> > Aw. That might destroy the mystique of buying baby carrots for you.
>
> Naw, I knew that already. That's why I called them "pre-whittled," because they're sort of whittled down from momma and poppa carrot.
>

Well I'm glad Larry-Boy hasn't found out about the whittling part yet, heh


> A family in our church had an amusing story to tell that is related to this topic. They have five children (with a sixth on the way, but that is another story) who are all still fairly young...the oldest is probably about seven years old. Anyway, one of their popular household snacks are those baby carrots. To those children, those are carrots. Once, the mother brought home some uncut carrots for a recipe or something, and her children didn't believe her when she told them what the vegetables were. "No, mommy, those aren't carrots, *these* are carrots!"
>

Yep. Exactly like a story that my mother used to tell me. A little five-year-old, whose father owned a grocery store, didn't realize for a long time that bananas are supposed to be yellow, not brown -- because her daddy had always brought home the overripe ones. "But Daddy, those *aren't* banas!"


> > > Gri"tripe sounds like a spice"shny
> >
> > Wolf "whoops, can't think of any spices that
> > sound similar to tripe" spirit
>
> Gri"how 'bout thyme?"shny

That's true. Tripe... Thyme... Rime... and Myst.... Surely these words eventually follow the same logic, no? Hehe.

Wolf "I like the flowery Chinese term for tripe. It is called the 'ten-thousand folds,' which poetically describes how uncut tripe looks like a flowing robe" spirit