My Morrissey experience is with older songs. I think his best are: Late Night Maudlin Street, Every Day is Like Sunday, Suedehead, Trouble Loves Me, Will Never Marry, and his remake of Moon River. Of course, there are lots of songs from his days with the Smiths, but my favorites are: There is a Light That Never Goes Out; Last Night I Dreamt That Somebody Loved Me; Half a Person; This Night Has Opened My Eyes; and Please, Please, Please Let Me Get What I Want. Those last three I learned on guitar a long time ago and I still enjoy singing them. My kids, of course, think that's a little weird!

Hey Guys : Thanks for all the welcome backs. I pop in once in a while to help someone. Shaun , I'll try to find the Photo's . I had problems with my Computer. Many times before, I've said everyone makes a big deal about, " who's Pizza Dough is better." Basically they are all about the same, except for minor variations. You can't please everyone. Some like thin Crust and some like The thicker Crust like the Sicilian Pizza. I enjoy any kind as long as it is Crispy and Tender, not like a piece of rubber that wants to fight you. Of course it has to taste good too. Lou Here is the Pizza Dough Recipe : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. You will have to adjust the size of the ball to the thickness you like. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

I'm with chispa. I don't mind someone having the same colors as mine, and it's way better than some of the hideous paint jobs I've seen a few blocks away. Seriously, nice colors aren't any more expensive than clown colors. Maybe it's because I live on a circle where there are about 5 different house models. There are at least 6 identical to mine. There isn't a whole lot one can do to unique them up. As luck would have it, I have a larger front yard (hence a smaller one in back) which is bermed with cool plants. It looks different. Beyond my circle, there are cookie cutter houses in neighborhood clusters of a few blocks each. Nothing's high end, but everything's well tended and pride of ownership is evident. Gray, beige, yellow, green: take your pick. If I didn't want anyone to have my color formula I would politely decline sharing it. Or even easier, say you can't remember. Simple. It's a little like sharing recipes. I always do, but I've encountered a few who won't. But I've never wanted a recipe I couldn't find online. Hah!

Here ya go. I've had this recipe for years and years. The recipe makes 2 cups, but you can cut it in half, which I do, as we don't make it all that often. When we do, we sure enjoy it. It was a nice change with the scalloped potatoes last nite. You can also add/delete whatever spices you don't like. e.g. add cayenne for instance. I didn't use celery salt, as I never buy it. Homemade Coating Mix 2 cups flour 1 1/2 tbsp salt 1 tbsp celery salt 1 tbsp pepper 2 tbsp dry mustard 1/2 each oregano, thyme and basil 2 tbsp garlic powder 1 tsp ginger Stir or sift all ingredients thoroughly and store in a tightly covered jar in the cupboard. Combine 2-3 tbsp of coating with 1 cup fine dry bread crumbs and use to coat chicken or chops. Moisten chicken breasts and shake in coating and bread crumb mix. Bake 375 about 1 hour.