A couple days ago I was nauseated by a smoky
room, and it transpired that some people had
come the smoke-free space in with their clothing
saturated in it.

I've had that experience. We've opened the door to some supposed non
smoking motel rooms and been greeted by a strong smell of smoke. Usually
it's caused by the adjoining room(s) being smoking ones. So far, staff

I was one of the designated adults at Teri Chesser's
daughter Courtney's wedding, and among other things I
had to arrange for the desmoking of the honeymoon
suite, which had been seriously defiled by its
previous occupants.

has been able to move us to a better room but if that's not possible,
we'll have to cancel a stay. The camper is our motel room on wheels but
we can't take it everywhere.

Have you ever had pushback from the hotel
regarding a refund?

Remember the days when smoking was allowed on
planes? The smoking and nonsmoking sections
were designated by a little movable sign, but
the whole vehicle always reeked.

Do I ever remember! Coming home from Berlin in July of 1992, flew Pan
Am. They seated us about 2 rows up from the smoking section so asked if
we could get moved. We did get moved up several rows but still had to
put up with the smoke. I was having asthma problems that year so the
smoke didn't help.

If you got moved too far forward, you got the
abundant fumes from first class, where they tended
to exhibit significant chimneylike behavior.

I've no problem with fresh, curing tobacco--smelled a lot of that

when > we lived in coastal NC in the 70s/80s. It's when they add all
the other > stuff to it that turns me off. Went thru Winston-Salem
once in the late > 70s; the city smelled like an old cigarette. Was in the city a couple of > years ago and couldn't smell any tobacco.
Fresh tobacco actually is a kind of okay smell.

Agreed, it's when they add all the other stuff to it............

Or turn the stuff into cigars, which is one
of the most amazingly disgusting things ever
deliberately concocted.

but it should be equally easy to make a
cake in the shape of a meatloaf.

Simple--use a loaf pan for the basic shape, then sculpt and

ice it. > ML> Make > the icing look like mashed potatoes, with a side of "ketchup". > ML> Figured.

No, I won't make one for you.

Pout.

OK, if you really want me to, maybe some year for the picnic I will. (G)

Maybe I'll reciprocate by making a meatloaf
in the shape of a cake. What flavor would
you like - carrot?

Different people have different thresholds and
criteria. I don't much care if stuff is slopped
on the plate with gravy dripping off the side
(better that than having it wiped off with a
much-used and probably mildewy-by-now cloth,
the way restaurants tend to do things).

I would like a neat plate, no gravy dripping off the side. It's an "I
don't care, just get the food out" attitude if it's sloppily plated in
the kitchen. It means that the server has to put his/her fingers in the
food being served--that wouldn't fly past the health department.

If the servers wore gloves, that would satisfy
the health inspectors.

True, and there are relatives that I don't know that may appreciate having the new materials. Or, they may not; I don't know but presume

the > former over the latter.
Possible, but by that reasoning, you might as
well give the stuff to the Mormons, who for
various reasons treasure all such.

We'd rather it stayed in the area where my g/grandfather lived/worked
and with his other papers.

So then it should.

Maybe not, but our predecessors had no
reason to believe that a letter of Beethoven
would be so prized a hundred years thence.

I was to know he would grow up to be Beethoven?

He'd already grown up to be Beethoven. He died
in 1827; we were born in 1837.

OK, so the group got the papers relatively close to his death. He was important enough that they held on to them, but not great enough in
their eyes, to want to keep the papers forever.

They had something in common with current-day
money managers. Short-term gain is everything.

It generally won't happen for a while, but
I just went to the library for something,
and it had been put in the warehouse, and
it turned out that it had even been moved
from there to another more remote warehouse.
As I'm leaving for Swisher's, I can't wait
for the several days it would take to get
the stuff out of stir.

Guess you have to know far enough in advance to know you'll need it to
put in the request for it. (G)

Something like that.

Buncombe County has been dragged into several
putative etymologies I've seen, none of them
convincing to me.

I've yet to ascribe 100% credence to any statement of the sort.

Heh, true enough.

And probably not worthy of taking the time to check out most of the hot
air you hear now.

I can understand why some of my friends totally
shy away from politics.

