Janis Kracht wrote to Ruth Haffly <=-

I hope all is going well for you and your family... I've been trying to catch up here, and I am getting there (slowly (grin)). Some of you
folks like yourself and Steve, and Dale and Dave may remember Sophie
and Indy, my two dogs...Indy died several years ago, and poor Sophie
(the smaller one) is now suffering from liver and thyroid failure...
we're counting the days for the poor girl and trying to be optimistic.

Welcome back. Someone said you had re-fired your BBS.

I remember them. Dogs (and cats) are relatively short lived compared to
their humans. There are currently three pooches at my joint. The oldest,
Jasper is a pit-bull mix and is 12 years old. Eva is a Heinz of uncertain
age and is a resuce ... my house-mate's son took her away from an abusive
owner after offering to treat him the same way he'd been treating Eva.
And the third is a blue-tick beagle with the most annoying bark/bay.

Basicallly we're pooch-sitting ... but Jasper and Eva seem to have
adopted me. Isobel remains aloof - which is fine with me since she's a
PITA. When Stephan manages to re-locate I'm going to miss those two big
dogs. Izzy, not so much.

8<----- SNIP ----->B

Here is a weird but interesing switch on Lasagne we all liked (as weird
as it sounds (grin). I was doubtful about steaming the lasagna sheets, but it worked really well :)

From the Food Network:

Sunny's Easy Tomato and Basil Lasagna Roll-Ups ==============================================

Another take on the same subject:

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

Title: Cajun Shrimp Lasagna Roll-Ups
Categories: Seafood, Vegetables, Pasta, Dairy, Cheese
Yield: 6 servings

1 1/4 lb Uncooked U-40 shrimp;
Peeled, deveined
1 md Onion; chopped
2 tb Olive oil
4 md Tomatoes; seeded, chopped
2 tb Cajun seasoning
3 cl Garlic; minced
1/4 c Butter; cubed
1/4 c A-P flour
2 c Whole milk
1 1/2 c Shredded cheddar cheese
1 c Diced, fully cooked,
- andouille sausage
12 Lasagna noodles; cooked,
- drained
4 oz Pepper jack cheese;
- shredded
1 ts Paprika

In a large skillet, saute shrimp and onion in oil until
shrimp turn pink. Stir in tomatoes and Cajun seasoning;
set aside.

In a large saucepan, saute garlic in butter for 1
minute. Stir in flour until blended. Gradually add milk.
Bring to a boil over medium heat; cook and stir for 2
minutes or until thickened. Remove from the heat; stir
in cheddar cheese until smooth. Add sausage; set aside.

Spread 1/3 cup shrimp mixture over each noodle.
Carefully roll up; place seam side down in a greased
13" X 9" baking dish. Top with cheese sauce. Sprinkle
with pepper jack cheese and paprika.

Cover and bake @ 350ºF/175ºC for 15 minutes. Uncover;
bake 10-15 minutes longer or until bubbly. Let stand 15
minutes before serving.

Mary Beth Harris-Murphree, Tyler, Texas

Makes: 6 servings

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

Uncle Dirty Dave's Archives

MMMMM


... My dog is worried. Alpo is up to 99c a can. That's almost $7 in dog money. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave!

Janis Kracht wrote to Ruth Haffly <=-

I hope all is going well for you and your family... I've been trying to
catch up here, and I am getting there (slowly (grin)). Some of you
folks like yourself and Steve, and Dale and Dave may remember Sophie
and Indy, my two dogs...Indy died several years ago, and poor Sophie
(the smaller one) is now suffering from liver and thyroid failure...
we're counting the days for the poor girl and trying to be optimistic.

Welcome back. Someone said you had re-fired your BBS.

Oh sure, I only left fidonet for about 2 months, then called my NC to get my node numbers back in the nodelist :)

I remember them.

They were quite the barkers when people arrived for the Picnic that year :)

Dogs (and cats) are relatively short lived compared to
their humans.

Yes, that's sad but true...

There are currently three pooches at my joint. The oldest,
Jasper is a pit-bull mix and is 12 years old. Eva is a Heinz of uncertain
age and is a resuce ... my house-mate's son took her away from an abusive owner after offering to treat him the same way he'd been treating Eva.
And the third is a blue-tick beagle with the most annoying bark/bay.

We're thinking of getting a shepherd... hope it works out.

Basicallly we're pooch-sitting ... but Jasper and Eva seem to have
adopted me. Isobel remains aloof - which is fine with me since she's a
PITA. When Stephan manages to re-locate I'm going to miss those two big
dogs. Izzy, not so much.

Understand :)

8<----- SNIP ----->B

Here is a weird but interesing switch on Lasagne we all liked (as weird
as it sounds (grin). I was doubtful about steaming the lasagna sheets,
but it worked really well :)

From the Food Network:

Sunny's Easy Tomato and Basil Lasagna Roll-Ups
==============================================

Another take on the same subject:

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

Title: Cajun Shrimp Lasagna Roll-Ups
Categories: Seafood, Vegetables, Pasta, Dairy, Cheese
Yield: 6 servings

1 1/4 lb Uncooked U-40 shrimp;
Peeled, deveined
1 md Onion; chopped
2 tb Olive oil
4 md Tomatoes; seeded, chopped
2 tb Cajun seasoning
3 cl Garlic; minced
1/4 c Butter; cubed
1/4 c A-P flour
2 c Whole milk
1 1/2 c Shredded cheddar cheese
1 c Diced, fully cooked,
- andouille sausage
12 Lasagna noodles; cooked,
- drained
4 oz Pepper jack cheese;
- shredded
1 ts Paprika

