MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamed Mushrooms On Toast
Categories: Appetizers
Yield: 2 Servings

2 sl Firm-textured white bread;
- stale
4 tb Butter
3/4 lb Mushrooms; quartered
1/4 c Cognac or brandy
1 c Heavy cream
Salt
Black pepper; freshly ground
Watercress sprigs

Preheat the oven to 350?F.

Remove the crust and cut the bread in half diagonally. Toast in the
oven about 2 to 3 minutes on each side, or until golden brown. The
bread should be very dried out as it will act as a platform for the
sauce and soak up some of its creaminess.

In a large skillet, melt the butter over moderate heat. Add the
mushrooms and saute about 3 minutes. Add the cognac and cook another
2 minutes, or until slightly reduced. Add the cream and simmer until
the cream is reduced by half, about 8 minutes. Season with salt and
pepper.

Spoon the mushroom mixture evenly over the toast and garnish with the
watercress sprigs.

Recipe FROM: From Leftovers by Kathy Gunst, 1991

Posted by: Karin Brewer

MMMMM
--- SBBSecho 3.29-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to All <=-

Title: Creamed Mushrooms On Toast

Leave out the alcohol and that's a winner for me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alcohol Substitutions
Categories: Info, Seandennis
Yield: 1 Info

1 Info

Amaretto: Almond extract. (Substitute 1/4 to 1/2 teaspoon almond
extract for 2 tablespoons Amaretto.)

Anisette: Anise Italian soda syrup or fennel.

Beer: Chicken broth, beef broth, mushroom broth, white grape juice,
ginger ale.

Bourbon: 1 1/2 to 2 teaspoons of non-alcoholic vanilla extract.

Brandy: Water, white grape juice, apple cider or apple juice, diluted
peach or apricot syrups. (Substitute equal amounts of liquid.)

Champagne: Ginger ale, sparkling apple cider, sparkling cranberry
juice, or sparkling white grape juice.

Cointreau: Orange juice or frozen orange juice concentrate.

Coffee Liqueur: To replace 2 tablespoons of liqueur, use 1/2 to 1
teaspoon of chocolate extract mixed with 1 teaspoon of instant
coffee, which has been mixed in 2 tablespoons of water. Can also
substitute expresso, non-alcoholic coffee extract or coffee syrup.

Cognac: Juice from peaches, apricots, or pears.

Creme de menthe: Spearmint extract or oil of spearmint diluted with a
little water or grapefruit juice.

Grand Marnier or Orange-Flavored Liqueur: Unsweetened orange juice
concentrate or orange juice. (Substitute 2 tablespoons unsweetened
orange juice concentrate or 2 tablespoons orange juice and 1/2
teaspoon orange extract for 2 tablespoons Grand Marnier.)

Kahlua: Coffee or chocolate-flavored liqueur. (Substitute 1/2 to 1
teaspoon chocolate extract or substitute 1/2 to 1 teaspoon instant
coffee in 2 tablespoons water for 2 tablespoons Kahlua.)

Kirsch: Syrup or juices from cherries, raspberries, boysenberries,
currants, or cider. (Substitute equal amounts of liquid.)

Peppermint Schnapps: Non-alcoholic mint or peppermint extract, mint
Italian soda syrup, or mint leaves.

Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur): Orange juice or
apple juice. (Substitute equal amount of liquid.)

Rum (light or dark): Water, white grape juice, pineapple juice, apple
juice or apple cider, or syrup flavored with almond extract.
(Substitute equal amounts of liquid.)

Sake: Rice vinegar.

Sherry or Bourbon: Orange or pineapple juices, peach syrup, or
non-alcoholic vanilla extract. (Substitute equal amount of liquid 1
to 2 teaspoons vanilla extract.)

Southern Comfort: Peach flavored nectar combined with a small amount
of cider vinegar.

Tequila: Cactus juice or nectar.

Triple Sec: Orange juice concentrate, orange juice, orange zest or
orange marmalade.

