Re: Participation
By: Dave Drum to All on Sun Jan 12 2025 11:11:00

Ben Collver was here for a while then fell off the radar.

I was asked not to post recipes without researching the oddball
ingredients, so i took a break from posting recipes. >:)

Then my motherboard failed and i was without a "modern" computer for
several months. Recently someone gave me a hand-me-down computer.

Here's a recipe from a magazine in the Little Free Library. I roast
pepitas whenever i cook a squash and can't imagine throwing them away.

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

Title: Mustard Thyme Pub Style Roasted Pepitas
Categories: Snacks
Yield: 2 Cups

1 tb Olive oil
1 1/2 ts Dried thyme; crushed
1 ts Dry mustard
1/2 ts Salt
1/2 ts Paprika
1/4 ts Cayenne pepper
2 c Raw pepitas (from a
- hull-less variety such as
- Kakai)

Total time: 20 minutes

You can easily substitute preroasted pepitas without changing baking
temperature or time.

Preheat oven to 350°F. In a medium bowl stir together olive oil,
thyme, mustard, paprika, cayenne pepper, and 1/2 ts salt. Add
pepitas; toss to coat. Spread evenly in a 15x10" baking pan.

Bake until pepitas are toasted and golden, 12 to 15 minutes, stirring
once halfway through baking. Cool completely.

Recipe by Better Homes & Gardens, Oct, 2023

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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Re: Participation
By: Sean Dennis to Ben Collver on Sun Jan 12 2025 22:42:01

I was asked not to post recipes without researching the oddball ingredients, so i took a break from posting recipes. >:)

Who asked you that? I'm asking as I'm the moderator of the echo.

Nobody did. Turns out i was mis-remembering what i was asked.

I worked out a deal on some computer work recently and I wound up
with an older Dell Insipiron 3558 laptop. I slapped 16GB RAM and
spare 512GB SSD in it, put Slackware Linux on it and now, even
with a little i3 4-core processor, it work decently enough.
Bought a new keyboard and battery for it also (thank goodness for
eBay) but the new keyboard stinks... real cheap build quality.
I'm hoping to scrape up enough cash soon to get a Thinkpad to
replace the one I lost a few months ago...

Nice deal scoring that laptop! My hand-me-down laptop came with 16GB
RAM. I installed Slackware on it, and it promptly started crashing a
lot. I used memtest86+ to isolate a bad memory module and removed it.
Now the laptop is running like a champ with 8GB, which should be enuf
for anyone. ;)

They don't make keyboards like they used to. Actually, they do! You
can still buy newly manufactured clacketyclack Model M keyboards.

(No recipe for now; too difficult to put one in while SSHing into
the BBS machine...)

I normally SSH in and paste recipes, after running xclip to load them
into the clipboard.

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

Title: Barbecued Garlic Carrots And Parsnips
Categories: Parsnips, Vegetables
Yield: 4 Servings

4 md Carrots
2 md Parsnips
2 tb Butter
2 cl Garlic; crushed

Scrub the carrots and parsnips; peel them with a vegetable peeler.
Melt the butter and mix with the crushed garlic. Place the carrots
and parsnips in an aluminum pie plate. Spread the garlic butter
mixtgure over the carrots and parsnips. Cook on the barbecue grill
until tender but not soggy.

Recipe by Ray Matsalla

Recipe FROM: <https://archive.org/details/out-lil-cookbook-test>

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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Re: Re: Participation
By: Dave Drum to Ben Collver on Wed Jan 15 2025 21:30:00

Earlier in the conversation you mentioned being an aviation electronics technician in the Navy and building your own amplifiers. I knew an OLD engineer who built amplifiers for fun, and he was strongly opinionated
on the subject of analog versus digital. Do you still do any electical tinkering?

I haven't used a soldering iron for ages. I have had some fun with
home repair. The bathroom fan failed and the original manufacturer no
longer makes that model. However, they make a newer model that uses
the exact same electrical connector, but with a slight difference in
the metal housing so it sticks out too far to fit in the old
receptical. I verified that the electrical parts were compatible.
Then i took a hack-saw to the housing, cut away some of the extra
material, and also cut a flap and bent it out to create a tab to
fasten it to a screw hole in the receiptical. When i put it all
together, it worked perfectly.

