Text 24408, 66 rader
Skriven 2009-05-25 23:28:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: aliases  was: It has
================================
 -=> On 05-25-09  16:15,  Nancy Backus <=-
 -=> spoke to Janis Kracht about aliases  was: It has been <=-

 NB> Real Names (even if not always accurate) tend to encourage people to
 NB> be honest but also careful in what they say... and also promote
 NB> community, which I believe to be one of the great benefits of Fidonet.

I very much agree with you on the points you made.  We can never be sure
that someone is not using a "sounds like real name" alias.  But given
the size of the group, and the amount of face-to-face contact, even that
is unlikely.   There have been times in the past when participants
engaged in imaginary fantasies, but to the best of my knowledge that is
no longer true.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kalamarakia Pilafi (Squid Baked With Rice)
 Categories: Greek, Seafood, Main dish
      Yield: 4 servings
 
      1 lb Medium squid
           Salt
    1/4 c  Olive oil
      3    Garlic cloves; sliced
    1/4 c  Dry white wine
      2    Tomatoes; peeled & seeded
      3 tb Butter
      1 c  Raw long-grain white rice
           Chopped parsley
      1 tb Chopped fresh rosemary
           Freshly ground pepper
 
  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and
  small sand bag and ink. Rub salt on the outer sacs and rinse them
  inside and out with cold water. Rinse head and tentacles thoroughly
  as well. Slice squid into uniform rings, between 1/2 and 1 inch wide.
  Heat the oil in a frying pan and add the squid and garlic and saute
  for 5 minutes. Stir in the wine and sliced tomatoes, cover, and
  simmer until the squid is almost tender (approximately 30 minutes).
  Transfer to a baking dish.
  
  Meanwhile, heat the butter and saute the rice, without browning, until
  transparent, stirring constantly. Add the rice to the squid and
  sprinkle with 1/4 cup chopped parsley, the rosemary, and salt and
  pepper to taste. Add enough hot water to cook the rice, slightly more
  than 2 cups including the tomato sauce. Cover and bake in a moderate
  oven (350 F) for 30 to 40 minutes, or until the rice is tender.
  Sprinkle with additional chopped parsley and serve hot.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:33:30, 25 May 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)