Ben Collver wrote to Dave Drum <=-

Transfer file to a thumb drive and "sneaker-net" it to a confuser you *can* print from.

I like this workaround because it is low tech. I can use a USB2GO
adapter or a USB hub and the Ghost Commander app to copy the file to a flash drive. I do the same with DOS. Rather than jump through the
hoops to make a printer work in DOS, i sneakernet output through my
Linux box.

<https://f-droid.org/en/packages/com.ghostsq.commander/>

It sounds as though Google may kill this off in the future when they remove the ability to side-load apps.

Google is about the $$$ - service is secondary.

<https://hackaday.com/2025/08/26/ google-will-require-developer-verification-even-for-sideloading/>

Where can they hang an ad (revenue stream) from it.

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

Title: Currant Jelly Thumbprint Cookies
Categories: Cookies
Yield: 36 Cookies

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

Title: White Chocolate Raspberry Thumbprints
Categories: Cookies, Nuts, Chocolate, Fruits
Yield: 36 servings

3/4 c Butter; softened
1/2 c Packed brown sugar
2 lg Eggs; separated, room temp,
- divided use
1 1/4 c A-P flour
1/4 c Baking cocoa
1 1/4 c Fine chopped pecans or
- walnuts

MMMMM--------------------------FILLING-------------------------------
4 oz White baking chocolate;
- coarse chopped
2 tb Butter
1/4 c Seedless raspberry jam

In a large bowl, cream butter and brown sugar until
light and fluffy, 5-7 minutes. Beat in egg yolks.
Combine flour and cocoa; gradually add to creamed
mixture and mix well. Cover and refrigerate for 1-2
hours or until easy to handle.

In a shallow bowl, whisk egg whites until foamy. Place
nuts in another shallow bowl. Shape dough into 1" balls.
Dip into egg whites, then roll in nuts.

Using a wooden spoon handle, make an indentation in
center of each cookie. Place 1" apart on greased
baking sheets. Bake @ 350ºF/175ºC until set, 8-10
minutes. Remove to wire racks to cool completely.

In a microwave, melt white chocolate and butter; stir
until smooth. Spoon about 1/2 teaspoon into each cookie.
Top each with about 1/4 teaspoon jam. Store in an
airtight container.

Agnes Ward, Stratford, Ontario

Makes: about 3 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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Re: Printin
By: Dave Drum to Ben Collver on Thu Aug 28 2025 06:22 am

It sounds as though Google may kill this off in the future when they
remove the ability to side-load apps.

Google is about the $$$ - service is secondary.
Where can they hang an ad (revenue stream) from it.

I read a cynical take on Soylent News:

This will make it difficult to develop apps like "No Thanks"
that let you scan barcodes to see if the company supported genocide
in Palestine.

This will also make it difficult to develop apps that tell you where
ICE raids are happening.

I suppose those apps could affect decisions about which grocery store
to go to, or which ingredients to buy.

It sounds a little shrill, but from my perspective it contains a kernel
of truth: pointing out the power imbalance. I remember when Google
emailed me an announcement about "my" gmail account. It was framed:
"Now you will use 2 factor authentication." I perceived it as abrupt, arbitrary, declarative, and unilateral. That way of being can exist in
a kitchen, but i won't welcome it in.

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

Title: Butter Pecan Cake
Categories: Cakes
Yield: 8 Servings

8 tb Salted butter
1/3 c Vegetable oil
2 c Sugar; divided
5 Eggs; separated
2 ts Vanilla extract
1 c Whole milk; plus:
1 tb Lemon juice
2 c Cake flour
2 ts Baking powder
1 c Pecans; crushed

Cooking time: 20 to 30 minutes

Preheat oven to 325?F and grease 9x11" baking dish.

Combine whole milk and lemon juice. Set aside for about 5 to 10
minutes. This creates butter milk.

Whip egg whites with about 1/4 cup of the sugar until stiff peaks.
Pour into another bowl and set aside

Using the same mixing bowl, add butter, rest of sugar, vanilla, and
vegetable oil. Beat on medium-high speed until nice and fluffy. Then
add egg yolks and mix just until combined.

Combine flour with baking powder, then alternate adding flour and
butter milk. Do not over mix.

Add crushed pecans.

Using a rubber spatula, fold in egg whites 1/3 at a time. Once again,
do not over mix. There will be streaks of egg whites (meringue) but
that is completely fine.