My grandpa's GE J105 radio is in the attic. The innards look dirt
simple. It has a plain 110 V 2 prong electrical plug. Some day i might
like to give it some TLC and power it on. During COVID-19 churches were
buying low power FM radio transmitters to offer drive-in service.
Consequently you can get them for $100 or so on Scamazon. Fun, right?

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

Title: Potato Pancakes (Food Processor)
Categories: Potatoes, Pancakes
Yield: 12 Pancakes

3 Eggs
1 md Onion; quartered
3 md Potatoes; peeled and cut to
- fit food chute
2 tb All-purpose Flour
1 ts Lemon juice
1 ts Salt
1/2 ts Pepper
Vegetable oil (for frying)

Position knife blade in bowl; add eggs and process 5 seconds. Leave
knife blade in bowl.

Add onion to bowl. Position disc above knife blade, "shredding side"
up. Shred potatoes and continue processing until finely chopped.

Remove disc from bowl; add flour, lemon juice, salt, and pepper.
Process 5 seconds.

In 10" skillet heat small amount of vegetable oil over medium high
heat.

Spoon a heaping 2 tb of potato mixture into skillet for eachu pancake.
Brown on both sides until done, about 2 to 3 minutes per side. Serve
topped with sour cream.

Recipe by General Electric's Cooking With A Food Processor

From: Lindsey Jones
Date: 01-29-94 (10:14)

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Re: Re: Participation
By: Sean Dennis to Ben Collver on Thu Jan 16 2025 13:41:03

Mine was a Timex/Sinclair 1000 with a 4K RAM pack. Still have it!

I've actually used a Timex Sinclair 1000. In the 1990's i could often
find them at yard sales for $10. They seem to have dried up by now.
I saw another z80 computer at a local yard sale a year or two ago, but
it was obviously not in working condition.

Ever hook yours up to a cassette tape "drive"? I read it does tape I/O
at 250 baud. In theory one could use SDCC to target zx81 and use
tzxtools to write the resulting executable to tape.

<https://github.com/z88dk/z88dk/wiki/Platform---Sinclair-ZX81>

<https://shredzone.org/docs/tzxtools/>
--- SBBSecho 3.37-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Re: Participation (oven baked motherboards)
By: Ruth Haffly to Ben Collver on Tue Feb 17 2026 03:40 pm

Fido had a belch on Sunday (2/15) and came up with I think all of the missing messages I've had over the past month or so, some 1,000 of them. I couldn't do anything with my mail because we we were on the road Sunday
and Monday, coming home from a ham radio event in Orlando. I'll do all the replies and send in one upload in the next day or so.

Whoo, welcome back! Sounds potentially overwhelming. But hey, at least you have some reading material...

Alas, my personal recipe collection doesn't include Ham and Chips.

Do you do seafood? Fish and Chips?

Yes, i've eaten fish & chips. I recently read an article about how
restaurant food in the UK is often saltier than their nutrition facts
claim. However, one of the "good ones" was fish & chips due to the
fact that they sprinkle the salt on the surface AFTER it is cooked.
So it's not as salty as it tastes.

One time my dad bragged he'd not eaten
yogurt, never intended to. Next time they visited, I made one of our favorite desserts--sponge cake, yogurt and strawberries (split the cake, add yogurt and strawberries to middle, then top with more). After
supper, our older daughter (about 4 at the time) asked her grandpa how
he liked the dessert. He replied that he really liked it to which she
told him that he'd eaten yogurt. He then pretended to act like he was choking, to her amusememt.

LOL! I liked this story. :-)

That sounds almost idyllic, being prepared and having a backup plan to
be warm, toasty, and well fed.

It was nice; we ended up being caught between 2 systems than never
merged so we only got about 3.5 inches and our power stayed on.

