From: owner-ammf-digest@smoe.org (alt.music.moxy-fruvous digest) To: ammf-digest@smoe.org Subject: alt.music.moxy-fruvous digest V14 #16935 Reply-To: ammf@fruvous.com Sender: owner-ammf-digest@smoe.org Errors-To: owner-ammf-digest@smoe.org Precedence: bulk alt.music.moxy-fruvous digest Tuesday, November 11 2025 Volume 14 : Number 16935 Today's Subjects: ----------------- #1 vitamin to erase nerve pain ["Wellness Watch"] ---------------------------------------------------------------------- Date: Tue, 11 Nov 2025 13:20:53 +0100 From: "Wellness Watch" Subject: #1 vitamin to erase nerve pain #1 vitamin to erase nerve pain http://gonervala.sbs/HHzvUoiYBJKb4BT7aQOxxtsMH7IsFvwrugZR9DFPFxCkaV0ZXg http://gonervala.sbs/24oSHFJ5flSnWKO2GF2C1H9-18fFHeTahTqL9UDtnhJbEBcmWw e is a sweet biscuit with high sugar and fat content. Cookie dough is softer than that used for other types of biscuit, and they are cooked longer at lower temperatures. The dough typically contains flour, sugar, egg, and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, or nuts. Cookie texture varies from crisp and crunchy to soft and chewy, depending on the exact combination of ingredients and methods used to create them. People in the United States and Canada typically refer to all sweet biscuits as "cookies". People in most other English-speaking countries call crunchy cookies "biscuits" but may use the term "cookies" for chewier biscuits and for certain types, such as chocolate-chip cookies. Cookies are often served with beverages such as milk, coffee, or tea and sometimes dunked, which releases more flavour by dissolving the sugars, while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores, and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses. Terminology Traditional American Christmas cookie tray In many English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is "biscuit". Where biscuit is the most common term, "cookie" often only refers to one type of biscuit, a chocolate chip cookie. However, in some regions both terms are used. The container used to store cookies may be called a cookie jar. In Scotland, the term "cookie" is sometimes used to describe a plain bun. Cookies that are baked as a solid layer on a sheet pan and then cut, rather than being baked as individual pieces, are called bar cookies in American English or traybakes in British English. The word cookie dates from at least 1701 in Scottish usage where the word meant "plain bun", rather than thin baked good, and so it is not certain whether it is the same word. From 1808, the word "cookie" is attested "...in the sense of "small, flat, sweet cake" in American English. The American use is derived from Dutch koekje "little cake", which is a diminutive of "koek" ("cake"), which came from the Middle Dutch word "koke" with an informal, dialect variant koekie. Acco ------------------------------ Date: Tue, 11 Nov 2025 06:01:57 -0600 From: "Lucinn Pro" Subject: Social Proof - Loved by Thousands Social Proof - Loved by Thousands http://showerfiltra.click/dnKW3fXUTSlYQ_0ygL4c1AOi9iGMc_GsfT6Iy0a7T9N2IbM http://showerfiltra.click/9EEUp4cHAr8nBvJrqz_A5ujpYM8leG15_yTWEt2PEZHRbsg eed for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking livestock along with a butcher/cook. However, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies' adopting the style of hunter-foraging. The introduction of the baking of processed cereals, including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake while the Romans had a biscuit called buccellum. Roman cookbook Apicius describes: "a thick paste of fine wheat flour was boiled and spread out on a plate. When it had dried and hardened, it was cut up and then fried until crisp, then served with honey and pepper." Many early physicians believed that most medicinal problems were associated with digestion. Hence, for both sustenance and avoidance of illness, a daily consumption of a biscuit was considered good for health. Hard biscuits soften as they age. To solve this problem, early bakers attempted to create the hardest biscuit possible. Because it is so hard and dry, if properly stored and transported, navies' hardtack will survive rough handling and high temperature. Baked hard, it can be kept without spoiling for years as long as it is kept dry. For long voyages, hardtack was baked four times, rather than the more common two. To soften hardtack for eating, it was often dunked in brine, coffee, or some other liquid or cooked into a skillet meal. The collection Sayings of the Desert Fathers mentions that Anthony the Great (who lived in the 4th century AD) ate biscuits and the text implies that it was a popular food among monks of the time and region. At the time of the Spanish Armada in 1588, the daily allowance on board a Royal Navy ship was one pound of biscuit plus one gallon of beer. Samuel Pepys in 1667 first regularised naval victualling with varied and nutritious rations. Royal Navy hardtack during Queen Victoria's reign was made by machine at the Royal Clarence Victualling Yard at Gosport, Hampshire, stamped with the Queen's mark and the number of the oven in which they were baked. When machinery was introduced into the process the dough was thoroughly mixed and rolled into sheets about 2 yards (1.8 m) long and 1 yard (0.9 m) wide which were stamped in one stroke into about sixty hexagonal-shaped biscuits. This left the sheets sufficiently coherent to be placed in the oven in one piece and when baked they were easy to separate. The hexagonal shape rather than traditional circular biscuits meant a saving in material and was easier to pack. Biscuits remained an important part of the Royal Navy sai ------------------------------ Date: Tue, 11 Nov 2025 11:40:44 +0100 From: "Steak