Subj : Re: Spicy Tomato Soup
To   : Sean Dennis
From : Dave Drum
Date : Sun Feb 26 2023 05:48:00

-=> Sean Dennis wrote to Dave Drum <=-

DD> I thought that was a UNIX bug.

SD> It is; my memory is not good.  The big problem is a lot of DOS programs
SD> used a 16-bit signed integer to store the date and that will overflow
SD> soon enough.

My memory OTOH is excellent. I can remember anything - whether it has
happened or not. Bv)=

DD> I zinged him last night for being a lurker and invited the others in
DD> the Down Under wonders crew to join in also. Just learned that Glen
DD> Jamieson is in hospital. Kevin thinks the reason is connected with food
DD> that he fed Glen.

SD> Oh no. :(

Glen is some older than me. And still (was) gong strong. I think he may
have passed 90 and headed for the century mark. And I think he still
flits about the Southern Hemisphere and occasionally gets involved in
engineering projects. He used to come to echo picnics - which is where
I met and shared a pint with him.

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

     Title: Squiddles
Categories: Seafood, Pasta, Herbs, Mushrooms
     Yield: 4 Servings

   250 g  Squid rings; thin, young
   300 g  Egg noodles; cooked, drained
     2 tb Fresh coriander; chopped
   1/2 ts Ground coriander
   1/2 ts Ground ginger
     1 tb Chopped spring onion
          - or chives
   100 g  Mushrooms; sliced
   1/4 ts Pepper
     2 tb Extra Virgin olive oil
     3 tb Cream; opt
   1/4 ts Nutmeg; opt
          Salt

 Pour 1 Tbsp of olive oil in a pan then add the chopped
 spring onions or chives and cook for a couple of minutes.
 Add the spices, then the mushrooms, cooking for a further
 minute or two. (Add more oil if mixture is too dry).

 Once cooked, remove from the pan and set aside. Add
 remaining oil to the pan, turn up the heat and place in
 the squid rings and cook for only two minutes. Do not
 overcook.

 Remove the squid from the pan. Add the mushroom and spice
 mixture back to the pan, followed by the cooked noodles
 and toss to warm through. Add the squid, with the
 coriander or parsley, pepper and nutmeg (optional). Stir
 through a little cream (optional).

 Serve with a garden salad.

 Wine - Sauvignon Blanc

 -- 1997 Australian Broadcasting Corporation

 Typed by Glen Jamieson February 2000

 Uncle Dirty Dave's Archives

MMMMM

... We need to raise the bar on what an "alcoholic" is for a while.
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