As seen on TV stuffed French toast.

"Everyday Cooking."

A stuffed French toast.

I don't like the method of using thick sliced bread and then making a pocket
and stuffing a tiny bit of whatever in it. That creates an oddball bulge that
won't cook evenly in the pan.

I make ordinary French toast, then after the first flip, add two slices of
cheese to one done side. When both sides are done I flip the other toasted
slice on top of the cheese'd one. It'll melt very well, beyond the melt it
has already.

Then plate and spread the topside with pesto or guacamole (I made one of
each), and serve.

Andy
--
Watching the final Lawrence Welk show from 1971 on PBS.

On Sun, 30 Aug 2009 15:06:20 -0500, Andy wrote:

> As seen on TV stuffed French toast.
>
> "Everyday Cooking."


Uh, is that a real TV show? I don't think so.

> A stuffed French toast.
>
> I don't like the method of using thick sliced bread and then making a pocket
> and stuffing a tiny bit of whatever in it. That creates an oddball bulge that
> won't cook evenly in the pan.
>
> I make ordinary French toast, then after the first flip, add two slices of
> cheese to one done side. When both sides are done I flip the other toasted
> slice on top of the cheese'd one. It'll melt very well, beyond the melt it
> has already.
>
> Then plate and spread the topside with pesto or guacamole (I made one of
> each), and serve.

Oh. My. God.

-sw

"Sqwertz" > wrote in message
...
> On Sun, 30 Aug 2009 15:06:20 -0500, Andy wrote:
>
>> As seen on TV stuffed French toast.
>>
>> "Everyday Cooking."
>
>
> Uh, is that a real TV show? I don't think so.
>
>> A stuffed French toast.
>>
>> I don't like the method of using thick sliced bread and then making a
>> pocket
>> and stuffing a tiny bit of whatever in it. That creates an oddball bulge
>> that
>> won't cook evenly in the pan.
>>
>> I make ordinary French toast, then after the first flip, add two slices
>> of
>> cheese to one done side. When both sides are done I flip the other
>> toasted
>> slice on top of the cheese'd one. It'll melt very well, beyond the melt
>> it
>> has already.
>>
>> Then plate and spread the topside with pesto or guacamole (I made one of
>> each), and serve.
>
> Oh. My. God.

lol

Sqwertz wrote:
>
> On Sun, 30 Aug 2009 15:06:20 -0500, Andy wrote:
>
> > As seen on TV stuffed French toast.
> >
> > "Everyday Cooking."
>
> Uh, is that a real TV show? I don't think so.

He's probably confused it with "Everyday Food".

> > A stuffed French toast.
> >
> > I don't like the method of using thick sliced bread and then making a pocket
> > and stuffing a tiny bit of whatever in it. That creates an oddball bulge that
> > won't cook evenly in the pan.
> >
> > I make ordinary French toast, then after the first flip, add two slices of
> > cheese to one done side. When both sides are done I flip the other toasted
> > slice on top of the cheese'd one. It'll melt very well, beyond the melt it
> > has already.
> >
> > Then plate and spread the topside with pesto or guacamole (I made one of
> > each), and serve.
>
> Oh. My. God.

And then he dips it in chocolate.

White chocolate. :-)

On Sun, 30 Aug 2009 13:58:16 -0700, Mark Thorson wrote:

> He's probably confused

You can say that again.

-sw

On Sun, 30 Aug 2009 13:58:16 -0700, Mark Thorson >
wrote:

>Sqwertz wrote:
>>
>> On Sun, 30 Aug 2009 15:06:20 -0500, Andy wrote:
>>
>> > As seen on TV stuffed French toast.
>> >
>> > "Everyday Cooking."
>>
>> Uh, is that a real TV show? I don't think so.
>
>He's probably confused it with "Everyday Food".