Vermouth, Dry: White grape juice, white wine vinegar, or non-alcoholic
white wine.

Vermouth, Sweet: Apple juice, grape juice, balsamic vinegar,
non-alcoholic sweet wine, or water with lemon juice.

Whiskey: If a small amount is called for, it can be eliminated.

Vodka: White grape juice or apple cider combined with lime juice or
use plain water in place of the vodka.

Gewurztraminer: White grape juice combined with lemon juice.

Grappa: Grape juice.

Port Wine: Concord grape juice with some lime zest added, cranberry
juice with some lemon juice added, or grape juice concentrate.
Substitute orange juice or apple juice for lighter ports.

Red Wine: Red grape juice, cranberry juice, chicken broth, beef broth,
vegetable broth, clam juice, fruit juices, flavored vinegar.
(Substitute equal amount of liquid.)

White Wine: Water, chicken broth, vegetable broth, white grape juice,
ginger ale.

Sweet White Wine: White grape juice plus 1 tablespoons Karo corn
syrup. (Substitute equal amount of liquid.)

From: http://whatscookingamerica.net/alcoholsub.htm

MM'd by Sean Dennis on 3 January 2009 (revised 25 October 2014).

MMMMM

-- Sean

... Cogito ergo spud: I think therefore I yam.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Creamed Mushrooms On Toast
By: Sean Dennis to Ben Collver on Mon Aug 04 2025 19:47:14

Title: Creamed Mushrooms On Toast

Leave out the alcohol and that's a winner for me.

More bachelor food:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Avocado Toast Sandwich
Categories: Indian, Sandwiches, Vegetarian
Yield: 4 Sandwiches

1 Avocado
1 lg Onion; finely chopped
1/2 ts Pepper powder
1/4 c Cilantro; finely chopped
1 Green chilli;
- finely chopped (optional)
1 Lemon
Salt; to taste

Preparation time: 10 minutes Cooking time: 20 minutes
Wash and cut avocado into two. Remove the seed and scoop the pulp
from the fruit.

Mash the pulp and add finely chopped onion, coriander leaves, lemon,
green chilli, and salt. Mix well.

Take 2 slices of bread, apply butter on one, and spread avocado
mixture in the next slice.

Cover and toast in the sandwich maker or cook in dosa tawa greased
with butter. Cook both the sides. Remove and serve with tomato
ketchup.

Recipe by Chitra Sendhil

Recipe FROM: <https://www.chitrasfoodbook.com/
avocado-sandwich-avocado-toast-indian/>

MMMMM
--- SBBSecho 3.29-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Sean Dennis wrote to Ben Collver <=-

Title: Creamed Mushrooms On Toast

Leave out the alcohol and that's a winner for me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alcohol Substitutions
Categories: Info, Seandennis
Yield: 1 Info

1 Info

Amaretto: Almond extract. (Substitute 1/4 to 1/2 teaspoon almond
extract for 2 tablespoons Amaretto.)

Don't look now - but the alcohol in the hooch cooks away. And the "etracts"
in my cupboard... every one of the -are at least 90% alcohol.

My granny was pretty much a teetotaler. But she kept a jug of Chriswtian Brothers Brandy in her pantry for making holiday stuff. Especially the
sauce sfor her mas puddings.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brandy Sauce (aka Hard Sauce)
Categories: Sauces, Booze, Desserts
Yield: 4 Servings

1 c Water
2 tb Corn Starch
2 tb Butter
1/2 c Sugar
1 ts Nutmeg
1/4 c Brandy
1 ts Real Vanilla

Mix dry ingredients and then stir them into a cup of
boiling water. Boil for 5 minutes and then add butter,
brandy, and vanilla.

Serve hot over mince pie, gingerbread or plum pudding.

