Text 26748, 80 rader
Skriven 2015-05-06 08:56:06 av Sean Dennis (1:18/200)
  Kommentar till text 26692 av NANCY BACKUS (1:123/140)
Ärende: Outpost
===============
Hello, NANCY.

Monday May 04 2015 at 10:09, you wrote to DAVE DRUM:

 NB> I sent him an email... still waiting for an answer as of last email
 NB> check...

As was stated in your reply, you were trying to log onto our now-dead house LAN
router. :)  That problem's been taken care of.

As for the new BBS, it will probably be a couple of months before it's ready to
go again.  Sadly, one of the two hard drives I was given was DOA, so another
friend who is a sysop is giving me a spare hard drive that is known good to
replace the bad one.

On a good note: the one step that took the longest, designing all of the
system's ANSI menu screens, won't take long at all this time as I saved all of
the screens here on my personal computer so I can just copy them over when the
time comes.

I just have other stresses right now to deal with, such as getting my SUV
unstuck out of the part of the local national forest that it's been sitting in
for nearly a month because I need someone with a 4WD and a winch to get it out
of where I got it stuck.  Once I get my vehicle home, I'll feel a lot better.
:)

(No, I didn't pick the tagline; it was chosen at random by GoldEd, but it
fits!)

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

      Title: Marie Becker's Potato Stew
 Categories: Vegetables, Ceideburg, Bacon, Smoked
      Yield: 6 Servings

           Stephen Ceideburg
    1/2 lb Slab bacon
      3 tb Butter or light oil of your
           -choice
      3 tb Flour
      4    To 5 cups, scalding hot
           -light chicken broth or
           -water
      2 lb Potatoes, whole if
           -fingerlings, or cut up if
           -larger, peeled
           Salt and freshly ground
           -pepper, to taste
      1    Mediterranean bay leaf
     10    Parsley sprigs, tied into a
           -bundle
      1    Garlic clove, chopped
      3 tb Chopped parsley leaves

  For a strong smoked taste, do not blanch the bacon; for a light taste,
  blanch it 7 to 8 minutes in cold water.

  Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide
  lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot
  and render over medium-low heat until light golden. Remove lardoons
  to a plate; drain off all fat in pan and replace it with the butter.
  Heat well, then add flour and cook to a golden roux, 4 to 5 minutes.
  Whisk in chicken broth. Bring to a boil, stirring. Add lardoons,
  potatoes, salt and pepper and the herb bundle. Reduce heat to a
  simmer, cover (keeping lid slightly askew), and cook 20 to 25
  minutes, or until potatoes are tender. Add garlic and parsley.

  PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat
  (6 g saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber.

  Posted by Stephen Ceideburg

MMMMM

Later,
Sean

... And if one bad cluster should accidentally fail...
--- GoldED/2 3.0.1
 * Origin: Outpost BBS * Johnson City, TN * bbs.outpostbbs.net (1:18/200)