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)

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 wonder if your boss node, or maybe their hub, is having issues? Mail
for COOKING seems to be flowing daily here.

Mike
---
* BgNet 1.0b12
* Origin: moe's tavern * 1-5028758938 * moetiki.ddns.net:27 (1:2320/195)

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


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

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)

CORRUPTED [D:\FTN\COOKING\GTMSGS\00056.MES] .SOM7
---
* BgNet 1.0b12
* Origin: moe's tavern * 1-5028758938 * moetiki.ddns.net:27 (1:2320/195)

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.

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

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.



--- MultiMail/Win v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

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

Hi Kurt,

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.

I remember many times telling our girls that patience was a virture and
to cultivate it. It finally sunk in, tho I think it took longer with the younger daughter. Now they're both raising their own children and
probably repeating what they heard from us.

I had a therapy appointment yesterday & was talking food with the young
man who was working with me. Asked him if he'd ever done anything with sourdough; he said no, because he thought it involved a long time
committment just to do something like baking a loaf of bread. I told him
that there's maybe 20 minutes of hand's on time, at least an hour (or
more) of time to do something else while it rises, shaping time, then
more down (rising) time and baking. Lots of time to do other things
while the bread (or whatever) is doing its own thing. Patience is needed
there but lots of time to "sidetrack the mind" also.

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


... ... Life is what happens to you while you're busy making other plans-J. Lennon

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

Hi Ben,

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.

I usually don't get a cold; it'll go into bronchitis or otherwise
quickly. Almost done with the meds, alternating busy days with down
days. Yesterday and tomorrow were/are to be busy so today is a recovery/recharge.

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.

Steve has that gene, didn't know about it until he was on a temporary
duty assingment in Arlington, VA (from Berlin) during the first Gulf
War. He went to a Mexican restaurant and had a salad as part of his
meal, thought they'd washed the greens in dishwater. Found out it was
cilantro and has tried to stay away from it ever since. I think the
problem with the place in Hawaii was that they had a lot of prepared,
ready to put into a burrito, taco or tortilla, fillings and would not
pay attention to the wait staff's request for "little cilantro". They
may have had a small amount of "no cilantro" fillings, easy to put some
of them into a wrapper than to pull leaves from the bigger batch of
stuff. Thankfully our favorite places here in NC are not the extreme
cilantro lovers that the people in Hawaii were. (G)

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


... Are you sure you really want to know that?

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

Hello MIKE,

27 Feb 26 09:55, you wrote to RUTH HAFFLY:

CORRUPTED [D:\FTN\COOKING\GTMSGS\00056.MES] .SOM7

Did you get any on you? LOL

-- Sean

... If variety is the spice of life, marriage is the big can of leftover SPAM. --- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)