http://groups.google.com/group/misc.consumers.frugal-living?hl=en
misc.consumers.frugal-living@googlegroups.com
Today's topics:
* Call Centre Supervisor, £10 12ph Inbound Cus Serv - Vacancies4all.com - 1
messages, 1 author
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/553245596cd8992f?hl=en
* Best credit card for international purchases - 9 messages, 7 authors
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/e7989ff39fb02022?hl=en
* Removing non-stick coating to salvage a pan? - 9 messages, 8 authors
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/609894c6db4e02d3?hl=en
* What's your monthly grocery spending? - 3 messages, 3 authors
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/0abb53d245c656d6?hl=en
* How Will You All Adapt to $4.00 per gallon gasoline? - 3 messages, 2 authors
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/27e47bb40833e110?hl=en
==============================================================================
TOPIC: Call Centre Supervisor, £10 12ph Inbound Cus Serv - Vacancies4all.com
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/553245596cd8992f?hl=en
==============================================================================
== 1 of 1 ==
Date: Tues, Mar 4 2008 10:22 am
From: "kenny.mcgrill@googlemail.com"
Call Centre Supervisor, £10 12ph Inbound Cus Serv - Vacancies4all.com
http://www.vacancies4all.com/Postings/3743.html
==============================================================================
TOPIC: Best credit card for international purchases
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/e7989ff39fb02022?hl=en
==============================================================================
== 1 of 9 ==
Date: Tues, Mar 4 2008 10:36 am
From: GLSmyth
I am going to be traveling to Scotland this summer, and expect to pay
for most of my expenses by using a credit card. However, I do not
know whether or not my card offers the best deal as far as exchange
rate, transaction fees, etc., is concerned. I would be fine getting a
card for the single purpose of using on the trip if I knew somewhere
that would give me a comparison of these variables, but have not been
able to find this information.
Any suggestions on cards or where I can go to find a comparison would
be very helpful.
Cheers -
george
== 2 of 9 ==
Date: Tues, Mar 4 2008 10:47 am
From: ranck@vt.edu
GLSmyth <george.smyth@gmail.com> wrote:
> I am going to be traveling to Scotland this summer, and expect to pay
> for most of my expenses by using a credit card. However, I do not
> know whether or not my card offers the best deal as far as exchange
> rate, transaction fees, etc., is concerned. I would be fine getting a
> card for the single purpose of using on the trip if I knew somewhere
> that would give me a comparison of these variables, but have not been
> able to find this information.
> Any suggestions on cards or where I can go to find a comparison would
> be very helpful.
The credit card comapnies just lost a big law suit about foreign exchange
rates. They are probably all going to be close to the daily exchange
rate plus a small percentage now.
I found that an ATM only card, not a credit card branded type, was
very useful in getting cash from foreign ATMs in Europe in general.
Mine worked pretty much everywhere about 1.5 years ago, and those
work *very* close to the inter bank exchange rates.
Bill Ranck
Blacksburg, Va.
== 3 of 9 ==
Date: Tues, Mar 4 2008 11:02 am
From: George L Smyth
On Mar 4, 1:47 pm, ra...@vt.edu wrote:
> The credit card comapnies just lost a big law suit about foreign exchange
> rates. They are probably all going to be close to the daily exchange
> rate plus a small percentage now.
>
> I found that an ATM only card, not a credit card branded type, was
> very useful in getting cash from foreign ATMs in Europe in general.
> Mine worked pretty much everywhere about 1.5 years ago, and those
> work *very* close to the inter bank exchange rates.
>
> Bill Ranck
> Blacksburg, Va.
Bill -
My only concern with using ATM is the availability of the machines. I
will begin and end my trip in Glasgow and assume that my Bank of
America card will be recognized. However, when I head off to Skye and
Lewis/Harris I am guessing that I might run into trouble finding
ATMs. Not so? I have read that ATM machines are the best bet, but am
"assuming" that they are only available in the larger cities.
Cheers -
george
== 4 of 9 ==
Date: Tues, Mar 4 2008 11:12 am
From: "Rod Speed"
George L Smyth <OneMinuteHowTo@gmail.com> wrote:
> On Mar 4, 1:47 pm, ra...@vt.edu wrote:
>> The credit card comapnies just lost a big law suit about foreign
>> exchange rates. They are probably all going to be close to the
>> daily exchange rate plus a small percentage now.
