Anthony wrote:
> Well I've tried diligently to introduce sheep meat to our diet - I've made
> leg of lamb, lamb chops, rack of lamb, lamb curry, you name it. But my
> conclusion is that meat from the pig and the cow are easier to prepare and
> to cook and generally give better results. Soooooo................Good bye
> Dolly.
>
>

Taste better too.. YMMV

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

Well I've tried diligently to introduce sheep meat to our diet - I've made
leg of lamb, lamb chops, rack of lamb, lamb curry, you name it. But my
conclusion is that meat from the pig and the cow are easier to prepare and
to cook and generally give better results. Soooooo................Good bye
Dolly.

Anthony wrote:

> Well I've tried diligently to introduce sheep meat to our diet - I've made
> leg of lamb, lamb chops, rack of lamb, lamb curry, you name it. But my
> conclusion is that meat from the pig and the cow are easier to prepare and
> to cook and generally give better results. Soooooo................Good bye
> Dolly.

What have you done wrong? I find lamb no more work to prepare than beef or
pork and usually get excellent results. Leg of lamb is my favourite cut of
meat for roasting, and I would rather have grilled lamb loin chops than a
steak any day.

"Dave Smith" > wrote in message
...
> Anthony wrote:
>
> > Well I've tried diligently to introduce sheep meat to our diet - I've
made
> > leg of lamb, lamb chops, rack of lamb, lamb curry, you name it. But my
> > conclusion is that meat from the pig and the cow are easier to prepare
and
> > to cook and generally give better results. Soooooo................Good
bye
> > Dolly.
>

I've been feeling the same way. I always liked lamb but hadn't seen any in
the stores lately. So I bought some from a local organic farmer. It's fatty,
tastes unpleasant, and stinks up the house when I cook it. But I remember
Mom once saying that when she was a kid and WWII rationing was going on, one
of the neighbors used to stink up the whole neighborhood cooking mutton. Now
I wonder if I bought rather elderly lamb and it really makes that much
difference. Does anyone here know how to tell if what's for sale is lamb or
mutton?

Kathy

"Dave Smith" > wrote in message
...
>
> What have you done wrong? I find lamb no more work to prepare than beef
or
> pork and usually get excellent results. Leg of lamb is my favourite cut
of
> meat for roasting, and I would rather have grilled lamb loin chops than a
> steak any day.
>
Just a case of chacun a son gout, I think. From now on I'm going to have
lamb only at restaurants where I know the chef to be reliable. At home,
it's gonna be beef and pork.

"Steve Wertz" > wrote in message
news
> On Wed, 10 Mar 2004 22:35:48 GMT, "Kathy" > wrote:
>
> >Does anyone here know how to tell if what's for sale is lamb or
> >mutton?

Lamb is smaller and lighter in colour. When cooked lamb is "sweeter" and
less gamey, and more tender than mutton. Lamb is good prepared in almost
any way including roasting and grilling (depending on cut) whereas older
beasts are better stewed to tenderise them. The strong flavour of older
sheep meats may require special attention and be less attractive to those
who are used to more bland meats.
>
> Sheep/Mutton is inedible. You'd know if you got an old lamb. It
> wouldn't be anything like lamb. It's not possible for a retailer
> to sell mutton as lamb.
>
> -sw

Mutton is not inedible unless you treat it like it was lamb. Would you say
shin of beef or chuck steak was inedible just because it is a little chewy
when treated like eye fillet?

It is quite possible for an unscrupulous retailer to sell, or attempt to
sell, more aged sheep as lamb. In some places lamb meat is marked at the
abattoir specifically to try to prevent this substiution. However this is
generally to prevent hogget (which might be called two-tooth) being confused
with lamb not the older mutton, because as you infer mutton is fairly
obviously different once you have seen them both.

David

On Thu, 11 Mar 2004 07:41:23 GMT, sf wrote:

> Be careful... people can actually be allergic to lamb! If
> they aren't allergic, it can be the last red meat that "old
> people" give up.

People can be allergic to almost anything. Doh!
--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

On Wed, 10 Mar 2004 22:35:48 GMT, "Kathy" >
wrote:

> "Dave Smith" > wrote in message
> ...
> > Anthony wrote:
> >
> > > Well I've tried diligently to introduce sheep meat to our diet

Be careful... people can actually be allergic to lamb! If
they aren't allergic, it can be the last red meat that "old
people" give up.