Same with most of the state. I can go into a public place and not

have > to worry about being able to breathe now.
The old-time Carolinians would be shaking
their heads in dismay. I sniff with relief,
though

We both breath a sigh of relief.

Uh huh.

Pipe tobacco smoked duck

On the order of tea smoked duck?

Pretty much. And for many people, pipe
tobacco is the least objectionable kind
of smoke.

It doesn't smell as bad as some of the others in the pre burn stage.
Once it's lit, it is a bit, but not much, less obnoxious. I try to stay
clear of any kind of smoke, even wood smoke these days.

Fair enough; but one still enjoys the
effects of smoke in certain products.

---------- Recipe via Meal-Master (tm) v8.00

Title: Lower East Side Lox
Categories: Appetizers, Dips, Fish, Cheese/eggs, Vegetables
Yield: 4 servings

1 c Cream Cheese; Softened 1/2 c Sour Cream
1/2 c Lox Or Smoked Salmon; Cubed 1/4 c Fresh Chives; Chopped,
OR
4 ts Dried Chives; Crushed 1/8 ts White Pepper
1 ts Whipping Cream 2 tb Onion; White, Chopped

Beat the cream cheese to a smooth consistency and blend in the sour
cream.
Mix in the lox thoroughly. Stir in all of the other ingredients. Cover
and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips,
Tomatoes, Radishes, Cucumber, Scallions, and Figs. Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 06-30-18 23:30, Michael Loo <=-
spoke to Ruth Haffly about 946 was heard what <=-

I was one of the designated adults at Teri Chesser's
daughter Courtney's wedding, and among other things I
had to arrange for the desmoking of the honeymoon
suite, which had been seriously defiled by its
previous occupants.

How does one desmoke a room?

Fair enough; but one still enjoys the
effects of smoke in certain products.

Back when we both smoked, most smoke did not bother us. But now smokey
rooms do bother us to some degree, although probably not as much as they
would bother Ruth Haffly.

OTOH, it has always wondered me why smokey rooms were unpleasant -- but
smoked meat and cheeses tasted so good? Pretty sure it because of the
purity of the smoke.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crockpot Savory Chicken And Vegetables (4 Points)
Categories: Crockpot
Yield: 4 servings

8 Boneless, skinless chicken
-thighs
2 c Chicken broth
1 ts Salt
1/4 ts Pepper
8 oz Pearl onions
6 sl Bacon -- cooked and
-crumbled
2 Cloves garlic -- finely
-chopped
-Bouquet Garni -- See below
1 1lb bag baby-cut carrots
1 lb Small whole button
-mushrooms
2 tb Gold Medal all-purpose
-flour
2 tb Cold water

Place chicken in 5 to 6 quart slow cooker. Add remaining ingredients
except mushrooms, flour and water. Cover and cook on low heat
setting 8 to 10 hours or until juice of chicken is no longer pink
when centers of thickest pieces are cut. Remove any fat from
surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and
water; stir into chicken mixture. Cover and cook on high heat setting
30 minutes or until thickened.

For Bouquet Garni: Tie 4 sprigs parsley, 2 bay leaves and 1 teaspoon
dried thyme leaves in cheesecloth bag or place in tea ball.

Per Serving: 46 Calories; 3g Fat; 3g Protein; 2g Carbohydrate; trace
Dietary
Fiber; 4mg Cholesterol; 601mg Sodium.
NOTES : Weight Watcher's Points: 4
Converted to MM format by Dale and Gail Shipp, Columbia Md.

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:44:17, 02 Jul 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Michael,

I've had that experience. We've opened the door to some supposed non smoking motel rooms and been greeted by a strong smell of smoke.

Usually > it's caused by the adjoining room(s) being smoking ones. So
far, staff

I was one of the designated adults at Teri Chesser's
daughter Courtney's wedding, and among other things I
had to arrange for the desmoking of the honeymoon
suite, which had been seriously defiled by its
previous occupants.

Hopefully you were able to get it done before the newlyweds got there.
It is hard tho, when the smoke residue gets into the curtains, rug,
bedding, etc. Don't know how long it takes to build up a noticeable
smell but if I smell even a hint of it, we need to change rooms.

has been able to move us to a better room but if that's not

possible, > we'll have to cancel a stay. The camper is our motel room
on wheels but > we can't take it everywhere.

