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

 DD> Yesterday the count/amount and placement was accurate. Today I have a
 DD> message from you and one from Ruth. Neither re in the personal messages
 DD> tab.   It's not a biggie as I can dig the messages out of the
 DD> cooking echo tab fairly easily. I just hope it's not a symptom of some
 DD> deepy rooted problem with Sean's software.

 SD> You're the only one reporting issues out of the current user base.
 SD> I've had no issues myself.  I think your packet may be having issues
 SD> during the file transfer process.  I've also checked the code and
 SD> haven't seen any issues yet.  I'm not sure what else is going on and
 SD> the only "weak" point in the process is the transfer process.

It must be the CIA using comic rays to snoop on my traffic.  Bv)= I'll
dummy up about it since it's a: not a big deal, and b: unique to me.

Meanwhile - I have discovered a website that I usefd to use just for
their recipes has really good information articles for us poor home
chefs who wonder why????? 

https://www.chowhound.com/1638515/restaurant-baked-potatoes-better-than-homemade/

This article caught my attention especially when it morphed into a treatise 
on sweet potatoes. I learned a lot (and confirmed some lore I wondered
about).

I've bookmarked their website along w/Simply Recipes.

"Sweet potatoes have enamored human taste buds for thousands of years. 
The first known sweet tater eaters can be traced back to Peru, where 
the root vegetables have been grown since about 750 B.C. Despite the 
centuries that humans have had to perfect the cooking of their sweet 
spuds, there are still plenty of things that mankind gets wrong when 
rocking up to the stove to cook them. Sometimes, these errors merely 
result in sweet potatoes that taste good but not as great as they 
possibly can be. However .... "

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mashed Sweet Potatoes
 Categories: Potatoes, Vegetables, Dairy
      Yield: 7 Servings
 
      4 lb (2 kg) sweet potatoes
      4 ts Salt; divided
      1 tb Garlic powder
    1/3 c  Butter,
    1/4 c  Dairy sour cream
      2 cl Garlic
    1/4 c  Freshly shredded Parmesan;
           - opt
    1/4 c  Milk or chiken broth if you
           - like
      1 tb Fresh chopped parsley; opt
           - garnish
 
  Peel and cut sweet potatoes in 2" cubes.
  
  Place sweet potatoes in a large pot (6-quart) and cover
  with water by an inch. Season with 3 teaspoons salt and
  bring to a boil, reduce heat down to medium-low and
  allow to simmer until fork tender (about 15-20 minutes).
  
  Drain cooked potatoes, add in the butter, sour cream,
  garlic, remaining salt and Parmesan (if using).
  
  Mash with a potato masher until smooth (or use a ricer),
  adding milk/broth if desired for a smoother/lighter mash.
  
  Garnish with parsley, serve.
  
  Serves 6 to 8 with a nice gravy
  
  RECIPE FROM: https://cafedelites.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... The cure for boredom is curiosity. There is no cure for curiosity.
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