>  ML> Not a bourne-again, are you.
> Been using bash since who knows how long. As Maurice was saying, I started out
> using csh back in the SunOS days.  I was diddling with dates, using bash, to do
> selective tar based on the last update.  Then I looked at the man pages and
> discovered there was already that option.  There's an adage about reading
> manuals and multi-day learning experiences...anyhow I found a series of scripts
> in a magazine put out by Sun that did amazing things with dates.  Pretty much
> plugged straight into bash.  I'm still using them...helpful if I want to find

I prefer the fewer shells the better, as with pistachio
nuts. Which reminds me that on one of the Square One TV 
shows there was a character who described himself as a 
chiseler whose name was Mr. Rodin.

> out what the date was 25 years ago, all I need to do is subtract 9132 days from
> whatever date I give it.  Don't laugh...I have 6 or 8 cronjobs that need to do
> things like that, save only the last 30 days worth of backups etcetera.

If y/40 then you have to make that 9131.

>  ML> Your recipe looks sort of exciting, sapid if you will
>  ML> (opposite of insipid) - like a picadillo circus.
> Interesting word that.  :-)

Someone used that word in an e-mail recently, which made
me reflect on how sapid and savvy and sage all come from 
the same root.

>  ML> P.S. I've tried to use VLC periodically for years but
>  ML> never got it to work on this machine.
> Odd, I'll trot out another old adage...But it's always worked for me!

I've tried, tried again.

>       Title: Pork Trotter Terrine
> ___---------------------SOURCE:  AUSTRALIAN VOGUE WI------------------------
> Simpson's Restaurant, Sydney
>  Bon-Appetit, Exec.Chef. Magnus Johansson

American Vogue wouldn't risk putting such a recipe in
its pages, not even with some highflutin' name like
Terrine de pied de cochon a la creme.

Chimichurri sauce
Categories: Latin, spice, Illinois
Yield: 3/4 cup

1/2 c olive oil
1/2 c chopped parsley leaves
2 cloves garlic, minced
1 ts sweet paprika
1 ts dried oregano
1/2 ts salt
1/8 ts ground red pepper
Freshly ground pepper to taste

Serve this pungent sauce over grilled flank steak, skirt steak or chicken.

Process all ingredients in a blender, scraping down the sides, 
as necessary, to make a smooth sauce. Refrigerate at least 8 hr.

Sergio Di Sapio, Tango Sur
via Chicago Tribune 6/23/2004