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Strategies & Market Trends : Alamos Gold -- Ignore unavailable to you. Want to Upgrade?

To: Chuca Marsh who wrote (2923)	7/16/2002 3:50:16 PM
From: Chuca Marsh	Read Replies (1) \| Respond to of 4470

RESULTS as of Tuesday:Martin & Al C by a nose, a wisker, no others? I had not Al in the above but inserted, after the FALL, oh well it is 4 ish now, maybe the 15 mins after will raise it LOL...been a FUN Day folks: "WTC-t 5,025 @$ 3.98" Egads Martin fell down to zero percent and so is another THERE are NO GREEN NOW : T.WTC 3.98 -0.02 5,025 4 1/4 - 3.98 124 20,000 20,000 0 0.0% and Al Collard at the tie ZERO: This is fun, the oven door just was shut hard and the BREAD FELL: T.CYY 3 1/4 0 6,153 3 1/4 - 3 1/4 2 19,997 19,997 0 0.0% The rest of us are red - let's loo to WEDNESDAY, I'll bring the Bread: Local Favorite ( non public company )( the moved in back by the airport back runways in the industrial section way back of Gateway Country Store -Strip Side Mall ) french-bread.com ( neat URL huh guys and gals ? ) ""If the tourists in Hyannis knew what was going on at Pain D’Avignon, they wouldn’t come knocking on the door in the search of muffins. Behind the modest façade, in a courtyard on Main Street, sits a little bread bakery that’s a throwback to Europe in the last century. The bakers are artisans, shaping loaves by hand in a time-consuming process that few bakeries employ anymore – even in France, where bread is prized. Although tourists may turn away quickly, bread enthusiasts are jamming Pain D’Avignon’s phone lines. The year-and-a-half-old bakery, as a result, is growing as fast as it can, sending an old World product to the finest shops and restaurants in Boston. "We have 100 accounts," ..//.."" The French-Canadian Connection ...like my better halfs ancestory LOL: "" In 1992, thrown together on Cape Cod by political circumstances none of them could have predicted, four young ex-Yugoslavs and a French Canadian founded Pain D'Avignon. Their goal, then as now, was to recreate the Old World traditions using baking techniques and recipes barely changed in centuries. Their founding principle: that fine breads deserve to be at the center of the dining experience, not a mere afterthought. Each day at their Hyannis bakery, salt, flour and water are combined - like the bakers themselves - with a distinctly European flavor. Pain D'Avignon does not rely on preservatives and other artificial ingredients; in most of their breads even the yeast is naturally occurring. This typifies the bakers' dedication to the old values - dedication that has been rewarded by the Boston Globe and with loyal following among the finest restaurants, hotels and private homes on Cape Cod and in the greater Boston area. "" PS a Funny FEW reads 4 post befor start with TAKI then read my joking ones: Message 17743218