> > > - I've made
> > > leg of lamb, lamb chops, rack of lamb, lamb curry, you name it. But my
> > > conclusion is that meat from the pig and the cow are easier to prepare
> > > and to cook and generally give better results.
> > > Soooooo................Good
> > > bye
> > > Dolly.
> >
>
> I've been feeling the same way. I always liked lamb but hadn't seen any in
> the stores lately. So I bought some from a local organic farmer. It's fatty,
> tastes unpleasant, and stinks up the house when I cook it.

You're cooking it (fatty meat) with the heat too high,
that's why it stinks.

> I remember
> Mom once saying that when she was a kid and WWII rationing was going on, one
> of the neighbors used to stink up the whole neighborhood cooking mutton. Now
> I wonder if I bought rather elderly lamb and it really makes that much
> difference. Does anyone here know how to tell if what's for sale is lamb or
> mutton?
>

If you're in the US, we have "Truth in Labeling" here. If
you're not, you're at the whim of your country's laws.

As far as lamb is concerned, I used to hear that any lamb
over 6 months had a mutton flavor, then I heard that there
was a window in the first year where they tasted funny...
after that they tasted fine. Now, I don't know what to
believe.

All I know is that there IS a difference between grass and
grain fed AND that every New Zealand/Australian lamb I've
ever tried tasted like mutton... until last year.




Practice safe eating - always use condiments

On Thu, 11 Mar 2004 03:22:32 GMT, MisNomer > wrote:

>We learned to cook lamb in highschool. It was very good! Little bit of
>oregano, basil, garlic ... mmmmmmmmmmmmmmm..... if it wasn't so expensive up
>here, Calgary, i would cook it. Roast leg of lamb... goodness haven't had that
>since the greek boyfriend .....

I had a Greek (of Greek descent, that is) friend who said he liked
beef because it didn't taste like lamb. :-)

Anthony > wrote:
> Well I've tried diligently to introduce sheep meat to our diet - I've made
> leg of lamb, lamb chops, rack of lamb, lamb curry, you name it. But my
> conclusion is that meat from the pig and the cow are easier to prepare and
> to cook and generally give better results. Soooooo................Good bye

To each his own. I don't see how lamb is any more difficult or easier to
cook than any other meat. Lamb chops are one of my favorites and they are
incredibly easy to prepare in a variety of different ways. I like to sprinkle
Penzy's lamb seasoning blend on lamb chops and pop them under a broiler. What's
difficult about that?

> wrote in message ...
> Anthony > wrote:
> > Well I've tried diligently to introduce sheep meat to our diet - I've
made
> > leg of lamb, lamb chops, rack of lamb, lamb curry, you name it. But my
> > conclusion is that meat from the pig and the cow are easier to prepare
and
> > to cook and generally give better results. Soooooo................Good
bye
>
> To each his own. I don't see how lamb is any more difficult or easier to
> cook than any other meat. Lamb chops are one of my favorites and they are
> incredibly easy to prepare in a variety of different ways. I like to
sprinkle
> Penzy's lamb seasoning blend on lamb chops and pop them under a broiler.
What's
> difficult about that?

Nothing at all in my book (apart from getting hold of Penzey's spices in
Ireland - I sometimes use Schwarz Lamb Seasoning mix on a joint or chops).
Lamb is one of my favourite foods, and living in the west of Ireland, I'm
surrounded by it - on the hoof and in the shops. Right now we're getting the
very early spring lambs - so tender they melt in the mouth - and nothing
strong about the taste at all. I've got four lamb shanks sitting in the
fridge waiting to be braised in some Guinness tomorrow night - but my
favourite, Greek inspired, way of eating lamb is as follows:

Get a leg joint, and rub half a garlic clove all over it. Sprinkle on some
powdered cinnamon, and sit it on top of some sprigs of fresh mint in a
roasting dish, over which you've laid a large piece of foil (big enough to
bring up and over the lamb, with a seal at the top). Squish a couple more
garlic cloves, and press on to the outside of the lamb. Squeeze the juice of
a lemon over, then drizzle on some EVOO. Put sprigs of fresh oregano on each
side of the joint, and pop some on top. Bring the sides of the foil up, and
turn over a few times to seal (so the meat is totally enclosed). Put into a
medium oven, and cook until the meat is falling off the bone. Then open the
foil up, fold it back, and return the dish to the oven for a further 20 - 30
minutes, until the lamb browns nicely. Best eaten with freshly made bread,
using fingers.

