Text 34813, 90 rader
Skriven 2016-01-03 08:31:22 av Dave Drum (1:18/200)
     Kommentar till en text av mark lewis
Ärende: Re: Year stats, 2015
============================
-=> mark lewis wrote to Dale Shipp <=-

 ml> 02 Jan 16 02:02, you wrote to All:

 DS>  Conference participation stats for conference: 172 (Cooking)
 DS>     Number of participants: 26
 DS>     Public messages posted: 12325, avg number per day = 33.8

 DS> Rank   Name                      Sent    Oldest     Newest  Days  Avg.
 DS> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 DS>    1:  Dave Drum                 4642   01-01-15   10-14-16  653  7.11

 ml> some how that newest date doesn't look right...

 DS>   20:  Nathan Prugh                 1   02-08-20   02-08-20    1  1.00

 ml> kinda the same as this one which arrived 2015 Nov 7 from a non-patched
 ml> bluewave... i understand that the dates being taken from the messages'
 ml> headers but ya gotta wonder about dave's though...

 ml> [time passes]

 ml> ahhh... i found at least two from dave with a bad date... "8ive 395"
 ml> and "9ive 395"... they were in a batch that had scrambled text in the
 ml> message body posted from a system that apparently had some drive
 ml> problem of some kind...

I hadn't noticed the wonky date on my listing. I do remember the unpatched 
post though. That answers that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broccoli's Answer to Potato Salad
 Categories: Salads, Vegetables, Eggs, Dressings
      Yield: 1 Servings
 
           Broccoli flowerets; steamed
           Hard-boiled eggs; cubed
           Celery; sliced
           Green onions; sliced
           Green olives; sliced
           Mayonnaise
           Sour cream
           Plain yogurt
           Salt and pepper
 
  Cut broccoli into bite-sized flowerets. Steam until crisp-
  tender. Place in a large bowl.
  
  Cut cold hard-boiled eggs into bite-sized dice.
  
  Slice celery on the thin side; cut wide end of stalks in half
  before slicing.
  
  Slice green onions, both whites and firm first few inches of
  green part.
  
  Slice green olives - the kind stuffed with pimiento. You can
  also use green salad olives, which are already chopped up;
  drain before adding.
  
  To make dressing: Combine any combination of mayonnaise,
  sour cream and/or yogurt to make a dressing to suit your
  taste.
  
  Experiment with the new reduced fat and low fat versions.
  Stir to make thin enough to use as a dressing; if necessary
  thin with a few spoonsful of milk or lemon juice.
  
  Toss together vegetables and dressing. Refrigerate until
  serving time.
  
  NOTES: Here is another one with no particular measurements,
  because I've never had a recipe written out for it. It is
  one of those things my mom made when I was a kid.
  
  All you need is some bread or rolls to make it a full meal.
  
  I make it by the vat on those hot humid days when you hardly
  want to eat, and it always gets devoured.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Another day of wine and roses - or in your case, beer and pizza.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)