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

Title: Waldorf Salad
Categories: Salads
Yield: 1 Batch

1/4 c Mayonnaise
1/4 c Whipped cream or topping
1 lb Tart apples; unpeeled, diced
1 c Celery; chopped
1/4 c Oregon hazelnuts;
- sliced or chopped
2 tb Maraschino cherries; chopped
1/4 ts Salt
2 ts Sugar (optional)
Lettuce

Combine mayonnaise and whipped cream. Add each apple to dressing as
soon as diced. Add celery, nuts, cherries, salt, and sugar; mix well.
Chill and serve on a bed of lettuce.

Recipe by Dundee Hazelnuts

Recipe FROM: <https://web.archive.org/web/20010828201006/
http://www.teleport.com/~nuts/salads.html>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Finally back after almost a month without Fido, not sure why. I was able
to get, thru net mail, the every three weeks or so, the report of what
echoes I was linked to but nothing else.

Title: Waldorf Salad BC> Categories: Salads BC> Yield:

1 Batch

1/4 c Mayonnaise
1/4 c Whipped cream or topping
1 lb Tart apples; unpeeled, diced
1 c Celery; chopped
1/4 c Oregon hazelnuts;
- sliced or chopped
2 tb Maraschino cherries; chopped
1/4 ts Salt
2 ts Sugar (optional)
Lettuce

About 8 years or so ago we had an echo picnic up in western NY hosted by
Nancy Backus and her sister. We were invited to their church that
Sunday, with a pot luck to follow service so several of us made dishes
to contribute. Nancy was allergic to apples so I made a Waldorf salad
using pears instead of apples. After the pot luck had been going for a
while, I went up to the tables where the food was, to check on the
salad. I found an empty bowl; I guess it was popular. (G) IIRC, it was
just pears, nuts, celery and mayonnaise.

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


... Some are so educated they can bore you on almost any subject

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

Hello Ruth,

26 Jul 26 21:20, you wrote to Ben Collver:

Hi Ben,

Ben is on vacation this week with no BBS/Internet access.

-- Sean

... "The reward of a thing well done is to have done it." - Ralph Waldo Emerson
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Waldorf Salad With Hazelnuts
By: Ruth Haffly to Ben Collver on Sun Jul 26 2026 09:20 pm

Finally back after almost a month without Fido, not sure why. I was able
to get, thru net mail, the every three weeks or so, the report of what echoes I was linked to but nothing else.

Welcome back!

I guess this old "series of tubes" Internet thing gets erratic at times.

On my recent camping trip i had a pistol pulled on me, which i have not experienced before. Fortunately, we were able to de-escalate.

Nancy was allergic to apples so I made a Waldorf salad using
pears instead of apples. After the pot luck had been going for a while, I went up to the tables where the food was, to check on the salad. I found
an empty bowl; I guess it was popular. (G) IIRC, it was just pears, nuts, celery and mayonnaise.

Nice story..

It's been years since i've participated in a potluck, but i always found it satisfying when people finished off what i brought. It made the clean-up easier too.

I might have a copy of your Pear Waldorf Salad recipe...

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

Title: Pear Waldorf Salad
Categories: Salads
Yield: 4 Servings

4 Pears (2 c);
- coarsely chopped
2 md Celery ribs (1 c);
- chopped
1/2 c Mayonnaise or salad dressing
1/3 c Nuts; coarsely chopped

Toss all ingredients. Serve on salad greens if desired.

Per serving: 360 Calories

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Sean,

On (28 Jul 26) Sean Dennis wrote to Ruth Haffly...

Hello Ruth,

26 Jul 26 21:20, you wrote to Ben Collver:

Hi Ben,

Ben is on vacation this week with no BBS/Internet access.

This came thru but other than that I've just had the every 3 weeks or so listing of what echos I get (net mail, cooking and 45 points). Nothing
has changed on my end but if this doesn't resolve soon, I'll shut down
Fido (after 32 years and some odd months).

As far as cooking goes, nothing special. Our fig tree is going
gangbusters so we've given a lot away, froze a gallon bagfull and eaten
a good number. We'll probably dry some and continue rehoming as many as possible. It's only one tree but it is a prolific producer.