That looks really good :) I think I'll try it tomorrow.
===
Course Dessert
Difficulty Medium
Browse Category Dessert
Duration 55 Minutes
Cooking Technique Pressure Cook
Main Ingredient Baking Powder, Butter, Confectionery Sugar, Flour, Lemon Juice, Sugar
Keyword Cake Pan
Home Category Dessert
Cook Time 40 Minutes
Servings
6 Servings
INGREDIENTS
For preparation:
╜ cup (100 g) butter
1 cup (175 g) sugar
2 eggs
Zest of 1 lemon
1 1/3 cups (175 g) flour
╜ cup (125 ml) milk mixed with the juice of 1 lemon
1 tsp baking powder
A pinch of salt
1 cup cold water
For the glaze:
1 cup confectioners' sugar
1 tbsp lemon juice
1 tbsp milk
img_4936-scaled-1046x1104-c-default-min
INSTRUCTIONS
Whip the butter until creamy.
Add the sugar and continue whipping until the mixture turns pale. Add the eggs one at a time and the lemon zest. Sift the flour and add, alternating with the milk and lemon mixture and ending with flour.
Add the baking powder and a pinch of salt. Put the mixture in a greased mold, having made sure that it fits in the pot. You can use the Instant Pot removable round bake pan for this. Add 1 cup of water to the pot. Put the rack in and the pan on top. Close and lock the Instant PotR lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook , on pressure level High, and set time to 40 Minutes.
When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid. Meanwhile, prepare the glaze by mixing the confectioner's sugar with the lemon and milk.
Remove the pan from the pot, unmold and pour the glaze on top. It can be served hot or wait until cooled.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

I hope all is going well for you and your family... I've been trying to
catch up here, and I am getting there (slowly (grin)). Some of you
folks like yourself and Steve, and Dale and Dave may remember Sophie
and Indy, my two dogs...Indy died several years ago, and poor Sophie
(the smaller one) is now suffering from liver and thyroid failure...
we're counting the days for the poor girl and trying to be optimistic.

Welcome back. Someone said you had re-fired your BBS.

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

I remember them.

They were quite the barkers when people arrived for the Picnic that
year :)

Automatic door bells that don't require wiring nor batteries. Bv)=

The three living here are much the same,

Dogs (and cats) are relatively short lived compared to
their humans.

Yes, that's sad but true...

There are currently three pooches at my joint. The oldest,
Jasper is a pit-bull mix and is 12 years old. Eva is a Heinz of uncertain age and is a resuce ... my house-mate's son took her away from an abusive owner after offering to treat him the same way he'd been treating Eva.
And the third is a blue-tick beagle with the most annoying bark/bay.

We're thinking of getting a shepherd... hope it works out.

What flavour of shepherd? The "usual" German shepherd? Or an Australian shepherd? Or my favourite a Pyrenean Shepherd.

If I ever get a pooch of my own it will likely be a full sized standard
poodle without the frou-frou hair-do. They are very intelligent, friendly
(if they know you) and territorial (good guard dogs).

Basicallly we're pooch-sitting ... but Jasper and Eva seem to have
adopted me. Isobel remains aloof - which is fine with me since she's a
PITA. When Stephan manages to re-locate I'm going to miss those two big dogs. Izzy, not so much.

Understand :)

At root I am mostly a cat person. But, I've got leather living room
furniture which I don't want used as impromptu scratching posts.

Here is a weird but interesing switch on Lasagne we all liked (as weird
as it sounds (grin). I was doubtful about steaming the lasagna sheets,
but it worked really well :)

From the Food Network:

Sunny's Easy Tomato and Basil Lasagna Roll-Ups
==============================================

Another take on the same subject:

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

Title: Cajun Shrimp Lasagna Roll-Ups
Categories: Seafood, Vegetables, Pasta, Dairy, Cheese
Yield: 6 servings

1 1/4 lb Uncooked U-40 shrimp;
Peeled, deveined
1 md Onion; chopped
2 tb Olive oil
4 md Tomatoes; seeded, chopped
2 tb Cajun seasoning
3 cl Garlic; minced
1/4 c Butter; cubed
1/4 c A-P flour
2 c Whole milk
1 1/2 c Shredded cheddar cheese
1 c Diced, fully cooked,
- andouille sausage
12 Lasagna noodles; cooked,
- drained
4 oz Pepper jack cheese;
- shredded
1 ts Paprika

That looks really good :) I think I'll try it tomorrow.

Course Dessert
Difficulty Medium
Browse Category Dessert
Duration 55 Minutes
Cooking Technique Pressure Cook
Main Ingredient Baking Powder, Butter, Confectionery Sugar,
Flour, Lemon Juice, Sugar
Keyword Cake Pan
Home Category Dessert
Cook Time 40 Minutes
Servings
6 Servings
INGREDIENTS
For preparation:
╜ cup (100 g) butter
1 cup (175 g) sugar
2 eggs

Does that guy have a name? It looks good but Meal Master expects the
title line to have something in it. Bv)=

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

Title: Instant Pot German Chocolate Bundt Cake
Categories: Cakes, Chocolate, Desserts, Dairy
Yield: 8 servings

MMMMM------------------------CAKE BATTER-----------------------------
1 2/3 c Devils food cake mix
2 oz Quick chocolate pudding mix
2 tb Cocoa powder
1/4 c Sugar
6 tb Oil
6 tb Water
2 Eggs
1/2 c Sour cream
1 ts Chocolate or vanilla
- extract

MMMMM-------------------COCONUT-PECAN TOPPING------------------------
5 tb Heavy cream or half & half
1 Egg yolk
1 ts Vanilla
6 tb White sugar
3 tb Butter
3/4 c Shredded coconut
6 tb Chopped pecans

MMMMM---------------------CHOCOLATE FROSTING--------------------------
4 oz Cream cheese
2 tb Butter
1 c Powdered sugar
1/4 c Cocoa powder
1/2 ts Vanilla
pn Salt

Pour 1 1/2 cups water into the bottom of your Instant
Pot. Prepare a half size 6 cup bundt cake pan* by
spraying it well with non-stick cooking spray.