This morning is a winter wonderland outside with snow all over everything.
I started a batch of chicken lentil soup in the crockpot with potatoes, carrots, sauteed onions, garlic, & bay leaves.

We've got an 8th grade graduation in AZ and a high school one in Utah

next year (grandkids) so will be heading out that way. Maybe we'll
decide to be gone a bit longer and go a bit further west; Oregon is one
of the 2 states I've never been to.

We have exactly one national park in Oregon: Crater Lake. It's busy! But beautiful, and pleasant to watch the sun rise over the lake. The food in
the lodge is expensive, but usually good. If you drove west from
Crater Lake to the Oregon Caves National Monument, you'd pass through
Grants Pass, where i live.

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

Title: Flintstones Beef Ribs
Categories: Five, Beef, Herbs
Yield: 1 serving

1 1/2 lb Bone-in beef short ribs (3)
2 tb 321 Spice Blend

MMMMM---------------------321 SPICE BLEND----------------------------
3 c Granulated garlic
2 c Ground black pepper
1 c Salt

Heat the smoker to 325?F/165?C.

321 Spice Blend:

In a large mixing bowl, add the garlic powder, black pepper, and
salt, and mix until combined.

Yield: 6 Cups

Ribs:

Trim the excess fat off the meat. Coat the ribs with the 321 Spice
Blend on all sides.

Place the ribs in the smoker over indirect heat until brown on all
sides, 1 hour 30 minutes to 2 hours.

Place the meat on a wire rack set over a deep pan filled with 2" of
water. Tightly wrap the pan with foil. Return the pan to the smoker
over indirect heat and cook until the ribs are very tender, about
4 hours.

Remove from the smoker and plate to serve.

This recipe was provided by a chef, restaurant or culinary
professional.

It has not been tested for home use.

Recipe courtesy of Smoketown, USA, Louisville, KY

Recipe FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Fido had a belch on Sunday (2/15) and came up with I think all of the missing messages I've had over the past month or so, some 1,000 of them. I couldn't do anything with my mail because we we were on the road Sunday
and Monday, coming home from a ham radio event in Orlando. I'll do all the replies and send in one upload in the next day or so.

Whoo, welcome back! Sounds potentially overwhelming. But hey, at
least you have some reading material...

I'm all caught up, just doing the daily reading of Fido, e-mail, Raleigh
News & Observer on line and usually some sort of historic fiction book.
All caught up with laundry, mostly caught up with other household jobs
but going to chill for a few days. Had a routine doctor's appointment
this afternoon, found out I've got pneumonia---not severe but the rest
(and meds) will do me good. We have enough food in the pantry, fridge
and freezer that is either easy to cook or just heat and serve that I
don't have to fuss there.

Alas, my personal recipe collection doesn't include Ham and Chips.

Do you do seafood? Fish and Chips?

Yes, i've eaten fish & chips. I recently read an article about how restaurant food in the UK is often saltier than their nutrition facts claim. However, one of the "good ones" was fish & chips due to the
fact that they sprinkle the salt on the surface AFTER it is cooked.
So it's not as salty as it tastes.

I had some back in 1988 when I went to England with some friends. Chips
were actually French fries. (G)

One time my dad bragged he'd not eaten
yogurt, never intended to. Next time they visited, I made one of our favorite desserts--sponge cake, yogurt and strawberries (split the cake, add yogurt and strawberries to middle, then top with more). After
supper, our older daughter (about 4 at the time) asked her grandpa how
he liked the dessert. He replied that he really liked it to which she
told him that he'd eaten yogurt. He then pretended to act like he was choking, to her amusememt.

LOL! I liked this story. :-)

I thought you would, as well as others who read the echo. My dad was a
WWII veteran but not enthused about women in the military--until his
younger granddaughter (our younger daughter) joined up and ws deployed.
He was "bustin' his buttons" proud of her.

It was nice; we ended up being caught between 2 systems than never
merged so we only got about 3.5 inches and our power stayed on.

