Text 38989, 115 rader
Skriven 2010-06-14 18:43:20 av Sean Dennis (1:18/200)
     Kommentar till en text av Glen Jamieson
Ärende: FACEBOOK 00614
======================
Hello, Glen.

Monday June 14 2010 at 15:51, you wrote to me:

 GJ> I don't let anyone in who I don't already know personally, face to
 GJ> face.

Good idea.  A lot of the people I have on my Facebook I've never actually met
face-to-face, but I've known them and spoken to them over the past decade or
so, so I know I can trust them.

 GJ> Very true!  Many people forget that, and unthinking disclosures can
 GJ> come back and bite them.

I was reading that many young people who are now graduating college are
learning the hard way that your past will come back to haunt you in this day
and age of the Internet.  People have been passed over for jobs because of
pictures posted in a momentary lapse of judgement amongst other things. :)

 GJ> I prefer to use emails, phone texting and more recently, Skype, for
 GJ> maintaining contact with friends and extended family - and of course,
 GJ> international travel.

Email is always good, but there's the extended family that for some reason
doesn't answer email.  I also use amateur radio too.  My cell phone is a
pre-paid "unlimited everything" (voice, text, data) device that does come in
handy.  I also have a VoIP phone that I pay $7 a month for, have free incoming
calls and pay very little money (half-a-penny to Canada, about 1.25 cents
around the US) for outbound calls.  The VoIP phone has much better quality than
Skype (it's guarenteed), so I pay for it to get the quality.  I also use that
number for my computer business too, although I may be shutting the business
down soon due to a possible new position I might get with my current employer.

 GJ> One of my sons is a police sergeant, so he is careful not to use his
 GJ> real name, as there are some people out there who have reason not to
 GJ> like him, and who could try to get back at him by harming his family.

Now that I can see a good reason for obfuscation.  My example about myself was
to show that nothing's ever happened to me in the thirteen years (so far) that
I've held my license.

 GJ> I wouldn't dare have a fire-arm in the house, as it might go off and
 GJ> hurt someone.  After all, most people who get shot are known to the
 GJ> owner of the gun.

I've had a gun in the house for nearly all of my life and I've never once had a
problem with it.  If you own a gun, it is your responsibility to know how to
properly use, maintain and store it.  Having a gun is like handling dynamite:
if you know what you're doing, you'll be safe (and yes, I have handled dynamite
before!).

 GJ> Strangers in Australia are not scary; most only
 GJ> want to collect for the Red Cross or sell me phone connections, roof
 GJ> seals, security shutters or their religion.  Any others can be kept
 GJ> out by a good security door.  In any case, I don't have anything
 GJ> anyone would want, like marijuana growing in the back room.

Unfortunately, that's not the case in most of the US.  No one should ever be
coming to my door as I have a large "NO SOLICITING OR PROSTYLIZING (sp?)" sign
on it.  The only people that have ever come to my door have been invited or in
one case, a police officer was looking for the former resident of my home.

 GJ> Although I am younger than our revered ancient sage, Burt, I am
 GJ> hardly a spring chicken, but I have relied on my natural charm (G) to
 GJ> get me out of potentially risky situations, and so far at least, that
 GJ> has worked.

I've been lucky enough not to get into any situation that required that and I
hope I don't have to.

I suppose, though, we should drop this line of discussion as it could possibly
set someone off in here (no pun intended). <G>

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: WOK BEEF BURGUNDY
 Categories: Oriental, Beef
      Yield: 6 Servings

      2 lb Beef,cut into 1" cubes
      3 c  Water
     12 sm White onions
    1/4 c  Flour
      6 tb Olive oil
      2 cl Garlic, minced
      1 c  Fresh mushrooms
      2 c  Burgundy or other good
           Red wine
      1 c  Beef broth
  1 1/2 ts Thyme leaves
      2 ts Parsley flakes
      1    Bay leaf
           Salt and pepper to taste

  In wok,add water and heat to boiling over high heat.Add onions and
  blanch 3 minutes;then drain.Discard water and dry wok.Dust beef with
  flour. Heat oil until it bubbles in the wok.Add 6 to 8 beef cubes at
  a time and quickly brown on all sides.Remove beef and keep
  warm.Lightly brown onions and garlic.Return the beef to wok.Add
  remaining ingredients, cover and simmer over low heat about 1 1/2
  hours or until meat is tender.Remove the bay leaf.Serve on toasted
  buttered bread,noodles or mashed potatoes.Serves 4 to 6.

MMMMM

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

... Passivity is fatal to us; our goal is to make the enemy passive. - Mao
Tse-tung

--- GoldED/2 3.0.1
 * Origin: Nocturnal State BBS - (423) 926-7999 - bbs.nsbbs.info (1:18/200)