PREPARE CAKE: Add the oil, 6 Tbsp water, eggs, sour
cream and chocolate extract into a medium size bowl and
mix until blended well. Add in the cake mix, pudding
mix, cocoa powder and sugar. Mix for about 2 minutes on
medium speed or until blended well. Turn beater on high
for about 1 minute. Pour the cake batter into the
prepare bundt cake pan and cover it with foil. Place the
pan on top of a trivet and then lower the pan into the
Instant Pot. Cover the Instant Pot and secure the lid.
Make sure the valve is set to sealing. Set the
manual/pressure cook button to 32 minutes. When the time
is up let the pot sit there for 10 minutes and then move
the valve to venting. Remove the lid. Remove the cake
pan from the Instant Pot. Remove the foil and place a
plate on top of the cake pan. Invert the plate and the
cake pan so that the cake comes out on top of the plate.

PREPARE PECAN COCONUT TOPPING: Dump the water out of the
bottom of the Instant Pot and wipe it out. Then add the
cream, egg yolks, and vanilla into the Instant Pot and
whisk. Turn the Instant Pot to the saute setting. Whisk
in the sugar and butter and cook 5 minutes until mixture
is thickened and starts to turn a golden color. Remove
Instant Pot insert from the heat and then stir in the
coconut and nuts. Set aside.

PREPARE THE CHOCOLATE FROSTING: Beat cream cheese and
butter in a large mixing bowl until smooth. Add powdered
sugar and cocoa powder and beat on low until smooth. Add
vanilla and pinch of salt. Whisk until smooth and
creamy.

TOP AND FROST THE CAKE: Use a spoon to scoop the pecan
topping over the top of the cake. Then frost the cake
with the chocolate frosting. I slathered the chocolate
frosting over the entire cake but you could also get
fancy with a pastry bag. Eat and enjoy!

RECIPE FROM: https://www.365daysofcrockpot.com

Uncle Dirty Dave's Archives

MMMMM

... The Little Mermaid wears seashells, A & B shells are too small.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

That sounds great, Dave :)

I remember them.

Yes, they were good mutts... Indy died from stomach cancer, and had gotten surgery for that, but it didn't help :( When Sophie got sick, I was crushed... I figured she still had several years on her since she'd always been so healthy... well, I guess she was until she wasn't :(

They were quite the barkers when people arrived for the Picnic that
year :)

Automatic door bells that don't require wiring nor batteries. Bv)=
The three living here are much the same,

Lol :)

[...]

There are currently three pooches at my joint. The oldest,
Jasper is a pit-bull mix and is 12 years old. Eva is a Heinz of uncertain
age and is a resuce ... my house-mate's son took her away from an abusive
owner after offering to treat him the same way he'd been treating Eva.
And the third is a blue-tick beagle with the most annoying bark/bay.

I know a number of people get pit-bulls but I've always been wary of them in terms of owning one.

We're thinking of getting a shepherd... hope it works out.

What flavour of shepherd? The "usual" German shepherd? Or an Australian shepherd? Or my favourite a Pyrenean Shepherd.

She is a Central Asian shepherd-mix.. Her ears and tail look like that breed - her coloring is very much like a standard shepherd :)

If I ever get a pooch of my own it will likely be a full sized standard poodle without the frou-frou hair-do. They are very intelligent, friendly
(if they know you) and territorial (good guard dogs).

Yes, I knew of a family who owned one, I was surprised at it's size and that they were using that dog as a "guard dog" :) :) [...]

At root I am mostly a cat person. But, I've got leather living room
furniture which I don't want used as impromptu scratching posts.

Yeah, I'd be upset if my cat did that (grin). Our two cats are gonna have to get used to our new dog, but if they have to escape they can always go in the basement :)

Does that guy have a name? It looks good but Meal Master expects the
title line to have something in it. Bv)=

Sure, sorry about that. "Pressure Cooker Lemon Cake"
==========

From nytimes cooking:

Baked Chicken With Hibiscus Barbecue Sauce ==========================================

A homemade hibiscus barbecue sauce makes this oven-baked chicken extraspecial. This recipe layers flavor: A dry rub built on seasoned salt, onion powder and garlic powder flavors the meat, then the sweet-tart, tangy-spicy barbecue sauce
-- a counterpoint to the savory chicken -- is layered on and baked until slightly sticky and caramelized. It gives you that barbecue feel without having to actually set up the grill.

INGREDIENTS
Yield:
4 servings
FOR THE HIBISCUS SAUCE
╝cup apple cider vinegar
╝cup/╜ ounce dried hibiscus flowers, chopped
╜small onion, grated
4teaspoons yellow mustard
1╜teaspoons Worcestershire sauce
1╜teaspoons red-pepper flakes
1╜teaspoons ground cayenne
1teaspoon smoked paprika
1teaspoon coarse kosher salt (such as Morton) 1teaspoon black pepper
1cup dark brown sugar
1cup ketchup
1garlic clove, minced
1whole habanero chile, pieced with a knife (optional) FOR THE CHICKEN
4bone-in, skin-on chicken leg quarters (or use 4 legs and 4 thighs) 2teaspoons seasoned salt (preferably Lawry's) 2teaspoons garlic powder
2teaspoons onion powder
1teaspoon black pepper
1teaspoon smoked paprika
╜teaspoon dried thyme leaves or 1 teaspoon chopped fresh thyme leaves
Olive oil or nonstick cooking spray

Add to Your Grocery List
Ingredient Substitution Guide
Nutritional Information
PREPARATION
Step 1
Make the barbecue sauce: To a medium saucepan, add vinegar, hibiscus flowers, onion, mustard, Worcestershire sauce, red-pepper flakes, cayenne, paprika, salt, pepper and ╜ cup water. Bring to a simmer over medium-high heat, then stir in brown sugar, ketchup, garlic and habanero. Return the sauce to a simmer and cook over medium-low, stirring frequently, until the sauce is thick enough that it streams off a spoon, 20 to 25 minutes. Let cool slightly, then strain the sauce in a strainer set over a bowl, pressing hard on the solids. Be sure to scrape the sauce off the underside of the strainer.

