Wow! It's good to be back

Welcome to civilisation, Anne! I salute your husband!

You didn't find MacSOUP, the best of the lot by far? Feh!

Who would want to be without the true graphical thread tree representation, with an easy and transparent navigation in it (matched only by Hogwasher which copied it from MacSOUP)? Among the *nix newsreaders only knews comes close but requires humongous amounts of screen real estate to be usable. gnus is worse in this respect and requires still more screen space.

No, it doesn't - see the top of your post, quoted above.

ObFood: Chilled cream of dilled squash. The recipe is from The Cuisine of Hungary by George Lang.

Victor

Chilled Cream of Dilled Squash Hideg kapros tškleves 6 servings

1 small onion, sliced 1 celery rib, chopped 1 carrot, chopped 1/4 cup butter 2 yellow crookneck squash, each about 3/4 pound 1 medium-sized potato 1 1/2 quarts beef stock 4 dill sprigs, leaves only, chopped 3/4 cup heavy cream Salt and pepper

1. SautŽ onion, celery and carrot in butter until soft but not browned. 2. Peel squash and potato. Cut into 1/2-inch dice; discard squash seeds. Add to stock, with sautŽed vegetables, and cook until squash is tender, about 30 minutes. 3. Strain and force vegetables through a sieve into the liquid. Add the chopped dill and simmer for 2 minutes. 4. Mix in cream, and adjust the seasoning to taste. Chill. Serve in chilled soup cups.