Text 6277, 73 rader
Skriven 2008-04-30 07:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: zzz geography 232
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 ML> to popular belief. On tour I used to room with this thin little
 ML> guy who snored like a buzz saw.
 RH> Did you ask him in the morning how many cords of wood he'd cut during
 RH> the night?  (G)

Though I don't like sleeping in the same room with someone who
snores louder than I do (does anybody?) I'm usually reasonably
polite about not mentioning the subject in the morning.

 ML> One can get CFS with sausage gravy in the restaurants in Arkansas.
 RH> Hmmmmmmmmmmmm, we've got some friends in Scranton (about an hour east
 RH> of Fort Smith, just off I-40).  Last time we were in AK tho we didn't
 RH> stop as we were on our way out here & timing to see them was wrong.

AR is not AK. You could have found yourself 4000 miles out of
your way with one little typo. Interesting you mention Ft. Smith
- a lot of folks in my defuncted orchestra have been suggesting
that I go to Ft. Smith to play, as there is surprisingly a quite
good orchestra there. Unfortunately, it pays less than Fayetteville
did, which is perhaps one of the reasons it has managed to survive.

 ML>       Title: Baked Vermicelli With Ricotta and Grapes
 RH> Sort of a kuegel type thing from the sounds of it.  Did you find an

Yep.

 RH> older data base?  Steve is thinking abut just declaring the stuff

Yep. Off an old backup.

 RH> we've got on C-64 files (disks) "history"--not worth the time/effort
 RH> he'd need to try & recover it & put into PC format.  I've got several
 RH> floppies with about 20 months or so of various recipies & stuff I saved
 RH> from the echo here (and possibly others) on them. But, if I've not
 RH> wanted it since it was put on, then it can probably be disposed of. 
 RH> I'd sort of like to scan it quickly and see if there's anything worth
 RH> saving tho. 

Back in the C-64 days, I think FIDO was a major player, and perhaps
somebody else collected these recipes, and perhaps they've since
been integrated into the vast information miasma that is the Internet.

If it'll take lots of time and effort to convert the files, I'd say
put it up for grabs, and maybe someone (Dirty Dave, for example)
might be willing to do the project; but if nobody is willing, the
loss will be minimal, as most of the data has probably been collected
already.

Sylvia's Barbecue Sauce

16 ounces Red Devil Hot Sauce
2-1/2 tsp. crushed red pepper flakes
1 small onion, sliced
1 small stalk celery, sliced
3 cups tomato puree
1-1/2 cups water
1-1/2 cups sugar
1 lemon, sliced

Combine all the ingredients in a heavy pot and heat till just hot.
Don't bring to a boil or the sauce will turn dark and become thin.
Cool the sauce to room temperature, strain it and store it in a tightly
covered jar in the refrigerator.  Makes 5 cups.

From: Sylvia's Soul Food--Recipes from Harlem's World Famous Restaurant
Asbury Park Press 2/3/93
Shared By: Pat Stockett

-End Recipe Export- From the files of: Pat Stockett

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