Subj : Re: Participation
To : Dave Drum
From : Ben Collver
Date : Tue Jan 14 2025 23:27:41
Re: Re: Participation
By: Dave Drum to Ben Collver on Tue Jan 14 2025 06:31:32
DD> My first computer was one I built myself from a sandwich baggie full
DD> of parts and a mimeographed (remember those?) sheet of instructions. No
DD> keyboard - programmed w/dip switches. And no storage.
Where did you get the parts and instructions for your first computer?
In old scifi magazines i saw ads for "paper computer" kits.
https://en.wikipedia.org/wiki/CARDboard_Illustrative_Aid_to_Computation
Mimeographs were slightly before my time, but i recall a retired teacher
waxing nostalgic about them. I seem to recall she said something about
the smell, and about blue ink.
My first computer was an IBM AT with a clacketyclack keyboard and two
full-height 5.25" floppy drives, which technically count as storage.
I did construct a crystal radio and dabbled with making my own
components such as diodes for crystal radios and a rectifier to convert
AC from a wall outlet to DC.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rhubarb Radio Pudding
Categories: Puddings, Fruits, Sauces, Citrus
Yield: 6 Servings
MMMMM--------------------------PUDDING-------------------------------
1 c All purpose flour
1/3 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/2 c Rhubarb; diced
1/4 c Raisins
1/2 c Milk
1 lg Egg
1/2 ts Vanilla
MMMMM---------------------------SAUCE--------------------------------
1 c Water; boiling
1/4 c Brown sugar; packed
1/4 c Butter
1 tb Lemon juice
1 ts Lemon rind; grated
pn Nutmeg
Set oven @ 350°F/175°C.
Pudding: In bowl, whisk together flour, sugar, baking
powder, baking soda and salt. Stir in rhubarb &
raisins. In separate bowl, beat together milk, egg and
vanilla just enough to combine; stir into flour
mixture. Turn batter into greased 8" square baking
dish.
Sauce: In boiling water, stir sugar and butter
till sugar dissolves and butter melts. Add lemon
juice, rind and nutmeg. Pour gently over batter.
Bake at 350°F/175°C for 30-35 minutes till pudding
is golden brown on top and centre is firm to touch.
MMMMM
