Ruth Haffly wrote to Dave Drum <=-

I'll see if I can get it for my Nook; we're running short of book shelf space.

It has ben "Epubbed" https://archive.org/details/typhoon_202103

Thanks, I need to get some new reading material on the Nook and Ken Follette's new book isn't out yet.

Do you subscribe to Book Bub's e-mail? They offer free and
reducd-price e-books in whatever genres you care to follow. They show
me e-pubbed cook books ... which I have grabbed one or two of to
access with my Calibre
desktop e-reader so I can cut & paste like I do from web sites.

I do get the listing but have never gotten anything thru them (yet).
I'd probably not get cook books as I prefer hard copy for them. Just unsubscribed from a web site of fig recipies when they tried (didn't succeed because we don't do Windows) sending some malware instead of a recipe.

Did they do it? Or were they hacked? I don't suppose it makes much
difference as long at you dodged the bullet.

https://www.bookbub.com/

About the time I got my Nook, both you and a local friend reccommended this site. I've browsed, but just not pulled the trigger yet, on any books.

Iget their daily emails of listings in the categories I have selected - the link sends me to Amazon if I pull the trigger. I seldom go for a cookbook
since I subscribe to NYT Cooking, Taste of Home, Simply Recipes, Saveur,
and Stephanie Manley's CopyKat.com list.

If you take one of their selections you'll be whisked to B&N's website I suppose.

8<----- XXXXX ----->8

My Asus all use Linux for the OS. If I'm doing Zoom I'd rather use my Lenovo Think/Idea Pad w/the built-in camera and microphone.

I've used my tablet for Zoom. At the time, schools were scrounging anything they could get so kids wouldn't have to rely on phones for connecting with their classes.

It's also handy if I am hospitalised. Since I network my Meal Monster
with the desktop tower my recipe bases are pretty much up to date.

I'm not saving nearly as much as I was when I first got on the echo.
Noe I look for something specific.

My "Echomail" database in MealMaster is over 23K recipes - all I have
either downloaded or uploaded from/to the echo over the years. My Taste
of Home base is approaching 6K and the NYT base is over 4K.

Here's a copykat from a joint you like ...

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

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

2 tb Honey
1 tb Yellow prepared mustard
2 ts Dijon mustard
1/4 c Mayonnaise
2 tb BBQ sauce *
2 ts Lemon juice

Place all ingredients in a small bowl.

Stir to combine.

Refrigerate the sauce when not serving

* Heinz Classic Original Barbecue Sauce is recommended

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... He who dies with the most recipes is still dead!
___ MultiMail/Win v0.52

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* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

I'll see if I can get it for my Nook; we're running short of book shelf space.

It has ben "Epubbed" https://archive.org/details/typhoon_202103

Thanks, I need to get some new reading material on the Nook and Ken Follette's new book isn't out yet.

Do you subscribe to Book Bub's e-mail? They offer free and

I do get the listing but have never gotten anything thru them (yet).
I'd probably not get cook books as I prefer hard copy for them. Just unsubscribed from a web site of fig recipies when they tried (didn't succeed because we don't do Windows) sending some malware instead of a recipe.

Did they do it? Or were they hacked? I don't suppose it makes much difference as long at you dodged the bullet.

I'm not sure but I've got enough fig recipies to try for the rest of
this fig crop. Tomorrow I'll probably make tha fig/honey upside down
cake I got after Steve got things to working right. I'll use up most of
the rest of them in fig syrup.

https://www.bookbub.com/

About the time I got my Nook, both you and a local friend reccommended this site. I've browsed, but just not pulled the trigger yet, on any books.

Iget their daily emails of listings in the categories I have selected
- the link sends me to Amazon if I pull the trigger. I seldom go for a cookbook since I subscribe to NYT Cooking, Taste of Home, Simply
Recipes, Saveur, and Stephanie Manley's CopyKat.com list.

If you take one of their selections you'll be whisked to B&N's website
I suppose.

Probably so. Today, while waiting for a doctor's appointment, I started
a book I'd downloaded before our big spring trip but never got around to reading. It's another Philippa Gregory one, this time about Margaret
Pole, cousin to Henry VII.

8<----- XXXXX ----->8

It's also handy if I am hospitalised. Since I network my Meal Monster
with the desktop tower my recipe bases are pretty much up to date.

I'm not saving nearly as much as I was when I first got on the echo.
Noe I look for something specific.

My "Echomail" database in MealMaster is over 23K recipes - all I have either downloaded or uploaded from/to the echo over the years. My
Taste of Home base is approaching 6K and the NYT base is over 4K.

