Subj : Re: Canadian hash?
To   : Dave Drum
From : Sean Dennis
Date : Tue Aug 20 2024 17:31:22

-=> 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
 DD> Burroughs 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
 DD> the 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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