BBQ sauce?

JK--I'll look for the lo carb "ketchup".

Your art is glorious. "Batik Lady" knocked me out...but so did the other
pieces, LOL.
The fish swiming toward the viewer, with the sea weed! Fabulous! Glass
lends itself so beautifully to water, doesnt it?

wonderful work.

Lass Chance

Start LC~5-16-05
202-188-165

Methinks she doth protest too much.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Lass Chance" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

That's ok, BlackShadow. In this world, sadly, there are many Bob's and
JC's.

These are the same people who resent tax dollars being spent on
wheelchair access ramps, braille on elevator buttons and extra-wide
stalls in public bathrooms.
Who NEEDS printed captions? Screw the deaf!

Differently-abled persons just dont count to them and taking the 'cheap
shot" is always an ego boost. For those with little or no self esteem,
esteem for others is...well, impossible.

LOL, when I used to rely on busses, I wasnt able to read the little
number on the bus, so Id have to flag EVERY bus and ask, "Is this the
number 17?"

Ive had more than one busdriver say, "Whataya, BLIND? It's SAYS 17,
doesnt it?"

Hey...I wonder if JC and Bob moonlight as bus drivers?

But, the Real Deal is, blind or not, I still managed to rsise my special
needs child, alone, until his death at 10. Blind or not, I still managed
to have several quite interesting careers, write and publish a book and
many articles, travel fairly extensively and blind or not, still managed
to make something of a killing in real estate, leaving me, at 55, owning
my home and acreage outright, no mortgage, no credit card debt and no
financial worries....not too shabby for a "poor blind woman". That I
accomplished all this by and of myself, with no help received or needed
from a big strong may-un speaks for itself in this (still) "man's
world"..

I doubt Bob or JC have done anything close...and if they did, big deal,
they have 20/20 vision, testicles (presumaly) and didnt raise a
chronically ill child.

So...I KNOW who I am and what Im made of. I also know what JC and Bob
are made of...and who's really "disabled".
There are no disabled as abjectly pitiful as the disabled-of-spirit.

I wouldnt trade places with either of them, LOL...not by a long shot,
not even for 20-20.

Thanks for caring.

LassChance

Start LC~5-16-05
202-188-165

Quoted message said:

"Most people are dumb as bricks; some
people are dumber than that. -- MFW"
~JC Konehead

....another poser impressed with his presumed "brilliance".

HINT: making yourself feel more intelligent by reducing your perception
of the intelligence of others doesnt actually MAKE them less
intelligent. it does, however, reveal considerably more about you own
lack of esteem than you probably want to give away. Do you know what it
gives away?

It says, " since everybody thinks Im an [censored], anyway, I better be one
on purpose, from the start. That way, at least I can be in control of
it"

"Protest too much"?

Wearing a permanent sig in your posts that indiscriminantly insults the
intelligence of any and every reader is akin to trying to finance a car
while wearing a Nixon mask and a tee shirt that says, "I AM NOT A
CROOK!".

You aint gonna get the loan, pal.

....and, I guess you gave up on making friends a long, long time ago...?

LassChance

Start LC~5-16-05
202-188-165

Quoted message said:

"Most people are dumb as bricks; some
people are dumber than that. -- MFW"
~JC Konehead

....another poser impressed with his presumed "brilliance".

HINT: making yourself feel more intelligent by reducing your perception
of the intelligence of others doesnt actually MAKE them less
intelligent. it does, however, reveal considerably more about you own
lack of esteem than you probably want to give away. Do you know what it
gives away?

It says, " since everybody thinks Im an [censored], anyway, I better be one
on purpose, from the start. That way, at least I can be in control of
it"

"Protest too much"?

Wearing a permanent sig in your posts that indiscriminantly insults the
intelligence of any and every reader is akin to trying to finance a car
while wearing a Nixon mask and a tee shirt that says, "I AM NOT A
CROOK!".

You aint gonna get the loan, pal.

....and, I guess you gave up on making friends a long, long time ago...?

LassChance

Start LC~5-16-05
202-188-165

Well done, Tricia.

Tricia said:

Bob (this one) said:

Quoted message said:

> Since your life is so fraught with travails and melodrama, here's a
> start.
> <http://tinyurl.com/bf72h>
>
>> Something Im not thinkfng of?
>
>
> Everything.
>
> Pastorio

What is your problem [censored]?

