>  ML> apparent success. So it was the pristine freeways of 
>  ML> California that caused it? Note to all: it's a yard long 
>  ML> now, and to someone who is less blase about such things it 
>  ML> looks pretty ominous. Luckily I leave town soon.
> It was on the...segment from Lake Havasu to Lost Hills, or maybe from
there to
> Redding.  I can't recall now. 

Oh, that wacky Route 5.

>  ML> I wonder if water gets into the crack whether there's
>  ML> danger of more damage.
> As far as I'm concerned it's toast no matter what.  I may or maynot
replace it,
> depending.  At least the law enforcement people up here don't seem to
care.  I
> replaced it in Arizona when I was told they would ticket me if spotted
(didn't
> happen in California, it was in Arizona, but I was on my way back from San
> Diego).  I've driven I-5 from top to bottom and then bottom to top, driving
> into a headwind each direction.  If I replace it, it's outta my pocket
as the
> cost is less than the deductable (and by asking I'd be paying for that
affront
> to them in higher insurance rates forever if I did).

I've been on various stretches of 5 but mostly in the
south. In one famous incident we did LA to San Diego 
and back in 6 hours or so, when a certain person who
shall be unnamed forgot her passport before a major
international trip, leading to a most expensive last
minute car rental and breaking some speed records.
 
> On another note.  I went to the cop shop since I couldn't get anyone to
answer
> the phone, much less screw up and call me back.  Amongst other things
it was
> being listed under another case number.  But I have a name/phone number
> attached to that case number and have passed that along to the
adjuster.  Hope
> springs eternal, maybe as soon as tomorrow since that's when the guy is
> supposed to be at work.

Let the insurance person take care of it, great idea.
I overheard some of the frustrating noninteraction on 
the phone. The cops probably applied for their jobs 
because they didn't like talking on the phone either.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Fettucine with Mushrooms and Cream
 Categories: Pasta
      Yield: 2 servings

      1 sm Onion; finely sliced
      2 tb Olive oil
      1 ts Dried mixed herbs
    100 g  Mushrooms, sliced
      5 tb Single cream
    175 g  Fettucine
           -- cooked 'al dente'
      1    Egg; beaten
           Salt and pepper
           Grated Parmesan to garnish

  Classic Mediterranean food, a creamy mushroom sauce is folded into
  freshly cooked fettucine, and an egg lightly scrambled into the mixture
  at the last moment until it is lightly set. Serve this with a garlicky
  green salad and some warm granary bread.

  Simmer the sliced onion gently in the oil until thoroughly softened,
  then add the herbs and let them soften too, stirring. Add the mushrooms
  and stir them until their juices start to run. Stir the cream into the
  mixture and heat through. Pour the sauce over the hot, drained fettucine
  in a saucepan, and put over a very gentle heat. Finally add the beaten
  egg and cook slowly, stirring, until the egg begins to set. Check the
  seasoning and serve at once on warm plates. Sprinkle grated Parmesan
  over the top.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----