-=> Mike Powell wrote to DAVE DRUM <=-

 >  MP> Lately, our PBS station has been stuck in the c1994 seasons.  Thanks
 >  MP> for the tip, I will have to check that link out.

 > The Red Green shows are also available on Yoo Toob. Also on Amazon's
 > Free Vee streaming service. I'm currently watching the longest running
 > BritCom (and possibly longest running on all TV) Last of The Summer Wine.

 MP> I found out about YT yesterday!

 MP> Last of the Summer Wine is one of my all time favorite shows.  PBS
 MP> locally is stuck in the early 1980s on that one, but that is during the
 MP> period when Bill Owen was still alive, Foggy Dewhurst was one of the
 MP> trio, and Wally and Syd are still alive so I am ok with that.

 MP> I have several of the early seasons on DVD.  I bought them back when
 MP> PBS was only showing the 1980s+ seasons.  About a year after I got the
 MP> DVDs, they started showing the early seasons.  ;)

I liked the early episodes with Seymour instead of Foggy. The episode 
after Bill Owen died was especially touching.

I also liked "Are You Being Served" Especially Mrs. Slocombe and her
pussy. And Captain Peacock (Frank Thornton) He also rook the place of 
Brian Wilde when the Foggy Dewhurst character left for parts unknown.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Wine Cup
 Categories: Beverages, Wine, Booze, Citrus, Fruits
      Yield: 5 Servings
 
      6    Fresh woodruff sprigs
    750 ml Dry white wine
    1/2 pt Orange juice
      4 oz Strawberries or raspberries
      7 oz Ginger ale
      3 oz Brandy
     20    Borage flowers
 
  Leave the woodruff sprigs for 1 hour to wilt slightly.
  
  This will bring out their vanilla-like flavor.
  
  Put them into a bowl and pour on the wine and orange
  juice.
  
  Leave for 1 hour and strain.
  
  Quarter the strawberries if they are large.
  
  Leave the raspberries whole, if using.
  
  Put the fruit into a punch bowl.
  
  Pour on the strained liquid.
  
  Cover with plastic wrap and chill 30 mins.
  
  Pour the brandy and the ginger ale into the bowl.
  
  Float the borage flowers on top.
  
  Serve as soon as possible in tall glasses so as not
  to lose the slightly sparkling effect of the ginger
  ale.
  
  From: http://www.azdrinkrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


... We should regulate banks and railroads not uteruses and drag shows.
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