Come now, wouldn't ALFHAM participants start the process with the live animal...and then cure it, and whatever else to make the little sausage links? And I'm certain many know how to start from scratch on the mustard and guava jelly! Anyway, hold off on the goodies til Monday night please -- I can't get to Houston til then! Becky Fye Wickliffe Mounds Research Center Wickliffe, KY [log in to unmask] ---------- From: Museum discussion list on behalf of Henry B. Crawford Sent: Thursday, May 16, 1996 8:04 PM To: Multiple recipients of list MUSEUM-L Subject: Re: Happy Hour! & e-mail amateurs >>Oh sure, wait till after I've gone out and bought a bunch of those little >>smokey >>sausage things (I already had the guava jelly and hot mustard), and then just >>feel free to dis-invite all of us! Now that's highly presumptious, especially >>on such short notice. Fine, I'll just eat them _all_, by my self! > >Todd, > > Here's a better idea. Let's hold our own happy hour at your place. >We'll see you there! > >Chris Anybody goin' to ALHFAM just bring it along. The whole list is hereby invited!!! BYO guava. HBC ***************************************** Henry B. Crawford Curator of History [log in to unmask] Museum of Texas Tech University 806/742-2442 Box 43191 FAX 742-1136 Lubbock, TX 79409-3191 *********All opinions expressed are mine**********