Text 17581, 102 rader
Skriven 2007-07-02 06:31:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED BALL
Ärende: Windoze 2K
==================
On 07-01-07 FRED BALL Scribbled to DAVE DRUM about Windoze 2K

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

FB>I would like to find an OS that would handle all of the programs I
FB>have spent a lot of money on but can't use because they have to have
FB>a certian version of Gates Crap.  I have about 5 programs that now
FB>fall under that clause.   Gates and his minions don't care about you
FB>all they seem to like to do is fill your hard drive with useless
FB>prose in the software that screws everything up.  Many years a go a
FB>was friend of mine able to crack his copy of Win95 and when he got
FB>was through with it it one third the size and extremly stable.  Never
FB>had any problems loading or useing any program he wanted.

Hey, here's a thought - talk to that guy about "fixing" your version of 
Widnoze. But, don't go for any new(er) software after you do. Long as I 
can run Meal Masher and CMPQWK reader I really don't care. Although I 
will gripe that Windows Exploder under W2K (and before) will give you 
the size of highlighted items AND space free on the device logged onto. 
And XP does not seem to perform that very useful function.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fava Bean & Artichoke Braise
 Categories: Beenz, Vegetables
      Yield: 4 servings
 
      2 lb Fava beans
      2    Lemons
      2 lg Artichokes; w/long stems
           -attached
      2 tb Olive oil
    1/2 lg Onion; chopped
      2 cl Garlic; minced
           -Salt and fresh ground
           -pepper
      4    Sprigs fresh thyme
    1/2 c  Water
      3 tb Minced fresh dill
 
  Serve as part of an antipasto or as an accompaniment to lamb chops or
  swordfish. From Staff Writer Janet Fletcher.
  
  Shell the fava beans. To peel them, blanch for 2 minutes in boiling
  water (less if they are small), then drain and transfer to ice water.
  When cool, drain again. They should peel easily.
  
  Fill a bowl with cold water and add the juice of 1 lemon. Pull off the
  outer leaves of the artichokes until you reach the pale green heart —
  the leaves that are tender enough, when cooked, to eat in their
  entirety. (It may seem wasteful to remove so many leaves, but you can
  steam them separately and enjoy them with a dipping sauce.) Cut off
  about 1 inch from the top of the artichokes. Pare the stems down to
  the pale part and pare any green parts from the base. Quarter the
  artichokes and, with a spoon, scoop out the hairy choke and prickly
  inner leaves. Put the trimmed artichoke quarters in the lemon water
  to prevent browning.
  
  Heat the olive oil in a skillet over moderate heat. Add the onion and
  saute until soft, about 10 minutes. Add the garlic and saute for 1
  minute to release its fragrance.
  
  Drain the artichokes and add to the skillet. Season with salt and
  pepper. Scatter thyme sprigs around. Add the water, cover and adjust
  heat to maintain a gentle simmer. Cook until the artichokes are almost
  fully tender when pierced with the tip of a knife, about 15 minutes.
  Stir in the fava beans and dill. Cover and cook until the favas are
  tender, 3 to 4 minutes, adding a little water if the mixture looks
  dry. Remove from heat.
  
  Discard the thyme sprigs. Season with salt and pepper and a good deal
  of lemon juice. Serve warm, not hot.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 06 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


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