HDTenEightyP/NetNews huggingface dataset:
From: blamb@rodan.hri.com (Bill Lambert)
Newsgroups: ne.food
Subject: Re: Oriental Market NOT in Essex County
Date: 1 Sep 92 17:51:23 GMT
Reply-To: blamb@rodan.hri.com (Bill Lambert)
Distribution: ne
Organization: Horizon Research


=> In article <1992Aug31.163525.2429@progress.com> 
=> tucker@bedford.progress.COM writes:
=> |Hi,
=> |	I'm looking for such a market in the Haverhill-Newburyport-Danvers
=> |triangle for standard items as soy, chili paste, wood ears, etc.

In article <la706pINNdvj@news.bbn.com>, levin@bbn.com 
(Joel B Levin) writes:
=> It's out of your way, but people further west might want to know about
=> the Joyce Chen's grocery in Amherst, NH (west on route 101A from the
=> Everett Turnpike (route 3).  This is the same outfit that runs the
=> restaurant in Cambridge and the store in Acton (or Littleton or
=> whatever) and that used to have a store in East Arlington.

Just in case someone may be interested.... Joyce Chen's is in Acton,
on Rt. 2a & 119 (Great Rd.) just north of the Rt. 27 crossing in a
small shopping center on the right heading north. It's the best
Oriental food market in Acton :-)

There is another Oriental market in Burlington, on Rt. 3a (Cambridge
St.), in a shopping center just north of the Bldg. 19 store.

- Bill Lambert
From: milo@cbnews.cb.att.com (guy.f.klose)
Newsgroups: ne.food
Subject: More on (moron?!?) Pizza
Date: 4 Sep 92 15:38:34 GMT
Distribution: ne
Organization: AT&T

Isn't it pretty funny how the thread first started with
a NJer opinion of pizza, and then that spread from NJ to
NY, and then it spread from NY to LI...!

I still think it depends on where you grow up (has anyone
else here tried Cassano's in the Dayton, OH area?), but
I've been known to enjoy NY style, Chicago style, the
Italian bakery style, or whatever.

As far as the Greek-style of pizza goes, one of the best,
I think, is up in Burlington, VT at Zachary's.

As far as this Cassano's place goes, one of the closest in
this area is the Town Spa in Stoughton.  Any Town Spa fans
around?

As far as Italian bakeries go, I've had some killer pizza
from some place in Providence.  Maybe, Palmieri's?

-- 
Guy Klose
milo@mvuxi.att.com
From: levin@bbn.com (Joel B Levin)
Newsgroups: ne.food
Subject: Re: Italian
Date: 31 Aug 1992 13:50:58 GMT
Organization: Bolt Beranek and Newman Inc., Cambridge MA
Distribution: ne
NNTP-Posting-Host: bbn.com

In article <17p0tuINNac8@early-bird.think.com> barmar@think.com (Barry Margolin) writes:
|				   If you insist on cheap, that may be why
|you've gotten the impression that all they have is spaghetti.

Or maybe he's just been to the Chateau in Waltham :-(

	/JBL
Newsgroups: ne.food
From: dep@world.std.com (Eric J DeWitt)
Subject: Re: The Chinatown Eatery
Organization: Saestar Computer Services, Brookline, MA
Distribution: ne
Date: Wed, 26 Aug 1992 07:16:40 GMT

	I have been eating at the eatery since I got my new office on
beacon hill, and have been pleased with the food and the atmosphere.  It
is NOT the place I would take an SO for a special evening, but everybody
sits at tables that are in rows.  You never feel strange sitting down
next to an unknown person for lunch.  The food has always been good.  I
have had meals there that range from superb to bad... I had the best
bowl of hot and sour soup that I have ever had there.  I recomend it for
lunch or as a place to stop for an early dinner before you rush home for
some event...  
	-eric
From: kanarick@media.mit.edu (Craig M. Kanarick)
Newsgroups: ne.food
Subject: Re: Good Pizza
Date: 1 Sep 92 14:18:00 GMT
Distribution: ne
Organization: The Visible Language Workshop

I agree -- Bluestone Bistro is certainly a contenter for
the Best Pizza in the area.  I was crushed when their Newbury
location closed due to low business...

