Text 17881, 104 rader
Skriven 2007-07-12 07:30:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Alternatives to Phydeaux
================================
On 07-03-07 SEAN DENNIS Scribbled to DAVE DRUM about Alternatives to 

SD> DD> Ruth forgets the Adelaidehoos - Greg and Glen (and formerly
SD> DD> Keving).  They us Arachnae - a text based browser for that is
SD> DD> what runs on Greg's  wood-fired, belt drive, spavined old box.

SD>I forgot about Arachnae.  It's still in development, IIRC.

All active proggies are "still in development". I just sent the 
programmers of my binaries harvester program (News Bin Pro) the 
equivalent of a registration fee - as the program has changed almost 
totally in look, feel, and improved functionality. That sort of 
industriousness deserves rewarding.

Heck, I sent the developer of Meal Monster a U$20 spiff last year. My 
note said: "Even though it's not required I still think my favourite 
recipe software deserves SOMETHING in the way of recompense to the 
author. So, here y'go. Buy a couple of your favourite beverage. Bv)="

Got a thank you back. Apparently the brewskis were delicious.

SD> DD> Meanwhile I am getting heartily sick of all this techno babble
SD> DD> that I  got started by asking a perfectly innocent question.

SD>Oh, c'mon now.  You knew better than to ask something like that with
SD>a room full of closet nerds. <G>

It's still techno-babble. And, here I am compounding the felony which I 
complained about.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gemelli With Artichokes, Olives, Feta & Capers
 Categories: Cheeses, Pasta, Vegetables
      Yield: 4 servings
 
           Juice of 1/2 lemon
     20    Baby artichokes (2 oz ea)
      5 tb Olive oil
      2 cl Garlic; minced
           Salt & Red pepper flakes
      1 lb Dried gemelli ("twins"),
           - penne rigati (ridged tubes)
           - or fusilli
    1/2 c  Fresh grated Asiago cheese
    1/4 c  Capers; rinsed
     48    Nicoise olives; pitted
      4 oz Greek or Bulgarian feta
           - cheese, crumbled
 
  If you can't find gemelli, which looks like short pieces of spaghetti
  twisted together, substitute penne or fusilli. From Janet Fletcher.
  
  Fill a bowl with cold water; add the lemon juice. Peel back the tough
  outer leaves on each artichoke until they break off at the base. Keep
  removing leaves until you reach the pale green heart. Cut about 1/3
  inch off at the top of the heart to remove the pointed leaf tips; cut
  away any stem. Trim the base to remove any dark green parts.
  Immediately drop the trimmed hearts into the acidulated water to
  prevent browning.
  
  Drain the artichokes, halve them lengthwise, then cut each half into
  neat dice by slicing 2 or 3 times in each direction.
  
  Heat 4 tablespoons of the oil in a 12-inch skillet over moderate heat.
  Add the garlic and saute 1 minute. Add the artichokes, salt and pepper
  flakes to taste. Toss to coat with oil. Cover and reduce heat to
  moderately low. Cook the artichokes, stirring occasionally, until
  tender and appetizingly browned in spots, about 15 minutes. You
  should not need additional liquid, but you may add 1 or 2 tablespoons
  water if the artichokes begin to stick.
  
  Cook the pasta in a large pot of boiling salted water until al dente.
  Drain. Transfer to a large warm bowl. Add the remaining 1 tablespoon
  olive oil and 1/4 cup of the Asiago cheese; toss. Add the artichokes,
  capers, olives and feta. Toss to mix well.
  
  Serve on warm plates, topping each serving with a little of the
  remaining Asiago.
  
  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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