Hi everyone,

I'm sorry I just up and disappeared for so long. It was a perfect storm for

me these last few months.



I'll try to make a long story short: on August 26, I was approved for SSDI (Social Security). As part of that, I received a small amount of backpay
and I got very busy trying to get my life in order. Then in October, I suffered a serious setback in my health that kept me bedridden for several weeks. After that, a week or so before Thanksgiving, I was hospitalized
with a saddle pulmonary embolism that very nearly killed me (faster than the heart attacks, believe it or not). I then got myself involved in a very unhealthy friendship that I allowed to go on for too long that sucked the
life out of me.


I was informed last week that I will be facing amputation of my lower right

leg this year, possibly in late spring or early summer, if my body quits

producing clots and my heart is up to it. If this happens, I'll be in the

hospital for a month at the minimum. Right now, I am in "pre-hab" which

involves physical and occupational therapy to make me stronger before the

surgery to allow me to heal faster.



About the BBS: I have permanently moved the BBS to MBSE under FreeBSD. My
old OS/2 box finally gave out. I am still in the process of fully setting
up my BBS. With the software and hardware upgrades, this system should run
for a very long time without issues (I hope!).

Again, I'm sorry I disappeared with no notice. So much happened at once
that it's still sinking in that not only that I survived it all but that
I'm even still alive.

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

Title: Asparagus & Morel Mushroom Soup - Bon Appetit
Categories: .ba, 994, Soups
Yield: 4 Servings

3 tb Butter
1/2 c Finely chopped onion
4 c (or more) chicken stock or
-canned low-salt chicken
-broth
1 lb Asparagus, trimmed, cut into
-1/4 inch pieces
1 pk (9-oz) frozen artichoke
-hearts
4 Garlic cloves, peeled
6 oz Spinach leaves (about 8 C)
1 tb Dried tarragon
Pinch of grated nutmeg
1 oz Dried morel mushrooms
1 Garlic clove, minced
1 tb Chopped fresh parsley
16 Cooked asparagus tips

Melt 2 T butter in heavy large Dutch oven over medium-low heat. Add
onion and cook until translucent, about 5 minutes. Add 4 C stock, 1
lb asparagus, artichokes and 4 garlic cloves. Simmer uncovered until
vegetables are very tender, about 20 minutes. Add spinach, tarragon
and nutmeg and simmer until spinach wilts, about 2 minutes. Puree
soup in blender in batches until smooth, Strain through medium
strainer into large saucepan, pressing on solids until only artichoke
fibers remain. Stir in more stock if soup is too thick. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
serving.)

Place morels in large bowl. Add enough hot water to cover and let
stand until softened, about 20 minutes. Drain and rinse under cold
running water. Squeeze all excess moisture from morels. Cut morels in
half lengthwise. Melt remaining 1 T butter in heavy small skillet
over medium-low heat. Add morels and minced garlic and saute until
heated through, about 2 minutes. Stir in parsley. Season to taste
with salt and pepper. Arrange morels and asparagus in bowls. Ladle
soup over.

From: The Ritz-Carlton SAN FRANCISCO, CALIFORNIA

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

MMMMM

-- Sean

--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)