-=> Sean Dennis wrote to Dave Drum <=-

 DD> I'm not sure if anyone is running a "dial-up" bbs these days.

 SD> There's 34 BBSes that offer POTS access here:
 SD> https://www.telnetbbsguide.com/bbs/connection/dial-up/

The first BBS I ever called was a POTS multi-line, home brewed system
running on a Burroughs B-20 mini computer. Called "Minnie" by it's Big
Cheese - who worked for, guess who, at that time. We used to have Minnie-
Fests (similar to echo picnics - but local) at various venues in the area.
And Minnie members were the core of the local *Nix Usersd Group which to
this day meets on the second Wednesday of the month for food & beverage.

Attendance is sparser than it used to be - manym have toppled from their
respective twigs r moved elsewhere. But ther's still a core of 10 or so
who still make it (sometimes) to the meetings.

 SD> I'm sure there's more than that with POTS access.

 SD> Once I get my VA disability raised, I'm planning on adding POTS access.
 SD> I actually had a very busy line when I did have one several years ago.

 DD> And I'm pretty sure you can't BBS on your phone.   Bv)=

 SD> You can, at least on Android phones.  However, due to the technical
 SD> limitations with most phones, you need 3x reading glasses to read the
 SD> text on an average phone.

Which means the *I* won't be BBSing on my phone. AFAIAC my phone is to
take calls and make calls and/or the occasional text. Apps are nice, buy
a side issue.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Stuffed Flounder
 Categories: Seafood, Stuffing, Breads
      Yield: 4 Servings
 
      4    (1 1/4 lb/500 g) flounders
    1/2 c  Celery; chopped fine
      1 cl Minced garlic
      8 tb Butter
    1/2 lb (225 g) shrimp; boiled,
           - chopped
    1/2 lb (225 g) crabmeat; picked
      1 lg Egg; slightly beaten
    1/2 c  Chopped green onions
      1 c  Bread crumbs or panko
      2 tb Chopped parsley
           Salt, pepper & cayenne
 
  Saute celery, onions and garlic in 4 tb melted butter.
  Add bread crumbs, shrimp, crabmeat and parsley. Mix well.
  Season to taste with salt, pepper and cayenne.
  
  Split thick side of each flounder, lengthwise and cross-
  wise, and loosen meat from bone of fish to form a pocket
  for stuffing.
  
  Brush well with additional melted buttter, salt & pepper.
  Stuff pocket with dressing.
  
  Melt remaining 4 tb butter in shallow baking pan. Place
  fish in pan. Cover and bake @ 375-|F/190-|C. for about 30
  minutes. Remove cover and bake additional 5 minutes.
  
  Courtesy Illinois Bell Telephone Pioneers
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Guard against the impostures of pretended patriotism." Geo. Washington
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