Text 4011, 75 rader
Skriven 2010-11-21 21:28:25 av Stephen Haffly (1:396/45.27)
   Kommentar till text 3994 av MICHAEL LOO (1:123/140)
Ärende: serving the public773
=============================
Hi Michael,

On (20 Nov 10) MICHAEL LOO wrote to NANCY BACKUS...

 NB> My mind was trying to offer passwords from a currently defunct bbs
 NB> instead of ones from Sean's... ;0  Once I short-curcuited that
 NB> process, the older password finally did jump back in... ;)

 ML> I've finally in my dotage taken to keeping my passwords
 ML> written down someplace.

I started using KeePass a few years ago, and have found it to be very
useful.  I only have to remember one password and the program remembers
the rest, stored encrypted so that only the password and/or a key file
(both are options) can unlock it.  KeePass (and the Linux version,
KeePassX) use a cross-platform compatible database to store them so I
can use the same password file with Windows, Linux, and other platforms
to include iPhone, Android based smart phones, and other devices.  It
can be installed as a portable application on a USB stick.  One of the
best features is that it is free.

There are other password programs out there, but I have stuck with
KeePass, KeePassDroid and KeePassX because they have worked well for me.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Chicken Braised in Walnut Sauce
 Categories: Ethnic, Poultry
      Yield: 4 servings

      1    Frying or roasting chicken*
           Salt & freshly ground pepper
      1    Large onion; sliced
      4 tb Butter
      1    Bay leaf
      1    Sprig of fresh thyme
      1 c  Milk
      2    Egg yolks
      1 ts Grated nutmeg
      1 c  Shelled walnuts; crushed **

  *Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving
  pieces. **Walnuts may be crushed in a mortar, blender or food
  processor.

  Wash and dry the chicken parts and season lightly with salt and
  pepper. In a heavy frying pan, saute the onion in butter until soft,
  then add the chicken parts after a few minutes. Saute on all sides,
  then add the bay leaf, thyme, and enough hot water to almost cover.
  Tighty cover the pan and simmer the chicken until tender
  (approximately 1 hour). Using a slotted spoon, remove the chicken to
  a warm platter and keep warm while you prepare the sauce.

  Strain the remaining pan liquid into a small saucepan and bring to a
  boil. Meanwhile, whisk the milk with the egg yolks, then add, slowly,
  to the strained pan liquid and cook over very low heat until the
  sauce boils, stirring constantly.  Sprinkle in the nutmeg, then stir
  in the crushed walnuts.  Simmer another minute and pour over the
  chicken. Serve warm.

  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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