Text 12314, 84 rader
Skriven 2007-02-25 10:25:37 av Sean Dennis (1:18/200.0)
Ärende: A new opportunity...
============================
Hello, All.

Just to let you know beforehand...I am interviewing for a position with a
satellite ISP in Douglasville, GA.  I'm doing a phone interview this week and
if that goes well, I'll be taking a quick trip to D'ville (about 290 miles from
me) the weekend after that for an interview.

The job is very well paying and would afford Maura and me a good life - better
than the one we have now.  If I do get the job, I'll be moving nearly
immediately, so the BBS would be down for a very short while (I would be able
to set it up temporarily at my work until I got setup at home).

My Fidonet address will not change, nor will any of my BBS addresses (I am a
regional independant node in Fidonet, so as long as I stay in Region 18, I'll
be fine :).

Just a little heads-up.

And because it's cold and rainy outside...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egyptian Chickpea and Orzo Soup
 Categories: Soups, Beans, Noodles, Chicken, Egyptian
      Yield: 4 Servings
 
      6 c  Chicken broth
           Or vegetable broth
      2 c  Water
      6    Garlic cloves -- thinly
           Sliced
    1/2    Onion -- chopped
  1 1/2 c  Cooked chickpeas --
           -drained
      1 ts Finely chopped parsley --
           Optional
           Salt and pepper -- to
           -taste
      6 oz Orzo
           Or other small soup pasta
      2    Lemons -- cut into wedges
 
  Combine the broth, water, garlic and onion in a saucepan. Bring to a
  boil, then simmer over medium heat for about 10 minutes, or until the
  onion softens.
  
  Add the chickpeas and continue to cook for 15 minutes or so, until the
  chickpeas are very soft and tender, the soup well-flavored, the
  garlic and onions soft. Season with salt and pepper. Stir in the
  parsley.
  
  Meanwhile, cook the orzo or other pasta in rapidly boiling salted
  water until tender; drain.
  
  Serve the soup in bowls, ladled over the orzo, each bowl with a wedge
  or two of lemon to squirt in, then leave to impart its lemony flavor
  from the rind. Serves 4.
  
  PER SERVING: 305 calories, 16 g protein, 54 g carbohydrate, 3 g fat
  (0 g saturated), 2 mg cholesterol, 6 mg sodium, 4 g fiber.
  
  Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ;
  Busted by HANNEMAN
  
  Notes: "If you have no orzo, use spaghetti broken into short lengths
  before cooking. And if you have any of the ends you've snapped off
  asparagus, this is a good place to use them. Jut cut them into thin
  rounds and add to the soup about 5 minutes before serving. They are
  delicious with the chickpeas."
  
  Recipe By     : Marlena Spieler, San Francisco Chronicle (1998)
  
  From: Kitpath <phannema@wizard.Ucr.Edu>
 
MMMMM
 

Later,
Sean

// sean@outpostbbs.net | http://outpostbbs.net | ICQ: 19965647

--- timEd/2 1.10.y2k+
 * Origin: Outpost BBS -- bbs.outpostbbs.net -- Johnson City, TN (1:18/200)