I have the Zone Alarm download and it keeps on asking if I want to let the file---ARUpld32.exe-- access to my computer. I always click NO, but got interested in who/what it was. I went to google and found lots of sites for a definition. SNOOPERS !!! Here is the URL to read more. http://www.google.com/search?q=ARUpld32.exe&btnG=Google+Search I also am asked if I want to allow Norton anti virus to have access to my computer. I always click yes, because I thought it meant I would not have protection, if I didn't say yes. DH says it has nothing to do with the system, and I should say no. I got the Zone Alarm free download idea from you guys. What has been your experience? I am considering buying the real thing. Is it woth the money? I also have been getting a prompt to update. Have you updated? Cece

Site found byMary B. BY THIS TIME of year, only some things left in the garden are worth using, so you're going to buy some inexpensive substitutes. Buy flowers, herbs and vegetables. Gather twigs, berries and branches from outside, and you have an abundance of decorations. Some of the items that should be readily available or inexpensive to buy: - Kale (still growing in many gardens, very decorative for tables) - Squash, zucchini (also still growing; has a definite "harvest" feel) - Chrysanthemums (This fall bloomer comes in a variety of colors that will brighten up your holiday.) - Branches and vines (Many people can find these in their backyard; if not, flower markets, Home Depot, etc., have them at minimal cost. These are great for providing the base to a table arrangement.) - Fall leaves (These are everywhere; even if you live in an apartment you can find leaves.) - Potted herbs (you can purchase these at any place that sells plants, and they are $2-4 each.) - Candles - Moss (Moss is very inexpensive, and can be purchased at almost any craft store; a little goes a long way!) Now, let's put these items to good use. NAPKIN DECORATIONS This simple accent can be done Thanksgiving morning. Simply tie each napkin with a small bit of raffia, then slip a few twigs, berry branches or bittersweet into the loop. This will give each placesetting its personal touch of Thanksgiving cheer. GATHERING MOSS There are two ideas that will make moss the highlight of your table. Moss on the buffet table: For this you need a terra cotta saucer (from a pot), and some oasis. Soak the oasis in water then place it on the terra cotta saucer. Then stick twigs, bittersweet and stiff flowers into the oasis. Finally cover the oasis with dampened moss. This will look great on a buffet table. Moss and votives: This one is easy too. Take a small terra cotta dish that is covered in damp moss, then simply sit a votive candle on top. LIGHTEN UP THE ATMOSPHERE WITH CANDLES! Recycle your old candles. Group together all of your used candles (5-6 used ones). Tie them together with wire, and put them in terra cotta pot. Pack the area around the candles with damp moss (be sure it's wet) and twigs and berries. THANKSGIVING HARVEST Kale is a beautiful vegetable (green and purple) that will add lots of color to your table. Place a large head of kale into a shallow bowl for support. This can be the base for a seasonal vegetable and flower arrangement, or you can simply place several kale in the center of the Thanksgiving table to reserve the food spot, and then remove them when it's time to serve dinner. Make a vegetable dispaly with a variety of differently-shaped squash in a wooden bowl. Add some pinecones and bittersweet for a little splash of color. Have you ever heard of decorating with roses - and celery? Buy twice as much celery as you need for your stuffing. Take the extra celery and place it in a tall vase - with the celery tips as filler. Add roses (or any flower you like). NOT SO BUBBLY AFTER ALL Champagne glasses are great for decorating; the simple shape of the glass adds an elegance to the decoration, and the narrow necks means you don 't have to add a lot to have a huge impact. You can add flowers to the glasses or fill them with shelled nuts for a nice "harvest" look. CREATE A THANKSGIVING MANTELPIECE Use branches or vines to create a mantlepiece or table decoration. Decorate it with fall leaves, berries, and bittersweet. This is the kind of decoration that can be as big or small as the area that you need to decorate. You can place a colorful fabric underneath to add to the decoration and give it depth, or it can go right on the table. DON'T CALL ME HERB, UNLESS IT'S ROSEMARY Buy some small herbs, and plant them in tiny terra cotta pots. These can be used as place settings, and you can attach name tags to each one, that will assign everyone to a place at the table. And this is a great and inexpensive favor that everyone can take home. KATIE'S MOM'S PEAR DELIGHT Here's a dish that Katie's mom actually makes. It's a traditional Thanksgiving "fruit salad" delicacy on her family's dinner table. It goes great with the Thanksgiving turkey. Ingredients: 1 can halved bartlett pears hollowed out 1 cup cream cheese 1/4 cup chopped pecans 2 packages lime Jell-O mix 1 tsp vinegar pinch of salt Directions: Drain bartlett pears. Mix cream cheese with chopped pecans. Put mixture in hallowed out pears. Place pears filling side down in glass oblong pan. Mix Jell-O with some vinegar and a pinch of salt to cut the sweetness a bit. Pour lime Jell-O mix over the pears. Let it set in the refrigerator. Cut in squares and serve over lettuce leaves. ---------------------------------------------------------------------------- ---- MATT'S FAVORITE "FRESCO ITALIAN STUFFING" Most people use bread crumbs to make stuffing. This is different. This is a traditional European stuffing using rice. It's so delicious that you'd never have enough if you were to stuff some in a turkey. You can put it inside the turkey, but it has to be done that day, since it cooks inside the turkey. The ingredients are also pre-cooked, so putting it inside a turkey is not really recommended. Instead, your best bet is to cook the stuffing in a baking dish. You can cook the Italian sausage in different ways. You can fry it in olive oil, bake it, or broil it. When it's brown on one side, roll it over on the other side for even browning. Slice it into 1/4-inch slices. Sometimes the sausage lets off so much liquid that you don't have to add chicken broth (optional) when you mix it with the other ingredients. You slice and cube the mozzarella so it'll melt easily while baking. When it's done, it'll be a little brown on top and all the cheese will be melted. FRESCO ITALIAN STUFFING Makes 6-8 servings Ingredients: 1 lb. boiled rice al dente (Add salt to the water when cooking the rice. It brings out the flavor.) Fried Italian sausage (or you can boil or bake it until browned and then slice it into 1/4-inch thick slices) 1 lb. to 1 1/2 lbs. mozzarella sliced and cubed Chicken broth Directions: Combine everything in a big bowl and add a quarter cup of chicken broth to the mix. Lay combination in an oblong dish. Bake at 300 degrees for 30 minutes. AL'S MOM'S SWEET POTATO POON This recipe is a traditional side dish found on the Roker family table at Thanksgiving. It comes straight from the kitchen of Al's mom. Along with the tradition of cooking this dish, she also traditionally burns it as she so often gets distracted by something. (The dish easily catches a flame if it's not watched very carefully). Sweet potato poon goes great with turkey and ham. Ingredients: 6 large sweet potatoes 4 tsps. baking powder 1 tsp. salt 1 stick of unsalted butter 1 cup of flour 1 cup of dark brown sugar 1 can of crushed pineapple drained 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. allspice 1 bag of large Jet Puffed marshmallows Directions: Boil the sweet potatoes until soft. Mash potatoes with 1 stick of butter in a large bowl. Add flour, sugar, salt, baking powder, cinnamon, nutmeg, allspice and mix together. Fold in crushed pineapple and pour into a buttered 9" x 12" Pyrex dish. Bake in a 350-degree oven for 30 minutes or until brown on top. Remove from oven, layer with marshmallows and place under broiler until marshmallows are toasty brown on top. Be careful! They will catch fire very quickly - a tradition in the Roker household for generations. ---------------------------------------------------------------------------- ---- ANN'S HOMEMADE CRANBERRY SAUCE Of course, what is turkey without the traditional cranberry sauce. Ann discovered after years of adding canned sauce to her turkey that this easy-to-make cranberry sauce, taken straight from the "Joy of Cooking" cookbook (with a few personal adjustments), actually tastes a lot better. It's a very simple recipe that's quick to make while the turkey is getting ready to be carved. "The Joy of Cooking Cranberry" 1 pound cranberries, picked over 1 1/2 cups sugar 1/2 cup water 1/2 cup orange juice 2 tablespoons grated orange zest Cook, uncovered, over medium heat until most of the cranberries pop open and the mixture is somewhat thickened, about 7 to 10 minutes. If desired, add 1/2 cup blanched almonds, slivered. Let cool and serve or refrigerate for up to one day.