I watched Everyday Food today and liked the chicken stew with
dumplings, but the chicken & dumpling recipe on
http://www.pbs.org/everydayfood/recipes/ site isn't the one I saw
today.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> On Sun, 30 Aug 2009 13:58:16 -0700, Mark Thorson >
> wrote:
>
> >Sqwertz wrote:
> >>
> >> On Sun, 30 Aug 2009 15:06:20 -0500, Andy wrote:
> >>
> >> > As seen on TV stuffed French toast.
> >> >
> >> > "Everyday Cooking."
> >>
> >> Uh, is that a real TV show? I don't think so.
> >
> >He's probably confused it with "Everyday Food".
>
> I watched Everyday Food today and liked the chicken stew with
> dumplings, but the chicken & dumpling recipe on
> http://www.pbs.org/everydayfood/recipes/ site isn't the one I saw
> today.

I saw that show too. It looked intriguing.
I haven't had chicken-and-dumplings since
I was a kid. It's not my favorite food,
but I like it and wouldn't mind having it
again. It's probably too much work just to
make one portion for me. I don't often eat
at restaurants, but I might if I knew a place
that offered it. Though I think it's the sort
of food like meatloaf that you don't often see
in restaurants. Maybe Val's in Alviso would
have it. (That's a really weird restaurant.)

One the other hand, I have to get more serious
about avoiding gout. My last attack seems to
have left a permanent stiffness in one of my
feet. I fear I might have a tophus. I might
be avoiding meat in the future.

On Aug 30, 3:06*pm, Andy > wrote:
> As seen on TV stuffed French toast.
>
> "Everyday Cooking."
>
> A stuffed French toast.
>
> I don't like the method of using thick sliced bread and then making a pocket
> and stuffing a tiny bit of whatever in it. That creates an oddball bulge that
> won't cook evenly in the pan.
>
> I make ordinary French toast, then after the first flip, add two slices of
> cheese to one done side. When both sides are done I flip the other toasted
> slice on top of the cheese'd one. It'll melt very well, beyond the melt it
> has already.
>
> Then plate and spread the topside with pesto or guacamole (I made one of
> each), and serve.

There's not enough booze in the world to make me live inside of your
mind.

On Sun, 30 Aug 2009 16:57:11 -0700, Mark Thorson >
wrote:

>I saw that show too. It looked intriguing.
>I haven't had chicken-and-dumplings since
>I was a kid. It's not my favorite food,
>but I like it and wouldn't mind having it
>again. It's probably too much work just to
>make one portion for me. I don't often eat
>at restaurants, but I might if I knew a place
>that offered it. Though I think it's the sort
>of food like meatloaf that you don't often see
>in restaurants. Maybe Val's in Alviso would
>have it. (That's a really weird restaurant.)

Mark, it's not complicated! Do what they showed. I had chicken with
skin on it so I did the Galloping Gourmet way of doing chicken... I
sweated it and got lots of liquid. I wanted a little more so I thawed
some stock. Dropped dumplings usually thicken the sock enough for me
but today I added a little extra flour... which turned out to be
unneeded.
>
>One the other hand, I have to get more serious
>about avoiding gout. My last attack seems to
>have left a permanent stiffness in one of my
>feet. I fear I might have a tophus. I might
>be avoiding meat in the future.

I don't know what trophus is, but I know about gout. Hubby gets it.
That's one of the reasons why I'm cooking so much chicken these days.
You'd be surprised how many people here have gout. I noticed even one
woman here has it. Crossing fingers and hoping I don't get it too.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> On Sun, 30 Aug 2009 16:57:11 -0700, Mark Thorson >
> wrote:
>
> >One the other hand, I have to get more serious
> >about avoiding gout. My last attack seems to
> >have left a permanent stiffness in one of my
> >feet. I fear I might have a tophus. I might
> >be avoiding meat in the future.
>
> I don't know what trophus is, but I know about gout. Hubby gets it.
> That's one of the reasons why I'm cooking so much chicken these days.
> You'd be surprised how many people here have gout. I noticed even one
> woman here has it. Crossing fingers and hoping I don't get it too.

My recent gout attack was caused by eating too much
chicken. And I didn't think it was that much.

On Sun, 30 Aug 2009 21:23:50 -0700, Mark Thorson >
wrote:

>My recent gout attack was caused by eating too much
>chicken. And I didn't think it was that much.

