Text 645, 126 rader
Skriven 2008-01-11 18:33:00 av Sean Dennis
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Inet BBSes for COOKIN
=================================
-=> CAROL SHENKENBERGER wrote to SEAN DENNIS <=-

(Long post ahead!)

 CS> the madness at 5am Sunday morning then wanna find some way to get
 CS> Charlotte to the mall (she really needs some spiffy skirts for a
 CS> 'female reason' thats almost impossible to explain to a guy ;-)  I

I'm the oldest of five children and the only boy.  Try me for reasons. :)

As for the shifts, I hear you.  I'm still rapidly filling out more and
more applications.  It's all really a waiting game because here in the
Atlanta area, the "Christmas blues" for hiring people doesn't really
occur in any of the job market besides retail from what I see here.  I
could be wrong, but it seems that MORE jobs opened up after 1
January...

And 5 AM to 5 PM?  Yeah, that just kinda negates getting anything done
during those days.  Luckily I rarely pull the half-day shifts.

 CS> tried to get her a few, but didnt hit the right style for 'winter'
 CS> though she says one is perfect for summer.

Well you know young girls have to be fairly hip.  I remember taking my
sisters shopping...all five of us squeezing in my little '76 Chevette
and going shopping...

 CS> For now, http port 80 is blocked, and I have turned the web server off
 CS> by commenting it out (as well as FTP server).  I also edited the guest
 CS> account so for the moment, it's useless even if you do 'hack in' with
 CS> it.  It is permission 1 and no access.  I was getting too many hits on
 CS> it to leave it open til I fix things up here.

I've never had a guest account.  I figure if you want to see my board,
you can sign up for an account, just like everyone else does.  I don't
leave my apartment's front door open to let just anyone come in and
look around...and that's how I feel about my BBS too.

 CS> While I typed this, 7 servers tried to 'finger' me, and 8 tried to
 CS> login with 'admin' then found a password required and delinked. I also
 CS> have ther pop-smtp setup disabled here until I get to that.

Good luck.  I shut off FTP because I was tired of script kiddies
screwing with stuff.  I do have a private FTP server that I'll fire up
on a very high port if someone really wants something, but if they
just want something I have, I drop it into a password-protected
directory on the httpd and call it good...or they log into the BBS
(when it's up).

But, on the subject of food: Maura and I stumbled onto a great Italian
place today!  It's called Fabiano's Pizzaria and Deli
(http://www.fabianospizzeria.com).  I didn't have their pizza
(although the waitress said next time it's a must), but a rare treat:
a calzone with cheese and mushrooms.  Maura had a bowl of creamy
tomato basil soup and a muffaletta sandwich.  We both had soda (I had
a Diet Coke and Maura had a Sprite; I much prefer Diet Pepsi but
that's difficult to get around here).  Total was $13 without tip, but
the waitress did an excellent job, so we gave her a $4 tip (we
normally tip a little heavy).

The only thing that sucks about that place is the parking.  It's right
in "downtown" Douglasville, which is right on Highway 78 (Veterans'
Memorial Highway for anyone who knows the area).  Hwy. 78 is a little
two-lane highway that was never designed for the rather heavy traffic
it gets now (it's the only other route into Atlanta besides I-20).
Finding a parking spot can be terrible-backing out of it can be deadly!

Thankfully, a block behind the place, near the city hall and police
station, there is a public parking lot.  It's a five minute walk to
the deli from there.  I realized just how out of shape I am when that
walk nearly winded me. :/  I really need to get out a lot more...when
I'm not passed out from exhaustion.

I guess this is long-winded enough for one post.  A recipe to seal the
deal:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cabbage Rolls (Polish Style)
 Categories: Polish, Turkish
      Yield: 4 Servings
 
      2 lb Ground Beef, lean
    1/2 c  Rice, uncooked
      1 md Onion, Diced
      1    Green Pepper, Diced
      2    Eggs
      1 lg Head Cabbage
      2 qt Tomato Juice
 
  PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head
  solid, then peel the leaves from the head as they thawed. The best
  way I've found is to 1)cut the core out with a knife, then put the
  hole-where-the-core- was, side down in a steamer over boiling water.
  Let it sit for about 10 minutes and remove. Several layers of the
  outer leaves should be soft enough to remove from the head. When
  you've removed as many as you can, return the head to the steamer to
  soften more leaves. Take a sharp knife and remove as much of the
  central vein as you can. FILLING: Mix all the other ingredients
  together in a bowl. work it with your hands until the eggs and other
  ingredients except the tomato juice are thoroughly mixed into the
  meat. Now, take a glob of mixture and set it in the hollow of a
  deveined leaf,with the end that was near the core towards you. Fold
  the end nearest you about / way over the mix. Fold the left side over
  the mix and then the right side. Roll about / turn away from you so
  that the "seam" is on the bottom. Place in the pan seam side don and
  continue with the other leaves.* When you've made the last cabbage
  roll,pour in the tomato juice to cover. Bring to a boil then simmer
  for AT LEAST an hour. Serve in a bowl with the juice, although these,
  like spaghetti are better the 2nd day.
  
  *This is an ideal cabbage roll. 3/4 of them won't go together this
  perfectly, so be ready to make adjustments when making the rolls.
  
  VARIATIONS: Garlic is great, paprika and chili powder will work in the
  stuffing, V-8 instead of tomato juice is pleasantly different.
  Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN. Original
  Poster Not Shown on File
 
MMMMM
 
Later,
Sean

--- EzyQwk V2.15g1 00F90271
 * Origin: Sean's Hole In The Wall (1:18/200)