SC - Oh, Figs!
Bonne
oftraquair at hotmail.com
Sun Jul 26 13:23:14 PDT 1998
I switched to the post by post version of the list when the digests started
getting cut off a few weeks ago.
In a fit of housekeeping last week I deleted all the digests. They were
really eating up space and anything really useful eventually winds up in
Stefan's files. I started a little while ago to collect the fig recipes I
asked for into one file for my own use and to share with Stefan so he could
archive the fig recipes and realize I shoulda been more careful about throwing
the fig recipes out with the digests. The last few had responses to my
question about fig recipes.
Bear: perhaps there is a way to re-collect these from the server? MY original
post was 6/15 and I changed my reception method before the week was out, if
that is any use to know.
Stefan: I was going to edit these posts into a single file, and pass it on to
you ready to archive. If you have the messages stored somewhere and could
forward them, I could still do that for you.
If neither of these solutions, work out, below are what that I have. If
anyone else posted a recipe or suggestion and it is not too inconvenient to
send it to me again, I'd appreciate it. Probably nice not to post to the list again.
> SC - Roasted Figs with Thyme and Honey
> From: korrin.daardain at juno.com (Korrin S DaArdain)
<Robyn's advice in another message to include them with a
<selection of other period fruits as a pot luck possibility.
> SC - A belated Fig recipe
> From: The Cheshire Cat <sianan at geocities.com>
> Fig and Frangipane Tarts
> Drake Morgan instructs that I should:
> > 1) Stuff them with Brown Sugar and Cointreau and slowly roast them in
> > an oven, baste with a herb glaze.
> >
> > 2) Make Fig Wine / Port / Brandy with them. High sugar levels, with
> > a nice taste makes for a supurb brew. Watch out for the fig sap (high
> > in latexs) that might taint the brew.
Genevia, I have in my "sent" folder a thanks to you for a fig preserve recipe,
but the recipe is no longer here.
Many, many thanks.
Bonne
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