OMG.... I don't know what to say! I haven't heard of that. It's
usually shellfish or red meat (if it's not booze). It sounds like
gout will get you if you pig out on anything. UGH. We're on a fish
and chicken diet because that's what hubby can tolerate. I am not a
fish lover. Fortunately, I like chicken a lot.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> I don't know what trophus is, but I know about gout. Hubby gets it.
> That's one of the reasons why I'm cooking so much chicken these days.
> You'd be surprised how many people here have gout. I noticed even one
> woman here has it. Crossing fingers and hoping I don't get it too.

I wonder how water intake would affect Gout? Seems to me it'd help flush
the uric acid from your system if you drank enough?

I dunno.

I rarely drink anything but water (and alcohol) so consume about 1
gallon of water per day on average...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
sf > wrote:

> Fortunately, I like chicken a lot.

There is so much you can do with it. :-) I can think of at least a
couple of dozen ways to prepare it just off the top of my head...

I love it too and don't prepare it nearly as much as I should.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> sf > wrote:
>
>> I don't know what trophus is, but I know about gout. Hubby gets it.
>> That's one of the reasons why I'm cooking so much chicken these days.
>> You'd be surprised how many people here have gout. I noticed even one
>> woman here has it. Crossing fingers and hoping I don't get it too.
>
> I wonder how water intake would affect Gout? Seems to me it'd help flush
> the uric acid from your system if you drank enough?
>
> I dunno.
>
> I rarely drink anything but water (and alcohol) so consume about 1
> gallon of water per day on average...

Om - I had gout for a short spell due to way to much red meat for a long
period of time.

Cherry juice was a god send. It took the pain level from a week, to a
couple of days. And yes, I know how much the pain from that affliction
is. I could document the wanting to cry period. For others reading this?
I'd have rather had a broken ankle, and had to walk out of a canyon to
get help. That is how much a bout of gout hurts. And yes, I've dealt
with both, so I can compare.

Bob

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > sf > wrote:
> >
> >> I don't know what trophus is, but I know about gout. Hubby gets it.
> >> That's one of the reasons why I'm cooking so much chicken these days.
> >> You'd be surprised how many people here have gout. I noticed even one
> >> woman here has it. Crossing fingers and hoping I don't get it too.
> >
> > I wonder how water intake would affect Gout? Seems to me it'd help flush
> > the uric acid from your system if you drank enough?
> >
> > I dunno.
> >
> > I rarely drink anything but water (and alcohol) so consume about 1
> > gallon of water per day on average...
>
> Om - I had gout for a short spell due to way to much red meat for a long
> period of time.
>
> Cherry juice was a god send. It took the pain level from a week, to a
> couple of days. And yes, I know how much the pain from that affliction
> is. I could document the wanting to cry period. For others reading this?
> I'd have rather had a broken ankle, and had to walk out of a canyon to
> get help. That is how much a bout of gout hurts. And yes, I've dealt
> with both, so I can compare.
>
> Bob

Wow. I feel for you Bob! I just hope I never have to deal with it... So
far, I've been lucky. It seems to afflict men more than women.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Mon, 31 Aug 2009 03:39:19 -0500, Omelet >
wrote:

>I wonder how water intake would affect Gout? Seems to me it'd help flush
>the uric acid from your system if you drank enough?

Hubby has always been a big water drinker. I'd feel like I was
floating away if I drank as much water as he did pre-gout... but it
didn't matter, he got gout anyway.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 31 Aug 2009 04:51:11 -0400, Bob Muncie >
wrote:

>Cherry juice was a god send.

Now I know how that rickety cherry juice stand on the way to Sonoma
has survived all these years. Gout sufferers buy it!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 30, 4:37*pm, Sqwertz > wrote:
> On Sun, 30 Aug 2009 15:06:20 -0500, Andy wrote:
> > As seen on TV stuffed French toast.
>
> > "Everyday Cooking."
>
> Uh, is that a real TV show? *I don't think so.
>
> > A stuffed French toast.
>
> > I don't like the method of using thick sliced bread and then making a pocket
> > and stuffing a tiny bit of whatever in it. That creates an oddball bulge that
> > won't cook evenly in the pan.
>
> > I make ordinary French toast, then after the first flip, add two slices of
> > cheese to one done side. When both sides are done I flip the other toasted
> > slice on top of the cheese'd one. It'll melt very well, beyond the melt it
> > has already.
>
> > Then plate and spread the topside with pesto or guacamole (I made one of
> > each), and serve.
>
> Oh. * *My. * *God.
>
> -sw

Think of it as a *******ized Ruben and it's not all _that_ bad an
image.

