I'm reposting this from several years ago. Some here may remember it, but
they're so good I thought I'd post it again for those who may not have
tried them.

The recipe is one I bunged together in an attempt to duplicate those sold
by the now defunct Hough Bakeries in Cleveland. I'd say is 99 and 9/10
percent accurate. :-)


* Exported from MasterCook *

Brown Sugar Brownies

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BROWNIES-----
1/2 c Unsalted butter, melted
2 c Dark-brown sugar, packed
2 ea Large eggs
1/2 ts Salt
1 c All-purpose flour
1/2 c Toasted Wheat Germ
2 ts Baking powder
1 t Vanilla extract
1 c Broken walnut meats (largish pieces)
-----PENUCHE FROSTING-----
1/3 c Unsalted butter
3/4 c Dark-brown sugar, packed
3 tb Light cream
2 c Powdered sugar, sifted

~-- Brownies ---
Preheat the oven to 350 degrees F (180 degrees C). Butter a 9-inch
square cake pan. Mix all ingredients together, combining them well.
Spread evenly in the pan and bake for 35-40 minutes or until dry on top
and almost firm to the touch. Let cool completely in pan. Spread
evenly with Penuche Frosting. Cut into 16 squares.

~-- Penuche Frosting ---
Melt butter. Stir in brown sugar. Heat mixture to boiling, stirring
constantly. Boil and stir over low heat for two minutes. Stir in
cream; heat to boiling. Remove from heat and cool to lukewarm.
Gradually stir in powdered sugar. Beat until of spreading consistency.
If necessary, add additional powdered sugar to thicken, or additional
cream to thin.

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 3dys 13hrs 26mins
*******************************************
A good hot dog feeds the hand that
bites it.
*******************************************

On Sep 19, 10:45*am, Wayne Boatwright >
wrote:
> I'm reposting this from several years ago. *Some here may remember it, but
> they're so good I thought I'd post it again for those who may not have
> tried them.
>
> The recipe is one I bunged together in an attempt to duplicate those sold
> by the now defunct Hough Bakeries in Cleveland. *I'd say is 99 and 9/10
> percent accurate. :-)
>
> * Exported from MasterCook *
>
> * * * * * * * * * * * * * *Brown Sugar Brownies
>
> Recipe By * * :
> Serving Size *: 16 * *Preparation Time :0:00
> Categories * *: Desserts * * * * * * * * * * * *Snacks
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * * * * * * * * * * * * -----BROWNIES-----
> * * *1/2 * * * * * * c *Unsalted butter, melted
> * 2 * * * * * * * * *c *Dark-brown sugar, packed
> * 2 * * * * * * * * ea *Large eggs
> * * *1/2 * * * * * *ts *Salt
> * 1 * * * * * * * * *c *All-purpose flour
> * * *1/2 * * * * * * c *Toasted Wheat Germ
> * 2 * * * * * * * * ts *Baking powder
> * 1 * * * * * * * * *t *Vanilla extract
> * 1 * * * * * * * * *c *Broken walnut meats (largish pieces)
> * * * * * * * * * * * * -----PENUCHE FROSTING-----
> * * *1/3 * * * * * * c *Unsalted butter
> * * *3/4 * * * * * * c *Dark-brown sugar, packed
> * 3 * * * * * * * * tb *Light cream
> * 2 * * * * * * * * *c *Powdered sugar, sifted
>
> * ~-- Brownies ---
> * Preheat the oven to 350 degrees F (180 degrees C). *Butter a 9-inch
> * square cake pan. *Mix all ingredients together, combining them well..
> * Spread evenly in the pan and bake for 35-40 minutes or until dry on top
> * and almost firm to the touch. *Let cool completely in pan. *Spread
> * evenly with Penuche Frosting. *Cut into 16 squares.
>
> * ~-- Penuche Frosting ---
> * Melt butter. *Stir in brown sugar. *Heat mixture to boiling, stirring
> * constantly. *Boil and stir over low heat for two minutes. *Stir in
> * cream; heat to boiling. *Remove from heat and cool to lukewarm.
> * Gradually stir in powdered sugar. *Beat until of spreading consistency.
> * If necessary, add additional powdered sugar to thicken, or additional
> * cream to thin.
>
> --
> * * * * * * *Wayne Boatwright * * * * * *
>
> *******************************************
> Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
> *******************************************
> * * * *Countdown till Veteran's Day * * *
> * * * * * 7wks 3dys 13hrs 26mins * * * * *
> *******************************************
> * * A good hot dog feeds the hand that * *
> * * * * * * * * *bites it. * * * * * * * *
> *******************************************

Also known as blondies. Try adding some white chocolate chips!

