-=> Mike Powell wrote to DAVE DRUM <=-

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

 >  MP> My old DOS system still offers POTS although I am starting to believe
 >  MP> the quality of the POTS line has dropped way off since my local utility
 >  MP> provider has switched to VOIP -- 1+502-875-8938.

 > Illinois Bell is trying to con its subscribers into switching to the cell
 > based landlines. I'm keeping my hard wired phone service so they have to
 > maintain their decaying infrastructure.

 MP> Here it was the local utility provider who switched their equipment
 MP> over. I am not sure what the local Bell is doing with theirs.

There was some talk, years ago, about our local, municipally owned
utility (electric, sewer and water) getting in to being an ISP using
the existing infrastructure. That morphed into going over to wireless 
high-speed internet using low-power draw repeaters on the electric 
poles. But, some dinners/drinks were bought and a couple "sponsored"
vacations taken and that dandy idea was shovelled under. Greed wins, 
it seems, nearly every time.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cream Cheese Cookies
 Categories: Cookies, Snacks
      Yield: 22 cookies

    1/2 c  Butter; room temp
      4 oz Cream cheese; room temp
      1 c  Granulated sugar
      1 lg Egg; room temp
      1 ts Vanilla extract
      1 ts Almond extract; opt
    1/2 ts Baking powder
  1 3/4 c  Cake flour

  Beat butter and cream cheese together till well creamed
  and lightened. Add and beat in the sugar for a minute.
  Next add in egg and extracts. Beat it in until combined.

  Beaten butter, cream cheese and sugar in a glass mixing
  bowl.

  Sift and add cake flour and baking powder in 2-3
  additions. Mix it all in and form the dough.

  Cover and chill the dough for an hour in refrigerator.
  When ready to bake, preheat oven to 375 deg F. Take the
  dough out of refrigerator and divide it into 20-22
  balls.

  Place them on lined baking tray and bake for about 9-11
  minutes or till the cookies look puffy and the underside
  edges will appear golden.

  Allow to cool the cookie for 5 minutes on the tray and
  then transfer to a wire stand to cool further down.

  When the cookie are cooled down, you can sprinkle them
  with powdered sugar. This step is optional, but it makes
  cookies look prettier.

  Cookies stay fresh stored at room temperature covered
  tightly for 2-3 days.

  Baked or unbaked cookie dough balls can be frozen for up
  to 2 months. No need to thaw dough balls before baking,
  just bake them for a minute longer.

  RECIPE FROM: https://greedyeats.com

  Uncle Dirty Dave's Archives

MMMMM

... Dewey, Cheatham & Howe Attorneys - Mergers a specialty
 
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