Illiterate boners like you. And people who expect others to do their
homework for them while offering nothing in return.

Quoted message said:

BTW, travail is a verb, SINGULAR.

Verbs don't have number in this sense. Tsk,tsk. Forgot all that grammar
already...?

Quoted message said:

You don't have travails.

Buy a dictionary that didn't come with crayons.

Why? What do you have against crayons? They can be fun. One day you may
find out just how much fun.

Quoted message said:

travail, n [ME.; OFr.; LL. hyp. tripalium, instrument of torture
composed of three stakes, from tria, three, and palus, a stake.]
1. very hard work; toil
2. labor pains, childbirth
3. intense pain, agony
Webster's Unabridged

You went to all the trouble of typing this in, yet it doesn't support
your contention that travails is a legitimate word. At least not in the
sense that you used it.

Why did you bother?

You are a bit like one of those carnival spruikers - you just keep right
on going, never stopping, hoping that if you can talk fast enough no one
will realise that you really don't know what you are talking about.

Quoted message said:

Anything else, [censored]?

Oh, the erudition Bob, it just illuminates the - hmmm, well actually it
doesn't illuminate anything. I was trying to be nice, but there isn't
any erudition is there Bob? Oh well, let's take a page out of your book
and pretend that you can hold your own in conversation with third
graders. You are good at pretending, aren't you Bob? Good enough to fool
yourself, and with you I expect that is all that is important.

Maybe you could throw in a few recipes like I

Quoted message said:

did.

I did. My first post in this thread. You really don't take the time to
read the threads that you try to commandeer, do you Bob. I wonder why?
Short attention span? You haven't worked out who I am yet, have you Bob?

You really are a dull fellow.

Oh, wait. That would be an actual contribution. Can't have that,

Quoted message said:

now, can we. Well, off you go. There's a good little speculum...

Bits of me make an excellent speculum. Can't see much, but it doesn't
need warming.

Bob, it could have been fun, but it wasn't - you simply don't offer
enough challenge. You do not entertain - in fact you are becoming rather
boring. Too much crassness, not enough wit, no style at all.

Unlike you Bob, I spend time on the net to amuse myself, not in a
desperate attempt to convince myself that I am not a total loser, that
there is someone out there that I can better. That is the image that I
have of you Bob. The difference between you and me is that I *know* that
I am not always the best, and I am quite prepared to gracefully give
credit when due - it is part of the fun. You desperately keep pounding
down the same path well after it has become apparent that it is going
nowhere that you want to go.

You see, I was wrong about you. There were one or two posts from you
over the past week or so where you showed promise, where it looked as
though you had a little wit and style. I was very wrong - sadly. You are
a very ordinary person, trying very hard to be special - but in a
consistently nasty way. Without hesitation you smugly attack the weak
and vulnerable whenever the opportunity arises, but regress to your true
nature when challenged. You have no character.

You can have a parting shot, as I am sure you will. Probably a rather
pathetic one, but it doesn't concern me. Only people I respect can
concern me.

Bye Bob.

Don't be sad, you'll get over it. Or not. I rather lean toward
not, but then, like you, I am not really a nice person.

P.

And still she babbles on...

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Lass Chance" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

"Most people are dumb as bricks; some
people are dumber than that. -- MFW"
~JC Konehead

...another poser impressed with his presumed "brilliance".

HINT: making yourself feel more intelligent by reducing your perception
of the intelligence of others doesnt actually MAKE them less
intelligent. it does, however, reveal considerably more about you own
lack of esteem than you probably want to give away. Do you know what it
gives away?

It says, " since everybody thinks Im an [censored], anyway, I better be one
on purpose, from the start. That way, at least I can be in control of
it"

"Protest too much"?

Wearing a permanent sig in your posts that indiscriminantly insults the
intelligence of any and every reader is akin to trying to finance a car
while wearing a Nixon mask and a tee shirt that says, "I AM NOT A
CROOK!".

You aint gonna get the loan, pal.

...and, I guess you gave up on making friends a long, long time ago...?

