Originally Posted to Shenk's Express 07 April 2023

Ben Collver wrote to Dave Drum <=-

Try https://www.bookbub.com/ebook-deals for free (my favourite price) platforms and/or E-reader apps. (I use Calibre - probably the best of
the e-readers for the desk/lap top confuser.)

Thanks for the recommendation. I have calibre on my Linux PC for the purpose of converting ebook formats. I normally read epub in FBReader.
Most of my ebooks come directly from archive.org and gutenberg.org. There's a newsgroup on gmane with a daily post of new books added to gutenberg.org. I stop by many Little Free Libraries when i am out on walks. I love used book stores and the book sections at thrift stores.
We have a nice used book store within walking distance imaginatively named "My Bookstore". Once in a blue moon i will hop over to Library Genesis at https://libgen.rs/

Most of my new reads come from Book Bub - but I get, occasionally, a
tome or two from https://archive.org (Internet Archive) to which I
contribute some of my treasure ... as they are getting their arses
sued off by the greedy publishing houses.

I've got a Little Free Library in front of my house with an arrow and
PARK on the side. I'm on a busy 4-lane arterial street w/no shoulder
to pull off onto. So I direct them to my driveway if they'd like. I'm
considering putting a Little-Free-Pantry next to it.

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

Title: Dutch Pantry * Pie
Categories: Pastry, Cheese, Dairy, Vegetables, Pork
Yield: 6 Servings

Pastry for double crust 9"
- pie
4 sl American (mild cheddar)
- cheese
1 c Undiluted evaporated milk
2 c Chopped, cooked potatoes
1/4 c Chopped green onion w/tops
2 tb Chopped bell pepper; any
- colour
3/8 ts Salt (less if using salt
- cured ham or SPAM
1/4 ts Pepper
12 oz Ham or Spam; in cubes

* Not the restaurant chain.

Cube cheese, melt in evaporated milk, stir constantly.

Add remaining ingredients except Spam. Spread in pastry
lined pan and top with cubed Spam.

Add upper crust. Make four vent slashes in top.

Bake 35 to 40 minutes at 425ºF/218ºC.

NOTES: I've made this with country ham, boiled ham,
SPAM and sugar-cured ham. If using anything but boiled
or sugar cured ham - take the salt quantity in the
ingredient list "with a grain of salt." Bv)= UDD

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

Uncle Dirty Dave's Kitchen

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Re: E-Books was: Richyssoise
By: Dave Drum to Ben Collver on Sat Apr 08 2023 04:57:00

tome or two from https://archive.org (Internet Archive) to which I
contribute some of my treasure ... as they are getting their arses
sued off by the greedy publishing houses.

The more "the empire" tightens their grip, the more star systems, er,
hearts and minds will slip through their fingers.

I've got a Little Free Library in front of my house with an arrow and
PARK on the side. I'm on a busy 4-lane arterial street w/no shoulder
to pull off onto. So I direct them to my driveway if they'd like. I'm
considering putting a Little-Free-Pantry next to it.

Nice! I read that the Little Free Library project was started by
anarchists in Portland, Oregon as consciousness-raising activism.

Eugene also has the Toolbox Project where they have a library of home maintenance and landscaping tools that members can check out for a few
days at a time. Membership is dirt cheap - something like $5 per year.
I definitely got my money's worth out of that and it makes sense to me
that not every household needs to own (or rent) all their tools. Even
seasonal tools that everyone wants to use all at once, like an apple
press, can be shared to serve a lot of people, reduce waste, etc.

It represents a happy medium between the "I got mine, you get lost"
attitude on one end and full-on communal living on the other.
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Ben Collver wrote to Dave Drum <=-

tome or two from https://archive.org (Internet Archive) to which I
contribute some of my treasure ... as they are getting their arses
sued off by the greedy publishing houses.

The more "the empire" tightens their grip, the more star systems, er, hearts and minds will slip through their fingers.

Apparently the publishers are afraid that they are being hit in the
wallet. According to the ALA: "Libraries, like other consumers, should
be free to buy any published e-content at competitive prices, to keep
these items in their collection, and to loan them to their patrons.
Anything less violates basic democratic principles ... " American
Library Association

Forbes has an excellent article on the on-going fooforaw, And looking
at both sides. In the end it all aboils down, as always, to money - who
has it and who wants to keep it as a "right".

https://tinyurl.com/FREEBY-BOOKS

I've got a Little Free Library in front of my house with an arrow and
PARK on the side. I'm on a busy 4-lane arterial street w/no shoulder
to pull off onto. So I direct them to my driveway if they'd like. I'm
considering putting a Little-Free-Pantry next to it.

