> the first one where mail-in has been as prominent, with drop boxes
> inside a building in the campus where we now live.  Looking at the lines
> in some places, I think it was the better choice for us.  But, as I
> said, the important thing is to vote and to get your vote counted.

In a community as yours, with reputable professional
staff, that sounds good, but in other places, ballot
boxes should be manned (personned) all the time, which
is one of the reasons for the governor of Texas ordering
(if the reports are right) that there be one and only 
one drop box per county.

>  ML> hour, the procedure took maybe ten or fifteen, and
>  ML> then the bus back. Basically half a day counting
>  ML> dead time, for whatever good it did.
> Previous years, we would be in and out in less than 10 minutes.

My polling place was the senior center on Falls Rd. in
Potomac. The line snaked around the public areas, 
doubling up on occasion, and out to the door.

>  > getting them to try for themselves.  The decision was "NO redeeming
>  > qualities".
>  ML> Sad, as if I'd had my wits about me, the regular
>  ML> flamin' hot were there on the same display, and
>  ML> they taste much better.
> Am I allowed to say "we told you so"?

Not that it does a whole lot of good, but yes. I
will add in my defense that the Lay's Stax xtra
flamin' hot are okay.

>  ML> or zest if substituting it. An interesting
>  ML> absence is zucchini - was it missing to begin
>  ML> with, or did you do a merciful surgery to the
>  ML> recipe? I'll make up for that, see below.
> I did not omit any ingredients.  Never will -- although I might comment
> on how an ingredient may be substituted out.

I'll perhaps comment in the head or body of the 
recipe as well if I think there's something odd.

>       Title: Chelo Nachodo (Chicken & Chick-Pea Stew with Rice)

Cumin, coriander, and dill - an umbellifer trifecta. I
wouldn't have thought of dill as fitting in there, but
you know how I feel about dill in general.

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

      Title: Fig Pickles for Gourmets
 Categories: Fruits, Preserves
      Yield: 20 figs

     20    California dried figs
  1 1/2 c  Cider vinegar
      1 c  Water
      2 ts Pickling spices
    3/4 c  Sugar
      1 ts Dried herbs (see chart)

  To suit the dish with which pickles are to be served, use these herb
  combinations:
  +------------------------------------------------------------------+
  | Turkey or Fowl:                                                  |
  | 1/3 tsp. marjoram and 2/3 tsp. celery seed; -OR- 1 tsp. tarragon |
  |                                                                  |
  | Beef:                                                            |
  | 1/2 tsp. rosemary and 1/2 tsp. thyme                             |
  |                                                                  |
  | Ham or Pork:                                                     |
  | 1/2 tsp. celery seed and 1/2 tsp. sweet basil                    |
  |                                                                  |
  | Fish:                                                            |
  | 1 tsp. dill seed or dill weed                                    |
  |                                                                  |
  | Lamb:                                                            |
  | 3/4 tsp. thyme and 1/4 tsp. marjoram; -OR- 1 tsp. curry powder   |
  |                                                                  |
  | Veal:                                                            |
  | 1/2 tsp. Tabasco sauce and 1/2 tsp. marjoram; -OR-               |
  | 1/2 tsp. tabasco sauce and 1/2 tsp. sweet basil                  |
  +------------------------------------------------------------------+

  Pierce each fig with a fork.  Place in saucepan with remaining
  ingredients. Cover tightly and simmer for about 40 minutes or until figs
  appear to be slightly transparent.  Add a little water if needed.

  NOTE: Herbs are potent.  Use them with a light hand and adjust amounts to
  suit taste.  Any dish using herbs is stronger in flavor the second day,
so
  take it easy!

  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias

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