>  ML> car, a Beemer, had over 16. None of these,
>  ML> I suspect, would be classified as a compact.
> The trunk capacity is gotten in the Mazda/Fusion by compromising rear
> seat leg room to almost nil.

Of course, that wouldn't be inclined to
register to my eyes, either.

> Car & Driver as well as Motor Trend call it "mid-size". It's on the low
> end of the 4-door family grocery getters for size. It also has no hybrid 
> version available - which I don't understand since its FoMoCo analogue
> has had a viable hybrid since 2013. I drive one as a delivery vehicle
> at my job.

Not something with more cargo? Small parts, then.

>  > trunk, huge rear seat and enough hip room to allow three across seating.
>  > Try that with your Mazda 6.
>  ML> Depends on your three!
> The Town Car will do three of my size guys - front and/or back. The Mazda/
> Fusion will only do two of any size in the front unless someone laps sits
> due to the centre console.

The front middle, that goes without saying.
The back, I never had the need to notice,
though perhaps I will investigate someday;
meanwhile I'll take your word.

>  > ... Q - What's the range of a viola? A - 50 feet if kicked sufficientlyhard.
>  ML> If the thing were teed up properly beforehand.
> Wear industrial steel toed shoes. No sense in hurting ones foot over a 
> viola.

You can tuna fish, but you can't tune a viola.

> ... "Thousands of candles can be lighted from a single candle." -- Buddha

Thousands of fires can be lighted from a single candle. - recent events

MMMMM----- Recipe via Meal-Master (tm) v7.04

      Title: TUNISIAN EGGPLANT SALAD
 Categories: Salads, Fish, Vegetables
   Servings:  4

      1 lb Eggplant                            1 ts Salt
      1 lg Green bell pepper; chopped          1 cn Chunk-style tuna (12
1/2-oz)
      1    Garlic clove; crushed                    - drained
    1/2 c  Olive oil                           1 lg Tomato; seeded and
chopped
    1/3 c  Red wine vinegar                         Crisp salad greens
      1 ts Dried oregano; crushed            1/4 c  Crumbled feta cheese

  Cut eggplant in 1-inch cubes. Steam over 1/2 cup boiling water 2 to 5
  minutes until eggplant is tender. Drain. Arrange with green pepper in
  2-quart shallow casserole. Combine garlic, oil, vinegar, oregano and salt
  in covered jar. Shake well. Pour over eggplant mixture. Cover and
  refrigerate 1 hour. Drain marinade and reserve for other use. Toss
  marinated vegetables with tuna and tomato. Spoon into salad bowl lined
with
  crisp greens. Top with cheese.

  Los Angeles Times

MMMMM
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