I like lamb cutlets pink, but there's a lot to be said for really well done
lamb, too (much more than can be said for well done beef, which is an
abomination ). If I could choose only one meat to eat, it'd be lamb - but
from what I can tell, lamb in the US is a bit different from what I'm used
to. I like mutton, too, but it's hard to get hold of. I think of it as a
'gamey' meat - probably a bit of an acquired taste - it stands up to robust
sauces very well - especially Cumberland sauce, I find.

Are there any areas of the US where lamb is common? I've got the impression
from this NG that it's a bit of a rarity there, and expensive when you can
find it - is this right?

Jo


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.614 / Virus Database: 393 - Release Date: 05/03/04

"Darkginger" > wrote in message >...
> > wrote in message ...
> > Anthony > wrote:
> > > Well I've tried diligently to introduce sheep meat to our diet - I've
> made
> > > leg of lamb, lamb chops, rack of lamb, lamb curry, you name it. But my
> > > conclusion is that meat from the pig and the cow are easier to prepare
> and
> > > to cook and generally give better results. Soooooo................Good
> bye
> >
> > To each his own. I don't see how lamb is any more difficult or easier to
> > cook than any other meat. Lamb chops are one of my favorites and they are
> > incredibly easy to prepare in a variety of different ways. I like to
> sprinkle
> > Penzy's lamb seasoning blend on lamb chops and pop them under a broiler.
> What's
> > difficult about that?
>
> Nothing at all in my book (apart from getting hold of Penzey's spices in
> Ireland - I sometimes use Schwarz Lamb Seasoning mix on a joint or chops).
> Lamb is one of my favourite foods, and living in the west of Ireland, I'm
> surrounded by it - on the hoof and in the shops. Right now we're getting the
> very early spring lambs - so tender they melt in the mouth - and nothing
> strong about the taste at all. I've got four lamb shanks sitting in the
> fridge waiting to be braised in some Guinness tomorrow night - but my
> favourite, Greek inspired, way of eating lamb is as follows:
>
> Get a leg joint, and rub half a garlic clove all over it. Sprinkle on some
> powdered cinnamon, and sit it on top of some sprigs of fresh mint in a
> roasting dish, over which you've laid a large piece of foil (big enough to
> bring up and over the lamb, with a seal at the top). Squish a couple more
> garlic cloves, and press on to the outside of the lamb. Squeeze the juice of
> a lemon over, then drizzle on some EVOO. Put sprigs of fresh oregano on each
> side of the joint, and pop some on top. Bring the sides of the foil up, and
> turn over a few times to seal (so the meat is totally enclosed). Put into a
> medium oven, and cook until the meat is falling off the bone. Then open the
> foil up, fold it back, and return the dish to the oven for a further 20 - 30
> minutes, until the lamb browns nicely. Best eaten with freshly made bread,
> using fingers.
>
> I like lamb cutlets pink, but there's a lot to be said for really well done
> lamb, too (much more than can be said for well done beef, which is an
> abomination ). If I could choose only one meat to eat, it'd be lamb - but
> from what I can tell, lamb in the US is a bit different from what I'm used
> to. I like mutton, too, but it's hard to get hold of. I think of it as a
> 'gamey' meat - probably a bit of an acquired taste - it stands up to robust
> sauces very well - especially Cumberland sauce, I find.
>
> Are there any areas of the US where lamb is common? I've got the impression
> from this NG that it's a bit of a rarity there, and expensive when you can
> find it - is this right?
>
> Jo
>
> I'm with you Jo!
I live in Australia and love lamb as well as other red meats. I do
agree that lamb in the US of A is different because alot of it is
imported whereas in Ireland and Oz we have it on our doorstep.
I'm going to try your recipe of lamb in the foil just as soon as I can
procure a leg of baa lamb. It sounds great. Like a pork roast with
the meat falling off the bone, sweet and tender. Greek lamb dishes
are wonderful - now there's a nation that lives off the sheep's back!
I think your recipe is interesting because it uses mint and oregano
rather than rosemary which I tend to use all the time.
I'm visiting the States next month but I'll stick to beef and pork!
Cheers
Bronwyn (not Welsh!!)

