something, same card declined. Called the company (yes, we are out of
state) and found out a charge of a very large number had been attemted. Person read off the amount--it was for what our bill was plus the 4 #s
of the card. Clerk had made a mistake while entering the charge and #s without hitting "enter" between the two sets of #s. We'd paid with
another card but good that it was a simple, easily traceable problem.
Also verified to the company that we are on the road and when we will be home.

The best part was that it wasn't intentional
fraud. Apparently in the case of my card it was.

Luckily, baking temperatures are in that
sweet spot where 1 is about equal to 2. If we
were dealing with stellar temperatures, the
potential for error would be quite large
though perhaps not so significant.

I don't deal with numbers that large. (G)

Billions and billions ... 100 = 212 and 200 = 400
covers most of our range, so that's easy.

Hindsight is always 20/20.

I know we both say that, but it's not so true.
Look at all the revisionist history out there.

Most of it is rather off the wall. One of the talk sow hosts we listen
to calls it "the history of now" and anything, even 30 seconds old,
isn't relevant because it's not "now". He's basically making the point
that we need to remember what's gone on in the past.

Short attention spans are a general problem.
I'm not certain that the nowness affects things
much or that it might be a general human trait
through the ages.

Doesn't matter. The world has plenty of such. One
more or less won't make a huge difference. Someone
will always be there to step up and pick the slack.

Seems that way, but sometimes you wonder "what if.....".

I'm quite confident that there's no real
what if; as long as we can keep this on a
philosophical level, that's fine, but there's
the risk it'll slop over into religion.

OK, so we'll close out this topic.

Just as well. But what if ... ...

Fair enough. Few have made a concerted effort
to get a repertory of tastes the way I have (and
my life path has allowed me to do).

We've been allowed to travel & try tastes we never would have, had we
stayed in one place. Some tastes have been memorably good, others, never
to be repeated.

I think that several among us have been lucky
beyond the norm in a lot of ways.

Small amounts, OK. More than a tablespoon, no thanks.

Small amounts of cyanide are ok, too, and
I'd rather have the cyanide.

I'll take the cheese in this instance but keep the amount small.

Only until the dose of cyanide got toward the
lethal level would I stop preferring it to
some of the cheeses, especially the bluest ones.

So there's this supposed feature of oregonberries.com where you're supposed to be able to put in the package code and get the identity of the grower and the variety
of the berry, but it didn't work for me - "grower not found."

Interesting, have to check it out.

It would have been a good idea if it worked.

True, reality doesn't always match expectations.

In the instant case I'm wondering if it ever
works or if it's window dressing.

Hard to tell--does it appear on other products?

As it's oregonberries.com, there hasn't been much
opportunity to snoop around.

The title is "Red, White, and Blue." Duh.

How original. (G)

Could have been "study in black and white"
or something like that.

Sounding similar to what Whistler called the portrait of his mother.

Ah, you caught that.

Buffalo chicken potato casserole
categories: semi-homemade, main, dairy, fictional celebrity, ahua servings: 10

I'll pass on this one.

For me it's the sodium content more than the
inherent untastefulness of the recipe that
affects my estimation.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Triple Wheat-Honey Muffins From Bob Hogan
Categories: Breads, Breakfast, Low-fat, Low-cal, Cyberealm
Yield: 12 each

1/4 c Uncooked wheat flakes
--(rolled wheat)
2 lg Egg whites or 1/4 cup
--cholesterol free egg prod
3/4 c Water
1 1/4 c Nonfat buttermilk
1/3 c Honey
1/4 c Vegetable oil
1 ts Vanilla
1 1/4 c Whole wheat flour
1 c Wheat bran
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart saucepan; reduce
heat.

Cover and simmer about 30 minutes or until liquid is absorbed. Cool 10
minutes.

Heat oven to 400.

Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" with
nonstick cooking spray or line with paper baking cups.

Beat buttermilk, honey, oil, vanilla and egg whites in large bowl.
Stir in flour, wheat bran, baking powder, abaking soda and salt just
until flouri is moistened. Fold in cooked wheat flakes.

