SC - Original nuns, monks and Priest

[Peters, Rise J.]

Someone asked: << Just out of curiosity, how many of the "early" folks are 
still here? >>

Given the recent discussions about taking up "bandwidth" for off-topic chat, 
do we really want to start a chorus of "oh yes, me too, I remember when"? 
 If folks are really interested in a longevity survey, let's all post 
directly to one person, off-line, and have them post the results (I'll even 
volunteer:  <caitlin at phosphor-ink.com>).  And in the future, maybe folks who 
want to know things like this can take the responses directly and just 
summarize for the rest of us?

Me, I'd like to talk about recipes...

For example, I made Saracen Bruet this weekend using burgundy for my "red 
wine" and noticed two things:  first, the redaction I was using (Pleyn 
Delit) says to cook until the liquid is mostly absorbed, and that just 
didn't seem to be happening.  Second, the resulting sauce (after adding 
almond milk and spices) was a rather unappetizing pinkish gray color.

The taste was fine and it all disappeared into hungry feasters, but I still 
feel like maybe something went wrong in the cooking process.

Any suggestions?  Is it supposed to be that color, or did I do something 
wrong?

=Caitlin

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