Text 17697, 79 rader
Skriven 2008-12-12 22:32:06 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: EXPIRATION DATES 81212
==============================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> I can access my normal email address from anywhere via the TPG
 
 DS> You might want to consider putting some form of linux (e.g. Puppy)
 DS> onto a thumb drive and boot her computer using that -- and not touching
 DS> her hard drive at all.  Of course, her computer would have to allow
 DS> booting from USB, and not all do.
 
 GJ> Hmmm.  I don't think she would let me do that, but I should be able to
 GJ> get emails without any problems.  I will contact you again before I
 GJ> leave for the "Wild West".

 DS> If you can receive and send email with attachments, then all you would
 DS> need would be a way of running BlueWave.  That would be simple enough
 DS> to put onto a thumb drive, or perhaps even a floppy.  You get a QWK as
 DS> an attachment, read it with Bluewave and send your REP packet back to
 DS> my system via email.

I doubt if my daughter's computer has anything as old-fashioned as a
floppy drive, but it would have a USB port, and hopefully I can
communicate through that.  I have a card reader and a few old cards, so
I might be able to put Bluewave on one of them.  I will have to
experiment, and let you know.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PINK SNAPPER WITH THAI FLAVOURS
 Categories: Aussie, Fish, Restaurant
      Yield: 4 Servings
 
     10 ml Gubger juice
     10 ml Garlic juice
     20 ml Lime juice
    200 ml Carrot juice
    100 ml Coconut milk
      1 sm Chilli, red,
           -chopped.
      1 sm Lemon grass,
           -chopped.
     80 g  Rice, jasmine
    500 g  Pink snapper fillet,
           -cut into 4.
           Oil
     10 g  Coriander, fresh,
           -roughly chopped.
      5 g  Basil,
           -roughly chopped.
      5 g  Mint,
           -roughly chopped.
     10 g  Butter
           Thai fish sauce
 
  Combine the ginger, garlic, lime and carrot juices, coconut milk,
  chilli and lemon grass in a bowl. Cook the rice in boiling salted
  water and strain.
  
  Place the fish fillets and a little oil in a non-stick pan and cook
  over a high heat, browning the fish on one side then turning it over
  and browning the other side.
  
  Add the juice mixture, bring to the boil, reduce the heat and simmer
  until the fish is cooked. Add chopped herbs and whisk in the butter.
  Season with the fish sauce.
  
  Remove the fish from the sauce and place on top of the rice. Pour the
  sauce over and garnish with a little fried leek and carrot strips.
  
  from the menu of LOUISA'S RESTUARANT, Bunbury, Western Australia from
  FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St,
  Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)