Thought the following might be of note. I'm surprised I didn't even
think to post it here. Don't tell the roll-hogs about it!

Quiet Treasure, Around Back, Hidden

June 8, 2007

Dinner: Kappo Suzumaru in Tustin

We stopped by Suzumaru about 6 years ago, and found just a basic
suburban sushi bar. All-anglo clientele, a roll-dominated place that
had nothing but die-hard loyalists eating there 500th order of
same-ol'-same.

We heard it had changed hands and was favorably mentioned in the past
few years. But we forgot. It's really not the kind of place you'd
expect a decent Japanese place to be despite the fact that within 3
blocks you have Wasabi, an omakase-only sushi bar, and Yoshino, which
can always be counted on for quality. Still, behind McClure's, next to
a decrepit Indian joint and across the street from a bat-cave of dense
Latino housing? It's not where I troll for kaiseki.

We tried Suzumaru a couple of weeks back, and I was offended when they
put us at a table despite the fact that the sushi bar had not a single
customer. Many tables were occupied, but I felt kinda diss'ed. Then,
while sullen, Nancy made her move and got all her favorites and the
dishes were large. While we ate, a large retinue appeared and were
seated at the bar. It was some pre-arranged party. So completely full,
we left an hour later and all I'd had was tofu and seaweed salad. For
me, this wasn't optimum.

But clearly Nancy was eager to get back. Her eyes unclouded by
miff-dom, she thought the place felt more like a Japanese restaurant
than any we've encountered outside Japan. Reticent. I acquiesced. There
were again many tables occupied and again no one at the counter. We
pressed for the sushi bar and after getting the okay from the sushi
chef we were seated.

I glanced at the drink menu and remembered that they have an unusually
diverse sake menu. After a sake-tasting the previous day I was really
hungry to compare these to one of my favorites, Hananomai. Happily they
actually had it. Sadly it came only in a 35-dollar 720 ml bottle. The
hell with it, I said, and we ordered it. I felt so reckless. It tasted
great.

I noticed whole scallops in the refrigerated bays so we got them
sashimi and they were very good indeed. The itamae mentioned proudly
that they were from Japan. They were excellent, but something notable
was on both sides of the scallops; seaweed that neither of us had seen
before. One was transparent and very crunchy, the other pale green and
had a lot of personality for a seaweed: a notably sharp herbal taste
though not bitter. "Different" seaweed? That's impressive.

We perused one small wall-menu where a few cooked items were listed in
English; baked shell-fish and such. But the bulk of the larger
marker-board menu was in Japanese only. I could glean "fresh" toro,
octopus, aji and other sashimi selections. But there was just too much
kanji for me to read the rest.

When he came for our next order, we said that could read a few but
wanted to know the others. "Ano...", he stalled, "that's food that
Japanese eat." We asked him to pick a few but he seemed reticent. We
pushed hard and said we had eaten lots of Japanese food and only
disliked natto. He still seemed a bit timid, and I thought I was going
to have really muscle the guy by making him read out the whole menu. In
retrospect I think maybe he was just lost in thought. Finally he issued
a few dictates and off his wife and the waitress went.

First we received "sakura ebi" or "Cherry Blossom sweet-shrimp". These
were very small whole shrimp, maybe a half-inch long, eyes and legs and
all, and a very bright pink. They had been lightly boiled, it seemed,
and were in a parfait glass on two new kinds of seaweed. A few
super-fine strands of crimson-red dried chili pepper were on top. To
the side was a mayonnaise with a light red powder on top. It was
fabulous. They explained everything we asked about, which was plenty.
These shrimp were from his home prefecture of Shizuoka and only one
shop in all of the USA had these and it was his shop. His brother ran a
fish import place and he always got the very best of the very best.

Next they brought us micro-sardines with strands of a very mild shallot
mixed in a small bowl. There was also miyogo, which is ginger flower.
It was really tasty. Clearly I wanted to be this man's best friend and
so I asked if he drank sake. He said no, but his wife was glad to take
up the slack. We introduced ourselves: She is Mamiko and he is Koz,
possibly short for Kazuya. We began chatting about all things Japanese.
He has a large HD TV dead-center behind the counter. It's played what
appeared to be Japanese television, with the sound down. So
periodically we'd discuss an onsen or site of natural beauty that might
pop up. He was quite hospitable.

