I always laugh when it finally boils down to Fox News, when there are so many other channels, stations, websites out there. I rarely watch Hannity, those kinds of pundits don't interest me, but if you want his counterpoint, try Chris Matthews on MSNBC, who habitually lies like a rug. Nothing fair and balanced about him or his cohorts! My favorite news sources are CNN, from 2 - 6 pm PST starting with Wolf Blitzer, Washington Journal on Cspan, from 4-7 am PST, and KGO, San Francisco's big gorilla of a radio station, which is resolutely left-wing. ALL of those sources have hammered away at every conceivable aspect of the OBL case pro and con. It is now day five since OBL's demise and they are all still discussing whether or not to show the pictures, whether or not he should have been killed (as opposed to "bringing him to justice" here in the States), what the precise circumstances of his death were, how large was the role played by the previous administration in tracking him down, did Pakistan know, etc., etc., ad infinitum. I agree totally agree with Jterrilynn: "This isn't about who's right or wrong it's about what would be best over all for our country. To stay informed you can't just follow news that sticks to your exact political views." If one only follows the sources that agree with a particular point of view and LOL at everything else, instead of considering whether valid points are being made, then IMO one is not completely well-informed.

Okay Eyester, I hope you enjoy your "problems" while you have them because the biz is extremely volatile and this may be your last hurrah as a restaurant owner. My rebuttals to your whining: 1) "IâÂÂm sorry, but we havenâÂÂt been waiting around all day for you and your ten friends to pop in " Send that party of ten to a restaurant that appreciates the business. A party of ten is more apt to drink lots of profitable booze and order more extras like appetizers and desserts. Deal with it. 2) "I love how a restaurant is expected to acknowledge your birthday like itâÂÂs a national holiday or something. " Get off your high horse. Many people don't frequent expensive places unless it is an occasion. Popular high-end places in my area ask you over the phone if it is an occasion, and will do things like decorate your table and personalize your menu. Celebrate your customers and you will reap repeat business. 3) "PeopleâÂÂs utter disregard for hours of operation. " What Ann Landers always says - you can't be taken advantage of unless you allow it. Get some people skills and learn how to nicely turn people away or excuse yourself. 4) "Why am I obligated to hold your table when youâÂÂre late?" You are not. But try your best. People will be late for all kinds of reasons - plan for it. 5) "HereâÂÂs a rule: coming to eat at my restaurant once a month, while I genuinely appreciate the patronage and support, does not automatically qualify us as friends" At a restaurant my friends and I used to frequent about once a month, the owner once told me that if all her customers were once-a-month diners, she would be busy and happy. She had to close her doors. Eyester, you make yourself out to be an ungrateful beeyotch with a bad attitude. Restaurants are part of the hospitality industry. Look up "hospitality" sometime.

What a great thread...just found it today as I was surfing GW - I live mostly on the Kitchen & Home building forums :) Ilene - I was particularly interested in hearing your story - how is your daughter doing? I, too, had gastric bypass in Jan 06...my only regret was that I didn't do it earlier. I was indeed 'dying' a slow death & to me, it was the last resort, too. It took me 20 years to finally decide. I researched until all the cows came home...I am one to research something to death - I had to be sure. I'm almost 5 years post-op & I feel great! I've lost about 165 lbs & feel so much better. Hubby likes it, too ;) (Before & after pic below). The bypass is by no means a 'free pass'...it's a tool that, if used correctly, can have dramatic results. There is no magic solution...one still has to work. Yes, it does make it easier in some areas but the surgeon's knife didn't work on my brain. I had to use the 'honeymoon' period to build the good habits that will keep the weight off. I'm not perfect but like with anything you do...you just keep shooting toward the mark. :) Sugar was the reason I weighed 333 lbs. I was blessed with an intense sweets aversion from the moment I woke up. God must've said, "This gal needs this!" LOL A lot of people have sweets aversion following surgery (along with other weird food tastes that do eventually change) but they most often 'train' themselves right back into the sugar habit by just switching to sugar-free or even with the real stuff. I just chose to keep the white stuff out of my life. I was the dessert queen so it was kind of a challenge to hand off my 'crown' :) I do have to be careful, though...my sweet tooth has become very salty - love salt (funny, I have low blood pressure). I love those new Pop Chips - very low calories & fat. My favorite snack is the Revival Soy Jalapeno Cheddar protein chips...yum! The thing that helps me is cooking in bulk & freezing in portions. I make a lot of Arrabbiata Sauce (a spicy Italian sauce) & either combine it with meatballs or 'chunky' cooked hamburger (when I cook I don't mash the meat into tiny bits...I keep it 'chunky' so it's meaty.) I eat that with cottage cheese & don't miss the pasta at all. When hamburger is on sale, I make 2 huge pans of meatballs & cook them in the oven & store in Ziploc bags in the freezer. I can use these in so many different ways. I also make a boatload of chili at a time - one of my favorite meals. I've gathered a lot of favorite recipes & try to always have something on hand. For me, planning is essential. I fill my fridge with in-season produce & veggies. I make a lot of roasted veggies & eat with cottage cheese. I make tons of homemade salsas & use Mission extra-thin corn tortillas for my 'chips'. Quarter them, zap in micro for about 1:30 until crispy, 1 oz cheese on top, zap, serve with salsa, sour cream & a few grapes. I make a lot of beans, rice for...

Ginny, we had a discussion about frocks somewhere around RP not long ago. I got the impression no US female has worn one for many years but the word is still around over here although it has come to be used as in a 'party frock' event or maybe a summery picnic-by-the-river/watching a game of polo with an eligible Royal. At the other extreme 'frocks' are worn by the transvestite community. The artist Grayson Perry collected his Turner Prize wearing a natty little number . . . a path down which I shall no further tread. Re plus-fours my father wore them as a young man about town/golf course, years before he married. We still have the long socks/stockings that he wore with them. They were kept for Christmas Eve and left at the end of our beds for 'Father Christmas' (as we in the UK call Santa Claus). They were inherited by our children, pity Dad didn't have three legs. Still holding up well since c1930 . . . could the same be said of modern materials?