17 May 12 06:55, Roger Nelson wrote to Roy Witt:   
      
    RN>> That is all too often the case with people who like beer.  I'm   
    RN>> allergic to it now, but I will drink a small glass of Chardonnay   
    RN>> about once a year.   
      
    RW>> 8^) Harry doesn't drink anymore, now that he has a respectible job   
    RW>> and an obligation to be there, bright and cheery, by 7am...not that   
    RW>> he was ever late to work at his own shop the day after a beer   
    RW>> session the night before. Just grumpy as hell.   
      
    RN> BTDT.  (-:   
      
   I drank like that when I was a youngster, quit when I woke up one day with   
   my first ever hangover. I was 40yo at the time. I've been sick before, but   
   I never had a hangover that left me unable to move off the couch.   
      
    RW>>>> Is it really that hot in NO these days?   
      
    RN>>> Probably so, but please note I'm in Houma, which is about 55 miles   
    RN>>> WSW of N.O.   
      
    RW>>> You knew what I meant.   
      
    RN> I, however, was born and raised in N.O. during saner times.  It was   
    RN> once a woderful city to grow up in and the educational system was   
    RN> superb.   
      
    RW>>> BTW, my browser, set on maps.google.com has   
    RW>>> a photo of a Coke bottle on the side of a building called; Smoky   
    RW>>> Row...interesting that they would put parking meters on the street   
    RW>>> in front of that building.   
      
    RN> What's so special about that building?   
      
   Nothing that I'm aware of. Although it is only one of 4 or 5 pictures   
   offered by Google maps. Another one is of the court house and another one   
   of 'People's Drugs' store ... don't know the significance of those either.   
      
    RN>> Maybe I could have worded it better.  The actual outside temp was   
    RN>> about 86F and the inside was 101F because the Sun heated up the   
    RN>> metal of the car.   
      
    RW>> I experience that every time I get into the Silverado.   
      
    RN>> I discovered the trunk is a great place to put a new loaf of bread.   
    RN>> It comes out so fresh it'll slap you.  (-:   
      
    RW>> How about a day old loaf of bread? Or a two week old loaf? I'm   
    RW>> keeping a loaf of Sarah Lee bread around to see how long it takes   
    RW>> for it to turn green. So far, it's over two weeks old and looks   
    RW>> fine. It's not bad if you toast it, but a little stiff if you want   
    RW>> a plain sandwich.   
      
    RN> With a day-old loaf, it should bring it back to its original   
    RN> freshness, but with a two-week old bread I'd be afraid of the   
    RN> ingredients that kept the mold from forming.   
      
   They're just preservative chemicals. 8^)   
      
    RN> Even farmers have to be sure their hay is absolutely dry, else mold   
    RN> will form on the damp part(s) and then the bale will catch fire from   
    RN> the heat generated by the mold as it spreads to the dry part.   
      
   Hay in a silo will ferment and that makes the cows happy. The methane gas   
   that accumulates in that silo can make you sick, but not before you breath   
   so much of it that you get drunk from it. By then you're ready to pass   
   out.   
      
    RN>  When I was a child and after my dad died, we simply tore off the   
    RN> mold from the bread and ate the good part.   
      
   The birds won't even eat that!   
      
    RW>> Some of the locally baked bread must be moldy on the shelf, since a   
    RW>> fresh loaf seems to turn green the day after you bring it home...   
      
    RN> It shouldn't be left there that long if that store wants to remain in   
    RN> business.   
      
   Its fresh bread, brought in the same day it has been baked.   
      
    RN> Something else could be wrong if the bread is only a day old. I've   
    RN> suggested to store managers here and everywhere I've lived   
    RN> to keep the bread aisle away from refrigerated aisles because the   
    RN> cold causes the bread to go stale faster, but they won't listen.   
    RN> They give me some baloney reason why the bread aisle is so close to   
    RN> the refrigerated aisle and it's nonsense and I told them so.   
      
   Well, there you go. The bread isle (at Wal-Mart) is right next to the   
   fresh veggies and fresh fish refrigeration units. Next to the fish is the   
   fresh meat (beef) coolers...on the other side of the fresh veggies is the   
   frozen ice cream cooler. There's also a (cakes, etc.) bakery in the bread   
   isle.   
      
      
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