There is a show on TV this week about cemetaries. My wife wants me to make a
snack that goes with the show. The only thing I could think of were lady
fingers,but I do not like them. Any suggestions?

Thanks

Tom

In article >,
"Tom or Mary" > wrote:

> There is a show on TV this week about cemetaries. My wife wants me to make a
> snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them. Any suggestions?
>
> Thanks
>
> Tom
>
>

Popcorn works fine.
No need to get gross is there? ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Wed, 26 Oct 2005 08:32:01 -0400, "Tom or Mary"
> wrote:

>There is a show on TV this week about cemetaries. My wife wants me to make a
>snack that goes with the show. The only thing I could think of were lady
>fingers,but I do not like them. Any suggestions?
>
>Thanks
>
>Tom
>

Bloody Marys.

Boron

On Wed, 26 Oct 2005 08:32:01 -0400, "Tom or Mary"
> wrote:

> My wife wants me to make a
>snack that goes with the show.

hum...basing snack around a tv schedule....how about deep fried
chitlin's on TV trays.

OmManiPadmeOmelet wrote:
> In article >,
> "Tom or Mary" > wrote:
>
>
>>There is a show on TV this week about cemetaries. My wife wants me to make a
>>snack that goes with the show. The only thing I could think of were lady
>>fingers,but I do not like them. Any suggestions?
>>
>>Thanks
>>
>>Tom
>>
>>
>
>
> Popcorn works fine.
> No need to get gross is there? ;-)


Cemeteries remind me of worms. The gummy ones will do.

Ribs?


"Tom or Mary" > wrote in message
...
> There is a show on TV this week about cemetaries. My wife wants me to make
a
> snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them. Any suggestions?
>
> Thanks
>
> Tom
>
>

"Tom or Mary" > wrote in message
...
> There is a show on TV this week about cemetaries. My wife wants me to make
> a
> snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them. Any suggestions?
>
> Thanks
>
> Tom

Chili (it's cold there)
Dirt (there so some weird dessert called "Dirt" that my sister in law makes
to impress the family, I think it's gross but some ppl like it. maybe?)
Red Rum (murder backwards)
You could always serve my recipe for biscuits, half the time they turn out
as hard as granite.
Garlic soup, to keep the vampires away

(Tom*or*Mary)WROTE:
There is a show on TV this week about cemetaries. My wife wants me to
make a snack that goes with the show. The only thing I could think of
were lady fingers,but I do not like them. Any suggestions?
Thanks
Tom------------------------------------------------
RESPONSE: If you can locate those jello molds in shape of fingers, worms
etc. you could use those. I fix sugar free jello and sugar free whiped
cream with the molds some times watching those specials late @ nite.
I provided link with easy recipes for a halloween snack, also buy some
black candles to watch with TV.
http://www.celebrationcorner.com/Rec...?category=3600

Tom or Mary wrote:
> There is a show on TV this week about cemetaries. My wife wants me to make a
> snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them. Any suggestions?
>
> Thanks
>
> Tom

human flesh

(I'm still waiting for the chairman to announce this as "today's secret
ingredient".)

Tom wrote:

> There is a show on TV this week about cemetaries. My wife wants me to make
> a snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them. Any suggestions?

Marrow bones

Ghoul-ash (with orzo, to simulate maggots)

Sugar skulls: http://www.casabonampak.com/zugarskull.html

Bob

"Tom or Mary" > wrote in message
...
> There is a show on TV this week about cemetaries. My wife wants me to make a
> snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them. Any suggestions?
>
> Thanks
>
> Tom

Gravlax what else?

Dimitri

Tom or Mary wrote:
> There is a show on TV this week about cemetaries. My wife wants me to make a
> snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them. Any suggestions?
>
> Thanks
>
> Tom
>
>


Anything rich that can be described as "a heart attack on a plate."

tiramisu
creme brulee
cream puffs/profiteroles
cheesecake

gloria p

Tom or Mary wrote:
> There is a show on TV this week about cemetaries. My wife wants me to
> make a snack that goes with the show. The only thing I could think of
> were lady fingers,but I do not like them. Any suggestions?
>
> Thanks
>
> Tom

I have no suggestions regarding the food, but is this show available on
non-cable channels? Might it be on PBS? I have always had a fascination
with old cemeteries.

