*** Bacon should be crisply cooked and crumbled.

Heat oil in a 10-inch skillet until hot. Cook tortilla strips in the
hot oil until they are light golden brown, about 30 to 60 seconds and
then drain. Set aside.

Cook onions in margarine in a 3-quart sauce pan over low heat until
tender, then stir in the flour, salt and pepper. Cook, stirring
constantly, until mixture is bubbly. Remove from heat, stir in half &
half (light cream). Heat to boiling, stirring constantly. Boil and
stir for 1 minute, then reduce the heat.

Stir in remaining ingredients except the bacon.

Cook over medium heat, stirring frequently, just until the shrimp are
pink, about 9 minutes.

Heat the oven to 350 degrees F. Layer half of the tortilla strips in
the bottom of a greased 3-quart casserole; top with half of the
seafood mixture. Repeat with remaining tortilla strips and seafood
mixture; top with the bacon. Bake until hot, 15 to 20 minutes.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:14:08, 25 Apr 2018
___ Blue Wave/DOS v2.30

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

Hello Dale,

25 Apr 18 01:08 at you wrote to me:

We keep saying that one of these days we are going to pay a visit to
one of the local Taco Bell restaurants. On our way to BJs, we pass by
a Taco Bell that always seems to have a line of cars in the drive up
lane. We have not been to one on a score of years (or more) -- but
with that many people lining up to get their food, maybe it is not all that bad. We do like Tex-Mex and Mexican food. Not sure how much they qualify for either of those categories.

For me, Taco Bell is just the Mexican phone company. :D

Seriously, it's great Mexican-themed American food. Having ran a Taco Bell for a while back in the early aughts, I can safely say that it's neither Tex-Mex or Mexican. But it's not too bad if you're careful what you get.

Speaking of Mexican, I have burrito fixins in the fridge. Burritos again tonight.

Later,
Sean

... All great discoveries are made by mistake.
--- GoldED+/LNX 1.1.5-b20170303
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)