LassChance

Start LC~5-16-05
202-188-165

Google his eggnog recipe at Christmas, that's a good one. :-)

--
Cheri

Quoted message said:

Tricia wrote:

Quoted message said:

Quoted message said:

You see, I was wrong about you. There were one or two posts from you
over the past week or so where you showed promise, where it looked as
though you had a little wit and style. I was very wrong - sadly. You

are

Tricia said:

Bob (this one) said:

Quoted message said:

>Since your life is so fraught with travails and melodrama, here's a
>start.
><http://tinyurl.com/bf72h>
>
BTW, travail is a verb, SINGULAR.

Quoted message said:

Verbs don't have number in this sense. Tsk,tsk. Forgot all that grammar
already...?

Quoted message said:

You don't have travails.

Buy a dictionary that didn't come with crayons.

Why? What do you have against crayons? They can be fun. One day you may
find out just how much fun.

Um, most people surrender their crayons about the time they get to read
words of more than one syllable.

Quoted message said:

Quoted message said:

travail, n [ME.; OFr.; LL. hyp. tripalium, instrument of torture
composed of three stakes, from tria, three, and palus, a stake.]
1. very hard work; toil
2. labor pains, childbirth
3. intense pain, agony
Webster's Unabridged

You went to all the trouble of typing this in, yet it doesn't support
your contention that travails is a legitimate word. At least not in the
sense that you used it.

<LOL> Yeah, right. What do those Webster's Unabridged Dictionary people
know about words and their usage. Sorry about your linguistic capacities...

Quoted message said:

Quoted message said:

Maybe you could throw in a few recipes like I did.

I did. My first post in this thread. You really don't take the time to
read the threads that you try to commandeer, do you Bob. I wonder why?
Short attention span? You haven't worked out who I am yet, have you Bob?

You posted an ingredient list with a vague technique. It doesn't really
matter who you are and since I haven't spent any time considering it,
no, I don't know who you are.

Quoted message said:

You really are a dull fellow.

Oh, wait. That would be an actual contribution. Can't have that,

Quoted message said:

now, can we. Well, off you go. There's a good little speculum...

Bits of me make an excellent speculum. Can't see much, but it doesn't
need warming.

Pity you *also* don't know what speculum means.

Quoted message said:

I am not really a nice person.

Shocked. I'm shocked, I tell you.

No, seriously...

Pastorio

Lass Chance said:

That's ok, BlackShadow. In this world, sadly, there are many Bob's and
JC's.

These are the same people who resent tax dollars being spent on
wheelchair access ramps, braille on elevator buttons and extra-wide
stalls in public bathrooms.
Who NEEDS printed captions? Screw the deaf!

Differently-abled persons just dont count to them and taking the 'cheap
shot" is always an ego boost. For those with little or no self esteem,
esteem for others is...well, impossible.

LOL, when I used to rely on busses, I wasnt able to read the little
number on the bus, so Id have to flag EVERY bus and ask, "Is this the
number 17?"

Ive had more than one busdriver say, "Whataya, BLIND? It's SAYS 17,
doesnt it?"

Hey...I wonder if JC and Bob moonlight as bus drivers?

But, the Real Deal is, blind or not, I still managed to rsise my special
needs child, alone, until his death at 10. Blind or not, I still managed
to have several quite interesting careers, write and publish a book and
many articles, travel fairly extensively and blind or not, still managed
to make something of a killing in real estate, leaving me, at 55, owning
my home and acreage outright, no mortgage, no credit card debt and no
financial worries....not too shabby for a "poor blind woman". That I
accomplished all this by and of myself, with no help received or needed
from a big strong may-un speaks for itself in this (still) "man's
world"..

I doubt Bob or JC have done anything close...and if they did, big deal,
they have 20/20 vision, testicles (presumaly) and didnt raise a
chronically ill child.

So...I KNOW who I am and what Im made of. I also know what JC and Bob
are made of...and who's really "disabled".
There are no disabled as abjectly pitiful as the disabled-of-spirit.

I wouldnt trade places with either of them, LOL...not by a long shot,
not even for 20-20.

Thanks for caring.

WOW! Lass Chance offers her manifesto...
"<sob> Life is *sooooo* difficult but I'm remarkable because I can talk
[censored], demonstrate malice and generally sneer at anyone and everyone who
doesn't exactly march in step with me, never mind fact, truth or
rationality..."

It goes on, but it just repeats and repeats and repeats...