On Fri 19 Sep 2008 11:55:19a, merryb told us...

> On Sep 19, 10:45*am, Wayne Boatwright >
> wrote:
>> I'm reposting this from several years ago. *Some here may remember it,
> but
>> they're so good I thought I'd post it again for those who may not have
>> tried them.
>>
>> The recipe is one I bunged together in an attempt to duplicate those
sold
>> by the now defunct Hough Bakeries in Cleveland. *I'd say is 99 and 9/10
>> percent accurate. :-)
>>
>> * Exported from MasterCook *
>>
>> * * * * * * * * * * * * * *Brown Sugar Browni
> es
>>
>> Recipe By * * :
>> Serving Size *: 16 * *Preparation Time :0:00
>> Categories * *: Desserts * * * * * * * * * * *
> *Snacks
>>
>> * Amount *Measure * * * Ingredient -- Preparation Method
>> -------- *------------ *--------------------------------
>> * * * * * * * * * * * * -----BROWNIES-----
>> * * *1/2 * * * * * * c *Unsalted butter, melted
>> * 2 * * * * * * * * *c *Dark-brown sugar, packed
>> * 2 * * * * * * * * ea *Large eggs
>> * * *1/2 * * * * * *ts *Salt
>> * 1 * * * * * * * * *c *All-purpose flour
>> * * *1/2 * * * * * * c *Toasted Wheat Germ
>> * 2 * * * * * * * * ts *Baking powder
>> * 1 * * * * * * * * *t *Vanilla extract
>> * 1 * * * * * * * * *c *Broken walnut meats (largis
> h pieces)
>> * * * * * * * * * * * * -----PENUCHE FROSTING----
> -
>> * * *1/3 * * * * * * c *Unsalted butter
>> * * *3/4 * * * * * * c *Dark-brown sugar, packed
>> * 3 * * * * * * * * tb *Light cream
>> * 2 * * * * * * * * *c *Powdered sugar, sifted
>>
>> * ~-- Brownies ---
>> * Preheat the oven to 350 degrees F (180 degrees C). *Butter a 9-inch
>> * square cake pan. *Mix all ingredients together, combining them well
> .
>> * Spread evenly in the pan and bake for 35-40 minutes or until dry on t
> op
>> * and almost firm to the touch. *Let cool completely in pan. *Sprea
> d
>> * evenly with Penuche Frosting. *Cut into 16 squares.
>>
>> * ~-- Penuche Frosting ---
>> * Melt butter. *Stir in brown sugar. *Heat mixture to boiling, stir
> ring
>> * constantly. *Boil and stir over low heat for two minutes. *Stir i
> n
>> * cream; heat to boiling. *Remove from heat and cool to lukewarm.
>> * Gradually stir in powdered sugar. *Beat until of spreading consiste
> ncy.
>> * If necessary, add additional powdered sugar to thicken, or additional
>> * cream to thin.
>>
>> --
>> * * * * * * *Wayne Boatwright * * * * * *
>>
>> *******************************************
>> Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
>> *******************************************
>> * * * *Countdown till Veteran's Day * * *
>> * * * * * 7wks 3dys 13hrs 26mins * * * * *
>> *******************************************
>> * * A good hot dog feeds the hand that * *
>> * * * * * * * * *bites it. * * * * * * *
> *
>> *******************************************
>
> Also known as blondies. Try adding some white chocolate chips!