>>
>> I found that an ATM only card, not a credit card branded type, was
>> very useful in getting cash from foreign ATMs in Europe in general.
>> Mine worked pretty much everywhere about 1.5 years ago, and those
>> work *very* close to the inter bank exchange rates.
>>
>> Bill Ranck
>> Blacksburg, Va.
>
> Bill -
>
> My only concern with using ATM is the availability of the machines. I
> will begin and end my trip in Glasgow and assume that my Bank of
> America card will be recognized. However, when I head off to Skye and
> Lewis/Harris I am guessing that I might run into trouble finding
> ATMs. Not so? I have read that ATM machines are the best bet, but am
> "assuming" that they are only available in the larger cities.
Nope, they are available everywhere now.
Whether those in the smaller places will accept your card is another matter entirely tho.
Your bank should be able to tell you whether their card is accepted in places like Skye etc.
== 5 of 9 ==
Date: Tues, Mar 4 2008 11:35 am
From: George L Smyth
On Mar 4, 2:12 pm, "Rod Speed" <rod.speed....@gmail.com> wrote:
> > Bill -
>
> > My only concern with using ATM is the availability of the machines. I
> > will begin and end my trip in Glasgow and assume that my Bank of
> > America card will be recognized. However, when I head off to Skye and
> > Lewis/Harris I am guessing that I might run into trouble finding
> > ATMs. Not so? I have read that ATM machines are the best bet, but am
> > "assuming" that they are only available in the larger cities.
>
> Nope, they are available everywhere now.
>
> Whether those in the smaller places will accept your card is another matter entirely tho.
>
> Your bank should be able to tell you whether their card is accepted in places like Skye etc.
It sounds like the best thing may be to plan this out, instead of just
looking for some place when I start to run low.
Cheers -
george
== 6 of 9 ==
Date: Tues, Mar 4 2008 11:38 am
From: "John Weiss"
"George L Smyth" <OneMinuteHowTo@gmail.com> wrote...
>
> My only concern with using ATM is the availability of the machines. I
> will begin and end my trip in Glasgow and assume that my Bank of
> America card will be recognized. However, when I head off to Skye and
> Lewis/Harris I am guessing that I might run into trouble finding
> ATMs. Not so? I have read that ATM machines are the best bet, but am
> "assuming" that they are only available in the larger cities.
ATMs are attached to virtually every bank over there as well as in
standalone kiosks. They all handle Visa and MasterCard debit cards. Not a
problem!
Just make sure YOUR bank doesn't charge a fee for international use...
You'll pay the 0.8-1.0% Visa or MasterCard fee (similar to credit card
fee), and that's enough.
== 7 of 9 ==
Date: Tues, Mar 4 2008 11:49 am
From: George L Smyth
On Mar 4, 2:38 pm, "John Weiss" <jrwe...@nospamattglobal.net> wrote:
> ATMs are attached to virtually every bank over there as well as in
> standalone kiosks. They all handle Visa and MasterCard debit cards. Not a
> problem!
>
> Just make sure YOUR bank doesn't charge a fee for international use...
> You'll pay the 0.8-1.0% Visa or MasterCard fee (similar to credit card
> fee), and that's enough.
Bank of America (my bank) has an arrangement with Barclays, which is
good. However, once well outside of Glasgow it appears that Perth and
Inverness are the only other places they have machines. I'd rather
not carry a large amount of money with me, so while these will be
helpful, it looks like a credit card will be very helpful. If I can
figure out which card will be most exchange-fee-friendly then that
will allow me to fill in those times between the two locations.
Cheers -
george
== 8 of 9 ==
Date: Tues, Mar 4 2008 12:00 pm
From: clams_casino
GLSmyth wrote:
>I am going to be traveling to Scotland this summer, and expect to pay
>for most of my expenses by using a credit card.
>
Can't comment on the best card, but be sure to notify your credit card
company that you will be traveling overseas. I've heard about CC
companies freezing cards when there is possibility of it being stolen &
used away from your typical usage area.