Christmas Card list updated Richiele Sloan (missi) 2973 Ridgeway Dr National City California 91950 Erick Karcher 109 Forest Lake Ln West Jefferson NC 28694 Fred Butts 2176 Spencer Road Rock Stream New York 14878 Judy Nisbet 23141 - 72 Ave RR8 Langley, BC Canada V2Y 2R9 Jean Payton 4951 Anchor Way New Port Richey Florida 34652 Bill Covey 10809 Edgewater Road Fort Smith Arkansas 72903 Sharon Weber 4011 Butternut Hill Troy, Mi 48098 Pat Salisbury (Hoosiermom48) P O Box 1152 New Albany, IN 47151-1152 Angela Hallman 553 Red Dawn Estates Trail Vale, NC 28168 Linda Brousseau 6313 Bent Branch Court Temple Terrace, FL� 33617 Karie Johnson PO Box 8178 Fort Mohave, AZ 86427 Pat White 6083 Lean Avenue San Jose, CA 95123

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I reaaly appreciate this letter more than you know. I wish I "craved" knowledge when I was in school !!! This took a while for you to compile, and you did a Great and Thoughtful job. I am going to run a copy for my 3 Grandsons. I wish I had your gift for memorization of facts. As my mom used to say, " it goes in two eyes, and out my "tush" !!!!" (paraphrasing of course !!) I do rejoice in this day, and I have tried over the years to make a conscience effort to offer quick thanks for even the smallest things. I DO NOT want to take anything for granted---EVER--- and now, especially after 9-11 and what I feel could be more terrors, I am more humbled each day, to not forget to give thanks. It could all be gone in a flash. Cece ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Thursday, November 22, 2001 9:49 AM Subject: [FOLKLORE FAMILY] HAPPY THANKSGIVING > Note: I got many of these facts from my own head<g> (I read a lot) and from: > > <A HREF="http://www.plimoth.org/Library/Thanksgiving/thanksgi.htm">The Thanksgiving Tradition:</A> > http://www.plimoth.org/Library/Thanksgiving/thanksgi.htm > > <A HREF="http://members.aol.com/calebj/mayflower.html">The Mayflower Web Pages</A> > http://members.aol.com/calebj/mayflower.html > More links at the bottom. LB > > The first Thanksgiving Day was nothing as we know it today. The woods were > full of game; the sea was full of fish and shellfish. A 200 pound lobster > was nothing to remark about. Plimouth Plantation recreated the menu from > that day, taken from the writings of Governor Bradford, Edward Winslow and > George Morton. Bradford and Winslow were there. > > > <A HREF="http://www.plimoth.org/Library/Thanksgiving/mroasts.htm">Goose, Roasted; </A><A HREF="http://www.plimoth.org/Library/thturk.htm">A Turkey, Boiled</A>*; > <A HREF="http://www.plimoth.org/Library/Thanksgiving/fricase.htm">A Fricase of Coney**; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/pudding1.htm">A Pudding of Indian Corn Meal with dried > Whortleberries; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/harvrecp.htm#cod">A Cod, Seethed; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/ducks.htm">A Brace of Ducks,Roasted; </A> > <A HREF="http://www.plimoth.org/Library/pompion.htm">Pompion**, Stewed; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/venison.htm">A Haunch of Venison***, Roasted</A> with Mustard Sauce; <A HREF="http://www.plimoth.org/Library/Thanksgiving/pudding1.htm">A > Savory Pudding of Hominy</A>; A Dish of Fruit and Holland Cheese. > > **I used to get kidded about the fact that "all New England food is boiled".<g > > > **Coney is a fish. Pompion is pumpkin. > ***They had 5 deer to roast, brought by Massasoit and his men. > > > hey had no cookbooks and few recipes. There were only 4 surviving women > > from Mayflower and they did all the cooking for over 140 people through a > > three-day period (50 settlers; over 90 Indians brought by Massasoit alone, > > > > The first national Thanksgiving Day was in 1777, declared so by the > Continental Congress. We had them sporadically until 1863 when Abraham > Lincoln made it a permanent holiday. It was not until Franklin Roosevelt (in > 1939 and approved by Congress in 1941) signed it into law that it was set for > the fourth Thursday in November. > > The turkey the pilgrims**** had would have been tough, stringy and would > taste gamey. They would not have had stuffing/dressing. They did not have > mashed potatoes and gravy. They did have carrots and any greens they could > scrounge for in the woods and fields > > ****They were called Pilgrims because they made the pilgrimage from England > to Leiden (Holland), back to England and then to America. Before that they > were called "Separatists" because they broke away from the Church of England > and were 'separate'. > > I hope you will all be with family and friends today. Especially now, > cherish those you love and even those you don't. If you can't be with them, > call them on the phone. Be thankful for what you do have rather than > complaining about what you don't have. Do as our ancestors did and 'make > do'. > > HAPPY THANKSGIVING EVERYONE. BE SAFE. (AND HELP WITH THE DISHES IF YOU > DIDN'T DO THE COOKING!) > > LINDA BEE > > NOTE: The term Pilgrim was first used by William Bradford to describe the > Leiden Separatists who were leaving Holland. The Mayflower's passengers were > first described as the Pilgrim Fathers in 1799 > > <A HREF="http://www.plimoth.org/Library/Thanksgiving/juliana.htm">Juliana Smith's 1779 Thanksgiving</A> > http://www.plimoth.org/Library/Thanksgiving/juliana.htm > > Juliana Smith's 1779 Thanksgiving > > > "This year it was Uncle Simeon's turn to have the dinner at his house, but > > of course we all helped them as they help us when it is our turn, & there > > is always enough for us to do. All the baking of pies & cakes was done at > > our house & we had the big oven heated & filled twice each day for three > > days before it was done, & everything was GOOD, though we did have to do > > without some things that ought to be used. Neither Love nor [paper] Money > > could buy Raisins, but our good red cherries dried without the pits, did > > almost as well & happily Uncle Simeon still had some spices in store. The > > Tables were set in the Dining Hall and even that big room had no space to > > spare when we were all seated. The Servants had enough ado to get around > > the Tables & serve us all without over-setting things. There were our two > > grandmothers side by side. They are always handsome old ladies, but now, > > many thought, they were handsomer than ever, & happy they were to look > > around upon so many of their descendants. Uncle and Aunt Simeon presided at > > one Table, & Father & Mother at the other. Besides us five boys & girls > > there were two of the Gales & three Elmers, besides James Browne & Ephriam > > Cowles. [Five of the last named seven were orphans taught and in all ways > > provided for by Parson & Mrs. Smith] We had them at our table because they > > could be best supervised there. Most of the students had gone to their own > > homes, for the weeks, but Mr. Skiff and Mr. -- were too far away from their > > homes. They sat at Uncle Simeon's table & so did Uncle Paul and his family, > > five of them in all, & Cousins Phin & Poll. Then there were six of the > > Livingston family next door. They had never seen a Thanksgiving Dinner > > before, having been used to keep Christmas Day instead, as is the wont in > > New York and Province. Then there were four Old Ladies who have no longer > > Homes or Children of their own & so came to us. They were invited by my > > Mother, but Uncle Aunt Simeon wished it so.""Of course we have no Roast > > Beef. None of us have tasted Beef these three years back as it must all go > > to the Army, & too little they get, poor fellows. But, Nayquittymaw's > > Hunters were able to get us a fine red Deer, so that we had a good haunch > > of Venisson on each Table. These were balanced by huge Chines of Roast Pork > > at the other ends of the tables. Then there was on