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

 DD> Something had crashed his web server. It's all fixed now. Mark also
 DD> told me I'm about his only regular caller. That's sad. He's the hub
 DD> for a big part of Zone One and I'm his only "regular". I fear my only
 DD> form of social media is dying.

 SD> All of my regular callers have died off, literally and figuratively.
 SD> After Michael and Nancy died, it's just you now.  I see other people
 SD> calling but they don't bother filling out the new user info correctly
 SD> and the system nukes them.  This generation of callers are not smart
 SD> enough to know how to call a BBS, I guess.

As I told Mike - you can't eaasily BBS on a cell phone. So, it's not
"real" to the children. And we're aging out. I don't mind getting older.
Mostly because when you stop getting older ......

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Georgian Funeral Rice (Shila Plavi)
 Categories: Lamb/mutton, Vegetables, Rice, Wine, Cheese
      Yield: 4 servings
 
      2 tb Vegetable oil
     12 oz Boneless lamb leg or loin;
           - trimmed, in 1/2" chunks
  1 1/2 ts Salt; more to taste
      1 lg Onion; fine chopped
  1 1/2 c  Short-grain rice
      1 tb + 1 ts caraway seeds; fine
           - ground
      1 tb Fresh ground pepper; more
           - for garnish
      1 ts Dill seeds (opt)
    3/4 c  Dry wine
  3 1/4 c  Meat stock; divided
      1    Bay leaf
      3 tb Unsalted butter; room temp
      1 c  Coarse grated pecorino;
           - more for garnish
 
  To a pot set over high heat, add the oil. When it's
  shimmering and hot, add the lamb, sprinkle with the
  salt, and cook, stirring every minute or so, until
  browned with a few pink spots remaining, about 5
  minutes. Turn the heat to medium-high, add the onions,
  and cook, stirring occasionally, until they're soft and
  translucent (but not browned), about 7 minutes more.
  
  Add the rice and cook, stirring continuously, until
  coated in oil and translucent, about 2 minutes. Stir in
  the caraway, black pepper, and dill seeds if using, then
  pour in the wine and cook, stirring continuously, until
  the liquid has mostly evaporated, about 1 minute more.
  Turn the heat to high and add 12 cups of the stock and
  the bay leaf. When the liquid boils, turn the heat down
  to maintain a strong simmer and cook, stirring every
  minute or so, until most of the liquid has evaporated,
  6-8 minutes. Add the remaining stock, return the liquid
  to a boil, then simmer, stirring frequently, until the
  rice is cooked to your liking, about 8 minutes for al
  dente or 11 for soft. Remove from the heat.
  
  Add the butter and pecorino and stir until both have
  melted, about 1 minute. Season the shila plavi with salt
  to taste, then serve immediately, sprinkled with more
  pecorino and black pepper.
  
  NOTE: An equal weight of ground lamb, though
  nontraditional, may be substituted with excellent
  results.
  
  Nobody knows how shila plavi came to be associated with
  funerals-even Georgian food historians are stumped. But
  if Occam's razor is to be believed, it's probably
  because the dish is so deeply soothing that it makes a
  wonderful balm against hardship and grief. So live a
  little, and eat Georgian funeral rice.
  
  By Benjamin Kemper
  
  SERVES 4
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Getting older is required. Growing up is optional!
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