From: Helen E. Moore (my grandmother)

Uncle Dirty Dave's Kitchen

MMMMM

... To a cat, "NO!" means "Not while I'm looking".
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Sean Dennis <=-

Don't look now - but the alcohol in the hooch cooks away. And the "etracts" in my cupboard... every one of the -are at least 90% alcohol.

Studies have shown that is not necessarily true with the "cooking out"
of alcohol.

A summary from Copilot (easier than me doing the footwork!):

===
?? **Does Alcohol Fully Cook Out of Food?**

Not entirely. Despite the common belief that alcohol "burns off" during cooking, scientific studies show that **some alcohol often remains**,
depending on several factors.

### ?? What the Research Shows
According to data from the U.S. Department of Agriculture and other
sources:

| **Cooking Method** | **Time Cooked**| **Alcohol Remaining** | |------------------------------|----------------|------------------------|
| Simmering or baking | 15 minutes | ~40% |
| | 30 minutes | ~35% |
| | 1 hour | ~25% |
| | 2 hours | ~10% |
| | 2.5 hours | ~5% |
| Flaming (e.g., flamb‚) | Immediate | ~75% |
| Boiled sauces (then removed) | Short time | ~85% |
| Uncooked marinades | N/A | ~70% |

### ?? Factors That Affect Alcohol Retention
- **Cooking time**: Longer cooking reduces alcohol content.
- **Temperature**: Alcohol evaporates at 173F (78.5C), but only with
sustained heat.
- **Pan size**: Larger pans allow more evaporation.
- **Stirring**: Promotes evaporation.
- **Other ingredients**: Toppings or enclosed dishes can trap alcohol.

### ?? Why It Matters

For people who avoid alcohol--due to recovery, pregnancy, religious
reasons, or medication interactions--even small amounts can be
significant. So it's wise to ask about ingredients or opt for
alcohol-free recipes.
===

I don't use any extracts.

I know you are not a religious man but the reason why I don't (save for
my straying while in the Army) is due to the Word of Wisdom. Not
cooking with alcohol avoids the appearence of impropriety.

(NOTE: I am posting this in here as an explanation and am not trying to
start a religious discussion. God forbid I piss someone off again.)

I asked Copilot for a quick summary of the Word of Wisdom:

===
Latter-day Saints (members of The Church of Jesus Christ of Latter-day
Saints) abstain from alcohol primarily due to a health and spiritual
guideline called the **Word of Wisdom**, which was revealed to church
founder Joseph Smith in 1833 and is recorded in the Doctrine and
Covenants (D&C 89).

### ?? Reasons for Abstaining from Alcohol

**1. Divine Revelation:**
- The Word of Wisdom is considered a revelation from God, not just a set
of health rules.
- It instructs members to avoid alcohol, tobacco, coffee, and tea
(except herbal tea).

**2. Spiritual Clarity and Purity:**
- Abstaining from alcohol is seen as a way to maintain spiritual clarity
and stay close to God.
- Clear-mindedness is emphasized as essential for spiritual growth.

**3. Physical Health:**
- Alcohol is viewed as harmful to the body, and the Word of Wisdom
promotes caring for one's physical well-being.
- Members are encouraged to eat fruits, vegetables, and grains, and to
consume meat sparingly.

**4. Community and Commitment:**
- Following the Word of Wisdom fosters unity and shared values among
members.
- It's also a sign of commitment to the faith and its teachings.

**5. Religious Participation:**
- Adherence to the Word of Wisdom is required for full participation in
church activities, including temple attendance and leadership roles.

### ?? A Lifestyle of Holistic Health
The Word of Wisdom goes beyond abstaining from alcohol-it's a holistic
guide to healthy living. It encourages:

- Gratitude for food
- Moderate consumption of meat
- Regular exercise and sleep
- Avoidance of addictive substances

For many Latter-day Saints, this isn't just about rules-it's about
living a life that honors their beliefs and strengthens their connection
to God.
===

My granny was pretty much a teetotaler. But she kept a jug of
Chriswtian Brothers Brandy in her pantry for making holiday stuff. Especially the sauce sfor her mas puddings.

