Subj : Keyboards was: Alive?
To : Ruth Haffly
From : Dave Drum
Date : Thu Jan 05 2023 06:23:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Good to see you back (for some reason, my F6 and F9 keys aren't
RH> working. I've been reqading, not replying this past month, too many
RH> irons in the fire to give Fido much attention.
DD> Good to see you back as well. As for the function keys - try a
DD> different keyboard. Unless you're using a leptop/netbook. Then you
DD> have a problem requiring disassembly most likely.
RH> I'm using a net book. Steve tried it, said to use the Function key as
RH> well as the F6 or F9. It'll work that way until he can better trouble
RH> shoot it. Had to get a new battery for the net book, first 2 he ordered
RH> came in dead so 3rd was (successfully) ordered from a different source.
RH> It's about 4 or 5 years old so beginning to get a bit cantankerous. (G)
I had a *cheap* keyboard that came with my newest Dell mid-tower which
required use of the "function" key along with Fi, F2. etc. I soon donated
it to Computer Banc to be someone else's problem.
Just for S&G I fired off one of my ASUS netbooks which are at least 15
years old. I'm considering whether or not to update the Linux that came
pre-installed or just to let it churn along as-is. After having it on
(plugged in) all morning I took it to lunch with my friend Les to play
show and tell with my latest project. It fired up and did its thing at
the cafe ... even hooked into the WiFi and let me know "Captain! Incoming
message" when I got an e-mail. So the battery is still good.
RH> We had a good, but cold (low 30sF for highs) Christmas Day, day before
RH> was even colder. Since we had church, we baked a ham the day before &
RH> Steve made a chocolate truffle cheese cake. Had rice and cole slaw with
RH> the ham.
DD> I had thought you and Steve were R-Podding off to the wilds of the
DD> Western US to vist chirrun and grandchirrun. Sean and I have been
DD> trying to get Greg Mayman back into FIDO. Hopefully, if we're
DD> successful it will induce Glen Jamieson and loose cannon, Kevin to
DD> return as well
RH> The R-Pod isn't a 4 seasons camper so we parked it for the winter. Not
RH> sure now, with my hand surgeries coming up (see message to Dale) when
RH> we'll be able to take it out again. We'd like to go up to NY to see
RH> Steve's family this spring, also have a 10 or 12 (forget exact dates)
RH> trip to Alaska planned for late May. It would be nice to have the
RH> Austrailian guys back with us; its been a while since we've seen them.
Glen is surprising me by still being above ground. He's got to be in his
90s by now. And Kevin is atill Kevin .... as skewed in his outlook as he
ever was.
RH> I'll try to get back to being on Fido more regularly this year, only
RH> one trip scheduled (so far) this year. Other than that, some hand
RH> surgery is to be scheduled (on the right hand, I'm left
RH> handed/ambidexterous) in the not too distant future.
I see that you're going to have new knuckles installed. I was not aware
that could be done - altho, I'm not surprised. Good luck!
DD> Is that going to be to see the progeny or the Vermont thing? Just
DD> being nosy here. Bv)=
RH> No, trip to Alaska, a combination cruise and inland tour by train/bus.
RH> late May, get back to NC in wee small hours of June 1. Don't know about
RH> a VT trip this year, have to see what happens this spring.
I've been to Alaska - where the state bird is the mosquito and the only
thing over that hill is more hills. Once was quite sufficient for me. I
can understand why Swisher retreats to the Geriatric Snowbird's village
in Aridzona every year.
RH> Happy & blessed new year to all here,
DD> Right back atcha.
DD> This was my welcome the new year nosh on amateur night. Dennis and I
DD> did not poke our heads outside the door from 1300 on 31 December until
DD> the sun was up on 01 January.
RH> We stayed in too, didn't go out until about 10:30 for church & lunch
RH> after at the Hibachi Grill. First time there, a hole in the wall place,
RH> decent food. We split a seafood plate and each had a spring roll, with
RH> drinks and tip, just a bit over $20.