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


... Always butter up the SYSOP, they taste better that way.

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

Ruth Haffly wrote to Sean Dennis <=-

This came thru but other than that I've just had the every 3 weeks or
so listing of what echos I get (net mail, cooking and 45 points).
Nothing has changed on my end but if this doesn't resolve soon, I'll
shut down Fido (after 32 years and some odd months).

You're always welcome to use my system. I can handle point setups or you can always use offline mail (which is what I use--in fact, I'm using my offline mail reader now). There's no need to disappear if you don't have to. You can email me at sysop@outpostbbs.net if you'd like to set up a connection here. I'll also carry any echo you'd like from the Fidonet backbone as I get my
mail Fidonet feed directly from the Z1C himself.

As far as cooking goes, nothing special. Our fig tree is going
gangbusters so we've given a lot away, froze a gallon bagfull and eaten
a good number. We'll probably dry some and continue rehoming as many as possible. It's only one tree but it is a prolific producer.

I like figs. I've never had a fig tree but I have head hey can put out a lot of fruit. My friend has a mature peach tree that can put out bushels of fruit over a single season.

I bought an eight-quart air fryer last night. I've decided to really try to cook at home a lot more. I found a package of McCormick applewod smoke rub
and bought some chicken breasts to break in the new air fryer. I'm starting
to lose my taste for fast food and want to make healthier, more filling meals at home.

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

Title: Chicken and Black Bean Chili
Categories: Main dish, Seandennis
Yield: 6 Servings

2 tb Cooking oil
3 Large skinless, boneless
Chicken breast halves, cut
Into 1-inch pieces
Sea salt to taste
1 tb Chili powder, to taste
1/2 tb Ground cumin, or to taste
1 Dried chipolte chili pepper,
Ground into powder
Ground black pepper to taste
1/2 tb Ground cayenna pepper
1 Small yellow onion, diced
1 Medium green bell pepper,
Diced
1 Medium yellow bell pepper,
Diced
5 c Water
1 Can (15 oz.) kidney beans,
Undrained
1 Can (15 oz.) black beans,
Undrained
1 Can (11 oz.) whole kernel
Corn, drained
1 tb Green pepper sauce (such as
Tabasco)
1 Can (6 oz.) roasted garlic
Paste
1 Bunch fresh cilantro,
Chopped

1. Heat oil in large pot over medium heat. Place chicken in pot and
brown on all sides. Season with sea salt, chili powder, cumin,
ground chipotle, black pepper, and cayenne pepper. Mix in onion,
green bell pepper, and yellow bell pepper. Pour in about three cups
of water; cook 10 minutes, until about half the water has evaporated.

2. Add the beans and corn; season with green pepper sauce. Reduce
heat to low; mix in remaining two cups of water and tomato paste.
Simmer, stirring occasionally, until thickened, 30 minutes. Top with
cilantro to serve.

From allrecipes.com as featured in September 2010 "Reader's Digest"

MM'd by Sean Dennis on 28 January 2011.

MMMMM

-- Sean

... You never know what you have until you clean your room.

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

This came thru but other than that I've just had the every 3 weeks or so listing of what echos I get (net mail, cooking and 45 points). Nothing
has changed on my end but if this doesn't resolve soon, I'll shut down
Fido (after 32 years and some odd months).

You are always welcome to point from my hub system, 1:2320/105.

As far as cooking goes, nothing special. Our fig tree is going
gangbusters so we've given a lot away, froze a gallon bagfull and eaten
a good number. We'll probably dry some and continue rehoming as many as possible. It's only one tree but it is a prolific producer.

I did not realize you could freeze figs. Interesting.

Mike


--- ScorpioWeb v0.38a (Linux/x86_64)
* Origin: capitolcityonline.net * KY, USA (1:2320/107)

Hi Sean,

This came thru but other than that I've just had the every 3 weeks or
so listing of what echos I get (net mail, cooking and 45 points).
Nothing has changed on my end but if this doesn't resolve soon, I'll
shut down Fido (after 32 years and some odd months).

