Text 17661, 99 rader
Skriven 2007-07-03 21:01:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ALTERNATIVES TO
=======================
On 07-02-07 GLEN JAMIESON Scribbled to DAVE SACERDOTE about ALTERNATIVES 

GJ>So, I agree that we will probably change over from the FIDO network
GJ>eventually, but only when the alternative shows distinct advantages.
GJ>For me, operating through a local dial-up BBS and using Bleuwave, I
GJ>find that is the best.  Eventually I will probably move to a faster
GJ>connection than my present dial-up for Internet connection, even
GJ>though that will cost me more than my present $10 or so a month, and
GJ>then the situation will probably change.

My local has DSL (768kbps) for U$10/mo with a 12 month contract 
commitment. U$15/mo on open ended arrangements. I just talked my friend 
Tom into signing up after getting heartily sick of hearing him whinge 
and moan about the U$12.99/mo slow-arsed dial up he was on.

A few years ago he was flying high as a top producing salesman in the 
telecomm bidness. Most of his wealth was on paper in the form of stock 
options ... which pauperised him when Bernie Evers little empire at 
WorldCom came a cropper. 

Tom says "Bernie better not do a Ken Lay or I will campaign to Oliver 
Cromwell his corpse!!!"

Anyway - before I wandered afield - the idea I was going for was that 
DSL is getting less and less expensive. And I doubt that the Island 
Continent will lag far behind in pricing.

Me? I'm going to cable modem - I have the need for speed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easter Frittata With Asparagus & Ham
 Categories: Eggs, Pork, Breakfast
      Yield: 4 servings
 
      1 lb Medium-thin asparagus
      2 tb Extra virgin olive oil
           -Coarse salt
      1    Spring onion; or 3 green
           -onions
     10    Eggs
    1/4 c  Grated Fontina or Monterey
           -Jack cheese
      2 tb Dry white wine
           -Fresh ground pepper
      5 sl Black Forest ham or leftover
           -baked ham (3-4 ounces)
 
  This takes about 20 minutes to prepare.
  
  Preheat the broiler. Trim off and discard the ends of the asparagus.
  Cut the spears into 2-inch lengths. Place in a 10- to 12-inch heavy
  oven-proof skillet with the olive oil and season to taste with salt.
  Set over low heat, cover and cook for about 5 minutes, until
  crisp-tender.
  
  Meanwhile, thinly slice the white part of the spring onion (discard
  the green part). If using green onions, include the tender green part.
  
  Lightly beat the eggs in a bowl, then add the onion(s), 1/2 teaspoon
  kosher salt, the cheese, wine and pepper. Stir to combine.
  
  When the asparagus is done, increase heat slightly and pour in the egg
  mixture. Carefully layer the ham slices over the eggs so they "float"
  on the top. As the eggs cook, occasionally lift the bottom with a
  rubber spatula to prevent them from sticking and to allow the
  uncooked egg to run underneath. Cook for about 6 minutes, until the
  bottom is set and the top still runny.
  
  Place the pan directly under the broiler and broil for about 3
  minutes, until the frittata is completely set and golden on top.
  
  Serve with toasted country-style bread and a salad.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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... We are made to persist. That's how we find out who we are. - Tobias Wolff

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