On 06-07-18 13:22, Ruth Haffly <=-
spoke to Nancy Backus about Biscuits was: bbq <=-

powerful. Fridges seem to be getting more and more expensive as they
grow in size and features. There are some now that have a small door within the main door so you can grab something small without opening
the main fridge. Others have electronic message centers & other bells & whistles. I want one to stow food, make ice, maybe water in the door. Haven't decided on the last yet as it takes away space for other stuff.

We'll go with stow food, make ice. But water in the door is an extra
that we could do without. The sink's water facuet is only about 4 feet
away from the frig. Also, our frig has the ice maker dropping ice into
a container inside the freezer versus dispensing from the door. To me,
that makes more sense since the in the door versions also take up a lot
of space. What we really like about our current frig is that the
freezer is on the bottom. That means that we don't have to do as much
bending and stooping to get to the cheese drawer or the vegetable bins.
We do that a lot more often than we go into the freezer.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Olive Garden Toscana Soup
Categories: Needs_one
Yield: 5 servings

1 1/2 c Spicy Sausage Links -- 12
-Links
2 md Potatoes -- Cut In Half
-Lengthwise Then Cut Into
1/4 " Slices
3/4 c Onions -- Diced
5 Pieces Bacon
1 1/4 ts Minced Garlic
2 c Kale Leaves -- Cut In Half,
-Then Sliced
2 tb Chicken Base
1 qt Water
1/3 c Heavy Whipping Cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and
bake for 25 minutes, or until done; cut into half lengthwise, then cut
at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat
until onions are almost clear. Add garlic and cook an additional 1
minute. Add chicken base, water and potatoes, simmer 15 minutes. Add
sausage, kale and cream. Simmer 4 minutes and serve.

Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein,
18 gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium.

>From Sonia Borges, guest relations for Olive Garden Italian
Restaurant. Preparation Time :0:00
Categories : Soups

From: Daphne1212@email.Msn.Com Date: 06-29-00
Rec.Food.Recipe

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:03:25, 09 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Ruth Haffly <=-

powerful. Fridges seem to be getting more and more expensive as they
grow in size and features. There are some now that have a small door within the main door so you can grab something small without opening
the main fridge. Others have electronic message centers & other bells & whistles. I want one to stow food, make ice, maybe water in the door. Haven't decided on the last yet as it takes away space for other stuff.

We'll go with stow food, make ice. But water in the door is an extra
that we could do without. The sink's water facuet is only about 4 feet away from the frig. Also, our frig has the ice maker dropping ice into
a container inside the freezer versus dispensing from the door. To me, that makes more sense since the in the door versions also take up a lot
of space. What we really like about our current frig is that the
freezer is on the bottom. That means that we don't have to do as much bending and stooping to get to the cheese drawer or the vegetable bins.
We do that a lot more often than we go into the freezer.

My preference is for the freezer-on-top. Or a side-by-side. Though with
my "Pullman kitchen" I haven't room for a side by side. However, I do
have a recommendation for getting into bottom freezers, cabinets, etc.

I find that as I get older I have not much trouble getting down. But,
getting back up can be a b ... ear. So, I invested in a mechanic's seat
for le$$ than U$20. It's great I can sit there and parse through my under-cabinet storage to my heart's content and have little trouble
arising when needed.

https://tinyurl.com/ROLLER-SEATER

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Mushroom Freezer Mix
Categories: Beef, Mushrooms, Soups, Wine
Yield: 4 Quarts

4 lb Ground beef
2 1/2 lg Onions
2 cl Garlic; minced
3 (10 3/4 ounce) cans Cream
- of Mushroom soup
12 oz Mushroom stems & pieces
1/2 Can water
+=OR=+
1/2 Can red wine
1 tb Instant beef bouillon
1/2 ts Pepper

Cook and stir meat until brown.

Drain off fat.

Stir in remaining ingredients; heat to boiling.

Reduce heat; cover and simmer 15 minutes, stirring
occasionally.

Divide mixture among four 1-quart freezer containers
(about 3 cups in each).

Cool quickly.

Cover and label; freeze no more than 3 months.

NOTE: If using a vacuum sealer freezer life can be
quadrupled or more. -- UDD

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... "The incompetent with nothing to do can still make a mess of it" L.J. Peter
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to Dale Shipp <=-

seat for le$$ than U$20. It's great I can sit there and parse through
my under-cabinet storage to my heart's content and have little trouble arising when needed.