You're always welcome to use my system. I can handle point setups or
you can always use offline mail (which is what I use--in fact, I'm
using my offline mail reader now). There's no need to disappear if
you don't have to. You can email me at sysop@outpostbbs.net if you'd
like to set up a connection here. I'll also carry any echo you'd like
from the Fidonet backbone as I get my mail Fidonet feed directly from
the Z1C himself.

I'll have to talk this over with my favorite computer guru/geek and see
what he thinks. This is actually the 2nd packet I've gotten this week,
don't know if things have settled down further up the line or not but
it's good to be back.

As far as cooking goes, nothing special. Our fig tree is going
gangbusters so we've given a lot away, froze a gallon bagfull and eaten
a good number. We'll probably dry some and continue rehoming as many as possible. It's only one tree but it is a prolific producer.

I like figs. I've never had a fig tree but I have head hey can put
out a lot of fruit. My friend has a mature peach tree that can put
out bushels of fruit over a single season.

Too bad he's not close enough that I can trade some figs for some
peaches. It's peach season here but I don't think I'll do anything with
them other than the odd baking project or two.

I bought an eight-quart air fryer last night. I've decided to really
try to cook at home a lot more. I found a package of McCormick
applewod smoke rub and bought some chicken breasts to break in the new
air fryer. I'm starting to lose my taste for fast food and want to
make healthier, more filling meals at home.

We don't have an air fryer, probably won't go out and buy one at this
point. If we're gifted one, we'd use it but would have to figure out
where to stow it in the kitchen. (G) Try a peach sauce or glaze on the
chicken, stir in some of the rub. In my mind it sounds like it should be
good,

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


... OH NO! Not ANOTHER learning experience!

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

Hi Mike,

This came thru but other than that I've just had the every 3 weeks or so listing of what echos I get (net mail, cooking and 45 points). Nothing
has changed on my end but if this doesn't resolve soon, I'll shut down
Fido (after 32 years and some odd months).

You are always welcome to point from my hub system, 1:2320/105.

As I told Sean, I'll have to talk it over with Stepehn and see which way
he wants to go. We've pointed off of Marc Lewis for over 20 years now.

As far as cooking goes, nothing special. Our fig tree is going
gangbusters so we've given a lot away, froze a gallon bagfull and eaten
a good number. We'll probably dry some and continue rehoming as many as possible. It's only one tree but it is a prolific producer.

I did not realize you could freeze figs. Interesting.

You can, but they will be mushy when they're thawed--good for
incorporating into something but not eating out of hand. Dried figs are
good too, and they just need a jar or something (air tight bag?) to
store them in. I'll probably make some fig syrup this year; it's just
sugar, water and cooked figs. Mixed with sparkling water makes a unique
soda. The left over fig mash can be used as a bread spread.

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


... The first rule of intelligent tinkering: Save all the parts!

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

Hello Ruth,

05 Aug 26 16:54, you wrote to me:

I'll have to talk this over with my favorite computer guru/geek and
see what he thinks. This is actually the 2nd packet I've gotten this
week, don't know if things have settled down further up the line or
not but it's good to be back.

Okay. I can feed via BinkP and FTP for points.

Too bad he's not close enough that I can trade some figs for some
peaches. It's peach season here but I don't think I'll do anything
with them other than the odd baking project or two.

I am not a fan of peaches but having lived in the South for the past 31 years, I know I'm an oddball. LOL

We don't have an air fryer, probably won't go out and buy one at this point. If we're gifted one, we'd use it but would have to figure out
where to stow it in the kitchen. (G) Try a peach sauce or glaze on the chicken, stir in some of the rub. In my mind it sounds like it should
be good,

The air fryer is good for me since it's easy cleanup and easy to use. My back no longer allows me to stand for five to seven minutes in one spot at a time so I can usually prep things fairly quickly. I can cook an entire meal at once in my air fryer and that is a nice thing for me.

