Text 14869, 123 rader
Skriven 2014-07-17 09:26:44 av Dave Drum (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: The Binnacle List
=========================
-=> Nancy Backus wrote to Dave Drum <=-

 NB>> You might as well start new games at Holodeck... I don't think that
 NB>> Becky is going to take it down all that soon... she's got her hands
 NB>> full with other stuff, and now that she knows that there are some of
 NB>> us still regular there, she's in no hurry to take it down... leaving
 NB>> it on for those of us that were there as part of Mike's world..  I'm
 NB>> also guessing that she'll give me a heads-up ahead of time, and if
 NB>> so, I can pass that along...

 DD> Okey Dokey. I got 50 Bonus Points on my last turn in our game. So, I
 DD> fired up new ones with you and issued a challenge to Legz.

 NB> And as I messaged you in the Scrab game (somewhere, maybe Waldo's?)...
 NB> the next day I got the notice that she was turning off the internet...
 NB> ah, well...  Did the Bonus Points give you the game...?

Yes'm, it did. The word was innings which just sort of flashed on my eyelids 
when I looked at the rack and the board wondering how I could place all of 
those "I" and "N" deals. I'm gonna miss my games with Legz. She (I assume 
"she") always gave me a tussle.
 
 NB>> Yuck...  You could stream the various WXXI/WRUR stations also... jazz
 NB>> and classical for most of the time anyway between them...  ;)  But it
 NB>> is sad when yet another station gives up on the good programming... And
 NB>> I'm well aware of the dearth of decent options in hospital...  ;)

 DD> One of the stations I used to support has gone over to the
 DD> yakkity-yack stuff.

 DD> Oddly they still stream their jazz programming over the internet ...
 DD> but, I can't get it on my AluraTek radio. So, I quit supporting them
 DD> with $$$. Which has caused a number of plaintive e-mails asking why?
 DD> And some rather acid replies expressing my disgust at their pandering.

 NB> I can imagine.  One could hope for better from them... but I suppose
 NB> it's too much to ask...  ;0

Anytime one asks "Why do/did they .........???" the answer, without fail, is 
$$$$.
 
 DD> The actual pains and aches have gone away by now. Although, the lower
 DD> jaw is still tender. But, it has only been a week and that *WAS* a
 DD> major insult to my gums.  Bv)=

 NB> Quite so.

 DD> I go tomorrow (Thursday) to get some more teeth pulled. At the
 DD> dentist's office this time. One more trip after that and I will be
 DD> able to pull off a Gabby Hayes impression.

 NB> And after that, you get your store-boughten choppers...?

Once the gums are in shape with no swelling, etc. I had less trouble with the 
left side of the jaw. But, then, that side didn't have a PITA infected molar. 
Just standard teeth.  Bv)=

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

      Title: Al Dente Linguini w/Clam Sauce
 Categories: Pasta, Vegetables, Seafood, Wine, Cheese
      Yield: 4 servings

      1 sm Onion; fine chopped
      2 tb Olive oil
     10 cl Garlic; fine chopped
     25 oz (4 cans) clams
           +=OR=+
  1 1/2 lb Fresh clams
      2 tb White wine
      1 tb Lemon juice
    1/2 ts Salt
      1 ts Chopped fresh parsley
    1/2 ts Dried basil
    1/2 tb Chopped fresh basil
    1/2 ts Coarse cracked black pepper
        pn Dried oregano
      1 ts Cornstarch
      2 tb White wine
           Hot linguini; al dente
           Freshly grated Parmesan

  Sauté onion in olive oil until almost transparent. Add
  garlic; sauté, but do not allow the garlic to brown.

  If using fresh clams, wash thoroughly, checking for any
  clams that don't close when touched; discard these and any
  clams with broken or cracked shells. Steam the clams in as
  little water as possible for only a few minutes, just
  until shells open. Remove clams from broth and shuck.

  Meanwhile, bring the remaining clam broth to a boil and
  reduce volume to half. Pour off the top portion through a
  strainer into a cup, leaving the bottom broth behind (it
  will be sandy).

  If using canned clams, drain the juice and add it to the
  onion (Check the label on the can and be sure there are no
  preservatives - if so, you may want to use bottled clam
  juice instead).

  To the pot, add 1 tablespoon wine, lemon juice, salt,
  parsley, basil, pepper and oregano; simmer. Combine
  cornstarch and remaining wine to make a paste; add to
  sauce and simmer until the sauce has thickened.

  Stir in clams during the final few minutes of cooking,
  simmer just until the clams are heated through.

  Serve over linguini; sprinkle generously with freshly
  grated Parmesan cheese and coarse cracked black pepper.

  Makes 4 servings

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... A clever cook can make a good meal of a whetstone - Erasmus
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)