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   PID: Synchronet 3.21a-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   TID: SBBSecho 3.29-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   BBSID: REALITY   
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   -=> Sean Dennis wrote to Dave Drum <=-   
      
      
    DD> I must have missed something. You are well aware that when I spot real   
    DD> or perceived trouble I'm all over your e-mail.   
      
    SD> Well, what may have happened is that Squish caught thr dupes   
    SD> and...squished them.  I'm not sure; I'll check later.   
      
    DD> Yikes!!! Have they been feeding you prednisone? Whenever they slip that   
    DD> to me the BP and blood sugar reading head for realms that Buck Rogers   
    DD> was trying to reach. Thae care, dude. We don't want a blow oout.   
      
    SD> No, it just happens from time to time plus I was not taking a daytime   
    SD> BP med (I am now).  I had a phone appointment with my doc yesterday,   
      
   I used to ignore my high blood pressure ... to the point that my kidneys   
   shut down and were permanently damaged. So, besides my daily BP med I'm   
   taking a pee pill.   
      
    SD> Tomorrowe, I have to be at a local hospital for my gastric emptying   
    SD> test and that looks like it's going to be a very boring four hours.   
      
   Bring your Kindle (or an actual book). It helps pass the time. Advice   
   from one who has been there and done that.  Bv)=   
       
   Didn't have any "Riders of the Purple Sage" recipes in stock. So   
   I'm doing my "Burton" with a Purple Carrot (a meal delivery service)   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Riders of The Purple Carrot Buddha Bowl   
    Categories: Vegan, Grains, Greens, Herbs, Sauces   
         Yield: 2 servings    
      
     1 1/2 c  quinoa   
         3 c  + 6 tb water; divided use    
         2 c  Shredded red cabbage   
         3 c  Curly kale   
        15 oz Can black beans   
         4 tb Sauerkraut   
         3 tb Tahini   
         1 tb Ginger; minced   
         1 ts rice wine vinegar   
         2 tb Sesame seeds   
      
     Rinse and dry the produce. Remove stems from the kale   
     and slice into ½ inch ribbons. Peel and mince the   
     ginger. Rinse and drain the black beans and set aside.   
      
     Pour quinoa and 3 cups water into a small pot. Bring to   
     a boil, then reduce heat. Cover and simmer until quinoa   
     grains are tender, about 10-15 minutes.   
      
     Meanwhile, saute the cabbage with 2 tablespoons water in   
     a large saute pan over medium heat. Stir occasionally   
     and cook until cabbage is softened and bright purple,   
     about 5 minutes.   
      
     Add the chopped kale to the pan, cover and reduce heat   
     to low. Allow kale to cook until slightly wilted and   
     bright green, about 5 minutes.   
      
     While vegetables are steaming and quinoa is cooking,   
     make the dressing. In a small bowl, whisk together the   
     tahini, minced ginger, rice wine vinegar and remaining 4   
     tablespoons of water until you have a smooth and creamy   
     consistency.   
      
     To serve, assemble each bowl with quinoa, cabbage, kale,   
     black beans and sauerkraut. Top with ginger-tahini   
     dressing and sesame seeds. Enjoy!   
      
     RECIPE FROM: https://www.purplecarrot.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... There is no such thing as an underestimate of average intelligence.   
   --- MultiMail/Win v0.52   
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