Have you ever had pushback from the hotel
regarding a refund?

They've always given us another room instead. Some day we're going to
strike out and they will have no other rooms available; I'll let you
know then what recourse is offered/taken.

Remember the days when smoking was allowed on
planes? The smoking and nonsmoking sections
were designated by a little movable sign, but
the whole vehicle always reeked.

Do I ever remember! Coming home from Berlin in July of 1992, flew

Pan > Am. They seated us about 2 rows up from the smoking section so
asked if > we could get moved. We did get moved up several rows but
still had to > put up with the smoke. I was having asthma problems
that year so the

smoke didn't help.

If you got moved too far forward, you got the
abundant fumes from first class, where they tended
to exhibit significant chimneylike behavior.

We were moved maybe 4-6 rows up. Considering we'd been in the 2nd row
from the smoking section, we didn't have to worry about the smokers in
first class.

I've no problem with fresh, curing tobacco--smelled a lot of

that > ML> when > we lived in coastal NC in the 70s/80s. It's when
they add all > ML> the other > stuff to it that turns me off. Went
thru Winston-Salem > ML> once in the late > 70s; the city smelled
like an old cigarette. Was in > ML> the city a couple of > years ago
and couldn't smell any tobacco. > ML> Fresh tobacco actually is a
kind of okay smell.

Agreed, it's when they add all the other stuff to it............

Or turn the stuff into cigars, which is one
of the most amazingly disgusting things ever
deliberately concocted.

What's more amazing is that some people actually like to smoke them.

but it should be equally easy to make a
cake in the shape of a meatloaf.

Simple--use a loaf pan for the basic shape, then

sculpt and > ML> ice it. > ML> Make > the icing look like mashed potatoes, with a side > ML> of "ketchup". > ML> Figured.

No, I won't make one for you.

Pout.

OK, if you really want me to, maybe some year for the picnic I will.

(G)

Maybe I'll reciprocate by making a meatloaf
in the shape of a cake. What flavor would
you like - carrot?

Sounds good, but not this year. I need to plan it out, maybe do a test
run or two. (G)

Different people have different thresholds and
criteria. I don't much care if stuff is slopped
on the plate with gravy dripping off the side
(better that than having it wiped off with a
much-used and probably mildewy-by-now cloth,
the way restaurants tend to do things).

I would like a neat plate, no gravy dripping off the side. It's an

"I > don't care, just get the food out" attitude if it's sloppily
plated in > the kitchen. It means that the server has to put his/her fingers in the > food being served--that wouldn't fly past the health department.

If the servers wore gloves, that would satisfy
the health inspectors.

Still sounds like a place I'd just as soon not visit, no matter what the ratings were.

True, and there are relatives that I don't know that may

appreciate > ML> > having the new materials. Or, they may not; I
don't know but presume > ML> the > former over the latter.

Possible, but by that reasoning, you might as
well give the stuff to the Mormons, who for
various reasons treasure all such.

We'd rather it stayed in the area where my g/grandfather

lived/worked > and with his other papers.

So then it should.

After we go thru it to figure out what all there is, and contact CPL to
see if they're interested. The strong probability that there's a 4th (unpublished) book in raw form might entice them into accepting it.

Maybe not, but our predecessors had no
reason to believe that a letter of Beethoven
would be so prized a hundred years thence.

I was to know he would grow up to be Beethoven?

He'd already grown up to be Beethoven. He died
in 1827; we were born in 1837.

OK, so the group got the papers relatively close to his death. He

was > important enough that they held on to them, but not great enough
in

their eyes, to want to keep the papers forever.

They had something in common with current-day
money managers. Short-term gain is everything.

Every generation seems to have those.

and it had been put in the warehouse, and
it turned out that it had even been moved
from there to another more remote warehouse.
As I'm leaving for Swisher's, I can't wait
for the several days it would take to get
the stuff out of stir.

Guess you have to know far enough in advance to know you'll need it

to > put in the request for it. (G)

Something like that.

And consider if it's important enough to take the time to run down.

Buncombe County has been dragged into several
putative etymologies I've seen, none of them
convincing to me.

I've yet to ascribe 100% credence to any statement of the

sort. > ML> Heh, true enough.

