> > All of the -11 things except 411 and 911 seem
> > supernumerary, and 911 really ought to be 111
> > as it is in civilized countries.
> 611 is supposed to be a repair line, so that can be useful if your 
> problem isn't no service.

I was thinking ... . But what's the point of it if 
you do have service?

> > > Then there's the Vietnamese, who probably use pretty well 
> everything 
> > > although they may not serve it to outsiders. 
> > Yes, I'd forgotten, there is a huge Vietnamese
> > presence in Texas and Louisiana.
> I heard Vietnamese immigrants had pretty well taken over the 
> shrimping industry at one point.  No idea about now.

They certainly are fond of their shrimp.

> > A pity about the pressure changes. Most people 
> > can get used to them, though.
> My ears don't "unpop" for days. Sends the tinnitus nuts too.

It takes practice. Dealing with tinnitus, well,
maybe it takes booze (though I have more often
gotten tinnitus through booze).

> > > > > He could talk to the animals.  
> > > > That's not necessarily doing much.
> > > Apparently the animals talked back.
> > What was Nancy's tagline - something about 8 out of 5
> > schizophrenics agree?
> In the story, it wasn't a delusion. In real life, it gets 
> interesting.

Was he a saint or depicted as such, sort of like
Anthony of Padua?

> > > not the spirit. These days the stripes have become solid orange 
> or 
> > > nasty tan. 
> > Following the letter generally works, and usually but
> > not always when they change the litter the prohibition
> > against ex post facto is somewhat protective. I caught
> > that but left it.
> I just don't want to end up in the orange, tan or stripes.

What's the likelihood? Slim and none, I presume.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Marinated Gingered Shrimp
 Categories: Cyberealm, Fish
      Yield: 1 servings

MMMMM-------------------MAKES 60 TO 65 SHRIMP------------------------
  1 1/2 lb Frozen shrimp;shelled,devein
    1/4 c  Soy Sauce
      3 oz Ginger root; chopped
    1/4 c  Vinegar
      2 tb Sugar
      2 tb Sweet Sake (sherry o.k)
  1 1/2 ts Salt
      3 tb Green onion; thinly sliced

       Cook shrimp as directed on package. Drain. Arrange shrimp in
  single layer in glass or plastic 12x7 1/2x2 inch dish. Heat soy sauce
  to boiling. Add ginger root. Reduce heat. Simmer uncovered, until
  most of liquid is absorbed, about 5 minutes. Stir in vinegar, sugar,
  sake, and salt. Pour over shrimp. Cover and refrigerate at least 2
  hours. Remove shrimp from marinade with slotted spoon and arrange on
  serving plate. Garnish with green onion. ** BETTY CROCKER REGIONAL
  AND INTERNATIONAL RECIPES.

  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

MMMMM
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