Shorter, and cheaper, than what I bought. I got a bar type stool on rollers to
work on the kitchen counters. I just couldn't stand that long doing cooking things. It also really came in handy when I took a pair of the stereo speakers
apart and replaced the foam surround on them. What can I say...I like the speakers, own two pairs...one for Anchorage and the other for Lake Havasu.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 06-09-18 07:47, Dave Drum <=-
spoke to Dale Shipp about Frig features <=-

My preference is for the freezer-on-top. Or a side-by-side. Though
with my "Pullman kitchen" I haven't room for a side by side. However, I
do have a recommendation for getting into bottom freezers, cabinets,

Every side-by-side freezer we have seen has flaws in that the freezer compartment is too narrow. No room to store things like pizza. Our
double door frig with a bottom freezer fits our life much better. You
can open either or both doors to the frig section, and the pull out
freezer has plenty of usable room.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tomato Delights
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 6 servings

6 Tomatoes; ripe
Salt
1 md Green pepper; diced
1 sm Onion; chopped
1/4 c Butter; melted
1 c Rice;regular, cooked
1 Egg; well beaten
1/4 ts Oregano
1/4 ts Ground basil
1/2 ts Salt
1 c Cheddar cheese; shredded
4 sl Bacon; cooked and crumbled

Wash and cut tops off tomatoes; scoop out pulp. Sprinkle inside of
tomato shells lightly with salt; invert to drain. Chop pulp.

Saute green pepper and onion in melted butter. Add tomato pulp, rice,
egg, and seasonings; mix well. Stir in cheese and bacon, saving a
small amount of each to sprinkle on top of each tomato.

Fill tomatoes with rice mixture. Sprinkle tops with reserved cheese
and bacon. Place tomatoes in a greased shallow baking dish; add a
small amount of water, and bake at 350 degrees for 25 to 30 minutes.

SOURCE: Southern Living Magazine, sometime in 1974.
Typed for you by Nancy Coleman.
From: Nancy Coleman Date: 04-13-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:20:13, 10 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Bill Swisher wrote to Dave Drum <=-

seat for le$$ than U$20. It's great I can sit there and parse
through my under-cabinet storage to my heart's content and have
little trouble arising when needed.

Shorter, and cheaper, than what I bought. I got a bar type stool
on rollers to work on the kitchen counters. I just couldn't stand
that long doing cooking things. It also really came in handy when
I took a pair of the stereo speakers apart and replaced the foam
surround on them. What can I say...I like the speakers, own two pairs...one for Anchorage and the other for Lake Havasu.

I have another, shorter, mechanic's seat which the current example
replaced. This one is much easier to arise from. I also have a blond
wood bar-stool height stool w/back (but no rollers) which jumped into
the back of my work truck one day during a "large items disposal" day
in a nearby municipality. I had to replace the seat - but, other than
that it was as nice as something some would pay a C-note a pop for.

Blond wood, 34" seat height and a low rise back. All the joints were
tight and the wood wasn't beat up. Other than the missing seat (which
took me all of 20 minutes to gen up a replacement from scrap plywood,
a bit of foam rubber packing and a discarded drape) I've no idea why
it was binned by its owner. No matter, it's mine now - and handy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bar Stool Pretzels
Categories: Breads, Snacks, Vegetables, Chilies
Yield: 10 Servings

1 c Butter
2 tb Worcestershire sauce
2 tb Garlic powder
1 1/4 oz Env dry onion soup mix
ds Hot pepper sauce
20 oz Sourdough pretzels

Set the oven to 250°F/120°C.

Melt the butter in a saucepan over medium heat. Stir in
the Worcestershire sauce, garlic powder, onion soup mix
and hot pepper sauce. Coat pretzels in the mixture by
dipping or brushing and place on a baking sheet.

Bake for 1 hour in the preheated oven, stirring every 15
minutes. Cool, then serve or store in an airtight
container.

Have plenty of frothingslosh handy.

RECIPE FROM: https://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Heisenberg may have slept here.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Dale Shipp wrote to Dave Drum <=-

My preference is for the freezer-on-top. Or a side-by-side. Though
with my "Pullman kitchen" I haven't room for a side by side.
However, I do have a recommendation for getting into bottom
freezers, cabinets,

Every side-by-side freezer we have seen has flaws in that the freezer compartment is too narrow. No room to store things like pizza. Our double door frig with a bottom freezer fits our life much better. You
can open either or both doors to the frig section, and the pull out freezer has plenty of usable room.