Not the same thing to me. The toasted wheat germ and the penuche frosting
was what made this unique. Uh, I really hate white chocolate, but I
wouldn't add them even if I did like it. Sorry, just my taste, but thanks
for the thought, Merry.

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 3dys 11hrs 39mins
*******************************************
Eggs on top, canned goods on the bottom...
*******************************************

On Sep 19, 12:23*pm, Wayne Boatwright >
wrote:
> On Fri 19 Sep 2008 11:55:19a, merryb told us...
>
>
>
>
>
>
>
> > On Sep 19, 10:45*am, Wayne Boatwright >
> > wrote:
> >> I'm reposting this from several years ago. *Some here may remember it,
> > but
> >> they're so good I thought I'd post it again for those who may not have
> >> tried them.
>
> >> The recipe is one I bunged together in an attempt to duplicate those
> sold
> >> by the now defunct Hough Bakeries in Cleveland. *I'd say is 99 and 9/10
> >> percent accurate. :-)
>
> >> * Exported from MasterCook *
>
> >> * * * * * * * * * * * * * *Brown Sugar Browni
> > es
>
> >> Recipe By * * :
> >> Serving Size *: 16 * *Preparation Time :0:00
> >> Categories * *: Desserts * * * * * * * * * * *
> > *Snacks
>
> >> * Amount *Measure * * * Ingredient -- Preparation Method
> >> -------- *------------ *--------------------------------
> >> * * * * * * * * * * * * -----BROWNIES-----
> >> * * *1/2 * * * * * * c *Unsalted butter, melted
> >> * 2 * * * * * * * * *c *Dark-brown sugar, packed
> >> * 2 * * * * * * * * ea *Large eggs
> >> * * *1/2 * * * * * *ts *Salt
> >> * 1 * * * * * * * * *c *All-purpose flour
> >> * * *1/2 * * * * * * c *Toasted Wheat Germ
> >> * 2 * * * * * * * * ts *Baking powder
> >> * 1 * * * * * * * * *t *Vanilla extract
> >> * 1 * * * * * * * * *c *Broken walnut meats (largis
> > h pieces)
> >> * * * * * * * * * * * * -----PENUCHE FROSTING----
> > -
> >> * * *1/3 * * * * * * c *Unsalted butter
> >> * * *3/4 * * * * * * c *Dark-brown sugar, packed
> >> * 3 * * * * * * * * tb *Light cream
> >> * 2 * * * * * * * * *c *Powdered sugar, sifted
>
> >> * ~-- Brownies ---
> >> * Preheat the oven to 350 degrees F (180 degrees C). *Butter a 9-inch
> >> * square cake pan. *Mix all ingredients together, combining them well
> > .
> >> * Spread evenly in the pan and bake for 35-40 minutes or until dry on t
> > op
> >> * and almost firm to the touch. *Let cool completely in pan. *Sprea
> > d
> >> * evenly with Penuche Frosting. *Cut into 16 squares.
>
> >> * ~-- Penuche Frosting ---
> >> * Melt butter. *Stir in brown sugar. *Heat mixture to boiling, stir
> > ring
> >> * constantly. *Boil and stir over low heat for two minutes. *Stir i
> > n
> >> * cream; heat to boiling. *Remove from heat and cool to lukewarm.
> >> * Gradually stir in powdered sugar. *Beat until of spreading consiste
> > ncy.
> >> * If necessary, add additional powdered sugar to thicken, or additional
> >> * cream to thin.
>
> >> --
> >> * * * * * * *Wayne Boatwright * * * * * *
>
> >> *******************************************
> >> Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
> >> *******************************************
> >> * * * *Countdown till Veteran's Day * * *
> >> * * * * * 7wks 3dys 13hrs 26mins * * * * *
> >> *******************************************
> >> * * A good hot dog feeds the hand that * *
> >> * * * * * * * * *bites it. * * * * * * *
> > *
> >> *******************************************
>
> > Also known as blondies. Try adding some white chocolate chips!
>
> Not the same thing to me. *The toasted wheat germ and the penuche frosting
> was what made this unique. *Uh, I really hate white chocolate, but I
> wouldn't add them even if I did like it. *Sorry, just my taste, but thanks
> for the thought, Merry.
>
> --
> * * * * * * *Wayne Boatwright * * * * * *
>
> *******************************************
> Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
> *******************************************
> * * * *Countdown till Veteran's Day * * *
> * * * * * 7wks 3dys 11hrs 39mins * * * * *
> *******************************************
> Eggs on top, canned goods on the bottom...
> *******************************************- Hide quoted text -
>
> - Show quoted text -

I guess these are a little different, but they remind me of them. I am
on the same page as you when it comes to white chocolate, but some
people might like the addition.