one a big Roast Turkey & > > on the other a Goose, & two big Pigeon pasties. Then there was an abundance > > of good vegetables of all sorts & one which I do not believe you have seen. > > Uncle Simeon had imported the Seede from England just before the War began & > > only this year was there enough for Table use. It is called Sellery & you > > eat it without cooking. It is very good served with meats. Next year Uncle > > Simeon says he will be able to raise enough to give us all some. It has to > > be taken up roots & all & buried in the earth in the cellar through the > > winter & only pulling up some when you want it to use.""Our Mince pies were > > good although we had to use dried Cherries as I told you, & the meat was > > shoulder of Venisson, instead of beef. The Pumpkin Pies, Apple Tarts & big > > Indian Puddings lacked for nothing save appetite by the time we got round > > to them.""Of course we had no Wine. Uncle Simeon has still a cask or two, > > but it must be saved for the sick, & indeed, for those who are well, good > > Cider is a sufficient substitute. There is no Plumb Pudding, but a boiled > > Suet Pudding, stirred thick with dried Plumbs & Cherries, was called by the > > old Name and answered to the purpose. All of the other spice had been used > > in the mince pies, so for this pudding we used a jar of West India > > preserved Ginger which chanced to be left of the last shipment which Uncle > > Simeon had from there, we chopped up the Ginger small and stirred it > > through with the Plumbs and the Cherries. It was extraordinary good. The > > Day was bitter cold & when we got home from Meeting, which Father did not > > keep over long by reason of the cold, we were glad eno' of the fire in > > Uncle's Dining Hall, but by the time the dinner was one-half over those of > > us who were on the fire side of one Table was forced to get up & carry our > > plates with us around to the far side of the other Table, while those who > > had sat there were as glad to bring their plates around to the fire side to > > get warm. All but the Old Ladies who had a screen put behind their > > chairs.""Uncle Simeon was in his best mood, and you know how good that is! > > He kept both Tables in a roar of laughter with his droll stories of the > > days when he was studying medicine in Edinborough, & afterwards he & Father > > & Uncle Paul joined in singing Hymns & Ballads. You know how fine their > > voices go together. Then we all sang a Hymn and afterwards my dear Father > > led us in prayer, remembering all Absent Friends before the Throne of > > Grace, & much I wished that my dear Betsey was here as one of us, as she > > has been of yore.""We did not rise from the Table until it was quite dark, & > > then when the dishes had been cleared away we all got round the fire as > > close as we could, & cracked nuts & sang songs & told stories. At least > > some told & others listened. You know nobody can exceed the two > > Grandmothers at telling takes of all the things they have seen themselves, & > > repeating those of the early years of New England, & even some in the Old > > England, which they heard in their youth from their Elders. My Father says > > it is a goodly custom to hand down all worth deeds & traditions from Father > > to Son, as the Israelites were commanded to do about the Passover & as the > > Indians here have always done, because the word that is spoken is > > remembered longer than the one that is written." > > > > <A HREF="http://members.aol.com/calebj/mayflower.html">The Mayflower Web Pages</A> > http://members.aol.com/calebj/mayflower.html > > Foods Available to the Pilgrims for their 1621 Thanksgiving > > FISH: cod, bass, herring, shad, bluefish, and lots of eel. SEAFOOD: clams, > lobsters, mussels, and very small quantities of oysters BIRDS: wild turkey, > goose, duck, crane, swan, partridge, and other miscellaneous waterfowl; they > were also known to have occasionally eaten eagles (which "tasted like mutton" > according to Winslow in 1623.) OTHER MEAT: venison (deer), possibly some > salt pork or chicken. GRAIN: wheat flour, Indian corn and corn meal; barley > (mainly for beer-making). FRUITS: raspberries, strawberries, grapes, plums, > cherries, blueberries, gooseberries (these would have been dried, as none > would have been in season). VEGETABLES: small quantity of peas, squashes > (including pumpkins), beans NUTS: walnuts, chestnuts, acorns, hickory nuts, > ground nuts HERBS and SEASONINGS: onions, leeks, strawberry leaves, currants, > sorrel, yarrow, carvel, brooklime, liverwort, watercress, and flax; from > England they brought seeds and probably planted radishes, lettuce, carrots, > onions, and cabbage. Olive oil in small quantities may have been brought > over, though the Pilgrims had to sell most of their oil and butter before > sailing, in order to stay on budget. OTHER: maple syrup, honey; small > quantities of butter, Holland cheese; and eggs. > > Some perhaps startling omissions from the authentic Thanksgiving menu > > Ham. (The Pilgrims most likely did not have pigs with them). Sweet > Potatoes-Potatoes-Yams. (These had not yet been introduced to New England). > Corn on the cob. (Indian corn was only good for making cornmeal, not eating > on the cob). Popcorn. (Contrary to popular folklore, popcorn was not > introduced at the 1621 Thanksgiving. Indian corn could only be half-popped, > and this wouldn't have tasted very good.) Cranberry sauce. (Cranberries were > available, but sugar was not.) Pumpkin Pie: (They probably made a pumpkin > pudding of sorts, sweetened by honey or syrup, which would be like the > filling of a pumpkin pie, but there would be no crust or whipped topping.) > > > Things you might like to read: > <A HREF="http://members.aol.com/calebj/bradford_journal.html">bradford_journal. html</A> - Excerpts from Governor Bradford's journal. > http://members.aol.com/calebj/bradford_journal.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/mourt1.html">Mourt' s Relation: A Journal of the Pilgrims at Plymouth, 1622, Part I</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/mourt1.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/goodnews0.html">Goo d Newes from New England, Introduction, 1624</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/goodnews0.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/biographies.html">T he Plymouth Colony Archive Project, Biographies</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/biographies.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Domestic.html">Dome stic Violence in Plymouth Colony</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/Domestic.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/wills.html">The Plymouth Colony Archive Project, Wills & Testaments</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/wills.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/probates.html">The Plymouth Colony Archive Project, Probate Inventories</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/probates.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Maysource.html">The Plymouth Colony Archive Project</A> - Information about Mayflower Passengers > http://etext.lib.virginia.edu/users/deetz/Plymouth/Maysource.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Maydeaths.html">May flower Passenger Deaths, 1620-1621</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/Maydeaths.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/1677map.html">1677 Map of New-England</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/1677map.html > > > > > > > > > ==== FOLKLORE Mailing List ==== > To Subscribe or Unsubscribe: > send email to [email protected] for List or > [email protected] for Digest. > Leave the Subject line blank, and in the message write only "subscribe" > or "unsubscribe" without quotation marks. > > >