John Kane Kingston ON Canada

On 2009-08-31, sf > wrote:

> Now I know how that rickety cherry juice stand on the way to Sonoma
> has survived all these years. Gout sufferers buy it!

Only if they're rubes.

Haven't you wised your hubby up to allopurinol, yet!? Are you trying
to keep him an invalid on purpose?


It's simple:
gout - allopurinol = grief
gout + allopurinol = no gout!!

What don't you understand?

C'mon, sf. Give the guy a break.

nb

Omelet wrote:
>
> In article >,
> sf > wrote:
>
> > I don't know what trophus is, but I know about gout. Hubby gets it.
> > That's one of the reasons why I'm cooking so much chicken these days.
> > You'd be surprised how many people here have gout. I noticed even one
> > woman here has it. Crossing fingers and hoping I don't get it too.
>
> I wonder how water intake would affect Gout? Seems to me it'd help flush
> the uric acid from your system if you drank enough?

Yes, it does. If I don't drink a lot of it,
that can trigger gout too.

sf wrote:
>
> On Sun, 30 Aug 2009 21:23:50 -0700, Mark Thorson >
> wrote:
>
> >My recent gout attack was caused by eating too much
> >chicken. And I didn't think it was that much.
>
> OMG.... I don't know what to say! I haven't heard of that. It's
> usually shellfish or red meat (if it's not booze). It sounds like
> gout will get you if you pig out on anything. UGH. We're on a fish
> and chicken diet because that's what hubby can tolerate. I am not a
> fish lover. Fortunately, I like chicken a lot.

I've never found any difference among meats in their
gout-producing punch, except that dried meats like
salami are more powerful. Which of course makes sense,
because when the water is removed, the meat becomes
more concentrated.

According to Wikipedia, meats are more likely to
produce gout than other protein sources like cheese
because meats contain mitochondira, which raise
their nucleic acid content. That makes sense to me.

On Mon, 31 Aug 2009 16:34:19 GMT, notbob > wrote:

>Haven't you wised your hubby up to allopurinol, yet!? Are you trying
>to keep him an invalid on purpose?

I keep telling him about it, but he doesn't want to take any more
pills... especially something as hard on your innards as that one is.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 2009-08-31, sf > wrote:

> I keep telling him about it, but he doesn't want to take any more
> pills... especially something as hard on your innards as that one is.

Hard, how? I've taken it for years with no adverse effects on my
"innards".

OTOH, I will admit to a curious side effect I've suffered. It appears
the side effect, for me, is muscle fatigue. IOW, some muscles,
usually arms/shoulders, suffer a similar effects to lactose build-up
(you med types, help me), where muscles hurt for a few days after
working them strenuously after not working them for a long while.
Think your stomach muscles after doing sit-ups after yrs of not doing
sit-ups. LOL...... I know you all know how that is.

Anyway, that goes away after time. The point is, so does the gout.
I'm talking no gout for over 12 yrs!! Twelve years of abusing my gout
prone bod every way I can think of. Booze, anchovies, meats, etc.

If you need more detail.....

nb

On Mon, 31 Aug 2009 18:39:31 GMT, notbob > wrote:

>Hard, how? I've taken it for years with no adverse effects on my
>"innards".

I'm not the one with gout. I'd take any pill they gave me if I could
be pain free. I don't know what body part processes those pills...
liver, kidney? He says what he takes now doesn't make him feel very
well and he doesn't want another pill that will do the same. <shrug>
It's up to him. I remind him every time I see it mentioned here or in
chat. He's starting to consider it, but he's no where near actually
talking to his Dr. about it.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 2009-08-31, sf > wrote:
> On Mon, 31 Aug 2009 18:39:31 GMT, notbob > wrote:
>

> He says what he takes now doesn't make him feel very
> well and he doesn't want another pill that will do the same. <shrug>

Sounds like the med he's taking now is the problem, not some other med
he's never tried.