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

Title: Autumn Bisque
Categories: Vegetables, Herbs, Daiey, Citrus
Yield: 12 servings

1/4 Softened butter
2 ts Minced fresh chives
2 ts Minced fresh parsley
1/2 ts Grated lemon zest

MMMMM---------------------------BISQUE--------------------------------
2 tb Olive oil
2 lg Rutabagas; peeled, diced (9
- cups)
1 lg Celery root, peeled, diceed
- (3 cups)
3 md Leeks; white only, chopped
- (2 cups)
1 lg Carrot; diced
3 cl Garlic; minced
7 c Vegetable stock
2 ts Minced fresh thyme
1 1/2 ts Minced fresh rosemary
1 ts Salt
1/2 ts Coarse ground pepper
2 c Milk
2 tb Minced fresh chives

Mix first 4 ingredients. Using a melon baller or
1-teaspoon measuring spoon, shape mixture into 12 balls.
Freeze on a waxed paper-lined baking sheet until firm.
Transfer to a freezer container; freeze up to 2 months.

In a 6 qt. stock pot, heat oil over medium heat; saute
rutabagas, celery root, leeks and carrot for 8 minutes.
Add garlic; cook and stir for 2 minutes. Stir in stock,
herbs, salt and pepper; bring to a boil. Reduce heat;
simmer, covered, until vegetables are tender, 30-35
minutes.

Puree soup using an immersion blender. Or cool slightly
and puree in batches in a blender; return to pan. Stir
in milk; heat through. Removed herbed butter from
freezer 15 minutes before serving. Top servings with
chives and butter.

Merry Graham, Newhall, California

Makes 12 servings (3 quarts)

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

Uncle Dirty Dave's Archives

MMMMM

-- Sean

... The week after Halloween is a lawless wasteland of dietary anarchy.
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Ruth,

05 Aug 26 16:54, you wrote to me:

I'll have to talk this over with my favorite computer guru/geek and
see what he thinks. This is actually the 2nd packet I've gotten this
week, don't know if things have settled down further up the line or
not but it's good to be back.

Okay. I can feed via BinkP and FTP for points.

Too bad he's not close enough that I can trade some figs for some
peaches. It's peach season here but I don't think I'll do anything
with them other than the odd baking project or two.

I am not a fan of peaches but having lived in the South for the past 31 years, I know I'm an oddball. LOL

We don't have an air fryer, probably won't go out and buy one at this point. If we're gifted one, we'd use it but would have to figure out
where to stow it in the kitchen. (G) Try a peach sauce or glaze on the chicken, stir in some of the rub. In my mind it sounds like it should
be good,

The air fryer is good for me since it's easy cleanup and easy to use. My back no longer allows me to stand for more than five to seven minutes in one spot at a time so I can usually prep things fairly quickly. I can cook an entire meal at once in my air fryer and that is a nice thing for me.

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

Title: Autumn Bisque
Categories: Vegetables, Herbs, Daiey, Citrus
Yield: 12 servings

1/4 Softened butter
2 ts Minced fresh chives
2 ts Minced fresh parsley
1/2 ts Grated lemon zest

MMMMM---------------------------BISQUE--------------------------------
2 tb Olive oil
2 lg Rutabagas; peeled, diced (9
- cups)
1 lg Celery root, peeled, diceed
- (3 cups)
3 md Leeks; white only, chopped
- (2 cups)
1 lg Carrot; diced
3 cl Garlic; minced
7 c Vegetable stock
2 ts Minced fresh thyme
1 1/2 ts Minced fresh rosemary
1 ts Salt
1/2 ts Coarse ground pepper
2 c Milk
2 tb Minced fresh chives

Mix first 4 ingredients. Using a melon baller or
1-teaspoon measuring spoon, shape mixture into 12 balls.
Freeze on a waxed paper-lined baking sheet until firm.
Transfer to a freezer container; freeze up to 2 months.

In a 6 qt. stock pot, heat oil over medium heat; saute
rutabagas, celery root, leeks and carrot for 8 minutes.
Add garlic; cook and stir for 2 minutes. Stir in stock,
herbs, salt and pepper; bring to a boil. Reduce heat;
simmer, covered, until vegetables are tender, 30-35
minutes.

