Hi Sean,

I'll have to talk this over with my favorite computer guru/geek and
see what he thinks. This is actually the 2nd packet I've gotten this
week, don't know if things have settled down further up the line or
not but it's good to be back.

Okay. I can feed via BinkP and FTP for points.

For that you will need to talk with Stephen. He sets things up and tells
me what to do. Sometimes he has to tell me several times before I get
the routine memorised but once I have it down, I can run it without his prompts.

Too bad he's not close enough that I can trade some figs for some
peaches. It's peach season here but I don't think I'll do anything
with them other than the odd baking project or two.

I am not a fan of peaches but having lived in the South for the past
31 years, I know I'm an oddball. LOL

I've always liked peaches. Back when I was in my early teens, we did a
family camping trip to Washington, DC and other points of interest along
the way. I remember getting some really good peaches in Virginia, sun
warmed and really juicy, from a roadside stand. Another time, after
Stephen and I were married, we got a bushel of peaches from one of our
local farmers (We were living on the coast of NC then.) that were so
sweet I canned a lot of them without sugar. More went into jam, cobbler
and just eating out of hand.

We don't have an air fryer, probably won't go out and buy one at this point. If we're gifted one, we'd use it but would have to figure out
where to stow it in the kitchen. (G) Try a peach sauce or glaze on the chicken, stir in some of the rub. In my mind it sounds like it should
be good,

The air fryer is good for me since it's easy cleanup and easy to use.
My back no longer allows me to stand for five to seven minutes in one
spot at a time so I can usually prep things fairly quickly. I can
cook an entire meal at once in my air fryer and that is a nice thing
for me.

I understand, some time ago I had a fall that I thought just bruised my
back but from later CT scans, it showed a compression fracture in one of
the vertabrae. If I'm moving, I'm ok but I can't stand still very long.
Even sitting, I have to get up and move every so often, just to take a
bit of presure off the lower back. That's where sewing is good; I have
to get up to press a section before moving on to the next one on a
regular basis. Right now I'm working on a western style shirt for
me--yokes, cuffs, collar and front band are a turquoise marble print,
main body of the shirt and sleeves are shades of blue print.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

For that you will need to talk with Stephen. He sets things up and
tells me what to do. Sometimes he has to tell me several times before I get the routine memorised but once I have it down, I can run it without his prompts.

I understand. He knows where to find me. :P

I've always liked peaches. Back when I was in my early teens, we did a family camping trip to Washington, DC and other points of interest
along the way. I remember getting some really good peaches in Virginia, sun warmed and really juicy, from a roadside stand. Another time, after Stephen and I were married, we got a bushel of peaches from one of our local farmers (We were living on the coast of NC then.) that were so
sweet I canned a lot of them without sugar. More went into jam, cobbler and just eating out of hand.

My mom and dad love peaches. The had a mature peach tree they had to leave behind when they moved recently. No
word on if they'll plant a new one.

I understand, some time ago I had a fall that I thought just bruised my back but from later CT scans, it showed a compression fracture in one
of the vertabrae. If I'm moving, I'm ok but I can't stand still very
long. Even sitting, I have to get up and move every so often, just to
take a bit of presure off the lower back. That's where sewing is good;
I have to get up to press a section before moving on to the next one on
a regular basis. Right now I'm working on a western style shirt for me--yokes, cuffs, collar and front band are a turquoise marble print,
main body of the shirt and sleeves are shades of blue print.

I try to get up and move also after being on the computer. Driving long istances requires an hourly break to
move around (and a bathroom break since I am on a diuretic). With my back, I have a bone spur pressing on a
ganglia of nerves going out the left side of L5. It is quite painful and causes my back to cramp up and
literally seize. Sometimes it's bad enough it takes my breath away. So far, narcotics and steroid shots have
not helped. I'm hoping I can get a pain stimulator implanted so I can at least function with less pain.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: SPARKLING FALL HARVEST PUNCH
Categories: Beverages, Low-cal
Yield: 10 Servings

2 c Cranberry juice
2 c Apple juice
1 1/2 c Orange juice
2 c Club soda
Orange slices for garnish
Cranberries for garnish

Combine juices in a large bowl or pitcher.