Nice! I read that the Little Free Library project was started by anarchists in Portland, Oregon as consciousness-raising activism.

Eugene also has the Toolbox Project where they have a library of home maintenance and landscaping tools that members can check out for a few days at a time. Membership is dirt cheap - something like $5 per year.
I definitely got my money's worth out of that and it makes sense to me that not every household needs to own (or rent) all their tools. Even seasonal tools that everyone wants to use all at once, like an apple press, can be shared to serve a lot of people, reduce waste, etc.

That's a great idea. Too bad it's not more widespread. At my advanced
years I have a register in my head of friend and relatives mfrom whom
I can borrow specialty tools. And if it's automotive AutoZone, Advance
Auto Parts, and NAPA all have a Loan-A-Tool program for specialty tools
used in auto repair. At AutoZone (where I work) the loan-a-tool section
is a 6 foot wide by 18 foot high shelving unit just chock-a-block with
tools. A deposit is charged (basically the selling price of the tool)
and if the tool is returned to *any* AutoZone within 30 days all the
$$$ is returned. If the customer keeps the tool longer than 30 days AZ
uses the deposit to replace it on the shelf and the customer owns the
tool he has.

It represents a happy medium between the "I got mine, you get lost" attitude on one end and full-on communal living on the other.

There seems to be an over-abundance of the first of those attitudes in
our current society. And anyone observant knows that communal living is
only ever going to work for small(ish) groups. For myself I just try to
treat people the way I'd like to be treated. Often it's not reciprocayed
but I muddle on regardless.

As soon as my rhubarb "comes in" I am going to make this. Every once in
a while a recipe leaps off the screen and says "Take me home, Daddy!"
This is one of those.

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

Title: Rhubarb Upside-Down Cake
Categories: Fruits, Cakes, Desserts, Citrus, Dairy
Yield: 8 servings

10 oz Unsalted butter; room temp,
- more to grease pans
1 1/2 lb Rhubarb; rinsed; sliced in
- 1/2" cubes (4 cups)
2 ts Cornstarch
1 1/2 c Granulated sugar
1/2 c Light brown sugar
2 c Cake flour
1 1/4 ts Baking powder
1/2 ts Fine sea salt
Zest of 1 lemon; grated
1 ts Vanilla extract
4 lg Eggs
1/3 c Sour cream
2 ts Lemon juice

Set oven @ 325ºF/165ºC.

Line the bottom of a 9" springform pan with parchment
paper. Butter the paper and sides of the pan. Wrap two
layers of foil under the pan, and place it on a baking
sheet.

In a medium bowl, mix rhubarb, cornstarch and 1/2 cup
granulated sugar.

Mix the brown sugar and 2 ounces butter in a pan over
medium heat. Whisk until smooth and bubbling, about 2
minutes. Sift together the cake flour, baking powder and
salt.

Whip 8 ounces butter in a mixer with a paddle attachment
for 2 minutes. With your fingers, blend the remaining 1
cup sugar with lemon zest until the mixture is uniform
in color. Cream together with the butter at medium-high
speed until it is light and fluffy, about 4 minutes,
stopping to scrape down the bowl halfway through. Add
the vanilla and mix well. Add the eggs, one at a time,
mixing well after each addition. Mix in the sour cream,
then the lemon juice. (It’s O.K. if the mixture looks
curdled.) With the mixer set to low speed, add the flour
mixture, 1/4 cup at a time, until well combined. Scrape
down the mixer bowl in between the additions.

Pour the brown-sugar mixture into the cake pan, then
spoon in the rhubarb and its juices. Spoon in the batter
so it covers all of the rhubarb. Smooth out the top.

Bake for 1 hour and 15 minutes, or until the top of the
cake is firm to touch and a toothpick stuck in the
middle comes out without any large, moist crumbs.

Place the pan on a wire rack, and cool for 15 minutes.
Run a knife around the cake, place a plate on top of the
pan and turn it upside-down. Release the cake from the
pan while still warm or else it will stick.