Koz-san has owned and run the place for some 6 years, apparently buying
it about 20 minutes after we visited the previous installation. He had
concluded work at Benihana in Newport Beach for the prior 15 years.
Before that apparently had a restaurant of his own for a few years in
City of Industry where it was apparently "very hard". Mamiko's English
is excellent and his English is fine but it does take a moment each
time to start up. He starts his sentences and sprinkles them literally
with "ano" which is a buffer word like "well..." or a more modern
"like...".

They asked Nancy if we liked tofu, but before I could clap a hand over
her mouth they were off and running. Underscoring that their tofu was
made in-house, they brought us each a little bowl of tofu with myriad
other things, nori, salmon roe, what looked to be sturgeon roe
(caviar), some small mushrooms I haven't seen before, and some other
stuff. We mixed it up real good and I have to say it was just fabulous.

We got a grilled fish cake that was just plain amazing. I assume it was
produced in-house, and was great tasting as a fish cake but it also had
some kind of savory sauce that made it, as Nancy said, about the best
fish cake we've ever had. Imagine ooh-ing and aah-ing over a damn fish
cake. It's such a delight to encounter a real chef.

Incidentally the background music, at quite low volume, was traditional
Japanese music with shamisen and shakuhachi and was a significant part
of a very pleasant ambience, with the wood and bamboo trappings. Not
kitsch and claptrap, mind you, but the traditional outfitting of
Japanese kappo restaurants.

Suzumaru (714) 665-1300, 17292 McFadden Ave. #B, Tustin, CA 92780

--
///---

On Jun 20, 6:01 pm, Gerry wrote:

Suzumaru (714) 665-1300, 17292 McFadden Ave. #B, Tustin, CA 92780

It sounds like a place I'd like to enjoy, Gerry. The next time I'm in
El Segundo on business, it looks like the 30 or so miles may be well
worth it.

Would you be so kind as to tell me the most practical route from El
Segundo to it from a locals experience? In that area, I sometimes pick
the worst route and end up sitting in traffic for hours. Especially
during the dinner hour.

Gerry wrote:
Thought the following might be of note. I'm surprised I didn't even
think to post it here. Don't tell the roll-hogs about it!

Quiet Treasure, Around Back, Hidden

June 8, 2007

Dinner: Kappo Suzumaru in Tustin

We stopped by Suzumaru about 6 years ago, and found just a basic
suburban sushi bar. All-anglo clientele, a roll-dominated place that had
nothing but die-hard loyalists eating there 500th order of same-ol'-same.

We heard it had changed hands and was favorably mentioned in the past
few years. But we forgot. It's really not the kind of place you'd expect
a decent Japanese place to be despite the fact that within 3 blocks you
have Wasabi, an omakase-only sushi bar, and Yoshino, which can always be
counted on for quality. Still, behind McClure's, next to a decrepit
Indian joint and across the street from a bat-cave of dense Latino
housing? It's not where I troll for kaiseki.

We tried Suzumaru a couple of weeks back, and I was offended when they
put us at a table despite the fact that the sushi bar had not a single
customer. Many tables were occupied, but I felt kinda diss'ed. Then,
while sullen, Nancy made her move and got all her favorites and the
dishes were large. While we ate, a large retinue appeared and were
seated at the bar. It was some pre-arranged party. So completely full,
we left an hour later and all I'd had was tofu and seaweed salad. For
me, this wasn't optimum.

But clearly Nancy was eager to get back. Her eyes unclouded by miff-dom,
she thought the place felt more like a Japanese restaurant than any
we've encountered outside Japan. Reticent. I acquiesced. There were
again many tables occupied and again no one at the counter. We pressed
for the sushi bar and after getting the okay from the sushi chef we were
seated.

I glanced at the drink menu and remembered that they have an unusually
diverse sake menu. After a sake-tasting the previous day I was really
hungry to compare these to one of my favorites, Hananomai. Happily they
actually had it. Sadly it came only in a 35-dollar 720 ml bottle. The
hell with it, I said, and we ordered it. I felt so reckless. It tasted
great.

I noticed whole scallops in the refrigerated bays so we got them sashimi
and they were very good indeed. The itamae mentioned proudly that they
were from Japan. They were excellent, but something notable was on both
sides of the scallops; seaweed that neither of us had seen before. One
was transparent and very crunchy, the other pale green and had a lot of
personality for a seaweed: a notably sharp herbal taste though not
bitter. "Different" seaweed? That's impressive.