Just before serving, add club soda and stir. Garnish with sliced
oranges and fresh whole cranberries. 7 1/2 cups

3/4 cup serving 71 calories, 1 fruit exchange protein < 1 g, fat
trace, carbohydrate 17 g, fiber .1 g, cholesterol 0, sodium 13 mg,
potassium 146 mg

Source: Univ of Cal. San Diego Healthy Diet for Diabetes c. 1990
Shared but not tested by Elizabeth Rodier Oct 93

MMMMM

-- Sean

... My resume is a list of things I hope I never have to do again.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

For that you will need to talk with Stephen. He sets things up and
tells me what to do. Sometimes he has to tell me several times before I get the routine memorised but once I have it down, I can run it without his prompts.

I understand. He knows where to find me. :P

And we've had enough going on otherwise that there's been no convenient
time to discuss it.

I've always liked peaches. Back when I was in my early teens, we did a family camping trip to Washington, DC and other points of interest
along the way. I remember getting some really good peaches in Virginia, sun warmed and really juicy, from a roadside stand. Another time, after Stephen and I were married, we got a bushel of peaches from one of our local farmers (We were living on the coast of NC then.) that were so
sweet I canned a lot of them without sugar. More went into jam, cobbler and just eating out of hand.

My mom and dad love peaches. The had a mature peach tree they had to leave behind when they moved recently. No
word on if they'll plant a new one.

I don't know what the time lag is between planting and significant fruit production is; do they have the years to wait to expect fruit? With our
fig tree (which has slowed down its production for the year) I think we
had to wait about 3-4 years before we got any figs, then another couple
of years before it put out enough to do anything with. The last few
years it has gone gangbusters for about a month. This year we've let the
birds have more of a share than in previous years.

I understand, some time ago I had a fall that I thought just

bruised my RH> back but from later CT scans, it showed a compression
fracture in one RH> of the vertabrae. If I'm moving, I'm ok but I can't
stand still very RH> long. Even sitting, I have to get up and move
every so often, just to RH> take a bit of presure off the lower back.

I try to get up and move also after being on the computer. Driving
long istances requires an hourly break to
move around (and a bathroom break since I am on a diuretic). With my

We try to break about every 90 minutes to two hours. Stephen had a
stroke back in early 2014 after we made a drive down to Florida that
took almost twice as long as normal because of sitting in interstate
parking lots. Now we make sure to break; if there's no convenient rest
area, we usually have our camper and can find a parking lot or fairly
level spot to pull into.

back, I have a bone spur pressing on a SD> ganglia of nerves going

out the left side of L5. It is quite painful SD> and causes my back to
cramp up and SD> literally seize. Sometimes it's bad enough it takes
my breath away. SD> So far, narcotics and steroid shots have SD> not
helped. I'm hoping I can get a pain stimulator implanted so I can SD>
at least function with less pain.

Can't be surgically removed? BTW, I may not be "on the air" at the end
of the week--got a bronchoscopy scheduled for Friday and then the Purple
Heart banquet on Saturday. We're both "working" the latter, Stephen is
one of the official photographers and I work with the Legion Auxilary in
a pre-meal event.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I hit my CTRL key, but I'm STILL not in control

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

And we've had enough going on otherwise that there's been no convenient time to discuss it.

My BBS has been around for 30 years; it's not going anywhere any time
soon. :P

I don't know what the time lag is between planting and significant
fruit production is; do they have the years to wait to expect fruit?

2-4 years if a sapling is planted. 3-5 years if planted from a pit.

With our fig tree (which has slowed down its production for the year) I think we had to wait about 3-4 years before we got any figs, then
another couple of years before it put out enough to do anything with.

From what I understand from what my mom tells me, a lag time between
planting and fruit bearing is common with many fruit trees.

The last few years it has gone gangbusters for about a month. This year we've let the birds have more of a share than in previous years.

We kept getting hit with unexpected hard freezes and that killed all the
buds on the trees so no fruit those years.

We try to break about every 90 minutes to two hours. Stephen had a
stroke back in early 2014 after we made a drive down to Florida that
took almost twice as long as normal because of sitting in interstate parking lots. Now we make sure to break; if there's no convenient rest area, we usually have our camper and can find a parking lot or fairly level spot to pull into.

I try to plan before I go for rest breaks. I did notice during my
Indiana trip a few weeks ago I didn't have to stop nearly as often as I thought. Then again, my dad was driving and he was hellbent on getting
home as fast as possible.

Can't be surgically removed? BTW, I may not be "on the air" at the end
of the week--got a bronchoscopy scheduled for Friday and then the
Purple Heart banquet on Saturday. We're both "working" the latter,
Stephen is one of the official photographers and I work with the Legion Auxilary in a pre-meal event.