By: Melissa Clark

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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Re: Re: E-Books & Sharing
By: Dave Drum to Ben Collver on Sun Apr 09 2023 06:51:11

I can borrow specialty tools. And if it's automotive AutoZone, Advance Auto Parts, and NAPA all have a Loan-A-Tool program for specialty tools used in auto repair.

If the customer keeps the tool longer than 30 days AZ
uses the deposit to replace it on the shelf and the customer owns the
tool he has.

Thanks, i was not aware of this program. It sounds practical! A friend of mine showed me how to recharge the car AC and it was ridiculously easy. I'll never pay shop prices again for something like that.

As soon as my rhubarb "comes in" I am going to make this. Every once in
a while a recipe leaps off the screen and says "Take me home, Daddy!"
This is one of those.

Enjoy! I'm not big on rhubarb, but it was one of my Grandma's favorites.
I've been eyeing the "weeds" (spring greens) in the garden and front yard.
I enjoy the peppery flavor of bittercress in my salads.
--- SBBSecho 3.20-Linux
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Ben Collver wrote to Dave Drum <=-

Re: Re: E-Books & Sharing
By: Dave Drum to Ben Collver on Sun Apr 09 2023 06:51:11

I can borrow specialty tools. And if it's automotive AutoZone, Advance Auto Parts, and NAPA all have a Loan-A-Tool program for specialty tools used in auto repair.

If the customer keeps the tool longer than 30 days AZ
uses the deposit to replace it on the shelf and the customer owns the
tool he has.

Thanks, i was not aware of this program. It sounds practical! A
friend of mine showed me how to recharge the car AC and it was ridiculously easy. I'll never pay shop prices again for something like that.

Just have to pay attention to the few (but important) "Gotchas". I am
in an enviable position in that my younger brother is retired from 40
years as a refrigeration fitter/mechanic. I just pick up the phone and
when he asnwers say, "Hey, bro. Beer's cold." And if he's off camping
or otherwise out of touch his son-in-law a currently active in the
pipe trades.

As soon as my rhubarb "comes in" I am going to make this. Every once in
a while a recipe leaps off the screen and says "Take me home, Daddy!"
This is one of those.

Enjoy! I'm not big on rhubarb, but it was one of my Grandma's
favorites. I've been eyeing the "weeds" (spring greens) in the garden
and front yard. I enjoy the peppery flavor of bittercress in my salads.

Do you follow Fergus the Forager? https://fergustheforager.co.uk/ I get
some good tips/recipes from hius web site.

About the only way I don't enjoy rhubarb is when combined with strawberries.
I like both. But just not the combination.

I also prefer it, like wild gooseberries - tart.

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

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 1/2 c Flour
1/4 c Sugar
16 tb (1/2 lb) very cold butter;
- in small cubes
4 tb Ice cold milk; more, if
- needed
1/2 ts Salt
1 lg Egg; beaten together
+=WITH=+
1 tb Milk; for glazing top crust

MMMMM--------------------------FILLING-------------------------------
5 c Whole wild gooseberries;
- stemmed, washed
1 1/2 c Sugar; or less
2 tb Grated fresh ginger
Juice and zest of one orange
1/3 c Instant tapioca
4 tb Butter

Set oven @ 375ºF/190ºC.

To make the crust, use stand mixer with paddle beater.
Beat together butter, flour, sugar and salt until butter
is in flakes, coated with flour. Do not over mix. Slowly
add very cold milk, one or two tablespoons at a time.
When dough first begins to form ball, stop beating. Do
not add too much liquid. Dough should barely hold
together. Divide dough into two balls, press into a
thick disk with hands, wrap in plastic wrap, and
refrigerator for 30 minutes or longer.

While dough is chilling, begin preparing the filling.
Combine all ingredients except butter in a large sauce
pan, and place over medium heat. Cover until
gooseberries begin to soften and burst (about 5
minutes.) Then uncover, and keep barely simmering on
medium-low heat for an additional 10 minutes. Remove
from heat and allow to cool while rolling out pastry.

Once dough has chilled, remove from refrigerator and
roll out one disk on a lightly floured surface until
large enough to cover bottom and sides of pie dish, with
3/4 inch overhang. Crimp edges decoratively, and set pie
weights on top of bottom crust. Bake for 10 minutes or
until golden. Do not let edges of crust burn. Cover with
aluminum foil or pie guard if necessary.

