> > Ah, that good guy. My friends got around that by 
> > writing G-d the way some Christians do or JHVH, 
> > presumably on the theory that taking away the vowels 
> > takes away the problem.
> Others use Hashem - at least verbally. 

Adonai why.

> > > Possibly just as well, given how classical recordings pay out.  
> Worse 
> > > odds than the lottery.
> > Pretty much so, but the only significant checks
> > came from nonclassical recordings.
> No surprise there except that it happened at all.  

True enough, and once in a while I'd get a surprise check.

> > > I don't know thieves too well, but I know what gets donated to 
> food 
> > > banks.  My church has a collection point.
> > As I said, though, I've gone out with a couple of lawyers.
> My sympathies.  

They both went into defending the defenseless, so
not all bad.

> > > All those truants have to grow up and do something.  Some do 
> drugs, 
> > > some do time, and some go into politics.
> > Some do all three!
> And some of those were right here in Connecticut.

Disconnecticut, you mean.

> > Nothing other than a bunch of hog gouache.
> > This conversation has to Turner round!
> I doN C Wyeth.

I Hartley care any more.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Starving Artists' Fish
 Categories: Fish
      Yield: 4 servings
 
      4    Boneless skinless
           -fish fillets
      1 sm Jar artichoke hearts
           -in oil
      2 tb Sliced  almonds
      2 tb Butter or margarine
    1/2 c  Parmesan cheese
           Tarragon or
           Thyme to taste
           (tarragon is better,IMO)
           Freshly ground pepper
 
  The origin was when I was a college student (won't say how long ago).
  We were all broke, except that one member of the group had a typical
  Italian Mama who sent periodic care packages of exotic goodies.
  Another member liked to fish, so we came up with:
  
  Drain artichoke hearts, reserving oil.  Place oil in a small saucepan,
  along with almonds, butter, cheese and herbs/spices. Heat until
  flavors are well combined.
  
  Meanwhile, place fish fillets in an ovenproof baking dish, folding if
  necessary to make an attractive presentation. Chop artichoke hearts,
  or arrange hearts to cover fish attractivelyu (a subject of some
  debate, I vote for cutting the hearts into attractive portions, and
  covering the fish)
  
  Pour the oil/butter/cheese, etc. mixture over the fish, place in a
  preheated 350 oven, and bake until the fish barely flakes. (10
  minutes or less).
  
  Serve with pasta dressed with oil, garlic and cheese, a green
  vegetable. Kathy in Bryan, TX
 
MMMMM
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