Hi Michael,

 ML> >  ML> One problem is that its little pea brain is no doubt
 ML> >  ML> connected to someone else's larger brain. Do a simple
 ML> >  ML> experiment, Google "weather here" without quotation
 ML> >  ML> marks. It would be interesting to see where your cookies
 ML> > I'll give it a try; results might be interesting. (G)

 ML> It might have been in the router I was connected to. I've
 ML> been on several systems since then, and all but one have
 ML> pegged me to more or less the right place.

Possibly the router wanted to route you elsewhere?

 ML> >  ML> and things imply you are (I have cookies and trackers
 ML> >  ML> supposedly turned off, but that's not working so well).
 ML> >  ML> Edited to say: It says I am now in Cambridge, Mass.,
 ML> >  ML> which is correct.
 ML> > Any good cookies there?

 ML> There is a store down the street that has good
 ML> cookies, but they're imported from Arlington, about
 ML> 4 or 5 miles up the road.

What kinds of cookies?

 ML> >  ML> > Steve would have to check that out; it's nothing I'd know
 ML> where to >  ML> to > look for.
 ML> >  ML> It sounds annoying enough so somebody has to look.
 ML> > I'm not into diagnosing problems, especially ones that seem program
 ML> > specific. By the time I call Steve when it first starts, it's over
 ML> > before he gets to me so he's never seen it. The computer isn't that
 ML> old > either.

 ML> It takes all kinds, and it sounds as though your
 ML> problem is a hardware one.

So far it's behaving today.

 ML> >  ML> >  ML> I'm not so sure that with my heart I should be jumping
 ML> >  ML> >  ML> into a lake, though people may want me to.
 ML> >  ML> > I did enough times as a kid that I can pass on it now.
 ML> ...
 ML> >  ML> possibly not. It turns out too that zebra mussels have
 ML> >  ML> invaded the lakes to the degree that you have to wear
 ML> >  ML> shoes to go out into the water at all!
 ML> > That is, if you don't want your feet torn up.

 ML> I will most likely try without first if I go
 ML> in at all.

Even flip flips will keep the bottoms of your feet from getting cut up.

 ML> >  ML> stream crossings, only one was swollen from recent rains
 ML> >  ML> and which I fell in, landing on my back. If I'd landed
 ML> >  ML> on my front, things might have been fairly difficult for
 ML> >  ML> a while.
 ML> > I'd be able to do some of the hike, but not all of it.

 ML> The 6 miles on the Forest Service road would be
 ML> enough for normal folk - there was a campground at
 ML> the end of that where most people stopped before
 ML> and after their main "wilderness" experience.

Something I could do, if I didn't push it.

 ML> >  ML> > We have a standard range but if people want to try grilling
 ML> beef, >  ML> we've > several options there.
 ML> >  ML> I suppose one could grill a rib roast to good effect.
 ML> > Possibly so; we just got a new grill. Will be going out shortly to
 ML> get > something to initiate it.

 ML> My idea would be to foil-roast it to an
 ML> internal 100F and then sear the exterior.
 ML> For myself I'd dispense with the first step.

But there are others who like the meat to have less pink or red in it
than you do. True, we're in the minority around here, but we do exist.


 ML> >  ML> >  ML> > That's why I said only a grain or two, not a shaker
 ML> full. (G) >  ML> >  ML> I wonder how that idiom came about.
 ML> >  ML> > Haven't the foggiest notion!
 ML> >  ML> Well, it's an ancient Latin locution, but that
 ML> >  ML> begs the question.
 ML> > Who, what, when, where, why or how?

 ML> It doesn't ask for a question; it begs it.

What's tha difference?

 ML> >  ML> >  ML> regular parsley almost as much.
 ML> >  ML> > Probably had it as one garnish too many.
 ML> >  ML> Sprigs are easy. It's the chopped and strewn all
 ML> >  ML> over the place that gets irritating.
 ML> > If it's liksted on the menu, ask that they leave it off.

 ML> Regular parsley is considered so innocuous that it
 ML> doesn't generally appear in menu descriptions. Too
 ML> bad about that, as it's not really that neutral.

So maybe you need to ask if the chef/cook uses any parsley?


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


... If your mind goes blank, remember to turn off the sound.

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