Unfortunately, not without a high risk of permanent paralysis.

Good luck with the bronchoscopy.

I'm going to my Legion post's monthly meeting tonight. I know they
want me to help with a project but I don't know what yet though.

(Edited later: I have become my post's webmaster and possible social
media manager.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Kidney Bean Soup
Categories: Soups, Appetizers, Lunch, Vegetables, Mark's
Yield: 1 Recipe

1 tb Vegetable oil
1 md Onion, sliced
4 Garlic cloves, crushed
1 md Carrot, sliced
2 tb Red chiles, chopped, fresh*
1/2 ts Thyme
2 tb Parsley
2 Bay leaves
1/2 c Tomatoes, finely chopped
3 ts Tomato paste
1 c Red kidney beans, soaked
7 c Vegetable stock
Salt & pepper
1/2 tb Nutritional yeast, optional+

Heat oil in a large soup pot. Stir in the onions, garlic and carrots.
Cover & sweat over low heat for 5 minutes. Add the chiles and herbs,
stir well & continue to cook, covered, for a further 5 minutes. Stir
in the tomatoes, tomato paste & kidney beans. Mix well, ensure that
the heat is very low, & cook for 3 to 5 minutes, stirring
occasionally. Pour in the stock, season with salt & pepper & bring to
a boil. When at a full rolling boil, let it boil hard for 5 minutes,
then reduce the heat & simmer until the beans are tender. The length
of time will vary, depending upon the age of the beans, from 50
minutes, to 2 hours. When cooked, turn off the heat, stir in the
nutritional yeast, if desired & let cool.

Once cool, transfer the soup, in batches, to a food processor or
blender & blend until very smooth. Return to a clean pot & gently
re-heat. Serve with good, home-made bread. It will also work with a
good, hearty flat bread, if that's not too much of a contradiction in
terms. Try a Native flat bread, for example.

* I'm experimenting with fresh chiles rather than dry ones, I find the
flavour to be intense, but I find that I may be over doing the
quantities, so reduce the amount if you prefer less hot food. If you
do not have fresh, a good guideline is to use dried in the following
quantities: 1 dried chile gives a mild flavour; 2 give a medium heat;
3 will be hot; then there's people like me & others who will go up
from there, depending upon taste. The trick is to use only enough
chiles so that the other tastes are not masked.

+ This is optional. It's another area of experimenting. I find that
a little nutritional yeast in pureed foods, or in "cream" sauces,
gives added creaminess to dishes. It is entirely up to the cook.

Recipe by Mark Satterly.

From: Mark Satterly Date: 13 Jan 96

MMMMM

-- Sean

... How is my wallet like an onion? Every time I open it, I cry.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

My BBS has been around for 30 years; it's not going anywhere any time soon. :P

Just that I need time to sit down and talk over the alternatives with
Stephen. I'm sitting now but it's chill time--spent some time at the
sewing machine and my back is hurting. Supper is semi home made sauce,
home made meat balls and commercial whole wheat spaghetti.

I don't know what the time lag is between planting and significant
fruit production is; do they have the years to wait to expect fruit?

2-4 years if a sapling is planted. 3-5 years if planted from a pit.

OK, we planted 3 saplings a few years after we moved to this house (fall
of 2014), an oak, an elm and the fig. Both of the first 2 have grown
into nice tall trees; the fig is more bushy (but easier to get to the
figs).

With our fig tree (which has slowed down its production for the year) I think we had to wait about 3-4 years before we got any figs, then
another couple of years before it put out enough to do anything with.

From what I understand from what my mom tells me, a lag time between planting and fruit bearing is common with many fruit trees.

I don't remember when my dad planted the apple and pear trees on our
property but they all started producing when I was probably in junior
high. We moved into the house when I was 3.5. He also planted some maple
trees that he and my younger brother tapped for sap about 15 years
later.

The last few years it has gone gangbusters for about a month. This year we've let the birds have more of a share than in previous years.

We kept getting hit with unexpected hard freezes and that killed all
the buds on the trees so no fruit those years.

Sorry to hear that, hopefully they'll do better next year.

We try to break about every 90 minutes to two hours. Stephen had a
stroke back in early 2014 after we made a drive down to Florida that
took almost twice as long as normal because of sitting in interstate parking lots. Now we make sure to break; if there's no convenient rest area, we usually have our camper and can find a parking lot or fairly level spot to pull into.