This morning is a winter wonderland outside with snow all over
everything. I started a batch of chicken lentil soup in the crockpot
with potatoes, carrots, sauteed onions, garlic, & bay leaves.

We're back to no snow or ice on the ground, last of it disappeared while
we were in Florida. Always the possibility of getting more this winter
but less and less likely. Your soup sounds like just the prescription
for a snowy day.

We've got an 8th grade graduation in AZ and a high school one in Utah

next year (grandkids) so will be heading out that way. Maybe we'll
decide to be gone a bit longer and go a bit further west; Oregon is one
of the 2 states I've never been to.

We have exactly one national park in Oregon: Crater Lake. It's busy!
But beautiful, and pleasant to watch the sun rise over the lake. The
food in the lodge is expensive, but usually good. If you drove west
from
Crater Lake to the Oregon Caves National Monument, you'd pass through Grants Pass, where i live.

OK, we'll have to think it over. Those trips are usually about 5 weeks;
a side trip to Oregon would probably add a couple more weeks to it. But,
now we have basic knowledge to plan distance to travel, time at each
stop, etc to factor in going further west.


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


... I'm clinging to sanity by a thread. Hand me those scissors.

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

Re: Participation
By: Ruth Haffly to Ben Collver on Thu Feb 19 2026 03:52 pm

I'm all caught up, just doing the daily reading of Fido, e-mail, Raleigh News & Observer on line and usually some sort of historic fiction book.
All caught up with laundry, mostly caught up with other household jobs but going to chill for a few days. Had a routine doctor's appointment this afternoon, found out I've got pneumonia---not severe but the rest (and meds) will do me good. We have enough food in the pantry, fridge and freezer that is either easy to cook or just heat and serve that I don't have to fuss there.

That sounds good. Do you like historic fiction movies as well? The other
day i watched The Love Letter (1998), which wasn't bad considering that it
is a Hallmark Channel movie. It does have ridiculous parts, but i liked
the time travel theme.

I had some back in 1988 when I went to England with some friends. Chips were actually French fries. (G)

A friend's mother grew up in Scotland. She told me how the local outdoor swimming pool sold food. You could walk up to the counter and order
fish & chips right there in your bathing suit. I was imagining French
fries and not crisps.

Once i lived in a town that had an English pub style restaurant, and they
had malt vinegar on the tables to go with the fish and chips. Once when
they were having a rough time with the business, they switched from
"French fries" to kettle style potato chips. I suppose those would be
called crisps in the UK. I think it was temporary.

He was "bustin' his buttons" proud of her.

Aww how sweet. :-)

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

Title: Collard Greens & Corn Balls
Categories: Pork, Soul food, Vegetables
Yield: 5 Servings

MMMMM--------------------------COLLARDS-------------------------------
4 bn Collard greens
4 md Ham hocks; up to 5
Salt & pepper; to taste
3 tb Bacon drippings; up to 4 tb

MMMMM-------------------------CORN BALLS------------------------------
2 c White corn meal
1 tb Baking powder
Salt; to taste
1/4 c Water; hot

Collards:

Wash ham hocks. Cook until half done. Prepare collard greens by
washing and cutting up if desired. After ham hocks are half done, add
greens. Greens should be tender before you add corn balls. Let corn
balls cook until done. Do not overcooks, or the corn balls will fall
apart.

Corn Balls:

Add all ingredients in bowl, gradually add hot water, then mix well.
Roll into medium corn balls by hand.

In order to form corn balls, mixture should be just moist enough to
stay together when formed into balls.

Recipe by Mrs. Erma Regland

Recipe FROM: <https://cdm16118.contentdm.oclc.org/digital/
collection/p16118coll37/id/993/rec/38>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Fido is acting quirky again; this is my first mail since last Thursday.
Guess I'll just learn to live with getting mail every few days instead
of every day, like USPS. (G)

I'm all caught up, just doing the daily reading of Fido, e-mail,

routine doctor's appointment this RH> afternoon, found out I've got pneumonia---not severe but the rest (and RH> meds) will do me good. We
have enough food in the pantry, fridge and RH> freezer that is either
easy to cook or just heat and serve that I don't RH> have to fuss there.

