File::Spec version 0.08 required--this is only version 0.87

Lo all:
Getting this weird error:

File::Spec version 0.08 required--this is only version 0.87 at
/usr/lib/perl5/5.8.3/File/Temp.pm line 129.
BEGIN failed--compilation aborted at /usr/lib/perl5/5.8.3/File/Temp.pm line
129.
Compilation failed in require at ../l2_proc.pl line 6.
BEGIN failed--compilation aborted at ../l2_proc.pl line 6.

0.87 is > 0.08 so what is the problem?

Brock

[xband@rs4 xband]$ uname -a
Linux rs4.oscarcluster 2.6.9-1.6_FC2 #1 Thu Nov 18 22:03:19 EST 2004 i686
athlon i386 GNU/Linux
[xband@rs4 xband]$ perl -v

This is perl, v5.8.3 built for i386-linux-thread-multi

Copyright 1987-2003, Larry Wall

Perl may be copied only under the terms of either the Artistic License or th
e
GNU General Public License, which may be found in the Perl 5 source kit.

Complete documentation for Perl, including FAQ lists, should be found on
this system using `man perl' or `perldoc perl'.  If you have access to the
Internet, point your browser at http://www.perl.com/, the Perl Home Page.

Brock Murch remove the opps <bmurch@marine.usf.eduopps> writes:

> Lo all:
> 	Getting this weird error:
>
> File::Spec version 0.08 required--this is only version 0.87 at
> /usr/lib/perl5/5.8.3/File/Temp.pm line 129.

/usr/share/perl/5.8.4/File/Temp.pm on my Debian system, that line says
this:

use File::Spec 0.8;

so, did you copy it wrong or does yours really want 0.08?

And yes, 5.8.4 has version 0.87 here.

> BEGIN failed--compilation aborted at /usr/lib/perl5/5.8.3/File/Temp.pm lin
e
> 129.
> Compilation failed in require at ../l2_proc.pl line 6.
> BEGIN failed--compilation aborted at ../l2_proc.pl line 6.
>
> 0.87 is > 0.08 so what is the problem?

There have always been issues with numerical versus string comparison
in Perl version numbers, but that does not seem to be the case
here...

ground pork instead.
The secret to great meatballs, is to use very lean meat.

1 lb. ground flesh; human or pork
3 lb. ground beef
1 cup finely chopped onions
7 - 12 cloves garlic
1 cup seasoned bread crumbs
½ cup milk, 2 eggs
Oregano
basil
salt
pepper
Italian seasoning, etc.
Tomato gravy (see index)
Fresh or at least freshly cooked spaghetti or other pasta

Mix the ground meats together in a large bowl,
then mix each of the other ingredients.
Make balls about the size of a baby?s fist
(there should be one lying around for reference).
Bake at 400°for about 25 minutes -
or you could fry them in olive oil.
Place the meatballs in the tomato gravy, and simmer for several hours.
Serve on spaghetti.
Accompany with green salad, garlic bread and red wine.



Newborn Parmesan

This classic Sicilian cuisine can easily be turned into Eggplant Parmesan
If you are planning a vegetarian meal. Or you could just as well use veal -
after all, you have to be careful - Sicilians are touchy about their young
family members...

6 newborn or veal cutlets
Tomato gravy (see index)
4 cups mozzarella, 1cup parmesan, 1cup romano
Seasoned bread crumbs  mixed with
parmesan
romano
salt
pepper
oregano
garlic powder
chopped parsley
Flour
eggwash (eggs and milk)
Peanut oil for frying.

Pound the cutlets.
Dredge in flour, eggs, then the bread crumb mixture.
Fry till golden brown in 350° peanut oil.
In a baking pan, place a layer of gravy,
then one of meat, gravy, and cheese.
Another layer each of meat, gravy, and cheese.
Then bake at 350° for 45 minutes.
Serve on hot pasta with romano cheese.



Southern Fried Small-fry

Taste

brown sugar
1 teaspoon sage
2 onions
6 cloves garlic
bunch green onions, chopped

Cut the children?s butts and the beef roast into pieces
that will fit in the grinder.
Run the meat through using a 3/16 grinding plate.
Add garlic, onions and seasoning then mix well.
Add just enough water for a smooth consistency, then mix again.
Form the sausage mixture into patties or stuff into natural casings.



Stillborn Stew

By definition, this meat cannot be had altogether fresh,
but have the lifeless unfortunate available immediately after delivery,
or use high quality beef or pork roasts (it is cheaper and better to
cut up a whole roast than to buy stew meat).

1 stillbirth, de-boned and cubed
¼ cup vegetable oil
2 large onions
bell pepper
celery
garlic
½ cup red wine
3 Irish potatoes
2 large carrots

This is a simple classic stew that makes natural gravy,
thus it does not have to be thickened.
Brown the meat quickly in very hot oil, remove and set aside.
Brown the onions, celery, pepper and garlic.
De-glaze with wine, return meat to the pan and season well.
Stew on low fire adding small amounts of water and
seasoning as necessary.
After at least half an hour, add the carrots and potatoes,
and simmer till root vegetables break with a fork.
Cook a fresh pot of long grained white rice.



Pre-mie Pot Pie

When working with prematurely delivered newborns (or chicken) use sherry;