I try to plan before I go for rest breaks. I did notice during my
Indiana trip a few weeks ago I didn't have to stop nearly as often as
I thought. Then again, my dad was driving and he was hellbent on
getting home as fast as possible.

We semi plan things--if we have to be somewhere for an event, we will
make it but not always a week or so before or stay a week afterward.
That's why we generally don't make "on the road" reservations, just stop
when and where we want.

Can't be surgically removed? BTW, I may not be "on the air" at the

end RH> of the week--got a bronchoscopy scheduled for Friday and then
the RH> Purple Heart banquet on Saturday. We're both "working" the
latter, RH> Stephen is one of the official photographers and I work
with the Legion RH> Auxilary in a pre-meal event.

Unfortunately, not without a high risk of permanent paralysis.

Good luck with the bronchoscopy.

Thanks, it's not going to be fun but if it explains why I have the bronchiactasis,...........

I'm going to my Legion post's monthly meeting tonight. I know they
want me to help with a project but I don't know what yet though.

(Edited later: I have become my post's webmaster and possible social
media manager.)

Sounds like a fun position. Stephen is the main one responsible for
maintaining our post's ham radio. Partly because we live closest to it
of all the other hams, partly because he likes to do things like that.
(G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

Just that I need time to sit down and talk over the alternatives with Stephen. I'm sitting now but it's chill time--spent some time at the sewing machine and my back is hurting. Supper is semi home made sauce, home made meat balls and commercial whole wheat spaghetti.

I understand. I was just being silly.

OK, we planted 3 saplings a few years after we moved to this house
(fall of 2014), an oak, an elm and the fig. Both of the first 2 have
grown into nice tall trees; the fig is more bushy (but easier to get to the figs).

Like a spaghetti bush? When I was a teenager, I had a friend convinced that spaghetti grew in bushes...

We semi plan things--if we have to be somewhere for an event, we will
make it but not always a week or so before or stay a week afterward. That's why we generally don't make "on the road" reservations, just
stop when and where we want.

That's the most fun way to travel for me: drive until you get tired then stop for the night, get up early and get on the road.

Thanks, it's not going to be fun but if it explains why I have the bronchiactasis,...........

My mom has bronchiactasis from eosinophilic asthma (which she got from having COVID). She is vewr saensitive to a lot of things as am I. I am currently starting a five-year plan of allergy shots because my allergies are so
severe.

of all the other hams, partly because he likes to do things like that.
(G)

I am now starting to write grant requests as our post's roof needs replaced so we are trying to raise funds to replace it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Beans and Rice with Smoked Sausage
Categories: Pork, Main dish, Spicy
Yield: 4 Servings

1 lb Dried red beans
1 ea Garlic clove chopped
1 1/2 lb Smoked sausage cut
1 ts Dried thyme
1 x Into chunks
1 ts Ground pepper
8 oz Smoked ham shanks
1/2 ts Sage
1 ea Large onion chopped
1 pn Cayenne pepper
1 x Salt
1 x Freshly cooked rice

Place beans in Dutch oven and cover generously with water. Let soak
30 minutes. Add remaining ingredients to beans except salt and rice.
Bring to boil over medium high heat. Reduce heat to medium low,
cover and simmer until beans are tender, adding more water if
necessary (about 2 1/2 hours). Add salt to taste. Discard ham
bones. Remove about 3 tablespoons of beans from mixture and mash to
paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve
over hot rice.

MMMMM

-- Sean

... Would a fly without wings be considered a walk?

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

OK, we planted 3 saplings a few years after we moved to this house (fall of 2014), an oak, an elm and the fig. Both of the first 2 have grown into nice tall trees; the fig is more bushy (but easier to get to
the figs).

Like a spaghetti bush? When I was a teenager, I had a friend convinced that
spaghetti grew in bushes...

Back before there was even social media, and maybe even a public internet, there was a video of people picking spaghetti noodles from a tree. :D It was either a fake news article, or a fake educational film like those we used to watch in school.

I wonder if your friend saw that clip? :D

Mike

--- ScorpioWeb v0.38a (Linux/x86_64)
* Origin: capitolcityonline.net * KY, USA (1:2320/107)

Mike Powell wrote to Sean Dennis <=-

Back before there was even social media, and maybe even a public
internet, there was a video of people picking spaghetti noodles from a tree. :D It was either a fake news article, or a fake educational
film like those we used to watch in school.

The video is on YouTube. I've seen it before.