Pastorio

Lass Chance said:

Quoted message said:

"Most people are dumb as bricks; some
people are dumber than that. -- MFW"
~JC Konehead

....another poser impressed with his presumed "brilliance".

HINT: making yourself feel more intelligent by reducing your perception
of the intelligence of others doesnt actually MAKE them less
intelligent.

No, but when they really *are* stupid, it's merely an observation of a
truth. Like for you.

Quoted message said:

"Protest too much"?

It's a reference to a line from Shakespeare. You've heard of him? Seen
his movies?

HTH

Pastorio

Lass Chance said:

I made the "Jenny" BBQ sauce, but added a bit of maple, too. Came out
GREAT (once it cooled)

<LOL> Gotta use up that maple...

Lessee...
Bath soap.
Air freshener.
Suntan oil.
Vibrator lubricant.
Glue.
Hair gel.
I'm sure there are more...

Pastorio

Lass Chance said:

well, jeeez...I sure am GLAD he isnt
an "ignorant, belligerent, lazy, smug, vulgar self-congratulatory,
semi-literate martinet or a self-important hot air balloon", or
anything....

LOL...

Ridi, pagliaccio.

Quoted message said:

and ALL THIS, just for asking for a recipe for BBQ sauce...

Nah. It's the result of your cumulative blowhole expressions, your
trivial understandings, your snide characterizations, your invented
portraits of others who see through your bluster, your general demeanor
of smug superiority, your clownish actions, and your less-than-bright
way of writing...

You got it the old-fashioned way. You earned it...

Pastorio

Dry Rub- Use all the coolest spices you like, Rub and leave for 12 hours, I
suggest a brine before the rub of 1 cups vinegar and 1/2 cup salt and 1 cup
splenda 2 gallons of water. leave for 6 hours then rub with spice of choice.
This will make your meat tender, and tasty!!!

--
Goes better with booze

Message posted via WeightAdviser.com
http://www.weightadviser.com/Uwe/Forums.aspx/diet-low-carb/200506/1

On Fri, 24 Jun 2005 20:50:03 -0400, "Bob (this one)" <[email hidden]>

Quoted message said:

"<sob> Life is *sooooo* difficult but I'm remarkable because I can talk
[censored], demonstrate malice and generally sneer at anyone and everyone who
doesn't exactly march in step with me, never mind fact, truth or
rationality..."

Not to worry, Bob. My mother has only one eye that sees and only one
ear that hears, and you and she'd get on like wildfire.

BTW, I've got a friend in a wheelchair whose new life ambition is to
have her own show on Food TV. You'd love her!

Check out her website (which is still in construction):

http://www.therollinggourmet.com/

Myra

Myra said:

Bob (this one) said:

"<sob> Life is *sooooo* difficult but I'm remarkable because I can talk
[censored], demonstrate malice and generally sneer at anyone and everyone who
doesn't exactly march in step with me, never mind fact, truth or
rationality..."

Not to worry, Bob. My mother has only one eye that sees and only one
ear that hears, and you and she'd get on like wildfire.

BTW, I've got a friend in a wheelchair whose new life ambition is to
have her own show on Food TV. You'd love her!

Check out her website (which is still in construction):

http://www.therollinggourmet.com/

<LOL> Really. I *know* you're smarter than that.

But I learned something. Or confirmed it, anyway.

Pastorio

Kris D via WeightAdviser.com said:

Dry Rub- Use all the coolest spices you like, Rub and leave for 12 hours,

Probably be a good idea to look at some recipes for them. If you happen
to really like cloves, lavender and fenugreek, you might not have to
share your dinner with anyone else.

Quoted message said:

I
suggest a brine before the rub of 1 cups vinegar and 1/2 cup salt and 1 cup
splenda 2 gallons of water. leave for 6 hours then rub with spice of choice.
This will make your meat tender, and tasty!!!

A brine needs to have sufficient and appropriate solutes to draw out
juices from the meat and to create enough osmotic pressure to re-enter
it. This brine recipe is too dilute to reach the minimum which is about
a 5% solution - roughly a cup of salt and no more than 1/2 cup sugar per
gallon. Splenda is chemically and physically so different than sugar as
to be virtually useless in this situation. This brine will wet the meat
and impart a tiny bit of flavoring to the outer fraction of an inch.

Here's part of an article I published a while back...

