SC - The beginings of Pesto Sauce?

[Mike and Pat Luco]

In a message dated 12/3/98 7:21:52 PM US Mountain Standard Time, mikel at pdq.net
writes:

> made from chicken drippings, blond roux, white whine, and a few
>  teaspoons of Dijon mustard) 

So, how long should I whine and how loud?

Mordonna <running for the rock>
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