16 May 12 06:35, Roger Nelson wrote to Roy Witt:

 RN>> I believe I lost track of the timing because we were talking much of
 RN>> the time about Harleys and when to fix the Mark VIII to be sold.

 RW>> Two interesting but opposite subjects. I don't drink, but the jam
 RW>> sessions we had in Harry's shop included a couple of cases of beer.
 RW>> As the discussions advanced, the beer drinking got to be more
 RW>> serious than the subjects.

 RN> That is all too often the case with people who like beer.  I'm
 RN> allergic to it now, but I will drink a small glass of Chardonnay
 RN> about once a year.

8^) Harry doesn't drink anymore, now that he has a respectible job and an
obligation to be there, bright and cheery, by 7am...not that he was ever
late to work at his own shop the day after a beer session the night
before. Just grumpy as hell.

 RW>>> Is it really that hot in NO these days?

 RN>> Probably so, but please note I'm in Houma, which is about 55 miles
 RN>> WSW of N.O.

 RW>> You knew what I meant. BTW, my browser, set on maps.google.com has
 RW>> a photo of a Coke bottle on the side of a building called; Smoky
 RW>> Row...interesting that they would put parking meters on the street
 RW>> in front of that building.

 RN> Maybe I could have worded it better.  The actual outside temp was
 RN> about 86F and the inside was 101F because the Sun heated up the metal
 RN> of the car.

I experience that every time I get into the Silverado.

 RN> I discovered the trunk is a great place to put a new loaf of bread.
 RN> It comes out so fresh it'll slap you.  (-:

How about a day old loaf of bread? Or a two week old loaf? I'm keeping a
loaf of Sarah Lee bread around to see how long it takes for it to turn
green. So far, it's over two weeks old and looks fine. It's not bad if you
toast it, but a little stiff if you want a plain sandwich.

Some of the locally baked bread must be moldy on the shelf, since a fresh
loaf seems to turn green the day after you bring it home...


                R\%/itt


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