John Kuthe wrote:
>
> Cindy Hamilton wrote:
> > Bull's-Eye is both too sweet and too smoky for me.

Who would have guessed?
Smirky face there indicating not joking but certainly teasing.

>
> Dilute it with Maull's regular, which is basically flavorless! A supertaster friend of mine's fave!

If anyone ever wants to try the eastern NC vinegar bbq sauce,
make your own but a reasonably close copy can be achieved by
mixing pretty much any commercial bbq sauce with some plain
vinegar... about 1/3 vinegar to 2/3 bbq sauce.

Very popular in my area for pulled pork sandwiches and
topped with coleslaw or just plated with coleslaw on the side.

YMMV.

On Wed, 13 May 2020 12:48:00 -0400, Gary > wrote:

>John Kuthe wrote:
>>
>> Cindy Hamilton wrote:
>> > Bull's-Eye is both too sweet and too smoky for me.
>
>Who would have guessed?
>Smirky face there indicating not joking but certainly teasing.
>
>>
>> Dilute it with Maull's regular, which is basically flavorless! A supertaster friend of mine's fave!
>
>If anyone ever wants to try the eastern NC vinegar bbq sauce,
>make your own but a reasonably close copy can be achieved by
>mixing pretty much any commercial bbq sauce with some plain
>vinegar... about 1/3 vinegar to 2/3 bbq sauce.
>
>Very popular in my area for pulled pork sandwiches and
>topped with coleslaw or just plated with coleslaw on the side.

Pulled pork is what people who can't cook do with over cooked pork
roasts. That said tonight's dinner is a boneless center cut pork loin
roast sliced thin on Italian bread, slathered with home made tomato
sauce. We both like it with sliced cherry peppers... me with Crystal
Palace and diet Sprite... her with Belizean dark Rum and Coke with a
wedge of lime.
https://www.onebarrelrum.com/belizean-rum

Sheldon Martin wrote:
>
> Pulled pork is what people who can't cook do with over cooked pork
> roasts.

You've just never had a good pulled pork sandwich.

> That said tonight's dinner is a boneless center cut pork loin
> roast sliced thin on Italian bread, slathered with home made tomato
> sauce. We both like it with sliced cherry peppers...

Now see there? You've said more than once that making homemade
tomato sauce is TIAD and stupid. "Better to use canned
tomato sauce"

> me with Crystal Palace and diet Sprite...
> her with Belizean dark Rum and Coke with a wedge of lime.

The drinks sound nice but did yoose actually drink that
while eating those sandwiches? No wonder you enjoyed
the food. And then you both fell asleep, right?

On Thursday, May 14, 2020 at 9:14:40 AM UTC-4, Gary wrote:
> Sheldon Martin wrote:
> >
> > Pulled pork is what people who can't cook do with over cooked pork
> > roasts.
>
> You've just never had a good pulled pork sandwich.

You've just never had good pot roast.

Your position is getting a little wobbly.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Thursday, May 14, 2020 at 9:14:40 AM UTC-4, Gary wrote:
> > Sheldon Martin wrote:
> > >
> > > Pulled pork is what people who can't cook do with over cooked pork
> > > roasts.
> >
> > You've just never had a good pulled pork sandwich.
>
> You've just never had good pot roast.

You're correct, Cindy. I've never had a good pot roast.
But I've learned here how to make a better one. (?)
I might just go for one someday.

Sheldon should expand his horizon too.
I'll bet he would like a good pulled pork sandwich but
I doubt he'll ever try one.

On 2020-05-14 2:42 p.m., Gary wrote:
> Cindy Hamilton wrote:

>> You've just never had good pot roast.
>
> You're correct, Cindy. I've never had a good pot roast.
> But I've learned here how to make a better one. (?)
> I might just go for one someday.


I had one a couple years ago. I made it myself. As good as it was, I
had some many bad ones in the past that it's hard to get excited about it.

>
> Sheldon should expand his horizon too.
> I'll bet he would like a good pulled pork sandwich but
> I doubt he'll ever try one
He recently said it is a way to serve an overcooked pork roast. The
only pulled pork I have ever had was made with pork butt. I can't
imagine a pork butt cooked the way you would do a loin.
>

On Thu, 14 May 2020 09:13:36 -0400, Gary > wrote:

>Sheldon Martin wrote:
>>
>> Pulled pork is what people who can't cook do with over cooked pork
>> roasts.
>
>You've just never had a good pulled pork sandwich.

