> I prefer to be a follower.  The first part of my career had me being "The
> Computer Guy".  Remote offices with 50-75 people, I was it.  Later, after I
> went to work for NORAD, I told the Major that I liked working in the
basement. 
> I asked him if he recalled those WWI movies where the young Lt. would
leap to
> the top of the trench and wave his revolver and yell "Follow
me!", then
take
> about half a step?  I told him he was my young Lt. and I liked being in the
> trench while he was drawing the fire.

I'd be more the sniper in the tree type I guess.
 
> Food stuff:
> Some friends gave me a can of chorizo spam last week, I love chorizo. 
I ate
> some, diced/fried then into soft scrambled eggs, threw the rest away. 
When you
> get here we can try the Vienna Sausages that they also gave me, I can't
> remember the last time I ate some of those (given the spam that might be a
> blessing).  Although I did take a can to a 20+ people Thanksgiving
dinner as my
> contribution, a long time ago.  Even though it wasn't a potluck, they
were very
> good friends so I felt compelled.
 
---------- Recipe via Meal-Master (tm) v8.01

      Title: Mexicali Casserole
 Categories: Mexican, Sausages, Casseroles
      Yield: 4 servings

  1 1/3 cn 14.5 oz. Old El Paso Tamales     3/16 c  Shredded sharp ched.
    2/3 ea 20 oz. drained yellow             2/3 cn 10.5 oz cond.Cr.of
Chic.Soup
    2/3 cn Vienna Sausages cut in 1/3ds

  Remove wrappers from the first can of tamales.  Cut tamales into thirds.
  Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup.
  Turn into a 1.5 quart casserole.  Bake, uncovered, in 350 F. oven for 35
  to 40 minutes.  Remove wrappers from second can of tamales.  Cut
  tamales diagonally in half.  Garnish top of casserole with cut tamales.
  Sprinkle cheese on top.  Return to oven to melt cheese and heat top
  tamales.  Serves 6.

  Source unknown - one of the worst recipes I've ever
  encountered, from several standpoints

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