I wonder if your friend saw that clip? :D

I don't think he ever saw it to my knowledge.

To go with the spaghetti:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Danish Meat Balls
Categories: Cyberealm, Ethnic, Meats, Appetizers
Yield: 30 Servings

MMMMM-------------------------MEATBALLS------------------------------
1 lb Ground beef
1/3 c Catsup
2 ts Worcestershire sauce
1/2 ts Salt
1/8 ts Pepper
3 ds Tabasco
1/2 Green pepper (minced fine)

MMMMM---------------------------SAUCE--------------------------------
3/4 c Catsup
1/2 c Water
1/4 c Cider vinegar
3 tb Brown sugar
1 1/2 ts Salt
1 ts Pepper
3 ds Tabasco
2 ts Soy sauce
2 ts Sugar

MEATBALLS: Mix well & form into balls the size of walnuts. Cook
over low heat until done but not brown.

SAUCE: Simmer approximately 20 minutes. Pour over meat balls.

Source: Found floating around BBSLand

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 *
Posted by LISA on 09-11-95

MMMMM

-- Sean

... Are cranberries healthy? I've never heard one complain.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Just that I need time to sit down and talk over the alternatives with Stephen. I'm sitting now but it's chill time--spent some time at the sewing machine and my back is hurting. Supper is semi home made sauce, home made meat balls and commercial whole wheat spaghetti.

I understand. I was just being silly.

We all have those moments, now and again.

OK, we planted 3 saplings a few years after we moved to this house
(fall of 2014), an oak, an elm and the fig. Both of the first 2

have RH> grown into nice tall trees; the fig is more bushy (but easier
to get to RH> the figs).

Like a spaghetti bush? When I was a teenager, I had a friend
convinced that spaghetti grew in bushes...

"On top of spaghetti, all covered with cheese............". I know all
the verses to that one and we sing it from time to time.

We semi plan things--if we have to be somewhere for an event, we

will RH> make it but not always a week or so before or stay a week
afterward. RH> That's why we generally don't make "on the road"
reservations, just RH> stop when and where we want.

That's the most fun way to travel for me: drive until you get tired
then stop for the night, get up early and get on the road.

We're usually on the road by 9-ish, depends on where we've parked and
how long it takes to get ourselves up and moving. Stephen is usually up
before I am and does a lot of the preliminary stowage, mostly to the
point of removing chocks, raising stabilisers, etc in the first half
hour or so that I'm up, then finishes those in the next half hour or so.
If we've stopped at a camp ground for several days, it takes longer to
get going but we try to do a lot the night before.

Thanks, it's not going to be fun but if it explains why I have the bronchiactasis,...........

My mom has bronchiactasis from eosinophilic asthma (which she got from having COVID). She is vewr saensitive to a lot of things as am I. I
am currently starting a five-year plan of allergy shots because my allergies are so
severe.

I don't need shots but the bronchiactasis has gotten worse over the last
4 years. When I saw my pulmonologist a couple of weeks ago, he went back
in my records to Ct scans from 2022 and 2024 to compare with the one I
had last month. He said "no bronchiactasis" in 22, just lower lobes in
24, now the right middle lobe is affected".

of all the other hams, partly because he likes to do things like

that. RH> (G)

I am now starting to write grant requests as our post's roof needs replaced so we are trying to raise funds to replace it.

We got a new building in 2008 thanks to the town taking the space the
old one was on for a new city hall. Our building was expanded in 2020,
more work is to be done on it (replace HVAC, paint, etc) in the near
future.

MMMMM----- Recipe via Meal-Master (tm) v8.06

... Yesterday was the deadline for complaints.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

I don't need shots but the bronchiactasis has gotten worse over the
last 4 years. When I saw my pulmonologist a couple of weeks ago, he
went back in my records to Ct scans from 2022 and 2024 to compare with
the one I had last month. He said "no bronchiactasis" in 22, just lower lobes in 24, now the right middle lobe is affected".

Mom's comes and goes it seems, from what she tells me. They need to have a bunch of ducting removed in their house as it has rockwool in it for some reason and it's causing a lot of issues for both of my parents.

We got a new building in 2008 thanks to the town taking the space the
old one was on for a new city hall. Our building was expanded in 2020, more work is to be done on it (replace HVAC, paint, etc) in the near future.

I don't know how old our building is exactly but I'd say, at a minimum 40 years
old, probably much older.