We perused one small wall-menu where a few cooked items were listed in
English; baked shell-fish and such. But the bulk of the larger
marker-board menu was in Japanese only. I could glean "fresh" toro,
octopus, aji and other sashimi selections. But there was just too much
kanji for me to read the rest.

When he came for our next order, we said that could read a few but
wanted to know the others. "Ano...", he stalled, "that's food that
Japanese eat." We asked him to pick a few but he seemed reticent. We
pushed hard and said we had eaten lots of Japanese food and only
disliked natto. He still seemed a bit timid, and I thought I was going
to have really muscle the guy by making him read out the whole menu. In
retrospect I think maybe he was just lost in thought. Finally he issued
a few dictates and off his wife and the waitress went.

First we received "sakura ebi" or "Cherry Blossom sweet-shrimp". These
were very small whole shrimp, maybe a half-inch long, eyes and legs and
all, and a very bright pink. They had been lightly boiled, it seemed,
and were in a parfait glass on two new kinds of seaweed. A few
super-fine strands of crimson-red dried chili pepper were on top. To the
side was a mayonnaise with a light red powder on top. It was fabulous.
They explained everything we asked about, which was plenty. These shrimp
were from his home prefecture of Shizuoka and only one shop in all of
the USA had these and it was his shop. His brother ran a fish import
place and he always got the very best of the very best.

Next they brought us micro-sardines with strands of a very mild shallot
mixed in a small bowl. There was also miyogo, which is ginger flower. It
was really tasty. Clearly I wanted to be this man's best friend and so I
asked if he drank sake. He said no, but his wife was glad to take up
the slack. We introduced ourselves: She is Mamiko and he is Koz,
possibly short for Kazuya. We began chatting about all things Japanese.
He has a large HD TV dead-center behind the counter. It's played what
appeared to be Japanese television, with the sound down. So periodically
we'd discuss an onsen or site of natural beauty that might pop up. He
was quite hospitable.

Koz-san has owned and run the place for some 6 years, apparently buying
it about 20 minutes after we visited the previous installation. He had
concluded work at Benihana in Newport Beach for the prior 15 years.
Before that apparently had a restaurant of his own for a few years in
City of Industry where it was apparently "very hard". Mamiko's English
is excellent and his English is fine but it does take a moment each time
to start up. He starts his sentences and sprinkles them literally with
"ano" which is a buffer word like "well..." or a more modern "like...".

They asked Nancy if we liked tofu, but before I could clap a hand over
her mouth they were off and running. Underscoring that their tofu was
made in-house, they brought us each a little bowl of tofu with myriad
other things, nori, salmon roe, what looked to be sturgeon roe (caviar),
some small mushrooms I haven't seen before, and some other stuff. We
mixed it up real good and I have to say it was just fabulous.

We got a grilled fish cake that was just plain amazing. I assume it was
produced in-house, and was great tasting as a fish cake but it also had
some kind of savory sauce that made it, as Nancy said, about the best
fish cake we've ever had. Imagine ooh-ing and aah-ing over a damn fish
cake. It's such a delight to encounter a real chef.

Incidentally the background music, at quite low volume, was traditional
Japanese music with shamisen and shakuhachi and was a significant part
of a very pleasant ambience, with the wood and bamboo trappings. Not
kitsch and claptrap, mind you, but the traditional outfitting of
Japanese kappo restaurants.

Suzumaru (714) 665-1300, 17292 McFadden Ave. #B, Tustin, CA 92780



That a great review, Gerry, do you mind if I put it up on the
sushi-ya-pedia?
In case you don't know what that is, :
http://www.sushifaq.com/sushiyapedia/

I would be happy to remove any references to your name if you want, or
you can put it up there yourself however you would like...

Warren


--
Posted via a free Usenet account from http://www.teranews.com

On 2007-06-21 14:28:54 -0700, warren ransom said:

That a great review, Gerry, do you mind if I put it up on the sushi-ya-pedia?
In case you don't know what that is, :
http://www.sushifaq.com/sushiyapedia/

I would be happy to remove any references to your name if you want, or
you can put it up there yourself however you would like...

I think I'll edit it again, for the now-blatant typos and mis-steps.
I'll attempt to upload it myself. Thanks for asking.