Jill

Tom or Mary wrote:

> There is a show on TV this week about cemetaries. My wife wants me to
> make a snack that goes with the show. The only thing I could think of
> were lady fingers,but I do not like them. Any suggestions?
>
> Thanks
>
> Tom


Devilled eggs?

Andy

Tom or Mary wrote:
> There is a show on TV this week about cemetaries. My wife wants me to make a
> snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them. Any suggestions?
>
> Thanks
>
> Tom
>
>

I suppose garlic is out of the question?

--
Cheers
Cathy(xyz)

The idea is to die young - as late as possible

In article >,
cathyxyz > wrote:

> Tom or Mary wrote:
> > There is a show on TV this week about cemetaries. My wife wants me to make a
> > snack that goes with the show. The only thing I could think of were lady
> > fingers,but I do not like them. Any suggestions?
> >
> > Thanks
> >
> > Tom
> >
> >
>
> I suppose garlic is out of the question?
>
> --
> Cheers
> Cathy(xyz)

<rofl!!!>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

cathyxyz wrote:
> Tom or Mary wrote:
>> There is a show on TV this week about cemetaries. My wife wants me
>> to make a snack that goes with the show. The only thing I could
>> think of were lady fingers,but I do not like them. Any suggestions?
>>
>> Thanks
>>
>> Tom
>>
>>
>
> I suppose garlic is out of the question?

Oooh! Roasted head of garlic, squeezed out as a paste on a crusty bread,
drizzled with a very little olive oil. Maybe a sprinkling of cheese, then
lightly toast the bread under the broiler. YUM! I'd call that a great
snack!

Jill

In article >,
"jmcquown" > wrote:

> cathyxyz wrote:
> > Tom or Mary wrote:
> >> There is a show on TV this week about cemetaries. My wife wants me
> >> to make a snack that goes with the show. The only thing I could
> >> think of were lady fingers,but I do not like them. Any suggestions?
> >>
> >> Thanks
> >>
> >> Tom
> >>
> >>
> >
> > I suppose garlic is out of the question?
>
> Oooh! Roasted head of garlic, squeezed out as a paste on a crusty bread,
> drizzled with a very little olive oil. Maybe a sprinkling of cheese, then
> lightly toast the bread under the broiler. YUM! I'd call that a great
> snack!
>
> Jill
>
>

Gotta have that with a good red wine too. ;-d

And a bit of brie.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> cathyxyz wrote:
>>> Tom or Mary wrote:
>>>> There is a show on TV this week about cemetaries. My wife wants me
>>>> to make a snack that goes with the show. The only thing I could
>>>> think of were lady fingers,but I do not like them. Any suggestions?
>>>>
>>>> Thanks
>>>>
>>>> Tom
>>>>
>>>>
>>>
>>> I suppose garlic is out of the question?
>>
>> Oooh! Roasted head of garlic, squeezed out as a paste on a crusty
>> bread, drizzled with a very little olive oil. Maybe a sprinkling of
>> cheese, then lightly toast the bread under the broiler. YUM! I'd
>> call that a great snack!
>>
>> Jill
>>
>>
>
> Gotta have that with a good red wine too. ;-d
>
> And a bit of brie.

Absolutely! So skip the cheese on the bread and dredge it in the room-temp
brie In fact, toast the bread ahead, then spread on the garlic paste and
drizzle with slightly warmed olive oil.