Whatever. His gout.

nb

notbob wrote:
> On 2009-08-31, sf > wrote:
>> On Mon, 31 Aug 2009 18:39:31 GMT, notbob > wrote:
>>
>
>> He says what he takes now doesn't make him feel very
>> well and he doesn't want another pill that will do the same. <shrug>
>
> Sounds like the med he's taking now is the problem, not some other med
> he's never tried.
>
> Whatever. His gout.
>
> nb

nb and sf,

I was only offering a generic aid to an affliction that causes great pain.

Myself, I occasionally eat way to much red meet. When My ankles feel
like there is glass in the socket, the cherry juice stops the pain in a
day or so.

Just saying...

Bob

notbob wrote:
> On 2009-08-31, sf > wrote:
>
>> I keep telling him about it, but he doesn't want to take any more
>> pills... especially something as hard on your innards as that one is.
>
> Hard, how? I've taken it for years with no adverse effects on my
> "innards".
>
> OTOH, I will admit to a curious side effect I've suffered. It appears
> the side effect, for me, is muscle fatigue. IOW, some muscles,
> usually arms/shoulders, suffer a similar effects to lactose build-up
> (you med types, help me), where muscles hurt for a few days after
> working them strenuously after not working them for a long while.
> Think your stomach muscles after doing sit-ups after yrs of not doing
> sit-ups. LOL...... I know you all know how that is.
>
> Anyway, that goes away after time. The point is, so does the gout.
> I'm talking no gout for over 12 yrs!! Twelve years of abusing my gout
> prone bod every way I can think of. Booze, anchovies, meats, etc.
>
> If you need more detail.....
>
> nb
>


I've been taking it about 6 years and have noticed no side effects.
My gout was largely an effect of a thiazide diuretic, taken for blood
pressure.

gloria p

Bob Muncie wrote:
> notbob wrote:
>> On 2009-08-31, sf > wrote:
>>> On Mon, 31 Aug 2009 18:39:31 GMT, notbob > wrote:
>>>
>>
>>> He says what he takes now doesn't make him feel very
>>> well and he doesn't want another pill that will do the same. <shrug>
>>
>> Sounds like the med he's taking now is the problem, not some other med
>> he's never tried.
>> Whatever. His gout.
>>
>> nb
>
> nb and sf,
>
> I was only offering a generic aid to an affliction that causes great pain.
>
> Myself, I occasionally eat way to much red meet. When My ankles feel
> like there is glass in the socket, the cherry juice stops the pain in a
> day or so.
>
> Just saying...
>
> Bob
meet^meat

On Mon, 31 Aug 2009 16:37:25 -0400, Bob Muncie >
wrote:

>Myself, I occasionally eat way to much red meet. When My ankles feel
>like there is glass in the socket, the cherry juice stops the pain in a
>day or so.
>
>Just saying...

Thanks, Bob... cherry juice is something he'll try - I asked (and he
doesn't like cherries).

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Mon, 31 Aug 2009 16:37:25 -0400, Bob Muncie >
> wrote:
>
>> Myself, I occasionally eat way to much red meet. When My ankles feel
>> like there is glass in the socket, the cherry juice stops the pain in a
>> day or so.
>>
>> Just saying...
>
> Thanks, Bob... cherry juice is something he'll try - I asked (and he
> doesn't like cherries).
>

I hope his pain goes away soon. There is not much worse pain that I know
of past the gout. I've had broken bones that sincerely did not bother me
in contrast. The broken glass thing is an accurate analogy. I also am
pretty much a vegetarian when a bout occurs. I think that helps also.

And yes... make him suck down the cherry juice. It will make a
difference over time.

Your pal,

Bob

On 2009-08-31, Bob Muncie > wrote:

> And yes... make him suck down the cherry juice. It will make a
> difference over time.

Sorry. It will not.