(Bronwyn Ferrier Ms) wrote in
om:

> Bronwyn (not Welsh!!)
>

And What's wrong with the Welsh?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"hahabogus" > wrote in message
...
>
>
> And What's wrong with the Welsh?
>
They sing

Too loud

Too often

And Flaaaaaaaaaaaaaaaaat

"Anthony" > wrote in newsY-dnZ8RmowhvszdRVn-
:

>
> "hahabogus" > wrote in message
> ...
> >
>>
>> And What's wrong with the Welsh?
>>
> They sing
>
> Too loud
>
> Too often
>
> And Flaaaaaaaaaaaaaaaaat
>
>
>

So you're flat?
and hate singing?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Thu, 11 Mar 2004 07:38:42 GMT, Tim Challenger
<"timothy(dot)challenger(at)apk(dot)at"> wrote:

> On Thu, 11 Mar 2004 07:41:23 GMT, sf wrote:
>
> > Be careful... people can actually be allergic to lamb! If
> > they aren't allergic, it can be the last red meat that "old
> > people" give up.
>
> People can be allergic to almost anything. Doh!

Do you usually talk just to hear your self speak?


Practice safe eating - always use condiments

On Thu, 11 Mar 2004 15:48:22 GMT, Frogleg
> wrote:

> On Thu, 11 Mar 2004 03:22:32 GMT, MisNomer > wrote:
>
> >We learned to cook lamb in highschool. It was very good! Little bit of
> >oregano, basil, garlic ... mmmmmmmmmmmmmmm..... if it wasn't so expensive up
> >here, Calgary, i would cook it. Roast leg of lamb... goodness haven't had that
> >since the greek boyfriend .....
>
> I had a Greek (of Greek descent, that is) friend who said he liked
> beef because it didn't taste like lamb. :-)

That's a good enough reason. Eating would be boring if
everything tasted the same.



Practice safe eating - always use condiments

"Anthony" > wrote in message >...
> "hahabogus" > wrote in message
> ...
> >
> >
> > And What's wrong with the Welsh?
> >
> They sing
>
> Too loud
>
> Too often
>
> And Flaaaaaaaaaaaaaaaaat

Nothing at all wrong with the Welsh! It's just my name is of Welsh
origin but my dear mother, 86 and not yet departed, bless her, is of
Scottish origin but just liked the name when my twin sister and I
entered this world (twin has a good English name of Pamela, standard
for era circa early 1950's...).
I visited Wales in my early 20's and the good folk couldn't believe I
didn't have Welsh ancestory!.
I only mentioned all this because the poster I responded to lives in
Ireland. I have found on many trips to the US of A that the name
Bronwyn is unknown to the folk there except for regions around Boston
and others are not even sure of the gender until we meet. Anyway, we
digress off the subject of lamb but what the heck!! <grin>
Bronwyn, the Aussie

"hahabogus" > wrote in message
...
>
> So you're flat?
> and hate singing?
>
> --
It was a line from an old Flanders and Swann song. Unfortunately I'm old
enough to remember it! :-)

sf > wrote in message >. ..
[snip]
> If you're in the US, we have "Truth in Labeling" here. If
> you're not, you're at the whim of your country's laws.

Which means, all a butcher in the US has to do in order to sell mutton
and call it lamb is to get the USDA to agree that mutton is lamb.

In the US, meat from a sheep less than one year old at slaughter is
"lamb", even though meat from a sheep approaching one year looks,
smells, cuts, and tastes exactly like mutton.

--
Chris Green

Lamb is probably our favorite protein. We don't have it nearly as
often as we would like. It has become tradition for me to serve it on
Easter. Every year, I find a different way to cook it. This year, I am
going to use a Penzey's recipe. It will be seasoned with garlic (of
course) and the Bavarian Seasoning mix. I will serve it with roasted
new potatoes and a salad. We will drink a Merlot with it. Dessert will
be a cake in the shape of an Easter Egg and suitablely decorated.

"Darkginger" > wrote in message >...

> fridge waiting to be braised in some Guinness tomorrow night - but my
> favourite, Greek inspired, way of eating lamb is as follows:
>
> Get a leg joint, and rub half a garlic clove all over it. Sprinkle on some
> powdered cinnamon, and sit it on top of some sprigs of fresh mint in a
> roasting dish, over which you've laid a large piece of foil (big enough to
> bring up and over the lamb, with a seal at the top). Squish a couple more
> garlic cloves, and press on to the outside of the lamb. Squeeze the juice of
> a lemon over, then drizzle on some EVOO. Put sprigs of fresh oregano on each
> side of the joint, and pop some on top. Bring the sides of the foil up, and
> turn over a few times to seal (so the meat is totally enclosed). Put into a
> medium oven, and cook until the meat is falling off the bone. Then open the
> foil up, fold it back, and return the dish to the oven for a further 20 - 30
> minutes, until the lamb browns nicely. Best eaten with freshly made bread,
> using fingers.ind it - is this right?
>
....
> Jo
>

That sounds so good -- crispy on the outside, still moist and tender
on the indide. Also the technique sounds like it would work well with
garlic, coriander and cumin.