-- cmk


-- 
-----------------------------------------------------------------------------
Craig M. Kanarick			"Do I love you?  Yes I love you.
					 All this talking...talking...	
kanarick@media-lab.media.mit.edu	 is only bravado..."
From: gkushmer@jade.tufts.edu (Greg Kushmerek)
Newsgroups: ne.food
Subject: Celestial Seasonings
Date: 27 Aug 92 19:04:04 GMT
Distribution: ne
Organization: Roger Mellie Enterprises, PLC

Does anyone out there know where I can find Celestial Seasonings 
Sunburst C ?

Someone said that it is like Hawaiian Punch without the sugar and I
haven't been able to pick it up.

Any info would be appreciated.

--gk
From: limey@hri.com (Craig Hughes)
Newsgroups: ne.food
Subject: Re: Good Chinese food (was Re: Status of Mary Chung's)
Date: 26 Aug 92 15:41:32 GMT
Reply-To: limey@hri.com
Organization: Horizon Research, Inc.

In article <l9n56iINNhuq@news.bbn.com>, clements@bbn.com (Bob Clements) writes:
|> Speaking of Chinese restaurants going uphill and downhill, I'll
|> put in a plug for Peking Garden in Lexington center.
|> 

  I'd say go to Yangtzee River instead - it's just around the corner.
  It's a much more professional place, and the waiting staff are
  considerably more pleasant than at Peking Garden.
  
  Caveat: I haven't been to PG for over a year, as I was so put off by the bad
  food and service. Maybe they're better now.....I'll try it out sometime.
  
  (as an added bonus, PG had (still has?) a waiter that I swear is a
  clone of Jay Leno - including facial expressions and language patterns.
  Very spooky......)

  --craig

================================================================================
| Horizon Research, Inc.		E-MAIL:   limey@hri.com
| 1432 Main Street			PHONE:	  (617) 466-8300
| Waltham, MA 02154			FAX:	  (617) 466-8323
================================================================================
From: dan@kronos.com (Dan Driscoll)
Newsgroups: ne.food
Subject: Re: The  Bertucci's from hell
Keywords: pizza
Date: 26 Aug 92 16:06:40 GMT
Distribution: ne
Organization: Kronos Inc. / Waltham, MA
Disclaimer: This posting is a personal opinion and not that of Kronos Inc.

In article <BtDAxG.LE0@world.std.com> cmr@world.std.com (Charles M Richmond) writes:
>service suffered, the pizza was no more than 3 mm thick and the music
                                 ^^^^^^^^^^^^^^^^^^^^^^^

There are plenty of places you can get THICK pizza. That does not neccessarily
translate to good pizza. I've always liked Bertucci pizza because it is very
close to good North End style Italian pizza; thin in the middle with crispy 
crust on the edges.

I suppose it's time to have a pizza rating thread. I haven't seen one in a 
while.

-dan@kronos.com
Newsgroups: ne.food
From: dethomas@athena.mit.edu (Drea E Thomas)
Subject: Re: Bertucci's (tomatoes on smoked cardboard)
Keywords: pizza
Organization: Massachusetts Institute of Technology
Distribution: ne
Date: Fri, 28 Aug 1992 05:00:34 GMT

In article <1992Aug27.023057.6771@redsox.bsw.com>, campbell@redsox.bsw.com (Larry Campbell) writes:
|> 
|> I have to admit that I am mystified.  Why do people like
|> Bertucci's?  I think their pizza tastes like wood-smoked
|> cardboard with tomato sauce on top.

 I have no clue why people like Bertucci's .. you either
get expensive spaghetti. or bad pizza (also expensive)..
I have never been satisfied when I have gone there..
It is the only place where I have sent back soup because it
was too bad to eat.. I've been to the one in Cambridge
3 times.. ug. I'd rather eat dominoes pizza than that
place..

 Great idea though.. fire brick oven cooked pizza.. oh well..

	-Drae-
Newsgroups: ne.food
Subject: When is Taste of Boston?
From: chandoni@husc8.harvard.edu (John-Marc Chandonia)
Date: 4 Sep 92 15:28:14 EDT
Distribution: ne
Organization: Harvard University Science Center

Last year, I went to a small food festival in the Hynes Convention
Center... this was sponsored by a couple of news/talk radio
stations.  The admission was pretty cheap, and the food "all you
can eat."  It seems like this event was sometime in September, and
it was supposed to be an annual thing (last year was the 2nd or
3rd).