I would totally agree with that, chances are he has never attempted to
make one. It can take hours to smoke it then another couple of hours
to cook it. All the while you can make your own sauce to go on it.
>
>> That said tonight's dinner is a boneless center cut pork loin
>> roast sliced thin on Italian bread, slathered with home made tomato
>> sauce. We both like it with sliced cherry peppers...
>
>Now see there? You've said more than once that making homemade
>tomato sauce is TIAD and stupid. "Better to use canned
>tomato sauce"
>
>> me with Crystal Palace and diet Sprite...
>> her with Belizean dark Rum and Coke with a wedge of lime.
>
>The drinks sound nice but did yoose actually drink that
>while eating those sandwiches? No wonder you enjoyed
>the food. And then you both fell asleep, right?

--

____/~~~sine qua non~~~\____

On 5/13/2020 3:12 PM, Sheldon Martin wrote:
> On Wed, 13 May 2020 12:48:00 -0400, Gary > wrote:
>
>> John Kuthe wrote:
>>>
>>> Cindy Hamilton wrote:
>>>> Bull's-Eye is both too sweet and too smoky for me.
>>
>> Who would have guessed?
>> Smirky face there indicating not joking but certainly teasing.
>>
>>>
>>> Dilute it with Maull's regular, which is basically flavorless! A supertaster friend of mine's fave!
>>
>> If anyone ever wants to try the eastern NC vinegar bbq sauce,
>> make your own but a reasonably close copy can be achieved by
>> mixing pretty much any commercial bbq sauce with some plain
>> vinegar... about 1/3 vinegar to 2/3 bbq sauce.
>>
>> Very popular in my area for pulled pork sandwiches and
>> topped with coleslaw or just plated with coleslaw on the side.
>
> Pulled pork is what people who can't cook do with over cooked pork
> roasts. That said tonight's dinner is a boneless center cut pork loin
> roast sliced thin on Italian bread, slathered with home made tomato
> sauce. We both like it with sliced cherry peppers... me with Crystal
> Palace and diet Sprite... her with Belizean dark Rum and Coke with a
> wedge of lime.
> https://www.onebarrelrum.com/belizean-rum
>

Good cooks don't need to dull their taste buds with hard liquor in
order to stand the taste of their dishes .
--
Snag
Yes , I'm old
and crotchety - and armed .
Get outta my woods !

On Wed, 13 May 2020 12:48:00 -0400, Gary > wrote:

>John Kuthe wrote:
>>
>> Cindy Hamilton wrote:
>> > Bull's-Eye is both too sweet and too smoky for me.
>
>Who would have guessed?
>Smirky face there indicating not joking but certainly teasing.
>
>>
>> Dilute it with Maull's regular, which is basically flavorless! A supertaster friend of mine's fave!
>
>If anyone ever wants to try the eastern NC vinegar bbq sauce,
>make your own but a reasonably close copy can be achieved by
>mixing pretty much any commercial bbq sauce with some plain
>vinegar... about 1/3 vinegar to 2/3 bbq sauce.
>
>Very popular in my area for pulled pork sandwiches and
>topped with coleslaw or just plated with coleslaw on the side.
>
>YMMV.

If you are going to have pulled pork with a bbq sauce it damn sure
better be a mustard based bbq sauce!!!

--

____/~~~sine qua non~~~\____

wrote:
>

> >If anyone ever wants to try the eastern NC vinegar bbq sauce,
> >make your own but a reasonably close copy can be achieved by
> >mixing pretty much any commercial bbq sauce with some plain
> >vinegar... about 1/3 vinegar to 2/3 bbq sauce.
> >
> >Very popular in my area for pulled pork sandwiches and
> >topped with coleslaw or just plated with coleslaw on the side.
> >
> >YMMV.
>
> If you are going to have pulled pork with a bbq sauce it damn sure
> better be a mustard based bbq sauce!!!

That's just a regional preference. I've tried them all
except for the more southern mustard based. I'll give that
a try someday but so far I like the eastern NC vinegar best.

Probably because that's the first one I ever tried, plus go
to bbq place here and that's about all they sell.

I know that the KC bbq is heavy on tomato based sauce and I think
in Texas mostly they serve beef, not pork.

Heck, I like them all. I'm not picky.