== 9 of 9 ==
Date: Tues, Mar 4 2008 1:04 pm
From: "Evelyn C. Leeper"
George L Smyth wrote:
> On Mar 4, 2:38 pm, "John Weiss" <jrwe...@nospamattglobal.net> wrote:
>> ATMs are attached to virtually every bank over there as well as in
>> standalone kiosks. They all handle Visa and MasterCard debit cards. Not a
>> problem!
>>
>> Just make sure YOUR bank doesn't charge a fee for international use...
>> You'll pay the 0.8-1.0% Visa or MasterCard fee (similar to credit card
>> fee), and that's enough.
>
> Bank of America (my bank) has an arrangement with Barclays, which is
> good. However, once well outside of Glasgow it appears that Perth and
> Inverness are the only other places they have machines. I'd rather
> not carry a large amount of money with me, so while these will be
> helpful, it looks like a credit card will be very helpful. If I can
> figure out which card will be most exchange-fee-friendly then that
> will allow me to fill in those times between the two locations.
I'm sure they have them in Edinburgh as well.
In fact, I can't believe that the only Barclays ATMs are in those four
cities.
That said, I'd try for a card from a credit union rather than a
bank--they are much less likely to charge exorbitant fees.
--
Evelyn C. Leeper
Heretic: someone who disagrees with you about
something neither of you knows anything about.
==============================================================================
TOPIC: Removing non-stick coating to salvage a pan?
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/609894c6db4e02d3?hl=en
==============================================================================
== 1 of 9 ==
Date: Tues, Mar 4 2008 11:28 am
From: Charles van Blommestein
On Mar 4, 9:21 am, Doc <docsavag...@yahoo.com> wrote:
> I've got this wok from WalMart that's coated with Xylan, which I
> gather is a first cousin of Teflon. Big mistake. It's non-stick
> properties aren't very good.
>
> I don't like the idea of simply throwing it out and dumping more money
> into a non-coated wok. I'm sure I could strip the coating off with one
> of these fibrous abrasive wheels that you bolt onto a hand drill -
> wearing a dust mask of course - but is the surface that's exposed
> going to be suitable for cooking? Wondering if there's some pre-
> treating that's done to the metal that might render it toxic if used
> as a cooking surface.
>
> Further, should it be possible to thoroughly remove all the coating
> abrasively like that? Obviously I don't want to leave behind small
> particles since I assume it's toxic.
>
> Thanks
I have a few similarly well worn pans in my kichen cubbard.
With the "more recent" (w.i. the past 20-30 years) years of cookware,
the metal base is very likely ALUMINUM, which when heated is very
toxic.
What I did and recommend is to simply continue cooking with the Xylan
surface by using THICK COATS of the non-stick spray-on cooking oils or
simply let the 4-leg use this worn pan as a drinking bowl.
== 2 of 9 ==
Date: Tues, Mar 4 2008 11:37 am
From: DerbyDad03
On Mar 4, 2:28 pm, Charles van Blommestein <cvanb...@gmail.com> wrote:
> On Mar 4, 9:21 am, Doc <docsavag...@yahoo.com> wrote:
>
>
>
>
>
> > I've got this wok from WalMart that's coated with Xylan, which I
> > gather is a first cousin of Teflon. Big mistake. It's non-stick
> > properties aren't very good.
>
> > I don't like the idea of simply throwing it out and dumping more money
> > into a non-coated wok. I'm sure I could strip the coating off with one
> > of these fibrous abrasive wheels that you bolt onto a hand drill -
> > wearing a dust mask of course - but is the surface that's exposed
> > going to be suitable for cooking? Wondering if there's some pre-
> > treating that's done to the metal that might render it toxic if used
> > as a cooking surface.
>
> > Further, should it be possible to thoroughly remove all the coating
> > abrasively like that? Obviously I don't want to leave behind small
> > particles since I assume it's toxic.
>
> > Thanks
>
> I have a few similarly well worn pans in my kichen cubbard.
> With the "more recent" (w.i. the past 20-30 years) years of cookware,
> the metal base is very likely ALUMINUM, which when heated is very
> toxic.