I saw an ad for "Taste of Mass." a few weeks ago, which was supposed
to be a larger, outdoor festival (akin to Taste of Chicago?) with
lots of local restaurants.  This was supposed to be this weekend,
but it was cancelled due to a lack of good pizza places in the area.
Seriously, it might have been the weather, or poor planning... seems
a little late in the year for an outdoor food fest.

So, does anybody know if Taste of Boston is still around this year?
Have I missed it already?  Or did it grow into TOM and then collapse
under its own weight?  Has anybody heard anything on talk radio
stations?

JMC
-- 
chandoni@husc9.harvard.edu    | I will not yell fire in a crowded classroom
John-Marc Chandonia           | I will not yell fire in a crowded classroom
Graduate Biophysics Program   | I will not yell fire in a crowded classroom 
Harvard University            | I will not yell fire ...
From: cstacy@ai.mit.edu (Christopher C. Stacy)
Newsgroups: ne.food
Subject: sigh
Date: 23 Aug 92 23:00:12 GMT
Distribution: ne
Organization: random

Another newsgroup down the tubes...
bye bye
Newsgroups: ne.food
From: cmr@world.std.com (Charles M Richmond)
Subject: Re: sigh
Organization: Integrated International Systems Corp. One Longfellow Place, Suite 3309, Boston, Ma.
Distribution: ne
Date: Mon, 24 Aug 1992 03:13:35 GMT

cstacy@ai.mit.edu (Christopher C. Stacy) writes:

>Another newsgroup down the tubes...
>bye bye





WHY!?!?! WHAT!?!?!

By the way , I will add to the reccomendations for both Ipanema and
Pampas , the former on Rt 85 in Hopkinton and the latter on Mass Ave
in Cambridge. The ony problem with their endless Brazilian barbeques is
that you are reduced to groaning "No More! No More!" as they come to the
table 8 more times , just in case you have a molecule unstuffed. Both
of these are considered worth a 40 minute drive by the Brazilians that
I know (many).

Charlie

-- 
*****************************************************************************
*  Charles Richmond 	Integrated International Systems Corporation        *
*  cmr@world.std.com	(Temporary) cmr@chiechan.mro4.dec.com		    *
*  Specializing in UNIX, X, Image Processing, and Communications.           *
Newsgroups: ne.food
From: cmr@world.std.com (Charles M Richmond)
Subject: Re: The Bertucci's from hell
Keywords: pizza
Organization: Integrated International Systems Corp. One Longfellow Place, Suite 3309, Boston, Ma.
Distribution: ne
Date: Fri, 28 Aug 1992 16:07:34 GMT

dan@kronos.com (Dan Driscoll) writes:

>In article <BtDAxG.LE0@world.std.com> cmr@world.std.com (Charles M Richmond) writes:
>>service suffered, the pizza was no more than 3 mm thick and the music
>                                 ^^^^^^^^^^^^^^^^^^^^^^^

>There are plenty of places you can get THICK pizza. That does not neccessarily
>translate to good pizza. I've always liked Bertucci pizza because it is very
>close to good North End style Italian pizza; thin in the middle with crispy 
>crust on the edges.

>I suppose it's time to have a pizza rating thread. I haven't seen one in a 
>while.

>-dan@kronos.com


Rest assured you would NOT have liked this pizza!!!

I have also enjoyed trips to other Bertucci's , but unless you suffer
(pun intended) from a severe form of masochism don't go to the one
on Rt 20 in Marlboro!!

Charlie

-- 
*****************************************************************************
*  Charles Richmond 	Integrated International Systems Corporation        *
*  cmr@world.std.com	(Temporary) cmr@chiechan.mro4.dec.com		    *
*  Specializing in UNIX, X, Image Processing, and Communications.           *
Newsgroups: ne.food
From: betsyp@apollo.hp.com (Betsy Perry)
Subject: Re: Italian food
Date: Tue, 1 Sep 1992 18:14:27 GMT
Distribution: ne
Organization: Hewlett-Packard Corporation, Chelmsford, MA

In article <1992Aug30.014950.18422@athena.mit.edu> cansoori@athena.mit.edu (Christina Ansoorian) writes:
>In article <1992Aug28.213808.6527@athena.mit.edu>, dethomas@athena.mit.edu (Drea E Thomas) writes:
>|> Ok.. time to start another flame war..
>|> 
>|>  Is is just me or is 70% of Italian food a topological
>|> transformation of spaghetti.. Different shaped noodles
>|> perhaps, maybe 2 different sauces, but is that all
>|> there is? 
>
>I have been in the Boston area for the last three years, and in
>all this time I have yet to have SUPERB Italian food (although I 
>have had good Italian food).