Jill

OmManiPadmeOmelet wrote:
> In article >,
> "jmcquown" > wrote:
>
> > cathyxyz wrote:
> > > Tom or Mary wrote:
> > >> There is a show on TV this week about cemetaries. My wife wants me
> > >> to make a snack that goes with the show. The only thing I could
> > >> think of were lady fingers,but I do not like them. Any suggestions?
> > >>
> > >> Thanks
> > >>
> > >> Tom
> > >>
> > >>
> > >
> > > I suppose garlic is out of the question?
> >
> > Oooh! Roasted head of garlic, squeezed out as a paste on a crusty bread,
> > drizzled with a very little olive oil. Maybe a sprinkling of cheese, then
> > lightly toast the bread under the broiler. YUM! I'd call that a great
> > snack!
> >
> > Jill
> >
> >
>
> Gotta have that with a good red wine too. ;-d
>
> And a bit of brie.


Make that a "blood-red" wine <evil grin>

Cheers
Cathy(xyz) - who never has to worry about Vampires

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> cathyxyz wrote:
> >>> Tom or Mary wrote:
> >>>> There is a show on TV this week about cemetaries. My wife wants me
> >>>> to make a snack that goes with the show. The only thing I could
> >>>> think of were lady fingers,but I do not like them. Any suggestions?
> >>>>
> >>>> Thanks
> >>>>
> >>>> Tom
> >>>>
> >>>>
> >>>
> >>> I suppose garlic is out of the question?
> >>
> >> Oooh! Roasted head of garlic, squeezed out as a paste on a crusty
> >> bread, drizzled with a very little olive oil. Maybe a sprinkling of
> >> cheese, then lightly toast the bread under the broiler. YUM! I'd
> >> call that a great snack!
> >>
> >> Jill
> >>
> >>
> >
> > Gotta have that with a good red wine too. ;-d
> >
> > And a bit of brie.
>
> Absolutely! So skip the cheese on the bread and dredge it in the room-temp
> brie In fact, toast the bread ahead, then spread on the garlic paste and
> drizzle with slightly warmed olive oil.
>
> Jill
>
>

Now yer talkin!!! <drool>
Nice runny brie.......... Yum!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

I decided to have pigs in a blanket with red sauce as there are cemetery
blankets. Also for someone who asked earlier the program is on PBS.

Tom

"Tom or Mary" > wrote in message
...
> There is a show on TV this week about cemetaries. My wife wants me to make
a
> snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them. Any suggestions?

Box lunches? :-)

Bob M.

We used to make a dessert called "ghosts In The Graveyard" with my
middle-school cooking club.

Bake a chocolate sheet cake or a pan of brownies.

Spread it with a basic white frosting.
You just made the ground.

Sprinkle it with chocolate cookie crumbs. We made them from Oreos.

Then comes the fun part.

Break Kit-Kats in half. Make a border around the outside perimeter of
the cake by sticking the broken end into the cake and the chocolate
covered end sticking up vertically. These are your fenceposts.

Use Milano Cookies for the tombstones. Write on them with squirty tubes
of icing. Stick them in the dirt around the graveyard.

Take sticks of black licorice. Use scissors to cut them down the middle
of the stick, about halfway down. Then repeat the cuts to make a fringe
that hangs down. These are the leafless dead trees. Plant them in the
dirt.

The ghosts are the marshmallow peep ghosts.

We used a bunch of other candy, but I think we jjst got creative. Sugar
shock, but what spooky Hallowe'en treat isn't? Goes with the cemetery
theme!

Maybe you could make a savory graveyard out of cornbread......use
squirty cheeze on crackers for the tombstones.....Spread butter and
breadcrumbs for the ground........ celery with the leaves attached for
trees ....go with me here.........

Tom or Mary wrote:
> There is a show on TV this week about cemetaries. My wife wants me to make a
> snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them.

Wouldn't that depend upon what she intended to wrap hers around?

Sheldon

Tom or Mary wrote:
> There is a show on TV this week about cemetaries. My wife wants me to make a
> snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them. Any suggestions?
>
> Thanks
>
> Tom

I am watching this show right now so I am late.


Andy Warhol's Ghoulish Goulash

2 medium heads red cabbage
Boiling salted water
1/2 pound lean ground beef
2 C cooked rice
1 egg, beaten
2 T chopped parsley
2 T fresh lemon juice
1 t salt
Freshly ground black pepper to taste
1/2 t ground ginger or 1/4 t ginger root finely grated
4 T butter
1/2 C beef broth
2 C ripe fresh tomatoes, peeled

Remove core from cabbages. Separate 6 of the largest leaves from each
head by holding cabbage under running water to loosen leaves.

