Text 29692, 82 rader
Skriven 2015-08-04 07:00:46 av Dave Drum (1:261/38.0)
  Kommentar till text 29676 av Carol Shenkenberger (88000.cooks)
Ärende: luddism
===============
-=> Carol Shenkenberger wrote to NANCY BACKUS <=-

 CS>> LOL, if it doesnt work there, I am not a tweaker.  shenks.dyndns.org
 CS>> or shenks.synchro.net (same place, 2 URLs you can use).  Telnet only
 CS>> as i never setup the HTTP side.

 DD> Question, I forget, do you have Scrabble set up on your system...? Dave
 DD> and I are looking for another good Fido source that also has a good
 DD> Scrabble game available...

 CS> Humm!  Got a recommended one I can add? No problem as this is a gamer
 CS> site largely now since I took over Battlenet. we are the largest
 CS> remaining BRE and FE league for example.  I'd log in every day if I had
 CS> some players at my own site who needed to learn how to play (grin).

Odd, that quoted part from Nancy has my initials on it. Hmmmmmmmmmm.

The Scrabble Door that all use is abandonware. AFAIK there is no way to
register it. Mark (not Marc) Lewis might be your go-to for sourcing - but,
that's a W.A.G. Nancy and I know how to play already - set up a door and join
in.  Bv)=

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

      Title: Tandoori-Style Roast Chicken
 Categories: Poultry, Asian, Potatoes
      Yield: 4 Servings

      1 c  Plain yogurt
  2 1/2 ts Seriously Simple Seasoning
           Salt or other seasoning
           - salt
      4 lb Chicken
      1 lb Baby Yukon gold or
           - fingerling potatoes
           Fresh flat-leaf parsley or
           - watercress sprigs for
           - garnish

  In a small bowl, stir together the yogurt and 2 teaspoons
  of the seasoning salt. Place the chicken in a large lock-top
  plastic bag. Add the yogurt mixture and turn the chicken to
  coat evenly. Seal the bag and marinate in the refrigerator
  for at least 2 hours or up to 8 hours, turning occasionally.

  Preheat the oven to 425oF/218oC.

  Place the potatoes in roasting pan and sprinkle the
  remaining 1/2 teaspoon seasoning salt over them. Remove
  the chicken from the marinade, reserving the marinade.
  Place on a rack (a vertical roaster works well), and
  arrange in the pan on top of the potatoes. Pour the
  remaining reserved marinade over the potatoes and turn to
  coat them lightly.

  Roast the chicken for about 30 minutes. Turn the potatoes
  so they cook evenly. Roast for another 20 to 30 minutes,
  or until the juices run clear when a thigh is pierced with
  a knife and the potatoes are crispy and cooked through.

  Transfer the chicken to a carving board and let rest for
  a few minutes. Carve into pieces and arrange on a platter.
  Surround with the potatoes. Pour the juices from the pan
  over the chicken and potatoes. Garnish with parsley or
  water cress and serve immediately.

  by Diane Rossen Worthington

  Epicurious | January 2009

  Serves 4

  MM Format by Dave Drum - 17 February 2009

  Uncle Dirty Dave's Archives

MMMMM

... Reality continues to ruin my life. -- Bill Watterson

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)