> I just got back from down at Kasilof, gonna make one more trip in a week or so
> to shut the place down.  It was 44 on Saturday morning.  Scotty reported it at
> 33 in Funny River, I went over and visited him.  If there's a point to this

Whoof. I am not at all envious, because I've acclimated
well, and it's 68 now, and my hands and feet are freezing.
I'm longing for 2 pm, when it's forecast to be 89. P.S. 
It barely got to 10 degrees below that, and I witnessed
the interesting event of Lilli shivering under a blanket
a day after complaining about the sweltering heat.

> sure it had a mind for Lapin tartar for lunch.  Sure each rabbit out weighed it
> by about 8:1, but they weren't happy with the situation.  The ermine...well he
> let me walk within about 4 feet before he deigned to acknowlege me.  No, he
> wasn't happy either.

When we call someone a weasel, we imply that he sneaks
around doing despicable things; in reality, it appears
that they are energetic little critters and do their 
despicable things right out in the open.

> As an Oh By The Way, I'm headed for Lake Havasu on November 16, tickets are
> waiting at the counter.  If there's baseball in the spring, do I have to spring
> for good seats now that you have the possibility of seeing homeplate?  For

It's likely that I'll now be able to see a baseball 
even from the cheap seats.

> wwwludditesorg/pictures/BBall.jpg 

Goodyear? I thought we were there in the evening.
Maybe I'm thinking of some other outlying field.

---------- Recipe via Meal-Master (tm) v7.05

      Title: Peppy Pizza Pie
 Categories: Main dish, Breads, Ethnic, Genie, not much of a pizza
   Servings:  6

      1 lb Lean Ground Beef                    8 oz Tomato Sauce; 1 Cn
      2 oz Pepperoni; Chopped,                 8 oz Mushroom Stems &
Pieces; *
           -1/3 C Abt                        1/4 c  Ripe Olives; Pitted,
    1/3 c  Bread Crumbs; Dry                        -Sliced
      1    Egg; Lg                             1 c  Mozzarella Cheese;
    1/2 ts Oregano Leaves                           -Shredded
    1/4 ts Salt

  *    Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.

  Heat the oven to 400 degrees F.  Mix the meats, bread crumbs, egg,
oregano
  leaves, salt and half of the tomato sauce. Press the mixture evenly
against
  the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the
  mushrooms and olives in the meat line pan then pour the remaining tomato
  sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni
  gives a red-flecked appearance to the meat. Sprinkle the pie with the
  shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then
  cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a
  9-inch one but put a pan under it to catch the run off of juices. Also
you
  can use an 8 oz can of cut green beans or whole kernel corn in place of
the
  mushrooms if desired. Source unknown

-----