Text 26037, 102 rader
Skriven 2015-04-16 00:23:12 av Dale Shipp (1:261/1466.0)
  Kommentar till text 26018 av Ruth Haffly (1:396/45.28)
Ärende: Re: Pictures
====================
 -=> On 04-14-15  21:50,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Pictures <=-

 DS> Then he might like the tour we took a while back of West Virginia old
 DS> railroads.  Especially in the fall with the mountain trees in color.

 RH> He probably would--and be taking pictures of all the engines and
 RH> things, like my dad used to. Was the Cass RR part of it? Dad & Mom rode
 RH> that one. I'd probably shoot lots of foliage pictures. (G)

Cass RR sounds familiar, but the web page blurb does not name them.
Here is the link -- with a few pictures:

www.countrytraveldiscoveries.info/tours/WVR

and here is a link to the pictures that we took there:

http://tinyurl.com/WVtrains


 DS> that I could keep about one thousand pictures on my current camera
 DS> with its
 DS> inserted SD card.

 RH> How many years worth of pictures is that? Used to, we'd download and
 RH> print a lot; now most of them stay on the card for years and then go
 RH> into some sort of digital files.

Since I don't have a color printer, I just download them to my computer
for later viewing.  I underestimated the number my card will hold.
Yesterday I transferred 19 spring cherry blossum pictures to my computer
and based on the SD card size and the space those 19 used there, I now
estimate that the card would hold about 7500 pictures.  I've never had
it get much above 400.  If we are on a trip, main thing is to make sure
that I have spare batteries and a battery charger.


This recipe doesn't have a carb count attached, but I'd think that you
could easily figure it out -- and/or manage the amount you ate.  You
might also think about useing one sort of pepper for your share, and
another hotter pepper for Steve's share:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jalapeno Breadsticks
 Categories: Breads, Appetizers
      Yield: 32 servings
 
      1 tb Unsalted butter
    1/2 md Onion; chopped medium fine
           Cornmeal
      2 ts Active dry yeast
    1/4 c  Warm water
  1 1/2 ts Sugar
  1 1/2 ts Salt
      6    Jalapeno chiles
           - (fresh or canned)
           - seeded, and chopped
      1 c  Buttermilk
  3 1/2 c  Bread flour
 
  Saute onion in butter over medium heat until lightly browned.  Remove
  from heat and set aside.
  
  Lightly grease three large baking sheets and sprinkle them with
  cornmeal.
  
  Sprinkle yeast over warm water in a mixing bowl.  Let stand until
  yeast is dissolved, then stir in sugar, salt, chopped jalapenos,
  sauteed onion, buttermilk and 2 cups of the flour.  Beat mixture
  well.  Stir in enough of the remaining flour to make dough easy to
  handle.
  
  Turn dough out onto a lightly floured surface; knead about 5 minutes.
  Place in a large greased bowl, cover, and let rise in a warm place
  until double, about 1-1/2 to 2 hours.
  
  Punch down dough and divide into 4 equal parts.  On a floured
  surface, roll out one part dough to form an 8" x 8" square.  Using a
  knife or pizza cutter, cut the square into 8 equal strips.  Place the
  strips about 3/4" apart on prepared baking sheet.  Repeat with
  remaining portions of dough. Let rise uncovered (1 hour or more for
  light, airy breadsticks; 30 minutes for a denser, chewier texture).
  
  Bake in a preheated 400øF oven for 10 to 12 minutes, or until golden
  brown.
  
  Source: Karen Mintzias - Redondo Beach, California
  
  Recipe courtesy of:  Karen Mintzias, 03 Mar 93  16:50:28
  From: Lawrence Kellie                 Date: 08-23-94
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:37:16, 16 Apr 2014
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