reid@glacier.UUCP (03/10/86)
There was a recent flurry of submissions to mod.recipes, so I am increasing the rate of recipe posting to 5 recipes per week. I don't think I'm going to be able to crank it much higher than that because I don't have the time to proofread, edit, and test more than 5 recipes a week. Even when people submit recipes in troff format, I find that I have to spend 20 minutes checking for spelling errors, arranging for stylistic consistency, making sure that the ingredient names are not U.S. brand names, etc. At the moment there are 9 weeks' worth of recipes in the outgoing queue, which is to say that every Thursday until 8 May 1986 there will be an automatic posting of 5 recipes. While this might seem excessive to some of you, and it might seem unfortunate to those of you who have recently sent in a recipe and are waiting for it to come out, I have my reasons. In particular, I am starting a new job April 1, and I'm trying to give myself some leeway when I get there. I've been a professor at Stanford lo these many years; I'm leaving for the comfort of the private sector in a couple of weeks. I'm going to DEC Western Research (decwrl). At glacier, I am the news administrator, the superuser, and general-purpose wizard-in-charge. At decwrl I will just be another user. (Academia is reputed to offer more freedom than industry: perhaps this is an example). In any event, it is going to take me a while to get the whole mod.recipes operation moved over to decwrl, or possibly moved to my home computer that I should be getting soon. During that transition period I want the flow of recipes to continue as always, so the queues are very full. Please pretend that nothing is different. Please keep sending in recipes, and please keep saving recipes and making cookbooks and all that good stuff. I'm hoping to make the transition be so smooth that none of you will even notice the change. Naturally I'm hoping to notice the change: for the first time in many years I'm eagerly awaiting going to work in the morning. As a final note, I'm told that mod.recipes now has readers in the Netherlands, in England, and in Switzerland. Welcome. I solicit your suggestions for ways to make the recipes more useful to non-Americans. Brian Reid moderator, mod.recipes -- Brian Reid decwrl!glacier!reid Stanford reid@SU-Glacier.ARPA