That sounds good. Do you like historic fiction movies as well? The

I'm not much of a movie watcher; we've got a book shelf full of DVDs
that I think we've watched maybe half of them. Some are fantasy or
sci-fi which Steve likes, got a good collection of Veggie Tales and
classic Disney and assorted others.

other day i watched The Love Letter (1998), which wasn't bad
considering that it is a Hallmark Channel movie. It does have
ridiculous parts, but i liked the time travel theme.

I might watch it with someone else but not apt to do it alone. More
likely I'll curl up with some reading.

I had some back in 1988 when I went to England with some friends. Chips were actually French fries. (G)

A friend's mother grew up in Scotland. She told me how the local
outdoor swimming pool sold food. You could walk up to the counter and order
fish & chips right there in your bathing suit. I was imagining French fries and not crisps.

The lake where our town's youth summer recreation program had its
swimming classes had something similar. It was right across the road
from one of the big Jewish summer hotels in the Catskills so got a lot
of tourist business for the snack bar. I've not been in the area for
some years but IIRC, the hotel burned down at the end of one summer and
the lake was drained.

Once i lived in a town that had an English pub style restaurant,

and BC> they had malt vinegar on the tables to go with the fish and
chips. BC> Once when they were having a rough time with the business,
they BC> switched from BC> "French fries" to kettle style potato chips.
I suppose those would be BC> called crisps in the UK. I think it was
temporary.

Probably so. We went to Arthur Treacher's in Jacksonville (NC) a few
times after we were married and would always get malt vinegar for our
fish and chips. I'll have to check my pantry but I may still have a
bottle of it. I know I've got some fish in the freezer so maybe once I
get to feeling better, I'll pull it out and we'll do fish and chips.
Right now tho, it's easy to cook/clean up meals for a few more days.

He was "bustin' his buttons" proud of her.

Aww how sweet. :-)

When she was deployed, he sent her the New Testament that he'd carried
while serving in the Navy during WWII. I don't know if she kept it when
she came back to the States or gave it back to him; he passed away in
2017.

Title: Collard Greens & Corn Balls
Categories: Pork, Soul food, Vegetables
Yield: 5 Servings

Looks good but Steve can't eat corn. As far as we know, small amounts of
corn starch and even smaller amounts of corn syrup don't bother him but
any other form will give him migraine headaches. Much as we both like
corn on the cob and hush puppies, I don't make them (but I will
occaisionally indulge if we're eating out). Wegman's sells a black bean tortilla chip that we buy for him; I'll sometimes get a small bag of
original Fritos for me.


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


... OH NO! Not ANOTHER learning experience!

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

Re: Participation
By: Ruth Haffly to Ben Collver on Mon Feb 23 2026 01:52 pm

Fido is acting quirky again; this is my first mail since last Thursday. Gues I'll just learn to live with getting mail every few days instead of every day, like USPS. (G)

Just like the old days - mail would transfer by phone overnight to your local echo hub, who'd transfer it to one of the backbone hubs, which would send it on to the destination echomail hub, and to the recipient...

Conversations would take place over days.
--- SBBSecho 3.33-Win32
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

Re: Participation
By: Ruth Haffly to Ben Collver on Mon Feb 23 2026 01:52 pm

Hi Ruth,

I'll have to check my pantry but I may still have a bottle of it. I
know I've got some fish in the freezer so maybe once I get to feeling better, I'll pull it out and we'll do fish and chips.

I've read that expiration dates on vinegar are purely performative
measures to keep stock moving. Hope you're feeling better soon.

Looks good but Steve can't eat corn.

I forgot about that dietary restriction.

Last night i ate fajitas for dinner, roughly based on the following
recipe. We omitted the lettuce, added sliced crookneck & zucchini,
used home-grown oregano, and added fresh diced tomatoes, cilantro,
and yogurt. Delicious!