How far West are you willing to go?  Trusted friends rave
about  "Il Capriccio" in Waltham.  (I don't know, because
I always ate at the late, lamented "Allegro" when I lived
in Waltham.)  In Maynard, "Grappa" is very good, although
the service is sometimes slow.  There's also an excellent place
on 110 in Westford whose name I forget; it's in a strip mall,
and looks really unprepossessing.  ("Casa Rustica"?)

None of the above caters to "Eggplant Parmesan and Linguini"
tastes; all serve pasta dishes, fish, and grilled meats.
Grappa's signature pasta dish, pasta with orange peel and
(bother -- the Italian equivalent of fatback -- I forget 
the name) in a grappa sauce, is to die for.
-- 
Betsy Hanes Perry   (note P in userid)     betsyp@apollo.hp.com
Hewlett-Packard Company
"It seems to us that the readers who want fiction to be like life are
considerably outnumbered by those who would like life to be like fiction."
Xref: sparky ne.food:1160 rec.food.drink:2850
From: david@monitor.com
Subject: Re: Boston-area brewpubs (was: where is 33 dunster street?)
Reply-To: david@monitor.com
Organization: Monitor Company / IE
Date: Fri, 28 Aug 1992 21:14:29 GMT

Well, John Harvard's Brew House is open.

They only have 3 beers so far: Light american ale (_very_ lite); Cask  
conditioned pale ale (pretty good, but it was served too cold); and some sort  
of spiced dark beer, which I haven't tried.

Didn't have time to check out the food.  If people could post as they try  
stuff, I for one would be interested.

Dave Adams
Monitor Company Information Engineering
Newsgroups: ne.food
From: mazur@inmet.camb.inmet.com (Beth Mazur)
Subject: Re: Bertucci's (tomatoes on smoked cardboard)
Keywords: pizza
Organization: Intermetrics Inc, Cambridge MA
Distribution: ne
Date: Mon, 31 Aug 1992 18:13:18 GMT

In article <1992Aug27.023057.6771@redsox.bsw.com> campbell@redsox.bsw.com (Larry Campbell) writes:
>
>I have to admit that I am mystified.  Why do people like
>Bertucci's?  I think their pizza tastes like wood-smoked
>cardboard with tomato sauce on top.

Personally, I love their pizza rolls.  The dressing for the salad
is also good.  I like the Nolio -- but with prosciutto, carmelized
onions and a cream sauce, it's a bit rich for many people's tastes.

As far as the tomato-based pizzas, I agree.  They don't really do
anything for me (and I really don't like the way they changed the
Fra Diavolo).  On the other hand, for those of us near Alewife, the
T Bertucci's is a pretty good (and cheap) place to do those
semi-regular going-away lunches.

Beth Mazur                   "...life is more than a vision.  The sweetest
mazur@inmet.inmet.com         part is acting after making a decision."
...!uunet!inmet!mazur                                  -- The Indigo Girls
From: rhs@world.std.com (Richard H Schwartz)
Newsgroups: ne.food
Subject: Re: Why is NJ "The home of pizza"
Date: 1 Sep 92 19:32:29 GMT
Organization: The World Public Access UNIX, Brookline, MA

mgelman@cyclades.ma30.bull.com (Michael A. Gelman) writes:

>Just out of curiosity,  why are NJ-ites saying that is the home of
>"real pizza"? 

>I don't really want to start another long "It's only pizza if...."
>thread as appeared recently on one of the food newsgroups (this one?
>I can't recall).  I'm hoping for some background, that's all.  I
>always heard real pizza came from Chicago (to which I agree, being
>from there) or maybe NYC.

If you want fancy toppings, unusual cheeses, deep dishes, high price 
tags, etc... go elsewhere.  New Jersey style is simple no-frills pizza.  
Good pizza.  Great pizza.  Consistent from one pizzaria to another,
except for slight variations in thickness of crust, sweetness of the
tomato sauce, and quantity of toppings. 