Brining for Beginners
This is one of those "gotta have faith" pieces. I want you to sink
meats, birds and seafoods in some salty water so they’ll cook faster, be
better tasting, more tender and more juicy. Yeah, I know. Sounds absurd.
But it really works and now it’s all the thing.
Brining the meats. Here’s what happens. The salt and sugar act to draw
moisture out of the meats. Then a kind of balance is struck where no
more juices come out of the meat. Then, in a funny reversal, the brine
is taken up by the meat bringing moisture and flavoring into the meat.
It makes the meat plumper and juicier. It makes it more forgiving in
cooking. It makes your dinner a bit more tender. What’s to not like?
We aren’t going to pickle them, just soak them in a light brine
solution. Stay with me here. We aren’t making the meats taste salty,
just better. And cook more quickly.
Poultry, pork, lamb, beef and game meats can all be brined and I
guarantee they’ll be tastier, juicier and more tender than without
brining. Brining will also shorten cooking times. Cook as you always do,
just check on the progress of the meats a bit earlier and more often
than usual until you get the sense of it. And this isn’t just for
special occasions. Every time you cook meats, they can benefit from this
approach. Discard the brines after using once.

BASIC MEAT BRINE
This much brine will take care of a 3 or 4 pound piece of pork loin, a
chicken (or chicken pieces), a 3 or 4 pound beef, lamb or veal roast.
How long to leave the meats in the brine? Depends. For poultry, at least
24 hours. Up to about 36 hours. Roasts benefit from 3 days or more.
Since I first started doing this, I’ve evolved my recipe. This is the
one I’m working with now.
1 quart water
1/4 cup salt
2 tablespoons sugar
1/2 tablespoon black pepper
1 teaspoon fresh thyme leaves
2 teaspoons fresh oregano leaves
4 or 5 bay leaves, crumbled
4 cloves garlic, smashed
2 tablespoons vinegar
Heat the water and add the remaining ingredients. Bring to a low simmer,
stir a few times and remove from the heat. Let cool.
That’s the brine. How to use it? One very easy way is a gallon freezer
bag. Put the meat in the bag and pour the cooled brine over it. Squeeze
out much of the air, put the bag in a container and refrigerate. Just in
case of leaks.
Variations: Well, for the basic brine, you can add or subtract any
flavorings you want. The amounts of water, salt and sugar should remain
fairly constant, but the other ingredients are variable.
For duck, goose and other oily birds, add 2 tablespoons ground ginger,
1/4 cup of soy sauce and 1/4 cup orange juice concentrate. Stick the
duck all over with a fork and brine for 3 or 4 days. Roast in a 400 oven
for about an hour.
Chicken pieces benefit from the juice of a lemon and a tablespoon of
rubbed sage added to the brine.

BRINED PORK AND VEAL CHOPS
These chops will be rosy inside like a good cured ham and very tender.
Don’t try to cook the wonderful pink color out, you’ll ruin them.
1/ 2 cup brown sugar
1/4 cup salt
10 black peppercorns
5 bay leaves
2 tablespoons mixed dried herbs (rosemary, oregano, thyme, sage)
1 quart hot water
3 quarts ice water
12 chops, 1 inch thick
olive oil or cooking spray
Put sugar and salt in a large nonreactive container - plastic, glass or
stainless steel. Add the hot water and stir to dissolve. Add other
seasonings and let sit for a few minutes to rehydrate herbs. Stir in the
ice water. Submerge the pork chops in the brine. Cover the container and
refrigerate for 24 hours or more. Or use the freezer bag technique. To
cook, remove the chops from the brine, pat dry and lightly brush or
spray with oil. Grill, broil or pan-fry. Figure 7 to 9 minutes per side.

