SC - Re: Pommes Dorre- Methodology

[LrdRas@aol.com]

Yesterday, while picking up some rosewater at the Indian grocery, I 
discovered that in their nut section they carry almond meal -- blanched 
almond, ground more finely than I've ever been able to manage in my 
food processor.  I think this might be a good solution for almond-milk at 
Pennsic.  Also I plan to try turning some of it into almond paste.  At 
$3.99 a pound, it's rather more expensive than unblanched almonds for 
$1.50 a pound, but it's still cheaper than commercial almond paste.  
And then there's the convenience factor...

Brighid, who was going to take her grandmother out for lunch, but since 
this area has been visited by a freak snowstorm, is bringing appetizing* 
instead...

*To forstall the inevitable question, this is the Jewish-American term for 
things like bagels and lox (and baked salmon, and a lovely piece of 
smoked whitefish, and two kinds of cream cheese).