Shawn Highfield wrote to Dave Drum <=-

Actually turned out to be pretty easy as long as I used GMail (which
is built into Android phones. Bv)=

Whatever works! I use emclient on the PC and phone so I just used my normal email client. I did use the gmail for the phone for many years.

I'm pretty "old school" (mostly) with cell phones. Mostly talk & text.
Sending you those pix was the only time I've used e-mail on the phone.
My only exception to getting "modern" is the use of restaurant and/or
grocery store apps. I've got a lot of other apps - like Weather Bug or Sirius/XM but the see scant use. I literally could go happily back to
my old Pantech from the flipo phone era. It had a full QWERTY keyboard
and made texting easier than other flippers.

Are you "pointing" now? I kinda miss your old BBS. But I'll bet
you're glad to not have to do all dat work any longer. Bv)=

Yeah I have a node number for Fido and Micronet. I wrote a program
that manages all the nonsense for me. It's better for me in the summer when I'm in the woods on a cell signal that is patchy at best.

The BBS was on auto pilot for so long... It was just sad to leave it running any longer.

My first BBS was a Citadel - based on a Dungeons & Dragons structure.
Rooms rather than echoes and users left messages "on the walls" for
other users. My last BBS was a carry over from my computer store that
I kept after I shuttered Megabytre Compurter Works. One day I realised
that I hadn't logged on to my own board for more than a week. So, pull
the plug and have done.

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

Title: Bulletin Board Tortilla Rolls
Categories: Breads, Appetisers, Dairy, Cheese, Chilies
Yield: 60 Servings

5 lg Flour tortillas
1 bn Green onions; chopped
4 oz Can chopped green chilies;
- drained
8 oz Cream cheese; softened
8 oz Sour cream
1/2 lb Cheddar cheese; shredded
Salt & pepper
Salsa, sour cream, guacamole
- or your favorite dip ideas

Have tortillas at room temperature. Place the remaining
ingredients in a bowl mix with an electric mixer on low
until well combined. Spread mixture thinly and evenly
over tortillas within 1/8" of edge. Roll up jelly-roll
fashion and wrap each tortilla in plastic wrap.

Refrigerate overnight.

When ready to serve, slice in 3/4" rounds and arrange on
serving plate.

Serve plain or with salsa.

Note: tortillas will dry out if cut too far in advance.
Serve with your favorite salsa or a few different dips,
Ranch dressing, guacamole, sour cream, your choice.

Makes about 60 appetizers.

NOTES : These are good with crab meat, too!

From: http://southernfood.about.com

Uncle Dirty Dave's Archives

MMMMM

... Why don't sharks eat lawyers?...Professional courtesy.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,
On <Fri, 12 Dec 24>, you wrote me:

I'm pretty "old school" (mostly) with cell phones. Mostly talk &
text. Sending you those pix was the only time I've used e-mail on the phone.

Now that my job is tied to a desk, I don't use a phone for much. When
I'm at home I don't hear it ring or beep as I often forget it in my car.

my old Pantech from the flipo phone era. It had a full QWERTY
keyboard and made texting easier than other flippers.

I have a "modern" flip phone as well. It runs Android and is powerful
enough to run my banking and auth apps. A slide out full keyboard would
make it my daily driver. Mostly it sits in a cupboard until trailer
season where I use it as it's better at connecting the computer to the
internet then my normal phone which is older then my spare. ;)

My first BBS was a Citadel - based on a Dungeons & Dragons structure.

I still connect to a citadel.

Rooms rather than echoes and users left messages "on the walls" for
other users. My last BBS was a carry over from my computer store that
I kept after I shuttered Megabytre Compurter Works. One day I
realised that I hadn't logged on to my own board for more than a
week. So, pull the plug and have done.

You ran my board for the last year it was online. If it wasn't for you I wouldn't have known when it was down. That's why this is better for me.

Shawn

... Few things are as painful as the truth realised too late.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

I'm pretty "old school" (mostly) with cell phones. Mostly talk &
text. Sending you those pix was the only time I've used e-mail on the phone.

Now that my job is tied to a desk, I don't use a phone for much. When
I'm at home I don't hear it ring or beep as I often forget it in my
car.