> What I did and recommend is to simply continue cooking with the Xylan
> surface by using THICK COATS of the non-stick spray-on cooking oils or
> simply let the 4-leg use this worn pan as a drinking bowl.- Hide quoted text -
>
> - Show quoted text -
re: let the 4-leg use this worn pan as a drinking bowl
SWMBO would kill me - not because I let the dog drink out of a pan,
but because I tried to give her dog cancer.
She's convinced that any and all non-stick surface coatings are toxic.
== 3 of 9 ==
Date: Tues, Mar 4 2008 11:39 am
From: "John Weiss"
"Doc" <docsavage20@yahoo.com> wrote...
> I've got this wok from WalMart that's coated with Xylan, which I
> gather is a first cousin of Teflon. Big mistake. It's non-stick
> properties aren't very good.
>
> I don't like the idea of simply throwing it out and dumping more money
> into a non-coated wok.
Why bother removing it? Just use it with a little oil!
== 4 of 9 ==
Date: Tues, Mar 4 2008 12:03 pm
From: George
John Weiss wrote:
> "Doc" <docsavage20@yahoo.com> wrote...
>> I've got this wok from WalMart that's coated with Xylan, which I
>> gather is a first cousin of Teflon. Big mistake. It's non-stick
>> properties aren't very good.
>>
>> I don't like the idea of simply throwing it out and dumping more money
>> into a non-coated wok.
>
> Why bother removing it? Just use it with a little oil!
>
>
Because it is not a real wok and if you try to use it at wok
temperatures the plastic coating will be ruined and will outgass toxic
stuff while doing it.
== 5 of 9 ==
Date: Tues, Mar 4 2008 12:12 pm
From: Oren
On Tue, 4 Mar 2008 11:37:15 -0800 (PST), DerbyDad03
<teamarrows@eznet.net> wrote:
>re: let the 4-leg use this worn pan as a drinking bowl
>
>SWMBO would kill me - not because I let the dog drink out of a pan,
>but because I tried to give her dog cancer.
>
>She's convinced that any and all non-stick surface coatings are toxic.
Listen to her :)
(ever buy a pet bowl with Teflon?)
== 6 of 9 ==
Date: Tues, Mar 4 2008 12:38 pm
From: "JoeSpareBedroom"
"Oren" <Oren@127.0.0.1> wrote in message
news:t5brs3p09g752c8s0eo0p0kv04phroti0h@4ax.com...
> On Tue, 4 Mar 2008 11:37:15 -0800 (PST), DerbyDad03
> <teamarrows@eznet.net> wrote:
>
>>re: let the 4-leg use this worn pan as a drinking bowl
>>
>>SWMBO would kill me - not because I let the dog drink out of a pan,
>>but because I tried to give her dog cancer.
>>
>>She's convinced that any and all non-stick surface coatings are toxic.
>
> Listen to her :)
>
> (ever buy a pet bowl with Teflon?)
>
Even better: In some Chinese restaurants, you can see the kitchen. Ever
seen a non-stick wok in a place like that?
Of course not.
== 7 of 9 ==
Date: Tues, Mar 4 2008 12:48 pm
From: DerbyDad03
On Mar 4, 3:38 pm, "JoeSpareBedroom" <dishborea...@yahoo.com> wrote:
> "Oren" <O...@127.0.0.1> wrote in message
>
> news:t5brs3p09g752c8s0eo0p0kv04phroti0h@4ax.com...
>
> > On Tue, 4 Mar 2008 11:37:15 -0800 (PST), DerbyDad03
> > <teamarr...@eznet.net> wrote:
>
> >>re: let the 4-leg use this worn pan as a drinking bowl
>
> >>SWMBO would kill me - not because I let the dog drink out of a pan,
> >>but because I tried to give her dog cancer.
>
> >>She's convinced that any and all non-stick surface coatings are toxic.
>
> > Listen to her :)
>
> > (ever buy a pet bowl with Teflon?)
>
> Even better: In some Chinese restaurants, you can see the kitchen. Ever
> seen a non-stick wok in a place like that?
>
> Of course not.
re: Even better: In some Chinese restaurants, you can see the
kitchen. Ever seen a non-stick wok in a place like that?
Even better: Ever seen a 4 legged creature in a place like that? Of
course not - not alive anyway..