And probably not worthy of taking the time to check out most of the

hot > air you hear now.

I can understand why some of my friends totally
shy away from politics.

I try not to get too deep into them.

Same with most of the state. I can go into a public place and

not > ML> have > to worry about being able to breathe now.

The old-time Carolinians would be shaking
their heads in dismay. I sniff with relief,
though

We both breath a sigh of relief.

Uh huh.

Pipe tobacco smoked duck

On the order of tea smoked duck?

CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Computers run on smoke. They stop when it leaks out.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Michael,

CONTINUED FROM PREVIOUS MESSAGE <<

Pretty much. And for many people, pipe
tobacco is the least objectionable kind
of smoke.

It doesn't smell as bad as some of the others in the pre burn stage. Once it's lit, it is a bit, but not much, less obnoxious. I try to

stay > clear of any kind of smoke, even wood smoke these days.

Fair enough; but one still enjoys the
effects of smoke in certain products.

Yes, Steve has had various smokers now for close to 20 years. I've
enjoyed foods that have come off of them.

Title: Lower East Side Lox
Categories: Appetizers, Dips, Fish, Cheese/eggs, Vegetables
Yield: 4 servings

Forget the fancy stuff--just give me a bagel, cream cheese and lox. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Behind every good computer - is a jumble of cables!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 07-01-18 20:01, Ruth Haffly <=-
spoke to Michael Loo about 946 was heard what <=-

Have you ever had pushback from the hotel
regarding a refund?

They've always given us another room instead. Some day we're going to strike out and they will have no other rooms available; I'll let you
know then what recourse is offered/taken.

It has been a very long time since we have been in a hotel/motel that
allowed smoking in any of the rooms. Some have a posted $200 charge for
those that do not follow that rule. Are you still running into smokey
roomes?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sour Cream Pot Roast
Categories: Crockpot, Beef, Meat
Yield: 1 servings

3 lb Chuck or rump roast
2 sl Bacon
3/4 c Onion, chopped
1 ts Salt
1 Bay leaf
1/4 ts Cumin
1/8 ts Pepper
1/2 c Sour cream
3 tb Flour
2 tb Parsley, fresh
1 Hot, cooked egg noodles

Cook bacon until crisp, drain, reserving drippings. Crumble bacon;
refrigerate. Cut roast in half to fit in crock pot. Brown meat in
bacon drippings; place in crock pot. Stir together onion, salt, bay
leaf, cumin, pepper, 1/4 cup water; pour over meat. Cover and cook
on low for 8-10 hours. Remove roast, discard bay leaf, and skim off
fat from liquid. Pour liquid into sauce pan. Blend sour creme and
flour; stir into hot liquid. Cook over medium heat, stirring until
thickened; do not boil. Stir in parsley, season to taste. Serve meat
garnished with bacon, and use gravy over the egg noodles.

Posted By: Jim Himanga 5/92
SOURCE: Unknown
From: Jim Bodle

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:06:41, 03 Jul 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Have you ever had pushback from the hotel
regarding a refund?

They've always given us another room instead. Some day we're going to strike out and they will have no other rooms available; I'll let you
know then what recourse is offered/taken.

It has been a very long time since we have been in a hotel/motel that allowed smoking in any of the rooms. Some have a posted $200 charge

More and more places are going non smoking but getting the smell out of
fabric and paint is hard. I think some places still have a small number
of smoking rooms available but they're getting scarce.

for those that do not follow that rule. Are you still running into
smokey
roomes?

Some non smoking rooms that still smell like somebody has smoked in
them. Don't know if it's from a lack of thorough cleaning when they
converted or that somebody did smoke in them after conversion.

Title: Sour Cream Pot Roast
Categories: Crockpot, Beef, Meat
Yield: 1 servings

Looks good!

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Is this a Kodak moment or a Maalox moment?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dale,

On (02 Jul 18) Dale Shipp wrote to Michael Loo...

How does one desmoke a room?

Febreeze does a credible job of reducing the stale smoke smell. I think
though that professionals use an ozone generating device to oxydize the embedded smoke particles.

Fair enough; but one still enjoys the
effects of smoke in certain products.

Back when we both smoked, most smoke did not bother us. But now
smokey rooms do bother us to some degree, although probably not as
much as they would bother Ruth Haffly.

