>  ML> Pretty amazing going through the bison
>  ML> habitats on the AlCan a few years ago.
>  ML> They just simply didn't care.
> Yeah, they act just like cows that got loose.

I'm bigger than you, I dare you!

>  ML> So who were the smarties who allowed them
>  ML> to get plinked from the road?
> That was part of the plan as they were becoming a traffic hazard. A

Ah. The intention was to make them care then.

> few of them became somebody's dinner but most of them fled deep
> into the bush where they belong.

One wonders if they might adapt just a little
and become partially nocturnal, just going
out into the right-of-way at night for R&R
and tasty snacks.

One does have to remember always that he who
chooses to sup with the devil must use a long
spoon.

>       Title: Chicken Aux Gros Oignons

Other than being underseasoned, that might make
a good if plain dish, more southern than Cajun.
It's defective in celery and garlic and in fact
anything that would give it any oomph.

> ... Not one person guessed "Where do you see yourself in 5 years?" right.

I have a pretty good idea - "pushin' up the daisies" -
and that's if I'm lucky.

Sack Posset
categories: English, historical, punch
servings: 4

4 oz Sherry
4 oz brown ale
1 qt cream
nutmeg

Boil together half a pint of sherry and half a
pint of ale, and add gradually a quart of boiling
cream or milk. Sweeten the mixture well, and
flavour with grated nutmeg. Put into a heated
dish, cover, and stand by the fire for two or
three hours.

Sir Walter Raleigh's recipe via Edward Spencer, The Flowing Bowl