Folklore Family! I wish you all a wonderful Thanksgiving Day with your family, friends, and with yourself! We all have our own personal things to be thankful for, and I am also thankful that I not only have my own personal family, but also the Folklore Family. God bless and keep you all! Love y'all bunches! angie

Note: I got many of these facts from my own head<g> (I read a lot) and from: <A HREF="http://www.plimoth.org/Library/Thanksgiving/thanksgi.htm">The Thanksgiving Tradition:</A> http://www.plimoth.org/Library/Thanksgiving/thanksgi.htm <A HREF="http://members.aol.com/calebj/mayflower.html">The Mayflower Web Pages</A> http://members.aol.com/calebj/mayflower.html More links at the bottom. LB The first Thanksgiving Day was nothing as we know it today. The woods were full of game; the sea was full of fish and shellfish. A 200 pound lobster was nothing to remark about. Plimouth Plantation recreated the menu from that day, taken from the writings of Governor Bradford, Edward Winslow and George Morton. Bradford and Winslow were there. > <A HREF="http://www.plimoth.org/Library/Thanksgiving/mroasts.htm">Goose, Roasted; </A><A HREF="http://www.plimoth.org/Library/thturk.htm">A Turkey, Boiled</A>*; <A HREF="http://www.plimoth.org/Library/Thanksgiving/fricase.htm">A Fricase of Coney**; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/pudding1.htm">A Pudding of Indian Corn Meal with dried Whortleberries; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/harvrecp.htm#cod">A Cod, Seethed; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/ducks.htm">A Brace of Ducks,Roasted; </A> <A HREF="http://www.plimoth.org/Library/pompion.htm">Pompion**, Stewed; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/venison.htm">A Haunch of Venison***, Roasted</A> with Mustard Sauce; <A HREF="http://www.plimoth.org/Library/Thanksgiving/pudding1.htm">A Savory Pudding of Hominy</A>; A Dish of Fruit and Holland Cheese. **I used to get kidded about the fact that "all New England food is boiled".<g > **Coney is a fish. Pompion is pumpkin. ***They had 5 deer to roast, brought by Massasoit and his men. > hey had no cookbooks and few recipes. There were only 4 surviving women > from Mayflower and they did all the cooking for over 140 people through a > three-day period (50 settlers; over 90 Indians brought by Massasoit alone, > The first national Thanksgiving Day was in 1777, declared so by the Continental Congress. We had them sporadically until 1863 when Abraham Lincoln made it a permanent holiday. It was not until Franklin Roosevelt (in 1939 and approved by Congress in 1941) signed it into law that it was set for the fourth Thursday in November. The turkey the pilgrims**** had would have been tough, stringy and would taste gamey. They would not have had stuffing/dressing. They did not have mashed potatoes and gravy. They did have carrots and any greens they could scrounge for in the woods and fields ****They were called Pilgrims because they made the pilgrimage from England to Leiden (Holland), back to England and then to America. Before that they were called "Separatists" because they broke away from the Church of England and were 'separate'. I hope you will all be with family and friends today. Especially now, cherish those you love and even those you don't. If you can't be with them, call them on the phone. Be thankful for what you do have rather than complaining about what you don't have. Do as our ancestors did and 'make do'. HAPPY THANKSGIVING EVERYONE. BE SAFE. (AND HELP WITH THE DISHES IF YOU DIDN'T DO THE COOKING!) LINDA BEE NOTE: The term Pilgrim was first used by William Bradford to describe the Leiden Separatists who were leaving Holland. The Mayflower's passengers were first described as the Pilgrim Fathers in 1799 <A HREF="http://www.plimoth.org/Library/Thanksgiving/juliana.htm">Juliana Smith's 1779 Thanksgiving</A> http://www.plimoth.org/Library/Thanksgiving/juliana.htm Juliana Smith's 1779 Thanksgiving > "This year it was Uncle Simeon's turn to have the dinner at his house, but > of course we all helped them as they help us when it is our turn, & there > is always enough for us to do. All the baking of pies & cakes was done at > our house & we had the big oven heated & filled twice each day for three > days before it was done, & everything was GOOD, though we did have to do > without some things that ought to be used. Neither Love nor [paper] Money > could buy Raisins, but our good red cherries dried without the pits, did > almost as well & happily Uncle Simeon still had some spices in store. The > Tables were set in the Dining Hall and even that big room had no space to > spare when we were all seated. The Servants had enough ado to get around > the Tables & serve us all without over-setting things. There were our two > grandmothers side by side. They are always handsome old ladies, but now, > many thought, they were handsomer than ever, & happy they were to look > around upon so many of their descendants. Uncle and Aunt Simeon presided at > one Table, & Father & Mother at the other. Besides us five boys & girls > there were two of the Gales & three Elmers, besides James Browne & Ephriam > Cowles. [Five of the last named seven were orphans taught and in all ways > provided for by Parson & Mrs. Smith] We had them at our table because they > could be best supervised there. Most of the students had gone to their own > homes, for the weeks, but Mr. Skiff and Mr. -- were too far away from their > homes. They sat at Uncle Simeon's table & so did Uncle Paul and his family, > five of them in all, & Cousins Phin & Poll. Then there were six of the > Livingston family next door. They had never seen a Thanksgiving Dinner > before, having been used to keep Christmas Day instead, as is the wont in > New York and Province. Then there were four Old Ladies who have no longer > Homes or Children of their own & so came to us. They were invited by my > Mother, but Uncle Aunt Simeon wished it so.""Of course we have no Roast > Beef. None of us have tasted Beef these three years back as it must all go > to the Army, & too little they get, poor fellows. But, Nayquittymaw's > Hunters were able to get us a fine red Deer, so that we had a good haunch > of Venisson on each Table. These were balanced by huge Chines of Roast Pork > at the other ends of the tables. Then there was on one a big Roast Turkey & > on the other a Goose, & two big Pigeon pasties. Then there was an abundance > of good vegetables of all sorts & one which I do not believe you have seen. > Uncle Simeon had imported the Seede from England just before the War began & > only this year was there enough for Table use. It is called Sellery & you > eat it without cooking. It is very good served with meats. Next year Uncle > Simeon says he will be able to raise enough to give us all some. It has to > be taken up roots & all & buried in