Subj : Wienerschnitzel
To : Ben Collver
From : Ruth Haffly
Date : Sun Dec 31 2023 16:46:32
Hi Ben,
RH> Just adding my $.02 to keep the echo going. At the end of next month,
RH> I'll have been on it for 30 years.
BC> That's a long time! How did you first find your way to this echo?
BC> I've been using recipes from this echo since 1995, only i didn't know
BC> they came from this echo. I wish i had discovered it decades ago.
We had moved to AZ (Fort Huachuca) the year before and Steve got
involved with the local computer community; we had a Commodore 64 at the
time. He was over at the home of somebody else, doing something or other
with computers and was asked if he knew about FidoNet. He didn't, was
introduced to it, came home and joined several echoes. He also joined
the Cooking echo, got me to start reading it after a few weeks. I joined
several sewing/crafting related echoes (which have since folded) and
have kept up with the Cooking group. In that time Steve went to Korea
for a year, then back to AZ; we moved to Hawaii in 2001, Savannah, GA in
2006; and Wake Forest, NC in 2009 but have kept up with the echo. In
2007 we were able to attend our first Cooking echo picnic, hosted by the
Shipps, and have been able to attend several others since, hosting it
(the most recent, probably the last one) in 2019. I've used a number of
recipies from here, contributed a some and have had fun discussing
various cooking related topics with the folks here over the years.
BC> Recently someone on Mastodon asked for advice about "creating a
recipe BC> site without ads or pages of backstory.. and what is the
best platform BC> to build this on?" They wanted to be able to invite
others to BC> contribute recipes and have the option to monetize it. I
thought BC> about inviting them to this echo, but had some
reservations.
That last thing, the option to monetize, would have ruffled a lot of
feathers on the echo. I don't think it would have been accepted so you
did well to follow your thoughts/reservations and not suggest they join
the echo.
Meanwhile, it's New Year's Eve. The traditional southern meal for
January 1 is black eyed peas and collard greens, to symbolise riches for
the coming year (coins and folding money). I don't cook them for New
Year's but have eaten both of them at various times. Collard greens are
best picked/eaten after they've been frost bitten; they cook much faster
then. We like them boiled, with something like a smoked ham hock cooked
with them.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Our necessities are few but our wants are endless...
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
