Thanks, you all are great. And truthful. I talk to hubby about the rollover
thing. Is anyone else finding difficulty in readability? We welcome any
feed back.

Here in the Northeast (Philadelphia Area) barbecue sauce is on the thick
side. But I'm reading in the groups about some that are almost watery.
Remember I'm a newbie. As far as the recipes we would love to post any you
have, tips too! We can use your full name or initials what ever you decide.

Thanks again,
Belinda


"Reg" > wrote in message
...
> F.G. Whitfurrows wrote:
>
> > "Reg" > wrote in
> >
> >>Overall, it's very good.
> >
> >
> > Ya didn't even see my recipe?
> >
>
> DOH! Sorry Fosco, I'm going back for another look.
>
> <looks again>
>
> Help me out here. I can't find any attribution for the
> recipes. Which one is yours?
>
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>