DD> At which time I delivered the leftovers to my brother and his wife who
DD> were down with flu-like maladies - but not Covid.
RH> Hopefully on the mend by now. So far we've avoided all of those
RH> nasties.
As far as I know the "screaming wahjeemies" are over and the Charmin
supply is breathing a sigh of relief.
RH> Looks good but sadly, one we can't do because of Steve's corn allergy.
I had quite forgotten about that. My good friend, Les, has an allergy to
fresh tomatoes. Cooked are OK. Which is a good thing since he is an ICS
Grand Master Chilli Cook.
My only allergies are to banananananas and marijuana (which got me out
of the 1960s pretty well intact). And I abhor bologna - but that's self
inflicted. But it still triggers my gag reflex.
When you get your hands back in working order you may want to try this
for one of your church fund raisers. Georgia (my sister) used this recipe
10 fold in a fund-raiser for the local (to her) "Save the Opera House"
drive. They did 8 ounce bowls and ran out of chilli. Bv)= They also
had Michael Loo to do a violin recital - which went over as well as the
chilli. The old Opera House was saved (and refurbished).
5 lb Chilli grind beef chuck
8 oz Suet
3 Ribs celery; w/leaves
1 ts Jalapeno powder; + more to
- taste
+=OR=+
1 Fresh jalapeno; stemmed
46 oz Can Red Gold tomato juice
46 oz Can chicken broth
1 tb Minor's or GFS beef base
+=IN=+
16 oz Boiling water
4 oz Baron's # 5640 chilli spice
- mix (chilli powder)
1 1/2 oz Ground cumin
1 1/2 tb Brown sugar
1 1/2 tb Onion granules
1 tb Garlic granules
3/4 tb Salt
1/2 ts Oregano; crumbled
1/2 ts White pepper
1/2 ts Worcestershire powder
1 1/2 ts Vinegar
1/2 ts Prune juice; opt
Cayenne pepper; opt
Finely diced bell pepper;
- opt
MMMMM---------------------------KICKER--------------------------------
2 1/2 tb Mexene chilli mix *
1/2 tb Ground cumin
1/2 tb Garlic granules
1/2 ts Salt; more to taste
96 oz Brooks Chilli Hot beans **
* Or Ray's Chilli Mix
** Not at an ICS cook-off unless entering the new "Home-
style" category. At your home - or restaurant: beans are
fine if you like them. (but NOT kidney beans)
This should produce 2+ gallons of chilli sauce.
Prepare the basic recipe - down to the kicker section.
Render the suet and cook the chuck in it until all the
pink disappears.
While the meat is cooking place the celery, jalapeno,
and tomato juice in a blender and puree.
Make sure all lumps of beef have been broken up. Place
the meat and the celery/chile/tomato juice in an 8 quart
heavy-bottom pot.
Add balance of ingredients to the pot, stirring to mix.
Add in the chicken broth and beef base/water simmering
on a low flame. Stir often enough to keep the chilli
from scorching or sticking.
Taste often and adjust seasonings (especially salt and
garlic) as you go - to your taste.
When sauce is cooked, in your estimation, remove from
heat, and refrigerate overnight.
The next day, re-heat the chilli sauce on a low flame
until heated through and at a nice low simmer. Add the
"kicker" ingredients and cook for at least 15 minutes
to allow flavours to marry and blend. Add the beans and
stir to combine.
With the addition of the beans, there should be 2 1/2
gallons of chilli.
This should serve: 32 Ten-ounce bowls
Recipe adapted from Les Eastep's chilli supper recipe.
I have used this recipe in ICS chilli cook-offs and
have placed higher (ironically) than its originator
in those contests more than once.
MM Format by Dave Drum - 02 February 2004
Uncle Dirty Dave's Kitchen
MMMMM
... Marshmallows: the candy you set on fire when you're camping - Neekha
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