> > > > Didn't put me out of my misery, though.
> > > Drowned it in sour cream first?
> > That might get rid of one kind of misery, but, as
> > with many such extreme measures, would cause other
> > kinds of misery later.
> No doubt.  

I speak from experience. Coincidentally, I just
walked past a restaurant where I had one of the
best Stroganoffs I'd ever had. I think it was, in 
addition to the plethora of onions, the funkiness
of the sour cream that made it so good. Yes, I
suffered afterward.

> > > > Could be worse. You could have one foot ... or three.
> > > Some days it feels like it!
> > Try going on all fours sometime. Knee pads and gloves
> > might help if you're hurting. I once climbed the Temple
> Can't.  It's not hurting that's the problem, it's the "numb".  The 
> pain isn't a big deal unless I'm on my hands and knees for any length 
> of time. The last time I did that it took a solid month for the pain 
> to go away.  The pain nerves work just fine. 

The worst of all worlds, eh.

> > of the (Sun or Moon, I forget) next to Vaclav Nelhybel,
> > whom I idolized not because of his music (which was good)
> > but because he had a much younger and more glamorous
> > girlfriend, and he went up on all fours at least as fast
> > as I could go, and I said, wow, and he said, try it, and
> > I did, with some success but perhaps not as much as his.
> > He descended on fours, as well, but two of these were
> > provided by his lady.
> Hence the hot girlfriend requirement.  These days I'd need a 
> helicopter.  

And also coincidentally, on the same day I walked
past a pyramid. You can't land a helicopter on a
pyramid.

> > > And generally do, depending on who the designer was and how 
> > > competent.
> > Explain giraffes, please.
> Committee designed, filtered through a bad joke generator.

Well, they're good at necking.

What's the ailment most feared by giraffes?
A sore throat.

> > > > I've been within shouting distance of Angela Davis but
> > > > not of Juey Long, who was dead at the time. I have put my
> > Did I type that?
> It wasn't me. 

I must have been thinking of the Spanish Huey.

> > > > sort of like what Thomas did.
> > > Except Huey wasn't in the same league as Thomas's boss.  
> > I don't think they were much acquainted.
> One could say.

Put it this way - if there is a Hotzeplotz, Huey 
would be a prime candidate for permanent residency.

> > > Now that's a name I haven't seen in yoinks. RIP dude.
> > He left about the time I arrived.
> Involuntarily.  

Not in both cases.

> > > Red Sox primarily, but a few Metsies near the New York border.  
> > > Generally the eastern part of the state are Sox fans and west of 
> > > the River is Yankees.  More or less.

Did you see that Mariano Rivera was the first 
unanimously voted-in member of the Hall of Fame?

> > Strange thing is that western Rhode Island has
> > major infestations of Yankee fans as well.
> That should be Pawsox territory, but Rhodie being Rhodie you never 
> can tell.

Yeah, it's a confused place. My friend Rosemary is one
of the few residents of Rhode Island who actually
resides on an island.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Fudge a la Louise
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings

      4 c  Sugar
      3    Squares dark baking
           -chocolate
  1 1/3 c  Milk
      2 tb Butter, plus extra for
           -greasing platters
      1 c  Chopped nuts
  1 1/3 ts Vanilla

  In a heavy saucepan mix together the sugar, chocolate, and milk.
  Place the pan over high heat and stir constantly until the choclate
  is melted and the sugar is dissolved. Bring to a full boil, and lower
  the heat so the candy continues to boil gently, not vigorously. Stir
  no more. Put a candy thermometer into the center of the mixture and
  cook until the temperature reaches exactly 232 F. Meanwhile, butter a
  large platter (turkey size) and a flat pan about 11 by 13 inches.
  When the fudge reaches 232 F., pour it into the readied platter - do
  not scrape the pan, but let it drip out. Dot with 2 tablespoons
  butter and let the mixture cool until the platter feels cool
  underneath. Add vanilla. Take a large slotted spoon and start to stir
  the liquidy mixture - it will take about 15 or 20 minutes. You will
  see a steady change from dark to light color, from glossy to dull,
  from liquid to solid. When the fudge begins to get dull, add the nuts
  and mix in thoroughly. Put fudge into the large buttered pan and
  press into shape with the flat of your palms. Cut into squares; store
  in airtight container if there's any left.

  From: Steve Herrick Source: [Yankee Magazine - June 1981]

MMMMM
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