SC - HELP!!!!!

[LYN M PARKINSON]

Aemilia,


I'm sure you are getting tons of 'me too's' for the sort of information
you've offered Sianan.  I really don't like the jump in cooking chemistry
from 125 to the 200-300 level, but that may be the restrictions of most
available kitchens, or perhaps just lack of sufficient *positive*
experiences, but it's necessary to do big feasts now, so I'm trying to
learn as much as possible in the 'volume' department.  Any help will be
greatly appreciated.



I tried to post you privately, using 'paste' with your return address,
and got it back:    ----- Transcript of session follows -----
... while talking to mail.netaxs.com.:
>>> RCPT To:<iceweasel.org at netaxs.com>
<<< 550 <iceweasel.org at netaxs.com>... User unknown
550 iceweasel.org at netaxs.com... User unknown


What happened with that?


Regards,

Allison

allilyn at juno.com

_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================