It bothers me quite a bit also.

OTOH, it has always wondered me why smokey rooms were unpleasant --
but smoked meat and cheeses tasted so good? Pretty sure it because of
the
purity of the smoke.

I think it more the quantities and qualities of what is used to generate
the smoke. Wood smoke can also be quite unpleasant when it is blowing
toward one's eyes around a campfire, but in the very limited quanties it imparts a good flavor. If it is excessive, it generates creosote, which
is very unpleasant. Tobacco contains compounds that are unpleasant also. Tobacco has been cultivated and crossbred to contain more and more
nicotine, something hickory or mesquite or other hardwoods lack.

Even the cheese we smoke needs to sit sealed for several weeks (if
not months) before the harsh flavor disappears and it becomes good
tasting.

I bought some rhubarb so Ruth is going to make some of these tomorrow:

MMMMM----- Recipe via Meal-Master (tm)

Title: Oaty Rhubarb Streusel Bars
Categories: American, Desserts
Cooktime: 55 minutes
Preparation Time: 25 minutes

---------------------------------BARS---------------------------------
1 1/2 c quick-cooking rolled oats
1 c all-purpose flour
3/4 c packed brown sugar
3/4 c butter
1/4 c granulated sugar
2 tb all-purpose flour
1/2 t ground ginger
2 c unsweetened sliced rhubarb, fresh or frozen
1 tb finely chopped crystallized ginger (optional)

-----------------------------GINGER ICING-----------------------------
3/4 c powdered sugar
1/4 t ground ginger
4 t apricot nectar, orange juice, or milk



Bar instructions:

Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy
foil extended beyond pan edges.

In large bowl stir together oats, the 1 cup flour, and brown sugar.
Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup
oats mixture. Press remaining on bottom of prepared pan. Bake 25
minutes.

Meanwhile, in medium bowl stir together granulated sugar, 2
tablespoons flour, and ground ginger. Add rhubarb; toss to coat.
Spread on hot crust. Sprinkle reserved oats mixture; press lightly.

Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool
on rack. Drizzle icing, sprinkle crystallized ginger. Lift from pan;
cut into bars. Store, covered, in refrigerator up to 2 days.


Ginger Icing instructions:

In small bowl stir together powdered sugar, ginger, and 3 to 4
teaspoons apricot nectar, orange juice, or milk.


Rating: 5/5 stars
Source: Better Homes and Gardens, May 2008
Nutrition Facts
(Oaty Rhubarb Streusel Bars) Per serving:
221 kcal cal.,
10 g fat
(5 g sat. fat,
24 mg chol.,
70 mg sodium,
32 g carb.,
1 g fiber,
2 g pro.

Percent Daily Values are based on a 2,000 calorie diet


MMMMM


Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
* Origin: Thunder Mountains Point (1:396/45.27)

Hi Dale,

On (07 Jul 18) Dale Shipp wrote to Stephen Haffly...

How long ago was it that the USArmy cut down on smoking in public
places? I recall that when we were in England and had access to Class
6 stores, cigarettes cost $1 per carton. Also true that decent German white wines were also $1 per bottle. But, that was more than 40 years ago.

It was while we were at Fort Hood that indoor smoking was cut out. When
we first got there, I worked in a facility with no windows. In the
morning it smelled like a stale ash tray. When my shift was done, one
almost needed a knife to cut his way through the smoke haze. I went home
with my uniform reeking of cigarette smoke. I think it was sometime in
late 1985 when indoor smoking was prohibited. I really appreciated it.

MMMMM----- Recipe via Meal-Master (tm)

Title: Basil's Pain Au Levain
Categories: French, Breads
Cooktime: 1/2 hour
Preparation Time: 4 hours 40 minutes

2 c Levain (sourdough starter, 18 ounces)
2 1/4 c water
5 c whole wheat flour (or mix of flours)
1 Tb fine sea salt


Combine Levain (sourdough starter) and water (preferably filtered) in
a bowl. Break up the Levain and mix well until partly dissolved and
frothy.

Add 1 cup of flour to this and stir well until combined

Add sea salt and enough of the remaining flour until it is difficult
to stir.

