You guys like?

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yeppers its me with a brand new id 🙂

Well just in case this is a new incarnation of the infamous I had better
plonk it too.

David

~patches~ said:

Yeppers its me with a brand new id 🙂

Glad you've found a role model you like so much that you want to assume his
identity.

Bob

David Hare-Scott said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yeppers its me with a brand new id 🙂

Well just in case this is a new incarnation of the infamous I had
better plonk it too.

David

Obviously the infamous ~patches or impersonator~ doesn't know enough about
online services to know that Sheldon doesn't have a MAC.

OB Food: Breakfast will be a nice fluffy omelet with some freshly grated
gruyere and crumbled bacon. I'll make some cornmeal griddle cakes to have
on the side. I don't like syrup on pancakes but I do have some real Vermont
maple syrup for such occasions 🙂

Jill

On Sat 29 Apr 2006 03:41:35a, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

David Hare-Scott said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yeppers its me with a brand new id 🙂

Well just in case this is a new incarnation of the infamous I had
better plonk it too.

David

Obviously the infamous ~patches or impersonator~ doesn't know enough
about online services to know that Sheldon doesn't have a MAC.

OB Food: Breakfast will be a nice fluffy omelet with some freshly
grated gruyere and crumbled bacon. I'll make some cornmeal griddle
cakes to have on the side. I don't like syrup on pancakes but I do have
some real Vermont maple syrup for such occasions 🙂

What do you usually eat on pancakes? When I make cornmeal griddle cakes I
prefer sorghum.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

What do you usually eat on pancakes? When I make cornmeal griddle cakes I
prefer sorghum.

--
Wayne Boatwright @¿@¬
_____________________

Ah, Sorghum! I recall my family making this in a large rectangle
wooden/metal container over an open fire at night, stirring, stirring,
stirring.

http://tinyurl.com/h9wm2
This sorghum was produced in a small community in the rolling hills of
southern Kentucky, by 12 or more families. Working hard from spring till
fall, plowing, planting, cultivating, hoeing. Then finally in September
comes the harvesting. Taking the leaves off and cutting the cane all hand
labor. The stalks are hauled in to the horse drawn mill, where they go
around and around squeezing the juice out of the stalks. The juice is boiled
down on a wood fired evaporator, as the impurities are dipped off in a green
scum. The foam boils up in a pure white, and finally comes down to a golden
foaming syrup. This syrup can be used in many different ways, but what is
better than hot bisquits, butter and sorghum on a cool fall morning?

The sorghum we make is 100% pure. Made the old fashioned way. Horses going
round and round squeezing the juice out of stalks of cane. The juice boiling
down into a rich golden syrup. Sorghum is one of the oldest natural
sweeteners known. It was the "principle sweetnin' used by our ancestors as
America was being settled. The sorghum cooking pan traveled westward with
the settlers. It thus became a part of America's heritage. Besides being the
energy food of the settlers, sorghum made their foods more tasty and
nutritious. Sorghum contains such hard-to-find nutrients as calcium, iron,
potassium and phosphorous. Sorghum will enhance almost any kind of food if
used as a sugar substitute. It is an ingredient that gives food that
delicious taste and aroma that spells HOMEMADE. So don't forget our
heritage. Keep using pure sorghum and know if you use Spring Valley It's the
real stuff. About 12 families working together in the hills of southern
Kentucky, by much hand labor and God's blessing look forward to this season
every year. Made by Habegger, Troyer and Other Families, Holland, Kentucky

Sheldon <[email hidden]> news:[email hidden]:

Quoted message said:

Yeppers its me with a brand new id 🙂

Nope it's not Sheldon. Yoose a troll looking for trouble. You're using a
MAC and you're posting from Supernews.

Michael

On Sat 29 Apr 2006 05:58:43a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

What do you usually eat on pancakes? When I make cornmeal griddle
cakes I prefer sorghum.

--
Wayne Boatwright @¿@¬ _____________________

Ah, Sorghum! I recall my family making this in a large rectangle
wooden/metal container over an open fire at night, stirring, stirring,
stirring.

Oh, Dee, I may just have to order some of this sorghum! I remember seeing
it made near my grandfather's farm in rural Mississippi, just as you
described it. The commercially produced stuff just isn't as good, and this
looks like the real deal.

Thanks for posting this!

Quoted message said:

http://tinyurl.com/h9wm2
This sorghum was produced in a small community in the rolling hills of
southern Kentucky, by 12 or more families. Working hard from spring till
fall, plowing, planting, cultivating, hoeing. Then finally in September
comes the harvesting. Taking the leaves off and cutting the cane all
hand labor. The stalks are hauled in to the horse drawn mill, where they
go around and around squeezing the juice out of the stalks. The juice is
boiled down on a wood fired evaporator, as the impurities are dipped off
in a green scum. The foam boils up in a pure white, and finally comes
down to a golden foaming syrup. This syrup can be used in many different
ways, but what is better than hot bisquits, butter and sorghum on a cool
fall morning?

