-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 >  RH> That sounds...appropriate.  Now if only the lightning had
 >  RH> roasted some chestnuts instead of the music channel serving
 >  RH> some up.

 > Hey! I likes me old war horses. Waltzes and lullabys - not so much.

 RH> The Romantic period music sends me up a wall, generally.  (and if you
 RH> think those are bad, "art songs" ... shoot me now....)

It's all prehistoric elevator music. Montovani instead of Ferrante and
Teicher. In a word - soporific. Druther listen to Victor Borge murder
the classics.   Bv)=  At least ol' Vic knew he was a comedian.

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

      Title: Roasted Brussels Sprouts w/Pecans
 Categories: Five, Vegetables, Nuts
      Yield: 8 servings

      2 lb Brussels sprouts; trimmed, 
           - halved
      1 c  Pecans; rough chopped
      2 tb Olive oil
      2 cl Garlic; fine chopped
           Salt & black pepper

  Set oven @ 400°F/205°C. 

  On a large rimmed baking sheet, toss the Brussels
  sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 
  1/4 teaspoon pepper. Turn the Brussels sprouts cut-
  side down.

  Roast until golden and tender, 20 to 25 minutes.

  A favourite at Dumbwaiter Restaurant Mobile, AL 36602

  By Sara Quessenberry; November 2008

  RECIPE FROM: https://www.realsimple.com

  Uncle Dirty Dave's Archives

MMMMM

... The only way to win money at a casino is to own one.

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