the earth in the cellar through the > winter & only pulling up some when you want it to use.""Our Mince pies were > good although we had to use dried Cherries as I told you, & the meat was > shoulder of Venisson, instead of beef. The Pumpkin Pies, Apple Tarts & big > Indian Puddings lacked for nothing save appetite by the time we got round > to them.""Of course we had no Wine. Uncle Simeon has still a cask or two, > but it must be saved for the sick, & indeed, for those who are well, good > Cider is a sufficient substitute. There is no Plumb Pudding, but a boiled > Suet Pudding, stirred thick with dried Plumbs & Cherries, was called by the > old Name and answered to the purpose. All of the other spice had been used > in the mince pies, so for this pudding we used a jar of West India > preserved Ginger which chanced to be left of the last shipment which Uncle > Simeon had from there, we chopped up the Ginger small and stirred it > through with the Plumbs and the Cherries. It was extraordinary good. The > Day was bitter cold & when we got home from Meeting, which Father did not > keep over long by reason of the cold, we were glad eno' of the fire in > Uncle's Dining Hall, but by the time the dinner was one-half over those of > us who were on the fire side of one Table was forced to get up & carry our > plates with us around to the far side of the other Table, while those who > had sat there were as glad to bring their plates around to the fire side to > get warm. All but the Old Ladies who had a screen put behind their > chairs.""Uncle Simeon was in his best mood, and you know how good that is! > He kept both Tables in a roar of laughter with his droll stories of the > days when he was studying medicine in Edinborough, & afterwards he & Father > & Uncle Paul joined in singing Hymns & Ballads. You know how fine their > voices go together. Then we all sang a Hymn and afterwards my dear Father > led us in prayer, remembering all Absent Friends before the Throne of > Grace, & much I wished that my dear Betsey was here as one of us, as she > has been of yore.""We did not rise from the Table until it was quite dark, & > then when the dishes had been cleared away we all got round the fire as > close as we could, & cracked nuts & sang songs & told stories. At least > some told & others listened. You know nobody can exceed the two > Grandmothers at telling takes of all the things they have seen themselves, & > repeating those of the early years of New England, & even some in the Old > England, which they heard in their youth from their Elders. My Father says > it is a goodly custom to hand down all worth deeds & traditions from Father > to Son, as the Israelites were commanded to do about the Passover & as the > Indians here have always done, because the word that is spoken is > remembered longer than the one that is written." > > <A HREF="http://members.aol.com/calebj/mayflower.html">The Mayflower Web Pages</A> http://members.aol.com/calebj/mayflower.html Foods Available to the Pilgrims for their 1621 Thanksgiving FISH: cod, bass, herring, shad, bluefish, and lots of eel. SEAFOOD: clams, lobsters, mussels, and very small quantities of oysters BIRDS: wild turkey, goose, duck, crane, swan, partridge, and other miscellaneous waterfowl; they were also known to have occasionally eaten eagles (which "tasted like mutton" according to Winslow in 1623.) OTHER MEAT: venison (deer), possibly some salt pork or chicken. GRAIN: wheat flour, Indian corn and corn meal; barley (mainly for beer-making). FRUITS: raspberries, strawberries, grapes, plums, cherries, blueberries, gooseberries (these would have been dried, as none would have been in season). VEGETABLES: small quantity of peas, squashes (including pumpkins), beans NUTS: walnuts, chestnuts, acorns, hickory nuts, ground nuts HERBS and SEASONINGS: onions, leeks, strawberry leaves, currants, sorrel, yarrow, carvel, brooklime, liverwort, watercress, and flax; from England they brought seeds and probably planted radishes, lettuce, carrots, onions, and cabbage. Olive oil in small quantities may have been brought over, though the Pilgrims had to sell most of their oil and butter before sailing, in order to stay on budget. OTHER: maple syrup, honey; small quantities of butter, Holland cheese; and eggs. Some perhaps startling omissions from the authentic Thanksgiving menu Ham. (The Pilgrims most likely did not have pigs with them). Sweet Potatoes-Potatoes-Yams. (These had not yet been introduced to New England). Corn on the cob. (Indian corn was only good for making cornmeal, not eating on the cob). Popcorn. (Contrary to popular folklore, popcorn was not introduced at the 1621 Thanksgiving. Indian corn could only be half-popped, and this wouldn't have tasted very good.) Cranberry sauce. (Cranberries were available, but sugar was not.) Pumpkin Pie: (They probably made a pumpkin pudding of sorts, sweetened by honey or syrup, which would be like the filling of a pumpkin pie, but there would be no crust or whipped topping.) Things you might like to read: <A HREF="http://members.aol.com/calebj/bradford_journal.html">bradford_journal.html</A> - Excerpts from Governor Bradford's journal. http://members.aol.com/calebj/bradford_journal.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/mourt1.html">Mourt's Relation: A Journal of the Pilgrims at Plymouth, 1622, Part I</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/mourt1.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/goodnews0.html">Good Newes from New England, Introduction, 1624</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/goodnews0.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/biographies.html">The Plymouth Colony Archive Project, Biographies</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/biographies.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Domestic.html">Domestic Violence in Plymouth Colony</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/Domestic.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/wills.html">The Plymouth Colony Archive Project, Wills & Testaments</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/wills.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/probates.html">The Plymouth Colony Archive Project, Probate Inventories</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/probates.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Maysource.html">The Plymouth Colony Archive Project</A> - Information about Mayflower Passengers http://etext.lib.virginia.edu/users/deetz/Plymouth/Maysource.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Maydeaths.html">Mayflower Passenger Deaths, 1620-1621</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/Maydeaths.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/1677map.html">1677 Map of New-England</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/1677map.html

