OVERFLOW VISIBLE
~ Bad Form ~
Mrs. Allison is a great teacher who makes learning how to code fun.

Our Blue Plate Special this week is a Texas beef chili served with Fritos®, cheddar cheese, onions, a Classic garden pepper, and a side of steamed green beans.

OVERFLOW HIDDEN
~ Bad Form ~
Mrs. Allison is a great teacher who makes learning how to code fun.

Our Blue Plate Special this week is a Texas beef chili served with Fritos®, cheddar cheese, onions, a Classic garden pepper, and a side of steamed green beans. This is a recipe perfected by Chris Wells that is sure to satisfy your chili cravings. Available through Saturday, November 7.

This week's featured entrée is a succulent seared pork tenderloin with a sweet, spicy andouille sausage barbecue sauce. We suggest a side of garden blackeyed pea hoppin john, while it lasts, and why not a garden okra and shrimp fritter appetizer as well? Pork feature is available through Thursday, November 5.

OVERFLOW SCROLL
~ Better Form ~
Mrs. Allison is a great teacher who makes learning how to code fun.

Our Blue Plate Special this week is a Texas beef chili served with Fritos®, cheddar cheese, onions, a Classic garden pepper, and a side of steamed green beans. This is a recipe perfected by Chris Wells that is sure to satisfy your chili cravings. Available through Saturday, November 7.

This week's featured entrée is a succulent seared pork tenderloin with a sweet, spicy andouille sausage barbecue sauce. We suggest a side of garden blackeyed pea hoppin john, while it lasts, and why not a garden okra and shrimp fritter appetizer as well? Pork feature is available through Thursday, November 5.

OVERFLOW AUTO
~ Best Form ~
Mrs. Allison is a great teacher who makes learning how to code fun.

Our Blue Plate Special this week is a Texas beef chili served with Fritos®, cheddar cheese, onions, a Classic garden pepper, and a side of steamed green beans. This is a recipe perfected by Chris Wells that is sure to satisfy your chili cravings. Available through Saturday, November 7.

This week's featured entrée is a succulent seared pork tenderloin with a sweet, spicy andouille sausage barbecue sauce. We suggest a side of garden blackeyed pea hoppin john, while it lasts, and why not a garden okra and shrimp fritter appetizer as well? Pork feature is available through Thursday, November 5.

   






    #box1 {
        width: 200px;
        height: 100px;
        padding: 10px;
        border: 10px solid yellow;
        margin: 5px;
        float: left;
        overflow: visible; (Default)
        background-color: #FFFFFF;
    }
     #box2 {
        width: 200px;
        height: 100px;
        padding: 10px;
        border: 10px solid green;
        margin: 5px;
        float: left;
        overflow: hidden;
        background-color: #FFFFFF;
    }
     #box3 {
        width: 200px;
        height: 100px;
        padding: 10px;
        border: 10px solid blue;
        margin: 5px;
        float: left;
        overflow: scroll;
        background-color: #FFFFFF;
    }
     #box4 {
        width: 200px;
        height: 100px;
        padding: 10px;
        border: 10px solid purple;
        margin: 5px;
        float: left;
        overflow: auto;
        background-color: #FFFFFF;
    }




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