* Exported from MasterCook *

Fantastic Pork Fajitas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Lean boneless pork
2 cl Garlic -- minced
1 ts Oregano -- crumbled
1/2 ts Cumin
1 ts Seasoned salt
2 tb Orange juice
2 tb Vinegar
1 ds Hot pepper sauce
1 tb Cooking oil
1 md Onion -- peeled and sliced
1 Green pepper -- seeded & sliced
4 Flour tortillas
Green onion tops -- sliced
Lettuce -- shredded
Salsa

Slice pork across grain into 1/8" strips. Marinate pork strips in
garlic, oregano, cumin, salt, orange juice, vinegar, and hot pepper
sauce for 10 minutes.

Heat heavy skillet or griddle until hot. Add 1 tb of oil, onion,
green pepper, and pork strips; stir fry until pork is no longer
pink, about 3 to 5 minutes. Serve with flour tortillas and
accompany with sliced green onion, shredded lettuce, and salsa.

Calories per serving: 293


- - - - - - - - - - - - - - - - - -
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Kurt Weiske wrote to Ruth Haffly <=-

Just like the old days - mail would transfer by phone overnight to your local echo hub, who'd transfer it to one of the backbone hubs, which
would send it on to the destination echomail hub, and to the
recipient...

These days, it's all of these systems on autopilot that never get checked and when they break, there's ripple effects throughout Z1.

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

Title: No Mess Lasagna
Categories: Beef, D/g, Casseroles, Boat
Yield: 6 Servings

32 oz Jar spaghetti sauce
9 Lasagna noodles, UNCOOKED
12 oz Dry curd cottage cheese
1 Egg
8 oz Cheese, Mozzarella; shredded
1/4 Cheese, parmesan, grated
1 lb Beef, ground, or turkey
1 tb -Italian spices to taste -

Preheat oven to 350 degrees Brown ground beef and drain Mix together
ground beef and spaghetti sauce (add spices} In Medium bowl, mix
cottage cheese, mozzarella cheese and egg until well blended. Spread
1/4 sauce on bottom of pan (approximately 7 x 11 x 3) Place one
noodle layer 3 across bottom of pan Place 1/2 cottage cheese mixture
on top of noodle, then layer 1/3 of sauce then the second layer of
noodle. Repeat, ending with top layer of noodle, and then top with
sauce. Sprinkle with parmesan cheese. Cover tightly with foil Cook 1
hour covered. Uncover and cook 15 min more. Test with point of knife
to make sure noodles are soft. Let cool 10 minutes before cutting
into serving pieces. MICROWAVE VERSION USE 8 X 8 glass dish. follow
above directions. except cover loosely with wax paper. Microwave on
high 18 min, turn dish and continue another 18 min.
Let stand 5 min before serving. (Test for doneness - zap longer if
necessary )

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... A hunch is creativity trying to tell you something.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Kurt,

Re: Participation
By: Ruth Haffly to Ben Collver on Mon Feb 23 2026 01:52 pm

Fido is acting quirky again; this is my first mail since last Thursday. Gues I'll just learn to live with getting mail every few days instead of every day, like USPS. (G)

Just like the old days - mail would transfer by phone overnight to
your local echo hub, who'd transfer it to one of the backbone hubs,
which would send it on to the destination echomail hub, and to the recipient...

Conversations would take place over days.

Better days than months or sometimes years before you got mail. Trouble
is, in today's society, (almost) everybody expects instant results for everything and it's just not always going to happen. A lot of the better
things in life take time, like sourdough bread without a yeast kick
start, many wines and other potent potables, couture clothing--lots of
hand stitching there and so much more. I was brought up in a time where
a slower pace was normal; our grandkids have learned that gratification
isn't always instant.

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


... A mind stretched by new ideas can never go back to its original size.

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

Hi Ben,

I'll have to check my pantry but I may still have a bottle of it. I
know I've got some fish in the freezer so maybe once I get to feeling better, I'll pull it out and we'll do fish and chips.

I've read that expiration dates on vinegar are purely performative measures to keep stock moving. Hope you're feeling better soon.

