Text 17489, 92 rader
Skriven 2007-06-30 07:13:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED BALL
Ärende: Windoze 2K
==================
On 06-29-07 FRED BALL Scribbled to DALE SHIPP about Re: Alternatives to 

FB>DS*>  In any case, I have no plans to replace the OS on my computers,
FB>DS*>  and no current desire to get a new computer.  It will be a
FB>DS*>  while before I will be using Vista.

FB>When I had this computer constructed I had Win 2000 put on it as
FB>everything I had worked great on 2000.  But a lot of my old programs
FB>would not run on XP which was the greatest thing in the world
FB>according to Gates.  I also do not plan to change anytime soon to
FB>either a new computer or a new operating system.

I have W2K on my base computer. My new(ish) Dell has a spiffy 2.8x GHZ 
dual core processor and Windows Media Centre - which is just XP Home 
with some hooks for doing TeeVee etc from your desktop. As soon as it 
gives me a hassle it gets replaced with W2K.

However, the Redmond Raiders will, at some near date (and getting 
nearer) will cease supporting W2K in an effort to sell more Vista or 
whatever flavour of evil they are peddling that week. All that will mean 
to me, at the end of day, is that I will no longer get automatic updates 
and malware removal tools.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Libyan Spicy Pumpkin Dip
 Categories: Squash, Appetiser, Chilies
      Yield: 4 servings
 
      1    Onion; fine chopped
      8 cl Garlic; coarse chopped
      4 tb Extra virgin olive oil
  1 1/2 lb Pumpkin, or winter squash;
           - peeled and diced
      2 ts Cumin
      1 ts Paprika
    1/2 ts Powdered ginger
    1/2 ts Curry powder
    1/2 c  Diced tomatoes
    1/2    Red jalapeno or serrano
           - chile; seeded, chopped
           Salt
           Pn sugar
           Juice of 1/2 lemon; to taste
      2 tb Chopped cilantro
 
  Serve this zesty Sephardic appetizer with chunks of bread or raw
  vegetables, such as cucumber slices. If you have any left over, cover
  and store in the refrigerator. It will keep for at least a week. From
  the Roving Feast Columnist, Marlena Spieler.
  
  Lightly saute the onion and half of the garlic in the olive oil until
  the onion is softened. Add the pumpkin, reduce heat, cover, and cook
  for 10 minutes, or until the pumpkin is about half tender.
  
  Sprinkle in the cumin, paprika, ginger and curry, stir, then cook
  until the spices are fragrant. Add the tomatoes, chile, salt and
  sugar; cook over medium-high heat until the liquid has evaporated and
  the squash is very, very tender, 20 minutes or so. Add a few
  tablespoons of water if you need, so the mixture doesn't dry out and
  burn.
  
  When the pumpkin starts to get very tender, mash it into a coarse
  puree using a potato masher. You want a thick, paste like consistency.
  Add the reserved garlic and taste for seasoning, then stir in the
  lemon juice. Serve at room temperature, sprinkled with cilantro.
  
  Serves 4 to 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... So much to do, so little done.

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