Text 12962, 78 rader
Skriven 2011-07-03 08:43:03 av Dave Drum (1:18/200.0)
  Kommentar till text 12906 av MICHAEL LOO (1:123/140)
Ärende: Doc's
=============
-=> MICHAEL LOO wrote to ALL <=-

 ML> Speaking of problems, Doc's has been down every time
 ML> I've tried to access it over the last couple days.
 ML> Is everything all right down there in Florida?

 ML> Edited to add: Doc's appears all right; now it's Sean's?

Which is why I maintain relationships with four BBSes - Doc's ... where the UPS
has pretty much croaked and Ed has gone into the body & fender for a new tin
hip - so he may not be as mobile, nor interested in his BBS as before, FidoTEL
- which seems pretty reliable (and runs Wildcat accessible from a browser),
Paragon which is a *lot* smoother that it used to was, and Holodeck - whose
ports keep getting hammered by some arsehole hacker but, which, somehow remains
up and walking if not exactly running. Never had all four go down at the same
time ...

What really hurts, though, is when Janis' board is down since it is a major
pivot point for Zone 1 and nearly all the boards I visit are connected through
there.   Bv(=

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

      Title: Cutting Board Salsa
 Categories: Salsa, Chilies, Vegetables, Herbs
      Yield: 2 cups

     21 lg Cloves garlic
      2    Jalapeno or serrano chilies
    1/2 c  Chopped fresh parsley;
           - packed lightly
      3 tb Chopped fresh mint
      1 lb Garden fresh tomatoes
    1/4 tb salt; to taste
           Juice of one lemon
 
  You will need a large cutting board.
 
  On a large cutting board, chop the garlic and then the
  chilies. Add the parsley and mint and continue to chop.
  Slice and then chop the tomatoes, adding them to the pile of
  other ingredients.

  Mix as you chop by turning the salsa with the flat of your
  knife or cleaver.

  Mix in the salt. When all the ingredients are well-chopped,
  put the salsa into a small attractive bowl and blend in the
  lemon juice. The salsa will be quite runny, ideal for being
  sopped up with flatbreads.

  Yield: approximately 2 cups
 
  NOTES : Our household name for this fresh Kurdish sauce is
  "cutting board salsa" because all the ingredients can be
  conveniently chopped together into one large pile on a
  cutting board.

  Chopping the ingredients together is an excellent way to
  blend and to distribute the different tastes and flavors.
  Serve as a dipping sauce for bread or a side with grilled
  kebabs. 

  The quantity of chilies used in the recipe produces a salsa
  that is somewhat hot when eaten all by itself - adjust
  according to your own taste.
 
  Recipe By : Bakers' Dozen (Alford & Duguid) Show #BD1A28

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... There are few nudities so objectionable as the naked truth - Agnes Repplier
--- MultiMail/Win32 v0.49
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)