Subj : Re: Floppies
To   : Shawn Highfield
From : Dave Drum
Date : Sat Aug 03 2024 05:57:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> Your solution may lie with TPUG if they're still in operation.

 SH> Agreed.  Seems they are still in some form or operation so I'll
 SH> let you know how I make out.

 DD> another. Three to six of us "old timers" still get together on the
 DD> 2nd Wednesday of every month for beverages and a nosh - and to
 DD> shoot the breeze.

 SH> Few of us from my old BBS used to get toegther for years afterwards.
 SH> Hell still friends with a few of the people who called my board back in
 SH> the day. :)

The original form of that - the "Minnie-fest" predated the Cooking Echo
picnics. My first echo picnic was at Pat Stockett's down in Alabama. It
was nice meeting people I'd been talking to on the echo and being able
to put a face with the name.

Then I took my sister to the one the following year in Hemmingford, PQ.
On the way home she looked at me and said, "We could put one of these
on. Couldn't *you* big brother?"

And the Y2k picnic was born.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Martha's Guild Potato Salad
 Categories: Potatoes, Pork, Vegetbles
      Yield: 6 Servings
 
      2 lb Red potatoes
    1/2 c  Bacon; cooked crisp then
           - crumbled
    1/2 c  White onion; fine chopped
  1 1/2 tb A-P flour
      4 ts White sugar
      1 ts Salt
    1/4 ts Black pepper
    1/4 c  Cider vinegar
    1/4 c  Water

MMMMM--------------------------RESERVE-------------------------------
    1/4 c  Fine chopped onion
      2 tb Fresh parsley
      1 ts Velery seed
 
  Boil unpeeled potatoes until tender. Do not overcook.
  When cool enough to handle, peel and slice. Set aside.
  
  Fry bacon until crisp. Remove bacon from pan and drain
  on paper towels. Crumble when cool.
  
  In same fry pan, in bacon grease, saute onions. (You
  need approx. 1/2 cup bacon grease. Remove extra or add
  oil to make the 1/2 cup, if needed.) Have flour, sugar,
  salt, pepper, water and vinegar measured and ready while
  onions are sauteing. When onions are soft, slowly add
  flour and stir. Mixture will thicken slightly. Add
  sugar, salt, pepper, water and vinegar. Stir for another
  minute or two to thicken again. Pour mixture over sliced
  potatoes and stir gently. Add the set aside ingredients
  and fold gently. Serve warm.
  
  From: Thea Pappalardo
  
  Makes: 6 servings
  
  RECIPE FROM: St. Martha's Guild Picnic Cookbook
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "The best use of imagination is creativity." -- Deepak Chopra
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