>  ML> You could say that about lawyers, too.
> Hey now!  I'll have you know that when I ran a BBS my co-sysop was our lawyer. 
> Plus Connies side of the family consists of more lawyers than I've got fingers,
> and I have a full complement.

Like to make one want to chew off one's fingers!

>  ML> Pays to have a sense of smell. Of course, with
>  ML> a crossbow it might be a fair fight even if the
>  ML> creature got pretty close.
> Back when I was hunting I generally went into the wind so they didn't smell me
> coming.  His bear was behind him enjoying the wafting breeze.  As far as a
> cross-bow goes, I think that's a violation of Pope & Young.

I don't imagine Pope & Young or any of their scions
bagged any records.

> Yeah, I got a call from them about 1300 yesterday, Saturday, saying all is
> well.  Now I'm checking up on the folks in Leavenworth WA, Vancouver WA, and
> Corvallis OR.  Two have told me they're OK, one just smokey, the other saying

The fires are mostly in sparsely populated areas,
but the wind currents are taking yellow brown
lung-clogging junk all over. We're currently a
hundred miles east of the major fires, but the
air smells like Lockhart, Texas.

> the air quality probably rates as the worst in the world right now.  I recall

When the nonstop to Spokane was cancelled, we got 
detoured through Portland, and the rating was in 
the 400s, down from 500 earlier that day.

> driving through the Swan Lake Fire last year and when the visibility got down
> to about 1/4 mile I have to admit I got a little short on breath. 
> Psychosomatic or not.

I'm voting for not.

>       Title: Yankee Style Bbq Beef

A most peculiar recipe, even were it not mangled as it is.
Sort of very sloppy sloppy joes. Does Yankees a calumny, 
but then the common name of the dish is an insult to 
persons by the name of Joseph.

Lockhart Smokehouse Deviled Eggs
Categories: Texas, starter
Yield: 12

12 lg eggs
diced jalapenos, opt
1/3 c mayo
1/4 c finely chopped brisket (we've been known to substitute
- jalapeno sausage)
1/4 c finely chopped red onions
1 Tb house-made mustard or Dijon mustard
1 ts sriracha or your favorite hot sauce 
salt
smoked paprika or cayenne pepper

Hard boil eggs, shell and halve them, separate whites 
and yolks carefully, making sure to keep the white 
halves intact.

Cream together the egg yolks, some jalapenos if you're 
feeling devious, the mayo, brisket, onions, mustard, 
hot sauce, and salt to taste. Pipe a generous portion 
into each of the whites. And because we have a monster 
smoker just sitting around waiting for someone to stuff 
edible things into it, we smoke the eggs 3 to 4 min. A 
quick dusting of smoked paprika or cayenne on top and 
they're done.

Note: despite its name, this restaurant is in Dallas.

Lockhart Smokehouse via foodnetwork.com