On 5/14/2020 12:21 PM, Gary wrote:
> wrote:
>>
>
>>> If anyone ever wants to try the eastern NC vinegar bbq sauce,
>>> make your own but a reasonably close copy can be achieved by
>>> mixing pretty much any commercial bbq sauce with some plain
>>> vinegar... about 1/3 vinegar to 2/3 bbq sauce.
>>>
>>> Very popular in my area for pulled pork sandwiches and
>>> topped with coleslaw or just plated with coleslaw on the side.
>>>
>>> YMMV.
>>
>> If you are going to have pulled pork with a bbq sauce it damn sure
>> better be a mustard based bbq sauce!!!
>
> That's just a regional preference. I've tried them all
> except for the more southern mustard based. I'll give that
> a try someday but so far I like the eastern NC vinegar best.
>
I prefer a vinegar based BBQ sauce, too.

Jill

On 2020-05-14 12:46 p.m., jmcquown wrote:
> On 5/14/2020 12:21 PM, Gary wrote:
>> wrote:

>>>
>>> If you are going to have pulled pork with a bbq sauce it damn sure
>>> better be aÂ* mustard based bbq sauce!!!
>>
>> That's just a regional preference. I've tried them all
>> except for the more southern mustard based. I'll give that
>> a try someday but so far I like the eastern NC vinegar best.
>>
> I prefer a vinegar based BBQ sauce, too.

It sounds foreign to me but I could give it a try. When we came home
from Ottawa by way of NY state we stopped for supper at a Brazilian
restaurant and I opted for their roast pork that involved vinegar. It
sounded odd to me but I have to say it was pretty darned good.

On 5/14/2020 1:30 PM, Dave Smith wrote:
> On 2020-05-14 12:46 p.m., jmcquown wrote:
>> On 5/14/2020 12:21 PM, Gary wrote:
>>> wrote:
>
>>>>
>>>> If you are going to have pulled pork with a bbq sauce it damn sure
>>>> better be aÂ* mustard based bbq sauce!!!
>>>
>>> That's just a regional preference. I've tried them all
>>> except for the more southern mustard based. I'll give that
>>> a try someday but so far I like the eastern NC vinegar best.
>>>
>> I prefer a vinegar based BBQ sauce, too.
>
> It sounds foreign to me but I could give it a try. When we came home
> from Ottawa by way of NY state we stopped for supper at a Brazilian
> restaurant and I opted for their roast pork that involved vinegar. It
> sounded odd to me but I have to say it was pretty darned good.
>
I'm not a big fan of pulled pork sandwiches to begin with. I much
prefer grilled ribs. Dry ribs, not ribs slathered with sauce.

Back in TN when we had meetings at work they'd often have BBQ pulled
pork catered/delivered from Corky's BBQ. It was a build your own
sandwich setup in the conference room. They provided the sauce on the
side. Yes, thank you, please allow me to determine how much or how
little (or not at all) sauce to add to my sandwich. IIRC it was a
vinegar based sauce.

Of course there is that other peculiar Southern thing about putting cole
slaw on top of a pulled pork sandwich. I've never liked cole slaw. So
I much appreciated being able to make my own sandwich without cole slaw
already piled on top.

Jill

jmcquown wrote:
>
> Gary wrote:
> > That's just a regional preference. I've tried them all
> > except for the more southern mustard based. I'll give that
> > a try someday but so far I like the eastern NC vinegar best.
> >
> I prefer a vinegar based BBQ sauce, too.

Our only difference there is the cole slaw part. Everyone
has different tastes though so dumb of us here to claim
one is better than the other.

BTW Jill - I know that your area (SC) is known for the
mustard based bbq sauce. Have you ever tried it?

On 5/14/2020 2:45 PM, Gary wrote:
> jmcquown wrote:
>>
>> Gary wrote:
>>> That's just a regional preference. I've tried them all
>>> except for the more southern mustard based. I'll give that
>>> a try someday but so far I like the eastern NC vinegar best.
>>>
>> I prefer a vinegar based BBQ sauce, too.
>
> Our only difference there is the cole slaw part. Everyone
> has different tastes though so dumb of us here to claim
> one is better than the other.
>
> BTW Jill - I know that your area (SC) is known for the
> mustard based bbq sauce. Have you ever tried it?
>
Yes, I've tried it. Years ago. Not a fan of the mustard based sauce. I
don't go out to eat. I'm certainly not searching out BBQ joints.

