Dishwasher Talk?

Do you have a dishwasher story? How to load, how not to load. Why some people are dishwasher adverse. Why your visiting mother insists on re-doing your just loaded dishwasher.

If you do, Lisa Davis, a free-lance writer would like to hear from you. Mrs. Davis is writing an article for the FW Star-Telegram and wants your story. If you have a funny story, or just want to express an opinion on "fork tines up or down", email her at: boblisadavis@bellsouth.net

And I, who never lets the truth get in the way of my opinion, will say this about that --- Dishwashers work on a very simple principle: clean, hot, moving water and light soap = clean dishes. There are no elves, no magic potions and no microwaves that mysteriously clean the dishes once the door is closed . . . therefore, and this is the important part, if you don't leave space between the dishes for the water to work, or if you restrain the free flow of said water, the dishwashing will not work. It's that simple, moving water and a little soap and they will be clean. I don't care if the fork tines are in, out, or sideways, if water can't get to them they will not be clean. That's it, I'm done. I'll leave the rest for my email to Mrs. Davis.

Oh . . . she'd like to hear from you by November 12. Thanks.

Hello, police? . . . Is it Urgent? . . . Yea, it's Urgent, . . .Somebody Just Stole My Pot!

A Hidalgo County man is under arrest after he called police to report that his marijuana had been stolen by two masked gunmen. Yes, you read that right, all 150 pounds of it.

Sheriff Lupe Trevino seemed to question the man's intelligence: "The guy walked right up and said the drugs were his. That's not the smartest move."

The man has been charged with felony possession of marijuana. Because he is an illegal immigrant the man will be held until trial, authorities said.

-- Lance Murray

From: http://startelegram.typepad.com/crime_time/

An Easy to Make Home-made Pizza?

I know I can drone on annoyingly about newspapers other than our own that I enjoy, but the recipe in the NYTimes "Dine In" section of today's NYTimes looks doable, because it addresses the problem I have with home-made pizza, i.e., the dough is like a biscuit. With this recipe you get crispy pizza by cooking it on a frying pan. Why didn't I think of that? I suggest cast iron. Small, crispy, and easy to clean up. What more can you ask for? The complete recipe is at the following site: http://www.nytimes.com/2007/11/07/dining/07mini.html?ref=todayspaper