>  ML> I prefer the fewer shells the better, as with pistachio
>  ML> nuts. Which reminds me that on one of the Square One TV 
>  ML> shows there was a character who described himself as a 
>  ML> chiseler whose name was Mr. Rodin.
> I suppose he was brazenly cast that way.

Some sculpt-duggery going on there.

>  ML> If y/40 then you have to make that 9131.
> In there comments there's, and this is abbreviated, info about leap years. 
> Basically, in this order.
> If it is evenly divisible by 400 it is a leap year.
> If it is evenly divisible by 100 it is not a leap year.
> If it is evenly divisible by 4 it is a leap year.

That logic escapes me, unless the multiples of 400 are
protected from the next filter.

> So the scripts will handle leap years.  I just need to watch it.

Very important for those time-sensitive applications.

>  ML> I've tried, tried again.
> Well next time you get into town, they're slooooowly loosing the restrictions
> around here, we can threaten it.  As I recall that's the correct method of
> working on MicroSoft products.  Thanks to the relaxed access I can call
> Stephanie and have her come clean now!

I'm sure that was a relief to your myriad guests. Why
not just open the sliding door and let the zephyrs of
Anchorage do the rest? Okay, I will grant that Stephanie
may be the cutest thing that comes in your door.

>       Title: Empanadas (Brazilian Meat Pies)

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Empanada (Meat Pie)
 Categories: Ground beef, Mexican, Pies
   Servings:  5

MMMMM-----------------------------FILLING----------------------------------
      1 lb Ground Beef
      2    Garlic Cloves, Minced
      2    Hard Boiled Eggs
           Cold, Chopped
    1/4 c  Milk
           Salt & Black Pepper
           Raisins, To Taste
           Green Olives, Chopped
      1 pn Crushed Red Pepper
           Cooking Oil
      1 lg Onion, Chopped
           Pastry Dough

  Fry onions in cooking oil until soft.  Add minced garlic and brown
lightly.
  Drain oil.  Add ground beef to onions and saute until meat turns a light
  brown.  Add chopped olives, eggs, salt and black pepper, raisins, pinch
of
  red pepper and milk.  Allow to simmer (uncovered) over low heat for 5
mins.

  PASTRY DOUGH: Any good grade of commercial pie crust mix will give
  satisfactory results -or- use your own favorite recipe .... Roll out
dough
  1/8" thickness and cut with a 5" cutter.  Place meat filling on one side
of
  the dough.  Fold the other side over the filling and pinch the edges.
Deep
  fry in hot cooking oil until crisp and brown .. or .. bake in a 400F oven
  until the crust is a golden brown

  Yields 5 meat pies

  Posted by Jodi Edmundson

MMMMM

> ... Nutritious Ain't Delicious - Lawrence Sanders

I looked it up and found that the next paragraph includes

 ... it comes as something of a stun to learn I 
 have calorie-conscious readers who count grams of
 fat and the sodium content of their daily nutrients
 - and probably prefer a nibble of tofu to a peanut
 butter and jelly sandwich on Wonder bread.