IN: This is an email
Good Morning, In case you haven't heard, Enron's shipping me back to Houston to help lead a few new systems projects for the Ontario & PJM open access markets. I wanted to thank everyone for all the help and fun times over the last 15 months. My wife Carol and I have completely enjoyed our time in Portland and hope to make it back some day. I hope I can still stay involved with you guys in the future working through the IT developers here in Portland. Please look me up if you are ever in Houston. My last day in the Portland office will be Wednesday, October 10. Thanks, David Poston

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OUT: Farewell Portland Office

IN: This is an email
Vince, 1) Did you talk to Whalley about Christian Werner? I am sure that the is going to be calling in the next few days, and will want to know the status of his employment with Enron. 2) As you know Stephen Bennett would like to go to Rice's Executive MBA program. In light of everything that is going on, do you still want to fund this? The cost is 65K for two years, and we will need to submit a letter of nomination on Enron letterhead signed by a senior exec agreeing to do the following: 1) provide full financial support for the nominee, payable at the beginning of each academic year, and 2) Schedule the Nominee's work and travel requirements to permit regular class attendance, including the international trip, and completion of class assignments. Steve would like to attend in the fall, and app's are due in the beginning of 2002, so we just need to work on this, if you agree to pay for it. Thanks,

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OUT: Follow-up and Questions

IN: This is an email
Lynn, Here's the recipe that I was telling you about. It's delicious! Vincent Price's Bread Pudding Ever since the late actor, Vincent Price, shared his recipe for bread pudding with chef Bob Blakesly of Rancho Bernardo Inn in San Diego, Price's pudding has been on top of the dessert list. ? cup raisins ? cup brown sugar, packed 8 slices white bread 3 eggs, beaten 4 cups milk 1 ? teaspoons vanilla 2 tablespoons unsalted butter, diced Cr?me Anglaise Sprinkle raisins and brown sugar evenly in well-buttered 13x9 inch glass baking dish. Line dish with bread slices. Set aside. Combine eggs, milk and vanilla and pour over bread slices. Dot with butter. Place baking dish in hot water bath. Bake at 350 degrees 1 hour or until pudding is firm. Serve in squares with Cr?me Anglaise. Make 8 to 12 servings. CR?ME ANGLAISE 6 egg yolks ? cup sugar 2 cups milk Dash salt 1 teaspoon vanilla Combine egg yolks and sugar. Mix thoroughly until smooth. Set aside. Bring milk to simmer. Add salt and vanilla. Combine egg mixture with small amount hot milk and return to milk mixture. Heat over low heat until thickened, stirring constantly. Strain and cook. Makes 2 cups.

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OUT:
Bread Pudding Recipe