House" Subject: Savor Your Great Steaks Sampler Savor Your Great Steaks Sampler http://steakselects.click/2FvlF7EO3Q4JlvI7h0e35pW9VESPOh4cz3Pgc9W6G6gzfsYnZQ http://steakselects.click/Wkz0dhDUVnhsPeurfKiRkrrLesCDX-NJH395AgmoayCmM_e4KQ e is a sweet biscuit with high sugar and fat content. Cookie dough is softer than that used for other types of biscuit, and they are cooked longer at lower temperatures. The dough typically contains flour, sugar, egg, and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, or nuts. Cookie texture varies from crisp and crunchy to soft and chewy, depending on the exact combination of ingredients and methods used to create them. People in the United States and Canada typically refer to all sweet biscuits as "cookies". People in most other English-speaking countries call crunchy cookies "biscuits" but may use the term "cookies" for chewier biscuits and for certain types, such as chocolate-chip cookies. Cookies are often served with beverages such as milk, coffee, or tea and sometimes dunked, which releases more flavour by dissolving the sugars, while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores, and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses. Terminology Traditional American Christmas cookie tray In many English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is "biscuit". Where biscuit is the most common term, "cookie" often only refers to one type of biscuit, a chocolate chip cookie. However, in some regions both terms are used. The container used to store cookies may be called a cookie jar. In Scotland, the term "cookie" is sometimes used to describe a plain bun. Cookies that are baked as a solid layer on a sheet pan and then cut, rather than being baked as individual pieces, are called bar cookies in American English or traybakes in British English. Etymology The word cookie dates from at least 1701 in Scottish usage where the word meant "plain bun", rather than thin baked good, and so it is not certain whether it is the same word. From 1808, the word "cookie" is attested "...in the sense of "small, flat, sweet cake" in American English. The American use is derived from Dutch koekje "little cake", which is a diminutive of "koek" ("cake"), which came from the Middle Dutch word "koke" with an informal, dialect variant koekie. Acco ------------------------------ Date: Tue, 11 Nov 2025 07:41:45 -0600 From: "SP Home Warranty" Subject: 50%OFF Home Warranty -Don't Wait! 50%OFF Home Warranty -Don't Wait! http://homeguardplans.cfd/jGyUiM3gMCZqX2GowaIzEKAehteySfW9b_tqUsewMs8bj-qr5w http://homeguardplans.cfd/vJPAJ3YTpQOGYJ4njXn1Kpzc1N3HOqHMUza_a5xjKNyVIUJaHw ritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking livestock along with a butcher/cook. However, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies' adopting the style of hunter-foraging. The introduction of the baking of processed cereals, including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake while the Romans had a biscuit called buccellum. Roman cookbook Apicius describes: "a thick paste of fine wheat flour was boiled and spread out on a plate. When it had dried and hardened, it was cut up and then fried until crisp, then served with honey and pepper." Many early physicians believed that most medicinal problems were associated with digestion. Hence, for both sustenance and avoidance of illness, a daily consumption of a biscuit was considered good for health. Hard biscuits soften as they age. To solve this problem, early bakers attempted to create the hardest biscuit possible. Because it is so hard and dry, if properly stored and transported, navies' hardtack will survive rough handling and high temperature. Baked hard, it can be kept without spoiling for years as long as it is kept dry. For long voyages, hardtack was baked four times, rather than the more common two. To soften hardtack for eating, it was often dunked in brine, coffee, or some other liquid or cooked into a skillet meal. The collection Sayings of the Desert Fathers mentions that Anthony the Great (who lived in the 4th century AD) ate biscuits and the text implies that it was a popular food among monks of the time and region. At the time of the Spanish Armada in 1588, the daily allowance on board a Royal Navy ship was one pound of biscuit plus one gallon of beer. Samuel Pepys in 1667 first regularised naval victualling with varied and nutritious rations. Royal Navy hardtack during Queen Victoria's reign was made by machine at the Royal Clarence Victualling Yard at Gosport, Hampshire, stamped with the Queen's mark and the number of the oven in which they were baked. When machinery was introduced into the process the dough was thoroughly mixed and rolled into sheets about 2 yards (1.8 m) long and 1 yard (0.9 m) wide which were stamped in one stroke into about sixty hexagonal-shaped biscuits. This left the sheets sufficiently coherent to be placed in the oven in one piece and when baked they were easy to separate. The hexagonal shape rather than traditional circular biscuits meant a saving in material and was easier to pack. Biscuits remained an important part of the Royal NAcco ------------------------------ Date: Tue, 11 Nov 2025 04:27:06 -0600 From: "Relief Insider" Subject: Do this 90-sec hack to kill toe fungus in 48 hrs Do this 90-sec hack to kill toe fungus in 48 hrs http://sootheroot.sbs/SE894hSMwhGUxQTKJk-fXVbJEDRok1pP3TUP204lFpiyDSWACg http://sootheroot.sbs/xVNkyqlhLsMAqWx-oxaoyLyqytiqk1YW-nECesQ_myIrCr18aQ eed for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking livestock along with a butcher/cook. However, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies' adopting the style of hunter-foraging. The introduction of the baking of processed