I don't have nearly that many, and never will, because I only grab ones
that I'm pretty sure I'll make, sooner or later. The past couple of
years I've pulled out some I've had for a while and made them up,
wondered why I didn't try them earlier as they're now keepers.

Here's a copykat from a joint you like ...

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

Actually, I like my CFA fairly plain. If I'm getting a sandwich, I'll
just get a packet of mayo for it; if I'm getting strips, I'll ask for a
side of pickles and also get some mayo. Basic but good; I'm not big into ketchup or bbq sauce.


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


... Not all questions worth asking have answers...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

About the time I got my Nook, both you and a local friend reccommended this site. I've browsed, but just not pulled the trigger yet, on any books.

I get their daily emails of listings in the categories I have selected
- the link sends me to Amazon if I pull the trigger. I seldom go for a cookbook since I subscribe to NYT Cooking, Taste of Home, Simply
Recipes, Saveur, and Stephanie Manley's CopyKat.com list.

If you take one of their selections you'll be whisked to B&N's website
I suppose.

Probably so. Today, while waiting for a doctor's appointment, I started
a book I'd downloaded before our big spring trip but never got around
to reading. It's another Philippa Gregory one, this time about Margaret Pole, cousin to Henry VII.

I familiar with her name - but never read anyof her swcrivening. I'm not much on 15th century settings. Or the machinations of the British Royals.

8<----- XXXXX ----->8

It's also handy if I am hospitalised. Since I network my Meal Monster
with the desktop tower my recipe bases are pretty much up to date.

I'm not saving nearly as much as I was when I first got on the echo.
Noe I look for something specific.

My "Echomail" database in MealMaster is over 23K recipes - all I have either downloaded or uploaded from/to the echo over the years. My
Taste of Home base is approaching 6K and the NYT base is over 4K.

I don't have nearly that many, and never will, because I only grab ones that I'm pretty sure I'll make, sooner or later. The past couple of
years I've pulled out some I've had for a while and made them up,
wondered why I didn't try them earlier as they're now keepers.

Since I post a recipe with every message and the daily "bulk" recipes
like the five related to each date's "food" or event and 10 from a list
of topical recipes ..... like the 40 waiting to be posted as "Best of
2025". Even though I already have many of those in my archives I still
bang in a fair amount of new stuff.

Here's a copykat from a joint you like ...

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

Actually, I like my CFA fairly plain. If I'm getting a sandwich, I'll
just get a packet of mayo for it; if I'm getting strips, I'll ask for a side of pickles and also get some mayo. Basic but good; I'm not big
into ketchup or bbq sauce.

Chick Filly has never been one of my go-to places. It's OK but Lee's
Famous and Popeyes are better - ofthe fats food chicken joints. Then
there are Track Shack and Ritz' lil Fryer local to me.

Certainly CF is popular. The local store is on a "out lot" for the
local maul. The out lots also have a Texas Roadhouse and Mission BBQ.
But CF isthe one with 2drive-up lanes *alway* so full of hungey diners
that the lines back up well into the street. And my mental voice says
"No way we'll wait that long" Bv)= Fast food my patootie.

Popeyes is currently offering a 3-piece forU$5. Leg, thigh and wing is
my usual selection. And with a side of coleslaw or mash & gravy it's a
nice evening meal.

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

Title: Popeyes Famous Fried Chicken Recipe
Categories: Poultry, Herbs, Chilies
Yield: 8 Pieces

6 c Oil
2/3 c A-P flour
1 tb Salt
2 tb White pepper
1 ts Cayenne pepper
2 ts Paprika
3 lg Eggs
3 1/2 lb Frying chicken w/skin;
- cut-up (2 breasts, 2 legs,
- 2 thighs, 2 wings)

Heat oil over medium heat in a deep fryer or in a deep
cast-iron skillet on the stove. Combine the flour, salt,
peppers, and paprika in a bowl. In another bowl, break
eggs and beat until well-blended. Check temperature of
oil by dropping a pinch of flour mixture in pan. If the
oil bubbles rapidly around the flour, it will be the
right temperature. Dip each piece of chicken into eggs;
then coat generously with the flour mixture. Drop each
piece into the hot oil and fry for 15 to 25 minutes or
until the chicken is a dark golden brown. Drain chicken
on paper towels and serve warm.

Makes 8 pieces.

UDD NOTES: This recipe is *much* closer to the real
deal than the late Gloria Pitzer's "recipe detective"
version. When I make it I make the cayenne and paprika
equal (1 1/2 ts ea). I also eschew the white meat
parts in favour of legs and thighs.

Serves 2 normal people

RECIPE FROM: http://www.recipe4living.com

Uncle Dirty Dave's Kitchen

MMMMM

... Here's Your sauerkraut. The wurst is yet to come.
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