Quit clowning around and pay to consult a specialist, a good
rheumatologist. Gout is identifiable and treatable, but not by old
wive's tales of cherry juiice on a cooking newsgroup. Been there,
done that, suffered through that excruciating gouty episode. Get
professional help.

nb

On 2009-08-31, Gloria P > wrote:

> I've been taking it about 6 years and have noticed no side effects.
> My gout was largely an effect of a thiazide diuretic, taken for blood
> pressure.

I've talked to a couple specialists. My side effects are totally
unkown them. Whatever. I notice the longer I take allopurinol, the
more the effects subside. If no one else suffers from them, all the
better!

nb

On Mon, 31 Aug 2009 17:45:53 -0400, Bob Muncie >
wrote:

>I hope his pain goes away soon.

He doesn't have gout at the moment, thanks.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 31 Aug 2009 14:53:52 -0600, Gloria P >
wrote:

>I've been taking it about 6 years and have noticed no side effects.
>My gout was largely an effect of a thiazide diuretic, taken for blood
>pressure.

Hubby suspects his is due to another medication too. I forget which
one, but he takes blood pressure and cholesterol medications. I wish
I could get him to take it, but apparently he will take excruciating
pain with degenerating joints over a medication to alleviate all of
that. Better him than me.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 30, 3:37*pm, Sqwertz > wrote:
> On Sun, 30 Aug 2009 15:06:20 -0500, Andy wrote:
> > As seen on TV stuffed French toast.
>
> > "Everyday Cooking."
>
> Uh, is that a real TV show? *I don't think so.
>
> > A stuffed French toast.
>
> > I don't like the method of using thick sliced bread and then making a pocket
> > and stuffing a tiny bit of whatever in it. That creates an oddball bulge that
> > won't cook evenly in the pan.
>
> > I make ordinary French toast, then after the first flip, add two slices of
> > cheese to one done side. When both sides are done I flip the other toasted
> > slice on top of the cheese'd one. It'll melt very well, beyond the melt it
> > has already.
>
> > Then plate and spread the topside with pesto or guacamole (I made one of
> > each), and serve.
>
> Oh. * *My. * *God.

He whips of a tiny batch of guacamole* to put on top of his "French"
grilled cheese sandwich. Are you calling Andy a liar?

* Made from special tiny avocados
>
> -sw

--Bryan

notbob wrote:
> On 2009-08-31, Bob Muncie > wrote:
>
>> And yes... make him suck down the cherry juice. It will make a
>> difference over time.
>
> Sorry. It will not.
>
> Quit clowning around and pay to consult a specialist, a good
> rheumatologist. Gout is identifiable and treatable, but not by old
> wive's tales of cherry juiice on a cooking newsgroup. Been there,
> done that, suffered through that excruciating gouty episode. Get
> professional help.
>
> nb
>
nb -

Thanks for being excruciatingly not nice, or appreciative.

But in my personal experience (hint, hint for those not listening, I
actually experienced the condition so have a valid opinion.).

The Cherry juice helps (at least for me).

Regards,

Bob

On 2009-08-31, Bob Muncie > wrote:

> Thanks for being excruciatingly not nice, or appreciative.

Fine. Drink your cherry juice. Your gout.

nb

notbob wrote:
> On 2009-08-31, Bob Muncie > wrote:
>
>> Thanks for being excruciatingly not nice, or appreciative.
>
> Fine. Drink your cherry juice. Your gout.
>
> nb

nb - Sorry we could not be good friends. I would have liked that I think.

Bob

On 2009-09-01, Bob Muncie > wrote:

> nb - Sorry we could not be good friends. I would have liked that I think.

We can't be friends cuz we disagree about the efficacy of a cherries?
Wow. Harsh.

nb

notbob wrote:
> On 2009-09-01, Bob Muncie > wrote:
>
>> nb - Sorry we could not be good friends. I would have liked that I think.
>
> We can't be friends cuz we disagree about the efficacy of a cherries?
> Wow. Harsh.
>
> nb

Thanks nb.. and yes, I admit to being stupid at times.. haven't slept
since Saturday morning.

I already consider you a friend if you can forget the occasional stupid
things I post.

Bob