Plunge leaves in boiling salted water. Cover and cook for 3 minutes or
until leaves are wilted.

Mix together beef, rice, egg, parsley, lemon juice, salt, pepper and
ginger.

Place about 2-3 T meat-rice mixture in center of each leaf. Fold in
corners to form rectangle; roll up and secure with toothpicks or
string.

Cook stuffed cabbage in butter until browned on all sides.

Place cabbage rolls in casserole.
Stir broth and tomatoes into pan drippings; bring to boil. Pour over
cabbage rolls.

Cover and bake in 350 oven 1 hour


For the main course, Andy selected something "goulish", like goulash.
" I love to make stuffed cabbage. I flavor the meat like goulash. My
filling is flavored with ginger, stuffed and wrapped in red cabbage
leaves. The sauce is similar to borscht." Aside from being a
better-than-average cook, Andy is busy these days with many different
projects.

I made galooshtis the other week and hubby wouldn't even eat them for
his lunch the next day, and they were good. He can have his Burger King.

On Wed, 26 Oct 2005 08:32:01 -0400, Tom or Mary wrote:

> There is a show on TV this week about cemetaries. My wife wants me to make a
> snack that goes with the show. The only thing I could think of were lady
> fingers,but I do not like them. Any suggestions?
>
What channel is this on?

On 26 Oct 2005 17:18:31 -0700, Sheldon wrote:

>
> Tom or Mary wrote:
> > There is a show on TV this week about cemetaries. My wife wants me to make a
> > snack that goes with the show. The only thing I could think of were lady
> > fingers,but I do not like them.
>
> Wouldn't that depend upon what she intended to wrap hers around?
>
> Sheldon

So you're suggesting oysters?

Bubbabob wrote:

> I'd suggest learning to spell cemetery before using it as a topic.

Well, inbred JimmyJoeBob I imagine they will do that just as soon as
you stop impregnating your Sister.


What'sa matter wake up on the wrong side of the trailer park?

---
that's just what we need stupid, redneck, wannabe netcops.

cathyxyz wrote:
> OmManiPadmeOmelet wrote:
>
>>In article >,
>> "jmcquown" > wrote:
>>
>>
>>>cathyxyz wrote:
>>>
>>>>Tom or Mary wrote:
>>>>
>>>>>There is a show on TV this week about cemetaries. My wife wants me
>>>>>to make a snack that goes with the show. The only thing I could
>>>>>think of were lady fingers,but I do not like them. Any suggestions?
>>>>>
>>>>>Thanks
>>>>>
>>>>>Tom
>>>>>
>>>>>
>>>>
>>>>I suppose garlic is out of the question?
>>>
>>>Oooh! Roasted head of garlic, squeezed out as a paste on a crusty bread,
>>>drizzled with a very little olive oil. Maybe a sprinkling of cheese, then
>>>lightly toast the bread under the broiler. YUM! I'd call that a great
>>>snack!
>>>
>>>Jill
>>>
>>>
>>
>>Gotta have that with a good red wine too. ;-d
>>
>>And a bit of brie.
>
>
>
> Make that a "blood-red" wine <evil grin>
>
> Cheers
> Cathy(xyz) - who never has to worry about Vampires
>

It might sound sick but it actually tastes good - at least to me anyway
- if you mix Lava Hot cinnamon schnapps and cherry coke/pepsi/coke
whatever it kinda looks like blood (And no - no *actual blood* was
involved-you can believe me - signed Lestat). Perhaps morbid to some,
and if so sorry.

rrb

In article <04Z7f.14087$MN6.12349@fed1read04>, rrb >
wrote:

