Subj : Re: Welcome Home
To : Janis Kracht
From : Dave Drum
Date : Sat Jun 17 2023 05:53:00
-=> 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.
JK> 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
JK> I know a number of people get pit-bulls but I've always been wary of
JK> 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.
JK> She is a Central Asian shepherd-mix.. Her ears and tail look like that
JK> 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).
JK> Yes, I knew of a family who owned one, I was surprised at it's size and
JK> 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.
JK> Yeah, I'd be upset if my cat did that (grin). Our two cats are gonna
JK> have to get used to our new dog, but if they have to escape they can
JK> 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)=
JK> Sure, sorry about that. "Pressure Cooker Lemon Cake"
JK> ==========
Fair enuff.
JK> From nytimes cooking:
JK> Baked Chicken With Hibiscus Barbecue Sauce
JK> ==========================================
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.
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