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Thanks to Pam Hopkins for this one:
Four old retired guys are walking down a street
in Ft. Myers, Florida. They turned a corner and
see a sign that says, "Old Timers Bar - all
drinks 10 cents." They look at each other, then
go in, thinking this is too good to be true. The
old bartender says in a voice that carries
across the room, "Come on in and let me pour one
for you! What'll it be, Gentlemen?"
There seemed to be a fully-stocked bar, so each
of the men ask for a martini. In short order,
the bartender serves up four iced martinis and
says, "That'll be 10 cents each, please."
The four men stare at the bartender for a
moment, then look at each other. They can't
believe their good luck. They pay the 40 cents,
finish their martinis, and order another round.
Again, four excellent martinis are produced with
the bartender again saying, "That's 40 cents,
please."
They pay the 40 cents, but their curiosity is
more than they can stand. They have each had two
martinis, and so far they've spent less than a
dollar. Finally one of the men says, "How can
you afford to serve martinis as good as these
for a dime apiece?"
"I'm a retired tailor from Boston," the
bartender said, "and I always wanted to own a
bar. Last year I hit the Lottery for $25 million
and decided to open this place. Every drink
costs a dime - wine, liquor, beer, it's all the
same."
"That's quite a story," says one of the men. The
four of them sipped at their martinis and
couldn't help but notice three other guys at the
end of the bar who didn't have drinks in front
of them, and hadn't ordered anything the whole
time they were there. One man gestures at the
three at the end of the bar without drinks and
asks the bartender, "What's with them?"
The bartender says, "Oh, they're retired ezine
publishers. They're waiting for Happy Hour when
drinks are half price."

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Today's Second
Recipe: Mexican Scramble
Today's Quizine
Question:
This small, plump game bird yields rich, dark meat. The
American variety is smaller than the Eurasian one.
Served roasted, it normally is not eviscerated first as
the entrails are considered a delicacy. What bird am I
talking about?
Today's bonus recipes from the WWR Archives:
Greek Walnut and Almond Cookies (Moskopungia) and Brown
Betty
Today's Culinary Chronicles:
Cooking Light
Readers' Recipes:
Salad of Spiced Chicken with Peaches and Cashew Nuts,
Blueberry Spinach Salad, Lemon Pudding Soufflés, and
Peppered Pineapple
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I
think I'm ready to begin publishing my new ezine,
"Tips for Greener Living" on Monday, provided I
haven't forgotten something important or done
something stupid, so please keep your fingers
crossed for me. Thanks to the many readers who have
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Thanks
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