I am behind the DOS usage re-learning curve for a variety of reasons.
I am thus reduced to lurking.

If this be lurking, make the most of it.

In 1988, wondering about the value of having a machine that was both typewriter and filing cabinet, I developed some small skill using DOS
on the computer I had at the time. However, the neural pathways I
developed as a result are currently quite overgrown and blocked.
It'll be a while before I can stop cutting mental brush and start
trotting back and forth with ease.

There is nothing shameful in blocked neural pathways, and
most of the obstacles can be powered through or at least
nudged aside with some persistence.

While the chain saw is buzzing, I thought I would share two cocktail
recipes that my father liked. (He was fond of Southern Comfort in
various amounts and contexts; Southern Comfort sours were a feature of birthday and holiday dinners.)

I wonder if he knew the stuff back when it had
whiskey in it.

Northern Comfort (2 cocktails)
Southern Soiree (2 cocktails)

But anything that keeps dollars out of the
pocket of the great agribusiness giants is
fine with me, so tastealike recipes are
much appreciated.

So happy to be on the cusp of real autumnal weather here in Western
New York. Got more than a taste of it this past weekend when my feral
rescue tuxedo cat Mr. Jo managed to get out of the house and spend
Saturday and Sunday romping with his cousins before wandering home
Monday morning.
I trotted around the block at 2 a.m. in sock feet shrieking his
name like a banshee. This just before taking a jaunt to do a couple
of days of cabin camping at Ontario State Park (absolutely gorgeous
treasure park). Everything got sorted out, and I got some great walks
among tall, waving trees . . . and a great filet mignon at a place
called Cheap Charlie's in Bloomfield.
Hope autumn wherever you are is lovely.

Mine is going to be down under with my traveling
companion, and it'll be springtime.

La vignarola
categories: Aussie, Roman, spring, vegetarian, starter
servings: 6 to 8

4 sm artichokes before choke has formed
- or leaves removed
1 lemon
200 g unshelled fresh peas
300 g unpodded broad beans
1 baby gem lettuce, or leaves trimmed
100 g green beans, trimmed, sliced 2 cm
4 asparagus spears, woody ends trimmed, sliced 3 cm
4 chard leaves, stems thinly sliced, leaves in thin strips
125 ml extra virgin olive oil, plus extra to serve
3 spring onions, thinly sliced
2 garlic cloves, finely chopped
2 green chillies, or to taste, seeded and finely chopped
sea salt and freshly ground black pepper
h - To serve
grated pecorino or parmesan
finely chopped chives and fennel tops
grilled polenta or crusty bread

Trim the artichokes, then thinly slice lengthways, placing
the slices into a large bowl of water that's had the juice
of the lemon squeezed into it.

Shell the peas and double pod the broad beans. Cut the
lettuce into thin wedges from top to bottom.

Heat the olive oil in a medium frying pan over low heat.
Lightly fry the spring onion, garlic and chilli until
softened. Drain the artichokes well, then add to the pan
with the peas and broad beans and add enough water to
just cover. Once the water comes to the boil, add a
couple of good pinches of salt and the green beans.
Boil for 6 to 8 min. Add the asparagus, chard and
lettuce wedges. Stir well and simmer for 15 min or until
the lettuce is tender. If the water has evaporated too
much just add a little more. There should be 2 to 3 Tb of
flavoursome juice when finished. It shouldnÿt be watery.

Check the seasoning, adding some pepper. Transfer to a
serving bowl, drizzle with extra virgin olive oil, then
scatter with grated cheese, chives and fennel tops.
Serve by itself with crusty bread or grilled polenta.

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

I thought I would share two cocktail
recipes that my father liked. (He was fond of Southern Comfort in
various amounts and contexts; Southern Comfort sours were a feature of
birthday and holiday dinners.)

I wonder if he knew the stuff back when it had
whiskey in it.

Daddy was born in 1919. I assume he knew a lot of things when they
had whiskey in them.

Northern Comfort (2 cocktails)
Southern Soiree (2 cocktails)

But anything that keeps dollars out of the
pocket of the great agribusiness giants is
much appreciated

??? Drinking keeps agribusiness in line economically? Well, I guess
if I'm happy with my adult beverage in my little corner, I'm not going
to go out and buy hog futures.

La vignarola

Wow, that is one robust, complex recipe. The entire vegetable
kingdom seems to be included. I love reading the recipe, but it is
just a bit overwhelming to imagine making and eating.

Vegetable and otherwise, looks like your winter will be nice and
green.

Edith

--- Ezycom V3.00 01FB001F
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Edith McKlveen wrote to MICHAEL LOO <=-

I thought I would share two cocktail
recipes that my father liked. (He was fond of Southern Comfort in
various amounts and contexts; Southern Comfort sours were a feature of
birthday and holiday dinners.)

I wonder if he knew the stuff back when it had
whiskey in it.

When Southern Comfort was in St. Louis (in the 1980s) I hauled whiskey
by the tanker-load from Bardstown, KY and Lawrenceburg, IN to their
factory on Olive St. in St. Louis, MO. Later I hauled trailer-loads of finished product to Michigan, Pennsylvania and Virginia state liquor
authority warehouses. Last I heard Southern Comfort was gobbled up by
Brown Foreman and the old downtown St. Louis plant closed.

Daddy was born in 1919. I assume he knew a lot of things when they
had whiskey in them.

My ol' man was a 1919 model. And a helluva cook. Really made my mom
upset that his biscuits were light and fluffy and hers were hockey
pucks. Bv)=

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

Title: Dirty Dave's Potato Soup
Categories: Soups, Potatoes, Pork, Cheese
Yield: 8 Servings

6 sl Bacon slices (to 8); diced
- fried crisp, drained,
- dripping reserved
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken broth; hot
4 c Potatoes; peeled, diced,
- boiled until done **
2 c Heavy cream
1/4 c Parsley; chopped
1 1/2 ts Granulated garlic
1 1/2 ts Salt
1 1/2 ts Coarse black pepper
2 ds (or 3) hot sauce
1 c Parmesan cheese; grated *
1/4 c Green onions, sliced; white
- and green parts

Render bacon until crisp; drain dripping and reserve.
Set bacon pieces aside until time to finish the soup.

Cook onions in dripping over medium high heat until
transparent, about 3 minutes. Add flour, stirring to
prevent lumps; cook for 3-5 minutes, until mixture just
begins to turn golden. Add chicken broth gradually,
whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, half of the
chopped bacon, parsley, garlic, basil, salt, pepper sauce
and black pepper. Simmer for 10 minutes; do not allow to
boil. Add grated cheese and green onions, heat until cheese
melts smoothly.

Garnish each serving as desired with chopped bacon, grated
cheese and chopped parsley.

NOTE: If you don't have parsley at hand, chives, sliced
onion tops, or garlic greens make a decent substitute.

Makes 2 quarts.

* The Parmesan is what makes this soup so much better than
others I have had. It should blend in without overpowering
the other flavours and add a thickness and richness to an
otherwise plebeian soup.

** Yukon gold potatoes work well in this soup and make the
resulting product even more cream/buttery coloured than
russets or red potatoes.

Synthesised and tweaked from a combination of recipes and
attempts to duplicate Eldon Drum's potato soup. It isn't a
copy or a duplicate. But it's pretty darned good on its
own.

Uncle Dirty Dave's Kitchen

MMMMM

... I can make fire by rubbing together 2 sticks if 1 of them is a match.

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