"Viva Ham Radio" wrote in message
news:BlDyd.472$Q%4.407@fed1read06...
"Hank Oredson" wrote in message
...
How did you manage to count readers of this newsgroup?

--

... Hank


In support of the Enforcer
Well go to google group archives
http://groups-beta.google.com/group/...ateur.dx/about

Example 310 posts in rec.radio.amateur.dx in Nov 2004


How did you manage to count READERS of this newsgroup?


--

... Hank

http://horedson.home.att.net
http://w0rli.home.att.net

"Hank Oredson" wrote


How did you manage to count READERS of this newsgroup?


I'm sure it's in the hundreds of thousands, if for no other reason than to read
about the "Freaky woman with 2 Dicks" get viruses from "OFFICE PARTY WHORES".

Sunuvagun!

3's, de Hans, K0HB

"Hank Oredson" wrote


How did you manage to count READERS of this newsgroup?


I'm sure it's in the hundreds of thousands, if for no other reason than to read
about the "Freaky woman with 2 Dicks" get viruses from "OFFICE PARTY WHORES".

Sunuvagun!

3's, de Hans, K0HB

in 500° oven for 20 minutes, reduce oven to 325°.
Bake till medium rare (150°) and let roast rest.
Pour stock over onions and drippings, carve the meat and
place the slices in the au jus.



Bisque Ã* l?Enfant

Honor the memory of Grandma with this dish by utilizing her good
silver soup tureen and her great grandchildren (crawfish, crab or
lobster will work just as well, however this dish is classically
made with crawfish).

Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells;
make patties if shell or head is not available
(such as with packaged crawfish, crab, or headless baby).
Flour
oil
onions
bell peppers
garlic salt, pepper, etc.
3 cups chicken stock
2 sticks butter
3 tablespoons oil

First stuff the heads, or make the patties (see index)
then fry or bake.
Set aside to drain on paper towels.
Make a roux with butter, oil and flour,
brown vegetables in the roux, then add chicken stock and
allow to simmer for 20 minutes.
Add the patties or stuffed heads, and some loose crawfish,
l

in 500° oven for 20 minutes, reduce oven to 325°.
Bake till medium rare (150°) and let roast rest.
Pour stock over onions and drippings, carve the meat and
place the slices in the au jus.



Bisque Ã* l?Enfant

Honor the memory of Grandma with this dish by utilizing her good
silver soup tureen and her great grandchildren (crawfish, crab or
lobster will work just as well, however this dish is classically
made with crawfish).

Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells;
make patties if shell or head is not available
(such as with packaged crawfish, crab, or headless baby).
Flour
oil
onions
bell peppers
garlic salt, pepper, etc.
3 cups chicken stock
2 sticks butter
3 tablespoons oil

First stuff the heads, or make the patties (see index)
then fry or bake.
Set aside to drain on paper towels.
Make a roux with butter, oil and flour,
brown vegetables in the roux, then add chicken stock and
allow to simmer for 20 minutes.
Add the patties or stuffed heads, and some loose crawfish,
l