Puree soup using an immersion blender. Or cool slightly
and puree in batches in a blender; return to pan. Stir
in milk; heat through. Removed herbed butter from
freezer 15 minutes before serving. Top servings with
chives and butter.

Merry Graham, Newhall, California

Makes 12 servings (3 quarts)

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

Uncle Dirty Dave's Archives

MMMMM

-- Sean

... The week after Halloween is a lawless wasteland of dietary anarchy.
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

I'll have to talk this over with my favorite computer guru/geek and
see what he thinks. This is actually the 2nd packet I've gotten this
week, don't know if things have settled down further up the line or
not but it's good to be back.

Okay. I can feed via BinkP and FTP for points.

For that you will need to talk with Stephen. He sets things up and tells
me what to do. Sometimes he has to tell me several times before I get
the routine memorised but once I have it down, I can run it without his prompts.

Too bad he's not close enough that I can trade some figs for some
peaches. It's peach season here but I don't think I'll do anything
with them other than the odd baking project or two.

I am not a fan of peaches but having lived in the South for the past
31 years, I know I'm an oddball. LOL

I've always liked peaches. Back when I was in my early teens, we did a
family camping trip to Washington, DC and other points of interest along
the way. I remember getting some really good peaches in Virginia, sun
warmed and really juicy, from a roadside stand. Another time, after
Stephen and I were married, we got a bushel of peaches from one of our
local farmers (We were living on the coast of NC then.) that were so
sweet I canned a lot of them without sugar. More went into jam, cobbler
and just eating out of hand.

We don't have an air fryer, probably won't go out and buy one at this point. If we're gifted one, we'd use it but would have to figure out
where to stow it in the kitchen. (G) Try a peach sauce or glaze on the chicken, stir in some of the rub. In my mind it sounds like it should
be good,

The air fryer is good for me since it's easy cleanup and easy to use.
My back no longer allows me to stand for five to seven minutes in one
spot at a time so I can usually prep things fairly quickly. I can
cook an entire meal at once in my air fryer and that is a nice thing
for me.

I understand, some time ago I had a fall that I thought just bruised my
back but from later CT scans, it showed a compression fracture in one of
the vertabrae. If I'm moving, I'm ok but I can't stand still very long.
Even sitting, I have to get up and move every so often, just to take a
bit of presure off the lower back. That's where sewing is good; I have
to get up to press a section before moving on to the next one on a
regular basis. Right now I'm working on a western style shirt for
me--yokes, cuffs, collar and front band are a turquoise marble print,
main body of the shirt and sleeves are shades of blue print.


---
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)

Ruth Haffly wrote to Sean Dennis <=-

For that you will need to talk with Stephen. He sets things up and
tells me what to do. Sometimes he has to tell me several times before I get the routine memorised but once I have it down, I can run it without his prompts.

I understand. He knows where to find me. :P

I've always liked peaches. Back when I was in my early teens, we did a family camping trip to Washington, DC and other points of interest
along the way. I remember getting some really good peaches in Virginia, sun warmed and really juicy, from a roadside stand. Another time, after Stephen and I were married, we got a bushel of peaches from one of our local farmers (We were living on the coast of NC then.) that were so
sweet I canned a lot of them without sugar. More went into jam, cobbler and just eating out of hand.

My mom and dad love peaches. The had a mature peach tree they had to leave behind when they moved recently. No
word on if they'll plant a new one.

I understand, some time ago I had a fall that I thought just bruised my back but from later CT scans, it showed a compression fracture in one
of the vertabrae. If I'm moving, I'm ok but I can't stand still very
long. Even sitting, I have to get up and move every so often, just to
take a bit of presure off the lower back. That's where sewing is good;
I have to get up to press a section before moving on to the next one on
a regular basis. Right now I'm working on a western style shirt for me--yokes, cuffs, collar and front band are a turquoise marble print,
main body of the shirt and sleeves are shades of blue print.

