of the major sites without calling for a pullover. Did

That era is a lot more fascinating to me. The politics of it are still
on going here in NC tho; over issues and battles long fought.

I contend that the south won that war.

My southern-born (MS), southern-living (VA/TN) brother (Rob) would agree
with you there... ;) (He might, although it's unlikely still, show up
for some part of this year's picnic, depending on how his schedule falls
into or out of place... [g])

When I read this, I thought "I'll believe it
when I see it."

Mom bought margerine for years, usually the A&P or Victory store brand. She made the switch to butter after all of us left home, after trying to change when she first started working. At that time we were young enough that our taste buds wanted something familiar so she went back to margerine. Don't recall how many of us kids preferred it to butter, but with 5 kids, she deferred to the taste buds of the majority.

There were many reasons for choosing margarine.
Most of them were bad reasons.

Indeed. My parents also used margarine while we were growing up... I'm pretty sure it was purely because what Daddy was getting was less
expensive than butter... It was yet another of their cost-cuttings that
I never was able to accustom my tastebuds to.... :)

Some kinds of margarine have their place - for
example, I used to use corn oil margarine on corn
on the cob. If it were necessary to economize, for
me butter and oil mixed would be a better solution
than margarine in most uses.

+

weren't any more messages... genealogy just tends to be more specific
than most other topics, when you come down to it...

Yep, and luckily people have to eat every day.

True... :)

One thing that keeps us going besides our stubbornness
is the universality of the subject matter.

If there were any newbies who would wish to be
taught here rather than on the all-knowing Internet.

Seems I've seen a few... they don't stay long, they probably aren't rank newbies, but there have been some... :)

I don't see the hook to bring real newcomers
in - perhaps folks who had been on the (or an)
echo once, but total new blood, not so likely.

Got to keep up appearances despite this.

I suppose so... :)

We could rename the conference to Coffee Klatsch.

Nah...

Nah.

The bugs also have an interest in surviving and
self-perpetuation, after all.

I suppose... and I suppose they probably serve some purpose besides
trying to kill us off.... (G)

I'm not so certain about purposes but do admit that
both breadth and depth of our knowledge is insufficient
to make any definitive statement on that.

OK. ;)

---------- Recipe via Meal-Master (tm) v8.01

Title: Crawfish Pie
Categories: Fish/sea
Yield: 6 servings

1 ea Onion; diced 1 lb Crawfish tails;
coarsely ch
1/4 c Green onion; minced 1/4 c Parsley; minced
2 ea Garlic; cloves 1 tb Salt
1/2 ea Bell pepper; diced 1/2 c Bread crumbs; seasoned
2 ea Celery stalks; diced 1/2 ts Red pepper
1/2 c Butter 1 ea Egg
1/2 ts Pepper 1/4 c Tomato sauce
1 c Milk 1 ea 10" pie plate (double crust)

Calories per serving: 290 Fat grams per serving: 35 Approx. Cook
Time:
1:00 Cholesterol per serving: 18 Saute onions, garlic, bell pepper and
celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook
slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg
and milk then mix well.
Bake 35 to 40 minutes in 350 degree oven. If you don't care for the
delicious mud bugs you may substitute shrimp.

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