Text 14862, 66 rader
Skriven 2008-10-10 09:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: the mail 31 was 16
==========================
The local computer genius kid patched up the old laptop
enough for me to get bunches of stuff off it, including
this packet.`
 -=> Sean Dennis said to Jim Weller <=-

 SD> I spoke to Janis and Brenda Donovan (one of the four Star 
 SD> hubs in Fidonet) has been having computer problems and 
 SD> that's been causing spurts in the mail being processed.  So 
 SD> it looks like there were a few bad things at work to cause 
 SD> mail problems.

Thanks for the info. It was nice to know it wasn't just me,
though now it is: moribund is a kind word for this computer,
and the replacement is a total corpse. I keep saying I may be
off for a few days because of computer problems, but I keep
popping up, courtesy of friends for starters and the Averatec
giving a few last gasps before the inevitable slide into oblivion
for finishers.

"Fried" Onion Rings
cat: raw, starter
yield: 1 to 2 servings

1 lg sweet onion cut into rings
h - 1st coating
4 Tb olive oil
2 Tb water
Sea salt to taste
h - 2nd coating
1 c ground golden flax seeds
1/2 c ground unsoaked almonds
1 to 2 ts paprika
Sea salt and pepper to season

Take each onion ring, dip it into the 2nd coating,
then into the 1st coating and then back into the 2nd
coating. Your goal is to get as much of the 2nd
coating as possible. Gently take the the coated
onion rings and put them on dehydrator trays
(without teflex sheets) and dehydrate 10-14 hr at
105 F or until crispy. Serve them with a tangy
dipping sauce.

by Alex Malinsky

Tangy Dipping Sauce
cat: raw, sauce
yield: 1 c

1 c macadamia nuts (soaked for 2-4 hrs)
1/2 c pine nuts
1 to 2 Tb lemon juice
2 Tb soaked sun dried tomatoes
1/2 ts cayenne pepper
Sea salt to taste

Process until smooth and creamy. Add a little water
if needed. Scoop out the mixture into a bowl and
garnish it with chopped cilantro and diced red bell
pepper. Serve aside warm onion rings.

by Alex Malinsky

P.S. The tangy dipping sauce actually doesn't look bad.
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