-=> Dave Drum wrote to Sean Dennis <=-
DD> Scrabble is the only one I give two hoots about. Back in the day,
DD> before the ionterweb became a "thing" we had a guy who worked for Burroughs
DD> and salvaged one of their mini-frame B-20 confusers. Lee
DD> built a home-brew, multi-line BBS on it where one could do on-line chat
DD> or play live on-line games (Mostly D&D style)
I like Scrabble also so that's why I'm trying to figure out what's going on.
Frustrating.
DD> The system was called "Minnie" and every few months we'd have a Minnie-
DD> Fest where we'd get together for food, beverage and chin wagging. It
DD> was an early, local version of the Cooking Echo picnics. We still get
DD> together (those of us who haven't fallen off our twigs or relocated) on the
DD> second Wednesday of every month for food & beverage and catching
DD> up.
Those were the days, weren't they? When I was stationed at Fort Hood in the
90s, I started running my own BBS. We used to have large meetups at a local
reastaurant back then. I miss those days.
DD> Lee is retired from a position as head of IT for State Farm
DD> insurance and now works part-time as a hearse driver for a local
DD> funeral home. Just to have "something to do".
DD> Rather like me an AutoZone. Bv)=
I wish I was allowed to work but my docs have told me no due to my heart. I
know it might sound strange but I miss working. I'd be happy to have even a
part-time job.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roast Venison (Would Work with Donkey)
Categories: Loo, British, Venison, Marinades, Pork
Yield: 4 Servings
4 lb Hauch of venison (1 1/2 - 2
Kg)
2 oz Dripping (50 g)
Pork caul or lard
Chopped bones
For the marinade:
2 pt Red wine (1L)
1/4 pt Wine vinegar (125 ml)
1/4 pt Olive oil (125 ml)
3 Cloves
1 Sliced onion
1 Sliced carrot
1 Lemon, juice of
8 Crushed peppercorns
1 Sprig of thyme
1 Sprig of marjoram
1 Crushed clove of garlic
1 Bay leaf
Add oil to the boiling vinegar and wine and pour over other marinade
ingredients. Leave to cool. Add meat to the marinade. Turn daily and
leave in for at least two days.
To roast: melt the dripping in a roasting tin and seal the meat
quickly. Tie a skin of pork fat over the meat or lard with pork fat.
Place on a bed of chopped bones. Pour over strained marinade and cook
in a hot oven until tender, basting occasionally. Allow 20 min to the
pound (44 min/kg) and 20 min more. Serve with gravy made using game
stock, port wine, and redcurrant jelly to sweeten.
http://www.weblink.co.uk/taste/
From: Michael Loo Date: 03 May 98
MMMMM
-- Sean
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
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