On Wed, 07 Jul 2010 16:43:46 +0200, ChattyCathy
> wrote:

>On Wed, 07 Jul 2010 07:25:09 -0700, Brian Anasta [indignantly] wrote:
>
><crossposting and other drivel snipped>
>
>> And your post has exactly WHAT to do with rec.food.cooking? Nobody
>> here cares about whatever gobblededook you are jibbering on about so
>> please take your nonsense and leave us be. You WILL find people here
>> DO not suffer fools lightly, so if YOU want my advice, go back and
>> hide under whatever rock you came FROM. If in the future you have
>> something to contribute TO a thread about cooking, maybe you will be
>> welcome back...maybe I said.
>
> <snork>
>
>So who died and made you Chairperson of the r.f.c. Cabal (TINC), may I
>humbly ask?
>
>Note to Barb: Has this "Brian" person paid its membership fees to you yet?

Whoinhell is this bozo, CC? Have you ever seen a post from it before?

OB: Out to dinner tonight to my favorite Italian place in Newport
Beach: Sapori's on Bayside. Has a fabulous grilled salmon in lemon
butter with capers...oh, yeah!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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