From: kimberly.watson@enron.com
To: dennis_dye@hotmail.com, jwatson@nwdiagnostic.com
Date: 2001-11-13 14:49:41+00:00
Subject: RE: So Sorry...

Dennis,

Thank you for your kind note.  It is amazing how our pets become so much a part of our lives.  John has talked me into going to the cat show which happens to be in town this weekend.  Of course, we will pay special attention to the Turkish Angora breed.  Thanks for your thoughts.  

K. 

-----Original Message-----
From: Dennis Dye [mailto:dennis_dye@hotmail.com]
Sent: Monday, November 12, 2001 6:54 PM
To: jwatson@nwdiagnostic.com; Watson, Kimberly
Subject: So Sorry...



...to hear about Herschel.

You were really lucky to have such a fine lad in your lives for so many 
years, but I know that doesn't help a bit right now, and I know nothing I 
write will help a bit either.  He was a very, very cool cat [and he knew it, 
too].  The "penthouse" fit him to a "T".

Just know that I am feeling for you both.  We lost Coco about this time last 
November and I still miss him every day.

Take care.

Thanx,
Dennis



>From: John Watson <john.watson@pdq.net>
>Reply-To: jwatson@nwdiagnostic.com
>To: Paul & Judy Donnelly <PaulJudy82@cs.com>, Dennis Dye 
><dennis_dye@hotmail.com>, Janell Dye <janell_dye@hotmail.com>, Dorothy 
>McCoppin <dmccopp@enron.com>
>Subject: FW: Rick Steves: Here Begins Prosciutto
>Date: Mon, 12 Nov 2001 17:09:50 -0600
>
>Thought we'd keep the "pecorino" flavor fresh on your palettes...looking
>forward to next June!
>
>Kim & John
>
>-----Original Message-----
>From: Rick Steves
>Sent: Monday, November 12, 2001 4:12 PM
>To: john.watson@pdq.net
>Subject: Rick Steves: Here Begins Prosciutto
>
>
>Dear Back Door Traveler,
>
>To avoid the tourist crush and experience the simple elegance of
>Tuscan living, I'm staying at a noble old farm estate, an agriturismo
>run by the aristocratic Gori family. It's a working farm... no TV, no
>swimming pool, lots of Tuscany.
>
>Signora Gori takes me on a welcome stroll through her estate. At the
>muddy sty, she introduces me to a giant pig nicknamed Pastenetto, "the
>little pastry." Saying, "Here begins prosciutto," she leads me through
>spooky but fragrant rooms where towering racks of ham hocks age. In
>hay-strewn stalls in the barn, fluffy white lambs jump to attention,
>raising a sweet-smelling, golden mist. Backlit by stray sunbeams, it's
>a dreamy, almost biblical scene. Picking up a baby lamb, Signora Gori
>gives it an Eskimo kiss and explains, "We use unpasteurized milk in
>making the pecorino cheese. This is allowed, but because of our health
>laws, I must really know my sheep."
>
>This close-to-the-land-and-animals food production is part of Italy's
>Slow Food movement. People here believe there's more to life than
>increasing its speed. They produce and serve food in the time-honored
>way. It may be more labor-intensive and expensive, but the end result
>is tastier. And, just as important, these methods allow consumers to
>be more closely connected to their food.
>
>It's never been more clear to me that if our world is a fascinating
>book, those who don't travel never turn a page. At Europe Through the
>Back Door, travel is an expression of freedom. Through traveling, we
>embrace our world, living life to the fullest. And we prefer our
>travels like our wine--corposo--full-bodied. We are energized and
>focused on our mission, which has been the same for 25 years: to help
>Americans travel smartly, safely, and affordably in a way that
>broadens our understanding of this planet and our place in it.
>
>If you'd like your life to be a little more corposo (and to learn more
>about Tuscany, our new guidebooks, Christmas gift specials, and
>best-ever 2002 tour program), check out this month's newsletter:
>http://www.ricksteves.com/news
>
>Happy travels,
>
>Rick Steves
>


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