Since I 86ed the land-line after the last price increase the cell phone
is my only phone. Used to be if I couldn't find the cell I'd dial it up
on the land-line and lisdten for the ringtone. I tried calling my old
number the other day .... and it rang and rang and rang some more. No
"I'm sorry, the number you have called has been ... " recording. I may
try pluggnh it bacvk in and see if I can call out. But, I'm no longer
paying outrageous fees for its use.

my old Pantech from the flipo phone era. It had a full QWERTY
keyboard and made texting easier than other flippers.

I have a "modern" flip phone as well. It runs Android and is powerful enough to run my banking and auth apps. A slide out full keyboard
would make it my daily driver. Mostly it sits in a cupboard until
trailer season where I use it as it's better at connecting the computer
to the internet then my normal phone which is older then my spare. ;)

My first BBS was a Citadel - based on a Dungeons & Dragons structure.

I still connect to a citadel.

Then you know whereof I speak. Bv)=

Rooms rather than echoes and users left messages "on the walls" for
other users. My last BBS was a carry over from my computer store that
I kept after I shuttered Megabytre Compurter Works. One day I
realised that I hadn't logged on to my own board for more than a
week. So, pull the plug and have done.

You ran my board for the last year it was online. If it wasn't for you
I wouldn't have known when it was down. That's why this is better for
me.

I'm just a gad-fly And I just emailed Waldo @ Sestar that his BBS has a
hitch
in its get-along and he needs to give it a swift kick in its slats. Bv)=

It's a specia hassle when I have a packet t spsend, like this morning.

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

Title: BBS Chicken Veggie Skewers
Categories: Poultry, Vegetables, Squash, Chilies, Herbs
Yield: 6 Servings

1 1/2 lb Boneless chicken
3 tb Oregano
1 tb Pressed, chopped garlic
3 tb Olive oil
1/4 c Lemon juice
1/2 ts Ground cumin
2 tb Parsley leaves; chopped
1/2 ts Chile flakes
1/2 ts Salt
1/4 ts Black pepper
15 (to 20) cherry tomatoes
2 md Zucchini
Skewers

If you'll be using wooden skewers, soak them in water
so they don't burn in the oven.

Mix all ingredients except chicken, tomatoes, and
zucchini in a large bowl or large, sealable bag.

Slice chicken into small, 1" - 2" pieces. Add chicken
to the marinade and seal bowl or bag. Marinate for at
least thirty minutes and up to overnight.

Set your oven @ 425ºF/218ºC.

Slice zucchini into rounds.

Skewer the chicken and vegetables. Place on a baking
sheet.

Bake for 20-25 minutes.

RECIPE FROM: https://yoli.com

Uncle Dirty Dave's Archives

MMMMM

... Caribou Chilli Pizza Beta Tester
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Sun, 14 Dec 24>, you wrote me:

Since I 86ed the land-line after the last price increase the cell
phone is my only phone. Used to be if I couldn't find the cell I'd

Thankfully there are features built in to ping the phone now. I cant
remember what I said to it but it started beeping at me until I found it.

It's a specia hassle when I have a packet t spsend, like this
morning.

Understandable!

Shawn
... Screams? WHAT screams? Oh, those? Ignore them...


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Since I 86ed the land-line after the last price increase the cell
phone is my only phone. Used to be if I couldn't find the cell I'd

Thankfully there are features built in to ping the phone now. I cant remember what I said to it but it started beeping at me until I found
it.

Or the battery ran down. Bv)=

Hmmmm ... I'll have to research that feature to see if my new SamScum
Galaxy phone has it.

It's a special hassle when I have a packet t spsend, like this
morning.

Understandable!

Something had crashed his web server. It's all fixed now. Mark also
told me I'm about his only regular caller. That's sad. He's the hub
for a big part of Zone One and I'm his only "regular". I fear my only
form of social media is dying.

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

Title: Trumplings
Categories: Pork, Vegetables, Herbs, Sauces, Breads
Yield: 4 servings

1 Pkg dumpling wrappers; made
- in China
10 1/2 oz Ground pork
1 lg Orange carrot
2 Spring onions; fine chopped
1 tb Corn flour
1 tb Oyster Sauce
1 tb Soy sauce
1 ts Ginger; grated
1 ts Minced garlic
1 ts Sesame Oil
9 1/4 oz Bag corn tortilla chips
1 ds Sour cream
1 ds Heinz chili sauce


In a non-taco bowl, mix together the mince pork, spring
onions, cornflour, oyster sauce, soy sauce, ginger,
garlic, and sesame oil.

