MSGID: 1:229/452 42C171AB
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 >  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.

 RH> I've seen the wipes on the shelf; they say they're flushable but we're
 RH> often warned not to flush them. I stick to paper. I did order a big
 RH> pile but it's on backorder.

My big box (from Quill) got lost. The tracking, when I looked to see when 
to expect delivery had a note "Can't find item for scan". So, I called
their customer service and 2 days later I had my pile. As for wet wipes 
it helps to have a brother who was in the pipe trades for 40+ years. We
asked a plumber friend of his (We're number 1 at number 2) about them -
especially as I am on a slab foundation and anything under the floor is
going to involve jackhammers. The brand I use (Cottonelle) is OK - even 
for septic systems not hooked to a municipal sewerage system. WalMart's
house brand, CVS' house brand and a couple others were, according to the
working plumber "my kids college tuition". Oddly Walgreen's house brand
was OK, too.

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

 RH> Or the garden hose.

Only if the hose has been laying in the sun. Cold water is an astringent
and makes things pucker overmuch.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Victory Garden
 Categories: Beef, Vegetables, Cheese
      Yield: 4 Servings
 
      1 lb Ground chuck
  2 1/2 c  Water
      1 c  Rice
      1 lg Onion
      3    Beef bouillon cubes
    1/2 ts Dry Colman's mustard
    1/2 ts Accent (MSG)
      1 md Bell pepper; cored, seeded,
           - diced
      1 lg Tomato; chopped
      6 sl Cheese; 3 Mozzarella, 3
           - American or mild Cheddar
 
  Brown beef and drain. Stir in water, rice, onion,
  bouillon, mustard and Accent. Bring to boil and stir.
  Reduce heat, cover, simmer for 20 minutes.
  
  Cut 4 slices of cheese into small pieces and mix in.
  Stir in tomatoes and green peppers. Cut remaining cheese
  into slices and place on top of meat. Cover and turn off
  heat.
  
  Let stand 5 minutes and serve.
  
  Recipe from: http://www.cooks.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never eat at an Oriental buffet next to a colonoscopy clinic.

--- EzyBlueWave V3.00 01FB001F