Text 36684, 67 rader
Skriven 2010-04-10 09:39:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: BACON PRESS  00410
==========================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > I cranked up the other, Internet capable computer, and had a look at
 > that tin yurl.

 BS> Uhhh...Ohhhh...What pray tell is a tin yurl?  Is that like a Yurt made
 BS> of sheet
 BS> metal?  :-)  I heard a rumor, no reason for me to misspell it with an
 BS> extraneous
 BS> U thank you very much, that you'd entered the 19th century and sent U
 BS> a message
 BS> which would need a "High Speed", i.e. more that 9.6Kbps, connect to
 BS> view in this
 BS> decade.

There are some gifted people who have the ability - or a magic wand -
to reduce lines of secret codes to just a word or two.  This makes it
much easier for me to copy an Internet reference from my stone-age
Bluewaved BBS-speaking computer onto the back of an envelope, so I can
then walk into the other room and type it into the new-fangled Dell
which someone equipped with the ability to talk to the high-faluting
modern Internet.  Then I get a pretty picture, in colour, of the
latest invention designed to assist cooks.  Usually the words are run
together, as in "tinyurl", but I find it easier to remember when they
are separated into their original components.

 BS> -- 
 BS> Honorable, adj.:
 BS> Afflicted with an impediment in one's reach.  In legislative
 BS> bodies, it is customary to mention all members as honorable; as, "the
 BS> honorable gentleman is a scurvy cur."
 BS> -- Ambrose Bierce, "The Devil's Dictionary"

I have noticed that it is some of the least honorable mortals -
politicians - who use that word most when addressing each other.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Maids of Honour
 Categories: British, Traditional, Australian
      Yield: 6 Servings
 
      6 oz Sponge cake
      3 T  Cream
      3    Lemons, rind and juice
    1/4 lb Butter
    1/4 lb Sugar
      3    Eggs, whites and yolks
           ;beaten separately
           Puff paste
 
  A kind of small sweet cake, made especially at Richmond, Surrey.
  
  Mix all these ingredients together in puff paste and bake lightly.
  Serve as "cheese cakes" or tartlets, of if preferred, as one pudding.
  
  ~ Lady William Cecil (Baroness Amherst of Hackney.
  
  From The Kookaburra Cookery Book, c. 1927, typed by Glen, 1/06
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)