While bottom crust is baking, roll out second pastry
disk. Using small biscuit cutter or rim of small juice
glass, cut out circles from rolled dough. Place circles
on baking tray and return immediately to refrigerator or
freezer to keep chilled. (Do not re-roll scraps of extra
pastry dough, they will become tough. Bake on separate
baking sheet to snack on with ice cream.)

Once bottom crust has baked, and filling has cooled,
pour gooseberry filling into bottom crust. Slice 4
tablespoons of butter on top of filling, then decorative
layer of pastry circles in concentric pattern, leaving a
hole in the middle and around the outer edge. Brush top
disks with beaten egg/milk mixture. Use aluminum foil
strips, or pie guard over crust. Return to oven and bake
for 35 to 50 minutes, or until juices are vigorously
bubbling. (Be sure to place a baking sheet on rack below
pie to catch any spilling juices. There will be some.)

Allow pie to cool completely before serving.

Serves 8. (according to whom? UDD)

From: http://beekman1802.com

Uncle Dirty Dave's Kitchen

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Re: Re: E-Books & Sharing
By: Dave Drum to Ben Collver on Mon Apr 10 2023 05:34:00

Do you follow Fergus the Forager? https://fergustheforager.co.uk/ I get some good tips/recipes from his web site.

No, but thanks for the link. I will check it out.

I also prefer it, like wild gooseberries - tart.

Around here the wild gooseberries have spines on them. So it's a process of squeezing out the berry and tossing the skin. They have a nice flavor
somewhat similar to kiwis.
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Hello Dave,

[..]

Forbes has an excellent article on the on-going fooforaw, And looking
at both sides. In the end it all aboils down, as always, to money - who has
it and who wants to keep it as a "right".

There is no "both sides" on this subject, or any question as to who
owns the rights to the work. The creator of the work owns all rights.
Nobody else. That is without exception. The words that I write in
this message are my own. I own it, along with all rights to it. What
I choose to do with those rights is my business. And nobody else's.

Copyright is proof of ownership. I can show copyright in a number of
ways. One way is to take a copy of this message, print it, put it in
an envelope, seal it, and mail it to myself, and when I get it back
put it in a safe place. I can also send a small fee to the copyright
office for said purpose, which for most folks is more convenient.

When folks take stuff (whatever that stuff might be) that belongs
to others that is called infringement. For those with little minds,
another word for that is theft.

But you know that.

Fair use is another matter.

Which is something you have yet to learn.

I've got a Little Free Library in front of my house with an arrow

and

PARK on the side. I'm on a busy 4-lane arterial street w/no shoulder
to pull off onto. So I direct them to my driveway if they'd like.

I'm

considering putting a Little-Free-Pantry next to it.

Nice! I read that the Little Free Library project was started by
anarchists in Portland, Oregon as consciousness-raising activism.

What started out as a nice idea turned into a means for unscrupulous
folks to steal books. Especially with so many enjoying the take, take,
take rather than the give, give, give ...

For Life,
Lee

--
Big Or Small We Lay Them All

--- MesNews/1.08.05.00-gb
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Ben Collver wrote to Dave Drum <=-

Do you follow Fergus the Forager? https://fergustheforager.co.uk/ I get some good tips/recipes from his web site.

No, but thanks for the link. I will check it out.

I also prefer it, like wild gooseberries - tart.

Around here the wild gooseberries have spines on them. So it's a
process of squeezing out the berry and tossing the skin. They have a
nice flavor somewhat similar to kiwis.

The spiny gooseberries are Ribes cynosbati or "prickly gooseberry".
That's not what we have where I forage for wild berries. The vines have
*sharp* stickers on them so one need wear gauntlets or be verrrry agile
at avoiding the stickers. Our gooseberries have a fuzzy translucent
skin and are greenish yellow. Kiwi fruit are AKA Chinese Gooseberry.

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

Title: Gooseberry Fool
Categories: Five, Fruits, Dairy
Yield: 4 Servings

1 pt Gooseberries; stemmed
Sugar
2 tb (to 3 tb) water
1 c Heavy cream; whipped

Put the gooseberries in a nonreactive saucepan with
1/4 cup of sugar and the water. Cook very gently until
the gooseberries are thoroughly done and soft enough to
mash. Put them through a sieve or food mill and add
sugar to taste. Fold the gooseberry puree through the
whipped cream. Chill for several hours.

Source: Unofficial Narnia Cookbook

Uncle Dirty Dave's Archives

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