Subj : Re: Keyboards was: Alive? [1] To : Ruth Haffly From : Dave Drum Date : Sat Jan 07 2023 07:04:42 -=> Ruth Haffly wrote to Dave Drum <=- DD> Just for S&G I fired off one of my ASUS netbooks which are at least 15 DD> years old. I'm considering whether or not to update the Linux that RH> We've done that with older ones, including the EEPCs we got around RH> 2008. Steve put in a newer, basic OS and we donated them to a local RH> school in 2020 when kids had to switch to remote learning. Trying to do RH> a Zoom session on a cell phone wasn't good for the kids so some of them RH> were able to get a (used) net book instead. DD> came pre-installed or just to let it churn along as-is. After having DD> it on DD> (plugged in) all morning I took it to lunch with my friend Les to play DD> show and tell with my latest project. It fired up and did its thing at DD> the cafe ... even hooked into the WiFi and let me know "Captain! DD> Incoming message" when I got an e-mail. So the battery is still good. RH> Sounds like the battery got enough of a charge to let you use the RH> system remotely. I generally work off the battery, plugging in when RH> finished for the day. On the other paw - I fired up my big ASUS laptop (the one I had at the last Echo Picnic at Dale & Gail's former place). I wanted to cleam a lot of "personal" stuff off of it preparatory to giving it to Georgia who's now in an assisted living facility. Her cell phone and tablet just miss filling her wants. Anyway, when I unplugged it from the mains current it died. Battery is pretty obviously shot. So a new example is on the way from Amazon. Just U$20 .... she's a pretty good sister so she's worth that. Bv)= 8<----- CHOP ----->B DD> Title: Crabby Corn Chowder DD> Categories: Seafood, Potatoes, Vegetables, Chilies, Dairy DD> Yield: 3 Servings RH> Looks good but sadly, one we can't do because of Steve's corn allergy. DD> I had quite forgotten about that. My good friend, Les, has an allergy DD> to fresh tomatoes. Cooked are OK. Which is a good thing since he is an DD> ICS Grand Master Chilli Cook. RH> AFAIK, I've no food allergies. I've had to cook for groups, taking RH> allergies into consideration, so I appreciate it if I'm told about them RH> ahead of time (even before grocery shopping). DD> My only allergies are to banananananas and marijuana (which got me RH> out DD> of the 1960s pretty well intact). And I abhor bologna - but RH> that's DD> self inflicted. But it still triggers my gag reflex. RH> Sounds like me with peanut butter, coffee, coconut and marischino RH> cherries. (G) DD> When you get your hands back in working order you may want to try this DD> for one of your church fund raisers. Georgia (my sister) used this RH> We don't fund raise outside of the church body as a general rule. Since RH> we joined, the church has had 2 yard sales open to the public, the last RH> one was about 5 years ago. Chilli Suppers are big around here ... not surprising since the legislature designated Springfield as the "Chilli Capital of the Civilized Universe". Pancake and Sausage breakfasts are a big deal as well. Went to one 2 Sundays ago, And I'll hit another next Sunday. Waiting for the announcement of the Italian-American War Veterans pancake and (Italian) sausage breakfast. Bit of a different flavour for breakfast. DD> recipe 10 fold in a fund-raiser for the local (to her) "Save the Opera DD> House" DD> drive. They did 8 ounce bowls and ran out of chilli. Bv)= They also RH> Might be something for VFW or AL/ALA to consider however. DD> had Michael Loo to do a violin recital - which went over as well as DD> the chilli. The old Opera House was saved (and refurbished). RH> Michael's not around for a recital any more so we'd have to get another RH> source for "dinner music"--probably easy enough to do with the seminary RH> and college in town. Have you got a "youth" symphony or band? Those seem to go over well. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Italian Sausage (Mild or Hot) Categories: Pork, Herbs, Chilies Yield: 3 Pounds 3 lb Ground pork 3 tb Red wine vinegar 1 tb (ea) salt & fresh cracked - black pepper 1 1/4 tb Dried parsley 1 tb Garlic powder;(not granules) 1 tb Onion powder; (not granules) 1 tb Dried basil; crushed 2 ts Sweet paprika 2 ts Red pepper flakes; to taste - (opt) 3/4 ts Ground fennel seed 1/4 ts Brown sugar 1/4 ts Dried oregano; crushed 1/4 ts Dried thyme; crushed Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes (if doing hot sausage), fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours (24 hours is better - UDD) before cooking. UDD NOTE: Can also be stuffed into casings to make 16 or so nice links. I prefer it as bulk sausage unless I am making it for a party/tailgate event. Recipe By: Michelle Leigh Gossman RECIPE FROM: http://allrecipes.com Uncle Dirty Dave's Kitchen MMMMM .... When I was born I was so surprised I didn't talk for a year and a half. --- MultiMail/Win * Origin: Outpost BBS * Johnson City, TN (1:18/200) .