SC - RE:New CA: French Food in the Renaissance

[LrdRas at aol.com]

In a message dated 9/2/99 1:23:32 AM Eastern Daylight Time, acrouss at gte.net 
writes:

<< thanks for the feedback! 
 --Anne-Marie
 PS, and every single recipe in that CA has been tested at least six times
 by me, and even more times by other folks, either for banquets or in
 cooking classes.  >>

My comments were not directed at your work specifically. In fact, I get so 
many e-mails that I often times (to be read usually) view each one 
individually and by the time I get to the end, I have no concept of what the 
original message that generated a thread was all about. If I don;t mention a 
person name or work it is best to view my posts in a general way because the 
personal has seized to exist at that time. 

Had I remembered that your work was being discussed, I would have phrased my 
message somewhat differently? Although you and I have areas of disagreement 
(e.g., period pigs), I find your work very well done and very useful in the 
majority of cases. Congratulations on your publication. :-)

Ras
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