NASA Science News for November 21, 2001 Researchers have found that gravity -- either too much or too little of it -- affects the behavior of sperm in puzzling ways. FULL STORY at http://science.nasa.gov/headlines/y2001/ast21nov_1.htm?list489379 ---

COMFORT FOOD While we rely on foods to nourish the body, some foods also have the special ability to nourish the soul. "Comfort food" can take on a number of different forms -- from favorite childhood foods and hearty meals like Mom used to make, to ethnic dishes that conjure up memories of home and rich desserts that are an indulgent treat. Taste of Home magazine recently surveyed 1,000 Americans to find out their favorite comfort foods. Chocolate and desserts top the list -- a full 35 percent of respondents turn to chocolate and desserts, indicating that soothing the sweet tooth may also help soothe the spirit. Ranking high was ice cream, with 13 percent of respondents saying a frozen treat lifts their mood. About 12 percent prefer to crunch their way to contentment with salty snacks such as corn chips, peanuts and potato chips. Pizza (11 percent), macaroni and cheese (9 percent) and meatloaf (9 percent) rounded out the list of favorites. The poll found women are much more likely than men to choose chocolate and sweets as their favorite comfort food (39 percent vs. 17 percent). 18 percent of urban dwellers prefer ice cream for comfort, while only 10 percent of rural and 11 percent of suburban dwellers choose frozen treats as their favorite. Chocolate rates most popular with those in rural areas (23 percent). In the suburbs, 11 percent name mashed potatoes as their comfort food, compared to only 7 percent of rural and 6 percent of urban residents.

For American History Lovers: Today's Refdesk Link of the Day is: American Writers at: http://www.americanwriters.org/ On this companion web site for a C-SPAN special series, this site offers an in-depth look at 45 American writers who helped shape a nation, featuring biographical and historical background information for each featured author.

(From AllRecipes) A Few Last-Minute Pointers You've chosen the menu, you've done the shopping, you've polished the silver. Now all that's left to do is cook up a storm. The hardest part is getting everything on the table at once. Make yourself a timeline and buy some extra cheese and crackers to throw to your guests just in case things start running behind schedule. Don't be afraid to recruit help from the family, and remember to relax and enjoy yourself - cooking is fun! Thaw that Turkey Fast. It's the day before Thanksgiving and your turkey's still frozen? Don't panic - all is not lost! Plug the sink and put the turkey in it, still in its unopened wrapper, breast side down. Cover the bird with icy-cold (NOT warm) water, and change it every half hour until the turkey is thawed. Using this method, a frozen-solid turkey will take about 30 minutes per pound (that means a 20-pound bird will take 10 hours. Better start now!). The Safety Dance. The best way to ensure a safe and delicious turkey is to get an accurate meat thermometer. Perfectly cooked thigh meat should be 180 degrees F (80 degrees C), while the breast meat should be 170 degrees F (77 degrees C), and the stuffing should be 165 degrees F (75 degrees C). To keep the white meat from overcooking while the dark meat catches up, shield the breast with a loose tent of foil. To make sure the stuffing gets hot enough, heat it up in the microwave right before putting it in the bird, and then put the turkey in the preheated oven immediately. As soon as dinner is over, put the turkey in the fridge, uncovered, until it's completely cool, then wrap it up. Be a Good Guest. If you're bringing a dish or two to someone else's home for Thanksgiving this year, finish all the necessary preparation and cooking before you leave home if possible, and bring along all the serving dishes, utensils and garnishes required to make your food look gorgeous. Your host's kitchen resources are likely to be taxed to the limit: there may not be room in the kitchen for you to do additional preparation or cooking, and there may not be any extra serving equipment left. **NOTE: One of the tips above calls for preheating the stuffing and putting it in a cold bird. I have seen and heard that, that is not a safe thing. I normally dont stuff the bird. So have no say either way. Erick