On Fri 19 Sep 2008 01:26:57p, merryb told us...

> On Sep 19, 12:23*pm, Wayne Boatwright >
> wrote:
>> On Fri 19 Sep 2008 11:55:19a, merryb told us...
>>
>>
>>
>>
>>
>>
>>
>> > On Sep 19, 10:45*am, Wayne Boatwright >
>> > wrote:
>> >> I'm reposting this from several years ago. *Some here may remember i
> t,
>> > but
>> >> they're so good I thought I'd post it again for those who may not
have
>> >> tried them.
>>
>> >> The recipe is one I bunged together in an attempt to duplicate those
>> sold
>> >> by the now defunct Hough Bakeries in Cleveland. *I'd say is 99 and 9
> /10
>> >> percent accurate. :-)
>>
>> >> * Exported from MasterCook *
>>
>> >> * * * * * * * * * * * * * *Brown Sugar Bro
> wni
>> > es
>>
>> >> Recipe By * * :
>> >> Serving Size *: 16 * *Preparation Time :0:00
>> >> Categories * *: Desserts * * * * * * * * * *
> *
>> > *Snacks
>>
>> >> * Amount *Measure * * * Ingredient -- Preparation Method
>> >> -------- *------------ *--------------------------------
>> >> * * * * * * * * * * * * -----BROWNIES-----
>> >> * * *1/2 * * * * * * c *Unsalted butter, melted
>> >> * 2 * * * * * * * * *c *Dark-brown sugar, packed
>> >> * 2 * * * * * * * * ea *Large eggs
>> >> * * *1/2 * * * * * *ts *Salt
>> >> * 1 * * * * * * * * *c *All-purpose flour
>> >> * * *1/2 * * * * * * c *Toasted Wheat Germ
>> >> * 2 * * * * * * * * ts *Baking powder
>> >> * 1 * * * * * * * * *t *Vanilla extract
>> >> * 1 * * * * * * * * *c *Broken walnut meats (lar
> gis
>> > h pieces)
>> >> * * * * * * * * * * * * -----PENUCHE FROSTING-
> ---
>> > -
>> >> * * *1/3 * * * * * * c *Unsalted butter
>> >> * * *3/4 * * * * * * c *Dark-brown sugar, packed
>> >> * 3 * * * * * * * * tb *Light cream
>> >> * 2 * * * * * * * * *c *Powdered sugar, sifted
>>
>> >> * ~-- Brownies ---
>> >> * Preheat the oven to 350 degrees F (180 degrees C). *Butter a 9-i
> nch
>> >> * square cake pan. *Mix all ingredients together, combining them w
> ell
>> > .
>> >> * Spread evenly in the pan and bake for 35-40 minutes or until dry o
> n t
>> > op
>> >> * and almost firm to the touch. *Let cool completely in pan. *Sp
> rea
>> > d
>> >> * evenly with Penuche Frosting. *Cut into 16 squares.
>>
>> >> * ~-- Penuche Frosting ---
>> >> * Melt butter. *Stir in brown sugar. *Heat mixture to boiling, s
> tir
>> > ring
>> >> * constantly. *Boil and stir over low heat for two minutes. *Sti
> r i
>> > n
>> >> * cream; heat to boiling. *Remove from heat and cool to lukewarm.
>> >> * Gradually stir in powdered sugar. *Beat until of spreading consi
> ste
>> > ncy.
>> >> * If necessary, add additional powdered sugar to thicken, or additio
> nal
>> >> * cream to thin.
>>
>> >> --
>> >> * * * * * * *Wayne Boatwright * * * * * *
>>
>> >> *******************************************
>> >> Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
>> >> *******************************************
>> >> * * * *Countdown till Veteran's Day * * *
>> >> * * * * * 7wks 3dys 13hrs 26mins * * * * *
>> >> *******************************************
>> >> * * A good hot dog feeds the hand that * *
>> >> * * * * * * * * *bites it. * * * * * *
> *
>> > *
>> >> *******************************************
>>
>> > Also known as blondies. Try adding some white chocolate chips!
>>
>> Not the same thing to me. *The toasted wheat germ and the penuche frost
> ing
>> was what made this unique. *Uh, I really hate white chocolate, but I
>> wouldn't add them even if I did like it. *Sorry, just my taste, but tha
> nks
>> for the thought, Merry.
>>
>> --
>> * * * * * * *Wayne Boatwright * * * * * *
>>
>> *******************************************
>> Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
>> *******************************************
>> * * * *Countdown till Veteran's Day * * *
>> * * * * * 7wks 3dys 11hrs 39mins * * * * *
>> *******************************************
>> Eggs on top, canned goods on the bottom...
>> *******************************************- Hide quoted text -
>>
>> - Show quoted text -
>
> I guess these are a little different, but they remind me of them. I am
> on the same page as you when it comes to white chocolate, but some
> people might like the addition.

