Subj : Printin
To   : Ben Collver
From : Dave Drum
Date : Thu Aug 28 2025 06:22 am

-=> Ben Collver wrote to Dave Drum <=-

DD> Transfer file to a thumb drive and "sneaker-net" it to a confuser you
DD> *can* print from.

BC> I like this workaround because it is low tech.  I can use a USB2GO
BC> adapter or a USB hub and the Ghost Commander app to copy the file to a
BC> flash drive. I do the same with DOS.  Rather than jump through the
BC> hoops to make a printer work in DOS, i sneakernet output through my
BC> Linux box.

BC> <https://f-droid.org/en/packages/com.ghostsq.commander/>

BC> It sounds as though Google may kill this off in the future when they
BC> remove the ability to side-load apps.

Google is about the $$$ - service is secondary.

BC> <https://hackaday.com/2025/08/26/
BC> google-will-require-developer-verification-even-for-sideloading/>

Where can they hang an ad (revenue stream) from it.

BC> ---------- Recipe via Meal-Master (tm) v8.05

BC>       Title: Currant Jelly Thumbprint Cookies
BC>  Categories: Cookies
BC>       Yield: 36 Cookies

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

     Title: White Chocolate Raspberry Thumbprints
Categories: Cookies, Nuts, Chocolate, Fruits
     Yield: 36 servings

   3/4 c  Butter; softened
   1/2 c  Packed brown sugar
     2 lg Eggs; separated, room temp,
          - divided use
 1 1/4 c  A-P flour
   1/4 c  Baking cocoa
 1 1/4 c  Fine chopped pecans or
          - walnuts

MMMMM--------------------------FILLING-------------------------------
     4 oz White baking chocolate;
          - coarse chopped
     2 tb Butter
   1/4 c  Seedless raspberry jam

 In a large bowl, cream butter and brown sugar until
 light and fluffy, 5-7 minutes. Beat in egg yolks.
 Combine flour and cocoa; gradually add to creamed
 mixture and mix well. Cover and refrigerate for 1-2
 hours or until easy to handle.

 In a shallow bowl, whisk egg whites until foamy. Place
 nuts in another shallow bowl. Shape dough into 1" balls.
 Dip into egg whites, then roll in nuts.

 Using a wooden spoon handle, make an indentation in
 center of each cookie. Place 1" apart on greased
 baking sheets. Bake @ 350ºF/175ºC until set, 8-10
 minutes. Remove to wire racks to cool completely.

 In a microwave, melt white chocolate and butter; stir
 until smooth. Spoon about 1/2 teaspoon into each cookie.
 Top each with about 1/4 teaspoon jam. Store in an
 airtight container.

 Agnes Ward, Stratford, Ontario

 Makes: about 3 dozen

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM

... "A person who trusts no one can't be trusted." -- Jerome Blattner
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