No doubt yours fits your needs well. As mine fits my needs. Not to
mention that the next time I buy a frozen pizza (that's not a Papa
Murphy that I'm fixing as soon as I get home) will be the first. Bv)=

Mine also makes it easy to get to the ice cube maker in the top section.
Since I drink a fairish amount of ice water in the evenings that is a
big consideration.

I'm in the middle of three days in a row off work .... like a mini- stay-cation. I don't know if I could handle this much time off on a
regular basis ..... still, it gave me an opportunity to make this for
last night's supper. I substituted a small box of frozen peas for the
can of English peas - still it was a trip down memory lane.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: My Mother's Slumgullion
Categories: Beef, Pasta, Cheese, Vegetables, Chilies
Yield: 8 Servings

2 lb Ground beef
1 md Onion; chopped
1 lg Bell pepper; chopped small
16 oz Can creamed corn
16 oz Can English peas
1 tb Chopped garlic
8 oz Can regular tomato sauce
8 oz Can El Pato tomato sauce
16 oz Can tomatoes w/green chilies
2 tb Worcestershire
1 tb Dried crushed oregano
1 tb Dried crushed thyme
1 tb Salt
2 ts Black pepper
1 lb Elbow macaroni
1/2 lb Grated cheese; to 1 lb

Brown meat, onions and garlic in a large pot. Add corn,
peas (undrained), tomato sauce and tomatoes w/chilies.
Add Worcestershire and spices.

Cook slowly 40 minutes. Meanwhile, cook macaroni according
to package directions. Drain. Add macaroni to pot, simmer
10 minutes. Add grated cheese and simmer until cheese is
melted.

Serve with garlic bread for a quick, one-dish meal.

NOTE: This was my mothers recipe (more or less). I
modified it to spice it up a bit - UDD

MM Format by Dave Drum; 07 August 2009

Uncle Dirty Dave's Kitchen

MMMMM

... Life is pleasant. Death is peaceful. It's the transition that's troublesome
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dale Shipp to Ruth Haffly <=-

What we really like about our current frig is that the freezer
is on the bottom. That means that we don't have to do as much
bending

That is smart design and a fairly recent innovation. Another style
that is not very common (I've only seen one once as a Realtor who's
been in thousands of homes) is a fridge that's all fridge, with no
freezer compartment at all. That gives you a lot more cool space
and is great if you already have a deep freezer and are on the verge
of wanting two fridges.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Cider Indian Pudding
Categories: Corn, Pudding, Ice cream
Yield: 6 Servings

1 c Milk
2/3 c Yellow cornmeal
3 c Unpasteurized apple cider
1 lg Egg; beaten lightly
1/2 c Firmly packed light brown
-sugar
1 ts Cinnamon
1 ts Salt
1/4 c unsalted butter; cut
-into bits
1/2 c Raisins
Vanilla ice cream as an
-accompaniment

In the top of a double boiler set over simmering water scald 1/2
cup of the milk. In a bowl whisk together the cornmeal and the
cider, stir the mixture into the scalded milk, and cook the
mixture, stirring occasionally, for 20 to 25 minutes, or until it
is thickened. (The mixture may appear slightly curdled.) Remove
the pan from the heat, whisk in the egg, the brown sugar, the
cinnamon, the salt, the butter, and the raisins, and pour the
mixture into a buttered 13-by 9-inch baking pan. Whisk in the
remaining 1/2 cup milk and bake the pudding in the middle of a
preheated 325F. oven for 1 hour. Serve the pudding warm with the
ice cream.

Gourmet October 1991

MMMMM



Cheers

Jim


... My store charges extra for boneless potatoes.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 06-10-18 20:46, Jim Weller <=-
spoke to Dale Shipp about Frig features <=-

What we really like about our current frig is that the freezer
is on the bottom. That means that we don't have to do as much
bending

I think they call it "french style".

That is smart design and a fairly recent innovation. Another style
that is not very common (I've only seen one once as a Realtor who's
been in thousands of homes) is a fridge that's all fridge, with no
freezer compartment at all. That gives you a lot more cool space
and is great if you already have a deep freezer and are on the verge
of wanting two fridges.