> cathyxyz wrote:
> > OmManiPadmeOmelet wrote:
> >
> >>In article >,
> >> "jmcquown" > wrote:
> >>
> >>
> >>>cathyxyz wrote:
> >>>
> >>>>Tom or Mary wrote:
> >>>>
> >>>>>There is a show on TV this week about cemetaries. My wife wants me
> >>>>>to make a snack that goes with the show. The only thing I could
> >>>>>think of were lady fingers,but I do not like them. Any suggestions?
> >>>>>
> >>>>>Thanks
> >>>>>
> >>>>>Tom
> >>>>>
> >>>>>
> >>>>
> >>>>I suppose garlic is out of the question?
> >>>
> >>>Oooh! Roasted head of garlic, squeezed out as a paste on a crusty bread,
> >>>drizzled with a very little olive oil. Maybe a sprinkling of cheese, then
> >>>lightly toast the bread under the broiler. YUM! I'd call that a great
> >>>snack!
> >>>
> >>>Jill
> >>>
> >>>
> >>
> >>Gotta have that with a good red wine too. ;-d
> >>
> >>And a bit of brie.
> >
> >
> >
> > Make that a "blood-red" wine <evil grin>
> >
> > Cheers
> > Cathy(xyz) - who never has to worry about Vampires
> >
>
> It might sound sick but it actually tastes good - at least to me anyway
> - if you mix Lava Hot cinnamon schnapps and cherry coke/pepsi/coke
> whatever it kinda looks like blood (And no - no *actual blood* was
> involved-you can believe me - signed Lestat). Perhaps morbid to some,
> and if so sorry.
>
> rrb
>

Try this.

Klingon Blood Wine:

Bloodwine

Heat 18 quarts of blood in a large cauldron. When the blood is hot,
put 1 quart of blackstrap molasses into it. When it boils, skim it
very
well, and continue
skimming it, as long as any scum will rise. Let this boil one hour.
Then set it to cool until it be blood-warm, and then put in a spoonful
of Ale yeast. When it is worked up, put it into a five gallon bottle
with a vapor lock. Allow to ferment for about six weeks, then bottle
it
up. Age to taste.

And no, I've not tried this. ;-)
But quarts of pigs blood are available all the time at the oriental
market!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Mi e' parso che jmcquown abbia scritto:

> I have no suggestions regarding the food, but is this
> show available on non-cable channels? Might it be on
> PBS? I have always had a fascination with old cemeteries.

Thanks for your point of view, I was thinking the OP was some
kind of necrophile or like.
A very fascinating old little cemetery is that of Ramsau church,
in Bayern (Germany). It's one of the most photographed place in
the Alps.
--
Vilco
Think Pink , Drink Rose'

Mi e' parso che OmManiPadmeOmelet abbia scritto:

> Now yer talkin!!! <drool>
> Nice runny brie.......... Yum!

What brands of Brie do you find there where you live?
Here in Italy the most common is President, which also sells a
nice Camembert.
--
Vilco
Think Pink , Drink Rose'

In article >,
"Vilco" > wrote:

> Mi e' parso che OmManiPadmeOmelet abbia scritto:
>
> > Now yer talkin!!! <drool>
> > Nice runny brie.......... Yum!
>
> What brands of Brie do you find there where you live?
> Here in Italy the most common is President, which also sells a
> nice Camembert.

Ick. President brand is available at the local supermarket but is
inferior IMHO. It's too hard. And too young.

I don't have a specific brand, I just get whatever is softest and is
$8.00 per lb. or under at Central Market.

It's gotta be RUNNY!!!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Thu, 27 Oct 2005 04:10:52 -0500, OmManiPadmeOmelet
> wrote:


>Klingon Blood Wine:
>
>Bloodwine
>
>Heat 18 quarts of blood in a large cauldron. When the blood is hot,
>put 1 quart of blackstrap molasses into it. When it boils, skim it
>very
>well, and continue
>skimming it, as long as any scum will rise. Let this boil one hour.
>Then set it to cool until it be blood-warm, and then put in a spoonful
>of Ale yeast. When it is worked up, put it into a five gallon bottle
>with a vapor lock. Allow to ferment for about six weeks, then bottle
>it
>up. Age to taste.
>
>And no, I've not tried this. ;-)
>But quarts of pigs blood are available all the time at the oriental
>market!