== 8 of 9 ==
Date: Tues, Mar 4 2008 1:27 pm
From: PaPaPeng
On Tue, 04 Mar 2008 20:38:21 GMT, "JoeSpareBedroom"
<dishborealis@yahoo.com> wrote:
>"Oren" <Oren@127.0.0.1> wrote in message
>news:t5brs3p09g752c8s0eo0p0kv04phroti0h@4ax.com...
>> On Tue, 4 Mar 2008 11:37:15 -0800 (PST), DerbyDad03
>> <teamarrows@eznet.net> wrote:
>>
>>>re: let the 4-leg use this worn pan as a drinking bowl
>>>
>>>SWMBO would kill me - not because I let the dog drink out of a pan,
>>>but because I tried to give her dog cancer.
>>>
>>>She's convinced that any and all non-stick surface coatings are toxic.
>>
>> Listen to her :)
>>
>> (ever buy a pet bowl with Teflon?)
>>
>
>
>Even better: In some Chinese restaurants, you can see the kitchen. Ever
>seen a non-stick wok in a place like that?
>
>Of course not.
>
A polymer coating would never survive the frequent stabbling with a
wok spatula that goes with Chinese cooking.
I am amazed so many white folks use the wok. I'd use one too except I
have an electric range. It uses up too much power to get the wok to
temperature and that heat is concentrated on the bottom only.
Only a gas range or open fire does a wok justice. Use an uncoated
heavy iron or steel wok. It holds and distributes the heat to provide
a better heat gradient from the center to the rim, sort of like why
people prefer to use a cast iron skillet to bring out the best
flavoring and texture. To clean empty the wok and add a cup of water
to heat over the range. Swirl the boiling water to dissolve the
residual food. Chinese restaurants use a stiff bamboo whisk to
unstick food morsels. Its unlikely you can use a whisk in a home as
the whisk will flick dirty water outside the sink. A few quick
swipes with a souring pad should suffice. Repeat. Rinse each time.
Wipe with a paper towel and "burn" off the remaining rinse water
adhering to the wok over the range. In an iron wok the residual heat
is often enough to vaporize that dampness.
== 9 of 9 ==
Date: Tues, Mar 4 2008 1:34 pm
From: notbob
["Followup-To:" header set to rec.food.cooking.]
> temperature and that heat is concentrated on the bottom only.
That's pretty much the ideal. Some food items can be pushed up on the sides to retard
cooking while the bottom still provides mucho heat for other food items.
> Only a gas range or open fire does a wok justice.
True, but a flat bottomed wok can be used on an electric. Get a Turkey
fryer and put your wok on that burner. Those suckers are typically in the
100-170K btu range. Way more than enough to drive a wok. I got mine at
Lowes at an end-of-season sale forr $19! You can hardly get a lone burner
that cheap.
nb
Use an uncoated
> heavy iron or steel wok. It holds and distributes the heat to provide
> a better heat gradient from the center to the rim, sort of like why
> people prefer to use a cast iron skillet to bring out the best
> flavoring and texture. To clean empty the wok and add a cup of water
> to heat over the range. Swirl the boiling water to dissolve the
> residual food. Chinese restaurants use a stiff bamboo whisk to
> unstick food morsels. Its unlikely you can use a whisk in a home as
> the whisk will flick dirty water outside the sink. A few quick
> swipes with a souring pad should suffice. Repeat. Rinse each time.
> Wipe with a paper towel and "burn" off the remaining rinse water
> adhering to the wok over the range. In an iron wok the residual heat
> is often enough to vaporize that dampness.
==============================================================================
TOPIC: What's your monthly grocery spending?
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/0abb53d245c656d6?hl=en
==============================================================================
== 1 of 3 ==
Date: Tues, Mar 4 2008 11:55 am
From: clams_casino
AllEmailDeletedImmediately wrote:
> i can tell you that we spend 100/mon just on dairy & eggs.
>
>
Have you noticed the price of eggs lately?
A year ago, we were paying $1.50/dozen at the grocer ($0.99 at
Walmart). Yesterday I noticed $2.59 for large eggs at the grocer.
== 2 of 3 ==
Date: Tues, Mar 4 2008 12:40 pm
From: "AllEmailDeletedImmediately"
"clams_casino" <PeterGriffin@DrunkinClam.com> wrote in message
news:_Ohzj.7991$XO4.1166@newsfe19.lga...
