TZUTC: -0800   
   MSGID: 157234.cooking@1:218/700 2d757a12   
   REPLY: 34799.fidonet_cooking@1:105/500 2d727dbc   
   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   BBSID: REALITY   
   CHRS: CP437 2   
   FORMAT: flowed   
   -=> Ben Collver wrote to Dave Drum <=-   
      
    BC> Hooray, you're okay... :)   
      
    DD> Yeah, it was my fibre optic cable tht the neighbour's yap-yaps chewed   
    DD> into loss of signal. AT&T has repaired/spliced things back to workability   
    DD> and buried the cable *deeper* than just under the sod.   
      
    BC> They've been doing utility work in our neighborhood.  Two days ago the   
    BC> Internet went down.  Yesterday the power went down for much of the day.   
    BC> After it came back up, we received a notification that it was a planned   
    BC> power outage.  Due to the timing, my reaction is to think "Just because   
    BC> they call it planned doesn't mean it actually was."   
      
   My local utilities are very good about notifications and "work-arounds".     
   Last 'planned' outage was done on a schedule and well-communicated so   
   that only those who "never get the word" were surprised. It was a 30   
   second deal whilst they switched electric substations in order to shut   
   one down and replace transformers with updated units that weren't past   
   their "use-bt" dates. Then another 30 second outage a few weeks later   
   after the upgrade was completed.   
      
    DD> And I know you probably won't approve of my next favourite   
    DD> asparagus snack ... but I like it.   
      
    DD> Title: Bacon-Wrapped Sriracha Asparagus   
      
    BC> Asparagus AND Bacon... the nerve!  ;)   
      
   Well sure. Bacon makes anything taste better.  Bv)=   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Garlic Asparagus   
    BC>  Categories: Asparagus, Vegetables   
    BC>       Yield: 1 Batch   
      
    BC>       1 tb Unsalted butter   
    BC>       1 ts Olive oil   
    BC>     1/2 md Onion; finely diced   
    BC>       2 tb Garlic; minced   
    BC>            Salt   
    BC>            Black pepper; freshly-ground   
    BC>       1 lb Fresh asparagus;   
    BC>            - trimmed of tough ends   
      
   That looks tasty. Gassy, too. Not something to eat when you are going   
   to be in "tight quarter".  Bv)=   
      
   That "3 servings" is accurate. Every time I've made this three people   
   have finishedd the pot. It's *very* tasty.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Creamy Asparagus Soup   
    Categories: Vegetables, Poultry, Herbs, Dairy   
         Yield: 3 Servings   
       
         2 lb Asparagus; trimmed of woody   
              - stem bottoms if present   
         1 lg Yellow onion; chopped   
         1 ts Minced garlic   
              +=OR=+   
         1 tb Minced green garlic   
         3 tb Butter   
         4 c  Chicken broth   
         1 c  Water   
         2    Sprigs fresh thyme   
         1    Bay leaf   
       1/4 c  Chopped fresh parsley   
       1/4 c  Heavy cream   
              +=OR=+   
       1/4 c  Full-fat sour cream   
         1 tb Dry vermouth   
              +=OR=+   
         1 tb Version *   
         1 ts Lemon juice   
       1/2 ts Black pepper; or more   
         1 ts Salt; or more   
       
     * Version is a non-alcoholic vermouth substitute made   
     with a blend of spices such as cloves, cinnamon, ginger,   
     and citrus, to mention a few. The drink is naturally   
     sweet because of the combination of ingredients and   
     natural sugars that are generally digested during   
     fermentation.   
        
     Cut tips from the asparagus 1 1/2" from top and reserve.   
     Chop the rest of the asparagus stalks in 1/4" rounds.   
        
     SAUTE ONIONS, GARLIC: Melt the butter in a 4 to 5 quart   
     pot on medium heat. Add the onions and cook until   
     translucent, about 5 minutes.   
        
     Add the garlic (or green garlic) and cook a minute more.   
        
     ADD ASPARAGUS: Add the chopped asparagus (not the spear   
     tips) to the onions. Sprinkle with salt and pepper to   
     taste. Cook another 5 minutes.   
        
     Add the broth, water, thyme sprigs and bay leaf to the   
     pot. Increase the heat to a boil, then reduce to a   
     simmer. Simmer, covered, until the asparagus are tender,   
     about 10 minutes.   
        
     At the end of cooking, stir in the chopped parsley.   
        
     BLANCH ASPARAGUS TIPS: While the soup is cooking, blanch   
     the asparagus tips in a small pot of boiling, salted   
     water, until the tips are just tender, about 2-4 minutes,   
     depending on the size of the asparagus.   
        
     Drain. Rinse with cool water to stop the cooking. Set   
     aside.   
        
     PUREE THE SOUP: Remove bay leaf and thyme sprigs. Use   
     either an immersion blender or an upright blender   
     (working in batches) to puree the soup. If you use an   
     upright blender, work in small batches, fill no more than   
     a third the blender bowl at a time, and hold down the lid   
     while blending.   
        
     For a creamy texture, if you want, press the pureed soup   
     through a sieve or food mill.   
        
     Stir in cream, vermouth, lemon juice: Stir in the cream   
     (or full-fat sour cream). Stir in the vermouth and lemon   
     juice. Season with salt and pepper to taste.   
        
     Garnish with asparagus tips.   
        
     RECIPE FROM: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... The 2nd Law of Thermodynamicism is observed in my home!   
   --- MultiMail/Win v0.52   
    * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/5016 128/187   
   SEEN-BY: 129/14 305 153/7715 154/110 214/22 218/0 1 109 215 601 610   
   SEEN-BY: 218/700 810 840 860 880 900 226/30 227/114 229/110 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 301/1 320/219 322/757 342/200 396/45 460/58 633/280   
   SEEN-BY: 712/848 902/26 5020/400 5075/35   
   PATH: 218/700 229/426