I try to get up and move also after being on the computer. Driving long istances requires an hourly break to
move around (and a bathroom break since I am on a diuretic). With my back, I have a bone spur pressing on a
ganglia of nerves going out the left side of L5. It is quite painful and causes my back to cramp up and
literally seize. Sometimes it's bad enough it takes my breath away. So far, narcotics and steroid shots have
not helped. I'm hoping I can get a pain stimulator implanted so I can at least function with less pain.

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

Title: SPARKLING FALL HARVEST PUNCH
Categories: Beverages, Low-cal
Yield: 10 Servings

2 c Cranberry juice
2 c Apple juice
1 1/2 c Orange juice
2 c Club soda
Orange slices for garnish
Cranberries for garnish

Combine juices in a large bowl or pitcher.

Just before serving, add club soda and stir. Garnish with sliced
oranges and fresh whole cranberries. 7 1/2 cups

3/4 cup serving 71 calories, 1 fruit exchange protein < 1 g, fat
trace, carbohydrate 17 g, fiber .1 g, cholesterol 0, sodium 13 mg,
potassium 146 mg

Source: Univ of Cal. San Diego Healthy Diet for Diabetes c. 1990
Shared but not tested by Elizabeth Rodier Oct 93

MMMMM

-- Sean

... My resume is a list of things I hope I never have to do again.

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

Hi Sean,

For that you will need to talk with Stephen. He sets things up and
tells me what to do. Sometimes he has to tell me several times before I get the routine memorised but once I have it down, I can run it without his prompts.

I understand. He knows where to find me. :P

And we've had enough going on otherwise that there's been no convenient
time to discuss it.

I've always liked peaches. Back when I was in my early teens, we did a family camping trip to Washington, DC and other points of interest
along the way. I remember getting some really good peaches in Virginia, sun warmed and really juicy, from a roadside stand. Another time, after Stephen and I were married, we got a bushel of peaches from one of our local farmers (We were living on the coast of NC then.) that were so
sweet I canned a lot of them without sugar. More went into jam, cobbler and just eating out of hand.

My mom and dad love peaches. The had a mature peach tree they had to leave behind when they moved recently. No
word on if they'll plant a new one.

I don't know what the time lag is between planting and significant fruit production is; do they have the years to wait to expect fruit? With our
fig tree (which has slowed down its production for the year) I think we
had to wait about 3-4 years before we got any figs, then another couple
of years before it put out enough to do anything with. The last few
years it has gone gangbusters for about a month. This year we've let the
birds have more of a share than in previous years.

I understand, some time ago I had a fall that I thought just

bruised my RH> back but from later CT scans, it showed a compression
fracture in one RH> of the vertabrae. If I'm moving, I'm ok but I can't
stand still very RH> long. Even sitting, I have to get up and move
every so often, just to RH> take a bit of presure off the lower back.

I try to get up and move also after being on the computer. Driving
long istances requires an hourly break to
move around (and a bathroom break since I am on a diuretic). With my

We try to break about every 90 minutes to two hours. Stephen had a
stroke back in early 2014 after we made a drive down to Florida that
took almost twice as long as normal because of sitting in interstate
parking lots. Now we make sure to break; if there's no convenient rest
area, we usually have our camper and can find a parking lot or fairly
level spot to pull into.

back, I have a bone spur pressing on a SD> ganglia of nerves going

out the left side of L5. It is quite painful SD> and causes my back to
cramp up and SD> literally seize. Sometimes it's bad enough it takes
my breath away. SD> So far, narcotics and steroid shots have SD> not
helped. I'm hoping I can get a pain stimulator implanted so I can SD>
at least function with less pain.

Can't be surgically removed? BTW, I may not be "on the air" at the end
of the week--got a bronchoscopy scheduled for Friday and then the Purple
Heart banquet on Saturday. We're both "working" the latter, Stephen is
one of the official photographers and I work with the Legion Auxilary in
a pre-meal event.

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


... I hit my CTRL key, but I'm STILL not in control

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

Ruth Haffly wrote to Sean Dennis <=-

And we've had enough going on otherwise that there's been no convenient time to discuss it.

My BBS has been around for 30 years; it's not going anywhere any time
soon. :P

I don't know what the time lag is between planting and significant
fruit production is; do they have the years to wait to expect fruit?