Turn out onto a floured surface and knead, adding remaining flour as
needed (total will be about 4 1/2 to 5 1/2 cups) until dough is firm
and smooth. This will take about 15 minutes. A heavy duty mixer with a
dough hook can be used also.

Shape the dough into a ball. Clean and lightly oil the bowl in which
the dough was mixed. Place the dough in the bowl and turn once to coat
the dough with the oil. Cover with plastic wrap or a clean, damp towel
and let rise in a moderately warm (78 to 80 degrees Fahrenheit), draft
free place for two hours. It will increase in size about 25%.

Punch down the dough and turn out onto a floured surface. Knead
briefly, then divide the dough into two equal portions. Shape each
into a ball and place on the floured board. Cover and let rest 30
minutes.

Shape the loaves by flattening and forming. Place each loaf into a
floured couche with seam side up.

Cover and let rise in a moderately warm draft-free place for two hours
or until nearly doubled in volume. If an imprint remains when dough is
pressed, it is ready.

About 45 minutes to an hour before the end of the rising time, pre-
heat the oven to 450 degrees Fahrenheit. The rack should be in the
center of the oven. A baking stone should be on the rack.

Sprinkle a baking peel with flour, cornmeal, or almond meal. Gently
turn a loaf out of the couche onto the peel so the seam side is down.
With a very sharp serrated knife or razor blade, make shallow cuts in
the top of the loaf. If there is room on the peel, turn out the second
loaf and score. If not, slide the first loaf onto the backing stone
and then turn out the second loaf, score, and slide onto the baking
stone.

Spray the walls and floor of the oven with cold water to generate
steam. Close the door to trap the steam and bake 3 minutes. Spray
again and close the door. Bake for 25 to 30 minutes.

To test, turn a loaf upside-down. Thump the bottom of the loaf with
your finger. If it sounds hollow, it is done. If not, bake for an
additional 5 minutes and test again.

Remove from oven and cool on a rack completely before wrapping.


Rating: 5/5 stars


Source: Bread Alone

If you do not have the couches or a baking stone I think you could
divide the dough and place it in bread pans for the second rising.
Bake on the rack and spray water in the oven to at least get the top
crust to have the proper texture. If you have some small baskets, you
can use a smooth tea towel or unbleached muslin to line them to use as
couches. I do not know if a cookie sheet would work in place of the
stone though. If that is all that is available, it could be sprinkled
with flour, cornmeal, or almond meal. It could possibly be covered
with baking parchment paper to keep the loaves from sticking to the
metal cookie sheet also.


Source was the Bread Alone: Bold Fresh Loaves From Your Own Hands by
Daniel Leader and Judith Blahnik.
Link: https://www.breadalone.com/
Made multiple times with great results.

MMMMM

Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
* Origin: Thunder Mountains Point (1:396/45.27)

On 07-22-18 22:54, Stephen Haffly <=-
spoke to Dale Shipp about Smokey rooms <=-

home with my uniform reeking of cigarette smoke. I think it was
sometime in late 1985 when indoor smoking was prohibited. I really appreciated it.

That is about the time that I quit smoking. I do not believe that
smoking in the offices had yet been banned, but it was getting to be
more and more socially unacceptable. A few years later, one had to go
outside and at least x number of yards from any public entrance. Then
later on, not on the campus at all.

This recipe does not have a carb count, but I would expect that it might
not be too high for you folks. I also suspect that it would be decent
with any firm white fish, with pork chops or a number of other meats.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Alaska Halibut with Curried Apple Butter
Categories: Seafood
Yield: 4 Servings

1/4 c Apple butter
1/4 c Fat free mayonnaise
1 Slice crisp, cooked bacon,
Crumbled
1 lg Shallot, thinly sliced
1/2 t Curry powder
4 (4 to 6 oz. each) Alaska
Halibut steaks, thawed
If necessary

In small bowl, combine all ingredients except halibut until well
blended. Line a baking sheet with aluminum foil. Paint the apple
butter mixture on both sides of the steaks and place on prepared
baking sheet. Broil 4-6 inches from heat source for 10 minutes per
inch of thickness, measured at the thickest part, or until fish just
flakes when tested with a fork.

SOURCE: Alaska Seafood Marketing Institute

From: Ed Thoma Date: 08-10-96
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:32:20, 24 Jul 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)