>  ML> In what way did actual yuppies win? Sounds like everyone
>  ML> lost, both the real estate ones and potential customers
>  ML> as well as the displaced.
> They got what they wanted, took their $$$ and left others holding the bag,
> whilst calling "Here, snipe. Here, snipe." 

Mmm - I was focusing more on yuppies as the sheep to
be shorn, not the shearers. The real-estate developers
I've known haven't been yuppies, rather craven old
folks our age and beyond.

> Harold and Daisy were ready to pack it in and their son, Keith, (a school 
> chum) had gone into a different field. Schoenle's owner, Carlyle "Duke"
> Thompson, took his chilli recipe and bought a place down the street called
> Picadilly Liquors/Downtown Lounge. But, the ambience was not there, nor
> was the clientele. The place bumbled along, staying more-or-less afloat
> until Duke's demise. Someone bought the liquour licence (they are finite
> in this jurisdiction) and opened a "sports bar" on the edge of town 
> featuring TeeVee screens in place of wallpaper. And no chilli - they did
> not get the recipe.

They could have commissioned someone - you perhaps -
to make a reputable recipe. Free beer for life! Make
everyone happy, especially them, considering how much
you drink these days.

> This is another famous Springfield tavern chilli. Juanita (Duke's widow)
> has promised for some time to let me have the Schoenle recipe. But, I've
> not seen it --- yet.

"You made me promises, promises you knew you'd never keep."

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Yellow Mung Bean Pudding
 Categories: Desserts, Thai
      Yield: 4 servings

  1 1/2 c  Yellow mung beans
      2 tb Arrowroot
      1 c  Sugar
    1/4 c  Coconut milk
    1/4 ts Salt

  Soak the mung beans in 2 c water for 20 minutes.  Drain & place in a
  large pot.  Add 10 c water & cook over medium heat, uncovered, for 15
  minutes.

  Dissolve the arrowroot in 1/4 c hot water & stir into the mung beans.
  Add the sugar & cook, stirring, for 15 minutes, or until all the
  water has been absorbed.  Remove from the heat.

  In a small pot, heat the coconut milk with the salt for 5 to 7
  minutes or until it begins to boil.  Serve the pudding in individual
  bowls, topped with 1 tb coconut milk.  It will keep in the
  refrigerator for 1 week & may be served either hot or cold.

  Pojanee Vatanapan's "Thai Cookbook"

MMMMM