SC - Which books?

[Bonne of Traquair]

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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