The sorghum we make is 100% pure. Made the old fashioned way. Horses
going round and round squeezing the juice out of stalks of cane. The
juice boiling down into a rich golden syrup. Sorghum is one of the
oldest natural sweeteners known. It was the "principle sweetnin' used by
our ancestors as America was being settled. The sorghum cooking pan
traveled westward with the settlers. It thus became a part of America's
heritage. Besides being the energy food of the settlers, sorghum made
their foods more tasty and nutritious. Sorghum contains such
hard-to-find nutrients as calcium, iron, potassium and phosphorous.
Sorghum will enhance almost any kind of food if used as a sugar
substitute. It is an ingredient that gives food that delicious taste and
aroma that spells HOMEMADE. So don't forget our heritage. Keep using
pure sorghum and know if you use Spring Valley It's the real stuff.
About 12 families working together in the hills of southern Kentucky, by
much hand labor and God's blessing look forward to this season every
year. Made by Habegger, Troyer and Other Families, Holland, Kentucky

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright said:

On Sat 29 Apr 2006 03:41:35a, Thus Spake Zarathustra, or was it
jmcquown?

Quoted message said:

David Hare-Scott said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
> Yeppers its me with a brand new id 🙂

Well just in case this is a new incarnation of the infamous I had
better plonk it too.

David

Obviously the infamous ~patches or impersonator~ doesn't know enough
about online services to know that Sheldon doesn't have a MAC.

OB Food: Breakfast will be a nice fluffy omelet with some freshly
grated gruyere and crumbled bacon. I'll make some cornmeal griddle
cakes to have on the side. I don't like syrup on pancakes but I do
have some real Vermont maple syrup for such occasions 🙂

What do you usually eat on pancakes? When I make cornmeal griddle
cakes I prefer sorghum.

I like them with just butter. I'm not much of a sweets person. Savory
cornmeal pancakes are perfect with just a dab of butter melting on the top
🙂

Jill

On Sat 29 Apr 2006 06:41:44a, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Wayne Boatwright said:

On Sat 29 Apr 2006 03:41:35a, Thus Spake Zarathustra, or was it
jmcquown?

Quoted message said:

David Hare-Scott wrote:
> "Sheldon" <[email hidden]> wrote in message
> news:[email hidden]...
>> Yeppers its me with a brand new id 🙂
>
> Well just in case this is a new incarnation of the infamous I had
> better plonk it too.
>
> David

Obviously the infamous ~patches or impersonator~ doesn't know enough
about online services to know that Sheldon doesn't have a MAC.

OB Food: Breakfast will be a nice fluffy omelet with some freshly
grated gruyere and crumbled bacon. I'll make some cornmeal griddle
cakes to have on the side. I don't like syrup on pancakes but I do
have some real Vermont maple syrup for such occasions 🙂

What do you usually eat on pancakes? When I make cornmeal griddle
cakes I prefer sorghum.

I like them with just butter. I'm not much of a sweets person. Savory
cornmeal pancakes are perfect with just a dab of butter melting on the
top
🙂

I guess I can understand that. David's family makes what they call "egg
cake" (a pancake sort of thing very heavy in eggs), on which they eat
butter and salt. I gotta have syrup. :-)

--
Wayne Boatwright @¿@¬
_____________________

jmcquown said:

Wayne Boatwright said:

On Sat 29 Apr 2006 03:41:35a, Thus Spake Zarathustra, or was it
jmcquown?

Quoted message said:

David Hare-Scott wrote:
> "Sheldon" <[email hidden]> wrote in message
> news:[email hidden]...
>> Yeppers its me with a brand new id 🙂
>
> Well just in case this is a new incarnation of the infamous I had
> better plonk it too.
>
> David

Obviously the infamous ~patches or impersonator~ doesn't know enough
about online services to know that Sheldon doesn't have a MAC.

OB Food: Breakfast will be a nice fluffy omelet with some freshly
grated gruyere and crumbled bacon. I'll make some cornmeal griddle
cakes to have on the side. I don't like syrup on pancakes but I do
have some real Vermont maple syrup for such occasions 🙂

What do you usually eat on pancakes? When I make cornmeal griddle
cakes I prefer sorghum.

I like them with just butter. I'm not much of a sweets person. Savory
cornmeal pancakes are perfect with just a dab of butter melting on the top
🙂

Jill

Cornmeal pancakes???
Mom used to make corn waffles by added some creamed corn to the batter
(and they were excellent!) but I've never heard of cornmeal pancakes?

Recipe please? <G>

Corn should be sweet enough, they'd not need sweetening.

Om

Michael 'Dog3' Lonergan said:

Sheldon <[email hidden]> news:[email hidden]:

Quoted message said:

Yeppers its me with a brand new id 🙂

Nope it's not Sheldon. Yoose a troll looking for trouble. You're using a
MAC and you're posting from Supernews.

Michael

Careful Michael. ;-)
That profile would fit more than one of us, myself included normally.
Right now tho' due to problems stated in other posts, I'm posting from
Google.

