The following items from Just Snooping first appeared in June and July, 1983.

I like this one: These two country fellows were riding a train for the first time. They took out their lunches just as the train entered a pitch-black tunnel. “Have you eaten your banana yet?” asked the first.

“No, “ replied the second, “Why?”

“Don't touch it, “ the first country boy yelled. “I took a bite of mine and went blind as a bat.”

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Glad to hear from my friends Calvin and Mary Rushing of Quitman, Arkansas, who renewed their subscription to the paper and stated, “We sure enjoy reading the paper each week as it seems just like a letter from home.”

Calvin and Mary are former residents of Lafayette, and spend part of the year in Arkansas, and the other part on their farm here in Macon County.

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Stopped in at Woodard Brothers Store at Defeated over the weekend and Mrs. Woodard got to talking about the “Fly Away” at Pigeon Forge which I wrote about a couple of weeks ago.

Mrs. Woodard was telling me that a few days ago while in Pigeon Forge their grandson wanted to try the “Fly Away” but she refused to let him.

“You know if Charlie Gregory can do that, so can I,” the grandson told her.

My only comments were it's a good experience for a youngster but when a person gets my age they should have more sense.

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C.G. Caruthers, of Annondale, VA., sent me a clipping from the Washington Post, describing what us country folks have known for a long time and that is “Dry Land Fish” is good eating.

C.G. informed me that the proper name is “Morels” and not “Dry Land Fish” and are selling for as high as $30 a pound in some specialty food shops in the nation's capitol.

At the Capitol Hilton, chef Walter Scheib put them on the menu even after 200 pounds of fresh morels -at $9 a pound- missed a plane connection between Boyne City, Mich., and Washington, D.C. and thus arrived partly spoiled.

Dry Land Fish have become so popular at the Capitol Hilton that Scheib put them on the breakfast menu being offered in omelets: at lunch they are served in soups and salads, and the most effective recipe-just saut