The person who donated it gets rid of something they didn't need or
want any more, I get something useful, and a church gets some money. To me that sounds like a win all the way around. It's even better when it's gold or silver jewelry bought under melt weight, but....

Do you carry a scale and calculator when you go hunting for jewelry? Or
do you just have a built in sense that allows you to judge their worth?

It may not be totally analogous, but one of
the parlor tricks I used to be good at was
that at violin conferences I would be able
to pick up a bow and tell how heavy it was,
plus or minus 2%. Around the standard 56-63
gram mark I could be within 0.5 to 1 gram,
lighter or heavier the error increased,
because I had less experience. Practice
makes perfect, and if one spends enough time
hefting jewelry, one could get pretty decent
at appraising, I'm sure. That's how pawnshops
stay in business, after all.

+

The internet has changed a lot of the cost associated with
communication. In fido, there used to be complicated set ups for
exchanging the mail -- including such things as taking account of the
fact that it was cheaper to call across state lines than out of area
within the state. These days it costs no more (i.e. 0 marginal cost)

In the olden supposedly regulated days, there
were some astonishing anomalies, mostly
discovered by the consumer only after some
arbitrary and unadvertised line was crossed.
People I knew had service where calling next
door might cost more than calling cross country.

A 21st-century analogous situation - some guy
on flyertalk.com, the leading site for frequent
flying anecdotes, reports, inside information,
and whining, recently reported that he failed
to put his phone into airplane mode on a flight
and subsequently received a $100+ roaming bill
for that one incident. The consensus was "serves
you right," but still.

for me to call up the street or across the country to California, thanks
to having my house phone bundled in with my internet (at a smaller cost
than when it was a copper line).

Indeed. There are advantages to physical
landlines, in disaster times, for example.

I do not understand the use of the word "reserved" in the recipe below.
Title: Spiced Scallop Stew
Categories: Seafood, Soup, Stew
Yield: 4 servings

1 tb Extra virgin olive oil
1 lb Bay scallops
1/4 c White wine or water
1 c Reserved mushrooms from
Braised Kale
1/3 c Reserved Caramelized Onions
1/2 c Reserved Red Hot Pepper
Sauce
1 tb Parsley -- chopped
1/2 Lemon -- juice only
Salt and pepper

Heat the oil in a large saucepan until smoking. Add the scallops and
cook for 30 seconds. Add the wine or water and heat until simmering,
about 30 seconds. Add the reserved mushrooms, reserved onions, and
reserved red pepper sauce. Heat until simmering. Add the parsley
and lemon juice and season to taste with salt and pepper.

Recipe By : Dinner's Ready

From: Meg Antczak Date: 06-28
Cooking ÿ

This was undoubtedly from an article detailing a
whole meal that was broken up into individual
recipes later by the MMer.

+

On its way to you tonight.

Thanks. They were much appreciated by
others than myself as well.

Cilantro and Yogurt Sauce
categories: Indian, sauce, condiment
yield: 12 fl

2 c cilantro leaves
1 c mint leaves
1 jalapeno, seeded and coarsely chopped
4 garlic cloves, crushed
1 ts ground cumin
1 Tb fresh lemon juice
1 c plain whole-milk yogurt
Kosher salt

In a blender, combine the cilantro, mint,
jalapeno, garlic, cumin and lemon juice and
puree to a paste. Add the yogurt and puree
until smooth. Season with salt.

The sauce can be refrigerated for up to 2 days.

Vikram Sunderam, Food & Wine 10/2008
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 04-19-18 11:41, Michael Loo <=-
spoke to Dale Shipp about 615 long distance + Gold <=-

Do you carry a scale and calculator when you go hunting for jewelry? Or
do you just have a built in sense that allows you to judge their worth?

It may not be totally analogous, but one of
the parlor tricks I used to be good at was
that at violin conferences I would be able
to pick up a bow and tell how heavy it was,
plus or minus 2%. Around the standard 56-63
gram mark I could be within 0.5 to 1 gram,
lighter or heavier the error increased,
because I had less experience. Practice
makes perfect, and if one spends enough time
hefting jewelry, one could get pretty decent

Interesting.

at appraising, I'm sure. That's how pawnshops
stay in business, after all.

I would have thought that they pulled out some sort of scale or balance
along with their monocle magnifying glass.

for me to call up the street or across the country to California, thanks
to having my house phone bundled in with my internet (at a smaller cost
than when it was a copper line).

Indeed. There are advantages to physical
landlines, in disaster times, for example.

True. In our case, if the power goes out, there is a backup battery
that allows phone service for at least six hours. That battery is a
sealed rechargeable battery, and we just had to replace it after five
years. We also have our seldom used cell phones. We know multiple
people who no longer have any sort of land line but only use their cell
phone for everything -- I think that is true of the Hafflys. It is true
for our daughter.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Scallops Richarde
Categories: Seafood, Signature
Yield: 4 servings

1 lb Sea scallops
4 Cloves minced garlic
4 tb Butter
2 ts Italian seasoning
4 tb White wine
2 tb Parmesan cheese
1 c Plain SOFT bread crumbs
3 tb Butter

Prepare a shallow casserole or gratin dish by buttering (much
preferred) or spraying with butter-flavored spray. Alternatively, 4
small casseroles or gratin dishes may be used for individual service.

Place scallops (please, don't use bay scallops) in prepared dish(es).
Large scallops may be halved horizontally. Sprinkle evenly with
butter dots, Italian seasoning, minced garlic, white wine, and
Parmesan cheese.

In a medium skillet or saucepan, sautee the bread brumbs with the 3
TBS butter until light brown. Sprinkle the crumbs over the scallops.

Bake in a preheated 400 degree oven for 10 to 12 minutes, until the
breadcrumbs are golden brown and the scallops are hot and bubbly.

Serve immediately.

Signature Dish
From: Richard Douville Date: 09-08-95
Cooking Ä

MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 01:27:54, 20 Apr 2018
___ Blue Wave/DOS v2.30

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