That I can understand. Technically, I cannot have any alcohol in any
form due to my health also.

Something for the upcoming holidays. It's a bit carb-heavy with three
cups of sugar but you could work around that.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Snowflake Cake
Categories: .cl, Holidays, Desserts, Cakes
Yield: 12 Servings

MMMMM-----------------------LEMON FILLING----------------------------
1 c Sugar
1/4 c Cornstarch
1/4 ts Salt
1 c Water
4 lg Egg yolks, lightly beaten
2 tb Butter
1/2 c Lemon juice
1 tb Finely grated lemon rind

MMMMM------------------------CAKE LAYERS-----------------------------
3 1/2 c Unsifted cake flour
4 ts Baking powder
1/2 ts Salt
2 c Sugar
1 c (2 sticks) butter, softened
1 tb Lemon juice
1 ts Finely grated lemon rind
1 ts Vanilla extract
1 c Milk
7 lg Egg whites
White-Chocolate Snowflakes
-and Frosting
4 3-oz bars white chocolate,
-coarsely chopped
Silver dragees (opt.)
1 1/2 8-oz packages cream
-cheese, softened
1/2 c (1 stick) butter,
-softened
1 tb Lemon juice

White-chocolate snowflakes balance gracefully on a delicate, lemony
three-layer white cake filled with zesty lemon custard and covered
with a white-chocolate frosting.

1. Several hours or day before serving, prepare Lemon Filling: In
2-quart saucepan, combine sugar, cornstarch, and salt until well
mixed. Gradually add water, stirring until smooth. Heat mixture to
boiling over medium heat, stirring constantly with wire whisk; boil 1
minute (or until mixture thickens). In small bowl, quickly stir some
of hot mixture into egg yolks, then stir egg-yolk mixture into
remaining hot mixture in saucepan until well blended. Reduce heat to
low; add butter and cook mixture for 5 minutes, stirring
occasionally. Remove from heat; stir in lemon juice and rind. Cool to
room temperature; cover surface of filling with plastic wrap and
refrigerate until filling is completely cold-at least 2 hours.

2. Prepare Cake Layers: Heat oven to 375'F. Grease three 9-inch-round
baking pans. Line bottoms of pans with parchment or, waxed paper;
grease and flour paper. In medium-size bowl, combine flour, baking
powder, and salt.

3. In large bowl, with electric mixer at medium speed, beat 1 3/4 C
sugar and very light and fluffy; beat in lemon juice, lemon rind, and
vanilla. Add flour mixture alternately with milk to butter mixture,
beginning and ending with flour mixture, beating until smooth batter
forms.

4. In another bowl, with clean beaters and mixer at high speed, beat
egg whites and remaining 1/4 C sugar until stiff peaks form. With
rubber spatula, gently fold egg whites into batter. Divide evenly
among prepared pans.

5. Bake 25 minutes, or until cake tester inserted in center comes out
clean. Cool cake layers in pans on wire racks 10 minutes; invert
layers onto wire racks, remove parchment paper and cool layers
completely.

6. Meanwhile, prepare White-Chocolate Snowflakes: In double boiler,
over hot, not boiling, water, or in microwave, melt 1 1/2 bars white
chocolate. Cover a baking sheet with aluminum foil. Spoon melted
white chocolate into pastry bag fitted with writing tip. Reserve pan
in which white chocolate was melted. Onto foil-lined sheet, pipe
twenty-eight 2-inch snowflakes. Decorate with silver dragees, if
desired. Place sheet of snowflakes in freezer until cake is
completely frosted.

7. Prepare White-Chocolate Frosting: Melt remaining 2 1/2 bars white
chocolate in the same pan; set aside to cool to room temperature. In
large bowl, with electric mixer at medium speed, beat cream cheese
until smooth. Gradually beat in white chocolate, butter, and lemon
juice until frosting is smooth.