Our problem with that is that our freezers are in the basement. The
freezer compartment in the frig in the kitchen is used for ice and for
things that we would like frequent access to. We keep steaks, other
meats in the basement one. There is another smaller freezer that Gail
uses to store Christmas cookies. It is such a production for her that
she starts them in early October or even September. They get defrosted
and put into tins for family and close friends at Christmas time.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hot Potato Salad
Categories: Salads, Vegetable, Quick, Mandy
Yield: 4 Servings

1 pk Cream of Chicken Soup (45g)
300 ml Sour cream carton (or light)
1/2 c Mayonnaise
130 g Creamed corn (can/tin)
1 kg Potatoes, cooked and cubed
1/2 Onion (RED), finely diced
1/2 Pepper (capsicum, Red) diced
2 sl Bacon Rasher trimmed & diced

1. Place Soup Mix, sour cream, mayonnaise and creamed corn
: into a large bowl and mix well
2. Fold in potatoes, onion and red pepper and spoon into
: an ovenproof bowl or casserole dish. Top with bacon
3. Before serving, bake at 180deg C for 20 minutes until
: heated through

Source : Australian Womens Weekly - June 1996
Shared : by Mandy Carbery of Worongary on 20th June 1996
From: Mandy Carbery Date: 06-19-96
Home Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:49:05, 12 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Finally at home, after a trip of 6,481. something miles. Had some
memorably good food (bbq up in West Yellowstone MT), some memorable for
it being not so good (chicken Caesar salad in South Jordan, UT).

On 06-07-18 13:22, Ruth Haffly <=-
spoke to Nancy Backus about Biscuits was: bbq <=-

powerful. Fridges seem to be getting more and more expensive as they
grow in size and features. There are some now that have a small door within the main door so you can grab something small without opening
the main fridge. Others have electronic message centers & other bells & whistles. I want one to stow food, make ice, maybe water in the door. Haven't decided on the last yet as it takes away space for other stuff.

We'll go with stow food, make ice. But water in the door is an extra
that we could do without. The sink's water facuet is only about 4

Water in the door is convenient when you have kids that would otherwise
open and shut the door all day, just to get a drink. Also good if you
live in the southwest and need to get a drink of water every time you
pass a decent source of it. (G)

feet away from the frig. Also, our frig has the ice maker dropping
ice into a container inside the freezer versus dispensing from the
door. To me, that makes more sense since the in the door versions
also take up a lot of space. What we really like about our current

I do like the ice maker in the freezer as it does free up door space.
Current fridge has a top mount freezer with ice maker, no ice/water in
the door.

frig is that the
freezer is on the bottom. That means that we don't have to do as much bending and stooping to get to the cheese drawer or the vegetable
bins. We do that a lot more often than we go into the freezer.

Our fridge in Berlin had the bottom mount freezer but with rather small drawers. I wasn't too impressed with it then but seeing some of the
newer freezer on bottom fridges, I'm more inclined to go with that. I
don't want a side by side--had one for a while in AZ--long enoungh to
know I didn't like it. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 06-17-18 21:18, Ruth Haffly <=-
spoke to Dale Shipp about Frig features <=-

Finally at home, after a trip of 6,481. something miles. Had some memorably good food (bbq up in West Yellowstone MT), some memorable
for it being not so good (chicken Caesar salad in South Jordan, UT).

Quite a trip -- It takes us several years to put that much mileage on my
car.

We'll go with stow food, make ice. But water in the door is an extra
that we could do without. The sink's water facuet is only about 4

Water in the door is convenient when you have kids that would
otherwise open and shut the door all day, just to get a drink. Also
good if you live in the southwest and need to get a drink of water
every time you pass a decent source of it. (G)

I know that you and we have different opinions on water -- in part
because of some of the places you have lived that don't have decent
water. My point was that I would not like to have any water dispenser
in my frig.

Our fridge in Berlin had the bottom mount freezer but with rather
small drawers. I wasn't too impressed with it then but seeing some of
the newer freezer on bottom fridges, I'm more inclined to go with that.
I don't want a side by side--had one for a while in AZ--long enoungh to know I didn't like it. (G)

I assume that you have looked at ours -- we like it. Gail has gotten
some plastic baskets that help organize it even better.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Philippine Lumpia
Categories: Filipino, Chicken, Pork
Yield: 12 Servings

2 lb Chicken, cut in serving
-pieces
1/2 lb Lean boneless pork butt, cut
-in 2-3 pieces
1 Medium onion, peel, quarter
2 Celery tops
1 Medium bay leaf
2 ts Salt
2 c Water
1 Small green cabbage
1/4 lb Slab bacon, trimmed of rind
-and cut in 1/4" dice
1 Small onion, peeled and cut
-crosswise into paper thin
-slices
2 ts Finely chopped garlic
1 1/2 lb Fresh green string beans,
-trimmed and cut diagonally
-into 1/4" lengths
1/4 lb Fresh bean sprouts, washed
-and husks removed
1 c Finely diced celery
2 tb Soy sauce
Oil for deep frying