Step 2
Meanwhile, as the sauce simmers, roast the chicken: Heat the oven to 425 degrees. Pat the chicken legs dry and trim off any excess fat, leaving the skin intact.

Step 3
Combine the seasoned salt, garlic powder, onion powder, pepper, paprika and thyme in a small bowl and rub all over the chicken. Place the legs on a rimmed sheet pan, drizzle them with olive oil, and bake until golden brown but just shy of cooked through, about 30 minutes.

Step 4
Once the chicken is golden brown, brush it generously with the barbecue sauce, return back to the oven and bake for another 5 minutes, or until the internal temperature of the chicken is 165 degrees. Serve hot, with more barbecue sauce. (Save any leftover barbecue sauce in an airtight container in the refrigerator for future use.)
========

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

That sounds great, Dave :)

What port is the BBS on. I'm not hooking up - getting bounced right away.
I'm assuming it's the port #.

8<----- SNIP ----->B

I know a number of people get pit-bulls but I've always been wary of
them in terms of owning one.

Jasper is a sweet--heart. I think the "mean" pit bulls that have given
the breed a scary rephewtation were trained that way. Jasper is very territorial and protective of his humans, though.

We're thinking of getting a shepherd... hope it works out.

What flavour of shepherd? The "usual" German shepherd? Or an Australian shepherd? Or my favourite a Pyrenean Shepherd.

She is a Central Asian shepherd-mix.. Her ears and tail look like that breed - her coloring is very much like a standard shepherd :)

Hokay. Never met an Asian Shepherd that I know of.

If I ever get a pooch of my own it will likely be a full sized standard poodle without the frou-frou hair-do. They are very intelligent, friendly (if they know you) and territorial (good guard dogs).

Yes, I knew of a family who owned one, I was surprised at it's size and that they were using that dog as a "guard dog" :) :) [...]

I met my first one (unclipped) who was the guard dog for a hooker who frequented the place I was tending bar. She said Joe protected her from
pushy pimps and rowdy customers. He was always calm and well mannered
in the bar, though.

At root I am mostly a cat person. But, I've got leather living room furniture which I don't want used as impromptu scratching posts.

Yeah, I'd be upset if my cat did that (grin). Our two cats are gonna
have to get used to our new dog, but if they have to escape they can always go in the basement :)

I had a cat (inherited when my mother passed) who helped her Airedale
with herding her litter of who knows what mix puppies. I had thought
she was out of heat when I let het out then let her stay out and one
of the neighbourhood mongrels jumped the fence. Bv)=

Does that guy have a name? It looks good but Meal Master expects the
title line to have something in it. Bv)=

Sure, sorry about that. "Pressure Cooker Lemon Cake"
==========

Fair enuff.

From nytimes cooking:

Baked Chicken With Hibiscus Barbecue Sauce ==========================================

Got that in my Meal muncher already. Ms Peartree does good recipes.

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

Title: Hibiscus-Spiraled Ginger Cookies
Categories: Cookies, Snacks, Herbs, Citrus
Yield: 24 servings

1 c (230 g) unsalted butter;
- room temp
3/4 c (165 g) granulated sugar
2 lg Eggs
2 1/2 c (360 g) A-P flour
1 ts Kosher salt
1 ts Ground ginger
2 tb (28 g) fine chopped candied
- ginger
3 tb Turbinado sugar
2 tb (18 g) fine ground dried
- hibiscus
1 tb Fresh orange zest
2 tb Dried edible flower petals;
- such as rose (opt)

In the bowl of a stand mixer fitted with the paddle
attachment, combine the butter and sugar. Beat on medium
until light and fluffy, scraping down the sides of the
bowl as needed, about 5 minutes. Add 1 egg and mix until
just combined. Scrape down the sides of the bowl.

In a separate bowl, combine the flour, candied ginger,
salt and ground ginger, and whisk together. Turn the
mixer off, add flour mix to the butter all at once and
scrape the bottom and sides of the bowl. Turn the mixer
speed to low and beat until flour is fully incorporated,
scraping the bowl again if needed, about 30 seconds.
Wrap the dough in plastic wrap, pressing down to form a
flat square. Refrigerate the dough until firm, about 30
minutes.

In a small bowl, combine the turbinado sugar, hibiscus,
edible flowers (if using) and orange zest.

Roll the dough between two sheets of parchment paper
into a 10-by-13-inch rectangle. Peel off the top sheet
of parchment paper. Beat the remaining egg with 1
tablespoon of water in a small bowl, and brush the
surface of the dough with the egg mixture. Sprinkle the
hibiscus mixture over the dough, leaving a ╜-inch border
along one of the long edges. Press down lightly on the
sugar to make sure it adheres to the dough. Turn the
dough so that the coated long end is closest to you and,
starting from that end, roll the dough into a tight log.
Use the bottom sheet of parchment to help lift and roll
the dough. Slice the log in equal halves, and wrap each
half with 1 sheet of parchment. Refrigerate until the
dough is firm enough to slice, at least 1 hour and up to
3 days.