Pour batter into greased baking dish and bake for about 25 to 30
minutes or until a toothpick when inserted comes out clean.

Allow to cool slightly then pour over caramel sauce and top with
toffee. Serve warm with vanilla ice cream.

If making this in advance, wait to add caramel and toffee until ready
to serve.

Recipe by Sarah Devight, Secret Garden Cafe, Occoquan, VA

Recipe FROM: <https://secretgardenblog.com/butterpecancake/>

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BEN COLLVER wrote to DAVE DRUM <=-

It sounds as though Google may kill this off in the future when they remove the ability to side-load apps.

Google is about the $$$ - service is secondary.
Where can they hang an ad (revenue stream) from it.

I read a cynical take on Soylent News:

This will make it difficult to develop apps like "No Thanks"
that let you scan barcodes to see if the company supported genocide
in Palestine.

This will also make it difficult to develop apps that tell you
where ICE raids are happening.

Why would you need an app for that. If there is a group of brownh skinned people ICE will be there sooner than later.

I suppose those apps could affect decisions about which grocery store
to go to, or which ingredients to buy.

It sounds a little shrill, but from my perspective it contains a kernel
of truth: pointing out the power imbalance. I remember when Google emailed me an announcement about "my" gmail account. It was framed:
"Now you will use 2 factor authentication." I perceived it as abrupt, arbitrary, declarative, and unilateral. That way of being can exist in
a kitchen, but i won't welcome it in.

We're drifting toward poli-tics I think.So I'll not goany further lest I
get a rocket from the moderator.

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

Title: Butter Pecan Cake
Categories: Cakes
Yield: 8 Servings

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

Title: Maura Kilpatrick's Brown Butter Pecan Pie w/Espresso Date
Categories: Pies, Pastry, Fruits, Nuts
Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
1 1/4 c All-purpose flour; more for
- dusting
1 1/2 ts Granulated sugar
1/2 ts Kosher salt
1/4 lb Unsalted butter; diced,
- frozen
Ice water

MMMMM--------------------------FILLING-------------------------------
2 c Pecan halves
1 c Medjool dates; pitted.
- chopped
3 tb Brewed espresso
1/4 lb Unsalted butter
1 c (packed) light brown sugar
1 c Lyle's Golden Syrup or light
- corn syrup
1 1/2 ts Instant espresso powder

FOR THE CRUST: In a food processor, pulse the 1 1/4 cups
of flour with the granulated sugar and salt. Add the
butter and pulse until it is the size of small peas.

Add 1/4 cup of ice water and pulse until the dough is
evenly moistened. Gradually add more water if needed.
Turn out the dough onto a work surface and knead 2 or 3
times, just until it comes together. Form the dough into
a disk, wrap in plastic and refrigerate until firm,
about 1 hour.

On a lightly floured work surface, roll out the dough to
a 12" round; transfer to a 9" pie plate. Fold the edge
of the dough under itself and crimp. Freeze the crust
for at least 2 hours or overnight.

Set the oven @ 375ºF/190ºC.

Line the crust with parchment paper and fill with pie
weights or dried beans. Bake for about 25 minutes, until
lightly browned around the edge. Remove the paper and
weights and bake until the bottom is lightly browned,
about 10 minutes longer. Let the crust cool completely.

FOR THE FILLING: Reduce the oven temperature to
350ºF/175ºC.

Spread the pecans on a rimmed baking sheet and toast
until fragrant, 8 to 10 minutes. Let cool completely.

In a small skillet, cook the dates in the brewed
espresso over moderate heat, stirring, until very soft,
3 to 5 minutes. Scrape the mixture into a small bowl and
wipe out the skillet.

Add the butter to the skillet and cook over moderate
heat, swirling, until the milk solids turn a deep golden
brown, about 5 minutes. Let cool slightly.

In a large bowl, whisk the brown sugar with the golden
syrup, espresso powder, and salt. Whisk in the eggs,
then gradually whisk in the brown butter until the
filling is smooth.

Set the pie plate on a rimmed baking sheet. Spread the
espresso dates in the crust and scatter the pecans on
top. Pour the filling over the pecans. Bake for about 1
hour and 15 minutes, until the filling is set around the
edge and slightly jiggly in the center. Transfer the pie
to a rack and let cool completely. Serve with whipped
cream.

Excerpted from Desserts by the editors of Food & Wine
(Oxmoor House, 2017).

RECIPE FROM: https://www.thedailymeal.com

Uncle Dirty Dave's Archives

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