There's a place on Saint Helena, right across from what used to be a
vegetable market and is now The Carolina Cider Company. They're both
closed due to the pandemic.

I don't buy take-out food. I buy groceries and cook at home. I can buy
ribs and make my own sauce (or not) if I'm in the mood for ribs. Pulled
pork sandwiches with mustard or vinegar based sauce, really not my thing.

Cabbage doesn't have to be turned into cole slaw.

Jill

On Thu, 14 May 2020 12:21:55 -0400, Gary > wrote:

wrote:
>>
>
>> >If anyone ever wants to try the eastern NC vinegar bbq sauce,
>> >make your own but a reasonably close copy can be achieved by
>> >mixing pretty much any commercial bbq sauce with some plain
>> >vinegar... about 1/3 vinegar to 2/3 bbq sauce.
>> >
>> >Very popular in my area for pulled pork sandwiches and
>> >topped with coleslaw or just plated with coleslaw on the side.
>> >
>> >YMMV.
>>
>> If you are going to have pulled pork with a bbq sauce it damn sure
>> better be a mustard based bbq sauce!!!
>
>That's just a regional preference. I've tried them all
>except for the more southern mustard based. I'll give that
>a try someday but so far I like the eastern NC vinegar best.
>
>Probably because that's the first one I ever tried, plus go
>to bbq place here and that's about all they sell.
>
>I know that the KC bbq is heavy on tomato based sauce and I think
>in Texas mostly they serve beef, not pork.
>
>Heck, I like them all. I'm not picky.

BBQ sauce on roast beef or roast pork is exactly like Heinz Red on a
grilled steak. I've never encountered any BBQ sauce, even home
concocted, that didn't ruin whatever meat it was applied too. Again,
pulled pork is how southerners salvage an over cooked roast.... they
hack it up like with mulching blades and drown it with some no account
slime. BBQ sauce is not something I keep at home... actually I'd be
very embarrased at the checkout for anyone to see me buying it.
A properly prepared roast beef needs nothing but ones appetite, same
for a pork roast. About the only condiment I like on pot roast and
meat loaf is horse radish. People who like pulled meat with bbq sauce
are the very same as who dress their hotdogs with ketchup. Yik

On Thursday, May 14, 2020 at 12:41:24 PM UTC-5, Sheldon wrote:
>
> Again,
> pulled pork is how southerners salvage an over cooked roast....
>
Wrong! It's not an overcooked roast. It is a seasoned piece of meat
that is smoked loooooow and sloooooow. Smoking it low and slow give the
collagen time to break down and make the meat fall off the bone tender.
>
> they
> hack it up like with mulching blades and drown it with some no account
> slime.
>
Not necessarily. Some restaurants do chop it and some just pull the
succulent meat apart. You can get chopped or pulled pork; your choice.
When I do a smoked Boston butt or buy barbecue at a bbq joint the sauce is
never on the meat. The different bottles of the sauce is there on the table
for the consumer to add if they prefer or none at all. Some folks like the
mild sauce while others like the 'blow your head off' variety. When I take pulled pork to our Fourth of July feast I tell whoever is having the
feast at their house to buy or make whatever sauces they like. I'm not going
to bring smoked pork drowned in whatever sauce _I_ like.
>
> BBQ sauce is not something I keep at home... actually I'd be
> very embarrased at the checkout for anyone to see me buying it.
>
It can be used in other dishes besides meat. But I'm not too fond of the
national brands on the supermarket shelves
>
> A properly prepared roast beef needs nothing but ones appetite, same
> for a pork roast.
>
It depends on what type of meat you're wanting to present. I'd never do a
smoked butt and try to present like I do a pork roast with apples and
kraut. But barbecue in Texas is mainly of the beef variety. The 4-legged
animal of choice in the South is pork.
>
> About the only condiment I like on pot roast and
> meat loaf is horse radish.
>
Again, a completely different dish with a completely different cooking
method.
>
> People who like pulled meat with bbq sauce
> are the very same as who dress their hotdogs with ketchup. Yik
>
Maybe someday you will get the chance to eat some authentic slooooow
cooked smoked pork. But again, there's no law, the barbecue sauce
police will not arrest you if you don't like it on your meat.

Sheldon Martin wrote:
>
> People who like pulled meat with bbq sauce
> are the very same as who dress their hotdogs with ketchup. Yik

LOL! You might have a point there, Sheldar

On all beef hotdogs, I add nothing at all.
Just the dog on fresh bun or bread. No condiments ever.
The dog taste is perfect to me and I won't mask it.