Set the oven @ 350║F/175║C.

Line a sheet pan with parchment paper. Slice each log
into 1/2" rounds. Lay the rounds on the prepared baking
sheet, spacing at least 1/2" apart.

Bake until the cookies are golden at the bottom edges,
rotating once halfway through baking, about 22 minutes.
Move the cookies to a wire rack to cool completely.
Store the cookies at room temperature in an airtight
container for up to 3 days. The baked cookies can also
be stored frozen in an airtight container for up to 10
days. Thaw at room temperature before serving.

By: Yewande Komolafe

Yield: 2 dozen cookies

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Man cannot live on bread alone; that's why there's orange marmalade.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Janis,

We were on a cruise/train/bus trip to Alaska the latter part of May, came home with bronchitis (and a bit of a head cold) for me, a mild

case > of Covid for Steve. Both of us are improved, but not 100% yet.
Nice

Your trip sounds like it was really interesting - So sorry about the Covid.. My daughter also got it from one of her trips for work. I
think she is all over now, but I still check on her. :(

We're done with the worst of it, just a bit more congestion than usual
now. Some of it could be due to summer pollen now.

thing about this trip was that we did a shared table for the

evening JK> > meal so we never sat twice with the same group. We shared
the table JK> > with > a good number of international--had an enjoyable
meal and JK> discussion > every night.

This year, we visited Gettysburg again, I love visiting there - I
always see something new.

We've not been there in some years. Last time we went, we bought the
narrated tour (CD) and did the self guided thing--a lot better than the
time I went with my parents. Then we just hit up a couple of the
highlights and called it a "tour".

trying JK> to catch up here, and I am getting there (slowly (grin)). Some of you JK> folks like yourself and Steve, and Dale and Dave may remember Sophie JK> and Indy, my two dogs...Indy died several years
ago, and poor Sophie JK> (the smaller one) is now suffering from

liver > and thyroid failure... JK> we're counting the days for the
poor girl

and trying to be optimistic.

It's hard to lose a pet. We adopted out our cocker spaniel before

moving > from AZ to HI; its been 22 years and I still occaisionally
look for him > to be underfoot.

I'm sorry to hear about your cocker spaniel.. I had one once, he was

Sam was adopted out to a family down the street. We'd gotten him the
same way, when a family had orders for Scotland and didn't want to put
him thru a 6 month quarerentine. HI had a 4 month one, but Sam was 12 by
then and wouldn't have done well in it.

great! Chester, was I named after Howlin' Wolf the singer because

he JK> howled so loudly :) The stinker bit me on our way to KY when we
moved JK> down there, but I think the move traumatized him a bit... He
was find JK> after we got there.

Sam was pre named--we got him when he was 4. Funny thing was, our
neighbors across the street had a cocker spaniel named Sam also. We
called ours, our comic relief because he was so goofy. He bonded fast
with our younger daughter; she was his person and he'd take her side in
"heated discussions" with her dad. (G)

Hopefully Sophie will pass easily and you will have JK> > lots of

happy memories of her.

Yes it is so very hard. I pass by things she used in the house and
start crying again. But she's at rest now. My poor dog, I miss her so much.

But she's not suffering any more.

Here is a weird but interesing switch on Lasagne we all liked (as
weird as it sounds (grin). I was doubtful about steaming the lasagna
sheets, but it worked really well :)

From the Food Network:

Sunny's Easy Tomato and Basil Lasagna Roll-Ups
==============================================

Ingredients
24 lasagna noodles (from about two 1-pound packages) Kosher salt and
black pepper
One 15-ounce container ricotta
4 cups shredded 2- to 6-cheese blend that contains mozzarella (along
with provolone, Parmesan, Asiago, pecorino or jack cheese) 1 cup
chopped fresh basil, plus more for garnish 1 cup chopped fresh Italian
parsley, plus more for garnish 1 teaspoon red chile flakes
2 large eggs, whisked
Zest of 1 lemon
One 24-ounce jar tomato and basil pasta sauce Grated Parmesan, for
garnish

I tried the lasagne sheets once when I found whole wheat ones at a health foods store (don't think it was Whole Foods, think it was

while > we were in Savannah). We came to the conclusion that we liked working > with regular lasagne noodles better, but I can see where the sheets

might be better for something like this. Maybe I'll have to give

them > another try.

Hmm... not sure what this recipe called for above in that respect. I thought it was just normal Lasagna noodles... that's what I used :)

So good to hear from you Ruth, and all the rest of the members of this echo... I miss it.

So get on it more often--we need all the active members we can get.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

Yeah, at the time I was completely burned out and needed a break from just about "everything".

That sounds great, Dave :)

What port is the BBS on. I'm not hooking up - getting bounced right away.
I'm assuming it's the port #.

I bet you are right, I'm sorry :( Here are the ports I use:



Prism BBS Info:
==============
WebBBS: filegate.net:8090/bbbs (New User password email me jmklou@gmail.com) Telnet: filegate.net filegate.net 2030
FTP: filegate.net 60721

I know a number of people get pit-bulls but I've always been wary of
them in terms of owning one.

Jasper is a sweet--heart.

Aw neat :)

I think the "mean" pit bulls that have given
the breed a scary rephewtation were trained that way. Jasper is very territorial and protective of his humans, though.

I can believe that, Dave - given some people who are into Dog Fighting.

Hokay. Never met an Asian Shepherd that I know of.

Neither had I :) Our shepherd that we had years ago was one who's origins I understood to be in Germany.

Yes, I knew of a family who owned one, I was surprised at it's size and
that they were using that dog as a "guard dog" :) :) [...]

