Okay, a follow up by The Noob as requested by a couple of you.
The beer is "not bad". Short of hops, but that's what I get for using my common sense and not following the directions.
It actually is continuing to get better, albeit still watery, as it ages - I figure in 40 or 50 years it might be what I'm looking for.
I do have a question. After 10 days I opened a bottle. Absolutely NO fizz at all and no carbonation to it. However as time elapsed each bottle became more and more fizzy. Today, I renamed the batch Old Faithful - upon opening I'm left with about an ounce of beer (yes, I do save the foam and drink later). I have never ever seen an eruption like this since the Mt. St. Helens pictures. I do not want to reopen this thread - because I'm still trying to assimilate all the great info you gave me - but is there a definitive reason that this is happening? I have to think that it goes all the way back to my bottling WAY too early and/or the yeast went dormant on me for some reason. Then it started up again after a couple of weeks in the bottle.
I'm going to start another of the same recipe but follow it more closely and take hydrometer readings every day until I'm sure the yeast is calm enough to bottle.
Thanks again for all your help.