-=> Janis Kracht wrote to Dave Drum <=-

 >> Ed Koon contacted me to say his system has died, a new one is on order
 >> and it should be here Thursday or Friday :)

 > Good ro know his absence from the internet machine is equipment related
 > and not health related.

 JK> Yes, I know what you mean... while I always feel bad when someone's
 JK> system decides it needs a breather (and dies ), I am also happy
 JK> problems are somehow hardware-computer related, and not related to
 JK> personal illness...

Wouldn't it be nice if we could pop in a new power supply or MoBo for
our bodies at need - without all the hassles currently involved. Admiral
Bob wrote a novel (I Will Fear No Evil - 1970) about that very subject.

 > Mark Lewis has been off the air since Florence hit the southeast. I

 JK> Yeah, it's rough.. 1/3 of our Z1 NAB is underwater so to speak, but I
 JK> think we're doing ok.  We have enough links here and via other methods
 JK> to deal until Mark is back.

 > suspect he's probably treading water as his area (Wilmington) got
 > hammered pretty badly.

 JK> I've been reading about it.. I do hope he and his dogs are ok.. I'm
 JK> sure it is rough over there though...

IIRC he doesn't live right in Wilmington but out in North Boondock where
the hoot-owls breed with the chickens.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moo Goo Owl Gai Pan
 Categories: Exotics, Oriental, Vegetables, Poultry
      Yield: 5 Servings
 
      1 lb Fresh (if possible) spotted
           - owl
      1 c  Fresh button mushrooms
    1/2 c  Canned bamboo shoots; sliced
    1/2 c  Canned water chestnuts;
           - sliced
      1 sl Ginger; fine chopped
      1 cl Garlic; minced

MMMMM---------------------------SAUCE--------------------------------
      1 c  Chicken stock
      2 tb Oyster sauce
    1/2 ts Sugar
      1 tb Cornstarch

MMMMM-------------------------SEASONINGS------------------------------
      2 tb Soy sauce
      1 tb Rice wine or dry sherry
    1/8 ts Sesame oil
      1 tb Cornstarch
           Oil; for stir-frying
 
  Add seasonings in the order given and marinate the owl for
  about 1 hour.
  
  While owl is marinating, prepare vegetables.
  
  Rinse and slice bamboo shoots and water chestnuts.
  
  Slice and chop ginger, and peel and mince garlic clove.
  
  Prepare sauce ingredients and set aside.
  
  Heat wok and add oil.
  
  Add garlic and ginger.
  
  Add owl and stir-fry until it changes color.
  
  Remove and set aside.
  
  Add 1 tablespoon oil.
  
  Add the mushrooms and stir-fry for several seconds, then
  add bamboo shoots, and water chestnuts.
  
  Stir-fry briefly.
  
  Give the sauce a quick re-stir, then make a well in the
  middle of the wok and add sauce.
  
  Cook, stirring, until the sauce is thickened.
  
  Return owl to wok.
  
  Mix together and serve hot over fluffy white rice.
  
  Makes 4-6 servings
  
  http://answers.yahoo.com/question/index?qid=20060712105156AAxp4v6
  
  From: http://answers.yahoo.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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