Established a log-in and see immediately the utility of the thing. I'd
think all the sushi folk on this usenet group would have left their
imprint here. But California has not an entry yet? I'll do my best to
fill in the blanks, once I figure out what the default format is...

Thanks again.
--
///---

On 2007-06-21 04:14:30 -0700, John Doe said:

On Jun 20, 6:01 pm, Gerry wrote:

Suzumaru (714) 665-1300, 17292 McFadden Ave. #B, Tustin, CA 92780

It sounds like a place I'd like to enjoy, Gerry. The next time I'm in
El Segundo on business, it looks like the 30 or so miles may be well
worth it.

Would you be so kind as to tell me the most practical route from El
Segundo to it from a locals experience? In that area, I sometimes pick
the worst route and end up sitting in traffic for hours. Especially
during the dinner hour.

Well I just eyeballed mapquest, which you might want to print, and they
do a pretty good job:

i405 to i5.
i5 to Newport Ave. exit.
Turn right and go down 3 or 4 blocks.
Right on McFadden, where McClure's is on the corner.
Turn into the parking lot on the left, however you can

If you see the "Taco Factory" on the right, you went one block too far,
just take a right and go around back. Or you could just get a taco,
they are good!

Suzumaru is on the backside of the same strip as McClure's.

Let me know if and when you're gonna do it. I might be able to join you.

My email is this without the z's and x's: muxsiczz99 at adxelpzia with
the final node being "net".
--
///---

Gerry wrote:
On 2007-06-21 14:28:54 -0700, warren ransom said:

That a great review, Gerry, do you mind if I put it up on the
sushi-ya-pedia?
In case you don't know what that is, :
http://www.sushifaq.com/sushiyapedia/

I would be happy to remove any references to your name if you want, or
you can put it up there yourself however you would like...

I think I'll edit it again, for the now-blatant typos and mis-steps.
I'll attempt to upload it myself. Thanks for asking.

Established a log-in and see immediately the utility of the thing. I'd
think all the sushi folk on this usenet group would have left their
imprint here. But California has not an entry yet? I'll do my best to
fill in the blanks, once I figure out what the default format is...

Thanks again.

Yep... I haven't gotten to California yet. I just started a few days
ago, and while adding Alabama and Alaska weren't too hard, the 590 New
York restaurants took me over 5 hours of transcribing, and the 2,000+ in
California are going to take me a lot longer, but that's my next mission
I should probably add all state templates tho, to make it easier for
everyone.

I was hoping for a better response, but only a few people have tried so
far... hopefully it just takes time, but I think it could turn into a
great resource if it catches on.

Thanks for jumping on the bandwagon tho

Warren

http://www.sushifaq.com

On 2007-06-21 16:49:34 -0700, Warren Ransom said:

Established a log-in and see immediately the utility of the thing. I'd
think all the sushi folk on this usenet group would have left their
imprint here. But California has not an entry yet? I'll do my best to
fill in the blanks, once I figure out what the default format is...

Yep... I haven't gotten to California yet. I just started a few days
ago, and while adding Alabama and Alaska weren't too hard, the 590 New
York restaurants took me over 5 hours of transcribing, and the 2,000+
in California are going to take me a lot longer, but that's my next
mission

That's a hell of mission. You're just culling various sites that have
been, at one time or other, on the internet? I've found many of those,
over the past decade have sorta vanished.

I should probably add all state templates tho, to make it easier for everyone.

If you have templates to add to California, go for that next, so I'll
know what the heck I'm doing when I get there.

I was hoping for a better response, but only a few people have tried so
far... hopefully it just takes time, but I think it could turn into a
great resource if it catches on.

Of course. And also you have to spam the thing where it's not wanted,
make it part of your sig file and all the rest...

Thanks for jumping on the bandwagon tho

Right now it appears I'm lumbering around behind it.
--
///---

Gerry wrote:
On 2007-06-21 16:49:34 -0700, Warren Ransom said:

Established a log-in and see immediately the utility of the thing.
I'd think all the sushi folk on this usenet group would have left
their imprint here. But California has not an entry yet? I'll do my
best to fill in the blanks, once I figure out what the default format
is...

Yep... I haven't gotten to California yet. I just started a few days
ago, and while adding Alabama and Alaska weren't too hard, the 590 New
York restaurants took me over 5 hours of transcribing, and the 2,000+
in California are going to take me a lot longer, but that's my next
mission

That's a hell of mission. You're just culling various sites that have
been, at one time or other, on the internet? I've found many of those,
over the past decade have sorta vanished.

