SC - Question on Butters
Kathleen M Hogan
kathleen.hogan at juno.com
Thu Nov 5 14:57:18 PST 1998
Lady Jocetta wrote
>Despite these deficiences, it has the great advantage of being very
>accessible since we live in the same canton (see you at meeting next
Tue?).
Yes, and I was going to bother you personally, so don't feel hurt.
>I have one I agreed to do coming up in February and I am
>trying to make it an exercise in delegation (lots of talented cooks in
this
>barony make it easier).
You were trapped by that mistaken reply to the list insead of to Sveva!
>Sometimes I compromise for non-period palates and for available cooking
>facilities. I make no apologies for this ...I just like to know _when_
I am
>compromising and why and what a more original way would have been.
>Oooh...I think I may have pulled out the worm can with these last
comments...
Well, they are much less yucky worms since you at least KNOW what the
difference is. Often the argument around here seems to be not that the
cook doesn't know any better, but that the feasters learn nothing or
will learn the wrong thing. But, not every item at every meal needs to
be a learning experience, and not everyone wants to learn anyway. So
long as I and those who volunteer to assist learn from the feast and
everyone else gets fed, my purposes are served. That anyone at the
tables learns a little about any of it is gravy. (pardon the pun)
Now that everyone is going to start in on that can of worms, we can put
down the vegetarian and allergy can for a while.
>Oh and BTW does anyone know of a source for good solid lard for pie
crusts
>that I might find around Raleigh-Durham NC?
Silly girl: Food Lion has it. Or King's Red and White on Club Blvd.
Bonne
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