SC - Celtic Feast

[Christine A Seelye-King]

Sorry!  I read through it and saved it.  I recognized many of the
recipies, and the Samit in particular because I used it in my Tastes of
Britain Class.  My thought at the time was,  why did you use the food
processor?  I got the impression from the article that it was supposed to
be lumpy, so I merely stirred it by hand.  They certainly wouldn't have
used metal blades to mix it (I wouldn't think).  Were you trying for a
texture closer to another recipie you had found?  I really liked it when
I made it (using chervil as my herb, but I will try it again with other
herbs) and might like to try it smoother.  
	How's that for comments?  Feel better?
	Christianna (Lager and Blood!)

On Mon, 24 Aug 1998 15:43:27 -0500 Melissa Martines
<mmartines at brighthorizons.com> writes:
>I posted my Celtic Feast class/tasting notes and recipes that I did at
>Pennsic to the list several days ago and there has been a big void of
>emptiness in response.  
>
>I had expected some constructive criticism at the very least -- I like
>to learn as much as possible from all the knowledgeable people on this
>list :)  Any reactions out there?  Or, particularly, suggestions for
>other good sources on Celtic foods?  
>
>Thanks.
>
>THLady Morgan MacBride
>Shire of Glaedenfeld
>Meridies
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