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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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jmcquown said...
> James Silverton wrote: >> Hello, All! >> >> It is probably OT for this group but I had to look at the new >> postal rates this morning since I had some heavier letters to >> send. The US Post Office seems to have done a wonderful job of >> complicating things with no simple formula applicable over a >> large range. Have a careful look at letter post rates if you >> have to go from 3 oz to 4 oz. >> >> Fortunately, most things I mail to Europe and Canada are under 2 >> oz but the 1 oz increments are really erratic! >> >> A rationale for the new rates is that they will increase >> efficiency but it seems to me that they will increase business >> at the actual post offices! >> >> >> James Silverton >> Potomac, Maryland >> >> E-mail, with obvious alterations: >> not.jim.silverton.at.comcast.not > > For anything other than a standard letter I use the USPS web site and do > the click & ship mail option to print postage (shipping labels) on my > printer. Of course, you have to know the size of the package and the > weight, but it saves a trip to to the post office. > > Jill But... but... how are you supposed to meet women??? Standing between the velvet ropes has its advantages. ![]() Andy Mail Me to Maui Comoniwannalaia \ooo/ |
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