cereals, including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake while the Romans had a biscuit called buccellum. Roman cookbook Apicius describes: "a thick paste of fine wheat flour was boiled and spread out on a plate. When it had dried and hardened, it was cut up and then fried until crisp, then served with honey and pepper." Many early physicians believed that most medicinal problems were associated with digestion. Hence, for both sustenance and avoidance of illness, a daily consumption of a biscuit was considered good for health. Hard biscuits soften as they age. To solve this problem, early bakers attempted to create the hardest biscuit possible. Because it is so hard and dry, if properly stored and transported, navies' hardtack will survive rough handling and high temperature. Baked hard, it can be kept without spoiling for years as long as it is kept dry. For long voyages, hardtack was baked four times, rather than the more common two. To soften hardtack for eating, it was often dunked in brine, coffee, or some other liquid or cooked into a skillet meal. The collection Sayings of the Desert Fathers mentions that Anthony the Great (who lived in the 4th century AD) ate biscuits and the text implies that it was a popular food among monks of the time and region. At the time of the Spanish Armada in 1588, the daily allowance on board a Royal Navy ship was one pound of biscuit plus one gallon of beer. Samuel Pepys in 1667 first regularised naval victualling with varied and nutritious rations. Royal Navy hardtack during Queen Victoria's reign was made by machine at the Royal Clarence Victualling Yard at Gosport, Hampshire, stamped with the Queen's mark and the number of the oven in which they were baked. When machinery was introduced into the process the dough was thoroughly mixed and rolled into sheets about 2 yards (1.8 m) long and 1 yard (0.9 m) wide which were stamped in one stroke into about sixty hexagonal-shaped biscuits. This left the sheets sufficiently coherent to be placed in the oven in one piece and when baked they were easy to separate. The hexagonal shape rather than traditional circular biscuits meant a saving in material and was easier to pack. Biscuits remained an important part of the Royal Navy sai ------------------------------ Date: Sun, 9 Nov 2025 12:18:45 +0100 From: "Harbor Freight Shipment" Subject: You have won a PREDATOR 3500 Watt Inverter Generator You have won a PREDATOR 3500 Watt Inverter Generator http://surveynest.help/A1rUQnsR143oEaTfiubgo_13T3wQMKbIx5WbLNij-3khDcIeeg http://surveynest.help/Yj5CpgCK29PGspphXZ39gAaFKfEcOh70tbCxKAYsj2ZClLPVLQ cta. They are the largest group within the arthropod phylum. Insects have a chitinous exoskeleton, a three-part body (head, thorax and abdomen), three pairs of jointed legs, compound eyes, and a pair of antennae. Insects are the most diverse group of animals, with more than a million described species; they represent more than half of all animal species. The insect nervous system consists of a brain and a ventral nerve cord. Most insects reproduce by laying eggs. Insects breathe air through a system of paired openings along their sides, connected to small tubes that take air directly to the tissues. The blood therefore does not carry oxygen; it is only partly contained in vessels, and some circulates in an open hemocoel. Insect vision is mainly through their compound eyes, with additional small ocelli. Many insects can hear, using tympanal organs, which may be on the legs or other parts of the body. Their sense of smell is via receptors, usually on the antennae and the mouthparts. Nearly all insects hatch from eggs. Insect growth is constrained by the inelastic exoskeleton, so development involves a series of molts. The immature stages often differ from the adults in structure, habit, and habitat. Groups that undergo four-stage metamorphosis often have a nearly immobile pupa. Insects that undergo three-stage metamorphosis lack a pupa, developing through a series of increasingly adult-like nymphal stages. The higher level relationship of the insects is unclear. Fossilized insects of enormous size have been found from the Paleozoic Era, including giant dragonfly-like insects with wingspans of 55 to 70 cm (22 to 28 in). The most diverse insect groups appear to have coevolved with flowering plants. Adult insects typically move about by walking and flying; some can swim. Insects are the only invertebrates that can achieve sustained powered flight; insect flight evolved just once. Many insects are at least partly aquatic, and have larvae with gills; in some species, the adults too are aquatic. 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Male moths can sense the pheromones of female moths over great distances. Other species communicate with sounds: crickets stridulate, or rub their wings together, to attract a mate and repel other males. Lampyrid beetles communicate with light. Humans regard many insects as pests, especially those that damage crops, and attempt to control them using insecticides and other techniques. Others are parasitic, and may act as vectors of diseases. Insect pollinators are essential to the reproduction of many flowering plants and so to their ecosystems. Many insects are ecologically beneficial as predators of pest insects, while a few provide direct economic benefit. Two species in particular are economically important and were domesticated many centuries ago: silkworms for silk and honey bees for honey. Insects are consumed as food in 80% of the world's nations, by people in roughly 3,000 ethnic groups. Human activities are having serious effects on inse ------------------------------ End of alt.music.moxy-fruvous digest V14 #16935 ***********************************************