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Great stuff, Cliff. Looking forward to Bill and Mike's reports. I know, I coulda, and it almost happened.

Very nice, Terrance. The Lady Simcoe looks beautiful.

Cleo's Meats, Noelville, does some fine fine jerky.

Here's a few.

7 Mp is way plenty for almost anything. I am still trying to get nice shots with my camera - it has lots of features, I am working at learning how they work.

There's TWO bunnies in the third pic.

Very nice, Glen. That was a nice outing with lots of action. Goodonya.

It's tough to say who is more proud! I bet she felt like that fish was going to pull her in. That's a cutie you have there for sure. My daughters used to be cute, now they are big (I just figgered that they split 250 lbs between them) and smelly, with lots of attitude. I gotta stop cooking with cheese.

Welcome back! We've been keeping the fire in the stove going, but it's your turn to bring in some more wood. That is a very impressive laker, a monster. Lookit the size of the head and tail on that whale. Was that a Temagami fish?

I'm sorry, Tom. I understood that she had a long tough fight. She must have been a helluva gal. God Bless. Doug

What Fang said.

Oil change shops still use em. Ding Ding, makes me excited about changing the oil in the car used by my kids.

XP Pro is good stuff, mature and stable, and gets the job done. Marketing programs for Vista included 'Sorry, Charlie', and 'Yes, We Have No Bananas'. Some Ma and Pa PC shops can sort you straight, I'm sure. Belleville is a little far from Etobicoke, for an honest P2P fileswap, but let me know if I can help.

Now that's what I call being prepared, Cliff. Attaboy.

Next time, I will try the following: warmer water in the final mix, smaller loaves (three, not two from the batch), a longer rise in the loaf shape, and a cooler oven for the baking. I am shooting for a rustic style loaf, chewy texture, with big bubbles and a crisp crust. This recipe uses a lot of water, so the dough is very sticky. I kneaded it in a bowl with a wet hand, rather than on a floured surface. I just cooked it on a cookie sheet, lined with parchment and coated with corn meal. This is the recipe from the book I got from my sister for Christmas. She also gave me a kitchen scale which helps a lot with the measuring. Give it a try. It takes some planning since the making goes over two days, but the taste is worth it.

Nissu is nice, cardomom rules.

There's an old saying in Tennessee - I know it's in Texas, it's probably in Tennessee - that says, fool me once, shame on ... shame on you. It fool me. We can't get fooled again." Hope this hleps. http://video.google.ca/videosearch?client=...in&start=30 http://www.youtube.com/watch?v=yY4pTpjfK0I

BigUgli, The recipe starts the day before, for a coupla hours on the counter, then overnight in the fridge. The long rise makes it sweet and chewy, and the steam tray in the oven makes the crust cripsy, with a nice poof pumping up the bubbles.

Mepps, We ALL would love to see a trip report with Mr. DeLaCruze, and the whole Mepps fambly. I think there are some new additions about ready for their cameo. Mr. DeMille.......

Just make it clear that you will always provide a gift receipt for any of their gifts so that they can exchange it as it suits them. Most folks around here have gotten the idear, and do the quid pro quo.

I am fer sure getting somewhat verklempt. Great job, Chris, and congratulations to Joey and, uh, Paul there.

This was my first try at home baked bread. Anyone else silly enough to do this? As you can see, half the first loaf disappeared in 5 minutes, the verdict was, 'Keep at it Dad, you'll figger it out'.

Use Fotosizer, of course.

Only the finest pass these lips. Or yours, if there's any left.

Smaller lobsters taste better.