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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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     Re: Participation (oven baked motherboards)   
     By: Ruth Haffly to Ben Collver on Tue Feb 17 2026 03:40 pm   
      
   RH> Fido had a belch on Sunday (2/15) and came up with I think all of the   
   RH> missing messages I've had over the past month or so, some 1,000 of them. I   
   RH> couldn't do anything with my mail because we we were on the road Sunday   
   RH> and Monday, coming home from a ham radio event in Orlando. I'll do all the   
   RH> replies and send in one upload in the next day or so.   
      
   Whoo, welcome back!  Sounds potentially overwhelming.  But hey, at least you   
   have some reading material...   
      
   BC> Alas, my personal recipe collection doesn't include Ham and Chips.   
      
   RH> Do you do seafood? Fish and Chips?   
      
   Yes, i've eaten fish & chips.  I recently read an article about how   
   restaurant food in the UK is often saltier than their nutrition facts   
   claim.  However, one of the "good ones" was fish & chips due to the   
   fact that they sprinkle the salt on the surface AFTER it is cooked.   
   So it's not as salty as it tastes.   
      
   RH> One time my dad bragged he'd not eaten   
   RH> yogurt, never intended to. Next time they visited, I made one of our   
   RH> favorite desserts--sponge cake, yogurt and strawberries (split the cake,   
   RH> add yogurt and strawberries to middle, then top with more). After   
   RH> supper, our older daughter (about 4 at the time) asked her grandpa how   
   RH> he liked the dessert. He replied that he really liked it to which she   
   RH> told him that he'd eaten yogurt. He then pretended to act like he was   
   RH> choking, to her amusememt.   
      
   LOL!  I liked this story.  :-)   
      
   BC> That sounds almost idyllic, being prepared and having a backup plan to   
   BC> be warm, toasty, and well fed.   
      
   RH> It was nice; we ended up being caught between 2 systems than never   
   RH> merged so we only got about 3.5 inches and our power stayed on.   
      
   This morning is a winter wonderland outside with snow all over everything.   
   I started a batch of chicken lentil soup in the crockpot with potatoes,   
   carrots, sauteed onions, garlic, & bay leaves.   
      
   H> We've got an 8th grade graduation in AZ and a high school one in Utah   
   RH> next year (grandkids) so will be heading out that way. Maybe we'll   
   RH> decide to be gone a bit longer and go a bit further west; Oregon is one   
   RH> of the 2 states I've never been to.   
      
   We have exactly one national park in Oregon: Crater Lake.  It's busy!  But   
   beautiful, and pleasant to watch the sun rise over the lake.  The food in   
   the lodge is expensive, but usually good.  If you drove west from   
   Crater Lake to the Oregon Caves National Monument, you'd pass through   
   Grants Pass, where i live.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Flintstones Beef Ribs   
    Categories: Five, Beef, Herbs   
         Yield: 1 serving   
      
     1 1/2 lb Bone-in beef short ribs (3)   
         2 tb 321 Spice Blend   
      
   MMMMM---------------------321 SPICE BLEND----------------------------   
         3 c  Granulated garlic   
         2 c  Ground black pepper   
         1 c  Salt   
      
     Heat the smoker to 325?F/165?C.   
      
     321 Spice Blend:   
      
     In a large mixing bowl, add the garlic powder, black pepper, and   
     salt, and mix until combined.   
      
     Yield: 6 Cups   
      
     Ribs:   
      
     Trim the excess fat off the meat. Coat the ribs with the 321 Spice   
     Blend on all sides.   
      
     Place the ribs in the smoker over indirect heat until brown on all   
     sides, 1 hour 30 minutes to 2 hours.   
      
     Place the meat on a wire rack set over a deep pan filled with 2" of   
     water. Tightly wrap the pan with foil. Return the pan to the smoker   
     over indirect heat and cook until the ribs are very tender, about   
     4 hours.   
      
     Remove from the smoker and plate to serve.   
      
     This recipe was provided by a chef, restaurant or culinary   
     professional.   
      
     It has not been tested for home use.   
      
     Recipe courtesy of Smoketown, USA, Louisville, KY   
      
     Recipe FROM: https://www.foodnetwork.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
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