Namaste, Salaam, Shalom, Greetings...and Happy Thanksgiving to our
readers in the U.S.A.

Thanksgiving Thoughts

No matter where you're from, any day is a good day to consider all you
have to be grateful for. We must keep hoping and working, because when
hope is gone, so are we...and we humans tend to take others down with
us.

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An Announcement and An Oops

The MTC main page's raw URL is now at:
http://www.kthulah.net/mtc/index.shtml

You can also reach it at
http://mtc.kthulah.net
or the old easy URL
http://mtc.rr.nu

About the easy URL, I forgot to update the shtml extension, so it seemed
nonexistent for a few days. I apologize for that.

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Site Updates

I've recently installed Newspro to post announcements on the main page.
There is also now a database for recipe and article submissions.
Alternatively, you could let me know if you'll be submitting content
regularly, so I can add you to the users in my Newspro, so you can make
submissions to the main news section automatically. Write me at
webmatron@... if you'd like to do that.

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Recipe of the Week

Easy Bread

This bread is sturdy enough to make sandwiches with, but doesn't require
hours of rising, or any kneading whatsoever. It is very high calorie,
but also high nutrition. This is a good bread for children, the
elderly, atheletes, or those with very physical jobs.

Preheat your oven to 180 degrees Celsius

You'll need:
1 metal cake pan (do not use glass, because it rises in the oven)
cooking spray, oil, shortening, or margarine with which to oil the pan
3 cups self rising flour (or regular flour with 1 teaspoon baking soda,
and add an extra teaspoon of dry yeast)
1/3 cup sugar
1 and 1/2 cups "solet" a.k.a. wheat semolina or cream of wheat
2 teaspoons active dry yeast
4 eggs (or 6 egg whites)
2/3 cup of cooking oil
2 cups 3% to whole milk or buttermilk

Instructions:
1. Mix all dry ingredients except for the yeast, with a wire whisk, egg
beater, or electric mixer, until the mixture is fluffy, and has no lumps
and plenty of air.
2. Then mix in the yeast last, but just enough to evenly distribute it.
3. In a separate bowl, beat the oil and eggs together until well
blended.
4. Mix the oil and egg mixture into the dry ingredients, until thick,
but without any dry clumps.
5. Then mix in the milk until it forms a thick batter. It should take
about 15 seconds for a drop of it to form back in with the rest. If it
is too thick, add a little more milk at a time. It should start this
thick, but it will not be that thick when you pour it into the pan, so
don't add any more milk after this point.
6. Let the batter set in the bowl for about 20 minutes, so it will form
a good crown when you bake it.
7. Grease your pan, and then pour the batter into it. It may fall in in
clumps, but this is okay. Don't worry about making it perfectly even.
8. Bake for about 1 hour, and then stick it in the middle with a knife
or skewer to see if it is done. If the tip of it comes out wet, give it
another 10 minutes and test it again. It is done when your skewer or
knife comes out clean with perhaps only a few crumbs sticking to it.
10. Cool on the counter, and then turn it over to remove it from the
pan.

This bread should be stored in a plastic bag or air tight container in
the refrigerator. I wouldn't know for how long it would last because it
got eaten quickly.

You can add sunflower seeds, nuts, raisins, or whatever dried things you
like to this recipe. If you add anything wet, keep that in mind when
deciding how much milk to put in it.

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Thank you for reading the newsletter :)

Sincerely,

~The WebMatron