I met my first one (unclipped) who was the guard dog for a hooker who frequented the place I was tending bar. She said Joe protected her from
pushy pimps and rowdy customers. He was always calm and well mannered
in the bar, though.

Smart too then :)

Baked Chicken With Hibiscus Barbecue Sauce
==========================================

Got that in my Meal muncher already. Ms Peartree does good recipes.

Heh - good to know :)

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

Title: Hibiscus-Spiraled Ginger Cookies
Categories: Cookies, Snacks, Herbs, Citrus
Yield: 24 servings

That looks really good :) Thank you :)

Pork Casserole
Pork casserole is filled with egg noodles, diced pork, veggies, and cheese. A great recipe to use leftover pork like leftover pork tenderloin or leftover shredded pork. An easy casserole recipe that everyone is sure to enjoy. Prep Time
10 mins
Cook Time
30 mins
Total Time
35 mins
Course: Main CourseCuisine: American Keyword: pork casserole Servings: 6 Calories: 576kcal Author: Heather
Ingredients
12 ounces egg noodles
3 cups cooked pork tenderloin, diced 2 cans cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
2 cups frozen peas and carrots
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper.
Instructions
Cook the egg noodles according to package directions. Once cooked, drain off the water.
Preheat the oven to 350 degrees F. Spray a 9 x 13 baking dish with non-stick cooking spray. In a large bowl stir together cream of mushroom soup, sour cream, peas and carrots, cooked pork, cheese, garlic powder, salt, and pepper. Stir in cooked egg noodles. Pour the mixture into the prepared baking dish. Cover the dish with foil and bake for 30 minutes.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

Yeah, at the time I was completely burned out and needed a break from
just about "everything".

I know about "burn-out".

That sounds great, Dave :)

What port is the BBS on. I'm not hooking up - getting bounced right away. I'm assuming it's the port #.

I bet you are right, I'm sorry :( Here are the ports I use:

Prism BBS Info:
==============
WebBBS: filegate.net:8090/bbbs (New User password email me jmklou@gmail.com) Telnet: filegate.net filegate.net 2030
FTP: filegate.net 60721

BINGO! Hopefully my user information is still active. I may just move
all my Prizm info over to SynchTerm as HyperTerm is really showing its
age. Bv)=

I know a number of people get pit-bulls but I've always been wary of
them in terms of owning one.

Jasper is a sweet--heart.

Aw neat :)

I think the "mean" pit bulls that have given the breed a scary
rephewtation were trained that way. Jasper is very territorial and protective of his humans, though.

I can believe that, Dave - given some people who are into Dog Fighting.

Hokay. Never met an Asian Shepherd that I know of.

Neither had I :) Our shepherd that we had years ago was one who's
origins I understood to be in Germany.

Yes, I knew of a family who owned one, I was surprised at it's size and
that they were using that dog as a "guard dog" :) :) [...]

I met my first one (unclipped) who was the guard dog for a hooker who frequented the place I was tending bar. She said Joe protected her from pushy pimps and rowdy customers. He was always calm and well mannered
in the bar, though.

He helped out if we got a rowdy customer when Marina was in the tavern.
Being a standard poodle he was a BIG dog (hip high on a six-foot human)
and his growl was a bit intimidating.

Smart too then :)

Yes'm. Both dog and dis mistress.

Baked Chicken With Hibiscus Barbecue Sauce
==========================================

Got that in my Meal muncher already. Ms Peartree does good recipes.

Heh - good to know :)

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

Title: Hibiscus-Spiraled Ginger Cookies
Categories: Cookies, Snacks, Herbs, Citrus
Yield: 24 servings

That looks really good :) Thank you :)

I've picked up on a new source of copy-cat recipes (better, IMO, than
Todd Wilbur). She also develops her own recipes.

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

Title: Brown Sugar Bacon Wrapped Pork Tenderloin
Categories: Pork, Spices
Yield: 4 servings

1 1/2 lb Pork tenderloin
1 ts Kosher salt
2 tb Oil
1/2 ts Smoked paprika (pimenton)
1/2 ts Colman's dry mustard
8 sl Bacon; cut in half
3 tb Brown sugar

Set oven @ 350-|F/175-|C.

Pat tenderloin with a paper towel. Salt meat generously
with kosher salt. Heat two tablespoons of vegetable oil
in a large skillet. Sear tenderloin for a couple of
moments on each side, sear until the meat begins to
brown.

Place the meat on a wire rack resting inside of a baking
sheet. Sprinkle the tenderloin with smoked paprika and
dry mustard. Wrap the bacon over the pork tenderloin.
Tuck the ends of the bacon underneath the meat. Sprinkle
brown sugar over the bacon. Lightly press the brown
sugar into the bacon.

Place the meat into the oven and cook for 35 to 40
minutes. Check the meat temperature with a thermometer.
Pork should be @ 145-|F/63-|C when done. Allow the meat
to rest for about 10 minutes before cutting.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... Do not let the sands of time get in your lunch -- National Lampoon
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Ruth!

I'm sorry it has taken me a few days to reply... We bought a new pup yesterday and she is just so wonderful :) She is 82 pounds, a central asian shepherd mix (and German Sheperd). We had to travel about an hour to get her, but she is just so worth it. I called her a "pup" but she is about 4 years old... no papers, but when our vet sees her, I'm sure he'll be able to tell us if that is accurate :)

We were on a cruise/train/bus trip to Alaska the latter part of May,
came home with bronchitis (and a bit of a head cold) for me, a mild

case > of Covid for Steve. Both of us are improved, but not 100% yet.
Nice

Your trip sounds like it was really interesting - So sorry about the
Covid.. My daughter also got it from one of her trips for work. I
think she is all over now, but I still check on her. :(

We're done with the worst of it, just a bit more congestion than usual
now. Some of it could be due to summer pollen now.

