Subj : Participation To : Ruth Haffly From : Ben Collver Date : Wed Feb 18 2026 07:23 am Re: Participation (oven baked motherboards) By: Ruth Haffly to Ben Collver on Tue Feb 17 2026 03:40 pm RH> Fido had a belch on Sunday (2/15) and came up with I think all of the RH> missing messages I've had over the past month or so, some 1,000 of them. I RH> couldn't do anything with my mail because we we were on the road Sunday RH> and Monday, coming home from a ham radio event in Orlando. I'll do all the RH> replies and send in one upload in the next day or so. Whoo, welcome back! Sounds potentially overwhelming. But hey, at least you have some reading material... BC> Alas, my personal recipe collection doesn't include Ham and Chips. RH> Do you do seafood? Fish and Chips? Yes, i've eaten fish & chips. I recently read an article about how restaurant food in the UK is often saltier than their nutrition facts claim. However, one of the "good ones" was fish & chips due to the fact that they sprinkle the salt on the surface AFTER it is cooked. So it's not as salty as it tastes. RH> One time my dad bragged he'd not eaten RH> yogurt, never intended to. Next time they visited, I made one of our RH> favorite desserts--sponge cake, yogurt and strawberries (split the cake, RH> add yogurt and strawberries to middle, then top with more). After RH> supper, our older daughter (about 4 at the time) asked her grandpa how RH> he liked the dessert. He replied that he really liked it to which she RH> told him that he'd eaten yogurt. He then pretended to act like he was RH> choking, to her amusememt. LOL! I liked this story. :-) BC> That sounds almost idyllic, being prepared and having a backup plan to BC> be warm, toasty, and well fed. RH> It was nice; we ended up being caught between 2 systems than never RH> merged so we only got about 3.5 inches and our power stayed on. This morning is a winter wonderland outside with snow all over everything. I started a batch of chicken lentil soup in the crockpot with potatoes, carrots, sauteed onions, garlic, & bay leaves. H> We've got an 8th grade graduation in AZ and a high school one in Utah RH> next year (grandkids) so will be heading out that way. Maybe we'll RH> decide to be gone a bit longer and go a bit further west; Oregon is one RH> of the 2 states I've never been to. We have exactly one national park in Oregon: Crater Lake. It's busy! But beautiful, and pleasant to watch the sun rise over the lake. The food in the lodge is expensive, but usually good. If you drove west from Crater Lake to the Oregon Caves National Monument, you'd pass through Grants Pass, where i live. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Flintstones Beef Ribs Categories: Five, Beef, Herbs Yield: 1 serving 1 1/2 lb Bone-in beef short ribs (3) 2 tb 321 Spice Blend MMMMM---------------------321 SPICE BLEND---------------------------- 3 c Granulated garlic 2 c Ground black pepper 1 c Salt Heat the smoker to 325?F/165?C. 321 Spice Blend: In a large mixing bowl, add the garlic powder, black pepper, and salt, and mix until combined. Yield: 6 Cups Ribs: Trim the excess fat off the meat. Coat the ribs with the 321 Spice Blend on all sides. Place the ribs in the smoker over indirect heat until brown on all sides, 1 hour 30 minutes to 2 hours. Place the meat on a wire rack set over a deep pan filled with 2" of water. Tightly wrap the pan with foil. Return the pan to the smoker over indirect heat and cook until the ribs are very tender, about 4 hours. Remove from the smoker and plate to serve. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. Recipe courtesy of Smoketown, USA, Louisville, KY Recipe FROM: https://www.foodnetwork.com Uncle Dirty Dave's Archives MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .