SC - Bulgy tomato cans

[THLRenata@aol.com]

Good Gentles,
  Back in June, someone posted a wonderful recipe for a non-alcoholic lemon
beer.  I have made it a few times since then and my shire has asked me to
include a bottle in the gift basket we're giving TRM this weekend.
Unfortunately, I can't find the recipe!
  Would the kind gentle who posted the recipe, or someone who archived the
post, please tell me if it was one cup of sugar or two.  I remember the
rest: 1 pkg yeast, 2 lemon, 1 gal water -- I just can't remember how much
sugar.
Caterina

> -----Original Message-----
> From:	DianaFiona at aol.com [SMTP:DianaFiona at aol.com]
> Sent:	Thursday, September 03, 1998 11:27 AM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC -
> 
> In a message dated 9/3/98 2:13:06 AM Eastern Daylight Time,
> allilyn at juno.com
> writes:
> 
> << 
>  I've seen lavender listed somewhere in cooking herbs, I think.  Friends
>  gave me some plants.  Is it really edible?  Do I just toss it into the
>  simmering liquid with the thyme, rosemary, and sorrel?  It nearly went
>  into tonight's chicken  (which tomorrow is getting dumplings 'cause Ras
>  and Margali are making me hungry all over again) but I 'chickened' out. 
>  Any cautions on eating lavender?
>  
>  
>  Regards,
>  
>  Allison
>   >>
> 	No, it's fine, and is occasionally used in traditional herbal
> medicine, even
> (The essential oil is one of the few that can be used undiluted on the
> skin--and is wonderful for burns, BTW!). Lavender is a traditional
> ingredient
> in Herbes de Provence (sp?) if I recall correctly, and a number of period
> Middle Eastern recipes call for it. Don't use much, though, since the
> flavor
> is strong and "perfumey". Although I do get raves for the Lavender
> biscotti
> recipe I found in an issue of Cooks Illustrated a few years back and
> adapted
> to suit me, which has quite a bit in it! ;-)
> 
>                 Ldy Diana
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