Text 19366, 75 rader
Skriven 2007-08-23 01:18:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Re: Assorted Tastes
===========================
 -=> On 08-22-07  22:01,  Sean Dennis <=-
 -=> spoke to Joan Macdiarmid about Re: Assorted Tastes <=-

 JM>  Sorry! Sometimes I forget whether I have already  uploaded replies 
 JM> from the night before, so leave them  in the replies packet. Docs 
 JM> screened out the dupes,  but Outpost apparently doesn't. I'll try to 
 JM> be more  vigilant about clearing out already sent replies.

 SD> My system doesn't "see" dupes as they're sent out; only as 
 SD> they're tossed into the message base.  So if you dupe 
 SD> locally, the system won't see it.

  By now, you might have seen my message to Joan.   Because of the BW
  Y2K fix she is using that I wrote, when new messages are added to old
  ones, the date/time stamp on the old ones gets changed.  Because of
  that, there is no real way any BBS could catch them as being
  duplicates.

 SD> (My apologies to everyone who got dupes.)

  None needed -- stuff happens:-}}
  BTW -- does your BBS have the new improved BlueWave program that was
  patched by Nancy Backus' hubby?   I'm pretty sure that Mark Lewis has
  it.  If you don't have it, I could email you a copy.  I do recall your
  asking about it for fixing a BW door on a BBS a short while back in
  another echo.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Eggplant Soup
 Categories: California, Soup
      Yield: 4 servings
 
      1 lg Eggplant
      2    Red bell peppers
      2 lg Tomatoes
      3 tb Olive oil
      1    Onion; chopped
      8    Garlic cloves; minced
      1 ts Cumin
      1 qt Chicken stock
    1/2 c  Heavy cream
      4 tb Fresh basil; thinly sliced
 
  Roast the eggplant, bell peppers, and tomatoes by holding them over
  an open flame (or broil them) so that they are black all over.
  Remove the skins. Remove the seeds from the bell peppers and the
  tomatoes.  Chop the eggplant, bell peppers, and tomatoes.  Set them
  aside.
  
  In a medium large saucepan place the olive oil and heat it on medium
  high until it is hot.  Add the onions and sauté them for 3 to 4
  minutes, or until they are tender.
  
  Add the roasted eggplant, bell peppers, and tomatoes.  Stir the
  ingredients together.  Add the garlic, cumin, and chicken stock.
  Simmer ingredients for 45 minutes.  Add the cream and stir it in.
  
  Pour the soup into a blender and purée it so that it is smooth.
  Season the soup with the salt.  Garnish it with the sliced basil.
  
  Source: Califia - Manhattan Beach, California
         "Southern California Beach Recipe" by Joan and Carl Stromquist
  :       ISBN: 0-9622807-3-9
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 01:23:37, 23 Aug 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)