CHRS: CP437 2
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PID: MBSE-BBS 1.1.2 (Linux-x86_64)
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TID: MBSE-FIDO 1.1.2 (Linux-x86_64)
-=> Dave Drum wrote to Ben Collver <=-
DD> I'm 83 years old and have nothing to hide. I'm not sure if Ruth has
DD> hit Social Security age yet or not. Disclosing details such as we chat
DD> about in here is unlikely to increase either postal or electronic SPAM.
(This echo shouldn't be on the Internet. If it is, I need to talk to
some people.)
I am all over the Internet and am very easy to find. I mean, I have
three public websites, am an amateur radio operator, love to leave
comments all over social media, and as such, I know people csn find me.
After all, I lost my right to privacy when I signed the dotted line.
DD> I can count on getting a couple of hearing aid leaflets and at least
DD> one for burial insurance pamphlet every week.
I get junk mail constantly for the former occupant of my apartment who
must have donated to every Democratic cause in existance. Thankfully,
when I get my regular mailman, he knows to just toss it for me.
DD> The bury-em-deep folks don't know I have a pre-paid cremation and have
DD> old my brother to put my ashes in the trunk of his car to use at need
DD> for trasction. So I can go on being of some use to someone
LMAO
"I'm stuck in the snow but my brother's helping me."
"How?"
"..."
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Trail Mix Tin Can Quick Bread
Categories: Dupree, Lunch
Yield: 8 Servings
2 c Dried fruit bits
2 c Hot water
4 ts Baking soda
1 1/2 c Sugar
1/4 c Vegetable oil
1/2 ts Salt
3 c All-purpose flour
1 c Chopped walnuts; or pecans
1/2 ts Cinnamon; optional
1/2 ts Almond extract; optional
For fruit - dried cranberries, cherries, blueberries, currants or
raisins Preheat the oven to 350 degrees F.
Grease and flour two 1-pound coffee cans or 2 9x5-inch loaf pans and
line bottoms with wax paper. Grease and flour the wax paper.
Place the fruit bits or raisins in a large bowl, cover with the hot
water, and stir in the baking soda. Cover with plastic wrap and leave
overnight to plump. All of the liquid is used in the batter, so don't
drain.
Mix together the fruit bits or fruit or raisins, soaking water,
sugar, oil, salt, flour, and the nuts. Stir to blend. Add the
cinnamon and almond extract if desired. The batter should be thick
enough to spoon. If thin, add a small amount of flour.
Spoon the batter into the prepared cans, filling between 1/2 to 2/3
full. Push the batter down into the bottom with a spatula. Bake 1
hour, or until a deep, dark brown.
Remove the bread from the oven and allow to sit for 10 minutes before
slipping them out of the containers. Let the breads cool completely
on wire racks. When completely cooled, return the breads to the cans
and cover with their plastic lids or wrap tightly in plastic.
They will keep for 3 or 4 months stored in the refrigerator. Makes 2
loaves Recipe By
: Nathalie Dupree, Well-Stocked Pantry
Posted to MC-Recipe Digest V1 #241
Date: Fri, 11 Oct 1996 20:22:13 -0700 (PDT)
From: PatH
MMMMM
-- Sean
... "We have multiplied our possessions but reduced our values." G. Carlin
--- MultiMail/Win
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