> AllEmailDeletedImmediately wrote:
>
>> i can tell you that we spend 100/mon just on dairy & eggs.
> Have you noticed the price of eggs lately?
>
> A year ago, we were paying $1.50/dozen at the grocer ($0.99 at Walmart).
> Yesterday I noticed $2.59 for large eggs at the grocer.
2.75/doz for organic free range (not just cage free; they actually get to
run
all over outside) from my amish farmer. really orange yolks.
after sitting down and thinking;
every 3 wks: 200 at the far away health food store
60 with my amish farmer for eggs & dairy
weeks 1&2 total 100 at the nearby health food store for produce, milk
(this incls 40 for csa during the
summer)
360/3=120wk 120*52=6240yr = 520/calendar mon for produce and dairy
add in about 100/mon for bf, cx. pork, turkey, tuna.
so i guess we spend about 600-650/mon for the 2 of us. we don't eat out
all that often, maybe 2x/month, usually breakfast. so round it up to
700/mon. this does include cleaning supplies and personal care items, but
not paper products.
expensive, i know. and i cook from scratch. speaking of which, my bean
soup is whining at me. :)
i'd like to put in a garden, but i'd guess that all the hoodlums will steal
from it when prices start to rise. i've got no way to protect it.
== 3 of 3 ==
Date: Tues, Mar 4 2008 1:08 pm
From: Dennis
On Tue, 04 Mar 2008 14:55:42 -0500, clams_casino
<PeterGriffin@DrunkinClam.com> wrote:
>Have you noticed the price of eggs lately?
>
>A year ago, we were paying $1.50/dozen at the grocer ($0.99 at
>Walmart). Yesterday I noticed $2.59 for large eggs at the grocer.
I haven't noticed the price of our eggs changing, but I have noticed
that chicken feed has gone up. :-)
Dennis (evil)
--
"There is a fine line between participation and mockery" - Wally
==============================================================================
TOPIC: How Will You All Adapt to $4.00 per gallon gasoline?
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/27e47bb40833e110?hl=en
==============================================================================
== 1 of 3 ==
Date: Tues, Mar 4 2008 12:57 pm
From: Dennis
On Tue, 04 Mar 2008 08:03:10 -0500, Shawn Hirn <srhi@comcast.net>
wrote:
>In article <7isos3lvre6ufcalqkgv16dnbfteg09rft@4ax.com>,
> Dennis <dgw80@hotmail.com> wrote:
>
>> I agree that teachers should be reasonably well paid, but I also think
>> that taxpayers should get good value for their money. That means
>> abolish the current practices of tenure and advancement based on
>> seniority and make it a meritocracy like you see in most successful
>> businesses (at least in lower levels).
>
>How would that work? Remember, the devil is in the details.
Um, just like it does in successful businesses. There are plenty of
working examples to draw from. (Think high-tech.)
Dennis (evil)
--
I'm behind the eight ball, ahead of the curve, riding the wave,
dodging the bullet and pushing the envelope. -George Carlin
== 2 of 3 ==
Date: Tues, Mar 4 2008 1:02 pm
From: Dennis
On Tue, 04 Mar 2008 08:02:27 -0500, Shawn Hirn <srhi@comcast.net>
wrote:
> That's the problem with the American educational system,
>not enough is being invested to hire good teachers, and the
>certification process is far too onerous and turns off good people
>toward other careers.
Agreed, that is one problem. The other is that the deadwood is not
pruned like it is in most successful businesses. There are plenty of
marginal teachers coasting on the public dime. Thank the unions,
mostly.
Dennis (evil)
--
The honest man is the one who realizes that he cannot
consume more, in his lifetime, than he produces.
== 3 of 3 ==
Date: Tues, Mar 4 2008 1:23 pm
From: "Dave"
>
> I might complain, but i wont bitch about the president not doing his job,
> as
> I know he is powerless. -Dave
Why complain when the $4...$5...$10 gallon gas happens at all if the
President...Republican or Democrat ....has no influence?
(my reply):
Well do you complain when you get a headache and blame that on the
president? Most people would complain, but not blame the president. -Dave
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