2-4 years if a sapling is planted. 3-5 years if planted from a pit.

With our fig tree (which has slowed down its production for the year) I think we had to wait about 3-4 years before we got any figs, then
another couple of years before it put out enough to do anything with.

From what I understand from what my mom tells me, a lag time between
planting and fruit bearing is common with many fruit trees.

The last few years it has gone gangbusters for about a month. This year we've let the birds have more of a share than in previous years.

We kept getting hit with unexpected hard freezes and that killed all the
buds on the trees so no fruit those years.

We try to break about every 90 minutes to two hours. Stephen had a
stroke back in early 2014 after we made a drive down to Florida that
took almost twice as long as normal because of sitting in interstate parking lots. Now we make sure to break; if there's no convenient rest area, we usually have our camper and can find a parking lot or fairly level spot to pull into.

I try to plan before I go for rest breaks. I did notice during my
Indiana trip a few weeks ago I didn't have to stop nearly as often as I thought. Then again, my dad was driving and he was hellbent on getting
home as fast as possible.

Can't be surgically removed? BTW, I may not be "on the air" at the end
of the week--got a bronchoscopy scheduled for Friday and then the
Purple Heart banquet on Saturday. We're both "working" the latter,
Stephen is one of the official photographers and I work with the Legion Auxilary in a pre-meal event.

Unfortunately, not without a high risk of permanent paralysis.

Good luck with the bronchoscopy.

I'm going to my Legion post's monthly meeting tonight. I know they
want me to help with a project but I don't know what yet though.

(Edited later: I have become my post's webmaster and possible social
media manager.)

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

Title: Red Kidney Bean Soup
Categories: Soups, Appetizers, Lunch, Vegetables, Mark's
Yield: 1 Recipe

1 tb Vegetable oil
1 md Onion, sliced
4 Garlic cloves, crushed
1 md Carrot, sliced
2 tb Red chiles, chopped, fresh*
1/2 ts Thyme
2 tb Parsley
2 Bay leaves
1/2 c Tomatoes, finely chopped
3 ts Tomato paste
1 c Red kidney beans, soaked
7 c Vegetable stock
Salt & pepper
1/2 tb Nutritional yeast, optional+

Heat oil in a large soup pot. Stir in the onions, garlic and carrots.
Cover & sweat over low heat for 5 minutes. Add the chiles and herbs,
stir well & continue to cook, covered, for a further 5 minutes. Stir
in the tomatoes, tomato paste & kidney beans. Mix well, ensure that
the heat is very low, & cook for 3 to 5 minutes, stirring
occasionally. Pour in the stock, season with salt & pepper & bring to
a boil. When at a full rolling boil, let it boil hard for 5 minutes,
then reduce the heat & simmer until the beans are tender. The length
of time will vary, depending upon the age of the beans, from 50
minutes, to 2 hours. When cooked, turn off the heat, stir in the
nutritional yeast, if desired & let cool.

Once cool, transfer the soup, in batches, to a food processor or
blender & blend until very smooth. Return to a clean pot & gently
re-heat. Serve with good, home-made bread. It will also work with a
good, hearty flat bread, if that's not too much of a contradiction in
terms. Try a Native flat bread, for example.

* I'm experimenting with fresh chiles rather than dry ones, I find the
flavour to be intense, but I find that I may be over doing the
quantities, so reduce the amount if you prefer less hot food. If you
do not have fresh, a good guideline is to use dried in the following
quantities: 1 dried chile gives a mild flavour; 2 give a medium heat;
3 will be hot; then there's people like me & others who will go up
from there, depending upon taste. The trick is to use only enough
chiles so that the other tastes are not masked.

+ This is optional. It's another area of experimenting. I find that
a little nutritional yeast in pureed foods, or in "cream" sauces,
gives added creaminess to dishes. It is entirely up to the cook.

Recipe by Mark Satterly.

From: Mark Satterly Date: 13 Jan 96

MMMMM

-- Sean

... How is my wallet like an onion? Every time I open it, I cry.

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