-bwg
The hypocritical attempts to create "codes of ethics" for acts
that are illegal and immoral is intended to cloak a brutal, cynical
and manipulative system in a mantle of respectability.
-Meron Benvenisti (Haaretz Daily, 3/12/2004)

"Darkginger" > wrote in message >...

Sorry. I should have read your whole posting and replied all at once.

> I like lamb cutlets pink, but there's a lot to be said for really well done
> lamb, too (much more than can be said for well done beef, which is an

Especially lamb shoulder chops. They pretty much need to be well done
or nearly so. And grilled lamb shoulder chops have a totally
diffferent taste and texture from lamb loin or rib chops or leg of
lamb. I like rubbed with a broken garlic cove before grilling, and
served with a little ketchup (or, shudder, curry ketchup).

> abomination ). If I could choose only one meat to eat, it'd be lamb - but
> from what I can tell, lamb in the US is a bit different from what I'm used
> to. I like mutton, too, but it's hard to get hold of. I think of it as a
> 'gamey' meat - probably a bit of an acquired taste - it stands up to robust
> sauces very well - especially Cumberland sauce, I find.
>
> Are there any areas of the US where lamb is common? I've got the impression

It's common in my neighborhood in Chicago. Goat is also pretty
available in my hood. But my neighborhood has a large concentration of
Greeks, Arabs, Pakistanis and Indians. It's harder to find lamb loin
than leg, shoulder and shanks.

I have a section of lamb spare ribs, I guess that's the best way to
call them, in my freezer. They're great braised with tomato sauce,
chopped onion, garlic and olive oil, and when that's almost tender
some okra and baby eggplant (the stores label them "Indian eggplant"
added and braised until all is very tender.

Also, in my neighborhood, around or just after Easter (Orthodox
Easter) lamb heads and sweetbreads become available. My wife, who is
Bulgarian and has worked in Greek restaurants in the US and in Cyprus,
tells me that "sweetbreads" is a euphemism, and they are, in
actuality, balls. The Greek words -- glykadaki and klitoraki -- sound
similar. I've had them in a restaurant breaded and fried and served
with a reduced red wine, tomato sauce, and cinnamon or allspice sauce.
Great stuff. You have to sop up any left over sauce and juices with
Greek bread.

Tongues and kidneys are probably available around Easter too, although
I've only seen the tongues, and I don't remember if it was soon after
Easter. Oh, the Arab butchers also sell an organ they call "sleen" or
"splean." I have no idea what it is.

A way of using the head that my wife showed me is -- cook the head in
water to cover (I would add aromatics and salt and pepper, but she
doesn't) until the meat is falling of the bone. Pull the meat from the
head, not using the brain and eyeballs or any other stuff that's not
plain lamb meat. Reduce the liquid to a flavorable broth. Mix the
liquid with the meat and enough rice to absorb the liquid. Coer and
bake until the rice is cooked and the liquid is absorbed.

Most (many?) supermarkets in Chicago sell lamb (at an exorbitant
price) -- most often rib chops and shoulder chops, occasionally a loin
section, mostly around the appropriate holidays the leg and shanks. I
hardly ever shop in the chain supermarkets except for exotic stuff
like kosher salt or orecchiette.

> from this NG that it's a bit of a rarity there, and expensive when you can
> find it - is this right?
>
> Jo

-bwg
Little Lamb, who made thee?
-William Blake

"MisNomer" > wrote in message
...
> Mine hadn't been assimilated yet. That retsina wine was awful, but then
I've
> never been a conisseur of fine wine.
>
>
> take care
> Liz
>

The secret to enjoying retsina is to drink it while eating feta cheese. If
you don't like feta cheese, though, you're screwed :-).

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Darkginger > wrote:

> Are there any areas of the US where lamb is common? I've got the impression
> from this NG that it's a bit of a rarity there, and expensive when you can
> find it - is this right?