-rich
  (who firmly believes that broccoli has no business whatsoever on
   my pizza).

-- 
             Richard H. Schwartz, Scheduling Systems Inc.,
            1000 Massachusetts Avenue, Cambridge, MA  02138
                  (617) 864 8330; FAX (617) 864 8377
                          rhs@world.std.com
Newsgroups: ne.food
From: cmr@world.std.com (Charles M Richmond)
Subject: Re: Royal East
Organization: Integrated International Systems Corp. One Longfellow Place, Suite 3309, Boston, Ma.
Distribution: ne
Date: Sat, 29 Aug 1992 10:35:40 GMT

dyer@spdcc.com (Steve Dyer)
> Try going to (fanciest first) Michaela's, Buoniconti's
> (both on First St, Kendall Sq. area, Cambridge) or Marino's
> on Mass Ave in North Cambridge.  The roast whole pork with
> potatoes at Marino's is simply amazing.



dethomas@athena.mit.edu (Drea E Thomas) writes:

>Ok.. I'll look into these places.. I'd love to find out what
>people like about Italian restaurants.. As long as entrees 
>are below $10 I'll try it.. I'm alway looking for places 
>I can get to from MIT via foot or the T... Any suggestions
>to 'educate' me into the wonders of spaghetti topological
>conformations?


You are not going to get away with "entrees below $10" in Michaela's,
or Buoniconti's. I have not eaten at  Marino's so I can't help there.

DO TRY them anyway!! Skip 2 restaurant visits and go, you will not be
disappointed. It has been awhile since I ate at Michaela's, but in
Buoniconti's you will almost certainly enjoy the Medallion's of veal,
since they are indescribably delicious. The external atmosphere is not
that hot as the place is across from Lotus and diagonally across from
the Galeria, but once inside... The atmosphere is one that you can take
any date to from "business" to "proposal at dinner".

Oh yea... about $80 for two with a bottle of "relatively" inexpensive
wine.


Charlie

-- 
*****************************************************************************
*  Charles Richmond 	Integrated International Systems Corporation        *
*  cmr@world.std.com	(Temporary) cmr@chiechan.mro4.dec.com		    *
*  Specializing in UNIX, X, Image Processing, and Communications.           *
From: milo@cbnews.cb.att.com (guy.f.klose)
Newsgroups: ne.food
Subject: Sightings (was Re: Good Chinese food)
Date: 26 Aug 92 21:02:08 GMT
Distribution: ne
Organization: AT&T

In article <7116@bigbird.hri.com.hri.com>, limey@hri.com (Craig Hughes) writes:
>   (as an added bonus, PG had (still has?) a waiter that I swear is a
>   clone of Jay Leno - including facial expressions and language patterns.
>   Very spooky......)

There's a Chinese restaurant up here in Lawrence (China Chef, on Broadway,
Rt. 28) that had a waiter, Chinese, who was over 6' and pretty muscular.
He also had long sideburns, and his hair fashioned into a sort-of 1950's
doo...in fact, this guy looked a whole lot like Elvis...only Chinese.

I thought it would have been great to get him to pose for a picture and
then sell it to one of the tabloids:

"Elvis Sighted Working in Chinese Restaurant".

Guy
-- 
Guy Klose
milo@mvuxi.att.com
Newsgroups: ne.food
From: macrakis@osf.org (Stavros Macrakis)
Subject: Re: What _is_ Greek Pizza?
Organization: OSF Research Institute
Distribution: ne
Date: 2 Sep 92 15:23:06

In article <1992Sep2.140258.9557@HQ.Ileaf.COM> kjp@HQ.Ileaf.COM (Katherine Parks x4684) writes:

   So can anyone give the specific differences between Greek and
   Italian pizza?

kvk@questor.sw.stratus.com (Ken Koellner) summarized the differences
pretty clearly.  Let me just add that `Greek-style' pan pizza doesn't
come from Greece.  I believe it was invented by a particular pizzeria
(New England House of Pizza?) which was run by a Greek immigrant, and
where many other Greeks picked up their pizza-making skills, saved
their pennies, and then went off to start their own businesses.  As
Koellner points out, it requires less skill than oven-floor pizza,
which is probably one reason for its rapid diffusion.