FISH FILLETS IN A MAPLE AND DILL BRINE
This brine works well on fillets of tuna, salmon, orange roughy and
trout. Brining fish is faster than meats. You need real maple syrup for
best results.
1 quart water
1/4 cup salt
2 tablespoons maple syrup
1 tablespoon brown sugar
1 bunch fresh dill, coarsely chopped (about 1/ 2 cup)
3 garlic cloves, smashed
1/4 teaspoon freshly ground black pepper
fish fillets, about 2 pounds total, center cuts if possible
Combine the water, salt, maple syrup and brown sugar in a large
nonreactive container. Stir to dissolve the salt. Add dill, garlic, and
pepper. Submerge the fish skin side up in the brine. Cover the container
and refrigerate for 8 to 10 hours.
To cook, remove the fish from the brine and pat dry. Brush or spray
with oil. To broil, put the fish on a foil-lined baking sheet, skin side
down and broil for about 10 minutes per inch of thickness at the
thickest point, or until just cooked through. To grill, put on a sheet
of foil directly on the grill rack over medium heat for about 10 minutes
per inch of thickness.
And don’t forget that turkey or the venison leg. Got a really big
bucket? Enjoy very much.

Quoted message said:

... "<sob> Life is *sooooo* difficult but I'm
remarkable because I can talk
[censored],...."Pastorio (naturally)

I never said life was difficult. Admittedly, not driving and not reading
are certainly bumps in the road. Perhaps even you might acknowledge
that. Nah...probably not.

Life is a challenge, Bob, for everyone, able or disabled. That I have
met my personal challenges and won does make me pretty remarkable, but
no more remarkable than anyone else who has met his challenge and won.

And I dont talk [censored]. There's two kinds of things, Bob; those that are
too important to lie about and those not nearly important enough.

Guess which this is.

LassChance

Start LC~5-16-05
202-188-165

Kris--Ive heard of "brining" but never done it. Around Thanksgivng,
people start talking about brining their turkeys and every year, Im
tempted to try it, but was never sure of exactly what effect the
brining has---you're saying it tenderizes? I expect it sweetens the
meat, as well?

Does the brine need to be washed off before coking? It would
seem....that the meat would be very salty....?

Is brining good for any meat or poultry? Would I want to brine a steak,
for instance? Plain white vinegar? Red wine vinegar for beef, maybe?

Goes better with booze, does it? Well, I like that.
Im ready to give it the old college try.
Thanks
LassChance

Re: BBQ sauce?

Group: alt.support.diet.low-carb Date: Sat, Jun 25, 2005, 2:39am (EDT+4)
From: [email hidden] (Kris D via WeightAdviser.com)
Dry Rub- Use all the coolest spices you like, Rub and leave for 12
hours, I suggest a brine before the rub of 1 cups vinegar and 1/2 cup
salt and 1 cup splenda 2 gallons of water. leave for 6 hours then rub
with spice of choice. This will make your meat tender, and tasty!!!
--
Goes better with booze
Message posted via WeightAdviser.com
http://www.weightadviser.com/Uwe/Forums.aspx/diet-low-carb/200506/1

Start LC~5-16-05
202-188-165

Pretty much.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Lass Chance" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

All I do is talk [censored].

Myra---wow, that's fantastic! Has she approached the Food Network
people?
I would think she would be right up their alley-- This is a workable
dream...and I bet she can make it come true. Attitude is
everything---and clearly, this gal 's GOT THE TUDE! If she's got the
skills, too (and I bet she does) she could be a genuine landmark in the
TV-Food movement. Imagine how inspirational, as well as informative a
cooking show featuring a dynamic 'rolling chef" would be. Food Network
would be NUTZ to NOT go for it.

Wish ber Best of Luck and tell her to send a good video tape off to the
Food Network, ASAP!

LassChance

PS-- I have NO idea wha Bob's "<LOL> Really. I *know* you're smarter
than that"
means...but, consider the source.

Re: BBQ sauce?

Group: alt.support.diet.low-carb Date: Sat, Jun 25, 2005, 3:23am From:
[email hidden] (Bob (this one))
Myra wrote:
"Bob (this one)" <[email hidden]> wrote:
"<sob> Life is *sooooo* difficult but I'm remarkable because I can talk
[censored], demonstrate malice and generally sneer at anyone and everyone who
doesn't exactly march in step with me, never mind fact, truth or
rationality..."
Not to worry, Bob. My mother has only one eye that sees and only one ear
that hears, and you and she'd get on like wildfire.
BTW, I've got a friend in a wheelchair whose new life ambition is to
have her own show on Food TV. You'd love her!
Check out her website (which is still in construction):
                http://www.therollinggourmet.com/
<LOL> Really. I *know* you're smarter than that.
But I learned something. Or confirmed it, anyway.
Pastorio

Start LC~5-16-05
202-188-165