Fill each dumpling wrapper with the ensuing mixture.
Place well-combed orange carrot gratings on the heads of
the dumplings so they resemble dim sum sue mai.

Send the dumplings to a Chinese steamer and steam for 20
minutes.

Once they’ve finished gathering steam, place the
dumplings in a new bowl and arrange them in the shape of
a T - that’s T for Tremendous.

Build a great, great wall of Mexican tortilla chips very
inexpensively along the border of the bowl so they’re
stacked against the dumplings. Add a dollop of sour
cream and red sweet chili sauce for a yuge assault to
your taste buds.

To make your Trumplings vegetarian-friendly, just make
them without the small handful of meat.

Yield: 4 Servings

RECIPE FROM: https://www.bigoven.com

Uncle Dirty Dave's Archives

MMMMM


... Google it. Then Amazon it.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Something had crashed his web server. It's all fixed now. Mark also
told me I'm about his only regular caller. That's sad. He's the hub
for a big part of Zone One and I'm his only "regular". I fear my only
form of social media is dying.

Hate to hear that. He doesn't advertise his system much anymore, from what
I can tell. You are one of three "regular callers" here. If I include a
point node, there are four, plus the one or two that regularly call my
other board.

A couple of them are Canadian so I guess my system is Canada-friendly. ;)

Mike


* SLMR 2.1a * A penny saved is a Congressional oversight.
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Shawn Highfield <=-

Something had crashed his web server. It's all fixed now. Mark also
told me I'm about his only regular caller. That's sad. He's the hub
for a big part of Zone One and I'm his only "regular". I fear my only
form of social media is dying.

All of my regular callers have died off, literally and figuratively. After Michael and Nancy died, it's just you now. I see other people calling but
they don't bother filling out the new user info correctly and the system nukes them. This generation of callers are not smart enough to know how to call a BBS, I guess.

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

Title: Chocolate Butterscotch Fudge
Categories: Candies, Chocolate, Christmas
Yield: 1 Servings

1 c Sugar
15 oz Sweetened condensed milk
1/2 c Water
6 oz Semisweet chocolate pieces
6 oz Butterscotch flavored pieces
1/4 c Butter or regular margarine
1 ts Vanilla
1 c Chopped walnuts

An original recipe from a Georgia homemaker. She combined three
different fudge recipes and came up with this fast fix fudge that
doesn't require refrigeration.

Combine sugar, sweetened condensed milk, water, chocolate and
butterscotch pieces in 3 quart heavy saucepan. Cook over medium
heat,stirring constantly, to soft ball stage (234F) Remove from heat.
combine butter and vanilla in mixing bowl. Pour hot mixture into
bowl. Beat with electric mixer at high speed until mixture starts to
thicken. Stir in walnuts. Spread into greased 9 inch square baking
pan. Cool and cut in 1-1/2 inch squares. Makes 36 pieces. Origin:
Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens.

MMMMM

-- Sean

... Drop your carrier! We have you surrounded!
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to DAVE DRUM <=-

Something had crashed his web server. It's all fixed now. Mark also
told me I'm about his only regular caller. That's sad. He's the hub
for a big part of Zone One and I'm his only "regular". I fear my only
form of social media is dying.

Hate to hear that. He doesn't advertise his system much anymore, from what I can tell. You are one of three "regular callers" here. If I include a point node, there are four, plus the one or two that
regularly call my other board.

A couple of them are Canadian so I guess my system is Canada-friendly.
;)

BBSing is a dying form of social media. Probably because it's hard to do
on a cell phone and therefore not "real" to the kiddies.

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

Title: Bulletin Board Tortilla Rolls
Categories: Breads, Appetisers, Dairy, Cheese, Chilies
Yield: 60 Servings

5 lg Flour tortillas
1 bn Green onions; chopped
4 oz Can chopped green chilies;
- drained
8 oz Cream cheese; softened
8 oz Sour cream
1/2 lb Cheddar cheese; shredded
Salt & pepper
Salsa, sour cream, guacamole
- or your favorite dip ideas

Have tortillas at room temperature. Place the remaining
ingredients in a bowl mix with an electric mixer on low
until well combined. Spread mixture thinly and evenly
over tortillas within 1/8" of edge. Roll up jelly-roll
fashion and wrap each tortilla in plastic wrap.