I think before nuking my hard drive, I might go ahead and sign up for a
Supernews account and bypass my server. That way I can determine for
sure whether or not it's a computer problem, or a server problem.

Om

"OmManiPadmeOmelet" <[email hidden]>
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

Sheldon <[email hidden]> news:[email hidden]:

Quoted message said:

Yeppers its me with a brand new id 🙂

Nope it's not Sheldon. Yoose a troll looking for trouble. You're
using a MAC and you're posting from Supernews.

Michael

Careful Michael. ;-)
That profile would fit more than one of us, myself included normally.

LOL... It's not a profile, it's in the headers. It probably describes
dozens of RFC posters.

Quoted message said:

Right now tho' due to problems stated in other posts, I'm posting from
Google.

I've seen your other posts. I can't tell if it's the way your newsreader
is configured, your ISP's server or your machine.

Quoted message said:

I think before nuking my hard drive, I might go ahead and sign up for
a Supernews account and bypass my server. That way I can determine for
sure whether or not it's a computer problem, or a server problem.

Om

Supernews is good. If I go to another news account it'll be Altopia if
they are still around. I haven't checked to see if they are still in
business or not.

Michael

David Hare-Scott said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yeppers its me with a brand new id 🙂

Well just in case this is a new incarnation of the infamous I had
better plonk it too.

Doesn't sound like the real thing, but I'll plonk it anyway. If I don't
want Sheldumb, I don't want Sheldumb Lite either.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article <[email hidden]>,

Sheldon said:

Yeppers its me with a brand new id 🙂

Not.
Nice try.
--
-Barb
<http://jamlady.eboard.com> Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Sheldon <[email hidden]> news:[email hidden]:

Quoted message said:

Yeppers its me with a brand new id 🙂

Nope it's not Sheldon. Yoose a troll looking for trouble. You're using a
MAC

Naw, it's a Mac. MAC is something else.

--
-Barb
<http://jamlady.eboard.com> Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' <[email hidden]>
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Sheldon <[email hidden]> news:[email hidden]:

Quoted message said:

Yeppers its me with a brand new id 🙂

Nope it's not Sheldon. Yoose a troll looking for trouble. You're
using a MAC

Naw, it's a Mac. MAC is something else.

Whatever the beast is; Sheldon doesn't use one.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 29 Apr 2006 06:41:44a, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Wayne Boatwright said:

On Sat 29 Apr 2006 03:41:35a, Thus Spake Zarathustra, or was it
jmcquown?

> David Hare-Scott wrote:
>> "Sheldon" <[email hidden]> wrote in message
>> news:[email hidden]...
>>> Yeppers its me with a brand new id 🙂
>>
>> Well just in case this is a new incarnation of the infamous I had
>> better plonk it too.
>>
>> David
>
> Obviously the infamous ~patches or impersonator~ doesn't know enough
> about online services to know that Sheldon doesn't have a MAC.
>
> OB Food: Breakfast will be a nice fluffy omelet with some freshly
> grated gruyere and crumbled bacon. I'll make some cornmeal griddle
> cakes to have on the side. I don't like syrup on pancakes but I do
> have some real Vermont maple syrup for such occasions 🙂

What do you usually eat on pancakes? When I make cornmeal griddle
cakes I prefer sorghum.

I like them with just butter. I'm not much of a sweets person. Savory
cornmeal pancakes are perfect with just a dab of butter melting on the
top
🙂

I guess I can understand that. David's family makes what they call "egg
cake" (a pancake sort of thing very heavy in eggs), on which they eat
butter and salt. I gotta have syrup. :-)

I like syrup on waffles or French toast, but I like pancakes with just
butter. And I can't remember the last time I had any of the three. French
toast for lunch might be good :-)

Michael 'Dog3' Lonergan said:

Melba's Jammin' <[email hidden]>
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Sheldon <[email hidden]> news:[email hidden]:

>Yeppers its me with a brand new id 🙂

Nope it's not Sheldon. Yoose a troll looking for trouble. You're
using a MAC

Naw, it's a Mac. MAC is something else.

Whatever the beast is; Sheldon doesn't use one.

better? <snicker>

OmManiPadmeOmelet said:

jmcquown wrote:
Cornmeal pancakes???
Mom used to make corn waffles by added some creamed corn to the batter
(and they were excellent!) but I've never heard of cornmeal pancakes?

Recipe please? <G>

Corn should be sweet enough, they'd not need sweetening.

Om

Oh dear, there is no recipe really. About 2 cups cornmeal and 1/4 cup of
flour. 1 Tbs. baking powder and a tsp.of salt. Add 1/2 cup of buttermilk.
Stir until the mixture is well blended. Drop by tablespoonfuls a hot
greased griddle to form small pancakes,. turning with a spatula of course.
They are delicious little tiny cornmeal pancakes!

I like mine just with butter. But of course you may serve with syrup, jam,
etc. as you wish 🙂

Jill