MSGID: 1:229/452 3151941B
-=> Bill Swisher wrote to Michael Loo <=-

 BS> So how about them Cubs.  Think they'll ever do it again?

Cheeses Key Reist I hope not. Their fans, who were tolerable when they
left for the Philippines every June or July to become the Manila Folders,
have become insufferable since they lucked into a set of World Series 
rings.

 BS> I tried to use Yelp while on Kauai.  The results were mostly "pfft".

Typical YELP - Trip Advisor seems to be better --- but, not by much.

 BS> Speaking of which, for
 BS> the amount of Kalua Pig they sell (from which I made a serious
 BS> contribution to the local economy, pretty good for pizza)...where
 BS> were all the pigs?  Saw lots of cows/steers, goats, no pigs.

Keep in mind that (one of) the cannibal term for fresh human is "long
pig".    BvP=

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

      Title: Long (cooked) Pig Soup
 Categories: Pork, Herbs, Sauces, Vegetables, Pasta
      Yield: 4 servings

  1 1/2 tb Oil
    1/4 sm Head cabbage; shredded
      4 oz Pork tenderloin; in thin
           - strips
    1/2 ts Minced fresh ginger root
      6 c  Pork Stock
      2 tb Soy sauce
      8    Fresh green onions; chopped
      4 oz Dry Chinese egg noodles

  Using a large skillet or wok, heat oil over medium-high
  heat. Add cabbage and pork; stir-fry until pork is no
  longer pink inside, approximately 5 minutes. Stir in
  ginger.

  Add chicken broth and soy sauce and bring to a boil.
  Reduce heat to low; simmer 10 minutes, stirring
  occasionally.

  Stir in onions and add noodles. Cook until noodles are
  tender, 2 to 4 minutes more.

  Recipe by: Corwynn Darkholme

  RECIPE FROM: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... "We must have strong minds, ready to accept facts as they are." H S Truman

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