I'll grant you thre are similarities, but the texture of these is really
different. I really loved them from the bakery and was excited that I was
finally able to recreate them. Of course, you're right that some people
might like the white chocolate addition.

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 3dys 10hrs 23mins
*******************************************
Smokey the Bear says, 'Strip mining
prevents forest fires!'
*******************************************

On Sep 19, 3:39*pm, Wayne Boatwright >
wrote:

The recipe is one I bunged together in an attempt to duplicate those
sold
by the now defunct Hough Bakeries in Cleveland. I'd say is 99 and
9/10
percent accurate. :-)

============================
Hough Bakeries went out of business???!!! :-(
They baked my wedding cake (sort of).
Also they used to make savory pies. I remember both spinach and
mushroom, They were not quiche!
Oh well it's not like I get to Cleveland to see my dead ex-husband'f
family these days!
Lynn in Fargo

Wayne Boatwright wrote:
> I'm reposting this from several years ago. Some here may remember it, but
> they're so good I thought I'd post it again for those who may not have
> tried them.
>
> The recipe is one I bunged together in an attempt to duplicate those sold
> by the now defunct Hough Bakeries in Cleveland. I'd say is 99 and 9/10
> percent accurate. :-)
>
>
> * Exported from MasterCook *
>
> Brown Sugar Brownies
>
> Recipe By :
> Serving Size : 16 Preparation Time :0:00
> Categories : Desserts Snacks
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> -----BROWNIES-----
> 1/2 c Unsalted butter, melted
> 2 c Dark-brown sugar, packed
> 2 ea Large eggs
> 1/2 ts Salt
> 1 c All-purpose flour
> 1/2 c Toasted Wheat Germ
> 2 ts Baking powder
> 1 t Vanilla extract
> 1 c Broken walnut meats (largish pieces)
> -----PENUCHE FROSTING-----
> 1/3 c Unsalted butter
> 3/4 c Dark-brown sugar, packed
> 3 tb Light cream
> 2 c Powdered sugar, sifted
>
> ~-- Brownies ---
> Preheat the oven to 350 degrees F (180 degrees C). Butter a 9-inch
> square cake pan. Mix all ingredients together, combining them well.
> Spread evenly in the pan and bake for 35-40 minutes or until dry on top
> and almost firm to the touch. Let cool completely in pan. Spread
> evenly with Penuche Frosting. Cut into 16 squares.
>
> ~-- Penuche Frosting ---
> Melt butter. Stir in brown sugar. Heat mixture to boiling, stirring
> constantly. Boil and stir over low heat for two minutes. Stir in
> cream; heat to boiling. Remove from heat and cool to lukewarm.
> Gradually stir in powdered sugar. Beat until of spreading consistency.
> If necessary, add additional powdered sugar to thicken, or additional
> cream to thin.
>
Thanks. I already have this stashed away....

