> I'm thinking of pushing things forward a week, or so since I'd have to
find an

Which might work. I could leave the 23rd or 24th
and meet you in Portland or Seattle, or if that 
doesn't work, there's Quesnel, Whitehorse, etc.

> upgradeable flight.  I'll let you know via email...you know there's this
> wonderful invention known as a cell phone...or email me your agenda
there's a
> possibility I might have a relevant phone number and then we could
acually talk
> about this (yeah go all old school and stuff).

Cell phones, what's that. We don't need no
steenkin' cell phone.

+

> OK, it was surprisingly easy to change.  As a matter of a fact I
actually ended

AS is fairly good about that sort of thing.

> up with a slightly better flight.  Leave Anchorage on August 12.  Which
means a
> worst case scenario of a September 1 arrival back here.

That sounds feasible; perhaps we will work
something out.

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

      Title: Ice Cream Custard
 Categories: Budget, Sauces, Ices, Desserts
      Yield: 4 Servings

      3 Tb Butter
      3 Tb Flour
      2 c  Milk
      2    Eggs
      3 Tb Sugar- brown
    1/2 ts Essence- vanilla

  In a medium-sized pot melt the butter then stir in the flour. Cook
  gently, add 3 half-cup portions of milk, stirring constantly, and
  bring to the boil between additions.

  Mix remaining half-cup of milk with eggs, sugar and vanilla in a small
  bowl. Gradually add hot mixture to the egg mixture in the bowl,
  stirring constantly. Pour back into the pot and heat, stirring all
  the time, until the pudding bubbles round the edges. Take off the
  heat and cool pot in a sink of cold water. Cover with plastic cling
  until ready to use.

  From: DOLLARS AND SENSE COOKBOOK ISBN 0 908808 65 8 By: ALISON HOLST
  Typed by: KEVIN JCJD SYMONS
  U/L COOKING MARCH 25 Y2K

MMMMM