Divide batter evenly among muffin cups (cups will be fery full).

Bake 22 to 24 minutes or until golden brown. Immediately remove from
pan.

*3/4 cup cooked brown rice can be substituted for wheat flakes and
water.

NUTRITIONAL INFORMATION (1 MUFFIN):
Calories 155 Protein 6%
Protein, g 4 Vitamin A *
Carbohydrate, g 23 Vitamin C *
Fat, g 5 Thiamin 6%
Unsaturated 4 Riboflavin 8%
Saturated 1 Niacin 8%
Dietary Fiber, g 3 Calcium 6%
Cholesterol, mg 0 Iron 6%
Sodium, mg 190
Potassium, mg 170
SOURCE: Betty Crocker's Healthy Choices Cookbook

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

Hi Michael,

something, same card declined. Called the company (yes, we are out

of > state) and found out a charge of a very large number had been attemted. > Person read off the amount--it was for what our bill was
plus the 4 #s > of the card. Clerk had made a mistake while entering
the charge and #s > without hitting "enter" between the two sets of
#s. We'd paid with

another card but good that it was a simple, easily traceable

problem. > Also verified to the company that we are on the road and
when we will be > home.

The best part was that it wasn't intentional
fraud. Apparently in the case of my card it was.

Been there, done that.

Luckily, baking temperatures are in that
sweet spot where 1 is about equal to 2. If we
were dealing with stellar temperatures, the
potential for error would be quite large
though perhaps not so significant.

I don't deal with numbers that large. (G)

Billions and billions ... 100 = 212 and 200 = 400
covers most of our range, so that's easy.

It's the "Gas Mark" settings that throw me more so as they're so
different from F or C settings.

Hindsight is always 20/20.

I know we both say that, but it's not so true.
Look at all the revisionist history out there.

Most of it is rather off the wall. One of the talk sow hosts we

listen > to calls it "the history of now" and anything, even 30
seconds old,

isn't relevant because it's not "now". He's basically making the

point > that we need to remember what's gone on in the past.

Short attention spans are a general problem.
I'm not certain that the nowness affects things
much or that it might be a general human trait
through the ages.

Seems to be worse with the younger folks the older I get. (G)

to get a repertory of tastes the way I have (and
my life path has allowed me to do).

We've been allowed to travel & try tastes we never would have, had

we > stayed in one place. Some tastes have been memorably good,
others, never > to be repeated.

I think that several among us have been lucky
beyond the norm in a lot of ways.

Quite so.

Small amounts, OK. More than a tablespoon, no thanks.

Small amounts of cyanide are ok, too, and
I'd rather have the cyanide.

I'll take the cheese in this instance but keep the amount small.

Only until the dose of cyanide got toward the
lethal level would I stop preferring it to
some of the cheeses, especially the bluest ones.

I'll quit out long before that on the cheese.

identity of the grower and the variety > ML> > ML> > ML> of the
berry, but it didn't work for me - "grower not > ML> > ML> > ML> found."

Interesting, have to check it out.

It would have been a good idea if it worked.

True, reality doesn't always match expectations.

In the instant case I'm wondering if it ever
works or if it's window dressing.

Hard to tell--does it appear on other products?

As it's oregonberries.com, there hasn't been much
opportunity to snoop around.

OK, a western thing.

The title is "Red, White, and Blue." Duh.

How original. (G)

Could have been "study in black and white"
or something like that.

Sounding similar to what Whistler called the portrait of his mother.

Ah, you caught that.

It was blatantly obvious. Then too, I have studied art.

Buffalo chicken potato casserole
categories: semi-homemade, main, dairy, fictional celebrity,

ahua > ML> servings: 10

I'll pass on this one.

For me it's the sodium content more than the
inherent untastefulness of the recipe that
affects my estimation.

Sometimes that can be tweaked, other times we just have to sigh and move
on to another recipe.

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


... Myth #1: The computer only does what you tell it to do.

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