> I got involved (suckered in) with one of those featuring a product called
> "Holiday Magic Cosmetics". I suckered in a young lady of my acquaintance
> who was a college student at Southern Illinois University and I soon had
> recouped my "investment". Then I woke up and smelled the coffee. Gave my
> number 1 sales person the whole enchilada and stepped aside. Last I knew
> she was running/owned an Ulta or Maybelline store and was quite successful.

So she got her retail experience and out of
that particular fiasco, so something positive
apparently came of it. 

> But on the whole I think MLM was invented by that Ponzi guy.

It does seem that way, doesn't it.

+

>  ML> Ah, thanks. Rectums are not a frequent topic of
>  ML> discussion here, but why not. There are those
> Really????

Well ... .

>       Title: Karta

Washing would be the key.

> ... It is a common delusion that you make things better by talking about them.

Depends on better for whom. Certainly getting it
out of your system has benefits for you.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Kishka
 Categories: Beef, Jewish
      Yield: 6 servings

      9    Feet of clean beef casings.              -local supermarket)
           -(Buy at a Kosher butcher if    1 1/2 ts Salt
           -you can find one)                1/4 ts Pepper
      2 c  Flour                               1 c  Melted schmaltz
(chicken
      1 c  Matzo meal (available at                 -fat) or chopped suet

  Wash casings in cold water and cut into 12 inch lengths. Tie one end of
  each length tightly with white sewing thread. Turn casings inside-out.
  Combine flour, matzo meal, seasonings and schmaltz or suet. Fill each
  casing loosely with this stuffing and tie the remaining end. Drop into
  rapidly boiling water and boil 10 minutes. drain. When cool enough to
  handle, scrape fat off the casings with the dull edge of a knife. Drop
into
  rapidly boiling water (about a gallon) to which has been added 1 tblspn
  salt and at least 1 teaspoon pepper. Reduce heat and simmer uncovered for
3
  hours.  Remove from water. Brown for 1 hour around a roast or roasting
  poultry. (You can also refigerate and then slice pieces about 1 inch
thick
  and fry them--on both sides.) Source unknown; looks okay

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