In most supermarkets in the Philadelphia area, good lamb is easy to find.
In some of the upscale supermarkets such as Whole Foods, one can also buy
New Zealand lamb. Not all cuts are available though. Typically, its easy to
find lamb chops (blade, shoulder, and loin) and lamb shanks. Other cuts require
a visit to a real butcher shop.

Darkginger > wrote:

> Are there any areas of the US where lamb is common? I've got the impression
> from this NG that it's a bit of a rarity there, and expensive when you can
> find it - is this right?

In most supermarkets in the Philadelphia area, good lamb is easy to find.
In some of the upscale supermarkets such as Whole Foods, one can also buy
New Zealand lamb. Not all cuts are available though. Typically, its easy to
find lamb chops (blade, shoulder, and loin) and lamb shanks. Other cuts require
a visit to a real butcher shop.

In article >,
"Anthony" > wrote:

> Well I've tried diligently to introduce sheep meat to our diet - I've made
> leg of lamb, lamb chops, rack of lamb, lamb curry, you name it. But my
> conclusion is that meat from the pig and the cow are easier to prepare and
> to cook and generally give better results. Soooooo................Good bye
> Dolly.
>
>

More for me, then. Dang.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

In article >,
"Anthony" > wrote:

> Well I've tried diligently to introduce sheep meat to our diet - I've made
> leg of lamb, lamb chops, rack of lamb, lamb curry, you name it. But my
> conclusion is that meat from the pig and the cow are easier to prepare and
> to cook and generally give better results. Soooooo................Good bye
> Dolly.
>
>

More for me, then. Dang.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

"Rona Yuthasastrakosol" > wrote in message
...
> "MisNomer" > wrote in message
> ...
> > Mine hadn't been assimilated yet. That retsina wine was awful, but
then
> I've
> > never been a conisseur of fine wine.
> >
> >
> > take care
> > Liz
> >
>
> The secret to enjoying retsina is to drink it while eating feta cheese.
If
> you don't like feta cheese, though, you're screwed :-).
>

And here I've been using it to preserve ropes and dock pilings!

--
Tank

This Space To Let.

"Rona Yuthasastrakosol" > wrote in message
...
> "MisNomer" > wrote in message
> ...
> > Mine hadn't been assimilated yet. That retsina wine was awful, but
then
> I've
> > never been a conisseur of fine wine.
> >
> >
> > take care
> > Liz
> >
>
> The secret to enjoying retsina is to drink it while eating feta cheese.
If
> you don't like feta cheese, though, you're screwed :-).
>

And here I've been using it to preserve ropes and dock pilings!

--
Tank

This Space To Let.

"Tank" > wrote in message
...
>
>
>
> And here I've been using it to preserve ropes and dock pilings!
>
> --
> Tank
>
> This Space To Let.
>
>

And I say, "Whatever floats your boat" :-) (get it? Dock
pilings...boat....nevermind). Poor retsina--it gets no respect!

rona (doesn't like retsina, either)

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Tank" > wrote in message
...
>
>
>
> And here I've been using it to preserve ropes and dock pilings!
>
> --
> Tank
>
> This Space To Let.
>
>

And I say, "Whatever floats your boat" :-) (get it? Dock
pilings...boat....nevermind). Poor retsina--it gets no respect!

rona (doesn't like retsina, either)

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Rona Yuthasastrakosol" > wrote in message
...
> "Tank" > wrote in message
> ...
> >
> >
> >
> > And here I've been using it to preserve ropes and dock pilings!
> >
> > --
> > Tank
> >
> > This Space To Let.
> >
> >
>
> And I say, "Whatever floats your boat" :-) (get it? Dock
> pilings...boat....nevermind). Poor retsina--it gets no respect!
>
> rona (doesn't like retsina, either)


Ba-da. Bump.
Thankew, thankew.
I'm here all week folks.
Try the buffet.

--
Tank

This Space To Let.

"Rona Yuthasastrakosol" > wrote in message
...
> "Tank" > wrote in message
> ...
> >
> >
> >
> > And here I've been using it to preserve ropes and dock pilings!
> >
> > --
> > Tank
> >
> > This Space To Let.
> >
> >
>
> And I say, "Whatever floats your boat" :-) (get it? Dock
> pilings...boat....nevermind). Poor retsina--it gets no respect!
>
> rona (doesn't like retsina, either)


Ba-da. Bump.
Thankew, thankew.
I'm here all week folks.
Try the buffet.

--
Tank

This Space To Let.