However with the cheaper dogs, I'll add many things.
Lately, it's mustard, relish, onions and....KETCHUP!
I ate two of those last night. YUM!

Other additions can be cheese and chili sauce.

And speaking of the dreaded ketchup. When I make a
meatloaf I don't add any to the mix but I really do
literally slather the outside with it before cooking.
The carmelized taste is amazing.

Only for topping before baking though, I won't add fresh
ketchup to leftovers.

On 2020-05-14 2:47 p.m., Gary wrote:
> Sheldon Martin wrote:
>>
>> People who like pulled meat with bbq sauce
>> are the very same as who dress their hotdogs with ketchup. Yik
>
> LOL! You might have a point there, Sheldar
>
> On all beef hotdogs, I add nothing at all.
> Just the dog on fresh bun or bread. No condiments ever.
> The dog taste is perfect to me and I won't mask it.
>
> However with the cheaper dogs, I'll add many things.
> Lately, it's mustard, relish, onions and....KETCHUP!
> I ate two of those last night. YUM!
>
> Other additions can be cheese and chili sauce.
>
> And speaking of the dreaded ketchup. When I make a
> meatloaf I don't add any to the mix but I really do
> literally slather the outside with it before cooking.
> The carmelized taste is amazing.
>
> Only for topping before baking though, I won't add fresh
> ketchup to leftovers.
>

As seldom as I use ketchup, meatloaf is one of the few things I do eat
it with. I add some to the mix, smear it in the pan, slather it on top
and use it as a condiment.

On Thursday, May 14, 2020 at 11:10:40 AM UTC-5, wrote:
>
> If you are going to have pulled pork with a bbq sauce it damn sure
> better be a mustard based bbq sauce!!!
>
Just because you like a mustard-based sauce doesn't mean everyone else in
the country must like it as well. That would be like me insisting everyone
who eats pulled pork must eat it on a gluten-laden bun. Both statements are
stupid, right? I thought so.

" wrote:
>
> On Thursday, May 14, 2020 at 11:10:40 AM UTC-5, wrote:
> >
> > If you are going to have pulled pork with a bbq sauce it damn sure
> > better be a mustard based bbq sauce!!!
> >
> Just because you like a mustard-based sauce doesn't mean everyone else in
> the country must like it as well. That would be like me insisting everyone
> who eats pulled pork must eat it on a gluten-laden bun. Both statements are
> stupid, right? I thought so.

He probably eats his bbq sandwiches on a bun made from
cauliflower. hehe hehh

On Thu, 14 May 2020 14:47:45 -0400, Gary > wrote:

" wrote:
>>
>> On Thursday, May 14, 2020 at 11:10:40 AM UTC-5, wrote:
>> >
>> > If you are going to have pulled pork with a bbq sauce it damn sure
>> > better be a mustard based bbq sauce!!!
>> >
>> Just because you like a mustard-based sauce doesn't mean everyone else in
>> the country must like it as well. That would be like me insisting everyone
>> who eats pulled pork must eat it on a gluten-laden bun. Both statements are
>> stupid, right? I thought so.
>
>He probably eats his bbq sandwiches on a bun made from
>cauliflower. hehe hehh


actually you would be correct

--

____/~~~sine qua non~~~\____

ChristKiller wrote:
>
> Gary wrote:
> >He probably eats his bbq sandwiches on a bun made from
> >cauliflower. hehe hehh
>
> actually you would be correct

:-D

On Thursday, May 14, 2020 at 6:10:40 AM UTC-10, wrote:
> On Wed, 13 May 2020 12:48:00 -0400, Gary > wrote:
>
> >John Kuthe wrote:
> >>
> >> Cindy Hamilton wrote:
> >> > Bull's-Eye is both too sweet and too smoky for me.
> >
> >Who would have guessed?
> >Smirky face there indicating not joking but certainly teasing.
> >
> >>
> >> Dilute it with Maull's regular, which is basically flavorless! A supertaster friend of mine's fave!
> >
> >If anyone ever wants to try the eastern NC vinegar bbq sauce,
> >make your own but a reasonably close copy can be achieved by
> >mixing pretty much any commercial bbq sauce with some plain
> >vinegar... about 1/3 vinegar to 2/3 bbq sauce.
> >
> >Very popular in my area for pulled pork sandwiches and
> >topped with coleslaw or just plated with coleslaw on the side.
> >
> >YMMV.
>
> If you are going to have pulled pork with a bbq sauce it damn sure
> better be a mustard based bbq sauce!!!
>
> --
>
> ____/~~~sine qua non~~~\____

