Subj : A quick recap To : All From : Sean Dennis Date : Wed Jan 04 2023 12:17:08 Hi everyone, I'm sorry I just up and disappeared for so long. It was a perfect storm for me these last few months. I'll try to make a long story short: on August 26, I was approved for SSDI (Social Security). As part of that, I received a small amount of backpay and I got very busy trying to get my life in order. Then in October, I suffered a serious setback in my health that kept me bedridden for several weeks. After that, a week or so before Thanksgiving, I was hospitalized with a saddle pulmonary embolism that very nearly killed me (faster than the heart attacks, believe it or not). I then got myself involved in a very unhealthy friendship that I allowed to go on for too long that sucked the life out of me. I was informed last week that I will be facing amputation of my lower right leg this year, possibly in late spring or early summer, if my body quits producing clots and my heart is up to it. If this happens, I'll be in the hospital for a month at the minimum. Right now, I am in "pre-hab" which involves physical and occupational therapy to make me stronger before the surgery to allow me to heal faster. About the BBS: I have permanently moved the BBS to MBSE under FreeBSD. My old OS/2 box finally gave out. I am still in the process of fully setting up my BBS. With the software and hardware upgrades, this system should run for a very long time without issues (I hope!). Again, I'm sorry I disappeared with no notice. So much happened at once that it's still sinking in that not only that I survived it all but that I'm even still alive. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Asparagus & Morel Mushroom Soup - Bon Appetit Categories: .ba, 994, Soups Yield: 4 Servings 3 tb Butter 1/2 c Finely chopped onion 4 c (or more) chicken stock or -canned low-salt chicken -broth 1 lb Asparagus, trimmed, cut into -1/4 inch pieces 1 pk (9-oz) frozen artichoke -hearts 4 Garlic cloves, peeled 6 oz Spinach leaves (about 8 C) 1 tb Dried tarragon Pinch of grated nutmeg 1 oz Dried morel mushrooms 1 Garlic clove, minced 1 tb Chopped fresh parsley 16 Cooked asparagus tips Melt 2 T butter in heavy large Dutch oven over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add 4 C stock, 1 lb asparagus, artichokes and 4 garlic cloves. Simmer uncovered until vegetables are very tender, about 20 minutes. Add spinach, tarragon and nutmeg and simmer until spinach wilts, about 2 minutes. Puree soup in blender in batches until smooth, Strain through medium strainer into large saucepan, pressing on solids until only artichoke fibers remain. Stir in more stock if soup is too thick. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Place morels in large bowl. Add enough hot water to cover and let stand until softened, about 20 minutes. Drain and rinse under cold running water. Squeeze all excess moisture from morels. Cut morels in half lengthwise. Melt remaining 1 T butter in heavy small skillet over medium-low heat. Add morels and minced garlic and saute until heated through, about 2 minutes. Stir in parsley. Season to taste with salt and pepper. Arrange morels and asparagus in bowls. Ladle soup over. From: The Ritz-Carlton SAN FRANCISCO, CALIFORNIA Bon Appetit/Sept/94 Scanned & edited by Di Pahl & MMMMM -- Sean --- MMail/FreeBSD * Origin: Outpost BBS * Johnson City, TN (1:18/200) .