>From VJJE: Raw or undercooked meat and poultry may contain harmful bacteria, and therefore improper thawing, handling, cooking or storing of that Thanksgiving bird can put hosts and dinner guests at risk for food poisoning, Berry says. We've consulted Berry and another turkey expert, Sherrie Rosenblatt, director of public relations at the National Turkey Federation, and came up with a top 10 list of common mistakes people make when preparing a holiday turkey. Avoid these turkey bloopers: 1. Buying fresh turkeys too early. "If they buy fresh, they usually buy much too early - more than 2 days prior to Thanksgiving," says Berry. You can only keep a fresh turkey refrigerated 1 to 2 days before cooking. (However, a whole frozen turkey can be stored in your home freezer at 0 degrees for up to 1 year.) 2. Cross contamination. "Don't put raw meat or poultry with raw vegetables," says Rosenblatt. Although you may not intentionally have these items in contact, if it happens, there is high risk of cross contamination, that can spell food poisoning. Make sure to wash your hands and the food preparation surface thoroughly in-between preparing the turkey and a salad, for example. 3. Thawing a frozen bird at room temperature. This can lead to a potentially unsafe turkey. As the turkey starts to defrost, bacteria will grow on the surface, multiplying to high levels that may not be destroyed during cooking. There are three proper ways to thaw, according to Rosenblatt. One is in the refrigerator, allowing 1 day for every 5 pounds of turkey. An 8-pound bird would take 1 to 2 days to thaw. If you need a quicker way, use cold water, changing the water every 30 minutes. The same 8-pound bird would take about 4 to 6 hours to defrost this way. The third method, Rosenblatt says, is to microwave the turkey "if you can get it in there." Follow the manufacturer's directions and roast immediately after thawing. 4. Partial cooking or prestuffing the night before. Do not partially cook a turkey, because interrupted cooking may increase bacterial growth. Do not prestuff, either, because that can also create a hotbed for organisms to multiply. In addition, the cavity of the bird insulates the stuffing and may prevent it from heating to the proper temperature. If you want a jump on Thanksgiving dinner, Berry recommends premixing the dry and wet stuffing ingredients (to prevent cross contamination) and storing them in separate containers the night before. 5. Overstuffing the turkey. You'll either wind up with undercooked stuffing or an overcooked bird because you'll have to cook beyond the cooking time for the stuffing to reach a safe temperature. The National Turkey Federation recommends cooking the stuffing separately from the turkey because improper handling and inadequate cooking of stuffed birds can increase the possibility of food poisoning. 6. Cooking the turkey at low temperatures overnight. Cooking a turkey below an oven temperature of 325F is unsafe because temperatures lower than this may encourage bacteria to grow inside the turkey where temperatures could stay below the danger zone of 140F. 7. Cooking the turkey ahead of time and letting it sit in the refrigerator. Cooking a turkey ahead of time is all right, but leaving it whole in the refrigerator is not recommended because a cooked bird is just too big to cool quickly enough in a home refrigerator. The solution is to remove the stuffing if the turkey is stuffed, and to carve the turkey and store the slices in covered shallow pans in the refrigerator. When reheating the slices, reheat to 165F. 8. Forgetting the food thermometer. Both Berry and Rosenblatt say a food thermometer is a must. "Temperature is the true indicator that the turkey is done. Time is just a gauge," Rosenblatt says. "Everyone wants to make sure their turkey is moist and pretty. When it's done, it's done. The temperature is going to tell you it's ready." Here's a word of caution on relying on cookbooks. Rosenblatt says temperatures have changed for cooking turkeys. Turkeys today typically take a shorter time to cook. That's because they have more white meat and white meat cooks faster. "Throw away the cookbook and use the thermometer," she says. So what is the right temperature? The turkey should reach an internal temperature of at least 180F. The thermometer should be placed in the thickest part of the thigh between the leg and the breast. If cooking only the turkey breast, it should reach 170F in the thickest part of the breast, according to USDA guidelines. 9. Predicting the exact time your turkey will be ready. "Get over the notion that you can predict when the bird is going to be ready," Berry says. If it is done too early, you can hold it in the oven at 140F or you may have to switch from having a hot turkey to a cold one. 10. Leaving out the leftovers. "People tend to think that once they've cooked the turkey, they can leave it out forever, and they cannot," Berry says. Leftovers shouldn't be left on the table beyond 2 hours, she says. When you're done with your meal, take the turkey off the bone, divide into portions so that it will cool, and refrigerate. Turkey will keep 3 to 4 days in the refrigerator. Use stuffing and gravy within 1 to 2 days. And what happens if you forget to take the turkey out of the freezer on Thanksgiving Day? Berry says you may be surprised to hear that you can actually take the turkey out of its wrap and stick it straight in the oven as is, at a temperature no lower than 325F. Once it is thawed enough, you can remove the giblets and neck from the cavity and continue the cooking process. "It takes about 50% more time for it to cook, but it is certainly safe," Berry says. For more information on turkey tips, check out the National Turkey Federation's Web site, at (www.eatturkey.com). You can also call the USDA Meat and Poultry Hotline at 1-800-535-4555 from 8 am to 2 pm ET on Thanksgiving Day. The hotline is staffed by home economists, registered dietitians, and food technologists.

All that comes to mind is save the sites and passwords to a text file. <<*shrug*>> E ----- Original Message ----- From: "Cece" <[email protected] > > OKAY--------- > > > DH has been working on my computer, and has deleted my cookies, which I am > sure is a good thing. The BAD thing is, everytime he does it, I have to > re-enter my passwords and sign in names. They are not all the same, and I > try to keep notes on what each site is, but can't find the right ones to > suit the gods of Cyberville. > > 1. How do you know which cookies NOT to delete? > > 2. Isn't there a program that remembers all of that, and is free, and > doen't take up many gigs or rams or whatever info. is called, that is > stored? > > I await some info. with baited Turkey Gravy breath !!!!! >

OKAY--------- I am suppose to be cleaning. I have the cold everyone else has had, and it is in my chest today. Not in a great mood and need a question answered. DH has been working on my computer, and has deleted my cookies, which I am sure is a good thing. The BAD thing is, everytime he does it, I have to re-enter my passwords and sign in names. They are not all the same, and I try to keep notes on what each site is, but can't find the right ones to suit the gods of Cyberville. 1. How do you know which cookies NOT to delete? 2. Isn't there a program that remembers all of that, and is free, and doen't take up many gigs or rams or whatever info. is called, that is stored? I await some info. with baited Turkey Gravy breath !!!!! Cece--- who shouldn't complain, but everyone's problem's are relavant

You are the Prissi one !!---and that's why you are loved !!!! You have seen both sides of the coin, and I am sure that has helped make your personality well rounded. I do worry about my in-the-middle Grand, and try to rec. the hazzards you had bestowed upon you. Thanks for writing. cece ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Wednesday, November 21, 2001 1:38 PM Subject: Re: [FOLKLORE FAMILY] A Question About a Will > 6 kids im one of the middle there are no baby pics of me > i wore all the hand me downs hell i had to sleep in the boys room and did > not even have my own bed. > but.. after the first 3 moved out my dad made it big i was the oldest in the > big house with the pool tennis courts and a maid. sooooo that part was cool > =) > missi prissi pants > > > How many years difference is there between your older & younger siblings, > > and you ?!!!!! Just a guess on your comments meaning. > > > > > > > > > ==== FOLKLORE Mailing List ==== > "Folklore Family" Listresses > Missi [email protected] & Kath [email protected] > »§«:*´`³¤³´´`*:»§«:*´`³¤³´`*:»§«:*´`³¤³´´`*:»§«:*´`³¤³´`*:»§« > > >

