Subj : Re: Spicy Tomato Soup
To   : Sean Dennis
From : Dave Drum
Date : Sun Feb 26 2023 05:48:00

-=> Sean Dennis wrote to Dave Drum <=-

 DD> I thought that was a UNIX bug.

 SD> It is; my memory is not good.  The big problem is a lot of DOS programs
 SD> used a 16-bit signed integer to store the date and that will overflow
 SD> soon enough.

My memory OTOH is excellent. I can remember anything - whether it has 
happened or not. Bv)=

 DD> I zinged him last night for being a lurker and invited the others in
 DD> the Down Under wonders crew to join in also. Just learned that Glen
 DD> Jamieson is in hospital. Kevin thinks the reason is connected with food
 DD> that he fed Glen.

 SD> Oh no. :(

Glen is some older than me. And still (was) gong strong. I think he may 
have passed 90 and headed for the century mark. And I think he still
flits about the Southern Hemisphere and occasionally gets involved in
engineering projects. He used to come to echo picnics - which is where 
I met and shared a pint with him.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Squiddles
 Categories: Seafood, Pasta, Herbs, Mushrooms
      Yield: 4 Servings
 
    250 g  Squid rings; thin, young
    300 g  Egg noodles; cooked, drained
      2 tb Fresh coriander; chopped
    1/2 ts Ground coriander
    1/2 ts Ground ginger
      1 tb Chopped spring onion
           - or chives
    100 g  Mushrooms; sliced
    1/4 ts Pepper
      2 tb Extra Virgin olive oil
      3 tb Cream; opt
    1/4 ts Nutmeg; opt
           Salt
 
  Pour 1 Tbsp of olive oil in a pan then add the chopped
  spring onions or chives and cook for a couple of minutes.
  Add the spices, then the mushrooms, cooking for a further
  minute or two. (Add more oil if mixture is too dry).
  
  Once cooked, remove from the pan and set aside. Add
  remaining oil to the pan, turn up the heat and place in
  the squid rings and cook for only two minutes. Do not
  overcook.
  
  Remove the squid from the pan. Add the mushroom and spice
  mixture back to the pan, followed by the cooked noodles
  and toss to warm through. Add the squid, with the
  coriander or parsley, pepper and nutmeg (optional). Stir
  through a little cream (optional).
  
  Serve with a garden salad.
  
  Wine - Sauvignon Blanc
  
  -- 1997 Australian Broadcasting Corporation
  
  Typed by Glen Jamieson February 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... We need to raise the bar on what an "alcoholic" is for a while.
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