I kow, but it's actually not that bad. I'm pulling data 10 restaurants
at a time from the yellow pages service, slow and annoying, but much
more efficient than trying to find references to them on other sites.


I should probably add all state templates tho, to make it easier for
everyone.

If you have templates to add to California, go for that next, so I'll
know what the heck I'm doing when I get there.

the state portion is there, I'll add one restaurant so you can see how
the link is set up, as well as how the restaurant pages are set up...


I was hoping for a better response, but only a few people have tried
so far... hopefully it just takes time, but I think it could turn into
a great resource if it catches on.

Of course. And also you have to spam the thing where it's not wanted,
make it part of your sig file and all the rest...

You're right about that... I've got some sort of moral block that makes
me even feel weird about mentioning the website in email and posts, but
I have to get over that because it's stupid. Marketing is marketing, eh?


Thanks for jumping on the bandwagon tho

Right now it appears I'm lumbering around behind it.

Sounds great too, grab a hard cider and do your best to leap aboard

Cheers,
Warren

In article ,
warren ransom wrote:

That a great review, Gerry, do you mind if I put it up on the
sushi-ya-pedia?
In case you don't know what that is, :
http://www.sushifaq.com/sushiyapedia/

I'm seriously amused by the fact that it uses "ContentLink[tm]" and
the word "Sushi" pops up an ad for eBay.

Seth

Seth wrote:
In article ,
warren ransom wrote:

That a great review, Gerry, do you mind if I put it up on the
sushi-ya-pedia?
In case you don't know what that is, :
http://www.sushifaq.com/sushiyapedia/

I'm seriously amused by the fact that it uses "ContentLink[tm]" and
the word "Sushi" pops up an ad for eBay.

Seth


gone..... Just trying to recoup some of my hosting costs, but it is kind
of annoying, you're right. And the last thing I need trying to get this
off the ground is to drive people away

On 2007-06-21 20:06:06 -0700, Warren Ransom said:

Gerry wrote:
On 2007-06-21 16:49:34 -0700, Warren Ransom said:

Established a log-in and see immediately the utility of the thing. I'd
think all the sushi folk on this usenet group would have left their
imprint here. But California has not an entry yet? I'll do my best to
fill in the blanks, once I figure out what the default format is...

Yep... I haven't gotten to California yet. I just started a few days
ago, and while adding Alabama and Alaska weren't too hard, the 590 New
York restaurants took me over 5 hours of transcribing, and the 2,000+
in California are going to take me a lot longer, but that's my next
mission

That's a hell of mission. You're just culling various sites that have
been, at one time or other, on the internet? I've found many of those,
over the past decade have sorta vanished.

I kow, but it's actually not that bad. I'm pulling data 10 restaurants
at a time from the yellow pages service, slow and annoying, but much
more efficient than trying to find references to them on other sites.

Dang! Well, it's good to have hobbies.

I should probably add all state templates tho, to make it easier for everyone.

If you have templates to add to California, go for that next, so I'll
know what the heck I'm doing when I get there.

the state portion is there, I'll add one restaurant so you can see how
the link is set up, as well as how the restaurant pages are set up...


I was hoping for a better response, but only a few people have tried so
far... hopefully it just takes time, but I think it could turn into a
great resource if it catches on.

Of course. And also you have to spam the thing where it's not wanted,
make it part of your sig file and all the rest...

You're right about that... I've got some sort of moral block that makes
me even feel weird about mentioning the website in email and posts, but
I have to get over that because it's stupid. Marketing is marketing, eh?

Whether commercial or otherwise, I prefer to think of it as PR. And PR
is certainly PR.

Thanks for jumping on the bandwagon tho

Right now it appears I'm lumbering around behind it.

Sounds great too, grab a hard cider and do your best to leap aboard
--
///---

On Thu, 21 Jun 2007 16:34:34 -0700, Gerry
wrote:

On 2007-06-21 04:14:30 -0700, John Doe said:

On Jun 20, 6:01 pm, Gerry wrote:

Suzumaru (714) 665-1300, 17292 McFadden Ave. #B, Tustin, CA 92780

It sounds like a place I'd like to enjoy, Gerry. The next time I'm in
El Segundo on business, it looks like the 30 or so miles may be well
worth it.