Yes, 'tis the season... I also suffer from that, but it hasn't been too bad this year. I hope it stays that way over here (grin).

This year, we visited Gettysburg again, I love visiting there - I
always see something new.

We've not been there in some years. Last time we went, we bought the
narrated tour (CD) and did the self guided thing--a lot better than the
time I went with my parents. Then we just hit up a couple of the
highlights and called it a "tour".

I can understand that :) Sometimes the tours take forever.

ago, and poor Sophie JK> (the smaller one) is now suffering from

liver > and thyroid failure... JK> we're counting the days for the
poor girl

and trying to be optimistic.

It's hard to lose a pet. We adopted out our cocker spaniel before

moving > from AZ to HI; its been 22 years and I still occaisionally
look for him > to be underfoot.

I'm sorry to hear about your cocker spaniel.. I had one once, he was

Sam was adopted out to a family down the street. We'd gotten him the
same way, when a family had orders for Scotland and didn't want to put
him thru a 6 month quarerentine. HI had a 4 month one, but Sam was 12 by
then and wouldn't have done well in it.

It is so hard when they start "aging" :(

great! Chester, was I named after Howlin' Wolf the singer because

he JK> howled so loudly :) The stinker bit me on our way to KY when we
moved JK> down there, but I think the move traumatized him a bit... He
was find JK> after we got there.

Sam was pre named--we got him when he was 4. Funny thing was, our
neighbors across the street had a cocker spaniel named Sam also. We
called ours, our comic relief because he was so goofy.

Yes, cocker spaniels can be so goofy :) Ours was goofy as well :)

He bonded fast
with our younger daughter; she was his person and he'd take her side in "heated discussions" with her dad. (G)

That is so great when a pup attaches to a family member :)

Hopefully Sophie will pass easily and you will have JK> > lots of

happy memories of her.

Yes it is so very hard. I pass by things she used in the house and
start crying again. But she's at rest now. My poor dog, I miss her so
much.

But she's not suffering any more.

True. And now, we have a huge and comical dog,

Here is a weird but interesing switch on Lasagne we all liked (as
weird as it sounds (grin). I was doubtful about steaming the lasagna
sheets, but it worked really well :)

From the Food Network:

Sunny's Easy Tomato and Basil Lasagna Roll-Ups
==============================================

Ingredients
24 lasagna noodles (from about two 1-pound packages) Kosher salt and
black pepper
One 15-ounce container ricotta
4 cups shredded 2- to 6-cheese blend that contains mozzarella (along
with provolone, Parmesan, Asiago, pecorino or jack cheese) 1 cup
chopped fresh basil, plus more for garnish 1 cup chopped fresh Italian
parsley, plus more for garnish 1 teaspoon red chile flakes
2 large eggs, whisked
Zest of 1 lemon
One 24-ounce jar tomato and basil pasta sauce Grated Parmesan, for
garnish

I tried the lasagne sheets once when I found whole wheat ones at a
health foods store (don't think it was Whole Foods, think it was

while > we were in Savannah). We came to the conclusion that we liked
working > with regular lasagne noodles better, but I can see where the
sheets

might be better for something like this. Maybe I'll have to give

them > another try.

Hmm... not sure what this recipe called for above in that respect. I
thought it was just normal Lasagna noodles... that's what I used :)

So good to hear from you Ruth, and all the rest of the members of this
echo... I miss it.

So get on it more often--we need all the active members we can get.

I will, life just gets a little whacky some days, I guess :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

Hi Dave,

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

Sounds good.. let me know if all is working ok for you.

Yeah, at the time I was completely burned out and needed a break from
just about "everything".

I know about "burn-out".

It hits all of us, I guess <grin>

What port is the BBS on. I'm not hooking up - getting bounced right away.
I'm assuming it's the port #.

I bet you are right, I'm sorry :( Here are the ports I use:

Prism BBS Info:
==============
WebBBS: filegate.net:8090/bbbs (New User password email me
jmklou@gmail.com) Telnet: filegate.net filegate.net 2030
FTP: filegate.net 60721

BINGO! Hopefully my user information is still active. I may just move
all my Prizm info over to SynchTerm as HyperTerm is really showing its
age. Bv)=

It should be.. I will check after I finish this message :)

I think the "mean" pit bulls that have given the breed a scary
rephewtation were trained that way. Jasper is very territorial and
protective of his humans, though.

I can believe that, Dave - given some people who are into Dog Fighting.

Hokay. Never met an Asian Shepherd that I know of.

Beautiful long haired breed (at least mine is very long haired :) )

Yes, I knew of a family who owned one, I was surprised at it's size and
that they were using that dog as a "guard dog" :) :) [...]

I met my first one (unclipped) who was the guard dog for a hooker who
frequented the place I was tending bar. She said Joe protected her from
pushy pimps and rowdy customers. He was always calm and well mannered
in the bar, though.

He helped out if we got a rowdy customer when Marina was in the tavern.
Being a standard poodle he was a BIG dog (hip high on a six-foot human)
and his growl was a bit intimidating.

Yeah, they can be very large :)

Smart too then :)

Yes'm. Both dog and dis mistress.

That's cool :)

Baked Chicken With Hibiscus Barbecue Sauce
==========================================

Got that in my Meal muncher already. Ms Peartree does good recipes.

Heh - good to know :)

I've picked up on a new source of copy-cat recipes (better, IMO, than
Todd Wilbur). She also develops her own recipes.

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

Title: Brown Sugar Bacon Wrapped Pork Tenderloin

That sounds TERRIBL(Y) Good :) :)

Categories: Pork, Spices
Yield: 4 servings

1 1/2 lb Pork tenderloin
1 ts Kosher salt
2 tb Oil
1/2 ts Smoked paprika (pimenton)
1/2 ts Colman's dry mustard
8 sl Bacon; cut in half
3 tb Brown sugar

[...]