8. To assemble cake, with sharp knife, trim tops of cake layers to
make level. Place one cake layer on serving plate; spread with half
of lemon filling; repeat with second cake layer and filling. Place
last cake layer, upside down, on top of filling to complete 3-layer
cake. Frost cake smoothly with White-Chocolate Frosting. Remove
snowflakes from freezer; gently peel snowflakes from foil. Press a
few snowflakes into side of cake; pile remaining on top of cake.
Serve immediately or store in refrigerator.

Country Living/December/92 Scanned & fixed by Di Pahl & <gg>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... I burned 500 calories at lunch; left a pizza in the oven.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

Don't look now - but the alcohol in the hooch cooks away. And the "etracts" in my cupboard... every one of the -are at least 90% alcohol.

Studies have shown that is not necessarily true with the "cooking out"
of alcohol.

A summary from Copilot (easier than me doing the footwork!):

8<----- AI STUFF STUFFED ----->8

Fare enuff. I doesn't got religious restrictions or any of that other do laqlley stuff.

My granny was pretty much a teetotaler. But she kept a jug of
Chriswtian Brothers Brandy in her pantry for making holiday stuff. Especially the sauce sfor her mas puddings.

That I can understand. Technically, I cannot have any alcohol in any
form due to my health also.

Something for the upcoming holidays. It's a bit carb-heavy with three cups of sugar but you could work around that.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Snowflake Cake
Categories: .cl, Holidays, Desserts, Cakes
Yield: 12 Servings

I'mmore a pie in my face than cake in my hole kind of person.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: World's Best Lemon Meringue Pie
Categories: Pies, Pastry, Citrus
Yield: 6 Servings

Dough for single-crust pie
1 c Sugar
1/4 c Cornstarch
3 tb A-P flour
1/4 ts Salt
2 c Water
3 lg Egg yolks; beaten
1 tb Butter
1/4 c Lemon juice
1 ts Grated lemon zest

MMMMM--------------------------MERINGUE-------------------------------
3 lg Egg whites; room temp
1/4 ts Salt
1/2 c Sugar

On a lightly floured surface, roll dough to a 1/8" thick
circle; transfer to a 9" pie plate. Trim to 1/2 in.
beyond rim of plate; flute edge. Refrigerate 30 minutes.

Set oven @ 425ºF/218ºC.

Line crust with a double thickness of foil. Fill with
pie weights, dried beans or uncooked rice. Bake on a
lower oven rack until edge is golden brown, 20-25
minutes. Remove foil and weights; bake until bottom is
golden brown, 3-6 minutes longer. Cool on a wire rack.
Reduce oven setting to 350°.

In a medium saucepan, combine sugar, cornstarch, flour
and salt. Gradually stir in water. Cook and stir over
medium heat until thickened and bubbly. Reduce heat;
cook and stir 2 minutes more. Remove from the heat.

Gradually stir 1 cup hot mixture into egg yolks; return
all to saucepan. Bring to a boil. Cook and stir for 2
minutes. Remove from the heat. Stir in the butter, lemon
juice and zest until smooth. Pour into pie crust.

In a bowl, beat egg whites and salt until stiff (but not
dry) peaks form. Gradually beat in sugar until soft
peaks form. Spread over pie, sealing edge to crust. Bake
@ 350ºF/175ºC until meringue is golden, 12-15 minutes.
Cool. Store any leftovers in the refrigerator.

Phyllis Kirsling, Junction City, Wisconsin

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... "Nothing happpens unless first a dream." -- Carl Sandburg
=== MultiMail/Win v0.52
--- SBBSecho 3.29-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Sean,

I don't use any extracts.

I know you are not a religious man but the reason why I don't (save
for my straying while in the Army) is due to the Word of Wisdom. Not cooking with alcohol avoids the appearence of impropriety.

(NOTE: I am posting this in here as an explanation and am not trying
to start a religious discussion. God forbid I piss someone off
again.)

