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

 >  > > That would be my idea.  I can see families with kids in quantity going
 >  > > fo the big rolls afterward too.
 >  >
 >  > The phenomenon Lilli is enjoying today could
 >  > be mimicked by those with access to stores of
 >  > extra toilet paper.
 >
 >  RH> Probably so.  If you can buy in institutional case lots, go for it and
 >  RH> spread the wealth.
 >
 > I scored a case (96 2-ply rolls) at Quill for 62c/roll - delivered. Amazon
 > was out of my usual 32 roll carton of Scott 1000 and no word "when or if"
 > restocking will happen. https://tinyurl.com/WIPE-ME-OUT (Limit 10 cases)
 >
 > That's enough to outlast this current bushwa.
 >
 RH> For one person that ought to last the rest of the year.  Maybe a chunk
 RH> of next year.

This is 500 2-ply sheets per roll. The Scott 1000 was 1000 single ply 
sheets. Effectively the same amount of paper. We'll see how it works
out in practice. My house-mate and I make a roll of Scott last more than
a week with use of wet-wipes .... which, oddly, are NOT in short supply.
Around here at least.

If that doesn't work out there is always a wash rag and warm water or
buying a bidet seat for the biffy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paper Salmon
 Categories: Five, Seafood, Vegetables, Citrus
      Yield: 2 Servings
 
      2    (5 oz ea) salmon filets or
           - steaks
      2 tb Green peas; thawed or fresh
      2 cl Garlic; crushed
      2 ds Lemon juice
      1 tb Olive oil
 
  Preheat the oven to 425øF/220øC.
  
  Place each piece of salmon on a large (12") circle of
  parchment paper so that it is 1" from the center. Cover
  each with a spoonful of peas, a clove of crushed garlic, a
  squeeze of lemon juice and a drizzle of olive oil. Fold
  the paper over into a packet and seal the edges by
  crimping and folding like a pasty. Place on a baking
  sheet.
  
  Bake for 15 minutes in the preheated oven, or until fish
  is able to flake with a fork. To serve, place the packets
  onto serving plates and cut open the center in the shape
  of a cross.
  
  by Karen Keeslar
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It's as bad as you think and they are out to get you.
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