Refrigerate overnight.

When ready to serve, slice in 3/4" rounds and arrange on
serving plate.

Serve plain or with salsa.

Note: tortillas will dry out if cut too far in advance.
Serve with your favorite salsa or a few different dips,
Ranch dressing, guacamole, sour cream, your choice.

Makes about 60 appetizers.

NOTES : These are good with crab meat, too!

From: http://southernfood.about.com

Uncle Dirty Dave's Archives

MMMMM

... "Never have children, only grandchildren." -- Gore Vidal
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Sean Dennis wrote to Dave Drum <=-

Something had crashed his web server. It's all fixed now. Mark also
told me I'm about his only regular caller. That's sad. He's the hub
for a big part of Zone One and I'm his only "regular". I fear my only
form of social media is dying.

All of my regular callers have died off, literally and figuratively.
After Michael and Nancy died, it's just you now. I see other people calling but they don't bother filling out the new user info correctly
and the system nukes them. This generation of callers are not smart enough to know how to call a BBS, I guess.

As I told Mike - you can't eaasily BBS on a cell phone. So, it's not
"real" to the children. And we're aging out. I don't mind getting older.
Mostly because when you stop getting older ......

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

Title: Georgian Funeral Rice (Shila Plavi)
Categories: Lamb/mutton, Vegetables, Rice, Wine, Cheese
Yield: 4 servings

2 tb Vegetable oil
12 oz Boneless lamb leg or loin;
- trimmed, in 1/2" chunks
1 1/2 ts Salt; more to taste
1 lg Onion; fine chopped
1 1/2 c Short-grain rice
1 tb + 1 ts caraway seeds; fine
- ground
1 tb Fresh ground pepper; more
- for garnish
1 ts Dill seeds (opt)
3/4 c Dry wine
3 1/4 c Meat stock; divided
1 Bay leaf
3 tb Unsalted butter; room temp
1 c Coarse grated pecorino;
- more for garnish

To a pot set over high heat, add the oil. When it's
shimmering and hot, add the lamb, sprinkle with the
salt, and cook, stirring every minute or so, until
browned with a few pink spots remaining, about 5
minutes. Turn the heat to medium-high, add the onions,
and cook, stirring occasionally, until they're soft and
translucent (but not browned), about 7 minutes more.

Add the rice and cook, stirring continuously, until
coated in oil and translucent, about 2 minutes. Stir in
the caraway, black pepper, and dill seeds if using, then
pour in the wine and cook, stirring continuously, until
the liquid has mostly evaporated, about 1 minute more.
Turn the heat to high and add 12 cups of the stock and
the bay leaf. When the liquid boils, turn the heat down
to maintain a strong simmer and cook, stirring every
minute or so, until most of the liquid has evaporated,
6-8 minutes. Add the remaining stock, return the liquid
to a boil, then simmer, stirring frequently, until the
rice is cooked to your liking, about 8 minutes for al
dente or 11 for soft. Remove from the heat.

Add the butter and pecorino and stir until both have
melted, about 1 minute. Season the shila plavi with salt
to taste, then serve immediately, sprinkled with more
pecorino and black pepper.

NOTE: An equal weight of ground lamb, though
nontraditional, may be substituted with excellent
results.

Nobody knows how shila plavi came to be associated with
funerals-even Georgian food historians are stumped. But
if Occam's razor is to be believed, it's probably
because the dish is so deeply soothing that it makes a
wonderful balm against hardship and grief. So live a
little, and eat Georgian funeral rice.

By Benjamin Kemper

SERVES 4

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... Getting older is required. Growing up is optional!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

BBSing is a dying form of social media. Probably because it's hard to do
on a cell phone and therefore not "real" to the kiddies.

It is difficult but that is not stopping one of my regulars from doing just that!

Title: Bulletin Board Tortilla Rolls
Categories: Breads, Appetisers, Dairy, Cheese, Chilies
Yield: 60 Servings

These sound interesting. I read the recipe a couple of times and couldn't figure out what makes them "Bulleting Board," though. ;)

Mike

* SLMR 2.1a * Engineers: often wrong, seldom in doubt.
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)