Text 1324, 106 rader
Skriven 2013-06-18 04:20:58 av Janis Kracht (1:261/38)
    Kommentar till text 995 av Michael Loo (1:123/140)
Ärende: spring 698
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Hi Michael,

I should be sleeping, but I've been working on getting the compiler for the
Fidonet nodelist in proper working order.  The program just didn't want to
behave the last two weeks, but I believe I've gotten to the bottom of that
problem finally.. figured catchup in messages couldn't hurt. (g)

>> hours" from the Ithaca area (g).  Well, the ride to Scranton wasn't
>> bad.  Just 1 1/2 hours total.

> Scranton is probably about that from Williamsport, too.

The drive is much improved over some trips we've made in past years.. it seemed
like everytime we went, PA decided to redo huge sections of the highway..  I
think that work is finished, so now it seems to be NY's turn.. with what
they're making a new interstate.. (g).

> But as far as little local that is of interest, that's what

I love Ithaca, don't get me wrong there.. and I'm quite sure we haven't
explored all there is to see there yet (g).. I just meant that "everything"
takes forever to get to from here it seems (grin).  A lot of that is probably
the main access road to and from Ithaca where once you get behind a slow
driver, or a farm vehicle, you're pretty much stuck unless you come upon a
brief passing area :)  I just really enjoyed how close places were when we
lived in South East NYS.

> the Internet is for. I was quite skeptical about computers
> when they started getting interwoven into our lives (thinking
> of privacy issues such as are coming to the fore, but people
> scoffed at me and said, they can't make computer storage that
> big - well, who's laughing now),

Yes, no kidding.. :(

> but they give you a kind of
> intellectual mobility that was undreamed of back then. I
> sometimes wonder which to focus on, the risks or the rewards.

I think those kinds of sites and places were the makings of getting lost in
books.. You'd look up at some point, and it was dinner time.. (g).  So now we
are able to actually see those places ourselves with browsers.  Uncanny
sometimes..

>> Scranton was always a favorite place of mine since I spent so many
>> summers at my grandmother's house in Dunmore from when I was 10 through
>> 14.. From her place, I walked to my cousin Kathy's house in Scranton.
>> We were very close in age and got into the worst trouble we could hehe

> I'm not sure we need to know that. I'll bet you were a
> very cute and wayward teenager.

Only slightly wayward.  My aunt would scold me like she was my own mother :) So
I knew I had to behave. :)

>> recently and see that Kitchenaid is now owned by Whirlpool.  If that's
>> not enough to keep one away from modern models, I don't know what is

> Sad how the most reliable old brands have fallen down.
> Amana and Maytag, pfui.

Yes no argument there.  Hobart is working only in restaurant equipment these
days.  That's incredibly sad.

> Here's something for the season.

> Strawberry basil lemonade
> category: booze
> servings: 1

> h - the infusion
> 2 c strawberries
> 1 L vodka
> h - the cocktail
> 1 1/2 oz strawberry vodka
> i pn basil leaves
> 1 ds balsamic vinegar
> homemade lemonade

Boy, that does sound really good even though it would be a bit much for me :)

==Almond Milk==
(dairy substitute)
2 cups water
1 cups shelled almonds
water to cover

Place the almonds in bowl and cover with about an inch of water.  Let soak
overnight or for up to 2 days uncovered. Blend the almonds in the blendar with
the 2 cups of water for 2 minutes. Pulse the blender a few times to break up
the almonds, then blend continuously for two minutes. The almonds should be
broken down into a very fine meal and the water should be white and opaque.
Strain the almonds. Line the strainer with either an opened nut bag or cheese
cloth, and place over a measuring cup. Pour the almond mixture into a strainer.
Press all the almond milk from the almond meal. Gather the nut bag or cheese
cloth around the almond meal and twist close. Squeeze and press with clean
hands to extract as much almond milk as possible. You should get about 2 cups. 
Sweeten to taste if desired. Refrigerate the almond milk. Store in sealed
containers in the refridgerator for up to two days.
===

Take care,
Janis

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