17 May 12 06:55, Roger Nelson wrote to Roy Witt:

 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.

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

 RN> BTDT.  (-:

I drank like that when I was a youngster, quit when I woke up one day with
my first ever hangover. I was 40yo at the time. I've been sick before, but
I never had a hangover that left me unable to move off the couch.

 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.

 RN> I, however, was born and raised in N.O. during saner times.  It was
 RN> once a woderful city to grow up in and the educational system was
 RN> superb.

 RW>>> 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> What's so special about that building?

Nothing that I'm aware of. Although it is only one of 4 or 5 pictures
offered by Google maps. Another one is of the court house and another one
of 'People's Drugs' store ... don't know the significance of those either.

 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
 RN>> metal of the car.

 RW>> 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.  (-:

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

 RN> With a day-old loaf, it should bring it back to its original
 RN> freshness, but with a two-week old bread I'd be afraid of the
 RN> ingredients that kept the mold from forming.

They're just preservative chemicals. 8^)

 RN> Even farmers have to be sure their hay is absolutely dry, else mold
 RN> will form on the damp part(s) and then the bale will catch fire from
 RN> the heat generated by the mold as it spreads to the dry part.

Hay in a silo will ferment and that makes the cows happy. The methane gas
that accumulates in that silo can make you sick, but not before you breath
so much of it that you get drunk from it. By then you're ready to pass
out.

 RN>  When I was a child and after my dad died, we simply tore off the
 RN> mold from the bread and ate the good part.

The birds won't even eat that!

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

 RN> It shouldn't be left there that long if that store wants to remain in
 RN> business.

Its fresh bread, brought in the same day it has been baked.

 RN> Something else could be wrong if the bread is only a day old. I've
 RN> suggested to store managers here and everywhere I've lived
 RN> to keep the bread aisle away from refrigerated aisles because the
 RN> cold causes the bread to go stale faster, but they won't listen.
 RN> They give me some baloney reason why the bread aisle is so close to
 RN> the refrigerated aisle and it's nonsense and I told them so.

Well, there you go. The bread isle (at Wal-Mart) is right next to the
fresh veggies and fresh fish refrigeration units. Next to the fish is the
fresh meat (beef) coolers...on the other side of the fresh veggies is the
frozen ice cream cooler. There's also a (cakes, etc.) bakery in the bread
isle.


                R\%/itt


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