Some are suggestions, with some of them being a lot broader in scope of
actual expiration than others. I'd not want to drink 10 year old milk
(unless it's UHT proccessed) but a 10 year old vinegar might be a bit
sharper than a more recent vintage but still good.

I'm gradually improving, still not doing a lot beyond basic routine
things. Last night I put some Lundberg rice blend into our rice cooker
and we had it with chicken and cashews that Steve brought home from our
local Chinese place. Left overs will probably be supper tonight. I still
have a few days of meds and then have a (routine) appointment with my pulmonology doctor next week.

Looks good but Steve can't eat corn.

I forgot about that dietary restriction.

It's such an uncommon one that most people do forget about it. I've
forgotten to read labels a few times and come home with something he
can't eat...........but usually I can, at a time when he'd got a supper meeting.

Last night i ate fajitas for dinner, roughly based on the following recipe. We omitted the lettuce, added sliced crookneck & zucchini,
used home-grown oregano, and added fresh diced tomatoes, cilantro,
and yogurt. Delicious!

We'll pass on the cilantro but otherwise it sounds good. Steve will eat miniscule amounts of cilantro if it can't be avoided; I will eat more
but not a whole lot. At our favorite Mexican restaurant in in Hawaii,
Steve would ask for his dish to be made with no cilantro; I'd ask for a
small amount. We'd get the food and I'd pull out probably half a dozen
or more big leaves of that stuff--makes you wonder how much was in their regular cooking. Meals were always good except for that.

Fantastic Pork Fajitas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Pork

Now you've got me hungry for Mexican. (G)


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


... One of these days, I'll quit procrastinating.

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Ruth Haffly wrote to Kurt Weiske <=-

up in a time where a slower pace was normal; our grandkids have learned that gratification isn't always instant.

That's a valuable lesson. I've got a 22 year old and a 16 year old, and patience is not a virtue with their friend groups.



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Re: Participation
By: Ruth Haffly to Ben Collver on Thu Feb 26 2026 12:14 pm

Hi Ruth,

I'm gradually improving, still not doing a lot beyond basic routine
things.

Hang in there! Friends and family have been getting colds. The last two
colds have passed over me thankfully.

We'll pass on the cilantro but otherwise it sounds good. Steve will eat miniscule amounts of cilantro if it can't be avoided; I will eat more but not a whole lot. At our favorite Mexican restaurant in in Hawaii, Steve would ask for his dish to be made with no cilantro; I'd ask for a small amount. We'd get the food and I'd pull out probably half a dozen or more big leaves of that stuff--makes you wonder how much was in their regular cooking. Meals were always good except for that.

I have the gene that's supposed to make cilantro taste bad, but i love it.
I guess that gene didn't express itself, thankfully. I'm surprised the restaurant in Hawaii wasn't more careful to honor your request. At least
the big leaves are easier to pick out than little bits are.

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

Title: Stuffed Pesto Potatoes With Fennel Compote
Categories: Stuffed, Veg
Yield: 4 Servings

4 lg Baking potatoes;
- well scrubbed
8 oz Soft silken tofu;
- drained, mashed
1/2 c Basil pesto
1 tb Low-sodium tamari
Salt
Black pepper; freshly ground
Olive oil; for drizzling
1 c Fennel Compote With Black
- Olives And Pine Nuts

Preheat the oven to 400?F. Pierce the potatoes with a fork and bake
until soft, about 1 hour. Remove from the oven but leave the oven on.

Lightly oil a baking dish. When the potatoes are cool enough to
handle, cut in half lengthwise and, leaving the shells intact, scoop
out the flesh into a large bowl. Add the tofu, pesto, tamari, and
salt & pepper to taste, blending until well combined. Spoon the
stuffing back into the potato skins and arrange in the prepared dish.
Drizzle with a small amount of olive oil and bake until hot, 15 to
20 minutes.

To serve, arrange the potato halves on a platter or 4 individual
plates and top each with a spoonful of the fennel compote and another
drizzle of olive oil, if desire.

Recipe by Vegan Planet by Robin Robertson

MMMMM
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