I asked Copilot for a quick summary of the Word of Wisdom:

===
Latter-day Saints (members of The Church of Jesus Christ of Latter-day Saints) abstain from alcohol primarily due to a health and spiritual guideline called the **Word of Wisdom**, which was revealed to church founder Joseph Smith in 1833 and is recorded in the Doctrine and
Covenants (D&C 89).

Thanks for the explanation. Our older daughter lives in South Jordan,
UT, just outside of SLC. We've noticed a lot of coffee type shops while
out there; IIRC, last time we were out there she said something about
the LDS having a non coffee type drink that is similar.

My granny was pretty much a teetotaler. But she kept a jug of DD>

Chriswtian Brothers Brandy in her pantry for making holiday stuff. DD>
Especially the sauce sfor her mas puddings.

That I can understand. Technically, I cannot have any alcohol in any
form due to my health also.

Something for the upcoming holidays. It's a bit carb-heavy with three cups of sugar but you could work around that.

Try subbing Stevia for Baking for half the sugar. It measures just like
sugar but is much lower in carbs. I tried using the full amount when I
first started experimenting with it but found that the end product had a
bitter taste to it. Using half SfB and half sugar doesn't give that
taste and the carb count is much lower.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

Thanks for the explanation. Our older daughter lives in South Jordan,
UT, just outside of SLC. We've noticed a lot of coffee type shops while out there; IIRC, last time we were out there she said something about
the LDS having a non coffee type drink that is similar.

Yes, a common one is from Germany called Pero. You ca get it off of
Amazon but it is not cheap. https://tinyurl.com/27p2f5sr

Try subbing Stevia for Baking for half the sugar. It measures just like sugar but is much lower in carbs. I tried using the full amount when I first started experimenting with it but found that the end product had
a bitter taste to it. Using half SfB and half sugar doesn't give that taste and the carb count is much lower.

That's what I was thinkig of (SfB).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Milk Soup (Soviet-era)
Categories: Main dish, Russian, Pasta, Sean dennis
Yield: 2 Servings

1 c (250 mL) Uncooked pasta
2 c (500 mL) water
2 c (500 mL) milk
1 ts (5 mL) salt
2 tb (30 mL) butter
2 tb (30 mL) sugar

Boil water. Add salt to water. When water is boiling, add pasta.
Boil until pasta almost ready (discard pasta water if you want the
soup to be less to be salty; I do not). Pour milk to pasta mix. Mix
in sugar and butter. Lower temperature to low and let simmer for few
minutes until pasta ready. Serve hot with side of buterbrod.

Recipe by Boris of "Life of Boris" on YouTube.

More info on buterbrod:
https://www.youtube.com/watch?v=f0KcoZhG3oE ("Life of Boris" channel)

From: https://www.youtube.com/watch?v=0HqolE_j_90 ("Life of Boris"
channel)

Transcribed to MealMaster format by Sean Dennis (1:18/200@Fidonet;
616:618/10@Micronet) on 23 April 2024.

MMMMM

-- Sean

... Diet: a system of starving yourself to death so you can live longer.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Thanks for the explanation. Our older daughter lives in South Jordan,
UT, just outside of SLC. We've noticed a lot of coffee type shops while out there; IIRC, last time we were out there she said something about
the LDS having a non coffee type drink that is similar.

Yes, a common one is from Germany called Pero. You ca get it off of Amazon but it is not cheap. https://tinyurl.com/27p2f5sr

There's also Postum; Steve tried that for a while when he wanted to
reduce his caffiene intake. Don't know why he switched to decaf; now
that or tea is his second cup. Full caffiene coffee is his first cup.

Try subbing Stevia for Baking for half the sugar. It measures just like sugar but is much lower in carbs. I tried using the full amount when I first started experimenting with it but found that the end product had
a bitter taste to it. Using half SfB and half sugar doesn't give that taste and the carb count is much lower.

That's what I was thinkig of (SfB).

It works, I don't know how many things I've made with it since we
discovered it. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)