Would you be so kind as to tell me the most practical route from El
Segundo to it from a locals experience? In that area, I sometimes pick
the worst route and end up sitting in traffic for hours. Especially
during the dinner hour.

Well I just eyeballed mapquest, which you might want to print, and they
do a pretty good job:

i405 to i5.
i5 to Newport Ave. exit.
Turn right and go down 3 or 4 blocks.
Right on McFadden, where McClure's is on the corner.
Turn into the parking lot on the left, however you can

If you see the "Taco Factory" on the right, you went one block too far,
just take a right and go around back. Or you could just get a taco,
they are good!

Suzumaru is on the backside of the same strip as McClure's.

Let me know if and when you're gonna do it. I might be able to join you.

My email is this without the z's and x's: muxsiczz99 at adxelpzia with
the final node being "net".

Thank you Gerry. I'll do that.

Gerry wrote:
On 2007-06-21 20:06:06 -0700, Warren Ransom said:

Gerry wrote:
On 2007-06-21 16:49:34 -0700, Warren Ransom
said:

Established a log-in and see immediately the utility of the thing.
I'd think all the sushi folk on this usenet group would have left
their imprint here. But California has not an entry yet? I'll do
my best to fill in the blanks, once I figure out what the default
format is...

Yep... I haven't gotten to California yet. I just started a few days
ago, and while adding Alabama and Alaska weren't too hard, the 590
New York restaurants took me over 5 hours of transcribing, and the
2,000+ in California are going to take me a lot longer, but that's
my next mission

That's a hell of mission. You're just culling various sites that have
been, at one time or other, on the internet? I've found many of
those, over the past decade have sorta vanished.

I kow, but it's actually not that bad. I'm pulling data 10 restaurants
at a time from the yellow pages service, slow and annoying, but much
more efficient than trying to find references to them on other sites.

Dang! Well, it's good to have hobbies.

I should probably add all state templates tho, to make it easier for
everyone.

If you have templates to add to California, go for that next, so I'll
know what the heck I'm doing when I get there.

the state portion is there, I'll add one restaurant so you can see how
the link is set up, as well as how the restaurant pages are set up...


I was hoping for a better response, but only a few people have tried
so far... hopefully it just takes time, but I think it could turn
into a great resource if it catches on.

Of course. And also you have to spam the thing where it's not
wanted, make it part of your sig file and all the rest...

You're right about that... I've got some sort of moral block that
makes me even feel weird about mentioning the website in email and
posts, but I have to get over that because it's stupid. Marketing is
marketing, eh?

Whether commercial or otherwise, I prefer to think of it as PR. And PR
is certainly PR.

Thanks for jumping on the bandwagon tho

Right now it appears I'm lumbering around behind it.

Sounds great too, grab a hard cider and do your best to leap aboard

Hey Gerry, sorry if I'm being a pest, but do you want me to put your
modified review up on the 'pedia?

--
--
http://www.sushifaq.com The Sushi FAQ
http://www.sushifaq.com/sushiotaku The Sushi Otaku blog
http://www.sushifaq.com/sushiyapedia The Sushi bar finder with reviews
http://www.theteafaq.com The Tea FAQ

--
Posted via a free Usenet account from http://www.teranews.com

On 2007-06-27 15:33:39 -0700, warren ransom
said:

Hey Gerry, sorry if I'm being a pest, but do you want me to put your
modified review up on the 'pedia?

I wanted to edit some of the errors out, and also wanted to familarize
myself with the process for the next pass. Is that okay? I have the
sense that nobody is abandoning the site because of the lack of
material.... yet! :-)
--
///---

Gerry wrote:
On 2007-06-27 15:33:39 -0700, warren ransom
said:

Hey Gerry, sorry if I'm being a pest, but do you want me to put your
modified review up on the 'pedia?

I wanted to edit some of the errors out, and also wanted to familarize
myself with the process for the next pass. Is that okay? I have the
sense that nobody is abandoning the site because of the lack of
material.... yet! :-)

It's totally OK, I wasn't trying to pressure you, I just wasn't sure if
you gave up or just hadn't gotten to it yet.
I'm surprised, though, I'm getting over 100 hits per day already, too
bad I haven't had time to populate many of the states. If this is any
indication of future traffic, I'm pretty psyched......