I'm waiting to hear back from the post commander on a few things then I'll move
forward with the grant writing.

Thankfully, our post is well-respected in our town and we often get the help we
need.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: English Crumpets (Bakestone Recipes)
Categories: Breads, Breakfast
Yield: 4 Servings

4 oz All-purpose flour
4 oz Bread flour
2 ts Salt
1/4 oz Fresh yeast
1 ts Sugar
1/2 pt Warm milk and water
1 tb Vegetable oil
1/2 ts Bicarbonate of soda
1/4 pt Warm water

Sift the flours and salt into a warm bowl. Cream the yeast with the
sugar. Add the warmed milk and water, then the oil. Stir into the
flour to make a batter, and beat vigorously until smooth and elastic.
Cover the bowl, put in a warm place and leave it until the mixture
rises and the surface is full of bubbles (about 1 1/2 hours). Break
it down by beating with a wooden spoon. Cover and leave in a warm
place to prove for another 30 minutes. -- To cook the crumpets, heat
and grease the bakestone lightly. Grease 5 or 6 crumpet rings (3-3
1/2 inches) (or scone cutters) and put them on the bakestone to heat.
Cook as many crumpets as possible at a time, as the batter will not
stay bubbly for long. -- Put 1/2 inch deep of batter into each ring.
Cook gently for 7 - 10 minutes, or until the surface sets and is full
of tiny bubbles. Using an oven glove for protection, lift off the
ring, and if the base of the crumpet is pale gold, flip it over and
cook for another 3 minutes until the other side is just colored. If
the crumpet batter is set but sticks slightly in the ring, push it
out gently with the back of a wooden spoon. Wipe, grease and heat
the rings for each batch of crumpets. If serving immediately, wrap
the crumpets in a cloth and keep warm between batches. Butter
generously and serve at once. If reheating, toast the crumpets under
the grill, cooking the smooth surface first and then the top so that
the butter will melt into the holes.

MMMMM

-- Sean

... Eat more doughnuts: it's the original hole food.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

I don't need shots but the bronchiactasis has gotten worse over the
last 4 years. When I saw my pulmonologist a couple of weeks ago, he
went back in my records to Ct scans from 2022 and 2024 to compare with
the one I had last month. He said "no bronchiactasis" in 22, just lower lobes in 24, now the right middle lobe is affected".

Mom's comes and goes it seems, from what she tells me. They need to
have a bunch of ducting removed in their house as it has rockwool in
it for some reason and it's causing a lot of issues for both of my parents.

I didn't have Fido again this past week but wasn't really up to doing
much anyway. Had the bronchoscopy on Friday, the 14th, Tuesday the 18th
got word that there was an infection in the lungs. Doctor prescribed
some rather strong antibiotics that have hit me hard so this week has
been a not quite total loss.

We got a new building in 2008 thanks to the town taking the space the
old one was on for a new city hall. Our building was expanded in 2020, more work is to be done on it (replace HVAC, paint, etc) in the near future.

I don't know how old our building is exactly but I'd say, at a minimum
40 years
old, probably much older.

Does your building have a kitchen and bar? We've got a commercial grade
kitchen that gets rented out to cooks who need that kind of a space to
make their pimento cheese, pies or whatever else. We do not have a bar;
I think the post was established by seminary students and decided from
the get go to stay dry.

I'm waiting to hear back from the post commander on a few things then
I'll move
forward with the grant writing.

Thankfully, our post is well-respected in our town and we often get
the help we
need.

Last night our post was awarded Wake Forest's Best of the Best for Best Community Organization/club. One of the things they help/sponsor is an
annual Purple Heart Recognition Dinner for local recipients. We attended
the first one in 2009, in part of the seminary gymnasium. The past 10
years or so they've had to hold it in an area church that has a big
enough auditorium to hold somewhere around 50+/- recipients, guests,
special speaker, veteran's groups, Legion Auxilary and more. This year
we had a 100 year old and a 104 year old WWII veterans attend; the 100
year old veteran was also a PH recipient.

Title: English Crumpets (Bakestone Recipes)
Categories: Breads, Breakfast
Yield: 4 Servings

Looks good; I made English muffins for a few years as an inexpensive
(was making all our breadstuffs so had all the ingredients) special
Christmas morning breakfast. As the girls got older, we concentrated on
doing something fancier for dinner and I stopped making the muffins.
Maybe some day I'll get back into it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... ... Life is what happens to you while you're busy making other plans-J. Lennon

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)