Subj : Re: It's time
To   : Sean Dennis
From : Dave Drum
Date : Thu Sep 01 2022 05:08:00

-=> Sean Dennis wrote to All <=-

SD> I will be shutting down my BBS on September 30th.  After 26 years, it's
SD> time for me to move on.  I will make sure I find a moderator for the
SD> echo before then!

SD> This decision has been a long time coming but I am planning on
SD> traveling across the US and the care and feeding of a BBS just doesn't
SD> fit into my plans.

Gonna hitch-huke? Travelling co$ts a fair amount of dosh .... even if
you can stay in hostels or sponge off friends. I thought your vehicle
was taken to the knacker's yard.

SD> I plan on still being around via offline mail though so I am not
SD> disappearing.

Please do.

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

     Title: Mexican Roadside Chicken w/Green Onions
Categories: Poultry, Herbs, Chilies, Citrus, Vegetables
     Yield: 4 Servings

 1 1/2 ts Ancho powder
     1 ts Dried Mexican oregano
       pn Ground cloves
   1/2 ts Ground cinnamon
     2 cl Garlic; peeled, pressed
     3 tb Apple cider vinegar
   1/4 c  Fresh orange juice
     1 ts Salt; + more for the onions
     3 lb Chicken; butterflied
     2 bn Green onions
          Olive oil; to brush onions
          Grilled tomatillo salsa; for
          - serving

 Light a chimney 3/4 full of charcoal. While the charcoal
 is lighting, mix all the ingredients for the rub together
 in a small bowl.

 When the charcoal is fully lit and covered in gray ash,
 pour coals out and arrange them on one side of the
 charcoal grate, keeping the other side empty. Place the
 chicken over the cool side of the grill, skin side down,
 and brush exposed side with the wet rub. Flip the chicken
 over and brush the other side with the rub. Cover the
 grill and cook, basting occasionally with any remaining
 rub, about 45 minutes. Remove the chicken from the grill
 and allow to rest for 10 to 15 minutes.

 While the chicken is resting, brush the onions with olive
 oil and season with salt. Place the onions over the hot
 side of the grill and cook until tender and browned, about
 5 minutes per side.

 To serve, cut the chicken into quarters, top with green
 onions and tomatillo salsa.

 Serves four

 Posted by: Joshua Bousel

 RECIPE FROM: http://www.seriouseats.com

 Uncle Dirty Dave's Archives

MMMMM

... Lard adds a meaty boost to dishes that don't have any actual meat
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