Pulled pork is a popular dish on this rock. Mostly it's served with some shoyu or chili pepper water. The old Hawaiians used to cook pig by heating some rocks and then cooking the pig underground with the rocks. Some Hawaiians still do. I can't say how Taco Bell does it though.

https://www.amazon.com/photos/shared...emVJpCAgcmHrn6

On 2020 May 14, , dsi1 wrote
(in >):

> Pulled pork is a popular dish on this rock. Mostly it's served with some
> shoyu or chili pepper water. The old Hawaiians used to cook pig by heating
> some rocks and then cooking the pig underground with the rocks. Some
> Hawaiians still do. I can't say how Taco Bell does it though.

Ive eaten portions of whole subterannean cooked pig maybe five times in
my life. It was always excellent, but I preferred the goat. Ive only
eaten goat once, but Ill never forget it. It was cooked underground
along with a pig and a lamb by some bar in Silver Springs, NV in the
eighties. Im glad I went to the shindig. It was a last minute thing that
made an enduring impression.
Wondrous experiences like that are rare.

leo

On Thursday, May 14, 2020 at 8:21:44 PM UTC-5, Leo wrote:
>
> Ive eaten portions of whole subterannean cooked pig maybe five times in
> my life. It was always excellent, but I preferred the goat. Ive only
> eaten goat once, but Ill never forget it. It was cooked underground
> along with a pig and a lamb by some bar in Silver Springs, NV in the
> eighties. Im glad I went to the shindig. It was a last minute thing that
> made an enduring impression.
> Wondrous experiences like that are rare.
>
> Leo
>
I've had barbecued goat only once and yes, it was very, very good.

" wrote:
>
> I've had barbecued goat only once and yes, it was very, very good.

I petted a goat once and yes, it was very, very good (friendly).

On Thursday, May 14, 2020 at 3:21:44 PM UTC-10, Leo wrote:
> On 2020 May 14, , dsi1 wrote
> (in >):
>
> > Pulled pork is a popular dish on this rock. Mostly it's served with some
> > shoyu or chili pepper water. The old Hawaiians used to cook pig by heating
> > some rocks and then cooking the pig underground with the rocks. Some
> > Hawaiians still do. I can't say how Taco Bell does it though.
>
> Ive eaten portions of whole subterannean cooked pig maybe five times in
> my life. It was always excellent, but I preferred the goat. Ive only
> eaten goat once, but Ill never forget it. It was cooked underground
> along with a pig and a lamb by some bar in Silver Springs, NV in the
> eighties. Im glad I went to the shindig. It was a last minute thing that
> made an enduring impression.
> Wondrous experiences like that are rare.
>
> leo

I have heard that goat prepared over a fire is great stuff. My guess is that I'm more likely to eat dog than goat because there's a lot more Filipinos than Puerto Ricans here.

"Leo" wrote in message
vidual.Net...

On 2020 May 14, , dsi1 wrote
(in >):

> Pulled pork is a popular dish on this rock. Mostly it's served with some
> shoyu or chili pepper water. The old Hawaiians used to cook pig by heating
> some rocks and then cooking the pig underground with the rocks. Some
> Hawaiians still do. I can't say how Taco Bell does it though.

Ive eaten portions of whole subterannean cooked pig maybe five times in
my life. It was always excellent, but I preferred the goat. Ive only
eaten goat once, but Ill never forget it. It was cooked underground
along with a pig and a lamb by some bar in Silver Springs, NV in the
eighties. Im glad I went to the shindig. It was a last minute thing that
made an enduring impression.
Wondrous experiences like that are rare.

leo

===

You were very lucky) I doubt I would ever be so lucky in my
lifetime)




--
This email has been checked for viruses by AVG.
https://www.avg.com

On Wed, 13 May 2020 12:48:00 -0400, Gary > wrote:

>John Kuthe wrote:
>>
>> Cindy Hamilton wrote:
>> > Bull's-Eye is both too sweet and too smoky for me.
>
>Who would have guessed?
>Smirky face there indicating not joking but certainly teasing.

Can you stop using that *** word, unless you're ***?