I prefer traditional pizza, because it tastes more like bread, which
is what it is after all.  What is peculiar in the US is that there are
more pizzerias than bread bakeries!  It's very hard to get fresh bread
nowadays.  (We're lucky in Cambridge/Somerville to have Panini, but
despite their efforts, it still has many shortcomings.)

	-s
From: jin@spdcc.com (Jerry Natowitz)
Newsgroups: ne.food
Subject: Re: NY/NJ/LI Subs vs NE Grinders (was What _is_ Greek Pizza?)
Date: 4 Sep 92 10:46:17 GMT
Distribution: ne
Organization: Guest of Steven Dyer Consulting

I do agree about NJ subs (if I wasn't so chauvenistic, I'd say NY Metro area :-)
, but there is one area that many (not all!) *HOP seems to do a good job:

*Steak and Cheese*

Having been on a diet for 5 months now, that is one of the few things that I
really miss (eating a whole pizza is one of the others).  I do have to admit
not having had a steak and cheese in a NJ sub shop, I'm not even sure they make
them.
-- 
     Jerry Natowitz
     Guest user on:
ARPA jin@ursa-major.spdcc.com
UUCP {ima,harvard,rayssd,linus,m2c}!spdcc!jin
Newsgroups: ne.food
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Royal East
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Distribution: ne
Date: Mon, 31 Aug 92 18:18:31 GMT

In article <1992Aug29.080835.3776@athena.mit.edu> dethomas@athena.mit.edu (Drea E Thomas) writes:
>
>Ok.. I'll look into these places.. I'd love to find out what
>people like about Italian restaurants.. As long as entrees 
>are below $10 I'll try it.. I'm alway looking for places 
>I can get to from MIT via foot or the T... Any suggestions
>to 'educate' me into the wonders of spaghetti topological
>conformations?
>
>BTW: Ron Newman: Main St. Camb... 

 That may be part of the problem. Entree's below $10 tend to stay with
just one or 2 sauces because it's inexpensive to make.
Also it sounds like you've been eating in 
places that specialize in southern Italian cooking. Northern Italian
has alot more variety in their cooking. (at least IMHO :-) )

  For instance I love Cavatelli and Broccoli sauteed in olive oil and
garlic with parmesaen. It's very light. Also Angel hair pasta with
vodka sauce.  Or try chicken marsala. The other day I had a wonderful
dish with wild mushrooms, chicken and garlic over linguine.  

 What you need to do is to check out some of these other places. But don't
expect the items to be under $10. I would give you names but the 
places I'm familiar with are here in Jersey and NY and that would be 
a bit difficult for you. 

 If anyone is planning on making a trip to this area I would be happy to
recommend some places.

   "D"



Newsgroups: ne.food
From: susan@wpi.WPI.EDU (susan)
Subject: Re: NY/NJ/LI Subs vs NE Grinders (was What _is_ Greek Pizza?)
Organization: Worcester Polytechnic Institute
Distribution: ne
Date: Fri, 4 Sep 1992 14:33:58 GMT

In article <6153@transfer.stratus.com> kvk@questor.sw.stratus.com (Ken Koellner) writes:
>
>You mean 'pizza/grinder' shops.  It's even harder to find a good
>NY/NJ/LI-style submarmine sandwich in NE than it is to find good
>pizza.
>
>What's the difference between I NY sub and a NE grinder you ask?
>Well, this thread will probably be almost the same as the pizza thread
>but I have to vent my frustation with NE food once more.
>
>First, subs are always server cold.  No sub places I know in NY/NJ
        ^^^^^^^^^^^^^^^^^^^^^^^^^^^

    what, are you sick?  :-)  there is nothing like
    an italian grinder - *toasted*.

>would every put a cold-cut sandwich with lot's of crisp, lettuce,
>tomato, and onion in a pizza oven, double yuck-o.  Hot sandwiches like

    cold grinder?  triple yuck-o....

>We could kick up the bagel thread again:-)

    probably like those cold too...... ;-)

sue


  ()   Internet:           <*<*<*<*<*<*<*<*<**>*>*>*>*>*>*>*>
  /\   susan@wpi.wpi.edu    Don't blame it on me,
 /  ) . . _   __. __          blame it on my wild heart....
/__/_(_/_/_)_(_(_/) )_                             -S. Nicks
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