--
Jean B.

On Fri 19 Sep 2008 02:33:20p, Lynn from Fargo told us...

> On Sep 19, 3:39*pm, Wayne Boatwright >
> wrote:
>
> The recipe is one I bunged together in an attempt to duplicate those
> sold
> by the now defunct Hough Bakeries in Cleveland. I'd say is 99 and
> 9/10
> percent accurate. :-)
>
> ===========================Hough Bakeries went out of business???!!! :-(
> They baked my wedding cake (sort of).
> Also they used to make savory pies. I remember both spinach and
> mushroom, They were not quiche!
> Oh well it's not like I get to Cleveland to see my dead ex-husband'f
> family these days!
> Lynn in Fargo
>

Yes, alas, after several changes in ownership they filed for bankruptcy in
1992. Kraft Foods bought the name and the recipes, but have never put
either to use, AFAIK. The savory pies were also wonderful.

What about that weddding cake?

Lynn, did you see my other response about Rod McKuen?

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 3dys 8hrs 39mins
*******************************************
History repeats itself. That's one of
the things wrong with history.
*******************************************

On Sep 19, 9:55*pm, Wayne Boatwright >
wrote:
> On Fri 19 Sep 2008 02:33:20p, Lynn from Fargo told us...
>
>
>
> > On Sep 19, 3:39*pm, Wayne Boatwright >
> > wrote:
>
> > The recipe is one I bunged together in an attempt to duplicate those
> > sold
> > by the now defunct Hough Bakeries in Cleveland. *I'd say is 99 and
> > 9/10
> > percent accurate. :-)
>
> > ===========================Hough Bakeries went out of business???!!! :-(
> > They baked my wedding cake (sort of).
> > Also they used to make savory pies. I remember both spinach and
> > mushroom, They were not quiche!
> > Oh well it's not like I get to Cleveland to see my dead ex-husband'f
> > family these days!
> > Lynn in Fargo
>
> Yes, alas, after several changes in ownership they filed for bankruptcy in
> 1992. *Kraft Foods bought the name and the recipes, but have never put
> either to use, AFAIK. *The savory pies were also wonderful.
>
> What about that weddding cake?
>
> Lynn, did you see my other response about Rod McKuen?
>
> --
> * * * * * * *Wayne Boatwright * * * * * *
>
> *******************************************
> Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
> *******************************************
> * * * *Countdown till Veteran's Day * * *
> * * * * * 7wks 3dys 8hrs 39mins * * * * *
> *******************************************
> * *History repeats itself. That's one of *
> * * * the things wrong with history. * * *
> *******************************************

We were married in ND but went to see John's extended family a couple
of months later. They of course had a reception/open house. the
"wedding cake was a spice cake with dates and nuts and a cream cheese
frosting - delicious! The "real" wedding cake in ND was chocolate with
white icing and real roses. First chocolate wedding cake I ever saw.
(1973).

Both were good, the spice cake was better!

Lynn in Fargo

On Sat 20 Sep 2008 09:45:53a, Lynn from Fargo told us...

> We were married in ND but went to see John's extended family a couple
> of months later. They of course had a reception/open house. the
> "wedding cake was a spice cake with dates and nuts and a cream cheese
> frosting - delicious! The "real" wedding cake in ND was chocolate with
> white icing and real roses. First chocolate wedding cake I ever saw.
> (1973).
>
> Both were good, the spice cake was better!
>
> Lynn in Fargo

Hough's date-nut spice cake was a favorite of most people. Many folks
would order one for a birthday cake. I can certainly see it used as a
wedding cake. It was delicious.

I bet your chocolate wedding cake was beautiful, as well as delicious. In
1973 I doubt that most people had gotten past white, white, white. <g>

--
Wayne Boatwright

*******************************************
Date: Saturday, 09(IX)/20(XX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 2dys 12hrs 11mins
*******************************************
How come you never see a politician
laugh? Because they know what they're
getting away with, and if they started