Hi Ben,


 BC> That was fun reading about your path to the cooking echo.  Super cool
 BC> that you were using a C=64 at that time.  As a kid some of my friends
 BC> had BBS access but i never did.  So i would go over with floppy disks
 BC> and ask for copies of their mad loot they had spent evening phone
 BC> time downloading.

Glad you enjoyed it; I don't realise I'd written so much until I went
back and re-read it. We got our first 286 at a military surplus sale a
few months later and have gradually upgraded over the years. I'm not
sure what Steve runs now except that it's still not windoesn't (except
for a few specific applications, then it's an emulator.

 BC> Happy New Year!

It has been a quiet one so far. Yesterday Steve ran a home test for
Covid, came up positive so we're pretty much keeping our distance from
each other. The test kit was officially expired but still..........

 BC> I've eaten black eyed peas and greens for New Years more than once.
 BC> I didn't know that collards are better after they have been
 frost-bit. BC> Collards are one of my favorite greens, along with

I learned that when I first moved to NC in 1975, found it to be true.
Our son in law is from Georgia so our daughter has cooked peas and
greens for New Year's quite often. We visited one year while they were
still in Las Vegas, spent 8 hours in the Nellis AFB emergency room New
Year's day (bronchitis) and came home to greens and peas--sure tasted
good.


 Italian kale.  I BC> like to drink the "pot liqueur" or vegetable broth
 that's left over BC> after cooking them.

I'll drink it in small quantities. For extra flavoring when they're
served up, I add some pepper vinegar to the greens.

 BC> Last night i had pizza, salad, and dressing for dinner, all
 homemade. BC> Not traditional but very satisfying.

Sounds good; we went to a bbq place for dinner Sunday after church and
brought home left overs. Had them for dinner last night--Steve had fried
chicken gizzards, sweet potato fries and (canned) baked beans. I had
potato salad, fried okra and pulled pork--we will definatly return to
that place.

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


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