6 kids im one of the middle there are no baby pics of me i wore all the hand me downs hell i had to sleep in the boys room and did not even have my own bed. but.. after the first 3 moved out my dad made it big i was the oldest in the big house with the pool tennis courts and a maid. sooooo that part was cool =) missi prissi pants > How many years difference is there between your older & younger siblings, > and you ?!!!!! Just a guess on your comments meaning. > >

How many years difference is there between your older & younger siblings, and you ?!!!!! Just a guess on your comments meaning. Cece ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Wednesday, November 21, 2001 12:53 PM Subject: Re: [FOLKLORE FAMILY] A Question About a Will > i say give it all to the middle child they never get nothing > missi > > > > I was going to say divide the money equally but I changed my mind. I know > > you didn't give this choice, but if all things are equal, I'd give the > > oldest > > the most, the middle child the second largest sum and the third child, who > > makes the least, the least amount of money. I would call it "Merit Raises". > > <g > > > Why penalize the oldest because they worked hard? > > > > > > > > > ==== FOLKLORE Mailing List ==== > For questions about this list, contact the list administrator at > [email protected] > »§«:*´`³¤³´´`*:»§«:*´`³¤³´`*:»§«:*´`³¤³´´`*:»§«:*´`³¤³´`*:»§« > > >

i say give it all to the middle child they never get nothing missi > I was going to say divide the money equally but I changed my mind. I know > you didn't give this choice, but if all things are equal, I'd give the > oldest > the most, the middle child the second largest sum and the third child, who > makes the least, the least amount of money. I would call it "Merit Raises". > <g > > Why penalize the oldest because they worked hard? > >

This is going around, and if you've already seen it (or a variation) I apologize. Otherwise it is really good food for thought. I enjoyed it and thought you might too. Have a blessed day! Erick "Sobering thoughts". Finally, The Truth on National TV. Billy Graham's daughter was being interviewed on the Early Show and Jane Clayson asked her "How could God let something like this happen?" (regarding the attacks on Sept. 11). Anne Graham gave an extremely profound and insightful response. She said I believe that God is deeply saddened by this, just as we are, but for years we've been telling God to get out of our schools, to get out of our government and to get out of our lives. And being the gentleman that He is, I believe that He has calmly backed out. How can we expect God to give us His blessing and His protection if we demand that He leave us alone?" In light of recent events...terrorists attack, school shootings, etc. Let's see, I think it started when Madeline Murray O'Hare (she was murdered, her body was found recently) complained she didn't want any prayer in our schools, and we said OK. Then, someone said you better not read the Bible in school... the Bible that says thou shalt not kill, thou shalt not steal, and love your neighbour as yourself. And we said, OK. Then, Dr. Benjamin Spock said we shouldn't spank our children when they misbehave because their little personalities would be warped and we might damage their self-esteem (Dr. Spock's son committed suicide). And we said, an expert should know what he's talking about so we said OK. Then, someone said teachers and principals better not discipline our children when they misbehave. And the school administrators said no faculty member in this school better touch a student when they misbehave because we don't want any bad publicity, and we surely don't want to be sued (There's big difference between disciplining and touching, beating, Smacking, humiliating, kicking, etc.) And we said, OK. Then someone said, let's let our daughters have abortions if they want, and they won't even have to tell their parents. And we said, OK. Then some wise school board member said, since boys will be boys and they're going to do it anyway, let's give our sons all the condoms they want, so they can have all the fun they desire, and we won't have to tell their parents they got them at school. And we said, OK. Then some of our top elected officials said it doesn't matter what we do in private as long as we do our jobs. And agreeing with them, we said it doesn't matter to me what anyone, including the President, does in private as long as I have a job and the economy is good. And then someone said let's print magazines with pictures of nude women and call it wholesome, down-to-earth appreciation for the beauty of the female body. And we said, OK. And then someone else took that appreciation a step further and published pictures of nude children and then stepped further still by making them available on the internet. And we said OK, they're entitled to their free speech. And then the entertainment industry said, let's make TV shows and movies that promote profanity, violence, and illicit sex. And let's record music that encourages rape, drugs, murder, suicide, and satanic themes. And we said it's just entertainment, it has no adverse effect, and nobody takes it seriously anyway, so go right ahead. Now we're asking ourselves why our children have no conscience, why they don't know right from wrong, and why it doesn't bother them to kill strangers, their classmates, and themselves. Probably, if we think about it long and hard enough, we can figure it out. I think it has a great deal to do with "WE REAP WHAT WE SOW." Dear God, Why didn't you save the little girl killed in her classroom?" Sincerely, Concerned Student... AND THE REPLY "Dear Concerned Student, I am not allowed in schools". Sincerely, God. Funny how simple it is for people to trash God and then wonder why the world's going to hell. Funny how we believe what the newspapers say, but question what the Bible says. Funny how everyone wants to go to heaven provided they do not have to believe, think, say, or do anything the Bible says. Funny how someone can say "I believe in God" but still follow Satan who, by the way, also believes in God. Funny how we are quick to judge but not to be judged. Funny how you can send a thousand 'jokes' through e-mail and they spread like wildfire, but when you start sending messages regarding the Lord, people think twice about sharing. Funny how the lewd, crude, vulgar and obscene pass freely through cyberspace, but the public discussion of God is suppressed in the school and workplace. Funny how someone can be so fired up for Christ on Sunday, but be an invisible Christian the rest of the week. Are you laughing? Funny how when you go to forward this message, you will not send it to many on your address list because you're not sure what they believe, or what they WILL think of you for sending it to them. Funny how I can be more worried about what other people think of me than what God thinks of me. Are you thinking? Pass it on if you think it has merit. If not then just discard it....no one will know that you did. But, if you discard this thought process, then don't sit back and complain about what a bad shape the world is in!

I appreciate all the comments so far. I wish I could get into a non-religious discussion of the parable in the Bible of the 2 sons and the father's welcoming of the wayward one. I don't think these forums would be good, because it might seep over into religion, doctrine, and insult athiests and non-believers. Beside the obvious reason, the list owners have their rules, and well they should. wish there was a forum I could go to and carry this train of thought to and see what everyone thinks. I don't want to shove my views down anyone's throat, and I don't want it done to me. I just love to discuss and learn. I have kept everyone's responses concerning the dividing of the will, and the equal shares has taken a hefty lead. If you know of a forum to discuss the above, would you let me know? Cece