that the data collection is either very
sophisticated or out of control, depending
on the way you look at things. It goes
beyond what you tell them and extends to
your friends, friends of friends, to
infinity.

It looks to be way out of control--definately TMI collected/retained for
my comfort.

I was relatively late to sign on to the computer
revolution for this reason. When I started working
with the things in 1971 or 1972 I thought they
would be the greatest disaster in history for
civilization. I was right, but the guys touting
the benefits were also right.

Plastics can do lots of stuff very well,
and if one is willing to spend enough,
they can do most of what metal can do
aside, I suppose, from heavy load-bearing.

They can be handy in the kitchen--up to a certain point. Our annual

Silicone cookware, though floppy, is useful for
many baking uses (depending on your definition
it may or may not be plastic), but there are
plastics that are heat-resistant to over 600F
and some cooking vessels made out of such.

church youth group dessert auction is coming up Sunday; Steve is
debating making small banana puddings. He doesn't want to use plastic
dishes which would alleiviate the problem of returning if he did
because, as he said, meringue can't be browned in an oven in a plastic
dish. Glass would work better but then we'd have the issue of having a
dish returned to us, or possibly break, somewhere along the line.
Hobson's choice I guess. (G)

The solution seems to be cheap aluminum, either
disposable or thrift-store.

Good, then that your parents respected your wishes.

For various reasons. Going out to eat once
during birthday week was plenty.

We had just a celebratory meal at supper, no going out to eat. Cake, but
no ice cream when I was a kid. Party only for our 8th birthday, paid for
by my grandmother and aunt as their present. All in all, very low key celebrations as a child, even more so as an adult.

I favor that kind of celebration.

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

You don't have mineral deficiencies or
have an involuntarily empty belly, so
you don't have to.

No, I don't have either of those issues and hopefully will never face
them.

If you do get deficiencies, there are other
ways to deal with them.

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.

True enough, but that will require an active
effort to store them, rather than passively
letting them sit in the fridge.

Will she not have a fridge or access to one during the renovation work?

Her son and daughter-in-law are a block away,
but I'm hardly certain that they'd be happy
with storing decade-plus-old mustard in their
fridge!

Peppered leg of lamb with red currant and ginger saice
categories: airline, main
servings: 6 to 8

1 leg of lamb (5 to 6 lb)
1 Tb black peppercorns, crushed
1 Tb green peppercorns, crushed
2 garlic cloves, crushed
1 ts sea salt
1/4 c lemon juice
1 Tb olive oil
5 oz celery, rough chopped
5 oz carrot, rough chopped
5 oz onion, rough chopped
1 sprig rosemary, leaves only
2 garlic cloves, slivered
h - sauce
1 Tb flour
12 oz broth
1/4 c redcurrant jelly (can sub cranberry)
1 Tb chopped fresh ginger.

Oven at 375F.

Remove any fell from lamb.

Mix peppercorns, crushed garlic, salt, lemon
juice, and oil.

Make incisions into lamb and insert garlic
slivers and rosemary bits. Rub pepper mixture
over lamb.

Place vegetables in roasting pan and set lamb
on top.

Roast 1 1/2 hr until medium rare, 125F.

Remove lamb from pan and let rest before serving.

Discard excess fat from roasting pan. Place pan
on low heat on stovetop and sprinkle flour over
vegetables, Stir constantly to form a roux.

Add broth, jelly, and ginger. Bring to a boil
while stirring. Reduce heat and thicken to taste.

Strain out vegetables and serve sauce over lamb.

Gerry McLoughlin, United Airlines
Hemispheres magazine 11/2012
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 04-28-18 17:09, Michael Loo <=-
spoke to Ruth Haffly about 658 pot was scratch <=-

I was relatively late to sign on to the computer
revolution for this reason. When I started working
with the things in 1971 or 1972 I thought they
would be the greatest disaster in history for
civilization. I was right, but the guys touting
the benefits were also right.

I started a bit more than a decade before that, and by then I was making
a living working with computers. But, it was probably at least a decade
more before I had one that I owned.


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

Title: COQUILLE ST.JACQUES SAVOIE
Categories: Seafood
Yield: 6 Servings

1 c Dry white wine
1 Onion, stuck with a clove
1 lg Bouquet Garni*
6 Peppercorns
1/2 ts Salt
1 1/2 lb Bay scallops

MMMMM---------------------------SAUCE--------------------------------
1 tb Dijon mustard
1/2 ts Dry English mustard
1 ts Tomato paste
1/2 Lemon, juice of
4 Egg yolks
10 tb Sweet butter
Salt
Freshly ground white pepper
1 tb Finely chopped parsley
2 ts Small capers, well drained

MMMMM--------------------------GARNISH-------------------------------
1 tb Finely chopped chives
2 Lemons, quartered

* Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to 4
sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry
thyme. Leave the string long enough to hang the garni in the pot and
tie the string to the pot handle for easy removal.