There is a Hungarian wine, Egri Bikaver Bull's Blood, that is already
in the bottle. No need for a cauldron!

Boron

OmManiPadmeOmelet wrote:


>>
>>It might sound sick but it actually tastes good - at least to me anyway
>>- if you mix Lava Hot cinnamon schnapps and cherry coke/pepsi/coke
>>whatever it kinda looks like blood (And no - no *actual blood* was
>>involved-you can believe me - signed Lestat). Perhaps morbid to some,
>>and if so sorry.
>>
>>rrb
>>
>
>
> Try this.
>
> Klingon Blood Wine:
>
> Bloodwine
>
> Heat 18 quarts of blood in a large cauldron. When the blood is hot,
> put 1 quart of blackstrap molasses into it. When it boils, skim it
> very
> well, and continue
> skimming it, as long as any scum will rise. Let this boil one hour.
> Then set it to cool until it be blood-warm, and then put in a spoonful
> of Ale yeast. When it is worked up, put it into a five gallon bottle
> with a vapor lock. Allow to ferment for about six weeks, then bottle
> it
> up. Age to taste.
>
> And no, I've not tried this. ;-)
> But quarts of pigs blood are available all the time at the oriental
> market!

But, but, there's no garlic in this recipe??? - how rude

--
Cheers
Cathy(xyz)

The idea is to die young - as late as possible

Vilco wrote:
> Mi e' parso che jmcquown abbia scritto:
>
>> I have no suggestions regarding the food, but is this
>> show available on non-cable channels? Might it be on
>> PBS? I have always had a fascination with old cemeteries.
>
> Thanks for your point of view, I was thinking the OP was some
> kind of necrophile or like.
> A very fascinating old little cemetery is that of Ramsau church,
> in Bayern (Germany). It's one of the most photographed place in
> the Alps.

Sounds lovely! One thing this show pointed out (which may not be true in
Europe) is that until one cemetery (I think it was the one outside of
Boston) was created (would that be the correct word?), they were not called
cemeteries at all. They were burial grounds or graveyards, church-yards,
but not cemeteries.

Years ago my mom and I put on some tall boots and tromped around in a sadly
untended old cemetery. (The boots were required because the grass was very
tall and we were concerned about snakes.) This cemetery was in an unlikely
place, no where near a church, back behind a bunch of rather decrepit
businesses where people sold used, retreaded car tires, machine parts, etc.
Some of the oldest markers dated from the early 1800's; the most recent we
could find was in the 1950's. It's too bad no one was still caring for the
property. Some of the markers were fascinating and pretty ornate. Wives on
the older markers were referred to as "beloved consort".

Jill

sf wrote:
> On Wed, 26 Oct 2005 08:32:01 -0400, Tom or Mary wrote:
>
>> There is a show on TV this week about cemetaries. My wife wants me
>> to make a snack that goes with the show. The only thing I could
>> think of were lady fingers,but I do not like them. Any suggestions?
>>
> What channel is this on?

It was PBS. Check online for your local listings; my local PBS station
plans to air it again on 10/29. It's called 'A Cemetery Special'.

Jill

Boron Elgar > wrote:

> There is a Hungarian wine, Egri Bikaver Bull's Blood, that is already
> in the bottle. No need for a cauldron!

Indeed!

BTW, "Bikavér" is "Bull's Blood"; "Egri" refers to "Eger", a town and
its region. Wines labelled "Bikavér" can also be produced in the
Szekszárd district and are consequently labelled Szekszárdi Bikavér.

Also, there is Sangre de Toro, a wine produced by Torres in the Penedès
district of Catalonia.

Victor

Bubbabob wrote:
> "jmcquown" > wrote:
>
>> Wives on the older
>> markers were referred to as "beloved consort".
>>
>> Jill
>>
>>
>
> 'Consort' indicates that the woman died before her husband, 'relict'
> indicates that she died after him.

Really? Then they must all have killed their wives! <G> I never saw a
marker that said 'relict'.

Jill