MMMMM----------------------LUMPIA WRAPPERS---------------------------
2 c All purpose flour
2 c Cold water
Vegetable oil

Combine the chicken, pork, quartered onion, celery tops, bay leaf
and 1 teaspoon salt in a heavy 3-4 quart saucepan. Pour in the water
and bring to a boil over high heat. Reduce heat to low, cover tightly
and simmer 20-30 minutes, or until chicken and pork are almost tender
and show only slight resistance when pierced with the point of a
small sharp knife.
Remove chicken and pork, and when cool enough to handle, bone and
skin the chicken and cut the meat and pork into 1/4" dice. Strain the
broth and reserve it.
Remove and discard the tough outer leaves of the cabbage, cut the
cabbage into quarters. Cut out the cores and slice the quarters
crosswise into 1/4" wide strips.
In a heavy 12" skillet, cook the bacon over moderate heat, stirring
frequently until it is crisp and has rendered all its fat. With a
slotted spoon, transfer the bacon to paper towels to drain.
Cook sliced onion and garlic in the bacon fat for about 5 minutes
until the onion is soft and transparent but not brown. Add pork and
chicken and stir 1-2 minutes, until the meat browns slightly. Add
each vegetable in the following order: green beans, bean sprouts,
celery and cabbage. Add the bacon bits, 1/2 the reserved broth,
remaining salt and the soy sauce, turning constantly with a spoon,
cook over medium heat 3 minutes longer. Transfer contents of the
skillet to a colander and drain 10-15 minutes. Discard the liquid.
(Filling will keep at room temp. 2-3 hours).
Assembly: shape about 1/3 cup of filling into a cylinder about 5"
long and 1" diameter, place in the center of a wrapper, leave about 1
1/2" of the wrapper exposed at each side. Roll the wraapper around
the filling, tucking the ends inside as you roll.
Heat oil in a deep fat fryer to about 375 deg F, and fry each lumpia
about 2 minutes, or until they are golden brown and crisp. Drain on
paper towels and serve immediately, or keep hot and serve.
Wrappers: Combine flour and water and mix until it forms a smooth
paste, the consistency of a heavy cream. Set a heavy 8" skillet over
moderate heat for about 30 seconds. Dip a pastry brush in the oil and
spread a light film over the bottom and sides of the skillet. Then
immerse the tip of a 2" wide paintbrush into the batter, and with 5-6
overlapping strokes, cover the bottom of the skillet. Cook for a few
seconds until it begins to curl away from the sides of the skillet.
Lift the wrapper and transfer to a strip of lightly floured waxed
paper. May be kept at room temp. no more that 2 hours.

Source: Pacific and Southeast Asian Cooking
From: Robert Miles Date: 02-28-99
Cooking

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 04:47:23, 19 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Finally at home, after a trip of 6,481. something miles. Had some memorably good food (bbq up in West Yellowstone MT), some memorable
for it being not so good (chicken Caesar salad in South Jordan, UT).

Quite a trip -- It takes us several years to put that much mileage on
my car.

We figured, since we were going to be out there in warmer weather, to do
the side trip up to Yellowstone. Mount Rushmore was basically on the
route home from that. Somewhat longer than the past couple of trips out
west but worth it.

We'll go with stow food, make ice. But water in the door is an extra
that we could do without. The sink's water facuet is only about 4

Water in the door is convenient when you have kids that would
otherwise open and shut the door all day, just to get a drink. Also
good if you live in the southwest and need to get a drink of water
every time you pass a decent source of it. (G)

I know that you and we have different opinions on water -- in part
because of some of the places you have lived that don't have decent
water. My point was that I would not like to have any water
dispenser in my frig.

I'll be able to live with whichever way we go on it, just thinking that
the water may be more convenient.

Our fridge in Berlin had the bottom mount freezer but with rather
small drawers. I wasn't too impressed with it then but seeing some of
the newer freezer on bottom fridges, I'm more inclined to go with that.
I don't want a side by side--had one for a while in AZ--long enoungh to know I didn't like it. (G)

I assume that you have looked at ours -- we like it. Gail has gotten
some plastic baskets that help organize it even better.

I'd probably go with some baskets as well. We've got (mostly) metal ones
in the camper, exception being a couple of fabric ones. Metal ones came
from Aldi but they didn't have any last year when we needed a couple
more. Got the fabric ones at Staples, IIRC. Some of the baskets are in
the pantry area, some under the sink and others, in and around where
needed. They're very handy when we load up the camper--just load up the
basket, take it out and slide it into place.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)