In a large saucepan combine the wine, onion, Bouquet Garni and
peppercorns. Season with salt and simmer, covered, for 20 minutes.

Add the scallops. Cover the saucepan and simmer for 5 minutes. Remove
the pan from the heat. Drain the scallops and keep them warm.

In a bowl beat the mustards, tomato paste and lemon juice into a
smooth paste. Add the egg yolks to the mustard mixture and beat until
it is light and creamy.

Melt the butter in the top part of the double boiler over hot water.
The butter should be warm, NOT hot. Keep the water simmering and
slowly whisk the yolk mixture into the melted butter. The sauce should
get thick and creamy. Be sure not to let it come to a boil or the
yolks will curdle. Remove the sauce from the heat. Season it with
salt and pepper.

Add the parsley, capers and finally the warm well-drained scallops.

Serve immediately, garnished with chives and lemon quarters.

Note: In certain regions of France this course is served surrounded
by boiled potato balls and buttered carrots.

From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla Meyers.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:23:50, 29 Apr 2018
___ Blue Wave/DOS v2.30

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

Hi Michael,

that the data collection is either very
sophisticated or out of control, depending
on the way you look at things. It goes
beyond what you tell them and extends to
your friends, friends of friends, to
infinity.

It looks to be way out of control--definately TMI collected/retained

for > my comfort.

I was relatively late to sign on to the computer
revolution for this reason. When I started working
with the things in 1971 or 1972 I thought they

I didn't really do much with it until Steve was told about Fido in early
1994. We'd bought a Commodore 64 in 1984 but I had enough other things
going on that I didn't really want to learn how to use it. I did a punch
card project in college, as part of a class, but never thought I'd be
using a computer just about every day some years later.

would be the greatest disaster in history for
civilization. I was right, but the guys touting
the benefits were also right.

Like most anything, some good to it, some not so good.

Plastics can do lots of stuff very well,
and if one is willing to spend enough,
they can do most of what metal can do
aside, I suppose, from heavy load-bearing.

They can be handy in the kitchen--up to a certain point. Our annual

Silicone cookware, though floppy, is useful for
many baking uses (depending on your definition
it may or may not be plastic), but there are
plastics that are heat-resistant to over 600F
and some cooking vessels made out of such.

I use silicone spatulas and sil-pat mats on cookie sheets but that's the
only use it has in our kitchen.

church youth group dessert auction is coming up Sunday; Steve is debating making small banana puddings. He doesn't want to use

plastic > dishes which would alleiviate the problem of returning if he
did

because, as he said, meringue can't be browned in an oven in a

plastic > dish. Glass would work better but then we'd have the issue
of having a > dish returned to us, or possibly break, somewhere along
the line.

Hobson's choice I guess. (G)

The solution seems to be cheap aluminum, either
disposable or thrift-store.

He went with disposable plastic boxes, used a whipped cream topping
instead. He also used Mrs. Thinster's coconut cookies instead of vanilla wafers.

Good, then that your parents respected your wishes.

For various reasons. Going out to eat once
during birthday week was plenty.

We had just a celebratory meal at supper, no going out to eat. Cake,

but > no ice cream when I was a kid. Party only for our 8th birthday,
paid for > by my grandmother and aunt as their present. All in all,
very low key > celebrations as a child, even more so as an adult.

I favor that kind of celebration.

That was all my parents could afford. But, I wasn't stunted by it--got
to go to other kids birthday parties from time to time.

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

group. > ML> You don't have mineral deficiencies or

have an involuntarily empty belly, so
you don't have to.

No, I don't have either of those issues and hopefully will never

face > them.

If you do get deficiencies, there are other
ways to deal with them.

I thought there would be; beats eating dirt. (G)

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 > ML> > longer.

True enough, but that will require an active
effort to store them, rather than passively
letting them sit in the fridge.

Will she not have a fridge or access to one during the renovation

work?

Her son and daughter-in-law are a block away,
but I'm hardly certain that they'd be happy
with storing decade-plus-old mustard in their
fridge!

Not even for mom? (G)

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


... If you're trying to drive me crazy, you're too late.

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