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

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

A buddy of mine used to run Waffle BBS under HP/UX on a HP mini-computer
in his basement.  That was in the early 80s and I used a Digital VT100
and a Hayes modem to access his BBS.

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

I'm thinking about trying to set up a NUG (*NIX Users Group) once I get
myself reliable transportation.

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

If I didn't need a cell phone for my hearing aids, I'd just get a pager
again.

Since it's that time of day:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hearty Meatball Subs
 Categories: Ground beef, Healthwise, Luncheon, Main dishes, Not sent
      Yield: 6 Servings
 
      6    Submarine (2 1/2 oz.) rolls,
           -unsplit
      1 lb Ground round
     16 oz No-salt-added tomato sauce,
           -divided
    1/4 c  Seasoned bread crumbs
    1/4 c  Minced onion
    1/4 ts Salt
      1    Clove garlic, minced
           Vegetable cooking spray
      2 ts Olive oil
  1 1/2 c  Green bell pepper, 1 1/2"
           -julienne cut
      1 c  Slivered onion
      2 tb Tomato paste
    1/2 ts Dried whole basil
 
  Slanting knie at an angle, cut a 5x1 1/2" oval piece out of the top
  of each roll. Scoop out roll, leaving a 1 1/2" wide cavity. Set rolls
  aside; reserve remaining bread for another use. Combine ground round,
  1/4 cup tomato sauce and next 4 ingredients in another bowl; stir
  well,. Shape into 54 (1 inch) meatballs; place on a rack coated with
  cooking spray. Place rack in a roasting pan. Bake at 350 F. for 15
  minutes or until done. Coat a nonstick skillet with cooking spray;
  add oil. Place over medium heat until hot. Add bell pepper and onin;
  saute 5 minutes. Add remaining tomato sauce, tomato paste, and basil;
  simmer, uncovered, 5 minutes. Add meatballs, stirring gently to coat;
  cook 3 minutes or until heated. Spoon meatballs into each roll;
  divided sauce evenly. Yield: 6 servings. Per serving: 339 calories,
  7.6 g. fat, 48 mg. cholesterol MC formatting by bobbi744@sojourn.com
  
  Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n068 by
  Roberta Banghart  on Mar 13, 1997
 
MMMMM
 
-- Sean

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