I think I will try this one, I have everything for it... :)

Take care and thanks!
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

Sounds good.. let me know if all is working ok for you.

HyperTerm (like me) seems to have gotten creaky with the passing years.
It's easier to use SynchTerm and type in the log-on information - until
I finger out how to do carrige returnd between my first and last and
the password.

Yeah, at the time I was completely burned out and needed a break from
just about "everything".

I know about "burn-out".

It hits all of us, I guess <grin>

BINGO! Hopefully my user information is still active. I may just move
all my Prizm info over to SynchTerm as HyperTerm is really showing its
age. Bv)=

It should be.. I will check after I finish this message :)

My first packet we just under 600K. Subsequent versions have been n ormal sized.

8<----- EDIT ----->B

ked Chicken With Hibiscus Barbecue Sauce

==========================================

Got that in my Meal muncher already. Ms Peartree does good recipes.

Heh - good to know :)

I've picked up on a new source of copy-cat recipes (better, IMO, than
Todd Wilbur). She also develops her own recipes.

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

Title: Brown Sugar Bacon Wrapped Pork Tenderloin

That sounds TERRIBL(Y) Good :) :)

Categories: Pork, Spices
Yield: 4 servings

1 1/2 lb Pork tenderloin
1 ts Kosher salt
2 tb Oil
1/2 ts Smoked paprika (pimenton)
1/2 ts Colman's dry mustard
8 sl Bacon; cut in half
3 tb Brown sugar

[...]

I think I will try this one, I have everything for it... :)

It's on my "Round Tuit" list.

I've not Meal Mastered this recipe beyond getting it ready for MMconv formatting. But, I have made some of it up and it WORKS. Bv)=

--MM

Title: best homemade burger seasoning
Categories: Vegetables, Herbs, Spices, Chilies
Yield: 36

2 tablespoons paprika
2 tablespoons smoked paprika
4 tablespoons ground black pepper
2 teaspoons salt
1/2 tablespoon brown sugar
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper

Combine all ingredients and add about 1 1/2 teaspoons
of seasoning to a pound of ground beef. Prepare your
burgers as you normally would. This recipe works for
hamburgers on a grill, and this recipe works well for
burgers you cook on an iron skillet.

NOTES: Your dry mix will keep in an airtight container
for up to three months. And, you will use it all up!
Guaranteed!

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

------------------------

... Cursor: an expert in four-letter words.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Janis,

I'm sorry it has taken me a few days to reply... We bought a new pup yesterday and she is just so wonderful :) She is 82 pounds, a central asian shepherd mix (and German Sheperd). We had to travel about an
hour to get her, but she is just so worth it. I called her a "pup"
but she is about 4 years old... no papers, but when our vet sees her,
I'm sure he'll be able to tell us if that is accurate :)

Fun times! Give her a hug from me.

Your trip sounds like it was really interesting - So sorry about the
Covid.. My daughter also got it from one of her trips for work. I
think she is all over now, but I still check on her. :(

We're done with the worst of it, just a bit more congestion than

usual > now. Some of it could be due to summer pollen now.

Yes, 'tis the season... I also suffer from that, but it hasn't been
too bad this year. I hope it stays that way over here (grin).

The Canadian fires haven't helped. Hopefully they'll be well under
control by the beginning of July; we're going up to VT to do VBS in a
city park. I don't want to come back with another case of bronchitis.

This year, we visited Gettysburg again, I love visiting there - I
always see something new.

We've not been there in some years. Last time we went, we bought the narrated tour (CD) and did the self guided thing--a lot better than

the > time I went with my parents. Then we just hit up a couple of the

highlights and called it a "tour".

I can understand that :) Sometimes the tours take forever.

The self guided ones let you skip parts you weren't as interested in.
The "tour" with the parents we just saw what was out in the open in a
couple of places, mostly monuments.

Sam was adopted out to a family down the street. We'd gotten him the same way, when a family had orders for Scotland and didn't want to

put > him thru a 6 month quarerentine. HI had a 4 month one, but Sam
was 12 by > then and wouldn't have done well in it.

It is so hard when they start "aging" :(

Yes, and even worse when your parents are aged enough that they can't
take care of the pet properly. Saw that with my folks and the last dog
they had.

great! Chester, was I named after Howlin' Wolf the singer because

he JK> howled so loudly :) The stinker bit me on our way to KY when

we > moved JK> down there, but I think the move traumatized him a
bit... He > was find JK> after we got there.

Sam was pre named--we got him when he was 4. Funny thing was, our neighbors across the street had a cocker spaniel named Sam also. We called ours, our comic relief because he was so goofy.

Yes, cocker spaniels can be so goofy :) Ours was goofy as well :)

He bonded fast
with our younger daughter; she was his person and he'd take her side

in > "heated discussions" with her dad. (G)

That is so great when a pup attaches to a family member :)

It was pure funny to see the two of them sometimes. Neveer did get a
video of them "singing" duets tho.

Hopefully Sophie will pass easily and you will have JK> > lots of

happy memories of her.

Yes it is so very hard. I pass by things she used in the house and
start crying again. But she's at rest now. My poor dog, I miss her so
much.

But she's not suffering any more.

True. And now, we have a huge and comical dog,

Enjoy her.

echo... I miss it.

So get on it more often--we need all the active members we can get.

I will, life just gets a little whacky some days, I guess :)

i understand; we're getting ready to travel again. I'm trying to finish
a sewing project for my MIL so I can take my machine in for a tune up
while we're gone. It should be done tomorrow--barring changes in the
schedule. (G)





---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)